http://www.sugoodsweets.com/blog/2007/03/no-knead-wwbread/ Dessert should be good for you Mon, 08 Mar 2010 17:27:23 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://www.sugoodsweets.com/blog/2007/03/no-knead-wwbread/comment-page-1/#comment-45669 Jessica "Su Good Sweets" Mon, 01 Mar 2010 03:42:50 +0000 http://www.sugoodsweets.com/blog/2007/03/no-knead-wwbread/#comment-45669 Hi Samantha, I used regular salt. Kosher salt is about double the volume but the same weight. Hi Samantha, I used regular salt. Kosher salt is about double the volume but the same weight.

]]> http://www.sugoodsweets.com/blog/2007/03/no-knead-wwbread/comment-page-1/#comment-45663 Samantha Tue, 23 Feb 2010 22:38:26 +0000 http://www.sugoodsweets.com/blog/2007/03/no-knead-wwbread/#comment-45663 Are you using regular salt or kosher salt? Are you using regular salt or kosher salt?

]]> http://www.sugoodsweets.com/blog/2007/03/no-knead-wwbread/comment-page-1/#comment-45653 No-Knead 100% Whole Wheat Bread « doubledot.net Sun, 31 Jan 2010 23:22:29 +0000 http://www.sugoodsweets.com/blog/2007/03/no-knead-wwbread/#comment-45653 [...] bread movement.  Several good references available from thekitchn, tho we started with another ww hack.  Current recipe is a work in [...] [...] bread movement.  Several good references available from thekitchn, tho we started with another ww hack.  Current recipe is a work in [...]

]]> http://www.sugoodsweets.com/blog/2007/03/no-knead-wwbread/comment-page-1/#comment-45502 Nancy Mon, 28 Sep 2009 02:34:13 +0000 http://www.sugoodsweets.com/blog/2007/03/no-knead-wwbread/#comment-45502 Hi! I too am wanting to use Jim Lahey's recipe to make a whole wheat loaf. The problem with the original method is in fact, gluten development. Having been a maker of truly 100% whole wheat bread for years, I can tell you that additional gluten is NOT needed IF the bread is kneaded. Kneading well develops gluten in ww flour. In white flour, resting for long periods of time is enough to develop gluten structure, but not in ww flour. Others adapting his method are kneading for several minutes first, then following the recipe as written. This is an alternative to those who may be opposed to adding gluten - I don't like to add it, it feels like cheating to me, and it's not natural. Unfortunately, without a strong network of gluten strands going thru ww dough, it doesn't have enough structure to rise. I wish there was an easier way around this. sigh. Kudos on your recipe! Hi!
I too am wanting to use Jim Lahey’s recipe to make a whole wheat loaf. The problem with the original method is in fact, gluten development. Having been a maker of truly 100% whole wheat bread for years, I can tell you that additional gluten is NOT needed IF the bread is kneaded. Kneading well develops gluten in ww flour. In white flour, resting for long periods of time is enough to develop gluten structure, but not in ww flour. Others adapting his method are kneading for several minutes first, then following the recipe as written. This is an alternative to those who may be opposed to adding gluten – I don’t like to add it, it feels like cheating to me, and it’s not natural. Unfortunately, without a strong network of gluten strands going thru ww dough, it doesn’t have enough structure to rise. I wish there was an easier way around this. sigh. Kudos on your recipe!

]]> http://www.sugoodsweets.com/blog/2007/03/no-knead-wwbread/comment-page-1/#comment-45490 alice Wed, 16 Sep 2009 05:28:40 +0000 http://www.sugoodsweets.com/blog/2007/03/no-knead-wwbread/#comment-45490 i noticed vital wheat gluten at the store the other day and i've been googling it trying to figure out how to use it in whole wheat breads. i just tried to do a 1/2 whole wheat loaf in a loaf pan, inside my dutch oven, and it came out pretty well but sadly i knocked the pan around trying to get it inside the dutch oven and so it deflated quite a bit and got kind of dense. this post is exactly what i was looking for, though. i'm going to give this a go next week. thanks! i noticed vital wheat gluten at the store the other day and i’ve been googling it trying to figure out how to use it in whole wheat breads. i just tried to do a 1/2 whole wheat loaf in a loaf pan, inside my dutch oven, and it came out pretty well but sadly i knocked the pan around trying to get it inside the dutch oven and so it deflated quite a bit and got kind of dense. this post is exactly what i was looking for, though. i’m going to give this a go next week. thanks!

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