The CI no knead bread (their variation of the NYT bread)

[Stinky The Clown]

I am posting scans. If anyone wants, I **might** be able to post even better scans on my company's ftp site for download for a limited time, but you'll have to PM me your real e-mail address so i can send a link.

Anyway, here's what I can post to photobucket and DU. If we go the ftp site route, there's no size limit to the files.

[hippywife]

1. That looks like the

perfect crust! I love a nice crunch crust with a soft airy interior. Now I'm going to have to have it.

[NMDemDist2]

2. beer

:cry:

[Stinky The Clown]

3. It says you can use a non alcoholic beer.

They're not after beer, they're after a yeast taste that is close to bread.

[Warpy]

5. Actually, the long, slow rising allows that flavor to develop

using such a tiny amount of yeast in the first sponge. It's how I have to make all breads here at high altitude if I want any yeast flavor at all, start a sponge the day before.

So I don't have a clue what the complaint about flavor in the NYT bread recipe is. Mine has had fully developed flavor that makes commercial breads taste like cardboard in comparison.

Beer might give you additional flavor, but it would be more from the hops than anything else. The yeast has been strained out of commercial beer. Also, the alcohol in it would tend to suppress the growth of your bread yeast, not a great thing. You'd get hoppy bread that didn't taste much like yeast.

The CI people must all be heavy smokers with corroded taste buds.

[Stinky The Clown]

6. Actually, they explain the beer thing in the body of the article.

I know what I posted is hard to read. I'm happy to e-mail a MUCH clearer version to whoever wants it.

[NMDemDist2]

10. thanks pal!

:hug:

[knitter4democracy]

14. I've wondered about their taste when it comes to spices.

They've panned Penzeys almost every time they've ever included them in a taste test. Then they pick McCormick. Really?! I drive an hour each way to get my Penzeys double vanilla, and it's worth it. They were wrong on their Hungarian paprika, too. Maybe there's something about sponsors that we don't know about, or maybe their taste buds are shot. :shrug:

[Stinky The Clown]

4. Update on how to get this scan in a much clearer version ... e-mail me.

I have the scan reduced to a three page PDF file. It is under 1 meg and so very easy to e-mail. Just PM me your e-mail address and I'll pop it right over to you.

[hippywife]

7. I just PM'd you for the recipe!

Much appreciated. :hi:

[hippywife]

8. Dagnabbit! Wrong spot! n/t

[hippywife]

9. Rec'd and saved!

Thanx so much, Stinky!

(Ummm...I know that's been your nick for awhile but I wasn't around for the evolution. 'splain, please?)

[Stinky The Clown]

11. Okay ..... from whence cometh "Stinky"

My DU name is Husband2Sparkly

I chose that since Sparkly was a member here before me and I wanted at least a modicum of instant credibility.

In usual internets fashion, Husband2Sparkly was quickly shortened to H2S.

H2S is the chemical formula for hydrogen sulfide (the active ingredient in farts, among other things).

The husband of one of my DU friends is a chemical engineer. Every time she mentioned to him something I'd written, and referred to me as "H2S", he'd laugh. She asked him why. He told her that every time she called me H2S, he'd think to himself 'Stinky'.

So there ya go.

Now .... the clown stuff is a whooooole other matter. That one's all Sparkly's and mine.

[hippywife]

12. Oh, now I see!

That is funny. The clown thing tho makes it seem like you are posting something extremely frustrating or you are constipated. LOL Is cute, tho.

[hippywife]

13. I just got my monthly email newsletter from

America's Test Kitchens and this recipe was included.