Comments on: No Knead Bread, Revisited http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited/ Modern Asian Home Cooking Sat, 17 May 2008 13:03:45 +0000 http://wordpress.org/?v=2.5.1 By: Monkee http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited/#comment-32338 Monkee Tue, 13 May 2008 05:08:26 +0000 http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited/#comment-32338 Bread has been my big sis' specialty. One that I've observed to be too complicated to be bothered with. But this has convinced me to venture into. #1, because your son is too cute #2, because I want to be loved by my boyfriend Mr. G, forever and ever and ever like the way he loves his bread. (Hey, didn't they say the way to a man's heart is through his guts?). Thank you for making it so easy for me. Monkee Bread has been my big sis' specialty. One that I've observed to be too complicated to be bothered with. But this has convinced me to venture into. #1, because your son is too cute #2, because I want to be loved by my boyfriend Mr. G, forever and ever and ever like the way he loves his bread. (Hey, didn't they say the way to a man's heart is through his guts?).

Thank you for making it so easy for me.

Monkee

]]> By: Kavie http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited/#comment-31963 Kavie Mon, 05 May 2008 09:22:31 +0000 http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited/#comment-31963 I took Jaden's advice and threw away my old yeast and went out and bought new ones to bake again. The bread rose beautifully, this was my second attempt to bake bread you see, I was excited! It was also solid enough to fold over and the only different thing I did from the last time was change the yeast. Stuck it in the oven and I got a loaf that looked exactly like Jaden's! Anyways, for the dough sticking to the kitchen towel part, I lined the towel with parchment before the 2nd resting phase.Problem solved. I will be baking this bread a lot more. I took Jaden's advice and threw away my old yeast and went out and bought new ones to bake again. The bread rose beautifully, this was my second attempt to bake bread you see, I was excited! It was also solid enough to fold over and the only different thing I did from the last time was change the yeast. Stuck it in the oven and I got a loaf that looked exactly like Jaden's! Anyways, for the dough sticking to the kitchen towel part, I lined the towel with parchment before the 2nd resting phase.Problem solved. I will be baking this bread a lot more.

]]> By: Wendy http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited/#comment-31957 Wendy Sun, 04 May 2008 22:17:19 +0000 http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited/#comment-31957 I have the same problem with the dough not getting hard enough to fold it over on itself or hard enough for the ball, but it does double in size at the end because I put it in the towel, and then put the whole thing in a small 2 quart bowl for the last rising. Then I make sure I put it in a small enough covered pot for the baking so that it does rise enough for it to look like a loaf, not a pizza crust. I'm thinking of using a 1/2 teaspoon of yeast instead of a 1/4 because maybe I'm not using the right kind of yeast. I have the same problem with the dough not getting hard enough to fold it over on itself or hard enough for the ball, but it does double in size at the end because I put it in the towel, and then put the whole thing in a small 2 quart bowl for the last rising. Then I make sure I put it in a small enough covered pot for the baking so that it does rise enough for it to look like a loaf, not a pizza crust. I'm thinking of using a 1/2 teaspoon of yeast instead of a 1/4 because maybe I'm not using the right kind of yeast.

]]> By: Benjamin http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited/#comment-31956 Benjamin Sun, 04 May 2008 21:56:05 +0000 http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited/#comment-31956 Help!!! As an incurable bread lover, I went out and bought an expensive Le Creuset pot to create the spectacular European-style boule described in the Times, but I have failed every time. Step 1 (combine flour, yeast and salt, 1 5/8 cups water, and stir until shaggy and sticky) is a breeze. Then nothing seems to go right. First, the bread doesn't get hard enough during the 18-hour resting period to fold it over on itself for the fifteen minute resting period. Second, it doesn't get hard enough to shape it into a ball for the two-hour resting period. Third, it doesn't double in size during the two-hour rising period, and in fact it does not increase at all. Not having any good options, I then put the too-soft, liquidy, unrisen dough in the hot Le Creuset in the oven for 45 minutes (30+15), where it bakes and browns beautifully--but what comes out is what you would expect if you crossed a boule and a matzoh. Really great crust, but barely an inch of bread. This is very embarrassing because, based on assurances that even a kid could do this successfully, I have promised any number of people loaves of greatb read. I would be indebted to anyone who can help me overcome my embarrassment! Thanks very much! Help!!!

As an incurable bread lover, I went out and bought an expensive Le Creuset pot to create the spectacular European-style boule described in the Times, but I have failed every time. Step 1 (combine flour, yeast and salt, 1 5/8 cups water, and stir until shaggy and sticky) is a breeze. Then nothing seems to go right.

First, the bread doesn't get hard enough during the 18-hour resting period to fold it over on itself for the fifteen minute resting period.

Second, it doesn't get hard enough to shape it into a ball for the two-hour resting period.

Third, it doesn't double in size during the two-hour rising period, and in fact it does not increase at all.

Not having any good options, I then put the too-soft, liquidy, unrisen dough in the hot Le Creuset in the oven for 45 minutes (30+15), where it bakes and browns beautifully--but what comes out is what you would expect if you crossed a boule and a matzoh. Really great crust, but barely an inch of bread.

This is very embarrassing because, based on assurances that even a kid could do this successfully, I have promised any number of people loaves of greatb read.

I would be indebted to anyone who can help me overcome my embarrassment!

Thanks very much!

]]> By: SteamyKitchen http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited/#comment-31750 SteamyKitchen Tue, 29 Apr 2008 12:18:22 +0000 http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited/#comment-31750 Kavie, your yeast is may be bad - try a new package of yeast. if a bread doesn't rise, it's because of the yeast expiring or just bad, dead yeast. Kavie,

your yeast is may be bad - try a new package of yeast. if a bread doesn't rise, it's because of the yeast expiring or just bad, dead yeast.

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