Separate names with a comma.
Discussion in 'Shiny Things' started by a1fa, Nov 29, 2009.
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...
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
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.
I scraped ice off the windscreen this morning. Thanks for the oven light tip, I'll try that next loaf.
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 ??
Just started to bake gluten free breads, some come out good, some not so much
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.
Didn't mean to sound like an ass with my post but maybe did. I've switched pretty much 100% to low temp ferment/ rise. Couple of reasons - I like the flavor nuances achievable and we keep our home winter temperature at 62.
Maybe others have worked with raw radish sprouts and have some insight, but wouldn't surprise me if there are compounds or enzymes which may not be dough friendly. Congratulations on experimenting, that's where it's at !!
If radish isn't the culprit, I'd still lean towards timing. Maybe rise and fall of activity level would be a better choice of words than rise and collapse. Most of what I know about bread making has been through observation and experiment, what I see and try to put into words, may not match up with what you read and try to envision. I've definitely learned that wet pre-ferments have a sweet spot.
Ha -- I partially pooched a 6 loaf batch of rustic, yesterday. Was kneading with a dough hook, dough was coming on point, got distracted - Damn, caught it as it was just beginning to break.
Good luck !!
I finally got around to uploading a pic of my no-knead first attempt. It's cute but not right.
Banana bread, with chopped bacon instead of chopped nuts. mmmmmmm.
Chopped bacon! Holy cow (I mean pig)! How did it turn out??
I can't help but think that I need one of these... I won't be able to use it, but I need it
They work well for grilled pizza!
Hey Jim, Get any snow lately ? :eek1
Went to spy on my competition today:
Great looking school. Some of the breads they have made:
No class today. . And the cafe isnt worth a mouldy bag of Durham compared to ⭐⭐⭐⭐⭐⭐⭐
whoa, lots of braiding on that one piece :eek1 Interesting shapes though
In that case is gonna be one expensive baking paddle... cause I'd have to buy a grill