How about a recipe (or a retail/online substitute) for Joe's cousin's Italian seasoning mix?! A "wow" and "won't last long" isn't much help for us out-of-the-loop bakers. Come on, now, open the kimono and let us all in on the magic mix-in!
breadtopia
· 1 year ago
Hi Tom,
I'd tell you, but then I'd have to kill you. (attempt at humor)
Actually, I don't know what's in it and Joe's cousin is planning on marketing it so it's a big fat secret. It smells like an Italian seasoning mix you might find easily enough at the grocer, but no doubt has some twist to differentiate it from the common variety.
SLOAN KIRK
· 1 year ago
how would you convert the hamburger bun recipe to sourdough???
tony
themaninthemoon
· 1 year ago
So what would happen if you don't punch down the dough after it has risen the 1st time? My attempts @ making bread always seem to wind up getting tossed to the trash usually because they come out much too dense, with little or no airholes on the inside. Other than that it looks and tastes fine, and, ahhh yes, the smell. The smell takes me back to the 60's, when I was a younger lad working in the school kitchen, stocking milk into the coolers, prior to our lunch periods. It was the only reason for taking on the job.
Breadtopia
· 1 year ago
You might want to give the No Knead Bread recipe a shot. It's about as easy as it gets and the bread is good. Just follow the instructions.
Joe Valencic
· 1 year ago
Tom Maynard,
I just asked my cousin for the recipe and was politely told to go climb a tree. I bake a lot of no-knead bread and give it away to some of my elderly & widowed customers (I have a Handyman business), as well as a local nursing home and my church's bake sales, and my personal supply of herbs was dwindling. Just today I received a container with 2-1/2 lbs of seasonings for my bread baking. Hopefully she'll get her business ramped up soon so maybe Eric can carry the herbs right here. As Eric said, it has an Italian slant, so try a mix of the spices you might use for spaghetti sauce (hint, hint). I have learned through experimentation that you can put just about anything in your no-knead bread. Try dried fruits, nuts, seeds and even roasted garlic and carmelized sweet onions. At worst you can eat your mistakes.
Sloan Kirk,
Simply use your sourdough and follow the shaping and baking directions. Should come out great.
themaninthemoon,
You cannot shape the hamburger rolls unless you punch down the dough. You need to deflate the dough so the yeast can continue to develop the gluten and make your rolls double in size. If you are not using Instant Yeast, you should be. Eric sells it right here at a good price, and when I went over to Instant Yeast all of my baking problems went away. Instant yeast has the highest concentration of live spores, and does not require it to be proofed like other yeasts in those little packages and cakes. I buy SAF Instant Yeast locally, and bake so much that I have used 1-1/2 lbs already this year. Give it a shot and see how it helps your baking.
Joe
Mary
· 1 year ago
Joe or Eric,
So, really - for the Italian Bread you use TABLESPOONS in the dough? Like two TABLESPOONS? I seriously want to give this a try, but don't want to over-do it. Thanks for the help! Mary
Joe Valencic
· 1 year ago
Mary,
I think you have the NO-KNEAD bread confused with Italian bread. I use 2 TABLESPOONS of Italian Herbs per loaf of No-Knead bread. It really comes out wonderfully delicious and aromatic.
Since you brought it up, I will try the herbs in the next batch of regular Italian bread. I think I'll shape and bake the loaves to be small so I can freeze them and bring out a small loaf that just needs some butter and a little time under the broiler, and I'll have garlic herb bread suitable for spaghetti or other Italian dishes with sauce. Thanks for the idea!
Joe
Mary
· 1 year ago
Hey Joe! Thanks for the reply. I knew you meant the No-Knead Bread. But, I had already decided I was going to like it and dubbed it "Italian Bread." I've got so many variations on this No-Knead thing going that I decided to name them all to keep them straight.
Anyway, thanks for the reply. I'm heading to the pantry right now to whip up a batch of No-Knead with the Italian Spices added. Thanks for the great tip! Mary
Sharon
· 1 year ago
I have found a wonderful seasoning by SPICE ISLANDS (adjustable grinder) Its a garlic & herb BREAD DIPPING SPICE. Absouletely delicious! To order call: 1-800-247-5251 its thru a division called ACH Food Companies, INC. San Francisco, CA 94111 USA Go online to: www.spiceislands.com and view ALL of their line. They are so reasonable and the bottle is 7.3 oz I love this spice and use it all the time baking any breads, rolls, etc. (I can remove the grinder top and pour as well as grind) Enjoy :)
Gia
· 11 months ago
Leave it to me to be behind. If I use starter do you do everything the same? Prob. extend rising time maybe but still warm everything up etc..
Dee
· 10 months ago
Re: Italian spices
Check out Papa Geno's herb blends for this application (and others.) The spicy Italian is great as is the herbs de provence. For a south of the border kick try the Mexican Madness - which is also a superlative chili spice blend.
hi, i am used to having things by weight measurement. In your Basic White Bread Recipe, there is '5-6C (1# 13 oz.) unbleached bread flour'. 5 cups of flour is in my scale 600 gram (1 ounce = 28.3495231 grams), which does not seem to be quite right? could you let me know by weight how much flour is needed in this recipe? I really want to try this basic white bread out! Thanks very much! jose
Ed P - Bellevue, WA
· 8 months ago
Hello Jose, I have seen several different volume / weight equivalents used in various recipes with as little as 118 gr. per cup. However, I find that 135 to 140 grams of all purpose white or whole wheat flour = 1 cup . I've made dozens of no knead loaves using this ratio. Here are the basic white bread measurements by weight. 420gr. (3 cups) bread or all purpose white flour. 10gr. (1.5 tsp) salt 1/4 tsp. instant yeast or 3/4 tsp. regular yeast dissolved in the water first 340gr. (1.5 cups) water Hope this helps. Ed
Bob Packer
· 7 months ago
Jose/Ed,
I agree with Ed, except that I use 135 grams per cup to err on the side of less flour. My basic recipe calls for 6 cups of flour and I have 810 grams ingrained in my mind from making it so many times.
For those who have scales, try a little experiment. Scoop and level one cup of flour and weigh it. Now, stir the flour in the container, sprinkle it into you measuring cup and level. Weigh it. Surprised at the difference?
I believe that one of the main reason why people have trouble duplicating other peoples' recipes is that they do not know how the originator of the recipe portioned out the flour.
Weighing out the ingredients, like Ed does, will give you consistency in your baking.
All Comments
I'd tell you, but then I'd have to kill you. (attempt at humor)
Actually, I don't know what's in it and Joe's cousin is planning on marketing it so it's a big fat secret. It smells like an Italian seasoning mix you might find easily enough at the grocer, but no doubt has some twist to differentiate it from the common variety.
tony
My attempts @ making bread always seem to wind up getting tossed to the trash usually because they come out much too dense, with little or no airholes on the inside. Other than that it looks and tastes fine, and, ahhh yes, the smell. The smell takes me back to the 60's, when I was a younger lad working in the school kitchen, stocking milk into the coolers, prior to our lunch periods. It was the only reason for taking on the job.
I just asked my cousin for the recipe and was politely told to go climb a tree. I bake a lot of no-knead bread and give it away to some of my elderly & widowed customers (I have a Handyman business), as well as a local nursing home and my church's bake sales, and my personal supply of herbs was dwindling. Just today I received a container with 2-1/2 lbs of seasonings for my bread baking. Hopefully she'll get her business ramped up soon so maybe Eric can carry the herbs right here. As Eric said, it has an Italian slant, so try a mix of the spices you might use for spaghetti sauce (hint, hint). I have learned through experimentation that you can put just about anything in your no-knead bread. Try dried fruits, nuts, seeds and even roasted garlic and carmelized sweet onions. At worst you can eat your mistakes.
Sloan Kirk,
Simply use your sourdough and follow the shaping and baking directions. Should come out great.
themaninthemoon,
You cannot shape the hamburger rolls unless you punch down the dough. You need to deflate the dough so the yeast can continue to develop the gluten and make your rolls double in size.
If you are not using Instant Yeast, you should be. Eric sells it right here at a good price, and when I went over to Instant Yeast all of my baking problems went away. Instant yeast has the highest concentration of live spores, and does not require it to be proofed like other yeasts in those little packages and cakes. I buy SAF Instant Yeast locally, and bake so much that I have used 1-1/2 lbs already this year. Give it a shot and see how it helps your baking.
Joe
So, really - for the Italian Bread you use TABLESPOONS in the dough? Like two TABLESPOONS? I seriously want to give this a try, but don't want to over-do it. Thanks for the help! Mary
I think you have the NO-KNEAD bread confused with Italian bread. I use 2 TABLESPOONS of Italian Herbs per loaf of No-Knead bread. It really comes out wonderfully delicious and aromatic.
Since you brought it up, I will try the herbs in the next batch of regular Italian bread. I think I'll shape and bake the loaves to be small so I can freeze them and bring out a small loaf that just needs some butter and a little time under the broiler, and I'll have garlic herb bread suitable for spaghetti or other Italian dishes with sauce. Thanks for the idea!
Joe
Anyway, thanks for the reply. I'm heading to the pantry right now to whip up a batch of No-Knead with the Italian Spices added. Thanks for the great tip! Mary
Its a garlic & herb BREAD DIPPING SPICE. Absouletely delicious! To order call: 1-800-247-5251 its thru a division called ACH Food Companies, INC. San Francisco, CA 94111 USA Go online to: www.spiceislands.com and view ALL of their line. They are so reasonable and the bottle is 7.3 oz I love this spice and use it all the time baking any breads, rolls, etc. (I can remove the grinder top and pour as well as grind) Enjoy :)
Check out Papa Geno's herb blends for this application (and others.) The spicy Italian is great as is the herbs de provence. For a south of the border kick try the Mexican Madness - which is also a superlative chili spice blend.
http://www.papagenos.com/
Herb blends are under kitchen gifts.
i am used to having things by weight measurement.
In your Basic White Bread Recipe, there is '5-6C (1# 13 oz.) unbleached bread flour'. 5 cups of flour is in my scale 600 gram (1 ounce = 28.3495231 grams), which does not seem to be quite right?
could you let me know by weight how much flour is needed in this recipe? I really want to try this basic white bread out!
Thanks very much!
jose
I have seen several different volume / weight equivalents used in various recipes with as little as 118 gr. per cup. However, I find that 135 to 140 grams of all purpose white or whole wheat flour = 1 cup . I've made dozens of no knead loaves using this ratio.
Here are the basic white bread measurements by weight.
420gr. (3 cups) bread or all purpose white flour.
10gr. (1.5 tsp) salt
1/4 tsp. instant yeast or 3/4 tsp. regular yeast dissolved in the water first
340gr. (1.5 cups) water
Hope this helps.
Ed
I agree with Ed, except that I use 135 grams per cup to err on the side of less flour.
My basic recipe calls for 6 cups of flour and I have 810 grams ingrained in my mind from making it so many times.
For those who have scales, try a little experiment. Scoop and level one cup of flour and weigh it. Now, stir the flour in the container, sprinkle it into you measuring cup and level. Weigh it. Surprised at the difference?
I believe that one of the main reason why people have trouble duplicating other peoples' recipes is that they do not know how the originator of the recipe portioned out the flour.
Weighing out the ingredients, like Ed does, will give you consistency in your baking.
Bob
Thanks a lot!
jose