kitchen adventures

[ironymaiden]

since e_bourne was successful, i decided to try the nytimes no-knead bread which apparently is something people have been doing for years (recipe is 2006) but between various diets and general hate of the fuss involved in yeast bread i haven't been paying attention.

works beautifully. while it requires pre-planning, the actual time involved in dealing with the bread is minor. it produced a nicely browned boule loaf with a firm crust that shattered nicely. C wants to do it again soon.

the only thing i want to change is to use a smaller pot; the recipe calls for a 6-8qt container and i used our 12qt dutch oven. i'm guessing the smaller container would make for a rounder loaf.

in looking up the link to the recipe i discovered a couple other versions.

also this soup mimerki suggested to use up a can of coconut milk is not really Thai, but it is quite tasty and filling when you add a couple handfuls of shrimp and much more chili paste. (i used dairy milk instead of rice milk, left out the salt -added to taste at table- and increased to 1.5t of chili paste. i'm guessing 2.5t or more would have made me happier. the 1.5 was savory but not spicy.)

Comments

[solcita.livejournal.com]

There's a book called "Artisan Bread in 5 Minutes a Day" that has a lot of variations on the recipe, AND gives a method for keeping a bowl of dough in the fridge for use whenever you want fresh bread -- it's good for up to two weeks, and gets more of a sourdough tang as the time goes on. SO yummy. Man, I need to start doing that again...

[mort-q.livejournal.com]

I've had great success with the above mentioned book. I strongly recommend it along with a pizza stone, parchment paper, and a peel. There's a "healthy" version of said book just being released now.