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Thread: BREAD baking

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  1. #1
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    BREAD baking

    Well rather than keep using the other thread whicha actually started about bread machines, I thought I'd start a new home made BREAD thread here in the nutrition/recipes forum.

    I have a sourdough starter now in my fridge that I got from Kingarthurflour.com
    The first sourdough bread was fine to eat but not as elastic and chewy as I'd like. Could it have been the 1/3 whole wheat flour that made it too dense?

    I also have my basic boule dough recipe in the fridge from the Artisan Bread in 5 Minutes a Day book.

    Up to now I've only used that dough to make plain white boules. Today I'm going to try their recipe for olive bread, and I'll fold in a few sun dried tomatoes and bits of onion and rosemary to see what happens. I post the results.

    I also need to start a 'sponge' dough to keep in the fridge since the Artisan book has lots of recipes that use some sponge to jump start their bread.

    So many things to try!

    Yesterday I tried a cool old recipe for a baked crepe-pancake bowl for fruit, and it was a big hit with DH. Here are photos:
    http://strumelia.blogspot.com/
    Last edited by BleeckerSt_Girl; 05-04-2009 at 12:07 PM.
    Lisa
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  2. #2
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    would you share the recipe?
    that sounds pretty good!
    I like Bikes - Mimi
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  3. #3
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    Quote Originally Posted by Biciclista View Post
    would you share the recipe?
    that sounds pretty good!
    Which recipe?
    Lisa
    My mountain dulcimer network...FOTMD.com...and my mountain dulcimer blog
    My personal blog:My blog
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  4. #4
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    the crepes with the funny name! they look like fun
    I like Bikes - Mimi
    Watercolor Blog

    Davidson Custom Bike - Cavaletta
    Dahon 2009 Sport - Luna
    Old Raleigh Mixte - Mitzi

  5. #5
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    Do you find the basic boule recipe a tad salty, Lisa?

    It's seeming salty to me, and I even used less this time.

    1 1/2 tablespoons is 1 tablespoon plus 1-1/2 teaspoons, right?

    Karen
    ~~~~~~~~~~~~~~~~~~~~~~~~~~
    insidious ungovernable cardboard

  6. #6
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    Quote Originally Posted by Tuckervill View Post
    Do you find the basic boule recipe a tad salty, Lisa?

    It's seeming salty to me, and I even used less this time.

    1 1/2 tablespoons is 1 tablespoon plus 1-1/2 teaspoons, right?

    Karen
    Yes, your measurement is right. Are you using coarse salt? Their measurements are intended for coarse salt.
    I actually like fairly salty bread, so the boule recipe seems perfect to me. Try cutting back the salt a little more I guess? It will also taste saltier as dough, before baking- in case you are tasting it then.


    Mimi, I'll scan the recipe for Dutch Baby and email it to you.
    Last edited by BleeckerSt_Girl; 05-04-2009 at 12:00 PM.
    Lisa
    My mountain dulcimer network...FOTMD.com...and my mountain dulcimer blog
    My personal blog:My blog
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  7. #7
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    my first loaf

    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.
    Attached Thumbnails Attached Thumbnails Click image for larger version. 

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  8. #8
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    withm... it's 20 mins with the cover on AND 20 mins without the cover...

  9. #9
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    Quote Originally Posted by papaver View Post
    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.

  10. #10
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    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.
    Last edited by BleeckerSt_Girl; 11-14-2009 at 12:56 PM.
    Lisa
    My mountain dulcimer network...FOTMD.com...and my mountain dulcimer blog
    My personal blog:My blog
    ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

  11. #11
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    Dutch oven

    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

 

 

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