No-knead bread needs non-bread flour?
April 18, 2020 10:59 AM Subscribe
I've been using all-purpose flour as directed to make the NYT/Jim Lahey no-knead bread (non-paywalled epicurious version). I was recently able to get bread flour from the supermarket (they're bagging the stuff they usually use in the bakery) and was wondering if that could be used instead of all-purpose here?
I'm a reasonably experienced baker, but new to making bread. Googling this is a bit tricky, but the no-knead recipes I found that used bread flour all seem fairly different from what I've been using (shorter rises, more yeast). I'd really prefer to stick to a low-yeast version, since it seems like it'll be hard to get more yeast. Can I substitute bread flour in 1-for-1 in the original (by weight) or are other adjustments recommended?
Bonus Question: I've been using 30% whole wheat flour so far. If I use only bread flour, will it be like using only white flour? Or will using bread flour add a similar quality as using some whole wheat flour?
I'm a reasonably experienced baker, but new to making bread. Googling this is a bit tricky, but the no-knead recipes I found that used bread flour all seem fairly different from what I've been using (shorter rises, more yeast). I'd really prefer to stick to a low-yeast version, since it seems like it'll be hard to get more yeast. Can I substitute bread flour in 1-for-1 in the original (by weight) or are other adjustments recommended?
Bonus Question: I've been using 30% whole wheat flour so far. If I use only bread flour, will it be like using only white flour? Or will using bread flour add a similar quality as using some whole wheat flour?
You’re fine; it may be even better. Sometimes I add gluten if I’m using all-purpose flour, which basically makes it more like bread flour.
posted by SaltySalticid at 11:08 AM on April 18, 2020 [2 favorites]
posted by SaltySalticid at 11:08 AM on April 18, 2020 [2 favorites]
Bread flour has no fiber or fats like you would find in whole wheat, so it's basically a white flour with added gluten protein.
posted by wnissen at 11:13 AM on April 18, 2020 [1 favorite]
posted by wnissen at 11:13 AM on April 18, 2020 [1 favorite]
If I remember correctly, Lahey's book "My Bread" recommends bread flour, not because it has higher protein but because in his experience it's more consistent. So either is ok.
posted by tmdonahue at 11:14 AM on April 18, 2020 [2 favorites]
posted by tmdonahue at 11:14 AM on April 18, 2020 [2 favorites]
This recipe is an adaptation and it does call for bread flour. I didn't have any and it worked just fine. I'm sure it's just a bit denser. It only takes 1/2 teaspoon of yeast. In fact I just pulled a loaf out of the oven 15 minutes ago.
https://www.frugallivingnw.com/amazing-no-knead-bread-step-by-step-recipe/?fbclid=IwAR1ZmiPBzrlnbVZmfmo-2VntIymUO23V-73iRkxNAqTVyhVzlc05BuiLOco
posted by OkTwigs at 11:27 AM on April 18, 2020
https://www.frugallivingnw.com/amazing-no-knead-bread-step-by-step-recipe/?fbclid=IwAR1ZmiPBzrlnbVZmfmo-2VntIymUO23V-73iRkxNAqTVyhVzlc05BuiLOco
posted by OkTwigs at 11:27 AM on April 18, 2020
Best answer: So I looked at that recipe this morning but didn’t make it because it calls for bread flour and I only have regular flour. The NYT version has regular flour?
posted by bluedaisy at 11:53 AM on April 18, 2020
posted by bluedaisy at 11:53 AM on April 18, 2020
Best answer: And the Times version says to use either.
posted by bluedaisy at 11:55 AM on April 18, 2020 [1 favorite]
posted by bluedaisy at 11:55 AM on April 18, 2020 [1 favorite]
Things I have used in the classic no-knead recipe:
* AP flour, bleached and unbleached
* bread flour
* whole wheat flour
* rye flour
The basic recipe is for 3 cups of flour. I have played with ratios with all of the above flours (doing 100% rye doesn't work for this, but you can sub in up to 30% rye for something interesting). In the baking process all that changes is how much water you need -- flour, salt, yeast and baking time remain the same. 1.25 cups of water for AP flour, increasing as you go down that list (I find bread flour is closer to 1.5 cups, if you start adding whole wheat you'll get maybe to 1.75 but only add a tablespoon at a time). The recipe is incredibly forgiving and adaptable, and I encourage you to play around with it, add herbs and spices, different flavored liquids (subbing in for straight water), and so on.
I've found that bread flour seems to give me the tastiest, best-textured loaf in this recipe, but it's very hard to find now, so doing 1:1 with AP flour (that is, 1.5 cups and 1.5 cups) stretches it a little farther. If you have just bread flour, by all means, do it!
posted by curious nu at 11:58 AM on April 18, 2020 [1 favorite]
* AP flour, bleached and unbleached
* bread flour
* whole wheat flour
* rye flour
The basic recipe is for 3 cups of flour. I have played with ratios with all of the above flours (doing 100% rye doesn't work for this, but you can sub in up to 30% rye for something interesting). In the baking process all that changes is how much water you need -- flour, salt, yeast and baking time remain the same. 1.25 cups of water for AP flour, increasing as you go down that list (I find bread flour is closer to 1.5 cups, if you start adding whole wheat you'll get maybe to 1.75 but only add a tablespoon at a time). The recipe is incredibly forgiving and adaptable, and I encourage you to play around with it, add herbs and spices, different flavored liquids (subbing in for straight water), and so on.
I've found that bread flour seems to give me the tastiest, best-textured loaf in this recipe, but it's very hard to find now, so doing 1:1 with AP flour (that is, 1.5 cups and 1.5 cups) stretches it a little farther. If you have just bread flour, by all means, do it!
posted by curious nu at 11:58 AM on April 18, 2020 [1 favorite]
Also don't worry if you wind up adding too much water and it seems too wet. When you turn it out in the morning just dust your surface with a little more flour to make it workable.
posted by curious nu at 12:01 PM on April 18, 2020 [3 favorites]
posted by curious nu at 12:01 PM on April 18, 2020 [3 favorites]
I baked no-knead today from the basic recipe with a few adjustments.
- 3 c. all purpose flour, 1 c. rye flour
- 1/2 scant tsp instant yeast
- 2 tsp dried rosemary
- 2 tsp kosher salt
- 2 tbsp olive oil
mix in 2 c. warm water
Today was my best result so far, although I was a bit worried before baking that it rose slightly less than usual. My kid has requested “no seeds please!” so I no longer use 1/4 c. pumpkin seeds. Rosemary was my substitution and she seems ok with the texture.
posted by Lawn Beaver at 12:12 PM on April 18, 2020 [2 favorites]
- 3 c. all purpose flour, 1 c. rye flour
- 1/2 scant tsp instant yeast
- 2 tsp dried rosemary
- 2 tsp kosher salt
- 2 tbsp olive oil
mix in 2 c. warm water
Today was my best result so far, although I was a bit worried before baking that it rose slightly less than usual. My kid has requested “no seeds please!” so I no longer use 1/4 c. pumpkin seeds. Rosemary was my substitution and she seems ok with the texture.
posted by Lawn Beaver at 12:12 PM on April 18, 2020 [2 favorites]
Response by poster: Wow, I definitely read right over the option to use bread flour in both the original NYT recipe and the epicurious version I linked. Thanks for pointing that out bluedaisy, and to everyone else for their tips and sharing their experience.
posted by matildatakesovertheworld at 12:21 PM on April 18, 2020 [2 favorites]
posted by matildatakesovertheworld at 12:21 PM on April 18, 2020 [2 favorites]
This is a nearly fail-safe recipe and will definitely work with bread flour. I usually use about 1/3 whole wheat flour and am looking to try more but am having trouble sourcing it. We had some spelt on hand and vitamixed it into flour and that came out really good.
Also, you can make this using sourdough starter if you don't have yeast. It comes out just fine.
I do find that most versions of this recipe (and there are many; the version I use is here) don't have enough salt. I've started using 2 tsp, and I think it's a lot better.
posted by sjswitzer at 4:40 PM on April 18, 2020 [1 favorite]
Also, you can make this using sourdough starter if you don't have yeast. It comes out just fine.
I do find that most versions of this recipe (and there are many; the version I use is here) don't have enough salt. I've started using 2 tsp, and I think it's a lot better.
posted by sjswitzer at 4:40 PM on April 18, 2020 [1 favorite]
The beauty of this recipe is that it will generally turn out well no matter what you use, as long as you get the proportions somewhat right. I've had excellent results using pastry flour, I'm sure your loaf will turn out fantastic with bread flour, it is going in the right direction in terms of gluten content.
posted by sid at 6:28 PM on April 18, 2020 [1 favorite]
posted by sid at 6:28 PM on April 18, 2020 [1 favorite]
uans: how much sourdough starter do you use?
I use about a cup for one loaf, but I'm not exact about that. After all, it ferments overnight and the yeast will do its magic regardless.
But the thing is, you might not have a cup of starter. So you take about a third of a cup of starter and make a sponge (levain) by adding equal amounts (by weight) of water and flour. Let that rise in a warm place until bubbly, depending on temperature, four hours more or less. The levain will get nice and bubbly and grow by about 50%. You can use it then or, if you like a more sour bread let it go longer. It will deflate some as it starts to get more sour.
Add this sponge to your mix for the overnight fermentation and you really don't need to add any other yeast (as the typical recipes suggest).
As mentioned above, it might come out a bit too wet to work with in the morning. That's because the sponge (levain or starter) is pretty wet to begin with. You can avoid that by using a bit more flour in the evening, or in the morning use a generous amount of flour on the board and work it in until you can shape it into a loaf that you can pick up and drop neatly into the dutch oven. Bonus points if you can cut some slashes in the top before dropping it in.
This recipe is very forgiving as long as you have a feel for the consistency of the dough before baking it. It should be just dry enough to be able to handle it without it sticking to well-floured hands.
I'm a bit afraid that the more I describe this the harder it will sound but I really mean to say that it is very easy and very flexible and forgiving. Frankly, the hardest part is dropping the dough into the dangerously-hot dutch oven. I won't lie... that part scares me every time.
posted by sjswitzer at 6:53 PM on April 19, 2020
I use about a cup for one loaf, but I'm not exact about that. After all, it ferments overnight and the yeast will do its magic regardless.
But the thing is, you might not have a cup of starter. So you take about a third of a cup of starter and make a sponge (levain) by adding equal amounts (by weight) of water and flour. Let that rise in a warm place until bubbly, depending on temperature, four hours more or less. The levain will get nice and bubbly and grow by about 50%. You can use it then or, if you like a more sour bread let it go longer. It will deflate some as it starts to get more sour.
Add this sponge to your mix for the overnight fermentation and you really don't need to add any other yeast (as the typical recipes suggest).
As mentioned above, it might come out a bit too wet to work with in the morning. That's because the sponge (levain or starter) is pretty wet to begin with. You can avoid that by using a bit more flour in the evening, or in the morning use a generous amount of flour on the board and work it in until you can shape it into a loaf that you can pick up and drop neatly into the dutch oven. Bonus points if you can cut some slashes in the top before dropping it in.
This recipe is very forgiving as long as you have a feel for the consistency of the dough before baking it. It should be just dry enough to be able to handle it without it sticking to well-floured hands.
I'm a bit afraid that the more I describe this the harder it will sound but I really mean to say that it is very easy and very flexible and forgiving. Frankly, the hardest part is dropping the dough into the dangerously-hot dutch oven. I won't lie... that part scares me every time.
posted by sjswitzer at 6:53 PM on April 19, 2020
Sjswitzer—put the dough on a large sheet of parchment paper for the last rise. Pick up the four ends of paper and use that to lower the dough into the dutch oven.
Thanks
posted by uans at 7:56 AM on April 20, 2020 [1 favorite]
Thanks
posted by uans at 7:56 AM on April 20, 2020 [1 favorite]
I should have added that the parchment psper does not effect rhe baking at all
posted by uans at 3:53 PM on April 20, 2020 [1 favorite]
posted by uans at 3:53 PM on April 20, 2020 [1 favorite]
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