Date: Sat, 25 Oct 2008 06:34:41 GMT -------------- BEGIN bread-bakers.v108.n039 -------------- 001 - "Ilene Rachford" Subject: No-Knead Simple Crusty Bread Date: Sat, 18 Oct 2008 08:06:11 -0400 Per Tarheel Bob's request....here's the no-knead bread recipe.... Many, many thanks to all those who replied to my request, both onlist and privately, for feedback on this book. The experiences ranged from one person who didn't like the book, to everyone else who replied in varying ranges of "it's good" to "I wouldn't be without it!". Based on the replies, I will be ordering it. I have found the best price is on Amazon...and if you order $25 or more of items that quality for "free shipping", like other books or calendars, it makes the entire purchase cheaper than buying locally. No shipping charges, no tax, no gas money (my bookstores here are across town), not much time...it's a no-brainer! Thanks again to all you wonderful people!!! Simple Crusty Bread Adapted from "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois (Thomas Dunne Books, 2007) Time: About 45 minutes plus about 3 hours resting and rising 1 1/2 tablespoons yeast 1 1/2 tablespoons kosher salt 6 1/2 cups unbleached, all-purpose flour, more for dusting dough Cornmeal 1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 F). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours). 2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it. 3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 F; heat stone at that temperature for 20 minutes. 4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely. My notes: I didn't use the broiler pan and water....most times I did spray water on the oven walls and bread during the first 10 minutes. The longer the dough sits in the fridge, it acquires a bit of sourdough "tang". I have replaced up to 3 cups of the white flour with whole wheat and other whole grain flours, including adding 1 T. vital wheat gluten for each cup of whole-grain flours. Try rolling/pressing some chopped sunflower seeds on the top for a nice crunch! --------------- MESSAGE bread-bakers.v108.n039.2 --------------- From: "indianabob" Subject: artisan bread in five minutes Date: Sat, 18 Oct 2008 09:13:26 -0500 I just received Artisan bread in five minutes a day.The concept is near the no knead. Storage is interesting and sounds really good. Book seems well done with interesting recipes. Can any bread beat the no knead baaked in my grandmothers brown crock with lid? I don't know. indianabob grower of fine weeds and a few hostas --------------- MESSAGE bread-bakers.v108.n039.3 --------------- From: "Vickilynn H" Subject: YES! Freeze wheat! Date: Sat, 18 Oct 2008 10:31:38 -0400 Shalom, If you buy your grains in the paper sacks, YES!, Freezing wheat for at least 72 hours is a good way to kill larvae that is present. If you've ever had grain moths ruin your grain, you will take this precaution. Freezing grain is simple and it works. You let it come to room temperature and make sure it is not moist with condensation before placing the grain in a clean bucket and a tight lid. THEN you can store it at room temp. Another option is to treat the grain with dry ice before sealing. We do this as well if we buy more than we can freeze. Pour the grain from the bags into the buckets with dry ice on the bottom and a sheet of parchment (or a paper plate) over the dry ice. Then seal with one corner loose. You will "burp" out the displaced oxygen for the next 4 hours or so. When it's all gone, tightly seal the lid. This will safely store grains for years. I encourage people to take precautions because dumping grain into a bucket and slapping a Gamma lid on. This will NOT prevent grain moth larvae from maturing and ruining your grain investment. Please take some time and research how to store grains from people that have done it for decades. ~~In Messiah Yeshua, Vickilynn Haycraft Micah 6:8 http://www.realfoodliving.com BLOG: http://www.realfoodliving.wordpress.com "Wrapping It Up!" http://www.llumina.com/store/wrappingitup.htm --------------- MESSAGE bread-bakers.v108.n039.4 --------------- From: Jonathan Kandell Subject: Re: Smoking pizza stone Date: Sat, 18 Oct 2008 10:11:56 -0700 I don't have a magic answer, this is a universal problem I believe. My own work-around is to use parchment paper. It catches all the cheese and oil drippings so the stone stays relatively clean. Jonathan Kandell, Tucson AZ --------------- MESSAGE bread-bakers.v108.n039.5 --------------- From: TeresaG715@aol.com Subject: thanks Date: Sun, 19 Oct 2008 18:04:01 EDT Hi, Thanks for all the tips on cleaning the pizza stone. I never run my self-clean cycle in my oven - after each time I did it it blew the oven ignitor (FYI you can repair this yourself). But I will try some of the other methods the next time I have a disaster. Teresa --------------- MESSAGE bread-bakers.v108.n039.6 --------------- From: "Allen Cohn" Subject: RE: Distilled Water Date: Tue, 21 Oct 2008 07:28:20 -0700 Hi everyone, I've read that distilled water is not the optimal choice. What I read is that yeast likes the minerals in regular water, so it performs better in non-distilled water than in distilled. Filtered water, unlike distilled water, can be a good choice depending on the quality of your tap water. Allen SHB San Francisco --------------- END bread-bakers.v108.n039 --------------- Copyright (c) 1996-2008 Regina Dwork and Jeffrey Dwork All Rights Reserved