John (Cheese Head) typing this:
My Dad emails me pictures of what cooking, some disasters, most great! Thought others may enjoy and as an enticement to get him to post I just set up this new Member Account for him and making this post. My Dad's email and pictures follow:
Made bread as promised, I only have a medium sized Dutch Oven and I was worried about using a large saucepan at 500 degrees so I only made a 2 cup measure as a trial. Makes wonderful crusty Artisan type bread.
Recipe for full batch is:
- Mix together 3 cups bread flour, ¼ tsp yeast, 1 1/4 tsp salt.
- Stir in 1 1/2 cups of room temperature water.
- Cover and allow to rise for 12 to 16 hours (ie overnight, ready for Breakfast).
- Preheat oven and Dutch Oven with the lid to 500 degrees F.
- Scrape dough onto floured board, fold thirds sideways and in half the other way and then drop upside down into 500 F Dutch Oven.
- Place lid on Dutch Oven and bake in oven for 30 minutes.
- Remove lid and bake additional 15 minutes uncovered.
- Remove from oven, allow to cool, serve.
On UTube they have experimented with this recipe and added 4 drops of Red Wine Vinegar to 1 1/2 cups of hot water and allowed it to rise for only a couple of hours.
That looks delicious!!!
Is this the New York Times' legendary "No Knead Bread". Recipe looked same. My friend at www.ekmeksanati.com (http://www.ekmeksanati.com) applied this recipe (http://ekmeksanati.info/index.php?topic=136.0) to bread maker and it turned out great (http://www.ekmeksanati.com/documents/yof0rulmayan_ekmek_1.html). Sorry that the links are in Turkish but I can translate if anybody interested.
Gurkan, I suspect it is as my Dad reads the NY Times newspaper website a bunch.
That looks great! Way to go Dad!
Beautiful bread!!
This bread is super easy and delicious...I make it regularly.
There is a video on youtube with Mark Bitman at the Sullivan Street Bakery in New York where Jim Lahey demonstrates how this bread is made.
I highly recommend this bread!
Tom, lovely results! I used that recipe for quite some time until I was given a book titled Artisan Breads in Five Minutes a Day. Now I mix up a batch of dough which sits in the refrigerator until I pull out a pound or so to bake a loaf. This happens every 2 or 3 days and the 4 pounds of dough are replaced by a new batch. I use whey from bread making for the liquid and one loaf never tastes the same as the next but they are all fabulous! There is a bucket of jalepeno and cheddar in the fridge waiting to hit the oven later today.
Christine