Well, when Maggie says it has to be the best bread she has ever eaten I know I am on a winner.

I followed the basic no knead recipe in the book by Carol & Ken Bates called “Simply No Knead”. They are available on eBay still.

The recipe amount is for one 700 gram loaf of bread but not having a loaf tin that size I made two small loaves in my loaf tins.  The part with not having to knead it is what really I like in making this bread.

Maggie and I generally buy sourdough loaves for ourselves as we like the all round crispy crust and this is how I wanted these loaves to turn out and it did.

The crust was lovely and crispy and the crumb was soft and light.  Just about near perfect.

I cooked the larger loaf in the kitchen oven and the smaller one in the Weber Q outside and there was no real noticeable difference between them.

Of course the trick is to be able to produce these in a camp oven but I need a trip to Bunnings for some heat Beads to achieve that.

The last photo says it all as that is what is left of the smaller loaf after about ten minutes with Maggie, myself and our Granddaughter getting into it.   ;D ;D ;D ;D

---

Looks good Derek.
Can you make some at the COG

I hope to have perfected it even more by then mate.  See how we go.

Those loaves look excellent Derek.

Jeff

Rory has it down to a fine art.
Rob.

poddy dodger wrote on Jul 2^nd, 2018 at 8:28pm:

Rory has it down to a fine art.

Yes he does. We first saw him making no knead bread at the COG at Broke. We still haven't tried it so it is something we will have to try.

Jeff

This is the book both Rory and I have.  You can still pick it up on eBay pretty cheap.

---

Thanks for that Derek; we will have a look for one.

Jeff

New bread tin arrived this week.  This one is for a 700 gram loaf and came with a lid to make square sandwich loaves.

Made a loaf today.  All went to plan however it rose quicker than I was expecting on the second rise and dropped just a tad in the oven.

Can see that between the second and third photo.

All up a nice crust with a soft crumble inside.

---

Still looks good alright.

Thanks Jeff.

Recipe I am using is a 4 cup (700 gram loaf) one and I now need to work on a 2 cup (350 gram loaf) recipe for when we are out and about on the road.

A 350 gram loaf would be a far better size for us and would be ideal for a small camp oven (9 inch Billmans) or the Weber Baby Q.

Getting close to the stage where shop bought bread may be a thing of the past.

poddy dodger wrote on Jul 2^nd, 2018 at 8:28pm:

Rory has it down to a fine art. Rob.

I had it worked out pretty well at one stage, haven't done it a lot in ages now. Could be a bit rusty ;D I might leave it to Derek to show us how its done at this COG.

Had another play today in the Weber.

Halved the normal sized recipe to make a 350 gram loaf. 

I wanted to play with this sized loaf for when we are out and about in the motorhome and cooking on the Weber Baby Q.

The bread itself turned out to be amazing.  Nice crusty outside with a soft crumb in the middle.  I do think however that I need a different sized bread tin or to somehow get it to form as a Vienna loaf shape.

Overall very, very happy.  Cheese and butter on it was amazing.

---

Contact Astro , he had some really nice little tins, if ya nice to him he might part with one or two.

Saltbush Bill wrote on Jul 20^th, 2018 at 8:55pm:

Contact Astro , he had some really nice little tins, if ya nice to him he might part with one or two.

Thank you, Rory. That reminded me that I do have another expandable loaf tin.

Had a rummage through my cooking stuff in the shed and found it.

In comparison to the tin I used yesterday the 1st photo at it’s smallest, 2nd at it’s biggest and 3rd at the size I am going to try today.

Have a loaf rising right now.

---

Well, this one turned out just dandy.

Nice sized loaf for just the two of us to last a couple of days.

Once again I have a nice crust and a good crumble. 

Next time though I might just not cut the dough in half as recommended in the recipe.

Think I have pretty well nailed it though.

---

The new sized loaf is just right for smashed avo and a poached egg on toast for brekkies.

---

My little old expandable loaf tin in the photos above has sadly been neglected and has rusted and deteriorated and I did have trouble getting that loaf out of it so this morning I ordered a shiny new one.

On special for near half price  :D

https://www.ebay.com.au/itm/Daily-Bake-Expandable-Loaf-Pan-18-30x10cm/323298027620

---

Nice loaf of bread cooked up in the Weber BabyQ while sitting in the caravan park this morning

---

That looks a cracker! I'm sure you would have got the attention of the neighbours while it was cooking.  ;D

Yep, one old dear from down the back followed her nose up here and asked md what I was cooking  ;D

The house has been afloat with the aromas of fresh baking bread again today.

I bought this square sandwich loaf tin some time ago but have only ever used it without the lid.  Today decided to make a no knead loaf of bread and put the lid on to see how it would go.

Very, very impressed. Nice crust and soft crumbly interior.

The dough rose better than expected and it completely filled the tin.

I bought this bread tin as it fits in my 16” camp oven. That will be my next challenge.

---

Perfect loaf.

Looks very nice Derek. I hope you enjoy it.
regards Kev.. ;)

Excellent.

Very Good

Excellent what temperature did you bake at or how many heat beads under and on top.

Bear wrote on Nov 8^th, 2020 at 8:33am:

Excellent what temperature did you bake at or how many heat beads under and on top.

Robert, this one was in the oven at home. Yet to try a loaf this size in the camp oven. Cooked at 200 degrees in fan forced oven for 30 minutes

If I was going to use the 16 inch oven that the tin fits in I reckon 30 on top and ten under

Breakfast.  8-)

---

Hey Derek  YUM YUM enjoy
  I would have some cheddar cheese on mine.
Did you give any to the old dear down the road?
regards Kev ;)

Thanks Derek cheers

This week sometime I hope to make a loaf in the camp oven.  Photos show how the lidded bread tin fits in my 16 inch oven.  The oven has a high top so plenty of clearance.

It makes a 700 gram or 1 1/2 pound loaf.

---

Hi Derek
Good luck, Looking forward to seeing the end results
regards Kev ;)

Had to prove to myself that it wasn’t a fluke so baked another square loaf this afternoon in the kitchen.

Cooked a little longer to get a harder crust than the last one.  35 minutes this time.

We are really enjoying these loaves.

---

I hope it tasted as good as it looks.
Good onya mate.
regards Kev ;)

That looks awesome Derek
Just like a store bought loaf

Looks good to me. :)

Excellent that is fore sure.

I have been sharing the photos on our facebook group called The Hooker, The Cook & Penny and some of the ladies asked me to write out how I have been making these.

Did that today so thought I would also pop it on here as well.

If you are a Facebook user and interested in having a look, here is the link - https://www.facebook.com/groups/399476553539806

I have been asked to provide the recipe for the square loaves I have been making.  I use a no knead method which is a combination of a recipe from the company, Simply No Knead in Victoria, and a lot of experimenting both at home and in the bush using our kitchen oven, camp ovens and my trusty Weber Baby Q BBQ.

No knead bread is a total different concept to the old way of kneading that can take quite some time and effort, even if using packaged bread mixes.  The dough is wetter and actually when you make your first batch you will wonder if it will even work.  At least I did.

While there is no need to knead the dough you do need to flip and roll it several times after the first rise to expel some of the air.  Not too vigorously as remember it is no knead.

The loaf I have been making is basically a 700 gram loaf of bread and the bread tin has a lid to make the loaf square.  I bought the tin off eBay.  There are many there just do a search for lidded loaf tin and you will find them in various sizes.  The one in my photos is a 750 gram one.

Ok, so here are the ingredients

600 grams or 4 cups of flour (I buy Defiance Bakers Flour in 5 kg bags)
1/2 tablespoon bread improver (Wallaby brand from Woolies)
1 and 1/2 teaspoons salt
3/4 tablespoon dry active yeast
1 and 1/2 teaspoons white sugar
500 mls very warm water (You may not need all of it)
1/2 tablespoon of good olive oil

This is how I do it:

All dry ingredients into a large bowl at least twice the size of the ingredients, and give it all a good stir.

Pour over the oil then add around 3/4 of the water and start mixing.  When the liquid has been absorbed add half of the remaining water and continue your mixing.  Then add a little water at a time until you have a nice wet but firm dough.  It does look wet and nothing like a normal bread dough at this stage.

Cover the bowl in glad wrap and set aside in a warm place to rise. 

Now here is a trick I learned from the Simply No Knead folk.  Put the bowl in the sink and fill with warm water to about half way up the bowl.  This creates a much faster rise and doesn’t affect the dough one bit.

Another trick when out in the bush is to place the dough on the front seat of the car with the car in the sun.  It is amazing how warm it gets in there even in winter.

When the dough has doubled in size flour your bench with a real good covering.  Gently remove the dough from the bowl straight onto the flour.  The dough is going to be very wet and sloppy

With a spatula or something similar fold one edge of the dough over, brushing off excess flour as you go.  Working on opposite sides keep folding until the topside of the dough is dry from the flour.

I then cut the dough in half.

Take each piece of dough and start pushing the sides in under the dough until you have a nice ball shape and then drop it into your well greased bread tin.  Do this with both pieces of dough.  If you are using the lidded one make sure you grease the inside of the lid.  I grease with olive oil.

Slide the lid on and set aside to rise.  Now because you have a lid on you cannot see the rise but I have been letting mine sit for 35 minutes and that seems fine.

Into a hot oven at around 220 degrees for 35 minutes and that is it.

Hope you can understand.  Happy to answer any questions.

Hi Derek
Thanks for the info including the  F/B link
regards Kev..  ;)

Maggie tells me I am no longer allowed to buy bread.  ::)

Now have to work on a healthier grain bread recipe.

Cooked in the oven as we have a fire ban at present.

---

Hi Derek
Sounds like you have fan for your bread.
When I retired I made  bread  in the bread maker and a loaf would not last long. There is nothing like a fresh loaf of bread
and of course a heap of butter on it.
regards Kev ;)

We have grown to love freshly baked camp oven bread also. No good for the waistline but …... ;D

I made some bread when we were away the other weekend. (It was standard bread though) I took a bread tin only to realise I got it to for one the larger ovens, so I just put it in the choffer without a camp oven.
The bread cooked all right but it got slightly burnt on the bottom, but it was still usable.
I have now ordered a smaller bread tin, and I will see how that goes.

https://www.ebay.com.au/itm/Aluminum-Alloy-Loaf-Pan-with-Cover-Non-Stick-Bread-Toast-Baking-Tool-Bakeware/203068954328?ssPageName=STRK%3AMEBIDX%3AIT&_trksid=p2057872.m2749.l2649

---

jclures wrote on Nov 24^th, 2020 at 11:17am:

I made some bread when we were away the other weekend. (It was standard bread though) I took a bread tin only to realise I got it to for one the larger ovens, so I just put it in the choffer without a camp oven. The bread cooked all right but it got slightly burnt on the bottom, but it was still usable. I have now ordered a smaller bread tin, and I will see how that goes. https://www.ebay.com.au/itm/Aluminum-Alloy-Loaf-Pan-with-Cover-Non-Stick-Bread-Toast-Baking-Tool-Bakeware/203068954328?ssPageName=STRK:MEBIDX:IT&_trksid=p2057872.m2749.l2649

John, great minds think alike.

Mine arrived in the mail today.

I have also ordered a kilo of bread grains to try for a healthier grain bread.

---

I played today with two things in mind:

1.  A smaller square loaf of bread; and
2.  A healthier whole meal/grain loaf

Overall I had success but also failure.  The small loaf pan I bought is ideal but I had to have a no knead bread recipe that would suit pan.

I couldn’t find bread grains locally so bought some bread grains online from “Simply No Knead”

This is what I worked out for the recipe:

225 gm white flour
75 gm whole meal flour
25 gm bread grains
1 teaspoon bread improver
1 teaspoon salt
1 1/2 teaspoons yeast
1 teaspoon sugar
250 ml very warm water
1/4 tablespoon oil

Not much of a variation to the main recipe I have been using and put up on here.

The dough mixed in well together however finished rising after 50 minutes and wasn’t as much as I expected and appeared stodgy.  Went ahead with it and as you can see it didn’t fill the loaf tin completely.

As for the taste and texture it was amazing and the amount of grain spot on for my taste.

What I will do next time is increase the white flour to 300 gm and the whole meal to 100 gm.  I will also increase the yeast to two teaspoons and sugar to one and a half teaspoons.

I am finding that the no knead style of bread baking is very forgiving and am really enjoying them.

Said to Maggie earlier, “What do you want for dinner with this loaf of bread?”  She answered, “Cheese and wine.”   ;D ;D ;D ;D

---

Hi Derek
Looks pretty good bread.

regards Kev.. ;)

A small square loaf today.

This loaf, while it may look good from the outside, is not a good loaf of bread at all.  I am always doing things different and I wanted to see how far a rise I could get out of the loaf.

It was actually about 5 cm taller than it is now when I put it in the oven and fell quite quickly when the heat touched it.  This showed me quite clearly that it was over proofed.

A lesson learned.  Will be ok for bread and butter pudding.  :P

---

Do you have a copy of the Simply No Knead recipe book Derek.
Pretty sure it has whole meal and whole grain recipes in it.
Also my book says to use a plastic bowl for mixing the dough, ceramic or metal pulls heat away to fast where as plastic doesn't so much.

Yes I do have the book.

I do use a ceramic bowl but warm it up first.  I also stand it in a sink with hot water for the first rise.

This was my fault as I left it way too long on the second rise.

Actually it wasn’t such a bad loaf of bread after all.

Seem to be making about three of these little loaves a week.  Still haven’t found the ideal sized loaf tin yet thought.

---

Just checked the book out on ebay $55 to $60, think I will go and check the op shops again. Robert

Bear wrote on Sep 3^rd, 2021 at 3:54pm:

Just checked the book out on ebay $55 to $60, think I will go and check the op shops again. Robert

I’ll keep an eye out as well for you.  I think I only paid about $12 for this one.  Those prices are crazy.

Thank you

Think I have finally found the right sized loaf tin for the two cup of flour bread recipe I have.

It is the little Jamie Oliver loaf tin I bought not long ago specifically for making cakes.  Not only that it has an enamel non stick coating.

This one I made today seems just about spot on but will need to make a few to make sure.

---

Looks good.

Jeff

That looks amazing. Really have to give this a go one day

tadpole wrote on Sep 4^th, 2021 at 3:35pm:

That looks amazing. Really have to give this a go one day

I am getting more and more comfortable with it.

Of a morning when I get up I mix the dough and let it rise while having my morning coffee.

While back I asked about heat beads and you said 30 on top and 10 under, do you still think this is the right number. And would 30 minutes be the right time.

Going to clean up the back today if no rain and set the fire pit up again. Mostly want to use a 10 inch oven. Cheers Robert

In a ten inch oven I would use 12 on top, which will just about be a total ring around the edge, and 8 underneath.  If it isn’t browning up right add a two more to the top.

I have often found that sometimes the cooking time can be longer in a camp oven. I think this could be due to not knowing the exact temperature.

Thank you cheers

Today’s loaf of bread is a grain loaf.  I simply added 20 grams of a grain mix I bought called ‘mega grain’.

I also sprinkled some of the grain on the loaf and the third photo shows just what is in it.

---

Here is the cut loaf.  It is only a light grain that you can see but you sure can taste it.  Might add a little extra, maybe 25 grams, next time.

Beautiful bread for sure

---

That looks good.
How would it go in a Webber q?

Cooked lots of them in the BabyQ.  Need to get the temp to 200 and keep it there.  This was in a caravan park at Hervey Bay.

---

That looks a great loaf...just how I like bread!

Derek wrote on Sep 6^th, 2021 at 2:39pm:

Cooked lots of them in the BabyQ.  Need to get the temp to 200 and keep it there.  This was in a caravan park at Hervey Bay.

My Baby Q is going to work hard next trip away.
So difficult to use camp ovens when parks don't allow heat beads or fires, or elsewhere during fire bans.

Quite chuffed with this today.

---

To my usual recipe I added 25 grams of the Mega Grain Mix I bought from Simply No Knead. 

It contains Malted Wheat Flakes, Kibbled Rye, Maize, Triticale, Rolled Oats, Kibbled Barley, Linseed, Buckwheat, Kibbled Soy, and Sunflower Kernels.

As you can see I also sprinkled some over the top.

---

Looks good Derek can not do grain loaf as it gets stuck under .Mollys teeth. Will try the old LSA blend for the flavour with out the large size seeds. Cheers Robert

Looks great.

Jeff

Another loaf today.  This time after oiling the tin I sprinkled some grains inside.  This gave a crunchier, crusty loaf.

---

Derek in regards to using your baby Q,
I tried a loaf in my little bar b que and the lowest temperature with lid down was 220c which is what my recipe called for.

Had it on a trivet but burnt the bottom and top and still not fully cooked inside. Took it out because of the burning.

So how does yours turn out in the Q, do you use a trivet on top of your plate, set your temperature lower.

My bar b que is just the $100 one available every where?

Cheers Robert

---

Bear wrote on Sep 18^th, 2021 at 7:48am:

Derek in regards to using your baby Q, I tried a loaf in my little bar b que and the lowest temperature with lid down was 220c which is what my recipe called for. Had it on a trivet but burnt the bottom and top and still not fully cooked inside. Took it out because of the burning. So how does yours turn out in the Q, do you use a trivet on top of your plate, set your temperature lower. My bar b que is just the $100 one available every where? Cheers Robert

Robert, have a look at this photo I took in a caravan park.  I use the Weber foil convection tray straight on the grill then the trivet on top of that.  I keep it around 200 degrees on the gauge.

Apart from the burn that looks like it would have been a nice loaf.

---

Thank you was thinking Molly could buy me one for my birthday, did not know about the foil trays. Any other thing I might need if we get one.

Cut the burnt bits of and froze the bread for a pudding.

What is the lowest temperature with the lid down you have achieved cheers

Just had a full re read and believe that my mix is too dry, so will make them a bit wetter.

Scored a copy of the No Knead Bread book today which was auctioned on Ebay.

Derek sent you a PM also when you sit the bowl in the water how hot is the water. Thank you Robert

Straight from the hot tap Robert

Takes me 10 minutes of running my water before it is hot. Will keep boiling the jug and setting the temp, not such a waste of water, cheers Robert

My lidded tin arrived yesterday so decided to give it ago using Derek’s recipe. Every thing went well and once in the tin put it outside to rise a bit more as recommended. Closer to the time I put the oven on set my alarm for 35 minutes and proceeded to do other things. Alarm went of, checked the oven and no bread tin. Still outside in the warmth.

Any way put it in and reset alarm. Top was burnt a bit but believe the hr rise may be to blame there. Crust was crunchy and bread soft.

Will try the other flour tomorrow and see what happens. Robert

---

;D ;D

What happens when you don’t measure the ingredients properly and just throw it all together.

As Maggie said, “It has a hat on”.   ;D ;D ;D

---

Hi Derek
It look pretty good.
My dad would say "Don't worry about what it looks like, as long as it tastes alright"  ;D ;D
regards Kev ;)

For me this would be about as good a slice of bread as I could have.  Just enough grain.

---

Derek
That looks very nice bread.
Regards Kev

A nice slice of bread translates into a yummy brunch. The top hat looks good.   [smiley=chef.gif]

---

Derek
I agree
Looking Good  YUM...
Kev

Nice!

Jeff

They just keep on rolling off the production line.  Todays loaf.  :)

---

At least they don't seem to travel too far from the oven before they are consumed  :D
regards Kev ;)

Looks good Derek need to get back in myself to cooking a loaf or two.

That looks a top loaf.

Jeff

I like the look of all that grain.
Adds to the taste.

Through Facebook I often get asked how no knead works so today Maggie took this video for me.

The whole process after the second rise took 48 seconds as opposed to 10 to 15 minutes of back breaking kneading.

If you cannot see the video on here this is the link to YouTube - https://www.youtube.com/watch?v=Kvl9PnZWtH4

There is still a glitch with the Apple update where videos are not displaying on the forum.

[media width=640]https://www.youtube.com/watch?v=Kvl9PnZWtH4[/media]

Bought a second small loaf tin yesterday so I could bake two loaves at the same time.  Intend to freeze one and that would be enough bread for a week for us.

Think I may have got my flour measurement wrong as too much dough but still turned out well.

---

HI Derek
Those loaves look good.  Great idea to make a couple of loaves at a time. good luck
regards Kev ;)

They look the goods.

Jeff

My weekly bread bake.  :)

---

Good Day Derek
You mention the bread is for the week.
Where do you store it. D o you store it in the fridge ?.
The bread looks good enjoy
regards Kev ;)

I freeze one loaf.  The other just sits in the bread tin.  It lasts exceptionally well.

Thanks Derek
Kev

I can’t help it.  :D

Have cut back on bread but these little babies do last.

---

I have changed my grain mix.  Tried real hard to find a grain mix locally but no luck.

Went back to “Simply No Knead” and bought some of theirs again.

This is a lighter grain than my last lot so will see how it goes.

Got some on the first rise now.

---

I’m impressed!!!!

It rose well and has a beautiful crust.

---

Superb.

---

Straight out of the oven.  Nice multigrain loaf.

---

I have to cut bread out and you post this... stop it.. ;D

TBF wrote on Feb 11^th, 2022 at 1:13pm:

I have to cut bread out and you post this... stop it.. ;D

Woops.

Why no bread???

Aart 
Good day mate
Good luck with the cut out the bread I need to do the same (Maybe not cut out maybe just cut back on it ]. I think will be hard for me to do :o
regards Kev ;)

Kevvie wrote on Feb 13^th, 2022 at 9:54am:

Aart  Good day mate Good luck with the cut out the bread. Let us know how you get on and how you do it   I need to do the same (Maybe not cut out maybe just cut back on it ]. I think will be hard for me to do :o regards Kev ;)

Depends on what you are having to do it for.  There are some good rice alternatives to bread.

HI Derek
Yesterday I had three slices wholemeal. cold meat, cucumber, tomato, beetroot and mayo. that was lunch. :D
Kev :o

Kevvie wrote on Feb 13^th, 2022 at 11:13am:

HI Derek Yesterday I had three slices wholemeal. cold meat, cucumber, tomato, beetroot and mayo. that was lunch. :D Kev :o

Put the salad and meat on a plate and have one slice of bread as an accompaniment.   ;D

Derek
Cannot do that and waste a good sandwich.
I don't want to loose that much weight that will cause me to blow over in the wind ;D ;D ;D
Kev ;)

Kevvie wrote on Feb 13^th, 2022 at 3:15pm:

Derek Cannot do that and waste a good sandwich. I don't want to loose that much weight that will cause me to blow over in the wind ;D ;D ;D Kev ;)

;D ;D ;D ;D

Derek wrote on Feb 11^th, 2022 at 4:45pm:

TBF wrote on Feb 11th, 2022 at 1:13pm: I have to cut bread out and you post this... stop it.. ;D Woops. Why no bread???

Bread, pasta and rice. Cholesterol issue. Bad cholesterol is good, good cholesterol is bad.

Strange but true.

TBF wrote on Feb 13^th, 2022 at 4:23pm:

Derek wrote on Feb 11th, 2022 at 4:45pm: TBF wrote on Feb 11th, 2022 at 1:13pm: I have to cut bread out and you post this... stop it.. ;D Woops. Why no bread??? Bread, pasta and rice. Cholesterol issue. Bad cholesterol is good, good cholesterol is bad. Strange but true.

That’s a bummer.  After two years I am now on top of my cholesterol issues however now taking medication for it.

White bread straight out of the oven.

Two crusty loaves at the front are to go with a big chicken and vegetable soup/stew currently bubbling away and the one at the back will be turned into a bread and butter pudding.

---

Fresh bread; yummmm!

Jeff

Hot, crusty grain bread straight out of the oven.

Might seem like we are eating a lot of bread here but these are really quite small loaves.

---

Hi Derek
It was the same when we had bread maker.
The loaf always  looked good when it came out of the bread maker. The loaf was small but was great to eat
Enjoy your bread
regards Kev.

Baking day today.

---

you should have ordered more flour  ;D ;D
Kev

Kevvie wrote on Aug 10^th, 2022 at 4:07pm:

you should have ordered more flour  ;D ;D Kev

I had a five kilo bag delivered with my Woolies order the other day.   ;D ;D

Couple of crusty French sticks to go with a hearty chicken and leek soupy stew.

---

Hi Derek
I am unwell at the moment.
I think that meal would be spot on for me.
Will take note and try to make a some for myself
regards Kev

Very nice!

Jeff

I took a break over Christmas but now back to making our own crusty grain bread.

---

Derek, did you cook that in the Webber Q? Looks great.
Muzz

Cooked these two inside yesterday Muzz.  Was too flamin’ hot to go outside.  Sat in the aircon most of the day.

I do like the Weber though and they also come up good in my 16” camp oven.  I can cook the two at a time in it.

---

Derek was it the same mix for the French sticks and what temperature and time in the weber, cheers Robert

Thanks Derek,
A great cut.
Muzz

Bear wrote on Jan 25^th, 2023 at 5:49am:

Derek was it the same mix for the French sticks and what temperature and time in the weber, cheers Robert

Exact double the mix of everything for the French sticks but I also added half a cup of bread grains.

Care to put the mix up again mate not sure how far back I would have to look thank you Robert

Bear wrote on Jan 26^th, 2023 at 10:55pm:

Care to put the mix up again mate not sure how far back I would have to look thank you Robert

Robert, this is for the two small loaves.  I added half a cup of bread grains for the whole grain bread.

Half of all the ingredients for one small loaf or the two bread sticks.

https://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1530511704/38#38

Cheers

Thank you

I imagine one of these handy-dandy bench/dough/pastry scrapers would be handy for No Need Knead Bread   8-)

https://www.kmart.com.au/product/dough-scraper-and-cutter-43154852/

Rabbitz wrote on Jan 28^th, 2023 at 7:26am:

I imagine one of these handy-dandy bench/dough/pastry scrapers would be handy for No Need Knead Bread   8-) https://www.kmart.com.au/product/dough-scraper-and-cutter-43154852/

I went for a wonder through KMart last week and was surprised at the different kitchen gadgets.  They are getting to be like a big 2 dollar shop but with reasonable quality.

After having a read through the recipe, it seems a silicon baking sheet and a scraper would be very useful.

Here is a short video Maggie took of me showing how you do not need to knead it.  This is after the first rise.

[media width=640]https://www.youtube.com/watch?v=Kvl9PnZWtH4[/media]

I will give this ago.
Muzz

Just not quite right

There was something just not quite right about todays bread making and it wasn’t until they were half cooked that I realised what went wrong.

On the first rise of my dough it usually pushes up the glad wrap and sticks to it.  Today it only just touched the glad wrap.

The second rise seemed fine and they were up over the top of they bread tins.

Into the oven and the dough fell and I thought bugger, what’s going on.

I left them be for 15 minutes and looked through the oven door and it hit me.  I had forgotten to add the olive oil.

The photos don’t look so bad but you can see it is below the tops of the tins and the dough didn’t come together properly on the underside.

The recipe only calls for 2 teaspoons of oil but boy does it make a difference.

See what it tastes like when it cools down.  Can always make bread pudding.   ;D ;D

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Following on from yesterdays post here is a photo of the loaf with the crust cut off.

As you can see the crumb is dense and heavy which was no big surprise.

Still edible though and won’t be wasted.  Good for toast and avocado.   :)

Bet I won’t do that again.   ;D

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