Hey, I want to try the bread recipe posted here in the 'news' section. In the video the chef says 'we're using regular all purpose flour here'. Does he mean the normal white flour you can buy in any corner-shop - the stuff used for making cakes, cookies etc? (I've made bread before, but always with 'strong' bread-making flour.)
That's a good question... - I like whole grain bread but not sure if it's gonna work with this kind of flour, but I'll give it a try anyway.
My main problem is that I don't have a cast iron pot. Apparently they're not cheap as well...
Oh, that's my problem too... no suitable pot... I think he says a pyrex pot with a lid will do... I can get one of those cheap locally...
I wonder if the bread needs to be in a warm place for its 12 hour rise?
...I'd put it next to the radiator.
Don't forget to post a picture noknead [at] indexhibit [dot] org (y)
Out of curiosity the receipe suggests dry yeast but I'm wondering if you can use those blocks of ready made yeast that can be found in super market refrigerators....
If you use something other than plain white flour you may need to work a little to get the recipe correct. We do it with plain white...I'll post a pic tomorrow (just arrived to Senegal and we need to drink something).
;)
I like all these non indexhibit threads.
;)
We haven't received a single photo yet - although we already had some.
gotta get that pot... or a pyrex with a lid...
This afternoon I picked up a round 2 litre pyrex dish with a lid. I've made some dough, following the revised recipe in the video in the updated link on the news page (i.e. hot water + 1/4 teaspoon of red wine vinegar). Should have a loaf by midnight...
NIce!
Eatock and I really have gone crazy over this stuff...it's such a nice, simple, luxurious thing you can do yourself.
I wonder if people are getting this connection.
...well, richard, how did it all go?
Fantastic!
The dough was a bit gloopy - too runny to fold and fashion. In frustration I scooped it off the kitchen table and chucked it in the hot pyrex pot. 45 minutes later I opened the oven and was surprised to discover a lovely golden crusty loaf. Very, very tasty.
It's happening now... another 20 minutes.
Ok - you can do it with whole grain flour but it's less fluffy...
Gonna try fine-tuning with yeast or a mixture of flours (whole grain and white)
By the way the loaf is beautiful...
I've now made lots of loafs. All of them tasty. Some better-looking than others. I've only tried various white flours. The cheapest all-purpose white flour seems to work best. Throw on a handful of sesame seeds as it goes in the oven.
Send pics!!!!!
We use a rather fine Lebanese white flour. Eatock uses plain white flour and really cooks it up dark. We have even had really good results with a darker grain flour, honey and walnuts.
Scheduled: a mixture of two flours, a version with olives and another one with sesame and sunflower seeds on top...
Me too... want to try a 50/50 brown/white mix... sunflower seeds in the dough (they tend to burn if you put them on top)... (sesame seeds work well on the top, as they brown slowly and get really tasty...)
the 50/50 mix works beautifully - this version included 2 kinds of olives in slices...
I'm sending photographs of the two loafs I did in three days... This is addictive and I'm gonna get fat!
Note: to people reading this thread now - check out the news
Perhaps the Indexhibit demographic isn't quite to the age yet where they find it super cool to know how to cook?
In my mid 20's I didn't care either...
maybe it's cultural - I have different response from people here... I even got a suggestion from a 27year old about adding sundried tomatoes...
I'm fine tuning the yeast and salt amounts.
They need to be fiddled with - just to get that perfect loaf!
tried an extra tasty version with sesame seeds and pine nuts...
Oh yeah...
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