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Have you all seen this innovation in bread making??!!

post #1 of 189
Thread Starter 
The article with photos:
http://www.nytimes.com/2006/11/08/di...tml?ref=dining

OK, I found a step-by-step guide!
http://www.nytimes.com/2006/11/08/di...gg&oref=slogin
Apparently the links are no longer valid. To see recipe, here's the post:
http://www.mothering.com/discussions...=1#post6577205


So, do you all think we can use regular (meaning unsoaked, unsprouted) flour for this? Is this enough fermentation? I am not a baker and making my own bread is something I haven't seen fit to do yet (except in my bread maker with sprouted flour). But this maybe I could do!
post #2 of 189
that looks great! though i'd like to convert it to using a sourdough starter instead of the yeast...
post #3 of 189
Thread Starter 
An expert sourdough baker in my chapter is going to try this with sourdough. If I hear how it goes for her, I'll report back. I'm trying it with spelt first and we'll see how it goes.
post #4 of 189
The web addresses aren't working for me. Is there someone who can get the pages up that can tinyurl it? Or is there a name of the technique that I can search for...
post #5 of 189
Thread Starter 
OK, I edited the URLs. Not sure what happened there. See if that works or google "Jim Lahey bread" to find these.
post #6 of 189
The addresses work now just fine - I had tried cutting and pasting but something was a little bit wonky. Thanks!
post #7 of 189
I was thinking of posting this very same thing. I haven't had much success witn sourdough but I thought I would give this recipe a try. I am curious as to other's experiences with this recipe.
post #8 of 189
Thread Starter 
I have a batch soaking now, but an avid baker in my group says soaking it in kefir/yogurt/buttermilk instead of water would also work. So that would help in case anyone feels the fermentation isn't enough to neutralize the phytates. I'll bake mine tomorrow and let you know how it turns out.
post #9 of 189
if it's soaked for 24 hours, would it matter that there was yeast instead of sourdough? I thought the bad thing about yeast is that it was fast and so there was no fermentation? I have NEVER made bread and so have no idea what I'm talking about. Sourdough intimidates me, so I really WANT this to be just as good. I wonder if you could leave this bread even longer than 24 hours, and it would be even better...
post #10 of 189
Quote:
Originally Posted by kbchavez View Post
if it's soaked for 24 hours, would it matter that there was yeast instead of sourdough?
I was thinking the same thing.
post #11 of 189
Thread Starter 
Quote:
Originally Posted by kbchavez View Post
if it's soaked for 24 hours, would it matter that there was yeast instead of sourdough?
I'm not sure what you mean? Do you mean would the negative effects of yeast be negated by the soaking and fermenting? I really don't know the science behind it all, so I'm reluctant to answer. The amount of yeast is quite small compared to most other recipes (esp. the bread machine recipes) and we don't have yeast issues here, so it's worth a try for us to get easy, fresh bread!
post #12 of 189
One of my favorite cookbooks, Cookwise, has a similar recipe. The author, Shirley Corriher, also says that whey interferes with yeast, so you might need more, and that the high acid environment of a kefir soak or similar would also inhibit the baker's yeast s. cervisae (not sure how to spell that).
post #13 of 189
Thread Starter 
Well, so far my dough is rather liquidy. I'm not able to form it into a ball. I poured it on the counter and it went everywhere! So, I scooped it up and beat it a few times in lieu of "folding over." Could be because it wasn't warm all night in my house. We had a warm day yesterday. It's been more than 18 hours, too. So I'm going to let it sit awhile and watch it. I definitely can't shape it into a ball right now! There's the update.
post #14 of 189
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post #15 of 189
this is intriguing.

the phytates should be broken down

sorry, sick boy on lap. need emoticon for that
post #16 of 189
it says in the recipe to use a 6 qt pot. I have a 4 1/2 qt. le creuset. Think this will work? I suppose I could try to make a smaller loaf. Those pots are expensive, so I don't want to buy another one just for bread... YKWIM?
post #17 of 189
I did make this bread. Baked it last night. It is a very nice plain artisan type bread. The flavor REALLY depends on the quality of the flour. Also, with the humidity I live with, I would cut the water back 1/4-1/2 cup. The dough was the consitency of VERY thick pancake batter.

The bread itself (what came off the cloth which I could bake ) was very moist and nicely golden. The crust crackled as it cooled. The crumb was nicely porous with large holes, very artisan style. It was a nice way to bake when I do not have professional steam.

I have a 6 quart Le Crueset but the 4 1/2 quart should work fine.

I am going to try it next with sourdough. It is what we have been enjoying the most at home.
post #18 of 189
Thread Starter 
Quote:
Originally Posted by ladywolf View Post
Also, with the humidity I live with, I would cut the water back 1/4-1/2 cup. The dough was the consitency of VERY thick pancake batter.
Yes, I just called my bread expert friend to find out why my dough is so thin. Exactly like you describe. She said it probably started out too watery to begin with and she suggested I add flour and some more salt and let it sit out more to ferment. Like most things traditional, the first steps seem to be experiments!

Thanks for sharing your results ladywolf! Sounds quite yummy!
post #19 of 189
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post #20 of 189
I was thinking that more salt would be good, 2 teaspoons per loaf like most artisan breads.
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