Kneadlessly Simple Part 1

Kneadlessly Simple.

Fabulous, Fuss-Free, No-Knead Breads.

by Nancy Baggett.

Acknowledgments.

Many people played a part in making this book a reality. I'm grateful to every one of them.

First, a big thank-you to Justin Schwartz, my editor, and the whole Wiley team, for enthusiastically supporting this project and working diligently to ensure that it moved along smoothly and efficiently. I also greatly appreciate the efforts of publicist Gypsy Lovett, book designer Ralph Fowler, and cover designer Jeff Faust. And I'm grateful to photographer Alexandra Grablewski and food stylist Brian Preston-Campbell, who created the enticing images for the book.

Thanks also to Judith Riven, my agent, for her enthusiasm, very professional representation, and wise counsel along the way.

Many thanks to my recipe testers: My kitchen a.s.sistants Linda Kirschner and Judy Silver Weisberg helped test so many hundreds of recipes they probably dreamed about bread at night. Connie Hay also spent a number of days in my kitchen deep in dough! Home testers Sally Churgai, Erica Horting, and Dollene Targen provided valuable insights on what techniques and tips work best for the home baker and on how to make the recipes as clear and reliable as possible.

Another thank-you goes to Joe Yonan and Bonnie Benwick of the Was.h.i.+ngton Post Was.h.i.+ngton Post Food Section, and to the staff at Food Section, and to the staff at Eating Well Eating Well, whose keen interest in my work on accessible no-knead bread recipes helped sp.a.w.n the idea for this book.

Finally, thanks to the dozens of fine professionals whose expertise in all aspects of bread baking underpins the Kneadlessly Simple Kneadlessly Simple approach. It seems ironic that making things simple involved so much background research, but I needed to understand the chemistry and myriad practical applications of yeast baking to simplify and streamline without negatively affecting bread quality. approach. It seems ironic that making things simple involved so much background research, but I needed to understand the chemistry and myriad practical applications of yeast baking to simplify and streamline without negatively affecting bread quality.

I am particularly indebted to gifted baker and teacher Nick Malgieri for offering some valuable suggestions for improving my ma.n.u.script. Another thank-you goes to Dr. R. Carl Hoseney for helping me understand some of the complicated chemical processes that occur during yeast baking. Here, in alphabetical order, are the other experts whose observations, theories, methods, tips, treatises, experiments, and bits of wisdom have expanded my knowledge and influenced my thinking, recipes, and method. Some of these folks I know well, others a little, others only from their work: Rose Levy Berenbaum, Emily Buelher, Bernard Clayton, Raymond Cavel, s.h.i.+rley Corriher, Elizabeth David, Rosada Didier, Carol Field, Maggie Gleser, Philippe Gosselin, George Greenstein, Jeffrey Hamelman, Jim Lahey, Daniel Leader, Joe Ortiz, Beatrice Ojakangas, Craig Ponsford, Peter Reinhart, Nancy Silverton, Monica Spiller, and Daniel Wing. Besides these individuals, I must thank the dedicated people behind two wonderful Web sites, thefreshloaf.com and theartisan.net, who provide a wealth of accurate, completely free information on a whole array of yeast baking topics.

Introduction.

I've loved making homemade yeast bread since my mother first let me "help" prepare her cinnamon buns when I was five. I was lulled by the peaceful, calming nature of the process and amazed and proud of what wondrously good food-fresh, warm, irresistible bread-we could create from such ordinary kitchen supplies. Until I was a teenager, my mother was a stay-at-home mom, so she gave me the gift of many leisurely hours of baking by her side. My memories of those quiet times in our farmhouse kitchen are still vivid.

Once I was grown and had my own home, I carried on my mother's baking traditions, loving the feeling of tranquility and connectedness with my past, and the extraordinary sensory experience and satisfaction of serving my family bread that came straight from our oven. Ironically, after I started writing food articles and cookbooks and honed my baking skills in professional pastry school, it was harder and harder to find the stretches of personal time my mother's old-fas.h.i.+oned yeast recipes required-even though I was usually working in my own kitchen! I realized that for people who spent most of their waking hours away from home, it was much more difficult to squeeze yeast baking into their lives.

Convinced that those who couldn't enjoy baking their own bread were missing out, I began experimenting with the new fast-rising yeasts that were introduced to the market in the 1980s. These launched with the claim that they needed no proofing, and that breads could now be turned out in half the usual time. By accelerating the process with lots of yeast and fast, warm rises, I found that it was indeed possible to have homemade yeast bread on the table in less than two hours-I even created a book full of recipes to prove it! But, sad to say, the hurried rises yielded loaves that were more fluff than flavor, and the off-putting muss and fuss of bread baking still remained.

For nearly two decades I set aside my yearning to make yeast baking more accessible to busy home cooks, spending most of the interim producing stories and recipes on other baking and sweets topics, as well as writing several well-received cookbooks on cookies, chocolate, and, most recently, American desserts. Like so many other people who have to s.n.a.t.c.h a few minutes here and there for bread baking, I gravitated more and more to quick breads. Yeast baking didn't seem to fit the increasingly hectic pace of life.

Then, early in 2006, the editors at Eating Well Eating Well asked me to create a yeast bread to go with a soup story. They wanted it easy as well as healthful, they said, because their readers were usually pressed for time. They, their readers.h.i.+p, and I were all very pleased with my streamlined, no-knead recipe, although it was completely counter to a growing trend toward more complicated, multi-step artisan-style loaves. asked me to create a yeast bread to go with a soup story. They wanted it easy as well as healthful, they said, because their readers were usually pressed for time. They, their readers.h.i.+p, and I were all very pleased with my streamlined, no-knead recipe, although it was completely counter to a growing trend toward more complicated, multi-step artisan-style loaves.

Since the late 1980s, a pa.s.sionate group of professional artisan bakers and earnest hobbyists had been switching away from the typical American "direct method" formulas (mixing commercial yeast, water, and all the flour together and letting the dough rise) to long, slow rises and more complex and time-consuming sponge and sourdough techniques popular in Europe. (Actually, these methods were also widely used in America until the twentieth century: Nineteenth-century cookbook authors routinely directed their readers to "set a sponge," the day before they made bread. And so many prospectors during the California Gold Rush baked sourdough bread that they came to be called "sourdoughs" themselves.) As a result of the artisan movement, the quality of bread in this country was getting better and better. But it bothered me that the recipes being published almost invariably demanded multiple days and mixtures and effectively shut out all but the most dedicated home hobbyists from America's bread revolution.

I began thinking about some of the techniques the artisan bakers had newly introduced or rediscovered these past decades, with an eye toward simplifications that would make them more accessible to the legions of busy and inexperienced home cooks. Baker Jim Lahey's clever no-knead, slow-rise French bread recipe in an October 2006 New York Times New York Times article by Mark Bittman definitely headed in that direction. It reminded me of a minimal-knead, refrigerator-rise technique that I (and others) had experimented with in the early 1980s, but Lahey's approach was better: It included a much longer countertop rise, which encouraged fuller gluten and flavor development. For his crusty bread he also revived-with fantastic results!-the old custom of baking in a covered Dutch oven, a technique commonplace when most Americans had to cook at a fireplace or campfire, but largely forgotten (except by die-hard campers) today. article by Mark Bittman definitely headed in that direction. It reminded me of a minimal-knead, refrigerator-rise technique that I (and others) had experimented with in the early 1980s, but Lahey's approach was better: It included a much longer countertop rise, which encouraged fuller gluten and flavor development. For his crusty bread he also revived-with fantastic results!-the old custom of baking in a covered Dutch oven, a technique commonplace when most Americans had to cook at a fireplace or campfire, but largely forgotten (except by die-hard campers) today.

I wanted to see if all kinds of quality breads-from the currently popular crusty boules and focaccias to the soft, comfy home-style loaves of my childhood and everything in between-could be adapted to an even less demanding and more flexible no-knead, slow-rise approach. I also wanted to eliminate or minimize hand shaping. This often intimidates the inexperienced baker, plus it involves time, kitchen mess, and cleanup that discourage the busy cook. And I wanted to incorporate a recently developed yeast-r.e.t.a.r.ding, cold-rise technique that arguably delivers the absolute best bread flavor. Finally, I aimed for a process so flexible that those who have to be away from the house for long periods can adjust the timing of all all the usual yeast bread stages-mixing and first rise; second rise and shaping; and baking-to fit neatly into their own schedules. the usual yeast bread stages-mixing and first rise; second rise and shaping; and baking-to fit neatly into their own schedules.

The results of my initial experimentation led to a story and recipes that appeared in the Was.h.i.+ngton Post Was.h.i.+ngton Post in the fall of 2007. Almost immediately, readers blitzed the in the fall of 2007. Almost immediately, readers blitzed the Post Post food section staff and me personally with enthusiastic feedback. The story generated lots of Internet buzz, too. Even more amazing than the sheer number of e-mails I received was the wide variety of people who wrote them: novices who had been afraid to try yeast bread before; veteran bakers who liked my easier, fuss-free approach; and time-pressed cooks excited that they could finally fit yeast baking into their schedules again. I even received several e-mails containing traditional recipes, with fervent requests for advice on how to convert them to my no-knead method. (These requests led to the last chapter in this book-Chapter 8, the food section staff and me personally with enthusiastic feedback. The story generated lots of Internet buzz, too. Even more amazing than the sheer number of e-mails I received was the wide variety of people who wrote them: novices who had been afraid to try yeast bread before; veteran bakers who liked my easier, fuss-free approach; and time-pressed cooks excited that they could finally fit yeast baking into their schedules again. I even received several e-mails containing traditional recipes, with fervent requests for advice on how to convert them to my no-knead method. (These requests led to the last chapter in this book-Chapter 8, the Kneadlessly Simple Kneadlessly Simple Recipe Makeover Guide.) Recipe Makeover Guide.) The enormous positive reaction proved not only the obvious-that people love, love, love good, fresh-from-the-oven yeast bread-but that when provided with a method that truly is simple and convenient, truly is simple and convenient, they are eager to join America's bread revolution. Which brings me to they are eager to join America's bread revolution. Which brings me to Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads. Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads. As the t.i.tle indicates, the recipes require As the t.i.tle indicates, the recipes require no no kneading at all! Nor do I merely dodge kneading by manipulating the dough in a mixer or food processor: It actually kneads itself during a long, slow, cool rise. kneading at all! Nor do I merely dodge kneading by manipulating the dough in a mixer or food processor: It actually kneads itself during a long, slow, cool rise.

I'm excited to say that my Kneadlessly Simple Kneadlessly Simple recipes eliminate recipes eliminate all all the obstacles that used to deter folks from enjoying one of life's ultimate pleasures, breathtakingly fresh, wholesome home-baked bread. Anyone- the obstacles that used to deter folks from enjoying one of life's ultimate pleasures, breathtakingly fresh, wholesome home-baked bread. Anyone-absolutely anyone-can make all sorts of flavorful, fine-textured yeast breads easily, economically, conveniently, without fancy equipment, and, so long as the date on yeast packet indicates it's fresh, very reliably. If you can stir, measure, and read, you can make these breads! Best of all, unlike some of the baked goods produced using shortcut methods of the past, these will routinely have superior texture, aroma, and taste. In fact, unless you are lucky enough to have a world-cla.s.s bakery right down the street, these may be the best breads you have ever eaten. (And they will certainly be more affordable.) A Word of Thanks to America's Artisan Bakers I owe a debt of grat.i.tude to America's artisan bakers: They paved the way and contributed greatly to the knowledge base underpinning the Kneadlessly Simple Kneadlessly Simple method. Thanks to them, it's an exciting time to be eating-and making-bread in this country. From the late 1980s on, ground-breaking professional bakers like Craig Ponsford and other members of the Bread Bakers Guild of America have been dedicated to exploring and spreading the word on how to bake the best-tasting, best-quality, most interesting breads. These individuals have so raised the level of American baking that the United States now competes successfully in the method. Thanks to them, it's an exciting time to be eating-and making-bread in this country. From the late 1980s on, ground-breaking professional bakers like Craig Ponsford and other members of the Bread Bakers Guild of America have been dedicated to exploring and spreading the word on how to bake the best-tasting, best-quality, most interesting breads. These individuals have so raised the level of American baking that the United States now competes successfully in the Coupe du Monde de la Boulangerie, Coupe du Monde de la Boulangerie, the world cup of baking: American teams overtook the previously dominant French to win gold medals in 1999 and 2005 and a silver medal in 2002. the world cup of baking: American teams overtook the previously dominant French to win gold medals in 1999 and 2005 and a silver medal in 2002.

Additionally, their enthusiasm and generous sharing of knowledge through workshops and "camps," lectures, and books have energized a whole cadre of sophisticated hobbyists. For home bakers who get hooked on the habit of fresh bread from their oven and want to move beyond the simple, streamlined approach offered in Kneadlessly Simple, Kneadlessly Simple, the necessary information is readily at hand. Dozens of fine books and Internet bread bakers' chat rooms and Web sites provide sage discussions of the necessary information is readily at hand. Dozens of fine books and Internet bread bakers' chat rooms and Web sites provide sage discussions of bigas, preferments, levains, bigas, preferments, levains, and such, and abound with photos and descriptions of loaves produced with artisa.n.a.l attention to detail so aficionados around the country can now obsessively pursue the "ultimate loaf." Particularly if you are interested in learning more about the innovative technique of employing a mash to produce a sweeter-tasting, moister loaf (the method used in my and such, and abound with photos and descriptions of loaves produced with artisa.n.a.l attention to detail so aficionados around the country can now obsessively pursue the "ultimate loaf." Particularly if you are interested in learning more about the innovative technique of employing a mash to produce a sweeter-tasting, moister loaf (the method used in my 100 Percent Whole Wheat-Honey Bread 100 Percent Whole Wheat-Honey Bread), check out Peter Reinhart's Whole Grain Breads. Peter Reinhart's Whole Grain Breads.

My hope is that Kneadlessly Simple Kneadlessly Simple will entice casual home bakers who lack the time or inclination for such a serious commitment to join today's vibrant bread baking community. As I discovered long ago, the act of gathering together good flour, yeast, and a few other quality ingredients and turning out a simple, honest loaf is profoundly gratifying. It's an experience everyone should have. It doesn't require a fancy kitchen or huge amounts of expertise, and is amazingly easy on the budget. With will entice casual home bakers who lack the time or inclination for such a serious commitment to join today's vibrant bread baking community. As I discovered long ago, the act of gathering together good flour, yeast, and a few other quality ingredients and turning out a simple, honest loaf is profoundly gratifying. It's an experience everyone should have. It doesn't require a fancy kitchen or huge amounts of expertise, and is amazingly easy on the budget. With Kneadlessly Simple, Kneadlessly Simple, it doesn't even take much effort, because the recipes conveniently build in the time and right conditions for nature (or, more accurately, bread chemistry) to take its course and do the work for you. it doesn't even take much effort, because the recipes conveniently build in the time and right conditions for nature (or, more accurately, bread chemistry) to take its course and do the work for you.

Occasionally I'm asked if I ever miss making bread the old-fas.h.i.+oned way. I do sometimes miss the leisurely puttering and smooth, soothing feel of dough in my hands, but I'm happy to give up the kitchen mess. I'm also delighted to be able mix my ingredients in literally five minutes, and then to come back much later with the dough fully kneaded and ready for its second rise. The biggest advantage of the Kneadlessly Simple Kneadlessly Simple approach is that it provides me a trouble-free way to give my family the priceless yet inexpensive gift of memorable homemade bread as often as I like. It can enable you to do the same. approach is that it provides me a trouble-free way to give my family the priceless yet inexpensive gift of memorable homemade bread as often as I like. It can enable you to do the same.

Chapter 1:

The Kneadlessly Simple Method: Nine Easy Steps to Great Bread

The Kneadlessly Simple Kneadlessly Simple method involves nine method involves nine remarkably easy steps, all based on certain principles of yeast bread chemistry. First, I'll run through the steps. Then I'll briefly explain the chemistry, so you'll understand why some seemingly unimportant directions matter, and how (and why) the method really works. remarkably easy steps, all based on certain principles of yeast bread chemistry. First, I'll run through the steps. Then I'll briefly explain the chemistry, so you'll understand why some seemingly unimportant directions matter, and how (and why) the method really works.

1. Stir together the basic dry ingredients like the flour, yeast, and salt in a bowl large enough for the mixture to triple in size. (If the recipe calls for a little sugar, it goes in, too. But if there's more than 2 tablespoons per cup of flour, the excess sugar is added later.) (If the recipe calls for a little sugar, it goes in, too. But if there's more than 2 tablespoons per cup of flour, the excess sugar is added later.)

2. Stir a heaping cup of ice cubes into the water called for in the recipe; this reduces its temperature to around 50F. Don't worry-you don't need to check the temperature, and the ice water won't kill the yeast (I promise!). If the recipe calls for honey, mola.s.ses, or a flavorless vegetable oil like corn or canola oil, you mix them into the ice water now. (If it calls for olive oil or b.u.t.ter, these are added separately, as they solidify in ice water.) Don't worry-you don't need to check the temperature, and the ice water won't kill the yeast (I promise!). If the recipe calls for honey, mola.s.ses, or a flavorless vegetable oil like corn or canola oil, you mix them into the ice water now. (If it calls for olive oil or b.u.t.ter, these are added separately, as they solidify in ice water.)

3. Stir or mix the ice water mixture into the dry ingredients just until thoroughly blended. Do this with a spoon, or, if desired, with a heavy-duty mixer. Just remember that while the procedure does develop some gluten, it is not designed to subst.i.tute for kneading-its primary function is simply to thoroughly mix the ingredients together. Once the dough is mixed, olive oil or b.u.t.ter is sometimes incorporated. Do this with a spoon, or, if desired, with a heavy-duty mixer. Just remember that while the procedure does develop some gluten, it is not designed to subst.i.tute for kneading-its primary function is simply to thoroughly mix the ingredients together. Once the dough is mixed, olive oil or b.u.t.ter is sometimes incorporated.

4. For the absolute best flavor (or for convenience), refrigerate the dough (covered, in its mixing bowl) for at least 3 and up to 10 hours. The cooling period can be a little shorter or longer if necessary, and this step is optional, but it does have significant chemical benefits and is often a very convenient way to hold the dough overnight or to easily shorten or lengthen the total rise time to better fit your time awake and at home. The cooling period can be a little shorter or longer if necessary, and this step is optional, but it does have significant chemical benefits and is often a very convenient way to hold the dough overnight or to easily shorten or lengthen the total rise time to better fit your time awake and at home.

5. Set the dough (covered, in its mixing bowl) out on the counter or in any cool spot and let it slowly rise for 12 to> 18 hours, or in some cases 18 to 24 hours. This step requires no attention whatsoever, but it cannot be skipped. So long as the room is cool, the rising period can extend up to 24 hours, if that's convenient, but don't shorten it much, as this is when the bubbling action of fermentation actually fully kneads the dough. (This step is the reason you can skip all the kneading.) If you don't have a cool (ideally 67 to 70F) spot, lower the dough temperature by refrigerating it for 3 to 4 hours before beginning the countertop rise, then let it stand out for a maximum of 18 hours. In an extremely warm room, cut the rise time to 15 hours at most. This step requires no attention whatsoever, but it cannot be skipped. So long as the room is cool, the rising period can extend up to 24 hours, if that's convenient, but don't shorten it much, as this is when the bubbling action of fermentation actually fully kneads the dough. (This step is the reason you can skip all the kneading.) If you don't have a cool (ideally 67 to 70F) spot, lower the dough temperature by refrigerating it for 3 to 4 hours before beginning the countertop rise, then let it stand out for a maximum of 18 hours. In an extremely warm room, cut the rise time to 15 hours at most.

6. Mix in (using a spoon or st.u.r.dy stand mixer) any remaining ingredients. These include perishables such as dairy products; certain yeast-inhibiting spices and herbs; dried fruits, extra sugar, and other dehydrating items; and, finally, enough more flour to obtain the consistency specified in the recipe. Most (but not all) These include perishables such as dairy products; certain yeast-inhibiting spices and herbs; dried fruits, extra sugar, and other dehydrating items; and, finally, enough more flour to obtain the consistency specified in the recipe. Most (but not all) Kneadlessly Simple Kneadlessly Simple recipes call for the dough to be stiffened until it's hard to stir before the second rise begins, and it's important to follow this instruction. recipes call for the dough to be stiffened until it's hard to stir before the second rise begins, and it's important to follow this instruction.

7. Briefly stir the dough as directed, and, unless hand-shaping is required, invert it into the baking container for the second rise. Many Many Kneadlessly Simple Kneadlessly Simple breads-including some rustically handsome boules and fancy dessert breads-are shaped entirely or mostly by their baking container. Breads such as French baguettes, Italian ciabattas, cinnamon pinwheel loaves, and finger rolls obviously need some hand-shaping, but this step is often completed on baking parchment to minimize sticking and handling problems as well as kitchen counter cleanup. In many recipes the last stirring actually involves folding the edges of the dough into the center of its bowl using a rubber spatula; this is another small, but important, step. breads-including some rustically handsome boules and fancy dessert breads-are shaped entirely or mostly by their baking container. Breads such as French baguettes, Italian ciabattas, cinnamon pinwheel loaves, and finger rolls obviously need some hand-shaping, but this step is often completed on baking parchment to minimize sticking and handling problems as well as kitchen counter cleanup. In many recipes the last stirring actually involves folding the edges of the dough into the center of its bowl using a rubber spatula; this is another small, but important, step.

8. Complete the second rise using the rising option that best suits your schedule. In place of a traditional 1- to 3-hour rise, you can choose an easy "accelerated" rise and cut normal rising time almost by half. (Speeding up the second rise won't shortchange flavor because it's already there.) Or, if you need or want to put off baking until much later, simply place the shaped dough in the refrigerator and hold it as long as the recipe permits (usually 24 hours) before completing a regular rise. In place of a traditional 1- to 3-hour rise, you can choose an easy "accelerated" rise and cut normal rising time almost by half. (Speeding up the second rise won't shortchange flavor because it's already there.) Or, if you need or want to put off baking until much later, simply place the shaped dough in the refrigerator and hold it as long as the recipe permits (usually 24 hours) before completing a regular rise.

9. Bake as directed; let the loaf cool; and enjoy your bread! Because the Because the Kneadlessly Simple Kneadlessly Simple method produces "stirrable" doughs, they are likely to be slightly moister and require longer baking than normal to ensure the center is baked through. That's why the recipes routinely suggest a few extra minutes in the oven after loaves appear to be done. If in doubt, remember that with method produces "stirrable" doughs, they are likely to be slightly moister and require longer baking than normal to ensure the center is baked through. That's why the recipes routinely suggest a few extra minutes in the oven after loaves appear to be done. If in doubt, remember that with Kneadlessly Simple, Kneadlessly Simple, breads are moist enough that they almost never dry out and actually benefit from what may seem to be overbaking. breads are moist enough that they almost never dry out and actually benefit from what may seem to be overbaking.

The Chemistry Behind the Steps.

Experts almost universally agree that yeast breads benefit from a long, slow, cool or cold first rise. Developing the rich, soul-satisfying taste and aroma that make good bread one of nature's greatest foods just can't be rushed. And rus.h.i.+ng won't save enough time to make yeast baking noticeably more convenient, anyway. On the other hand, slowing the process makes it easy to adjust the risings to the demands of daily life.

Even more important, dramatically slowing down the first rise by mixing the dry ingredients (including a rather modest amount of yeast) with ice water (yes, ice-cold ice-cold water!) and then refrigerating the dough for a while has some remarkably positive water!) and then refrigerating the dough for a while has some remarkably positive chemical chemical effects. While high temperatures can kill yeast organisms, icy temperatures just temporarily knock 'em cold (so to speak!) and put them in a sluggish state. With the yeast out of commission, some enzymes in the flour go to work breaking down damaged starch into sugars. Normally the yeast organisms would rev up activity in the presence of this banquet, but instead they remain available to significantly improve bread taste, crust color, and appearance. Other enzymes are also busy softening and smoothing the crumb and strengthening the gluten. effects. While high temperatures can kill yeast organisms, icy temperatures just temporarily knock 'em cold (so to speak!) and put them in a sluggish state. With the yeast out of commission, some enzymes in the flour go to work breaking down damaged starch into sugars. Normally the yeast organisms would rev up activity in the presence of this banquet, but instead they remain available to significantly improve bread taste, crust color, and appearance. Other enzymes are also busy softening and smoothing the crumb and strengthening the gluten.

Known as "delayed first fermentation," this recently introduced technique is beginning to catch on with professional bakers, and, fortunately, it's an effortless way for home bakers to improve their bread, too. Peter Reinhart, who learned the basic method from a French baker and discussed it in his award-winning 2001 work, The Bread Baker's Apprentice, The Bread Baker's Apprentice, commented that it had tremendous implications for both professional and home bakers; he was absolutely right! I call for a 3- to 10-hour delayed fermentation because I've found that all the most noticeable improvements-richer dough flavor, smoother texture, and more attractive browning-occur in that period. (The time frame can be adjusted a bit to fit your typical work/sleep schedules although it does take a minimum of 3 hours for the benefits to accrue.) commented that it had tremendous implications for both professional and home bakers; he was absolutely right! I call for a 3- to 10-hour delayed fermentation because I've found that all the most noticeable improvements-richer dough flavor, smoother texture, and more attractive browning-occur in that period. (The time frame can be adjusted a bit to fit your typical work/sleep schedules although it does take a minimum of 3 hours for the benefits to accrue.) The next, equally effortless step-setting the dough out in a 67 to 70F room to slowly rise for up to 18 hours or even 24 hours-is at the heart of the Kneadlessly Simple Kneadlessly Simple process. As the dough warms and the yeast comes back to life, the long, slow fermentation produces even more flavor enhancers. If you don't have a suitably cool room, place the dough close to an air-conditioning vent or unit, or lacking that, refrigerate it for at least 3 hours first. This slows down the yeast organisms so they won't become too active from the heat and over-ferment the dough. process. As the dough warms and the yeast comes back to life, the long, slow fermentation produces even more flavor enhancers. If you don't have a suitably cool room, place the dough close to an air-conditioning vent or unit, or lacking that, refrigerate it for at least 3 hours first. This slows down the yeast organisms so they won't become too active from the heat and over-ferment the dough.

Fermentation also produces carbon dioxide gas bubbles that cause the mixture to expand, sometimes three- or four-fold, and have a holey, sponge-like appearance. (This, of course, is why bakers often call the bubby, airy dough mixture a "sponge.") To the naked eye, the bubbling action of the sponge may not seem significant, but, over time, it accomplishes on the molecular level exactly what kneading does faster and more obviously: It jostles and bounces around molecules called gliadin and glutenin so they hook up and form the strong, elastic gluten strands needed for good bread structure. The process, which I've dubbed "micro-kneading," isn't visible, but its effects are: Thoroughly micro-kneaded doughs are extremely elastic and springy and will stretch out so thin you can see the light through them. (Bakers call this "pa.s.sing the windowpane test.") Aside from its ease, a big advantage of micro-kneading is that certain flavorful carotenoid compounds in unbleached flour that are normally lost through oxidation during vigorous kneading are preserved. Another advantage is that the long, slow fermentation actually boosts the digestibility of bits of grain and seeds.

Bread chemists have known for several decades that doughs, especially ones moist enough to permit lots of bubbling, will eventually and very effectively knead themselves. But except for a few minimal-knead, refrigerator-rise recipes for home cooks that appeared in the 1980s, recipes don't seem to have capitalized on this phenomenon until recently. Perhaps professional bakers didn't take an interest because they already have powerful, efficient kneading equipment to do the job. But for home bakers who don't have the time, skill, desire, or equipment to knead, the value is enormous.

After the first rise, most recipes call for stirring the dough. This is done to deflate it and to incorporate any dairy or other perishable products that can't safely stand at room temperature for long periods. Sugar and dried fruit also inhibit yeast organisms by binding up water vital for their growth, so they are often added after the first rise, too. Certain herbs and spices contain chemicals that hinder yeast growth as well. (In my experience, garlic, onion, oregano, thyme, mustard, cinnamon, cloves, cardamom, and ginger have particularly strong r.e.t.a.r.ding effects. So, don't toss in larger quant.i.ties than my testing has shown the yeast will tolerate!) Once these ingredients are incorporated, it's important to add in enough flour to stiffen the dough as directed in the recipe. While super-hydration facilitates the bubbling that develops the gluten in the first rise, in the second rise too much water can be a liability. It can lead to doughiness in the final product, and can weaken the gluten and add weight to the point where the loaf sinks in the center during baking.

The final step before putting the dough in its baking container is often to fold it in to the center all the way around using a rubber spatula. This particular folding action, followed by inverting the dough into its baking pan, helps organize the gluten strands properly and subst.i.tutes for "rounding," a hand-shaping technique some professional bakers use.

So now you know that the Kneadlessly Simple Kneadlessly Simple method isn't magic. Instead, it's easy because it takes clever advantage of a whole array of chemical processes that naturally happen when water, yeast, and flour co-mingle under controlled conditions. Let's make bread! method isn't magic. Instead, it's easy because it takes clever advantage of a whole array of chemical processes that naturally happen when water, yeast, and flour co-mingle under controlled conditions. Let's make bread!

Chapter 2: Getting Started: Basic Know-How, Ingredients, and Troubleshooting

Getting Started with Kneadlessly Simple Kneadlessly Simple Recipes: Read This First Recipes: Read This First Each Kneadlessly Simple Kneadlessly Simple recipe provides an ingredient list and directions, but this chapter provides some additional details and background information to help you carry out the instructions correctly. It covers everything from how to measure flour and ready the ice water properly to adjusting dough consistency to deciding on a rising method, and how to judge loaf doneness. To ensure smooth sailing on your bread baking journey, read through this section before you try any recipes. recipe provides an ingredient list and directions, but this chapter provides some additional details and background information to help you carry out the instructions correctly. It covers everything from how to measure flour and ready the ice water properly to adjusting dough consistency to deciding on a rising method, and how to judge loaf doneness. To ensure smooth sailing on your bread baking journey, read through this section before you try any recipes.

Choosing a Bowl-During the first rise, some doughs triple or even quadruple in bulk, so, following the recipe, use a large bowl (one that holds at least 4 quarts) or a very large bowl (one that holds at least 6 quarts) to avoid any chance of overflows. Stainless steel bowls are lightweight, durable, readily available, and economical, but ceramic or even plastic will do. Plastic holds odors and flavors, so be sure plastic containers are squeaky clean.

Measuring Flour-Flour is the key ingredient in bread, so accurate measurements are very important. Professional bakers always weigh their flour, and, though not essential, this is the more accurate method for the home baker, too. If you have a kitchen scale, use the flour weights that are noted in parentheses after the cup measurements in each recipe. Otherwise, using a set of cups designed for measuring dry ingredients, dip the appropriate cup into the flour sack or canister, overfilling the dry measure slightly, then sweep across its top with a long-bladed spatula or straight-edged knife to even the surface. Don't tap or shake the cup or try to compact the flour. Don't try to fluff it up either.

Even careful measuring with the right cups will not yield the same quant.i.ty of flour every time because the volume of flour is affected by many factors, including the amount of settling during production and s.h.i.+pping-and even whether you're scooping the flour straight from the bag or from a canister. So, it's not uncommon when filling a 1-cup dry measure by dipping and sweeping to yield 4.7 ounces one time, 5 ounces another, and 5.2 ounces the next. Kneadlessly Simple Kneadlessly Simple recipes always compensate for this variability by specifying what consistency the dough should be at key points. Be sure to add more flour or water as necessary to achieve the dough consistency indicated. recipes always compensate for this variability by specifying what consistency the dough should be at key points. Be sure to add more flour or water as necessary to achieve the dough consistency indicated.

Readying Ice Water-All Kneadlessly Simple Kneadlessly Simple recipes initially call for ice water-that is, water chilled to around 50F by adding ice cubes; this doesn't have to be exact. To obtain the correct temperature, fill a large measure designed for liquids with the amount of water specified; then add a heaping cup of ice cubes and stir vigorously for 30 seconds. Finally, measure out the exact amount of water needed (first discard the cubes) and incorporate it into the dry ingredients as directed. Recipes occasionally call for tablespoons or half-tablespoons of water and other ingredients. If you don't have a tablespoon measure, note that 1 teaspoons equals tablespoon. In most cases, tap water is perfectly satisfactory, but if yours is heavily chlorinated or otherwise unpleasant-tasting, try bottled water and see if your breads improve. recipes initially call for ice water-that is, water chilled to around 50F by adding ice cubes; this doesn't have to be exact. To obtain the correct temperature, fill a large measure designed for liquids with the amount of water specified; then add a heaping cup of ice cubes and stir vigorously for 30 seconds. Finally, measure out the exact amount of water needed (first discard the cubes) and incorporate it into the dry ingredients as directed. Recipes occasionally call for tablespoons or half-tablespoons of water and other ingredients. If you don't have a tablespoon measure, note that 1 teaspoons equals tablespoon. In most cases, tap water is perfectly satisfactory, but if yours is heavily chlorinated or otherwise unpleasant-tasting, try bottled water and see if your breads improve.

Mixing by Hand or Mixer-Remember that mixing, whether by hand or electric mixer, is not done to take the place of kneading, but simply to mix together the ingredients. The first key step is thoroughly stirring together the dry ingredients so that the salt and yeast are evenly distributed. For recipes that call for all ingredients to be incorporated before the first rise, the next step is to add the liquid ingredients into the dry ones. Simply stirring vigorously with a large spoon for a minute or two is often the easiest approach. If you prefer to use a mixer, it should be a heavy-duty model fitted with the paddle beater; the dough hook normally works best after the gluten develops. (Most lightweight mixers aren't powerful enough to mix bread doughs.)

When adding ingredients after the first rise, note that the dough will be rubbery (due to the gluten development), so it will take a bit more effort to stir in the eggs, milk powder, additional flour, etc. A heavy-duty mixer fitted with its dough hook will make incorporating the second batch of ingredients easier, though this can be done by hand, too.

Correcting Dough Consistency-Often, directions call for adding enough flour to yield a stiff, or hard-to-stir (but not dry) consistency, but occasionally, a softer dough is needed. For best results, carefully follow the specific instructions for each bread. In many cases, correcting the consistency to create a stiffer dough before the second rise is especially important, as overly wet doughs can come out gummy or sink during baking. Incidentally, due to the fermentation process, it's common for a dough that was very stiff when first mixed to be moister after the first rise, requiring the addition of more flour before its second rise. Doughs containing an abundance of seeds and dried fruits, in contrast, tend to end up stiffer and drier, as these ingredients absorb a lot of excess moisture.

Spritzing (or Brus.h.i.+ng), Slas.h.i.+ng, and Covering the Dough-Recipes always call for brus.h.i.+ng or spritzing doughs with oil (or perhaps b.u.t.ter) to prevent the surface from drying out during the long rising period. The easiest method is to use nonstick spray; be sure to use a high-quality brand containing corn oil or other neutral-flavored oil. Or, if you prefer, simply brush the dough surface evenly with a little corn oil using a pastry brush, rubber sc.r.a.per, or your fingertips. When a recipe calls for slas.h.i.+ng a loaf or cutting dough into portions, do this with a well-oiled serrated knife or, even better, with oiled kitchen shears, as these doughs are usually too rubbery and soft for a plain knife to work well. To further prevent surface drying, cover the bowl tightly with plastic wrap. As a precaution against the dough rising more than expected and sticking to the plastic, you may want to spray the plastic with nonstick cooking spray before the first rise. Recipes routinely call for coating the plastic wrap with nonstick spray before the second rise to prevent any chance of the plastic sticking to the loaf top and marring its appearance.

Estimating Rising Times and Choosing a Rising Method-The yeast are living organisms, so their growth rate depends greatly on the temperature of the dough and the room. As a result, the rising time ranges given in recipes must be considered rough guidelines only. In fact, one portion of a dough set out in a 75F kitchen will likely rise in half the time it takes another portion of it placed in a 65F spot. If your room is warmer than normal, simply antic.i.p.ate that the yeast will grow rapidly and check the dough sooner than is indicated; if the environment is colder, expect that they will grow slowly and the dough will rise more slowly than is indicated. If you happen to live at high alt.i.tude, take that into consideration too; the lower atmospheric pressure allows bread to rise 25 to 50 percent faster than normally.

Since the first first rise really needs to be cool and unhurried for optimum bread flavor and texture, in warm weather try to find the coolest spot in the house, for example, a table near an air-conditioning vent or unit, or in a shaded, ground floor area. It's fine to speed up or slow down the rise really needs to be cool and unhurried for optimum bread flavor and texture, in warm weather try to find the coolest spot in the house, for example, a table near an air-conditioning vent or unit, or in a shaded, ground floor area. It's fine to speed up or slow down the second second rise to suit your schedule by selecting either an "accelerated" rise that provides an extra-warm environment or an "extended" refrigerator rise that provides a very chilly one. rise to suit your schedule by selecting either an "accelerated" rise that provides an extra-warm environment or an "extended" refrigerator rise that provides a very chilly one.

For an accelerated rise (which can reduce second rise time by a third to a half), bring a 1-cup gla.s.s measure of tap water to a boil in a microwave oven. Let the cup stand for a minute or two to avoid any chance of being burned by an eruption of steam, then set it in one corner of the microwave. Set the dough (in its baking pan and covered) inside on the other side of the microwave, close the door, and let the yeast thrive in the comfy, draft-free environment. This rising method is particularly handy in a cold house, when a recipe indicates the dough is normally very slow-rising, or when, for whatever reason, you want your bread done as soon as possible. In a few recipes in which the dough rises particularly slowly, it's suggested that after an hour or so in the microwave, the dough should be temporarily removed and the water brought to a boil again to provide a second burst of warmth for the yeast.

Another convenience option, the extended (refrigerator) rise method lets you put off baking for up to 24 hours for many doughs and up to two days for a few. The cold temperature causes the yeast fermentation and dough rising to slow dramatically. To "restart" the rise, let the dough stand on the counter until it returns to room temperature (usually 1 to 2 hours), then proceed with a regular or accelerated rise. Note that holding a dough longer than the number of hours specified in the recipe can debilitate the yeast, resulting in a denser baked good.

All recipes suggest how high doughs should rise in their pans before baking. Follow this instruction carefully, as some doughs spring up and do much of their rising after they're in the oven, and others rise very little during baking. If you aren't sure whether a dough is raised enough, test it by pressing a finger into the surface: If the indention stays instead of gradually filling up again, the dough is sufficiently raised and ready for baking. When a loaf inadvertently rises more than it should, it's best to stir it down, return it to the pan, and let it rise again, as over-raised doughs have a tendency to sink or collapse during baking.

Selecting the Right Baking Pan or Dutch Oven-To keep things simple, this book calls for two basic loaf pan sizes: a 9 x 5-inch pan or an 8 x 4-inch pan. But in fact, pans with similar dimensions, say 8 x 5 inches or 8 x 4 inches, will work just as well. The critical factor is how much each pan holds, so the finished bread fills the pan attractively but doesn't hang over the sides. The larger pan should have a volume of about 8 cups (2 quarts), and the smaller one should hold about 6 cups (1 quarts). To determine the volume, simply add enough water to fill the pan to the rim, then measure out the amount of water used. Occasionally, flat 9 x 13-inch baking pans or 10 x 15-inch rimmed baking sheets are also called for. Here again, pans with similar dimensions will work fine.

Bundt-style and similar decorative pans, plain pans with a center tube, and souffle dishes used for some of these breads come in a confusing a.s.sortment of metric and customary measurement sizes, so simply choose a pan with the volume specified by the recipe and with the shape you'd like for the finished loaf. Both for decorative metal pans and plain loaf pans, a st.u.r.dy construction and medium-colored finish will yield the best results. Flimsy pans don't hold or distribute the heat evenly and can result in burning on the bottom or sides. Very dark or black pan finishes can cause over-browning and s.h.i.+ny, aluminum foil-colored surfaces can lead to under-browning. Most nonstick and regular metal finishes (either is fine) are in the medium gray to brown range, which is ideal. Ovenproof gla.s.s and ceramic bake-ware are other acceptable options, though be aware that they sometimes shorten baking times or require a slightly lower oven temperature than metal pans.