Comments on: The New York Times’ Slow-Rise Bread http://shadowcook.com/2007/11/29/the-new-york-times-slow-rise-bread/ Making Cookbook Recipes Work Tue, 02 Mar 2010 08:45:29 +0000 http://wordpress.com/ hourly 1 By: Cook’s Illustrated’s Almost No-Knead Bread « Shadowcook http://shadowcook.com/2007/11/29/the-new-york-times-slow-rise-bread/#comment-93 Cook’s Illustrated’s Almost No-Knead Bread « Shadowcook Fri, 09 May 2008 21:54:23 +0000 http://shadowcook.wordpress.com/2007/11/29/the-new-york-times-slow-rise-bread/#comment-93 [...] Update, 5/9/08: I haven’t made bread in a while, but before I took a break from it, I had made several loaves of one of the variations in the article. Now it’s the only way I make it. I adore the white version. But the whole wheat, lager and honey contribute to a fantastic loaf! I follow the recipe right through the 18 hours and then I revert to the NYT’s method of cooking  (flipping the ball of dough that’s risen an additional 2 hours into a really hot Dutch oven and baking it as I described here. [...] [...] Update, 5/9/08: I haven’t made bread in a while, but before I took a break from it, I had made several loaves of one of the variations in the article. Now it’s the only way I make it. I adore the white version. But the whole wheat, lager and honey contribute to a fantastic loaf! I follow the recipe right through the 18 hours and then I revert to the NYT’s method of cooking  (flipping the ball of dough that’s risen an additional 2 hours into a really hot Dutch oven and baking it as I described here. [...]

]]> By: coney island corn bread « Radical Muffin http://shadowcook.com/2007/11/29/the-new-york-times-slow-rise-bread/#comment-50 coney island corn bread « Radical Muffin Fri, 28 Mar 2008 14:02:08 +0000 http://shadowcook.wordpress.com/2007/11/29/the-new-york-times-slow-rise-bread/#comment-50 [...] with 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda and ½ of salt. Stir in a ¼ of whole bran. Grate fresh nutmeg into the dry ingredients, about ½ - 1 teaspoon, or 8-10 good strokes on a [...] [...] with 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda and ½ of salt. Stir in a ¼ of whole bran. Grate fresh nutmeg into the dry ingredients, about ½ – 1 teaspoon, or 8-10 good strokes on a [...]

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