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Topic: No Knead Bread  (Read 5465 times)
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jedimaster fina
« Reply #20 on: February 19, 2008 11:09:00 PM »

I love that recipe from the N.Y. Times
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peachpirate
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« Reply #21 on: February 21, 2008 10:55:55 AM »


The "Artisan Bread in Five Minutes a Day" authors apparently made the rounds when their book first came out last fall and interviews/demos by them are all over Youtube:
http://www.youtube.com/watch?v=zMxJgIpe38Q&feature=related  They use a preheated pizza stone with a pan of water in the bottom of the oven for steam, but they really highlight their recipe's versatility.

Fascinating!
[/quote]

I know...I just interlibrary loaned the book and should have it in about a week--I will post results!
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cyndi2774
« Reply #22 on: March 02, 2008 12:19:31 AM »

Cook's Illustrated has podcast, which I subscribe to. (It's free, if anyone is interested.) Anywho -- they were reviewing this recipe and they basically said that, while it is good, it could be improved. You can find their improvments here. I am planning to try their version. I recommend checking out the podcast, if you have ITunes, because it explains why they made the changes that they did make. (Their version DOES have to be kneaded, but only about 12 quick kneads.) It's supposedly much more flavorful though.

http://www.cooksillustrated.com/recipe.asp?recipeids=4748&bdc=56976#topOfPage
« Last Edit: March 02, 2008 12:20:05 AM by cyndi2774 » THIS ROCKS   Logged

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McJulie-O
« Reply #23 on: March 02, 2008 01:03:13 PM »

Cook's Illustrated has podcast, which I subscribe to. (It's free, if anyone is interested.) Anywho -- they were reviewing this recipe and they basically said that, while it is good, it could be improved. You can find their improvments here. I am planning to try their version. I recommend checking out the podcast, if you have ITunes, because it explains why they made the changes that they did make. (Their version DOES have to be kneaded, but only about 12 quick kneads.) It's supposedly much more flavorful though.

http://www.cooksillustrated.com/recipe.asp?recipeids=4748&bdc=56976#topOfPage
Thanks, Cyndi,
I'll look into it this week.
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theatregirl25
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« Reply #24 on: March 03, 2008 01:26:34 PM »

Cook's Illustrated has podcast, which I subscribe to. (It's free, if anyone is interested.) Anywho -- they were reviewing this recipe and they basically said that, while it is good, it could be improved. You can find their improvments here. I am planning to try their version. I recommend checking out the podcast, if you have ITunes, because it explains why they made the changes that they did make. (Their version DOES have to be kneaded, but only about 12 quick kneads.) It's supposedly much more flavorful though.

This is the recipe that I have made my last 3 loaves with. It is fantastic. It has a quarter cup of beer added to the mix which does pump up the yeasty-ness of the taste. I took pictures of the last loaf I made, I will have to put them up.

here is a picture of my last loaf of bread

« Last Edit: March 07, 2008 07:06:53 AM by theatregirl25 » THIS ROCKS   Logged

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« Reply #25 on: March 24, 2008 08:09:25 AM »

Wow Theatergirl25, that is a gorgeous loaf of bread!  I'd almost hate to cut into it, I'm glad you took a picture of it!

I just made the no knead bread this weekend, with plain ol' all purpose flour, mainly because I was was expecting ho hum results.  I greatly underestimated this recipe, it turned out amazing!  I can't believe the texture and the crust!  I can't accurately rate the flavor because I have a cold right now, but it's pretty good.  I'm sure some beer would help!

One of my girlfriends made this with rosemary and lemon zest and said it was fantastic.
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Idle Hands
« Reply #26 on: March 25, 2008 07:06:37 PM »

The "Artisan Bread in Five Minutes a Day" authors apparently made the rounds when their book first came out last fall and interviews/demos by them are all over Youtube:
http://www.youtube.com/watch?v=zMxJgIpe38Q&feature=related  They use a preheated pizza stone with a pan of water in the bottom of the oven for steam, but they really highlight their recipe's versatility.

Fascinating!
I'm all excited to see this book.  I've got it reserved at my library.
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McJulie-O
« Reply #27 on: March 25, 2008 07:25:15 PM »

The "Artisan Bread in Five Minutes a Day" authors apparently made the rounds when their book first came out last fall and interviews/demos by them are all over Youtube:
http://www.youtube.com/watch?v=zMxJgIpe38Q&feature=related  They use a preheated pizza stone with a pan of water in the bottom of the oven for steam, but they really highlight their recipe's versatility.

Fascinating!
I'm all excited to see this book.  I've got it reserved at my library.

I've just found their website and it looks like they occasionally update their recipes, or tweak them, and they are particularly good and prompt about answering questions.
http://www.artisanbreadinfive.com/
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LMAshton
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« Reply #28 on: March 29, 2008 09:15:58 PM »

Hey, great thread!  I have problem joints and my hands/fingers hurt pretty much all the time, so while loving home baked bread, can't do it.  Bread makers don't exist in this part of the world.  A no-knead bread could end up being a perfect answer for me.  Smiley

I don't, however, have cast iron anything - doesn't exist here - or a dutch oven - also doesn't exist here.  Nor do pizza stones.  I'm wondering if this can be made in a regular bread pan?  Barring that, what about an uncovered clay pot (those I've got plenty of in various shapes and sizes).  Anyone?  Anyone?  </Ferris Buehler>
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McJulie-O
« Reply #29 on: March 30, 2008 07:04:45 PM »

Hey, great thread!  I have problem joints and my hands/fingers hurt pretty much all the time, so while loving home baked bread, can't do it.  Bread makers don't exist in this part of the world.  A no-knead bread could end up being a perfect answer for me.  Smiley

I don't, however, have cast iron anything - doesn't exist here - or a dutch oven - also doesn't exist here.  Nor do pizza stones.  I'm wondering if this can be made in a regular bread pan?  Barring that, what about an uncovered clay pot (those I've got plenty of in various shapes and sizes).  Anyone?  Anyone?  </Ferris Buehler>

quidscribis,
Can you get regular flour in Sri Lanka?
What about whole wheat,
oatmeal,
cornmeal,
millet,
or flaxseed meal?
Arthritis Today magazine had an article last month or so on a no knead bread that is baked in bread pans...and it works OK, not nearly the same crusty crust (but I've found that I can use the same dutch oven procedure as the NYTimes article version with spectacular results)... I haven't been able to find the recipe online to save having to type it all out, but if you'd like I can do so.

It DOES call for the specialty flours above, but apparently you can substitute whole wheat for the stranger ones with little shock to the loaf.

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