Bread baking cookbook

[Curt Goodrich]

My wife got me this cookbook for my birthday-

http://www.artisanbreadinfive.com/

I dig baking bread but like most people I don't find the time very often. This cookbook's technique makes it a lot easier to find the time and yet the results are outstanding. The jist is you make a large batch of very wet dough and keep it stored in the fridge. You pull out a chunk and stick it in the oven within an hour. The thing I like is the spontaneity this allows. Last night I got home and didn't know what to make the family for dinner. I grabbed a chunk 'o dough, a few other ingredients and made a homemade pizza. 30 minutes after starting I'm handing my hungry kids slices of pizza that rival the best. Anybody else bake bread?

[jimi]

Curt, Do you use a bread machine or do you do it the old fashioned way?

Lately, we've been getting our bread from the local anarchist co-op bakery (which always makes me chuckle... anarchist co-op seems to be oxymoronic). Mmmmm, good stuff.

jimi

[Mike Marley]

I worked at a pizza parlor in HS and learned to bake there.
I've kept at it ever since. Usually its a sunday pm project.
Lately I've been par-baking crusts and freezing them.
I have a friend who has won several blue ribbons at the St. Fair.
She has a lot of good recipes and techniques.

The spinach, feta, pine nut braid on that website looks yummy.

[rec head]

I worked at a pizza parlor in HS and learned to bake there.
I've kept at it ever since. Usually its a sunday pm project.
Lately I've been par-baking crusts and freezing them.
I have a friend who has won several blue ribbons at the St. Fair.
She has a lot of good recipes and techniques.

The spinach, feta, pine nut braid on that website looks yummy.

I just par baked pizza crusts yesterday. We had one last night and 7 more in the freezer. I thought I was a genius when I finally started doing it. You must be a genius too. The longest part now is just waiting for the oven to heat up.

Now that it is cooling off I will start baking bread. I usually do 2 loaves at a time and freeze one. I have really good bakeries near me so I don't need to do it all the time.

[John M]

There was a period of time in my life where I rarely ate store bought bread. Alas having kids has cut into bread baking time, but occasionally we still do it and sometimes it is a family project. My 8 y/o daughter particularly enjoys it, especially making homemade cinnamon rolls.

[jscottyk]

Every baking thread that discuss bread and looking for way a quicker way needs a reference to the NYT article by Mark Bittman that kicked off the 'No Knead Bread' craze.

For the last thinking on this just do a search at the Chowhound home cooking board.

When I say craze, I really mean it. Just look at what the flicker search returns.

[mschol17]

I once tried to make Julia Child's baguette recipe... took forever, tasted right, but the texture wasn't there. I figured it'll be something to perfect when I retire.

[Jason Musgrave]

I've got "The Bread Bakers Apprentice" at home. Recipes rawk but most of the stuff in there is on a 2 day ferment and I don't have that kind of time most of the time.

I'm pretty sure that Hertzberg was one of Reinhart's students, looks like a great book Curt.

[GrantM]

what does the group think about the pizza stone?

should i buy a cheap one, and just give it a go?

[gt6267a]

I've got "The Bread Bakers Apprentice" at home. Recipes rawk but most of the stuff in there is on a 2 day ferment and I don't have that kind of time most of the time.

I'm pretty sure that Hertzberg was one of Reinhart's students, looks like a great book Curt.

back when i was eating wheat and baking, i used this book and it rocked. i never found making bread to be all that time consuming. maybe i am a chronic multi-tasker but its not like you have to be there for 5 or 25 hrs watching the dough rise. i would get the dough together and pop it into the fride, 10-15 mins. take out in the am for a warm up 5 mins. come back later for a knock down and shaping, 5 mins. check on it from time to time, 5 mins, and toss it in the oven 5 mins. maybe 30 mins total and that is generous. i would even run errands between steps if desired....

[Rodador]

Every baking thread that discuss bread and looking for way a quicker way needs a reference to the NYT article by Mark Bittman that kicked off the 'No Knead Bread' craze.

Bittman was late to the party, I think. The book below was written in 1999.



It's a very worthwhile purchase. Great ciabatta recipe, among other things.

On the subject of pizza stones, I'm very much in favor of them. But I really want to build a wood-fired brick oven in my backyard. I have books, plans, and a spot picked out, but just can't seem to find the time.

[Mike Marley]

No Knead Bread?
Kneading dough is my only upper body workout.
How else can you get the texture right,
and work out some tension, too?

[Jason Musgrave]

I've got an awesome no knead recipe--I bake it in a dutch oven. I'll go find it and post it.

[quaintjh]

I've been baking bread for years. My main loaf is a 'chef/levain' method sourdough. Save a lump of dough, let it age a day, mix a new batch, age 24 hours, knead/save, start over. I get a loaf every other day to eat and share. There are many on my cycle of loaves. Sometimes someone will bring me 5 lbs of flour as an offset.

I grew up eating home made bread as did my mother. It is really the only kind that can rightfully be called bread atmo. Mine is much different from that I was raised on, but the spirit of my mennonite grandmother is still there. I highly recommend baking.

As for a book, I really like these:

http://www.amazon.com/Bread-Builders.../dp/1890132055

http://www.amazon.com/Village-Baker-.../dp/0898159164

http://www.amazon.com/Nancy-Silverto...9230259&sr=1-1

Each is different in approach, but yield great breads. My own is closest to the Ortiz french country loaf. I use a mix of flours to get just the right 'tooth".

Oh....a stone is a must, unless you have a wood fired oven.

Happy baking.

Jay

[amos scattergood]

I use the recipe from this book. results are incredible.

here's my bread

amos

[jitahs]

I use the recipe from this book. results are incredible.

here's my bread

amos

Awesome. Are you using a dutch oven? I've been meaning to pick up that book for awhile.

[ericpmoss]

Awesome. Are you using a dutch oven? I've been meaning to pick up that book for awhile.

I had good luck with dutch ovens as long as they don't have the plastic lid handles. The problem I still had was transferring the dough to the hot pot w/o it sticking to the towel and deflating (covering it in bran or whatever didn't appeal to me).

If I had the space, I'd get the oven I used to have in the coffee shop -- Cadco XAF-135. It lets you program humidity and temp in 3 baking phases. It also makes better biscotti, cheesecake, scones and brioche than anything short of a Vulcan. A bit loud, but awesome results.

[amos scattergood]

Awesome. Are you using a dutch oven? I've been meaning to pick up that book for awhile.

yeah, I use a cast iron combo cooker. I think this technique really does the trick to seal in steam when using a home oven. I'm lucky my apartment has an antique Wedgewood stove will really even heat.

amos

[weiwentg]

+1 on the book. they also have a whole wheat version, which we've been using most of the time.

[zetroc]

I just bought the Tartine Bread book and read it cover to cover. Holy ****. This book has inspired me to try and bake my own bread.