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    You are in: Home / Community Forums / Food Photos Forum / No-Knead bread
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    No-Knead bread

    JoeV
    Fri Feb 08, 2013 7:54 am
    Food.com Groupie
    We are going to a house party this evening and I was asked to make some bread to go with some kind of Italian chicken dish. So I started three days ago by refreshing my sourdough starter, then yesterday I made the batter to sit for 18 hours, and here, fresh from the oven, is my Sourdough Italian Herb No-Knead Bread.





    Lalaloula
    Fri Feb 08, 2013 1:01 pm
    Forum Host
    YUMMO! Can I come have dinner with y'all?
    That looks delish, Joe! I love that we can both see the whole loaf and the tender fluffy crumb! Enjoy!

    Loula
    Zurie
    Fri Feb 08, 2013 1:20 pm
    Forum Host
    Gee, another winner from JOE'S BREADS!! Wonderful! I'll pop into your little shop tomorrow and stock up for the weekend! icon_wink.gif icon_lol.gif
    Chef shapeweaver ©
    Fri Feb 08, 2013 2:32 pm
    Food.com Groupie
    OMGoodness !!!! yummy.gif
    I just love those photos of that wonderful
    looking bread. icon_biggrin.gif
    Debbwl
    Fri Feb 08, 2013 6:56 pm
    Forum Host
    Wow can make the batter 18 hours ahead and no knead, hope you post the recipe.

    Photo one is great because you almost smell it and so has me wanting to break off a piece to enjoy yummy.gif yummy.gif
    AskCy
    Sat Feb 09, 2013 6:02 pm
    Food.com Groupie
    looks very rustic and very nice.. it wouldn't last long out of the oven icon_smile.gif

    Steve
    mickeydownunder
    Sun Feb 10, 2013 4:05 am
    Food.com Groupie
    Can we just vote you the King of Bread Joe V! I can smell this through the computer and you know my relationship at the moment with bread lol

    GREAT photos!

    WHOO HOO!

    Thx for sharing!
    JoeV
    Mon Feb 11, 2013 9:52 pm
    Food.com Groupie
    Debbwl wrote:
    hope you post the recipe.


    Ask, and ye shall receive.

    Sourdough Italian Herb No-Knead Bread
    Yield: one 1-1/2 lb loaf

    INGREDIENTS:

    3 cups bread flour or all purpose flour (I use unbleached all purpose flour for this bread)
    1C Sourdough starter (vibrant)
    1/4 teaspoon instant yeast
    3/4 tablespoon kosher salt (or 1-1/2 teaspoons table salt)
    2T Mixed Italian Herbs **
    1 1/2 cups warm water

    Equipment:
    Covered pot (3 1/2-quart or larger cast iron, Pyrex, ceramic, enameled cast iron, Corningware casserole dish (the 5 quart works great), even the liner from a Crock Pot with its lid...something that can go into a 450F oven.)

    Method:
    1. Mix dough: The night before, combine all ingredients in a big bowl with a silicone spatula until the dough just comes together. It will be a shaggy, doughy mess. Cover with oiled plastic wrap, or just slip it into a plastic shopping bag and tuck the handles under the bowl, and let sit 12-20 hours on countertop.

    2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a well floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour (I like to use parchment paper sprayed with cooking spray). Set dough seam side down on top of towel (or parchment paper). Flour and fold towel over the dough. Let it nap for 1 to 1-1/2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.

    3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, dump wobbly dough into pot (or, pick up parchment paper and set it right into the pot). Doesn't matter which way it lands. Cover. Bake 30 minutes. Uncover, bake another 10 minutes or until the crust is beautifully golden and middle of loaf is 200-210F. Remove and let cool on wired rack, and listen to it ‘crackle’ as it cools. Let it cool for at least an hour (if you can resist), before slicing into it. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. I like to toast it and spray it with a little extra virgin olive oil.

    Alternate Recipe by weight:

    1# Unbleached all-purpose flour
    8oz. Sourdough starter (vibrant)
    1/4 teaspoon Instant Yeast
    1-1/2 teaspoon Salt
    2T Mixed Italian herbs **
    13 oz. Lukewarm water

    ** Mixed Italian herbs. This is a mixture my cousin makes for me, so I don't know how much of each ingredient she uses.

    Dried Parsley flakes
    Onion flakes
    Chives
    Basil
    Oregano
    Thyme
    Dried minced garlic
    Paprika
    Lemon pepper
    mickeydownunder
    Mon Feb 11, 2013 11:38 pm
    Food.com Groupie
    JoeV wrote:
    Debbwl wrote:
    hope you post the recipe.


    Ask, and ye shall receive.

    Sourdough Italian Herb No-Knead Bread
    Yield: one 1-1/2 lb loaf

    INGREDIENTS:

    3 cups bread flour or all purpose flour (I use unbleached all purpose flour for this bread)
    1C Sourdough starter (vibrant)
    1/4 teaspoon instant yeast
    3/4 tablespoon kosher salt (or 1-1/2 teaspoons table salt)
    2T Mixed Italian Herbs **
    1 1/2 cups warm water

    Equipment:
    Covered pot (3 1/2-quart or larger cast iron, Pyrex, ceramic, enameled cast iron, Corningware casserole dish (the 5 quart works great), even the liner from a Crock Pot with its lid...something that can go into a 450F oven.)

    Method:
    1. Mix dough: The night before, combine all ingredients in a big bowl with a silicone spatula until the dough just comes together. It will be a shaggy, doughy mess. Cover with oiled plastic wrap, or just slip it into a plastic shopping bag and tuck the handles under the bowl, and let sit 12-20 hours on countertop.

    2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a well floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour (I like to use parchment paper sprayed with cooking spray). Set dough seam side down on top of towel (or parchment paper). Flour and fold towel over the dough. Let it nap for 1 to 1-1/2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.

    3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, dump wobbly dough into pot (or, pick up parchment paper and set it right into the pot). Doesn't matter which way it lands. Cover. Bake 30 minutes. Uncover, bake another 10 minutes or until the crust is beautifully golden and middle of loaf is 200-210F. Remove and let cool on wired rack, and listen to it ‘crackle’ as it cools. Let it cool for at least an hour (if you can resist), before slicing into it. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. I like to toast it and spray it with a little extra virgin olive oil.

    Alternate Recipe by weight:

    1# Unbleached all-purpose flour
    8oz. Sourdough starter (vibrant)
    1/4 teaspoon Instant Yeast
    1-1/2 teaspoon Salt
    2T Mixed Italian herbs **
    13 oz. Lukewarm water

    ** Mixed Italian herbs. This is a mixture my cousin makes for me, so I don't know how much of each ingredient she uses.

    Dried Parsley flakes
    Onion flakes
    Chives
    Basil
    Oregano
    Thyme
    Dried minced garlic
    Paprika
    Lemon pepper


    WHOO HOO Joe V WHOO HOO Thank you too!
    Debbwl
    Tue Feb 12, 2013 8:33 pm
    Forum Host
    icon_biggrin.gif Thanks Joe icon_biggrin.gif
    AskCy
    Wed Feb 13, 2013 2:41 am
    Food.com Groupie
    icon_biggrin.gif thanks

    Steve
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