No-Knead Bread with chocolate chips and walnuts Pane senza impasto con noci e cioccolato
 
I’ve developed an obsession within the obsession. My fourth loaf in one week is now rising and will be baked tomorrow (make that fourth, fifth and sixth). Number 3, made with 50% whole wheat, chocolate chips and walnuts came out of the oven last night. So far I’ve made: Loaf One - White I followed the recipe originally published by Mark Bittman in the New York Times as adapted from Jim Lahey, head chef of the Sullivan Street Bakery. Mr. Bittman also wrote a follow-up article on December 6th, entitled “No Kneading, but some Fine-Tuning”, which you may want to print, as these articles are not available free forever. The only variation I made for loaf number one, as for all my subsequent loaves, was to use Active Dry Yeast rather than Instant Yeast, simply because I did not have instant yeast for the first loaf, and when I discovered active dry worked anyway, I never bothered to get the instant one. I describe the process and show photos here for loaf number one. 3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast (I used active dry) 1¼ teaspoons salt 1⁵⁄₈ cups water The result: this was the prettiest loaf, but it was a little too “white” for me and it needed more salt. Loaf Two - 1/3 Whole Wheat Two cups all-purpose flour One cup whole wheat flour ¼ teaspoon active dry yeast 1¾ teaspoons salt 1⁵⁄₈ cups water + ¹⁄₈ c more = 1³⁄₄ cups The dough was very sticky. It rose for 20 hours the first time and 2 hours the second. I baked it for 30 minutes covered, and 22 minutes uncovered. The dough, as well as loaf, did not rise as much as for Number One. The result: a great loaf of bread. Loaf Three - 50% Whole Wheat with Chocolate Chips and Nuts This one was made after watching the video, so I scooped the flour instead of spooning it into the cup and reduced the water. 1½ cups all-purpose flour (scooped) 1½ cups whole wheat flour (scooped) ¼ teaspoon active dry yeast 1 teaspoons salt 1½ cups water ¼ or ½ cup of walnuts ¼ or ½ cup of bittersweet chocolate chips (Unfortunately I did write down which amount I used) I forgot to add the chips and walnuts until after adding the water, so I had to stir the dough more than I wanted to.The dough was not sticky at all and very manageable. It rose for 28½(!) hours the first time and 2 hours the second. It did not bubble, but almost tripled in size during the 28½ hour period. The baking time uncovered was only 10 minutes. The result: a delicious, hearty bread. There are no holes, but there’s chocolate! The only very minor problem was that some chocolate chips on the bottom scorched and stuck to the pot. Next time I will sprinkle nuts and chips on the dough after the long rise and before “folding”, so they will be on the inside of the loaf. Loaves Four, Five and maybe Six are rising now, and I will write about them in a day or two. One of the added benefits of learning about this recipe is that I’ve discovered so many interesting sites I did not know about. For example: Real Baking with Rose Levy Beranbaum by the author of The Bread Bible The Artisan, with Italian cooking and baking, conversion charts and much, much more. Recipes on Rails - haven’t quite figured out what it’s all about, but there are some interesting recipes for bread. Chowhound - A food forum, which I joined a few days ago, with several threads and hundreds of comments on the No-Knead Bread recipe. Look in the Boards under Home Cooking, and in the search write “no-knead bread recipe” or “variations on the no-knead bread”, or “whole wheat no-knead bread”, or “best enameled cast iron cookware”. I found the comments by the member who goes by the user name of Father Kitchen particularly educational. In italiano La morale della favola e` che ormai ho un’ossessione (la ricetta del precedente post) all’interno dell’ossessione (i food blog). Dopo aver provato la ricetta originale, ho fatto un’altra pagnotta utilizzando 1/3 di farina integrale, 2/3 di farina bianca e più sale. Il pane è cresciuto meno, ma è venuto molto bene e lo chiameremo Pane N.2. Pane N.2 è stato seguito a breve distanza da signor Pane N.3. Per signor Pane N.3 ho usato 50% di farina integrale e 50% di farina bianca. Ho diminuito il sale e ho aggiunto gocce di cioccolata amara e noci. L’ho cotto per soli dieci minuti dopo aver tolto il coperchio. La mollica è risultata più densa, senza tutti quei bei buchi delle prime due pagnotte, ma piena di cioccolata e noci. Cosa si può chiedere di più? L’unico piccolo problema è stato che alcune gocce di cioccolata si sono un poco bruciate sotto la pagnotta, per cui la prossima volta le metterei all’interno dell’impasto al momento in cui viene ripiegato su se stesso. Quando scrivevo questo post in inglese, Pane N.4, N.5 e N.6 erano in fase di lavorazione. Adesso sono già cotti e mezzi mangiati!http://dsl.sbc.yahoo.com/index.html?.crumb=zabdaTcuE3/http://www.sullivanstreetbakery.com/http://www.nytimes.com/2006/12/06/dining/06mini.html?_r=2&ref=dining&oref=slogin&oref=slogin647B3203-3548-44C8-8A60-677163919976.htmlhttp://www.realbakingwithrose.com/http://www.amazon.com/Bread-Bible-Rose-Levy-Beranbaum/dp/0393057941http://home.earthlink.net/~ggda/TheArtisanMain.htmhttp://www.recipesonrails.com/http://www.chowhound.com/home/getting_startedshapeimage_2_link_0shapeimage_2_link_1shapeimage_2_link_2shapeimage_2_link_3shapeimage_2_link_4shapeimage_2_link_5shapeimage_2_link_6shapeimage_2_link_7shapeimage_2_link_8
Saturday, December 9, 2006
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