I have been rating my no-knead breads anything but above 8/10 for the last one year. Previously I was using a different rye flour and instant yeast, and I had better loaf rise and aroma (especially those using pre-dough, a.k.a poolish, which I once rated 8.6/10). So, I have not achieved anything exciting, until I discovered pure wheat gluten* recently.
This is a quick record of my latest experiments adding gluten to my protein-deficient bread flour (only 12%). These 2 loaves had fantastic oven bounce, dramatic crack, and extra chewiness! I rated them 9/10. Watch the photo-clip on Youtube or in this blog below. Many recipes call for King Arthur bread/all-purpose flour which contains approximately 13.3% protein (4g in 30g 1/4 cup). I have not calculated the resultant protein content after adding 2 tbs of wheat gluten to 3 cups of flour but the result is markedly improved.
Oh yes, “speedy” because I needed to bake many loaves at a go, so I added more yeast and shorten proving time. It does not matter very much – the added flavor compensates the lack of dough fermentation.
No-Knead Bread Recipe (modification in red): Makes 2 long loaves
3 cups 12% organic bread flour
4x15ml tbs freshly ground oat flour
4x15ml tbs freshly ground rye flour
2x15ml tbs pure wheat gluten (not gluten flour)
2-1/2 tsp mountain rock salt
2-1/2 tsp instant yeast
400ml warm water
16 black olives, sliced
2 handfuls fried shallots
1 handful rye flakes for dusting on surface
1. For the purpose of speed, I activate the yeast with 40ml of the warm water in a small dish. I let it froth as I measure the flour into a large bowl (avoid metal or glass bowl as yeast prefers a warm environment to grow). If I skip this step and add dry yeast to the dry ingredient, I will need to use 3tsp instead of 2-1/2tsp. See my experiment on how much yeast to use.
2. Combine all the dry ingredient (except flavors). Make a small well in the middle and pour in frothy yeast. Pour in the remaining warm water, saving about 20ml. Stir to combine using a butter knife. Add remaining 20ml water if dough is too dry to incorporate all loose flour. The dough should be very sticky and lumpy. Cover to prove in a warm corner for 1-1/2hr.
3. Dough should have grown in size by 2 – 3 times (or more!). Scrape dough onto lightly floured working top. Divide into 2.
Watch this photo-clip for Steps 4 – 11.
4. Stretch dough and fold the 4 edges into the middle. Flip and rest on its seams for 15min. (Repeat for 2nd loaf)
5. Stretch dough and add flavors. Fold and flip as in step 4. Rest 15min. (Repeat for 2nd loaf)
6. Stretch dough, roll and fold it length-wise. Flip and rest it on its seam. Tug the ends under the long loaf. Placed on parchment paper dusted with corn-meal. Rest for 30min. (Repeat for 2nd loaf)
7. Preheat the oven, baking tins, and water tray to 270degC (250degC if you have a large oven; mine is a toaster oven that loses heat rapidly during loading of dough. I set at 260degC when baking in stone pots instead of stainless steel tins). 5min before the end of 30min proving, pour boiling water into the water tray placed at the bottom of the oven.
8. Dust the loaf with extra flour and rye flakes. If it does not stick, spray a thin mist of water on the surface before dusting.
Score the loaf length-wise (because I last folded it length-wise, this direction will give the strongest stretch and most dramatic crack). First hold the blade straight down (90deg) to make a light straight cut (more like marking out the position). Then hold the blade 30deg from the surface and deepen the cut up to 1/2″.
Trim the parchment paper to leave a tab for dragging the loaf into the preheated baking tins.
9. Transfer the loaves into the oven as quickly as possible (I will add the video in a later blog or you can watch the loaf transfer video in NYT No-Knead Italian Bread – DOO).
10. Bake at 270degC for 5min, then reduce to 240degC (230degC) for 35min. When using this recipe for one large loaf, baking time should be 5min+40min. To avoid gummy centers (under-cooking), check that the internal temperature of the loaf is above 200degF (93.3degC).
11. Remove the loaves and cool on a rack for at least an hour before slicing.
* please note that gluten and gluten-containing flours (barley, rye, oat, wheat – BROW) are not suitable for people with gluten-sensitive enteropathy (GSE), irritable-bowel-syndrome (IBS), or coeliac disease (CD).