I have made several experiments making No-Knead bread with the high-fiber Flourish AP flour. When successful, the resulting bread will have higher fiber and a lower glycemic index than typical breads. The two problems are: First, the manufacturer warns that high-fiber flour needs some additional water, but does not specify how much water. Second, it Read More …
This preliminary posting is to document the steps and timing for a batch of bread which I made from Michael Kalanty’s Craftsy course “Secrets to Whole-Grain Bread Baking” During the course the instructor emphasized several times the benefits of weighing ingredients and having the dough at 80 degrees. Both of these points will standardize how Read More …
Nick was cooking Indian food during our last visit and asked me to make some naan. I had some sourdough starter with me, so I looked on the internet for a naan recipe using sourdough and found one from The Pioneer Woman. Her approach was to cook the breads on a griddle, which I am Read More …
This is another variation of the Basic No-Knead Bread from Jim Lahey of the Sullivan Street Bakery and which was popularized in the New York Times. This is an Irish-style brown bread with raisins. Like the other variations, it turned out very well. Total elapsed time on these breads is 15-25 hours, so they need to be started Read More …
A reading assignment for one of my granddaughters involved analyzing a recipe for Irish soda bread. We followed up the assignment by making the bread from the recipe last night, and we enjoyed the bread very much for breakfast this morning. Like most quick breads, it benefits from little handling, so that it is tender, Read More …
This is another variation of the Basic No-Knead Bread from Jim Lahey of the Sullivan Street Bakery and which was popularized in the New York Times. This variation includes some sourdough starter. I made it for a birthday dinner and enjoyed it. 100 g. 50/50 flour/water sourdough starter 75 g. bread flour 75 g. water Read More …
This is another variation of the Basic No-Knead Bread from Jim Lahey of the Sullivan Street Bakery and which was popularized in the New York Times. This variation includes chopped Kalamata olives and excludes any added salt because of the saltiness of the olives. Once again, this takes 18-24 hours and involves working with a Read More …
Carol asked for some sweet cornbread to go with the Venison Chili with Beans , and this is what I made based on a recipe in King Arthur Flour’s Whole Grain Baking. The original recipe called for whole wheat pastry flour, which I did not have, so I instead used Irish-style whole wheat flour, which Read More …
This flatbread is an adaptation of a recipe which appeared in Fine Cooking in June/July 2010. It goes very well with Middle Eastern dips and is less glycemic than most breads because of the chickpea content. This recipe makes 6 flatbreads and takes 3-4 hours. 1 Tbs. honey 1.5 cups lukewarm water 2 tsp. yeast Read More …
This is a variation of the Basic No-Knead Bread, in which 25% of the bread flour is replaced by whole wheat flour, and the yeast is adjusted up since whole grain breads have a tendency to rise less than white breads. (Jim Lahey found that he liked 25% whole wheat bread better than bread with Read More …