Comments on: Cooks Illustrated Almost No-Knead Bread http://erincooks.com/almost-no-knead-bread/ A Picture is Worth a 1000 Calories Wed, 16 May 2012 17:58:50 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Pimientos de Padrón — Erin Cooks http://erincooks.com/almost-no-knead-bread/#comment-275104 Pimientos de Padrón — Erin Cooks Sun, 25 Sep 2011 17:35:34 +0000 http://erincooks.com/?p=1446#comment-275104 [...] the leftover olive oil that you fry the peppers in for later use. I can definitely think of a few good slices of bread that would love to get together with this infused dipping [...] [...] the leftover olive oil that you fry the peppers in for later use. I can definitely think of a few good slices of bread that would love to get together with this infused dipping [...]

]]> By: Schroomer http://erincooks.com/almost-no-knead-bread/#comment-131744 Schroomer Sun, 12 Dec 2010 20:09:33 +0000 http://erincooks.com/?p=1446#comment-131744 Howdy all...thanks for the post Erin. I did the original NYT one but followed the recent retesting of the recipe that eliminates the pre-heating of the pot. The side by side tests showed almost no difference in the oven spring. The preheated had a slightly darker crust but there was no crumb difference. I am just about to start the pre-ferment step of your posting. And right on with the beer comment. No Bud for this bread. Winter Hook Winter Ale. First time visitor. I look forward to exploring your site. Howdy all…thanks for the post Erin. I did the original NYT one but followed the recent retesting of the recipe that eliminates the pre-heating of the pot. The side by side tests showed almost no difference in the oven spring. The preheated had a slightly darker crust but there was no crumb difference. I am just about to start the pre-ferment step of your posting. And right on with the beer comment. No Bud for this bread. Winter Hook Winter Ale. First time visitor. I look forward to exploring your site.

]]> By: Erin http://erincooks.com/almost-no-knead-bread/#comment-113372 Erin Wed, 06 Jan 2010 14:34:53 +0000 http://erincooks.com/?p=1446#comment-113372 Such a simple and yet brilliant idea! Why didn't I think of that?! Thank you so much for the tip. I'll definitely be implementing your suggestion the next time I make this bread. Such a simple and yet brilliant idea! Why didn’t I think of that?! Thank you so much for the tip. I’ll definitely be implementing your suggestion the next time I make this bread.

]]> By: Carolyn http://erincooks.com/almost-no-knead-bread/#comment-113371 Carolyn Wed, 06 Jan 2010 13:50:47 +0000 http://erincooks.com/?p=1446#comment-113371 If you put a little rack (like the kind used for vegetables in a pressure cooker) the bottom of the dutch oven, it will not burn and you can keep it in the oven longer and get a nicer crustier browner bread. If you put a little rack (like the kind used for vegetables in a pressure cooker) the bottom of the dutch oven, it will not burn and you can keep it in the oven longer and get a nicer crustier browner bread.

]]> By: Maura http://erincooks.com/almost-no-knead-bread/#comment-95278 Maura Wed, 23 Sep 2009 16:32:35 +0000 http://erincooks.com/?p=1446#comment-95278 Now that I've eaten the 2/3 wheat bread, I can safely say I would make it again. Now that I’ve eaten the 2/3 wheat bread, I can safely say I would make it again.

]]> By: Erin http://erincooks.com/almost-no-knead-bread/#comment-94585 Erin Tue, 22 Sep 2009 03:05:10 +0000 http://erincooks.com/?p=1446#comment-94585 Maura, I've begun doubling up the parchment. That helps with the bottom burning issue a bit. Please let me know how it comes out with the flour mix. I'd like to try this as whole wheat as well. Maura,

I’ve begun doubling up the parchment. That helps with the bottom burning issue a bit.

Please let me know how it comes out with the flour mix. I’d like to try this as whole wheat as well.

]]> By: Maura http://erincooks.com/almost-no-knead-bread/#comment-94581 Maura Tue, 22 Sep 2009 02:56:19 +0000 http://erincooks.com/?p=1446#comment-94581 So I made this bread tonight, and it's too hot to eat right now, but so far I think it turned out great. I used 1 cup of all-purpose flour and 2 cups of white whole wheat, and it's definitely the best rise I've gotten out of any no-knead bread with that much whole wheat. I also burned the bottom of my bread, just a little, which is really disappointing. I have to think cooking it on the parchment paper is at least part of the culprit, although it makes getting it in the screaming hot dutch oven very easy. So I made this bread tonight, and it’s too hot to eat right now, but so far I think it turned out great. I used 1 cup of all-purpose flour and 2 cups of white whole wheat, and it’s definitely the best rise I’ve gotten out of any no-knead bread with that much whole wheat.

I also burned the bottom of my bread, just a little, which is really disappointing. I have to think cooking it on the parchment paper is at least part of the culprit, although it makes getting it in the screaming hot dutch oven very easy.

]]> By: Erin http://erincooks.com/almost-no-knead-bread/#comment-93530 Erin Wed, 16 Sep 2009 14:41:41 +0000 http://erincooks.com/?p=1446#comment-93530 Brian & Dave - I'm sorry you're having so many problems. I honestly haven't experienced anything close to what either of you have described. There are other no-knead recipes on the web. Perhaps you may want to try one of those instead? Brian & Dave –

I’m sorry you’re having so many problems. I honestly haven’t experienced anything close to what either of you have described. There are other no-knead recipes on the web. Perhaps you may want to try one of those instead?

]]> By: Dave http://erincooks.com/almost-no-knead-bread/#comment-93517 Dave Wed, 16 Sep 2009 14:35:17 +0000 http://erincooks.com/?p=1446#comment-93517 I had the same problem that Brian is having - the dough is a sticky blob after 18 - 20 hours. It will not hold the shape of a ball (as shown in the 2nd picture from the top on this page). I have tried this recipe three times and always get the same result. I actually baked the loaf the first time and it was not good. Yesterday I just gave up and through the sticky mess in the trash and started over. Today I added 1/4 cup or more of flour during the kneading phase and it is resting now - I will bake it and see what happens..... Does anyone have a solution? I had the same problem that Brian is having – the dough is a sticky blob after 18 – 20 hours. It will not hold the shape of a ball (as shown in the 2nd picture from the top on this page). I have tried this recipe three times and always get the same result. I actually baked the loaf the first time and it was not good. Yesterday I just gave up and through the sticky mess in the trash and started over. Today I added 1/4 cup or more of flour during the kneading phase and it is resting now – I will bake it and see what happens….. Does anyone have a solution?

]]> By: Brian http://erincooks.com/almost-no-knead-bread/#comment-93068 Brian Sat, 12 Sep 2009 14:35:34 +0000 http://erincooks.com/?p=1446#comment-93068 I just took the dough after the 18 hrs rest but is so sticky. I tried to shape it on the wooden board with flour with no luck? What did I do wrong? I just took the dough after the 18 hrs rest but is so sticky. I tried to shape it on the wooden board with flour with no luck? What did I do wrong?

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