Missing Thread?

All about bread

Missing Thread?

Postby lemonD » Wed Jul 09, 2008 7:15 pm

Whilst waiting for my latest ebay purchase to arrive a Kenwood 901 to help in my Farmhouse loaf Quest, I'd thought I'd try a recipe in an old thread "The New York Times - A New way to make bread?".
It's not on the site although google has some pages in cache, Here has it gone for good?

LD
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Postby jenny_haddow » Wed Jul 09, 2008 7:46 pm

That's strange LD, because I found the thread in 'Chatter' and it says it has been moved. When I tried to open it I kept getting my log on page instead. Shame, because it was a good thread, 14 pages long I believe.
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Postby saucisson » Wed Jul 09, 2008 8:09 pm

Oops,

I moved a huge basket full of bread threads into the new section, seems like I dropped one on the way, here you go, safely in its new home:

http://forum.sausagemaking.org/viewtopic.php?t=2238

Sorry about that,

Dave :)
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Postby Topdog » Wed Jul 09, 2008 10:33 pm

Hi LD, are you refering to the No Knead article in the New York Times, if it is you will find everything you need to know about this on youtube.
I have used this method many times and always achieved a very good result. You might need to adjust the amounts a little and I have a recipe that works for me that I'll post if your interested.
Mike
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Postby saucisson » Wed Jul 09, 2008 11:20 pm

Hi Topdog, it was the same article, but I fumbled the ball in a recent forum rearrangement and briefly lost it. LD was mostly concerned about the 14 pages of discussion about it we had here :D
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Postby lemonD » Thu Jul 10, 2008 8:37 am

Mike,

Yes post it please, can you add the grade of flour i.e. protein content & type of yeast.

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Postby Topdog » Thu Jul 10, 2008 8:05 pm

Hi LD, my recipe is as follows: I buy my flour direct from the local mill and use type 65 which I think is normally used for pastries and they would normally use type 55 for bread either is ok and not bleached, I use a round pyrex dish with a lid for the bake and I also weigh my water, more accurate. Also I use 25gr of Son de Ble (wheatgerm in UK I think)
It is recommended that you hydrate the flour to 80% but I find this makes a very wet dough, 70% is ok.
500gr flour
25gr Son de Ble (optional)
8gr Fresh Yeast
350gr Water (temp is not important cold water is ok)
1 Tsp sea salt
Mix it all together and leave covered in a bowl for 18 hours on your kitchen worktop is fine.
After this time turn it out onto a floured surface and leave covered whilst you clean the bowl. Dust the bottom and sides of the bowl with flour and gather up the dough and shape into a ball shape turning it in to itself and place seam side down in the bowl, cover an leave for another hour. For the last 30mins of the hour pre heat your oven to 230c with your pyrex dish inside, when ready turn your dough seam side up into the hot pyrex dish and cook for 30mins lid on and 15mins lid off, et viola! lovely nutty bread, nice crust. Of course you could use any dish with a lid to bake.
Sorry if this is a bit of a ramble but I find I type as I think.
Mike
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Postby saucisson » Thu Jul 10, 2008 10:08 pm

Do I move this to the New York thread or leave it here? :wink:

You would have laughed last night if you saw me running around like a headless chicken trying to find the whole 14 page thread I managed to lose...

I'll leave it here if that's OK :D

Dave
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Postby jenny_haddow » Mon Jun 22, 2009 7:35 am

Am I having a senior moment, or did I post a thread recently about very large bread tins? I can't seem to find it in breadmaking or anywhere else. I was going to add something to it, any ideas where it's hiding?

Jen
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Postby saucisson » Mon Jun 22, 2009 10:26 am

You mentioned one in the panasonic thread

jenny_haddow wrote:I can see cake improver being a regular purchase, just made a victoria sponge to die for! Back to bread tins, Emma has a 4lb tin in her ebay shop at the moment for £8.99.

Back to the original topic of this thread, I hope poppikin has had a successful loaf out of her Panasonic.

Jen


but I also thought there was a thread where you and (I think) lemonD had the same large strip of tins, and there was also the email you sent where you asked me if I would like one when your husband cut up the set of three, so we must have been discussing them somewhere.

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Postby wheels » Mon Jun 22, 2009 10:28 am

I remember that - you bought them from Emma at Kitchen Foods if I remember correctly?

Phil
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Postby jenny_haddow » Mon Jun 22, 2009 10:35 am

Yes, I posted a picture of the huge loaf I made. What a mystery!

I'll send on the tin soon Dave, are you still at the same address?

Jen
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Postby Mike D » Mon Jun 22, 2009 10:47 am

I remember that!! I was so impressed it made me go and order a loaf tin from Emma at Kitchen Foods...
Cheers,


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Postby saucisson » Mon Jun 22, 2009 12:57 pm

jenny_haddow wrote:Yes, I posted a picture of the huge loaf I made. What a mystery!

I'll send on the tin soon Dave, are you still at the same address?

Jen


Yes Jen, still here, and thanks again!!

Maybe we can continue in Mike's bread tin thread, if you don't mind posting the picture again.
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Postby jenny_haddow » Mon Jun 22, 2009 2:38 pm

Will do.
It must have sunk down a black hole while the forum was down!
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