Comments on: Cook’s Illustrated Almost No Knead http://www.breadtopia.com Bread Baking Instructional Videos and Baking Supplies. Fri, 20 Nov 2009 17:41:15 -0500 http://wordpress.org/?v=2.8.5 hourly 1 By: KitcheKnead http://www.breadtopia.com/cooks-illustrated-almost-no-knead/#comment-38897 KitcheKnead Mon, 09 Nov 2009 05:38:45 +0000 http://www.breadtopia.com/cooks-illustrated-almost-no-knead/#comment-38897 As a point of information the Laurel's Kitchen Bread Book (first printing circa 1984) has in it a very nice recipe for a yeasted cornmeal bread. This tidbit in response to Bruce's post of March 1, 2008 in which he states he had not previously heard of such a bread recipe. As a point of information the Laurel’s Kitchen Bread Book (first printing circa 1984) has in it a very nice recipe for a yeasted cornmeal bread. This tidbit in response to Bruce’s post of March 1, 2008 in which he states he had not previously heard of such a bread recipe.

]]> By: Annette http://www.breadtopia.com/cooks-illustrated-almost-no-knead/#comment-38418 Annette Sun, 18 Oct 2009 20:50:41 +0000 http://www.breadtopia.com/cooks-illustrated-almost-no-knead/#comment-38418 Hi Breadtopia and June! Thanks for the feedback. The other thing we noticed is the way of using pineapple juice instead of water. That method does not ask you to toss the starter, does it? (Have to re-read...no coffee, yet! LOL!). But, I thank you for your remarks. We are going to be baking bread through the Holiday season. Don't have to Christmas shop for gifts, just spices and additives! LOL! Hi Breadtopia and June! Thanks for the feedback. The other thing we noticed is the way of using pineapple juice instead of water. That method does not ask you to toss the starter, does it? (Have to re-read…no coffee, yet! LOL!). But, I thank you for your remarks. We are going to be baking bread through the Holiday season. Don’t have to Christmas shop for gifts, just spices and additives! LOL!

]]> By: June http://www.breadtopia.com/cooks-illustrated-almost-no-knead/#comment-38417 June Sun, 18 Oct 2009 20:31:08 +0000 http://www.breadtopia.com/cooks-illustrated-almost-no-knead/#comment-38417 My thoughts exactly- when I know I will be baking more than one loaf I let the starter build up to the amount that I will be needing. I loathe waste but I have given away all the starter I can- people have started to avoid me- LOL! My thoughts exactly- when I know I will be baking more than one loaf I let the starter build up to the amount that I will be needing. I loathe waste but I have given away all the starter I can- people have started to avoid me- LOL!

]]> By: Breadtopia http://www.breadtopia.com/cooks-illustrated-almost-no-knead/#comment-38413 Breadtopia Sun, 18 Oct 2009 11:17:03 +0000 http://www.breadtopia.com/cooks-illustrated-almost-no-knead/#comment-38413 You don't. Making massive amounts of bread to feed the hungry hordes should easily allow for whatever amounts of starter you generate. Sounds nice! You don’t. Making massive amounts of bread to feed the hungry hordes should easily allow for whatever amounts of starter you generate. Sounds nice!

]]> By: Annette Jimison http://www.breadtopia.com/cooks-illustrated-almost-no-knead/#comment-38406 Annette Jimison Sun, 18 Oct 2009 05:27:14 +0000 http://www.breadtopia.com/cooks-illustrated-almost-no-knead/#comment-38406 I am curious, as to why I have to throw out perfectly good starter in the feeding process. If I start out small enough, (I don't have to start with a cup of flour and one of water), could I not just feed it, adding to the starter and not throwing any out, at all? I know that I will have massive amounts of starter, but, I am planning on making massive amounts of bread. My sisters and I will be baking all day long. I guess we plan on using up all the starter during our bread baking marathon. We have a large family, and they love our bread. We like being frugal and can't stand the thought of throwing something good out. Can anyone help us understand why we have to throw out the starter as we feed it? If it is thrown out due to the subsequent feedings creating a large volume, that is okay with us to have. We will use it up quickly. Help! I am curious, as to why I have to throw out perfectly good starter in the feeding process. If I start out small enough, (I don’t have to start with a cup of flour and one of water), could I not just feed it, adding to the starter and not throwing any out, at all? I know that I will have massive amounts of starter, but, I am planning on making massive amounts of bread. My sisters and I will be baking all day long. I guess we plan on using up all the starter during our bread baking marathon. We have a large family, and they love our bread. We like being frugal and can’t stand the thought of throwing something good out. Can anyone help us understand why we have to throw out the starter as we feed it? If it is thrown out due to the subsequent feedings creating a large volume, that is okay with us to have. We will use it up quickly. Help!

]]> By: Renate http://www.breadtopia.com/cooks-illustrated-almost-no-knead/#comment-37542 Renate Mon, 07 Sep 2009 23:03:22 +0000 http://www.breadtopia.com/cooks-illustrated-almost-no-knead/#comment-37542 I find regular clay flower pots are great for baking. Use any size saucer as bottom, cover with a fitting Pyrex bowl or a suitable size and shape clay flower pot. With the saucer you will not get a burned bottom. ( the made in Italy clay pots) I find regular clay flower pots are great for baking. Use any size saucer as bottom, cover with a fitting Pyrex bowl or a suitable size and shape clay flower pot. With the saucer you will not get a burned bottom. ( the made in Italy clay pots)

]]> By: James Smart http://www.breadtopia.com/cooks-illustrated-almost-no-knead/#comment-37393 James Smart Fri, 28 Aug 2009 20:03:38 +0000 http://www.breadtopia.com/cooks-illustrated-almost-no-knead/#comment-37393 In recent weeks I have spent a lot of time trying to source a reasonable priced 'Diastatic Malt (liquid or powder) whilst the price in the U.S. is very good,the shipping charges to cross the 'Pond' are prohibitive and it works out as an increase of 600% in cost. So far I have been unable to find any European outlet,( plenty of malt extract (non-diastatic)) which as far as I understand, is just added as a sweetener. Which brings me to the point, in Eric's video he mentions that 'experiment with different types of beer' and although I have added beer to many different recipes I have never been sure as to what its value is to the 'end product' if the beer is a 'Real Ale' or 'Cask/Bottled Conditioned' then it has not been pastuerised,filtered/and any other form of dilution (in other words the Real McCoy) Ergo, the Enzymes have not been destroyed and are free to get their 'Naughty Way' on the poor unsuspecting yeast, another Ergo, DIASTATIC!. On the other hand the Emasculated beers would need to have a couple of Viagra tablets added before it could do anything(don't think I will continue in this vain, which after all is a family show !!!) SO, have I found the 'Holy Graill' and forget all about high shipping costs?, stop trying to find 'hulled Barley (to sprout and make my own D.M.P. now I can just tip in a glass of 'Conditioned' beer'! Unless anyone knows different ! Happy Bread-making to All James Smart Dorset England In recent weeks I have spent a lot of time trying to source a reasonable priced ‘Diastatic Malt (liquid or powder) whilst the price in the U.S. is very good,the shipping charges to cross the ‘Pond’ are prohibitive and it works out as an increase of 600% in cost.
So far I have been unable to find any European outlet,( plenty of malt extract (non-diastatic)) which as far as I understand, is just added as a sweetener.
Which brings me to the point, in Eric’s video he mentions that ‘experiment with different types of beer’ and although I have added beer to many different recipes I have never been sure as to what its value is to the ‘end product’ if the beer is a ‘Real Ale’ or ‘Cask/Bottled Conditioned’ then it has not been pastuerised,filtered/and any other form of dilution (in other words the Real McCoy) Ergo, the Enzymes have not been destroyed and are free to get their ‘Naughty Way’ on the poor unsuspecting yeast, another Ergo, DIASTATIC!. On the other hand the Emasculated beers would need to have a couple of Viagra tablets added before it could do anything(don’t think I will continue in this vain, which after all is a family show !!!)
SO, have I found the ‘Holy Graill’ and forget all about high shipping costs?, stop trying to find ‘hulled Barley (to sprout and make my own D.M.P. now I can just tip in a glass of ‘Conditioned’ beer’!
Unless anyone knows different !
Happy Bread-making to All
James Smart
Dorset
England

]]> By: Don H http://www.breadtopia.com/cooks-illustrated-almost-no-knead/#comment-37355 Don H Tue, 25 Aug 2009 23:20:27 +0000 http://www.breadtopia.com/cooks-illustrated-almost-no-knead/#comment-37355 Hello Eric, Thanks for everything you are doing on this site! The dough whisk works great, and having the videos available is really valuable. I've baked the sandwich loaf version of ANKB several times, with excellent success. No more store bread for us. I've sent along photos of the last round, just loving the smell of fresh baked bread from the oven. Converting the recipe to gram weights makes it really easy to be consistent. Why we've not gone to metric, I really don't know. Best wishes! Don Hello Eric,

Thanks for everything you are doing on this site! The dough whisk works great, and having the videos available is really valuable. I’ve baked the sandwich loaf version of ANKB several times, with excellent success. No more store bread for us. I’ve sent along photos of the last round, just loving the smell of fresh baked bread from the oven. Converting the recipe to gram weights makes it really easy to be consistent. Why we’ve not gone to metric, I really don’t know. Best wishes!

Don

]]> By: Karil http://www.breadtopia.com/cooks-illustrated-almost-no-knead/#comment-37295 Karil Fri, 21 Aug 2009 07:04:34 +0000 http://www.breadtopia.com/cooks-illustrated-almost-no-knead/#comment-37295 RE: Difficulty slashing loaf before baking I also find that the breadknives with a scalloped edge rather than the pointy edge slashes well. Dust loaf with flour before slashing. Karil RE: Difficulty slashing loaf before baking
I also find that the breadknives with a scalloped edge rather than the pointy edge slashes well. Dust loaf with flour before slashing.
Karil

]]> By: Bob Johnson http://www.breadtopia.com/cooks-illustrated-almost-no-knead/#comment-37280 Bob Johnson Thu, 20 Aug 2009 23:17:50 +0000 http://www.breadtopia.com/cooks-illustrated-almost-no-knead/#comment-37280 Folks, RE: Difficulty slashing loaf before baking SOLUTION: I simply snip the dough in whatever pattern fits my fancy with a kitchen scissors. You can go to whatever depth you want and the result is always fine. Dust with flour before baking. Good Baking Bob Johnson Bonsall, CA Folks,
RE: Difficulty slashing loaf before baking
SOLUTION: I simply snip the dough in whatever pattern fits my fancy with a kitchen scissors. You can go to whatever depth you want and the result is always fine. Dust with flour before baking.

Good Baking
Bob Johnson
Bonsall, CA

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