My first venture into bread making..

[sred98]

This is so funny! I just baked a loaf today for the first time in years! Turned out pretty good! Congrats on yours!

Shelly

 

[HennysMom]

Thanks! You too!

How'd it turn out? what recipe did you use?

I'm always up for another recipe if you're willing to share!

 

[sred98]

Mother Earth News had a great recipe in there this month! It is for a large bowl that you pinch some off of whenever you need to make a loaf. Then the bowl stays in your fridge!

Here is the link: http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx

This is the one that I made: The “6-3-3-13” rule. To store enough for eight loaves, remember 6-3-3-13. It’s 6 cups water, 3 tablespoons salt, 3 tablespoons yeast, and then add 13 cups of flour. Then you mix well-DO NOT KNEAD!!! And store in the fridge in a large container with a loose lid. I have a huge green Tupperware bowl with a lid that I have it in. I don't have the lid on all the way. Then, the next day, you cut off a 1 pound piece, stretch it out, tuck the corners into a ball, slash the top, and let it rise for 40 minutes.

I cooked it on a pizza stone in a 450 degree oven with a pan of water in the bottom rack for about 30 minutes.

I used 100% whole wheat flour, though, instead of white or unbleached, so it was a little denser and didn't rise as much as I thought it should. However, when I cut it, it was still lighter and more flavorful than I expected! I have enough for 7 more loaves, and the kids just went nuts over it!! They came in from school to warm wheat bread with butter and homemade cocoa.

They thought they had gone to Heaven! LOL!

This recipe was for a boule' loaf, not a regular loaf. I was able to slice it really thin, though, with a serrated bread knife.

My 13 yo DD who is super-critical said that it tasted like the bread at Panera. I took that as a compliment.

I'm going to try the whole wheat sandwich bread when we get back from Christmas.

Shelly

 

[BettyR]

Quote:
I make that bread a lot...it is without a doubt one of the best breads around...my only problem is finding a container big enough to store the dough in...what do you use?

 

[sred98]

It is a really old Tupperware jadeite wonderlier bowl from about the 1960's. It's our family's dressing bowl for Christmas and Thanksgiving. It probably holds about 10-12 cups. I am guessing at this. Anyway, it has a clear snap on lid that is easy to vent. It holds the recipe perfectly!

I picked mine up at a yard sale for a quarter, but I saw some online selling as "vintage" for about $10-15 a piece!

Shelly

 

[MissPrissy]

 

[BettyR]

Quote:
I usually make the (3) (1-1/2) (1-1/2) (6-1/2) recipe because of the container issue but we go through the dough so fast that I wanted to make the bigger recipe....so I picked up a larger container at the dollar store thinking it would be big enough to hold the larger recipe. WRONG!!! I had a bit of a mess to clean up.... Oh well I'll try again.

 

[BettyR]

Quote:
This is a picture of the New York Times --No Knead Bread I have made in the past.

The bread we are talking about looks very much the same.

 

[MissPrissy]

I have made the no knead bread. I want to see her bread. LOL

 

[sred98]

Quote:
I had picked up a really large bright green bowl at Wal-Mart or the Dollar Store. I think it was a family popcorn bowl, or something. Just look for the largest bowl you can find. You could probably divide it into 2 bowls, too...if you had the room! It said that it was freezable, too.

Do you do unbleached or whole wheat? Do you think it is just more dense because of the shape? It wasn't heavy at all, just dense, if that makes any sense. Baking isn't my strong point, but I am working on it!

Oh! Also, I didn't read the instructions clearly, and used iodized salt. What affect could that have had on the bread?

Shelly