Topic: Bread baking club ~ recipe #1

[barleychown]

Here we go! 

For the first recipe, I wanted to keep it simple. Since this recipe came out in the New York Times, it has been wildly popluar. I have worked with it about a dozen times, and I must say, it's been a lot of fun.

Here is a link to the recipe:  http://www.nytimes.com/2006/11/08/dining/081mrex.html

I'll be putting together a batch tonight, with the hopes that it will be ready to bake in time for dinner tomorrow. Pictures to follow. 

[duh]

I don't have the 6 to 8 quart pot or the correct towel for this recipe.   But I'll catch you on the next one.  That is unless it is another steamed recipe.

[barleychown]

Tammy, I have tried this recipe several ways, and will again the next two weeks to take pics to share with you guys.

Once, I did it in a huge cast iron dutch oven, more than once just on a cookie sheet. The beauty of this recipe is it's versatility.

Keep an eye on this thread over the next week, and see if there is one or two methods you could try. I'd hate for you to miss out on it, and it does produce a nice, "hole-y" bread.

[Bonnie]

I sure wish you could post a taste of that bread. It sounds yummy.

[landofoz]

Could I use a terry cloth instead of a cotton towel?  I don't have anything that is oven proof to that temp, did you just use a cookie sheet without any covering?  ... Maybe I could put it in my glass pan thing for roasts/turkeys... 

Love the idea of a bread club -- Breads are one of my favorite things to bake.

[notherdigger]

I just checked out that recipe and it looks easy enough to make from what I can see.  Lots of people are doing the easy recipes.  When I make it I usually make it the traditional way which envolves a lot of rises and working the dough and that is what turns off alot of people.  I need to try some of the easier ones more.  I just got a wiff of fresh baked bread and I'm not even baking, is that bread done yet?  lol

[barleychown]

Could I use a terry cloth instead of a cotton towel? 

Instead of the towel, use a piece of the plastic cling wrap, and be sure to spray with oil all of it that comes into contact with the rising dough. Works great!

  I don't have anything that is oven proof to that temp, did you just use a cookie sheet without any covering?  ... Maybe I could put it in my glass pan thing for roasts/turkeys... 

I did just let it oooze out onto a cookie sheet. If you choose to go that route, realize that you will end up with a flatter "loaf", as this is not a stiff dough. Mine ended up about 1 1/2" to 2" thick, and had a really nice chewy crust. It was PERFECT to serve with soup.

I did not cover it with anything, but did spray it every 30 seconds for the first 5 minutes to create the steam that baking in a covered dish makes.

[notherdigger]

     
  I'm just curious how many read the follow-up article on this recipe.  It was really interesting to me but I can read bread making articles for hours if I have the time.  I'm going to mix it up in a few minutes when I get off the net.  Wish me luck lol.

[barleychown]

I did read the article. I agree, it was rather interesting.  I like new thinking and ideas.

Now, having said that, there are days where I make bread just to stand there and knead it for 10  minutes. It helps work out frustrations.

How's it going, notherdigger? Did you get a batch started?

[Triss]

I have yet to think about starting mine but I am going to do it, probably this weekend.  I would love to see some pictures Sarah.

I also really am not fond of the kneading part of bread making.  I probably would not make it as much as I do without my kitchenaide.  That machine does all of the work for me.

[barleychown]

I am working on some pictures today. I did a batch on a cookie sheet, and have it in the oven now. 

[barleychown]

Scratch that, I had a catastrophic failure. 

My dough was too wet.

I'll mix another batch and try again tomorrow.

[Triss]

Oh dear, that sure does not sound good Sarah.

[barleychown]

Aw, not horrible. Just not good. The chickens say it was good. 

[Triss]

Well at least someone gets to eat well today.

[barleychown]

Ah, yes. They always do. 

The bread for recipe #2 turned out awesome.  Wouldn't that figure? I don't need those pics until NEXT week. 

Hopefully recipe #1 goes better for me tomorrow.

[duh]

Don't feel bad I did sour dough today and it is heavy and underbaked.  Grrrrh.  and I was so looking forward to it.  I just need more experience with this stove I'm sure.  Good luck with the next one.

[barleychown]

Tammy, to check for doneness, take the pan out of the oven, turn it over, dump the loaf out, and thump on the bottom. If it sounds hollow, it's done. If not, put it back in the pan, and back into the oven.

I've been saved from underdone loaves since learning this trick.  I have a nasty habit of trying to take it out 10 minutes too early.

[notherdigger]

     Well I am sorry you had that trouble with the bread BC.  I did get a batch done and it wasn't bad, just sliced and tryed it 5 minutes ago.  Could of been a little darker on top but the bottom was quite tough, I cooked it in a cast iron pot and lid but when I tasted it I said "THAT'S WHAT I'M TALKING ABOUT."   The wife said it was the best she ever ate to which I said now wait a minute.  But it is good and I had my doubts cause I varied some. 
     As far as the sour dough is concerned or any its just practice.  I am glad I don't have pics of the first few, no several I baked before I got a good one.  Don't quit or be discouraged.  And getting used to the stove and other tricks are all part of the game but the reward is worth the wait.  And again Sarah, I commend you for encourageing all(some of us Dianna lol) to try our hand at it or continue baking.  Good luck all in your efforts.  I need another slice.  I'll try for a pic myself soon.

[barleychown]

I'm so glad it worked for you!

Now that you have the basic recie, poke around on the web. Many have added to this recipe with great results. I personally have added garlic and herbs with great results.

[notherdigger]

   I don't knoww why I have so much trouble but there it is.  Now onward and forward or whatever. lol

[Triss]

I hope you can figure out the pictures, I for one cannot wait to see the breads that people are making.  I know it will inspire me to get moving on mine.

[Dianna]

The pic didn't work, Andy, and I can't fix it from what I see.

If you go here, it may help you get the picture here, too...

[barleychown]

I got a good loaf!










Baked in a pyrex bowl with an oven safe plate as the lid. 

[notherdigger]

     Your loaf is looking pretty good BC, mine could of been browned on top more but the bottom was hard enough that I cut it bottom up but tastes great.  Cooked mine in a castiron pot with same lid.  Inside looks just like yours but I thought it could of used a little less salt.  You did well, now lets see some of them other loaves people.  Inquiring minds want to see and compare lol.  Now ain't this fun.......and good eating too.  When I say compare I would suggest posting the bad with the good as that would serve as a learning curve so don't anyone feel bad bout loaves that don't rise and such, after all a loaf that don't rise is just......flatbread lol.   .........