First time here on this Forum. Guess what my son told me..about bread baking.

[Mira]

He told me to get this month's Mother Earth news. That in it is a way to bake bread without kneading, takes 5 min max to prepare, and you have dough that lasts a couple of weeks while getting better (more sour dough like) and you can just get a chunk and bake it fresh every day.

I am a bread baker from way back, before machines (which I now own and use to make the dough which I then bake in the oven).

But this is revolutionary !
I've tried it, it is working great and delicious.

Let me know if there is some interest here and how it would be appropriate for me to post details on how to do it, to save you the 5 bucks for the magazine.

I don't want to type it all up if you already know about it.

[Sanity Claws]

1. Wow

This sounds fascinating. It is a yeast-type bread, right?

[Mira]

2. Regular Bread made of flour water salt and yeast - simple and very crusty

[Warpy]

10. Most bread bakers here use the NYT bread recipe

which uses much the same method but holds the sponge at room temperature for 18-24 hours before shaping the loaves and baking in a Dutch oven. The result is an artisan bread with coarse crumb and crunchy crust.

My guess is that MEN just has you put a larger sponge into the fridge to retard rising and keep it going over a longer period of time.

I'm highly in favor of any lazy man's solution to cooking and baking. I make the NYT bread a lot and find it wonderful for toasting in the morning.

[hippywife]

14. The recipe in Mother Earth is the NYT's recipe.

From page 2 of the article:

Just when I was ready to give up on crusty, peasant loaves altogether, I came across an article in The New York Times that described a new bread-making technique, the results of which sounded too easy and too good to be true. Dubbed “no knead bread,” the method involves using wet dough, letting it rise over a very long time in lieu of kneading it, and cooking it in a hot Dutch oven (heavy covered pot). While the recipe calls for a slow fermentation process, its popularity proved an instant success. The recipe (below) was shared and devoured by foodies all over the world via the Internet.

[Tangerine LaBamba]

3. I am just now getting into baking

In my long life, baking was nothing I was ever interested in, but, lately, I found myself making cornbread - yeah, to me that's a big deal baking project. And I'm getting ready to brave an Irish soda bread recipe I have.

But I would love to see that recipe, and aren't you wonderful to offer such a fine-sounding gift?

Welcome! You're off to a wonderful start!

Thank you very much.

[Mira]

4. Hello Tangerine... we once had a back and forth about Bugliosi

you and I. Even if more interest does not develop here I will send you how to do this privately :)
It's just a matter of taking the time to do it right, and I'm a bit maxed out busy right now. And I want to go through a second batch and make notes of just how it's working out for me before I pass it all on.
I think it is revolutionary, and could put the baking of basic bread into almost any kitchen.

[Tangerine LaBamba]

6. I remember that!

We were quite passionate, each of us in our respective stances. Good for us!

We didn't get snarky, did we?

Of course we didn't. We're far too elegant for that.

:toast:

Listen, Mira, take your time. I'm just starting to get into it, and the cornbread and soda bread recipes are still just pieces of paper until I get finished with other things, so please, continue your experiment and have fun with it.

I am utterly amazed by this. I've always backed away from bread-baking because it seemed so laborious and delicate and I just knew I'd screw it up. But, your tale makes me think there's hope even for a hopeless non-baker like me.

Once again, here's to you and your generosity: :toast:

Thanks so much....................

[housewolf]

5. Welcome to C&B, Mira!

Great to see you here! There are several here who have been baking a no-knead crust bread with great success. Glad to have you join us! I'm always happy to find another baker here, especially a bread baker!

[Callalily]

7. I believe this is the

article you are talking about?

http://www.motherearthnews.com/Real-Food/2007-12-01/Easy-No-Knead-Dutch-Oven-Crusty-Bread.aspx

I have several "no knead" bread recipes. They are wonderful.

[Tangerine LaBamba]

8. I just found that article!

I was thinking that maybe we could spare Mira the time and trouble of typing up the recipe, so I went looking for it, and found the same article.

It looks sensational, doesn't it? Even I can understand it.

Oh, Mira, what you've done..................... :bounce:

[Vinca]

25. Thanks for the link. I printed it out so I could try it. nt

[Shakespeare]

9. Somebody posted a video about this a few months back (on this forum).

I can't find the thread now, but here's a link to the book by the people who made the video:

http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919/ref=sr_1_1?ie=UTF8&s=books&qid=1229452460&sr=1-1

Very interesting concept!

[hippywife]

13. Here's the vid for it -

http://www.youtube.com/watch?v=zMxJgIpe38Q

[amerikat]

20. another vid about 5 minute artisan bread

http://www.startribune.com/video/11967361.html

edit to add: It's the one I used for my first artisan breads.

[wryter2000]

33. I have the book

Haven't had a chance to read it yet. Maybe I'll ease it up toward the top of the TBR pile.

[Tangerine LaBamba]

11. I found this, too ---

All full of hints and tips - nicely done: http://aresrocket.com/bread/

Here's a video from the NY Times about no-knead bread - makes it look so easy: http://www.youtube.com/watch?v=13Ah9ES2yTU

How did we ever live without the Internet(s)?

[Mira]

12. All the replies are just excellent

I'm glad to re-connect with Tangerine - and yes - our dispute was exceedingly elegant.
I'm glad to be so well received and welcomed.
I'm delighted the recipe is available for you guys.
I'm still struggling with how to get the risen dough onto the baking stone.

I'll be happily checking in here from time to time. I don't cook all that much, empty nest and divorced.

BUT - I am a good basic and knowledgeable cook of all German food. So if you ever need to know something, ask me first.

[hippywife]

16. Parchment paper?

Cooks Illustrated recommends letting it do it's final rise in a skillet on greased parchment paper. Then just lift it by the paper and put it in the dutch oven.

Always works well for me. :hi:

[Mira]

17. Aahh soooo ! Another idea and thanks. Here is what I tried today

There are the cookie easy release liners I happen to have (long story, I don't bake cookies)
sorta like these http://www.chefscatalog.com/product/24364-silpat-liner.aspx
and I tried to let the dough rise on that today, sprinkling it with cornmeal first.

That was not totally successful, either.

The bread though is so GOOD !

Now here is what I figured later, I will have the dough a bit less wet for my (second) batch, and try the release liner and or parchment paper and sprinkle with (oops, there flies the shoe past Bushes head again on my TV) cornmeal, or try it greased.

I plan to get there.
This is too awesome a way to have the crustiest ever, open textured bread every day, and get fat while I'm at it, though of course I plan to make up for it by eating only salads otherwise.

I also had the idea to make a simple round collar or something in a diameter the size of the plastic domed things they sell, to store lettuce in.
That would then be a collar around the blob of dough while it rises, keeps it pretty, and makes the bread fit into that container on the counter.

Always thinking.
I'm laughing now.

All I needed is to discover another new forum.
My first one, a couple of months or so ago, was Photography.

[hippywife]

18. Well, ya know

that's the sign of intelligent people...they have way more interests than they have time for.

For really yummy bread, check out the Whole Wheat Semolina thread. Yowsa is that stuff yummy!

I'm really just getting into baking bread myself. The artisan and dutch oven methods were my springboard. Then I got the courage to experiment even more. Bagels, anyone? Or did I try those first? I don't really remember, it's all a flour-dust covered blur. LOL

[Mira]

19. I once used to make something called Manna bread. With all the liquid

being beer, and bacon bits baked inside, I think I can still find the recipe.
Oh my Gosh I unleashed something for myself, didn't I.

I look forward to digging and learning from this forum, just as soon as the administration is safely in Obama's hands, and my free time is not taken up to help this happen.
:)

[Tangerine LaBamba]

21. German potato salad

I've had this, and it's been fantastic, but any recipe I've tried has been unsatisfactory. I make a fierce Provincial French potato salad, but I can't get German potato salad right.

Got any hints?

And, thank you. This will be a great surprise for a friend who really loves all things German.

[Mira]

24. Potato Salad recipe and hints will come to you sometime later today. That one is easy. First

I have to make a bunch of
"I survived the Bush Presidency" shirts and mail them off. Some to DUers, actually.

[Mira]

26. here it is, and will put it in a separate thread so others might see it

German Potato Salad

very basic

6-8 potatoes, I like the white/yellow better than the red for this
1 lg onion
1 -1 1/3 cups of beef stock, I make it with brown gravy mix and taste it so it is not too strong or weak
6 T white vinegar
5 T salad oil
salt

Boil unpeeled potatoes in salted water until just before soft. Do not overcook, leave them al dente.
Peel while still warm and let rest a few more minutes, then slice them thin,
mince onion, mix in gently.
Heat beef stock to the boiling point, add some salt, and add the vinegar pour all of it over the potatoes and let sit.
After about a half an hour pour it into a sieve, and let it drip a bit.
Back into the bowl and add the oil.
Season to taste (vinegar/salt/little pepper)

Serve slightly warm.

There are variations, of course, with bacon, and where there it some sour cream mixed with mustard added at the time of the oil.
Some people like to fry chopped bacon, then add the onion for a min. to the bacon fat, then in that heat the stock and vinegar.
The principle though remains the same. You make a very wet dressing, and then drain the salad thoroughly once it has soaked through the potatoes.

Good luck !

[Tangerine LaBamba]

27. Whoa! This is GREAT!

The recipes I've tried have used flour, making a kind of roux, and I always ended up with something like sour scalloped potatoes. Or something equally horrid.

This sounds just wonderful. Thank you so much. (Is this where I should grovel and say that you were right about Bugliosi?)

When you say "brown gravy mix," are you talking about the stuff in the envelopes?

Boy, my Most Precious Possession, who never got over the food after he served for two years in the Army in Germany, is gonna flip with this one! Thanks again.

And, just so you know, I'm wearing a t-shirt that was a gift from another DUer back in the days when there was absolutely no hope. It's this one:



Come January 20, 2009, I'll be wearing the same one I wore on November 4, 2008:



Thanks again, Mira!!

[Mira]

28. LOVE your shirts !

here is the one I'm making
http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=213x5380

Yes, it's the stuff in the envelopes, it has more flavor than bouillon cubes, unless you get the new stuff called :"better tnan boullion.

If you want to get German Bratwurst, and make a gravy (that I can tell you how to make)
and serve it with that very simple Potato salad, ( where I want you to really follow the instructions of not overcooking the potatoes and draining them well, and serving them luke warm ), then he will follow you everywhere.

I am delighted we are making up for the row about Bugliosi, I still pray every day he can help prosecute Bush.
Some day, I want your french potato salad recipe.

I can't believe I'm in a cooking thread - what fun !

[Tangerine LaBamba]

29. That shirt is sensational!

I want one. PM me with your mailing address, and let's get this show on the road.

I'll need it by January 21, 2009 - I'm sure you understand - so take your time getting it out to me, OK?

What a GREAT shirt. Are you selling a lot of them?

And thank you for all the German cooking help. Yes, I'd love to fix that for him. He already follows me everywhere, but this will, at least, give him strength to continue.

After yesterday and last night, I want Gaffney and Cheney more than I want Fuckface.

I'll post the French Potato Salad on a new thread.

And thank you again, Mira.

[Mira]

30. Making the shirts today - and here is the requested Bratwurst and Gravy Recipe

German Bratwurst served with gravy

Simmer the Bratwurst, either the red or the white ones, but this is not Wieners, in water till well heated through and plumped.
Slowly over medium heat and a touch of oil brown them in a frying pan, set aside.

Pour a bottle of beer into pan, add at least 3 T of pickle juice, 1/3 cup of ketchup, 1 t mustard.
Then make a paste of water, gravy mix, flour.
Can't quite give you amounts, I just DO it, then slowly run it into the simmering beer mixture, heat til thickened, taste for seasoning,
add the Bratwurst, let it solidly heat through and serve with Potato salad.

I think I must make some now.

[Tangerine LaBamba]

31. I'm Ga-Ga

No bratwurst here right now, but I do have some very nice kielbasi home-made by a friend back in PA, and I think that might work.

Man, Mira, does that sound wonderful!!! Pickle juice. Ketchup. Mustard.

Wonderful.

Good luck with the shirts. I've sent its picture to a lot of people, but, as you said, everyone's busted these days. My Marine Lt. Col. buddy, who hates Fuckface more than I do, sent it to all his redneck Bush-loving buddies, telling them to hurry since orders are piling up and the holidays are almost here.

Good guy.............................

[Mira]

32. Bratwurst - if you have an Aldi store go there, just don't buy the one with Cheese in it

also, better grocery store have it in their deli department.I'm a German, not Polish LOL
Don't know much about Kielbasa. Don't forget the beer as the base, even a teetotaler won't taste it really, and the alcohol burns off.

[hippywife]

15. Welcome to C&B, Mira.

:hi:

[Stinky The Clown]

22. Welcome to C&B, Mira. I sent around a PDF fie to the Cook's Illustrated update of .....

.... the New York Times no knead bread. I had scanned it in from the magazine and sent it to anyone who wanted it.

Now I can't find the PDF. Maybe some to whom I sent it still has it?

[wryter2000]

35. You can get it on-line

Go to www.americastestkitchen.com or www.cooksillustrated.com.

You have to be a member to get the recipe, but you can sign up for a free trial membership. I joined ATK, and that's where I got first when I'm looking for a recipe. It's only $25 per year.

[hippywife]

37. I still have the copy you sent me.

I will gladly share it with whomever would like it and doesn't want to pay $25 a year for like six thin little magazines. They are very nice but stilllllll..... LOL

Anyone who wants the PDF can send me a PM with your email addy.

[Hekate]

23. Another inspirational thread from DU's C&B group. I never have space to knead bread, but this ...

... recipe solves that problem. I await further developments--will check in tomorrow.

Thanks all!

Hekate

[wryter2000]

34. Welcome

Glad to have you. This is the best place on the web. (I need to get in here more often.)

[eleny]

36. Hi and welcome to C n' B!

Here's the Breadtopia site. http://www.breadtopia.com/

He's got lots of videos and stuff to read about this method. What I like is how calm he is in the kitchen.

I see you've gotten lots of feedback here. But maybe this is a site to tuck back for more tips.

[Mira]

39. This link is like an early Christmas Present. I MUST wait to unwrap

it, and step away from the PC, the sneak peaks are riveting.
Thanks. Bought a baking stone and pizza peel for my kid. He'll be thrilled.

[Callalily]

38. Made the Mother Earth News bread

yesterday. Using 1/2 wheat and 1/2 AP flour. Turned out great and is very tasty. I'm always willing to try a new recipe. Thanks for telling us about it.

[housewolf]

40. Beautiful loaf!

Congratulations! I'll bet it tastes even better than it looks

[Callalily]

42. Yes, definitely tasty,

and easy to make too!

[Blues Heron]

41. That looks delectable! Nice job!

I love it when the slits really pull apart and the interior rises up like that

[Callalily]

43. Thanks! And thank you for

suggesting the recipe. I always like to try something new.

[hippywife]

44. Gorgemous!

Great job, Fugue. We all keep practicing like this we'll all be artisan bread bakers before you know it! :thumbsup:

I like to thing we all bring out the best in each other and keep each other encouraged. :bounce: