Cookaholics Bulletin Board

Cookaholics Bulletin Board

Shop, cook, eat, drink, post, repeat.
 
It is currently Mon Dec 17, 2018 4:11 am

All times are UTC - 7 hours [ DST ]




Post new topic Reply to topic  [ 40 posts ]  Go to page Previous  1, 2, 3, 4  Next
Author Message
 Post subject: Re: Bread making tutorial
PostPosted: Fri Mar 25, 2011 5:55 pm 
Offline
User avatar

Joined: Wed Jan 19, 2011 7:59 am
Posts: 109
Location: Syracuse, NY
Ilene,

I actually developed this from a 2 loaf recipe. I make 4 and freeze 3 in ziploc bags. Just cut those values in half and it should work fine to make two. You'll notice the cup measures are almost all in even numbers.

_________________
" Food that`s too safe, too pasteurized, too healthy - it`s bad! There should be some risk, like unpasteurized cheese. Food is about rot, and decay, and fermentation.as much as it is also about freshness."

-Anthony Bourdain


Top
 Profile  
Reply with quote  
 Post subject: Re: Bread making tutorial
PostPosted: Fri Mar 25, 2011 7:19 pm 
Offline
User avatar

Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
Thanks Tim.. I will do that and hopefully share a photo

_________________
Ilene


Top
 Profile  
Reply with quote  
 Post subject: Re: Bread making tutorial
PostPosted: Sat Mar 26, 2011 9:29 pm 
Offline
User avatar

Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
Image

This is the bread I made by halving Tim's recipe. The loaf follows Tim's directions; the round was made using a technique I learned at a Slow Food baking class held at the Denver Regional Whole Food Bakehouse. It involves preheating a sheet pan in the oven and letting the final rise occur in a cloche sprinkled with whole wheat flour. When ready to bake, you place the round (turned rightside up) onto the sheet pan and cover with a large stainless bowl. The theory is that the moisture captured in the bowl as the dough heats up, replicates a moisture infused baking oven. I love the result.

The loaf is going to a friend who just got out of the hospital, with a jar of my rasberry jam.

Thanks Tim....love the recipe.

PS...at this altitude, and since we haven't been able to buy a raindrop or a snowflake around here for a few months, I had to add almost one cup of additional water to get a "wet" dough. I love no humidity, except when baking.


ilene

_________________
Ilene


Top
 Profile  
Reply with quote  
 Post subject: Re: Bread making tutorial
PostPosted: Sat Mar 26, 2011 9:42 pm 
Offline
User avatar

Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
gardnercook wrote:
I love no humidity, except when baking.

Amen sistah...


Top
 Profile  
Reply with quote  
 Post subject: Re: Bread making tutorial
PostPosted: Mon Mar 28, 2011 9:27 am 
Offline
User avatar

Joined: Wed Jan 19, 2011 7:59 am
Posts: 109
Location: Syracuse, NY
Ilene,

I never would have thought to bake that recipe as a round. I love it! Somehow whole wheat sandwich bread is always baked in a loaf pan in my head. I'm glad you enjoyed it.

Your flour seems lighter than mine, as your loaf is lighter than mine usually turns out.

_________________
" Food that`s too safe, too pasteurized, too healthy - it`s bad! There should be some risk, like unpasteurized cheese. Food is about rot, and decay, and fermentation.as much as it is also about freshness."

-Anthony Bourdain


Top
 Profile  
Reply with quote  
 Post subject: Re: Bread making tutorial
PostPosted: Mon Mar 28, 2011 9:38 am 
Offline
User avatar

Joined: Tue Dec 23, 2008 8:18 pm
Posts: 562
Location: Winchester, MA
Thanks for this, Tim, I'm going to work on it this week. One question -- do you have a preference for honey over sugar? Demerara sugar over white? Or does it make a difference?

_________________
Lindsay


Top
 Profile  
Reply with quote  
 Post subject: Re: Bread making tutorial
PostPosted: Mon Mar 28, 2011 11:45 am 
Offline
User avatar

Joined: Wed Jan 19, 2011 7:59 am
Posts: 109
Location: Syracuse, NY
Lindsay,

I generally use brown sugar. I make it so often that I'll go through a lot of honey. It might be why my bread is darker than Ilene's. I tend to go with darker sugars (i.e., demerara instead of white) but I would be awfully surprised if you noticed much of a taste difference. If you try both, I'd be interested to know what you find.

_________________
" Food that`s too safe, too pasteurized, too healthy - it`s bad! There should be some risk, like unpasteurized cheese. Food is about rot, and decay, and fermentation.as much as it is also about freshness."

-Anthony Bourdain


Top
 Profile  
Reply with quote  
 Post subject: Re: Bread making tutorial
PostPosted: Mon Mar 28, 2011 12:28 pm 
Offline
User avatar

Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
I did use honey and the flours are both KA. The taste is great, much milder than the WW bread I typically buy. I would definitely make it again.

_________________
Ilene


Top
 Profile  
Reply with quote  
 Post subject: Re: Bread making tutorial
PostPosted: Thu Mar 31, 2011 6:18 pm 
Offline

Joined: Thu Dec 18, 2008 5:29 am
Posts: 454
Location: York PA
Didn't get to try this yet, but am looking to it tomorrow or Sat.
Thanks, tim


Top
 Profile  
Reply with quote  
 Post subject: Re: Bread making tutorial
PostPosted: Thu Mar 31, 2011 7:24 pm 
Offline
User avatar

Joined: Tue Dec 23, 2008 8:18 pm
Posts: 562
Location: Winchester, MA
Just took 3 loaves out of the oven--I halved the recipe but with the added 1 cup of cereal had enough for three loaves. Really, really good, especially with some elderberry honey I have. I've got a loaf of Peter Reinhart's whole wheat sandwich bread in the freezer which I'm defrosting and going to do a taste test tomorrow. Will also post some photos. Overall, very exciting, especially since it just fit so beautifully in the day's activities. Oh, if you don't mind, a few nits about the way the recipe was written -- ingredients should be in the order they're used and it would have been helpful to specify the size of pans needed (I used both small and medium -- the medium was a little too large)--and an estimate of baking time would have been helpful, but 35 - 40 minutes seemed to work well. Really looking forward to trying it as toast as well.

_________________
Lindsay


Top
 Profile  
Reply with quote  
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 40 posts ]  Go to page Previous  1, 2, 3, 4  Next

All times are UTC - 7 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 0 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Jump to:  
cron
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL/ThatBigForum