Clippings by doggonegardener

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RE: Ikea Applad White - Before & After - (High Res Pics) (Follow-Up #1)

posted by: maconiteasy on 12.10.2006 at 02:15 pm in Kitchens Forum

Here are the Before and After Pictures in higher resolution

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Before - The Old View from the Foyer
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After - The New View from the Foyer
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After - The New Cooktop and Hood
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Before - The Old Window
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After - The New Overhead and Cable Lighting
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After - The View of the New Windows
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Before - The Old View from Window
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After - The New View from Window
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After - The View of the Two New Sinks
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clipped on: 01.12.2009 at 04:21 pm    last updated on: 01.12.2009 at 04:22 pm

RE: Because I couldn't refuse a request from Trailrunner (Follow-Up #10)

posted by: trailrunner on 01.12.2009 at 12:23 pm in Kitchens Forum

Hey Sue here is the basic Sullivan Street No knead bread. There is a video of it and lots of info if you Google it. One of the biggies was the salt. As I noted in my post on breads , there is a huge difference in salt. Kosher is a larger grain so it takes more than iodized salt. The original recipe has been changed back and forth by folks as to how they like their salt. Here it is the way we do it.

430 grams bread flour (about 3c)
345 grams warm water (about 1 5/8) better more than less
1/4 t instant ( if using reg you will need to dissolve in water 1st)
1 1/2 t salt ( reg not kosher)
Mix flour yeast and salt. Add water and stir till blended. Dough will be shaggy and sticky. Cover with plastic wrap and leave at 70 degrees for 12-18 hrs. We find that 15 or so makes a better bread.
Lightly flour a work surface and do a "french fold" 2 x. Cover with plastic and leave 15 min. Using just enough flour to keep from sticking shape into a ball and place seam side up in a basket lined with a floured linen towel....not terry cloth . Let rise 2 hrs till double.
preheat oven and baking pot ( Le Creuset) for 30 min at 450. Carefully remove pot from oven and place bread gently into pot seam side down. don't worry if it seems to deflate. Will rise up again as baking. Cover with lid and bake 30 min. Uncover and bake 15-30 min till internal instant thermo reads 205-210 no more .

and yes it will really change things if you add sugar. It will rise a lot faster . Also the crust will darken way more since it has more sugar to caramelize. Good Luck ! c

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clipped on: 01.12.2009 at 01:41 pm    last updated on: 01.12.2009 at 01:41 pm