Comments on: No-Knead Bread Revolution http://www.browniepointsblog.com/2006/11/15/bread-revolution/ a good girl's notebook of her culinary world Fri, 12 Mar 2010 19:18:29 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: topshops http://www.browniepointsblog.com/2006/11/15/bread-revolution/comment-page-1/#comment-143149 topshops Fri, 12 Mar 2010 07:54:10 +0000 http://www.browniepointsblog.com/2006/11/15/bread-revolution/#comment-143149 To all Hello! Come on <a href="http://topshops.biz" rel="nofollow">Market</a>. To all Hello! Come on Market.

]]> By: knauf-center-ru http://www.browniepointsblog.com/2006/11/15/bread-revolution/comment-page-1/#comment-142847 knauf-center-ru Sat, 04 Jul 2009 09:57:17 +0000 http://www.browniepointsblog.com/2006/11/15/bread-revolution/#comment-142847 Вот не могу не запостить такую тему.
Довольно часто вижу, да наверное и не только я, проскакивают фразы, которые можно смело писать к себе в блокнотик и при похожем стечении обстоятельсв, сказать/повторить. :)

Просьба не флудить, пишите фразу / ник / ссылка на пост. :)

Пожалуй начну:
Просто тех, кто опровергает, предпочитают не замечать. Ведь, когда дело идет не о знаниях, а о вере, человек предпочитает слышать только то, что помогает ему укрепляться в своей вере.

Пишите в топике или на мыло: knauf-center.ru@mail.ru

111231.

]]> By: Max http://www.browniepointsblog.com/2006/11/15/bread-revolution/comment-page-1/#comment-142804 Max Fri, 19 Jun 2009 14:08:32 +0000 http://www.browniepointsblog.com/2006/11/15/bread-revolution/#comment-142804 I totally agree with you I totally agree with you

]]> By: Beth http://www.browniepointsblog.com/2006/11/15/bread-revolution/comment-page-1/#comment-131571 Beth Fri, 20 Feb 2009 00:53:10 +0000 http://www.browniepointsblog.com/2006/11/15/bread-revolution/#comment-131571 I just finished making this recipe and it is absolutely fabulous yummi! I didn't have any instant yeast so I just proofed some active dry yeast after doing some basic calculations (and I thought algebra wouldn't be useful!). Only thing I did wrong was add too much flower at the last stage...had to sort of bang the excess off. I also think that this bread would make great bruschetta or croutons. Thanks! I just finished making this recipe and it is absolutely fabulous yummi! I didn’t have any instant yeast so I just proofed some active dry yeast after doing some basic calculations (and I thought algebra wouldn’t be useful!).

Only thing I did wrong was add too much flower at the last stage…had to sort of bang the excess off.

I also think that this bread would make great bruschetta or croutons. Thanks!

]]> By: Agrisatel http://www.browniepointsblog.com/2006/11/15/bread-revolution/comment-page-1/#comment-131176 Agrisatel Mon, 16 Feb 2009 23:04:57 +0000 http://www.browniepointsblog.com/2006/11/15/bread-revolution/#comment-131176 When people are looking to sign up for Satellite TV, they may notice that there are always a ton of different stores and dealers to sign up and get it at. <a href=http://rbsatellite.ueuo.com/map.html When people are looking to sign up for Satellite TV, they may notice that there are always a ton of different stores and dealers to sign up and get it at.

<a href=http://rbsatellite.ueuo.com/map.html

]]> By: Evonne http://www.browniepointsblog.com/2006/11/15/bread-revolution/comment-page-1/#comment-130432 Evonne Mon, 09 Feb 2009 22:31:38 +0000 http://www.browniepointsblog.com/2006/11/15/bread-revolution/#comment-130432 There is another great cookbook called Artesian Bread in 5 Minutes a day by Jeff Hertzberg and Zoe Francois. With this method you mix up a large batch of dough and keep it in the fridge for up to 2 weeks. You pull out how much you want when you want, let rise for 20 to 40 minutes and bake. Lots of recipes for different kinds of breads, rolls, even bagels. There is another great cookbook called Artesian Bread in 5 Minutes a day by Jeff Hertzberg and Zoe Francois. With this method you mix up a large batch of dough and keep it in the fridge for up to 2 weeks. You pull out how much you want when you want, let rise for 20 to 40 minutes and bake. Lots of recipes for different kinds of breads, rolls, even bagels.

]]> By: Javier http://www.browniepointsblog.com/2006/11/15/bread-revolution/comment-page-1/#comment-97751 Javier Wed, 27 Feb 2008 00:46:30 +0000 http://www.browniepointsblog.com/2006/11/15/bread-revolution/#comment-97751 Ah, I'll never forget this, my first foray into the art of masonry. Needless to say, I mixed, I baked, I made a brick. I was 16 at the time, a culinary noob (still am at 17) so I blame this mishap on my younger less bread friendly self. I will have to have a second-go. Ah, I’ll never forget this, my first foray into the art of masonry. Needless to say, I mixed, I baked, I made a brick. I was 16 at the time, a culinary noob (still am at 17) so I blame this mishap on my younger less bread friendly self. I will have to have a second-go.

]]> By: NKotB to the NKB « resistance is fertile http://www.browniepointsblog.com/2006/11/15/bread-revolution/comment-page-1/#comment-85821 NKotB to the NKB « resistance is fertile Sun, 30 Dec 2007 22:33:19 +0000 http://www.browniepointsblog.com/2006/11/15/bread-revolution/#comment-85821 [...] must therefore, a little bit grudgingly, add my voice to the hugely gigantic chorus, no tidal wave, no really more like a tsunami, of blogs, forums, articles, and even baking guru Rose [...] [...] must therefore, a little bit grudgingly, add my voice to the hugely gigantic chorus, no tidal wave, no really more like a tsunami, of blogs, forums, articles, and even baking guru Rose [...]

]]> By: j althauser http://www.browniepointsblog.com/2006/11/15/bread-revolution/comment-page-1/#comment-82404 j althauser Sun, 16 Dec 2007 05:07:09 +0000 http://www.browniepointsblog.com/2006/11/15/bread-revolution/#comment-82404 The NY baker is making an Italian ciabatta bread with the novel 'cooking pot' twist. You can find details in bread cookbooks. The long 'sponge' time adds a lot of flavor and changes the crust texture, making it shiny and chewier. If you don't own such a large oven-proof pot, buy unglazed tiles (~ 9x9") at the hardware store and cover the bottom rack of your oven with them. (Be sure to leave gaps on all sides btw tiles and wall/door.) Preheat well, throw a little cornmeal on the tiles, and toss the quivering lump onto the tiles. Might want to mist the oven every 3 minutes for the first 10 or so to help the crust stay soft and the loaf can get a full oven-rise. Try it, you'll like it. The NY baker is making an Italian ciabatta bread with the novel ‘cooking pot’ twist. You can find details in bread cookbooks. The long ’sponge’ time adds a lot of flavor and changes the crust texture, making it shiny and chewier.

If you don’t own such a large oven-proof pot, buy unglazed tiles (~ 9×9″) at the hardware store and cover the bottom rack of your oven with them. (Be sure to leave gaps on all sides btw tiles and wall/door.) Preheat well, throw a little cornmeal on the tiles, and toss the quivering lump onto the tiles. Might want to mist the oven every 3 minutes for the first 10 or so to help the crust stay soft and the loaf can get a full oven-rise.

Try it, you’ll like it.

]]> By: Terry http://www.browniepointsblog.com/2006/11/15/bread-revolution/comment-page-1/#comment-82358 Terry Sat, 15 Dec 2007 23:59:10 +0000 http://www.browniepointsblog.com/2006/11/15/bread-revolution/#comment-82358 I'm teetering on the brink of trying my first bread recipe. Would it ruin anything if "stuff" were thrown in like a pesto, or roasted garlic? <blockquote>no- do it! :) I've made cheese loafs, onion poppyseed ones and a speckled chocolate studded one. Oh and <a href="http://www.browniepointsblog.com/2007/10/29/making-homemade-bread-whole-grain/" rel="nofollow">whole grain no knead bread</a> works very well. Have fun --McAuliflower</blockquote> I’m teetering on the brink of
trying my first bread recipe. Would it ruin anything if
“stuff” were thrown in like
a pesto, or roasted garlic?

no- do it! :)
I’ve made cheese loafs, onion poppyseed ones and a speckled chocolate studded one. Oh and whole grain no knead bread works very well.

Have fun
–McAuliflower

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