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Mark Bittman Found a New No-Knead Artisan Bread Technique
Oh pshaw, on Sat 11 Nov 2006 12:09:04a, Serene meant to say...
> On 10 Nov 2006 22:34:13 -0800, "Leila" > > wrote: > >>It's cool, looks very simple. He says your intelligent eight-year-old >>could do it. No kneading - you let time do all the work - a long slow >>rise (14-20 hours). And to get a great crust, you bake the bread in a >>preheated, lidded pot, like cast iron, Le Creuset, pottery or Pyrex. > > I tried it today (started it yesterday). Never got the dough ball he > wanted, but the bread, while a flattish disk rather than a loaf (think > a cross between ciabatta and focaccia), was really very tasty. Not > very *useful*, but yummy. Useful? LOL! Wouldn't eating it be the bottom line? -- Wayne Boatwright __________________________________________________ (I may not agree with a word you say, but I shall defend unto my death your right to say it. (Voltaire) |
Mark Bittman Found a New No-Knead Artisan Bread Technique
It's cool, looks very simple. He says your intelligent eight-year-old
could do it. No kneading - you let time do all the work - a long slow rise (14-20 hours). And to get a great crust, you bake the bread in a preheated, lidded pot, like cast iron, Le Creuset, pottery or Pyrex. http://www.nytimes.com/2006/11/08/di...agewanted=all# Recipe he http://www.nytimes.com/2006/11/08/dining/081mrex.html I'm not going to reprint it for fear of the Times getting after me. But it's a very wet dough (1 5/8 cup water to 3 cups flour), uses very little yeast (1/4 tsp of instant yeast - probably a little more if using active dry). I have not tried it. The article makes it sound super easy. I think I'm going to make the bread with my little boys. They like to bake and they will be able to measure and stir. No big deal... Leila |
Mark Bittman Found a New No-Knead Artisan Bread Technique
Leila wrote: > It's cool, looks very simple. He says your intelligent eight-year-old > could do it. No kneading - you let time do all the work - a long slow > rise (14-20 hours). And to get a great crust, you bake the bread in a > preheated, lidded pot, like cast iron, Le Creuset, pottery or Pyrex. > > http://www.nytimes.com/2006/11/08/di...agewanted=all# > > Recipe he > > http://www.nytimes.com/2006/11/08/dining/081mrex.html > > I'm not going to reprint it for fear of the Times getting after me. But > it's a very wet dough (1 5/8 cup water to 3 cups flour), uses very > little yeast (1/4 tsp of instant yeast - probably a little more if > using active dry). > > I have not tried it. The article makes it sound super easy. > > I think I'm going to make the bread with my little boys. They like to > bake and they will be able to measure and stir. No big deal... > > Leila Reading the comments in the Times cooking forum - people there are baking it and raving. You ought to watch the video, too. (I love Mark Bittman. And the baker who shows him the technique makes me miss New York and New Yorkers.) So you take 3 cups of flour (AP or bread), mix in a bowl with 1/4 tsp. INSTANT yeast and 1 1/2 tsp salt. Then you pour in either 1 1/2 or 1 5/8 cups water (discrepancy between video and printed recipe). Stir it well until it's mixed thoroughly. It should be a wet, shaggy mess. Cover with plastic and let sit for 14-20 hours at about 70 degrees, he says, but people were reporting cooler temperatures did ok for longer times. Next day you turn the dough out, fold it a couple of times into a messy ball, put it on a cloth sprinkled iwth flour, cornmeal or wheat bran, cover w more flour and another towel, and let rise two hours. Preheat the oven for a long time - half an hour - at 500 or 450 - again with the video/home recipe discrepancy. Make sure you preheat the cooking pot with it - a dutch oven, clay baker, or Pyrex with lid. Dump the dough seam side up into the hot pan. THe chef burned himself while doing thsi so pay attention. Bake covered at high temp for 30 minutes - the cover does for it what the $5,000 steam injector ovens do. Take cover off and bake another 15 minutes. Turn it out to cool for some time. Eat. Watch the video to get the idea. May require signing up (free) with the NY Times. Let me repeat that you stir it about as much as you would a decent pancake batter. Unbelievable. Harold McGee himself posited the reason why this works - the long slow rise works on the gluten the way kneading does. L. |
Mark Bittman Found a New No-Knead Artisan Bread Technique
On 10 Nov 2006 22:34:13 -0800, "Leila" >
wrote: >It's cool, looks very simple. He says your intelligent eight-year-old >could do it. No kneading - you let time do all the work - a long slow >rise (14-20 hours). And to get a great crust, you bake the bread in a >preheated, lidded pot, like cast iron, Le Creuset, pottery or Pyrex. I tried it today (started it yesterday). Never got the dough ball he wanted, but the bread, while a flattish disk rather than a loaf (think a cross between ciabatta and focaccia), was really very tasty. Not very *useful*, but yummy. -- "I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40. http://serenejournal.livejournal.com |
Mark Bittman Found a New No-Knead Artisan Bread Technique
Leila wrote:
> It's cool, looks very simple. He says your intelligent eight-year-old > could do it. No kneading - you let time do all the work - a long slow > rise (14-20 hours). And to get a great crust, you bake the bread in a > preheated, lidded pot, like cast iron, Le Creuset, pottery or Pyrex. > > http://www.nytimes.com/2006/11/08/di...agewanted=all# > > Recipe he > > http://www.nytimes.com/2006/11/08/dining/081mrex.html > > I'm not going to reprint it for fear of the Times getting after me. But > it's a very wet dough (1 5/8 cup water to 3 cups flour), uses very > little yeast (1/4 tsp of instant yeast - probably a little more if > using active dry). > > I have not tried it. The article makes it sound super easy. > > I think I'm going to make the bread with my little boys. They like to > bake and they will be able to measure and stir. No big deal... I strongly recommend _No Need To Knead_, by Suzanne Dunaway. The book is chock-full of good bread recipes similar to the one being described above. Particularly noteworthy is the hazelnut-sage filoncino; it's some of the best bread I've ever made. Bob |
Mark Bittman Found a New No-Knead Artisan Bread Technique
Oh pshaw, on Sat 11 Nov 2006 01:52:49a, meant to say...
> > Wayne Boatwright wrote: >> Oh pshaw, on Sat 11 Nov 2006 12:09:04a, Serene meant to say... >> >> > I tried it today (started it yesterday). Never got the dough ball he >> > wanted, but the bread, while a flattish disk rather than a loaf (think >> > a cross between ciabatta and focaccia), was really very tasty. Not >> > very *useful*, but yummy. >> >> Useful? LOL! Wouldn't eating it be the bottom line? > > Sure, but we tend to like to use bread for things other than just > eating it plain. James says he likes it, though. It's like ciabatta, > but tastier, and he thinks it would make killer burger buns. If you > split it horizontally, you'd get one huge bun. James says he's up for > testing out the huge burger that would go inside. I see you point, but our goals in bread-baking are different. I don't bake bread as often as I used to because I can't afford to eat that much of it. When I do bake bread, I prefer eating slices or chunks of it with just butter on it, either with a meal or by itself. If the bread is a day or so older, I would probably toast it. I never use it for sandwiches. I simply *must* bake this bread! -- Wayne Boatwright __________________________________________________ (I may not agree with a word you say, but I shall defend unto my death your right to say it. (Voltaire) |
Mark Bittman Found a New No-Knead Artisan Bread Technique
Wayne Boatwright wrote: > Oh pshaw, on Sat 11 Nov 2006 12:09:04a, Serene meant to say... > > > On 10 Nov 2006 22:34:13 -0800, "Leila" > > > wrote: > > > >>It's cool, looks very simple. He says your intelligent eight-year-old > >>could do it. No kneading - you let time do all the work - a long slow > >>rise (14-20 hours). And to get a great crust, you bake the bread in a > >>preheated, lidded pot, like cast iron, Le Creuset, pottery or Pyrex. > > > > I tried it today (started it yesterday). Never got the dough ball he > > wanted, but the bread, while a flattish disk rather than a loaf (think > > a cross between ciabatta and focaccia), was really very tasty. Not > > very *useful*, but yummy. > > Useful? LOL! Wouldn't eating it be the bottom line? Sure, but we tend to like to use bread for things other than just eating it plain. James says he likes it, though. It's like ciabatta, but tastier, and he thinks it would make killer burger buns. If you split it horizontally, you'd get one huge bun. James says he's up for testing out the huge burger that would go inside. Serene |
Mark Bittman Found a New No-Knead Artisan Bread Technique
Serene wrote:
> On 10 Nov 2006 22:34:13 -0800, "Leila" > > wrote: > >> It's cool, looks very simple. He says your intelligent eight-year-old >> could do it. No kneading - you let time do all the work - a long slow >> rise (14-20 hours). And to get a great crust, you bake the bread in a >> preheated, lidded pot, like cast iron, Le Creuset, pottery or Pyrex. > > I tried it today (started it yesterday). Never got the dough ball he > wanted, but the bread, while a flattish disk rather than a loaf (think > a cross between ciabatta and focaccia), was really very tasty. Not > very *useful*, but yummy. I found it too wet to make a ball. I added more flour. Try that or cutting back a bit on the water. Pastorio |
Mark Bittman Found a New No-Knead Artisan Bread Technique
Serene wrote: > I tried it today (started it yesterday). Never got the dough ball he > wanted, but the bread, while a flattish disk rather than a loaf (think > a cross between ciabatta and focaccia), was really very tasty. Not > very *useful*, but yummy. > -- The full story in the NY Times was quite interesting. My first try was not a fully round ball either but higher than a "flattish disk". Definitely worth trying again, as the interior texture and crust were really good. Plus it gives me something to do with the long unused cast iron dutch oven. I may not have let the second rise go long enough. One drawback to the method is that you can't really control when the finished product will be finished. -aem |
Mark Bittman Found a New No-Knead Artisan Bread Technique
aem wrote:
> Serene wrote: > >> I tried it today (started it yesterday). Never got the dough ball he >> wanted, but the bread, while a flattish disk rather than a loaf (think >> a cross between ciabatta and focaccia), was really very tasty. Not >> very *useful*, but yummy. >> -- > > The full story in the NY Times was quite interesting. My first try was > not a fully round ball either but higher than a "flattish disk". > Definitely worth trying again, as the interior texture and crust were > really good. Plus it gives me something to do with the long unused > cast iron dutch oven. I may not have let the second rise go long > enough. One drawback to the method is that you can't really control > when the finished product will be finished. -aem I've let the dough rise for the first time, variously, from 12 hours to 28 hours. Second rise from 45 minutes to 4 hours. Good any of the ways. Longer first rise gives a more developed flavor and color. Longer second rise gives bigger holes, more like ciabatta, which I happen not to much like. I did this morning's in a Visions 4.5 liter glass pot, not on a baking sheet. I'm going back to using the sheetpan as an underliner. The bottom crust was scorched. Microplane fixed that. Less water than they used in either the article or the video. About 1 1/3 cups. Pastorio |
Mark Bittman Found a New No-Knead Artisan Bread Technique
On Sat, 11 Nov 2006 07:22:35 -0500, "Bob (this one)" >
wrote: >Serene wrote: >> On 10 Nov 2006 22:34:13 -0800, "Leila" > >> wrote: >> >>> It's cool, looks very simple. He says your intelligent eight-year-old >>> could do it. No kneading - you let time do all the work - a long slow >>> rise (14-20 hours). And to get a great crust, you bake the bread in a >>> preheated, lidded pot, like cast iron, Le Creuset, pottery or Pyrex. >> >> I tried it today (started it yesterday). Never got the dough ball he >> wanted, but the bread, while a flattish disk rather than a loaf (think >> a cross between ciabatta and focaccia), was really very tasty. Not >> very *useful*, but yummy. > >I found it too wet to make a ball. I added more flour. Try >that or cutting back a bit on the water. Yep, this time I'm gonna use a cup and a half of water rather than a cup and five eighths. We'll see how it goes. I really want a better scale so I can weigh my bread ingredients instead of measuring by the cup. Serene -- "I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40. http://serenejournal.livejournal.com |
Mark Bittman Found a New No-Knead Artisan Bread Technique
In article >,
Serene > wrote: > On Sat, 11 Nov 2006 07:22:35 -0500, "Bob (this one)" > > wrote: > > >Serene wrote: > >> On 10 Nov 2006 22:34:13 -0800, "Leila" > > >> wrote: > >> > >>> It's cool, looks very simple. He says your intelligent eight-year-old > >>> could do it. No kneading - you let time do all the work - a long slow > >>> rise (14-20 hours). And to get a great crust, you bake the bread in a > >>> preheated, lidded pot, like cast iron, Le Creuset, pottery or Pyrex. > >> > >> I tried it today (started it yesterday). Never got the dough ball he > >> wanted, but the bread, while a flattish disk rather than a loaf (think > >> a cross between ciabatta and focaccia), was really very tasty. Not > >> very *useful*, but yummy. > > > >I found it too wet to make a ball. I added more flour. Try > >that or cutting back a bit on the water. > > Yep, this time I'm gonna use a cup and a half of water rather than a > cup and five eighths. We'll see how it goes. I really want a better > scale so I can weigh my bread ingredients instead of measuring by the > cup. > > Serene I've got this loaf in the final rise right now. I probably added 1.5 cups of water and got a really slack dough, similar to Leila's experience. Next time I'd go with 1 1/3 cups of water. Cindy -- C.J. Fuller Delete the obvious to email me |
Mark Bittman Found a New No-Knead Artisan Bread Technique
On Wed, 15 Nov 2006 04:28:20 GMT, Cindy Fuller
> wrote: >I've got this loaf in the final rise right now. I probably added 1.5 >cups of water and got a really slack dough, similar to Leila's >experience. Next time I'd go with 1 1/3 cups of water. Mine with 1.5 cups ended up slack, but workable, and the bread itself came out much better than the previous effort, but still not the best bread I've ever had or anything. Serene -- "I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40. http://serenejournal.livejournal.com |
Mark Bittman Found a New No-Knead Artisan Bread Technique
In article >,
Serene > wrote: > Yep, this time I'm gonna use a cup and a half of water rather than a > cup and five eighths. We'll see how it goes. I really want a better > scale so I can weigh my bread ingredients instead of measuring by the > cup. Mark Bittman's article on the NYT website http://www.nytimes.com/2006/11/08/dining/08mini.html has a link to a video in which Jim Lahey gives a demo of the technique. In the video, he uses 1.5 cups of water, slightly less than what Bittman specifies in his "adapted" recipe. Lahey also recommends baking at 500 to 515 degrees F. Bittman uses 450. Cindy baked one of these tonight, using the same Le Creuset pot shown in the video. I just tried it and can confirm that it is yummy. Crisp crust, slightly moist interior, good texture and flavor. Not optimal for sandwiches, since the bubbles are so large. But this is one of those breads that does not need butter, or anything else. As mentioned by others, there is a thread about this technique on the eGullet forums. <http://forums.egullet.org/index.php?showtopic=95345&mode=threaded> There are a lot of messages in this thread, with reports of many experiments and variations. Bittman posted a response, with a few more observations from his own trials. -- Julian Vrieslander |
Mark Bittman Found a New No-Knead Artisan Bread Technique
Leila,
Thanks for your perfectly legal description of what is shown in the video. The video has been archived and us chickens now must now pay to see it. Three questions: * What prevents the dough from sticking to a piping hot pot? * Can this recipe be adapted for pizza dough? * If so, can you tell us how? |
Mark Bittman Found a New No-Knead Artisan Bread Technique
Cindy Fuller wrote: > In article >, > > >> I tried it today (started it yesterday). Never got the dough ball he > > >> wanted, but the bread, while a flattish disk rather than a loaf (think > > >> a cross between ciabatta and focaccia), was really very tasty. Not > > >> very *useful*, but yummy. > > > > > >I found it too wet to make a ball. I added more flour. Try > > >that or cutting back a bit on the water. > > > > Yep, this time I'm gonna use a cup and a half of water rather than a > > cup and five eighths. We'll see how it goes. I really want a better > > scale so I can weigh my bread ingredients instead of measuring by the > > cup. > > > > Serene > > I've got this loaf in the final rise right now. I probably added 1.5 > cups of water and got a really slack dough, similar to Leila's > experience. Next time I'd go with 1 1/3 cups of water. > > Cindy Yeap, 1 5/8 cup water made a batter. Didn't rise so much as spread out. I potted it anyway. Mine had a nice rise not a full boule but higher than focaccia with cracker-like crust, but the center was not fully cooked. AND IT STUCK TO THE HOT DUTCH OVEN. Had to tear it up to get it out. Don't know if the too liquid dough or the dry pot made it stick. |
Mark Bittman Found a New No-Knead Artisan Bread Technique
|
Mark Bittman Found a New No-Knead Artisan Bread Technique
aem wrote: > The full story in the NY Times was quite interesting. My first try was > not a fully round ball either but higher than a "flattish disk". > Definitely worth trying again, as the interior texture and crust were > really good. Plus it gives me something to do with the long unused > cast iron dutch oven. I may not have let the second rise go long > enough. One drawback to the method is that you can't really control > when the finished product will be finished. -aem 'Bout the same rise. My crust was cracker-crisp; crumb not quite done, so I don't think a higher tempt would work. But mine totally stuck to the bottom of my enamel cast iron pot. You think a spritz of oil would stop that? |
Mark Bittman Found a New No-Knead Artisan Bread Technique
stark wrote: > aem wrote: > > > The full story in the NY Times was quite interesting. My first try was > > not a fully round ball either but higher than a "flattish disk". > > Definitely worth trying again, as the interior texture and crust were > > really good. Plus it gives me something to do with the long unused > > cast iron dutch oven. I may not have let the second rise go long > > enough. One drawback to the method is that you can't really control > > when the finished product will be finished. -aem > > 'Bout the same rise. My crust was cracker-crisp; crumb not quite done, > so > I don't think a higher tempt would work. But mine totally stuck to the > bottom > of my enamel cast iron pot. You think a spritz of oil would stop that? I used the old cast iron pot, not the enameled one. The cast iron is still well seasoned, even though it's used rarely. Why not just wipe your pot with an oily paper towel just before putting it in the oven to preheat? I don't know why your loaf stuck, mine didn't at all, so I don't know if this would cure the problem, but it can't hurt to try. -aem |
Mark Bittman Found a New No-Knead Artisan Bread Technique
stark wrote: > I don't think a higher tempt would work. But mine totally stuck to the > bottom > of my enamel cast iron pot. You think a spritz of oil would stop that? Sheez. At that temp the spritz will probably go up in a ball of smoke and leave a black residue. There must be a better solution. My problem is that I can't view the video without paying, which is not so easy as it sounds. I will do the bread as soon as I can sort out the procedures involved. Pizza will be next. Mix the dough. Leave it in peace. Bake. Ah, simple homemade pleasures are sooo nice... |
Mark Bittman Found a New No-Knead Artisan Bread Technique
aem wrote: > I used the old cast iron pot, not the enameled one. The cast iron is > still well seasoned, even though it's used rarely. Why not just wipe > your pot with an oily paper towel just before putting it in the oven to > preheat? I don't know why your loaf stuck, mine didn't at all, so I > don't know if this would cure the problem, but it can't hurt to try. > -aem Well my loaf more than stuck. It was glued in places, maybe a third of the bottom. Some think a good oil might incinerate at 450,so I might try much-maligned Pam which reputedly has some sort of silicon in it. Ouch! |
Mark Bittman Found a New No-Knead Artisan Bread Technique
On 15 Nov 2006 04:10:05 -0800, wrote:
>Leila, >Thanks for your perfectly legal description of what is shown in >the video. He said in the video that what he really wants is to get the method out there to as many people as possible. Serene -- "I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40. http://serenejournal.livejournal.com |
Mark Bittman Found a New No-Knead Artisan Bread Technique
On 15 Nov 2006 04:32:20 -0800, "stark" >
wrote: > wrote: > >> * What prevents the dough from sticking to a piping hot pot? > >Nothing. Mine stuck horrendously. Don't know if it was the too-wet >dough or if the pot needed oiling. Mine didn't stick at all. The cornmeal and/or flour is my guess as to why. Serene -- "I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40. http://serenejournal.livejournal.com |
Mark Bittman Found a New No-Knead Artisan Bread Technique
My dough was pretty loose, so much so that I managed to have half of it
slip out my hands and onto the not-so-clean floor as I was transferring it from the work surface to the cornmeal covered towel <grrr>. I was ready to quit but went ahead with the remainder of the dough and got a very nice ciabatta type loaf. My husband thought it was great. I watched the video afterwards (d'oh!) and realized that it differs somewhat from the recipe. He only used 1 1/2 cups water and said to put the oven at 500-550 (not 450F, as in the recipe). He scooped the flour directly into the measuring cup from the source where I had spooned it in. I think the combination of the 1/8 cup less water and a greater amount of flour (from packing it into the cup that way) will probably yield me a more shapeable dough next time. What really amazed me was that, despite my mishap and having dough that was too wet, it still made a great loaf of bread. Pat Serene wrote: > On 10 Nov 2006 22:34:13 -0800, "Leila" > > wrote: > > >It's cool, looks very simple. He says your intelligent eight-year-old > >could do it. No kneading - you let time do all the work - a long slow > >rise (14-20 hours). And to get a great crust, you bake the bread in a > >preheated, lidded pot, like cast iron, Le Creuset, pottery or Pyrex. > > I tried it today (started it yesterday). Never got the dough ball he > wanted, but the bread, while a flattish disk rather than a loaf (think > a cross between ciabatta and focaccia), was really very tasty. Not > very *useful*, but yummy. > -- > "I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40. > > http://serenejournal.livejournal.com |
Mark Bittman Found a New No-Knead Artisan Bread Technique
On 15 Nov 2006 12:17:45 -0800, "Cryambers" > wrote:
> >I watched the video afterwards (d'oh!) and realized that it differs >somewhat from the recipe. He only used 1 1/2 cups water and said to >put the oven at 500-550 (not 450F, as in the recipe). He scooped the >flour directly into the measuring cup from the source where I had >spooned it in. I think the combination of the 1/8 cup less water and a >greater amount of flour (from packing it into the cup that way) will >probably yield me a more shapeable dough next time. > >What really amazed me was that, despite my mishap and having dough that >was too wet, it still made a great loaf of bread. I'm trying the general principle with whole-wheat flour now that I've got the loaf down pretty well. My dinner guest tonight doesn't eat refined flour, but she'll eat whole-wheat. Serene -- "I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40. http://serenejournal.livejournal.com |
Mark Bittman Found a New No-Knead Artisan Bread Technique
In article >,
Serene > wrote: > On 15 Nov 2006 04:32:20 -0800, "stark" > > wrote: > > > > wrote: > > > >> * What prevents the dough from sticking to a piping hot pot? > > > >Nothing. Mine stuck horrendously. Don't know if it was the too-wet > >dough or if the pot needed oiling. > > Mine didn't stick at all. The cornmeal and/or flour is my guess as to > why. > > Serene Corn meal has been working for me for decades. I usually bake a panna rustica which uses moist dough and it's just not a problem. I don't use corn meal with pizza but it's a somewhat stiffer dough and I use a perforated pizza pan which is very well seasoned. Maybe you folks aren't using enough corn meal? D.M. |
Mark Bittman Found a New No-Knead Artisan Bread Technique
In article .com>,
"stark" > wrote: > Cindy Fuller wrote: > > In article >, > > > >> I tried it today (started it yesterday). Never got the dough ball he > > > >> wanted, but the bread, while a flattish disk rather than a loaf (think > > > >> a cross between ciabatta and focaccia), was really very tasty. Not > > > >> very *useful*, but yummy. > > > > > > > >I found it too wet to make a ball. I added more flour. Try > > > >that or cutting back a bit on the water. > > > > > > Yep, this time I'm gonna use a cup and a half of water rather than a > > > cup and five eighths. We'll see how it goes. I really want a better > > > scale so I can weigh my bread ingredients instead of measuring by the > > > cup. > > > > > > Serene > > > > I've got this loaf in the final rise right now. I probably added 1.5 > > cups of water and got a really slack dough, similar to Leila's > > experience. Next time I'd go with 1 1/3 cups of water. > > > > Cindy > > Yeap, 1 5/8 cup water made a batter. Didn't rise so much as spread out. > I potted it anyway. > Mine had a nice rise not a full boule but higher than focaccia with > cracker-like crust, but the center was not fully cooked. AND IT STUCK > TO THE HOT DUTCH OVEN. Had to tear it up to get it > out. Don't know if the too liquid dough or the dry pot made it stick. My loaf didn't stick at all, surprisingly. I was worried that the extra flour on the loaf would char, but it didn't. I'd make it again, especially since SO liked it. Cindy -- C.J. Fuller Delete the obvious to email me |
Mark Bittman Found a New No-Knead Artisan Bread Technique
No need to knead? Neet...
|
Mark Bittman Found a New No-Knead Artisan Bread Technique
stark wrote:
> aem wrote: >> I used the old cast iron pot, not the enameled one. The cast iron is >> still well seasoned, even though it's used rarely. Why not just wipe >> your pot with an oily paper towel just before putting it in the oven to >> preheat? I don't know why your loaf stuck, mine didn't at all, so I >> don't know if this would cure the problem, but it can't hurt to try. >> -aem > > > Well my loaf more than stuck. It was glued in places, maybe a > third of the bottom. Some think a good oil might incinerate at 450,so > I might try much-maligned Pam which reputedly has some sort of > silicon in it. Ouch! Silicone. And it doesn't. None of the household oils will spontaneously ignite at 450F. The pot needs to be: 1) very smoothly clean 2) dry 3) heated to at least 450F. I've done it in glass, cast iron, porous ceramic, glazed ceramic and enamelled cast iron. No stick. Pastorio |
Mark Bittman Found a New No-Knead Artisan Bread Technique
"Leila" > wrote in
oups.com: > It's cool, looks very simple. He says your intelligent eight-year-old > could do it. No kneading - you let time do all the work - a long slow > rise (14-20 hours). And to get a great crust, you bake the bread in a > preheated, lidded pot, like cast iron, Le Creuset, pottery or Pyrex. > > http://www.nytimes.com/2006/11/08/di...087%0A&em=&en= > d00ed2d2a7471f8e&ex=1163394000&pagewanted=all# > > Recipe he > > http://www.nytimes.com/2006/11/08/dining/081mrex.html > > I'm not going to reprint it for fear of the Times getting after me. > But it's a very wet dough (1 5/8 cup water to 3 cups flour), uses very > little yeast (1/4 tsp of instant yeast - probably a little more if > using active dry). > > I have not tried it. The article makes it sound super easy. > > I think I'm going to make the bread with my little boys. They like to > bake and they will be able to measure and stir. No big deal... http://www.labellecuisine.com/archiv...meal_bread.htm Similar thing, easy, tasty. -- Charles The significant problems we face cannot be solved at the same level of thinking we were at when we created them. Albert Einstein |
Mark Bittman Found a New No-Knead Artisan Bread Technique
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Mark Bittman Found a New No-Knead Artisan Bread Technique
On Sat, 18 Nov 2006 15:51:45 GMT, Charles Quinn
> wrote: >"Leila" > wrote in roups.com: > >> It's cool, looks very simple. He says your intelligent eight-year-old >> could do it. No kneading - you let time do all the work - a long slow >> rise (14-20 hours). And to get a great crust, you bake the bread in a >> preheated, lidded pot, like cast iron, Le Creuset, pottery or Pyrex. >> >> http://www.nytimes.com/2006/11/08/di...087%0A&em=&en= >> d00ed2d2a7471f8e&ex=1163394000&pagewanted=all# >> >> Recipe he >> >> http://www.nytimes.com/2006/11/08/dining/081mrex.html >> >> I'm not going to reprint it for fear of the Times getting after me. >> But it's a very wet dough (1 5/8 cup water to 3 cups flour), uses very >> little yeast (1/4 tsp of instant yeast - probably a little more if >> using active dry). >> >> I have not tried it. The article makes it sound super easy. >> >> I think I'm going to make the bread with my little boys. They like to >> bake and they will be able to measure and stir. No big deal... > > >http://www.labellecuisine.com/archiv...meal_bread.htm > >Similar thing, easy, tasty. It is not similar. Boron |
Mark Bittman Found a New No-Knead Artisan Bread Technique
Oh pshaw, on Sat 18 Nov 2006 08:51:45a, Charles Quinn meant to say...
> "Leila" > wrote in > oups.com: > >> It's cool, looks very simple. He says your intelligent eight-year-old >> could do it. No kneading - you let time do all the work - a long slow >> rise (14-20 hours). And to get a great crust, you bake the bread in a >> preheated, lidded pot, like cast iron, Le Creuset, pottery or Pyrex. >> >> http://www.nytimes.com/2006/11/08/di...087%0A&em=&en= >> d00ed2d2a7471f8e&ex=1163394000&pagewanted=all# >> >> Recipe he >> >> http://www.nytimes.com/2006/11/08/dining/081mrex.html >> >> I'm not going to reprint it for fear of the Times getting after me. >> But it's a very wet dough (1 5/8 cup water to 3 cups flour), uses very >> little yeast (1/4 tsp of instant yeast - probably a little more if >> using active dry). >> >> I have not tried it. The article makes it sound super easy. >> >> I think I'm going to make the bread with my little boys. They like to >> bake and they will be able to measure and stir. No big deal... > > > http://www.labellecuisine.com/archiv...meal_bread.htm > > Similar thing, easy, tasty. Easy, tasty, perhaps, but similar only insofar that it's bread. -- Wayne Boatwright __________________________________________________ Iraq's national bird?, 'DUCK' |
Mark Bittman Found a New No-Knead Artisan Bread Technique
Charles Quinn wrote:
> "Leila" > wrote in > oups.com: > >> It's cool, looks very simple. He says your intelligent eight-year-old >> could do it. No kneading - you let time do all the work - a long slow >> rise (14-20 hours). And to get a great crust, you bake the bread in a >> preheated, lidded pot, like cast iron, Le Creuset, pottery or Pyrex. >> >> http://www.nytimes.com/2006/11/08/di...087%0A&em=&en= >> d00ed2d2a7471f8e&ex=1163394000&pagewanted=all# >> >> Recipe he >> >> http://www.nytimes.com/2006/11/08/dining/081mrex.html >> >> I'm not going to reprint it for fear of the Times getting after me. >> But it's a very wet dough (1 5/8 cup water to 3 cups flour), uses very >> little yeast (1/4 tsp of instant yeast - probably a little more if >> using active dry). >> >> I have not tried it. The article makes it sound super easy. >> >> I think I'm going to make the bread with my little boys. They like to >> bake and they will be able to measure and stir. No big deal... > > http://www.labellecuisine.com/archiv...meal_bread.htm > > Similar thing, easy, tasty. Don't continue to demonstrate your profound ignorance of the subject. Someone might come to the conclusion that you're ignorant of the subject. What with your continued demonstrations and all... of your ignorance. Pastorio |
Mark Bittman Found a New No-Knead Artisan Bread Technique
In article . com>,
"stark" > wrote: > Nothing. Mine stuck horrendously. Don't know if it was the too-wet > dough or if the pot needed oiling. I guess a spritz couldn't hurt. I'll > try next time. I just made it, using a plain (seasoned) cast-iron dutch oven. Didn't stick one bit. -- to reply replace "spamless.invalid" with "verizon.net" |
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