If I make the Lahey no knead recipe, is that dough too wet for this bowl? Would you do the 18 hour rise in the bowl? Or just the second rise? Thanks.
892051
This is a second rise or final rise bowl. It is to remain dry and never to be washed. Brush off after each use then flour fresh with each new use. It is dusted lightly with flour to fill the spaces between the reeds each time it is used. I advise you to dust the top of the dough when you place it in the basket and cover for final rise. Dust your hands lightly when you are ready to turn it out if you will be using cast iron pots for the bake otherwise the dough will stick to your hands and be a little messy to release into the pot. If you are dumping it onto a surface such as a pizza stone or cookie sheet then it does not matter a great deal. Last there is a small break in period and learning curve as to how much flour to use in bowls and on your hands. I messed this up at first, but the bread came out great anyway, so don't panic if every thing seems to not work the first few times. I use mine every week for almost a year and would not use any other method unless forced to now.
892052
Just the final rise. I dump in 1/2 C flour and rotate like I'm flouring a cake pan, making sure that flour remains between the windings. I've raised some slack dough in my bannetons, and it always releases without sticking. I've heard rice flour is best, but AP flour works for me.
892053
It will be fine for the Lahey no knead. You just need to properly flour the banneton. I've used it for much higher hydration dough, and I have no problem getting the dough out.
892054
I would use it for the second rise only...the dough will be too wet during the first rising. Continue to do the first rise in a separate bowl.
892055
I use a parchment liner in this bowl for wetter doughs. I have only used this for a final rise.
1245759
Often, when my house is too cold for properly making bread, I rise my dough in my deep kitchen sink, filled with about 2 inches of water, 110°f or so, and put a cutting board over the top, or even saran wrap, so I can watch my bread rise. I've been known to even use my dishwasher, ran for a few minutes before putting the dough in for their final rises... in neither of these situations have I had any problem with rust. No problem whatsoever with rust because my pans are properly seasoned.
2043893
Hi, I'm still trying to perfect my dough. According to eitalianfood.com, you only add the yeast to the flour along with 2 teaspoons sugar. I'm going to use honey instead of sugar. I'm making dough tomorrow, I'll let you know how it goes.
2014492
Hi,put in a teaspoon of vegetable oil, a drinking glass of warm water, 4 cups of flower (I use 2 cups bread flower, and 2 cups whole wheat flower for German type coarse bread, use 4 cups bread flower for white bread). Add one tablespoon of salt, 2 tablespoons dry milk, 2 tablespoons of sugar. Add 1/2 teaspoon of yeast. Bake 3.5 hrs.Machine should form a dry soft ball. If too liquid, add a little of flower. If machine has to labor hard, and you hear a grinding type noise, the dough is too dry and add a little warm water. Using this for > 10 years, always bakes a great loaf.
1720892
I have a recipe for 2 pretty good sized loaves of Sourdough and it holds the bowl quite easily. It really depends on the container you use to raise the dough - it is pretty large. I haven't had to clean it yet, and probably won't much as the dough doesn't touch any of the surfaces of the machine - just the container you use to raise it. Great product - ingenious design - worth the investment in my opinion!
343816
The dough has to be kept moist. I used the recipe in the book till I got the "feel" of it then kept a damp towel around it to keep it moist. It took a couple of tries but finally got it. Too much kneading will make it hard too. Good luck, it's an awesome attachment.
586783
It seems best to measure by weight instead of volume which has helped me especially when it comes to salt, but is also better with flour. I use 500 grams flour, 10 g salt (course sea salt), 3 g instant yeast, and 325 grams of water. I found this recipe on a site that builds brick ovens and it's worked very well. I use a Kitchaid mixed with a dough hook mixing on speed 1-2 until fully mixed, then rest in the bowl for 10-12 mins, and then on speed 4-6 for about 5-6 mins. Mixing it this way has improved the dough and it's close to the system at Mordernist Cuisine in the link below. To see the how volume compares to weight see the link at Mordernist Cuisine. It has recipe and some tips that I haven't tried yet http://modernistcuisine.com/recipes/neapolitan-pizza-dough/ but it's very close to what I'm using.
1656905
Question. When do you remove the dough, to bake in the ZO? I want to mix, knead, rise 1 and then remove dough, put cinnamon swirl in FLATTENED dough, roll up jell roll fashion, remove blade , then rise 3 and bake. This method is for Cinnamon Swirl Bread in Beth hensperger bread machine book. She uses a machine with a "pause" button
2118600
Did you wait enough time before taking off the lid 'carefully'...all recipe's stress this. I have the 9 and 13 inch pans...this was the BEST recipe I've found, it is for the 13", but the fewer 'specialty' ingredients seem to work better...I searched and cannot find the site, but for the large pan 4 3/4 AP, 1 2/3 water, yeast, 1 Tbl salt, 1 Tbl sugar 1/2 stick butter...that's it...rise in bowl, put in pan cover with wrap till 1/2 inch from top, cover and bake 25 mins 350...carefully remove top..another 20 mins or so (some say check internal temp)..forget the milk, eggs and other stuff...hope it helps
1441378
We use a coil woven basket to rise dough. You could try taking it out after the 2nd rise then preheat and put dough back in to bake. Preheat oven to heat at about the end of the rise time so bowl will preheat fairly quickly.
151754
Just did this in an 8" springform...on recommendation from an expert baker we cut the temp from 350 down to 335 ( my oven runs cool so I did not cut it all the way to 325) and reduced cooking time from 1 hour to 50 minutes; for a 6" pan i will do the same but reduce cooking time to 40-45 minutes. I did use bain marie, but i put my 8" springform in a 9" round cake pan, THEN set that pan in the waterbath....so no issues with water seepage. Let it cool in the oven with door ajar. It was flawless!
1175166
Hello -I usually use anywhere between 10 to 15 cups of lour - depending on the type with about 4 cups of liquid. So the dough is heavy and the machine sounds as if its struggling but it's not. Just put your hand on the motor and you'll see it's barely warm and that's after it's been running for 10 minutes with this heavy dough. The only thing I have to do though is put my hands on the lid (I'm afraid it will crack when the dough gets pushed up ) when I make this heavy batch. Hope this helps Lita
2184134
You can turn off any cycle and set the length for any cycle. Preheat: off-30 min. Knead: off-30 min. 1st Rise: off-24 hours; 2nd Rise: off-24 hours; 3rd Rise: off-2 hours; Bake off-70 min. Keep warm: off-60 min.
684322
I am using the machine for the first time. It's making such a big noise. Stopped the machine and checked it for several times but my effort made no difference. Looking at the manual, it said that means the dough is too dry and adding some water may solve the problem. I will try that solution next time.
1873846
Its a MUST to add the wet ingredients 1st and if you add to much flour at once you will trip the automatic shut off. Also there is booklet that explains which "blade" to use for what kind of dough. But if you learn it's quirks it works well. I do wish it was a little bigger so that it could make bigger batches.
1786954
We do not have the original recipe but this is the one we use with great success. This came from a friend in Germany.4 cups flour, just under 1 cup water, 1 tsp. salt, 5 eggs, 1 Tblsp. oil or less, Dough should come off spoon in strings. Salt cooking water. Will float to top, cook 1 minute longer. Strain. Add butter. Enjoy
1742162
After it is done kneading the first time, it does a little beep, at least with basic bread it did. For changing pounds, you do that once you select the program mode. Press lbs button to change to 2 and select crust for whatever shade you want, to me Medium is good. Again, I only have made pizza dough and basic white bread, but should be same basic process