Almost No Knead Sandwich Bread

[kjackson]

Here's the recipe that I really like:  https://letthebakingbegin.com/artisan-bread-dough/

The loaf is much higher than other artisan recipes I've tried. The negatives are a thicker crust that is a bit tough and a rather bland flavor--but my wife loves it.  I'm thinking that adding beer and perhaps the vinegar to this recipe (but adhering to the liquid volume) might be a good idea. I'll also try the cold-start technique. I'm not at all fond of pre-heating the dutch oven.

[mic]

Here is a trick for oven rise I found.  When you bake your bread, set the oven to its highest setting 500 or 550 degrees.  Put the bread in the oven and turn down the temp to what is called in your recipe.  The high temp gets the water in the dough converted to steam and it also helps with heat lost from when you open your and close the oven door.  

[MOPanfisher]

On 10/23/2022 at 1:13 AM, rps said:

 

Oh man does that loaf look like a bread bowl ready to be filled with some white chili!  

[kjackson]

The latest version using beer and vinegar and starting it in a cold oven looks okay...haven't given it the taste test yet.

[mic]

38 minutes ago, kjackson said:

The latest version using beer and vinegar and starting it in a cold oven looks okay...haven't given it the taste test yet.

Looks good.

[rps]

I hope it tastes good.

 

[kjackson]

7 hours ago, rps said:

I hope it tastes good.

 

It is very good. Many thanks for looking up the link.  I substituted a stout beer, and it changed the color a bit, but the crumb and crust were both good.  The process I used puts the stretched bread in the refrigerator over night, which is kind of a pain, but it makes for a good loaf.

[rps]

5 hours ago, kjackson said:

It is very good. Many thanks for looking up the link.  I substituted a stout beer, and it changed the color a bit, but the crumb and crust were both good.  The process I used puts the stretched bread in the refrigerator over night, which is kind of a pain, but it makes for a good loaf.

Absolutely! Slow rises always improve the bread.