tag:blogger.com,1999:blog-6292915201767940326.post2407554567164399402..comments2024-03-27T00:43:28.975-05:00Comments on Mom's Scribbles: How to Waste a Couple of Perfectly Good DaysVickihttp://www.blogger.com/profile/09409645438732452330noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-6292915201767940326.post-50065154678509964142016-02-11T12:16:07.734-06:002016-02-11T12:16:07.734-06:00Thank you, W...In a week or so when I have a bit m...Thank you, W...In a week or so when I have a bit more time for baking, I will try both methods. I hope it works for me as I really like the idea of being able to produce a good loaf of bread without the kneading. I'll post the results.Vickihttps://www.blogger.com/profile/09409645438732452330noreply@blogger.comtag:blogger.com,1999:blog-6292915201767940326.post-24975540097435184812016-02-11T08:29:15.002-06:002016-02-11T08:29:15.002-06:00Vicki,
I don't have a problem with you using t...Vicki,<br />I don't have a problem with you using the recipe. I'm not sure if it will turn out in a regular loaf pan or not, I've never tried it that way. I know it's a lot of bread, but maybe try one of each?<br />The recipe only used 1/4 tsp yeast because of the long rise time. The 2nd rise in the skillet is only because it is the right shape to easily lift out and place into the dutch oven at the right time, without deflating the dough.W.https://www.blogger.com/profile/10397373534873519318noreply@blogger.comtag:blogger.com,1999:blog-6292915201767940326.post-59732156574801682762016-02-10T12:31:20.286-06:002016-02-10T12:31:20.286-06:00W...Thanks so much for the recipe. The source of ...W...Thanks so much for the recipe. The source of the recipe I tried gave two options. One was to let the dough rise overnight and the other was to place the covered bowl of dough in the oven with just the light on which resulted in the dough being ready for the pan in a couple of hours. I tried the latter. <br /><br />I have printed out your recipe and will give it a try. It is a bit different from the one I used. I am wondering how it would work being baked in a bread pan as opposed to a dutch oven. I was looking more for a standard loaf of no knead bread rather than the more artesian type. I may not get to it for a week or so, but if your recipe works for me, I would like to do a post about it, with your permission. Vickihttps://www.blogger.com/profile/09409645438732452330noreply@blogger.comtag:blogger.com,1999:blog-6292915201767940326.post-86789256020125987382016-02-10T12:16:59.419-06:002016-02-10T12:16:59.419-06:00Gorges...I know you're right. Homemade is mos...Gorges...I know you're right. Homemade is mostly healthier than store bought. It would probably be worthwhile to mess with the recipe and see if I could make it more tasty. I may do that at some point, but at the moment I have other things that need my attention.Vickihttps://www.blogger.com/profile/09409645438732452330noreply@blogger.comtag:blogger.com,1999:blog-6292915201767940326.post-33319080569064292782016-02-10T09:01:42.226-06:002016-02-10T09:01:42.226-06:00Did your no knead bread call for letting the dough...Did your no knead bread call for letting the dough sit over night before baking? I have a recipe from Cooks Illustrated using a dutch oven that comes out really nice. It is a crusty loaf.<br /><br />Almost no-knead bread<br />An enameled cast iron dutch oven with a lid works best, but you can also use regular cast iron.<br />3 cups all purpose flour<br />1/4 tsp instant yeast<br />1 1/2 tsp table salt<br />10 oz water<br />1 tbsp white vinegar<br /><br />1. whisk flour yeast and salt in large bowl. Add water and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature fro 8 to 18 hours.<br />2. lay a 12 x 18 sheet of parchment paper inside a 10 inch skillet and spray with nonstick cooking spray. Transfer dough to a lightly floured work surface and knead 10 to 15 times. Shape dough into ball and transfer dough to parchment lined skillet and spray surface of dough with non-stick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size, about 2 hours.<br />3. about 30 minutes before baking, adjust oven rack to lowest position, and place 6- to 8 quart heavy bottomed dutch oven with lid on rack and heat oven to 500 degrees. Lightly flour top of dough and cut one 6 inch long slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment paper overhang and lower into pot. (just leave any excess paper). Cover pot and place in oven. Reduce oven temp to 425 and bake covered for 30 minutes. Remove lid and bake 20-30 minutes longer, until loaf is deep brown and thermometer reads 210 in center of loaf. Carefully remove bread from pot and let cool.W.https://www.blogger.com/profile/10397373534873519318noreply@blogger.comtag:blogger.com,1999:blog-6292915201767940326.post-61172834451923425952016-02-10T08:09:36.094-06:002016-02-10T08:09:36.094-06:00Now that I try to limit my salt intake, I've l...Now that I try to limit my salt intake, I've learned that the handier a food is to fix, the more salt and chemicals it usually has. SO, taste aside, I'm sure that what you made was much healthier than what you bought.Gorges Smythehttps://www.blogger.com/profile/08777621500611603786noreply@blogger.comtag:blogger.com,1999:blog-6292915201767940326.post-75037528895598203452016-02-10T03:32:40.536-06:002016-02-10T03:32:40.536-06:00Harry...I'm really not much of a perfectionist...Harry...I'm really not much of a perfectionist. The end products were pretty bad. The idea with the rice was to make up a bunch of mixes, seal them up and store them for future meals or have them on hand to give away should somebody be really hungry. Guess I will just buy them when they go on sale. The rest was done with the idea of quick and easy, but I like from scratch better. I have tried other experiments with making my own mixes and some have turned out really good. I remember reading about Lisa's hardtack. I'll have to go back and check it out. Good idea.Vickihttps://www.blogger.com/profile/09409645438732452330noreply@blogger.comtag:blogger.com,1999:blog-6292915201767940326.post-86449010919686439512016-02-10T03:09:47.564-06:002016-02-10T03:09:47.564-06:00Somebody less of a perfectionist would probably ha...Somebody less of a perfectionist would probably have been perfectly content with the things you made. I am pretty sure I would not have known the difference. I usually just make something out of a can or something I can boil and eat.<br /><br />Doing those kinds of experiments is really a pretty good idea. Lisa made some great hardtack by experimenting. It was great and tasted like butter. I bet you could make some good shipbread or hardtack too. That's worth having since if you can find it to buy it, the price is high.<br /><br />Harry Flashmanhttps://www.blogger.com/profile/05071021900005041592noreply@blogger.com