ADVrider

Go Back   ADVrider > Fluff > Shiny things
User Name
Password
Register Inmates Photos Site Rules Search Today's Posts Mark Forums Read

Reply
 
Thread Tools Rating: Thread Rating: 24 votes, 4.79 average. Display Modes
Old 02-10-2011, 10:39 AM   #121
AngryScot
.
 
AngryScot's Avatar
 
Joined: Aug 2006
Location: ☼ Ca ☼
Oddometer: 18,307
Quote:
Originally Posted by huzar View Post
So the standard no-knead directions recommend a secondary rise of 2 hours after folding... seems like you dispensed with that. I like the shape of the loaf, which is a problem for me. Since I let mine rest for 2 hours after the fold and the dough is a little on the runny side, it looses all shape...

Your bread looks great
thanks.
I used the ingredient list from the ny times page, but followed the youtube video, they didn't seem to let it raise much between pouring it out, folding then putting in the cloth. maybe I messed up but it turned out great! hard to slice when warm but I couldn't wait.
Next batch will be left to cool a bit more first.
__________________
⊕R1200GS⊕ For sale soon, snap it up and contact me.
⊕Zuma 125⊕For sale soon, snap it up and contact me.
Save $5 on Smugmug "so9RUAXlMm0bE"
AngryScot is offline   Reply With Quote
Old 02-10-2011, 10:44 AM   #122
pilot
Slacker Moderator
 
pilot's Avatar
 
Joined: Dec 2002
Location: Kansas City
Oddometer: 30,921
Quote:
Originally Posted by huzar View Post
. Since I let mine rest for 2 hours after the fold and the dough is a little on the runny side, it looses all shape...
I'm having the same problem. I try to shape it and let it rise again, and it ends up looking like a cow patty.
__________________
The other 10% are sociopaths , serial killers and KLR riders. You wont get much sympathy from them.
-Furious D
pilot is offline   Reply With Quote
Old 02-10-2011, 11:12 AM   #123
AngryScot
.
 
AngryScot's Avatar
 
Joined: Aug 2006
Location: ☼ Ca ☼
Oddometer: 18,307
learn from your avatar and use the slacker method
__________________
⊕R1200GS⊕ For sale soon, snap it up and contact me.
⊕Zuma 125⊕For sale soon, snap it up and contact me.
Save $5 on Smugmug "so9RUAXlMm0bE"
AngryScot is offline   Reply With Quote
Old 02-10-2011, 11:49 AM   #124
levain
STILL Jim Williams
 
levain's Avatar
 
Joined: Oct 2005
Location: Providence, RI
Oddometer: 6,928
Todays Manzanilla Fougasse with a batard. Came out pretty good!

__________________
Click Here!
2012 Triumph Tiger 800 XC
2008 Yamaha WR250R
1971 Lambretta DL
levain is offline   Reply With Quote
Old 02-10-2011, 11:50 AM   #125
levain
STILL Jim Williams
 
levain's Avatar
 
Joined: Oct 2005
Location: Providence, RI
Oddometer: 6,928
Quote:
Originally Posted by pilot View Post
Yeah, thanks Jim. It really is great to have a pro giving us tips.

Here's my first attempt at the same bread about a month ago.

It's smiling at me
__________________
Click Here!
2012 Triumph Tiger 800 XC
2008 Yamaha WR250R
1971 Lambretta DL
levain is offline   Reply With Quote
Old 02-10-2011, 11:52 AM   #126
levain
STILL Jim Williams
 
levain's Avatar
 
Joined: Oct 2005
Location: Providence, RI
Oddometer: 6,928
Quote:
Originally Posted by pilot View Post
I'm having the same problem. I try to shape it and let it rise again, and it ends up looking like a cow patty.
Don't change a thing, but add a fold 1hr. before shaping. I know I keep harping on it, but the problem is your dough is too slack. You'll be surprised at the difference!
__________________
Click Here!
2012 Triumph Tiger 800 XC
2008 Yamaha WR250R
1971 Lambretta DL
levain is offline   Reply With Quote
Old 02-10-2011, 12:19 PM   #127
Eviltwin
Lurker
 
Eviltwin's Avatar
 
Joined: Nov 2004
Location: Assonet, MA
Oddometer: 328
Quote:
Originally Posted by svejkovat View Post
Ok, my latest attempt based on my 'simplified' recipe was bust. It made one heck of a good doorstop for the rest of the winter.

I read the reviews on "bread alone" and then went to the library and read some of it and was not encouraged.

Some more research garnered huge support for this one..


It was out but I reserved it when it returns.

Jim.. you mention fermentation, moist dough, and dutch ovens (for those of us that don't have humidity controlled bakery ovens).

Can you share a recipe for basic crusty aromatic italian peasant bread?

And my aplogies in advance to you for ever suggesting that this was so damn easy. I must have just gotten really lucky the first time.
I have the book and have had good success with it (actually have a few loaves in the oven right now)...

A good write up on the book here:
http://www.motherearthnews.com/Real-...tes-A-Day.aspx

It actually gives you the recipe if you don't want to buy the book...

Andy
Eviltwin is offline   Reply With Quote
Old 02-10-2011, 12:25 PM   #128
AngryScot
.
 
AngryScot's Avatar
 
Joined: Aug 2006
Location: ☼ Ca ☼
Oddometer: 18,307
this confuses a novice like myself, taken from the link above
http://www.motherearthnews.com/Real-...tes-A-Day.aspx

"The Secret: Keep Dough Refrigerated. It is easy to have fresh bread whenever you want it with only five minutes a day of active effort. Just mix the dough and let it sit for two hours. No kneading needed! Then shape and bake a loaf, and refrigerate the rest to use over the next couple weeks. Yes, weeks! The Master Recipe (below) makes enough dough for many loaves. When you want fresh-baked crusty bread, take some dough, shape it into a loaf, let it rise for about 20 minutes, then bake. Your house will smell like a bakery, and your family and friends will love you for it.
"
sounds like like it never got to rise at all?
so if I wanted to save some dough should I refrigerate the 12hr risen dough or the dough right after mixing the flour and water etc with a 2 hour wait in between?

would love to make a few batches and have them ready for the wife to pop in the oven before i get home to have with dinner etc.
__________________
⊕R1200GS⊕ For sale soon, snap it up and contact me.
⊕Zuma 125⊕For sale soon, snap it up and contact me.
Save $5 on Smugmug "so9RUAXlMm0bE"
AngryScot is offline   Reply With Quote
Old 02-10-2011, 12:34 PM   #129
Eviltwin
Lurker
 
Eviltwin's Avatar
 
Joined: Nov 2004
Location: Assonet, MA
Oddometer: 328
Quote:
Originally Posted by AngryScot View Post
this confuses a novice like myself, taken from the link above
http://www.motherearthnews.com/Real-...tes-A-Day.aspx

"The Secret: Keep Dough Refrigerated. It is easy to have fresh bread whenever you want it with only five minutes a day of active effort. Just mix the dough and let it sit for two hours. No kneading needed! Then shape and bake a loaf, and refrigerate the rest to use over the next couple weeks. Yes, weeks! The Master Recipe (below) makes enough dough for many loaves. When you want fresh-baked crusty bread, take some dough, shape it into a loaf, let it rise for about 20 minutes, then bake. Your house will smell like a bakery, and your family and friends will love you for it.
"
sounds like like it never got to rise at all?
so if I wanted to save some dough should I refrigerate the 12hr risen dough or the dough right after mixing the flour and water etc with a 2 hour wait in between?

would love to make a few batches and have them ready for the wife to pop in the oven before i get home to have with dinner etc.
It is a bit misleading how they say in 5 minutes a day... They say 5 minutes of active effort, then add rise time on top of that.

When they say mix the ingredients and let it sit for 2 hours this is the rise. Refrigerate after that and then when you want to bake, you need to let it rise again (2 hours or so) before baking.


Andy
Eviltwin is offline   Reply With Quote
Old 02-10-2011, 01:35 PM   #130
AngryScot
.
 
AngryScot's Avatar
 
Joined: Aug 2006
Location: ☼ Ca ☼
Oddometer: 18,307
Quote:
Originally Posted by Eviltwin View Post
It is a bit misleading how they say in 5 minutes a day... They say 5 minutes of active effort, then add rise time on top of that.

When they say mix the ingredients and let it sit for 2 hours this is the rise. Refrigerate after that and then when you want to bake, you need to let it rise again (2 hours or so) before baking.


Andy
ah ok, that makes more sense, for the way I was doing it they wanted a 12hour min raise. Maybe I can refrigerate at this point
__________________
⊕R1200GS⊕ For sale soon, snap it up and contact me.
⊕Zuma 125⊕For sale soon, snap it up and contact me.
Save $5 on Smugmug "so9RUAXlMm0bE"
AngryScot is offline   Reply With Quote
Old 02-10-2011, 02:50 PM   #131
OhBoy
Got Out
 
OhBoy's Avatar
 
Joined: Mar 2009
Location: Hookie, NH
Oddometer: 1,000
Anyone making multigrain seeded breads?

An old flame loved to bake these often, the bread is the only thing I miss.
__________________
KTM 1190 Adventure
OhBoy is offline   Reply With Quote
Old 02-10-2011, 03:06 PM   #132
AngryScot
.
 
AngryScot's Avatar
 
Joined: Aug 2006
Location: ☼ Ca ☼
Oddometer: 18,307
Quote:
Originally Posted by OhBoy View Post
Anyone making multigrain seeded breads?

An old flame loved to bake these often, the bread is the only thing I miss.
not me, I only have baked one loaf so far

but it would be great to know when to incorporate stuff like herbs and or grains, maybe even some garlic gloves
__________________
⊕R1200GS⊕ For sale soon, snap it up and contact me.
⊕Zuma 125⊕For sale soon, snap it up and contact me.
Save $5 on Smugmug "so9RUAXlMm0bE"
AngryScot is offline   Reply With Quote
Old 02-11-2011, 07:20 AM   #133
levain
STILL Jim Williams
 
levain's Avatar
 
Joined: Oct 2005
Location: Providence, RI
Oddometer: 6,928
Quote:
Originally Posted by AngryScot View Post
but it would be great to know when to incorporate stuff like herbs and or grains, maybe even some garlic gloves
Just add it in at mixing time. For the cloves, if you want to keep them whole spread out the dough gently on a flat surface with some flour so it doesn't stick. Spread the cloves out on the surface evenly, then do your fold. If you do that two times it should be pretty evenly distributed.
Keep in mind things like raw grains will soak up a ton of water. If you just mix them in dry, you'll come back 30 min later and have REALLY dry dough, plus they won't soften. You'll just end up with hard bits. Take some of the water from the final dough the night before and mix the grains with the water to soak overnight. We do equal parts by weight. Then mix into dough the next day.
__________________
Click Here!
2012 Triumph Tiger 800 XC
2008 Yamaha WR250R
1971 Lambretta DL
levain is offline   Reply With Quote
Old 02-11-2011, 09:31 AM   #134
AngryScot
.
 
AngryScot's Avatar
 
Joined: Aug 2006
Location: ☼ Ca ☼
Oddometer: 18,307
Quote:
Originally Posted by Jim Williams View Post
Just add it in at mixing time. For the cloves, if you want to keep them whole spread out the dough gently on a flat surface with some flour so it doesn't stick. Spread the cloves out on the surface evenly, then do your fold. If you do that two times it should be pretty evenly distributed.
Keep in mind things like raw grains will soak up a ton of water. If you just mix them in dry, you'll come back 30 min later and have REALLY dry dough, plus they won't soften. You'll just end up with hard bits. Take some of the water from the final dough the night before and mix the grains with the water to soak overnight. We do equal parts by weight. Then mix into dough the next day.
nice thanks, was thinking that last night as I hovered over this with a bunch of seeds and herbs last night.

Sliced a few bits off the first loaf and it made a great quick meal.
__________________
⊕R1200GS⊕ For sale soon, snap it up and contact me.
⊕Zuma 125⊕For sale soon, snap it up and contact me.
Save $5 on Smugmug "so9RUAXlMm0bE"
AngryScot is offline   Reply With Quote
Old 02-11-2011, 11:42 AM   #135
pilot
Slacker Moderator
 
pilot's Avatar
 
Joined: Dec 2002
Location: Kansas City
Oddometer: 30,921
Today's effort.



I'll cut it open in a little while, it needs to cool.
__________________
The other 10% are sociopaths , serial killers and KLR riders. You wont get much sympathy from them.
-Furious D
pilot is offline   Reply With Quote
Reply

Share

Thread Tools
Display Modes Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On

Forum Jump


Times are GMT -7.   It's 02:27 PM.


Powered by vBulletin® Version 3.8.5
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Copyright ADVrider 2011-2014