PeterL wrote:
> "Bob (this one)" > wrote
>
>> PeterL wrote:
>>> Ravenlynne > wrote
>>>
>>>> This is my first attempt at the NYT no knead bread recipe. I
>>>> started yesterday at noon with the exact recipe. At 9 am this
>>>> morning I started the dough on it's 2nd rise.
>>>
>>> *Two* days to make one loaf???!!!
>>> I'd rather do a light knead and get the job done ASAP :-)
>
>> Chacun a son dough (sorta).
>
> Sorta.........
>
> chacun � son go�t

Merci bien, Pierre. Il etait une plaisanterie. Comment
dites-vous "whoosh" en Australie?

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

Of course. But that wasn't the subject.

Pastorio

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

> PeterL wrote:
>> "Bob (this one)" > wrote
>>
>>> PeterL wrote:
>>>> Ravenlynne > wrote
>>>>
>>>>> This is my first attempt at the NYT no knead bread recipe. I
>>>>> started yesterday at noon with the exact recipe. At 9 am this
>>>>> morning I started the dough on it's 2nd rise.
>>>>
>>>> *Two* days to make one loaf???!!!
>>>> I'd rather do a light knead and get the job done ASAP :-)
> >
>>> Chacun a son dough (sorta).
>>
>> Sorta.........
>>
>> chacun � son go�t
>
> Merci bien, Pierre. Il etait une plaisanterie. Comment
> dites-vous "whoosh" en Australie?


Whatever.


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


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


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

Has anyone actually Pyrex to bake this with this high heat. (450 degrees) It
seems that the wet dough would crack the Pyrex.
I used a 2qt Crueset and it seems too small.


"PeterL" > wrote in message
...
> "Bob (this one)" > wrote in news:12nujpuprv3sk42
> @corp.supernews.com:
>
>> PeterL wrote:
>>> "Bob (this one)" > wrote
>>>
>>>> PeterL wrote:
>>>>> Ravenlynne > wrote
>>>>>
>>>>>> This is my first attempt at the NYT no knead bread recipe. I
>>>>>> started yesterday at noon with the exact recipe. At 9 am this
>>>>>> morning I started the dough on it's 2nd rise.
>>>>>
>>>>> *Two* days to make one loaf???!!!
>>>>> I'd rather do a light knead and get the job done ASAP :-)
>> >
>>>> Chacun a son dough (sorta).
>>>
>>> Sorta.........
>>>
>>> chacun � son go�t
>>
>> Merci bien, Pierre. Il etait une plaisanterie. Comment
>> dites-vous "whoosh" en Australie?
>
>
> Whatever.
>
>
>>
>>>>> Try this one........
>>>>> http://www.globalgourmet.com/food/eg...97/damper.html
>>>>> or this lot.....
>>>>> http://www.frogandtoad.com.au/home/food5.html
>>>> They're ok, but not a yeast bread, so it'll be missing the
>>>> complex flavors that come from long rises. Damper won't give
>>>> a texture anywhere near this bread. Nothing wrong with it,
>>>> just a different critter.
>>>
>>> Which is why they are good for when you're out camping etc.
>>
>> Of course. But that wasn't the subject.
>>
>
>
> No. It was 'no knead bread'........ which is what damper is.
>
>
> --
> Peter Lucas
> Brisbane
> Australia
>
> 'Enjoy today, it was paid for by a veteran'
>
> http://www.beccycole.com/albums/vide...ter_girl.shtml
>

"James L. Davidson" > wrote in message
...
> Has anyone actually Pyrex to bake this with this high heat. (450 degrees)
> It seems that the wet dough would crack the Pyrex.
> I used a 2qt Crueset and it seems too small.

I found a site on the web that stated that the company that makes Pyrex has
changed the formulation. The old stuff was pretty safe when you put cold
into a hot Pyrex dish, but the new stuff is supposedly dangerous and may
shatter. I don't know any more about this, and I don't use Pyrex for bread
baking, but if you do, you should check it out.

Barry

barry wrote:

> "James L. Davidson" > wrote in message
> ...
>
>>Has anyone actually Pyrex to bake this with this high heat. (450 degrees)
>>It seems that the wet dough would crack the Pyrex.
>>I used a 2qt Crueset and it seems too small.
>
> I found a site on the web that stated that the company that makes Pyrex has
> changed the formulation. The old stuff was pretty safe when you put cold
> into a hot Pyrex dish, but the new stuff is supposedly dangerous and may
> shatter. I don't know any more about this, and I don't use Pyrex for bread
> baking, but if you do, you should check it out.

I had a pyrex dish shatter from thermal shock once. It's \
definitely something to be aware of.

In this case though, cooking bread in it at 450 F won't
be a problem. They're designed for that temp and the
wet dough isn't a factor.

--
Reg

It's worth reading this page
<http://tinyurl.com/ylgxyh> on the Pyrex website and this page
<http://tinyurl.com/yzk5mm> on the USA Consumer Affairs website.
--
Bruce Fletcher
Stronsay, Orkney
<www.stronsay.co.uk/claremont>
(Remove teeth to reply)
"Some days you are the pigeon. Some days you are the statue"

Reg wrote:
> barry wrote:
>
>> "James L. Davidson" > wrote in message
>> ...
>>
>>> Has anyone actually Pyrex to bake this with this high heat. (450
>>> degrees) It seems that the wet dough would crack the Pyrex.
>>> I used a 2qt Crueset and it seems too small.
>>
>> I found a site on the web that stated that the company that makes
>> Pyrex has changed the formulation. The old stuff was pretty safe when
>> you put cold into a hot Pyrex dish, but the new stuff is supposedly
>> dangerous and may shatter. I don't know any more about this, and I
>> don't use Pyrex for bread baking, but if you do, you should check it out.
>
> I had a pyrex dish shatter from thermal shock once. It's \
> definitely something to be aware of.
>
> In this case though, cooking bread in it at 450 F won't
> be a problem. They're designed for that temp and the
> wet dough isn't a factor.

I've done it several times in a Visions 5L pot. No problems.

Pastorio

"PeterL" > wrote in message
...
>
>
> No. It was 'no knead bread'........ which is what damper is.

:-)

I'm not keen on soda bread, it gives me indigestion these days, but damper
no-knead bread is eminently suitable for entertaining, educating and
fuelling campers, especially young ones.

Mary

"Mary Fisher" > wrote in
t:

>
> "PeterL" > wrote in message
> ...
>>
>>
>> No. It was 'no knead bread'........ which is what damper is.
>
>:-)
>
> I'm not keen on soda bread, it gives me indigestion these days, but
> damper no-knead bread is eminently suitable for entertaining,
> educating and fuelling campers, especially young ones.
>


[Slipping into Aussie Ocker mode.....}


Bonzer cobber!!!!

:-)



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

"PeterL" > wrote in message
...
> "Mary Fisher" > wrote in
> t:
>
>>
>> "PeterL" > wrote in message
>> ...
>>>
>>>
>>> No. It was 'no knead bread'........ which is what damper is.
>>
>>:-)
>>
>> I'm not keen on soda bread, it gives me indigestion these days, but
>> damper no-knead bread is eminently suitable for entertaining,
>> educating and fuelling campers, especially young ones.
>>
>
>
> [Slipping into Aussie Ocker mode.....}
>
>
> Bonzer cobber!!!!

I'm sure that's complimentary but I don't speak Aussie :-)

Mary
>

"Mary Fisher" > wrote in news:45801d78$0$758
:


>>
>> [Slipping into Aussie Ocker mode.....}
>>
>>
>> Bonzer cobber!!!!
>
> I'm sure that's complimentary but I don't speak Aussie :-)
>
> Mary
>>
>
>


(Another version...)

Good on ya, mate!!


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

"PeterL" > wrote in message
...
> "Mary Fisher" > wrote in news:45801d78$0$758
> :
>
>
>>>
>>> [Slipping into Aussie Ocker mode.....}
>>>
>>>
>>> Bonzer cobber!!!!
>>
>> I'm sure that's complimentary but I don't speak Aussie :-)
>>
>> Mary
>>>
>>
>>
>
>
> (Another version...)
>
> Good on ya, mate!!

Thanks!

I'll try to remember that.

<repeats to self "Bonzer cobber, Bonzer cobber, Bonzer cobber ... >

Mary
>
>
> --
> Peter Lucas
> Brisbane
> Australia
>
> 'Enjoy today, it was paid for by a veteran'
>
> http://www.beccycole.com/albums/vide...ter_girl.shtml
>

On Wed, 13 Dec 2006, PeterL wrote:

> [Slipping into Aussie Ocker mode.....}
>
>
> Bonzer cobber!!!!

Hmm - is that close to fair dinkum tucker?

Dave Bell > wrote in
rea.net:

> On Wed, 13 Dec 2006, PeterL wrote:
>
>> [Slipping into Aussie Ocker mode.....}
>>
>>
>> Bonzer cobber!!!!
>
> Hmm - is that close to fair dinkum tucker?
>


Not even close!! :-)



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

Dave Bell wrote:
> On Wed, 13 Dec 2006, PeterL wrote:
>
>> [Slipping into Aussie Ocker mode.....}
>>
>>
>> Bonzer cobber!!!!
>
> Hmm - is that close to fair dinkum tucker?

Not quite. Possibly "I say, jolly good show chaps!" <g>
--
Bruce Fletcher
Stronsay, Orkney
<www.stronsay.co.uk/claremont>
(Remove teeth to reply)
"Some days you are the pigeon. Some days you are the statue"

Bruce > wrote in
:

> Dave Bell wrote:
>> On Wed, 13 Dec 2006, PeterL wrote:
>>
>>> [Slipping into Aussie Ocker mode.....}
>>>
>>>
>>> Bonzer cobber!!!!
>>
>> Hmm - is that close to fair dinkum tucker?
>
> Not quite. Possibly "I say, jolly good show chaps!" <g>



LOL!!

That's if you speak with a toffee in your mouth and something stuck up your
butt ;-)



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

"Bruce" > wrote in message
...
> Dave Bell wrote:
>> On Wed, 13 Dec 2006, PeterL wrote:
>>
>>> [Slipping into Aussie Ocker mode.....}
>>>
>>>
>>> Bonzer cobber!!!!
>>
>> Hmm - is that close to fair dinkum tucker?
>
> Not quite. Possibly "I say, jolly good show chaps!" <g>
> --
> Bruce Fletcher
> Stronsay, Orkney
> <www.stronsay.co.uk/claremont>
> (Remove teeth to reply)
> "Some days you are the pigeon. Some days you are the statue"

"Bruce" > wrote in message
...
> Dave Bell wrote:
>> On Wed, 13 Dec 2006, PeterL wrote:
>>
>>> [Slipping into Aussie Ocker mode.....}
>>>
>>>
>>> Bonzer cobber!!!!
>>
>> Hmm - is that close to fair dinkum tucker?
>
> Not quite. Possibly "I say, jolly good show chaps!" <g>

In ORKNEY???

Mary
> --
> Bruce Fletcher
> Stronsay, Orkney
> <www.stronsay.co.uk/claremont>
> (Remove teeth to reply)
> "Some days you are the pigeon. Some days you are the statue"

PeterL wrote:
> "Bob (this one)" > wrote in news:12nujpuprv3sk42
> @corp.supernews.com:
>
>> PeterL wrote:
>>> "Bob (this one)" > wrote
>>>
>>>> PeterL wrote:
>>>>> Ravenlynne > wrote
>>>>>
>>>>>> This is my first attempt at the NYT no knead bread recipe. I
>>>>>> started yesterday at noon with the exact recipe. At 9 am this
>>>>>> morning I started the dough on it's 2nd rise.
>>>>> *Two* days to make one loaf???!!!
>>>>> I'd rather do a light knead and get the job done ASAP :-)
>>>> Chacun a son dough (sorta).
>>> Sorta.........
>>>
>>> chacun � son go�t
>> Merci bien, Pierre. Il etait une plaisanterie. Comment
>> dites-vous "whoosh" en Australie?
>
> Whatever.

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

>>>>> Try this one........
>>>>> http://www.globalgourmet.com/food/eg...97/damper.html
>>>>> or this lot.....
>>>>> http://www.frogandtoad.com.au/home/food5.html
>>>> They're ok, but not a yeast bread, so it'll be missing the
>>>> complex flavors that come from long rises. Damper won't give
>>>> a texture anywhere near this bread. Nothing wrong with it,
>>>> just a different critter.
>>> Which is why they are good for when you're out camping etc.
>> Of course. But that wasn't the subject.
>>
> No. It was 'no knead bread'........ which is what damper is.

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

Pastorio

"Bob (this one)" > wrote in news:12o5n5pp8pmcjf3
@corp.supernews.com:


>>>
>> No. It was 'no knead bread'........ which is what damper is.
>
> Peter, the differences between a baking powder bread and a
> yeast bread are large.


It is *bread* that you don't have to knead. Whether or not it uses
baking powder or yeast is for the pedants.


>That you seem to be unable to
> recognize them means you would do better to discuss
> Australian slang and the Southern Cross while the rest of us
> talk about food.


Bit of a pompous ass, aren't you?
So who died and made you NetCop/BreadCop?



>Bran muffins are "no-knead bread" too.
> Exactly the same, right?


Stop trying to be a dipshit.

Damper is a 'no-knead' *bread*.


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

PeterL wrote:
> "Bob (this one)" > wrote in news:12o5n5pp8pmcjf3
> @corp.supernews.com:
>
>>> No. It was 'no knead bread'........ which is what damper is.
>
>> Peter, the differences between a baking powder bread and a
>> yeast bread are large.
>
> It is *bread* that you don't have to knead. Whether or not it uses
> baking powder or yeast is for the pedants.

<LOL> Nah. It's for people who make a distinction like, oh,
between a car and a truck. Or a blowhard caught up in his
own ignorance and, well, everyone else. People who can see
the differences, taste the differences and understand the
differences. Pretty much everybody around here.

The thread started with a *very specific* approach to bread
making. A long-rise yeast bread, you'll recall. You mocked
the 24 hours it takes and said you'd rather have damper.
That's like someone saying Boeuf Bourguignonne takes too
long, so I'll have a can of Dinty Moore stew.

Somehow it became about camping out and wrapping it on a
stick and campfires... and you.

>> That you seem to be unable to
>> recognize them means you would do better to discuss
>> Australian slang and the Southern Cross while the rest of us
>> talk about food.
>
> Bit of a pompous ass, aren't you?
> So who died and made you NetCop/BreadCop?

<LOL> You really are funny, however inadvertently.

You take it off-topic to a silly place, and when you get
called on it, you act like *all* no-knead breads are defined
by only that characteristic. I must defer to your depth of
culinary knowledge.

Bwah...

>> Bran muffins are "no-knead bread" too.
>> Exactly the same, right?
>
> Stop trying to be a dipshit.
>
> Damper is a 'no-knead' *bread*.

Damper is no-knead *quick* bread. Like virtually all quick
breads. And bran muffins. And applesauce bread. And banana
bread...

You're the one that brought up the extraneous category of
baking powder breads into a discussion of yeast breads. Like
saying
"Roast beef is good, but deep-fried pork is white."

Get over yourself. Or get an education.

Pastorio

"Bob (this one)" > wrote in
:

> PeterL wrote:
>> "Bob (this one)" > wrote in news:12o5n5pp8pmcjf3
>> @corp.supernews.com:
>>
>>>> No. It was 'no knead bread'........ which is what damper is.
> >
>>> Peter, the differences between a baking powder bread and a
>>> yeast bread are large.
>>
>> It is *bread* that you don't have to knead. Whether or not it uses
>> baking powder or yeast is for the pedants.
>
> <LOL> Nah. It's for people who make a distinction like, oh,
> between a car and a truck. Or a blowhard caught up in his
> own ignorance


Yep, sounds like you.



> The thread started with a *very specific* approach to bread
> making.


And threads aren't allowed to deviate in your tiny little mind, are
they? Too confusing for you, is it?


>A long-rise yeast bread, you'll recall. You mocked
> the 24 hours it takes and said you'd rather have damper.
> That's like someone saying Boeuf Bourguignonne takes too
> long, so I'll have a can of Dinty Moore stew.


Don't know what you're talking about. Is this the blowhard part of you
that you mentioned before?

Damper, a 'no knead' *bread* was brought into the subject as a quick
alternative to waiting 24 hours for the other sort.


>
> Somehow it became about camping out and wrapping it on a
> stick and campfires... and you.


LOL!!! Ahhhhhh, the little green eyed monster pokes his ugly head out
again!!


>>
>> Bit of a pompous ass, aren't you?
>> So who died and made you NetCop/BreadCop?
>
> <LOL> You really are funny, however inadvertently.
>
> You take it off-topic to a silly place,


Only in your silly little mind.


>and when you get
> called on it, you act like *all* no-knead breads are defined
> by only that characteristic. I must defer to your depth of
> culinary knowledge.


You can blowhard all you want, but even you state that "Damper is no-
knead *quick* bread"

The Subject line states *quite* clearly....... "No knead bread".

What part of that don't you understand?



>
> Bwah...
>
>>> Bran muffins are "no-knead bread" too.
>>> Exactly the same, right?
>>
>> Stop trying to be a dipshit.
>>
>> Damper is a 'no-knead' *bread*.
>
> Damper is no-knead *quick* bread. Like virtually all quick
> breads. And bran muffins. And applesauce bread. And banana
> bread...
>
> You're the one that brought up the extraneous category of
> baking powder breads into a discussion of yeast breads.


That's funny, I don't see *where* it specifies that all talk in this "no
knead bread" thread *has* to be about 'yeast bread'.

Is that the pompous ass side of you coming out again and trying to
dictate what everyone can, or can't, talk about?


>Like
> saying
> "Roast beef is good, but deep-fried pork is white."


Over here, we don't deep fry everything like you do, so we wouldn't know
what deep fried pork is like.



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

PeterL wrote:
> "Bob (this one)" > wrote in
> :
>
>> PeterL wrote:
>>> "Bob (this one)" > wrote in news:12o5n5pp8pmcjf3
>>> @corp.supernews.com:
>>>
>>>>> No. It was 'no knead bread'........ which is what damper is.
>>>> Peter, the differences between a baking powder bread and a
>>>> yeast bread are large.
>>> It is *bread* that you don't have to knead. Whether or not it uses
>>> baking powder or yeast is for the pedants.
>> <LOL> Nah. It's for people who make a distinction like, oh,
>> between a car and a truck. Or a blowhard caught up in his
>> own ignorance
>
> Yep, sounds like you.

Res ipsa loquitur, Peter. It's about distinctions you're
unable to make.

>> The thread started with a *very specific* approach to bread
>> making.
>
> And threads aren't allowed to deviate in your tiny little mind, are
> they? Too confusing for you, is it?

Sure they are. But your confusing the radically different
types of breads based on *one* characteristic shows your
ineptitude. And to try to slough off other examples of the
same sort of confused and ignorant parallelity shows you for
the airbag you are.

>> A long-rise yeast bread, you'll recall. You mocked
>> the 24 hours it takes and said you'd rather have damper.
>> That's like someone saying Boeuf Bourguignonne takes too
>> long, so I'll have a can of Dinty Moore stew.
>
> Don't know what you're talking about. Is this the blowhard part of you
> that you mentioned before?

Of course you don't Thank you for the demonstration.

> Damper, a 'no knead' *bread* was brought into the subject as a quick
> alternative to waiting 24 hours for the other sort.

And that would have been *the only* difference according to
you. See how uninformed...?

And the subject wasn't "no-knead bread," it was about a
first try with a specific kind of no-knead bread. Whooshed
past you, huh...?

>> Somehow it became about camping out and wrapping it on a
>> stick and campfires... and you.
>
> LOL!!! Ahhhhhh, the little green eyed monster pokes his ugly head out
> again!!

Spotted me, mate. I'm desperately envious (not jealous, buy
a dictionary) of someone with so little knowledge of the
subject that any schoolchild who has ever made a cupcake
could instruct him.

>>> Bit of a pompous ass, aren't you?
>>> So who died and made you NetCop/BreadCop?
>> <LOL> You really are funny, however inadvertently.
>>
>> You take it off-topic to a silly place,
>
> Only in your silly little mind.

<LOL> Only because you can't see how foolish your
"contribution" is. What I've been saying all along.

>> and when you get
>> called on it, you act like *all* no-knead breads are defined
>> by only that characteristic. I must defer to your depth of
>> culinary knowledge.
>
> You can blowhard all you want, but even you state that "Damper is no-
> knead *quick* bread"

<LOL> Back to that one note symphony, huh Peter? It didn't
rise each of the last few times you tried it (bread pun) and
it still sits flat... It was about *yeast* bread.

> The Subject line states *quite* clearly....... "No knead bread".

Wanna go back and read the subject line? I'll wait...

> What part of that don't you understand?

The part that comes below where you put your fingers in your
ears and chant la-la-la-la-la-la... because to do anything
else points out your blunder.

>> Bwah...
>>
>>>> Bran muffins are "no-knead bread" too.
>>>> Exactly the same, right?
>>> Stop trying to be a dipshit.
>>>
>>> Damper is a 'no-knead' *bread*.
>> Damper is no-knead *quick* bread. Like virtually all quick
>> breads. And bran muffins. And applesauce bread. And banana
>> bread...
>>
>> You're the one that brought up the extraneous category of
>> baking powder breads into a discussion of yeast breads.
>
> That's funny, I don't see *where* it specifies that all talk in this "no
> knead bread" thread *has* to be about 'yeast bread'.

Of course not. Literal Peter...

> Is that the pompous ass side of you coming out again and trying to
> dictate what everyone can, or can't, talk about?

Nah. Talk about anything you want. Probably be good to have
a bit of knowledge about it, though, by contrast.

>> Like saying "Roast beef is good, but deep-fried pork is white."
>
> Over here, we don't deep fry everything like you do, so we wouldn't know
> what deep fried pork is like.

<LOL> This your "A" material. Peter...? We going to talk
about pork now?

You may go now. There's a good fellow.

Pastorio