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Old 01-13-2018, 02:28 PM   #1
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Dutch oven breads, aka no-knead breads

My latest sub-obsession is Dutch oven breads. I made one yesterday and it came out spectacularly. By accident. The recipe I followed called for 84% hydration. I realize more hydration is necessary to create the steam that creates that lovely crust, but it seemed a bit excessive. I followed the recipe, however (except I changed out the fruit and nuts), and found I had to add a lot more fluid to make the dough even semi-workable.

I checked out several other recipes on the web. Most of them call for 50% hydration, which seems a bit dry. And another recipe I found called for a whopping 94% hydration! Cookís Country says that 68% hydration is maximal. I downloaded a couple of books on Dutch oven cooking, but theyíre very camp-centric, and deal more with the number of charcoals to put on top of the Dutch ovenís lid. (Camping, to me, is having to stay at a Holiday Inn Express and not the J.W. Marriott).

Hereís my bread. Even if it was a fluke, Iím very proud of it!

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Old 01-13-2018, 03:32 PM   #2
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This is the book by the originator of no knead bread:

https://www.amazon.com/My-Bread-Revo...dp/0393066304/

Our local library has it.

Lahey's basic bread calls for 75% hydration, which is what I use.
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Old 01-13-2018, 09:56 PM   #3
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Quote:
Originally Posted by tenspeed View Post
This is the book by the originator of no knead bread:

https://www.amazon.com/My-Bread-Revo...dp/0393066304/

Our local library has it.

Lahey's basic bread calls for 75% hydration, which is what I use.
This looks like exactly what I need! I splurged and ordered a copy on-line. My hubbie’s gonna kill me! Meh, he’ll get over it. And what a sorry comment on my current circumstances that I consider twenty bucks to be a splurge, lol!
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Old 01-16-2018, 05:48 AM   #4
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Quote:
Originally Posted by tenspeed View Post
This is the book by the originator of no knead bread:

https://www.amazon.com/My-Bread-Revo...dp/0393066304/

Our local library has it.

Lahey's basic bread calls for 75% hydration, which is what I use.
I just my copy in yesterday’s mail. I really like it, as I go through the different recipes, I notice that hydration fluctuates with different kinds of bread. The basic is 75%, but some are at 87.5%, and a few are at 100%! Mr. Lahey doesn’t give any reason for the fluctuations, nor does he ever say, in a general way, which categories of bread, or which ingredients require a higher hydration. As a textbook, it falls short, although the first chapters have a lot of great information, and the recipes are top-notch. Thanks for the suggestion!
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Old 01-16-2018, 07:16 AM   #5
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On another site, a Dutch company was asking for input about a new bread baking Dutch oven they are producing. They asked about functionality. I told them to send me one and I'd evaluate it for them. No reply and no oven. Imagine that!
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Old 12-21-2018, 05:08 PM   #6
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Itís been so long!

I havenít baked bread in ages, it seems! But Iíve been enjoying my little open face sandwiches for brunch so much, that I figured they deserved a quality, homemade bread.

So I got out my Dutch oven and made a no-knead loaf. I actually had to look at a recipe to remind myself how! To the four basic ingredients, I added a little dried rosemary, thyme, and onion powder, and a couple tablespoons of EVOO.

Iím very pleased with the results!

Click image for larger version

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And my open-face brunch sandwich; a thin layer of cream cheese, a tapenade of olives, onion, garlic and herbs, a jammy egg roughly chopped and sprinkled with sea salt and smoked paprika, and my lovely Italian tuna. So good! (I couldnít get the pic in focus, for some reason...)

Click image for larger version

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Old 12-21-2018, 05:56 PM   #7
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Good Job!!
Looks like a professional loaf, nice crust ...

I did a no kneed dutch oven bread about a year ago. It came out nice ( but I think your's looks better).
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Old 12-21-2018, 06:16 PM   #8
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Quote:
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Good Job!!
Looks like a professional loaf, nice crust ...

I did a no kneed dutch oven bread about a year ago. It came out nice ( but I think your's looks better).
Thank you Larry!
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Old 12-21-2018, 06:18 PM   #9
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Quote:
Originally Posted by JustJoel View Post
I havenít baked bread in ages, it seems! But Iíve been enjoying my little open face sandwiches for brunch so much, that I figured they deserved a quality, homemade bread.

So I got out my Dutch oven and made a no-knead loaf. I actually had to look at a recipe to remind myself how! To the four basic ingredients, I added a little dried rosemary, thyme, and onion powder, and a couple tablespoons of EVOO.

Iím very pleased with the results!

Attachment 32657

Attachment 32658

And my open-face brunch sandwich; a thin layer of cream cheese, a tapenade of olives, onion, garlic and herbs, a jammy egg roughly chopped and sprinkled with sea salt and smoked paprika, and my lovely Italian tuna. So good! (I couldnít get the pic in focus, for some reason...)

Attachment 32659
I tried to take a big bite, but the computer screen go in the way. WOW! A beautiful loaf!
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Old 12-21-2018, 07:25 PM   #10
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So kind of you Addie! Thanks!
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