tag:blogger.com,1999:blog-7173052990851751381.post1717188100612767706..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: More No-Knead Bread Success!Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-7173052990851751381.post-30981119090629126622014-07-21T12:40:45.683-04:002014-07-21T12:40:45.683-04:00You should let rise until doubled! The time is jus...You should let rise until doubled! The time is just a rough guess! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48017908442611320992014-07-21T09:42:45.028-04:002014-07-21T09:42:45.028-04:00Hi chef, the temperature in HK is always like 86 d...Hi chef, the temperature in HK is always like 86 degree... should I cut down the rising time by half? Thanks!Anonymoushttps://www.blogger.com/profile/00047470285242556056noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34035942445475545922012-09-16T11:21:15.503-04:002012-09-16T11:21:15.503-04:00It doubled in 2 hours with just that tiny pinch of...It doubled in 2 hours with just that tiny pinch of yeast?? Sounds impossible! Check original recipe.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56190508895466920372012-09-15T19:09:28.707-04:002012-09-15T19:09:28.707-04:00What's the ideal temperature fot the bread to ...What's the ideal temperature fot the bread to rise for 18 hr. My bread double in size in two hours, what is going to hapen for the next 16.I would really like to try this one!!!<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46696312138316722182012-09-03T23:36:09.699-04:002012-09-03T23:36:09.699-04:00I made the Ciabatta bread a few days ago. However,...I made the Ciabatta bread a few days ago. However, unlike the rest, it didn't turn out as well as i thought it would be. I baked the bread in a cake pan instead of a baking tray though. The texture of the bread was dense and chewy and not airy like the one in your video. But, i loveeee the outer crust of the bread! And even though it didn't turn out right, i still finished it off within 2 days. Hehe! Will try again next time! :)<br />Please tell me where i went wrong. Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10458993251046917922012-06-26T23:02:47.315-04:002012-06-26T23:02:47.315-04:00Thanks so much for your recipe the bread turned ou...Thanks so much for your recipe the bread turned out great - we put the bread on the second bottom shelf in a conventional oven on a baking tray with baking paper - I have 5 shelves in my oven and it is a blanco oven top of the range which does pizza very well and bread the oven temperature was 220C for 35 minutes and crust came out dark brown and very crusty and crunchy the centre a bit soft - so I wanted to know whether I should use a fan force oven at 200C for a longer time or leave it on conventional oven with top and bottom element so which shelf do you think is the best in the oven and what oven type should i use fan force or conventional and what temperature and time.<br />The other thing that happened was the loaf did a split on one side - not sure what my husband did? Might of added too much yeast not sure - will try it again but we were still very happy with the bread and it tasted really nice and it had the wholes in like yours .Robynhttps://www.blogger.com/profile/04723325947205582528noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51265938808727461282012-02-21T07:58:49.771-05:002012-02-21T07:58:49.771-05:00Made this for the family last weekend, & we al...Made this for the family last weekend, & we all LOVED it! My wife grew up in NY State, & her jaw just about hit the floor when she tasted it! Apparently this is they way they make 'real' bread out east, & tasted just like she remembered.<br />I've been commissioned by my wife to make loafs for her mom & the rest of the family so they can all enjoy the good bread & the memories. <br />Thanx chef John.Jimhttps://www.blogger.com/profile/01499618881838299081noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42582168869774813622011-07-18T19:08:11.084-04:002011-07-18T19:08:11.084-04:00yes!yes!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72014480454216772962011-07-18T18:50:54.917-04:002011-07-18T18:50:54.917-04:00Can I use a rubbermaid with lid? for the no knead ...Can I use a rubbermaid with lid? for the no knead ciabattaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14038013709103104402011-05-02T14:10:44.432-04:002011-05-02T14:10:44.432-04:00I can't get the recipeI can't get the recipeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24823357568189163772010-08-16T14:25:35.727-04:002010-08-16T14:25:35.727-04:00here you go http://foodwishes.blogspot.com/2009/01...here you go http://foodwishes.blogspot.com/2009/01/no-knead-ciabatta-bread-you-can-believe.htmlChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51591003870367459022010-08-16T13:46:55.813-04:002010-08-16T13:46:55.813-04:00There are no recipe's for making this bread. J...There are no recipe's for making this bread. Just been getting pictures. Any help, Thanks.MLorenzanahttps://www.blogger.com/profile/07880662693877731573noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4157630903589087732009-12-13T13:37:04.483-05:002009-12-13T13:37:04.483-05:00mm.. love this style.mm.. love this style.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6532281935510822792009-06-02T15:08:28.556-04:002009-06-02T15:08:28.556-04:00Don't use your enamel Le Creuset for this procedur...Don't use your enamel Le Creuset for this procedure! Massive, permanent, discoloration and funky spots and stripes to your pot. Did this about a year ago and my beautiful pot, although functional, is now ugly.EZnSFnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22957360033298989132009-05-26T18:02:04.555-04:002009-05-26T18:02:04.555-04:00I think I found my answer... just buy the Stainles...I think I found my answer... just buy the Stainless Steel Le Creuset knob from Amazon.com for $9.99<br /><br />Thanks mucho!Anonymoushttps://www.blogger.com/profile/17262946886779260506noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67461924893752506532009-05-26T17:45:33.285-04:002009-05-26T17:45:33.285-04:00ive never tried, so be carefulive never tried, so be carefulChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22259650097766611832009-05-26T16:31:52.560-04:002009-05-26T16:31:52.560-04:00For my first foray into baking bread, I tried your...For my first foray into baking bread, I tried your no-knead variety and it turned our GREAT... the end product looked just like yours. Now I want to try the variant where you bake it in a dutch oven for 30 minutes covered and then 15 more uncovered. Any thoughts on Le Creuset dutch ovens at 450 in the oven? Their website warns that the handles may melt at 375 (gulp).<br /><br />Thanks again!Anonymoushttps://www.blogger.com/profile/17262946886779260506noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18138199272439029832008-11-25T12:54:00.000-05:002008-11-25T12:54:00.000-05:00Just cook longer. Your oven temp may be a little o...Just cook longer. Your oven temp may be a little off. Try and extra 5-10 minutes. It's OK if the crust gets darker.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44160200375931400682008-11-25T12:44:00.000-05:002008-11-25T12:44:00.000-05:00hey guys, i followed this recipe but my bread is c...hey guys, i followed this recipe but my bread is coming out a little moist in the middle. the outside crust is great but the middle still feels a little damp after cooling down. i'm baking at 425 but should i try a higher temp? or bake longer? i don't want to end up burning it. thanks for the helpAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18812690181971414652008-11-24T12:22:00.000-05:002008-11-24T12:22:00.000-05:00when you fold the loaf up for the chunkier stuff. ...when you fold the loaf up for the chunkier stuff. If it will be ok for the 14 hours you can add it at the beginning - like for nutsChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53561583775612449042008-11-24T12:02:00.000-05:002008-11-24T12:02:00.000-05:00I am dying to know the no-knead sourdough bread re...I am dying to know the no-knead sourdough bread recipe. Anyone nice enough, please?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47576459704541909812008-11-24T10:06:00.000-05:002008-11-24T10:06:00.000-05:00Chef,First of all, thanks for this recipe. I made...Chef,<BR/><BR/>First of all, thanks for this recipe. I made this bread on Saturday and did everything exactly as you said and it came out fantastic. My family loved it. I only wish I could have submitted a photo. My question is, if I wanted to use foods other than pumpkin i.e. roasted garlic, carmelized onions, sun-dried tomatoes etc., at what point would I introduce these into the mix? This is the greatest thing since orzo risotto.Anonymousnoreply@blogger.com