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Old 01-26-2009, 10:56 AM
 
Location: Richardson, TX
11,003 posts, read 17,490,046 times
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Quote:
Originally Posted by nikkzone View Post
I've been bakig them, too. I started using a recipe that has beer and vinegar. The rest is about the same. It's really good! Here's the one I made the other day.
I made a loaf of the NY Times bread this weekend.

It is definitely the best bread I ever made. Plenty of room for improvement with practice though.

The round loaf didn't rise as much as I thought it would.. Mine was sort of flat on top, not truly dome shaped.

Any suggestions? It sat on my counter for 20 hours, then I did the two hours in the floured towel it calls for. I guess my house was too cold. I don't keep it at 70. Would rising longer help?
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Old 07-09-2014, 10:22 AM
 
Location: NJ
2,111 posts, read 7,245,137 times
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Hi All. This is an old thread, but I was wondering how everyone is doing with this no knead bread? I got this recipe on this Forum back in NOV 2008 from nikkzone. I've been using this method (Jim Lahey) and another, ABin5 when baking using dairy. I also converted traditional bread/roll recipes to no knead such as pita, english muffins, dinner rolls, Ciabatta Bread etc.

Are you still out there nikkzone? A big thanks to you and I've shared this many times!
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Old 07-12-2014, 09:56 AM
 
Location: California
4,536 posts, read 5,442,733 times
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Nothing "stinks" up a house like the smell of fresh bread...yum!

Here is a book to check out of the library detailing bread making, especially with starters:

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
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Old 07-12-2014, 10:15 AM
 
Location: NJ
2,111 posts, read 7,245,137 times
Reputation: 994
Quote:
Originally Posted by Heidi60 View Post
Nothing "stinks" up a house like the smell of fresh bread...yum!

Here is a book to check out of the library detailing bread making, especially with starters:

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
Even though this book is about conventional bread baking and I prefer no knead, I have this book which is great. I also have Peter Reinhart's other book, Artisan Bread Every Day. In baking breads and rolls, I want to know all methods and recipes. Peter Reinhart is a good teacher.
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Old 07-12-2014, 10:35 AM
 
Location: California
4,536 posts, read 5,442,733 times
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I was just putting it out there for anyone who was interested as some posters mention using starters.

Yes, I also have Artisan Bread Every Day which is great. Cook's Illustrated as well as Julia Child are excellent sources for learning to make bread.
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