Comments on: 100% Whole Wheat No-Knead Sandwich Loaf

By: jai bee

jai bee — Mon, 24 Jan 2011 18:09:32 +0000

method 2. if you’re making a sandwich loaf, you’d use a standard loaf pan. else, you can make it freeform.

By: Heather

Heather — Sun, 23 Jan 2011 22:24:20 +0000

What size pan do you use for the recipe above?

Also what method are you using? the basic one? It is confusing since under the recipe all you have is
“Add more water while mixing if needed. We want a sticky dough, but something that kinda holds its shape… (an hour is preferable) on a wire rack before slicing.”

Where do these instruction come in?

By: Multigrain Sourdough Bread | jugalbandi

Multigrain Sourdough Bread | jugalbandi — Sun, 26 Dec 2010 03:39:34 +0000

[...] increased the yeast and adapted it to the no-knead method outlined HERE (under Method II). The recipe makes a truckload of dough. You just pull off grape-fruit-sized bits, [...]

By: 100% Whole Wheat Bread with Chapati Flour/Atta | jugalbandi

100% Whole Wheat Bread with Chapati Flour/Atta | jugalbandi — Thu, 02 Dec 2010 19:27:31 +0000

[...] I used the no-knead method where you dump everything in a plastic tub, stir, cover and refrigerate for 48 hours (Method II listed HERE). [...]

By: Spelt Sourdough Bread with Sun-Dried Tomatoes | jugalbandi

Spelt Sourdough Bread with Sun-Dried Tomatoes | jugalbandi — Wed, 01 Dec 2010 16:01:32 +0000

[...] used the no-knead (Method II listed HERE) where you just toss everything in a container and leave it to do its own thing. Ideally, [...]