Comments on: Recipe: No-Knead Bread

By: sara thomas

sara thomas — Thu, 12 May 2011 01:41:14 +0000

oh yeah, duh! that makes sense about sprouting then grinding! it would be awesome if you were able to find a recipe, i’d love to try making some of this! there are other resources though so no pressure, but i do enjoy your blog the most for sure and would much rather read about it here! =) thank you so much!

By: Sayward

Sayward — Wed, 11 May 2011 00:25:40 +0000

@ sara thomas – I haven’t experimented with sprouted breads because I’ve sort of been off wheat for a while now. But my husband is a bread head, so I really should get back into it! Maybe next fall . . .

Anyway, for sprouted breads my understanding is that you buy the whole grain (wheat berries) and then soak and sprout them, then grind them yourself into flour, and then use that to make the bread.

You can also soak store bought flour, which will have some of the same effect. You soak it overnight in water + acid (the traditional way is with buttermilk), you can use alt milk with lemon juice or vinegar for the same effect. Then just proceed in the morning with the rest of the recipe.

I really should work out a recipe for this. Okay, it’s on the autumn list!

By: sara thomas

sara thomas — Sun, 08 May 2011 02:26:55 +0000

sayward,
so many thanks for this blog. i found it 2 days ago & am totally obsessed! i have made very similar breads to this one, and was wondering if you have ever made sprouted breads? i saw your post on soaking and the note on baking. i love ezekiel breads but we just can’t afford to buy it on a regular basis =( do you have any experience making your own sprouty loaves? i wonder if you were to soak the flower in part of the water and then dissolve the yeast in the remaining water & add it to the soaked grain? thanks so much!

By: Judy

Judy — Sat, 19 Feb 2011 21:50:23 +0000

Thanks for the fantastic site. I love reading about others experiences with this bread.I just discovered the Sullivan no knead bread a few short months ago and we just love it! I have had great success using smaller vessels. I am a thrift store nut as well, and I have a small round castiron, enamelled covered pot and an oval glazed clay baker that I divide a recipe just before the 2 hour rise. They make a perfect size to give away to one person. Today I am using those 2 as well as a 2qt corning ware and a stainless steel dutch oven(my usual choice for a single large loaf). I was experimenting with the flour this time. The 2 smallest loaves will have 2cp white and i/2 cp each of rye and whole wheat. The other 2 have 4cps white and 2 cps multigrain. I added a bit more water to accomodate the more absorbant flours. Just a sprinkle really. Anyway, I have found it always turns out great and never sticks when they are preheated. I have never tried it the cold oven way.

By: Sayward

Sayward — Fri, 29 Oct 2010 17:56:44 +0000

@ Jenny – Hey lady! Oh man, I’m really not sure but my best guess would be 2 quart. It’s not huge at all.

By: Jenny

Jenny — Sun, 24 Oct 2010 02:50:54 +0000

I know this is a SUPER-old blog post, but hopefully you’ll get/see this comment. Just wondering what’s the size of the glass dish you used? 2 quart, 3 quart, etc? Thanks!

By: Sayward

Sayward — Thu, 05 Nov 2009 05:58:39 +0000

@ Gabrielle – Thanks, please definitely let me know!

By: Gabrielle

Gabrielle — Tue, 03 Nov 2009 07:31:11 +0000

^ I just got some Oregon Trail Sourdough starter in the mail, haven’t gotten it going yet. I want to be successful with the plain no-knead recipe first. I happened upon another blog on no-knead bread, and the blogger is using parchment paper to line her pot, she is using corningware too. It seems to me that glass cookware needs a different treatment than the enamel and cast iron pot, so it is interesting to hear of the different approaches. Here is a link and she has photos of all of the steps along the way – http://bestroominthehouse.wordpress.com/2007/12/31/how-to-make-no-knead-bread-in-photos/

I will keep you posted on my next experiment, (I haven’t baked anything lately, been so busy) as well as the adventure into the sourdough version!

By: Sayward

Sayward — Fri, 23 Oct 2009 19:20:01 +0000

@ Gabrielle – You’re welcome, and thanks! =)

Let me know how your sourdough starter works with this recipe. I just inherited one of my own but haven’t began using it yet . . .

By: Gabrielle

Gabrielle — Fri, 23 Oct 2009 15:55:00 +0000

Hi Sayward, thanks so much for the details and advice! I used to bake bread a lot using the Tassajara bread book but it is a lot of work and I love sourdough bread so my plan is to get this recipe to work and then try it with sourdough starter. Thanks again, I will start another batch and try pre-heating the pyrex with the oil and flour. Love your site, love your recipes!