What is in your cup? - Page 1659

bjones6416 · 05-22-2013, 10:01 AM

Finished my coffee while waiting on my bread to bake. For those of you who haven't tried one of the no-knead bread recipes, I highly recommend it. I use the book "Artisan Bread in Five Minutes a Day." These are some mini loaves I just took out. Makes a great crust -- it "sings" for about 5 minutes when you take it out of the oven!

kindlekitten · 05-22-2013, 10:55 AM

oh PLEASE do link to wherever you have found good artisan bread recipes!

desertblues · 05-22-2013, 12:55 PM

@Betty: nice looking bread!

I won the ice price last week in the big National charity lottery. The lots number are one's postal code. And I got 5x half liter Ben&Jerry's

Vermonster: maple syrup and caramelized pecans
Peanut Butter Cup: with peanutbutter and many chunks of chocolate
New York Super Fudge Chunk: white/dark chocolate, pecan, walnuts and chocolate covered almonds.

Yes, I'm dieting as well, so only once a week ice.

mmm....this post got me thinking about Ben&Jerry's flavours: I like Cherry Garcia, Cookie Dough and Strawberry cheesecake(?, I think)....mmm

in my cup: hot Arabica coffee

bjones6416 · 05-22-2013, 01:56 PM

Here's a link to the basic recipe:
http://www.culinarycovers.com/2009/1...master-recipe/
I've found that I don't need to do the steam to get a good crust. Also, instead of a baking stone, I just let my heavy cookie sheet heat in the oven and form my loaf on a silicone baking sheet (or parchment paper). When ready to bake, I just open the oven and drop the baking sheet with the loaf right onto the hot cookie sheet. This master recipe makes good pizza, too!

CRussel · 05-22-2013, 02:27 PM

Quote:

Originally Posted by Stitchawl

Fortunately, things are changing quickly here. There are now even entire streets where smoking is prohibited... many of the more crowded downtown areas. They have set up little off-street smoking areas for people. All of the fast-food places, shopping malls, public buildings, etc. are now non-smoking, and most larger restaurants have sectioned-off areas.
If only smokers realized just how badly they smell... As a smoker for 43 years, I am constantly embarrassed when I think back to all the non-smoking friends whose homes I stunk up repeatedly! And never even knew it. Now, almost 15 years without a cigarette, even standing next to a person on a crowded train or bus who's been smoking makes me cringe. Frankly, it amazes me that girls actually were willing to kiss me. I must be really, really handsome.

Yes, I knew things were getting better, but they're still worse there than I'd be comfortable living with. I have reached the point of really being unable to stand being in the same room with a smoker. Even when they're not smoking they smell like a dozen overfull old ashtrays.

Quote:

Originally Posted by orlok

Not tried that, but Cadburys are now making a Dairy Milk slab of chocolate with Oreo inside. It is my Achilles heel

.
.

Oh, dear. Good thing those haven't made it to Canada yet. But it can't be long.

Quote:

Originally Posted by bjones6416

Finished my coffee while waiting on my bread to bake. For those of you who haven't tried one of the no-knead bread recipes, I highly recommend it. I use the book "Artisan Bread in Five Minutes a Day." These are some mini loaves I just took out. Makes a great crust -- it "sings" for about 5 minutes when you take it out of the oven!

Nice. I need to make some mini-loaves as sausage buns.

Quote:

Originally Posted by kindlekitten

oh PLEASE do link to wherever you have found good artisan bread recipes!

I'll post a recipe later today. It makes an excellent rustic Italian loaf, and is based on the one from Cook's Illustrated. We make a loaf every week.

In my cup: Anniversary Breakfast Blend. Ah, sun again today.

dreams · 05-22-2013, 02:50 PM

Quote:

Originally Posted by bjones6416

Finished my coffee while waiting on my bread to bake. For those of you who haven't tried one of the no-knead bread recipes, I highly recommend it. I use the book "Artisan Bread in Five Minutes a Day." These are some mini loaves I just took out. Makes a great crust -- it "sings" for about 5 minutes when you take it out of the oven!

Yummy!

Quote:

Originally Posted by desertblues

@Betty: nice looking bread!

I won the ice price last week in the big National charity lottery. The lots number are one's postal code. And I got 5x half liter Ben&Jerry's

Congratulations! What a great prize.

Waiting on a fresh cup of coffee to fill my cup and finishing up my chocolate biscotti.

Latinandgreek · 05-22-2013, 05:08 PM

Quote:

Originally Posted by bjones6416

Here's a link to the basic recipe:
http://www.culinarycovers.com/2009/1...master-recipe/
I've found that I don't need to do the steam to get a good crust. Also, instead of a baking stone, I just let my heavy cookie sheet heat in the oven and form my loaf on a silicone baking sheet (or parchment paper). When ready to bake, I just open the oven and drop the baking sheet with the loaf right onto the hot cookie sheet. This master recipe makes good pizza, too!

Thanks for the link!

MrDoug · 05-22-2013, 10:31 PM

[QUOTE=bjones6416;2521517]Finished my coffee while waiting on my bread to bake. For those of you who haven't tried one of the no-knead bread recipes, I highly recommend it. I use the book "Artisan Bread in Five Minutes a Day." These are some mini loaves I just took out. Makes a great crust -- it "sings" for about 5 minutes when you take it out of the oven![/QUOTEU
Yummy.. sounds good.. I would soak it with real BUTTER..

MrDoug · 05-23-2013, 12:00 AM

Laying in bed smoking a BIG FAT CIGAR and typing this message! Wife sleeping with gas mask.

CRussel · 05-23-2013, 01:35 AM

Sponge
1 1/2 c. Bread Flour
1/2 c. Whole wheat flour
1 c. Water
1/4 t. Instant yeast

Dough
3 c. bread flour
1 t. instant yeast
1 1/3c water (room temp)
2 t. table salt

Mix sponge in large mixer with dough hook, on low, until it makes a ragged, shaggy dough (2-3 minutes). Cover, and let sit overnight (or longer if refrigerated).

Add dough ingredients, except the salt, and mix with dough hook until it returns to a shaggy dough. Let rest for 20 minutes, covering in situ, with plastic wrap. Add salt, and mix on low until the dough forms a loose ball, pulling away from the edges but still sticking to the bottom of the bowl. Increase mixing to medium for an additional minute or two until the dough forms a more cohesive ball.

Transfer the dough to a large, oiled bowl (3x the size of the dough), cover tightly with plastic wrap, and let rise in a warm, dark place for 75 minutes. Fold over, re-cover, and let rise twice more for 1 hour each.

Dust work surface and hands liberally with flour, and turn out dough onto surface. Work gently into a square, 9 inches to a side, and fold and roll into a loaf. (top corners in towards middle, then roll from point to base to form loaf. ) Place on parchment paper, dust with flour, and cover with plastic wrap for 30 minutes.

Turn oven on to 510 F. with a baking stone or large, heavy sheet pan in it. Let come fully up to temperature (30 minutes) while loaf continues to rise.

With VERY sharp knife or razor blade, slice top of loaf. (I like three or four diagonal cuts, my DW uses a single log slice.) Spray loaf with water and place into oven (still on parchment).

After 10 minutes, turn over down to 400 F. and rotate bread 180degrees. Bake for an additional 30-32 minutes longer. Remove and place on cooling rack. Don't slice for at least an hour, two is better.

Note: this is a very loose dough and quite sticky. That is normal. It doesn't make a tight, finely grained loaf (too much water for that), but it shouldn't have big holes either. And if it looks too flat when it's done, you had too much water.

In my cup: Oban 14 year.

kindlekitten · 05-23-2013, 01:37 AM

so does this make a crunchy crust type of bread?

CRussel · 05-23-2013, 02:18 AM

Quote:

Originally Posted by kindlekitten

so does this make a crunchy crust type of bread?

Yes. Makes a rustic Italian loaf with a good crust, and a bit of character from the whole wheat.

If you ever lived in NYC, this is a close approximation of Zito's. An excellent loaf that I don't get tired of.

kindlekitten · 05-23-2013, 06:48 AM

never lived in NYC, but am always trying to duplicate european bread

Stitchawl · 05-23-2013, 08:02 AM

I think it's that 'over-nighting' of the sponge (and the dough if you make a large batch) that really brings out the Old World yeasty aroma and strong flavor of these breads. Good stuff!

I'm having some good stuff myself right now! Cactus squeezings. Blue Agave cactus, to be precise, from the highlands north-west of Guadalajara. Near a little town called Tequila, in the Mexican state of Jalisco. Nice with lime....

Stitchawl

CRussel · 05-23-2013, 08:41 AM

Yes, the overnight of the sponge is an important part of the flavour profile.

Waking up hard this morning. Peet's Major Dickason's coffee is required!

05-22-2013, 10:01 AM	#24871
bjones6416 ↓↓ Skirt!! Earrings!! Posts: 3,394 Karma: 17432172 Join Date: Jun 2009 Location: Georgia, USA Device: Acer netbook, JetBook Lite, Sony PRS-300, Kindle 2, Kindle Fire	Finished my coffee while waiting on my bread to bake. For those of you who haven't tried one of the no-knead bread recipes, I highly recommend it. I use the book "Artisan Bread in Five Minutes a Day." These are some mini loaves I just took out. Makes a great crust -- it "sings" for about 5 minutes when you take it out of the oven! Attached Thumbnails

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
A Nice Cup of Tea!	Halk	Lounge	99	09-17-2019 09:57 PM
World Cup Fever!!!	Bilbo1967	Lounge	383	07-14-2014 09:55 PM
FIFA World Cup 2010	thinkpad	Lounge	18	06-08-2010 06:23 PM
Not My Cup of Tea - but Maybe Some of You..	ColdSun	Deals and Resources (No Self-Promotion or Affiliate Links)	4	12-14-2009 12:06 PM

05-22-2013, 10:55 AM	#24872
kindlekitten Professional Adventuress Posts: 13,368 Karma: 50260224 Join Date: Sep 2009 Location: The Olympic Peninsula on the OTHER Washington! (the big green clean one on the west coast!) Device: Kindle, the original! Times Two! and gifting an International Kindle	oh PLEASE do link to wherever you have found good artisan bread recipes!

05-22-2013, 12:55 PM	#24873
desertblues Home for the moment Posts: 5,127 Karma: 27718936 Join Date: Jan 2009 Location: travelling Device: various	@Betty: nice looking bread! I won the ice price last week in the big National charity lottery. The lots number are one's postal code. And I got 5x half liter Ben&Jerry's Vermonster: maple syrup and caramelized pecans Peanut Butter Cup: with peanutbutter and many chunks of chocolate New York Super Fudge Chunk: white/dark chocolate, pecan, walnuts and chocolate covered almonds. Yes, I'm dieting as well, so only once a week ice. mmm....this post got me thinking about Ben&Jerry's flavours: I like Cherry Garcia, Cookie Dough and Strawberry cheesecake(?, I think)....mmm in my cup: hot Arabica coffee

05-22-2013, 01:56 PM	#24874
bjones6416 ↓↓ Skirt!! Earrings!! Posts: 3,394 Karma: 17432172 Join Date: Jun 2009 Location: Georgia, USA Device: Acer netbook, JetBook Lite, Sony PRS-300, Kindle 2, Kindle Fire	Here's a link to the basic recipe: http://www.culinarycovers.com/2009/1...master-recipe/ I've found that I don't need to do the steam to get a good crust. Also, instead of a baking stone, I just let my heavy cookie sheet heat in the oven and form my loaf on a silicone baking sheet (or parchment paper). When ready to bake, I just open the oven and drop the baking sheet with the loaf right onto the hot cookie sheet. This master recipe makes good pizza, too!

05-22-2013, 10:31 PM	#24878
MrDoug Banned Posts: 302 Karma: 1658456 Join Date: Sep 2012 Location: Boise, Idaho Device: IPad - Kobo Glo - Nook Glo - Samsung Galaxy Note II	[QUOTE=bjones6416;2521517]Finished my coffee while waiting on my bread to bake. For those of you who haven't tried one of the no-knead bread recipes, I highly recommend it. I use the book "Artisan Bread in Five Minutes a Day." These are some mini loaves I just took out. Makes a great crust -- it "sings" for about 5 minutes when you take it out of the oven![/QUOTEU Yummy.. sounds good.. I would soak it with real BUTTER..

05-23-2013, 12:00 AM	#24879
MrDoug Banned Posts: 302 Karma: 1658456 Join Date: Sep 2012 Location: Boise, Idaho Device: IPad - Kobo Glo - Nook Glo - Samsung Galaxy Note II	Laying in bed smoking a BIG FAT CIGAR and typing this message! Wife sleeping with gas mask.

05-23-2013, 01:35 AM	#24880
CRussel (he/him/his) Posts: 12,296 Karma: 80074820 Join Date: Jul 2010 Location: Sunshine Coast, BC Device: Oasis (Gen3),Paperwhite (Gen10), Voyage, Paperwhite(orig), iPad Air M3	Sponge 1 1/2 c. Bread Flour 1/2 c. Whole wheat flour 1 c. Water 1/4 t. Instant yeast Dough 3 c. bread flour 1 t. instant yeast 1 1/3c water (room temp) 2 t. table salt Mix sponge in large mixer with dough hook, on low, until it makes a ragged, shaggy dough (2-3 minutes). Cover, and let sit overnight (or longer if refrigerated). Add dough ingredients, except the salt, and mix with dough hook until it returns to a shaggy dough. Let rest for 20 minutes, covering in situ, with plastic wrap. Add salt, and mix on low until the dough forms a loose ball, pulling away from the edges but still sticking to the bottom of the bowl. Increase mixing to medium for an additional minute or two until the dough forms a more cohesive ball. Transfer the dough to a large, oiled bowl (3x the size of the dough), cover tightly with plastic wrap, and let rise in a warm, dark place for 75 minutes. Fold over, re-cover, and let rise twice more for 1 hour each. Dust work surface and hands liberally with flour, and turn out dough onto surface. Work gently into a square, 9 inches to a side, and fold and roll into a loaf. (top corners in towards middle, then roll from point to base to form loaf. ) Place on parchment paper, dust with flour, and cover with plastic wrap for 30 minutes. Turn oven on to 510 F. with a baking stone or large, heavy sheet pan in it. Let come fully up to temperature (30 minutes) while loaf continues to rise. With VERY sharp knife or razor blade, slice top of loaf. (I like three or four diagonal cuts, my DW uses a single log slice.) Spray loaf with water and place into oven (still on parchment). After 10 minutes, turn over down to 400 F. and rotate bread 180degrees. Bake for an additional 30-32 minutes longer. Remove and place on cooling rack. Don't slice for at least an hour, two is better. Note: this is a very loose dough and quite sticky. That is normal. It doesn't make a tight, finely grained loaf (too much water for that), but it shouldn't have big holes either. And if it looks too flat when it's done, you had too much water. In my cup: Oban 14 year.

05-23-2013, 01:37 AM	#24881
kindlekitten Professional Adventuress Posts: 13,368 Karma: 50260224 Join Date: Sep 2009 Location: The Olympic Peninsula on the OTHER Washington! (the big green clean one on the west coast!) Device: Kindle, the original! Times Two! and gifting an International Kindle	so does this make a crunchy crust type of bread?

05-23-2013, 06:48 AM	#24883
kindlekitten Professional Adventuress Posts: 13,368 Karma: 50260224 Join Date: Sep 2009 Location: The Olympic Peninsula on the OTHER Washington! (the big green clean one on the west coast!) Device: Kindle, the original! Times Two! and gifting an International Kindle	never lived in NYC, but am always trying to duplicate european bread

05-23-2013, 08:02 AM	#24884
Stitchawl Opsimath Posts: 12,344 Karma: 187123287 Join Date: Mar 2009 Location: Chiang Mai, Northern Thailand Device: Sony PRS-650, iPhone 5, Kobo Glo, Sony PRS-350, iPad, Samsung Galaxy	I think it's that 'over-nighting' of the sponge (and the dough if you make a large batch) that really brings out the Old World yeasty aroma and strong flavor of these breads. Good stuff! I'm having some good stuff myself right now! Cactus squeezings. Blue Agave cactus, to be precise, from the highlands north-west of Guadalajara. Near a little town called Tequila, in the Mexican state of Jalisco. Nice with lime.... Stitchawl

05-23-2013, 08:41 AM	#24885
CRussel (he/him/his) Posts: 12,296 Karma: 80074820 Join Date: Jul 2010 Location: Sunshine Coast, BC Device: Oasis (Gen3),Paperwhite (Gen10), Voyage, Paperwhite(orig), iPad Air M3	Yes, the overnight of the sponge is an important part of the flavour profile. Waking up hard this morning. Peet's Major Dickason's coffee is required!

Advert

Advert