BREAD baking

[moderncyclista]

Re: Bread pic

Om nom nom nom.

[sgtiger]

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.

[NbyNW]

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!

[withm]

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?

[Tuckervill]

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

[BleeckerSt_Girl]

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?

I find it won't last more than about 8 days tops. I don't like the slimy gray and beer odor...yuk!
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:


SjTiger- that challah is GORGEOUS!!

[bmccasland]

oooh yummy, fresh bread smeared with butter and jam....

[daisylubob]

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.

[withm]

I find it won't last more than about 8 days tops. I don't like the slimy gray and beer odor...yuk!
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.

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?

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.

[smilingcat]

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... .

I don't think stiger and lisa would mind if pieces of the bread gets teleported.

smilingcat

[NbyNW]

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?

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.