Question #1: Please clarify for me what is meant when Julia Childs in her baking video says that it is necessary to feed the yeast with salt and sugar at the very beginning of the process. However, Rose Beranbaum in her Bread Bible on pg. 45 says that "salt can kill the yeast if it comes in direct contact with it." Question #2: Why is it that when after the first proofing I go to knead the dough and rather than being elastic it bounces back and won't allow me to knead it? It is hard for me to keep my kitchen above 70 degree
Just thought I'd share this since we often only talk about our successes. I baked this bread last week, and froze the extra loaves. Last night we defrosted this loaf for dinner--I was admiring the nice crumb, and then a few slices in:
Whoops! I guess I slacked off a little on the shaping. Still tastes good though.....
Any ideas where I can purchase no more than a pound of rye chops?
While most of the bread world has been going "no knead" I have been going no preheat. I read about this method a year or so ago. As part of my newyears resoulution to try new methods I have been using it. The method consists of placing 1/3 to 1/2 cup of water on the oven floor. Put bread on a sheet pan and slash as usual. I place it in the oven in the middle rack, shut the door and turn oven on to 525. The oven window will be covered with steam for the first 10 min or so. After 15 min I lower the heat to 440 or so for the rest of the baking time. The baking time is just slightly longer. I have noticed no great difference in my breads baked on a preheated stone or on a sheet pan minus the stone and preheat. I will say that sometimes the bottom gets a little darker than when on the stone. What I like most about this is you can wait until the very last minute and throw in your bread and not have to have to guess when to turn on the oven to preheat. It also saves on electricity and to some degree heat in the kitchen. Give this a whirl, I think you will be pleasantly suprised.
Since this is only the second time that I have added something to this site, I may not be adding this note to the right place. If not, hopefully I will find a better place next time. First I love this website. I am an artisan bread hobbiest, have been playing around with sourdoughs for quite a while, and find the information here both interesting and helpful.
I don't remember where I first heard of the Steam Baker.
I bought one and am delighted!
It consists of a large 3/4" baking stone, a stainless steel cover, and a steam generator.
It replaces the need for the spritzing and spraying I have been doing since I began baking artisan breads.
To use it, you preheat the stone to 400 F. Place the bread on the stone, place the cover over the loaf/loaves, then spray steam thru a small hole in the cover for 10-15 seconds. Remove the lid after 10 minutes and continue the baking process.
I found it at www.steambreadmaker.com.
This is a fabulous little shop in Logan, UT. They have fresh artisan breads, rolls, and to-die-for pastries.
Crumb Brothers Bakery
291 South 300 West
Logan, UT 84321
Hours: Mon-Sat 7am to 1 pm
Locate on the Bakery Finder.