- Feb 4, 2010
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Here is the link to article on Jim Lahey No-Knead Bread. The recipe is a bit different than the one in his book (more water than book) - but sure it will work. As far as the clay bakers - you use a pizza/bread stone and the clay baker together. Make the dough (split into 2 equal 10" long tubes if you are using a 13" x 4" clay bread baker) and 45 minutes before the end of the second rise - you soak the clay baker for 15 minutes then take the stone and baker and place them in the cold oven and heat together for 30 minutes at 475 degrees (I go with 450 since my oven is a bit hot). Once the bread has finished the rise you careful remove the baker and stone (careful not to put on a cold surface) then you take the first piece of dough, put it in the center of the stone and stretch it out to just fit in the length of the clay baker, then take the clay baker and place it UPSIDE DOWN over the top of the dough to form an enclosed separate little oven for the bread - put it back in the oven and bake for 20 minutes - remove the baker and keep it in the oven to the side and continue to bake another 10 minutes or until chestnut brown. Remove the first loaf, stone and baker and repeat with the second loaf.
To make sure that I didn't crack or break the clay baker I left it in the oven after baking both to cool along with the oven and stone.
Hope those directions are clear enough - if not please ask for clarification.
http://www.nytimes.com/2006/11/08/dining/081mrex.html
Now you need to return the favor and tell me about the peach cobbler that you do in the Dutch Oven.
Sandee
Thank you Sandee, I'm going to have to invest in some of the clay cookware. I've wanted to for a while but have not got around to it. I need to get at least a good pizza stone so I can get my enthusiasm up to making pizza sauce again. Next yr I have many plans for our garden tomatoes lol.
I'm going to mark that link so I can make the bread.. Is there anything better than fresh hot homemade bread and ohhhhh that fresh churned butter with homemade jelly... I really don't understand why I have too much around the mid drift lol
Shoot, I've still got Elderberries in the freezer for Elderberry jelly that I've not gotten made...
Dutch oven cobbler...
Ya know, it's so hard to give proper measurements as I don't measure most of the time I cook (unless going by recipe for first time).
But, I'll tell you best I can
I just sliced up some nice sweet/few tart peaches with deep flavor (squeeze half lemon over sections to keep from browning).. filled the dutch oven up about half way with them..mixed some sugar(maybe 1/2-1 cup depending on how sweet peaches are) and I'd say maybe 2 tablespoons of flour sprinkled over top..put a few dollops of butter (best is 'real butter' salted) and made a simple butter/shortning crust that I made strips out of, and weaved them on top of the peaches ...cook till it looks right.. 350 degrees (nice golden brown crust) I sometimes mix an egg white and brush the crust then sprinkle sugar grains on top..
This makes a nice juicy (not soggy) cobbler but is better to let cool just a tad and eat with a bit of homemade goat milk icecream...
Here is the link to article on Jim Lahey No-Knead Bread. The recipe is a bit different than the one in his book (more water than book) - but sure it will work. As far as the clay bakers - you use a pizza/bread stone and the clay baker together. Make the dough (split into 2 equal 10" long tubes if you are using a 13" x 4" clay bread baker) and 45 minutes before the end of the second rise - you soak the clay baker for 15 minutes then take the stone and baker and place them in the cold oven and heat together for 30 minutes at 475 degrees (I go with 450 since my oven is a bit hot). Once the bread has finished the rise you careful remove the baker and stone (careful not to put on a cold surface) then you take the first piece of dough, put it in the center of the stone and stretch it out to just fit in the length of the clay baker, then take the clay baker and place it UPSIDE DOWN over the top of the dough to form an enclosed separate little oven for the bread - put it back in the oven and bake for 20 minutes - remove the baker and keep it in the oven to the side and continue to bake another 10 minutes or until chestnut brown. Remove the first loaf, stone and baker and repeat with the second loaf.
To make sure that I didn't crack or break the clay baker I left it in the oven after baking both to cool along with the oven and stone.
Hope those directions are clear enough - if not please ask for clarification.
http://www.nytimes.com/2006/11/08/dining/081mrex.html
Now you need to return the favor and tell me about the peach cobbler that you do in the Dutch Oven.
Sandee
Thank you Sandee, I'm going to have to invest in some of the clay cookware. I've wanted to for a while but have not got around to it. I need to get at least a good pizza stone so I can get my enthusiasm up to making pizza sauce again. Next yr I have many plans for our garden tomatoes lol.
I'm going to mark that link so I can make the bread.. Is there anything better than fresh hot homemade bread and ohhhhh that fresh churned butter with homemade jelly... I really don't understand why I have too much around the mid drift lol
Shoot, I've still got Elderberries in the freezer for Elderberry jelly that I've not gotten made...
Dutch oven cobbler...
Ya know, it's so hard to give proper measurements as I don't measure most of the time I cook (unless going by recipe for first time).
But, I'll tell you best I can
I just sliced up some nice sweet/few tart peaches with deep flavor (squeeze half lemon over sections to keep from browning).. filled the dutch oven up about half way with them..mixed some sugar(maybe 1/2-1 cup depending on how sweet peaches are) and I'd say maybe 2 tablespoons of flour sprinkled over top..put a few dollops of butter (best is 'real butter' salted) and made a simple butter/shortning crust that I made strips out of, and weaved them on top of the peaches ...cook till it looks right.. 350 degrees (nice golden brown crust) I sometimes mix an egg white and brush the crust then sprinkle sugar grains on top..
This makes a nice juicy (not soggy) cobbler but is better to let cool just a tad and eat with a bit of homemade goat milk icecream...
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