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premade bread?

Submitted by: malagacove on November 1, 2012
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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premade bread?

I started making batter bread, so I could get up at o’dark thirty and write/bake. The batter bread appealed to me as there was no kneading. I cannot imagine the mess I’d make at 4 a.m. trying to knead bread. Also, I could premeasure the dry/wet ingredients (yeast, salt sugar …

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I started making batter bread, so I could get up at o’dark thirty and write/bake. The batter bread appealed to me as there was no kneading. I cannot imagine the mess I’d make at 4 a.m. trying to knead bread. Also, I could premeasure the dry/wet ingredients (yeast, salt sugar = 1 bowl, flour = 2nd bowl, oil premeasured in a 3rd. This meant I have to measure nothing, knead nothing, just remember the right order to mix the ingredients. (I can read at 4 am, not much else!) But the bread collapses in the oven too easily with any drafts, is hard to tell when it’s done, etc. Sooooooo, I’m looking for another recipe I can “premake” and NOT knead. Got any???


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  1. 12-12
    3:31
    pm

    I always make bread in a 13 quart stainless steel bowl. Dry ingredients first and then the liquid. The dry ingredients get weighed. So you must have a scale. The liquid is measured to the ounce.
    The4 liquid is stirred into the flour until it is unifornly moistened. Then it is covered and allowed to sit for a time. at lwast twenty minutes sometimes an hour. It is then mixed by hand in the same bowl and a small handful of flour sprinkled on and the dough nudged into a ball and greased. It is then allowed to rise for a hour or two and devided into loaf portions and placed on the baking sheet. My recipe is always by bakers percentages. with 66% hydration and 1.5% salt

  2. 1-2
    7:26
    pm

    I use this, it’s great bread and springs quite high in the oven:

    Master Recipe from Artisan Bread in Five Minutes a Day:

    3 cups lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast)

    1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, rapid rise, bread machine, active dry or cake yeast*. I buy the 2-pound bulk package of Red Star Yeast to drive down the cost. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.)

    *If you use cake yeast you will need 1.3 ounces.

    1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here)

    6 1/2 cups (2-pounds) all-purpose flour (we tested the recipes with Gold Medal flour. If you use a higher protein flour check here)

    In a 5 or 6 quart bowl or lidded Food Storage Container, dump in the water and add the yeast and salt. Because we are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together.

    Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk, which is one of the tools that makes the job so much easier!

    Stir it until all of the flour is incorporated into the dough,it will be a wet rough dough.

    Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (I had my husband put a little hole in the top of the lids so that I could close the lids and still allow the gases to get out. As you can see it doesn’t take much of a hole to accomplish this.)

    Then I let it sit overnight.

    It’s a long recipe in telling the technique, here is the link:

    http://www.artisanbreadinfive.com/2010/02/09/back-to-basics-tips-and-techniques-to-create-a-great-loaf-in-5-minutes-a-day

    As I find the pictures helpful. I love this bread. Teh trick is the hot oven. I would put a dry cast iron pan in the oven and let it heat up, then just plop the dough onto that. I’ve never had a problem with it falling.

    good luck!

  3. 1-20
    12:33
    pm

    If you do a search for no knead bread you will find several good ones. There is one here that I make a lot and even taught my non-baking husband to make.
    http://chickensintheroad.com/farm-bell-recipes/simple-no-knead-bread/

    I like this one, too. Nice buttery flavor.
    http://www.alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/

  4. 3-11
    10:31
    am

    We love fresh baked bread at my house but I dont always have time to knead and let it rise…my new best friend..my bread machine! I still take the time to do it all by hand when I can..but when Im rushed the bread machine is great…I put in the ingredients and set the timer. I come home after work to my house smelling yummy and a fresh loaf of bread.

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