Kneading dough builds that strength in the dough but it requires work on your part. If a balloon isn’t strong enough to hold the air it pops and you have a sad balloon. When you bake the bread you want it to rise, and to do that it needs to hold in the hot air and steam inside the dough. All bread dough needs a certain amount of strength. Why do some breads get kneaded and some don’t? All that being said, if you are super comfortable making bread and just want a new recipe, feel free to skip all this and go straight to the recipe at the bottom. I hope to pass on some of what I’ve learned along my bread making journey so you can feel more comfortable and have fun in the kitchen. So I worked up my own recipe that doesn’t have a 16-hour variable in the timing and hopefully has enough explanation as well as tips and tricks to help you out along the way. How can I plan my time when there is that much variation in the recipe? If I want to impress guests and make bread for dinner, when do I start it? Do I start it at 9am so it’s ready to bake at 5pm (8 hour rest) or do I need to start it at 5pm the day before (24 hour rest)? Can I cook it any time after 8 hours but before 24 hours and have it turn out fine or is there something specific I’m waiting for and cooking it too soon will ruin it? How often do I need to check it to see if it’s ready?Īll of these kinds of questions sent me looking for answers that I couldn’t find. When I would read a recipe and it would say something like “let it sit for 8-24 hours” I would get really frustrated. The main reason I started working on this recipe was to address the wide range of resting time that I kept running into with other no-knead recipes. There are certainly enough no-knead bread recipes out there, so why come up with another one? This is a great bread to serve with dinner or breakfast Hopefully I can gather some of that information in this recipe so you don’t have to look all over the place for it like I did. Why does one bread recipe call for warm water and another one says to use ice cold water? Why does one recipe use ½ teaspoon of yeast while another one uses 2 teaspoons? If you can make bread without kneading the dough, why do so many recipes tell you to knead the dough? I’ve ended up finding the answers to a lot of these questions but it has taken a lot of time and the answers have come from many different places. You see, I’m one of those people who isn’t satisfied just getting an answer, I really want to know why. I’ve been making recipes, studying bread making techniques, and generally learning everything I can about what is going on in recipes and why. I want to help anybody else get past that fear so they can make tasty bread that fills your house with amazing aromas! And I want to help you understand what you are doing and why so you can play around with the recipe and have fun with it.įor several years I’ve been working on my bread making skills. I have wanted to make bread since I was a kid but I was afraid of it. What I do have is a true love of carbs, a fascination with bread and a desire to learn. I don’t come from a family of bakers, I haven’t been making bread my whole life, and I don’t have any formal cooking or baking training. To start off, let me say that I am by no means a bread expert. It’s a fantastic homemade loaf of white bread.Įnjoy a lovely slice of No-Knead Parmesan Rosemary Bread He also uses this same recipe and method to make beautiful white bread – just leave out the Parmesan and the rosemary. Seriously, this bread is so easy anyone can make it. He has been working on his quarantine baking, and we wanted to share some of it with you. ![]() You may remember some of his other recipes, such as his World Famous Gumbo, Smokehouse Style Slow Cooker Beef, Carnitas Sliders, and Shrimp in Cajun Spice Oil. This is a guest post from my very carb-loving husband. But if I’ve missed anything, please feel free to leave a comment and ask. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. I read all the comments myself and I try to help as soon as I can. Please let me know if you have any questions about this recipe. As an Amazon Associate I earn from qualifying purchases. Life Currents participates in different affiliate programs.
0 Comments
Leave a Reply. |