The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.
SylviaH's picture
SylviaH

Oh the freezer was empty of bread.. I baked up some good old basic sourdough @100.  The recipe from the http://www.northwestsourdough.com  site.  Where Teresa now has her free download book available!

 They turned out nicely, though these loaves tended to get what I considered a little man-handled in the shaping, a dull razor slashing, and some sticking to my woven baskets, the linen ones work fine, no sticking.  I will just have to use more flour/whiterice in by baskets, until I get the midas touch, Txfarmer has it for dusting her baskets....maybe she'll loan me her magic dusting wand ;) Just having a little fun Txfarmer...thank you so much for your helpful advice!

I don't want to carry on about the steaming method I've been using with wet nuked towels in the 2 loaf pans...But Oh Man, I'm so very pleased/happy with the fantastic results and especially how all around much easier this is for me from previous methods I've tried.

Mike said, he loved the flavor and this was his favorite bread...I replied....your just a country sourdough man at heart, ..so many lovely recipes on my to do list for country sourdoughs.

 

                                          

 

                                                                            

 

                             4 - 1 lb. Loaves - one holding up the Oval loaf - 

 

                                            

 

                                                            Crust and Crumb with a little bolder bake- IMHO a noticably thinner bold baked crust, crunchy, crispy and a cracks                                                                                                                                

                      Sylvia

AnnieT's picture
AnnieT

Ever since txfarmer posted her recipe these have been on my "to bake' list, and once my grandgirls saw the cute "bone" cutters there was no excuse. Lily and I mixed the dough on Saturday afternoon but for various reasons we wrapped it well and placed it in the refrigerator overnight. It sat on the counter while I made the requisite Sunday morning sourdough pancakes which were voted the best ever, maybe because I used my cookie scoop and the pancakes were smaller than usual. Then Lily and I started rolling and cutting, and yes, it makes a lot of biscuits! Margaret had a good book but did stop by now and again to admire our efforts. Glad to say they are dog approved by their two dogs who inhaled them and by my elderly mostly toothless Pug who takes more time to eat one. So thank you, txfarmer, and good wishes to Ruby from the Whidbey Island dogs, A.

echohim99's picture

Brotform risen dough "blowout"

October 26, 2010 - 6:26am -- echohim99

Hello!

I am an amateur bread baker, just trying to improve my technique and bread for the enjoyment of others (and myself). :)

I recently purchased a brotform from breadtopia.com and was super anxious to try it out.  Using the main boule recipe from Artisan Bread in 5 Minutes, I floured my round brotform and put a 1 1/2 pound of cold dough in it, then let it rise for 40 minutes.  As with the Artisan Bread in 5 Minutes dough, it did not rise much, but that is to be expected. 

berryblondeboys's picture

So I oiled my bowl for rising

October 26, 2010 - 6:22am -- berryblondeboys
Forums: 

and it got just as stuck to the bowl as if I didn't oil the bowl. Then, my dough changed with the added oil to it - especially noticeable on the crust. Why does it seem everythign I do with baking bread, go contrary to what you all masters can do? I'm not a novice in the kitchen and most people find me pretty gourmet and an excellent cook. I have the moistest cakes, etc. BUT breads are the hardest thing yet. I cannot even get the oiling of the bowl right! ugh... is there a trick I'm missing?

berryblondeboys's picture

I don't understand the marketing of Bosch

October 26, 2010 - 4:27am -- berryblondeboys

If Bosch is so slick and great, why do they only offer it in white in the US? I am getting major mixer envy over the ones I see overseas - red, black, shiny bowl - beautiful! So, WHY, when a mixer is something people tend to leave out on a counter, does Bosch only offer it in stark white to the US market? Probably the MOST snooty country for this stuff of them all. Maybe not, but I think so. Bosch offers more options in their major appliances, so what's the deal here?

Syd's picture

Can maltose be used as a substitute for diastatic malt?

October 26, 2010 - 1:38am -- Syd
Forums: 

Was wondering if anybody had any experience with using maltose when baking bread.  It is freely available here in the East and is most often seen sandwiched between two crackers where it makes a delicious sticky/crunchy  treat.  It is very sticky and needs to be heated before it can be worked with.  Here is a link to a Wikipedia aticle if anyone is interested. Scroll down to the bottom of the page to see a pic.

 

butterflygrooves's picture

What kind of bread is this?

October 25, 2010 - 8:06pm -- butterflygrooves
Forums: 

I have this recipe but I have no idea what kind of bread it is, can someone give me a clue?

Annie's Rosemary and Garlic Bread

3 cups bread flour (more if needed for dough consistency)
1 tsp salt
2 1/4 tsp active yeast
1 tbsp sugar
1 1/2 cups lukewarm water (110 degrees)
1/4 cup chopped fresh rosemary
3-6 cloves minced garlic
2 tsp kosher or sea salt
1/3 cup of olive oil

Floydm's picture
Floydm

So, yes, this evening we had a user get upset and try to expunge himself from the site.  For now, I have shut down the account.

Sadly, there isn't a simple way for a user to erase his or her own account and all associated content or for me to do that.  They've added that feature to the next version of Drupal, the software this site runs on.  It is the oldest feature request in the system (look at the URL... it is node number 8).  For almost 10 years people have been asking for this feature. I do want to respect individual's ability to manage their own information and remove it if/when they decide to leave, but until Drupal 7 comes out and I upgrade the site (early 2011?) there isn't a reliable way to do that. My apologies.

I don't think it is appropriate to get into the specifics about what led up to this, but at a high level:

  • member A left a rather specious comment on a three year old thread that, frankly, I should just delete.
  • member B made a moderately nasty reply insulting member A.
  • member A flagged member B's comment as offensive, as did a few other folks here.
  • I removed the offending comment and asked member B to please be more courteous, even if privately I agreed with his opinion.  
  • Member B did not respond well to this and, after first asserting that it is my responsibility to verify that all posts are factual, began the self-immolation.
  • I closed member B's account and cleaned up what I could.

In the five years I've run this site, I think I've been pretty consistent about the policy here.  If I could boil it down to four words, it'd be "Don't be a jerk" (though I tend to use a stronger word than that).  There are thousands and thousands of unmoderated listservs and bulletin boards online where the loudest and the snarkiest rule.  I'm not going to let the happen here.

It is also true that I don't believe that being right or a being a better baker gives one the right to treat others disrespectfully: there are plenty of things that I am convinced I am right about that I probably disagree with many site members about. I'm sure they are equally convinced their views are correct and that I am the foolish one.  So it goes.  If we can find a civil way to exchange opinion, correct facts, and help each other see things from the other's perspective that is wonderful, but if it is going to slide into mudslinging and name calling I will ask folks to move along and discuss something else (like an NYC cop: "Alright people: shows over.").  

Similar incidents have happened a few times before and I'm sure will happen again.  I don't hold any ill will against the parties who've been asked to leave or who've chosen to leave on their own and I hope they will respect -- even if they disagree with -- my approach and what I've tried to accomplish here.  Many folks enjoy this environment and are willing to check some of their opinions at the door, but I understand that this doesn't work for everyone.  Thankfully the internet is a big place and there is room for all of us.

blamejane's picture

Kaiser rolls anyone?

October 25, 2010 - 7:46pm -- blamejane

My family would like me to attempt to make some Kaiser rolls.  I'm curious if anyone here has made them using the recipe from either Bread Bakers Apprentice or Artisan Breads Every Day.  I have both books and am trying to decide which to use.  The BBA is more work, but looks to be a true kaiser recipe.  The ABED recipe is a variation from the hoagie/cheese steak recipe, but looks pretty simple.  If anyone has tried either of these, I'd really like to hear about your experience.   Thanks everyone.

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