Sunday, October 17, 2010

Slacker Bread ie No knead steez




Been enjoying some time off from the kitchen these last few weeks. Planning and conspiring for next spring work projects, and getting ready for England next week.

On a trip to Dawson City a couple weeks ago I met a master Artisan bread maker/baker who was working a batch of "no knead bread" Watching and pretending not to take to many notes I watched her work her magic on the loaf. Since returning to Whitehorse ive been making alot. Ive termed it slacker bread by actually making it several times!
Using Jim Layhey's recipe from the new york times:
Ive converted it to grams for simplicity's sake, mostly because I hate baking with teaspoons, cups, etc... I also have been tweaking it out in different ways as well. Multigrain, rye bread, ciabatta, pizza dough, etc... Here's the weights that I use.

  • 390g flour

  • 300g water

  • 7g salt

  • 5g traditional dry yeast
Combine all ingredients, cover with plastic wrap, let sit for 20hours, shape it, proof it for 2ish more hours and bake it for 30 minutes in a preheated pot with a lid @450f. Uncover for another 15mins if necessary to brown crust some more.
(note the recipe above is not the exact recipe used by the master bread baker in Dawson's back forty)
For more details follow link above. Its good bread that requires very little attention.


I just received 6kg of Manitoba creamed honey from a little town called Anola. A friend of mine from Winnipeg (wink wink) was kind enough to pick it up and mail it out to me. So it comes down to the slacker bread toasted, room temp salted butter, and a huge heap of the most amazing creamed honey. Few things in life make me as happy as this!

Other projects to come include, working my summer harvest of rhubarb, lowbush, highbush cranberries, black currents, red currents, moss berries, alpine bear berry and blueberries. A few angles im thinking of working.
  • Rhubarb ketchup
  • Low brush cranberry ketchup
  • Rhubarb, habanero and sweet onion sauce
  • Rhubarb bbq sauce
  • Various vinegars with all the berries
  • Various schnapps with all the berries
  • Highbush cranberry and alpine bear berry juice reduction
  • various fruit leathers and candy bars
  • Granola bars with semi dried berries
  • Low brush cranberry brownies
Most of this will be done when I return from England as im running out of time here!

9 comments:

  1. The artisan bread maker just put a loaf together -- will be eating it tomorrow!!

    ReplyDelete
  2. Nice! I got half a loaf for dinner tonight! Foie gras stuffed pork t-bones, cornmeal and chili crusted with beet + radish + raw onion slaw, cottage cheese mashed Yukon spuds and carmilized sweet & apples + .5 loaf slacker bread! Im getting hungry now.

    ReplyDelete
  3. That sounds sooo tasty Jeffery...Thank you for the recipe!
    Hope you have a great trip to England.

    ReplyDelete
  4. Cowgirl, this method of making bread is so easy and produce AMAZING results. Let me know how it works out for you. Thx, I can't wait to go! ;)

    ReplyDelete
  5. This is my first visit here, and wow a most awesome blog! You sure are generous with this post, thanks, I am going to try this too. Peace

    ReplyDelete
  6. Thanks Rose!! ;)

    You are guaranteed to love this bread or your money back!!! lol Like I posted above, play around with this, people will think you've slaved for hours to turn out these amazing loafs!

    ReplyDelete
  7. Yum!!

    For the 20 hours, does that need to be a warm spot?

    ReplyDelete
  8. Hi M,K,H & Cavan! Welcome! ;) I just leave it on the counter. My house is not that warm. If you keep it in really warm place it will be ready in around 12 hours. It will be more than double in size and when you touch the surface the dough will stick to you hands. When you pull away there should be long strings of gluten. If you have the strands, your in business! Good luck.

    ReplyDelete
  9. Thanks! We will have to give that a try!

    Kara

    ReplyDelete