No-Knead Bread - What To Bake It In

Hooray for No Knead Bread. We’re hooked here and this bread has become our staple. We haven’t bought a loaf of bread since Christmas. Sarah and I have both had a hand in it and have baked over 30 loaves of bread, most of them one at a time. Here’s what we’ve learned.

• It’s hard to make a mistake.
• Rising times are very flexible. We’ve let it rise as little as 10 hours, and as long as 30 hours (when we forgot it).
• Because the dough was so sticky we had problems when we tried to wrap it in a towel. Couldn’t get it unstuck so we began just dumping the dough out of the bowl onto a floured board and covering it with plastic wrap. Worked fine.
• We’ve only thrown one loaf away and that was the one that stuck to a pot that was the innards of an old crock-pot. Just couldn’t get it out without busting it all up. The problem was that the pot was scored on the bottom and hard to get completely clean.
• The baking container doesn't need to be as big as we thought. We found an old bowl in a thrift shop that works great. (On the left in the picture) The inside diameter at the top is 9 inches and it is about 6 inches deep. Lid came from the thrift shop too. Just the other day found a second pot at the thrift shop. It’s the one on the right, a bit smaller but works fine. Bowls were five dollars apiece. Makes sense to me to cook a very basic, inexpensive bread in a very basic, inexpensive pot.
  

Happy bread baking. So simple, yet better than you can buy almost anywhere.

Here is a link to our original No-Knead Bread Post

How To Be A Great Cook

Want to be a great cook? You need three magic ingredients:

1. Olive Oil
2. Garlic
3. Onions

That's it! You're on your way.

Heat up that skillet. (Make it non-stick skillet and save your some grief) Pour in a little olive oil, add some chopped or smashed garlic (several cloves not the whole bulb, unless of course there are vampires hovering) and throw in a fistful of chopped onion. Sauté just long enough to fill the house with that wonderful bouquet of garlic and olive oil and you’re on your way to a great quick entrée and a great reputation as a cook.

Now add chicken breast, cubed, strips, or whole pieces. Brown both sides then lower the heat and cook gently for a few minutes. Get the skillet off the heat just a soon as chicken is barely cooked through while it is still tender and juicy. Season with pepper a tiny bit of salt if you can afford it. Serve with a dash of a good barbecue sauce.

Or when that great bouquet fills the kitchen, add sliced and diced vegetables, zucchini, yellow squash, carrots, broccoli, tomatoes, whatever, you can find in the fridge. Put the stuff that takes longer, like carrots, in first or add them as very small pieces or slivers that will cook quickly. Quit cooking while there is still a bit of crunch in some of the veggies. Serve your sautéed veggies over rice, brown of course, unless like me you sometimes still yearn for that plain and quick white stuff. For a real treat dribble a bit of Thai Peanut Sauce on top.

Make a spaghetti sauce starting with the three magic ingredients. Add tomatoes, mushrooms, something to spice things up (red pepper flakes or chili oil or jalapeños or green chilies) and you’ve done it again.

So their you have it, culinary magic. Use your imagination. Experiment. Have a good time. Let me know how it turns out.

Half empty? Half full?

Planned to get outdoors and walk this morning, but with the temperature below 30, and the wind above 30, I waffled and went for a trip on the treadmill, which just happens to be located strategically in front a TV, where I found an old (1999) Starwars movie.

Well this old salt found some comfort and humor in this bit of entertainment. Lots of robots in this tale and it occurred to me that in some ways I’m not too much different. I’ve got a heart valve made out of left over pig parts that helps the pump work more efficiently, a neat little pacemaker/defibulator tucked in under my collar bone to keep my rhythms syncopated , and a very cool below the knee prosthesis, complete with an air shock, to let me stand on my own two feet. (Both feet are “my own” even though one of them is not original equipment.)

So is my cup half empty or half full? Should I despair about all the parts that have broken down and get ready for the next disaster, or rejoice at my ability to breathe the mountain air, canoe, hike, drive, delight in grandkids, build stuff in my workshop, and generally do as I please?

Today the choice is obvious and easy. Rejoice. Damn, I’m a lucky guy. And I post this note not to brag, but in part to remind myself of my good fortune, because with all that I have going for me it is still possible on a cold and dark winter day to get a bit worried and depressed and waste my time in a black mood.

And because today is the only day you and I can really count on, I plan to have a hell of good time. May the force be with you.

Christmas Cheer

I have escaped the Midwest. Never was too enthused about winter. Grew up with cars that didn’t start in sub zero weather, gas lines that froze. and even, way back, with water pipes and pumps that froze.

And now I live in these Arizona mountains where winter comes in small doses. Not as cold as my native land. The snow here, sometimes a little, sometimes a lot, doesn’t seem to last as long. And I am surrounded by people who love the stuff. So my attitude is thawing a bit. It thaws a bunch when my little grandkids arrive from the flatlands all eager and excited about just seeing snow.

And this looks to be a great Christmas. We have our snow. The roads have been cleared. A good supply of firewood is stacked on the porch. The tree is trimmed, outdoor lights are strung, and this old salt has emerged, just on time, from his garage workshop (heated with woodstove of course) with a great hobbyhorse. Brought it in and tucked it next to the tree this morning. Kids and grandkids are on their way. Old Salt's smiling. Hope young grandson smiles too.

Good to be alive.

A Hot Time in the Old Town

Aiiii conejitos! Like a moth to a flame I am drawn to it. Capsaicin, my instantaneous path to pain and endorphins. the magic ingredient I ingest in my quest for flavor in a sodium free world. The sun sets I indulge, the sun rises I pay.

Capsaicin, the chemical that makes chili hot, binds to receptors in the sensitive lining of the mouth. That’s obvious. But guess where else it finds a sensitive lining with which to bind. You guessed it. You already knew. You’ve been there haven’t you. These very sensitive receptors also live at the other end of the road.

Yes, I did it again. We went down the mountain, to run some errands, to pick up some things for Christmas stockings, to replenish our stock of fresh vegetables. And lo and behold, what to our wondrous eyes should appear, but a James Bond movie, on the marquee of the one and only movie house in town. But it is four o’clock and the movie doesn’t start until seven. We will have to kill some time, not an easy thing to do in this little town. There are two fast food emporiums, one supermarket, two dollar stores, one “drug” store, no mall, no Tinseltown. It does have sidewalks, and street lights, and, in fact, Christmas decorations. We go to the dollar store. We pick up some groceries. We tour the “drug” store, no ordinary drug store, this one. Yes, you can buy drugs there, and while there you can also buy a gun, and ammunition, and a bottle of Jack Daniels, and a yard or two of fabric, and craft supplies, and a replacement cartridge for your printer, and an ice cream bar. When we finish our tour it is only five thirty.

We will treat ourselves to dinner. Choices include, one oriental, one fussy (open only to a private party tonight), a place called Booga Red’s, the Safire, and a Mexican restaurant. We know and like the Mexican place and it just happens to be open. We are in luck. There is a sign on the door that says they are going to close for a winter vacation. Will open again in February.

Well, the food this Mexican lady serves is all the way off old Wilbur’s scale. Great taste, incredible heat. I loved every bite even though at times my mouth was burning and I was reaching for the water pitcher. When we left my scalp was wet with sweat, one of the things that chilies do for me. Finally it was time to go see what Bond was up to.

The movie house and its equipment are antique, and that includes the ticket machine, the popcorn machine, and apparently the projector. It’s a trip just to go there, no matter what the show. They are open Thursday, Friday, Saturday, and Sunday. Shows at seven and nine, but you better go for the seven, especially in the winter. Less than twelve paying customers and the nine doesn’t happen. Counting the two of us there were eight at the seven. Two of them were teenie boppers, who got a hot cell phone call midstream and departed. The movie was good, though I prefer the classic Bond. This last lacks the humor and gimmicks that made 007 special.

Capsaicin never lets me off easy. This morning I paid my dues.

Notes on the Art of Baking Bread

Bread makes itself, by your kindness, with your help, with imagination streaming through you, with dough under hand, you are breadmaking itself, which is why breadmaking is so fulfilling and rewarding.

Breadmaking is basically not a complicated process. Mix some flour with enough water to form a dough, adding a touch of salt perhaps; shape it, bake, the result is bread in its simplest, most fundamental form: dense, coarse, crusty, robust, spirited, earthy.

From the opening pages of The Tassajara Bread Book

Of the several bread books that I own the Tassajara Bread Book is my favorite. I like the approach, the recipes are simple, the instructions are detailed and well illustrated. And it is easy to move on and improvise once one gets a grip on the basic bread.

Bread is really very basic. We’ve found that we can even make a no-knead bread with just flour, water, and a bit of salt and a tiny bit of yeast. And that bread is so popular that there are hundreds of posts on the internet every day about this one simple recipe.

And in my own experience I’ve found that bread making is easily learned, and the process of making bread is fairly forgiving. I don’t measure much. With very little experience you’ll find that you can just measure the water and the yeast, and of course the salt, and then add flour until the dough looks right and feels right. I pay little attention to the kind of yeast I use. I just keep it refrigerated and try to use it within a couple of months from its purchase. I live in the mountains at 8000 ft but don’t even think about any adjustments for altitude. I just watch the bread rise and when it looks right I bake it. I have also found that bread will rise in fairly cool environments, our house seldom gets to more than 70° F inside, and bread rises just fine.

If you are looking for some help learning how to knead bread there is a pretty good illustrated tutorial on the Internet called How to Knead Bread Dough

For me baking is not a hobby nor an avocation, it is simply a way of getting good healthy bread on the table. But I do enjoy the process. I like kneading bread. I like the aroma in the house as bread is rising and baking. And I can seldom wait to slice off the end of that loaf and butter up a slice.

And for those of us who are fighting the sodium battle every day it is really nice to have a great piece of bread with less that half of the sodium of the breads that we can find on the shelves of the supermarkets and bakeries.

Happy Baking

Basic Bread Recipe - Low Sodium

Here is a very basic bread recipe. It has very little salt, and you can make it with white flour or wheat flour or any combination. I usually use about half white and half wheat. Some times I sweeten it with a healthy dose of molasses.

The recipe starts by making a sponge. You mix about half of the flour for the recipe with all of water and the yeast and the sweetening and let that mixture rise for a while before adding the salt and kneading in the rest of the flour. This first step lets the yeast get to work in the absence of salt, which inhibits the yeast’s functioning.

Ingredients

• 3 C lukewarm water (85°-105°F - not hot or cold on your fingertips)
• 1 1⁄2 T dry yeast (2 packages)
• 1⁄4 C sweetening (honey, molasses, or brown sugar)
• 6 C approx. flour (whatever kind you like or have on hand)
• 1/4 C veg. oil
  
• 1 t salt

Measure the water into a big bowl. Sprinkle in the yeast and stir to dissolve. Add the sweetening. Then gradually stir in about 3 cups of the flour. Beat about a 100 times until the batter is very smooth. Cover and let it rise in a warm place for 45 minutes (more or less). Warm is better, but our place right now is about 65° and the bread is rising nicely. Altitude probably helps. Not being in a hurry helps most of all.

When the sponge has increased in size and shows some small bubbles, stir in the salt and the oil.

Now add about three more cups of flour. Gradually stir as much of the flour as you can into the sponge. When the batter is too stiff to continue stirring, turn the bread out onto a floured surface and knead the mixture until it is smooth and elastic. If the mixture sticks to your hands work in more flour.

Cover the dough and let it rise until doubled. Knead again, let it rise again. When it has doubled again or is close to double, knead one more time and then split the dough into two equal portions. Shape the dough into loaves and place in 5x9 loaf pans that have been oiled lightly. With a sharp knife make 3 diagonal slashes in the top of each loaf. Let the dough rise in the pans until it is above the top edges of the pans.

Bake in a preheated 350° F oven for 50-60 minutes. Bread is done when it is golden brown. Remove from pans immediately, cool on wire racks.

Yield is 2 loaves. 12 slices per loaf, 100 mg sodium per slice.