How I Taught My Brother To Cook

Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)

Patrick's unique adaptation of Jim Lahey's no-knead bread dough. Pat's method works for rolls, pizza, loaves (and fishes).

Rating: 5/5 stars
Tags: bread, dough, jim, lahey, no-knead
Views: 230
Favorite of 1 person

Share 

10 Comments

Paul 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?
Patrick 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.
Debbie 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??
Patrick Comment by Patrick on November 11, 2008 at 2:40pm
Gee, I guess we have a couple Einsteins in our midst.
Debbie Comment by Debbie on November 11, 2008 at 2:44pm
I never claimed to be a mathematician.
John Barrows Comment by John Barrows on November 11, 2008 at 4:40pm
you got yourself a couple of live ones there, bro.
Debbie Comment by Debbie on November 12, 2008 at 3:59pm
That's right Paul and I are his best audience!
Paul Comment by Paul on January 21, 2009 at 11:56am
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.
Patrick 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.
John Barrows 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

Add a Comment

You need to be a member of How I Taught My Brother To Cook to add comments!

Join this social network

About

John Barrows John Barrows created this social network on Ning.

Create your own social network!

Buy our book now.


Visit "the Road Kill Cafe" - our virtual diner PLUS Visit Uncle Claude's Victory Garden

Latest Activity

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 ..........
20 hours ago
tres bien!
21 hours ago
That time of year when the stews are being made!
yesterday
Johnny, you better learn to like Macadamia nuts by January or they will through you off the islands.
yesterday
What? I didn't do anything. It's Johnny, I tell 'ya!. He's an instigator.
yesterday
Oh oh ! ! This is the best way to get warm when winter is coming ... I love all king of soup !
yesterday
Hum ! My mother used to make pineapple cake but without nuts. I can remember it was a good cake ! Yours loos great !
yesterday
Laura added a photo
yesterday
Haven't had THIS is a dog's age. Looks great (though I'm not a fan of Macadamias)
yesterday
Debbie added a photo
yesterday
I like this variation.
yesterday
PIGS!
yesterday
Great job! They look beautiful.
yesterday
But of course!
on Monday
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...
on Monday
Of course you are referring to the use of cleavers in the kitchen regarding their use, handling and safety.
on Monday
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...
on Sunday
John Barrows added a photo
on Sunday
The best pizza in Paris!!!!!
on Sunday
Great advice! And the shows with the best cleavage are especially noteworthy.
on Sunday

Badge

Loading…

© 2009   Created by John Barrows on Ning.   Create Your Own Social Network

Badges  |  Report an Issue  |  Privacy  |  Terms of Service