My first venture into bread making..

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okay MissP - here is my 1st loaf of bread EVER!
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I took the pic with my camera phone as my dig camera batteries werent charged
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The crust was nice and crusty like we like it although I made the mistake with having the pan of water ABOVE the loaf *as directed in the instructions* and it blocked the one side from browning as much as the other. It was still crusty, just not as much. So with the next loaf, I put the pan of water UNDERNEATH.... it was much more evenly browned.

This called for the loaf to be a round/boule type but I did it in a loaf pan instead. I just had some for breakfast with PB on it toasted..YUMMY!
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Oh MY! That other bread looks wonderful! How long does the dough keep in the fridge?
 
OMG! You're making me want more bread! LOL! So, do you slice it like sandwich bread? It looks beautiful!

On the fridge bread, I think it said about 2 weeks in the fridge, and you can freeze it. It also suggests not to wash the container between batches so you get a sourdough flavor. I wish I had a camera I could take pics with!

Shelly
 
Thanks Buster
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Yep - I sliced it like sandwhich bread with a very sharp serated bread knife (thankfully I have 2 great ones and a wonderful knife set!)

I have GOT to try your recipe now.. that looks awesome!
 
Shelly,

I have an extra frig in the garage that we stash extra gallons of milk, excess eggs and so on in. I keep my dough in there so room to keep it isn't a problem...finding a big enough container seems to be though. I'll check at WalMart again on Friday when I go into town to do my grocery shopping.

I don't use unbleached flour...I don't have any.... I use regular AP flour...the cheapest I can find....also my home ground whole wheat flour...some home ground rye once in a while...some home ground popcorn meal...oat flour and so on.

I have the book that article was about in Mother Earth News and there are a ton of recipes in it. I have some whole wheat Challah bread in the frig right now that I plan to cook today.

Regular table iodized salt is ground much finer so it's a lot more compact than course ground salt...which means you are putting more salt in your bread than the recipe calls for. If you are going to use regular table salt I would cut back on the amount by 1/3. In other words instead of using 1-1/2 tablespoons I would use 1 tablespoon. I'm really surprised that your bread isn't too salty. Excess salt is also going to retard the yeast so you aren't going to get as much lift as you would have with less salt.

This bread is denser than the stuff you buy at the grocery store but then it's supposed to be...that junk we get at the store tastes like the wrapper is comes in. I grew up eating homemade bread....my mom made it every afternoon to go with the evening meal so of course so did I when I got married.

Then they came out with bread machines and I got one and got really lazy, I haven't hand kneaded a loaf of bread in such a long time I'm not sure I would still be able to do it. I still have my bread machine but I really like this no knead bread...it reminds me of the bread we used to get in the French Quarter in New Orleans when I would go visit my cousins for the summer. This stuff is what real bread is supposed to taste like.
 
Oooh-do you think the Rubbermaid-style cake carriers might work? Maybe even a 2 1/2 gallon bucket? That you could get at your local bakery...it's what the icing comes in. The ones around here don't charge for them, and it should have a lid with it, too!

I was wondering if the salt I used kept it from rising as much. I will use sea salt next time. I just wasn't paying attention.
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I think I need to get that book! I am a cookbook "hoarder" anyway! LOL!

Ok...just found it on Amazon for $18 for a hardcover, brand new! Guess what I am going to get for Christmas!
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Shelly
 
Shelly,

I'm also a cookbook hoarder...if you do get the book you will really enjoy it. I sat and read the whole book and really enjoyed it...I'm such a nerd!!!

I have 3 of Peter Reinheart's books and they are a really big chore to read....bread junkies think he's the cat's meow but if you read his books and really study his methods, they are just a drawn out...lots more trouble...version of the methods in this book. These recipes are a lot more fun!!!!
 

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