Bread...something new.
- Thread starter antdad
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antdad said:
The same chap fixed the recipe a bit for the pizza dough.
<!-- m --><a class="postlink" href="http://tastingtable.com/entry_detail/99/Jim_Lahey_reveals_his_recipe_for_no-knead_pizza_dough.htm" onclick="window.open(this.href);return false;">http://tastingtable.com/entry_detail/99 ... _dough.htm</a><!-- m -->
Thanks again. :hungrig
Pete
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Thank you. That's the Pizza base sorted. Now I just need to get a tomato sauce ...
By the way, is there a way to 'save' this thread?
How do you guys catalogue webpages? I use internet explorer and click on 'add to favourites'. Problem is, I not have about 2000 favourites in random order.
By the way, is there a way to 'save' this thread?
How do you guys catalogue webpages? I use internet explorer and click on 'add to favourites'. Problem is, I not have about 2000 favourites in random order.
OP
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Bump...
<!-- m --><a class="postlink" href="http://www.sullivanstreetbakery.com/recipes" onclick="window.open(this.href);return false;">http://www.sullivanstreetbakery.com/recipes</a><!-- m -->
It's easy, no kneading, and 4 ingredients. If you crack it you won't buy, make or taste better bread.
<!-- m --><a class="postlink" href="http://www.sullivanstreetbakery.com/recipes" onclick="window.open(this.href);return false;">http://www.sullivanstreetbakery.com/recipes</a><!-- m -->
It's easy, no kneading, and 4 ingredients. If you crack it you won't buy, make or taste better bread.
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Rev-O said:
Lol - Can't believe how easy that was. It's created 1 file and 1 folder on my desktop. I can view it offline too.
Brill!
Have a few days in-a-row off from work soon, in order to find a 'real' job. Fingers crossed.
Married life is good.
"I love being married. It's so great to find that one special person you want to annoy for the rest of your life -Rita Rudner"
No idea who she is.
Ollie, you should have a small package on the way to you.
ps. on the topic of bread: <!-- m --><a class="postlink" href="http://www.dailymail.co.uk/news/article-1284943/The-best-thing-sliced-bread-.html" onclick="window.open(this.href);return false;">http://www.dailymail.co.uk/news/article ... read-.html</a><!-- m -->
Tried this today (well started the process last night) without success. I used the measurements in Tony's attached recipe but I think the dough was too wet. It didn't hold it's shape before I put it in the pot. The result is a loaf that hasn't risen very much and has sticky bits in the middle. The hens will get it instead of me. Any advice chaps??
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Did you use strong flour or regular?
Water / Flour ratio of 0.8 does seem on the high side though (I usually bake off at 0.67-0.7)
Water / Flour ratio of 0.8 does seem on the high side though (I usually bake off at 0.67-0.7)
- Messages
- 8,392
- Location
- Little Feckwittering-on-the-Moor
Protein content? Seems to vary from about 9% to about 15%... 13% in use here...
I'll try it starting tonight though... not sure where I'll find a 6 quart casserole though :lol:
I'll try it starting tonight though... not sure where I'll find a 6 quart casserole though :lol:
Don't know the protein content as it has been decanted in to a plastic container. I used a LeCreuset Casserole to bake the bread in. Let me know how you get on. I assume that strong flour is the one to use. I may try again with the ratio you advised. Or I suppose I could mix in more flour before baking if it seems to need it.
OP
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Just sounds like the oven wasn't hot enough OR did you use dried yeast instead of fast acting instant yeast?
Very high heat is crucial here because the steam created in the oven dish by the wet dough gives the loaf that open texture and crust. So preheat everything (oven dish with lid on) at MAX for at least 30 mins. My oven and cookware doesn't really get past Gas Mark 9 450 F (laser thermometer) and it dropped 50F quickly so speed is also key but take extreme care or you'll loose your fingerprints rapido at that heat.
I found manipulating the wetter dough a little tricky to handle initially, it should 'flow like lava' you cannot roll or kneed this like a traditional dough.
After the first overnight proving it should look bubbly and wet, all you can do is scrape it out with a spatula or spoon onto a "heavily" floured surface. Flour the dough pat too, with a coating of flour you should be able to manipulate it a little easier, fold it over itself a few times to form a roundish shape it should stiffen a bit and leave to prove again in a covered well oiled bowl for another hour or two.
I try and manipulate the dough into the oven dish without touching and the bread seam pointing upwards as per the instructions. Lid on, max heat for 30, then lid off temp down for another 30.
Hope this helps.
Very high heat is crucial here because the steam created in the oven dish by the wet dough gives the loaf that open texture and crust. So preheat everything (oven dish with lid on) at MAX for at least 30 mins. My oven and cookware doesn't really get past Gas Mark 9 450 F (laser thermometer) and it dropped 50F quickly so speed is also key but take extreme care or you'll loose your fingerprints rapido at that heat.
I found manipulating the wetter dough a little tricky to handle initially, it should 'flow like lava' you cannot roll or kneed this like a traditional dough.
After the first overnight proving it should look bubbly and wet, all you can do is scrape it out with a spatula or spoon onto a "heavily" floured surface. Flour the dough pat too, with a coating of flour you should be able to manipulate it a little easier, fold it over itself a few times to form a roundish shape it should stiffen a bit and leave to prove again in a covered well oiled bowl for another hour or two.
I try and manipulate the dough into the oven dish without touching and the bread seam pointing upwards as per the instructions. Lid on, max heat for 30, then lid off temp down for another 30.
Hope this helps.