I use King Arthur brand unbleached all-purpose flour.
I think if I tried milling my own flour I'd have to give up doing some other thing I enjoy doing more. Plus, then I'd start feeling like I had to grow my own wheat or something....
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Thread: BREAD baking
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11-09-2009, 07:13 AM #1
listen to the bees
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Lisa
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11-09-2009, 10:59 AM #2
Ain't Love a Surprise?
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Yesterday I made a loaf for a friend. She brought it to her sister's for dinner and it was a big hit. Today I made another loaf and just had a steaming slice (with butter, of course). It's so good!
I'm making bread for holiday presents.
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11-09-2009, 11:06 AM #3
Just cyclist not linguist
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put a little fleur de sel on the butter... that's even more yum!
Originally Posted by tulip
My cycling hero: http://www.cyclinghalloffame.com/rid...asp?rider_id=1
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11-09-2009, 11:45 AM #4
just call me wilma
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On Saturday I pulled out my big tupperware that I use to store the dough. My plan was to mix up a batch to bake on Sunday and for the rest of the week.
Then I realized that it was a big mistake. I'm trying to lose weight and having fresh baked bread in the house is a really, really bad idea. I cannot eat this in moderation! So, I put the tupperware away last night and decided that I'll save bread making for another day. So sad!
My new non-farm blog: Finding Freedom
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11-09-2009, 01:26 PM #5
Ain't Love a Surprise?
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Can you make just one little itty bitty boule a day?
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11-09-2009, 02:17 PM #6
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Here's the photo of my broken pizza stone.
I'm sure it was the bread that broke it. Basically, the cool-ish bread dough sucks the heat disproportionately out of the spot it sits on. Get a big enough temp difference and it will crack.
As I thought more about it , I realized that not only was this loaf cooler than the first time I baked (this loaf having only been out of the fridge for 45 minutes vs. 1.5 hours for the first batch), but also that I only made 1 loaf, instead of 2 the first time. The first 2 were larger and warmer, and would have cooled the stone less dramatically.
I've been emailing back and forth with Pampered Chef. I don't have any of my original purchase info, but it looks like they are going to make an exception for me and replace it.
Susan
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11-09-2009, 04:44 PM #7
just call me wilma
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I could - but then I'd eat it! Originally Posted by tulip
It's ok...when I'm not in active loss mode, I'll be baking artisan bread again. AND, I'll be baking regular loaves for my H's sandwiches next weekend, so I'll get to taste those, of course!
Susan - Can I just say that I love that you thought to take a photo of this event?! I do one loaf on my pizza stone all the time - and my house is normally freezing (as is my dough) so there was probably a defect in your stone. That seems pretty extreme!My new non-farm blog: Finding Freedom
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11-09-2009, 08:15 PM #8
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I thought that Pampered Chef might want to see how it failed. Originally Posted by GLC1968
I was just flipping through the book, contemplating my next batch of dough...
I'm thinking either olive bread or a peasant loaf.
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