The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
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Debra Wink's picture

Jim Lahey's Popeye Pizza

March 14, 2009 - 6:02pm -- Debra Wink

I debated between naming this thread Jim Lahey's Popeye Pizza, and Jim Lahey's No-Knead Pizza Dough. But since Jim Lahey's name is practically synonymous with "no-knead," maybe the latter is redundant. Anyway, it's green, and St. Patty's day is this week, so I thought I'd share.

Click here: Popeye Pizza   (the video is worth watching)

bnb's picture

Had some dough leftover from making pizza using Peter reinhart's recipe. Made a loaf of bread with it. Loaf was baked at 400 F for 25 mins and stayed in after the oven was turned off for 5 more mins. The crumb is airy, light, moist. The crust chewy.



Hoyden's picture

Huge quantity of heels - what to do??

March 14, 2009 - 5:50pm -- Hoyden

So I've been baking a lot of bread and nobody in my house really cares for the heels.  I feel bad throwing them away, so I've been freezing them.  My bread is usually 30% WW and 10% semolina, so they're pretty 'crusty'.  

I guess I had a vague idea of making a Tuscan bread and garlic soup, but all the recipes call for cubes of ciabatta - not heels.  Does anyone make this with heels?

I have two giant tubs of progresso bread crumbs from costco so I don't want to make bread crumbs . . .

Any other clever uses for heels?

bigphredo's picture

Storage & Anti-Crumble Question

March 14, 2009 - 5:49pm -- bigphredo

I'm new to bread making, I'm onto my 4th loaf as we speak. I have a couple question about bread storage and one about getting my bread to stay together better.

Storage:Where is the best place to store? Refrigerator? I put it in a storage bags, how long to wait before putting it in the bag? I noticed if I put it in warm it steams up the bag.? Should I cut it into slices before putting it in the bag (mostly making bread for sandwiches)?

bnb's picture

Made these dinner rolls using the Hokkaido milky loaf recipe I blogged about here. The dough was, of course, made minus the sugar. Rolls were baked for 20 mins at 400F and then brushed with melted garlic butter and sprinkled with parmesan cheese. Both crust and crumb are very soft and moist when eaten warm. 



SylviaH's picture

Semolina Sandwich Loaf from DL Local Breads.

I love my sandwich loaves with a bit of semolina flour 'pasta flour' added to I can't say enough how lovely this bread looks, smells and tastes using the Duram fancy semolina flour!  It sure blew it's side off...but  didn't hurt the flavor...I did again as instructions stated'let it rise just until it crowns just above the rim of the pan' instead of following that little voice that said to give it a few more minutes..but I knew I was useing a 100% D.semolina flour and wasn't sure what to expect...I thought even maybe a little larger pan!!  Better safe than sure so I did what it instructed!  This bread is said to have one heck of an oven spring and it does! 


Talk about oven spring!

A Beautiful Golden Color makes it even more appetizing.  This is a keeper for me. 



rolls's picture

lazy croissants (from scratch of course)

March 14, 2009 - 4:53pm -- rolls

hi i know making croissants can be a lengthy project but i have made excellent danish and puff pastry using  the processor. this i tried from nigella lawson's baking book from a recipe adapted from beatrice O. (the great scandinavian baking book). anyway, the whole point is the butter thats usually rolled in after the dough is made is actually mixed in with the dough right from the very beginning and then you do the usual letter folds. so what im after now is a recipe for croissants that i could try using the same processor method. appreciate any feedback thanks heaps.

rolls's picture

bread perfection

March 14, 2009 - 4:19pm -- rolls

hi all i just wanted to ask, if you could begin with just one recipe to perfect your skills and knowledge in bread making, what would it  be? im talking bout one of those recipes that you would do over and over till u could do it in ur sleep and results in delicious bread that u always come back to. i think you all know what im talking about. anyways thanks in advance for any feedback, appreciate it!!

NYamateur's picture

How long do you bake a sandwhich loaf?

March 14, 2009 - 2:50pm -- NYamateur

I forgot a 100% whole wheat sandwhich loaf in the oven (my timer isnt that loud) and much to my surprise is was not burnt.  In fact it came out fantastic.  It bake was just over an hour in total, 12 minutes @ 450 F and then another 53 minutes at 400 F.  The loaf had a great hollow thump on the bottom and the crust was super crispy (i didn't even steam it!).  So now im wondering if I should just start baking longer.  

what are your typical bake times and temps for lean doughs?

Jw's picture

dried sourdough, any experiences?

March 14, 2009 - 2:41pm -- Jw

I just went into a store this week and saw they had sourdough, dried, just like dried yeast. Any experiences with that? Why would you use that? Just to get some sourdough taste?

My sourdough starter is slowy improving, what just got out of the oven finally had some 'oven rise' as well. Pictures will follow on my blog.



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