Printable View
Sundried tomato and parmesan loaf:
http://photos-c.ak.fbcdn.net/hphotos..._1909387_n.jpg
Inside (sorry about the crappy cell phone picture):
http://photos-g.ak.fbcdn.net/hphotos..._8086389_n.jpg
I forgot to brush the top with olive oil and score it, but believe me, it has not affected the taste at all!
This thread is so inspiring! Now that my stuff is out of storage I'm looking forward to trying that cast iron pot method!
Ah - got it. I thought you needed the big buckets in order to mill. You just use them to store the berries prior to milling. That makes more sense! I do the same thing - I was just confused by your dilemma of needing to fit a 45lb bucket in a small space. ;)Quote:
Originally Posted by MommyBird
GLC1968-
I had to re-read my posts to see what "small space" you were talking about.
I have a huge pantry in my house, but I do not have a lot of storage space in my Airstream. Trailer, aluminum, twinkie shaped thing.
I use processed flour only while camping because I need the shelf life.
I couldn't figure out why you were so confused. Now I understand.
Sorry for the confusion.
I have a question to those of you who have made the olive bread. I made it the other day with the olive oil dough and it was fantastic! However, I feel like I need to double the amount of olives they call for, and all of my olives ended up at the top of the loaf. How do you get them to spread more evenly throughout the dough?
Best done fresh mixed dough, not from fridge-stored (too cold):Quote:
Originally Posted by NoNo
After the dough has been mixed and risen for two hours, then pull of your usual amount of dough to make a loaf with.
Put it on the floured counter, and pull-pat it into a rectangle about 1/4" to 3/8" thick. Sprinkle the olive ingredients (i use sliced calamata olives, some pre-soked sundried tom., and some browned garlic or onions) evenly over the rectangle of dough.
Roll the rectangle up from one end, then pull the surface over it to make a ball with a skin of dough that has a bit if tension, careful not to tear holes as you pull the skin. Tuck the edges under the ball, then lay the ball as usual on your corn-meal sprinkled parchment paper. Let rest as usual, then dust top with flour (I use a little strainer to sprinkle the flour dusting), slash with at least 4 or 5 slashes 1/4" deep, and bake. This is how I do it and it comes out pretty well.
Are you rolling along the long or short end of the rectangle, or does it not matter? That sounds similar to the technique they describe for the sun-dried tomato bread, where you get more of a stuffed bread look, not what I'm trying to do with this.Quote:
Originally Posted by BleeckerSt_Girl
It's just a way of distributing the olives etc. more evenly through the loaf. I start rolling the short side. I pull edges under in the end to form a ball-like loaf. here's how it comes out:Quote:
Originally Posted by NoNo
http://strumelia.blogspot.com/2009/05/olive-bread.html
Is that what you call a 'stuffed bread look"? I'm not quite sure what your goal is.
No, that looks just like what I want. I'll give that a try tonight, thanks!
I've been reading this thread with much envy because I wanted to bake these beautiful breads, too. But I am gluten intolerant so must avoid wheat, etc. The gluten-free bread recipes I've tried all turned out terrible... until... Healthy Bread in Five Minutes a Day, the second book from the Artisan Bread in Five Minutes a Day authors. There's a whole chapter on gluten-free breads.
Here is my first boule. Of course it doesn't taste like wheat bread, but it's actually very good and the sourdough taste of the bread is far superior to any GF bread I have baked or purchased. And it was super easy. The hard part was waiting for it to cool for two hours before slicing into it and tasting it. Gooooood!
Carol
It never lasts 2 hours in my house. Fresh bread hot out of the oven is irresistible!Quote:
Originally Posted by ccnyc
I had leftover olive oil dough from the weekend, it was supper time, and I had just got finished watching some chef show on Bravo where they did something similar. I knew I had a huge hunk of Havarti in the fridge, and I figured it would be mild enough. There's a coffee shop nearby that serves a baked brie in pastry with apples and cinnamon inside, and I LOVE it. So, I decided to try it.
I used about 6 ounces of cheese at full depth of the chunk. It probably should have been thinner cheese, or cooked longer, because the cheese didn't get hot all the way through. I used one apple, sliced thin, a couple tablespoons of melted butter, a couple teaspoons of cinnamon, a couple tablespoons of suger, all mixed together. I layered a few of the apple slices on the rolled out dough, put on the chunk of cheese, the rest of the apples, and then wrapped the dough around it all. Sprinkled with sugar and cinnamon on top. In the oven at 450, about 20 minutes. Since it was the olive oil dough, I went ahead and put some water in the pan for a harder crust. Probably a puff pastry dough would be better for this, but I couldn't tell it was an olive oil dough at all.
It was delicious, though I could have left out the butter, which leaked most of the cinnamon out of the dough onto the stone.
I was thinking this would be fun to make in individual sizes for a party--not appetizer size, but individual sizes, maybe big enough to share. And the Havarti was good with the apples, but brie would be nicer, I think.
Karen
Oooh Tucker that looks really good. I'm a sucker for cheese...and baked cheese!
Karen - that looks yummy!
I mixed up a double batch of the peasant dough (with rye & whole wheat) on Saturday but haven't had time to bake any loaves yet. I think I'll go home and do that tonight!
I forgot that I made Naan this weekend, too. That's why I'd made the Olive Oil dough. I didn't have any ghee and didn't have time to try and find some (unlikely anyway). I cooked them in a cast iron skillet on the stove top (as suggested in the AB5D). They said use a neutral flavored oil, and I started with canola oil, but they turned out better in my opinion without any oil at all. You want to cook them fast and high, and that browned the oil too much (and made the house smell like fried food). I served them at lunch with some extended family and they all LOVED it. Very quick to make. I shall try to find some ghee before I make any more.
Karen
Tonight I'm making the Almond Brioche to give away tomorrow. Anyone tried it?
I had to make my own almond paste for the inside. I forgot to put the egg in the filling for the first loaf! Doh! (Dough!) :D I'm guessing it's going to make it less fluffy in the inside. The second loaf looked better from the beginning with the better filling. I made a brioche a tete with the rest of the dough. I'll post pics if they turn out.
Oh wait...I had the instructions mixed up in my mind and didn't realize I would have to slice the Almond Brioche and cook it like cinnamon rolls (believe it or not, I don't have any good round cake pans). So, I'm using the Chocolate Ganache Brioche recipe but with the almond filling instead. Hope it works out.
Karen
Even though I didn't have any brioche pans, this turned out delicious!
I made 8 breads for Christmas Eve/Day, and everyone enjoyed them. I've taken to just mixing the olives in from the onset with the olive dough, it's the only way I can get them to disperse evenly. I also got two cast iron pots, so I'm excited to try baking in them. My brother got me a pizza peel so I don't have to tie up my cookie tray anymore, and I also got the "My Bread" book. It's a no-knead process, but the initial rise is 12-18 hours. It will require a bit more planning to try that. I'll let you know how it compares.
To top off my food-related gifts, I got a giant steel sauce pot (it doesn't say how large it is, but it has to be at least 20qts), and the food grinder attachment for my mixer. I'm pumped!
I made a loaf of Challah for Christmas (I know, I know) since my dad likes sweet breads and it turned out picture perfect and delicious. Unfortunately I forgot to take after pics. Here's the before, right after I braided it:
http://lh3.ggpht.com/_Yo_Ms_wipD4/Sz...0/IMG_0291.JPG
We used the olive oil dough recipe and made pizza last night. Sooo much better than frozen pizza!
Wow that pizza is loaded! And the challah is beautiful, even though it has not been baked.
I got a big batch in the fridge that I'm going to use all weekend for whatever moves me. :)
Karen
Re: Bread pic
Om nom nom nom. :)
NbyNW, your pizza looks so good. I think I'll give that a try next time.
Here's a pic of a loaf of challah that I baked a couple of days ago with the dough that I had left over. It's not as pretty or as tasty as the one I baked on Christmas but still good. I think I should have given it time to rise more since my kitchen was really cold that morning.
http://lh5.ggpht.com/_Yo_Ms_wipD4/Sz...0/IMG_0344.JPG
That challah looks beautiful!
The great thing about the pizza was I could delegate topping prep to DH, since he's totally intimidated by the dough prep! Everyone can make a contribution!
It seems you are supposed to be able to store this dough in the fridge for as long as 10 days to 2 weeks. This is the second time I've gone to start a loaf, only to find the dough with a grayish cast on the top, and a bit of a stale beer odor. I think it was in the fridge for a week, and in an unsealed Tupperware type container. Thinking it's the beginning of a moldy science experiment I've chucked it out. Am I being premature? What do you think?
It does get kind of gray. How long had it been in there? I wouldn't have tossed it if it was still within the 10 days. You're storing it right. The only thing different is, I store mine, after the initial refrigerated rise, with the lid on tight. I keep my fridge pretty odor free, but I don't like the idea of food odors getting in my bread.
eta: Oh, duh. a week. It was still good. It's going to smell heavenly yeasty, which may translate to stale beer. :)
Karen
I find it won't last more than about 8 days tops. I don't like the slimy gray and beer odor...yuk!Quote:
Originally Posted by withm
My best result is baking two loaves of bread from the basic 6cupflour boule recipe, the same day I mix the dough, without any fridge time at all, baking them in my two cast iron dutch oven pots.
Here are the two loaves I made yesterday, a poppy and a sesame:
http://2.bp.blogspot.com/_9fPBEJTqGz...read2010_2.jpg
SjTiger- that challah is GORGEOUS!! :)
oooh yummy, fresh bread smeared with butter and jam.... :p
What is the difference in the 2 books, Artisan Bread vs Healthy Bread? If I wanted to buy only one, which is 'better'? I like that the Healthy Book has a gluten free section.
I just saw in the book where they say you can freeze 1# balls of dough, and just thaw overnight in the fridge before baking. Has anyone tried this yet?Quote:
Originally Posted by BleeckerSt_Girl
I think I'll it with my next batch. Being a household of one, I just don't eat that much bread, no matter how good it is, and throwing away 2 batches of sort of slimy gray bread dough is a crime, especially if it's still OK to use.
hmmmmm...
Bread looks super yummy.
just plain bread straight from the oven is sooo good. Too bad, internet can only send pictures. I want those bread teleported to my desk right now... :D.
I don't think stiger and lisa would mind if pieces of the bread gets teleported.
smilingcat
My batch from 6 cups of flour only makes two generous sized loaves- my husband and I can go through that in two-three days, so I bake the 2 loaves right away after the dough's usual initial rise/ripen treatment. No wastage there.Quote:
Originally Posted by withm
I find that when I refrigerate the dough (or same thing if I freeze and then thaw in fridge), it stays chilled for way too many hours after taking it out to get to room temp, and that seems to make it not want to spring up and rise much when I bake it.
Why not just make a half recipe using 3 cups flour to make one large loaf (or two very small loaves) that will last you several days?
Too late, all gone! :DQuote:
Originally Posted by smilingcat
I was flipping through the whole grain book at the bookstore the other day and it looks very similiar. I think that if you prefer to use whole grains and/or you grind your own flour - then the "healthy" book might be the better option. It has the same basic boule recipe with descriptions about how to make it and bake it (very similiar to original), but it uses more whole grains in all the recipes and as you mentioned, has some gluten free recipes.Quote:
Originally Posted by daisylubob
I bought the original book and a pizza peel for my mom for Christmas (my dad can't eat whole grains). She made her first loaves last night and I haven't yet heard how they turned out. She was super excited though!
Oh, and my basic boule lasts about 12 days. When I use any flour other than white -the time is reduced significantly. My favorite is the basic boule on day 3 - that's when I think the flavor is best. :D
I've found that I get the best results after leaving it sit our for an hour and a half, or more. It's still very chilled after 40 minutes. Maybe the author keeps her home warmer than we do!Quote:
Originally Posted by BleeckerSt_Girl
I've had the dough in my fridge for up to two weeks, with no noticeable decline in quality or flavor.
I have a fresh batch of semolina bread rising right now. GLC1968 & I just came back from the Bob's Red Mill factory store, where I stocked up on some new flours. (That place rocks. It's like being a kid in a candy store.) I've never baked with semolina flour before, so I'm really interested to see how these loaves come out.
I've also recently made the peasant bread recipe (with rye flour & whole wheat) and thought they came out really well, too.
I'm about to pop a 12-day-old piece of dough in the oven and it looks beautiful. I also recently noticed that our fridge is VERY cold. Almost too cold, so I'm going to turn it up a notch. That might be something to experiment with.Quote:
Originally Posted by withm
Can't wait to hear how that turns out!Quote:
Originally Posted by Susan Otcenas
I just organized all my fours, seeds, nuts and 'flakes', most from Bob's! My pantry looks so gorgeous that I'm inspired to make bread. I think I'm going to try that peasant loaf tomorrow. :)
I had gotten the book My Bread for Christmas. It's a no-knead formula, but it requires a much longer rise (12-18 hours) than the 5 Minute a Day recipe. But it is about specifically baking in a cast iron pot, which I also got for Christmas:D I was having my family over yesterday, so I decided it'd be a good time to try it out. Made the dough Saturday night and after 19+ hours rising I shaped it for its second rise. Heated the pan, dumped it in, and this is what came out:cool: :
http://photos-f.ak.fbcdn.net/hphotos...3_203160_n.jpg
http://hphotos-snc3.fbcdn.net/hs197...._7348306_n.jpg
http://hphotos-snc3.fbcdn.net/hs197...._6655164_n.jpg
http://hphotos-snc3.fbcdn.net/hs177...._6144869_n.jpg
Nono, that bread look perfect texture- was it delicious?...it looks really tasty and springy. :p
is there a reason you did not slash it just before baking?- I find the slashing really help the loaf expand beautifully in the oven, sort of like bursting out of it's own skin. Plus the expanded slashes add a pretty visual pattern and a wonderful texture variation in the crust.
That bread looks incredibly tasty! nom-nom-nom:D
Sigh, since developing this little pre/early diabetes problem bread just sends my blood-sugar through the roof - and I LOVE bread... However, I love the pictures though - at least I can look at it :o
The method in this other book is a bit different. Let it rise, then when you do the second rise you wrap the dough in a towel. When you place it in the cast iron pot, you're supposed to invert it into the pot. I don't know what the difference would be if you didn't flip it over, but it was my first time with this recipe, so I wanted to follow it exactly.Quote:
Originally Posted by BleeckerSt_Girl
My family loved it, (and being Italian, we LOVE our bread!), but I wish I had a loaf of the 5 Minute bread so I could compare side-by-side. The crumb of this bread looked a bit more textbook, but I don't know if it had more taste. The crust was perfect, you had to give it a bit of a tug between the teeth to bite a piece off. The interior was dense and moist, really nice texture. Maybe I just need a bit more salt to fit my personal taste preference. I'll certainly be trying again!:D