Looks delicious! Probably has a nice nutty and tangy flavor, too. On Thu, Apr 2, 2020 at 11:00 AM j.schwartz <jasonaschwa...@gmail.com> wrote:
> Not my best effort, ..but with not that much to do (all my Rivs are > currently dialed in), I had plenty of time to cultivate a new starter. > This is with very course whole wheat flour from a small miller locally to > me, so it didn't get the rise I was looking for. Very tasty nonetheless > 2nd loaf goes to my neighbor > > > On Monday, March 23, 2020 at 10:22:48 PM UTC-4, David Bivins wrote: >> >> SORRY! It's 1 1/2 teaspoons salt. 1.5 teaspoons. SORRY! I just made a >> batch of dough and as I measured I thought I might have typed it wrong. >> SORRY! >> >> I fixed it below: >> >> On Sun, Mar 22, 2020 at 10:53 PM David Bivins <dabi...@gmail.com> wrote: >> >>> Here's my take on the same recipe that lambbo posted. I've been making >>> it for many, many years and I don't make any other bread. This makes a >>> BETTER loaf than Antone's (just kidding, really). It doesn't involve a >>> blender. It does involve a dutch oven. >>> >>> I put a medium-sized mixing bowl on a scale, tare it, and add 15 ounces >>> all-purpose flour. King Arthur's has consistently been the most delicious. >>> Add 1 1/2 teaspoons salt and 1/4 teaspoon active dry yeast (not >>> instant). Whisk the dry ingredients or just stir them up with the handle of >>> a spatula. >>> In a large measuring cup, add 7 ounces warm water, 3 ounces beer, and 1 >>> tablespoon white vinegar. >>> (The beer can be crappy beer, good beer, or non-alcoholic beer. I use >>> non-alcoholic beer, but I've used everything from Trader Joe's crappy lager >>> to Lagunitas IPA.) >>> Using a large spoon or spatula, mix the liquid into the dry until you >>> have a shaggy ball of dough. It might not seem like you have enough liquid, >>> but you do. Just keep flipping the wad of dough over until all the dry bits >>> get picked up by the wet bits. >>> Cover the bowl with saran wrap and let it sit somewhere not cold for >>> 8-18 hours. >>> Pull it out (don't throw out the plastic wrap) and plop it on a floured >>> surface. Fold it over onto itself over and over. I.e. take the top edge and >>> fold that into the middle. Rotate the dough to the left a quarter-turn. >>> Take the top edge and fold that into the middle, etc. Repeat until you have >>> a nice tight ball of dough. Pinch together any seam you have left. >>> Get a small skillet or pan - about 9 inches is good - and lay a sheet of >>> parchment paper in it, about 18-24 inches long. Spray the part over the >>> skillet with cooking spray. Put the ball of dough, seam-side down, on the >>> parchment so it's centered in the skillet. Spray the top of the dough with >>> cooking spray - just a quick overall spray. Put the plastic wrap you used >>> before over the dough ball. Let this rise again for 2 hours, again >>> somewhere not cold. >>> An hour-and-a-half later, heat the oven, with the dutch oven inside, to >>> 500 degrees. A half hour later, reduce heat to 425. >>> Remove the plastic wrap from the dough, sprinkle the dough with a >>> dusting of flour. Cut the dough with a razor 1/4" deep - along the center >>> is fine. You can make an "X." You can make a square. >>> Remove the dutch oven from the oven and remove the lid. Using the >>> parchment paper like a sling, lower the dough ball into the dutch oven. Put >>> the lid back on. Put it in the oven for 25 minutes. >>> After 25 minutes has passed, take the lid off the dutch oven and bake >>> another 25 minutes. Remove from the dutch oven and let it cool. >>> >>> Enjoy. >>> >>> Here are a couple pictures: >>> https://www.instagram.com/p/B9eTEmaBmOo/ >>> https://www.instagram.com/p/B9XmU0zhlI6/ >>> >>> >>> On Sun, Mar 22, 2020 at 11:29 AM lambbo <anton...@gmail.com> wrote: >>> >>>> I've been quarantined for 2 weeks, and it's given me so much time to >>>> bake (and need, as I can't go shopping). >>>> >>>> My favorite recipe is from Mark Bitman's How to Cook Everything, Jim >>>> Lahey's No Knead Bread. >>>> <https://cooking.nytimes.com/recipes/11376-no-knead-bread> It makes >>>> VERY GOOD WAFFLE BATTER too, if you add more water and the next day you mix >>>> in whipped egg whites and sugar before pouring into the iron. >>>> >>>> I've been making it for years and refuse to look at the original >>>> recipe, so here's what mine is. It turns out chewy, with an airy but >>>> substantial and moist crumb, crispy but not too hard crust. >>>> >>>> Into a kitchen-aid blender, add: >>>> >>>> 2 cups white flour >>>> 2 cups whole wheat >>>> 1/2 teaspoon instant dry yeast >>>> 2 teaspoons salt >>>> >>>> Pulse for a few seconds, until the white and wheat have mixed up a bit. >>>> >>>> Slowly add 2 cups of 75 degree water, stopping when the dough forms a >>>> ball zooming around the blender. Sometimes I add a few tablespoons extra >>>> to make it almost soupy, for a different, airier crumb, but only if I'm >>>> doing 100% white. >>>> >>>> Transfer to a huge bowl, cover with plastic and let sit overnight. The >>>> next morning, early, fold it, let it sit for 30, then form into a ball >>>> (hard part for me to be consistent on) and let it sit for at least 2 >>>> hours. Take a 2 hour bike ride. Turn on the oven to 450 with a large pot >>>> inside (lid on, a little water in the pot to steam), when it's at temp flip >>>> the dough into the pot seam side up, put the lid back on, and bake for 20 >>>> minutes. Take the lid off and cook for another 20 or 30. Sometimes I bring >>>> it to Broil for the last 10, if I want max crust. >>>> >>>> Enjoy! It's the easiest, best bread I've ever made. >>>> >>>> On Saturday, March 21, 2020 at 10:47:59 PM UTC-4, Bicycle Belle Ding >>>> Ding! wrote: >>>>> >>>>> Max, how fantastic! Truly a heartwarming story. You might be able to >>>>> launch a business during this time of quarantine, and I’m not joking. Most >>>>> folks don’t bake bread and the grocery store shelves have been bare. You >>>>> sound like you’ve got it down and can really turn out the loaves. Start a >>>>> business! >>>>> >>>>> Charmed, >>>>> Leah >>>> >>>> -- >>>> You received this message because you are subscribed to the Google >>>> Groups "RBW Owners Bunch" group. >>>> To unsubscribe from this group and stop receiving emails from it, send >>>> an email to rbw-owne...@googlegroups.com. >>>> To view this discussion on the web visit >>>> https://groups.google.com/d/msgid/rbw-owners-bunch/ce6907b0-7e17-4d4a-adca-b139f46f0928%40googlegroups.com >>>> <https://groups.google.com/d/msgid/rbw-owners-bunch/ce6907b0-7e17-4d4a-adca-b139f46f0928%40googlegroups.com?utm_medium=email&utm_source=footer> >>>> . >>>> >>> -- > You received this message because you are subscribed to the Google Groups > "RBW Owners Bunch" group. > To unsubscribe from this group and stop receiving emails from it, send an > email to rbw-owners-bunch+unsubscr...@googlegroups.com. > To view this discussion on the web visit > https://groups.google.com/d/msgid/rbw-owners-bunch/795cbaac-74b5-4d08-8b49-707acaec45fc%40googlegroups.com > <https://groups.google.com/d/msgid/rbw-owners-bunch/795cbaac-74b5-4d08-8b49-707acaec45fc%40googlegroups.com?utm_medium=email&utm_source=footer> > . > -- You received this message because you are subscribed to the Google Groups "RBW Owners Bunch" group. 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