tag:blogger.com,1999:blog-2126043787306484886.post5526813061877785789..comments2024-01-15T18:20:58.700-05:00Comments on swimming in brine: bohobe.pickel.http://www.blogger.com/profile/05623536412475826933noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-2126043787306484886.post-8813241822702540112010-02-13T21:56:28.475-05:002010-02-13T21:56:28.475-05:00interesting. i am wondering if my bowl was in a sp...interesting. i am wondering if my bowl was in a spot that wasn't warm enough...what do you think? i know that affects regular bread recipes, but i don't know about this one. i will have to try the bread again after we finish today's loaf, because i really love the artisan-style bread. so many lovely crannies to hold my honey and jam.pickel.https://www.blogger.com/profile/05623536412475826933noreply@blogger.comtag:blogger.com,1999:blog-2126043787306484886.post-63915239573155899272010-02-13T20:10:40.681-05:002010-02-13T20:10:40.681-05:00Wow. The water thing is really strange. If anyth...Wow. The water thing is really strange. If anything I usually get a surplus of flour left over.Todd Hoffmanhttps://www.blogger.com/profile/15773812734615434940noreply@blogger.comtag:blogger.com,1999:blog-2126043787306484886.post-37285576143452686752010-02-13T20:00:09.035-05:002010-02-13T20:00:09.035-05:00after dumping the first gooey attempt, i decided t...after dumping the first gooey attempt, i decided that maybe i was not giving the dough a fair chance, so i baked the second messy goo and sadly, it was not the gorgeous loaf we got during our first experience. i haven't figured out what went wrong, especially now that you are telling me it probably wasn't the flour.<br /><br />after the 20 hour "rise" it looked super, but then i realized that was only the top, because under that there was about a cup of water. i was not sure how to deal with the water when i dumped the dough onto the cutting board. for now we are working with the traditional recipe, but i will have to try the ny times one again, because i love that kind of bread.pickel.https://www.blogger.com/profile/05623536412475826933noreply@blogger.comtag:blogger.com,1999:blog-2126043787306484886.post-42341636328810747452010-02-13T19:57:51.059-05:002010-02-13T19:57:51.059-05:00yeah, to second that... when Todd made the no-knea...yeah, to second that... when Todd made the no-knead recipe with bread flour it was AMAZING. Even though the first batch (with AP flour) was super tasty, the bread-flour batch was incredible, & totally like those really fancy artisan loafs you can pay lots of money for at the swanky grocery stores. Of course, I just got to enjoy the end product... I didn't have to deal with the sticky mess along the way. But isn't home-made bread just perfectly scrumptious?Emoryhttps://www.blogger.com/profile/04337223184987521207noreply@blogger.comtag:blogger.com,1999:blog-2126043787306484886.post-37744206639439558832010-02-13T19:45:57.914-05:002010-02-13T19:45:57.914-05:00We just made the no-knead recipe with bread flour ...We just made the no-knead recipe with bread flour and it turned out GREAT! Will always use bread flour instead of AP. But it is harder to work with. I have a feeling your gooey sticky messes would have turned out fine. Just plop the entire mess in the dutch oven, give it a shake, and pop it in the oven. It'll come together as it bakes. The extra gluten makes the dough stickier and more airy (and more difficult) but I think the crumb and crust from using bread flour is worth it.Todd Hoffmanhttps://www.blogger.com/profile/15773812734615434940noreply@blogger.com