The post on Artisan Bread in Five Minutes a Day has generated a lot of comments — and quite a few questions. I’ll answer some of them here.
I’ve done no knead before, but not really happy with the results. Have you compared the two recipes side by side?
Not side by side, although I’ve written about both. Here’s my take on the no-knead recipe, last year.
If we compare the ingredients, we’ll see that they’re quite different in two key areas — yeast and salt.
No-Knead Bread (for one loaf):
0.25 tsp yeast (this equates to 0.08 Tbsp)
1.5 cups water
3 cups flour
1.5 tsp salt (this equates to 0.5 Tbsp)
Artisan Bread in Five Minutes a Day basic boule (for several loaves):
1.5 Tbsp yeast
3 cups water
6.5 cups flour
1.5 Tbsp salt
The greater amount of yeast (9 times as much) is likely why the Artisan Bread recipe can rise and bake immediately (within two hours), whereas the No-Knead recipe first must rise 8-12 hours.
As for salt, it gives the bread flavor and affects its rising and stretching characteristics. The Artisan Bread boule has 50% more salt than the no-knead recipe. For a full, detailed expose on salt’s role in bread baking, check out this article. For the quick view, this paragraph should suffice:
Besides flavoring the bread, bakers have long noted salt’s alteration of certain dough characteristics. Unsalted dough mixes faster, has little resistance to extension and feels sticky. Bakers who delay the salt addition during mixing find that once salt is added, the dough tightens, becoming more difficult to stretch, but also becomes stronger, and is thus capable of stretching farther without ripping. (Testing by cereal scientists confirms this seemingly contradictory observation: salted doughs are both more resistant to extension and more extensible once deformed.) During fermentation, salted doughs rise more slowly, an occurrence usually solely attributed to salt’s dehydrating effect on yeast. To understand how salt affects these changes, and to see if our assumptions hold true, we will need to take a look at the interactions within the dough on a molecular level.
In short: If you haven’t tried both recipes, give the Artisan Bread version a try — maybe it will work better for you.
The only problem I had [with a ciabatta] was the crust did not stay crusty after it cooled. What am I doing wrong?
The Artisan Bread in Five Minutes a Day book mentions underbaking as a possible cause.
Or consider this tip from Rose Levy Berenbaum:
Allow the bread to cool completely before placing it in a brown paper bag. If the loaf has been cut into, store it in a plastic bag and recrisp it in the following way. Place the loaf cut side down on the oven stone or baking sheet. Turn the oven to 400°F and check after 7 minutes. The crust should be crisp and the crumb will be warm.
Try using a baguette pan with perforations. The dough rises and bakes in the pan – no stone needed. The bread comes out perfect, and the smaller size only takes 20 minutes to rest, 25 to bake. I get my pans used from a bakery supply company, but there are many for sale online.
I do indeed use a baguette pan (mine only has two “bins” — I think I purchased it at Williams-Sonoma or Sur La Table years ago). They work beautifully. Lately I’ve been finding that my dough sticks in the holes when the loaf is baked. I can twist it like an ice cube tray to get it out, but I’m going to try to remember to oil the pan next time.
I have tried this no-knead bread and it is good. I am still experimenting to get the right loaf though. My loaves turn out a little too moist in the middle so when I cut them they stick to the knife. Does the book include troubleshooting tips and high altitude adjustments? Just wondering.
The book does include troubleshooting tips. For your problem, it mentions that you might be underbaking the bread slightly. They say (and I do the same) that their bread, when baked properly, comes out with some black bits on parts of the crust that protrude.
As for high altitude, the authors do not include high-altitude adjustments. Here are some tips about baking in general at high altitude, but in short, experts advise adding a bit more liquid at high altitude to compensate for drier flour. I am baking at 5,300 feet, and that’s what I do. Generally, don’t be afraid to add some more liquid to make a dough more moist, if that is an issue. Just do it a little bit at a time.
But if yours is too moist, I would assume the liquid is sufficient and try baking it a bit longer. The dough is meant to be very moist, which gives it the delicious interior with nice holes and good texture. But the baked texture shouldn’t be soggy. Good luck!
Why are your Silpats not brown?
I have no idea, except that I don’t typically cook greasy foods on them, perhaps? I found this explanation in a review on Viewpoints.com:
The mats are wonderful except that while taking care of them as directed, we have never gotten one to last the advertised number of uses. We use them several times a week and take care of them as directed. After a while the mats start to turn brown. I wrote to the company and the reply was, “Unfortunately, what you’re experiencing is a normal stage at the end of the life of a Silpat. The Silpat is a fiberglass weave coated with a layer of silicone. This silicone is porous, and will begin to absorb the fat/grease from the items cooked on it over time. As the silicone absorbs more fat/grease, it fills the valleys between these peaks, and creates more surface area for the mat, causing more friction. It also will start to appear stained.”
You use the 1/2 recipe (so 3, 1.5, 1.5, 6.5) in the 2 gallon container? How much does it rise? If I do the whole 6,3,3,13 will it just need a 4 gallon or will it rise too much?
I just checked again, and my container is maybe one gallon. The dough rises up to about 1 inch below the rim at its maximum height. A 2-gallon container should be ample for the full recipe, but YMMV.
How ’bout some pictures of your dogs?
Let’s let sleeping dogs lie.