NY Strip on SJG w/ Grillmarks
- Thread starter Paul Lai
- Start date
John Solak
TVWBB 1-Star Olympian
Looks grate!!
Mike Coffman
TVWBB Olympian
Looks great!
DomR:
The homemade bread is a variation of what's commonly known as no knead bread. The short version of recipe for the picture above was:
2 liter container
10 oz water
1 oz oil
1/8 teaspoon instant yeast (SAF)
1 teaspoon DC Kosher salt
2 C All Purpose flour (TJ's aka King Arthur)
1 C Whole Wheat White (again from TJ's)
Rough mix ingredients, sit on counter until almost fills container (3-4 hrs).
Stretch out the dough and it will become smooth, and form ball.
Sit on counter again until double/triple size (at least 1-2 hrs) and stretch again. Sometimes I do this several times depending on my mood.
Stick in refrigerator for 1-2 days (longer is better).
Take out of refrigerator at least 6 hrs before baking.
1 hr before baking, shape and last proof.
Pre-heat 470F oven during the 45 mins
Bake at 470F for 6-8 mins; then at 420F for 25 min for 2 8oz baguettes, or 30 min for 1 16 oz large loaf (batard).
Look to Bread Maker's Apprentice for shaping and other technical details.
The homemade bread is a variation of what's commonly known as no knead bread. The short version of recipe for the picture above was:
2 liter container
10 oz water
1 oz oil
1/8 teaspoon instant yeast (SAF)
1 teaspoon DC Kosher salt
2 C All Purpose flour (TJ's aka King Arthur)
1 C Whole Wheat White (again from TJ's)
Rough mix ingredients, sit on counter until almost fills container (3-4 hrs).
Stretch out the dough and it will become smooth, and form ball.
Sit on counter again until double/triple size (at least 1-2 hrs) and stretch again. Sometimes I do this several times depending on my mood.
Stick in refrigerator for 1-2 days (longer is better).
Take out of refrigerator at least 6 hrs before baking.
1 hr before baking, shape and last proof.
Pre-heat 470F oven during the 45 mins
Bake at 470F for 6-8 mins; then at 420F for 25 min for 2 8oz baguettes, or 30 min for 1 16 oz large loaf (batard).
Look to Bread Maker's Apprentice for shaping and other technical details.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul Lai:
DomR:
The homemade bread is a variation of what's commonly known as no knead bread. The short version of recipe for the picture above was:
2 liter container
10 oz water
1 oz oil
1/8 teaspoon instant yeast (SAF)
1 teaspoon DC Kosher salt
2 C All Purpose flour (TJ's aka King Arthur)
1 C Whole Wheat White (again from TJ's)
Rough mix ingredients, sit on counter until almost fills container (3-4 hrs).
Stretch out the dough and it will become smooth, and form ball.
Sit on counter again until double/triple size (at least 1-2 hrs) and stretch again. Sometimes I do this several times depending on my mood.
Stick in refrigerator for 1-2 days (longer is better).
Take out of refrigerator at least 6 hrs before baking.
1 hr before baking, shape and last proof.
Pre-heat 470F oven during the 45 mins
Bake at 470F for 6-8 mins; then at 420F for 25 min for 2 8oz baguettes, or 30 min for 1 16 oz large loaf (batard).
Look to Bread Maker's Apprentice for shaping and other technical details. </div></BLOCKQUOTE>
Thanks Paul. I'll have to give that a try.
DomR:
The homemade bread is a variation of what's commonly known as no knead bread. The short version of recipe for the picture above was:
2 liter container
10 oz water
1 oz oil
1/8 teaspoon instant yeast (SAF)
1 teaspoon DC Kosher salt
2 C All Purpose flour (TJ's aka King Arthur)
1 C Whole Wheat White (again from TJ's)
Rough mix ingredients, sit on counter until almost fills container (3-4 hrs).
Stretch out the dough and it will become smooth, and form ball.
Sit on counter again until double/triple size (at least 1-2 hrs) and stretch again. Sometimes I do this several times depending on my mood.
Stick in refrigerator for 1-2 days (longer is better).
Take out of refrigerator at least 6 hrs before baking.
1 hr before baking, shape and last proof.
Pre-heat 470F oven during the 45 mins
Bake at 470F for 6-8 mins; then at 420F for 25 min for 2 8oz baguettes, or 30 min for 1 16 oz large loaf (batard).
Look to Bread Maker's Apprentice for shaping and other technical details. </div></BLOCKQUOTE>
Thanks Paul. I'll have to give that a try.
