/ck/ - Food & Cooking

You gotta cast iron Dutch oven?

>>5746590
no

>>5746596
That's a shame. You could make no-knead artisinal bread that looks like this -- there's recipes all over the Intarwebz, and they're all pretty much the same (flour, water, salt, yeast, let sit overnight, bake in parchment-lined cast iron pot, take lid off last half hour for nice crust, bang. There you are). Which is the only kind I know how to make, being a lazy bastard. Sorry.

http://youtu.be/ZnWdCXaRB2g

>>5746604
>he shops at Safeway

LOL FUCKING PLEB

Anyone have any experience with "homemade" wild yeast, i did it a few times for bagels and it was ok, just used a pyrex with flour, warm water and milk and added sugar a few times over a few days, Would prefer a more scientific and safe approach though

>>5748895
'homemade' wild yeast is just a sourdough starter, never heard about it with milk though, whats the point of that?

>>5748907
I wanted to make sure the yeast beasts had plenty of bro-tien, though I was worried it could yield different and or poisonous germs,, don't think it did,,

>6 cups bread flour.
>1 envelope of yeast
>2 teaspoons kosher salt
stir it up
>2-3 cups of water between 100 and 110 degrees Fahrenheit
>gradually mix in the water until it gets a nice doughy consistency
>turn out onto a floured surface and kneed for 15 minutes. remember to keep your hands floured so it doesn't stick
>cover with dishcloth and let rise for 3 hours
>kneed again for a few minutes
>cover and let rise another 45 minutes
>cut it into four pieces, and roll them out into baguettes
>cover and let sit for 30 minutes
>make cuts in the surface of each loaf
>into a 400 degree oven for 15 minutes
>take em out and brush with olive oil
>stick them back into the oven and just as your about to close the door mist some water in there with a spray bottle. this helps get a nice crispy crust on there
>another 15 minutes at 400 degrees
>remove and let cool a bit

delicious and simple traditional french baguettes. i'm making some tomorrow to bring to my cousins house for labor day cookout.

>>5749164
does the kosher salt make a big difference?

>>5749996
i'm sure it's fine to just substitute table salt since it'll just dissolve anyway, but it's a good idea to buy a box of coarse kosher salt just to have around because it's used in a lot of recipes, it's easier to work with (flakes are way easier to pinch than the little granules of table salt) and i think it tastes better. good luck, mines currently rising for the second time.

>>5750010
i just read up on this and actually since the table salt will have much smaller grains, they will pack together tighter so you should actually use less. maybe 1 and a half tsp instead.