|
|
Post by librarylady on Apr 21, 2018 18:21:45 GMT
|
|
perumbula
Pearl Clutcher
Posts: 3,439 
Location: Idaho
|
Post by perumbula on Apr 21, 2018 18:45:53 GMT
I go through spurts where I keep the 5 minutes a day dough in my fridge. No knead bread recipes make a very crusty, delicious loaf of bread. Go for it! You won't be sorry.
|
|
LeaP
Pearl Clutcher
Posts: 3,939
Location: Los Angeles, CA where 405 meets 101
|
Post by LeaP on Apr 21, 2018 20:56:12 GMT
The no knead bread is awesome. Gof for it!
Unfortunately my stove is on the blink and the oven can't handle the high temps, but I will be back to baking soon.
If you try it, I have the Jim Leahy book with variations on the original recipe. Let me know if you want me to look up something.
|
|
|
|
Post by Rainy_Day_Woman on Apr 22, 2018 1:49:50 GMT
I make the NYT recipe that one is based on.
I add chopped cheddar cheese and jalapenos to it before the second rise. It is so delicious.
|
|
muggins
Pearl Clutcher
Posts: 2,861
|
Post by muggins on Apr 22, 2018 8:59:49 GMT
I used to bake this bread a lot. Make the dough in the evening, let sit overnight, and bake in the morning.
I didn’t use a Dutch oven though.
|
|
carhoch
Pearl Clutcher
Be yourself everybody else is already taken
Posts: 3,115
Location: We’re RV’s so It change all the time .
|
Post by carhoch on Apr 22, 2018 11:17:44 GMT
I used to bake this bread a lot. Make the dough in the evening, let sit overnight, and bake in the morning. I didn’t use a Dutch oven though. The Dutch oven is what make the crust perfect if you have one ,try you will love it . |
|
|
|
Post by baslp on Apr 22, 2018 14:15:28 GMT
I made the rolls that Outback Steak House. For the first try at this type of bread they tasted pretty good.
|
|
|
|
Post by gar on Apr 22, 2018 14:22:58 GMT
I add chopped cheddar cheese and jalapenos to it before the second rise. It is so delicious. What sort of quantity do you use?  Sounds delicious! |
|
seaexplore
Prolific Pea
Posts: 9,366
Apr 25, 2015 23:57:30 GMT
|
Post by seaexplore on Apr 22, 2018 14:26:15 GMT
|
|
|
|
Post by slowrunner70 on Apr 22, 2018 15:30:19 GMT
My bread baking obsession started with the original recipe. But I found the taste of the bread to deteriorate the day after baking. And it got hard too quickly.
I get much better results using bread flour, or, even better, first clear flour.
Most times, I use a mixture of the first clear flour, rye flour and spelt flour.
I also add two tablespoons of Brotgewürz, a mixture of equal parts fennel, coriander, anis and caraway seeds.
So delicious!
|
|
Sounds delicious!
