I thought that Pampered Chef might want to see how it failed.Quote:
Originally Posted by GLC1968
I was just flipping through the book, contemplating my next batch of dough...:D I'm thinking either olive bread or a peasant loaf.
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I thought that Pampered Chef might want to see how it failed.Quote:
Originally Posted by GLC1968
I was just flipping through the book, contemplating my next batch of dough...:D I'm thinking either olive bread or a peasant loaf.
I made the oatmeal bread dough Sunday morning and baked the bread last night (variation with raisins and walnuts). It was fabulous!Quote:
Originally Posted by Susan Otcenas
Beautiful!Quote:
Originally Posted by papaver
Susan- here is what i do for my olive loaves:
http://strumelia.blogspot.com/2009/05/olive-bread.html
my third (and last from that batch) loaf looks like papaver's first loaf. I think next time i will make a 4 cup batch instead of a 6 cup batch, we would be more likely to use it all up in time.
So how do I get my boule's to expand evenly along the X mark I make. My loaf this morning came out all lopsided. Only part of the cut expanded? This has happened a few times.
sprinkle some flour on the top, spread it around, and slash with a SHARP knife, a bit deeper than you think you should. I prefer three parallel slashes to the X.Quote:
Originally Posted by hoffsquared
Thanks for the link, Lisa. Your olive bread looks fantastic.
I have enough dough for one more loaf, so I think I will try this.
I need to send my broken pizza stone back to Pampered Chef, and I don't own a dutch oven, so this loaf will probably just get done on a cookie sheet. Unless someone has a better idea....
Thanks I will try the three slashes next time. Also go a bit deeper.Quote:
Originally Posted by tulip
I usually do six or eight slashes in a star pattern as opposed to a four-slash star- it gives more places to expand.
Or I slash in a diagonal 'wheat' pattern, a slash every inch and a half or so.
Or diagonal parallel slashes, 4 or 5 slashes.
Like some of these.
oh look... bread art. :DQuote:
Originally Posted by BleeckerSt_Girl
I drove all over creation trying to find this book today, to no avail! It was even checked out of both libraries I went to!:mad: Part of my taking time off from work plan was to do some baking, and it's looking like that won't happen as I'll have to order the book and wait for it to come. I'm majorly bummed out.:(
I don't have the book. I got the basic recipe from the New York Times website. Google it; I'm sure you'll find it. The Splendid Table had a piece on a similar (original?) recipe over the weekend. You could look there, too, but that recipe says let it rise for alot longer than I do, unless you count the time that the rest of the dough is in the fridge.
One batch--3 medium boules--lasted me a week, and that includes giving one boule away to a neighbor. I could easily have eaten that one, though.
Thanks! I'll do some searching and hopefully be able to start that batch while I order the book online and wait. Mmmmmm..........bread:DQuote:
Originally Posted by tulip
On a slightly related topic, what do you ladies like to put on all these breads you're making? What's your favorite? Mine changes based on the day, type of bread, what it's being eaten with, lunar cycle, etc. Sometimes I just want a good old warm, buttery piece of bread. Other times I'll choose honey, homemade jams, or olive oil. But my new favorite is Peanut Butter & Co's Dark Chocolate Dreams. Natural peanut butter and dark chocolate mixed together into every hormonal woman's dream. I find things just to dip in there. Sometimes I just take a spoon and eat from the jar. Don't judge me.:p
It pains me, but I guess I will have to resort to buying processed flour if I want to attempt some of this beautiful bread. My research did not reveal the information that I had hoped. There is an incredibly tedious process you can use to prepare freshly milled flour for artisan bread but all sites said "don't bother, buy a high quality processed flour."
I have a friend in SC who mills and makes a variety of bread styles. I believe she she told me she uses Kamut for her artisan loafs. I will have to get in touch with her. I add spelt and kamut to my whole wheat for a lighter flavor and texture. I have not tried a straight kamut loaf. I ran out last week, so I will need to place a BreadBecker's order. Yippee!
I use King Aurthur in my Airstream pantry because fresh milled has such a short shelf-life and there is little room for a wheat mill and a 45lb bucket. Would KA be a good choice, or is there another recommendation?
But my mill will not sit idle...my men will still want their share of hearty wheat bread. Plus, there are always the tortillas and other goodies we make. In fact, I will have it out later today to mill flour for the cookies I am making for tomorrow's regatta.
I use KA unbleached AllPurpose flour for my bread and it comes out wonderfully.Quote:
Originally Posted by MommyBird
I've tried adding some whole wheat flour into the mix, but it never comes out quite as good in our opinion (even thought it's healthier)...so when making our bread I just use the KA all purpose. I buy mixed whole grain bread from our local bakery when I am not baking our own bread.
NoNo: Here's the master recipe if you want to try it while waiting to get your hands on the book:
http://www.artisanbreadinfive.com/?p=195
And for how to shape the dough, there's YouTube:
http://www.youtube.com/results?searc...rch_type=&aq=f
MommyBird - I'd recommend you check out the new book which has recipes that use whole grain.
http://www.amazon.com/Healthy-Bread-...8128465&sr=8-1
Here's the whole grain master recipe on their site:
http://www.artisanbreadinfive.com/?p=1087
And an article where Zoe uses freshly milled grain:
http://www.artisanbreadinfive.com/?p=1165#more-1165
How big is your mill that you need a 45lb bucket?! :eek:Quote:
Originally Posted by MommyBird
I have an old but effective table top one that works very well.
http://simplemetamorphosis.blogspot....agic-mill.html
I also get 95% of my flour directly from Bob's Red Mill (local to me) but their stuff is high quality. I don't know if you can get all the varieties on the east coast, but I know I used to be able to find my favorite 10-grain waffle mix from them at Fresh Market when I lived in NC. It's worth a shot. KA stuff is wonderful too, of course.
Well, I sent off my broken stone to Pampered Chef. But I still had one loaf's worth of dough left, so last night I made a loaf without the stone.
I put the shaped loaf on a plain ol' aluminum cookie sheet. It came out beautifully. Almost exactly like the ones I made using the stone. So, I don't think I'll wait for the new stone to come before I make more bread.
Susan
I followed Tulip's suggestion and found the recipe on the NYT site. Mixed it up this morning, let it rise, and have two loaves waiting to go in the oven now:D While waiting, I threw together my first batch of soap, I'm very interested to see how it turns out.
Quote:
Originally Posted by NoNo
soap? Or soup? :D
Soap. I'll get around to soup at some point. Right now I have to clean up this mess:(Quote:
Originally Posted by papaver
Oh my goodness, is my stomach happy! I will say that I pulled them out because the top seemed to be getting over-brown, but the bottoms were almost slightly undercooked. I'll have to play with leaving the stone in longer to heat up (did about 30min this time) and lowering the temp a tad to let it cook longer.
http://photos-h.ak.fbcdn.net/hphotos..._7692682_n.jpg
looks wonderful!
Since I mentioned the soap, here's a picture of that, as well:
http://photos-f.ak.fbcdn.net/hphotos..._3460905_n.jpg
I had trouble getting them out and ran a little too much warm water over that guy on the left. Live and learn. They smell like cranberry:)
last night I dreamt that my mom threw away my dough... what a nightmare. :eek: :D:D
Non-no, those are gorgeous! :DQuote:
Originally Posted by NoNo
Might i humbly suggest that if you want the bottom to cook more, that you preheat the oven on at least 450F for 30 min, then put in the bread, let bake at 450, then lower it to maybe 400 for the last 15 min.
If you lower the oven temp from the beginning and cook longer, you are even more likely to have an undercooked bottom of the loaves. They need that really hot temp on their bottoms right in the beginning of baking to cook properly. Be sure to not put a cool fridge-chilled loaf into the very hot oven. The extremes might crack your stone and a cool loaf will not have a chance to expand much in the oven before the outer surface of the loaf hardens and prevents further expansion (called 'oven spring'). baking a chilled loaf would tend to come out small, dense, undercooked inside and overcooked outside.
I have found that I get the best results when putting a room temp loaf into a very hot well-preheated oven, then lowering the temp 25 degrees halfway through baking. Of course that is merely my own experience.
Wow, a classic mother dream! :eek: ;) I have lots of weird 'mother dreams' too- i suspect many of us do, regardless of our level of love for our mothers. It's just our inner child being worried. ;)Quote:
Originally Posted by papaver
I have succumbed to Artisan Bread. I had been on the waiting list at the library since this thread started and it was finally my turn for the book. I can see already I will have to buy it.
I cut the recipe in half - thinking I am only 1 person, and really don't need to have lots of good tasting bread around all the time. I made the dough Wed evening, intending to bake the first loaf Thurs - unfortunatley Mother Nature had other ideas (see November Nor'easter thread for those gory details). So I finally pinched off 1/2 of my dough from the fridge - it's a small loaf, about 3/4 lb but that's OK. Not owning a pizza peel and baking stone I opted for the Dutch Oven method. I cooked it covered in the Dutch oven for 20 minutes, but it was not brown yet, so gave it another 10 minutes and it looked pretty good so I took it out. Possibly it could have had a few more minutes but it's pretty tasty.
I can see that it will be good to have a full sized batch of this stuff in the fridge when I have my shoulder surgery next week. My sister and brother in law will be coming to stay with me then and it will be wonderful to have homemade bread so readily available. Even my sister will be able to do this:) and she is not so much of a cook.
withm... it's 20 mins with the cover on AND 20 mins without the cover... :D
You know, I had a feeling it was something like that. But I didn't think I saw that in the book, only here on TE. Thanks for the tip.Quote:
Originally Posted by papaver
Still tastes good, and crusty.
They don't talk about the Dutch oven/iron pot method in the book.
But they do have it on their website, here!:
http://www.artisanbreadinfive.com/?p=552
with some good instructions and photos!
One tip: they have you place your dough directly on the parchment paper. If you sprinkle the paper first with a generous amount of corn meal in an area twice the size of your dough ball,, the loaf won't stick/glue itself to the paper once it's done baking.
I've made a lot of loaves both on a stone with steam pan, and in an iron pot (covered only first half of baking). For great golden crispy crusts, the pot method wins hands down for me. :p
By the way, I got my book used on Amazon so I saved some 'dough' there. ;)
Oh sure.... NOW you tell me.
Those photos at the Dutch oven link are great. I did pretty much everything they said, except cook the whole thing at 450, covered. For what it's worth, the knob on my Le Creuset did just fine. Now I know for next time.
Has anyone made the herb bread with thyme and rosemary? I think I want to try that one next. Ought to be perfect for turkey sandwiches.
Martha
Bleeker: Those loaves were baked right after they rose. I rounded and let them sit 40 minutes. I turned the oven on 450 and had the stone in there for 30 minutes before I put the dough on. So it should have been warm enough and the dough wasn't cold at all. That's why I was thinking maybe slightly (like 425) lower the temp so it could stay in a little longer without the tops burning. I'm going to pick up the book tomorrow, I found a coupon for 25% off one item at Barnes and Noble:cool:
guess its time to go make some baugettes and get out the soft brie or goat cheese... A glass of white wine...
All those loaves of bread looks so good and the house is getting tad cold.
Ok, so knowing all that then....Quote:
Originally Posted by NoNo
I would leave the temp the same, but quickly open the oven door and lay a sheet of foil lightly over the top of the loaves for the last few min you plan on baking them longer. Lay the foil on right when the crust looks good to you....that will stop the tops from getting any browner. But leave the temp the same I'd say (especially since you just opend the oven) . Just my own 2 cents. Try both ways! :)
The foil method worked perfectly! It also protected my bread's brain from being read by aliens.
http://photos-d.ak.fbcdn.net/hphotos..._7720594_n.jpg
Sadly, I'm bringing that loaf into work tomorrow, but I do have a fresh batch of dough curing in the fridge, and I finally got my hands on the book! I think it's time to try something new...
Always important! :DQuote:
Originally Posted by NoNo
Withm - I did the thyme/rosemary bread with the basic boule and it was amazing. My favorite variation so far!
I buy bulk wheat berries in 45lb buckets. Un-milled, the berries are "alive" and will keep for years if they are kept dry and pest free. Processed flours, even the high quality varieties, are stripped of the most healthy nutrients to prolong their shelf life. The good stuff goes bad fast.Quote:
Originally Posted by GLC1968
If you buy from a mill whose flour can sit on a shelf for more than a week and not go sour, they have processed out some of the vital nutrients.
I keep three varieties of wheat in 45lb buckets in my pantry. I buy some special varieties and other grains in 5lb pails. I also buy bulk honey for my bread. Next time I order I plan to get 45 lbs of Kamut as I have had such success with it.
I use an electric mill called the WonderMill and a huge capacity mixer called The Elecrolux Assistent. I usually make a six loaf batch which requires up to 15 cups of flour.
I order most of my "Real Bread" making supplies from:
http://breadbeckers.com/
Sue Becker has a great testimony on the site about her family's experience with home milling.
I understand the reasoning behind home milling - but I still don't see why you have to mill all the wheat berries at once. In my case, there are only two of us, so I would never mill the whole 45 lb bucket in a single pass. We'd never use it up before it spoiled.
If you are trying to do this on a smaller scale (for a smaller space), why not just mill what you need instead of doing the entire batch at once?
I do not mill the whole 45lbs at once. I scoop out the wheat berries I need for the recipe I am making, mill and store any remaining flour in the freezer. The buckets do not store flour, they store the whole, un-milled wheat berries.Quote:
Originally Posted by GLC1968
I do mill around ten cups of berries at one time when I make bread. Smaller amounts for tortillas and other uses.
I empty 2-3 of the buckets a year. Wheat berries (seeds, grains) keep for years and it is more economical to buy in bulk than to get a pound here and there at the health food store. I use Gamma Seals on my buckets to make them more moisture and pest proof and easier to open.
We rarely purchase store bread. Only if my schedule has been hectic and I have not gotten a chance to bake.