Hosted by Steve Gamelin (a.k.a. ArtisanBreadWithSteve)
Common Sense
(section under development)
6 thoughts on “Common Sense”
On page 40 of your book (My No-Knead Bread Cookbook) you have a recipe for Harvest Grain White Bread. Is there by any chance an error in this recipe? I have attempted to make it twice. Once using the standard method and the other the turbo method. Each time the dough after the second proofing is very “wet”. The result is always after the 40 plus 15 minute baking cycle the bread is under done. If there is no error in the recipe what should I do to make it work?
Substitute bread flour with all purpose in sourdough and yeast breads? Yes, but it’s not always an even swap. Flour is a like a sponge. And because all purpose flour absorbs less water than bread flour, you’ll need to reduce the total amount of water in a recipe that specifically calls for bread flour. You can use all-purpose flour in place of bread flour, but all-purpose’s lower protein content means it may yield a slightly wetter dough or batter. How much less water you might ask; sorry, I don’t have an answer to that.
When making traditional no-knead into Turbo No-knead do I need to increase the yeast? And if making it cinnamon raisin turbo do I increase the first proof time (in oven with light on) to 3 hrs (from 1 1/2 hrs)?
I have your My No-Knead Bread Cookbook – but going from traditional to Turbo still confuses me. Does your Turbo Cookbook have the same recipes? Thank you. and LOVE methods!!!
Yes, my Turbo cookbook has the same recipes using the Turbo method. And, if you wish to reduce the proofing time from 8 hours to 2-1/2 hours… increase yeast from 1-1/4 to 2-1/4 tsp and proof in a warm draft free environment (78 to 85 degrees F).
On page 40 of your book (My No-Knead Bread Cookbook) you have a recipe for Harvest Grain White Bread. Is there by any chance an error in this recipe? I have attempted to make it twice. Once using the standard method and the other the turbo method. Each time the dough after the second proofing is very “wet”. The result is always after the 40 plus 15 minute baking cycle the bread is under done. If there is no error in the recipe what should I do to make it work?
Are you using all-purpose flour? Steve
Substitute bread flour with all purpose in sourdough and yeast breads? Yes, but it’s not always an even swap. Flour is a like a sponge. And because all purpose flour absorbs less water than bread flour, you’ll need to reduce the total amount of water in a recipe that specifically calls for bread flour. You can use all-purpose flour in place of bread flour, but all-purpose’s lower protein content means it may yield a slightly wetter dough or batter. How much less water you might ask; sorry, I don’t have an answer to that.
Steve, have you ever had pirogies? What is your favourite type? Have a good day.
When making traditional no-knead into Turbo No-knead do I need to increase the yeast? And if making it cinnamon raisin turbo do I increase the first proof time (in oven with light on) to 3 hrs (from 1 1/2 hrs)?
I have your My No-Knead Bread Cookbook – but going from traditional to Turbo still confuses me. Does your Turbo Cookbook have the same recipes? Thank you. and LOVE methods!!!
Yes, my Turbo cookbook has the same recipes using the Turbo method. And, if you wish to reduce the proofing time from 8 hours to 2-1/2 hours… increase yeast from 1-1/4 to 2-1/4 tsp and proof in a warm draft free environment (78 to 85 degrees F).