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Saturday, February 24, 2007

Loose Ends

I finally got around to making the Bittman-Lahey no-knead bread this weekend, and I'm pretty happy with the results. I only wish there were more bread to show for the nineteen-hour first rise and two-hour second rise. The crust is crackly, chewy, and thin. I doubled the amount of salt in the recipe, and it could've used even a bit more. I also took some liberties with water and flour amounts because the dough looked like it was going to be too stiff. Otherwise I pretty much tried to follow the recipe, using a seven-quart round cast-iron Dutch oven. Instead of putting the dough on top of a floured towel, I used a Silpat and put the floured towel just on top—no sticking problems at all. I'll definitely make it again.

And while I was in New York I finished the brown Fetching mittens. Very happy with them, too, although the picot bind off edge is a little loose around the knuckles—it was fine on the pink pair, where I did the bind-off wrong; this time I did it right and it's not as snug.

The Debbie Bliss Cashmerino Aran is already pilling like crazy.

My mom made several pretty outfits for the bug: a "romper" (whatever that is) for summer, a couple of breezy blouses, and some pants, the latter two based on Burda 9645. Here she is out in the yard the other day in one of the blouses.


Courtney said...

The fetching gloves are so lovely! I am thinking of investing in a sweater stone from KnitPicks, so when I do, you're welcome to try it against the piling. Alison swears by hers.

Also, looks like a great trip to New York! The Bug does look terrified in the subway picture, but I imagine she's just working on her cosmopolitan, streetsmart, disinterested expression. Hope to see you around town soon--I should dig out from this freelance work soon, at least for a brief respite.

Anonymous said...

I doubled that recipe after the first time and tried sliding the dough into my Henry Watson ceramic bread pan inside the Dutch oven and got a conventionally shaped loaf with most of the crusty, chewy crust and holey crumb of the "plopped on the bottom of the Dutch oven" that I first tried.