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Reddit mentions of My Bread: The Revolutionary No-Work, No-Knead Method
Sentiment score: 6
Reddit mentions: 11
We found 11 Reddit mentions of My Bread: The Revolutionary No-Work, No-Knead Method. Here are the top ones.
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- W. W. Norton & Company
Features:
Specs:
Height | 10.4 Inches |
Length | 8.4 Inches |
Number of items | 1 |
Release date | October 2009 |
Weight | 2.07014064018 Pounds |
Width | 0.9 Inches |
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:
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
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
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