Phoenix Rising Farm on fri 25 dec 09
Clayarters:
With respect and gratitude to Mr. Britt, the recipe for kick-ass bread
is one of many. It's a version of a recipe I have used for quite some time,
that many home bakers have used.
Here is a link to an article that appeared first in the October of 2008
issue of Mother Earth News, detailing how the recipe works,
the reasoning behind it, and detailed instructions on what to do.
Anyone can bake home made bread with no kneading...
(that's wedging to you clay folks ) taking about 5 minutes per day.
Go here:
http://tinyurl.com/8zoe3d
Best,
Wayne Seidl
sitting down to yet another slice of
pumpkin pie...or should I have the
apple pie, or the cookies, or...
*
*
Jennifer Boyer on sun 27 dec 09
Hey Wayne!
It's a small world! Zoe, who co-wrote the book, grew up around here
and her Mom Lorraine Neal runs the modern/jazz dance school that many
in our family frequented back in the day. Zoe spent a few years in
middle school renouncing her exotic name in favor of "Donna". She
reverted to her original name eventually....
Jennifer
>>With respect and gratitude to Mr. Britt, the recipe for kick-ass
bread
is one of many. It's a version of a recipe I have used for quite some
time,
that many home bakers have used.
Here is a link<<
***************************
Jennifer Boyer
Thistle Hill Pottery
Montpelier, VT
thistlehillpottery.com
jboyerdesign.com
artisanshand.com
***************************
J Motzkin on sun 27 dec 09
Funny this subject should come up. I have been making no knead bread for
about three years and it has brought me back to bread baking. Originating
from the Mark Bittman article about Sullivan street Bakery in
NY,
I have developed my own variation--a caraway rye...yummm.
I highly recommend the article:
http://www.nytimes.com/2006/11/08/dining/08mini.html And the video, so you
won't think you have it wrong:
http://video.nytimes.com/video/2006/11/07/dining/1194817104184/no-knead-bre=
ad.html
Anyway, I have been searching for the perfect baker for this. I nearly
wrecked my husband's treasured Le Creuset pot (too wide anyway) and mucked
up an old spodumene mixing bowl. I have tried a bowl with a baking pan on
top, a cheap pyrex,etc.
Finally, I made my own and in the first tests it is great. I found some old
dark stoneware in the studio. Slaked, dried, wedged and made five covered
bowls. I used a white slip inside the lid and incised the bread formula. I
stuck two in a cone 10 firing. Oops, too high, ^6 clay, huge bloats, stuck
lids. The one survivor, an unglazed bloated overfired clay pot, is the best
thing I have used yet for this bread. I have used it 4 times so far and it
is developing a nice patina. The bread pops right out. The size is just
right for even baking and a nicely shaped loaf. And the crust...
I fired two in electric at cone 6 last week, unglazed, and I haven't tested
them yet. They look great, the clay color is great. Lots of iron.
Practically like cast iron, but thrown and don't drop the lid when you
forget it is hot and pick it up with a bare hand. (I did that once)
Here are pics of a new ^6 one and the bloated one after several
bakings.
By the way: Judy's Caraway Rye Variation of No Knead Bread
1C rye flour
2C white
1/2 t yeast
1 t salt
handful of caraway seeds
1 1/2 C water
Use the method in the article linked above.
I put the pot in to warm up with the oven, and I turned the heat down to 45=
0
for the uncovered last 15 minutes.
So, my fellow potters, make your own!
Warmth and a healthy new year to all.
Judy Motzkin
www.motzkin.com
Blog: Meizhonghua: speaking American Chineseom>
Lou Raye Nichol on sun 27 dec 09
I make a knead breaded regularly - 4 loaves at a time. But my kitchenaid
does a lot of the mixing and kneading - I finshish it off with 2 minutes of
hand kneading. It makes wonderful bread. I lived in England for a number of
years and came to appreciate weighing rather than measuring ingredients.
Here is what I do - and it is easy.]
1lb 14 oz bread flour
1 1/2 teaspoons yeast
1 1/2 teaspoons of salt
16 1/2 oz water
Mix the flour yeast and salt. Measure the water in the mixing bowl. Dump th=
e
flour mixture into the water. Start the mixer on 1 until reasonabley
blended. Put on 2. After it has formed a coherent mass, time the mixer on 2
for 5 minutes. (I then do this again while keeping the original dough in a
lidded pan) Put the two batches together and knead for 2 minutes. Put in a
deep pan. Spray with water. Spray a plastic bag with oil and fit it over th=
e
dough. Put the lid on the pan and put it in the refrigerator overnight. Nex=
t
morning, punch down. About 5 hours later,form loaves and put into loaf pans=
.
After they are risen, bake at 425 for 40 minutes. (Spray with water before
putting in the oven. Have a shallow pan in the oven below the loaves which
you put a cup of water in as soon as you put the loaves in the oven)
Wonderful bread. Variations with wholewheat flour, pumpkin seeds, sunflower
seeds.
Lou raye
Lou Raye Nichol
Carbon Trapped Porcelain
919-303-5848
www.louraye.com
pots@louraye.com
-----Original Message-----
From: Clayart [mailto:Clayart@LSV.CERAMICS.ORG] On Behalf Of J Motzkin
Sent: Sunday, December 27, 2009 8:11 PM
To: Clayart@LSV.CERAMICS.ORG
Subject: Re: John's bread recipe
Funny this subject should come up. I have been making no knead bread for
about three years and it has brought me back to bread baking. Originating
from the Mark Bittman article about Sullivan street Bakery in
NY,
I have developed my own variation--a caraway rye...yummm.
I highly recommend the article:
http://www.nytimes.com/2006/11/08/dining/08mini.html And the video, so you
won't think you have it wrong:
http://video.nytimes.com/video/2006/11/07/dining/1194817104184/no-knead-bre=
a
d.html
Anyway, I have been searching for the perfect baker for this. I nearly
wrecked my husband's treasured Le Creuset pot (too wide anyway) and mucked
up an old spodumene mixing bowl. I have tried a bowl with a baking pan on
top, a cheap pyrex,etc.
Finally, I made my own and in the first tests it is great. I found some old
dark stoneware in the studio. Slaked, dried, wedged and made five covered
bowls. I used a white slip inside the lid and incised the bread formula. I
stuck two in a cone 10 firing. Oops, too high, ^6 clay, huge bloats, stuck
lids. The one survivor, an unglazed bloated overfired clay pot, is the best
thing I have used yet for this bread. I have used it 4 times so far and it
is developing a nice patina. The bread pops right out. The size is just
right for even baking and a nicely shaped loaf. And the crust...
I fired two in electric at cone 6 last week, unglazed, and I haven't tested
them yet. They look great, the clay color is great. Lots of iron.
Practically like cast iron, but thrown and don't drop the lid when you
forget it is hot and pick it up with a bare hand. (I did that once) Here ar=
e
pics of a new ^6 one and the bloated one after several
bakings.
By the way: Judy's Caraway Rye Variation of No Knead Bread 1C rye flour 2C
white
1/2 t yeast
1 t salt
handful of caraway seeds
1 1/2 C water
Use the method in the article linked above.
I put the pot in to warm up with the oven, and I turned the heat down to 45=
0
for the uncovered last 15 minutes.
So, my fellow potters, make your own!
Warmth and a healthy new year to all.
Judy Motzkin
www.motzkin.com
Blog: Meizhonghua: speaking American
Chinese
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