Comments on: Sicilian No Knead Bread http://www.breadtopia.com Bread Baking Instructional Videos and Baking Supplies. Fri, 20 Nov 2009 20:48:18 -0500 http://wordpress.org/?v=2.8.5 hourly 1 By: jessie http://www.breadtopia.com/sicilian-no-knead-bread/#comment-39059 jessie Sun, 15 Nov 2009 10:45:23 +0000 http://www.breadtopia.com/?page_id=255#comment-39059 I have 2 questions, here goes, does using IODIZED salt in the bread do anything to the bread? The second question is, should all breads reach about 210 when finished baking and does the same temperature go for rolls and buns? I like using a therm, that way I know that the inside is baked to perfection. thanks I have 2 questions, here goes, does using IODIZED salt in the bread do anything to the bread?
The second question is, should all breads reach about 210 when finished baking and does the same temperature go for rolls and buns? I like using a therm, that way I know that the inside is baked to perfection. thanks

]]> By: ConnieP http://www.breadtopia.com/sicilian-no-knead-bread/#comment-38467 ConnieP Wed, 21 Oct 2009 05:36:21 +0000 http://www.breadtopia.com/?page_id=255#comment-38467 Jessie, to get the percentage of grains, look at the serving size in grams and fine the listing of protein grams per serving. Divide the grams of protein by the serving size and this will give you the percentage of protein. It's a pretty handy formula. You will find that there can be quite a difference in the protein value in different flours (or grains). Hope this helps. Jessie, to get the percentage of grains, look at the serving size in grams and fine the listing of protein grams per serving. Divide the grams of protein by the serving size and this will give you the percentage of protein. It’s a pretty handy formula. You will find that there can be quite a difference in the protein value in different flours (or grains). Hope this helps.

]]> By: Breadtopia http://www.breadtopia.com/sicilian-no-knead-bread/#comment-38466 Breadtopia Wed, 21 Oct 2009 03:06:03 +0000 http://www.breadtopia.com/?page_id=255#comment-38466 Hi Jessie, I think you have to call Eagle Mills and ask them. I've done that with Heartland Mill and Guisto's flour and they were happy to me. Hi Jessie,

I think you have to call Eagle Mills and ask them. I’ve done that with Heartland Mill and Guisto’s flour and they were happy to me.

]]> By: jessie http://www.breadtopia.com/sicilian-no-knead-bread/#comment-38453 jessie Tue, 20 Oct 2009 18:06:57 +0000 http://www.breadtopia.com/?page_id=255#comment-38453 I reciently purchased "Eagle Mills" all natural all purpose unbleached flour from Costco. I made your bread and it turned out great. Can you tell me what percentage protien is in this flour? I reciently purchased “Eagle Mills” all natural all purpose unbleached flour from Costco. I made your bread and it turned out great. Can you tell me what percentage protien is in this flour?

]]> By: Allan Castine http://www.breadtopia.com/sicilian-no-knead-bread/#comment-38358 Allan Castine Thu, 15 Oct 2009 18:26:30 +0000 http://www.breadtopia.com/?page_id=255#comment-38358 Hi Ed, Thanks for your post, and thanks also for continuing to try to come up with a solution to my original hydration problem. Please be advised that I have never used chapatti flour when making your Sicilian bread recipe. I always use Durum Wheat Flour that I purchase online from King Arthur Flour. Now, then, I am very pleased to tell you that I believe I have solved my overly-wet, impossible-to-shape-into-a-log dough problem. Originally, as I've said in a previous post, I followed the recipe to the letter and used 12 ounces of water. Then I read Big Tuna's post and I reduced the water to just 10 ounces. That worked well: the dough was now easy to shape into a log. But I noticed that by using only 10 oz. of water, the texture of the baked bread and its shelf-life both declined a bit. I then decided to try using 11 ounces of water rather than the 12 oz. and the 10 oz. I had tried before. That did it. The dough was very easy to shape into a log. The texture of the dough was perfect. Its shelf life returned to normal and I, my friend, am now a very happy camper. It was wonderful hearing from you. Thanks again. Allan Hi Ed,

Thanks for your post, and thanks also for continuing to try to come up with a solution to my original hydration problem. Please be advised that I have never used chapatti flour when making your Sicilian bread recipe. I always use Durum Wheat Flour that I purchase online from King Arthur Flour.

Now, then, I am very pleased to tell you that I believe I have solved my overly-wet, impossible-to-shape-into-a-log dough problem. Originally, as I’ve said in a previous post, I followed the recipe to the letter and used 12 ounces of water. Then I read Big Tuna’s post and I reduced the water to just 10 ounces. That worked well: the dough was now easy to shape into a log. But I noticed that by using only 10 oz. of water, the texture of the baked bread and its shelf-life both declined a bit.

I then decided to try using 11 ounces of water rather than the 12 oz. and the 10 oz. I had tried before. That did it. The dough was very easy to shape into a log. The texture of the dough was perfect. Its shelf life returned to normal and I, my friend, am now a very happy camper.

It was wonderful hearing from you. Thanks again.

Allan

]]> By: Ed http://www.breadtopia.com/sicilian-no-knead-bread/#comment-38356 Ed Thu, 15 Oct 2009 17:24:18 +0000 http://www.breadtopia.com/?page_id=255#comment-38356 Hi Allan, Your experience with extra wet dough has been on my mind. It is easy to see that you have become more than a casual baker and dismissing your experience with an “I don’t know, just didn’t sit right. The, the other day, an epiphany, "it has to be the flour". So, I bought some of the Indian style chapatti durum and made a loaf side by side with the durum I usually use. The difference in the two is that the chapatti flour is not ground as fine and also includes bran. Bingo! The chapatti dough was extremely wet and the plain durum perfect. I think Eric uses the chapatti flour but I believe he runs it through his grain mill first to get it finer. Now, if you didn't use chapatti flour, we're back to square one. Have fun. Ed Hi Allan,
Your experience with extra wet dough has been on my mind. It is easy to see that you have become more than a casual baker and dismissing your experience with an “I don’t know, just didn’t sit right. The, the other day, an epiphany, “it has to be the flour”. So, I bought some of the Indian style chapatti durum and made a loaf side by side with the durum I usually use. The difference in the two is that the chapatti flour is not ground as fine and also includes bran. Bingo! The chapatti dough was extremely wet and the plain durum perfect. I think Eric uses the chapatti flour but I believe he runs it through his grain mill first to get it finer. Now, if you didn’t use chapatti flour, we’re back to square one. Have fun. Ed

]]> By: Ed http://www.breadtopia.com/sicilian-no-knead-bread/#comment-37804 Ed Thu, 17 Sep 2009 00:15:25 +0000 http://www.breadtopia.com/?page_id=255#comment-37804 Hi Allen, Your scale is right on so it looks like your extra moist dough will forever remain a mystery. As we have all agreed, your tweak worked for you so all is well. Unfortunately, I don’t have a personal 100% whole wheat recipe. Since the master bakers have all tried valiantly and produced only marginal results, I have never been motivated to experiment. I believe that most bakers feel about whole wheat flour the way the French feel about the merlot grape; OK by itself but better when used in a blend. Ed Hi Allen,
Your scale is right on so it looks like your extra moist dough will forever remain a mystery. As we have all agreed, your tweak worked for you so all is well.

Unfortunately, I don’t have a personal 100% whole wheat recipe. Since the master bakers have all tried valiantly and produced only marginal results, I have never been motivated to experiment. I believe that most bakers feel about whole wheat flour the way the French feel about the merlot grape; OK by itself but better when used in a blend.
Ed

]]> By: Allan Castine http://www.breadtopia.com/sicilian-no-knead-bread/#comment-37775 Allan Castine Wed, 16 Sep 2009 09:37:02 +0000 http://www.breadtopia.com/?page_id=255#comment-37775 Hi Ed, I was very pleased - no, HONORED is the better word - to read your post regarding my experiences when making your outstanding Sicilian bread recipe. In response to your query as to how I measure my flour when making bread, please be advised that I always measure my flour by weight, and I use a scale that I purchased from Eric. Your recipe calls for 420 grams of flour. Because I like working with ounces rather than grams, I converted the recipe's gram measurement into ounces and, assuming my math is correct, I came up with 14.81 ounces. This is the measure I use when making your recipe. By the way, I'd like to know if you have a a special, Ed Pillitteri recipe for 100% whole wheat bread, no-knead or otherwise. I ask because I have tried dozens of whole wheat recipes from several different Web sites (Eric's, King Arthur Flour's, et al) and I have yet to find one that I like. I also purchased Peter Reinhart's "The Bread Baker's Apprentice" looking for a 100% whole wheat recipe that I could truly enjoy but, alas, without success. The problem may well be that after tasting Ed Pillitteri's Sicilian bread, no other bread on earth will ever be able to satisfy me. Allan Allan Hi Ed,

I was very pleased – no, HONORED is the better word – to read your post regarding my experiences when making your outstanding Sicilian bread recipe.

In response to your query as to how I measure my flour when making bread, please be advised that I always measure my flour by weight, and I use a scale that I purchased from Eric.

Your recipe calls for 420 grams of flour. Because I like working with ounces rather than grams, I converted the recipe’s gram measurement into ounces and, assuming my math is correct, I came up with 14.81 ounces. This is the measure I use when making your recipe.

By the way, I’d like to know if you have a a special, Ed Pillitteri recipe for 100% whole wheat bread, no-knead or otherwise. I ask because I have tried dozens of whole wheat recipes from several different Web sites (Eric’s, King Arthur Flour’s, et al) and I have yet to find one that I like. I also purchased Peter Reinhart’s “The Bread Baker’s Apprentice” looking for a 100% whole wheat recipe that I could truly enjoy but, alas, without success.

The problem may well be that after tasting Ed Pillitteri’s Sicilian bread, no other bread on earth will ever be able to satisfy me.

Allan

Allan

]]> By: Ed http://www.breadtopia.com/sicilian-no-knead-bread/#comment-37732 Ed Tue, 15 Sep 2009 06:32:06 +0000 http://www.breadtopia.com/?page_id=255#comment-37732 Hi Matthew, No soaking required. I personally put the vessel + lid in a cold oven and once the desired temperature is reached heat it for 30 minutes. My oven takes about 15 minutes to get to 450 so my total time is about 45 minutes. Ed Hi Matthew,
No soaking required. I personally put the vessel + lid in a cold oven and once the desired temperature is reached heat it for 30 minutes. My oven takes about 15 minutes to get to 450 so my total time is about 45 minutes.
Ed

]]> By: Matthew http://www.breadtopia.com/sicilian-no-knead-bread/#comment-37718 Matthew Mon, 14 Sep 2009 23:31:36 +0000 http://www.breadtopia.com/?page_id=255#comment-37718 Can someone please tell me the procedure when using a Romertopf to bake bread. ie) does it need to soak first & heat up time prior to baking bread in it. Thanks, Matthew Can someone please tell me the procedure when using a Romertopf to bake bread. ie) does it need to soak first & heat up time prior to baking bread in it.

Thanks,
Matthew

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