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Old 12-09-2009, 10:02 AM   #61
Bonsai Elephant
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The Girl is currently preparing a banana bread for myself and some friends to eat during movie night at my place this week.



I love my wife!

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Old 12-09-2009, 12:15 PM   #62
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Quote:
Originally Posted by MeanMoe
you people are killing me... i'm working very hard to keep the 20 pounds off that i lost when we switched to the Eat for Live diet. now, with all this talk of bread, i want to pull out the lodge pot and heat up the house.
I went from 180lb to 169lb and my stomach shrunk so much that I only eat twice a day now.
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Old 12-09-2009, 12:34 PM   #63
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This is a really good bread book. Has lots on technique. The French sour dough section is excellent. I made the Pain au Levain a lot and it is . Never thought to take a picture. 3lb pound monster recipe is here
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Old 12-10-2009, 06:13 PM   #64
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Yeast question; I've been using the small packets of yeast but they don't specifically say instant yeast that is called for by the no-knead recipes. I found the instant yeast, it's like a small brick. Anyone use this kind of yeast? What's the difference?

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Old 12-11-2009, 02:34 PM   #65
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My bad! The yeast brick was vacuum sealed, once I opened it was just like the other yeast. Live and learn. Got another in the oven, hopefully much lighter as no bran in this one.

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Old 12-28-2009, 04:46 PM   #66
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Just popped this little beauty out of the oven. MMmm!


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Old 12-28-2009, 05:08 PM   #67
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Damn that stuff looks good.

In the no-knead recipes, can you just substitute whole wheat flour for regular flour, or is it more complicated than that?
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Old 12-28-2009, 08:40 PM   #68
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The info here is really good for the no-knead (at least very little knead) style.

I've made both the white (above) and wheat styles- both excellent.


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Old 12-29-2009, 03:17 AM   #69
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My plan for the year is to go and see my uncle more - he was a successful master baker for about 25-30 years

After I treat myself to a Kenwood Chef for the mixing part
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Old 12-29-2009, 08:33 PM   #70
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This is the home made Lithuanian dark rye bread that my lovely wife makes. Not much in it, Molasses, Caraway, dark rye flower, yeast. It's a very aromatic bread with a wonderfull flavor.
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Old 02-04-2011, 06:22 PM   #71
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Ok, it's an old thread... and it's a motorcycling forum.

But I was making a joke about off-topic stuff in another thread and mentioned breadmaking. On a hunch I searched it and there was actually a thread here! Surprise.

So here's my two cents. (and a slightly florid two cents owing to the influence of most of a six pack)

If you've ever wondered if you could bake bread, just go ahead and do it. It's amazingly easy. For years I wondered why anyone couldn't bake one of those five dollar loaves of nice crusty chewy 'peasant' breads that you have to go to the high-end grocer for. I lived in Rome, Italy for three years, and in Athens, Greece for another two, and once home in the States have always wondered why the heck I couldn't get that basic, fantastically flavorful, crusty aromatic loaf that every corner bakery used to sell me for 35 cents. The shit you get here in the grocery store turns back into dough as soon as you put it in your mouth. Otherwise you have to pay through the nose to get anything close to real bread. And it's the same simple ingredients. I don't get it.

I finally broke down and tried it on my own. Traditional recipes are so much work that it's not worth it to do single loaves. 50 cents worth of ingredients and three hours of labor is not worth saving four bucks. Just go to the store.

Then I found links to "no knead" recipes. Flour, yeast, water, salt, period. Looked good. Easy. Still seemed like a lot of crap to deal with for single loaves (check the recipes). But one aspect of the no knead recipies looked really intruiging. The idea of a 'dutch oven' to contain the moisture in the bake. Most no-knead recipes suggest a clay pot of some sort, but I wondered what the hell the purpose of that was. The bread is not actually in contact with the clay, so any "oven within an oven" should do as well as an expensive clay pot to contain humidity! I went and got a TEN quart aluminum pot with lid from goodwill for three bucks.

Then I just combined the best of both ideas. Traditional recipe, with some kneading, baked in a 'dutch oven'. I learned from reading a bunch of recipes that the trick to getting a dense chewy and aerated (kind of swiss cheese like) bread is to let the wheat release/develop its gluten. This requires letting the dough, once well kneaded, to set in the fridge, or a very cool spot, for at least 12 hours or more (I did 24 hrs). This is an essential part of the "no knead" idea, but you can save a lot of wasted time chenanigans, in my experience, involved in the "no knead" recipes, by just breaking down and kneading the shit for at least five to ten minutes by hand. Then after the inital set (12 to 24) to develop gluten let it rise in a warmer/room-temp place for an hour.

Once the first rise is completed, the ball'o'dough is folded over itself a couple of times and shaped into a loaf and dropped into the TEN quart alum pot with lid. I smashed an alum pie tin flat, stuck it in the bottom of the pot before placing the loaf to keep the bottom from burning (use flour, semolina flour, or bread crumbs, etc on the pie tin to keep the bread from sticking). A lot of comments on recipe blogs dealt with bottom burning since you're using 500F. Introducing a little air space insulation between the bread and the bottom of the pot is the trick. A crushed alum pie tin works great since it ends up kind of corrugated. I also rubbed a little olive oil onto the sides of the pot where the bread might stick. Let this all rise another hour.

Preheat oven to 500 degrees then put the covered pot with loaf in for about 45 minutes. Containing that moist heat in the 'dutch oven' turns out to be the trick for fantastic bread.

Uncover, decant, let cool, and enjoy. wow

Recipes are NEVER meant to be followed to the letter. Start with good shared ideas, well balanced amounts, and work it to your own taste over time.

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Old 02-05-2011, 08:35 AM   #72
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Old 02-07-2011, 06:45 AM   #73
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i just made a loaf yesterday. preheated my oven to 350. mixed up 3 cups self rising flower, 3 TABLESPOONS of sugar, and one 12oz can of beer. cooked in in a dutch oven with lid for 1 hour 15 minutes. i used mich ultra. easiest bread ever and taste great!
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Old 02-07-2011, 06:56 AM   #74
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Quote:
Originally Posted by kitesurfer View Post
i just made a loaf yesterday. preheated my oven to 350. mixed up 3 cups self rising flower, 3 lbs of sugar, and one 12oz can of beer. cooked in in a dutch oven with lid for 1 hour 15 minutes. i used mich ultra. easiest bread ever and taste great!
Sweet breads?
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Old 02-07-2011, 09:46 AM   #75
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I used the fleishman's active dry yeast.

I used 2 teaspoons for 1/4 cup of water and it was twice as much ... nice sourdough but I'll try half of it next time for a baggette type.
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