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  
Old 10-06-2010, 01:39 AM posted to rec.food.cooking
external usenet poster
 
Join Date: Oct 2008
Posts: 378
Default To knead or not to knead: the great bread debate

I had great results using Jim Lahey's no=knead method in my old
cast-iron roaster (aka dutch oven). I've had equally good results using
traditional methods involving kneading in a dutch oven on camping trips.
I've never had great results in my home oven. Given this data, I can
only assume the dutch ovens are the secret.

D.M.

  #2 (permalink)   Report Post  
Old 10-06-2010, 02:39 AM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2006
Posts: 2,637
Default To knead or not to knead: the great bread debate

On Wed, 09 Jun 2010 17:39:26 -0700, Don Martinich
wrote:

I had great results using Jim Lahey's no=knead method in my old
cast-iron roaster (aka dutch oven). I've had equally good results using
traditional methods involving kneading in a dutch oven on camping trips.
I've never had great results in my home oven. Given this data, I can
only assume the dutch ovens are the secret.

D.M.


You are talking about two different things - not using old fashioned
kneading, which is dough prep, and methods of baking the final dough.

You can put a lump of traditionally kneaded and well-risen dough into
a Dutch oven to bake and you'll have results similar to Lahey's
recipe. You can also use no-knead methods, or the stretch and fold
technique for just about any sort of bread you make - loaf pans,
artisan types, etc.

Lahey's flavor and texture are developed by a small amount of yeast
left to ferment for a long time in a very high hydration dough. The
Advantage of the Dutch oven is that it captures moisture (steam, at
that point) and helps develop that terrific crust.

I rarely do kneading. This is what can happen:

http://www.flickr.com/photos/2564880...7623433991586/



Boron

  #3 (permalink)   Report Post  
Old 11-06-2010, 08:20 PM posted to rec.food.cooking
Banned
 
Join Date: Jan 2010
Posts: 5,402
Default To knead or not to knead: the great bread debate

On Jun 9, 6:39*pm, Boron Elgar wrote:


I rarely do kneading. *This is what can happen:

http://www.flickr.com/photos/2564880...7623433991586/

Boron


You are as much a bread artist as breadmaker. I don't ever seem to
be able to take the time and effort
to do all those wonderful different types.


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
To knead or not to knead: the great bread debate sf[_9_] General Cooking 1 09-06-2010 11:23 PM
No-knead bread [email protected] General Cooking 27 22-11-2006 08:06 AM
No-knead bread Bob (this one) Baking 11 18-11-2006 08:01 AM
NYT No-knead bread Dave Bell Sourdough 10 16-11-2006 05:37 PM


All times are GMT +1. The time now is 12:14 AM.

Powered by vBulletin® Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
Copyright 2004-2019 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017