Reddit reviews My Bread: The Revolutionary No-Work, No-Knead Method

Outro detalhe engraçado é que "pão de campanha" é uma tradução muito metida a besta de "pain de campagne". "Campagne" em francês significa "do campo", no sentido de "do interior" ou "do meio rural". A tradução correta em português seria pão de camponês ou pão rústico.

Se for feito do jeito certo é um pão que tem uma fermentação mais demorada que o pão normal e usa fermentos selvagens e é exposto ao ar para pegar mofos e bactérias, intencionalmente. Conforme os mofos e fermentos usados ele tem um gosto diferente, em geral mais fermentado e com uma textura mais dura que o pão normal. Em inglês é chamado de Sourdough.

Mas chamar de pão rústico iria pegar mal quando você cobra R$ 24.00 por ele.


Edit: Existe gente que leva pão muito a sério:

• tem umas 3 sub-reddits obcecadas com padaria amadora: /r/breadit, /r/ArtisanBread, /r/Sourdough
  
• tem site que vende fermentos das mais variadas culturas milenares do Oriente Médio (com fermentos bíblicos, para fazer o famoso pão ázimo) até o Leste Europeu
  
• tem sites, livros e filmes ensinando a fazer forno de pedra e barro, para assar como se fazia nos tempos antigos
  
• a receita que revolucionou o "movimento" dos padeiros amadores é de um americano de Nova York, Jim Lahey. Ele criou uma receita que faz um pão excelente com quase nenhum esforço, nem sequer precisa amassar a massa. O livro do cara é um best seller.

May I suggest a few books then?

The Big Book of Bread has 365 bread recipes.

My Bread by Jim Lahey, which is current favorite technique.

I highly recommend bread-making as a hobby; but I am quickly learning that I have to match that with regular exercise :-/

Alright, so the way to get from where you are now to this is to use a cast iron pot and follow Jim Lahey's directions here. Go to the library and get his book, both that one and the new My Pizza are awesome. The cast iron pot traps steam which combined with the high heats lets you get good 'spring' and a nice rich crispy crust. I've done this recipe with lots of diffent flours and they have much less of an effect on the overall outcome than good technique. It can be a bit scary handling a 500 degree cast iron pot but after a few attempts it gets pretty easy. A Lodge cast iron dutch oven like this will work great but I suggest replacing the knob on top with a metal version found here. Good luck!

I talked about this method in another thread. My Bread by Jim Lahey

it's full of easy, hard to screw up, and great tasting bread recipes.

If you want the simplest no-knead approach as a foundation for variations, I'd recommend Jim Lahey's My Bread. He's less up-tight about details than Ken Forkish, but the bread is just as great, and there is a lot more variety (e.g. carrot bread, olive bread, cheese bread, coconut-chocolate bread). But it's not a comprehensive recipe book.

If you want a more traditional book of recipes, I'd say check out Reinhart's Bread Baker's Apprentice or Beranbaum's Bread Bible.

Jim Lahey's book my bread is fantastic. He uses the basic no-knead recipe but tweaks it in fantastic ways. He also goes into some different styles (ciabatta, baguette, foccacia, etc.) and some great go-withs (like homemade aioli for sandwiches). Highly recommended to advance from where you're at right now.

This was my first attempt at it – and I'm not much of a baker myself. I think it turned out wonderfully though. The blog, linked below, does a great writeup on the process. Highly recommended!

Basic No-Knead Bread from Frugal Living NW


slightly adapted from Jim Lahey’s My Bread

• 6 cups bread flour (recommended) or all-purpose flour, plus more for work surface
  
• 1/2 t. instant or active-dry yeast
  
• 2 1/2 t. salt
  
• 2 2/3 c. cool water
  
  

1. In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
   
2. Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
   
3. Generously dust a cotton towel (not terry cloth) with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the towel as it rises; place dough seam side down on the towel and dust with more flour, cornmeal, or wheat bran. Cover with the edges or a second cotton towel and let rise for about 2 hours, until it has doubled in size.
   
4. After about 1 1/2 hours, preheat oven to 425 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; flip the dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes.
   
5. Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep chestnut brown. The internal temperature of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.
   
6. Remove the bread from the pot and let it cool completely on a wire rack before slicing.

sorry, switched to laptop now so here's the page link without Pinterest

https://www.frugallivingnw.com/amazing-no-knead-bread-step-by-step-recipe/

Basic No-Knead Bread

Slightly adapted from Jim Lahey’s My Bread

Ingredients

6 cups bread flour (recommended) or all-purpose flour, plus more for work surface
1/2 t. instant or active-dry yeast
2 1/2 t. salt
2 2/3 c. cool water

1. In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
   
2. Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
   
3. Place a full sheet/large rectangle of parchment paper on a cotton towel and dust it with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the parchment paper as it rises; place dough seam side down on the parchment paper and dust with more flour, cornmeal, or wheat bran. Pull the corners of parchment paper around the loaf, wrapping it completely. Do the same with the towel. Let rise for about 2 hours, until it has doubled in size.
   
4. After about 1 1/2 hours, preheat oven to 425 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Unwrap the towel and parchment paper from around the dough and slide your hand under the bottom of the dough ball; flip the dough over into pot, seam side up. Pull the parchment paper off, scraping any stuck dough into the pan. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes.
   
5. Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep chestnut brown. The internal temperature of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.
   
6. Remove the bread from the pot and let it cool completely on a wire rack before slicing.

Yes, the no knead bread recipes calls for the bread to be covered for the first half hour of baking. Baking in a pot or dutch oven this way mimics a commercial steam oven. The higher humidity inside the pot is what allows this bread to bake so nicely in your home oven. I imagine that the bread would be quite dry if you didn't bake it in a pot. Here is an excellent, inexpensive dutch oven that would be perfect for the no-knead recipe. If you are seriously interested in this also have a look at this article and this recipe. And this Book is fantastic, but not necessary to get started.

It's Jim Lahey's No Knead. He wrote a book about it: http://www.amazon.com/My-Bread-Revolutionary-No-Work-No-Knead/dp/0393066304


Here is the original recipe, along with a step by step demo by a food blogger.

You might want to check out Jim Lahey's book, if you haven't already. He suggests using a much smaller quantity of yeast, and a longer room temperature rise of 10-12 hours. No kneading, just a few folds, rest for an hour and bake. I've had great results with this method for years. The book is here: https://www.amazon.ca/My-Bread-Revolutionary-No-work-No-knead/dp/0393066304