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Boundary Waters Quetico Forum BWCA Food and Recipes Bread...sortof OT. |
Author
Text
10/19/2013 05:35PM
No knead bread. Something to play with during the long winter months.... the old DO in the kitchen oven works nice.
http://www.youtube.com/watch?v=13Ah9ES2yTU
http://www.youtube.com/watch?v=4LaODcYSRXU
makes the house smell better unless you screw something up.
drbob
http://www.youtube.com/watch?v=13Ah9ES2yTU
http://www.youtube.com/watch?v=4LaODcYSRXU
makes the house smell better unless you screw something up.
drbob
10/21/2013 01:57PM
Bake it in a DO, but let it sit for 12 hours+ in the mixing bowl.
Do a search on Google for lots of variations. After learning this I disposed of my bread maker.
butthead
Do a search on Google for lots of variations. After learning this I disposed of my bread maker.
butthead
"never underestimate the power of stupid people in large groups" George Carlin
10/21/2013 08:46PM
nope....this is a indoor winter time project to keep your DO skills up.....he wants the lid open 10 minutes to get a better crust on...I believe. Wonder how many coals it would take to get it cranked up to 500' ????
come to think of it....DO Charcoal would probably work fine...but I wouldn't take the lid off..would just lose too much heat....maybe take all the heat off the bottom ?
that 500' is blazing hot...when a guy takes the lid off in the oven...you can get a facefull of pretty hot moist heat
come to think of it....DO Charcoal would probably work fine...but I wouldn't take the lid off..would just lose too much heat....maybe take all the heat off the bottom ?
that 500' is blazing hot...when a guy takes the lid off in the oven...you can get a facefull of pretty hot moist heat
10/21/2013 09:05PM
I use a little less water than the original recipe and it makes a lot less of a mess. This is a really good video series where I learned that - Almost-No-Knead-Bread. Also lots of corn meal to coat the outside of the dough to prevent sticking. I've made this over the firepit in the DO a few times. It browns enough cooking normally with almost all the heat from the top of the DO. The top crust ends up kind of thick anyway, so you don't want to brown it too much. I used same recipe to make pizza crust this summer in BWCA, worked great. Used foil convection tent over fire grate for that.
10/28/2013 02:01PM
The problem for me is, if you practice the recipe enough to get good at it, you'll gain 500lbs. To get me out of the house, they'd have to cut a big hole with a Gransfors small forest axe and then use a front end loader. So I always try to line up taste testers, the dog, the neighbors dogs, etc.
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