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Old 01-23-2013, 02:09 PM   #796
Barnstormer
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GET IN MY BELLY.

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Old 01-23-2013, 02:18 PM   #797
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Blech. No-knead turned out no good.


Will have to try that again when the house isn't -5000 degrees.

needed more fermentation time, salt, and proofing.


On the plus side the crust came out exactly the texture I wanted. It just tasted like starched ass.
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Old 01-23-2013, 03:10 PM   #798
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On the plus side the crust came out exactly the texture I wanted. It just tasted like starched ass.
Looks are deceiving?

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Old 01-23-2013, 03:11 PM   #799
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GET IN MY BELLY.


Was that one baked in a regular or dutch oven?

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Old 01-24-2013, 08:16 PM   #800
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So wifey got little personal sized dutch ovens for x-mas, and I decided to try no-knead dinner rolls, along with my usual 4-loaf batch

in for pre-heat


dough in


result


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Old 01-25-2013, 08:45 AM   #801
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Was that one baked in a regular or dutch oven?

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Old 01-25-2013, 11:27 AM   #802
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So wifey got little personal sized dutch ovens for x-mas, and I decided to try no-knead dinner rolls......


Love it.
I'd hate to hear the cost of them little oven pots....Sure would like to have a set tho....
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Old 01-25-2013, 04:46 PM   #803
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Love it.
I'd hate to hear the cost of them little oven pots....Sure would like to have a set tho....
On sale for 4$ each, regular was 12$. Not too bad...
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Old 01-25-2013, 06:17 PM   #804
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Those Dutch Oven pictures are Godly, lol.

Who makes them? I take it they aren't porcelain coated cast iron then if they're $4 each
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Old 01-29-2013, 06:11 PM   #805
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Tried no knead is a cold kitchen. Pretty much didn't get any rise, and absolutely no oven spring. Also had to work late, and didn't get to the dough in a timely matter. I tried this loaf with chopped radish sprouts in it for flavor, as I read about sprouted grain breads. Maybe the radish's are too tangy for the yeast . I don't know, but it sure tastes good with butter.

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Old 01-29-2013, 06:29 PM   #806
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Tried no knead is a cold kitchen. Pretty much didn't get any rise, and absolutely no oven spring. Also had to work late, and didn't get to the dough in a timely matter. I tried this loaf with chopped radish sprouts in it for flavor, as I read about sprouted grain breads. Maybe the radish's are too tangy for the yeast . I don't know, but it sure tastes good with butter.

How can it be cold in Arizona?

I have the same problem here in New England Easy solution- raise the bread in the oven! No, don't turn on the heat- just the oven light. It keeps the inside of the oven warm enoght for the yeast todo its work.
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Old 01-29-2013, 06:32 PM   #807
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How can it be cold in Arizona?

I have the same problem here in New England Easy solution- raise the bread in the oven! No, don't turn on the heat- just the oven light. It keeps the inside of the oven warm enoght for the yeast todo its work.
I scraped ice off the windscreen this morning. Thanks for the oven light tip, I'll try that next loaf.
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Old 01-29-2013, 08:26 PM   #808
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Noshoes -- I might think about some other issue than temperature. I've got pre-ferment retarding in the frig. with more bounce than that.
Radish sprouts - no idea on that addition, but you can't just throw anything in a dough and expect predictable results. Mentioned this is your first go with no-knead, probably better to save any experimenting for later.
You mentioned being behind schedule with the timing -- over ripened and collapsed ??

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Old 01-29-2013, 08:51 PM   #809
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Just started to bake gluten free breads, some come out good, some not so much



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Old 01-30-2013, 05:48 AM   #810
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Originally Posted by Bokrijder View Post
Noshoes -- I might think about some other issue than temperature. I've got pre-ferment retarding in the frig. with more bounce than that.
Radish sprouts - no idea on that addition, but you can't just throw anything in a dough and expect predictable results. Mentioned this is your first go with no-knead, probably better to save any experimenting for later.
You mentioned being behind schedule with the timing -- over ripened and collapsed ??

Bokrijder
Definately not my first go with noknead. I've made a loaf weekly for most of the last year, (cept during summer). The sprouts are the first time I've used a fresh unroasted vegatable. Also first time I tried a quick soak of the veg, then used that water as the dough water. Also first time I added the veg into the flour. Before I've added, like roasted green chilis, or roasted garlic, during a later fold. Plan A, was I made the dough around 3 PM, put aside, then got up for work at 5 AM, the dough had expanded somewaht, so did a fold, and was gona be back by noon to toss in the oven. I didn't get back until almost 4, and the dough looked the same as it did after the 5 AM fold. No rise. The sides of the bowl didn't indicate a rise and collapse. Just no activity since the morning. But like I said, still tastes good. I'll chauk it up to experience.
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