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Old 12-02-2009, 08:28 AM   #31
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Quote:
Originally Posted by Denis
Finished



Denis
It's just a jar of Nutella away from wondering how you put on three pounds.



In one day.
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Old 12-02-2009, 08:30 AM   #32
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Quote:
Originally Posted by advtek
WHERE can I find some bread-machine recipes that won't result in such a heavy, dense loaf? I LOVE homemade bread but even if I just use the machine to make the dough, it still comes out really heavy.

I want to lighten up my loaves...
It's not your bread machine. It's operator error.

If your loaves are coming out too dense, you've got too much liquid in your dough.

Bread dough should be tacky, but not sticky. When you touch unfloured bread dough and you pull your finger away, the dough should pull up with your finger, but should leave your finger clean when it breaks away.

It should be about as tacky as the back of a post-it note.

If there's dough stuck to your finger when you pull it away, you've got too much liquid in it and you need to add more flour. Work in one additional tablespoon of flour at a time until it gets about as tacky as the back of a post-it note.

If the dough isn't tacky enough to pull up with your finger, you don't have enough liquid in the dough. Work in one additional tablespoon of water at at time until it gets about as tacky as the back of a post-it note.

Humidity will have an effect on your dough.
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Old 12-02-2009, 10:11 AM   #33
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Looking good Denis! How was it?
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Old 12-02-2009, 12:22 PM   #34
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Good, for oat bran bread. The crust is the best part and it toasts really good too. Some hot roast beef and onions make it even better.

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Old 12-02-2009, 12:29 PM   #35
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Old 12-02-2009, 01:02 PM   #36
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Originally Posted by gelandestrasse
My first six strand braided loaf.


I need a bigger baking sheet.
Where the fuck is BobFV1 when you really really need him?

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Old 12-02-2009, 01:07 PM   #37
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The missus collects cookbooks and this is the latest one.

The bread made with this "no-knead" method is the best I've ever tasted. Unreal.

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Old 12-02-2009, 01:35 PM   #38
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How much would you guys pay for a 2LB loaf of bread that you customized:
You pick your ingredients.
How much would you pay for a "regular" loaf of bread - white long loaf.
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Old 12-02-2009, 03:20 PM   #39
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Stu, that book looks interesting, are all the recipes of the no-knead type?

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Old 12-02-2009, 05:36 PM   #40
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Quote:
Originally Posted by Denis
Good, for oat bran bread. The crust is the best part and it toasts really good too. Some hot roast beef and onions make it even better.

Denis
The crust is so good with the no-knead recipe.

My loaves have looked goopier than in your picture, but they always come out just fine.
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Old 12-02-2009, 05:41 PM   #41
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Quote:
Originally Posted by Denis
Stu, that book looks interesting, are all the recipes of the no-knead type?

Denis
Denis, I don't cook 'em, I just eat 'em.

I honestly don't know, but I believe so. I do know the one loaf that the wife baked last week didn't last long.
It was literally good enough to just eat plain.

Edit: From Barnes and Noble's site:

Publishers Weekly

While the subtitle sounds like a late-night television infomercial, Lahey's quick bread-in-a-pot method garnered attention from foodies and critics after appearing in Mark Bittman's New York Times article. With co-writer Flaste, founding editor of the New York Times's dining section, Lahey, founder of the Sullivan Street Bakery and the New York pizzeria Co., presents his touted no-knead bread recipe, along with a collection of recipes building on the method. With only five minutes of labor (along with 12–18 hours of waiting/rising time), the authors promise the results of artisanal Italian-inspired bread. Lahey's down-to-earth tone and straightforward technique, along with instructional photographs lead home bakers through chapters including “Specialties of the House,” with such recipes as coconut-chocolate bread and pancetta bread; “Beyond Water,” breads made with carrot or apple juices and peanut butter; and “Pizzas and Foccacias,” featuring less-than-traditional toppings such as celery root, cauliflower and fennel pizzas. Additional sections on building sandwiches and what to do with stale bread—everything from soup to dessert—round out this innovative title. (Oct.)

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Old 12-02-2009, 07:33 PM   #42
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i cook what we call damper its a very basic bread it is
3 cups self raising flour (one cup of plain flour and a teaspoon of bakeing soda)
a pinch of salt
then beer as the fluid i preffer a honey wheat beer but any beer will do

mix it so it is tacky then bake it in a campoven (dutch oven) untill golden brown or for a difference through in a hand full of raisins we call that a spotted dick
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Old 12-03-2009, 09:10 AM   #43
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This thread made my mouth water, so I popped out to the local craft bakery and bought a nice baguette, which I'm munching on now.
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Old 12-03-2009, 12:06 PM   #44
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This bread.... uh I mean....thread has risen again?

I'm going to go home and make some 205 sourdough.

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Old 12-03-2009, 02:32 PM   #45
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Quote:
Originally Posted by Super Suz
This bread.... uh I mean....thread has risen again?

I'm going to go home and make some 205 sourdough.

There is always that guy..
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