Thursday, December 4, 2008
No-Knead Bread - Try 3
This time, I used only 1 1/2 cups water instead of 1 5/8 cups from original Mark Bittman's recipe. I used enough water for my fingers instead of flour when I touched dough. I think it covered enough water for this dough. This way works very well, when I was using flour for my fingers in Try 1 and Try 2, the dough sticked my fingers all the time and I added more and more flower to deal with it.
After all, baked bread looked perfect! I like it so much. This is the best hard crust bread that I have ever made. The only thing is crumb... I wish I could make less gummy crumb. I don't know why it like this. May be it depends on kind of flour. I use bread flour for this bread all the time, but I'm going to use all purpose flower next time and let see what happens.
Sunday, November 30, 2008
Pork Buns
No-Knead Bread - Try 2
Mark Bittman's wonderful no-knead bread from the New York Times.
This time, It turned out much better looking than last time. Because I found Japanese ceramic pod on my kitchen shelf, I believed that it can be used in the oven. Actually, I wasn't sure if the pod is reliable, but it went fine. I'm happy how it looks, but some how inside of the bread wasn't airy enough... May be I touched too much when I shaped dough since it was too sticky and wettish. I have to try reducing water next time and let see how it going to be.
This time, It turned out much better looking than last time. Because I found Japanese ceramic pod on my kitchen shelf, I believed that it can be used in the oven. Actually, I wasn't sure if the pod is reliable, but it went fine. I'm happy how it looks, but some how inside of the bread wasn't airy enough... May be I touched too much when I shaped dough since it was too sticky and wettish. I have to try reducing water next time and let see how it going to be.
Saturday, November 29, 2008
Ballymaloe Brown Bread
This no-knead, one-rise bread was introduced by Doris Grant in her book Your Daily Bread. This recipe is an improved version devised by Myrtle Allen, founder of the now legendary Ballymaloe House hotel and cooking school in County Cork, Ireland. (by Eric Treuille and Ursula Ferrigno, Ultimate Bread)
捏ねない、発酵が一回だけのパンというところに魅力を感じて挑戦。材料にジンジャークッキー作り用に買って、残った分の使い道に困っていたモラセスが入っているところにも興味を引かれた。捏ねない上に、発酵が一回なのでとても簡単。味わいのある、ずっしりとしたパン。薄いスライスにして、サンドイッチにするといいかもしれない。今日は味見だけにして、スライスして冷凍。サンドイッチは後日。
具のアイディア 1: ツナ+ケッパー+タマネギ+マスタード+マヨネーズ
具のアイディア 2: 卵+マヨネーズ+ディル
捏ねない、発酵が一回だけのパンというところに魅力を感じて挑戦。材料にジンジャークッキー作り用に買って、残った分の使い道に困っていたモラセスが入っているところにも興味を引かれた。捏ねない上に、発酵が一回なのでとても簡単。味わいのある、ずっしりとしたパン。薄いスライスにして、サンドイッチにするといいかもしれない。今日は味見だけにして、スライスして冷凍。サンドイッチは後日。
具のアイディア 1: ツナ+ケッパー+タマネギ+マスタード+マヨネーズ
具のアイディア 2: 卵+マヨネーズ+ディル
Thursday, November 27, 2008
No-Knead Bread - Try 1
Mark Bittman's wonderful no-knead bread from the New York Times.
It is an amazing bread that you can make it so easy and tasty. Well, even though the taste is exactly what I like, I couldn't make it right this time. As my picture shows it looks so flat and messy, because I don't have an oven reliable heavy coved pot which is described in the recipe. And some how my dough was wetter than how it should be. I'll have to try it again soon.
It is an amazing bread that you can make it so easy and tasty. Well, even though the taste is exactly what I like, I couldn't make it right this time. As my picture shows it looks so flat and messy, because I don't have an oven reliable heavy coved pot which is described in the recipe. And some how my dough was wetter than how it should be. I'll have to try it again soon.
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