BREAD baking

[NoNo]

My mom asked me to bring some breads to Palm Sunday dinner. As my aunt and uncle are doing Weight Watchers, I thought it would be good to make one regular white bread, and one whole wheat. I ran out and picked up the Healthy Bread in 5 book and mixed up the 100% whole wheat with olive oil dough. It was a bit cool in my apartment, and I think I rushed it just a bit (didn't let it rise long enough), but it was pretty good. It was pretty moist, tasty, just didn't have the crumb of the white bread. I'm looking forward to making some more of the breads in that book. Now I don't have to feel so guilty about eating an entire loaf in 2 days!

[BleeckerSt_Girl]

Finally got back to baking a little bread today.

Using my usual no-knead white recipe, I rolled in some chopped calamata olives, sun-dried tomatoes, and browned onions with garlic. A simple flour dusting and slash pattern on the crust. It came out well- fluffy, with a nice crispy crust..... mmmmm....just had a big chewy slice with a tall glass of japanese green iced tea. That was my dinner tonight!

[NbyNW]

BSG, those loaves are beautiful!

I've been wondering -- and maybe this is buried in the thread somewhere -- but how do you adjust baking time/temp for larger loaves? Is there a good rule of thumb to follow?

[BleeckerSt_Girl]

I preheat oven and my two iron dutch oven pots to 500 for a good 25 minutes.

Then i slip the two large loaves in the pots and cover. Bake 20 minutes at 500F, then I take covers off quickly and bake another 20 minutes at 450F.
That's perfect for the two large loaves at once.

[ummbnb]

Love this thread. I can't bake to save my life but my husband is an excellent bread baker, he's excellent at everything in the kitchen which is good since he's a sahd and the house is his domain! Some yummy looking stuff on here!

[shootingstar]

Looks great, bleekerstgirl. If we did it, we would be double-loading the dough with the olives, sundried tomatoes!

[BleeckerSt_Girl]

Looks great, bleekerstgirl. If we did it, we would be double-loading the dough with the olives, sundried tomatoes!

I know what you mean! But last time I made it, i did double load it and the Kalamatta olives became just too salty and overpowering, and the bread was too tomato-y, not in a good way, believe it or not. K.olives are very powerful stuff, especially when baked in!