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no knead bread

 
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honeylemon
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Joined: 18 Aug 2006
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PostPosted: Thu Mar 04, 2010 12:08 pm    Post subject: no knead bread Reply with quote

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1
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Alannia
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Joined: 08 Jul 2005
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Location: Petaling Jaya, Malaysia

PostPosted: Thu Mar 04, 2010 1:21 pm    Post subject: Reply with quote

When it first came out last year (I think), everybody was making it. How do you find it in terms of taste & texture?

Btw, how much is 1 5/8 cups of water?
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honeylemon
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PostPosted: Thu Mar 04, 2010 6:07 pm    Post subject: Reply with quote

Alannia wrote:
When it first came out last year (I think), everybody was making it. How do you find it in terms of taste & texture?

Btw, how much is 1 5/8 cups of water?


It's best eaten fresh from the oven. Overnight, not too good, need to toast again in the toaster.

1 5/8 see stars I was baffled too but I guess 4/8 is 1/2 so I estimated abour 1 1/2 cup grin and it works pretty well.
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Alannia
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PostPosted: Fri Mar 05, 2010 11:20 am    Post subject: Reply with quote

Thanks, Honeylemon.
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mosfat
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PostPosted: Fri Mar 12, 2010 8:52 am    Post subject: Reply with quote

Any idea why it is necessary to use a Dutch Oven or a similar kind of vessel?
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honeylemon
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PostPosted: Tue Mar 30, 2010 9:52 pm    Post subject: Reply with quote

mosfat wrote:
Any idea why it is necessary to use a Dutch Oven or a similar kind of vessel?


er...maybe Gina can shed some light Very Happy
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Alannia
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PostPosted: Wed Mar 31, 2010 12:03 pm    Post subject: Reply with quote

I remembered Michael Smith from Chef at Home doing the same thing. He said using a covered pot helps to create a a very light, crisp crust.

I googled and found his detailed expanation as follows :
http://www.chefmichaelsmith.ca/en/home/MichaelsJournal/realbreadstory.aspx
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