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

"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

"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:
> "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

"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

Ophelia wrote:
> "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

Thanks.

When you get a minute, explain that to PeterL...

Pastorio

"Bob (this one)" > wrote in message
...
> Ophelia wrote:
>> "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
>
> Thanks.
>
> When you get a minute, explain that to PeterL...

Oh dear

"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

"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?