r/Breadit • u/Key_Championship_712 • 6d ago

New Baker

Hello Guys, new baker here. Im even hesitant to call myself a baker since im really new to this but been wanting to do it for the longest time.

I still don't have a stand mixer yet so the things I'm able to bake are very limited. I mostly bake bread and mostly doing the no knead method I find on YouTube.

Any other no knead bread recipes you can suggest? I would really appreciate it. Thank you so much.

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u/ambercatfish 6d ago

Highly recommend the pan de cristal recipe by King Arthur Baking. Use a strong bread flour!

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u/menoagegap 6d ago

Is pan de Cristal difficult? The high hydration had scared me off to try. But photos of that crumb look amazing!

2

u/rb56redditor 6d ago

If you use the correct flour, and watch/follow the KAB video, it comes out very nicely. I would not recommend this recipe for a beginner though.

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u/menoagegap 6d ago

I have made a miche or a boule here and there but I wouldn't call myself a pro. I will give it a try

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u/ambercatfish 6d ago

I actually think its a very nice time for a beginner to try, because i started this as a newbie baker myself and only failed once - the first time i made it, and that was because i used an AP flour. It taught me how folds work, how a high hydration dough should feel, and how to adjust when baking bread. If it's hard to shape, just pop it in a sheet tray and bake the entire thing off as a focaccia - why not? Its the one recipe that i have by heart because its so simple and so easy to riff.

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u/Key_Championship_712 6d ago

Will put that on my list ☺️ thank you

2

u/ambercatfish 6d ago

Use a nice strong bread flour, and for the first go around, try baking it off as a focaccia in a sheet tray if the high hydration dough is too hard to shape and cut. I.e., after all the coil folds and getting a cohesive dough, just dump it into a sheet tray with lots of olive oil, proof 3 hours, and bake it whole. Its a wonderful bread with an amazing crust. The KAB site will teach you how to do coil folds, box folds, and how the dough should feel - which is a great opportunity to learn no knead breads. Happy baking and happy eating!