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  1. Totally brilliant. But. I think the pile-o'-filo then pile-o'-nuts then pile-o'-filo thing is Just Plain Wrong. Nuts should be interspersed between each layer. Avoids the frisson-inducing feeling of biting through many layers of stacked filo. Makes for a much lighter, more delicate, more elegant pastry that sort of disintegrates between your teeth and collapses in your mouth instead of requiring effort (and for me, a wince) to bite through. Even with the layered approach, though, doing the butter this way could save a good twenty or thirty minutes out of the 45 that assembly usually takes. E
  2. Sigh. You people are right of course. I just really *want* there to be a nice light pan that performs well. If all I wanted was performance, of course, I just get her one of those $20/$30 steel pans that all my favorite restaurants use by the stackful. (Mine is the first one I reach for, almost every time.) I don't really understand the cookware fetish thing. But the copper has some family-history resonance (I only reveal the details to close friends), and she (like me) won't really care whether it's shiny except once a year (or decade) maybe. And it's something she'll treasure and delight in,
  3. Hi All: For my daughter's 16th birthday, I want to buy her a 10" copper fry pan. Stainless inside. What I really want, though, is a *light* one, that she can flip with. (She's only 5'2", 110 lbs.) The obsession these days is with thick and heavy, to avoid burning and give even heat distribution. But this pan's for things like quick-frying shrimp or sausage or zucchini or fried eggs or foie, not simmering sauce. She's quite competent to keep those things from burning in the few minutes they take. Especially if the pan's light enough that she can give it a shake or a flip! So, any advice on *li
  4. What Anne said! Yeah, it's all about attitude. A variation of the old maxim, "never anything mechanical know that you're in a hurry." Ignoring/forgetting and letting the second rise go too long gave me my best results yet. One of my best buddies who does the sourdough thing comments (only somewhat jokingly) about the codependency relationship he has with the colony on his countertop... Gotta let 'em know who's boss! They have numerical superiority, but we're bigger! And we know how to use tools. Who's at the top of the food chain, after all--them or us?
  5. I'm discovering that the key is a long second rise. I've spaced out a couple of times, forgotten and given it three hours or whatever, so there were huge bubbles exuding out of the dough. Dumped it in the pan and baked, got the best loaves yet.So, to get the major volcano/oven-spring action, with lots of resulting crunchies on top (and the best crumb): long second rise, really big bulbous bubbles showing before you pour it in the hot pan.
  6. I've taken to just making my next batch right away, without cleaning the bowl from the previous. (Anything to avoid cleaning...) By batch #4 it was tasting pretty sourdoughy.
  7. Will do! I'm collecting all these posts about her for her next visit. She'll be thrilled!
  8. This happened to me twice--stuck solid as a rock--once in cast iron and once in corningware. Every other time it dropped right out. Go figger. I think (surmise, guess?) that the sticking results from too-wet dough. Yes, oiling works and doesn't seem to hurt anything.Steve
  9. Nice image! Exactly what I experienced. VSS (Very Simple Solution): Don't Handle It. I'm going to just keep banging my spoon on the highchair here even if nobody's listening. This is NO-KNEAD bread. That means that there's NO need to knead. Let me repeat. No knead (need). (Mr. Bittman definitely picked up on several the best tips here, but not that one. Why are people clinging to this?) Just stir the stuff down after the first rising. (Leave the wooden spoon in the bowl so you don't have to clean it more than once.) After the second rising, dump it into the hot pan. The folding and handling
  10. Actually, that's the other reason I thought of putting them in early--once the gluten's developed it's hard to work them in without smushing them. On the initial mixing, if you use a folding-like motion I think you could get full mixing without smushing. I had three or four cloves on the outside. A couple touching the pan were burnt but easy to pull off. Ones on top were beautifully filling-pullingly chewy. Don't do the bacon on top, btw. It just falls off (even though I patted it in some), which leaves all sorts of valuable bacon on the cutting board instead of in your mouth where it belongs.
  11. I'll meet your roasted garlic and raise you some bacon. In keeping with the life-mantra that bacon makes everything better, I fried some up, chopped it, and added it along with the garlic during the fold after the first rise. Ended up having to get in there squishing with my fingers to mix it in. Next time I think I'll just toss it in at the beginning instead, before ading the water--much easier to get it mixed through uniformly, and I think the flavors would imbue the bread very nicely. I used the braised garlic from Bittman's other life-changing article [restricted access: http://select.nyti
  12. I've done probably ten loaves now, mostly just following the recipe with small variations (like not folding, but stirring instead) to experiment. And I've read zillions of posts here and elsewhere. Some observations and questions: I think the oven spring is one key to this being as good as it can be. The volcano effect cracks up the top and makes for many more crunchies. A couple of my batches haven't done that, resulting in a smooth domed top which wasn't nearly as good. On my next batch I'm going to try messing up the the top with a knife some after it goes in the pot, to contribute to this
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