Not my bread, but someone on a forum I read posted a very nice photo:
http://www.thefreshloaf.com/node/1437#comment-4353

Pretty impressive, though not sourdough.

--
Jeff

Hello,

Am Thu, 9 Nov 2006 19:38:34 -0500, schrieb "Jeff Miller"
>:

>Not my bread, but someone on a forum I read posted a very nice photo:
>http://www.thefreshloaf.com/node/1437#comment-4353

I made one with sourdough today:
http://peho.typepad.com/chili_und_ci...d_bread_d.html

400 g dark wheat flour (Weizenmehl Type 1200 in Germany)
50 g liquid sourdough starter
1 1/2 ts salt
300 g water

first rise 14 hours.

-very nice dough, smaller holes than the original, very nice crust - I like
it a lot!

(Here ist the first loaf with yeast, following the NYT-recipe
http://peho.typepad.com/chili_und_ci...r_knetfau.html

400 g wheat flour (Weizenmehl Type 550 in Germany)
1/4 ts yeast
1 1/4 ts salt
390 g water

preheat oven to 515°F (270°C), when the pot with dough goes in reduce to
450°F (230°C)

- very sticky dough, large holes, very thick crust)

Next try will be with some rye flour and a little bit more water

Happy baking
Petra
--
Petra Holzapfel
www.kochkiste.de * Menüs für jede Jahreszeit * Backrezepte *
www.petras-brotkasten.de * Brotrezepte mit Fotos *
www.peho.typepad.com/chili_und_ciabatta * Mein Küchentagebuch *

Hello Petra & all;

"Petra Holzapfel" > wrote in message
...
....
> I made one with sourdough today:
> http://peho.typepad.com/chili_und_ci...d_bread_d.html
Nice pix! I had fun reading your blog as well. I especially like the,
"Suppe mit Maronen und fruchtiger Salat". It's 'duck season' here.
Methinks I'm gonna make the time to make that tomorrow...if I can find a
stray "quacker"...(:-o)!

In any event, could you enlighten us to what you thought of the differences
between eating the sourdough vs. the yeast? Also, please keep us posted on
your rye flour progress. I've been making no-knead rye breads for some time
now, so I'm keenly interested in how others fare...


L8r all,
Dusty
....
> 400 g dark wheat flour (Weizenmehl Type 1200 in Germany)
> 50 g liquid sourdough starter
> 1 1/2 ts salt
> 300 g water
>
> first rise 14 hours.
....
> preheat oven to 515°F (270°C), when the pot with dough goes in reduce to
> 450°F (230°C)
....

Hello Dusty,

Am Sat, 18 Nov 2006 12:19:57 -0800, schrieb "Baking&Cooking"
>:

>> I made one with sourdough today:
>> http://peho.typepad.com/chili_und_ci...d_bread_d.html

>Nice pix! I had fun reading your blog as well. I especially like the,
>"Suppe mit Maronen und fruchtiger Salat". It's 'duck season' here.

I'm glad you liked it :-)

>In any event, could you enlighten us to what you thought of the differences
>between eating the sourdough vs. the yeast?

The taste is different: the sourdough loaves have a distinct sour taste
which isn't surprising ;-). Next attempt will be with a stiff starter.

Greetings from Germany
Petra, having already made her "thanksgiving turkey" last weekend.
--
Petra Holzapfel
www.kochkiste.de * Menüs für jede Jahreszeit * Backrezepte *
www.petras-brotkasten.de * Brotrezepte mit Fotos *
www.peho.typepad.com/chili_und_ciabatta * Mein Küchentagebuch *

Petra Holzapfel wrote:

> I made one with sourdough today:
> http://peho.typepad.com/chili_und_ci...d_bread_d.html
>
> 400 g dark wheat flour (Weizenmehl Type 1200 in Germany)
> 50 g liquid sourdough starter
> 1 1/2 ts salt
> 300 g water

A few minutes ago I prepared this dough, using freshly ground wheat flour
(this summer I purchased a Fidibus Classic [¹] mill). I'm not very good
at German, and the original NYT article is no longer available, but it seems
that I have to bake the bread in a cast iron pot? I do not have such a pot,
can I just bake the bread on a normal baking plate? Or perhaps I could use
a cast iron frying pan although it's less than 1" deep. What do you think?

I'm looking forward to bake the bread in the morning.

Cheers,
Klaus.

[¹] http://xrl.us/fidibus (short link to top-getreidemuehlen.de)
--
Klaus Alexander Seistrup
http://klaus.seistrup.dk/

Klaus Alexander Seistrup wrote:
>
> A few minutes ago I prepared this dough, using freshly ground wheat flour
> (this summer I purchased a Fidibus Classic [¹] mill). I'm not very good
> at German, and the original NYT article is no longer available, but it seems
> that I have to bake the bread in a cast iron pot? I do not have such a pot,
> can I just bake the bread on a normal baking plate? Or perhaps I could use
> a cast iron frying pan although it's less than 1" deep. What do you think?
>
I was able to see the original article earlier today, but now it seems
to be in the premium service section where you have to subscribe.

However, the video is still available as I type this. Look at: at
*http://tinyurl.com/ym53tc *to see the video.

In any case, the recipe does not require a dutch oven or cast iron. The
people said that Pyrex would work as well. Pyrex is quite resistant to
thermal shock... though not always physical shock. I'll be using Pyrex
for my first trial in the morning.

Also, I used Harvest King and found that I had about 66% hydration...
considerably lower than most of the other posters. We'll see how it
turns out tomorrow.

Mike

On Wed, 22 Nov 2006 23:33:13 -0700, Mike Avery
> wrote:

>Klaus Alexander Seistrup wrote:
>>
>> A few minutes ago I prepared this dough, using freshly ground wheat flour
>> (this summer I purchased a Fidibus Classic [¹] mill). I'm not very good
>> at German, and the original NYT article is no longer available, but it seems
>> that I have to bake the bread in a cast iron pot? I do not have such a pot,
>> can I just bake the bread on a normal baking plate? Or perhaps I could use
>> a cast iron frying pan although it's less than 1" deep. What do you think?

<snip>

>In any case, the recipe does not require a dutch oven or cast iron. The
>people said that Pyrex would work as well. Pyrex is quite resistant to
>thermal shock... though not always physical shock. I'll be using Pyrex
>for my first trial in the morning.

Yeah, I use a soup pot with foil covering it. It's really not
important that you use anything special, just something that will take
the heat of the oven.

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

On Wed, 22 Nov 2006 22:36:17 -0800, Serene
> wrote:

>Yeah, I use a soup pot with foil covering it. It's really not
>important that you use anything special, just something that will take
>the heat of the oven.

Howdy,

I believe that the idea of the cast iron was to provide a
significant thermal mass as well as containing the dough.

I suspect that using a lighter material for the container
would produce different results.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Mike Avery wrote:

> I was able to see the original article earlier today, but now
> it seems to be in the premium service section where you have
> to subscribe.

I found a copy of the article text at Google Groups

> However, the video is still available as I type this. Look
> at: at *http://tinyurl.com/ym53tc *to see the video.

Thanks a lot, now I have a much better idea of the whole thing.

> In any case, the recipe does not require a dutch oven or cast
> iron. The people said that Pyrex would work as well.

Right, I'll try using a pyrex pot for my first attempt. Meanwhile
I'll keep an eye open for a cheap cast iron thing (Le Creuchet is
much too expensive for this, methinks).

The dought has to sit for another 3 hours, or so, I can hardly
wait...

Cheers,

--
Klaus Alexander Seistrup
http://klaus.seistrup.dk/

Mike Avery wrote:

> I was able to see the original article earlier today, but now
> it seems to be in the premium service section where you have
> to subscribe.

I found a copy of the article text at Google Groups

> However, the video is still available as I type this. Look
> at: at *http://tinyurl.com/ym53tc *to see the video.

Thanks a lot, now I have a much better idea of the whole thing.

> In any case, the recipe does not require a dutch oven or cast
> iron. The people said that Pyrex would work as well.

Right, I'll try using a pyrex pot for my first attempt. Meanwhile
I'll keep an eye open for a cheap cast iron thing (Le Creuchet is
much too expensive for this, methinks).

The dough has to sit for another 3 hours, or so, I can hardly wait...

Cheers,

--
Klaus Alexander Seistrup
http://klaus.seistrup.dk/

Mike Avery skrev:

> I was able to see the original article earlier today, but now
> it seems to be in the premium service section where you have
> to subscribe.

A poster in dk.kultur.mad+drikke (Danish Usenet group for food and
recipe related topics) found the article at:
http://www.nytimes.com/2006/11/08/di...6d8a&ei= 5070

My oven is approaching 275 °C and I'm getting ready for the show.

Cheers,

--
Klaus Alexander Seistrup
http://klaus.seistrup.dk/

Hello Klaus,

Am Wed, 22 Nov 2006 22:02:20 +0000 (UTC), schrieb Klaus Alexander Seistrup
>:

>> I made one with sourdough today:
>> http://peho.typepad.com/chili_und_ci...d_bread_d.html

>
>A few minutes ago I prepared this dough, using freshly ground wheat flour
>(this summer I purchased a Fidibus Classic [¹] mill). I'm not very good
>at German, and the original NYT article is no longer available, but it seems
>that I have to bake the bread in a cast iron pot? I do not have such a pot,
>can I just bake the bread on a normal baking plate?

For the first 30 minutes the bread should be baked in a hot closed pot with
a lid so that the steam from the bread stays inside. You can also use a
pyrex (glas) pan with a lid as you can see he
http://www.foolforfood.de/index.php/...2/p416#more416
or a clay pot (Römertopf), but here it seems that the bread sometimes
doesn't get brown evenly.

Good luck
Petra, also baking bread today
--
Petra Holzapfel
www.kochkiste.de * Menüs für jede Jahreszeit * Backrezepte *
www.petras-brotkasten.de * Brotrezepte mit Fotos *
www.peho.typepad.com/chili_und_ciabatta * Mein Küchentagebuch *

Petra Holzapfel wrote:

> For the first 30 minutes the bread should be baked in a hot
> closed pot with a lid so that the steam from the bread stays
> inside. You can also use a pyrex (glas) pan with a lid as
> you can see he
> http://www.foolforfood.de/index.php/...2/p416#more416

I found a nice iron cast thing in IKEA: http://xrl.us/senior3l (short
link to IKEA.dk), that I hope will work.

I believe the dough (400 g freshly ground wheat, 300 mL water and
50 g barm) is a tad too liquid. It looked fine right after mixing
the dough, but it appeared much more liquid after 12 hours. Next
time I think I will use a little more flour (or less water). Could
the reason be that I'm using whole wheat?

Cheers,
Klaus.

--
Klaus Alexander Seistrup
http://klaus.seistrup.dk/

Klaus Alexander Seistrup wrote:
> Petra Holzapfel wrote:
>
>> For the first 30 minutes the bread should be baked in a hot
>> closed pot with a lid so that the steam from the bread stays
>> inside. You can also use a pyrex (glas) pan with a lid as
>> you can see he
>> http://www.foolforfood.de/index.php/...2/p416#more416
>
> I found a nice iron cast thing in IKEA: http://xrl.us/senior3l (short
> link to IKEA.dk), that I hope will work.
>
> I believe the dough (400 g freshly ground wheat, 300 mL water and
> 50 g barm) is a tad too liquid. It looked fine right after mixing
> the dough, but it appeared much more liquid after 12 hours. Next
> time I think I will use a little more flour (or less water). Could
> the reason be that I'm using whole wheat?

Whole Wheat generally absorbs more liquid. However if you're measuring
by volume you might be getting less flour depending on how finely ground
it is and a bunch of other factors. But you said 400g so I'll assume
you're weighing. 300/400 is 3/4 is 75% hydration. I'm not sure what barm
is, but if it's a higher-than-dough-hydration start you're pushing the
hydration a little higher even. That should work for the recipe, and yes
it does feel rather liquid. But if it's too liquid for you, just adjust
it. It'll still work just fine. I've been aiming for 72% hydration and
that works well for me.

I did some empirical testing recently and I get about 150g of AP flour
per cup, and about 130-140g WW flour per cup. So 3 cups flour and 1.5
cups water is about 79% and 1 5/8 cups water brings it up to 85%.

Klaus Alexander Seistrup wrote:
>
> I found a nice iron cast thing in IKEA: http://xrl.us/senior3l (short
> link to IKEA.dk), that I hope will work.

For those of us who can't afford the shipping from Denmark, here's a
link to the IKEA US page: http://tinyurl.com/ymxdoc
Pretty nice, for $50!

Dave