merrybaker

Edited to add: Oops, while I was writing this, Mr. Bittman posted his message, so what I have to say now doesn't add anything, but I can't figure out how to remove this message, so.... sorry. I baked mine to 210 degrees, and it was still nice and moist inside. I don't remember who it was (Calvel?) who said to bake bread until you think it's done, and then bake it five minutes more. So that's what I do, and am usually happy with the results.

Same with the Corningware I used. If you have rice flour, try using that to flour the towel. It's like Teflon for sticky doughs. Did you use regular GM bread flour or their new Harvest King? I used King Arthur bread flour, but thought I might try their a/p next time.

Well, I baked a half-recipe in a 2.5 liter Corningware dish with a thick metal lid from another pan, using 6.5 oz water and 9 oz flour. That works out to the 42% water mentioned in the article. It made a loaf 7" diameter, and 3.75" high. The flavor is good enough, but the holes aren't as large as I'd like, so next time I'll try a little less flour. The crust is spectacular! As soon as I removed it from the oven, there was musique du pain loud and clear! Another change would be to preheat at 450 degrees. I preheated at 500 and baked at 450, and the bottom got too brown.

Back to high school algebra! The NYT article says the dough is about 42% water. The recipe calls for 1+5/8 cup water (13 oz.) So, 42% of the combined flour and water is 13 oz. Then: .42 (flour + 13) = 13 .42 flour + .42(13) = 13 .42 flour + 5.46 = 13 .42 flour = 13 - 5.46 .42 flour = 7.54 flour = 7.54/.42 flour = 17.95 oz. Or let's say about 18 oz. flour That's about 6 oz. flour per cup, more than most have been using. That could be why many have said the dough is too wet. BTW, this works out to a 72% hydration dough. Mine is rising now, and I based it on 18 oz. flour, so we'll see how this works out in real life.

Thanks, everyone, for your ideas. I tried it last night, with my fire extinguisher handy , and it worked great.

That's scary! I wonder if it has to do with the wattage of the microwave.

Alton Brown says we can make MW popcorn by putting popcorn/oil/salt into a paper lunch bag and zapping it as usual. I worry that there are chemicals in the bag that will be more dangerous than anything in the commercial varieties of MW popcorn. We've been told not to use large grocery bags for anything having to do with food (except transporting it, of course). Does that apply to brown paper lunch bags, too, or are they food-safe?

Seeing this thread reminded me that I have one of those mozzarella kits lying around somewhere. How long do you think the vegetable rennet is usable? Mine's about 4 years old. Also, I've never added lipase. Has anyone tried that, and is the flavor difference worthwhile?

When I attended a King Arthur bread baking demonstration, the teacher said that the protein/gluten content of KA flour is consistent from bag to bag, whereas the level may not be for other brands. I don't know how much the level would actually vary, or how much difference that would make. I doubt it would be enough to ruin a recipe, but it might cause one of those, "Gee, I wonder why it turned out differently" reactions.

You forgot to mention "addictive." Having moved to NJ recently, after living a lifetime in Chicago, I find myself having to mail-order sport peppers and giardiniera to get the taste I crave. Now you tell me I can get Vienna Dogs here with "the works." Oh, joy! One thing didn't look authentic, though. There were covers on the condiments.

That's what I needed to hear! I do prefer that one, but have read that its static electricity gets coffee all over the counter. I do enough of that by myself.

scubadoo97, thanks for your answer. I'll look into the Virtuoso.

Now that capuccino has become a twice-daily, indispensable part of my routine, I want to improve the experience. This will be done gradually, so that my husband doesn't notice how much money I'm spending. (I tried to convince hubby to become the family barista, knowing he'd soon buy upgrades, but he didn't fall for that ploy). Anyhow, the first step will be to get a burr grinder. I'm thinking of the Solis Maestro ($115 at Whole Latte Love) or the Solis Maestro Plus ($149). Is there enough improvement in the Plus to make it worth $34 more? And does anyone know of a cheaper price out there? Thanks.

Thanks for the nice welcome. I appreciate your answering my question seriously , especially since I'm not much of a connsoisseur of coffee (yet!). Your experience with the De Longhi is heartening. The cheapie machine will pay for itself in a short time, and if my barista experience is positive, I'll probably move up from there. So expect more questions in the future!

Hi, I've never posted to this forum before, but since coffee's starting to become more important to me, I thought I'd better get some information. I'm not particularly fussy, liking an occasional capuccino from Starbucks or local coffee houses. But while shoveling the driveway after the last snowstorm, I kept thinking how nice it would be to go back inside and make my own capuccino. I'm not looking for great, just decent. At least mine would be consistent, which I can't say about Starbucks. So I want a cheap starter espresso machine. The Melitta 15 bar pump machine sounds like a good deal for the money. http://www.target.com/gp/detail.html/sr=1-...asin=B0000645Z2 Anybody have it, try it, or know about it? I'd appreciate your experiences, or suggestions for other machines. Remember, cheap... my husband is a hard sell! Thanks.

Anzu, thanks for your reply. You made three good points... especially the last one.

I find all the food at Indian restaurants much saltier than anything I'm used to. I've often wondered if excess salt in all dishes acted as a preservative for food in the hot Indian summer.

Usually I make a vinaigrette. But I have to admit that homemade Ranch Dressing became our favorite when we wanted a creamy dressing for a salad to go with burgers or barbecue. During this hot summer we've gone back to some of the old standbys -- Roquefort, Thousand Island, and Green Goddess with lots of anchovies and fresh tarragon. OMG, they are so much better! I'll never do Ranch again!

It sounds like guilty fun. Did you compile it?

Me, too. I've set off the smoke-alarm so many times with my grill pan, that I now turn off its circuit-breaker before I start cooking, and then turn it back on when supper's over. The VCR is on the same circuit, so that has to be set up all over again. A real pain, but worth it because I really love my Lodge grill pan!

I laughed more during that show than at any so-called comedy this year. What fun! BTW, I have a relative who sees him often as a customer in a restaurant where she works, and she says he's a nice guy outside the kitchen.

Ooh, for a minute I thought that was a new food I haven't tried yet.

ZAH-tar or ZAH-a-tar?

Thank you. Now I can say "hummus." Have we covered the pronunciation of zataar (zatar, za'atar, zatahr, well, you know what I mean)?

Glad to oblige, but is the "u" pronounced like the "u" in "hummer," or the "u" in "put"? I've heard it both ways.