Comments on: no-knead bread 2.0 in Cook’s Illustrated http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/ (p.s. I now have comments, yay.) Sat, 30 Aug 2008 00:35:51 +0000 http://wordpress.org/?v=2.5.1 By: Mike Showalter http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-115249 Mike Showalter Mon, 04 Feb 2008 07:11:45 +0000 http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-115249 Great article and your bread looks wonderful. The photos extremely helpful. Definitely trying this soon. Our attempt to purchase one of the Tramontina Dutch ovens is here: http://tinyurl.com/2z6b33. Great article and your bread looks wonderful. The photos extremely helpful. Definitely trying this soon. Our attempt to purchase one of the Tramontina Dutch ovens is here: http://tinyurl.com/2z6b33.

]]> By: Nashville is Talking » Cook’s Illustrated http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-111934 Nashville is Talking » Cook’s Illustrated Tue, 22 Jan 2008 16:59:46 +0000 http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-111934 [...] Just thinking about the bronzed muffins in the swimsuit issue makes my mouth water. I hate food blogs when I’m hungry. The other day I received my free issue of Cook’s Illustrated (which I’m totally going to subscribe to, by the way), and noticed an article on No-Knead Bread 2.0, “Almost No-Knead Bread.” I remembered reading about this recipe somewhere else recently, and thought I’d give it a try. [almost almost no-knead bread - the world is your acorn - 01-22-08] Spread It Around: These icons link to social bookmarking sites where readers can share and discover new web pages. [...] [...] Just thinking about the bronzed muffins in the swimsuit issue makes my mouth water. I hate food blogs when I’m hungry. The other day I received my free issue of Cook’s Illustrated (which I’m totally going to subscribe to, by the way), and noticed an article on No-Knead Bread 2.0, “Almost No-Knead Bread.” I remembered reading about this recipe somewhere else recently, and thought I’d give it a try. [almost almost no-knead bread - the world is your acorn - 01-22-08] Spread It Around: These icons link to social bookmarking sites where readers can share and discover new web pages. [...]

]]> By: the world is your acorn » almost almost no-knead bread http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-111910 the world is your acorn » almost almost no-knead bread Tue, 22 Jan 2008 14:55:26 +0000 http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-111910 [...] The other day I received my free issue of Cook’s Illustrated (which I’m totally going to subscribe to, by the way), and noticed an article on No-Knead Bread 2.0, “Almost No-Knead Bread.” I remembered reading about this recipe somewhere else recently, and thought I’d give it a try. I’ve made 3 or 4 loaves of no-knead bread using Jaden’s recipe the last few months, and though they were delicious, I was hoping to produce a more flavorful wheat version of the bread. Anyway, here’s what I came up with. It looks fine, but the truth is, it didn’t rise properly. I don’t really know why. We chucked it. I think I will try again tonight. Any ideas about how I might have fucked it up? [...] [...] The other day I received my free issue of Cook’s Illustrated (which I’m totally going to subscribe to, by the way), and noticed an article on No-Knead Bread 2.0, “Almost No-Knead Bread.” I remembered reading about this recipe somewhere else recently, and thought I’d give it a try. I’ve made 3 or 4 loaves of no-knead bread using Jaden’s recipe the last few months, and though they were delicious, I was hoping to produce a more flavorful wheat version of the bread. Anyway, here’s what I came up with. It looks fine, but the truth is, it didn’t rise properly. I don’t really know why. We chucked it. I think I will try again tonight. Any ideas about how I might have fucked it up? [...]

]]> By: thehumblecook http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-105695 thehumblecook Fri, 04 Jan 2008 04:28:46 +0000 http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-105695 It looks great. I tried both the NYTimes and the CI. http://idinearound.wordpress.com/ Anyone else done both breads? Thanks! It looks great. I tried both the NYTimes and the CI. http://idinearound.wordpress.com/
Anyone else done both breads? Thanks!

]]> By: Pam http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-103136 Pam Fri, 28 Dec 2007 21:54:48 +0000 http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-103136 P.S. Your bread looks delicious! P.S. Your bread looks delicious!

]]> By: Pam http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-103133 Pam Fri, 28 Dec 2007 21:50:43 +0000 http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-103133 I am a long time Cook's subscriber and also love, love, love their sensible approach to cooking. However, having just cooked last night in my brand new Le Creuset 7 1/4 qt dutch oven (I patiently waited for it to go on sale so that I could spend last years $200 Christmas money from my Mom -- it was worth the wait), I must give a thumbs down to Cooks' review on "cheaper" dutch ovens. The problem with buying "made in China" vs the more expensive, original "made in France" model is that it continues to bolster trademark infringement (in general), manufacturing in a country where it is not unusual to pay workers .25 cents/hr. The problem these days is that people are too cheap and "very impatient" to save for items that will last for years. I'm in my 30's and I just got my dutch oven now. People file through kitchen items like seasonal fashion whims rather than save for an item and just be done with it. It's a different approach from that of my parents and grandparents. It's a losing battle but I aim to buy Canadian, USA, or European as much as possible. Ah, my small approach to not bolster communist regimes and trying to support dwindling manufacturing here in North America. Just my "food for thoughts" (somewhat off topic I know)...BUT, Le Creuset is fantastic and am delighted with the results...save for quality, you won't regret it. I am a long time Cook's subscriber and also love, love, love their sensible approach to cooking. However, having just cooked last night in my brand new Le Creuset 7 1/4 qt dutch oven (I patiently waited for it to go on sale so that I could spend last years $200 Christmas money from my Mom -- it was worth the wait), I must give a thumbs down to Cooks' review on "cheaper" dutch ovens. The problem with buying "made in China" vs the more expensive, original "made in France" model is that it continues to bolster trademark infringement (in general), manufacturing in a country where it is not unusual to pay workers .25 cents/hr. The problem these days is that people are too cheap and "very impatient" to save for items that will last for years. I'm in my 30's and I just got my dutch oven now. People file through kitchen items like seasonal fashion whims rather than save for an item and just be done with it. It's a different approach from that of my parents and grandparents. It's a losing battle but I aim to buy Canadian, USA, or European as much as possible. Ah, my small approach to not bolster communist regimes and trying to support dwindling manufacturing here in North America. Just my "food for thoughts" (somewhat off topic I know)...BUT, Le Creuset is fantastic and am delighted with the results...save for quality, you won't regret it.

]]> By: wg http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-100698 wg Sun, 23 Dec 2007 17:18:51 +0000 http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-100698 The enamel coating on my enamel covered cast iron pot also cracked while it was heating in the oven to make this bread. The enamel coating on my enamel covered cast iron pot also cracked while it was heating in the oven to make this bread.

]]> By: Mike http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-98838 Mike Wed, 19 Dec 2007 22:50:32 +0000 http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-98838 I saw the lodge pots at the walmart here in Michigan recently, they say that the handle is only oven safe to 400 or so, but it looked like the handle could be removed and replaced like on the target dutch oven. I wrap the handle to my dutch oven in tin foil and it seems to do just fine. I saw the lodge pots at the walmart here in Michigan recently, they say that the handle is only oven safe to 400 or so, but it looked like the handle could be removed and replaced like on the target dutch oven. I wrap the handle to my dutch oven in tin foil and it seems to do just fine.

]]> By: megan http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-95060 megan Tue, 11 Dec 2007 17:23:10 +0000 http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-95060 Marilyn - I think the clay cooker would be perfect. I know that clay vessels specifically for <a href="http://www.amazon.com/Sassafras-2575-Superstone-Covered-Baker/dp/B00004S1DW" rel="nofollow">bread</a> are used by serious bakers. I'm going to say to not soak the lid, this recipes is designed so that the bread steams itself, it's part of the reason the dough is so wet. If your bread comes out strange, try a soaked lid the second time perhaps? Marilyn - I think the clay cooker would be perfect. I know that clay vessels specifically for bread are used by serious bakers. I'm going to say to not soak the lid, this recipes is designed so that the bread steams itself, it's part of the reason the dough is so wet. If your bread comes out strange, try a soaked lid the second time perhaps?

]]> By: Marilyn http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-95042 Marilyn Tue, 11 Dec 2007 15:58:21 +0000 http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-95042 Can you make this bread in a clay cooker? If so, would you soak the lid in water as you do when roasting chicken? I don't have a dutch oven and have sworn off buying any more kitchen gadgets? Can you make this bread in a clay cooker? If so, would you soak the lid in water as you do when roasting chicken? I don't have a dutch oven and have sworn off buying any more kitchen gadgets?

]]> By: Bob http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-93885 Bob Fri, 07 Dec 2007 02:43:21 +0000 http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-93885 The best flavor addition I've found is to heat the water you're using in the microwave oven and add herbs to it while hot. I don't measure, but I usually add two bay leaves and a large pinch of rosemary needles, and often half a dozen to a dozen peppercorns. It steeps overnight, and when I add the water to the dry ingredients, I strain it, which takes all the solids out; at that point, it's at room temperature as it should be. While with those ingredients the water can be vividly colored, by the time the bread breaks there's no noticeable tone. I'll probably try out the CI variation, but the steeped herbs have worked so well for me that I'm not too worried about a lack of flavor. The best flavor addition I've found is to heat the water you're using in the microwave oven and add herbs to it while hot. I don't measure, but I usually add two bay leaves and a large pinch of rosemary needles, and often half a dozen to a dozen peppercorns. It steeps overnight, and when I add the water to the dry ingredients, I strain it, which takes all the solids out; at that point, it's at room temperature as it should be. While with those ingredients the water can be vividly colored, by the time the bread breaks there's no noticeable tone.

I'll probably try out the CI variation, but the steeped herbs have worked so well for me that I'm not too worried about a lack of flavor.

]]> By: Riona http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-93748 Riona Thu, 06 Dec 2007 19:41:41 +0000 http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-93748 So glad to see this! I'm a no-knead fanatic and I've been dying to try out the Cook's Illustrated modifications. Those photos are fantastic. So glad to see this! I'm a no-knead fanatic and I've been dying to try out the Cook's Illustrated modifications. Those photos are fantastic.

]]> By: ann http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-93723 ann Thu, 06 Dec 2007 17:40:03 +0000 http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-93723 Just this past weekend I experimented with substituting whey from my homemade cheeses for the water and it too added that amazing tanginess. The biggest problem was that I made the starter too wet, so I had to knead in some extra flour and the bread came out simply <i>AMAZING</i>. Like something you'd buy at an ancient bakery in Europe. Yay for bread! Just this past weekend I experimented with substituting whey from my homemade cheeses for the water and it too added that amazing tanginess. The biggest problem was that I made the starter too wet, so I had to knead in some extra flour and the bread came out simply AMAZING. Like something you'd buy at an ancient bakery in Europe. Yay for bread!

]]> By: stephK http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-93186 stephK Wed, 05 Dec 2007 02:22:49 +0000 http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-93186 The latest issue of Mother Earth News has an article about No Knead Bread. I like reading people's adaptations to the recipe, and how they make it work for them. It's been neat seeing how your loaves turn out, and the commentary you provide. I may just make some this weekend! The latest issue of Mother Earth News has an article about No Knead Bread. I like reading people's adaptations to the recipe, and how they make it work for them. It's been neat seeing how your loaves turn out, and the commentary you provide. I may just make some this weekend!

]]> By: megan http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-93135 megan Wed, 05 Dec 2007 01:13:16 +0000 http://www.notmartha.org/archives/2007/12/04/no-knead-bread-20-in-cooks-illustrated/#comment-93135 Ben - I completely forgot the slash this time, though the CI recipe calls for it. I did read that adding too much salt can affect the life of the yeast, though Bittman's follow up article from earlier this year does mention you can double the salt. Ben - I completely forgot the slash this time, though the CI recipe calls for it. I did read that adding too much salt can affect the life of the yeast, though Bittman's follow up article from earlier this year does mention you can double the salt.

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