I made the no knead bread on Friday....it's yummy and sure fills the "crusty" requirement

Here is a link that might be useful: Crusty bread

Most of the bread pros will probably poo-poo me but... If you still have your bread maker and that recipe just add a couple of table spoons of Vital Wheat Gluten and use enough water or milk to make a wet dough and bake it in your oven...

Hugs,
Rita

Lindac, I printed off recipe and will start it sometime today! Thanks!!!!!!!!!! will let you know how it comes out! Hubby was picking on me saying it wouldn't work, cause our house is never at 70 degrees (I hate the heat up high (hot flashes)so he is always cold) LOL

One recipe that I particularly like is the Cook's Illustrated Almost No-Knead Bread. I've made both the white & whole wheat versions. For beer, I use an amber ale. (Also, I use considerably less salt--prolly about 1/2 t.)

Oh, and I put the cap back on the bottle of leftover beer & stick it in the back of the refrig. to use in the next batch. The bread doesn't seem to care when I use flat beer.

Here is a link that might be useful: Breadtopia

When it mentions water in bread recipes; as in LindaC's, do they mean warm (130*) or just cool (not cold) water out of the tap?

I've got it started now. Used warm water.

I always make sure the water is at least room temperature. (My cold water is very cold.) With doughs like these that have long ferments, I don't think it really makes a lot of difference though. Often as not, my flour just came of the the refrigerator.

Watch the YouTube video linked below. Then see if you can resist trying it.

After watching the video I have successfully made no-knead bread several times. The bread is crusty and has an open crumb structure.

The only caution I can give is that the soft, wet dough has to be handled gingerly. Watch carefully the part where Jim Lahey folds the dough to see how he does it.

Jim

Here is a link that might be useful: NYT No-knead Bread

My no knead crusty bread was AWESOME!!!!!!!!!!!!!!!!!One loaf was done yesterday and I have another loaf to do today!THANKS TO ALL!!!!!!!!!!Now I can do Cheese Danish, the cinnamen rolls and crusty bread!! This is fun!! What should I attempt next?LOL

Make pizza, calzones, stromboli or fococcia,

Jim

Jim, sounds good any easy recipes too share?

When I make pizza at home I usually buy a ball or two of pizza dough from the supermarket and use that. This must be heresy to the great bread makers on this forum and they will chime in with some good scratch recipes or links to some. I know you are having fun working with the dough, so you will want to make it from scratch if you have time.

When the dough has been formed in a disk I like to smear on a bit of good flavored olive oil, then canned tomato sauce (not too much), minced garlic, basil, grated parmesan, shredded mozzarella and toppings. Bake in a hot (400 degrees F) oven for about 15 minutes.

Artichoke hearts and calamata olives are one of my favorite toppings. If using pepperoni (or more likely linguica around here) I like to chop it rather than slice it. It's easier to eat that way and easier to make a nice application.

Jim

This is my favorite dough recipe except instead of semolina flour, I used whole wheat. I also separate mine into three batches instead of two, but I suppose that depends on how big your pans are. I've made pizza, calzones, and used it to wrap summer sausage, and even Lil' Smokies. I like the fact that I can make it at least one day before.

Here is a link that might be useful: Pizza Dough