No need to knead?
 

I'm intrigued by the no-knead conversation. I've rather recently started
baking 100% whole-wheat exclusively, and I've seen a BIG improvement in the
quality of my bread by extending the amount of time I knead to about 600
strokes or 20 minutes.

But it's a big pain in the ass (I don't own a mixer). Anyone try no-knead
with whole wheat? I may try it myself, eventually, but I'd prefer to hear
from someone else that it works before I ruin a batch of dough ....


--
Jeff Miller


-----Original Message-----
From: m

om] On Behalf Of TG
Sent: Thursday, September 07, 2006 5:18 PM
To:
Subject: Dough rot


Dick Adams wrote:
...
> What I perceive as dough rot happens if sponge or dough is
> incubated too long. Then kneading tears the gluten, or the dough
> may tear itself as it expands. You would probably not notice it
> in the so-called no-knead method. I have personally never noticed
> a good-looking unkneaded loaf. ...
> Dicky
..

Hi Dicky.

whether or not this 'no-knead' loaf is a good looking loaf by your
standards is your call but it'll do me, after all, my stomach doesn't
care what it looks like.

http://i52.photobucket.com/albums/g2...g/IMG_4040.jpg
http://i52.photobucket.com/albums/g2...g/IMG_4038.jpg

I haven't kneaded a loaf in the usual sense of the word in a long time.
After getting a phone call one day just as I was about to start
kneading taught me you don't have to knead much, time will do it for
you.

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No need to knead?
 

I use only freshly ground whole wheat flour and do not knead (at least not
very much). I create the dough in a large bowl and it never leaves the bowl
until it is time to put in the bread pans. I mix, let sit 45 minutes, roll
around and force dough into a ball (maybe spending one minute or so each
time), let it sit 45, do the same, and again until I see the dough it ready
and then let rise. When it doubles, punch down gently, tight ball again and
rise again. Then to the bread pans and the oven. I make 8 delicious loaves
each week this way. I use less starter so the dough takes more time to
'ferment' and rise and it has better flavor.

John



"Jeff Miller" > wrote in message
news:mailman.20.1157664239.36649.rec.food.sourdoug ...
>
> I'm intrigued by the no-knead conversation. I've rather recently started
> baking 100% whole-wheat exclusively, and I've seen a BIG improvement in
> the
> quality of my bread by extending the amount of time I knead to about 600
> strokes or 20 minutes.
>
> But it's a big pain in the ass (I don't own a mixer). Anyone try no-knead
> with whole wheat? I may try it myself, eventually, but I'd prefer to hear
> from someone else that it works before I ruin a batch of dough ....
>
>
> --
> Jeff Miller
>
>
> -----Original Message-----
> From:
> m
>
> om] On Behalf Of TG
> Sent: Thursday, September 07, 2006 5:18 PM
> To:
> Subject: Dough rot
>
>
> Dick Adams wrote:
> ..
>> What I perceive as dough rot happens if sponge or dough is
>> incubated too long. Then kneading tears the gluten, or the dough
>> may tear itself as it expands. You would probably not notice it
>> in the so-called no-knead method. I have personally never noticed
>> a good-looking unkneaded loaf. ...
>> Dicky
> .
>
> Hi Dicky.
>
> whether or not this 'no-knead' loaf is a good looking loaf by your
> standards is your call but it'll do me, after all, my stomach doesn't
> care what it looks like.
>
> http://i52.photobucket.com/albums/g2...g/IMG_4040.jpg
> http://i52.photobucket.com/albums/g2...g/IMG_4038.jpg
>
> I haven't kneaded a loaf in the usual sense of the word in a long time.
> After getting a phone call one day just as I was about to start
> kneading taught me you don't have to knead much, time will do it for
> you.
>
> _______________________________________________
> rec.food.sourdough mailing list
>
> http://www.otherwhen.com/mailman/lis...food.sourdough
>
> To unsubscribe send a mail to
> and then reply to the confirmation request.
>

No need to knead?
 

Hi John,

Your "less starter" method sounds good. I'd love to know about what
ratio of starter to flour you use. And how much water too. Is it a
pretty wet mix? Would your technique work well for a free form loaf?
Thanks.

Can't wait to try this no knead thing.

Eric


BigJohn wrote:
> I use only freshly ground whole wheat flour and do not knead (at least not
> very much). I create the dough in a large bowl and it never leaves the bowl
> until it is time to put in the bread pans. I mix, let sit 45 minutes, roll
> around and force dough into a ball (maybe spending one minute or so each
> time), let it sit 45, do the same, and again until I see the dough it ready
> and then let rise. When it doubles, punch down gently, tight ball again and
> rise again. Then to the bread pans and the oven. I make 8 delicious loaves
> each week this way. I use less starter so the dough takes more time to
> 'ferment' and rise and it has better flavor.
>
> John
>
>
>
> "Jeff Miller" > wrote in message
> news:mailman.20.1157664239.36649.rec.food.sourdoug ...
> >
> > I'm intrigued by the no-knead conversation. I've rather recently started
> > baking 100% whole-wheat exclusively, and I've seen a BIG improvement in
> > the
> > quality of my bread by extending the amount of time I knead to about 600
> > strokes or 20 minutes.
> >
> > But it's a big pain in the ass (I don't own a mixer). Anyone try no-knead
> > with whole wheat? I may try it myself, eventually, but I'd prefer to hear
> > from someone else that it works before I ruin a batch of dough ....
> >
> >
> > --
> > Jeff Miller
> >
> >
> > -----Original Message-----
> > From:
> > m
> >
> > om] On Behalf Of TG
> > Sent: Thursday, September 07, 2006 5:18 PM
> > To:
> > Subject: Dough rot
> >
> >
> > Dick Adams wrote:
> > ..
> >> What I perceive as dough rot happens if sponge or dough is
> >> incubated too long. Then kneading tears the gluten, or the dough
> >> may tear itself as it expands. You would probably not notice it
> >> in the so-called no-knead method. I have personally never noticed
> >> a good-looking unkneaded loaf. ...
> >> Dicky
> > .
> >
> > Hi Dicky.
> >
> > whether or not this 'no-knead' loaf is a good looking loaf by your
> > standards is your call but it'll do me, after all, my stomach doesn't
> > care what it looks like.
> >
> > http://i52.photobucket.com/albums/g2...g/IMG_4040.jpg
> > http://i52.photobucket.com/albums/g2...g/IMG_4038.jpg
> >
> > I haven't kneaded a loaf in the usual sense of the word in a long time.
> > After getting a phone call one day just as I was about to start
> > kneading taught me you don't have to knead much, time will do it for
> > you.
> >
> > _______________________________________________
> > rec.food.sourdough mailing list
> >
> > http://www.otherwhen.com/mailman/lis...food.sourdough
> >
> > To unsubscribe send a mail to
> > and then reply to the confirmation request.
> >

No need to knead?
 

I use 9 cups of flour with 1 1/2 cups of starter. Free form baking is fine.
I just like small loaves I can freeze so I can make it last for longer
periods of time.

"Breadtopia" > wrote in message
ups.com...
> Hi John,
>
> Your "less starter" method sounds good. I'd love to know about what
> ratio of starter to flour you use. And how much water too. Is it a
> pretty wet mix? Would your technique work well for a free form loaf?
> Thanks.
>
> Can't wait to try this no knead thing.
>
> Eric
>
>
> BigJohn wrote:
>> I use only freshly ground whole wheat flour and do not knead (at least
>> not
>> very much). I create the dough in a large bowl and it never leaves the
>> bowl
>> until it is time to put in the bread pans. I mix, let sit 45 minutes,
>> roll
>> around and force dough into a ball (maybe spending one minute or so each
>> time), let it sit 45, do the same, and again until I see the dough it
>> ready
>> and then let rise. When it doubles, punch down gently, tight ball again
>> and
>> rise again. Then to the bread pans and the oven. I make 8 delicious
>> loaves
>> each week this way. I use less starter so the dough takes more time to
>> 'ferment' and rise and it has better flavor.
>>
>> John
>>
>>
>>
>> "Jeff Miller" > wrote in message
>> news:mailman.20.1157664239.36649.rec.food.sourdoug ...
>> >
>> > I'm intrigued by the no-knead conversation. I've rather recently
>> > started
>> > baking 100% whole-wheat exclusively, and I've seen a BIG improvement in
>> > the
>> > quality of my bread by extending the amount of time I knead to about
>> > 600
>> > strokes or 20 minutes.
>> >
>> > But it's a big pain in the ass (I don't own a mixer). Anyone try
>> > no-knead
>> > with whole wheat? I may try it myself, eventually, but I'd prefer to
>> > hear
>> > from someone else that it works before I ruin a batch of dough ....
>> >
>> >
>> > --
>> > Jeff Miller
>> >
>> >
>> > -----Original Message-----
>> > From:
>> > m
>> >
>> > om] On Behalf Of TG
>> > Sent: Thursday, September 07, 2006 5:18 PM
>> > To:
>> > Subject: Dough rot
>> >
>> >
>> > Dick Adams wrote:
>> > ..
>> >> What I perceive as dough rot happens if sponge or dough is
>> >> incubated too long. Then kneading tears the gluten, or the dough
>> >> may tear itself as it expands. You would probably not notice it
>> >> in the so-called no-knead method. I have personally never noticed
>> >> a good-looking unkneaded loaf. ...
>> >> Dicky
>> > .
>> >
>> > Hi Dicky.
>> >
>> > whether or not this 'no-knead' loaf is a good looking loaf by your
>> > standards is your call but it'll do me, after all, my stomach doesn't
>> > care what it looks like.
>> >
>> > http://i52.photobucket.com/albums/g2...g/IMG_4040.jpg
>> > http://i52.photobucket.com/albums/g2...g/IMG_4038.jpg
>> >
>> > I haven't kneaded a loaf in the usual sense of the word in a long time.
>> > After getting a phone call one day just as I was about to start
>> > kneading taught me you don't have to knead much, time will do it for
>> > you.
>> >
>> > _______________________________________________
>> > rec.food.sourdough mailing list
>> >
>> > http://www.otherwhen.com/mailman/lis...food.sourdough
>> >
>> > To unsubscribe send a mail to
>> >
>> > and then reply to the confirmation request.
>> >
>