OK, I found a step-by-step guide!
Apparently the links are no longer valid. To see recipe, here's the post:
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!
mama to DS born 9/7/05, DD born 8/20/07, DS born 9/4/10 and DS born 11/26/13
Loving our chaotic, crunchy, homeschooling life!
the phytates should be broken down
sorry, sick boy on lap. need emoticon for that
Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.
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.
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.
Thanks for sharing your results ladywolf! Sounds quite yummy!
So, despite being flat, the pluses: great texture, great crust, great taste. Dh LOVES it and he's the bread guy around here. So.....I am definitely going to try again this weekend and keep experimenting!
Dh and I are taking a picnic lunch to share with a friend and his children. His wife has been with his baby whose been in the hospital for 9 mos! Anyway, I thought fresh baked bread would be a yummy addition (the kind of thing their mom used to do but obviously can't).
Well, I thought I would bake it early tommorow morning before mass, so I threw it together this morning. That equals 24 hours, not 18. In 18 it will be VERY early--like 2 am-ish.
So, would you ladies recommend I go the shorter 12 hours, a full 24, or set the alarm?
I would gamble on 24 being OK, but that's just me. And you'd still have to give it 2 hours to rise some before baking, so factor that in.
This is totally fascinating! I'm going to try a loaf as soon as I can!!
I decided to make the bread this time with sourdough starter. So I replaced the yeast in the recipe with about 1 C. of starter. I added 2 teaspoons of salt and cut the water back to 1 1/4 C.
I actually let the dough rise for 23 hours.
At the folding stage, the dough was MUCH easier to handle and still had the bubbly look that is talked about in the article.
I let it rise two more hours and baked as directed.
This is the prettiest artisan loaf I have ever made. It looks perfect, brown with the crackling crust and the "exploded" top.
The flavor is excellent. It is very similar to a San Francisco sourdough loaf.
This is now a definite keeper recipe. I may try it with my chocolate sourdough adaption.
ETA Also I'm using a receiving blanket rather than a towel b/c I don't have any that aren't terry. I'll let you know how that works out. :
Anyhow, for my first bread ever I'm happy. Gonna try again soon.
|35 members and 15,073 guests|
|Alexa2015 , bananabee , blueskysunday123 , cagnew , Dakotacakes , Deborah , emmy526 , gizzypeach , heyxxmcfly , hillymum , JHardy , joycef , judybean , kathymuggle , LiLStar , MDoc , Michele123 , Mirzam , monicatailor , moominmamma , MountainMamaGC , NaturallyKait , redsally , samaxtics , shantimama , Shmootzi , Sihaya , Skippy918 , sollicitus , Springshowers , zebra15 , Zilver|
|Most users ever online was 449,755, 06-25-2014 at 12:21 PM.|