Tag Archives: no-knead bread

Bread Porn – homemade

Bread Porn 525 Bread Porn 524 Bread Porn 521 Bread Porn 520 Bread Porn 522 Bread Porn 523 Bread Porn homemade

Bread Porn – homemade

I often hear “you must have time to bake your own bread” (all the time). But basically it does not take more that getting in a car, driving to a bakery, waiting in the queue and driving back. And there are other things which are also essential to me.

– the absolute knowledge what ingredients have been used (ok let´s assume you know what you bought)
– the smell in the house of fresh bread
– the joy of looking at the bread rising and darkening
– the sound of the cracking crust while the bread cools down
– the first cut trough the bread and eating it with just some butter + salt
– cutting the loaf in 4/4 and sharing at least 2/4 or 3/4 of it with your family and friends
– seeing their joy when they got a warm piece of the bread and sometimes getting something back in exchange.

Just go through the no knead bread recipe but i will describe the routine quickly how I do it.

5 minutes
– grabbing a bow, putting in the yeast, salt, water and flour, mixing it and let it rest until the next morning

1 minute
– hopefully the yeast has blown up your dough, stir it again, put in about 2 spoons of flour and turn the dough a bit (or leave it, if you want to have a shiny surface on the crust). Switch the oven to 250C and put in the pot and the cover.

1 minute
– after about 30 minutes (or up to 1hour) the pot is hot enough, throw in the dough and close it with the cover.

1 minute
– open the cover after about 45 minutes (up to 1 hour is also ok) @ 250 C, switch down to 220 C

1 minute
– after about 15 minutes or up to 25  minutes get the bread out of the oven and put the loaf out of the pot.

So it´s just about 10 minutes to prepare YOUR BREAD, Have a nice day!


Bread and Pizza Evening!

Bread baking essencialsBread and Pizza Workshop - Simple PizzaBread and Pizza Workshop dough risingBread and Pizza Workshop - olivesBread and Pizza Workshop Tillman the bearded dogBread and Pizza Workshop - crispy pizza slice testBread and Pizza Workshop - no knead bread getting out of the ovenBread and Pizza Workshop iron cast pot breadBread and Pizza Workshop proud bakermenBread and Pizza Workshop crispy breadBread and Pizza Workshop no knead iron cast bread method recipeBread and Pizza Workshop detail imagesBread and Pizza Evening!
Nothing better to start the weekend with a great night cooking/baking and celebrating it with friends. So we did this friday. I explained the basics of how to make a good loaf of bread while and we also had pizza made of the same recipe (only that the dough did not ferment for about 24 hours). See one of a image where the crispy pizza slice 1/16 did not collapse.

Here are the basics for a good pizza:
– Do not try to buy cheap ingredients its ruins everything from the beginning.
– Take your time if you are not a pro. At the beginning all are hungry but they will slow down tray after tray
– use lots of olive oil on the tray so the pizza does not stick and gets more crispy
– 320 C would be perfect but most ovens only make it to 270 C which is ok.
– put the baking tray on the lowest level of your oven and do not use “hotair” mode take “ober- and unterhitze” (heat from top and bottom). You need the extra heat mostly from below so the pizza gets extra crispy.
– Use lots of olive oil to sprinkle the pizza before you put it in the oven, it keeps the pizza moist and just tastes better.
– Do not overload the pizza, less is better.

Thats it I would say. Baking a loaf of bread just seems logic after the oven is already hot. Also a great gift for your friends to take home. Probably ensures they will come back for more.

Home roasted coffee and fresh bread

Homeroasted coffee and fresh bread - whirley popHomeroasted coffee and fresh bread - green coffee beans before the roastingHomeroasted coffee and fresh bread - coffee skin goes offHomeroasted coffee and fresh bread - roasted beans for espressoHomeroasted coffee and fresh bread - roasted beans for espressoHomeroasted coffee and fresh bread - no knead bread fresh from the ovenHomeroasted coffee and fresh bread - both ready and illy boxHomeroasted coffee and fresh bread - both ready and illy box detailHomeroasted coffee and fresh bread - rancilio silviaHomeroasted coffee and fresh bread - fresh espresso with cremaHome roasted coffee and fresh bread:
Nothing better than the smell of fresh baked bread and fresh rosted coffee! I use the whirley pop popcorn maker for roasting the beans. About 250g of beans for 25-30 minutes at scale 7 from 9 on my oven plate with a constant turn on the “whirler” and shaking the pot. Start with less beans, just enough to just 1-2 layers of beans in the pot, too much and they never get ready in time. Avoid to get the beans burned, thats what the shaking and “whirling” is for. Constant checking is needed so they do not get to black and turn into coal pieces.

After one to 3 days fermentation is done and the best time to make some espresso! If you can not wait, it´s ok to have one straight after.

Accompanied with some fresh baked bread with the out of the pot and no knead dough method a great start for a long weekend.

no-knead bread

No-knead bread:
Above the result of a wonderful method to bake bread. I found the recipe by accident and can recommend the video to everyone who likes bread and is sick of all the bad bakery’s. It’s a pitty that a long developed craft and culture to bake bread is dying slowly. Hardly any family run bakery is found in a city. Enough blabla please take the time to look at the  “no knead bread video by New York Times (Mark Bitman and Jim Lahey)”

Here some personal advice:
– go to ebay and buy an old heavy cast iron pot do not go for a “le creuset” at the beginning, too expensive. Just make sure it´s as heavy as you can find one.
– find a local mill to buy good flour
– use a wooden spatula to stir the dough, its not as messy as with the fingers
– use only little yeast 0,5 g of fresh yeast or 1/6 of a bag of dried yeast for a bread
– use a lot of flour as a layer for the last rise, it helps to remove the dough (not so sticky)
and adds to the look of the bread
– let the bread rest for 1 hour before you cut it
– cut it in 1/4 pieces, keep one and make presents to family and friends
– never ever put it back in a bag, or in a breadbox. just cover it with a kitchentowel and cut the dried slice if you prefer. the crust will either go soft immediately.

The only negative thing about this method is you can not watch the bread rise anymore ;-)