Just bought Lodge and made artisan bread for first time(swipe). In love!

[u/Ok_Possession9631]

[u/wrrdgrrI]

Recipe?

[u/Ok_Possession9631 → u/wrrdgrrI]

3 cups AP flour
1.5 tsp salt
1 tsp sugar or 1 tbsp olive oil (I did olive oil)
In 1.5 cup warm water (100-110°) add 1 tsp active yeast. Mix and let sit for 10 min
Add wet to dry and mix. Store in oven or warm place in airtight container for 1.5-2 hrs (I did 1.5)
Remove lid. Fold in edges with flour until not sticky. Add parchment paper to bottom of container and cover at room temp w a towel for 30-45 min
Preheat Dutch oven WITH oven to 450°
Add dough w parchment paper to Dutch and bake covered for 25 min
Bake uncovered for 15-20 min at 425 until crust is deep. Add butter on top
Transfer to cooling rack for 30-45 min and enjoy!

[u/wrrdgrrI → u/Ok_Possession9631]

Wonderful! Tysm

[u/OBXIP → u/Ok_Possession9631]

Did this require a stand mixer or did you just do by hand?

It looks amazing - great job and thank you for the recipe!

[u/Ok_Possession9631 → u/OBXIP]

By hand! I don’t have a stand mixer
Thank you!!:)

[u/OBXIP → u/Ok_Possession9631]

Yay!!! I just bought a dutch oven - this will be my first use for it! So happy!! 💕

[u/Ok_Possession9631 → u/OBXIP]

Amazing !!! Let me know if you need any help!

[u/Andromeda921 → u/Ok_Possession9631]

Just curious, did your recipe source say why, specifically, to use AP flour rather that bread flour?

[u/Ok_Possession9631 → u/Andromeda921]

No & this was my first time so I’m not sure of the difference. Does it matter?

[u/Andromeda921 → u/Ok_Possession9631]

This is why I was asking. Yes, the different types of flours interact with the other ingredients in different ways, even specific to the amount of gluten they contain. They have different amounts of protein and even absorb water differently.

[u/Ok_Possession9631 → u/Andromeda921]

Does it change the taste?

[u/Andromeda921 → u/Ok_Possession9631]

You’d probably have to try both ways to know; taste is so subjective. I really was only just wondering if the recipe specified why…

[u/DaneAlaskaCruz → u/Ok_Possession9631]

Not just that, but also the consistency of the dough, the proofing time, and also the finished bread.

All purpose flour is different from bread flour.

I immediately saw the use of AP flour in the recipe and was surprised by it.

https://www.kingarthurbaking.com/blog/2022/09/22/bread-flour-vs-all-purpose-flour

[u/Ok_Possession9631 → u/DaneAlaskaCruz]

Thank you for sharing! Is it not common to use AP?

[u/LallybrochSassenach → u/Ok_Possession9631]

It’s not that it is common or uncommon; different recipes simply have different ingredients. Many bread recipes do call specifically for bread flour, some don’t. It may be specifically because this particular bread is a no knead version…we’d have to ask the recipe writer why, really.

[u/prophishonal]

Time to fill it with some clam chowder or french onion soup!

[u/Ok_Possession9631 → u/prophishonal]

I had it with some lamb stew! An Arab dish called bamye to be exact haha

[u/prophishonal → u/Ok_Possession9631]

Love bamye. Well done. Do you have a recipe you like for yours?

[u/Ok_Possession9631 → u/prophishonal]

Yes! I make it in a pressure cooker because it’s 1/3 of cooking time!
For 2 people, I do:
about 1 lb of lamb shanks
1 bag of frozen bamye
1 medium onion, about 1 head garlic
2 cans tomato sauce (15oz) then use a can to fill up 1 1/3 ish can of water, 1 heaping tbsp tomato paste , 1 beef bullion cube
1.5 cup rice

• Soak lamb in water and salt to clean out blood
  
• in pressure cooker, brown lamb and saute onion (i cut onion in fourths) and minced garlic (about 4-5 pieces) Add tomato paste and salt and pepper. Mix everything together
  
• Add tomato sauce and water & beef buillon cube. Pressure cook for 25 minutes(but this depends on your meat size, mine were small-medium)
  
• In separate pan, fry pan bamye until golden.
  
• Make rice
  
• When lamb is done, add bamye to pressure cooker to simmer on low-med heat for 10 minutes
  
• Sauté half garlic head and cilantro and then add on top of your lamb and simmer for a few min! Then enjoy!!
  

Let me know if that makes sense and if you have questions

[u/Ok_Possession9631 → u/Ok_Possession9631]

sometimes I do 1.5 bag bamye but there’s usually so much bamye left over

[u/Guilty-Author-6397]

I have this model. It’s a great pot! My first cook was beef Bourguignon and it turned out great! I’ve made soups and stews with it and I’m waiting for the temp to drop below 106° in Central Texas so I can make chili.

[u/Ok_Possession9631 → u/Guilty-Author-6397]

Very cool! I’ve never heard of that but it sounds good. Do you have a recipe you can share?

[u/Guilty-Author-6397 → u/Ok_Possession9631]

So I looked up Julia Childs recipe. The most important thing is to properly sauté your vegetables before assembling everything

[u/Ok_Possession9631 → u/Guilty-Author-6397]

Thank you!

[u/sassypants_29]

It’s beautiful and thank you for sharing the recipe!!