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Freezing Lahey's No Knead cooked loaves

So I understand that Lahey's dough is not great for freezing which makes sense. I was wondering if anyone has any reports on the freezing of a baked loaf. Our baby will be here in a few weeks and i'm trying to get some affairs in order. Got a lot of soup being frozen, and although the lahey bread is mostly inactive cooking time, having some stored away in the freezer is sorta nice. Just wondering if it was pretty usable when it was thawed. I mean, realistically, that bread would be used for bruschetta, spreads, soup dipping, etc.

Just curious.

Comments: 3

Cake Flour Question...

Hi,

For those of you who are experienced cake bakers, I have a question about flour. I don't want to use the highly bleached cake flour that is available, so I'm looking for alternatives and I've found two: 1) Use a non-bleached cake flour - King Arthur makes such a product; or, 2) Add a starch (corn, potato, etc.) to AP flour.

Via McGee's "On Food and Cooking" I understand why this bleaching process is done but, nevertheless, I don't want to use it. Just an FYI - bleached cake flour is banned in most of Europe and the UK (as of 2004, not sure now).

Comments: 6

Pork Rub And Roasted Potatoes

Hi Jacob,

Couple questions here, this past summer I've smoked pork spare ribs several times, I got a nice recipe for a rub that I really like. It makes me wonder, this rub has a decent amount of salt, doesn't that draw moisture from the meat? also your roasted potatoes, they stick to my pan, am I not tossing them in enough oil? or should I pre heat the roasting pan in oil? or am I trying to move them too early? thanks. Eric

Comments: 7

Your favorite candy

Admittedly, I have a sweet tooth and as I rifled through the pantry looking for some black licorice I wondered about you foodies and chefs. What is your favorite candy? Or candy bar?
Black licorice is a fave of mine. It seems that people either love it or hate it. I have never met anyone who thinks it's just okay.
Besides good dark chocolate, my favorite bar candy is Mounds.
What about you?

Comments: 14

Crème fraîche

Crème fraîche. I know that it is made by letting raw cream or cultured pasteurized cream set at room temperature to let bacteria and enzymes do their work, but what is going on when I do this. What bacteria and enzymes are at work, what are they breaking down and what are they producing, and why is it safe to let itset at room temperature for more than 4 hours? I would really appreciate it if any know what is happening, just curious.
Thanks

Comments: 3

Oven roasted potatoes success

Dear Chef Burton,

Just wanted to post that I made your oven roasted potatoes and they were delicious. Thank you so much for your guidance. I served these to my friends and family and they loved them.

Keep posting these great videos. As an aspiring home chef, I have learned so much from you. Again, many thanks, and happy cooking!

Comments: 0

My Baking Stone Recommendation

Hi,

Posting my recommendation for a home baking stone. After several months of use for a wide range of applications and at temperatures from 200F/93C to 600F/315C, I highly recommend the Fibrament-D (http://bakingstone.com) for those who are looking for a baking stone for home use. I am in no way affiliated with this company or any of its employees.

Comments: 14

Stella Stars

Hello Chef,

I have not been able to find out anything about "Stella Stars", their significance and meaning, and (naturally) how and why to attain more of them.

Any expanations you could provide would be appreciated.

Many thanks for your great website, videos, recipes, techniques, and knowledge. I am lucky to have found this place to advance my home cooking skills.

Sincerely,

Neil Davis
Michigan

Comments: 4

Ice Cream Maker Recommendations?

Hi All -

Any recommendations on a good quality ice cream maker brand and/or model? I don't need it for commercial use or large batches.

Thanks very much for any suggestions.

Comments: 6

Total Bread Success - TBS!

Dear Chef Burton,

I have just finished making your basic sourdough boule, and it turned out so amazing. It took my sourdough started about a 10 days to mature and get stable enough, but when doing the float test this morning and lo and behold it floated, I jumped in.

Comments: 7

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