Here's an article I ran across about making high moisture bread dough
(?) for ease of baking daily bread. I make no judgements on the
article cuz I know zip about baking. I jes thought you folks might be
interested and I'd like to hear opinions from those of you who are
experienced at baking bread.

http://tinyurl.com/6j7olu

nb

On Jun 12, 7:06*am, wrote:
> Here's an article I ran across about making high moisture bread dough
> (?) for ease of baking daily bread. *I make no judgements on the
> article cuz I know zip about baking. *I jes thought you folks might be
> interested and I'd like to hear opinions from those of you who are
> experienced at baking bread.
>
> http://tinyurl.com/6j7olu
>
> nb

I have the book- it's called "Artesian Bread in 5 Minutes a Day". I
was really surprised to find out about the no-knead method as I had
never heard it before, and I'm a professionally trained baker! There
was a point where I had 3 different doughs in my fridge! You can make
damn good bread with that method!

On Jun 12, 11:39*am, Merryb > wrote:
> On Jun 12, 7:06*am, wrote:
>
> > Here's an article I ran across about making high moisture bread dough
> > (?) for ease of baking daily bread. *I make no judgements on the
> > article cuz I know zip about baking. *I jes thought you folks might be
> > interested and I'd like to hear opinions from those of you who are
> > experienced at baking bread.
>
> >http://tinyurl.com/6j7olu
>
> > nb
>
> I have the book- it's called "Artesian Bread in 5 Minutes a Day". I
> was really surprised to find out about the no-knead method as I had
> never heard it before, and I'm a professionally trained baker! There
> was a point where I had 3 different doughs in my fridge! You can make
> damn good bread with that method!

I paged through that book at the library and wondered about it! Glad
to know it works - I may take it out now.

Thanks for the word,
Kris

wrote:
> Here's an article I ran across about making high moisture bread dough
> (?) for ease of baking daily bread. I make no judgements on the
> article cuz I know zip about baking. I jes thought you folks might be
> interested and I'd like to hear opinions from those of you who are
> experienced at baking bread.
>
> http://tinyurl.com/6j7olu

I bought the book and then gave it away. It was essentially a book full
of variations on one method, essentially the same as the no-knead NYT
recipe we talk about here a lot, and it doesn't taste as good, so I went
back to making NYT bread and just doubling/tripling it if I wanted to
keep it for multiple batches.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

Serene Vannoy > writes:


> I went back to making NYT bread.....

So, what's the NYT bread recipe? Don't bother posting a NYT link.

nb

wrote:
> Serene Vannoy > writes:
>
>
>> I went back to making NYT bread.....
>
> So, what's the NYT bread recipe? Don't bother posting a NYT link.

I've posted the recipe here before, but here it is again, though I will
tell you that I considered not posting it because your tone is rude.
Note: I use 1.5 cups of water, as he does in his video tutorial, both
because it's easier, and because the bread texture comes out right that way.

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
¼ teaspoon instant yeast
1¼ 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.

--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

wrote:
> Serene Vannoy > writes:
>
>
>> I went back to making NYT bread.....
>
> So, what's the NYT bread recipe? Don't bother posting a NYT link.
>
> nb

Here's the URL nb: http://www.nytimes.com/2006/11/08/dining/081mrex.html

And the recipe:


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
¼ teaspoon instant yeast
1¼ 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.

Bob

Serene Vannoy wrote:
> wrote:
>> Serene Vannoy > writes:
>>
>>
>>> I went back to making NYT bread.....
>>
>> So, what's the NYT bread recipe? Don't bother posting a NYT link.
>
> I've posted the recipe here before, but here it is again, though I will
> tell you that I considered not posting it because your tone is rude.
> Note: I use 1.5 cups of water, as he does in his video tutorial, both
> because it's easier, and because the bread texture comes out right that
> way.
>
> 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
> ¼ teaspoon instant yeast
> 1¼ 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.
>

Drats to you Serene... You beat me by 4 minutes..

That's okay. I really should yell at you for being nice ;-)

Bob

Serene Vannoy > writes:



> will tell you that I considered not posting it because your tone is
> rude.

Hmmm.... You post personal judgements about me, but I'm rude.
Interesting logic. Regardless, thanks for the recipe.

nb

"Merryb" > wrote in message
...
On Jun 12, 7:06 am, wrote:
> Here's an article I ran across about making high moisture bread dough
> (?) for ease of baking daily bread. I make no judgements on the
> article cuz I know zip about baking. I jes thought you folks might be
> interested and I'd like to hear opinions from those of you who are
> experienced at baking bread.
>
> http://tinyurl.com/6j7olu
>
> nb

I have the book- it's called "Artesian Bread in 5 Minutes a Day".
-----------------------------------------------------------------

Do you have to drill wells for this bread?{;-)

On Jun 12, 11:04*am, Serene Vannoy > wrote:
> wrote:
> > Serene Vannoy > writes:
>
> >> I went back to making NYT bread.....
Would it be okay to divide this dough into two rounds before setting
to rise so as to end up with two small loaves rather than one?
....PickyWonders

PickyJaz wrote:
> On Jun 12, 11:04 am, Serene Vannoy > wrote:
>> wrote:
>>> Serene Vannoy > writes:
>>>> I went back to making NYT bread.....
> Would it be okay to divide this dough into two rounds before setting
> to rise so as to end up with two small loaves rather than one?
> ...PickyWonders

Yes. I've even divided it in 12 pieces and made rolls from it.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

On Jun 12, 11:52*am, PickyJaz > wrote:
> On Jun 12, 11:04*am, Serene Vannoy > wrote:> wrote:
> > > Serene Vannoy > writes:
>
> > >> I went back to making NYT bread.....
>
> Would it be okay to divide this dough into two rounds before setting
> to rise so as to end up with two small loaves rather than one?
> ...PickyWonders

Of course- you could make rolls if you wanted- just adjust baking time.

wrote:

> Here's an article I ran across about making high moisture bread dough
> (?) for ease of baking daily bread. I make no judgements on the
> article cuz I know zip about baking. I jes thought you folks might be
> interested and I'd like to hear opinions from those of you who are
> experienced at baking bread.
>
> http://tinyurl.com/6j7olu


I've used this for a coupla years now, nb, and I cannot recommend the method
too highly. I had NO experience at making yeast bread, but I dove right in
and have made many nice loaves of bread. It's an easy recipe, you can't
screw it up, it's great if you want yer own bread. I don't even bother with
measuring the ingredients anymore...it's idiot-proof, basically.


--
Best
Greg

Merryb wrote:

> On Jun 12, 11:52 am, PickyJaz > wrote:
>> On Jun 12, 11:04 am, Serene Vannoy > wrote:>
>> wrote:
>>>> Serene Vannoy > writes:
>>
>>>>> I went back to making NYT bread.....
>>
>> Would it be okay to divide this dough into two rounds before setting
>> to rise so as to end up with two small loaves rather than one?
>> ...PickyWonders
>
> Of course- you could make rolls if you wanted- just adjust baking
> time.


The basic dough recipe is very versatile, you can frex use some of the dough
for baking bread, some for pizza dough, some for dinner rolls, etc...


--
Best
Greg

On Jun 12, 3:29*pm, "Gregory Morrow" > wrote:
> wrote:
> > Here's an article I ran across about making high moisture bread dough
> > (?) for ease of baking daily bread. *I make no judgements on the
> > article cuz I know zip about baking. *I jes thought you folks might be
> > interested and I'd like to hear opinions from those of you who are
> > experienced at baking bread.
>
> >http://tinyurl.com/6j7olu
>
> I've used this for a coupla years now, nb, and I cannot recommend the method
> too highly. *I had NO experience at making yeast bread, but I dove right in
> and have made many nice loaves of bread. *It's an easy recipe, you can't
> screw it up, it's great if you want yer own bread. *I don't even bother with
> measuring the ingredients anymore...it's idiot-proof, basically.


How does this adapt to the ABM's? Or is my question dumb and not
germane.... maybe I shud just try it and see.

On Jun 12, 2:04*pm, Serene Vannoy > wrote:
> wrote:
> > Serene Vannoy > writes:
>
> >> I went back to making NYT bread.....
>
> > So, what's the NYT bread recipe? *Don't bother posting a NYT link.
>
> I've posted the recipe here before, but here it is again, though I will
> tell you that I considered not posting it because your tone is rude.
> Note: I use 1.5 cups of water, as he does in his video tutorial, both
> because it's easier, and because the bread texture comes out right that way.
>
> 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
> ¼ teaspoon instant yeast
> 1¼ 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.

Well, I for one appreciate your posting it again. ( I can sort of
appreciate his attitude toward links.) Ya dun good.

Kalmia wrote:

> Well, I for one appreciate your posting it again. ( I can sort of
> appreciate his attitude toward links.) Ya dun good.

You're welcome. How much harder would it have been to say, instead of
"Don't bother posting a nyt link", "a non-NYT link would be great, please"?

ObFood: Making a matcha cake for the kid -- tomorrow's the first
anniversary of when she came to live with us, and she LOVES green tea.

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

On Jun 12, 1:30*pm, Serene Vannoy > wrote:
> Kalmia wrote:
> > Well, I for one appreciate your posting it again. ( I can sort of
> > appreciate his attitude toward links.) *Ya dun good.
>
> You're welcome. How much harder would it have been to say, instead of
> "Don't bother posting a nyt link", "a non-NYT link would be great, please"?
>
> ObFood: *Making a matcha cake for the kid -- tomorrow's the first
> anniversary of when she came to live with us, and she LOVES green tea.
>
> Serene
> --
> 42 Magazine, celebrating life with meaning. Inaugural issue is here!http://42magazine.com
>
> "But here's a handy hint: *if your fabulous theory for ending war and
> all other human conflict will not survive an online argument with
> humourless feminists who are not afraid to throw rape around as an
> example, your theory needs work." -- Aqua, alt.polyamory

Matcha cake? Sounds interesting- do you care to post a recipe?

On Jun 12, 12:29*pm, "Gregory Morrow" > wrote:
> wrote:
> > Here's an article I ran across about making high moisture bread dough
> > (?) for ease of baking daily bread. *I make no judgements on the
> > article cuz I know zip about baking. *I jes thought you folks might be
> > interested and I'd like to hear opinions from those of you who are
> > experienced at baking bread.
>
> >http://tinyurl.com/6j7olu
>
> I've used this for a coupla years now, nb, and I cannot recommend the method
> too highly. *I had NO experience at making yeast bread, but I dove right in
> and have made many nice loaves of bread. *It's an easy recipe, you can't
> screw it up, it's great if you want yer own bread. *I don't even bother with
> measuring the ingredients anymore...it's idiot-proof, basically.
>
> --
> Best
> Greg

That's why we all love it! I've passed the recipe to LOTS of
people, and it's fun to vary ingredients. One of the big hits was
oregano, parsley, and granulated garlic- makes a mean Italian sub
sandwich!

On Jun 12, 1:05*pm, Kalmia > wrote:
> On Jun 12, 3:29*pm, "Gregory Morrow" > wrote:
>
> > wrote:
> > > Here's an article I ran across about making high moisture bread dough
> > > (?) for ease of baking daily bread. *I make no judgements on the
> > > article cuz I know zip about baking. *I jes thought you folks might be
> > > interested and I'd like to hear opinions from those of you who are
> > > experienced at baking bread.
>
> > >http://tinyurl.com/6j7olu
>
> > I've used this for a coupla years now, nb, and I cannot recommend the method
> > too highly. *I had NO experience at making yeast bread, but I dove right in
> > and have made many nice loaves of bread. *It's an easy recipe, you can't
> > screw it up, it's great if you want yer own bread. *I don't even bother with
> > measuring the ingredients anymore...it's idiot-proof, basically.
>
> How does this adapt to the ABM's? *Or is my question dumb and not
> germane.... maybe I shud just try it and see.

You don't need no stinkin' machine! I even have put it in loaf pans
(well sprayed)

"Kalmia" > wrote in message
...
On Jun 12, 3:29 pm, "Gregory Morrow" > wrote:
> wrote:
> > Here's an article I ran across about making high moisture bread dough
> > (?) for ease of baking daily bread. I make no judgements on the
> > article cuz I know zip about baking. I jes thought you folks might be
> > interested and I'd like to hear opinions from those of you who are
> > experienced at baking bread.
>
> >http://tinyurl.com/6j7olu
>
> I've used this for a coupla years now, nb, and I cannot recommend the
> method
> too highly. I had NO experience at making yeast bread, but I dove right in
> and have made many nice loaves of bread. It's an easy recipe, you can't
> screw it up, it's great if you want yer own bread. I don't even bother
> with
> measuring the ingredients anymore...it's idiot-proof, basically.


How does this adapt to the ABM's? Or is my question dumb and not
germane.... maybe I shud just try it and see.
__________________________________________________ _____

I use the baking method with other types of plain bread.
Just make your usual dough recipe and let the machine do all the kneading,
then take it out for the rising.
When the dough is ready, just tip it into the pre-heated dutch oven and bake
for 20-25 minutes with the lid on - then remove the lid for the final
browning.
Graham

On Jun 12, 2:31*pm, "graham" > wrote:
> "Kalmia" > wrote in message
>
> ...
> On Jun 12, 3:29 pm, "Gregory Morrow" > wrote:
>
>
>
>
>
> > wrote:
> > > Here's an article I ran across about making high moisture bread dough
> > > (?) for ease of baking daily bread. I make no judgements on the
> > > article cuz I know zip about baking. I jes thought you folks might be
> > > interested and I'd like to hear opinions from those of you who are
> > > experienced at baking bread.
>
> > >http://tinyurl.com/6j7olu
>
> > I've used this for a coupla years now, nb, and I cannot recommend the
> > method
> > too highly. I had NO experience at making yeast bread, but I dove right in
> > and have made many nice loaves of bread. It's an easy recipe, you can't
> > screw it up, it's great if you want yer own bread. I don't even bother
> > with
> > measuring the ingredients anymore...it's idiot-proof, basically.
>
> How does this adapt to the ABM's? *Or is my question dumb and not
> germane.... maybe I shud just try it and see.
> __________________________________________________ _____
>
> I use the baking method with other types of plain bread.
> Just make your usual dough recipe and let the machine do all the kneading,
> then take it out for the rising.
> When the dough is ready, just tip it into the pre-heated dutch oven and bake
> for 20-25 minutes with the lid on - then remove the lid for the final
> browning.
> Graham- Hide quoted text -
>
> - Show quoted text -

This bread doesn't need kneading

"Merryb" > wrote in message
...
On Jun 12, 2:31 pm, "graham" > wrote:
> "Kalmia" > wrote in message
>
> ...
> On Jun 12, 3:29 pm, "Gregory Morrow" > wrote:
>
>
>
>
>
> > wrote:
> > > Here's an article I ran across about making high moisture bread dough
> > > (?) for ease of baking daily bread. I make no judgements on the
> > > article cuz I know zip about baking. I jes thought you folks might be
> > > interested and I'd like to hear opinions from those of you who are
> > > experienced at baking bread.
>
> > >http://tinyurl.com/6j7olu
>
> > I've used this for a coupla years now, nb, and I cannot recommend the
> > method
> > too highly. I had NO experience at making yeast bread, but I dove right
> > in
> > and have made many nice loaves of bread. It's an easy recipe, you can't
> > screw it up, it's great if you want yer own bread. I don't even bother
> > with
> > measuring the ingredients anymore...it's idiot-proof, basically.
>
> How does this adapt to the ABM's? Or is my question dumb and not
> germane.... maybe I shud just try it and see.
> __________________________________________________ _____
>
> I use the baking method with other types of plain bread.
> Just make your usual dough recipe and let the machine do all the kneading,
> then take it out for the rising.
> When the dough is ready, just tip it into the pre-heated dutch oven and
> bake
> for 20-25 minutes with the lid on - then remove the lid for the final
> browning.
> Graham- Hide quoted text -
>
> - Show quoted text -

This bread doesn't need kneading
__________________________________________

I'm well aware of that. My point was that you can use the baking method for
other doughs. I make sourdough, pain au levain and pain de campagne and
bake in a Le Creuset casserole.
Graham

Merryb wrote:
> On Jun 12, 7:06 am, wrote:
>> Here's an article I ran across about making high moisture bread dough
>> (?) for ease of baking daily bread. I make no judgements on the
>> article cuz I know zip about baking. I jes thought you folks might be
>> interested and I'd like to hear opinions from those of you who are
>> experienced at baking bread.
>>
>> http://tinyurl.com/6j7olu
>>
>> nb
>
> I have the book- it's called "Artesian Bread in 5 Minutes a Day". I
> was really surprised to find out about the no-knead method as I had
> never heard it before, and I'm a professionally trained baker! There
> was a point where I had 3 different doughs in my fridge! You can make
> damn good bread with that method!


I've made it a couple of times and was disappointed in the lack of
flavor that mostly comes with a long rise.

gloria p

On Fri, 12 Jun 2009 16:02:01 -0600, "gloria.p" >
wrote:

>I've made it a couple of times and was disappointed in the lack of
>flavor that mostly comes with a long rise.

Cook's Illustrated experienced the same. They added the beer and
vinegar. Those ingredients supplement the flavors that are lacking.

In article >,
wrote:

> Here's an article I ran across about making high moisture bread dough
> (?) for ease of baking daily bread. I make no judgements on the
> article cuz I know zip about baking. I jes thought you folks might be
> interested and I'd like to hear opinions from those of you who are
> experienced at baking bread.
>
> http://tinyurl.com/6j7olu
>
> nb

I've been making that bread (mostly just the master recipe) for more
than a year. (Their new book will be out in October or November, I
think.) See what else Zoe does at www.zoebakes.com.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

In article
>,
Kalmia > wrote:

> How does this adapt to the ABM's? Or is my question dumb and not
> germane.... maybe I shud just try it and see.

Not germane. Flour, water, salt, and yeast and stirred together and
allowed to sit, covered, for about two hours. A hunk of dough is pulled
from that mass, quickly rounded up with well-floured hands (NOT
KNEADED‹that defeats the idea), allowed to rise well and baked in a hot
oven on a baking stone (I use 6" terra cotta tiles). The rest goes in
the fridge for up to a week and a half or thereabouts.

Once the master dough is prepared, the less-than-5-minutes comes into
play‹less than 5 minutes to yank off a piece of dough, round it and let
it rise. It's less than 5 minutes of active involvement with the
process.

I've found I must let it rise for at least an hour before baking. Often
longer than that.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

In article
>,
PickyJaz > wrote:

> On Jun 12, 11:04*am, Serene Vannoy > wrote:
> > wrote:
> > > Serene Vannoy > writes:
> >
> > >> I went back to making NYT bread.....
> Would it be okay to divide this dough into two rounds before setting
> to rise so as to end up with two small loaves rather than one?
> ...PickyWonders

Absolutely! Jeff's mom pulls off a small piece to make a single dinner
roll for herself.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

In article > ,
"Gregory Morrow" > wrote:

> wrote:
>
> > Here's an article I ran across about making high moisture bread dough
> > (?) for ease of baking daily bread. I make no judgements on the
> > article cuz I know zip about baking. I jes thought you folks might be
> > interested and I'd like to hear opinions from those of you who are
> > experienced at baking bread.
> >
> > http://tinyurl.com/6j7olu
>
>
> I've used this for a coupla years now, nb, and I cannot recommend the method
> too highly. I had NO experience at making yeast bread, but I dove right in
> and have made many nice loaves of bread. It's an easy recipe, you can't
> screw it up, it's great if you want yer own bread. I don't even bother with
> measuring the ingredients anymore...it's idiot-proof, basically.

Can this be adapted for making a pizza crust???
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Merryb wrote:

> On Jun 12, 1:05 pm, Kalmia > wrote:
>> On Jun 12, 3:29 pm, "Gregory Morrow" > wrote:
>>
>>> wrote:
>>>> Here's an article I ran across about making high moisture bread
>>>> dough (?) for ease of baking daily bread. I make no judgements on
>>>> the article cuz I know zip about baking. I jes thought you folks
>>>> might be interested and I'd like to hear opinions from those of
>>>> you who are experienced at baking bread.
>>
>>>> http://tinyurl.com/6j7olu
>>
>>> I've used this for a coupla years now, nb, and I cannot recommend
>>> the method too highly. I had NO experience at making yeast bread,
>>> but I dove right in and have made many nice loaves of bread. It's
>>> an easy recipe, you can't screw it up, it's great if you want yer
>>> own bread. I don't even bother with measuring the ingredients
>>> anymore...it's idiot-proof, basically.
>>
>> How does this adapt to the ABM's? Or is my question dumb and not
>> germane.... maybe I shud just try it and see.
>
> You don't need no stinkin' machine! I even have put it in loaf pans
> (well sprayed)


Loaf pans work *just* great...and you are correct, there is no need for an
ABM.

Also, I know that the _Artisan Bread In Five Minutes A Day_ book recommends
a baking stone. I've never used a baking stone and IMNSHO there is
absolutely no need to use one...

Years ago I bought a baking stone for baking pizza, it was absolutely
useless and it now rests under one of my houseplants as part of a clay
saucer for said plant. For pizza a perforated metal baking pan is perfectly
adequate. I've an ordinary cheap gas stove and using a baking stone does
nothing for the baking process. I've also used the metal pizza pan to bake
my five minute bread (in a "boule" shape, free form...) and it works a
charm...


--
Best
Greg

Merryb wrote:

> On Jun 12, 12:29 pm, "Gregory Morrow" > wrote:
>> wrote:
>>> Here's an article I ran across about making high moisture bread
>>> dough (?) for ease of baking daily bread. I make no judgements on
>>> the article cuz I know zip about baking. I jes thought you folks
>>> might be interested and I'd like to hear opinions from those of you
>>> who are experienced at baking bread.
>>
>>> http://tinyurl.com/6j7olu
>>
>> I've used this for a coupla years now, nb, and I cannot recommend
>> the method too highly. I had NO experience at making yeast bread,
>> but I dove right in and have made many nice loaves of bread. It's an
>> easy recipe, you can't screw it up, it's great if you want yer own
>> bread. I don't even bother with measuring the ingredients
>> anymore...it's idiot-proof, basically.
>>
>> --
>> Best
>> Greg
>
> That's why we all love it! I've passed the recipe to LOTS of
> people, and it's fun to vary ingredients. One of the big hits was
> oregano, parsley, and granulated garlic- makes a mean Italian sub
> sandwich!


There ya go...

:-)

I've made "potato" bread by adding some dehydrated taters, I've added oats,
I've added whole wheat flour to make whole wheat bread. I've fiddled around
adding tons of stuff, e.g. spices as you've mentioned, garlic and onion
powder...

I added some grated cheddar cheese to make "cheese bread"...

OH! One of my fave additives is beer. Gives a nice flavor...any 'ole cheap
beer will work. I've also added buttermilk...white vinegar for a "sour"
effect, etc.

Experiment, you CAN'T go wrong...

In any case I always top the dough with kosher salt and sesame seeds, adds a
nice "finish"...

Basically I bake at 500 degrees for 30-40 minutes, then I turn down to
around 400. I tend to make my dough *very* wet, so...."YMMV", as they say.


--
Best
Greg

From: "Serene Vannoy" >
Subject: 5 min bread
Date: 12 June 2009 19:04

wrote:
> Serene Vannoy > writes:
>
>
>> I went back to making NYT bread.....
>
> So, what's the NYT bread recipe? Don't bother posting a NYT link.

I've posted the recipe here before, but here it is again, though I will
tell you that I considered not posting it because your tone is rude.

I am pleased you did though, Serene. Thank you!

"Gregory Morrow" > wrote in message
m...
> Merryb wrote:
>
>> On Jun 12, 11:52 am, PickyJaz > wrote:
>>> On Jun 12, 11:04 am, Serene Vannoy > wrote:>
>>> wrote:
>>>>> Serene Vannoy > writes:
>>>
>>>>>> I went back to making NYT bread.....
>>>
>>> Would it be okay to divide this dough into two rounds before setting
>>> to rise so as to end up with two small loaves rather than one?
>>> ...PickyWonders
>>
>> Of course- you could make rolls if you wanted- just adjust baking
>> time.
>
>
> The basic dough recipe is very versatile, you can frex use some of the
> dough
> for baking bread, some for pizza dough, some for dinner rolls, etc...

frex?

Ophelia wrote:

>> The basic dough recipe is very versatile, you can frex use some of the
>> dough for baking bread, some for pizza dough, some for dinner rolls,
>> etc...
>
> frex?

"For Example"

Get it?

Bob

Bob Terwilliger wrote:
> Ophelia wrote:
>
>>> The basic dough recipe is very versatile, you can frex use some of
>>> the dough for baking bread, some for pizza dough, some for dinner
>>> rolls, etc...
>>
>> frex?
>
> "For Example"
>
> Get it?
>
> Bob

Hmm. Used to be "e.g." - two fewer letters, if you don't count the
"." <g>

Dora

"Dora" > wrote in message
...
> Bob Terwilliger wrote:
>> Ophelia wrote:
>>
>>>> The basic dough recipe is very versatile, you can frex use some of
>>>> the dough for baking bread, some for pizza dough, some for dinner
>>>> rolls, etc...
>>>
>>> frex?
>>
>> "For Example"
>>
>> Get it?
>>
>> Bob
>
> Hmm. Used to be "e.g." - two fewer letters, if you don't count the "."
> <g>


Thanks, Dora

"graham" > wrote in message
...
>
> "Merryb" > wrote in message
> ...
> On Jun 12, 7:06 am, wrote:
>> Here's an article I ran across about making high moisture bread dough
>> (?) for ease of baking daily bread. I make no judgements on the
>> article cuz I know zip about baking. I jes thought you folks might be
>> interested and I'd like to hear opinions from those of you who are
>> experienced at baking bread.
>>
>> http://tinyurl.com/6j7olu
>>
>> nb
>
> I have the book- it's called "Artesian Bread in 5 Minutes a Day".
> -----------------------------------------------------------------
>
> Do you have to drill wells for this bread?{;-)
>
>
>
Me too and I bought one for my daughter as well. It's pretty good.


--
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FERGUS/HARLINGEN
http://mompeagram.homestead.com

"gloria.p" > wrote in message
...
> Merryb wrote:
>> On Jun 12, 7:06 am, wrote:
>>> Here's an article I ran across about making high moisture bread dough
>>> (?) for ease of baking daily bread. I make no judgements on the
>>> article cuz I know zip about baking. I jes thought you folks might be
>>> interested and I'd like to hear opinions from those of you who are
>>> experienced at baking bread.
>>>
>>> http://tinyurl.com/6j7olu
>>>
>>> nb
>>
>> I have the book- it's called "Artesian Bread in 5 Minutes a Day". I
>> was really surprised to find out about the no-knead method as I had
>> never heard it before, and I'm a professionally trained baker! There
>> was a point where I had 3 different doughs in my fridge! You can make
>> damn good bread with that method!
>
>
> I've made it a couple of times and was disappointed in the lack of flavor
> that mostly comes with a long rise.
>
> gloria p
The flavour gets better the longer it's in the frig.


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