BREAD baking

[Susan Otcenas]

So, I've had the Artisan Bread in 5 Minutes a Day book for a few months, but have only this weekend had the time to sit down and read it. (Yes, I can read a cookbook like a novel... )

Anyway, last night I whipped up the basic Boule recipe. This morning I pulled the dough out and made 2 loaves. Oh. My. Goodness. This stuff is amazing. Never have I made bread this easily, that tasted this good! My waistline is in deep trouble.

And, just like the book said, the loaves audibly crackled for a good 5 minutes or so after I pulled them out of the oven. I was dancing around the kitchen like a little kid, I was so tickled. Jeff was outside building a new fence around our garden, and I made him come all the way inside so he could listen to it.

[Biciclista]

ok, ok, I'll try it.

[hoffsquared]

Here's my 1st attempt at Artisan Bread in 5 minutes. They turned out alot better than I expected since my bread baking skills are still in their formative stages.

[BleeckerSt_Girl]

So cool that you guys are now doing this!

[solobiker]

I think I need to try this. DH loves bread.

[Biciclista]

well, Bleek, it's one thing when a talented woman who has lots of time at home can do it. But when all these other biker gals who work fulltime or more and spend millions of hours on their bikes can do it too, then I am feeling a bit more like it's a possibility.

I have dough. hopefully it was mixed enough.

[Susan Otcenas]

Seriously, Mimi, I'm shocked at how easy (and quick) it was to pull this together. I used the dough hook on my Kitchenaid to mix this dough. Mixed it just until it was all combined. Then I just plopped it into a big plastic bucket, let it rise a few hours, then stuck it in the fridge.

[NoNo]

That is a book I must get.....

[GLC1968]

Anyway, last night I whipped up the basic Boule recipe. This morning I pulled the dough out and made 2 loaves.

Well it's about time, lady!

Your loaves turned out gorgeous!

I think I need to make a concerted effort to clear out some milk so that I can fit a batch of dough in our fridge. I don't think I've made this since we freshened Sass because I can't spare the fridge space!

[Susan Otcenas]

Your loaves turned out gorgeous!

Thanks! I thought they turned out really well, given that it was my first effort. I'm looking forward to trying some seeded breads and herb breads too.

[tulip]

I think I need to make a concerted effort to clear out some milk so that I can fit a batch of dough in our fridge. I don't think I've made this since we freshened Sass because I can't spare the fridge space!

Maybe you could bake some bread using Sass milk in place of water. It would be like having goat cheese baked right in.

[five one]

Those lovely pictures reminded me I need to get back to bread baking. I let it slide during the summer. Has anyone tried the whole grain recipes? I didn't get that far in my experiments last spring. I'd much prefer the peasant breads to those made with all white flour (though those are decidedly yummy!).

One thing at a time however. Right now I'm up to my elbows in gingerbread cookie baking/decorating .

[Susan Otcenas]

Last night I made pulled some more dough out of the fridge to make another loaf.

I did everything exactly the same as the first time. Warmed up the oven with the pizza stone & broiler pan (for the water) inside, same temps, etc. Slid the loaf off the pizza peel and onto the stone.

10 minutes later. CRACK! My pizza stone broke into three pieces. It's Pampered Chef, so I'm pretty sure it's guaranteed, but still. Any idea why that happened??

Susan

Actually, on contemplation there is one thing that was slightly different. Last week, I let the bread rising for probably anhour and a half before putting it in the oven. (I got distracted doing other things.) Yesterday, it was only about 45 minutes. So, I guess the dough would have been a little cooler. But that's really the only difference.

[Biciclista]

Susan, it's not the bread's fault that the stone broke. The only thing that could do that is moisture in the stone. I"ve been using a "dutch oven" a porcelain clad heavy cast iron pot with a lid. it really works well. I think Pampered CHef owes you a new stone.

[Susan Otcenas]

Susan, it's not the bread's fault that the stone broke. The only thing that could do that is moisture in the stone.

I'm not entirely sure I agree. I have a photo at home that I'll post later. The crack radiated out from the center, precisely where the bread was sitting.