HomeRoast Digest


Topic: OT: bread baking - NYTimes no knead bread (4 msgs / 95 lines)
1) From: Sam49
There were several articles over a period of roughly a year about this 
with Mark Bittman, a NYT food writer, offering a modified version that 
didn't take nearly as long in one of them.
I converted all of these into a couple of Adobe pdf files.  I'll be 
happy to send these to anyone who asks - Off list please to the 
sam49.ideaz address so as to not clutter others' email.  I'll respond to 
all who have asked by tomorrow morning, then maybe another reply 
tomorrow night or the next morning, not as individual replies.
Sam
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

2) From: Paul Helbert
I'd be glad to see what you have.
Thanks,
Paul
On Wed, Feb 4, 2009 at 5:04 PM, Sam49  wrote:
<Snip>
-- 
Paul Helbert
It is impossible to enjoy idling thoroughly unless one has plenty of work to
do.
-Jerome K. Jerome, humorist and playwright (1859-1927)
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

3) From: Lynne
Sam, I'd love to see the articles!
I sort of modify what I do, also. I did the no-knead bread for awhile. Now
what I'm doing is the Ancienne recipe I mentioned - I like the cold rise in
the fridge - I think the flavor is better. I don't knead it so much, just a
bit, before I put it in the refrigerator. It ends up sitting for about the
same amt of time (it's winter, so the rise is slower).
I moved away from making it in a covered pan - right now I'm doing smaller
breads - like large rolls - so we can use one for each sandwich, so I make
them on a cookie sheet.
Great subject. I should join one of the bread forums, I guess...
Lynne
On Wed, Feb 4, 2009 at 5:04 PM, Sam49  wrote:
<Snip>
-- 
If we all did the things we were capable of, we would literally astound
ourselves.
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

4) From: Kathleen Tinkel
Three points:
1. Lynn: you might want to take a look at 
Artisan Bread in Five Minutes a 
Day. It uses a no-knead, long cold fermentation system. You work with 
a larger batch of dough, and pull off portions (any size you want) 
over a two-week period. The book includes recipes using different 
kinds of flour and because you are not confined to an enclosed 
pseudo-oven (the pot used in the Lahey-Bittmann method), different 
shapes and forms. (You do need to place a bowl of water in the oven 
while baking.)
2. Recently Bittmann revisited Lahey and came away with 
a variation of the 
no-knead dough that needs to ferment for only 3 to 4 hours. The key 
changes include warm, almost hot water and the addition of 1/4 tsp 
vinegar. The link is to a YouTube video.
Kathleen
At 10:26 AM -0500 2/5/09, Lynne wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20


HomeRoast Digest