The New York Times - A New way to make bread?

All about bread

Postby aris » Sun Dec 24, 2006 6:25 pm

Don't want to flog a dead horse here... but here is what I made today for xmas day:

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I doubled the recipe, and used 2/3 rye flour, and 1/3 strong bread flour. I also added some carraway seeds.

Lets see how it comes out - it certainly looks the business - even my mum was impressed (and this is saying something from a greek mum!)
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Postby Patricia Thornton » Tue Dec 26, 2006 12:21 pm

I don't think you can ever have too much of a good thing and that one certainly looks good to me - as well as your mum. Hope you and everyone had a good one!
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Postby aris » Tue Dec 26, 2006 2:19 pm

We had it on christmas day - i must say I was a bit dissapointed. I think next time i'll knead it to work the glutens up and make a bit of a more robust loaf. Oh, and i'll add a bit more salt :)
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No-knead bread

Postby captain bill » Fri Jan 19, 2007 2:25 am

My wife just tried the recipe tonight. It just came out of the oven.

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Note the heavy cast iron dutch oven. Seems to make a difference with the crust. Make sure to use instant yeast.


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Postby Michelle » Fri Jan 19, 2007 5:05 am

Looks good Bill :)
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Postby Josh » Fri Jan 19, 2007 11:47 am

That's a very nice looking loaf Bill.
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Postby Michelle » Mon Feb 19, 2007 6:46 pm

Has anyone tried adding quick cooking oats to thier dough?I wonder how that would turn out? :wink:
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Postby tristar » Tue Feb 20, 2007 5:47 am

Michelle wrote:Has anyone tried adding quick cooking oats to thier dough?I wonder how that would turn out? :wink:


I put a handfull of instant breakfast oats into one batch, gave the bread a little more depth of flavour, I guess it all depends on how much you use though. In have also been using the same instant breakfast oats to prevent the dough sticking in the final rise, this toasts beautifully on the crust and actually gave more flavour to the bread than the oats added to the dough!
"Don't be shy, just give it a try!"
Food for The Body and The Soul
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Postby Michelle » Tue Feb 20, 2007 1:54 pm

Oh Boy did I have a mess on my stove this morning,it is safe to say my yeast is very good!!! :lol: I will try and get some pics posted for you guys later today,it is 6:50 am right now so it will probably be the middle of the night for you guys when I get around to it?I did add a handful of quick cooking oats to my dough,thank you tristar.....you are always a great help :) Best wishes!

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sourdough no knead bread

Postby Michelle » Sun Aug 12, 2007 9:17 am

Hi Guys! Today I made no knead bread using sourdough starter instead of yeast,it turned out very well.It raised nicely and had great flavor:~) Here is what I did......

Sourdough No-Knead Method

3 1/2 cups (11 oz.) white all purpose flour
1 1/2 tsp. salt
1 1/2 cups purified water
1/4 cup starter

Mixed it up the night before and followed directions as you do with the regular no knead method.

Here are photos of my sourdough product

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Image

Image
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Postby Patricia Thornton » Sun Aug 12, 2007 10:56 am

Looks good Michelle.

Do you make your own sourdough starter and if so, how?
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Postby Michelle » Sun Aug 12, 2007 6:05 pm

Good day Patty! My sourdough starter was recently made from reserved boiled potato water and Canadian white all purpose flour.2 weeks ago I combined 1 cup of potato water and 1 cup of ap white flour,every day I fed it 1/2 cup of each pure ro water and ap flour,stirred well to cobine. You are suppose to discard 1/2 of your starter each time you feed it, instead I put it in a second crock to maintain in the fridge just incase the one left on the counter turns bad.It had fermentation bubbles 24 hours after I mix it up which made me feel confident it was going to be a good strong sourdough starter for me.If you want your sd starter thicker or thinner, just adjust the amounts of water/flour that you feed it. Best wishes!

Michelle
Last edited by Michelle on Sun Aug 12, 2007 10:18 pm, edited 1 time in total.
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Postby Patricia Thornton » Sun Aug 12, 2007 6:51 pm

Thanks Michelle, when the weather cools down enough for me to even think about bread making again, I'll try your way of making sourdough starter. My past three attempts went wrong and finished up getting disposed of - in an environmentally friendly way - in the bin!!
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Postby Michelle » Sun Aug 12, 2007 7:13 pm

As long as you feed it and stir it every day you shouldnt have any troubles,after you have a well established starter if you dont plan on using it for a week or 2 keep it in the fridge and feed it just once a week or every second week.

Best wishes!

Michelle
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Postby saucisson » Wed Jul 09, 2008 11:23 pm

Lost in the Abyss,

Sorry, all my fault....


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