Made the dough last night and did two small boule shaped loaves today.
The dough has already taken on the smell of sourdough, so I expect my
bread to taste great. I'm glad I baked them consecutively because I
would have considered it a failure by my first.

I forgot to score the first boule, so I slid out the rack and hastily
scored it... apparently I didn't score deeply enough because there was
no evidence of scoring when I took the bread out. The bread didn't
rise properly in the oven even though I cooked the bread an extra 10
minutes and it didn't brown. I remembered to score the second before
I put it in. It raised properly and browned very nicely. Haven't cut
into them yet, so I don't know how the crumb turned out.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

> I forgot to score the first boule, so I slid out the rack and hastily
> scored it... apparently I didn't score deeply enough because there was
> no evidence of scoring when I took the bread out. The bread didn't
> rise properly in the oven even though I cooked the bread an extra 10
> minutes and it didn't brown. I remembered to score the second before
> I put it in. It raised properly and browned very nicely. Haven't cut
> into them yet, so I don't know how the crumb turned out.

Maybe the first one went into the oven when it wwasn't as hot as for the
second one? I guess this because the cut over the boule shouldn't make much
difference in browning. If the temp was always the same, I don't understand
why one gets out not browned and another one gets out browned. BTW, did you
score them marking a cross?
--
Vilco
Don't think pink: drink rosè

sf wrote:
> Made the dough last night and did two small boule shaped loaves today.
> The dough has already taken on the smell of sourdough, so I expect my
> bread to taste great. I'm glad I baked them consecutively because I
> would have considered it a failure by my first.
>
> I forgot to score the first boule, so I slid out the rack and hastily
> scored it... apparently I didn't score deeply enough because there was
> no evidence of scoring when I took the bread out. The bread didn't
> rise properly in the oven even though I cooked the bread an extra 10
> minutes and it didn't brown. I remembered to score the second before
> I put it in. It raised properly and browned very nicely. Haven't cut
> into them yet, so I don't know how the crumb turned out.
>
Okay. In spite of what I said about bread, maybe I'll make some
when I have company. Soooo, what is the best book to get--or the
best recipe? Yes, I can search, but I am not sure where folks'
tinkering may have led them.

(I hope, too, that I kept the recipe for beer bread, probably from
rfc, since the person in question likes beer.)

--
Jean B.

On Thu, 04 Feb 2010 08:27:42 -0500, "Jean B." > wrote:
> >
> Okay. In spite of what I said about bread, maybe I'll make some
> when I have company. Soooo, what is the best book to get--or the
> best recipe? Yes, I can search, but I am not sure where folks'
> tinkering may have led them.

I don't have the book, Jean. I googled for recipes and came up with
this site. The recipe looked like it would work for me, so I went
with it. Very easy to do. I turned up the heat a notch on my second
boule, but I'm attributing it to my oven (maybe it needs calibrating)
rather than the recipe.
http://www.globalgourmet.com/food/co...ead/boule.html
FYI: When the batter rises, it fills 5 qts worth of a 6 qt food
container. Then it falls back to 2, maybe 3 qts. I didn't notice
volume to tell you the truth, just that it wasn't much.
>
> (I hope, too, that I kept the recipe for beer bread, probably from
> rfc, since the person in question likes beer.)

Beer bread is basically self rising flour, beer and butter.

Beer Bread

3 cups self-rising flour*
2 tablespoons granulated sugar
1 (12-ounce) can of beer
7 Tablespoons butter, melted

1. Preheat oven to 350-375°F (190°C). Lightly grease or spray a 9 x 5
x 3-inch loaf pan with nonstick cooking spray.

2. Combine all ingredients, mixing well.

3. Pour into prepared loaf pan and bake for 45-60 minutes.

4. Spoon 4T of the melted butter over the batter

5. Bake 20 minutes, brush top with remaining butter.

6. Continue baking until the top is golden and a tester inserted in
the center comes out clean (start checking at 25 minutes more).

Makes 1 loaf.

*Or you may substitute with 3 cups all purpose flour, 3 teaspoons
baking powder and 1 1/2 teaspoons salt.

Flavor varies by beer brand; use the cheapest beer you can find. The
one that comes in a squat green bottle makes the bread taste like
cheddar cheese to me.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Feb 4, 5:27*am, "Jean B." > wrote:
> sf wrote:
> > Made the dough last night and did two small boule shaped loaves today.
> > The dough has already taken on the smell of sourdough, so I expect my
> > bread to taste great. *I'm glad I baked them consecutively because I
> > would have considered it a failure by my first. *
>
> > I forgot to score the first boule, so I slid out the rack and hastily
> > scored it... apparently I didn't score deeply enough because there was
> > no evidence of scoring when I took the bread out. *The bread didn't
> > rise properly in the oven even though I cooked the bread an extra 10
> > minutes and it didn't brown. *I remembered to score the second before
> > I put it in. *It raised properly and browned very nicely. *Haven't cut
> > into them yet, so I don't know how the crumb turned out.
>
> Okay. *In spite of what I said about bread, maybe I'll make some
> when I have company. *Soooo, what is the best book to get--or the
> best recipe? *Yes, I can search, but I am not sure where folks'
> tinkering may have led them.
>
> (I hope, too, that I kept the recipe for beer bread, probably from
> rfc, since the person in question likes beer.)
>
> --
> Jean B.

Jean, this is the best recipe I've found for no knead bread and it
works every time without fail.

http://www.hizzoners.com/index.php?o...eads&Itemid=56

On Thu, 04 Feb 2010 08:27:42 -0500, Jean B. wrote:

> Okay. In spite of what I said about bread, maybe I'll make some
> when I have company. Soooo, what is the best book to get

"Bread Baker's Apprentice" by Peter Reinhart
and/or
"Bread" by Jeffrey Hamelman

--
"I jotted down three names: Julia Child, Mr. Wizard and Monty Python"
A. Brown

In article >, "Jean B." >
wrote:
> Okay. In spite of what I said about bread, maybe I'll make some
> when I have company. Soooo, what is the best book to get--or the
> best recipe? Yes, I can search, but I am not sure where folks'
> tinkering may have led them.

I'm partial to Artisan Bread in Five Minutes a Day by Jeff Hertzberg and
Zoë François ‹ Amazon carries it. They have a very busy web site,
<artisanbreadinfive.com> and Zoë has her own baking site <zoebakes.com>.

If you follow the instructions, it's pretty foolproof. You must NOT
knead it.

I know a couple people who don't care for it; we, and many others I've
fed it to, love it.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller; new entries posted 2-2-2010

Melba's Jammin' wrote:

> In article >, "Jean B."
> > wrote:
>> Okay. In spite of what I said about bread, maybe I'll make some
>> when I have company. Soooo, what is the best book to get--or the
>> best recipe? Yes, I can search, but I am not sure where folks'
>> tinkering may have led them.
>
> I'm partial to Artisan Bread in Five Minutes a Day by Jeff Hertzberg
> and Zoë François < Amazon carries it. They have a very busy web site,
> <artisanbreadinfive.com> and Zoë has her own baking site
> <zoebakes.com>.
>
> If you follow the instructions, it's pretty foolproof. You must NOT
> knead it.
>
> I know a couple people who don't care for it; we, and many others I've
> fed it to, love it.


It's the BEST...I just made up a bunch of Beer Bread dough to bake up for
Super Bowl.


--
Best
Greg

sf wrote:
> On Thu, 04 Feb 2010 08:27:42 -0500, "Jean B." > wrote:
>> Okay. In spite of what I said about bread, maybe I'll make some
>> when I have company. Soooo, what is the best book to get--or the
>> best recipe? Yes, I can search, but I am not sure where folks'
>> tinkering may have led them.
>
> I don't have the book, Jean. I googled for recipes and came up with
> this site. The recipe looked like it would work for me, so I went
> with it. Very easy to do. I turned up the heat a notch on my second
> boule, but I'm attributing it to my oven (maybe it needs calibrating)
> rather than the recipe.
> http://www.globalgourmet.com/food/co...ead/boule.html
> FYI: When the batter rises, it fills 5 qts worth of a 6 qt food
> container. Then it falls back to 2, maybe 3 qts. I didn't notice
> volume to tell you the truth, just that it wasn't much.
>> (I hope, too, that I kept the recipe for beer bread, probably from
>> rfc, since the person in question likes beer.)
>
> Beer bread is basically self rising flour, beer and butter.
>
> Beer Bread
>
> 3 cups self-rising flour*
> 2 tablespoons granulated sugar
> 1 (12-ounce) can of beer
> 7 Tablespoons butter, melted
>
> 1. Preheat oven to 350-375°F (190°C). Lightly grease or spray a 9 x 5
> x 3-inch loaf pan with nonstick cooking spray.
>
> 2. Combine all ingredients, mixing well.
>
> 3. Pour into prepared loaf pan and bake for 45-60 minutes.
>
> 4. Spoon 4T of the melted butter over the batter
>
> 5. Bake 20 minutes, brush top with remaining butter.
>
> 6. Continue baking until the top is golden and a tester inserted in
> the center comes out clean (start checking at 25 minutes more).
>
> Makes 1 loaf.
>
> *Or you may substitute with 3 cups all purpose flour, 3 teaspoons
> baking powder and 1 1/2 teaspoons salt.
>
> Flavor varies by beer brand; use the cheapest beer you can find. The
> one that comes in a squat green bottle makes the bread taste like
> cheddar cheese to me.
>
Thank you! My visitor loves beer, so he might very well like that
bread! Maybe I'll experiment a bit this week before he is here.

--
Jean B.

ImStillMags wrote:
> On Feb 4, 5:27 am, "Jean B." > wrote:
>> sf wrote:
>>> Made the dough last night and did two small boule shaped loaves today.
>>> The dough has already taken on the smell of sourdough, so I expect my
>>> bread to taste great. I'm glad I baked them consecutively because I
>>> would have considered it a failure by my first.
>>> I forgot to score the first boule, so I slid out the rack and hastily
>>> scored it... apparently I didn't score deeply enough because there was
>>> no evidence of scoring when I took the bread out. The bread didn't
>>> rise properly in the oven even though I cooked the bread an extra 10
>>> minutes and it didn't brown. I remembered to score the second before
>>> I put it in. It raised properly and browned very nicely. Haven't cut
>>> into them yet, so I don't know how the crumb turned out.
>> Okay. In spite of what I said about bread, maybe I'll make some
>> when I have company. Soooo, what is the best book to get--or the
>> best recipe? Yes, I can search, but I am not sure where folks'
>> tinkering may have led them.
>>
>> (I hope, too, that I kept the recipe for beer bread, probably from
>> rfc, since the person in question likes beer.)
>>
>> --
>> Jean B.
>
> Jean, this is the best recipe I've found for no knead bread and it
> works every time without fail.
>
> http://www.hizzoners.com/index.php?o...eads&Itemid=56

Thank you! I see some experimentation in my immediate future!

--
Jean B.

heyjoe wrote:
> On Thu, 04 Feb 2010 08:27:42 -0500, Jean B. wrote:
>
>> Okay. In spite of what I said about bread, maybe I'll make some
>> when I have company. Soooo, what is the best book to get
>
> "Bread Baker's Apprentice" by Peter Reinhart
> and/or
> "Bread" by Jeffrey Hamelman
>
Thanks. I'll check the library and the local book shops for those.

--
Jean B.

Jean B. wrote:
> sf wrote:
>> Made the dough last night and did two small boule shaped loaves today.
>> The dough has already taken on the smell of sourdough, so I expect my
>> bread to taste great. I'm glad I baked them consecutively because I
>> would have considered it a failure by my first.
>> I forgot to score the first boule, so I slid out the rack and hastily
>> scored it... apparently I didn't score deeply enough because there was
>> no evidence of scoring when I took the bread out. The bread didn't
>> rise properly in the oven even though I cooked the bread an extra 10
>> minutes and it didn't brown. I remembered to score the second before
>> I put it in. It raised properly and browned very nicely. Haven't cut
>> into them yet, so I don't know how the crumb turned out.
>>
> Okay. In spite of what I said about bread, maybe I'll make some when I
> have company. Soooo, what is the best book to get--or the best recipe?
> Yes, I can search, but I am not sure where folks' tinkering may have led
> them.

This is the basic recipe I use without fail. It's the Bittman recipe
from the New York Times, with the amount of water adjusted to match what
he did in the instructional video. My notes are in [brackets].

Recipe: No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1 1/2 hours plus 14 to 20 hours rising

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 1/2 cups water,
and stir until blended; dough will be shaggy and sticky. Cover bowl with
plastic wrap [I use a covered glass baking dish and cover it that way.].
Let dough rest at least 12 hours, preferably about 18, at warm room
temperature, about 70 degrees. [Temp doesn't really matter; in a colder
room, it just takes longer, and in warm temps, it goes faster, but it
all turns out well.]

2. Dough is ready when its surface is dotted with bubbles. Lightly flour
a work surface and place dough on it; sprinkle it with a little more
flour and fold it over on itself once or twice. Cover loosely with
plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface
or to your fingers, gently and quickly shape dough into a ball.
Generously coat a cotton towel (not terry cloth) with flour, wheat bran
or cornmeal; put dough seam side down on towel and dust with more flour,
bran or cornmeal. [I just put it on a cutting board covered with flour
or cornmeal.] Cover with another cotton towel [I use flour and oiled
plastic wrap, or just toss a bowl over it.] and let rise for about 2
hours. When it is ready, dough will be more than double in size and will
not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees.
Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or
ceramic) [It works fine in any ovenproof pot -- I've even just used a
soup pot with foil as a cover.] in oven as it heats. When dough is
ready, carefully remove pot from oven. Slide your hand under towel and
turn dough over into pot, seam side up; it may look like a mess, but
that is O.K. Shake pan once or twice if dough is unevenly distributed;
it will straighten out as it bakes. Cover with lid and bake 30 minutes,
then remove lid and bake another 15 to 30 minutes, until loaf is
beautifully browned. Cool on a rack. [Don't try cutting into it before
it's cooled at least 20 minutes, or it won't have a good texture.]

Yield: One 1 1/2-pound loaf.


--
"Basic principles of the Universe, oo. Do tell. Quantum mechanics?"
"You cannot know simultaneously where you are in a relationship *and*
how fast it is going." - Piglet and Rob Wynne, on alt.polyamory

On Fri, 05 Feb 2010 13:56:23 -0800, Serene Vannoy
> wrote:

> 3 cups all-purpose or bread flour, more for dusting
> 1/4 teaspoon instant yeast
> 1 1/4 teaspoons salt
> Cornmeal or wheat bran as needed.

The recipe I used matches the Artisan Bread book recipe, but it is too
salty, too sticky and it certainly didn't need all that yeast. I'm
using these proportions next time.

--
I love cooking with wine.
Sometimes I even put it in the food.