tag:blogger.com,1999:blog-6712929356183792053.post4693317288903398495..comments2023-06-27T05:11:37.228-07:00Comments on LeslieKellywhininganddining: No-knead bread?Leslie Kellyhttp://www.blogger.com/profile/14401888163968508789noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6712929356183792053.post-48602536529985980262009-02-03T09:02:00.000-08:002009-02-03T09:02:00.000-08:00Oh yeah, I don't like the "fast" no knead recipe. ...Oh yeah, I don't like the "fast" no knead recipe. I stick to the original (or the one Alton Brown used)<BR/><BR/>Also like David, I also like to let mine go longer than the original recipe calls for (it might be because I keep my house colder than most)<BR/><BR/>Other than that unless you have some crazy water or dead yeasts <BR/><BR/>Also, I guess you could maybe measure by weight instead of volume to ensure the proper ratios.Frank!!!https://www.blogger.com/profile/03904855269855461121noreply@blogger.comtag:blogger.com,1999:blog-6712929356183792053.post-23305285149638060452009-02-03T07:48:00.000-08:002009-02-03T07:48:00.000-08:00I see you are using a slightly different no-knead ...I see you are using a slightly different no-knead recipe. This is the one I'm using and has worked without fail. I use the pot that comes out of my crock pot and a metal lid. Also, I let the dough do its thing for about twenty hours. Also, I flour a wooden cutting board instead of flouring up two towels.<BR/><BR/>http://www.nytimes.com/2006/11/08/dining/081mrex.htmlDavid Hinskehttps://www.blogger.com/profile/10566202882526925432noreply@blogger.comtag:blogger.com,1999:blog-6712929356183792053.post-35697338696467643652009-02-02T22:36:00.000-08:002009-02-02T22:36:00.000-08:00Oh no - I can't believe this didn't work for you. ...Oh no - I can't believe this didn't work for you. I've been baking bread for over thirty years and this is the best bread I've ever made. Did one a few days ago with herbs de provence and a handful of parmesan that we're wolfing down with tomato soup one night and beef stew the next.<BR/><BR/>I think mamster is probably right about the yeast. I use a little under a half teaspoon as my jar has been open a while. Yep, you have to know your yeast.<BR/><BR/>So, what's going on at the paper? Inquiring minds and all that...David Hinskehttps://www.blogger.com/profile/10566202882526925432noreply@blogger.comtag:blogger.com,1999:blog-6712929356183792053.post-43878101854780977032009-02-02T21:30:00.000-08:002009-02-02T21:30:00.000-08:00Was your yeast old? That's the most likely cause.Was your yeast old? That's the most likely cause.mamsterhttps://www.blogger.com/profile/11290602321779139588noreply@blogger.com