Comments on: No-Knead Dough for You’ll-See-What

By: lo

lo — Sun, 06 Sep 2009 14:56:08 +0000

of COURSE! My proteins toughen if you poke at them too much too… makes perfect sense

Bread is such sexy stuff. Am loving those photos (and, well, the writing doesn’t help either). I hope you’re having a fantastic weekend with your bread, dear Becky.

By: Simone (Germany)

Simone (Germany) — Fri, 28 Aug 2009 13:14:38 +0000

I’m from France where, of course, we have the best bread in the world, and I’m living in Germany now and miss the bread dreadfully. There are certainly bakers here but it’s not what I know. I’ve never cooked a loaf myself from scratch in my life but I’m starting to think it is necessary, and your recipe looks as easy as they come. Will this turn out a crusty white peasant French loaf?

By: Michelle @ Find Your Balance

Michelle @ Find Your Balance — Fri, 28 Aug 2009 02:25:35 +0000

Homemade bread and cheese and we’ll-see-what? Please come live in my house. Pretty please?

By: Becky

Becky — Thu, 27 Aug 2009 22:09:36 +0000

Hey Debi, I don’t think my thermometer is official. It’s short, but since I stir the cheese pretty well I’m just sort of crossing my fingers that the temperature is consistent throughout. Moof didn’t mention that you make cheese. There’s a class coming up in October at the Kitchen Conservatory that I think I’m going to take — they’ll walk us through a variety of cheeses.

By: Debi

Debi — Thu, 27 Aug 2009 13:03:07 +0000

But kneading part of the experience! I’ll try it.

Where did you get your thermometer for cheesemaking? I took a class last winter, but never rounded up the stainless steel pots or found (locally) a long enough thermometer with the right temp range.

By: Toña

Toña — Wed, 26 Aug 2009 21:44:37 +0000

What next?! I’m so excited. I’m hoping the dark side means sweet, not meat. We are a family of sweet-teeth vegetarians.

By: Keri

Keri — Wed, 26 Aug 2009 17:25:47 +0000

I love kneading too! So satisfying. I’ve been reading Shirley Corriher on no-knead since you wrote a post about her awhile back and she’s such a scientist that she totally convinces me that she’s right. I’ve tried a few of her recipes and they come out well, so maybe we do have to give up the kneading meditation.

By: lisaiscooking

lisaiscooking — Tue, 25 Aug 2009 23:30:38 +0000

The risen dough looks so perfect! And, the mystery is driving me crazy. Dark side? Will there be meat? So curious.

By: Rebeca

Rebeca — Tue, 25 Aug 2009 22:16:55 +0000

I love then no-knead bread method. I use this one from Breadtopia and found the video instruction very helpful in getting over my bread making fears. You can see it at http://www.breadtopia.com/basic-no-knead-method/.
Of course, I haven’t been baking this summer. Too hot in our little apartment! Can’t wait for fall!

By: Dean E.

Dean E. — Tue, 25 Aug 2009 21:00:52 +0000

I like to keep dough on hand for any baking whims I get, and the yeast dough seems to keep for about 9 days for me. I do a lot of whole grain baking, so if I do a version of this I’ll add some whole wheat flour. But there’s the baking truth too that there’s just nothing like soft, chewy white flour baguettes. Then again we don’t know what you plan to make yet.