Comments on: Follow up to my No-Knead Bread story http://athome.kimvallee.com/2007/04/1555/ Your guide to stylish living, everyday modern entertaining, and social media Fri, 19 Mar 2010 21:24:33 +0000 http://wordpress.org/?v=abc hourly 1 By: At Home with Kim Vallee http://athome.kimvallee.com/2007/04/1555/comment-page-1/#comment-5415 At Home with Kim Vallee Wed, 02 Apr 2008 13:46:44 +0000 http://athome.kimvallee.com/?p=4280#comment-5415 Nathalie: So my talk made you curious about my bread story. The most popular post is really this one, it is more explanatory: <br />http://blog.kimvallee.com/archive/2007/04/27/1554.aspx<br /><br />I spoke about the yeast, the resting time and the floor types. Micheal Smith's whole wheat recipe calls for a second round of yeast raising.<br /><br />Tell what you think. Yes, I will be glad to learn tricks from you.<br /><br />Kim Nathalie: So my talk made you curious about my bread story. The most popular post is really this one, it is more explanatory:
http://blog.kimvallee.com/archive/2007/04/27/1554.aspx

I spoke about the yeast, the resting time and the floor types. Micheal Smith’s whole wheat recipe calls for a second round of yeast raising.

Tell what you think. Yes, I will be glad to learn tricks from you.

Kim

]]> By: Nathalie Rivard http://athome.kimvallee.com/2007/04/1555/comment-page-1/#comment-5414 Nathalie Rivard Wed, 02 Apr 2008 01:20:17 +0000 http://athome.kimvallee.com/?p=4280#comment-5414 Kim,<br /><br />I have learned to bake bread with the best. The past owner of Le Fromentier in Montreal. In his last years before he moved to France, he showed me how to make bread and it was a no-knead bread. <br /><br />I have since made Fabulous bread loafs.<br />The key to making good bread is great organic stoned-mill flours and patience!<br /><br />It is not a bread you can make in a breakmaker machine. From start to end, it takes between 8 to 12 hours with vary little labour involved.<br /><br />I'll be happy to share some tricks with you ;-) Kim,

I have learned to bake bread with the best. The past owner of Le Fromentier in Montreal. In his last years before he moved to France, he showed me how to make bread and it was a no-knead bread.

I have since made Fabulous bread loafs.
The key to making good bread is great organic stoned-mill flours and patience!

It is not a bread you can make in a breakmaker machine. From start to end, it takes between 8 to 12 hours with vary little labour involved.

I’ll be happy to share some tricks with you ;-)

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