January 18, 2019 - 7:41am
No-knead/do-nothing bread with add-ins?
As much as I love the ritual of building levain, autolyse and all the rest, there are times when an overnight, no-knead loaf would be a boon. Now that I've discovered soakers and scalds (haven't worked up to porridge yet), I love adding them to my dough.
In the instance of a no-knead loaf, I assume that things like sesame, sunflower, pumpkin and poppy seeds can be added into the mix from the beginning? But what about a soaker? Would I mix the dough first, then try to incorporate the soaker, or just dump everything into the tub at the same time and mix?
Many thanks for your thoughts, and keep on bakng.
Carole
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Hey Carole, I have done it both ways. Develop qluten first, the add seeds and also add all things at once. They both seem to work good for me when baking daily breads.
Sometimes I add the seeds without roasting or soaking. I don’t notice much difference.
Dan
So you think that instead of making a soaker, I can just add the flakes and soaker water to the dough and mix the whole shebang to sit overnight?
Glad to hear from you. How's the renovation going?
Carole
When it comes to hard addins, like crushed rye berries I do soak. Seeds have been no problem. Not sure about your flakes. If they are hard I would soak.
I’ve been renovating for about 3 1/2 months now. Painting is almost done and flooring men may start in a month. A complete makeover is a major undertaking.
Dan