No Knead Bread (Sourdough Bread) with Yogurt Yeast Starter

Everybody in the family has their favorite bread. My son loves croissant, mine is the plain white loaf, and my husband is fond of this particular bread. He dips it in the extra virgin of olive oil and eats with the scrambled egg for breakfast. 
It takes few days to make the bread from scratch. The first two days are to grow the yeast from yogurt. After that, one more day to make the bread. A great deal of time is used to enhance the flavor. The actual working time on the dough is only about 5 minutes.

Let us start with the starter.
Day 1: 50g all purpose flour, 50g warm water and 2 tablespoon plain yogurt. Mix them together and let it sit in a warm place a day.
Day 2: 100g all purpose flour, 100g warm water. Add to the mixer and wait for another day.
Day 3:  The yeast is ready to use. Take out 1/2 cup of the fresh yeast mixer. Add 50g all purpose flour and put it in the fridge.
Day 4 and onwards: Add 50g flour once a week. If the yeast mixer is too thick, add 2 tablespoon of water. Take out some of the yeast when it becomes too big.

Yeast is ready to use

The fresh yeast has lots of bubbles

No knead bread recipe:
3 cups of all purpose flour
1 cup of water
1/2 of fresh yeast
1 and 1/4 teaspoon salt

Quickly mix them together. I had three helpers.

Final dough will be look like this:

Leave it in a warm place for 24 hours. In this 24 hours, the yeast has worked on the flour and developed the amazing taste.
Make a round shape. leave it in a tea towel for 3 hours.
In three hours the dough has grown a bit, but not too much.
Heat up the oven to 500F with a dutch oven inside. Bake the bread in dutch oven with the lid on for 30 minutes and 10 minutes without the lid.



吐司的配方是千变万化的,但是万变不离其宗:面粉,高粉,中粉,或是其他粉与高粉中粉的混合。 液体:水,牛奶。脂肪:黄油,采油。发酵粉和盐。 只要保证前面的几种原料,其他的材料都可以加,鸡蛋,果仁,酸奶,等等。

中粉:5 杯
酸奶:3 小盒
植物油:1/4 杯
盐: 1/2 茶匙
糖:2 汤匙

1.原料混合揉面到表面光滑。我用kitch aid 二档打5分钟,然后换三档再打2分钟。
White Loaf with Milk







Home Oven Baked French Bread -- Baguette

我想法国人的法棍情节可能和我妈的锅盔情节差不多。在那个物质匮乏的年代,特别是饿了三天之后,能吃上一口外面焦脆,里面松软的法棍,或是厚厚实实白面 锅盔是一种多么奢侈的享受。而且法棍和锅盔的原料居然惊人的相似:面粉,水,盐。法棍用酵母发酵,锅盔用老面和碱面发酵。是啊,连面包,馍馍都吃不上的年 代到哪里找牛奶,鸡蛋,黄油和糖。象我这个吃黄桥烧饼长大的一代人很难理解法国人对法棍的热衷。也许正是因为这份狂热,搞得全世界都在跟风嚼---玻盖 (baguette)。

美国一知名大酒店以他们食堂里做的Bread Pudding 出名。这个bread pudding一定要用搁了一天的法棍切成小面包丁来做。然后打了N多个鸡蛋,整整一大桶奶油(heavy cream),数不清勺数的白糖,再加点肉桂粉,香草精。放到烤箱里烤烤。唉,,,美国人把法国人费劲做出来的经典面包又打回了原型
Home baking baguette is very doable. There is nothing more difficult than baking any other bread. It is just a little bit different process. The baguette uses the simplest ingredients ever. Flour (half all-purpose and half bread flour), salt, yeast and water. The long fermentation process develop its unique flavor. The sauna baking method creates its crunchy crust.

french bread baguette

Cut the baguette open. We can see the big bubbles and small bubbles. This unique structure was created by the different stages of the fermentation process. 

french bread baguette

The original recipe is from  The Bread Baker's Apprentice.
To make four medium loaves

 Pâte Fermentée
1 1/8  cups (5 ounces) unbleached all-purpose flour
1 1/8  cups (5 ounces) unbleached bread flour
3/4 teaspoon (.19 ounce) salt
1/2 teaspoon (.055 ounce) instant yeast
3/4  cup to 3/4 cup plus 2 tablespoons (6-7 ounces) water, at room temperature

All Pâte Fermentée from above (3 cups 16 ounces)
1 1/4  cups (5 ounces) unbleached all-purpose flour
1 1/4  cups (5 ounces) unbleached bread flour
3/4 teaspoon (.19 ounce) salt
1/2 teaspoon (.055 ounce) instant yeast
flour for dusting

Day one
1. Mix all ingredients for Pâte Fermentée. Make a dough. Knead the dough about 5 minutes until it is not sticky. 
2. Ferment the dough for about one and half hour or until the it is 1.5 times of its original size.
3. Gently knead the dough to degas it, and return it back to the bowl. Cover it with plastic wrap and leave it in the fridge overnight. 

The second day.
4. Take out all the Pâte Fermentée one hour before make the dough. Cut it into 10 pieces. Cover with plastic wrap and let it sit for 1 hour to take off the chill.
5. Mix all the rest ingredient with the Pâte Fermentée. Knead the dough for about 10 minutes until it is smooth and not sticky. 
6. Ferment the dough at room temperature for 2 hours. If the dough doubles in size before 2 hours and have elapsed, knead the dough lightly to degas and let it rise again, covered , until it doubles from the original size. 
5. Cut the dough into 4 pieces. Shape them into long logs as baguettes. 
6. Proof at room temperature for 45 to 75 minutes, or until the loaves have grown to about 1.5 times their original size. 
7. Preheat the oven to 500 °F. Leave an additional baking pan with boiling water inside the oven.
8. Dust the baguettes with flour and score them. 
9. Transfer the baguettes to the hot oven. I bake two baguettes at a time.
10. Splash half cup of hot water onto the heating wires at the bottom of the oven. Close the oven. Wait 30 seconds and splash another half cup of hot water. Repeat after another 30 seconds. All together 3 times. Close the oven door, and 5 minutes later reduce the oven temperature to 375°F. Bake for additional 20-25 minutes.
11. When done, transfer them to a cooling rack.

french bread baguette

Anadama Bread--Molasses and Cornmeal Sandwich Bread

This bread recipe does not require any sugar. However when it is done, it tastes sweet. The corn contents lot of complicated sugar molecules. After long time soaking in the water, fermenting and baking. The complicated sugar molecules are breaking down into simple sugar, which can be tasted by our tongue. Together with molasses, it more tastes like a brown sugar bread. Since the sugar is coming from the corn, it adds another depth of flavor to the bread.

Anadama Bread--Molasses and Cornmeal Sandwich Bread

The original recipe is from  The Bread Baker's Apprentice.
To make two medium loaves
1 cup (6 ounces) cornmeal, preferably coarse grind
1 cup (8 ounces) water, at room temperature

4.5 cups (20.25 ounces) unbleached bread flour
2 teaspoons (.22 ounces) instant yeast
1 cup (8 ounces) water, lukewarm
1.5 teaspoons (.38 ounces) salt
6 tablespoons (4 ounces) molasses
2 tablespoons (1 ounces) unsalted butter at room temperature

Anadama Bread--Molasses and Cornmeal Sandwich Bread

1. The day before make the bread. Mix cornmeal and water. Cover with plastic wrap and let it sit overnight at room temperature.
2. The next day to make the dough. Stir together 2 cups of the flour, the yeast, soaker, and water in a mixing bowl. Cover the bowl with plastic wrap and ferment for 1 hour, or until the sponge begins to bubble.
3. Add remaining flour, the salt, molasses and butter to make a dough. Knead the dough for 10 minutes. The dough should pass the windowpane test.
4. First fermentation for one and half hour or till it doubles in size.
5. Degas, separate the dough into 2 pieces. Shape the dough into loaves.
6. Covered with plastic wrap and let it rise until 85% full.
7. 350F middle rack, 30 minutes. Rotate the pan if necessary.
8. Take the bread out from the baking pan as soon as it is baked. Let it cool at least 2 hours before slicing.

Anadama Bread--Molasses and Cornmeal Sandwich Bread

Check out more bread recipes:



Cranberry Walnut Celebration Bread

Classic Challah Braided from 6 Strands






White Sandwich Bread Made with Milk