Mark Bittmann No Knead Bread - Revisited ** - Selbstgemachtes Einfaches Brot (ohne Kneten) NY Mark Bittman
Hello Friends
i visited our local museum last week to explore more about the history of my current place of living and was intrigued by the huge collection of all kinds of household and kitchen object that where exhibited from Celtic times - this area was founded by the Celts about 5 thousand years before Christ... and from the village, I lived for 20 years was a find of a bread stamp from Roman times.
So bread stamps were used in the antic and former times to differentiate your bread from your neighbors till not so long ago in time there usually was a common public oven per village and it was facilitated and used by a baker - so to make sure you end up with your bread you used a stamp and it was often so that if a young man wanted to show women that he was interested in here and ready to marry he would offer his bread stamp - if she accepted it was sort of an engagement... lovely isn't it.. shows how important bread has been and still is!
Another very important reason was the use of bread stamps by bakers to make sure you get a quality bread and not a fake bread that was made with fillers and not good bread - very important in medieval times till later on...
So finding this lovely bread stamp - something popped learn more about bread and stamps and so forth so I am in the process of that...
I have never been a huge baker but I really need to change my eating habits and diets - I know so much about nutrition...in my job, I am constantly surrounded by chefs and great food... I spend a length of time learning about healthy living and what is smart to eat to make me healthy and great.. BUT the time...lol the effort.. the cost etc.. where keeping me to stay healthy even though my autoimmune disease Hashimoto that I am trying to cure or keep in at bay... so that means wheat-free, no-dairy, low histamine, no pork and less sugar... so what's left - plenty... :-)
Regardless of this little excursion, I am ready to cook from scratch again and include baking and also bread as that gives me control over what I take inside.
I am a huge fan of Mark Bittman and I have made his no-knead bread several times with good results. so easy and I recommend taking the 24 h fridge step seriously and be patient it really makes such a difference.
Anyhow he had revisited his own recipe and posted a second version that includes oil... so the other day I tried that.
I used spelt flour and a mix of seeds to roll it in on the outside.. the bread turned out with a crispy crust and dense inside... it's pretty simple to make and always turns out great - it's not very flavorful similar tastewise like a ciabatta bread... great for sandwiches.. I will try to give it more taste with different flours if I feel like that... thinking a mix with rye or chestnut or nut flour...
I am sure many of you have made this bread as it is the most popular NY Times recipe of all times!!
NO KNEAD BREAD by Mark Bittman
Prep Time 24 h
4 cups all-purpose or bread flour, plus more as needed
Scant 1/2 teaspoon instant yeast
2 teaspoons salt
2 tablespoons olive oil (optional)
Cornmeal, semolina, or wheat bran, seeds for dusting 1. Combine the flour, yeast, and salt in a large bowl. Add 2 cups water (it should be about 70°F) and stir until blended. You’ll have a shaggy, sticky dough; add a little more water if it seems dry. Cover the bowl with plastic wrap and let the dough rest for about 18 hours at room temperature (a couple of hours less if your kitchen is warmer; a couple more if it’s cool). The dough is ready when its surface is dotted with bubbles. 2. Lightly flour a work surface, transfer the dough to it, and fold it once or twice; it will be soft but not terribly sticky once dusted with flour. Cover loosely with plastic wrap and let rest for about 15 minutes. 3. Using just enough additional flour to keep the dough from sticking, gently and quickly shape the dough into a ball. Generously coat a cotton (not terry cloth) kitchen towel with cornmeal, semolina, or wheat bran (or use a silicone baking mat); put the dough seam side down on the towel and dust with more flour or cornmeal. Cover with another cotton towel (or plastic wrap) and let rise for about 2 hours. When it’s ready, the dough will be more than doubled in size and won’t spring back readily when poked with your finger. 4. At least a half hour before the dough is ready, heat the oven to 450°F. Put a 3- to 4-quart covered pot (with the cover)— it may be cast iron, enamel, Pyrex, or ceramic — in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and turn the dough over into the pot, seam side up. (Slide your hand under the towel and just turn the dough over into the pot; it’s messy, and it probably won’t fall in artfully, but it will straighten out as it bakes.) Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 20 to 30 minutes, until the loaf is beautifully browned; the bread’s internal temperature should be 200°F or more. (If at any point the dough starts to smell scorched, lower the heat a bit.) Remove the bread with a spatula or tongs and cool on a rack for at least 30 minutes before slicing. Faster No-Knead Bread Reduce the initial rise to 8 hours; skip the 15-minute resting period in Step 2 and then shape the dough in Step 3. Proceed immediately to Step 4. Whole Wheat No-Knead Bread Substitute whole wheat flour for up to 2 cups of the all-purpose flour. Recipe from How to Bake Everything by Mark Bittman
Scant 1/2 teaspoon instant yeast
2 teaspoons salt
2 tablespoons olive oil (optional)
Cornmeal, semolina, or wheat bran, seeds for dusting 1. Combine the flour, yeast, and salt in a large bowl. Add 2 cups water (it should be about 70°F) and stir until blended. You’ll have a shaggy, sticky dough; add a little more water if it seems dry. Cover the bowl with plastic wrap and let the dough rest for about 18 hours at room temperature (a couple of hours less if your kitchen is warmer; a couple more if it’s cool). The dough is ready when its surface is dotted with bubbles. 2. Lightly flour a work surface, transfer the dough to it, and fold it once or twice; it will be soft but not terribly sticky once dusted with flour. Cover loosely with plastic wrap and let rest for about 15 minutes. 3. Using just enough additional flour to keep the dough from sticking, gently and quickly shape the dough into a ball. Generously coat a cotton (not terry cloth) kitchen towel with cornmeal, semolina, or wheat bran (or use a silicone baking mat); put the dough seam side down on the towel and dust with more flour or cornmeal. Cover with another cotton towel (or plastic wrap) and let rise for about 2 hours. When it’s ready, the dough will be more than doubled in size and won’t spring back readily when poked with your finger. 4. At least a half hour before the dough is ready, heat the oven to 450°F. Put a 3- to 4-quart covered pot (with the cover)— it may be cast iron, enamel, Pyrex, or ceramic — in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and turn the dough over into the pot, seam side up. (Slide your hand under the towel and just turn the dough over into the pot; it’s messy, and it probably won’t fall in artfully, but it will straighten out as it bakes.) Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 20 to 30 minutes, until the loaf is beautifully browned; the bread’s internal temperature should be 200°F or more. (If at any point the dough starts to smell scorched, lower the heat a bit.) Remove the bread with a spatula or tongs and cool on a rack for at least 30 minutes before slicing. Faster No-Knead Bread Reduce the initial rise to 8 hours; skip the 15-minute resting period in Step 2 and then shape the dough in Step 3. Proceed immediately to Step 4. Whole Wheat No-Knead Bread Substitute whole wheat flour for up to 2 cups of the all-purpose flour. Recipe from How to Bake Everything by Mark Bittman
BROT ohne Kneten by Mark Bittman
Vorbereitung: 24 h
4 Tassen Brotmehl und etwas zum Bestäuben der Fläche ( ich habe Demeter Dinkelmehl verwendet)
1/2 TL Trockenhefe
2 TL Salz 2 Tassen lauwarmes Wasser
2 EL Olivenöl (optional)
Maismehl, Gries, Weizenkeime, Leinsamen oder ähnliches zum Bestäuben des Brotes 1. In einer großen Schüssel Mehl, Hefe und Salz vermischen. Nun 2 Tassen lauwarmes Wasser hinzufügen und vermischen. Es entsteht ein klebriger, zotteliger Teig das ist normal - fals der Teig zu trocken wirkt etwas Wasser dazugeben bis der Teig klebrig ist. Die Schüssel mit Frischhaltefolie abdecken und den Teig 18 Stunden bei zimmertemperatur gehen lassen - bis der Teig blasen wirft und löchrig wirkt. 2. Die Arbeitsfläche leicht mit Mehl bestäuben, den Teig daraufgeben und in dem Mehl wenden und 2 bis 3 mahl falten der Teig wird jetzt weich and sanft sein nicht mehr so klebrig. Den Teig wieder mit der Frischhaltefolie umwickeln und weitere 15 Min ruhen lassen.. 3. Mit Hilfe von gerade genug Mehl um sicher zu stellen das der Teig nicht klebrig ist den Teig in eine Kugel formen. Ein Geschirrhandtuch aus Baumwolle mit Maismehl, Gries oder Saat bestäuben und den Teig darauf geben und mit einem anderen Tuch abdecken und für 2 Stunden gehen lassen. Der Teig sollte jetzt das doppelte Volumen haben und springt nicht zurück wen man den Teig anstuppst. 4. Eine halbe Stunde bevor der Teig fertig ist den Ofen auf 220°C vorheizen. Und in den aufheizenden Ofen einen Gusseisernen Topf mit Deckel geben oder in eine Glas oder Keramik Auflaufform mit Deckel geben. Den Teig in die Form geben und mit Deckel 30 min backen, dann den Deckel abnehmen und anschließend weitere 30 Min ohne Deckel backen bis eine goldbraune Kruste entstanden ist. Sollte zu einem Zeitpunkt ein angebrannter Geruch entstehen unbedingt die Temperatur etwas reduzieren. Das Brot komplett auskühlen lassen vor dem Anschneiden. Vollkornbrot Anstelle normalem Mehl 2 Tassen Vollkornmehl verwenden. Rezept aus How to Bake Everything by Mark Bittman
1/2 TL Trockenhefe
2 TL Salz 2 Tassen lauwarmes Wasser
2 EL Olivenöl (optional)
Maismehl, Gries, Weizenkeime, Leinsamen oder ähnliches zum Bestäuben des Brotes 1. In einer großen Schüssel Mehl, Hefe und Salz vermischen. Nun 2 Tassen lauwarmes Wasser hinzufügen und vermischen. Es entsteht ein klebriger, zotteliger Teig das ist normal - fals der Teig zu trocken wirkt etwas Wasser dazugeben bis der Teig klebrig ist. Die Schüssel mit Frischhaltefolie abdecken und den Teig 18 Stunden bei zimmertemperatur gehen lassen - bis der Teig blasen wirft und löchrig wirkt. 2. Die Arbeitsfläche leicht mit Mehl bestäuben, den Teig daraufgeben und in dem Mehl wenden und 2 bis 3 mahl falten der Teig wird jetzt weich and sanft sein nicht mehr so klebrig. Den Teig wieder mit der Frischhaltefolie umwickeln und weitere 15 Min ruhen lassen.. 3. Mit Hilfe von gerade genug Mehl um sicher zu stellen das der Teig nicht klebrig ist den Teig in eine Kugel formen. Ein Geschirrhandtuch aus Baumwolle mit Maismehl, Gries oder Saat bestäuben und den Teig darauf geben und mit einem anderen Tuch abdecken und für 2 Stunden gehen lassen. Der Teig sollte jetzt das doppelte Volumen haben und springt nicht zurück wen man den Teig anstuppst. 4. Eine halbe Stunde bevor der Teig fertig ist den Ofen auf 220°C vorheizen. Und in den aufheizenden Ofen einen Gusseisernen Topf mit Deckel geben oder in eine Glas oder Keramik Auflaufform mit Deckel geben. Den Teig in die Form geben und mit Deckel 30 min backen, dann den Deckel abnehmen und anschließend weitere 30 Min ohne Deckel backen bis eine goldbraune Kruste entstanden ist. Sollte zu einem Zeitpunkt ein angebrannter Geruch entstehen unbedingt die Temperatur etwas reduzieren. Das Brot komplett auskühlen lassen vor dem Anschneiden. Vollkornbrot Anstelle normalem Mehl 2 Tassen Vollkornmehl verwenden. Rezept aus How to Bake Everything by Mark Bittman
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