I just took a lump of the artisan bread out of the fridge, let it rise,
rolled it out, filled it with a butter/sugar/cinnamon mixture, coiled it
in a pie plate, let it rise a bit more, brushed it with egg wash, then
baked it.

James says "This is one of the best things you've ever made me, and
that's saying something."

That makes the book worth the dollar I spent on it. ;-)

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef

Serene Vannoy wrote:
> I just took a lump of the artisan bread out of the fridge, let it
> rise, rolled it out, filled it with a butter/sugar/cinnamon mixture,
> coiled it in a pie plate, let it rise a bit more, brushed it with egg
> wash, then baked it.
>
> James says "This is one of the best things you've ever made me, and
> that's saying something."
>
> That makes the book worth the dollar I spent on it. ;-)
>
> Serene

Dang, I'll bet your kitchen smelled heavenly!

kili

In article >,
Serene Vannoy > wrote:

> I just took a lump of the artisan bread out of the fridge, let it rise,
> rolled it out, filled it with a butter/sugar/cinnamon mixture, coiled it
> in a pie plate, let it rise a bit more, brushed it with egg wash, then
> baked it.
>
> James says "This is one of the best things you've ever made me, and
> that's saying something."
>
> That makes the book worth the dollar I spent on it. ;-)
>
> Serene

How'd you fill it, Serene? I'm not tracking with " filled it with a
butter/sugar/cinnamon mixture, coiled it in a pie plate. . . ." Did you
roll it flat and spread the butter mixture and roll it like a jelly roll
before coiling it in the pie plate.

Sounds good. Thanks.
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

Melba's Jammin' wrote:
> In article >,
> Serene Vannoy > wrote:
>
>> I just took a lump of the artisan bread out of the fridge, let it rise,
>> rolled it out, filled it with a butter/sugar/cinnamon mixture, coiled it
>> in a pie plate, let it rise a bit more, brushed it with egg wash, then
>> baked it.
>>
>> James says "This is one of the best things you've ever made me, and
>> that's saying something."
>>
>> That makes the book worth the dollar I spent on it. ;-)
>>
>> Serene
>
> How'd you fill it, Serene? I'm not tracking with " filled it with a
> butter/sugar/cinnamon mixture, coiled it in a pie plate. . . ." Did you
> roll it flat and spread the butter mixture and roll it like a jelly roll
> before coiling it in the pie plate.

Yep, exactly, and while I thought I might try for a whole coil, it was
really only enough dough to make a circle. I'll try to take pics next
time. Next time, I also may skimp on (or skip) the butter and see how
it goes. It was *delicious*, and almost fried on the bottom, but a lot
of the butter just oozed out.

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef

Gregory Morrow wrote:
> Serene Vannoy wrote:
>
>> I just took a lump of the artisan bread out of the fridge, let it rise,
>> rolled it out, filled it with a butter/sugar/cinnamon mixture, coiled it
>> in a pie plate, let it rise a bit more, brushed it with egg wash, then
>> baked it.
>>
>> James says "This is one of the best things you've ever made me, and
>> that's saying something."
>
>
> See, that's what I like about this technique, so easy and so versatile...
>
>
>> That makes the book worth the dollar I spent on it. ;-)
>
>
> Where'd you get it for a dollar, online somewheres...???
>
>

Yeah. It was my intro book for BOMC2:
http://www.bomc2.com/ecom/pages/nm/nmhomepage.jsp

(BOMC2 used to be Zooba.)

Serene

--
"I think I have an umami receptor that has developed sentience." -- Stef

Gregory Morrow wrote:
> Serene Vannoy wrote:
>
>> I just took a lump of the artisan bread out of the fridge, let it rise,
>> rolled it out, filled it with a butter/sugar/cinnamon mixture, coiled it
>> in a pie plate, let it rise a bit more, brushed it with egg wash, then
>> baked it.
>>
>> James says "This is one of the best things you've ever made me, and
>> that's saying something."
>
>
> See, that's what I like about this technique, so easy and so versatile...
>
>
>> That makes the book worth the dollar I spent on it. ;-)
>
>
> Where'd you get it for a dollar, online somewheres...???
>
>

Oh, and I misremembered -- the book was free, not a dollar. :-)

Serene

--
"I think I have an umami receptor that has developed sentience." -- Stef

Serene Vannoy wrote:

> I just took a lump of the artisan bread out of the fridge, let it rise,
> rolled it out, filled it with a butter/sugar/cinnamon mixture, coiled it
> in a pie plate, let it rise a bit more, brushed it with egg wash, then
> baked it.
>
> James says "This is one of the best things you've ever made me, and
> that's saying something."


See, that's what I like about this technique, so easy and so versatile...


> That makes the book worth the dollar I spent on it. ;-)


Where'd you get it for a dollar, online somewheres...???


--
Best
Greg

On Thu 26 Jun 2008 12:21:21p, Serene Vannoy told us...

> Melba's Jammin' wrote:
>> In article >,
>> Serene Vannoy > wrote:
>>
>>> I just took a lump of the artisan bread out of the fridge, let it rise,
>>> rolled it out, filled it with a butter/sugar/cinnamon mixture, coiled
it
>>> in a pie plate, let it rise a bit more, brushed it with egg wash, then
>>> baked it.
>>>
>>> James says "This is one of the best things you've ever made me, and
>>> that's saying something."
>>>
>>> That makes the book worth the dollar I spent on it. ;-)
>>>
>>> Serene
>>
>> How'd you fill it, Serene? I'm not tracking with " filled it with a
>> butter/sugar/cinnamon mixture, coiled it in a pie plate. . . ." Did you
>> roll it flat and spread the butter mixture and roll it like a jelly roll
>> before coiling it in the pie plate.
>
> Yep, exactly, and while I thought I might try for a whole coil, it was
> really only enough dough to make a circle. I'll try to take pics next
> time. Next time, I also may skimp on (or skip) the butter and see how
> it goes. It was *delicious*, and almost fried on the bottom, but a lot
> of the butter just oozed out.
>
> Serene

That was my experience the first time I ever made cinnamon raisin
bread...too much butter. The results was delicious, but like yours, it was
almost fried on the bottom and the butter oozed out.

What I've done since is use a pastry brush to lightly coat the rolled out
dough with butter, then add the sugar/cinnamon mixture on top of it. Seems
to work well for me.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/26(XXVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Smoke me a kipper, I'll be back for
breakfast.
-------------------------------------------

Serene Vannoy wrote:
> I just took a lump of the artisan bread out of the fridge, let it
> rise, rolled it out, filled it with a butter/sugar/cinnamon mixture,
> coiled it in a pie plate, let it rise a bit more, brushed it with egg
> wash, then baked it.
>
> James says "This is one of the best things you've ever made me, and
> that's saying something."
>
> That makes the book worth the dollar I spent on it. ;-)

Good stuff

Wayne Boatwright wrote:

> That was my experience the first time I ever made cinnamon raisin
> bread...too much butter. The results was delicious, but like yours, it was
> almost fried on the bottom and the butter oozed out.
>
> What I've done since is use a pastry brush to lightly coat the rolled out
> dough with butter, then add the sugar/cinnamon mixture on top of it. Seems
> to work well for me.
>

I'll try that; thanks!

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef

On Thu 26 Jun 2008 01:52:04p, Serene Vannoy told us...

> Wayne Boatwright wrote:
>
>> That was my experience the first time I ever made cinnamon raisin
>> bread...too much butter. The results was delicious, but like yours, it
>> was almost fried on the bottom and the butter oozed out.
>>
>> What I've done since is use a pastry brush to lightly coat the rolled
>> out dough with butter, then add the sugar/cinnamon mixture on top of
>> it. Seems to work well for me.
>>
>
> I'll try that; thanks!
>
> Serene

You're very welcome. Let me know how it works for you.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/26(XXVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I would hate to see my virtual water
bill. . . .
-------------------------------------------

> I just took a lump of the artisan bread out of the fridge, let it rise,

My artisan bread won't rise a second time, after I take a piece out of
the fridge. What factors might I look at in this connection?

TIA

Cuthbert Thistlethwaite wrote:
>
>
>> I just took a lump of the artisan bread out of the fridge, let it rise,
>
> My artisan bread won't rise a second time, after I take a piece out of
> the fridge. What factors might I look at in this connection?
>
> TIA

The book says not to worry about the rise before baking. It's got plenty
of oven spring.

Serene

--
"I think I have an umami receptor that has developed sentience." -- Stef

> The book says not to worry about the rise before baking. It's got plenty
> of oven spring.

That's not what's happening. I've been using the recipe posted here a
couple of weeks ago, and using an 8x4 glass loaf pan.

The dough rises when first made; then collapses a little. I bake about
a pound right away, without much rising in the oven. Then I put the
rest of the dough away, in the fridge. When I take another pound out in
a couple of days, I let it sit out for about an hour, but no more rising
happens. In the oven, it does not rise again, and I'm getting nice
little loaves, about the size of a pound cake, but only perhaps two
inches high.

Maybe I'd better look at that book.

You encouraged me to use the loaf pan because I didn't want a boule
loaf, and you were quite right; the loaf pan is successful. Thanks for
that!

Cuthbert Thistlethwaite wrote:
>
>> The book says not to worry about the rise before baking. It's got plenty
>> of oven spring.
>
> That's not what's happening. I've been using the recipe posted here a
> couple of weeks ago, and using an 8x4 glass loaf pan.

Are you pre-heating the pan? I'd recommend either a baking stone or a
metal pan, pre-heated. (Or pre-heating the glass pan, but that makes me
wonder if not-good things will happen when cold dough hits hot pan.)

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef

In article >,
Cuthbert Thistlethwaite > wrote:

>
> > I just took a lump of the artisan bread out of the fridge, let it rise,
>
> My artisan bread won't rise a second time, after I take a piece out of
> the fridge. What factors might I look at in this connection?
>
> TIA

Are you using Jeff and Zoe's recipe? Don't expect it to rise much
between fridge and oven. The rising happens with the ovenspring. Be
sure to slash the loaf just before baking. I've been satisfied with the
spring I get. Note, too, that the authors will respond to your
questions on www.artisanbreadinfive.com. They're local folks and very
nice. And they are teaching in California (at least Zoe is) until July
9.
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

In article >,
Cuthbert Thistlethwaite > wrote:

> You encouraged me to use the loaf pan because I didn't want a boule
> loaf, and you were quite right; the loaf pan is successful. Thanks for
> that!

I shape my loaves so they are a bit elongated, not round like a boule.
It might be called a batard. The slices are not large (maybe 3'' wide x
2" high) but that suits me just fine.

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

On Thu, 26 Jun 2008 16:09:34 -0700, Serene Vannoy
> wrote:

>Cuthbert Thistlethwaite wrote:
>>
>>
>>> I just took a lump of the artisan bread out of the fridge, let it rise,
>>
>> My artisan bread won't rise a second time, after I take a piece out of
>> the fridge. What factors might I look at in this connection?
>>
>> TIA
>
>The book says not to worry about the rise before baking. It's got plenty
>of oven spring.
>
>Serene

Mine rises fairly well before baking, but it has a tendency to spread
out a bit. However, when I do put it in to bake, it rises quite well.
I have the last bit in my container..thinking of a different shape
this time... A batard, or ciabatta maybe....

After that, the peasant loaf...mixed in the same container.

Christine

> Are you pre-heating the pan?

No. Will do.

> I shape my loaves so they are a bit elongated, not round like a boule.
> It might be called a batard. The slices are not large (maybe 3'' wide x
> 2" high) but that suits me just fine.

That's almost exactly my result. They are indeed nice little loaves, I
just want them a bit higher - maybe about twice as tall.

Also I'm a total newbee to making anything more than frozen pizza out of
a box, and don't know what i'm doing.

I enjoy trying, and appreciate all the suggestions from RFC.

> Are you using Jeff and Zoe's recipe?

Using the recipe posted here in RFC on June 17 at this link, but cut in
half:

http://wgntv.trb.com/news/local/lunc...,3530113.story

> Don't expect it to rise much
> between fridge and oven. The rising happens with the ovenspring. Be
> sure to slash the loaf just before baking.

D'oh! Not slashing the loaf. Will do next time.

> I've been satisfied with the
> spring I get. Note, too, that the authors will respond to your
> questions on www.artisanbreadinfive.com.

Thanks much for that site reference.

On Fri, 27 Jun 2008 18:50:24 -0500, Cuthbert Thistlethwaite
> wrote:
>
>> Are you using Jeff and Zoe's recipe?
>
>Using the recipe posted here in RFC on June 17 at this link, but cut in
>half:
>
>http://wgntv.trb.com/news/local/lunc...,3530113.story
>
>> Don't expect it to rise much
>> between fridge and oven. The rising happens with the ovenspring. Be
>> sure to slash the loaf just before baking.
>
>D'oh! Not slashing the loaf. Will do next time.
>
>> I've been satisfied with the
>> spring I get. Note, too, that the authors will respond to your
>> questions on www.artisanbreadinfive.com.
>
>Thanks much for that site reference.

Check out YouTube also. You'll find videos on preparing the dough and
forming bread from it. I watched a few earlier this week.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Cuthbert Thistlethwaite wrote:

> > The book says not to worry about the rise before baking. It's got plenty
> > of oven spring.
>
> That's not what's happening. I've been using the recipe posted here a
> couple of weeks ago, and using an 8x4 glass loaf pan.
>
> The dough rises when first made; then collapses a little. I bake about
> a pound right away, without much rising in the oven. Then I put the
> rest of the dough away, in the fridge. When I take another pound out in
> a couple of days, I let it sit out for about an hour, but no more rising
> happens. In the oven, it does not rise again, and I'm getting nice
> little loaves, about the size of a pound cake, but only perhaps two
> inches high.
>
> Maybe I'd better look at that book.


One thing I've found in goofing around with the recipe is that I'm getting a
better rise for the final result if I use either buttermilk or beer (any
'ole beer will do) for part of the liquid...I've used about a half water -
half beer/buttermilk mix.

This is not "scientific" I guess, but you might try it. The beer bread has
been voted "Most Favorite" by all the folks I've given my bread to...

--
Best
Greg