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Bittman's no-knead bread recipe?

For my two favorite loaves so far I have used:

a) 1 1/2 cup AP King Arthur and 1 1/2 to 1 5/8 cup King Arthur Whole Wheat, with 1/4 tsp Active Dry yeast, 1 1/2 cups water, 2 full tsps. salt.

b) 1 1/2 cup AP, 1 c. Whole Wheat, 1/2 cup rye flour, 1/4 tsp Active Dry Yeast, 1 5/8 to 1 6/8 cups water, 2 full tsp. salt.

In both cases I have found that an 18 hr. first rise and a 3 hour second rise work best. I switched to a 3 qt. pot for a while, but I believe that my last loaf was best because I switched back to a 5 qt. pot. It seems to give more consistent holes throughout. I also find that it is best baked without a lid for closer to 25 to 28 minutes rather than 15 minutes (in other words more rather than less - I like it as dark as possible without burning).

By the way I keep meaning to buy the Instant Yeast, but so far (10 loaves) I've always used Active Dry, just adding it dry to the dry ingredients (as if it were Instant).

Dec 27, 2006
stonetta in Home Cooking

Bittman's no-knead bread recipe?

Father Kitchen, I just found your reply and I thank you soooo much for going into such detail. I will print it, study it, and look into the books you mention. My brother has a much more scientific mind than I do, so I will forward the information to him, let him do all the testing (since he wants sourdough as well) and then I'll wait for him to tell me "OK, this is what you do"!
I'm not related to the dairy company - Stonetta is a name I came up with after finding so many user names already taken when I signed up for Blogger. Since I did not want to go through the same thing with Chowhound, I just went straight for Stonetta, which sounds a bit Italian, like me. My real name is Anna Maria.
Thanks again, I truly appreciate your reply.

Dec 14, 2006
stonetta in Home Cooking

Bittman's no-knead bread recipe?

Father Kitchen. I just discovered your Nov. 18 comment in the thread entitled "Bittman's No-Knead Bread...Wow!" about making a sourdough loaf. Sorry, it's just that there are so many threads about this bread!
In case you want to expound further, however, please feel free to do so :) I have so much to learn!

Dec 10, 2006
stonetta in Home Cooking

No-Knead bread additions and toast??

There is also a thread about "variations" on the no-knead bread. I'll be waiting to hear how the olives and raisins do. If you go to a blog called The Wednesday Chef, there is a comment by someone who added cheese and so forth.

Dec 10, 2006
stonetta in Home Cooking

No Knead Bread - Variations?

I have made it with 1/3 whole wheat - excellent - and with 50% whole wheat and chocolate chips and walnuts, and I really like it. It does not have the airy crumb that you can achieve with the 100% AP white flour, but it's very satisfying. If you want to see a photo and read all about it you can go to this ridiculously long address http://web.mac.com/stone0579/iWeb/pia...
or you can go to www.stoneafterstone.com and click on the "blog" photo.
I also posted this comment in the "how much flour for whole wheat" thread, because I had first mentioned that I would update this variation there.

Dec 10, 2006
stonetta in Home Cooking

How much water for whole wheat bread?

As an update to my post of a couple of days ago, I have been eating that 50% whole wheat, with chocolate chips and walnuts, and I really like it. It does not have the airy crumb that you can achieve with the 100% AP white flour, but it's very satisfying. If you want to see a photo and read all about it you can go to this ridiculously long address http://web.mac.com/stone0579/iWeb/pia...
or you can go to www.stoneafterstone.com and click on the "blog" photo.

Dec 10, 2006
stonetta in Home Cooking

Bittman's no-knead bread recipe?

Father Kitchen, I find all your explanations very interesting as well as helpful. Before Mr. Lahey's no knead recipe I had only made bread once, perhaps 30 years ago, and I am now making my fourth loaf in one week, with varying amounts of whole wheat, additons and so forth.
What I would really like to achieve is a sourdough loaf with a thicker, and crisper, crust. You mention making a superb sourdough loaf with AP flour and starter. Could you by any chance elaborate on that?
Thanks so much.

Dec 10, 2006
stonetta in Home Cooking

How much water for whole wheat bread?

I made my second loaf with 1/3 whole wheat and 1 5/8 cup water, and about 1/4 tsp more salt than the intial recipe called for, and it turned out very well. Much tastier than the first one, where I followed the printed recipe exactly.
Then I saw the video and 1) I noticed that Lahey scooped the flour which, according to my King Arthur Book, gives you more flour per weight than spooning the flour into the cup, and 2) that in the video he uses 1 1/2 cups water.
So I made my third loaf with 50% whole wheat, scooping the flour and using the smaller amount of water. Which means that right when I probably should have used more water, I used less water and more flour. It rose a lot, but bubbled very little, and right now it is doing its 2 to 3 hours final rise. We shall see.
Small detail: I added chocolate chips and walnuts.
By the way, on all occasions I used Active Dry Yeast, not Instant.

Dec 09, 2006
stonetta in Home Cooking

Sumac Chicken with Bread Salad

This is so exciting! A chicken recipe with Sumac - I love sumac and discovered it through Iranian friends in the 70's. I actually took some to Italy with me, so my parents could try it. However the only way I had eaten it was with ground beef, and since I no longer eat beef, I haven't used it.
Now I can do something with that package of sumac I bought a couple of months ago, not knowing exactly why I did buy it.

Dec 08, 2006
stonetta in Recipes

Best enameled cast iron cookware?

Sorry, something happened to my post. Probably my typing. The first part was supposed to read "I found all the comments very interesting. I am trying to find something appropriagte for the no-knead bread recipe that is all over the internet...." and so on.

Dec 07, 2006
stonetta in Cookware

Best enameled cast iron cookware?

I found all the commen that is all over the internet. So far I have used my Le Creuset, with aluminum foil wrapped on the lid knob, but I know it is not supposed be used in oven temperatures over 400o. So I was considering Mario Batali's line until I saw it was made in China. I am currently boycotting "made in China" because of the 54,000 and counting dogs brutally slaughtered because of the rabies outbreak. I know, good luck boycotting "made in china" !
thanks

Dec 07, 2006
stonetta in Cookware