What is the main difference between no-kneed bread and the regular way?

Discussion in 'Pastries & Baking' started by abefroman, May 23, 2010.

  1. abefroman

    abefroman

    Messages:
    1,408
    Likes Received:
    15
    Exp:
    I Just Like Food
    What is the main difference between no-kneed bread and the regular way?
     
  2. jellly

    jellly

    Messages:
    401
    Likes Received:
    37
    Exp:
    Professional Pastry Chef
    I have now tried 3 of Lahey's recipes (the guy that started the no-knead craze) and am already planning to make more.  The flavor of the bread seems more complex and less yeasty.  The texture is a wonderful crust with a moist interior.  You do have to plan it out - about 12-18 hours for the initial rise, but I have found this dough to be quite forgiving and have been able to hold it in the fridge for several hours or even overnight to accommodate my schedule.

    Lahey even theorizes that this method of bread baking seems more likely to be the original method in early times, as kneading by hand can be hard work.

     I highly recommend you go to the source and check out his "My Bread" cookbook.  Several of the recipes only take about 5-10 minutes of active work, the rest is just letting the dough do its thing.
     
  3. gypsy2727

    gypsy2727

    Messages:
    523
    Likes Received:
    18
    Exp:
    Professional Chef
    My personal favorite is Cornbread.

    It is so rich........ I love to add chillies into the mix!

    No kneading involved and if it's still around after a few days ...Cornbread Chips!

    There is also the good old stand-by Steamed Brown Bread which mom used to make in 19oz cans covered with foil ,tied securely with string or elastic bands. Set on rack in large deep saucepan and filled halfway with boiling water.Steam for 11/2 hours!  sooooooooooooo good
     
  4. gypsy2727

    gypsy2727

    Messages:
    523
    Likes Received:
    18
    Exp:
    Professional Chef
     kneading,along with yeast and a small amount of sugar is the regular way. Leaveners such as baking soda and buttermilk combination or baking powder and of course there is the egg factor ,are some ways to avoid kneading. I meant to answer the question in my last post!
     
  5. petalsandcoco

    petalsandcoco

    Messages:
    3,207
    Likes Received:
    155
    Exp:
    Private Chef
    Steam bread.....I have never tried that.

    Abe,

    Do you remember we had a thread awhile back "Mother's Bread Recipe (no Kneed)" ? Duckfat and I have the same recipe basically. There is hardly any manipulation of the dough.

    What is the difference ? I kind of descibed in that post....but the no kneed recipe is more dense, tastier, and maybe not as light. If I had to pick which one I "had to survive on" for the rest of my life it would be the no kneed with OO Flour.

    No knead bread. - 24hourcampfire
     
  6. kayakado

    kayakado

    Messages:
    71
    Likes Received:
    11
    Main differences:

    Greater hydration (more liquid, looser dough)

    Longer rise

    Less kneading
     
  7. abefroman

    abefroman

    Messages:
    1,408
    Likes Received:
    15
    Exp:
    I Just Like Food
    Thanks!

    I don't remember that post, Duckfat sent me the link to the campfire bread but I haven't tried that one yet.