GardenFork – Eclectic DIY

Tag: no knead bread

No Knead Bread Recipe with Olives – GF Video
Easy to make no knead bread recipe, this time we add black olives for extra flavor. Oil cured black olives are what a friend of mine calls ‘little salt bombs’ they are that and more. Watch the video and check out the recipe.

Lately I’ve been doing a whole wheat – white flour mix for my no knead bread recipe. I’m adding more whole grains into my diet, and the whole wheat adds that nice nuttiness to the bread. Making 100% whole wheat breads can be tough, especially no kneads.

But the main ingredient here are black olives! Don’t buy the watery black olives in a can, get oil cured olives. These are usually available in a deli or gourmet shop. I have seen oil cured in a jar, but not often. Buy pitted olives, but when chopping them, keep an eye out for pits, you may run across one or two.

For some time now I have been using parchment paper to move the dough from the the bowl it rises in into the dutch oven. This eliminates the risks of flopping the formed dough into the dutch oven. Its ok if the parchment paper sticks out of the lid of the dutch oven, it will help with removing the baked loaf when its done.

This is what shaggy can look like.

For my basic no knead bread recipe, the bread is done with the internal temperature reaches 200F. I usually bake the bread for 35 minutes covered and then 15 minutes uncovered. With your oven these baking times may change. Its better to over-bake bread than to under-bake it. Wet dough bread is no fun.

Even if you are a big fan of black olives, using less is more here. Olives pack a lot of flavor in a little portion, OK?
No Knead Bread Recipe with Olives

Recipe Type: Bread

Cuisine: American

Author: Eric Rochow

Prep time: 18 hours

Cook time: 45 mins

Total time: 18 hours 45 mins

Serves: 1 loaf

An easy bread recipe that adds more flavor with black olives. Serve this at dinner, your friends will like it.
Ingredients

2 cups all purpose flour

1 cup whole wheat flour

1/4 teaspoon active dry yeast

1 1/2 teaspoons salt

1 cup chopped & pitted oil cured black olives

1 1/2 cups warm water
Instructions

Mix together the two flours, the salt, and the yeast. I like to use a whisk for this.

Add in the pitted and chopped olives, be sure they don’t have any pits in them. Bad things can happen.

Add in the warm water and mix together.

The dough will be stiff and will not come together. Don’t worry, it won’t. You want the dough to be ‘shaggy’ like shag carpet, not wet.

Add water by the teaspoon if needed, but a bit too much water will make the dough wet.

Cover the bowl with plastic wrap and place is a warm place to rise. I use my oven with the light on.

Let the dough rise 12-18 hours. The dough should have strands pulling away from the bowl when its ready.

Flour a board lightly. Scrape the dough out of the bowl onto the board. Dust the dough with a bit of flour and turn the dough into itself to form a ball.

Place the ball of dough onto a sheet of parchment about 18” long. The parchment should be wide enough to sit in the dutch oven and stick out the top a bit, as shown in the video.

Gather the corners of the parchment/dough and put into a bowl with high sides. One similar to the one I use in the video is good.

Cover with a towel and let the dough rise for two hours in a warm place. I use the oven with the light on again.

After 1 1/2 hours of rise, put the dutch oven and lid in the oven and set the oven to 450F.

After 30 minutes, remove the dutch oven from the preheating oven, lower the parchment with the dough into the dutch oven, cover and bake for about 30-40 minutes. It all depends on your oven.

After 30 minutes, remove the lid of the dutch oven, the bread should be starting to brown. Bake another 15 minutes with the cover off.

Check the temperature of the bread, its done with the bread reaches 200F
3.5.3208
April 29, 2016
5 No Knead Bread Recipe Tips – GF Cooks Video

Make better bread with these 5 no knead bread recipe tips I’ve learned from baking this great bread. The original recipe is great, but with a few baking tips, its even better. Below are links to our other no knead bread videos. Watch our tips video here and then tell us your bread baking tips in the comments below.

The basic no knead bread recipe can be changed up several ways, we did a steel cut oatmeal no knead recipe video here, that adds a neat oat flavor to the bread.
First a big thank you to Jim Lahey, and his book, My Bread, The No Knead Method. He also has a pizza book, My Pizza.

Using parchment paper has been a lightbulb for me. I’m not sure where I learned it from, but I used to flop the dough in to the dutch oven with some unfortunate results. Now I simply lower the bread dough in to the hot dutch oven. Its OK that the parchment sticks out of the lid, not a problem.

Using a digital scale to measure your ingredients makes a huge difference! Yes, I am a convert to this method, as you can tell. The drag and scoop method makes for inaccurate measuring. Why does the bakery bread taste better? They use a scale to measure their ingredients.

We love our dutch oven, but you don’t absolutely need one to bake the no knead bread recipe. Any oven proof bowl that has a lid that wont melt will work. Corning Ware kind of stuff is what we are talking about here big casseroles, etc.

You can make cool designs in your bread, we use scissors, but you can use some serrated knives, and this fancy bread baking tool called a Lame. Dust the top of the dough before you cut into it. What kind of flour do you dust your bread with? I’d like to read about what people are using.

Yes, you can make a whole wheat no knead bread, but from what I’ve found, the 100% whole wheat breads don’t come out great. We usually add up to 30% whole wheat to bread flour. Works pretty good.
<br /> <br /> <br />

February 12, 2015
Oatmeal No Knead Bread Recipe – GF Video

I love the simplicity and versatility of the no knead bread recipe, this no knead bread variation being a great example of taking the basic recipe, adding a few tweaks, and baking an artisan bread that rivals those in the bakery.

I don’t often use steel cut oats for anything, but I saw this recipe and I thought, wow that’s a great reason to buy some steel cut oats. After we made this recipe, I cooked the steel cut oats in the pressure cooker, making a nutty oatmeal that was a lot of fun.

This recipe is based on one on the Breadtopia website, a great source for all sorts of bread baking info and tools. Go check them out, the site is run by a web food guy named Eric, so you know its good.

But back to the no knead bread recipe. I’ve become a big convert to using a digital scale for measuring out the flour for recipes. I’ve learned that it makes a big difference and I talk about it in this video: Five No Knead Bread Tips
Pay attention when you’re toasting the steel cut oats on your stovetop. Use a nonstick pan or cast-iron pan. You want to heat this up, but stay right there while it’s toasting. I burnt the first batch of these because I walked away, the oats go from toasted to burnt in very short order. So watch out for that; once again, learn for me.

But once you get those toasted oats into the bread dough, it’s a great thing. It adds a neat texture and flavor. It’s subtle, it’s not like super oatmeal bread ,but I think it’s just enough. I also added whole wheat flour – I’m trying to eat more whole grains rather than refined flour. I think it works really well here. you can watch our other no knead bread videos here

Let me know your thoughts, have you made the artisan bread recipes or the no knead bread?

Oatmeal No Knead Bread Recipe

10 ozs (2 1/4 cups) bread flour

3 oz (3/4 cups) whole wheat flour

3 oz (1/2 cup) steel cut oats

1 tablespoon coarse salt

heaping 1/4 teaspoon active dry yeast

1 5/8 cups water filtered preferably

Toast the oats in a pan on the stove, you want them toasted, not burnt.

Add the flour, salt, yeast, and oats in a large bowl and stir together

Pour in the water, (warm water is best, I think) and mix.

Cover the bowl with plastic wrap and place in a warm area overnight. 12-18 hours.

Flour a board or counter and shape the risen dough into a ball. Turn the ball into itself several times as shown in the video.

Place the dough on a piece of parchment paper larger than your dutch oven.

Place this in a bowl and cover with a towel, let rise for about an hour.

Preheat the oven and dutch oven at 500F for 30 minutes.

Dust the dough with flour if you like, and cut a design into the top, as shown in the video.

Use the parchment paper to lift the dough out of the bowl, and place in the hot dutch oven.

Cover and bake for 30 minutes at 450F. Take off the lid and bake an additional 15-2o minutes.

You want the crust browned and the internal temperature to be about 190F.

Remove from the dutch oven and cool on a wire rack. Do not cut it right away, let it cool.

February 3, 2015
Artisan Bread No Knead Bread Recipe update

I was asked to bring bread to a pot luck, and luckily, i had just started a batch of the Artisan Bread in 5 Minutes a Day the night before. With this method, take 6 1/2 cups of flour, water, yeast, salt and put it in a large container. You let it rise for a few hours then put it in the fridge.

Artisan Bread Using the No Knead Bread baking method

I’ve fine tuned my Artisan Bread Recipe link here making it a hybrid of the No Knead Bread Recipe and the Artisan Bread Recipe. I lifted out a hunk of the dough from the fridge, formed it into a ball on parchment paper, and baked it in dutch oven.

I also make slashes across the top of the dough to make those cool lines . You can see how we make the slashes in our No Knead Bread Artisan Bread video here.

The bread comes out great! I look like I know what I am doing, and its real easy to do.

This loaf has a small amount of rye flour mixed into the dough, and it has a nice hint of rye in each slice.

How have you refined your Artisan Bread in 5 or No Knead Bread recipes? let us know below:

September 6, 2011
New No Knead Bread – Artisan Bread Recipe – GF Video

I’ve been making the No Knead Bread recipe, by Jim Lahey, made famous by The New York Times and Mark Bittman for a while now. I have also been making the Artisan Bread in 5 Minutes a Day recipe, watch our original artisan bread recipe video here. In this video I show you an improved way to make the No Knead Bread and the Artisan Bread Recipes. Flipping the dough has always been a problem for me, and now I’m using parchment paper. You can watch our original video ‘How to bake bread with the No Knead Bread Recipe” here. Watch the video and let me know your suggestions and thoughts below, thanks!

Learn how to make pizza dough using the artisan method by watching our video here. Pizza dough is not hard, and this method is an easy pizza dough recipe.

Our orginal Artisan Bread in 5 Minutes A Day video:

July 18, 2011
Artisan bread in 5 minutes a day using a dutch oven update

I’ve been making bread using the Artisan Bread in 5 Minutes a Day method, ( we made a GF video about artisan bread here ) and the original recipe calls for placing the dough on a bread peel to rise, then sliding it onto a pizza stone in the oven to bake. This pizza stone method yields a good loaf, but after baking bread with the No Knead Bread Recipe, ( here’s a video we made about the No Knead Bread Recipe ) I wanted to get that crunchy bread oven style crust on the Artisan Bread, so I thought I’d try using a dutch oven to bake the artisan bread. I’ve been baking the Artisan Bread in a cast iron dutch oven with good success.

the dough stores in the fridge in this container

If you are new to the Artisan Bread in 5 minutes a day method, you make a large amount of bread dough and it stores in your fridge. The beauty of this is that you don’t have to think ahead if you want to make bread. Just grab a hunk of dough, preheat your oven and dutch oven, and bake.

risen dough floured and scored

I had been having problems scoring or cutting the top of the dough to get those neat cuts in the bread, then I read that flouring the top of the loaf before scoring it allows the knife to cut easier.

not bad for baking in a propane oven I got out of a camper

I let the dough rise on a piece of parchment paper, then grab the corners of the parchment paper and lower the risen dough into the preheated dutch oven. Its ok to have some of the parchment paper sticking out of the sides of the lid.

To bake the Artisan Bread in 5 in a dutch oven, I bake it in a 450F oven, and bake the dough with the dutch oven lid on for 30 minutes, then I remove the lid and bake the bread for another 20-30 minutes with the lid off.

I’m really amazed at the bread I’ve been able to make with this and the No-Knead Bread Method. Check out the Artisan Bread in 5 Minutes site here.

What have your experiences been? let us know below:

Please sign up for our weekly email!
Email Address

Close

July 10, 2011
Tartine Bread Cookbook Video, this is cool.

I usually don’t like auto play videos embedded on a web page. but i couldn’t stop watching this one about Tartine Bread book featuring Chad Robertson

I ran across this after reading a tweet by Mike Senese @msenese about his Halloween Pizza Bash. In my head I’m building a backyard pizza oven and i was intrigued by his Weber grill pizza oven. His oven plan came from PizzaHacker, and on the Pizza Hacker site was this video about the cookbook Tartine Bread
written by Elisabeth Prueitt and Chad Robertson, co-owners of the Tartine Bakery in San Fransisco

You can order the Tartine Bread Book here from an independent bookstore

November 3, 2010
No Knead Bread: How to flip the dough

I’ve been constantly fine-tuning the Mark Bittman Jim Lahey No Knead Bread recipe. We’ve made a GardenFork Video here, and I’ve done blog posts about No Knead Bread. For a while there I was having No Knead Bread failure, and I finally found that I was not letting the dough rise long enough for the initial rise, and that the kind of all purpose flour changes the dough. Not every all purpose dough has the same amount of protien, it varies.

I also have started to rise the dough in a towel lined bowl instead of just on a board. I think it helps with the shape a bit.

I think the hardest thing about No Knead Bread is flipping it into the dutch oven.

So we took some pictures of how I do it. I’m never able to get it to flop right in proper, so I take a wooden spatula and scrape the dough off the sides of the dutch oven, and jiggle the pot to get the dough to even out. I don’t touch the dough.

The flip is a fluid motion, don’t hesitate, and don’t flip too fast, or too hard. The less you think about it the better. How’s that for advice?

What techniques do you have for better No Knead Bread? or any recipe variations? please tell us below:

use a wooden spatula to scrape the dough off the sides of the pot

April 24, 2010
If I ask, then I wont find what I’m not looking for. GF Radio

Why do we like to wander around hardware stores? Find the answer to this and life’s questions on this week’s Gardenfork Radio. Today Eric and Mike talk about windmills, bees, home water damage, and snow. And more stuff. You just have to listen.

A very simple how to on calibrating your TV:
http://www.flat-screen-tv-guide.com/how-to.html

A much more detailed one:
http://www.lcdtvbuyingguide.com/lcdtv/lcd-tv-calibration.html

I’m pretty sure this is the wind farm we drove through. I don’t know if I said this, but the red lights on top of the wind turbines flashed in unison. It’s a really amazing thing to see at night:
http://www.earlparkindiana.com/windfarm.html
This is a short video explaining computer virtualization. It’s a little commercial but it’s the simplest explanation I’ve seen of virtualization:
http://www.vmware.com/products/vi/esx/esx3i.html –> Click “Watch Demo”

Harold McGee’s NY Times Article: Better Bread with less kneading

http://www.nytimes.com/2010/02/24/dining/24curious.html

what do you think? let us know below:

March 2, 2010
No Knead Bread made famous by Mark Bittman – GF Video

I’ve been making the No Knead Bread, invented by Jim Lahey and made famous by Mark Bittman, and this time I used 1 cup of all purpose flour, 1 cup whole wheat flour, 1 cup bread flour. All King Arthur brand flours. Worked well. Not a lot of rise, but it was cold in the house this weekend.

Sullivan Bakery Bread, The No Knead Bread Recipe, the Gardenfork version

I’ve made this bread about 20 times now, and it comes out great every time. I’ve learned a few things doing this. It really helps that the dough be in a warm place during the long rise time. I let it sit overnight, so I bring it up to the bedroom, as the rest of the house cools down at night ( thanks to our programmed thermostats ).

A viewer emailed me to say that you can also put the dough in the oven and leave the oven light bulb turned on, this will keep it warm enough as well. You don’t have to turn on the oven itself, just the oven light.

3 cups all purpose flour. I use King Arthur brand flour.

1/4 teaspoon instant yeast

1 tablespoon salt

Cornmeal, preferably coarse ground.

Mix together flour, yeast, and salt in a large bowl. Add 1 1/2 cups of warm water ( about 100 degrees ).

Mix with a spatula. The dough will look like it needs more water. It doesn’t. Mark Bittman has the best word to describe it, the dough will look “shaggy”

Cover the bowl with plastic wrap and place in a warm spot for about 12 hours. You can let it rise longer if you want. The dough will have a good amount of bubbles in it.

Get out two large cutting boards.

Flour a large cutting board and turn the dough out onto the board with the spatula.

Put a clean towel on the other board and dust the towel with cornmeal.

Take the dough, dust it with a bit of flour and fold it over on itself front to back and side to side.

Then turn the ball of dough so the folds are on the bottom and place in the center of the towel dusted with cornmeal.

Fold the towel ends over the dough and let rise for about 2 hours. The dough should roughly double in size. The dough will not rise up a lot, but will grow outward on the board.

30 minutes before its time to bake the bread, put your dutch oven in the oven with the cover on, preheat the oven to 450 F.

When the dough has risen and the oven is preheated, remove the dutch oven, put it on a wire rack next to the dough on the towel which is on the cutting board.

Slide your hand under the towel and dough, lift up the dough and flip it over into the dutch oven. What you want is the folds of the dough, -what was on the bottom of the dough during the rise – to be on top when it sits in the dutch oven.

Be careful doing this as the dutch oven is very hot.

The dough never lands perfectly in the middle of the dutch oven. I use a wooden spatula to gently nudge it toward the center, pushing down any part of the dough that may be sticking to the side of the dutch oven.

Cover the dutch oven and place in oven for 30 minutes.

After 30 minutes, remove cover, the dough should look like bread and be starting to brown. Remove the cover and bake for another 15 minutes.

The bread should now look like great bread. The crust should be golden brown. You can bake it longer if need be.

When done, remove bread from dutch oven and cool on a wire rack.

You can double this recipe, but be careful with the water, add not quite twice the amount of water, you can always add more.

NEW INFO

my house is quite cool in the winter, and i remember someone suggesting putting the dough in the oven with the oven turned off, but the oven light turned on. so first I had to finally fix the oven light in our 50’s era propane stove salvaged from a Vagabond camper trailer. I fixed the light, and left the dough in the oven overnight with the light on.

Being the gadget geek, I put in my temperature probe to see at what temperature the dough would maintain. It stays at about 78 F. Great.

August 14, 2007