Lunacy We all gotta eat, right? (Food Porn)

[Greyhair]

For fabulous rustic bread, you merely need a dutch oven that can go to 500 degrees and the recipe for no knead bread. It's a long, slow fermentation that gives a more complex flavor and an amazing crumb. Plus, cooking dough this wet in a very hot, covered dutch oven makes for an incredible crust.

No-Knead Bread Recipe - NYT Cooking

Absolutely.
It's the most simple rustic bread out there.
I cranked it up a notch and started a starter a few weeks back. It's still young but maturing. And yes to the cast iron dutch oven.
Baguettes have a similar taste and crust, same principle ( hydrated dough) and a steamy start in the oven.

My only advice to a newbie baker is don't be in a rush. I rarely leave the house when proofing dough ( we'll, unless it's an overnight or slow proofing dough) Most bread recipes use active dry yeast. Those types of dough double in size in an hour or two.
Hang out and observe the clock and rise.
Enjoy a beer or fire up your favorite vape.

 

[Mr Mellish]

Lol... and now we can add at least one cookbook to the wish list as well.

So.. one question. In the video that you linked @Mr Mellish they used instant yeast. Can you use regular yeast (granular) instead? The recipe calls for 2 rising cyles; the first being 12 hours and then another for 2 hours.... it would seem that regular would be okay for this.

I only use regular yeast. Never had an issue. The toughest part is getting the dough firmed up; it is a VERY wet dough. I never get it as tight and firm as he shows in the video. Proofing baskets are also very useful for the second ferment. They keep the wet dough in a shape and give a nice top to the bread.

Absolutely.
It's the most simple rustic bread out there.
I cranked it up a notch and started a starter a few weeks back. It's still young but maturing. And yes to the cast iron dutch oven.
Baguettes have a similar taste and crust, same principle ( hydrated dough) and a steamy start in the oven.

My only advice to a newbie baker is don't be in a rush. I rarely leave the house when proofing dough ( we'll, unless it's an overnight or slow proofing dough) Most bread recipes use active dry yeast. Those types of dough double in size in an hour or two.
Hang out and observe the clock and rise.
Enjoy a beer or fire up your favorite vape.

Several years ago, I harvested wild yeast from blueberries in the upper peninsula. It made a nice sour dough taste while it lasted. I just didn't have the stamina to keep it going.

(oops, sorry for the double post).

 

[momofthegoons]

I only use regular yeast. Never had an issue.

Whew.... for a minute there I thought a trip to the store might be in order lol.

Is there a big difference when using bread flour versus all purpose?

And no worries about the double post... it is no longer.

 

[Mr Mellish]

Whew.... for a minute there I thought a trip to the store might be in order lol.

Is there a big difference when using bread flour versus all purpose?

And no worries about the double post... it is no longer.

Thanks for the fix. I don't recall noticing a huge difference between bread flour and AP. I should probably try bread flour again and see if that's any easier to firm up.

 

[Helios]

@LesPlenty was watching Ramsey's older clips and best of the other day, man some people should not b in the F&B industry,

@Greyhair I love sourdough! When I worked for Club Med Resorts years ago one of my main responsibilities were to make dough for the day!

going to make a nice beef stew tonight, big storm is expected in da East, stay warm and be safe on them roads.

 

[momofthegoons]

It was a snowy day here yesterday so we holed up and I cooked.

Nothing like cooking in cast iron.... and with reference to the earlier convos about a dutch oven I realized I do have one but it doesn't have a lid darn it. In any case, this is one of my favorite ways to cook pork chops; in this case stuffed ones. I bread them and then brown them off. Then the go back in the pan on a bed of carrots and celery before going into the oven for an hour. The aromatics from the veggies really gives the meat a nice flavor and keeps them moist.

Served with a tossed salad and brandied carrots and parsnips... There is no way I can eat this whole pork chop. I usually end up with almost a whole one left over.

And finished with an old recipe from my Mormor (mother's mother in Danish). I remember her serving this and it was one of my favorite desserts. Not overly sweet and with a hint of lemon from zest and cinnamon in the apple filling. The crust is buttery; almost like a tender shortcake. Divine. Lol.. if I may say so myself.

 

[Mr Mellish]

Tried this bread today. Easy and tasty. I just wish I could find jalapeños with some heat. Can't grow them...can't find them.

 

[Mr Mellish]

I think I've waited long enough to avoid a severe double post thrashing...

When I watched the video, I also checked the comments. Someone stated that you could see the parchment paper sticking to the bread in the video (true) and that the solution is to pull the bread out and remove the parchment after the first 30 minute bake. I was torn on this but had people coming for dinner, so I did it. The loaf was a bit soft still, so I ended up having to deal with it bare-handed. It worked out. If I did it again, I'd probably try to go with leaving the parchment the whole time (but, I'll make sure it's just the in-house crew so if it tanks, I can just table it and move on). Just trying to give a head's up. Bottom line...the bread received rave reviews.

 

[momofthegoons]

You guys have me looking for a proper Dutch oven to make bread in. If I had found one I would be making some... these pics of bread are driving me insane. And I'm so sick of processed crap bread.

One day soon...

 

[Mr Mellish]

You guys have me looking for a proper Dutch oven to make bread in. If I had found one I would be making some... these pics of bread are driving me insane. And I'm so sick of processed crap bread.

One day soon...

DO IT! DO IT! DO IT!

The Lodge cast iron dutch oven isn't terribly priced at a Walmart. It revolutionizes your bread (unless you demand something that looks like a normal loaf). Just keep it seasoned.

Pause for rant...there are varying schools of thought about cast iron. Some say that the rough finish of the newer Lodge stuff is just fine if properly seasoned. My experience has been that finding an old one like a Wagner, when they smoothed the surface, produces better results. I have taken a grinder to my Lodge to smooth it more and it is better but the Wagner is my weapon of choice. However, the dutch oven I use is the standard Lodge. It is a bit rough but for the things I do in it, it's just fine (mostly bread...some soup).

Then, the next argument is the oil to use. Some use olive oil and say it works fine. For me, the smoke point is too low, so I use flax seed oil capsules (just pop them and use two...much cheaper than the health food store flax seed oil), or I use the avocado oil from Costco. Both work very well. I don't waste my recovered bacon grease because I want it for cooking (and some claim it can go rancid if used for seasoning -- I doubt it but I want to cook with it, so I accept it.).

 

[Greyhair]

It was a snowy day here yesterday so we holed up and I cooked.

Nothing like cooking in cast iron.... and with reference to the earlier convos about a dutch oven I realized I do have one but it doesn't have a lid darn it. In any case, this is one of my favorite ways to cook pork chops; in this case stuffed ones. I bread them and then brown them off. Then the go back in the pan on a bed of carrots and celery before going into the oven for an hour. The aromatics from the veggies really gives the meat a nice flavor and keeps them moist.

View attachment 7052

Served with a tossed salad and brandied carrots and parsnips... There is no way I can eat this whole pork chop. I usually end up with almost a whole one left over.

View attachment 7053

And finished with an old recipe from my Mormor (mother's mother in Danish). I remember her serving this and it was one of my favorite desserts. Not overly sweet and with a hint of lemon from zest and cinnamon in the apple filling. The crust is buttery; almost like a tender shortcake. Divine. Lol.. if I may say so myself.

View attachment 7054

Freakin awesome .stuffed? Wow!
Never have.
Soon will....

I think I've waited long enough to avoid a severe double post thrashing...

When I watched the video, I also checked the comments. Someone stated that you could see the parchment paper sticking to the bread in the video (true) and that the solution is to pull the bread out and remove the parchment after the first 30 minute bake. I was torn on this but had people coming for dinner, so I did it. The loaf was a bit soft still, so I ended up having to deal with it bare-handed. It worked out. If I did it again, I'd probably try to go with leaving the parchment the whole time (but, I'll make sure it's just the in-house crew so if it tanks, I can just table it and move on). Just trying to give a head's up. Bottom line...the bread received rave reviews.

I leave my parchment paper in for the whole duration. Cast iron.475. Lid on for 20. Lid off for 15....or so.
Looks like a nice rise.
Assuming it tastes utopian.

Modnote: merged posts

 

[Helios]

To all the Cooks/Bakers would be pastry chefs on here,
I highly suggest a few of these books to add in any Pro/Am kitchens repertoire.
These were mandatory books to read/own where I attended Culinary School 25 years ago and still relevant today.

https://www.simonandschuster.com/books/On-Food-and-Cooking/Harold-McGee/9780684800011
https://www.barnesandnoble.com/w/new-food-lovers-companion-sharon-tyler-herbst/1101968078#/

 

[Mr Mellish]

To all the Cooks/Bakers would be pastry chefs on here,
I highly suggest a few of these books to add in any Pro/Am kitchens repertoire.
These were mandatory books to read/own where I attended Culinary School 25 years ago and still relevant today.

https://www.simonandschuster.com/books/On-Food-and-Cooking/Harold-McGee/9780684800011
https://www.barnesandnoble.com/w/new-food-lovers-companion-sharon-tyler-herbst/1101968078#/

Thanks.

I've wanted to get the McGee book for years but have never gotten around to it. This is a very interesting cookbook that must have been inspired by McGee. I've yet to make anything from it that was anything less than very good.

https://www.amazon.com/Food-Lab-Coo...swatch_0?_encoding=UTF8&qid=1548164162&sr=8-1

 

[Helios]

@Mr Mellish,
If you enjoy the Science of food and the How's and Why's this is the one to own.
Food lover's companion was like a mini bible I kept in my knife bag, small, useful and full of treasures.
Harold McGee is a Rockstar IMO, order it so much info in there.

Food lab looks interesting i'll check it out

 

[-dab8-]

Plus 1 for food lab. Kenji is amazing. He tells you not only what to do, but why, and also all the other things he tried that were similar but yielded results not quite as good as his final recipe.

I love the science behind food, so McGee has been on my radar, but haven’t yet read anything by him other than a few online articles.

Here is dinner tonight. A quick and easy recipe I haven’t tried before. Haven’t even tasted yet. If it’s good maybe I’ll post.

(Be gentle, my knife cuts are terribly uneven, I was in a hurry after getting home late from work. Lol.)

 

[Mr Mellish]

Plus 1 for food lab. Kenji is amazing. He tells you not only what to do, but why, and also all the other things he tried that were similar but yielded results not quite as good as his final recipe.

I love the science behind food, so McGee has been on my radar, but haven’t yet read anything by him other than a few online articles.

Here is dinner tonight. A quick and easy recipe I haven’t tried before. Haven’t even tasted yet. If it’s good maybe I’ll post.

(Be gentle, my knife cuts are terribly uneven, I was in a hurry after getting home late from work. Lol.)

View attachment 7080

Agreed. Kenji is a valuable, reliable, repeatable resource. I'm looking forward to his next Food Lab book.

 

[Mr Mellish]

In the name of science, today I made the jalapeño cheddar bread again. This time, I used AP flour and left the parchment paper in the full time.

I know that the proof will be in the cutting into it, but it's a lovely loaf. The parchment paper did not stick to the bottom of the loaf after the full bake.

 

[momofthegoons]

I have a new cast iron dutch oven and bread dough resting overnight....

By all signs it looks like it's doing what it's supposed to.

Going to make some vegetable soup and serve it up with some Brie... and the bread.

Pics to come.

 

[-dab8-]

We are literally researching Dutch ovens as a result of hearing about cheesy jalapeño bread. The thought of making homemade bread without a fancy bread maker is incredible.

 

[momofthegoons]

The thought of making homemade bread without a fancy bread maker is incredible.

I have a bread machine. I'm giving it to Salvation Army or Purple Heart. Whomever comes first. I hate the bread that comes out of it.

This method has much more appeal. And if what I just did works out... well... the guy in the video is right. A six year old could make this recipe. And the jalapeno bread doesn't look that much harder.

I am geeked.