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. It looked precisely as it should according
to the article. I used two linen cloths, the bottom dusted with a
flour/cornmeal mix, then topped with the same mix and another towel, let
rise for 2 hours then baked. I don't have a dutch oven, or cast iron
pot or anything like that and I don't think my pyrex was large enough,
so I used a regular, cheap soup pot and lid. I wrapped the handles in
foil and followed the recipe. I just tasted it and it is wonderful!
It's moist and full of large, shiny holes and the crust is crispy,
wonderful. Here are some pics:

http://tinyurl.com/yn2kzo

I need to buy more flour, but I'm anxious to try again. I'd like to see
it rise a bit more..it's a little shy of 3 inches high (don't have a
ruler to measure.
--
"Life is a journey, Time is a river, The door is ajar."
- The Dresden Files

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. It looked precisely as it should
> according to the article. I used two linen cloths, the bottom dusted
> with a flour/cornmeal mix, then topped with the same mix and another
> towel, let rise for 2 hours then baked. I don't have a dutch oven,
> or cast iron pot or anything like that and I don't think my pyrex was
> large enough, so I used a regular, cheap soup pot and lid. I wrapped
> the handles in foil and followed the recipe. I just tasted it and it
> is wonderful! It's moist and full of large, shiny holes and the crust
> is crispy, wonderful. Here are some pics:
>
> http://tinyurl.com/yn2kzo

Ohhh my!!! That is just beautiful bread!!!!!!!!!!! Well Done)

Wonderful bread! I like the big holes!

--
Merry Christmas
Pandora
----------------------
"Ravenlynne" > ha scritto nel messaggio
...
> 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. It looked precisely as it should according to
> the article. I used two linen cloths, the bottom dusted with a
> flour/cornmeal mix, then topped with the same mix and another towel, let
> rise for 2 hours then baked. I don't have a dutch oven, or cast iron pot
> or anything like that and I don't think my pyrex was large enough, so I
> used a regular, cheap soup pot and lid. I wrapped the handles in foil and
> followed the recipe. I just tasted it and it is wonderful! It's moist and
> full of large, shiny holes and the crust is crispy, wonderful. Here are
> some pics:
>
> http://tinyurl.com/yn2kzo
>
> I need to buy more flour, but I'm anxious to try again. I'd like to see
> it rise a bit more..it's a little shy of 3 inches high (don't have a ruler
> to measure.
> --
> "Life is a journey, Time is a river, The door is ajar."
> - The Dresden Files

Sorry, I forgot to ask you:
Where did you write the recipe?
I would like to see it please!

--
Merry Christmas
Pandora
-------------------------------------
"Ravenlynne" > ha scritto nel messaggio
...
> 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. It looked precisely as it should according to
> the article. I used two linen cloths, the bottom dusted with a
> flour/cornmeal mix, then topped with the same mix and another towel, let
> rise for 2 hours then baked. I don't have a dutch oven, or cast iron pot
> or anything like that and I don't think my pyrex was large enough, so I
> used a regular, cheap soup pot and lid. I wrapped the handles in foil and
> followed the recipe. I just tasted it and it is wonderful! It's moist and
> full of large, shiny holes and the crust is crispy, wonderful. Here are
> some pics:
>
> http://tinyurl.com/yn2kzo
>
> I need to buy more flour, but I'm anxious to try again. I'd like to see
> it rise a bit more..it's a little shy of 3 inches high (don't have a ruler
> to measure.
> --
> "Life is a journey, Time is a river, The door is ajar."
> - The Dresden Files

On Tue, 12 Dec 2006, 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. It looked precisely as it should according
> to the article. I used two linen cloths, the bottom dusted with a
> flour/cornmeal mix, then topped with the same mix and another towel, let
> rise for 2 hours then baked. I don't have a dutch oven, or cast iron
> pot or anything like that and I don't think my pyrex was large enough,
> so I used a regular, cheap soup pot and lid. I wrapped the handles in
> foil and followed the recipe. I just tasted it and it is wonderful!
> It's moist and full of large, shiny holes and the crust is crispy,
> wonderful. Here are some pics:
>
> http://tinyurl.com/yn2kzo
>
> I need to buy more flour, but I'm anxious to try again. I'd like to see
> it rise a bit more..it's a little shy of 3 inches high (don't have a
> ruler to measure.

Wonderful first attempt!!

I'd suggest either a slightly smaller (diameter) pot, or scale the recipe
up a bit, for more heoght in the sam epot.

I have been using a crockpot liner I picked up at the thrift store for $3.

Dave

Pandora wrote:
> Sorry, I forgot to ask you:
> Where did you write the recipe?
> I would like to see it please!
>

This is it, cut & Pasted from the website. The url is:
http://tinyurl.com/y5cg5h you'll have to sign in but they don't seem to
spam. There is also a video of the guy doing it which helps. Wish I
had watched it before I started! LOL!


Recipe: 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
1/4 teaspoon instant yeast
1 1/4 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.





--
"Life is a journey, Time is a river, The door is ajar."
- The Dresden Files

Pandora wrote:
> Wonderful bread! I like the big holes!
>
Thanks! I'm gonna make an olive oil dipping sauce tonight to eat it
with...

--
"Life is a journey, Time is a river, The door is ajar."
- The Dresden Files

Ophelia 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. It looked precisely as it should
>> according to the article. I used two linen cloths, the bottom dusted
>> with a flour/cornmeal mix, then topped with the same mix and another
>> towel, let rise for 2 hours then baked. I don't have a dutch oven,
>> or cast iron pot or anything like that and I don't think my pyrex was
>> large enough, so I used a regular, cheap soup pot and lid. I wrapped
>> the handles in foil and followed the recipe. I just tasted it and it
>> is wonderful! It's moist and full of large, shiny holes and the crust
>> is crispy, wonderful. Here are some pics:
>>
>> http://tinyurl.com/yn2kzo
>
> Ohhh my!!! That is just beautiful bread!!!!!!!!!!! Well Done)
>
>
>

Thanks! I'm excited!

--
"Life is a journey, Time is a river, The door is ajar."
- The Dresden Files

Dave Bell wrote:
> On Tue, 12 Dec 2006, 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. It looked precisely as it should according
>> to the article. I used two linen cloths, the bottom dusted with a
>> flour/cornmeal mix, then topped with the same mix and another towel, let
>> rise for 2 hours then baked. I don't have a dutch oven, or cast iron
>> pot or anything like that and I don't think my pyrex was large enough,
>> so I used a regular, cheap soup pot and lid. I wrapped the handles in
>> foil and followed the recipe. I just tasted it and it is wonderful!
>> It's moist and full of large, shiny holes and the crust is crispy,
>> wonderful. Here are some pics:
>>
>> http://tinyurl.com/yn2kzo
>>
>> I need to buy more flour, but I'm anxious to try again. I'd like to see
>> it rise a bit more..it's a little shy of 3 inches high (don't have a
>> ruler to measure.
>
> Wonderful first attempt!!
>
> I'd suggest either a slightly smaller (diameter) pot, or scale the recipe
> up a bit, for more heoght in the sam epot.
>
> I have been using a crockpot liner I picked up at the thrift store for $3.
>
> Dave

Thanks for your tips! I'll probably try my smaller pyrex next time. I
wasn't sure how much it would puff in the oven this time.

--
"Life is a journey, Time is a river, The door is ajar."
- The Dresden Files

Ravenlynne wrote:
> Dave Bell wrote:
> > On Tue, 12 Dec 2006, 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. It looked precisely as it should according
> >> to the article. I used two linen cloths, the bottom dusted with a
> >> flour/cornmeal mix, then topped with the same mix and another towel, let
> >> rise for 2 hours then baked. I don't have a dutch oven, or cast iron
> >> pot or anything like that and I don't think my pyrex was large enough,
> >> so I used a regular, cheap soup pot and lid. I wrapped the handles in
> >> foil and followed the recipe. I just tasted it and it is wonderful!
> >> It's moist and full of large, shiny holes and the crust is crispy,
> >> wonderful. Here are some pics:
> >>
> >> http://tinyurl.com/yn2kzo
> >>
> >> I need to buy more flour, but I'm anxious to try again. I'd like to see
> >> it rise a bit more..it's a little shy of 3 inches high (don't have a
> >> ruler to measure.
> >
> > Wonderful first attempt!!
> >
> > I'd suggest either a slightly smaller (diameter) pot, or scale the recipe
> > up a bit, for more heoght in the sam epot.
> >
> > I have been using a crockpot liner I picked up at the thrift store for $3.
> >
> > Dave
>
> Thanks for your tips! I'll probably try my smaller pyrex next time. I
> wasn't sure how much it would puff in the oven this time.
>
> --
> "Life is a journey, Time is a river, The door is ajar."
> - The Dresden Files
When you say Pyrex, you are talking glass, right? All my big pots have
plastic handles...

merryb wrote:
> Ravenlynne wrote:
>> Dave Bell wrote:
>>> On Tue, 12 Dec 2006, 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. It looked precisely as it should according
>>>> to the article. I used two linen cloths, the bottom dusted with a
>>>> flour/cornmeal mix, then topped with the same mix and another towel, let
>>>> rise for 2 hours then baked. I don't have a dutch oven, or cast iron
>>>> pot or anything like that and I don't think my pyrex was large enough,
>>>> so I used a regular, cheap soup pot and lid. I wrapped the handles in
>>>> foil and followed the recipe. I just tasted it and it is wonderful!
>>>> It's moist and full of large, shiny holes and the crust is crispy,
>>>> wonderful. Here are some pics:
>>>>
>>>> http://tinyurl.com/yn2kzo
>>>>
>>>> I need to buy more flour, but I'm anxious to try again. I'd like to see
>>>> it rise a bit more..it's a little shy of 3 inches high (don't have a
>>>> ruler to measure.
>>> Wonderful first attempt!!
>>>
>>> I'd suggest either a slightly smaller (diameter) pot, or scale the recipe
>>> up a bit, for more heoght in the sam epot.
>>>
>>> I have been using a crockpot liner I picked up at the thrift store for $3.
>>>
>>> Dave
>> Thanks for your tips! I'll probably try my smaller pyrex next time. I
>> wasn't sure how much it would puff in the oven this time.
>>
>> --
>> "Life is a journey, Time is a river, The door is ajar."
>> - The Dresden Files
> When you say Pyrex, you are talking glass, right? All my big pots have
> plastic handles...
>

glass...

--
"Life is a journey, Time is a river, The door is ajar."
- The Dresden Files

Thank you Ravenlynne, I have found the recipe , but I haven't seen the
video. There was only the video of a dog
BtW I want to ask you a thing: at point 4 is written we must put the pot in
the oven in order to heat it. For how long it should be in the oven? Shall
I put also the lid in the oven?
Thank you
Pandora
---------------------------------------------------
"Ravenlynne" > ha scritto nel messaggio
...
> Pandora wrote:
>> Sorry, I forgot to ask you:
>> Where did you write the recipe?
>> I would like to see it please!
>>
>
> This is it, cut & Pasted from the website. The url is:
> http://tinyurl.com/y5cg5h you'll have to sign in but they don't seem to
> spam. There is also a video of the guy doing it which helps. Wish I had
> watched it before I started! LOL!
>
>
> Recipe: 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
> 1/4 teaspoon instant yeast
> 1 1/4 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.
>
>
>
>
>
> --
> "Life is a journey, Time is a river, The door is ajar."
> - The Dresden Files

"Ravenlynne" > ha scritto nel messaggio
...
> Pandora wrote:
>> Wonderful bread! I like the big holes!
>>
> Thanks! I'm gonna make an olive oil dipping sauce tonight to eat it
> with...

Yum yum! it's something like our "Bruschetta" Very good!
cheers
Pandora

Pandora wrote:
> Thank you Ravenlynne, I have found the recipe , but I haven't seen the
> video. There was only the video of a dog
> BtW I want to ask you a thing: at point 4 is written we must put the pot in
> the oven in order to heat it. For how long it should be in the oven? Shall
> I put also the lid in the oven?
> Thank you
> Pandora
> ------------

I put the pot in the oven when I turned it on...lid and all. I let it
heat for the entire 30 minutes. The guy in the video said the pot
should be "blazing" hot.

--
"Life is a journey, Time is a river, The door is ajar."
- The Dresden Files

"Ravenlynne" > ha scritto nel messaggio
...
> Pandora wrote:
>> Thank you Ravenlynne, I have found the recipe , but I haven't seen the
>> video. There was only the video of a dog
>> BtW I want to ask you a thing: at point 4 is written we must put the pot
>> in the oven in order to heat it. For how long it should be in the oven?
>> Shall I put also the lid in the oven?
>> Thank you
>> Pandora
>> ------------
>
> I put the pot in the oven when I turned it on...lid and all. I let it
> heat for the entire 30 minutes. The guy in the video said the pot should
> be "blazing" hot.

Thanks very much. I want to do it. I don't have such a round pot, but I have
a long pot with lid made of ceramic. I use it sometimes to make chicken.
It is like the one you can see in this link. Do you think it could work?
http://images.google.it/images?hl=it...rca +immagini
cheers and thank you again
Pandora

Pandora wrote:
> "Ravenlynne" > ha scritto nel messaggio
> ...
>> Pandora wrote:
>>> Thank you Ravenlynne, I have found the recipe , but I haven't seen the
>>> video. There was only the video of a dog
>>> BtW I want to ask you a thing: at point 4 is written we must put the pot
>>> in the oven in order to heat it. For how long it should be in the oven?
>>> Shall I put also the lid in the oven?
>>> Thank you
>>> Pandora
>>> ------------
>> I put the pot in the oven when I turned it on...lid and all. I let it
>> heat for the entire 30 minutes. The guy in the video said the pot should
>> be "blazing" hot.
>
> Thanks very much. I want to do it. I don't have such a round pot, but I have
> a long pot with lid made of ceramic. I use it sometimes to make chicken.
> It is like the one you can see in this link. Do you think it could work?
> http://images.google.it/images?hl=it...rca +immagini
> cheers and thank you again
> Pandora
>
>

I really don't know...I'm so new at this! Maybe double the batch? or
make it more baguette shaped? I love that pot by the way!

--
"Life is a journey, Time is a river, The door is ajar."
- The Dresden Files

Pandora wrote:
> "Ravenlynne" > ha scritto nel messaggio
> ...
> > Pandora wrote:
> >> Thank you Ravenlynne, I have found the recipe , but I haven't seen the
> >> video. There was only the video of a dog
> >> BtW I want to ask you a thing: at point 4 is written we must put the pot
> >> in the oven in order to heat it. For how long it should be in the oven?
> >> Shall I put also the lid in the oven?
> >> Thank you
> >> Pandora
> >> ------------
> >
> > I put the pot in the oven when I turned it on...lid and all. I let it
> > heat for the entire 30 minutes. The guy in the video said the pot should
> > be "blazing" hot.
>
> Thanks very much. I want to do it. I don't have such a round pot, but I have
> a long pot with lid made of ceramic. I use it sometimes to make chicken.
> It is like the one you can see in this link. Do you think it could work?
> http://images.google.it/images?hl=it...rca +immagini
> cheers and thank you again
> Pandora
That would work well, altho you will need to make it a different shape
to fit in

Ravenlynne > wrote in news:dmCfh.77431$W66.19664
@newsfe15.lga:

> 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 :-)

Try this one........

http://www.globalgourmet.com/food/eg...97/damper.html

or this lot.....

http://www.frogandtoad.com.au/home/food5.html


--
Peter Lucas
Brisbane
Australia

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

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

PeterL wrote:
> Ravenlynne > wrote in news:dmCfh.77431$W66.19664
> @newsfe15.lga:
>
>> 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).

> 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.

Pastorio

Ravenlynne wrote:
> Dave Bell wrote:
>> On Tue, 12 Dec 2006, 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. It looked precisely as it should according
>>> to the article. I used two linen cloths, the bottom dusted with a
>>> flour/cornmeal mix, then topped with the same mix and another towel, let
>>> rise for 2 hours then baked. I don't have a dutch oven, or cast iron
>>> pot or anything like that and I don't think my pyrex was large enough,
>>> so I used a regular, cheap soup pot and lid. I wrapped the handles in
>>> foil and followed the recipe. I just tasted it and it is wonderful!
>>> It's moist and full of large, shiny holes and the crust is crispy,
>>> wonderful. Here are some pics:
>>>
>>> http://tinyurl.com/yn2kzo
>>>
>>> I need to buy more flour, but I'm anxious to try again. I'd like to see
>>> it rise a bit more..it's a little shy of 3 inches high (don't have a
>>> ruler to measure.
>>
>> Wonderful first attempt!!
>>
>> I'd suggest either a slightly smaller (diameter) pot, or scale the recipe
>> up a bit, for more heoght in the sam epot.
>>
>> I have been using a crockpot liner I picked up at the thrift store for
>> $3.
>>
>> Dave
>
> Thanks for your tips! I'll probably try my smaller pyrex next time. I
> wasn't sure how much it would puff in the oven this time.

You really want a pan with some mass; a heavy one. It holds
the heat better and transmits it more effectively to the
dough without cooling as much as a thin one. That helps with
the rise.

That's why the baker suggests cast iron, pyrex, ceramic...

But this looked like a good first shot.

Pastorio

Pandora wrote:
> "Ravenlynne" > ha scritto
>> I put the pot in the oven when I turned it on...lid and all. I let it
>> heat for the entire 30 minutes. The guy in the video said the pot should
>> be "blazing" hot.
>
> Thanks very much. I want to do it. I don't have such a round pot, but I have
> a long pot with lid made of ceramic. I use it sometimes to make chicken.
> It is like the one you can see in this link. Do you think it could work?
> http://images.google.it/images?hl=it...rca +immagini
> cheers and thank you again

This will work. I have a ceramic terra cotta Romertopf pot
but have not used it for this bread. For this recipe, the
pot needs to be very hot before the bread goes inside. I
would be concerned that the pot wouldn't do very well with
cold dough dropped into it. I would be afraid it might
crack. Maybe if you wet it...

Pastorio

"Bob (this one)" > wrote in
:

> PeterL wrote:
>> Ravenlynne > wrote in news:dmCfh.77431$W66.19664
>> @newsfe15.lga:
>>
>>> 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 à son goût


>
>> 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.




--
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
>
>> 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

"Ravenlynne" > ha scritto nel messaggio
...
> Pandora wrote:
>> "Ravenlynne" > ha scritto nel messaggio
>> ...
>>> Pandora wrote:
>>>> Thank you Ravenlynne, I have found the recipe , but I haven't seen the
>>>> video. There was only the video of a dog
>>>> BtW I want to ask you a thing: at point 4 is written we must put the
>>>> pot in the oven in order to heat it. For how long it should be in the
>>>> oven? Shall I put also the lid in the oven?
>>>> Thank you
>>>> Pandora
>>>> ------------
>>> I put the pot in the oven when I turned it on...lid and all. I let it
>>> heat for the entire 30 minutes. The guy in the video said the pot
>>> should be "blazing" hot.
>>
>> Thanks very much. I want to do it. I don't have such a round pot, but I
>> have a long pot with lid made of ceramic. I use it sometimes to make
>> chicken.
>> It is like the one you can see in this link. Do you think it could work?
>> http://images.google.it/images?hl=it...rca +immagini
>> cheers and thank you again
>> Pandora
>
> I really don't know...I'm so new at this! Maybe double the batch? or
> make it more baguette shaped? I love that pot by the way!

Yes, the pot is nice and the chicken which you cook there comes very tasty,
because the flavour stay inside.
BTW Thank you. I will try. If the bread will come out longer, I will it more
DDDDDDDD
Cheers
pandora

"Merryb" > ha scritto nel messaggio
oups.com...
>
> Pandora wrote:
>> "Ravenlynne" > ha scritto nel messaggio
>> ...
>> > Pandora wrote:
>> >> Thank you Ravenlynne, I have found the recipe , but I haven't seen the
>> >> video. There was only the video of a dog
>> >> BtW I want to ask you a thing: at point 4 is written we must put the
>> >> pot
>> >> in the oven in order to heat it. For how long it should be in the
>> >> oven?
>> >> Shall I put also the lid in the oven?
>> >> Thank you
>> >> Pandora
>> >> ------------
>> >
>> > I put the pot in the oven when I turned it on...lid and all. I let it
>> > heat for the entire 30 minutes. The guy in the video said the pot
>> > should
>> > be "blazing" hot.
>>
>> Thanks very much. I want to do it. I don't have such a round pot, but I
>> have
>> a long pot with lid made of ceramic. I use it sometimes to make chicken.
>> It is like the one you can see in this link. Do you think it could work?
>> http://images.google.it/images?hl=it...rca +immagini
>> cheers and thank you again
>> Pandora
> That would work well, altho you will need to make it a different shape
> to fit in

Thank you very much. I Am so glad you say so!

--
Merry Christmas
Pandora

"Bob (this one)" > ha scritto nel messaggio
...
> Pandora wrote:
>> "Ravenlynne" > ha scritto
>>> I put the pot in the oven when I turned it on...lid and all. I let it
>>> heat for the entire 30 minutes. The guy in the video said the pot
>>> should be "blazing" hot.
>>
>> Thanks very much. I want to do it. I don't have such a round pot, but I
>> have a long pot with lid made of ceramic. I use it sometimes to make
>> chicken.
>> It is like the one you can see in this link. Do you think it could work?
>> http://images.google.it/images?hl=it...rca +immagini
>> cheers and thank you again
>
> This will work. I have a ceramic terra cotta Romertopf pot but have not
> used it for this bread. For this recipe, the pot needs to be very hot
> before the bread goes inside. I would be concerned that the pot wouldn't
> do very well with cold dough dropped into it. I would be afraid it might
> crack. Maybe if you wet it...
>
> Pastorio

Ohhhh! Bob! But dough is not so cold ! It is at room temperature, it doesn't
come out from fridge.
I hope it doesn't break and if it happens I will jump from the window for
desperation DDDDDDDDDDDDDDDDDDDDDDDD
But I Am courageous and I will try. I will start perhaps this evening, or
tomorrow. I will let you know.

--
Merry Christmas
Pandora

"Bob (this one)" > wrote in message
...
> PeterL wrote:
>> Ravenlynne > wrote in news:dmCfh.77431$W66.19664
>> @newsfe15.lga:
>>
>>> 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).
>
LOL

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"

"PeterL" > wrote in message
...
> Ravenlynne > wrote in news:dmCfh.77431$W66.19664
> @newsfe15.lga:
>
>> 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 :-)
>
> Try this one........
>
> http://www.globalgourmet.com/food/eg...97/damper.html
>
> or this lot.....
>
> http://www.frogandtoad.com.au/home/food5.html

We used to wrap the dough round a stick and cook it over a camp fire, when
we were at Scout Camp in England.

Mary
>
>
> --
> Peter Lucas
> Brisbane
> Australia

"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 message
t...
>
> "PeterL" > wrote in message
> ...
>> Ravenlynne > wrote in news:dmCfh.77431$W66.19664
>> @newsfe15.lga:
>>
>>> 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 :-)
>>
>> Try this one........
>>
>> http://www.globalgourmet.com/food/eg...97/damper.html
>>
>> or this lot.....
>>
>> http://www.frogandtoad.com.au/home/food5.html
>
> We used to wrap the dough round a stick and cook it over a camp fire, when
> we were at Scout Camp in England.
>
> Mary

Hi Mary. Are you going to tell us how you make your salami?

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

"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