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Discussion in 'Shiny Things' started by a1fa, Nov 29, 2009.
I bet that oven makes great Pizza's :tb
:tb They look good..
Flavor and texture were spot on. This bread with butter and a home brew for sunday dinner.
One more cup of flour for a bigger loaf. I have tried all my life to make Italian bread like this. I learned on the interweb!
It tastes as good as it looks. Peanut butter and jam sandwiches for lunch!
You folks have created a monster. This is my last one. I keep making them bigger, up to 5 cups flour. I bought a 7 quart dutch oven and am trying to fill it. The top of the loaf is level with the top of the pot. It has not touched the lid YET.
Here is the first on on the same rack.
I made a loaf for a family reunion friday. People were stealing slices to take home.
I take sandwiches in my lunch every day.
Can't seem to loose weight.....
Thanks for the inspiration.
Been awhile. Lets see what you guys have been up to!
YEP! I have not kneaded bread since I started hanging around here
I tried quite a few different ways, so far 2x flour to water measured in cups works every time. Dutch oven is the BALLS! Only a little yeast and let the dough work at least 12 hours.
This is my last loaf of weekly bread.
2.5 cups water
5 cups flour
1 tsp yeast
2 or 3 tsp salt
I fold the dough a couple times before baking.
I put the wet as can be dough on a sheet of parchment with corn meal on it. Put bowl over top and let rise for an hour or two or three. cover with flour and shallow slices in the top.
When ready (its on its own schedule) Preheat dutch oven for 1/2 hour. remove lid, pick up parchment with dough on it and drop in. Cover bake 20 minutes. Remove cover bake 15 more. Remove and enjoy!
You folks made me an aritst!
Edit, I am going to DC tomorrow with a bunch of motorcycles. This is what I am making sandwiches to take with me for the first day of the trip. I read all the stops are at Micky Ds. I can't eat there. Fresh thick sliced Virginia baked ham, Alpine swiss cheese and Webbers horseradish mustard.
I've struggled with making the "perfect" bread. We do pizza crust pretty well and have made many dozens of "no knead" loaves. Our best bread had usually been kneaded but have usually lacked flavor. I posted that I lost my starter awhile back. I started a new one with store bought yeast...I've got some brewer friends and wonder if we should collaborate on the yeast...what say you?
As it is, I threw together a dough tonight with my 3w old sourdough starter. It's looking mighty fine after only a few hours.
I appreciate the pics of others' success...it gives me something to shoot for!
First loaf of bread in 5 months. I have missed it bad....
of course, I also lost 18 lbs when not baking bread...
So after 64 pages, I'm thoroughly inspired. Went up to Green Bay to buy a book on breadmaking, stumbled upon a grand opening for a kitchen supply store. Picked up a dutch oven and a pizza stone (and some other stuff), and made the dough last night. Today, after about 20 hrs of rising, here's what happened:
I really think I could have gone with a smaller dutch oven. The dough didn't even touch the sides of the pan completely. Perhaps a larger dough ball maybe, but these 3 cup loaves can easily get away with a smaller dutch oven.
That is beautiful!
2.5 cups water
5 cups flour
1/2 tsp yeast
fills my 7 qt dutch oven.
I mix up the dough the night before.
I fold it once or twice after about 12 hours.
Then I put the dough on parchment with some cornmeal so it does not stick.
I put a clear oiled bowl over the dough to keep it moist and let it rise.
If I did not use the bowl, it would sprawl all over the counter.
1/2 hour before I am going to bake, I tun on the oven and cover the dough with flour. Make a few cuts to help it expand that last little bit. If its rising too much, it will fall a little when its disturbed.
That is a 10 lb bag in the back ground.
Once the oven and dutch oven are hot (1/2 hour) I remove the lid from the dutch oven. Grab the parchment and put the whole mess in the dutch oven. Cover and close oven for 20 minutes.
Remove cover for 15 munites and I have my bread for the week. This is a big loaf.
I have some sourdough starter that's been in my fridge, unused and unattended, for probably 3 months at least. Is it still good, or do I need to pitch it and start over? It's my understanding that the starter needs to be maintained, which I am crap at, so please help.
On a side note, I made a couple loaves of sourdough to trade for some homemade pies and the recipient said that my sourdough was better than any he'd had in San Francisco. Since I am a very novice bread baker, and even more novice sourdough bread baker, I was pretty proud of my self! Granted, he may not have been going to very good bakeries out there but still.
Its probably savable, but it'll take some tlc. Get me your email address and i'll send you a formula I developed for home bakers.
David R , That looks great man , wish I had them bread skillz bridda .
PM sent. Many thanks.
I've not Levain's degree of expertise (would that I did), but I've had good results simply feeding it -- deep 6 half of the starter (after stirring), give it a cup or so of flour and a cup or so of water.
Repeat this a couple three times, and my starter rebounds nicely.
Clearly, if this runs counter to Levain's advice in any way, go with the pro.