No knead bread and pizza dough

Community Leader
Registered: 02-27-1999
No knead bread and pizza dough
13
Wed, 12-28-2011 - 8:01pm

This is an amazing recipe.

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iVillage Member
Registered: 05-22-2001
Thu, 12-29-2011 - 9:19am
Do you know how long you can keep it in the fridge? It looks interesting and easy.

christinaaug26.jpg picture by freakytiki2

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iVillage Member
Registered: 11-18-2008
Thu, 12-29-2011 - 11:15am
This is the book I just ordered from Amazon! I got it from the library a few weeks ago and made my very first bread with it. It's SO easy! I asked for a copy for Christmas but didn't get it, so I ordered one myself.

Christina, You can keep the dough for 14 days in the fridge. Then, when you mix up a new batch, you use the "dirty" (or doughy) container and it starts to sour, so each subsequent batch tastes more and more like sour dough bread.
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iVillage Member
Registered: 11-18-2008
Thu, 12-29-2011 - 11:25am

SO glad I watched the video! In the book they have the pans reversed in the oven - bread on bottom, water on top. In the video they say that was a mistake! I'm going to try my next loaf this way.

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iVillage Member
Registered: 05-22-2001
Thu, 12-29-2011 - 11:30am
Thanks Kellie! I may be able to do this then if it keeps for that long! So do you like the book? I may have to see if our library has it.

christinaaug26.jpg picture by freakytiki2

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iVillage Member
Registered: 11-18-2008
Thu, 12-29-2011 - 11:49am
Yes! Can't wait to get my copy in the mail!

I only tried the first, basic recipe that they start you out with - the one in the video. But that has been great so far. Once I get the book I'll start trying some more of the recipes. This has been good because I've been able to experiment a bit with getting the loaf right before moving on to something harder. I'm at 8500 feet altitude, so I had to work with it a little to get it just right.
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Community Leader
Registered: 02-27-1999
Thu, 12-29-2011 - 12:15pm
Two weeks in the fridge! This is a batch of bread that I can actually bake at my own speed!
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Community Leader
Registered: 02-27-1999
Thu, 12-29-2011 - 12:21pm

I may have to spring for the book as well, I really enjoyed all of their videos.

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Community Leader
Registered: 02-27-1999
Thu, 12-29-2011 - 12:28pm

I'm imagining pulling off a small amount to stick in my laser toaster for 20 minutes before work, and have a fresh hot burger bun in my lunchbox whenever I want one!

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iVillage Member
Registered: 05-22-2001
Thu, 12-29-2011 - 2:48pm
I was going to ask that about the pitcher. So the paper towel just allows the gas to escape slower than if the spout was just open right?
I imagine too that along with a standard loaf like they did in the video you would shape it into a french loaf type too.

christinaaug26.jpg picture by freakytiki2

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Community Leader
Registered: 02-27-1999
Thu, 12-29-2011 - 5:06pm
Yes, I did not want the bread picking up odors either, so I plugged the hole loosely with a paper towel. They have 3 videos on YouTube, you can shape the dough however you want.
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