Kneadless Variations

We’ve been playing about with no-knead bread, and have come up with a couple of winning variations. First, a sourdough version, which Ken has tried out twice.

SOURDOUGH

1 1/2 cups Sourdough Starter
1 cup Warm Water
1 1/2 teaspoons Salt
3 cups Flour

Mix together in the order listed. When adding the flour, mix in the first two cups, then add the third in portions, until you get the dough coming together, but still fairly loose and sticky; you may not need the full third cup. Plan on a longer-than-usual rise—Ken let both batches go 24 hours for the first rise. Proceed as with basic no-knead recipe to form dough, let rise again, and bake. Both sourdough batches went just about the full baking time, including the final 30 minutes uncovered, to give them good, solid, crunchy crusts.

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

ROASTED GARLIC

This is my favorite adaptation so far—so aromatic and delicious, and the house smelled heavenly for days.

2 heads of partially roasted garlic (or to taste)
3 cups Flour
1 Cup Warm Water
1 1/2 teaspoons Salt
1/3 teaspoon Yeast

We partially-roasted two heads of garlic in olive oil, using a terracotta garlic baker, but took it out of the oven after 20 minutes (about half the recommended roasting time.)

We let the garlic cool down for another 20 minutes before popping the cloves out of their papers, cutting larger cloves in half and leaving smaller ones whole. Then we mixed up the dough, folded in the garlic cloves and left it to rise for 18-20 hours. The dough was still very sticky when we worked with it the next day, so we were very liberal with the flour on our work surface. We then proceeded as usual with the second rise and baking, but gave it only 15 minutes of uncovered baking. This made it a bit lighter in color and softer-crusted than the other loaves have been, but it was fully cooked and delightfully chewy. I recommend playing around with that final uncovered baking period, taking loaves out at different points, and figuring out how you like it best.

The garlic was lovely and soft, without being squishy, and had reached the mellow flavor of fully-roasted garlic. We did have some trouble getting the cloves distributed throughout the bread; they sort of clumped at one end. Small matter, though, and one we’ll be more aware of next time. Oh, and, while this bread was wonderful fresh-baked, it was fantastic toasted!

This entry was posted in Remainders and tagged . Bookmark the permalink.

One Response to Kneadless Variations

  1. Tinky says:

    I LOVE roasted garlic so I’ll try this soon. (At the moment we are ovenless so it may be a little while.) Thanks for the great ideas–and for referring to my blog!

    Cheers,
    Tinky

Leave a Reply

Your email address will not be published. Required fields are marked *