General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 3,251
Default Ok...So I Made the NYT Bread, Too

Since everyone else seemed to want to get into the game and make the
NYT No-Knead Bread, I thought I should join in the fun.

I admit I don't like to bother with recipes when I make bread, but I
was curious as to how this would come out.

The pros & cons:

The long, long proof gave the bread a nice taste, though I prefer a
thicker crust. It isn't easy playing around with a heated, cast iron
Dutch oven and cover to bake the bread and if I do this again, I think
I will bake directly on a stone. Oh....and modify it for sourdough,
too.

And I do not think this is something a bread newbie could handle
easily, the dough is quite slack and it nigh be a bit daunting for
someone who does not know how to work with such dough on the bench.

The recipe called for proofing on corn mealed/floured/bran covered tea
towel and then inverting into the heated Dutch oven. I put it on a
well corn mealed peel for it last proof and still needed to loosen it
with a scraper before inverting. This isn't anything that can be
lifted up of the surface and inverted by hand. It is way too wobbly
for that.

OH...and too salty for my taste. I will cut that back next time.

This is made with Heckers unbleached AP flour.

The dough - notice the large bubbles under the surface on the right
side:
http://i15.tinypic.com/4c1hr8y.jpg

Out of the oven - it split on top, but just a tad.

http://i15.tinypic.com/2up7jno.jpg

The crumb - I am fine with this.

http://i15.tinypic.com/3y5pkkk.jpg


Recipe below

Boron



NYT No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours' rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups
water, and stir until blended; dough will be shaggy and sticky. Cover
bowl with plastic wrap. Let dough rest at least 12 hours, preferably
about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly
flour a work surface and place dough on it; sprinkle it with a little
more flour and fold it over on itself once or twice. Cover loosely
with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface
or to your fingers, gently and quickly shape dough into a ball.
Generously coat a cotton towel (not terry cloth) with flour, wheat
bran or cornmeal; put dough seam side down on towel and dust with more
flour, bran or cornmeal. Cover with another cotton towel and let rise
for about 2 hours. When it is ready, dough will be more than double in
size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450
degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel,
Pyrex or ceramic) in oven as it heats. When dough is ready, carefully
remove pot from oven. Slide your hand under towel and turn dough over
into pot, seam side up; it may look like a mess, but that is O.K.
Shake pan once or twice if dough is unevenly distributed; it will
straighten out as it bakes. Cover with lid and bake 30 minutes, then
remove lid and bake another 15 to 30 minutes, until loaf is
beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.


  #2 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 742
Default Ok...So I Made the NYT Bread, Too

It looks great! I bet it was nice and crispy crunchy.
  #3 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 3,251
Default Ok...So I Made the NYT Bread, Too

On Sun, 12 Nov 2006 18:59:15 GMT, Margaret Suran
> wrote:

>It looks great!


Thank you!

>I bet it was nice and crispy crunchy.


Indeed it is...or will be for at least an hour until the kids have
devoured it all.


Boron
  #4 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 4
Default Ok...So I Made the NYT Bread, Too

Boron Elgar wrote:
> Since everyone else seemed to want to get into the game and make the
> NYT No-Knead Bread, I thought I should join in the fun.
>
> I admit I don't like to bother with recipes when I make bread, but I
> was curious as to how this would come out.
>
> The pros & cons:
>
> The long, long proof gave the bread a nice taste, though I prefer a
> thicker crust. It isn't easy playing around with a heated, cast iron
> Dutch oven and cover to bake the bread and if I do this again, I think
> I will bake directly on a stone. Oh....and modify it for sourdough,
> too.
>
> And I do not think this is something a bread newbie could handle
> easily, the dough is quite slack and it nigh be a bit daunting for
> someone who does not know how to work with such dough on the bench.
>


I disagree. I've never made anything like this before and mine came out quite
good.

The bread in the pictures you posted looks like you had terrific results.
  #5 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 1,916
Default Ok...So I Made the NYT Bread, Too

Simply Wonderful, your bread , dear Boron!
I thought it wasn't possible to leave a dough (made with instant yeast) for
all these hours. I thought it was possible only with sourdough.
Cheers
Pandora
(still alive )))
-------------------




"Boron Elgar" > ha scritto nel messaggio
news
> Since everyone else seemed to want to get into the game and make the
> NYT No-Knead Bread, I thought I should join in the fun.
>
> I admit I don't like to bother with recipes when I make bread, but I
> was curious as to how this would come out.
>
> The pros & cons:
>
> The long, long proof gave the bread a nice taste, though I prefer a
> thicker crust. It isn't easy playing around with a heated, cast iron
> Dutch oven and cover to bake the bread and if I do this again, I think
> I will bake directly on a stone. Oh....and modify it for sourdough,
> too.
>
> And I do not think this is something a bread newbie could handle
> easily, the dough is quite slack and it nigh be a bit daunting for
> someone who does not know how to work with such dough on the bench.
>
> The recipe called for proofing on corn mealed/floured/bran covered tea
> towel and then inverting into the heated Dutch oven. I put it on a
> well corn mealed peel for it last proof and still needed to loosen it
> with a scraper before inverting. This isn't anything that can be
> lifted up of the surface and inverted by hand. It is way too wobbly
> for that.
>
> OH...and too salty for my taste. I will cut that back next time.
>
> This is made with Heckers unbleached AP flour.
>
> The dough - notice the large bubbles under the surface on the right
> side:
> http://i15.tinypic.com/4c1hr8y.jpg
>
> Out of the oven - it split on top, but just a tad.
>
> http://i15.tinypic.com/2up7jno.jpg
>
> The crumb - I am fine with this.
>
> http://i15.tinypic.com/3y5pkkk.jpg
>
>
> Recipe below
>
> Boron
>
>
>
> NYT No-Knead Bread
> Adapted from Jim Lahey, Sullivan Street Bakery
> Time: About 1½ hours plus 14 to 20 hours' rising
>
> 3 cups all-purpose or bread flour, more for dusting
> ¼ teaspoon instant yeast
> 1¼ teaspoons salt
> Cornmeal or wheat bran as needed.
>
> 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups
> water, and stir until blended; dough will be shaggy and sticky. Cover
> bowl with plastic wrap. Let dough rest at least 12 hours, preferably
> about 18, at warm room temperature, about 70 degrees.
>
> 2. Dough is ready when its surface is dotted with bubbles. Lightly
> flour a work surface and place dough on it; sprinkle it with a little
> more flour and fold it over on itself once or twice. Cover loosely
> with plastic wrap and let rest about 15 minutes.
>
> 3. Using just enough flour to keep dough from sticking to work surface
> or to your fingers, gently and quickly shape dough into a ball.
> Generously coat a cotton towel (not terry cloth) with flour, wheat
> bran or cornmeal; put dough seam side down on towel and dust with more
> flour, bran or cornmeal. Cover with another cotton towel and let rise
> for about 2 hours. When it is ready, dough will be more than double in
> size and will not readily spring back when poked with a finger.
>
> 4. At least a half-hour before dough is ready, heat oven to 450
> degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel,
> Pyrex or ceramic) in oven as it heats. When dough is ready, carefully
> remove pot from oven. Slide your hand under towel and turn dough over
> into pot, seam side up; it may look like a mess, but that is O.K.
> Shake pan once or twice if dough is unevenly distributed; it will
> straighten out as it bakes. Cover with lid and bake 30 minutes, then
> remove lid and bake another 15 to 30 minutes, until loaf is
> beautifully browned. Cool on a rack.
>
> Yield: One 1½-pound loaf.
>
>





  #6 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 654
Default Ok...So I Made the NYT Bread, Too


"Boron Elgar" > wrote in message
news
> Since everyone else seemed to want to get into the game and make the
> NYT No-Knead Bread, I thought I should join in the fun.
>
> I admit I don't like to bother with recipes when I make bread, but I
> was curious as to how this would come out.
>
> The pros & cons:
>
> The long, long proof gave the bread a nice taste, though I prefer a
> thicker crust. It isn't easy playing around with a heated, cast iron
> Dutch oven and cover to bake the bread and if I do this again, I think
> I will bake directly on a stone. Oh....and modify it for sourdough,
> too.
>
> And I do not think this is something a bread newbie could handle
> easily, the dough is quite slack and it nigh be a bit daunting for
> someone who does not know how to work with such dough on the bench.
>
> The recipe called for proofing on corn mealed/floured/bran covered tea
> towel and then inverting into the heated Dutch oven. I put it on a
> well corn mealed peel for it last proof and still needed to loosen it
> with a scraper before inverting. This isn't anything that can be
> lifted up of the surface and inverted by hand. It is way too wobbly
> for that.
>
> OH...and too salty for my taste. I will cut that back next time.
>
> This is made with Heckers unbleached AP flour.
>
> The dough - notice the large bubbles under the surface on the right
> side:
> http://i15.tinypic.com/4c1hr8y.jpg
>
> Out of the oven - it split on top, but just a tad.
>
> http://i15.tinypic.com/2up7jno.jpg
>
> The crumb - I am fine with this.
>
> http://i15.tinypic.com/3y5pkkk.jpg
>
>
> Recipe below
>
> Boron
>

snip
I wonder if bread flour would make a difference to some of the problems. It
would certainly absorb more water. And perhaps give more body for handling.
Janet


  #7 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 3,251
Default Ok...So I Made the NYT Bread, Too

On Sun, 12 Nov 2006 12:08:17 -0700, "Janet B." >
wrote:

>
>"Boron Elgar" > wrote in message
>news
>> Since everyone else seemed to want to get into the game and make the
>> NYT No-Knead Bread, I thought I should join in the fun.
>>


>>

>snip
>I wonder if bread flour would make a difference to some of the problems. It
>would certainly absorb more water. And perhaps give more body for handling.
>Janet


I could grind up some Wheat Montana berries next time and experiment.
That'll scare the water out of it!

Hecker's is my basic bread flour these days. I think it is a tad lower
in protein than KA, I have given up on my KA use, as it is lousy for
pie crusts or anything delicate, and I am running out of space to
store flours. I have been playing with Harvest King a bit, but had
none on hand to try it here.

I can have fun with a very high hydration dough and certainly like to
watch it giggle all over, but I usually proof on parchment and set it
directly in the oven without inversion. Something this wet would never
make in & out of a banneton. Think Field's Coccodrillo...almost
flowing.

I think its extreme wetness provides the steam in the closed Dutch
oven (frankly, a cloche seems as if it'd work here, too, but
non-bakers are more likely to have a Dutch oven around) and wonder if
more body to it might work against it.

I am not sure yet whether this bread is a party trick (a yummy one) or
if it would ever become a staple. I rarely go to the trouble of taking
out the flour for only one loaf of bread, of course, so we'll see.

Boron
  #8 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 3,251
Default Ok...So I Made the NYT Bread, Too

On Sun, 12 Nov 2006 20:03:19 +0100, "Pandora" >
wrote:

>Simply Wonderful, your bread , dear Boron!
>I thought it wasn't possible to leave a dough (made with instant yeast) for
>all these hours. I thought it was possible only with sourdough.
>Cheers
>Pandora
>(still alive )))
>-------------------
>



OH, you sweet thing! Come back to us and make us smile!

Boron
>
>
>"Boron Elgar" > ha scritto nel messaggio
>news
>> Since everyone else seemed to want to get into the game and make the
>> NYT No-Knead Bread, I thought I should join in the fun.
>>
>> I admit I don't like to bother with recipes when I make bread, but I
>> was curious as to how this would come out.
>>
>> The pros & cons:
>>
>> The long, long proof gave the bread a nice taste, though I prefer a
>> thicker crust. It isn't easy playing around with a heated, cast iron
>> Dutch oven and cover to bake the bread and if I do this again, I think
>> I will bake directly on a stone. Oh....and modify it for sourdough,
>> too.
>>
>> And I do not think this is something a bread newbie could handle
>> easily, the dough is quite slack and it nigh be a bit daunting for
>> someone who does not know how to work with such dough on the bench.
>>
>> The recipe called for proofing on corn mealed/floured/bran covered tea
>> towel and then inverting into the heated Dutch oven. I put it on a
>> well corn mealed peel for it last proof and still needed to loosen it
>> with a scraper before inverting. This isn't anything that can be
>> lifted up of the surface and inverted by hand. It is way too wobbly
>> for that.
>>
>> OH...and too salty for my taste. I will cut that back next time.
>>
>> This is made with Heckers unbleached AP flour.
>>
>> The dough - notice the large bubbles under the surface on the right
>> side:
>> http://i15.tinypic.com/4c1hr8y.jpg
>>
>> Out of the oven - it split on top, but just a tad.
>>
>> http://i15.tinypic.com/2up7jno.jpg
>>
>> The crumb - I am fine with this.
>>
>> http://i15.tinypic.com/3y5pkkk.jpg
>>
>>
>> Recipe below
>>
>> Boron
>>
>>
>>
>> NYT No-Knead Bread
>> Adapted from Jim Lahey, Sullivan Street Bakery
>> Time: About 1½ hours plus 14 to 20 hours' rising
>>
>> 3 cups all-purpose or bread flour, more for dusting
>> ¼ teaspoon instant yeast
>> 1¼ teaspoons salt
>> Cornmeal or wheat bran as needed.
>>
>> 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups
>> water, and stir until blended; dough will be shaggy and sticky. Cover
>> bowl with plastic wrap. Let dough rest at least 12 hours, preferably
>> about 18, at warm room temperature, about 70 degrees.
>>
>> 2. Dough is ready when its surface is dotted with bubbles. Lightly
>> flour a work surface and place dough on it; sprinkle it with a little
>> more flour and fold it over on itself once or twice. Cover loosely
>> with plastic wrap and let rest about 15 minutes.
>>
>> 3. Using just enough flour to keep dough from sticking to work surface
>> or to your fingers, gently and quickly shape dough into a ball.
>> Generously coat a cotton towel (not terry cloth) with flour, wheat
>> bran or cornmeal; put dough seam side down on towel and dust with more
>> flour, bran or cornmeal. Cover with another cotton towel and let rise
>> for about 2 hours. When it is ready, dough will be more than double in
>> size and will not readily spring back when poked with a finger.
>>
>> 4. At least a half-hour before dough is ready, heat oven to 450
>> degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel,
>> Pyrex or ceramic) in oven as it heats. When dough is ready, carefully
>> remove pot from oven. Slide your hand under towel and turn dough over
>> into pot, seam side up; it may look like a mess, but that is O.K.
>> Shake pan once or twice if dough is unevenly distributed; it will
>> straighten out as it bakes. Cover with lid and bake 30 minutes, then
>> remove lid and bake another 15 to 30 minutes, until loaf is
>> beautifully browned. Cool on a rack.
>>
>> Yield: One 1½-pound loaf.
>>
>>

>


  #9 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 3,251
Default Ok...So I Made the NYT Bread, Too

On Sun, 12 Nov 2006 19:02:15 GMT, John > wrote:

>Boron Elgar wrote:
>> Since everyone else seemed to want to get into the game and make the
>> NYT No-Knead Bread, I thought I should join in the fun.
>>
>> I admit I don't like to bother with recipes when I make bread, but I
>> was curious as to how this would come out.
>>
>> The pros & cons:
>>
>> The long, long proof gave the bread a nice taste, though I prefer a
>> thicker crust. It isn't easy playing around with a heated, cast iron
>> Dutch oven and cover to bake the bread and if I do this again, I think
>> I will bake directly on a stone. Oh....and modify it for sourdough,
>> too.
>>
>> And I do not think this is something a bread newbie could handle
>> easily, the dough is quite slack and it nigh be a bit daunting for
>> someone who does not know how to work with such dough on the bench.
>>

>
>I disagree. I've never made anything like this before and mine came out quite
>good.


Your pictures proved that. Good for you!
>
>The bread in the pictures you posted looks like you had terrific results.


Thank you,

Boron

  #10 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 373
Default Ok...So I Made the NYT Bread, Too

Boron Elgar wrote:

> Since everyone else seemed to want to get into the game and make the
> NYT No-Knead Bread, I thought I should join in the fun.
>

....
>
> The crumb - I am fine with this.
>
> http://i15.tinypic.com/3y5pkkk.jpg
>
>


That looks pretty good. I may just have to try this.



Dawn



  #11 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 9
Default Ok...So I Made the NYT Bread, Too



> I think its extreme wetness provides the steam in the closed Dutch
> oven (frankly, a cloche seems as if it'd work here, too, but
> non-bakers are more likely to have a Dutch oven around) and wonder if
> more body to it might work against it.
>
> I am not sure yet whether this bread is a party trick (a yummy one) or
> if it would ever become a staple. I rarely go to the trouble of taking
> out the flour for only one loaf of bread, of course, so we'll see.
>
> Boron


I've made quite a few higher hydration breads in a cloche and have had
sticking problems from time to time. I'd think through the cloche-thing
very carefully before I tried it. this bread looks as if you'd be scraping
baked-on bread off the bottom of the cloche until Christmas.

Barry


  #12 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 3,251
Default Ok...So I Made the NYT Bread, Too

On Sun, 12 Nov 2006 14:39:25 -0500, "barry" >
wrote:

>
>
>> I think its extreme wetness provides the steam in the closed Dutch
>> oven (frankly, a cloche seems as if it'd work here, too, but
>> non-bakers are more likely to have a Dutch oven around) and wonder if
>> more body to it might work against it.
>>
>> I am not sure yet whether this bread is a party trick (a yummy one) or
>> if it would ever become a staple. I rarely go to the trouble of taking
>> out the flour for only one loaf of bread, of course, so we'll see.
>>
>> Boron

>
>I've made quite a few higher hydration breads in a cloche and have had
>sticking problems from time to time. I'd think through the cloche-thing
>very carefully before I tried it. this bread looks as if you'd be scraping
>baked-on bread off the bottom of the cloche until Christmas.
>
>Barry
>

You may be right. The cast iron piece I used was well-seasoned.

BUT, I have been known to use parchment in a cloche - defeats the
purpose a bit, but it works.

Boron




  #13 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 1,916
Default Ok...So I Made the NYT Bread, Too


"Boron Elgar" > ha scritto nel messaggio
...
> On Sun, 12 Nov 2006 20:03:19 +0100, "Pandora" >
> wrote:
>
>>Simply Wonderful, your bread , dear Boron!
>>I thought it wasn't possible to leave a dough (made with instant yeast)
>>for
>>all these hours. I thought it was possible only with sourdough.
>>Cheers
>>Pandora
>>(still alive )))
>>-------------------
>>

>
>
> OH, you sweet thing! Come back to us and make us smile!
>
> Boron


EEEKKKKK!!!! "SWEET THING" to me? Nobody told me such a nice thing in 46
years ))))))))
Thank you! I have missed you a lot. I have spent the summer without
cooking...too much work ((........
But I don't want to promise anything.
BTW thank you for the SWEET thing. You are the same for me.
SMACK SMACK
Pandora


  #14 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,863
Default Ok...So I Made the NYT Bread, Too

On Sun, 12 Nov 2006 13:55:00 -0500, Boron Elgar
> wrote:

>The dough - notice the large bubbles under the surface on the right
>side:
>http://i15.tinypic.com/4c1hr8y.jpg
>
>Out of the oven - it split on top, but just a tad.
>
>http://i15.tinypic.com/2up7jno.jpg
>
>The crumb - I am fine with this.
>
>http://i15.tinypic.com/3y5pkkk.jpg


I hope you don't mind, but I downloaded that last picture and stuck it
into MasterCook on this recipe's page. It should inspire me to bake a
loaf. I practically licked my monitor when I saw that pic. But the
monitor's all dusty and full of germs and stuff, so I didn't. <G>
  #15 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 3,251
Default Ok...So I Made the NYT Bread, Too

On Sun, 12 Nov 2006 14:54:15 -0600, Damsel in dis Dress
> wrote:

>On Sun, 12 Nov 2006 13:55:00 -0500, Boron Elgar
> wrote:
>
>>The dough - notice the large bubbles under the surface on the right
>>side:
>>http://i15.tinypic.com/4c1hr8y.jpg
>>
>>Out of the oven - it split on top, but just a tad.
>>
>>http://i15.tinypic.com/2up7jno.jpg
>>
>>The crumb - I am fine with this.
>>
>>http://i15.tinypic.com/3y5pkkk.jpg

>
>I hope you don't mind, but I downloaded that last picture and stuck it
>into MasterCook on this recipe's page. It should inspire me to bake a
>loaf. I practically licked my monitor when I saw that pic. But the
>monitor's all dusty and full of germs and stuff, so I didn't. <G>



My kitchen in all dusty, too. I had the mixer on and poured flour in
(for another recipe) and the stuff POOFED up and all over me, the
table, the floor and into every nook and cranny near by. I wish I
could hose down the kitchen.

Boron


  #16 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,863
Default Ok...So I Made the NYT Bread, Too

On Sun, 12 Nov 2006 16:27:42 -0500, Boron Elgar
> wrote:

>My kitchen in all dusty, too. I had the mixer on and poured flour in
>(for another recipe) and the stuff POOFED up and all over me, the
>table, the floor and into every nook and cranny near by. I wish I
>could hose down the kitchen.


No you don't. You'd wind up with paste everywhere. Poofing flour is
second only to poofing cocoa in the messiness factor.
  #17 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 3,251
Default Ok...So I Made the NYT Bread, Too

On Sun, 12 Nov 2006 15:36:52 -0600, Damsel in dis Dress
> wrote:

>On Sun, 12 Nov 2006 16:27:42 -0500, Boron Elgar
> wrote:
>
>>My kitchen in all dusty, too. I had the mixer on and poured flour in
>>(for another recipe) and the stuff POOFED up and all over me, the
>>table, the floor and into every nook and cranny near by. I wish I
>>could hose down the kitchen.

>
>No you don't. You'd wind up with paste everywhere. Poofing flour is
>second only to poofing cocoa in the messiness factor.



I always thought it'd be great to have kitchen and a kids' playroom
that could just be hosed down at the end of the day. Out come a few
disinfectent nozzles - squirt, squirt - then power wash the thing
until it gleams.

Boron
  #18 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,863
Default Ok...So I Made the NYT Bread, Too

On Sun, 12 Nov 2006 17:39:42 -0500, Boron Elgar
> wrote:

>I always thought it'd be great to have kitchen and a kids' playroom
>that could just be hosed down at the end of the day. Out come a few
>disinfectent nozzles - squirt, squirt - then power wash the thing
>until it gleams.


That was my brother's dream as a kid. To invent a kitchen that would
be like a giant dishwasher, kinda. Leave the kitchen, lock it down
and power wash.

I, on the other hand, thought it would be good to have cabinets that
doubled as dishwashers. Put the dishes away, wash them, then use them
as needed. Some people use their dishwashers that way, anyway, I
guess.
  #19 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
-L. -L. is offline
external usenet poster
 
Posts: 834
Default Ok...So I Made the NYT Bread, Too


Boron Elgar wrote:
<snip>

>
> The dough - notice the large bubbles under the surface on the right
> side:
> http://i15.tinypic.com/4c1hr8y.jpg
>
> Out of the oven - it split on top, but just a tad.
>
> http://i15.tinypic.com/2up7jno.jpg
>
> The crumb - I am fine with this.
>
> http://i15.tinypic.com/3y5pkkk.jpg


Dayum, that looks GOOD!!!

-L.

  #20 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 3,251
Default Ok...So I Made the NYT Bread, Too

On 12 Nov 2006 15:50:24 -0800, "-L." > wrote:

>
>Boron Elgar wrote:
><snip>
>
>>
>> The dough - notice the large bubbles under the surface on the right
>> side:
>> http://i15.tinypic.com/4c1hr8y.jpg
>>
>> Out of the oven - it split on top, but just a tad.
>>
>> http://i15.tinypic.com/2up7jno.jpg
>>
>> The crumb - I am fine with this.
>>
>> http://i15.tinypic.com/3y5pkkk.jpg

>
>Dayum, that looks GOOD!!!
>
>-L.


Try it. You'll like it.

Boron


  #21 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 3,251
Default Ok...So I Made the NYT Bread, Too

On Sun, 12 Nov 2006 17:33:44 -0600, Damsel in dis Dress
> wrote:

>On Sun, 12 Nov 2006 17:39:42 -0500, Boron Elgar
> wrote:
>
>>I always thought it'd be great to have kitchen and a kids' playroom
>>that could just be hosed down at the end of the day. Out come a few
>>disinfectent nozzles - squirt, squirt - then power wash the thing
>>until it gleams.

>
>That was my brother's dream as a kid. To invent a kitchen that would
>be like a giant dishwasher, kinda. Leave the kitchen, lock it down
>and power wash.
>
>I, on the other hand, thought it would be good to have cabinets that
>doubled as dishwashers. Put the dishes away, wash them, then use them
>as needed. Some people use their dishwashers that way, anyway, I
>guess.


We unload the dishwasher as soon as there are a few dirty dishes in
the sink. I am not squeaky-clean housekeeper (in fact, I've been
accused of just the opposite), but I'd rather the dirty dishes were
out of the way. Besides, when I cook, I need the sink so I can rinse
things, wash my hands, dampen a sponge, etc.

Boron
  #22 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 4,620
Default Ok...So I Made the NYT Bread, Too

Oh pshaw, on Sun 12 Nov 2006 02:36:52p, Damsel in dis Dress meant to say...

> On Sun, 12 Nov 2006 16:27:42 -0500, Boron Elgar
> > wrote:
>
>>My kitchen in all dusty, too. I had the mixer on and poured flour in
>>(for another recipe) and the stuff POOFED up and all over me, the
>>table, the floor and into every nook and cranny near by. I wish I could
>>hose down the kitchen.

>
> No you don't. You'd wind up with paste everywhere. Poofing flour is
> second only to poofing cocoa in the messiness factor.


But perhaps not as bad as when I was trying to pry the lid off of a large
metal can of paprika and it poofed all over the kitchen when the lid jerked
loose. It stains everything it hits.

--
Wayne Boatwright
__________________________________________________

Keep emotionally active. Cater to your favorite
neurosis.

  #23 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 3,251
Default Ok...So I Made the NYT Bread, Too

On 13 Nov 2006 02:03:59 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>Oh pshaw, on Sun 12 Nov 2006 02:36:52p, Damsel in dis Dress meant to say...
>
>> On Sun, 12 Nov 2006 16:27:42 -0500, Boron Elgar
>> > wrote:
>>
>>>My kitchen in all dusty, too. I had the mixer on and poured flour in
>>>(for another recipe) and the stuff POOFED up and all over me, the
>>>table, the floor and into every nook and cranny near by. I wish I could
>>>hose down the kitchen.

>>
>> No you don't. You'd wind up with paste everywhere. Poofing flour is
>> second only to poofing cocoa in the messiness factor.

>
>But perhaps not as bad as when I was trying to pry the lid off of a large
>metal can of paprika and it poofed all over the kitchen when the lid jerked
>loose. It stains everything it hits.


I have seen pictures of the ultimate poof, though it was no accident
and not in a kitchen.

Near the holidays one year, a friend's 3 year old decided she needed
snow for a White Christmas and took an entire container of baby powder
and coated everything in the playroom with it. Although the clean up
must have been a royal PITA, it really was so funny (and it looked
cute, as did the kid, who was powdered from head to toe) that no one
got too upset.

Boron




  #24 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 1,773
Default Ok...So I Made the NYT Bread, Too


Boron Elgar wrote:

> BUT, I have been known to use parchment in a cloche - defeats the
> purpose a bit, but it works.
>
> Boron


You're right. I didn't even know what a cloche is (other than a
close-fitting hat) so googled it. Do you know that it was on the 6th
page of images before I found a drawing of one used for bread baking!

They kept showing covered plates, cheesebells, bells, and those danged
hats!

Thank you for piquing my interest.

  #25 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 19
Default Ok...So I Made the NYT Bread, Too


"Janet B." > wrote in message
...
>
> "Boron Elgar" > wrote in message
> news
>> Since everyone else seemed to want to get into the game and make the
>> NYT No-Knead Bread, I thought I should join in the fun.
>>
>> I admit I don't like to bother with recipes when I make bread, but I
>> was curious as to how this would come out.
>>
>> The pros & cons:
>>
>> The long, long proof gave the bread a nice taste, though I prefer a
>> thicker crust. It isn't easy playing around with a heated, cast iron
>> Dutch oven and cover to bake the bread and if I do this again, I think
>> I will bake directly on a stone. Oh....and modify it for sourdough,
>> too.
>>
>> And I do not think this is something a bread newbie could handle
>> easily, the dough is quite slack and it nigh be a bit daunting for
>> someone who does not know how to work with such dough on the bench.
>>
>> The recipe called for proofing on corn mealed/floured/bran covered tea
>> towel and then inverting into the heated Dutch oven. I put it on a
>> well corn mealed peel for it last proof and still needed to loosen it
>> with a scraper before inverting. This isn't anything that can be
>> lifted up of the surface and inverted by hand. It is way too wobbly
>> for that.
>>
>> OH...and too salty for my taste. I will cut that back next time.
>>
>> This is made with Heckers unbleached AP flour.
>>
>> The dough - notice the large bubbles under the surface on the right
>> side:
>> http://i15.tinypic.com/4c1hr8y.jpg
>>
>> Out of the oven - it split on top, but just a tad.
>>
>> http://i15.tinypic.com/2up7jno.jpg
>>
>> The crumb - I am fine with this.
>>
>> http://i15.tinypic.com/3y5pkkk.jpg
>>
>>
>> Recipe below
>>
>> Boron
>>

> snip
> I wonder if bread flour would make a difference to some of the problems.
> It would certainly absorb more water. And perhaps give more body for
> handling.
> Janet


Janet,

I would ask the question, would I want the flour to absorb more water? In
this case, glop is really what the baker was seeking. Sort of evokes the
same questions that arrived with everyone'e copy of the Bread Bakers
Apprentice. And perhaps handling was what was not wanted in this case.




  #26 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 4,620
Default Ok...So I Made the NYT Bread, Too

Oh pshaw, on Sun 12 Nov 2006 09:23:05p, Alan Zelt meant to say...

>
> "Janet B." > wrote in message
> ...
>>
>> "Boron Elgar" > wrote in message
>> news
>>> Since everyone else seemed to want to get into the game and make the
>>> NYT No-Knead Bread, I thought I should join in the fun.
>>>
>>> I admit I don't like to bother with recipes when I make bread, but I
>>> was curious as to how this would come out.
>>>
>>> The pros & cons:
>>>
>>> The long, long proof gave the bread a nice taste, though I prefer a
>>> thicker crust. It isn't easy playing around with a heated, cast iron
>>> Dutch oven and cover to bake the bread and if I do this again, I think
>>> I will bake directly on a stone. Oh....and modify it for sourdough,

too.
>>>
>>> And I do not think this is something a bread newbie could handle
>>> easily, the dough is quite slack and it nigh be a bit daunting for
>>> someone who does not know how to work with such dough on the bench.
>>>
>>> The recipe called for proofing on corn mealed/floured/bran covered tea
>>> towel and then inverting into the heated Dutch oven. I put it on a
>>> well corn mealed peel for it last proof and still needed to loosen it
>>> with a scraper before inverting. This isn't anything that can be
>>> lifted up of the surface and inverted by hand. It is way too wobbly
>>> for that.
>>>
>>> OH...and too salty for my taste. I will cut that back next time.
>>>
>>> This is made with Heckers unbleached AP flour.
>>>
>>> The dough - notice the large bubbles under the surface on the right
>>> side: http://i15.tinypic.com/4c1hr8y.jpg
>>>
>>> Out of the oven - it split on top, but just a tad.
>>>
>>> http://i15.tinypic.com/2up7jno.jpg
>>>
>>> The crumb - I am fine with this.
>>>
>>> http://i15.tinypic.com/3y5pkkk.jpg
>>>
>>>
>>> Recipe below
>>>
>>> Boron
>>>

>> snip
>> I wonder if bread flour would make a difference to some of the problems.
>> It would certainly absorb more water. And perhaps give more body for
>> handling. Janet

>
> Janet,
>
> I would ask the question, would I want the flour to absorb more water? In
> this case, glop is really what the baker was seeking. Sort of evokes the
> same questions that arrived with everyone'e copy of the Bread Bakers
> Apprentice. And perhaps handling was what was not wanted in this case.


IIRC, the recipe stated all-purpose OR bread flour.

--
Wayne Boatwright
__________________________________________________

Keep emotionally active. Cater to your favorite
neurosis.

  #27 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
 
Posts: n/a
Default Ok...So I Made the NYT Bread, Too

What does the towel do? Can I let it rise in a bowl?

  #31 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 3,251
Default Ok...So I Made the NYT Bread, Too

On Tue, 14 Nov 2006 13:09:30 -0000, () wrote:

>In article >,
>Boron Elgar > wrote:
>>On Tue, 14 Nov 2006 12:55:22 -0000,
() wrote:
>>
>>>What does the towel do? Can I let it rise in a bowl?

>>
>>
>>The towel provides a surface for the bread so that you can easily
>>invert it into the Dutch oven. I think it'd be difficult to invert &
>>get out of a bowl without deflating it too much.
>>
>>I used a peel covered with corn meal and flipped that over the pot.

>
>So, a silicone sheet would work just as well. I was wondering if the
>towel was there to absorb some moisture, given the amount of water in
>this dough.


Like Silpat of Matfer, or do you mean silicone coated parchment?

I use a Matfer sheet for dough work, but not for final rise. I do that
on parchment for most free-form loaves and doughs I know well, or on a
grain-covered peel when I am unfamiliar with the dough.

I think you'd have a bit of trouble getting this high hydration dough
off the silicone sheet unless it were *very* well floured or covered
with grain. This applies only to this recipe, I think, because of the
inversion into a heated pot. Nothing wrong it trying. Flour and water
concoctions make for cheap experimentations. The sheet may work well
for you. Mine is so large that I couldn't maneuver it for this
particular recipe, but perhaps a smaller one will work well. I am a
peel devotee.

Boron
  #32 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 3,251
Default Ok...So I Made the NYT Bread, Too

On Tue, 14 Nov 2006 06:11:40 -0700, "Janet B." >
wrote:

>
>"Boron Elgar" > wrote in message
.. .
>> On Tue, 14 Nov 2006 12:55:22 -0000, () wrote:
>>
>>>What does the towel do? Can I let it rise in a bowl?

>>
>>
>> The towel provides a surface for the bread so that you can easily
>> invert it into the Dutch oven. I think it'd be difficult to invert &
>> get out of a bowl without deflating it too much.
>>
>> I used a peel covered with corn meal and flipped that over the pot.
>>
>> Boron

>
>Do you think Silpat would work?
>Janet
>



LOL...I just posted without seeing your message first.

Mine is huge, the size of a large pasty cloth and there is no way I
could get it inverted nicely over a hot pot. I used a cast iron Dutch
oven and that baby was smokin' when I took it out of the oven
(ok..when They Hub took it out, too heavy for me).

I think maybe one of the smaller Silpats might work. Even with I use
the silicone sheets for working and scaling, I almost always do a
final rise on parchment. There are times I use a banneton of loaf
pans, but since we use the peel to put the free form loaves into the
oven, I used that for the NYT final proof.

Usually I have so many loaves going at a time that I have parchment
with lumps all over the kitchen. I can control the rise and stagger
the baking that way...some out in the open, some in the microwave,
some sitting in the sun under a inverted bowl. I need to make sure
that not all the loaves are fully risen at once.

Boron
  #33 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 1,916
Default FOR BORON [WAS: Ok...So I Made the NYT Bread, Too]

Hey Boron, I want ask you one thing. In your recipe You have written:

"> 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups..."

What does it mean *1 5/8 cups*?
Thank you
Pandora


  #34 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 4,984
Default FOR BORON [WAS: Ok...So I Made the NYT Bread, Too]

Pandora wrote:
> Hey Boron, I want ask you one thing. In your recipe You have written:
>
> "> 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups..."
>
> What does it mean *1 5/8 cups*?


One AND 5/8 cups.
One cup plus another 5/8th of a cup.

  #35 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 654
Default Ok...So I Made the NYT Bread, Too


"Boron Elgar" > wrote in message
...
> On Tue, 14 Nov 2006 06:11:40 -0700, "Janet B." >
> wrote:

snip>>Do you think Silpat would work?
>>Janet
>>

>
>
> LOL...I just posted without seeing your message first.
>
> Mine is huge, the size of a large pasty cloth and there is no way I
> could get it inverted nicely over a hot pot. I used a cast iron Dutch
> oven and that baby was smokin' when I took it out of the oven
> (ok..when They Hub took it out, too heavy for me).
>
> I think maybe one of the smaller Silpats might work. Even with I use
> the silicone sheets for working and scaling, I almost always do a
> final rise on parchment. There are times I use a banneton of loaf
> pans, but since we use the peel to put the free form loaves into the
> oven, I used that for the NYT final proof.
>
> Usually I have so many loaves going at a time that I have parchment
> with lumps all over the kitchen. I can control the rise and stagger
> the baking that way...some out in the open, some in the microwave,
> some sitting in the sun under a inverted bowl. I need to make sure
> that not all the loaves are fully risen at once.
>
> Boron

I was given a smaller Silpat that I have never used and was looking for a
way to put it into service. Maybe I'll try it. What I was wondering is --
how far does this dough lump spread -- would it fit on a 12"x16" Silpat?
Janet




  #36 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 3,251
Default Ok...So I Made the NYT Bread, Too

On Tue, 14 Nov 2006 08:17:52 -0700, "Janet B." >
wrote:

>
>"Boron Elgar" > wrote in message
.. .
>> On Tue, 14 Nov 2006 06:11:40 -0700, "Janet B." >
>> wrote:

>snip>>Do you think Silpat would work?
>>>Janet
>>>

>>
>>
>> LOL...I just posted without seeing your message first.
>>
>> Mine is huge, the size of a large pasty cloth and there is no way I
>> could get it inverted nicely over a hot pot. I used a cast iron Dutch
>> oven and that baby was smokin' when I took it out of the oven
>> (ok..when They Hub took it out, too heavy for me).
>>
>> I think maybe one of the smaller Silpats might work. Even with I use
>> the silicone sheets for working and scaling, I almost always do a
>> final rise on parchment. There are times I use a banneton of loaf
>> pans, but since we use the peel to put the free form loaves into the
>> oven, I used that for the NYT final proof.
>>
>> Usually I have so many loaves going at a time that I have parchment
>> with lumps all over the kitchen. I can control the rise and stagger
>> the baking that way...some out in the open, some in the microwave,
>> some sitting in the sun under a inverted bowl. I need to make sure
>> that not all the loaves are fully risen at once.
>>
>> Boron

>I was given a smaller Silpat that I have never used and was looking for a
>way to put it into service. Maybe I'll try it. What I was wondering is --
>how far does this dough lump spread -- would it fit on a 12"x16" Silpat?
>Janet
>

Easily. It makes a 1.5 lb loaf. The only trouble you could get into
is if really spread while proofing, but my limited experience with
this one indicates it is quite lively and holds a good round shape,
rising upwards as well as out.

Boron
  #37 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 3,251
Default FOR BORON [WAS: Ok...So I Made the NYT Bread, Too]

On Tue, 14 Nov 2006 15:54:05 +0100, "Pandora" >
wrote:

>Hey Boron, I want ask you one thing. In your recipe You have written:
>
>"> 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups..."
>
>What does it mean *1 5/8 cups*?
>Thank you
>Pandora
>



One cup is 8 ounces. 1 5/8 cups are 13 ounces One ounce is 30 ml.
Thirteen ounces is 390 ml.

Hey...someone correct me if I did this wrong!

http://www.fitnessandfreebies.com/conversions.html
http://www.exploratorium.edu/cooking/convert/index.html

Boron
  #38 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 1
Default FOR BORON [WAS: Ok...So I Made the NYT Bread, Too]


"Boron Elgar" > wrote in message
...
> On Tue, 14 Nov 2006 15:54:05 +0100, "Pandora" >
> wrote:
>
>>Hey Boron, I want ask you one thing. In your recipe You have written:
>>
>>"> 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups..."
>>
>>What does it mean *1 5/8 cups*?
>>Thank you
>>Pandora
>>

>
>
> One cup is 8 ounces. 1 5/8 cups are 13 ounces One ounce is 30 ml.
> Thirteen ounces is 390 ml.
>
> Hey...someone correct me if I did this wrong!
>
> http://www.fitnessandfreebies.com/conversions.html
> http://www.exploratorium.edu/cooking/convert/index.html
>
> Boron



You have to admit 1 & 5/8 cup is odd.. it would have sounded better if it
was listed as 13 ounces of whatever... you dont hardly see a recipe that
calls for 5/8 of anything.
Lynn


  #39 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 2
Default FOR BORON [WAS: Ok...So I Made the NYT Bread, Too]

Boron Elgar wrote:
> Thirteen ounces is 390 ml.
>
> Hey...someone correct me if I did this wrong!


It's a good enough approximation! Typing "13 fl oz in ml" into Google
yields:

13 US fluid ounces = 384.455886 ml ;-)

Pandora, the "1 5/8" is a fractional representation, common in
non-metric recipes. The 5/8 is a fraction (5 divided by 8, or 0.625). 1
5/8 is shorthand for 1 + 5/8, or 1.625. Hope that helps!

Mark

  #40 (permalink)   Report Post  
Posted to alt.bread.recipes,rec.food.cooking
external usenet poster
 
Posts: 1,916
Default FOR BORON [WAS: Ok...So I Made the NYT Bread, Too]


"Boron Elgar" > ha scritto nel messaggio
...
> On Tue, 14 Nov 2006 15:54:05 +0100, "Pandora" >
> wrote:
>
>>Hey Boron, I want ask you one thing. In your recipe You have written:
>>
>>"> 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups..."
>>
>>What does it mean *1 5/8 cups*?
>>Thank you
>>Pandora
>>

>
>
> One cup is 8 ounces. 1 5/8 cups are 13 ounces One ounce is 30 ml.
> Thirteen ounces is 390 ml.
>
> Hey...someone correct me if I did this wrong!
>
> http://www.fitnessandfreebies.com/conversions.html
> http://www.exploratorium.edu/cooking/convert/index.html
>
> Boron


Thank you Boron! Now is clear! I will put 13 ounces or better...390 ml.

--
Kisses
Pandora


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Made Bread Today Cheri[_3_] General Cooking 43 10-04-2017 07:05 AM
The best loaf of bread I've ever made, ever zxcvbob General Cooking 2 01-02-2011 04:19 PM
I made bread! Kajikit[_2_] General Cooking 41 19-08-2010 05:40 PM
Has anyone made no-knead rye bread? Cuthbert Thistlethwaite General Cooking 8 08-09-2008 01:14 AM
Just made some bread [email protected] Baking 3 17-10-2005 06:44 PM


All times are GMT +1. The time now is 12:53 PM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"