After 16 years, the Dough God’s range went berserk for Mama last night. She preheated the oven to 350 F, mixed up a batch of her chocolate chip cookies to fill the cookie jar, popped the first pan in the over and set the timer for 9 minutes. She sat in her chair to watch a show on TV, and very shortly I started to smell something burning. The smoke detector went off and we both hit the oven at the same time to see the cookies smoking from the oven door. Open doors and windows to evacuate the smoke, and I looked at the auxiliary thermometer that I have hanging in the oven, and it registered a whopping 550 F. The digital readout on the control panel still said 350 F, but something crapped out in the oven and forgot to pay attention to the setting. Mama was not a happy camper.
Well, the loving couple went shopping for a new gas range tonight, and after 4 stores there was nothing Mama saw that she liked (she doesn’t want stainless steel). We’re headed to a big appliance store tomorrow, and hopefully she’ll find something she likes that we can take home in the truck. I sure hope so, because I have some Focaccia and Ciabatta breads to make for an event on Sunday evening, plus, we’re out of sandwich bread and I surely don’t want to buy bread from the store, after being spoiled with all this homemade bread.
My neighbor brought over another dough cookbook today, actually one on doing sculpture in dough - edible art - and there was a full page of tips for successful dough baking.
Seems one of the keys is not to open the oven and peek for a minimum of 15 minutes, and to have an oven which really bakes at ‘even’ temperatures.
First off, Dough God…of course, I’m happy to read it was only the cookies that got burned.
Secondly, however, since you and I seem to run on parallel circuits in such matters as “Domestic Bliss”… after all of this bread making and attempts at the art of bunnery, you’re so involved in of late… AND… “Being the low life, scum sucking, worthless, disgusting, intolerable,unwashed, despicable LOUT” all we males are purported to be…"Whose fault, (in Linda’s eyes), was it that her oven failed??!
Here’s one with free delivery and a $900 rebate. I figure with all the dough you are saving from tying your flies, building your rods and making your own bread you should have enough saved by now to get your bride this one. http://www.ajmadison.com/cgi-bin/ajmadison/KDRP487MSS.html?brand_store=1
We’re back in business with a new gas range. As you can see, I’ve got two bread starters in the glass bowls flanking the range, and a couple pans of soup warming up for supper.
Of course, homemade soup can only be made better by adding a few homemade crusty rolls.
… and here’s the first thing out of the new oven, a nice Focaccia bread.
As you can see, we had to cut of a chunk to try it out. We just threw together a little balsamic vinegar and EVOO to dip it in, and savored the flavor.
This is what’s called “No Knead Bread,” and it’s so simple it’s scary. When this came out of the oven the crust was crispy and almost like a crispy pastry crust. Unbelievable taste and simplicity. You can see the process for yourself at: http://www.nytimes.com/2006/11/08/dining/08mini.html?pagewanted=1&_r=1
Click on the video. You might have to signup for the site, but it’s no big deal and they don’t spam you.
Here’s the recipe:
No Knead Bread
Adapted from Mark Bittman of NY Times who got it from Sullivan Street Bakery.
Yield: one 1-1/2 lb loaf
INGREDIENTS:
3 cups bread flour
1/4 teaspoon instant yeast
3/4 tablespoon kosher salt (or 1 teaspoon table salt)
1 1/2 cups warm water
Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel…something that can go into a 450F oven.)
Directions:
Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with oiled plastic wrap and let sit 12-20 hours on countertop.
Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 450F.
Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, dump wobbly dough into pot. Doesn’t matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter .
Certainly all that baking would make anyone hungry, so I thought I’d have a samich and some chips. Hmmmmm… what kind of bread to use? Italian? No Knead? Focaccia? Yeah, the Focaccia sounds good. I haven’t had a good flatbread samich in a long time. Just chop off a hunk, slit it up the belly, and slather some mayo on both sides. I little boiled ham, capicolla, Genoa salami and munster cheese, and what do you get? Ta-da!!!
A samich with a spicy kick to it. Lunch don’t get much fresher than this.
Looking good, both the new kitchen appliance and all the wonderful breads. The Focaccia with capricolla, salami and munster looks delicious! Good job. My wife saw the “no knead” bread recipe and said she wanted it, especially after she saw the picture of the results. I can’t wait! Thanks.
I’m touched… I don’t think I’ve ever had that effect on anyone in my 57 years. the “No Knead” bread is GONE! Unbelievable. I made up two more batches so I can bake them tomorrow morning before I go to work. Hopefully they’ll be there when I get home.:rolleyes:
Joe I have made bread for years and the best tip I ever got which by the way was a result of the breadmaker thread. Was to add some mashed potato flakes to the mix 1/4 cup per 2 lb loaf. It really smooths out the texture and adds very nice flavor.
I am really enjoying your posts on the bread making. I love Your new oven.
Man I wish I had $7,000 for that SS oven.
Mine is a gas stove I got at a yard sale for $75.00 It has no bells and whistles, not even an oven lite. But it is always within 5% of what the temp on the dial says and thats the most important thing.
I don’t think I’ve ever had that effect on anyone in my 57 years. the “No Knead” bread is GONE! Unbelievable. I made up two more batches so I can bake them tomorrow morning before I go to work. Hopefully they’ll be there when I get home.:rolleyes: