04-13-2008, 02:43 PM
|
#1 | |
|
Senior Cook
|
First "No Knead"
I know there's another thread for this, so I hope I don't get a spanking for being redundant. I was so thrilled with how this first loaf came out, that I have TWO of them started on the counter to bake tomorrow.
 BTW, between DW, hungry son and his friend, and yours truly, the first loaf is history. Fantastic flavor even without any butter or EVOO. I can hardly wait for the next two loaves. I went out and bought two good cotton towels for this recipe, and I'll see how they hold up tomorrow when I pack them with my bench flour. I also bought an enameled cast iron dutch oven today at Kohls. It was on sale for 20% off, and DW had a coupon for an additional 30% off. Got it for $35, but I'm concerned that the grip on the lid is only rated for 350 F, and I made the bread at 450 F. If it has a melt down, I'll ask my brother to make a grip out of some brass bar stock on his lathe and try that. Joe |
|
|
|
|
04-13-2008, 02:47 PM
|
#2 | |
|
Certified Executive Chef
|
I really need to find the time on Saturday to start one of these for Sunday's dinner. I was thinking that earlier today when I was reading all the "crusty bread" in today's menu. Your picture just reinforced that, Joe. Great looking bread!
__________________
Cow tipping: Redneck meat tenderizer |
|
|
|
|
|
04-13-2008, 02:47 PM
|
#3 | |
|
Certified Master Chef
|
love the look of that crust, Joe. also checked out the photos of your foccacia.
yowza!
__________________
Kool Aid - Think before you drink. |
|
|
|
|
|
04-13-2008, 02:54 PM
|
#4 | |
|
Assistant Cook
|
Sure a beautiful, yummy looking loaf........
|
|
|
|
|
|
04-13-2008, 03:33 PM
|
#5 | |
|
Certified Master Chef
 |
Is that the NY times no knead everyone's been making around here? I printed it off about 2 months ago and still haven't done it.
Looks GREAT! Can't blame hungry son and friend 1 bit! Good job. Thanks for the pic.
__________________
Not that there's anything wrong with that..... |
|
|
|
|
|
04-13-2008, 03:42 PM
|
#6 | |
|
Certified Executive Chef
|
It takes all of 5 minutes to get the ingredients out, mix them up in a bowl, and set the bowl, covered, on the counter. Then you just wait for the next day, push it around a little with a spatula, let rise again, put it in the Dutch oven and bake. It really is that simple. What are you waiting for?
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller |
|
|
|
|
04-13-2008, 03:46 PM
|
#7 | |
|
Certified Master Chef
|
ummmmmmm Christmas??? :)
__________________
Not that there's anything wrong with that..... |
|
|
|
|
|
04-13-2008, 03:55 PM
|
#8 | ||
|
Certified Executive Chef
|
Quote:
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller |
||
|
|
|
|
04-13-2008, 04:01 PM
|
#9 | |
|
Certified Master Chef
|
Actually GG, that is an AWESOME idea!!
The 4 yr old would hurt something I'm sure, but the 8 yr old wants to cook something "without" me. (they grow too fast!) This would be perfect!! Thank you so much!
__________________
Not that there's anything wrong with that..... |
|
|
|
|
|
04-13-2008, 04:43 PM
|
#10 | ||
|
Certified Executive Chef
|
Quote:
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller |
||
|
|
|
 |
| Thread Tools | |
| Display Modes | |
|
|
Linear Mode
