KNEADLESS's blog

Xmas Gifts

Toast
KNEADLESS on 25 Dec 2006 at 08:07

Santa came thru last night with a couple of items from the Baker's Catalog and I have a few questions:

Received a round clouch and the instructions all say to put your dough into the cold clouch and then put it in the oven. Has anyone used a ceramic clouch with the kneadless batter, putting the batter into a hot clouch. Will the ceramic crack?

 

Also received lidded pain de mie for making square loaves. Does this give a crisp crust or no crust at all?

Thanks.

 

Happy holidays eveyrone and may all your dough rise next year.

New Approaches

Toast
KNEADLESS on 4 Nov 2006 at 13:58

Well we just made our annual trek from the Chicago area down to Fort Myers where we will ride out the winter until May. I am into day 5 of a pineapple juice/whole wheat flour sourdough system and so far, so good. Today I made Floyd's rustic bread recipe again and it turned out very good. What I really want to talk about is a new tool, which I haven't seen mentioned by anyone else. That is, an electric knife.

 

Asiago Bread

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KNEADLESS on 11 Mar 2006 at 03:12
In the summer I live in the Chicago area but I spend seven months of the year in Fort Myers, FL. Down here I greatly miss the great Asiago bread made by Panera (formerly St Louis bread company.) Nobody makes it in this area, so I thought I would give it a try. I was sort of on my own, because I couldn't find a recipe. I chopped up 2 1/2 oz. of the cheese in a mini blender. I used three cups of flour and followed exactly Floyd's lesson number five for making french bread. I used 1/2 tsp. of dry yeast (bulk from Costco which I keep in the freezer) in the starter and 1/2 tsp.
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