BREAD baking

[withm]

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.

[papaver]

withm... it's 20 mins with the cover on AND 20 mins without the cover...

[withm]

withm... it's 20 mins with the cover on AND 20 mins without the cover...

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.

Still tastes good, and crusty.

[BleeckerSt_Girl]

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.

By the way, I got my book used on Amazon so I saved some 'dough' there.

[withm]

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

[NoNo]

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

[smilingcat]

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.

[BleeckerSt_Girl]

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

Ok, so knowing all that then....
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!