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Lunacy We all gotta eat, right? (Food Porn)
- Thread starter dorkus_molorkus
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Mr Mellish
Well-Known Member
I threw out the bread machine years ago, when I first found no knead bread. The difference in the quality of the bread is so major that I've never looked back. Never even said goodbye to the little fella.
Mr Mellish
Well-Known Member
As I said, there is no comparison between the dutch oven and a bread machine. The dutch oven will produce a fabulous artisan (to me, European style loaf) that I didn't know was possible at home. The bread machine (in my personal experience) produces a bland loaf with an odd texture (especially the crumb).
A page or two back, we mentioned several books that are focused on this style of bread. If you Google "no knead bread" you'll find plenty of recipes and Youtube videos on the topic.
Good luck.
@momofthegoons...looking for an update on your first experiment!
Lol sorry... meant to do it yesterday and got distracted.
All in all I would say it was a success. I had some issues with the dough being too wet after the first rise so there was no 'folding'.... more like plopping lol. I think that there is something off with the amount of water in the NYT recipe. I noticed that the recipe itself calls for 1 5/8c of water, but in the video he says 1 1/2. That's enough of a difference, imo, to make the dough a bit wetter than it should be. I'm going to use the lower amount next time.
That said, the load turned out really well...
Made some vegetable soup to go along with it. I sauté the onions, carrots, celery, cabbage and fresh herbs to marry them a bit before adding stock and tomatoes.... and the rest of the ingredients
I can't wait to experiment now that I've got my first loaf down. I ordered a couple of the books that were recommended and am going to be spending the snow day today perusing them.
Mr Mellish
Well-Known Member
Lol sorry... meant to do it yesterday and got distracted.
All in all I would say it was a success. I had some issues with the dough being too wet after the first rise so there was no 'folding'.... more like plopping lol. I think that there is something off with the amount of water in the NYT recipe. I noticed that the recipe itself calls for 1 5/8c of water, but in the video he says 1 1/2. That's enough of a difference, imo, to make the dough a bit wetter than it should be. I'm going to use the lower amount next time.
That said, the load turned out really well...
View attachment 7149
View attachment 7150
Made some vegetable soup to go along with it. I sauté the onions, carrots, celery, cabbage and fresh herbs to marry them a bit before adding stock and tomatoes.... and the rest of the ingredients
View attachment 7152
View attachment 7151
I can't wait to experiment now that I've got my first loaf down. I ordered a couple of the books that were recommended and am going to be spending the snow day today perusing them.
My experience is similar. In fact, I had decided that next time, recipe be damned, I'm adding more flour to firm it up. He has a video where he keeps working it in olive oil until it firms up. That hasn't worked for me. This is why I bought the proofing baskets; they help it to retain the shape better.
Yeah, some of the comments on the vid mentioned the olive oil. And he says nothing about it in the video I watched, but you could see it in the container with the rising bread.
I don't know that I would go that route either. I'm thinking that the salt and yeast are proportionate to the flour. So imo, adding less water is the key.
Is this the only recipe you've found this to happen with?
Mr Mellish
Well-Known Member
I've tried others but this is my goto. I did try something from The New Artisan Bread in Five Minutes a Day but I didn't feel like it was as good as the original no knead.
Finally got home and tried the jalapeño cheddar bread that I made with AP flour. It might have a slightly less airy crumb, but I wouldn't lose sleep over it. I did let the Kitchen Aid massage it for a while to compensate but I'm not smart enough to know if that would make a big difference or not.
Finally got home and tried the jalapeño cheddar bread that I made with AP flour. It might have a slightly less airy crumb, but I wouldn't lose sleep over it. I did let the Kitchen Aid massage it for a while to compensate but I'm not smart enough to know if that would make a big difference or not.
I branched out with a new type of pasta last night...
A friend of mine had had a warm salad made with it and I wanted to recreate it. My only feeling about this pasta is that it's awfully dense and doesn't really cook well. Some were tender and some were tough.. I don't think I'd use it again; although will admit it may have been user error since I've never cooked it before. Maybe next time I'd substitute orzo or Israeli couscous.
Anyway... Fregola salad with Broccoli and Cipollini onions.... I served it with grilled salmon. Really tasty.
A friend of mine had had a warm salad made with it and I wanted to recreate it. My only feeling about this pasta is that it's awfully dense and doesn't really cook well. Some were tender and some were tough.. I don't think I'd use it again; although will admit it may have been user error since I've never cooked it before. Maybe next time I'd substitute orzo or Israeli couscous.
Anyway... Fregola salad with Broccoli and Cipollini onions.... I served it with grilled salmon. Really tasty.
Greyhair
Well-Known Member
Yum may.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.
Baked a few loaves this weekend in my DO ( glossary term?
)I've tried other ways of steaming in the oven but my best results are with a cast iron DO.
When's dinner?
Stevenski
Enter the Dragon
I am not afraid to have a Saturday morning cruise to get a pie. When it is a curry pie of this standard I will drive a long way. Lucky this is fairly close to where I live but I would drive quote a way for one of these. Bear in mind I drive past at least 20 places I could get a pie at but it is worth it for a curry beef pie of this caliber.
@Madri-Gal saw my post on IG last night and asked me to bring it here.....
I got a Breville smoke gun for Christmas. Had a piece of salmon left over from the night before and thought it would taste really good smoked... so I brought out the smoke gun and hot boxed that baby. Put in some apple wood... and a tiny bit of herb as well lol. Man did it make for a nice appetizer... Can't say that it got any 'herb infusion' from it but the taste was fantastic.
I got a Breville smoke gun for Christmas. Had a piece of salmon left over from the night before and thought it would taste really good smoked... so I brought out the smoke gun and hot boxed that baby. Put in some apple wood... and a tiny bit of herb as well lol. Man did it make for a nice appetizer... Can't say that it got any 'herb infusion' from it but the taste was fantastic.
Stevenski
Enter the Dragon
Seriously how good us a nice pie @LesPlenty? I don't mind a fancy pie but a good old minced or curry beef does me a treat. Maybe a sausage roll to wash it down....
Madri-Gal
Well-Known Member
Thank you. I have considered getting a Volcano for infusions, and actually called 7th Floor to see if you could use the Super Surfer the same way. Sadly, the fan isn't strong enough. It's all very exciting, and I thank you for your consideration in moving it over here. This truly makes my heart beat faster, with it's implications for the dining room.
Edit: How did the dining room get to be the most exciting room in my house? No, don't answer.
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Whisper
Well-Known Member
We ate at a place a while back that had an Octopus appetizer, it was served on a white bean salad. I think, it may be similar to this salad.
hubby forgot the Parmesan. The reason for this post is, any suggestions, that you thought, improved this recipe?
On another note- I am about 1/2 way done with this thread. How enjoyable! Thank-you all for the recipes and suggestions.
The links!! How I love links! Thanks all. You will have me learning all kinds of things.
One more thing- any recipes for a curry pie? I've never eaten one @Stevenski or @LesPlenty ?
So yesterday, I had the hubby pick up the ingredients, and I plan to make this today. Shoot- I forgot that the
hubby forgot the Parmesan. The reason for this post is, any suggestions, that you thought, improved this recipe?
On another note- I am about 1/2 way done with this thread. How enjoyable! Thank-you all for the recipes and suggestions.
The links!! How I love links! Thanks all. You will have me learning all kinds of things.
One more thing- any recipes for a curry pie? I've never eaten one @Stevenski or @LesPlenty ?
If you are using fregola pasta, cook it longer than it says to. Taste it and make sure it's cooked to the stage you like.... cause I had some seriously chewy bits in there. And you absolutely need the parmesan.
I added a little extra honey to the dressing because my lemons were so huge. It's still rather bitter, but once it's on the salad it just seems to work. I also used the entire amount of dressing; much to my surprise. The pasta and beans just soak it up.
Good luck! Can't wait to hear how you do....
Pizza tonight!
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