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"no Knead" recipe

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[quote][i]Originally posted by Ashley[/i]
[br]All of the breads in the Advanced Breads Section require some amount of kneading. Many of the breads in this section only need to be kneaded for 5 minutes. Some of these breads are Sandwich Loaf, p. 112; Pain de Mie, p. 118; Rustic Rye, p. 126; Hamburger Buns, p. 130; Parker House Rolls, p. 132; Focaccia, p. 134; Braided Breadsticks, p. 138; Bagels, p. 140; Soft Pretzels, p. 144; Bialy, p. 146; Stromboli, p. 148; Calzones, p. 150; Flatbread p. 152; Bara Brith, p. 156; and Pull-Apart Pumpkin Loaf, p. 162. Many of these breads do require shaping after the first proof, which adds to the handling time.

I think the recipe for Beginner Dutch Oven Bread on p. 46 is similar to what you are looking for. Many of the recipes in the Beginner Breads Section can still be made even if you have moved on to the Advanced Breads Section. You just need to build up the volume of your mother. I haven't converted this recipe from a Refrigerator Mother, but I have converted many of the recipes in the Beginner Breads Section for use with my Refrigerator Mother, and the same basic process applies to all of the conversions from Advanced to Beginner, so this is the process I would follow:

[list][*]The morning [i]before[/i] Bake Day, pull 1/2 cup mother from your Refrigerator Mother, feed her 3/8 cup flour and 1/4 cup water, stir/cover, and put her back until next week.[/*]

[*]To the 1/2 cup mother now in your [i]Glasslock[/i] bowl, add 4-1/2 cups of flour and 3 cups of water; mix well.[/*]

[*]Just as when you kept a counter mother, fill your [i]Marinex[/i] baking dish with 1/2" purified water, place a flour-sack cotton towel into the water. Wring the water from your towel back into the baking dish, place your bowl inside the baking dish and and cover with the moist towel, tucking the edges down into the water in the baking dish.[/*]

[*]That evening (the night [i]before[/i] Bake Day), proceed with the recipe beginning on p. 46. [/*][/list]
[/quote]

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T O P I C R E V I E W
hedy	Posted - Sep 16 2018 : 12:26:45 PM I apologize, I'm new to chat rooms and I'm exploring how to navigate, hence I'm posting the same question I recently posted under cast iron breads but I think I posted it as a reply to someones question? Anyway... my question is this: is there a No Knead recipe for my Wild Bread refrigerator Mother? Thank you :) Hedy
3 L A T E S T R E P L I E S (Newest First)
MaryJane	Posted - Sep 26 2018 : 1:54:02 PM Having been one of the recipients of Ashley's no-knead bread, I'm happy to report, both loaves were consumed the SAME day. We all pitched in to help. It was divine.
Ashley	Posted - Sep 19 2018 : 11:37:20 AM Since I hadn't made Beginner Dutch-Oven Bread using my Refrigerator Mother, I wanted to give it a try. Yesterday morning, I mixed 1/2 cup white-flour mother with 4-1/2 cups white flour and 3 cups water. I let it sit all day, and then I mixed in 2 t salt and 3-1/2 cups flour. I covered this with a plate, just as the recipe directs and let it sit overnight (18-20 hours). The next morning, I had a bit of a surprise: I was worried this might happen because Refrigerator Mothers have a bit more oomph than Counter Mothers. This is what my dough looked like under the plate: After a bit of cleanup, I turned the oven on to preheat and got to work shaping the dough per the instructions on p. 47. Here's one of the loaves right out of the oven: The conversion worked great, however I do recommend using a larger bowl. I used a Glasslock bowl because we have quite a few, but as you can see it wasn’t big enough for the vigorous Refrigerator Mother. Another option is to cut the recipe in half and only make one loaf of bread. I can't wait to slice into these beauties and eat them.
Ashley	Posted - Sep 17 2018 : 09:42:52 AM All of the breads in the Advanced Breads Section require some amount of kneading. Many of the breads in this section only need to be kneaded for 5 minutes. Some of these breads are Sandwich Loaf, p. 112; Pain de Mie, p. 118; Rustic Rye, p. 126; Hamburger Buns, p. 130; Parker House Rolls, p. 132; Focaccia, p. 134; Braided Breadsticks, p. 138; Bagels, p. 140; Soft Pretzels, p. 144; Bialy, p. 146; Stromboli, p. 148; Calzones, p. 150; Flatbread p. 152; Bara Brith, p. 156; and Pull-Apart Pumpkin Loaf, p. 162. Many of these breads do require shaping after the first proof, which adds to the handling time. I think the recipe for Beginner Dutch Oven Bread on p. 46 is similar to what you are looking for. Many of the recipes in the Beginner Breads Section can still be made even if you have moved on to the Advanced Breads Section. You just need to build up the volume of your mother. I haven't converted this recipe from a Refrigerator Mother, but I have converted many of the recipes in the Beginner Breads Section for use with my Refrigerator Mother, and the same basic process applies to all of the conversions from Advanced to Beginner, so this is the process I would follow: The morning before Bake Day, pull 1/2 cup mother from your Refrigerator Mother, feed her 3/8 cup flour and 1/4 cup water, stir/cover, and put her back until next week. To the 1/2 cup mother now in your Glasslock bowl, add 4-1/2 cups of flour and 3 cups of water; mix well. Just as when you kept a counter mother, fill your Marinex baking dish with 1/2" purified water, place a flour-sack cotton towel into the water. Wring the water from your towel back into the baking dish, place your bowl inside the baking dish and and cover with the moist towel, tucking the edges down into the water in the baking dish. That evening (the night before Bake Day), proceed with the recipe beginning on p. 46.