18-hour walnut bread

[Sneakeater]

 

I think (but maybe I'll change my mind) my bread making days are behind me (other than quick breads, flat breads, and others which can be made fairly quickly).

 

There's so much delicious, high quality bread available now, at retail and at reasonable prices (and certainly at a lot less effort), that I figure why bother?

I have basically come to agree with this so long as live in the City. Once the inevitable move to the burbs happens (when AB^2 mark II hits Kindergarten) I figure I'll be baking bread again.

 

 

DON'T DO IT!!!!!!!!!!!!!!!!

 

(I mean move to the suburbs, not bake bread.)

[voyager]

 

 

I think (but maybe I'll change my mind) my bread making days are behind me (other than quick breads, flat breads, and others which can be made fairly quickly).

 

There's so much delicious, high quality bread available now, at retail and at reasonable prices (and certainly at a lot less effort), that I figure why bother?

I have basically come to agree with this so long as live in the City. Once the inevitable move to the burbs happens (when AB^2 mark II hits Kindergarten) I figure I'll be baking bread again.

 

 

DON'T DO IT!!!!!!!!!!!!!!!!

 

(I mean move to the suburbs...

[voyager]

Second attempt. Damn, this stuff is good. And so little effort that it's embarrassing. Side by side with the country loaf, the walnut literally disappeared last night. And we had to replace the table butter. Next time maybe I'll just do a bread and butter and wine party!

 

[voyager]

Boy, there was certainly a great deal of controversy and internet hand-wringing over the first Jim Lahey no-knead recipe published in the Times. That seemed to have settled down.

 

But tell me that you enjoy moving an 8-qt, blazing hot cast-iron pan out of the oven, dumping a risen dough, upside-down into that same pan, covering the pan with the blazing hot lid, and moving that pan back into the oven for baking. And that you've never burned yourself while doing the same.

 

Dear Joe. Thinking of you as I try to make walnut bread in the country. Dough won't rise properly becau8se the house is too cold. Took the lid off the preheated Dutch Oven to find a dozen vaporized tostados I'd stored in the DO as a mouseproof container. Scraped pot clean and proceeded to bake the squat wad of dough. Just took lid off to let loaf finish. Looks like a half deflated football. What have you done to my mojo?

[Peter Creasey]

Margaret, when I need dough to rise, I heat up a spare oven in advance, then turn it off but leave the oven light on while preparing the dough. I leave the oven light on during the rise process in the oven.