AlaMoi

my no-knead uses 430g bread flour - I use a heaped tablespoon. dunno about "should" - that's just my practice.

I regularly use the dia malt powder in breads - no-knead to full blown knead forever stuff . . . among other 'things' - it adds that "fresh German Broetchen" aroma....

the pot pie innards - yes - precooked the crust, no. caveat: when baking pot pie from frozen, use a pre-heated mega-heat bottom source ala baking/pizza stone. . . . the usual timing : bake at x F' for Y mins typically results in an uncooked/soggy/wet bottom crust. mucho bottom heat is needed to 'cure' the soggy bottom.

very simple. chicken in a pot. put lid on. roast at 275'F cool pour off the chicken juice.

fascinating.... I think it's a whole lot like 'which soft boiled egg is best' unless one has all the 'candidates' available on the table . . . to evaluate . . . there's 'good stuff' and 'not so good stuff' like, Dude . . . how "good" is "good?" how "good" is "best?" I'm on the side of "artisan" is always better that "mass production" - which actually provides an easy way to differentiate 'so-so/bad' from 'good' to 'superb'

"Classico" is our current fav. they have a multitude of 'vaiants' - and one cannot even think of the local supermarket having some - and certainly not 'all' - of the brand offerings supermarkets / stores want to know what they are 'failing?' they don't have the stuff people actually want. reality: "highest margin" is actually not what people want / buy . . . .

search on 'NY knish' - that produces bunches of "authentic" recipes. . . . rather a lot use the phyllo dough approach . . . more of a pie dough recipe - alt: use vodka instead of water - less gluten... https://italianchef.org/new-york-knish-yo-a-step-by-step-guide-to-delicious-homemade-knishes/ the phyllo method.... https://www.food.com/recipe/new-york-city-knish-34043

yup / / /

my method is utterly heretical . . . but they sure do disappear right quick... make your filling - typically mashed potato, onion, (++++) use phyllo dough - cut, rolled/wrapped around the filling. bake or deep fried. much less "doughy" - which is a plus or a minus - depending on personal experience/preference.

I suspect another factor may be 'freshness' - it takes us a while to go thru a pack, so I keep them in the (frost free) fridge. that sucks the moisture out of them - even if in a plastic wrapper/bag. did you get big bubbles forming? no bubbles = no moisture , , , could be a clue. I use a hot pan - it only takes 30 seconds or so for the bubbles to start expanding - flip for another 20-30 seconds. in cases where I bobble something and left them too long, they get over browned/burnt and also crisper.

the maintenance manual is here https://tomric.com/wp-content/uploads/2022/01/RS200-ENG-Ed-20190201.pdf but it does not specify how often / conditions under which the filter should be changed. which . . . obviously depends on hours of use, general cleanliness of 'environment' / etc. from the pix, if that's two years(+) - I start with replace&check every year....

tonight was the "famous" Senate Bean Soup - we're in the temp F teens . . . it's a very simple recipe - Navy beans, smoke ham hock, onion . . . S&P but it is a 4-5 hour cooking time dish.

I 'toast' the tortilla in a cast iron / black iron pan . . . pre-heated, toast, get bubbles, flip.... wrap while warm....

some of the absolute most spectacular "treats" I have ever had were at Christmas markets & Fisch Fests . . . small time vendors with heirloom secrets , , ,

my trick: lop off some of the round - then the straight edge wraps neater . . . and there's not so much 'dough' in the burrito.