Food and drink

There are 1,373 replies in this Thread which has previously been viewed 103,406 times. The latest Post (March 16, 2025 at 6:22 PM) was by UK Man.

    Quote from serafina

    The New York Times (NYT) bread recipe is always the same as in this post from earlier this year. The recipe calls for a Dutch oven (first picture below), which is a large cast iron pot. Since I don't have one, I guess the important thing is to recreate the oven-in-the-oven effect to irradiate heat more evenly without drying the bread too quickly.

    Dutch Oven Bread

    May be a doodle of text that says 'Why Bake in a Dutch Oven? Baking bread in a Dutch oven mimics the steam ovens used by professionals by capturing the dough' own moisture. That moisture delays the drying and setting of the crust so that the loaf has more time to expand, which produces larger, airier loaf. It also helps break some of the starch on the surface into sugars for better browning and even a bit of sheen.'

    Yes, it is basically a small steam oven within the actual oven. The dutch oven is in cast iron, but I am using a ceramic pot as that's all I have. My pots also have plastic handles/pins, so they can't go in the oven

    Quote from serafina

    Yes, it is basically a small steam oven within the actual oven. The dutch oven is in cast iron, but I am using a ceramic pot as that's all I have. My pots also have plastic handles/pins, so they can't go in the oven

    Thanks...the handle might well be heatproof. I'll ask the missus first though. She'd kill me if the knob melted.

    Quote from UK Man

    Thanks...the handle might well be heatproof. I'll ask the missus first though. She'd kill me if the knob melted.

    Most of those lids have a knob that unscrews. Both metal or plastic knob. So maybe fine to bake with that little hole after removing the knob. The most popular cast-iron Dutch irons that NYT shows in their photos are enameled cast iron with pretty colors. These are more expensive. For bread making and slow cooking recipes in the oven or on the parrilla, the simple cheaper black not-enameled are not outrageously priced here in argentina. Also found for sale used, since they last forever. I have a 30cm one that is only mid-height, but not as tall as Dutch oven. I put a stainless steel bowl or a cheap pizza pan over the top, though still considering to buy a real cast iron top, or Dutch oven.

    Dutch Oven | MercadoLibre 📦
    listado.mercadolibre.com.ar
    Quote from aficionado

    Most of those lids have a knob that unscrews. Both metal or plastic knob. So maybe fine to bake with that little hole after removing the knob. The most popular cast-iron Dutch irons that NYT shows in their photos are enameled cast iron with pretty colors. These are more expensive. For bread making and slow cooking recipes in the oven or on the parrilla, the simple cheaper black not-enameled are not outrageously priced here in argentina.

    Yes the one we have is yellow enameled. I suspect it'll be okay for the oven.

    Quote from UK Man

    I'm sure it is but afraid I don't have enough patience or time just to make bread.

    The recipe has become very popular since it was published in 2006, because there is no need for more the 10minutes of prep, 12-18+ hrs of waiting, and 50+ minutes of cooking. No-Kneading is one reason why the recipe is popular with people who never made bread. NYT food reporter Bittman wrote the recipe after learning, the technique from restaurant baker/author Jim Lahey.

    serafina when using the clay Tajin instead of cast iron pot, do you preheat before? I worry for my clay pot since that is usually not recommended to heat empty. Maybe a Tajin is designed to handle temperature changes better?

    I pre-heat the tajin, but just for 10 mins, and only the bottom part which is thicker. I place the knead, put the lid on, and put back in the oven. My tajin lid has a hole for the steam, which is not ideal given the dutch oven should be sealed to maintain moisture longer. However, gas ovens are not dry as electric oven. I am unsure if the NYT recipe, which is geared toward a US audience, is meant for gas-fired oven or electric ovens. In Italy, gas ovens are used only in professional settings for safety. You can install one at home, but it requires a special permit o at least a professional installer. I am not sure! My grandma had one, which was very old (at least 50 years old).

    Quote from serafina

    I think we have 'someone' one the forum... right, UK Man?! :th_giggle01:

    I wouldn't like to sit on it, not in this hot weather. 8|

    We were in Dia the other day and saw they had a 2for1 offer on Kit Kats. I got the last ten in the box for 850 each which was a steal considering the 'normal' price most supermarkets charge. :thumbup: