The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

B. Clayton`s Bread Book

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slidething's picture
slidething

B. Clayton`s Bread Book

 Hey ~

  Just thought I`d post this ~ the recipe`s in Clayton`s bread book differ - Have a first edition complete bread book ( this one I keep on shelf in kitchen ) - and awhile back was given the New and Revised Edition ( this one at work ) - Went looking for the sour dough Oatmeal bread recipe - set up the starter befor leaving work - got home and jotted down the recipe from the book there - so I would not have to pull out the book at work - did`nt think much about it til after bread was baked - did not get the nice crown / dome as the one posted here - so checked recipe in book - noticed it called for smaller amounts of everything - I inadvertingly set up a smaller starter and then added more of everything else - LOL - 

 Slide__Out

expatCanuck's picture
expatCanuck

Slide -

Are the recipe ratios consistent between the books?
(e.g. - is the amount starter *and everything else* less in one book,
but the ratio of (say) starter to flour in the original the same as
the ratio of starter to flour in the revised edition?)

Thanks.

 - Richard 

www.oldwithoutmoney.com

slidething's picture
slidething

 Richard ~

  There is a difference in the amounts between the recipes.

 Each one is is consistent to that recipe - meaning if you convert it to bakers percentages each comes out the same percentage wise. Am on home "puter" so don`t have both books to compare recipes. BUT will post them side by side later today,when at work or when I get home.

 Another guitar player/baker thats great !!

  ~~ I checked out your site - GOOD Stuff - I`ve been playing almost two years now ( ok - well trying to play LOL ) so maybe I should say I`m learning .

 Have a Great Day

 Slide

 

 

expatCanuck's picture
expatCanuck

Decided I had to have Clayton's book.

Just placed my order for a 'very good condition' used copy of the 30th Anniversary version.

I cleared it with She Who Must Be Obeyed by baking something new for her (and me and our son) this a.m. -- a sourdough whole wheat ciabatta. (Fun experiments with high hydration.)

She voiced enthusiastic approval, to which I responded ... "So it's okay that I get a new baking book every once in a while ... ?"

Cheers,

- Richard

www.oldwithoutmoney.com

Richard L Walker's picture
Richard L Walker

[sourdough whole wheat ciabatta]

Would you happen to have any recipe for this bread?  This is going to be my next loaf (loaves) into my oven.  I was  about to "wing it" but once I read your note thought I would ask about the existence of a recipe.

 

slidething's picture
slidething

 Richard -

 -Congrats on the "new" book. Was not sure which one you were talking about - so searched it. It looks like it covers both of his books that I have Plus alittle more. Let me know what you think of it...

 mmm... Sourdough Oatmeal --- you got that right .. that is one of my better half's fav's. It makes GREAT french toast as well as being used for sandwichs.

Something I do when making it to be used for french toast ( yup - you will end up using it all ) is when forming into laoves is to roll it out and add butter & cinnamon & raisins or hersheys special dark chocolate ( broken up into small pieces ) then form it back into loaves. Hint - make it the day before -

 Enjoy

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 P.S.S. - if you are still interested in the difference in the ratio size`s of the books I have ~ the "original" makes 3 large loaves ( 9x5 pan size) or 4 med. ( 8x4 pan size)

and the new and revised one makes only 2 med. ( 8x4 pan size ) :>)