How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
No-knead bread dough lesson
Patrick's unique adaptation of Jim Lahey's no-knead bread dough. Pat's method works for rolls, pizza, loaves (and fishes).
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10 Comments
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Comment by Paul on November 9, 2008 at 7:38am -
A cup and 5/8 of water? So just over a cup and a half then?
What function does the towel serve oh exaulted breadmaster?
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Comment by Patrick on November 10, 2008 at 1:14pm - Yes, just over a 1 1/2 cup water or if you wish, 1 5/8 cup water (geez, where did this guy come from?) The towel retains moisture. Some people use a damp towel.
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Comment by Debbie on November 11, 2008 at 2:33pm
- When I made my first attempt at the recipe (follwed in the book) I had a problem with the 5/8ths too. I guess it is ok to round up or down??
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Comment by Patrick on November 11, 2008 at 2:40pm
- Gee, I guess we have a couple Einsteins in our midst.
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- I never claimed to be a mathematician.
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Comment by John Barrows on November 11, 2008 at 4:40pm - you got yourself a couple of live ones there, bro.
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- That's right Paul and I are his best audience!
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Comment by Paul on January 21, 2009 at 11:56am
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What utensil are you using to stir the flour?
I always get the dough flaking off into little bits and feel the need to kneed the dough.
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Comment by Patrick on January 21, 2009 at 1:07pm
- I use a right handed fork but a left handed fork will work just as well. If the dough is too dry you will get the flaking.
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Comment by John Barrows on January 21, 2009 at 4:09pm
- personally, I use a right-handed wooden spoon. it's easier to add too little flour at first, then add more a little at a time until you get a "shaggy" texture. Adding water if the dough is too dry never seems to work as well
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my commentary was critical of all the "celebrity chefs" who must wear a v-neck cashmere sweater exposing their cleavage on the cover of their cookbooks. that's what it's come to ..........
tres bien!
That time of year when the stews are being made!
Johnny, you better learn to like Macadamia nuts by January or they will through you off the islands.
What? I didn't do anything. It's Johnny, I tell 'ya!. He's an instigator.
Oh oh ! ! This is the best way to get warm when winter is coming ... I love all king of soup !
Hum ! My mother used to make pineapple cake but without nuts. I can remember it was a good cake ! Yours loos great !
Haven't had THIS is a dog's age. Looks great (though I'm not a fan of Macadamias)
I like this variation.
PIGS!
Great job! They look beautiful.
But of course!
If someone does not want to make their own broth they can use store broth. However, just to keep in mind, the next time you grill some "bone-in" steaks, save the bones in the freezer and use later for your broth production.
This all in one pot met...
Of course you are referring to the use of cleavers in the kitchen regarding their use, handling and safety.
Usually I finish this soup in individual serving bowls by ladling the soup in, covering with croutons and cheese and broiling. This time I put the croutons and cheese in the cooking pot and baked in a very hot oven to get a "pizza effect" on the s...
The best pizza in Paris!!!!!
Great advice! And the shows with the best cleavage are especially noteworthy.
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