June 16, 2020 - 5:52am
I hope my bread is OK...
So I'm a noob and I tried a no kneed artisanal bread.
Here is the recipe I used:
400g flour
300g water - room temp
1/2g instant yeast
4g salt
the idea is to barely bring everything together and then cover
and let sit out to proof for 24 hours.
OK, in the YT vid they covered their dish with saran wrap
I didn't I used a towel, this morning I checked my dough to see how it's coming
and it has like dark spots or off-colored spots in the dough. I'm assuming this is part of the process?
Or did I just ruin everything because I didn't seal it with saran wrap?
My wife says that's just part of it and I'm thinking if there is anything that ails it will
be baked out at 450F anyway...
I got the idea from here: https://youtu.be/HBExCPwi5gM starting about 11:27
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What do you mean by dark spots?
i could just be dried spots of flour or air bubbles coming up to near the surface. 24 hours seems too short a time for anything to grow unless you are in a very warm humid place or your towel has been sitting out in the garden.
Should be OK, especially as it sounds like in this recipe you don't try to combine ingredients evenly. How did it come out?
(Plus, yes -- while Internal loaf temperatures generally don't get past 200 F, that should still kill any bacteria or fungi you might inadvertently culture.)
I notice you've cut the salt in half.
yes I cut the salt in half because 8g seems like a lot of salt and I have ear ringing
in my right ear and salt makes it worse, so I do try to keep that at an absolute minimum.
the top layer does look a bit dry, so that is probably it. Next time I think I will cover it with saran wrap
and see if that makes a difference at least in looks.
I got another hour and a half before my 24 hours are up and i bake it. So early evening I should be able
to tell how it went.
a moist towel would work fine too. but it really should not matter, when you shape the dough and bake it should get some moisture from the other parts of the dough. I, too, try to use as little plastic as i could. it's a bit disheartening how much single use plastic we go through.
Do share with us how it turns out!
Well it turned out not to bad.
it needs the 8g of salt, so its a bit flat but very eatable.
i just plunked it in the dutch oven and I didn't have any parchment paper so it came out
an unsightly shape, the crumb is a bit tight for me but considering how little time I had in it
I'm happy with it.
i use ghee because I think I'm lactose intolerant and it feels like I'm spreading oil on it and not tasty butter.
Hey,
Thanks for sharing your no-knead bread photos. I just did a tutorial for the no-knead method that I usually follow. If you want to check it out I'll include it below. I bet the off-colored spots were just spots where the dough dried out. Should be fine. Happy baking!
yes, on the spots - the top layer looked a bit dried out, next time I'll try to rub a little olive oil o it and cover it with saran wrap and seal it. I'll check your vid out as well.
I have to say the smell doesn't smell like fresh-baked bread like my mom made.
I noticed it over the 24-hour proof - it smelled like my sourdough starter I made several months ago.
if I smell a section that is cut off it smells ok, but a little off-ish. taste ok though.