PeterL wrote:
"Bob (this one)" wrote in news:12nujpuprv3sk42
@corp.supernews.com:

PeterL wrote:
"Bob (this one)" wrote

PeterL wrote:
Ravenlynne wrote

This is my first attempt at the NYT no knead bread recipe. I
started yesterday at noon with the exact recipe. At 9 am this
morning I started the dough on it's 2nd rise.
*Two* days to make one loaf???!!!
I'd rather do a light knead and get the job done ASAP :-)
Chacun a son dough (sorta).
Sorta.........

chacun � son go�t
Merci bien, Pierre. Il etait une plaisanterie. Comment
dites-vous "whoosh" en Australie?

Whatever.

So, no sense of humor, either. No understanding of word
play. Great.

Try this one........
http://www.globalgourmet.com/food/eg...97/damper.html
or this lot.....
http://www.frogandtoad.com.au/home/food5.html
They're ok, but not a yeast bread, so it'll be missing the
complex flavors that come from long rises. Damper won't give
a texture anywhere near this bread. Nothing wrong with it,
just a different critter.
Which is why they are good for when you're out camping etc.
Of course. But that wasn't the subject.

No. It was 'no knead bread'........ which is what damper is.

Peter, the differences between a baking powder bread and a
yeast bread are large. That you seem to be unable to
recognize them means you would do better to discuss
Australian slang and the Southern Cross while the rest of us
talk about food. Bran muffins are "no-knead bread" too.
Exactly the same, right?

Pastorio