make chewy crusty artisan BREAD with 5 minutes of your time! seriously! and cheap! | |
DonHeau User ID: 1359307 United States 12/11/2011 04:07 PM Report Abusive Post Report Copyright Violation | Used whole grain stone ground not all purpose bleached flour. The yeast doesn't look activated to me. After sitting overnight it looks like a lump of dough with unactivated yeast in it. Wouldn't want to eat unactivated yeast. Quoting: Anonymous Coward 6845711 It's in the oven. I expect to get an uneatable brick out. Yeast needs sugar to activate. Waste of 3 cups of flour. Yeast plus flour and water works just fine. You don't need sugar. It just speeds up the process. P.S. There are endless ways to make bread. Last Edited by DonHeau on 12/11/2011 04:08 PM We opened doors by thinking. |
SHR Forum Administrator 12/11/2011 04:39 PM Report Abusive Post Report Copyright Violation | I made up my own recipe for REAL 5 minute bread... 2 cups flour 1 cup baking soda 1 1/2 cup vineager 1/4 cup salt Put all the dry stuff in bowl.. add vineager...let rise for a couple minutes...bake that puppy... There ya go! ____________________________________________________ E-mail anytime [email protected] Inquiring about a ban?, include the IP address found here. [link to www.showmemyip.com] Ooooh, see the fire is sweepin' Our very streets today... Burns like a red coal carpet, Mad bulls lost the way... War, children, it's just a shot away...it's just a shot away.... |
Real list User ID: 4920620 United States 12/11/2011 04:46 PM Report Abusive Post Report Copyright Violation | Used whole grain stone ground not all purpose bleached flour. The yeast doesn't look activated to me. After sitting overnight it looks like a lump of dough with unactivated yeast in it. Wouldn't want to eat unactivated yeast. Quoting: Anonymous Coward 6845711 It's in the oven. I expect to get an uneatable brick out. Yeast needs sugar to activate. Waste of 3 cups of flour. How old was the yeast? It is a living organism and has a shelf life. Maybe your yeast was dead. |
DonHeau User ID: 1359307 United States 12/11/2011 04:59 PM Report Abusive Post Report Copyright Violation | I made up my own recipe for REAL 5 minute bread... Quoting: SHR 2 cups flour 1 cup baking soda 1 1/2 cup vineager 1/4 cup salt Put all the dry stuff in bowl.. add vineager...let rise for a couple minutes...bake that puppy... There ya go! 1/4 CUP of salt? I think you made poison, lol! We opened doors by thinking. |
Pink Cat with a Telephone Hat (OP) User ID: 6637242 United States 12/11/2011 09:12 PM Report Abusive Post Report Copyright Violation | Used whole grain stone ground not all purpose bleached flour. The yeast doesn't look activated to me. After sitting overnight it looks like a lump of dough with unactivated yeast in it. Wouldn't want to eat unactivated yeast. Quoting: Anonymous Coward 6845711 It's in the oven. I expect to get an uneatable brick out. Yeast needs sugar to activate. Waste of 3 cups of flour. How old was the yeast? It is a living organism and has a shelf life. Maybe your yeast was dead. you could make croutons of crackers or chips with it cut into thin slices, add some olive oil and garlic and you'll have delectable chips to munch on 🦋 |
Anonymous Coward User ID: 6564826 Australia 12/13/2011 04:50 AM Report Abusive Post Report Copyright Violation | I folded it a couple of times with flour wich made me able to actually pick it up and put it in my hot pot. I will let you know how it turns out. :) |
Anonymous Coward User ID: 6564826 Australia 12/13/2011 05:46 AM Report Abusive Post Report Copyright Violation | |
bloodcircle User ID: 7045634 Australia 12/13/2011 07:56 AM Report Abusive Post Report Copyright Violation | take 4 minutes of your time and go start a batch now! this time tomorrow it'll be in your mouth! 24 hours, 5 minutes, what's the difference? 5 minutes you actively work on it 20 hours you go live your life doing whatever else you want. no, i KID! it is a trick, you MUST stare at the bread rising for EVERY SINGLE MINUTE until it is ready for the oven. you cannot move, eat or go to the bathroom. you can do NOTHING but MONITOR the bread rising in the bowl...each and every precious second. mwahahahahaha! your life will be consumed. I do that with my homebrew already, what is it about things that ferment that we must observe the changes in whatever it is as they yeast converts sugars into alcohol and c02. Oh wait, you were kidding!!! o.O |
Anonymous Coward User ID: 1253249 United States 12/13/2011 08:21 AM Report Abusive Post Report Copyright Violation | |
Anonymous Coward User ID: 6709895 United States 12/13/2011 08:36 AM Report Abusive Post Report Copyright Violation | Second batch is out of the oven and it smells like heaven. TY OP for the gift. Will make another batch for the Christmas party. This is soooo easy and your tips took a lot of the guess work out of the learning curve. Thank you again. My grandma always said "Everyone should at least be able to cook a loaf of bread". This recipe makes it so easy even I can cook a loaf. |
Pink Cat with a Telephone Hat (OP) User ID: 6637242 United States 12/13/2011 09:23 AM Report Abusive Post Report Copyright Violation | Second batch is out of the oven and it smells like heaven. TY OP for the gift. Will make another batch for the Christmas party. This is soooo easy and your tips took a lot of the guess work out of the learning curve. Thank you again. Quoting: Anonymous Coward 6709895 My grandma always said "Everyone should at least be able to cook a loaf of bread". This recipe makes it so easy even I can cook a loaf. 🦋 |
Anonymous Coward User ID: 7038430 Germany 12/13/2011 01:22 PM Report Abusive Post Report Copyright Violation | |
Pink Cat with a Telephone Hat (OP) User ID: 6637242 United States 12/13/2011 05:32 PM Report Abusive Post Report Copyright Violation | |
Anonymous Coward User ID: 6420767 United States 12/15/2011 11:09 AM Report Abusive Post Report Copyright Violation | |
Anonymous Coward User ID: 6420767 United States 12/15/2011 12:28 PM Report Abusive Post Report Copyright Violation | |
Anonymous Coward User ID: 1062032 United States 12/15/2011 12:41 PM Report Abusive Post Report Copyright Violation | |
Pink Cat with a Telephone Hat (OP) User ID: 6637242 United States 12/15/2011 05:38 PM Report Abusive Post Report Copyright Violation | |
Pink Cat with a Telephone Hat (OP) User ID: 6637242 United States 12/15/2011 05:39 PM Report Abusive Post Report Copyright Violation | |
Pink Cat with a Telephone Hat (OP) User ID: 6637242 United States 12/15/2011 05:39 PM Report Abusive Post Report Copyright Violation | |
DonHeau User ID: 1359307 United States 12/16/2011 06:36 PM Report Abusive Post Report Copyright Violation | This is a GREAT all-around bread making website with these two videos explaining no-knead breadmaking in a little more detail. These vids have some tips specific to no-knead bread that are really helpful especially if you are not already a breadmaker. [link to www.breadtopia.com] 2 NO KNEAD BREAD VIDEOS They explain some of the steps that were left out of the original NY Times video. (Those guys were already experienced bakers.) This link goes to a sourdough starter video. [link to www.breadtopia.com] SOURDOUGH STARTER Last Edited by DonHeau on 12/16/2011 06:40 PM We opened doors by thinking. |
Anonymous Coward User ID: 1236361 United States 12/16/2011 07:22 PM Report Abusive Post Report Copyright Violation | |
DonHeau User ID: 1359307 United States 12/17/2011 10:32 AM Report Abusive Post Report Copyright Violation | doing some now Quoting: Anonymous Coward 1236361 22 hours to go...lol first time with this recipe but not my first making bread let you know how it turned out tomorrow at this time I have one in the oven now. I gave it about a 12 hour initial rise, and that seemed like plenty. I can't wait to see how this one turns out. We opened doors by thinking. |
Laura Bow User ID: 1158661 United States 12/17/2011 10:35 AM Report Abusive Post Report Copyright Violation | I changed the recipe of this bread a bit and made a very similar version in about 5 hours, for those that may be interested and not wanting to wait as long. I added a whole packet of rapid rising yeast and then about two spoonfuls of sugar. I'm going to try uploading a pic and we'll see if it works. |
Laura Bow User ID: 1158661 United States 12/17/2011 10:37 AM Report Abusive Post Report Copyright Violation | |
DonHeau User ID: 1359307 United States 12/17/2011 10:37 AM Report Abusive Post Report Copyright Violation | I changed the recipe of this bread a bit and made a very similar version in about 5 hours, for those that may be interested and not wanting to wait as long. I added a whole packet of rapid rising yeast and then about two spoonfuls of sugar. I'm going to try uploading a pic and we'll see if it works. Quoting: Laura Bow That is basically what I did with my first loaf, and it was great. I used a whole teaspoon+ of yeast plus a little honey then let it rise 4 hours.... It was very crusty, with lots of open structure and bubbles inside. Delicious too. It made the best toast that I have ever eaten. We opened doors by thinking. |
Anonymous Coward User ID: 6232742 United States 12/17/2011 10:43 AM Report Abusive Post Report Copyright Violation | |
DonHeau User ID: 1359307 United States 12/17/2011 10:44 AM Report Abusive Post Report Copyright Violation | Wow. The aroma just hit me. The house smells great right now. Last Edited by DonHeau on 12/17/2011 10:44 AM We opened doors by thinking. |
Laura Bow User ID: 1158661 United States 12/17/2011 10:45 AM Report Abusive Post Report Copyright Violation | I changed the recipe of this bread a bit and made a very similar version in about 5 hours, for those that may be interested and not wanting to wait as long. I added a whole packet of rapid rising yeast and then about two spoonfuls of sugar. I'm going to try uploading a pic and we'll see if it works. Quoting: Laura Bow I hope this works, I don't know how to post custom smilies This was similar to the original recipe, but only took 5 hours to make including the time to bake. Very similar, crunchy crust. |
DonHeau User ID: 1359307 United States 12/17/2011 11:29 AM Report Abusive Post Report Copyright Violation | I changed the recipe of this bread a bit and made a very similar version in about 5 hours, for those that may be interested and not wanting to wait as long. I added a whole packet of rapid rising yeast and then about two spoonfuls of sugar. I'm going to try uploading a pic and we'll see if it works. Quoting: Laura Bow I hope this works, I don't know how to post custom smilies This was similar to the original recipe, but only took 5 hours to make including the time to bake. Very similar, crunchy crust. Wow, nice! We opened doors by thinking. |
Laura Bow User ID: 1158661 United States 12/17/2011 11:31 AM Report Abusive Post Report Copyright Violation | I changed the recipe of this bread a bit and made a very similar version in about 5 hours, for those that may be interested and not wanting to wait as long. I added a whole packet of rapid rising yeast and then about two spoonfuls of sugar. I'm going to try uploading a pic and we'll see if it works. Quoting: Laura Bow I hope this works, I don't know how to post custom smilies This was similar to the original recipe, but only took 5 hours to make including the time to bake. Very similar, crunchy crust. Wow, nice! Thank you, it's not the same as a slow 18 hour rise, but it is extremely good and if you don't want to wait it'll do just fine :) I used my le Creuset cast iron pot, that thing is SO awesome!! |