A no-knead bread with pictures
 

http://www.kingarthurflour.com/blog/...ull-ever-bake/
or
http://tinyurl.com/yzyjmw5

Looks good and promises 9 days of viability.
Janet US

A no-knead bread with pictures
 

On 9/29/2013 9:42 PM, Janet Bostwick wrote:
> http://www.kingarthurflour.com/blog/...ull-ever-bake/
> or
> http://tinyurl.com/yzyjmw5
>
> Looks good and promises 9 days of viability.
> Janet US
>
Wow! That looks great. And so easy. No kneading or fancy dough hook
mixer required. I might just take a whack at baking bread again. :)
Thanks, Janet!

Jill

A no-knead bread with pictures
 

On Sun, 29 Sep 2013 23:20:39 -0400, jmcquown >
wrote:

>On 9/29/2013 9:42 PM, Janet Bostwick wrote:
>> http://www.kingarthurflour.com/blog/...ull-ever-bake/
>> or
>> http://tinyurl.com/yzyjmw5
>>
>> Looks good and promises 9 days of viability.
>> Janet US
>>
>Wow! That looks great. And so easy. No kneading or fancy dough hook
>mixer required. I might just take a whack at baking bread again. :)
>Thanks, Janet!
>
>Jill

You are welcome.
Janet US

A no-knead bread with pictures
 

On 2013-10-01, Ophelia > wrote:

> What is SAF yeast?

It's merely a registered brand name.

nb

A no-knead bread with pictures
 

On 2013-09-30, Janet Bostwick > wrote:
> http://www.kingarthurflour.com/blog/...ull-ever-bake/
> or
> http://tinyurl.com/yzyjmw5

> Looks good and promises 9 days of viability.

Actually, looks kinda boring. Unbleached four with a lotta holes.
Lotta air and not a lotta flavor. But, I notice KA sells all kindsa
adjuncts, so I may give it a shot. I've heard of the book. I'll see
if I can get it from the library before I plunk down jingles. Also, I
wonder if my Kenwood orbital is big enough to handle the entire
recipe.

nb

A no-knead bread with pictures
 

On 9/29/13 9:42 PM, Janet Bostwick wrote:
> http://www.kingarthurflour.com/blog/...ull-ever-bake/
> or
> http://tinyurl.com/yzyjmw5
>
> Looks good and promises 9 days of viability.
> Janet US

Ignore that nine days! Every time the bucket gets a bit low, just scrape
the sides down with a spatula, and add more flour and enough water to
restore the original wet dough consistency.

I've kept this going for well over six months, and while you develop a
more pronounced sourdough flavor, it's not as strong as you find in some
San Francisco sourdoughs.

I use a six quart paint bucket with cover from Lowes - just punch two
quarter-inch diameter holes in the cover, and you're good to go.

Works for loaves, rolls, bread sticks, pizza in a pinch.

-- Larry

A no-knead bread with pictures
 

On 2013-09-30, pltrgyst > wrote:


> more pronounced sourdough flavor, it's not as strong as you find in some
> San Francisco sourdoughs.

I need to start researching that phenom. When I left the SFBA,
sourdough breads were terrible. The big three, Colombo, Parisian, and
Toscana, had all ceased to exist in their original state, having all
been acquired by big conglomerates and their products mere shadows of
their former glory. Surprisingly, a bakery in Denver makes killer
sourdough, even better than Colombo prior to its fall. I've been
considering making a trip to visit them and ask how they do it.

nby

A no-knead bread with pictures
 

On 9/30/2013 7:27 AM, notbob wrote:
> On 2013-09-30, Janet Bostwick > wrote:
>> http://www.kingarthurflour.com/blog/...ull-ever-bake/
>> or
>> http://tinyurl.com/yzyjmw5
>
>> Looks good and promises 9 days of viability.
>
> Actually, looks kinda boring. Unbleached four with a lotta holes.

The home baked bread my grandmother (and years later I) made had air
holes. It was delicious! (What's that they say about nooks and
crannies in English muffins? LOL) Grandma's bread also required a lot
of hand kneading, then rise, punch down, rise again, etc. It was an all
day process. This recipe apparently doesn't require all that fuss.

> Lotta air and not a lotta flavor.

How do you know? Have you tasted it?

> But, I notice KA sells all kindsa
> adjuncts, so I may give it a shot. I've heard of the book. I'll see
> if I can get it from the library before I plunk down jingles. Also, I
> wonder if my Kenwood orbital is big enough to handle the entire
> recipe.
>
> nb
>
I won't be buying King Arthur flour, but I may just give this method a
try. I don't eat a lot of bread so if one loaf is disappointing, no
great loss.

Jill

A no-knead bread with pictures
 

On 30 Sep 2013 11:27:30 GMT, notbob > wrote:

>On 2013-09-30, Janet Bostwick > wrote:
>> http://www.kingarthurflour.com/blog/...ull-ever-bake/
>> or
>> http://tinyurl.com/yzyjmw5
>
>> Looks good and promises 9 days of viability.
>
>Actually, looks kinda boring. Unbleached four with a lotta holes.
>Lotta air and not a lotta flavor. But, I notice KA sells all kindsa
>adjuncts, so I may give it a shot. I've heard of the book. I'll see
>if I can get it from the library before I plunk down jingles. Also, I
>wonder if my Kenwood orbital is big enough to handle the entire
>recipe.
>
>nb

I've provided a method for those that have an interest. I wouldn't
buy someone else's add-ins, I would prepare my own. How hard is it to
add herbs or olives or cheese? Your ennui is noted.
Janet US

A no-knead bread with pictures
 

On 2013-09-30, Janet Bostwick > wrote:

> I've provided a method for those that have an interest. I wouldn't
> buy someone else's add-ins, I would prepare my own. How hard is it to
> add herbs or olives or cheese? Your ennui is noted.

Agree. Besides, KA is giving no info on additions. GMO's? Organic?
Like you, I'll create my own.

nb

A no-knead bread with pictures
 

On 30 Sep 2013 11:27:30 GMT, notbob > wrote:

>On 2013-09-30, Janet Bostwick > wrote:
>> http://www.kingarthurflour.com/blog/...ull-ever-bake/
>> or
>> http://tinyurl.com/yzyjmw5
>
>> Looks good and promises 9 days of viability.
>
>Actually, looks kinda boring. Unbleached four with a lotta holes.
>Lotta air and not a lotta flavor. But, I notice KA sells all kindsa
>adjuncts, so I may give it a shot. I've heard of the book. I'll see
>if I can get it from the library before I plunk down jingles. Also, I
>wonder if my Kenwood orbital is big enough to handle the entire
>recipe.
>
>nb

If allowed to ferment long enough (at minimum, overnight in the
fridge, IMO) even any decent AP or bread flour should have some depth
of flavor.

The Kenwood 5 qt can certainly handle that amount, although no mixer
is necessary. I used one for 20 yrs.

This isn't the way I usually make bread, although I am known to
stretch out the dough process easily to 3 days, but one of the
wonderful things about the no -knead bread is that it is easy for even
a novice and it takes to add-ins or change-out of types of flour
rather easily.

Whole grains, seeds, herbs, a bit of olive oil, subbing out some corn
meal or whole wheat or rye or semolina with minimal hydration
adjustments, can allow for a tremendous amount of variety in bread
baking.

Boron

A no-knead bread with pictures
 

On 9/30/2013 9:26 AM, notbob wrote:

> I need to start researching that phenom. When I left the SFBA,
> sourdough breads were terrible. The big three, Colombo, Parisian, and
> Toscana, had all ceased to exist in their original state, having all
> been acquired by big conglomerates and their products mere shadows of
> their former glory. Surprisingly, a bakery in Denver makes killer
> sourdough, even better than Colombo prior to its fall. I've been
> considering making a trip to visit them and ask how they do it.



What bakery?

gloria p

A no-knead bread with pictures
 

On 2013-09-30, Boron Elgar > wrote:
> If allowed to ferment long enough (at minimum, overnight in the
> fridge, IMO) even any decent AP or bread flour should have some depth
> of flavor.
>
> The Kenwood 5 qt can certainly handle that amount, although no mixer
> is necessary. I used one for 20 yrs.

Good to know. Thnx.

> This isn't the way I usually make bread, although I am known to
> stretch out the dough process easily to 3 days, but one of the
> wonderful things about the no -knead bread is that it is easy for even
> a novice and it takes to add-ins or change-out of types of flour
> rather easily.
>
> Whole grains, seeds, herbs, a bit of olive oil, subbing out some corn
> meal or whole wheat or rye or semolina with minimal hydration
> adjustments, can allow for a tremendous amount of variety in bread
> baking.

I wuz unable to get the Hertzberg book from the library, at least for
a few weeks (there's a line). But, I did find Kneadlessly Simple by
Nancy Baggett (snort!). The first few pages and the basic nine steps
she advocates substantiate yer long fermentation approach for
developing flavor in no-knead bread. We'll see. ;)

nb

A no-knead bread with pictures
 

> On 9/29/2013 9:42 PM, Janet Bostwick wrote:

>> http://www.kingarthurflour.com/blog/...ull-ever-bake/
>>
>>
>> or http://tinyurl.com/yzyjmw5
>>
>> Looks good and promises 9 days of viability. Janet US

Somehow I marked the original read before I could reply. This is a very
helpful recipe and one I plan to use. Thank you!!

--
CAPSLOCK–Preventing Login Since 1980.

A no-knead bread with pictures
 

On Mon, 30 Sep 2013 21:48:40 -0400, Cheryl >
wrote:

>> On 9/29/2013 9:42 PM, Janet Bostwick wrote:
>
>>> http://www.kingarthurflour.com/blog/...ull-ever-bake/
>>>
>>>
>>> or http://tinyurl.com/yzyjmw5
>>>
>>> Looks good and promises 9 days of viability. Janet US
>
>Somehow I marked the original read before I could reply. This is a very
>helpful recipe and one I plan to use. Thank you!!

I'm glad it interests you.
Janet US

A no-knead bread with pictures
 

On Mon, 30 Sep 2013 18:36:02 -0400, Boron Elgar
> wrote:
snip
>
>If allowed to ferment long enough (at minimum, overnight in the
>fridge, IMO) even any decent AP or bread flour should have some depth
>of flavor.
>
>The Kenwood 5 qt can certainly handle that amount, although no mixer
>is necessary. I used one for 20 yrs.
>
>This isn't the way I usually make bread, although I am known to
>stretch out the dough process easily to 3 days, but one of the
>wonderful things about the no -knead bread is that it is easy for even
>a novice and it takes to add-ins or change-out of types of flour
>rather easily.
>
>Whole grains, seeds, herbs, a bit of olive oil, subbing out some corn
>meal or whole wheat or rye or semolina with minimal hydration
>adjustments, can allow for a tremendous amount of variety in bread
>baking.
>
>Boron
I agree about the fermentation. Under any circumstances, how the
dough is fermented makes a difference in taste and aroma.
Janet US

A no-knead bread with pictures
 

On Mon, 30 Sep 2013 10:16:06 -0400, pltrgyst > wrote:

>On 9/29/13 9:42 PM, Janet Bostwick wrote:
>> http://www.kingarthurflour.com/blog/...ull-ever-bake/
>> or
>> http://tinyurl.com/yzyjmw5
>>
>> Looks good and promises 9 days of viability.
>> Janet US
>
>Ignore that nine days! Every time the bucket gets a bit low, just scrape
>the sides down with a spatula, and add more flour and enough water to
>restore the original wet dough consistency.
>
>I've kept this going for well over six months, and while you develop a
>more pronounced sourdough flavor, it's not as strong as you find in some
>San Francisco sourdoughs.
>
>I use a six quart paint bucket with cover from Lowes - just punch two
>quarter-inch diameter holes in the cover, and you're good to go.
>
>Works for loaves, rolls, bread sticks, pizza in a pinch.
>
>-- Larry

What you describe is somewhat the Old Dough method. I've used it
myself when making Reinhart's semolina bread. I would use the
remainder of the dough to knead into a whole new batch of flour and
water. It kept going for months until my interest changed to a
different bread/approach.
Janet US

A no-knead bread with pictures
 

On 9/30/2013 10:16 AM, pltrgyst wrote:
> On 9/29/13 9:42 PM, Janet Bostwick wrote:
>> http://www.kingarthurflour.com/blog/...ull-ever-bake/
>>
>> or
>> http://tinyurl.com/yzyjmw5
>>
>> Looks good and promises 9 days of viability.
>> Janet US
>
> Ignore that nine days! Every time the bucket gets a bit low, just scrape
> the sides down with a spatula, and add more flour and enough water to
> restore the original wet dough consistency.
>
> I've kept this going for well over six months, and while you develop a
> more pronounced sourdough flavor, it's not as strong as you find in some
> San Francisco sourdoughs.
>
> I use a six quart paint bucket with cover from Lowes - just punch two
> quarter-inch diameter holes in the cover, and you're good to go.

You know, I bought the book, but I never did get around to finding
a bucket. You and Janet have inspired me.

nancy

A no-knead bread with pictures
 

"Janet Bostwick" wrote in message
...

http://www.kingarthurflour.com/blog/...ull-ever-bake/
or
http://tinyurl.com/yzyjmw5

Looks good and promises 9 days of viability.
Janet US

An interesting recipe. My only question is the 9 days of viability. Some of
the very best sourdough breads (Poilane) only talk about one week. One of
the advantages of sourdough is the length of freshness delivered.

Alan

A no-knead bread with pictures
 

"Janet Bostwick" wrote in message
...

http://www.kingarthurflour.com/blog/...ull-ever-bake/
or
http://tinyurl.com/yzyjmw5

Looks good and promises 9 days of viability.
Janet US

Janet,

Any reason why substituting in 70% of whole wheat wouldn't work as well?


Alan

A no-knead bread with pictures
 

On Mon, 30 Sep 2013 22:17:55 -0400, Nancy Young
> wrote:

>On 9/30/2013 10:16 AM, pltrgyst wrote:
>> On 9/29/13 9:42 PM, Janet Bostwick wrote:
>>> http://www.kingarthurflour.com/blog/...ull-ever-bake/
>>>
>>> or
>>> http://tinyurl.com/yzyjmw5
>>>
>>> Looks good and promises 9 days of viability.
>>> Janet US
>>
>> Ignore that nine days! Every time the bucket gets a bit low, just scrape
>> the sides down with a spatula, and add more flour and enough water to
>> restore the original wet dough consistency.
>>
>> I've kept this going for well over six months, and while you develop a
>> more pronounced sourdough flavor, it's not as strong as you find in some
>> San Francisco sourdoughs.
>>
>> I use a six quart paint bucket with cover from Lowes - just punch two
>> quarter-inch diameter holes in the cover, and you're good to go.
>
>You know, I bought the book, but I never did get around to finding
>a bucket. You and Janet have inspired me.
>
>nancy

I got a commercial kitchen bucket with volume markings on the side
when all this no-knead bread started. Now I can't feature getting
along without it. You put the dough(any kind of dough) in, put the
lid on and watch the side for doubling. Piece of cake. I resisted
getting one of these buckets for years and now I'm glad that I have
one.
Janet US

A no-knead bread with pictures
 

On Mon, 30 Sep 2013 19:48:29 -0700, "Alan" >
wrote:

>
>
>"Janet Bostwick" wrote in message
.. .
>
>http://www.kingarthurflour.com/blog/...ull-ever-bake/
>or
>http://tinyurl.com/yzyjmw5
>
>Looks good and promises 9 days of viability.
>Janet US
>
>Janet,
>
>Any reason why substituting in 70% of whole wheat wouldn't work as well?
>
>
>Alan

I think the implication is that it would work. I can't tinker for a
couple of weeks yet and then I will try variations.
Janet US

A no-knead bread with pictures
 

On 9/30/2013 11:08 PM, Janet Bostwick wrote:
> On Mon, 30 Sep 2013 22:17:55 -0400, Nancy Young
> > wrote:

>> You know, I bought the book, but I never did get around to finding
>> a bucket. You and Janet have inspired me.

> I got a commercial kitchen bucket with volume markings on the side
> when all this no-knead bread started. Now I can't feature getting
> along without it. You put the dough(any kind of dough) in, put the
> lid on and watch the side for doubling. Piece of cake. I resisted
> getting one of these buckets for years and now I'm glad that I have
> one.

Do you remember where you got it? Just curious.

nancy

A no-knead bread with pictures
 

"Nancy Young" > wrote in message
...
> On 9/30/2013 11:08 PM, Janet Bostwick wrote:
>> On Mon, 30 Sep 2013 22:17:55 -0400, Nancy Young
>> > wrote:
>
>>> You know, I bought the book, but I never did get around to finding
>>> a bucket. You and Janet have inspired me.
>
>> I got a commercial kitchen bucket with volume markings on the side
>> when all this no-knead bread started. Now I can't feature getting
>> along without it. You put the dough(any kind of dough) in, put the
>> lid on and watch the side for doubling. Piece of cake. I resisted
>> getting one of these buckets for years and now I'm glad that I have
>> one.
>
> Do you remember where you got it? Just curious.
>

King Arthur has a 6 Qt one for 14.95

http://search.kingarthurflour.com/se...=type:products

Webstaurantstore has a 6 Qt translucent for 3.29 and the lid for 1.19 for a
total of 4.48

http://www.webstaurantstore.com/camb...214RFS6PP.html

Katom.com has the 6 Qt Translucent for 2.95 and the lid for 1.43 for a total
of 4.38

http://www.katom.com/144-RFS6PP190.html

http://www.katom.com/144-RFS6SCPP190.html


Shipping cost will depend on where you live. You can also look for
restaurant supply in your local phone book.

Robert

A no-knead bread with pictures
 

"jmcquown" > wrote in message
...
> On 9/29/2013 9:42 PM, Janet Bostwick wrote:
>> http://www.kingarthurflour.com/blog/...ull-ever-bake/
>> or
>> http://tinyurl.com/yzyjmw5
>>
>> Looks good and promises 9 days of viability.
>> Janet US
>>
> Wow! That looks great. And so easy. No kneading or fancy dough hook
> mixer required. I might just take a whack at baking bread again. :)
> Thanks, Janet!

What is SAF yeast?

A no-knead bread with pictures
 

"notbob" > wrote in message
...
> On 2013-10-01, Ophelia > wrote:
>
>> What is SAF yeast?
>
> It's merely a registered brand name.

Thanks, Bob!

--
http://www.helpforheroes.org.uk/shop/

A no-knead bread with pictures
 

Any Lowes, Home Depot, Ace hardware, etc. has the plastic buckets with
volume graduations on the side for about a dollar in the paint
department, and the plastic covers for a few cents more.

-- Larry

On 10/1/13 1:10 AM, Robert wrote:

> King Arthur has a 6 Qt one for 14.95
>
> http://search.kingarthurflour.com/se...=type:products
>
> Webstaurantstore has a 6 Qt translucent for 3.29 and the lid for 1.19
> for a total of 4.48
>
> http://www.webstaurantstore.com/camb...214RFS6PP.html
>
>
> Katom.com has the 6 Qt Translucent for 2.95 and the lid for 1.43 for a
> total of 4.38
>
> http://www.katom.com/144-RFS6PP190.html
>
> http://www.katom.com/144-RFS6SCPP190.html
>
>
> Shipping cost will depend on where you live. You can also look for
> restaurant supply in your local phone book.

A no-knead bread with pictures
 

On Tue, 01 Oct 2013 00:14:40 -0400, Nancy Young
> wrote:

>On 9/30/2013 11:08 PM, Janet Bostwick wrote:
>> On Mon, 30 Sep 2013 22:17:55 -0400, Nancy Young
>> > wrote:
>
>>> You know, I bought the book, but I never did get around to finding
>>> a bucket. You and Janet have inspired me.
>
>> I got a commercial kitchen bucket with volume markings on the side
>> when all this no-knead bread started. Now I can't feature getting
>> along without it. You put the dough(any kind of dough) in, put the
>> lid on and watch the side for doubling. Piece of cake. I resisted
>> getting one of these buckets for years and now I'm glad that I have
>> one.
>
>Do you remember where you got it? Just curious.
>
>nancy

I got mine at Cash and Carry, a restaurant supply store. They had a
huge assortment of sizes.
Janet US

A no-knead bread with pictures
 

On 2013-10-01, pltrgyst > wrote:
> Any Lowes, Home Depot, Ace hardware, etc. has the plastic buckets with

That would be jes swell if all those places weren't 100 miles away and
would cost me about $50 in gasoline. As it is, I jes ordered from
Katom with UPS shipping of about $11 from KY to CO. Why Katom? They
have phone!! Besides, the Cambro containers are NSF cert. God knows
what a paint bucket is made from. Could be recycled Chinese hair
and/or toenail clippings. ;)

nb

A no-knead bread with pictures
 

On Tue, 01 Oct 2013 10:02:03 -0400, pltrgyst > wrote:

>Any Lowes, Home Depot, Ace hardware, etc. has the plastic buckets with
>volume graduations on the side for about a dollar in the paint
>department, and the plastic covers for a few cents more.
>
>-- Larry
see-through buckets are preferred.
Janet US
>

A no-knead bread with pictures
 

On 10/1/13 10:31 AM, Janet Bostwick wrote:
> On Tue, 01 Oct 2013 10:02:03 -0400, pltrgyst > wrote:
>
>> Any Lowes, Home Depot, Ace hardware, etc. has the plastic buckets with
>> volume graduations on the side for about a dollar in the paint
>> department, and the plastic covers for a few cents more.
>>
>> -- Larry
>
> see-through buckets are preferred.
> Janet US

They are see-through. Not transparent, but translucent enough to easily
see the dough or liquid level, residue on the sides, etc.

-- Larry

A no-knead bread with pictures
 

"pltrgyst" > wrote in message
...
>
> On 10/1/13 1:10 AM, Robert wrote:
>
>> King Arthur has a 6 Qt one for 14.95
>>
>> http://search.kingarthurflour.com/se...=type:products
>>
>> Webstaurantstore has a 6 Qt translucent for 3.29 and the lid for 1.19
>> for a total of 4.48
>>
>> http://www.webstaurantstore.com/camb...214RFS6PP.html
>>
>>
>> Katom.com has the 6 Qt Translucent for 2.95 and the lid for 1.43 for a
>> total of 4.38
>>
>> http://www.katom.com/144-RFS6PP190.html
>>
>> http://www.katom.com/144-RFS6SCPP190.html
>>
>>
>> Shipping cost will depend on where you live. You can also look for
>> restaurant supply in your local phone book.
>

> Any Lowes, Home Depot, Ace hardware, etc. has the plastic buckets with
> volume graduations on the side for about a dollar in the paint department,
> and the plastic covers for a few cents more.
>
> -- Larry


Here is a search of home depot they only list 1 and 3.5 gallon buckets no
graduations.

http://www.homedepot.com/webapp/wcs/...tgry=SearchAll


Lowes has a 5 qt bucket with graduates but it is white not translucent. It
is safe for all paints, pasted and adhesives. But is it food safe?

http://www.lowes.com/pd_206701-84240...3D2&facetInfo=



Robert

A no-knead bread with pictures
 

notbob wrote:
>
> God knows
> what a paint bucket is made from. Could be recycled Chinese hair
> and/or toenail clippings. ;)
>
> nb

You say that like it's a bad thing. ;)

G.

A no-knead bread with pictures
 

On 10/1/2013 1:10 AM, Robert wrote:
>
> "Nancy Young" > wrote in message
> ...
>> On 9/30/2013 11:08 PM, Janet Bostwick wrote:
>>> On Mon, 30 Sep 2013 22:17:55 -0400, Nancy Young
>>> > wrote:
>>
>>>> You know, I bought the book, but I never did get around to finding
>>>> a bucket. You and Janet have inspired me.
>>
>>> I got a commercial kitchen bucket with volume markings on the side
>>> when all this no-knead bread started. Now I can't feature getting
>>> along without it. You put the dough(any kind of dough) in, put the
>>> lid on and watch the side for doubling. Piece of cake. I resisted
>>> getting one of these buckets for years and now I'm glad that I have
>>> one.
>>
>> Do you remember where you got it? Just curious.
>>
>
> King Arthur has a 6 Qt one for 14.95
>
> http://search.kingarthurflour.com/se...=type:products
>
> Webstaurantstore has a 6 Qt translucent for 3.29 and the lid for 1.19
> for a total of 4.48
>
> http://www.webstaurantstore.com/camb...214RFS6PP.html
>
>
> Katom.com has the 6 Qt Translucent for 2.95 and the lid for 1.43 for a
> total of 4.38
>
> http://www.katom.com/144-RFS6PP190.html
>
> http://www.katom.com/144-RFS6SCPP190.html

! Thank you!

> Shipping cost will depend on where you live. You can also look for
> restaurant supply in your local phone book.

I don't have much luck finding what I'm looking for at the two
restaurant supply stores I know of (partly because they have tedious
search capabilities online) but I did see the Cambro containers at
one of them. I think I'll stop by tomorrow.

Thanks for all the suggestions posted.

nancy

A no-knead bread with pictures
 

On Tue, 01 Oct 2013 15:32:16 -0400, Nancy Young
> wrote:
snip
>
>I don't have much luck finding what I'm looking for at the two
>restaurant supply stores I know of (partly because they have tedious
>search capabilities online) but I did see the Cambro containers at
>one of them. I think I'll stop by tomorrow.
>
>Thanks for all the suggestions posted.
>
>nancy
That's what I have.
Janet US

A no-knead bread with pictures
 

On 10/1/2013 5:59 PM, Janet Bostwick wrote:
> On Tue, 01 Oct 2013 15:32:16 -0400, Nancy Young
> > wrote:
> snip
>>
>> I don't have much luck finding what I'm looking for at the two
>> restaurant supply stores I know of (partly because they have tedious
>> search capabilities online) but I did see the Cambro containers at
>> one of them. I think I'll stop by tomorrow.
>>
>> Thanks for all the suggestions posted.

> That's what I have.

I wish I could get away with the 4 quart, you have the 6, I assume?

I'm just full of questions today.

nancy

A no-knead bread with pictures
 

On Tue, 01 Oct 2013 18:27:13 -0400, Nancy Young
> wrote:

>On 10/1/2013 5:59 PM, Janet Bostwick wrote:
>> On Tue, 01 Oct 2013 15:32:16 -0400, Nancy Young
>> > wrote:
>> snip
>>>
>>> I don't have much luck finding what I'm looking for at the two
>>> restaurant supply stores I know of (partly because they have tedious
>>> search capabilities online) but I did see the Cambro containers at
>>> one of them. I think I'll stop by tomorrow.
>>>
>>> Thanks for all the suggestions posted.
>
>> That's what I have.
>
>I wish I could get away with the 4 quart, you have the 6, I assume?
>
>I'm just full of questions today.
>
>nancy

Yes, I have the 6. My recipe for a white bread that takes a little
less than 2 pounds of flour (say about 6 cups) rises to the top if I
let it. I would get the 6. HTH
Janet US

A no-knead bread with pictures
 

"Janet Bostwick" > wrote in message
...
> On Tue, 01 Oct 2013 18:27:13 -0400, Nancy Young
> > wrote:
>
>>On 10/1/2013 5:59 PM, Janet Bostwick wrote:
>>> On Tue, 01 Oct 2013 15:32:16 -0400, Nancy Young
>>> > wrote:
>>> snip
>>>>
>>>> I don't have much luck finding what I'm looking for at the two
>>>> restaurant supply stores I know of (partly because they have tedious
>>>> search capabilities online) but I did see the Cambro containers at
>>>> one of them. I think I'll stop by tomorrow.
>>>>
>>>> Thanks for all the suggestions posted.
>>
>>> That's what I have.
>>
>>I wish I could get away with the 4 quart, you have the 6, I assume?
>>
>>I'm just full of questions today.
>>
>>nancy
>
> Yes, I have the 6. My recipe for a white bread that takes a little
> less than 2 pounds of flour (say about 6 cups) rises to the top if I
> let it. I would get the 6. HTH
> Janet US


They have an 8 qt if you want more room.


Robert

A no-knead bread with pictures
 

On 10/1/2013 7:58 PM, Janet Bostwick wrote:
> On Tue, 01 Oct 2013 18:27:13 -0400, Nancy Young

>> I wish I could get away with the 4 quart, you have the 6, I assume?
>>
>> I'm just full of questions today.

> Yes, I have the 6. My recipe for a white bread that takes a little
> less than 2 pounds of flour (say about 6 cups) rises to the top if I
> let it. I would get the 6. HTH

Very much, thanks. I will pick up the 6.

nancy

A no-knead bread with pictures
 

On 10/1/2013 8:46 PM, Nancy Young wrote:

> Very much, thanks. I will pick up the 6.

Step one, completed, got my 6 qt Cambro. It's like the place
knew I was coming, they were right up front.

Now to get the ingredients. This shouldn't take me so
long.

nancy