NYTimes bread recipe

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been using this recipe since I came across it and am wondering if
anyone has made any interesting modifications. I've added whole wheat
flour and tried some corn meal, but that's about it. It makes a very
nice, simple loaf but I would like spruce it up a little. Anyone?

The Times has published lots of bread recipes. How are we supposed to know
which one you're talking about?

Quoted message said:

I've been using this recipe since I came across it and am wondering if
anyone has made any interesting modifications. I've added whole wheat
flour and tried some corn meal, but that's about it. It makes a very
nice, simple loaf but I would like spruce it up a little. Anyone?

Add half a cup any of the following:

steel cut oats
coarse grind cornmeal
dark rye flour or rye chops
spelt flour
semolina flour
any mix of seeds/nuts, such as flax. poppy, sunflower, etc

I use the 1-5/8 cup for the water in the recipe and so it tolerates
the addition quite well.

You can, of course, change the flour ratios, too. just watch your
hydration. Verify that the dough looks/feels similar to what it
usually does when you're done with the first mix. This can get tricky
as some flours will ultimately absorb a bit more moisture than others,
but you seem to know what you're doing.

It is a pretty forgiving recipe, actually and you can play with it all
sorts of ways.

In the morning or after its long rest, you can mix in some olive oil,
herbs and olives for another variant.

Flour is cheap. Experiment and have fun.

Boron

JoeSpareBedroom said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been using this recipe since I came across it and am wondering if
anyone has made any interesting modifications. I've added whole wheat
flour and tried some corn meal, but that's about it. It makes a very
nice, simple loaf but I would like spruce it up a little. Anyone?

The Times has published lots of bread recipes. How are we supposed to know
which one you're talking about?

Silly boy. There is only one that has been the talk of bread making
the past year. It's been all over the net. You're out of the loop.

Boron

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been using this recipe since I came across it and am wondering if
anyone has made any interesting modifications. I've added whole wheat
flour and tried some corn meal, but that's about it. It makes a very
nice, simple loaf but I would like spruce it up a little. Anyone?

The Times has published lots of bread recipes. How are we supposed to know
which one you're talking about?

Silly boy. There is only one that has been the talk of bread making
the past year. It's been all over the net. You're out of the loop.

Boron

Oh. I didn't realize this thread was intended for a private little clique.

JoeSpareBedroom said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been using this recipe since I came across it and am wondering if
anyone has made any interesting modifications. I've added whole wheat
flour and tried some corn meal, but that's about it. It makes a very
nice, simple loaf but I would like spruce it up a little. Anyone?

My last loaf came out kinda bland for some reason - and I even
used the fancy King Arthur flour this time. I switching back to
the cheap, store-brand stuff.

I cover mine with an egg wash, coarse salt and caraway and make
an oblong loaf.

Quoted message said:

The Times has published lots of bread recipes. Hw are we supposed to know
which one you're talking about?

You're probably one of 3 people who doesn't know what recipe this
is referring to.

Oh pshaw, on Sun 14 Oct 2007 08:40:25a, Sqwertz meant to say...

Quoted message said:

JoeSpareBedroom said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been using this recipe since I came across it and am wondering if
anyone has made any interesting modifications. I've added whole wheat
flour and tried some corn meal, but that's about it. It makes a very
nice, simple loaf but I would like spruce it up a little. Anyone?

My last loaf came out kinda bland for some reason - and I even
used the fancy King Arthur flour this time. I switching back to
the cheap, store-brand stuff.

I cover mine with an egg wash, coarse salt and caraway and make
an oblong loaf.

Quoted message said:

The Times has published lots of bread recipes. Hw are we supposed to

know

Quoted message said:

Quoted message said:

which one you're talking about?

You're probably one of 3 people who doesn't know what recipe this
is referring to.

I'm probably one of those 3. I've been out of the loop for so long. :-)

--
Wayne Boatwright
__________________________________________________

Answers: $1, Short: $5, Correct: $25, dumb looks
are still free.

JoeSpareBedroom said:

"Boron Elgar" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

Found your way to the bread she's talking about yet?

Boron

Based on other similar threads in this newsgroup, if someone asks for ways
to improve a recipe, they post it with the message. That shows some respect
for other people's time.

No, recipes are not always initially posted with such questions.
Often they appear quite generically/categorically. There are no
standards of posting here and technique itself is discussed as much as
recipes.

It wasted not one second of my time, as I am quite familiar with the
recipe. You aren't so why bother?

Now go find me some NY Times bread recipes of any renown other than
this particular one. If you can, it might prove your point. If you
can't, I say again, this is a topic you should have just stayed away.
from.

Boron

On Sun, 14 Oct 2007 15:47:32 GMT, Wayne Boatwright

wayneboatwright_@_gmail.com said:

Oh pshaw, on Sun 14 Oct 2007 08:40:25a, Sqwertz meant to say...

Quoted message said:

On Sun, 14 Oct 2007 13:02:23 GMT, JoeSpareBedroom wrote:

Quoted message said:

Quoted message said:

Quoted message said:

The Times has published lots of bread recipes. Hw are we supposed to

know

Quoted message said:

Quoted message said:

which one you're talking about?

You're probably one of 3 people who doesn't know what recipe this
is referring to.

I'm probably one of those 3. I've been out of the loop for so long. :-)

http://www.nytimes.com/2006/11/08/dining/081mrex.html

#1 hit on google for New York Times Bread.

Boron

JoeSpareBedroom said:

Based on other similar threads in this newsgroup, if someone asks for ways
to improve a recipe, they post it with the message. That shows some respect
for other people's time.

Flour, yeast, water, salt.

-sw

On Sun, 14 Oct 2007 15:47:32 GMT, Wayne Boatwright

wayneboatwright_@_gmail.com said:

Oh pshaw, on Sun 14 Oct 2007 08:40:25a, Sqwertz meant to say...

Quoted message said:

On Sun, 14 Oct 2007 13:02:23 GMT, JoeSpareBedroom wrote:

Quoted message said:

Quoted message said:

Quoted message said:

The Times has published lots of bread recipes. Hw are we supposed to

know

Quoted message said:

Quoted message said:

which one you're talking about?

You're probably one of 3 people who doesn't know what recipe this
is referring to.

I'm probably one of those 3. I've been out of the loop for so long. :-)

eGullet has had a long running thread about it, over the past year or
so. Mark Bittman, the author of the original author has even
participated in it, though briefly.

A lot of good ideas in this thread:
http://forums.egullet.org/index.php?showtopic=95345

Christine

Quoted message said:

I've been using this recipe since I came across it and am wondering if
anyone has made any interesting modifications. I've added whole wheat
flour and tried some corn meal, but that's about it. It makes a very
nice, simple loaf but I would like spruce it up a little. Anyone?

I added beer instead of water - it was a leftover flat Guinness. The
bread was darker and had a more yeasty flavor. The skin was crunchier
than bread with water.

I tried the bread flour from Costco, King Arthur and couple different
ones from the supermarket. The one that worked best for me so far is the
Stone Buhr flour.

Magdalena Bassett

Boron Elgar said:

On Sun, 14 Oct 2007 15:47:32 GMT, Wayne Boatwright

wayneboatwright_@_gmail.com said:

Oh pshaw, on Sun 14 Oct 2007 08:40:25a, Sqwertz meant to say...

Quoted message said:

On Sun, 14 Oct 2007 13:02:23 GMT, JoeSpareBedroom wrote:

Quoted message said:

Quoted message said:

> The Times has published lots of bread recipes. Hw are we supposed to

know

Quoted message said:

> which one you're talking about?
You're probably one of 3 people who doesn't know what recipe this
is referring to.

I'm probably one of those 3. I've been out of the loop for so long. :-)

http://www.nytimes.com/2006/11/08/dining/081mrex.html

#1 hit on google for New York Times Bread.

I am also one of those 3. For the following reasons:

a) I can't eat anything with wheat in it anymore (several years now) -
health reasons. So it kinda put me off bread in general. Rye is still
OK, but I can buy pretty good rye bread at the store on the odd occasion
I fancy it
b) I don't bake bread - see a) above
c) I don't read the NY Times more than once a year, if that - which has
to be read via the net because I don't live in the USA - and when I do
read it, I am not looking for bread recipes - see a) and b) above.

It only dawned on me now that the "No knead bread" that folks have been
discussing here on and off for a while (which I didn't take too much
notice of) was actually a NY Times recipe - because I clicked on your
link... My bad <sobbing into my kleenex>
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

Oh pshaw, on Sun 14 Oct 2007 09:51:35a, Boron Elgar meant to say...

Quoted message said:

On Sun, 14 Oct 2007 15:47:32 GMT, Wayne Boatwright

wayneboatwright_@_gmail.com said:

Oh pshaw, on Sun 14 Oct 2007 08:40:25a, Sqwertz meant to say...

Quoted message said:

On Sun, 14 Oct 2007 13:02:23 GMT, JoeSpareBedroom wrote:

Quoted message said:

Quoted message said:

> The Times has published lots of bread recipes. Hw are we supposed to
> know which one you're talking about?

You're probably one of 3 people who doesn't know what recipe this
is referring to.

I'm probably one of those 3. I've been out of the loop for so long. :-)

http://www.nytimes.com/2006/11/08/dining/081mrex.html

#1 hit on google for New York Times Bread.

Boron

Thank you, Boron. Honest, I wasn't hinting, but I'm glad to have the
recipe. I'll give it a go.

--
Wayne Boatwright
__________________________________________________

Answers: $1, Short: $5, Correct: $25, dumb looks
are still free.

Boron Elgar said:

No, recipes are not always initially posted with such questions.
Often they appear quite generically/categorically. There are no
standards of posting here and technique itself is discussed as much as
recipes.

It wasted not one second of my time, as I am quite familiar with the
recipe.

Could you POST THE RECIPE then???

Steve

Oh pshaw, on Sun 14 Oct 2007 11:37:09a, Christine Dabney meant to say...

Quoted message said:

On Sun, 14 Oct 2007 15:47:32 GMT, Wayne Boatwright

wayneboatwright_@_gmail.com said:

Oh pshaw, on Sun 14 Oct 2007 08:40:25a, Sqwertz meant to say...

Quoted message said:

On Sun, 14 Oct 2007 13:02:23 GMT, JoeSpareBedroom wrote:

Quoted message said:

Quoted message said:

> The Times has published lots of bread recipes. Hw are we supposed to
> know which one you're talking about?

You're probably one of 3 people who doesn't know what recipe this
is referring to.

I'm probably one of those 3. I've been out of the loop for so long. :-)

eGullet has had a long running thread about it, over the past year or
so. Mark Bittman, the author of the original author has even
participated in it, though briefly.

A lot of good ideas in this thread:
http://forums.egullet.org/index.php?showtopic=95345

Christine

I've not read it, but thanks to you, I will!

--
Wayne Boatwright
__________________________________________________

Answers: $1, Short: $5, Correct: $25, dumb looks
are still free.

Quoted message said:

steel cut oats
coarse grind cornmeal
dark rye flour or rye chops
spelt flour
semolina flour
any mix of seeds/nuts, such as flax. poppy, sunflower, etc

Sunflower seeds sound like a good idea.

Quoted message said:

In the morning or after its long rest, you can mix in some olive oil,
herbs and olives for another variant.

That's what I'm looking for, I'll add some olive oil and try different
herb combinations.

Thanks!

Recipe: No-Knead Bread

Article Tools Sponsored By
Published: November 8, 2006

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours' rising
Skip to next paragraph
Readers' Opinions
Forum: Cooking and Recipes

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/2 teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups
water, and stir until blended; dough will be shaggy and sticky. Cover
bowl with plastic wrap. Let dough rest at least 12 hours, preferably
about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly
flour a work surface and place dough on it; sprinkle it with a little
more flour and fold it over on itself once or twice. Cover loosely
with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface
or to your fingers, gently and quickly shape dough into a ball.
Generously coat a cotton towel (not terry cloth) with flour, wheat
bran or cornmeal; put dough seam side down on towel and dust with more
flour, bran or cornmeal. Cover with another cotton towel and let rise
for about 2 hours. When it is ready, dough will be more than double in
size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450
degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel,
Pyrex or ceramic) in oven as it heats. When dough is ready, carefully
remove pot from oven. Slide your hand under towel and turn dough over
into pot, seam side up; it may look like a mess, but that is O.K.
Shake pan once or twice if dough is unevenly distributed; it will
straighten out as it bakes. Cover with lid and bake 30 minutes, then
remove lid and bake another 15 to 30 minutes, until loaf is
beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

Quoted message said:

eGullet has had a long running thread about it, over the past year or
so. Mark Bittman, the author of the original author has even
participated in it, though briefly.

A lot of good ideas in this thread:http://forums.egullet.org/index.php?showtopic=95345

Christine

There is a lot of good info there, thanks for the link.

On Sun, 14 Oct 2007 20:14:13 +0000 (UTC), [email hidden]

(Steve Pope) said:

Boron Elgar said:

No, recipes are not always initially posted with such questions.
Often they appear quite generically/categorically. There are no
standards of posting here and technique itself is discussed as much as
recipes.

It wasted not one second of my time, as I am quite familiar with the
recipe.

Could you POST THE RECIPE then???

http://www.nytimes.com/2006/11/08/dining/081mrex.html

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups
water, and stir until blended; dough will be shaggy and sticky. Cover
bowl with plastic wrap. Let dough rest at least 12 hours, preferably
about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly
flour a work surface and place dough on it; sprinkle it with a little
more flour and fold it over on itself once or twice. Cover loosely
with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface
or to your fingers, gently and quickly shape dough into a ball.
Generously coat a cotton towel (not terry cloth) with flour, wheat
bran or cornmeal; put dough seam side down on towel and dust with more
flour, bran or cornmeal. Cover with another cotton towel and let rise
for about 2 hours. When it is ready, dough will be more than double in
size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450
degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel,
Pyrex or ceramic) in oven as it heats. When dough is ready, carefully
remove pot from oven. Slide your hand under towel and turn dough over
into pot, seam side up; it may look like a mess, but that is O.K.
Shake pan once or twice if dough is unevenly distributed; it will
straighten out as it bakes. Cover with lid and bake 30 minutes, then
remove lid and bake another 15 to 30 minutes, until loaf is
beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

--
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