Boule (From Artisan Bread in 5 minutes a Day)
3 cups lukewarm water about 100°F (or better yet warmed whey from your cheese)
1-1/2 tablespoons granulated yeast (1-1/2 packets)
2-1/2 teaspoons to 1 tablespoons kosher salt
6-1/2 cups flour (any kind will do)
corn meal for sliding the dough
Add water, yeast and salt in a 5 quart, food grade, plastic sealable but not air tight container
Mix in flour all at once until uniform. Don't knead! It should be very wet and loose.
Cover with lid (not air tight) and allow the dough to rise at room temperature until it begins to collapse or flatten on top. This will take 2 to 5 hours.
Refrigerate overnight before using.
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SUGGESTION FROM GBOYD:
I use a variation of the same boule recipe that Debi was writing about in the other thread. I mix flour and water and starter in a very water mixture and let it sit for a couple hours to get the yeast populations up. Then I add more flour to form a sticky dough. I let this sit for an hour at room temperature, then put it in the frig. When I want to make a loaf, I pull off a piece, let it sit for an hour and bake it.
Now I do this because I don't want to be spending 40 cents a packet on store-bought yeast, not for a sourdough taste. If I wanted that taste to develop, I would leave the yeast and flour liquid much longer to get sour.
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Sprinkle a pizza peel with corn meal to prevent the dough from sticking.
Sprinkle the top of the dough lightly with flour. Pull and cut off a 1 pound hunk of dough using a serrated knife. This is about the size of a grapefruit and shape adding just enough flour so it doesn't stick to your hands. Stretch the dough from all sides and tuck all ends under forming a ball.
Rest the dough on the pizza peel for about 40 minutes.
20 minutes before baking heat the oven to 450°F with a baking stone on the middle rack. Place an empty broiling pan on another shelf.
Dust and slash the top of the loaf about 1/4 inch deep.
After the 20 minute pre-heat slip the dough onto the baking stone and pour about 1 cup of hot water into the broiling pan and bake about 30 minutes. If the oven isn't up to temperature yet don't worry about it.
The bread is done when it's nicely browned and firm on top. When you remove the bread it will make crackling noises. Let it cool completely on a wire rack before cutting.
This is a wonderful dough for making crusty French dinner rolls! With each day the flavor of the bread changes somewhat – tasting more and more like a sourdough. The dough should be used within 14 days. Theoretically one loaf a day. These people apparently don't eat a lot of bread though – I ate the first loaf by myself they are tiny. I recommend making either rolls or double the grapefruit size or you'll be starved for bread!
(http://www.deejayssmokepit.net/Q-View/1ABDough.jpg)
(http://www.deejayssmokepit.net/Q-View/2ABDough.jpg)
(http://www.deejayssmokepit.net/Q-View/1ABB.jpg)
(http://www.deejayssmokepit.net/Q-View/2ABB.jpg)
Here's I few things I used the dough for. Great stuff!
(http://www.deejayssmokepit.net/Q-View/PepperoniPizza.jpg)
(http://www.deejayssmokepit.net/Q-View/ABRolledSammy.jpg)
If you like Rye bread:
3 cups lukewarm water about 100°F
1-1/2 tablespoons granulated yeast (1-1/2 packets)
3 tablespoons kosher salt
3 cups flour (any kind will do)
1-1/2 cups Wheat flour
1-1/2 cups Dark Rye flour
corn meal for sliding the dough
Many thanks for this. We make bread every day, so this might be a nice change.
This one is so easy you won't know your doing it. Your supposed to be able to make bread everyday for two weeks but I only get about 5 days out of it. I don't think the guy that wrote that book eats much bread. His loaves are barely a snack!
Your welcome!
Ooh, that looks yummy. I will have to try it; we only eat homemade breads.
This is by far the easiest and most baked bread in my house and so easy to convert to any flavor you want.
I made this bread tonight. I used whole wheat flour and otherwise followed the instructions. It didn't rise that well and baked to be too thick. Really "hearty." I'm going to try it again with white flour. I used whey instead of water. Maybe I should try more yeast?
Did you make it and bake it all the same day? It's like sour dough you make it ahead and then grab handfuls and bake it every day with supper.
I have use white, wheat, rye and pumpernickle flours with this recipe and it always comes out feather light like in the photos.
Don't play with the dough either. Grab it fold under, it let it rise and bake it
I baked it the next day. I'm going to try again with white flour. It didn't rise much after initially mixed.
Did you bake the whole batch at once? You only need a handful about the size of a baseball to make a small loaf or a few buns.
Should I have a LOT of it after letting it initially rise? because It only increased in volume probably 10%. And yes I baked all of it. One was maybe grapefruit size, the other two baseball size. Very dense.
Something went very wrong!
It should give you a fairly fluid gloppy stuff like a thick pancake batter but light and fluffy. I will look way to wet but that's a good thing.
After leaving it sit over night it makes bubbles and kind of smells funny - like sourdough smells. By the end of the week you should have made 5 to 7 loaves of bread. Each one more sourdough like.
You should have gotten close to a gallon of this really light fluffy stretchy sticky glop. You just grab a big handful with floured hands, fold the ends under and let it rise again. A large handful will make a bread just a bit smaller than a football and you can blow it off the table once baked.
You let it sit overnight in the fridge, right?
Can I use any type of yeast? I used the packets that my grocery store had, "active yeast" or whatever.
The first day I sit it on top of the refrigerator most of the day. In any case room temperature lightly covered. It needs to breathe but no drafts.
"Cover with lid (not air tight) and allow the dough to rise at room temperature until it begins to collapse or flatten on top. This will take 2 to 5 hours" It'll blow up like a bunch of tiny ballons and then pop.
THEN you can put it in the fridge overnight.
You can see all the litle holes and how light it is in this picture
Should regular, not "self-rising" flour work? And is "active dry yeast" okay? I want to try again!
Good grief Debi!! I made this last week after reading about it on your web site and it was soooo good ;D
For years I have been tediously laboring for days over my artisan breads, This method easily produces a wonderful Pane Rustica style boule. Thanks for sharing.
Christy
Stuart -
yes it should work. Go slow! I am not sure why it didn't rise for you. Maybe the water was to hot for the yeast? I have made this with every combination of flours and different brands and it always works.
Christy-
Glad you enjoyed it. It's so easy and nice to be able to make fresh bread after work for dinner. I often make rolls with it for dinner.
Debi, it rose this time! Now to stick it in the fridge... I am excited to try it tomorrow night! It does look sorta like pancake batter. There are little bubbles all over it.
I should let it get to room temperature before baking, right? Pull off a piece, let it warm up, then bake it?
Good job Stuart - You must've had bad yeast last time.
Yep - grab a chunk tomorrow about graphfruit sized. Maybe two. I can eat one by myself. Tuck the ends under so it looks smooth and set it on cornmeal to rise. It should about double.
Geez, I've taken your nice post about an easy boule recipe and turned it into a back and forth troubleshooting session.
I pulled off a hunk of the dough and it was sticky, hard to work with, and most importantly not pliable so that I couldn't make it into a ball. I balled it the best I could and put it on my baking tray. I let it sit for 40 minutes and it just flattened out. I baked it in the oven for 40 minutes at 450F just to see what would happened. I got a flat weird bread that doesn't taste right. It's still dense. After putting the dough in the fridge yesterday it fell a lot, lost probably half its volume.
It's a simple recipe, I feel a fool for having such trouble with it. How exact does the water/flour ratio have to be? I feel I might have used too much water.
The dough should look shaggy, not mixed too well. Overnight the moisture evens out and it looks like regular dough.
Christy
Maybe I'm not sure what regular dough looks like. I don't have any bread baking experience. It looks wet. I had it in the fridge overnight, 24 hours actually. If I used not enough flour originally, can I just add more at this point?
Yes, you can just knead a little bit in, keep the dough as soft though or your loaves will be dry.
Christy
I normally just flour my hands so the dough doesn't stick to them, then tuck the ragged edges under so it looks smooth and let it raise again. It is a bit wet not as doughy as regualr dough. You could add a little more flour if you need to. No more than say 1/4 cup.
I never kneed this dough.
Could not tucking and balling properly been the reason for my bread to flatten out? It still came out pretty dense. The crust quality would have been good if the rest of it had been proper.
Well you could have deflated the dough by playing with it to much. It should have risen again though. Gosh I've had my dough blow the top off the box I rippen it in.
Flour your hands really weel before grabbing the dough - that might help. It doesn't have to be a perfect ball. Just tunck the rough edges under.
I'm going to try again, carefully, with floured hands.
Would self-rising flour work better than other flours?
Self rising flour contains baking powder, it is of no use to you for yeasted breads only for biscuits and quick breads.
I hope it works for you this time.
Christy
Debi I noticed that you are cooking on a stone. Is that necessary or does it cook just as well without.
I had forgotten about this, so going to start one today.
Also when you add your fillings, I assume that you don't play with the dough much. Just flatten gently, top with filling and roll?
Will let you now how it turns out.
I think the stone makes the crust more crispy and lets you slide the dough on and off easily but you could use any kind of pan that is flat.
I pulled off another hunk and tried to ball it, and it was a decent looking ball but now it's flattening out. How exact does the water/flour ratio have to be? I think I just didn't use enough flour, and I want to try again from scratch!
You could just add a bit of flour to what you have. 6.5 cups of flour to 3cups of water more or less. If it's to watery add more flour but just a few tablespoons at a time. It should be wet but not runny.
It should start out looking like the first picture and after rising over night - look like the second one.
Notice how high the dough rises in the deep dish?
Should it shrink in the fridge after initially rising?
Maybe a little but not much. Dough will continue to rise unless it's really cold in the fridge.
Oh good, that's what mine looked like this morning. I was afraid that I might have been a little too dry.
Rising beautifully as we speak, and I went out and purchased a stone this morning, so all set to go.
Tea -
I think you'll notice a big improvemet in the "Crustiness" of the bread. I could eat my weight in these rolls. Of course it has a major affect on my weight as well! ;D
Smear them with some olive oil with some chopped basil and a pinch roasted garlic paste ... Ahhhh TO die for! I grew up eatting olive oil and basil on bread instead of butter. I guess it's an Italian thing my Mamas whole family did it.
I mix garlic and basil into butter and use that on bread.
I make an Anadama bread using molasses and polenta, and I love it with the garlic butter. yumm
I'm jealous of your successes. I'm going to mix a new batch of dough tomorrow after work. Hopefully it'll work. I'm pretty sure I just had too much water last time.
I'm also eagerly awaiting some veal rennet to come that I ordered! Hopefully I'll make some tasty treats later this week.
Oh no Stuart, don't speak too early. I haven't cooked any yet. The dough has just gone into the fridge for safe keeping, and hopefully I will be cooking some tomorrow afternoon.
THat may be it Stuart. Hang in there!
I did it! Finally got the chance to making one yesterday afternoon. Put it on the tray to rest, and I doubted that it was going to rise properly, as like Stuart's, I thought that it had flattened out a little. Anyway, I put in the oven, low and behold it rose like a beauty. It started off about 1 - 1 1/2 inch high and rose to around 3 inched high. Really impressed with these.
Many thanks for the recipe.
Did it come out feather light? That's my favorite part. You can eat a bunch of these they are so light.
Yes it was nice and light, and full of large air holes. I'm about to go and make some more for breakfast.
Careful they are addictive.
I'm going to try mine out later tonight! I mixed the dough yesterday and it rose nicely and didn't collapse in the fridge this time. Tea, your bread looks good!
I've got four more in the oven as I write. I made this lot using a sourdough rye flour, so the sour flavour and smell has developed very quickly.
Next time I will try just ordinary plain flour.
Stuart, great to hear that things are looking better. Let us know how everything works out.
Alright Stuart! Your gonna love this stuff. The theroy is it will make one loaf a day for a week - I don't think so!
Well, I tried again, and it's better but not great. It's still dense. The crust was too hard. I put a pan of water in the oven. I might have overhandled it before baking, but I don't think that's the entire reason for a poor result.
(http://farm4.static.flickr.com/3437/3927400479_9da14de305.jpg)
Look how flat it is. After I made the ball it started to flatten out. Not as badly as last time.
(http://farm4.static.flickr.com/3529/3927401015_de2b1289af.jpg)
Dense!
It tasted okay. My fiancé and I ate it with butter. She liked it and that was the best part.
I'm discouraged but I'll try again. I'll have some whey in a couple of days. I may try to use that.
Maybe I'm not using enough yeast? But I'm doing 1.5 packets of active dry yeast.
The crust looks good from here. Was it to thick? I does look a bit dense. Try making smaller ones like bun sized and see it you can get the feel for the dough. When you set the dough on the baking pan did you let it rise up well? It doesn't look like it rose enough before baking.
It is getting better - just not quiet there yet.
I let it sit at room temperature for about 30 minutes before putting in the oven. It didn't rise really tho, it more sunk, losing its initial shape, but not nearly as badly as the first time, when it looked like it had just melted.
I've got a little dough left, I'll try again tomorrow! If it works then I'll have a sourdough by that time.
Yeah one thing that's kind of neat is the dough changes slightly everyday so you don't feel like your eatting the same ole thing.
Thank you Debi!
This is great.
My first try (almost following the recipe) already resulted in the best bread I have ever baked.
A few notes though:
- After mixing the ingredients, I found the mixture too dense, so added some water. This might have been a minor mistake. The mixture became less dense while sitting.
- I was afraid the bread would dry overnight (baked in the evening, ate at breakfast) so I covered it with a double-layer of paper towel. Definately a mistake.
The crust turned out a bit gummy, undoubtedly because I didn't let it dry uncovered.
The interior turned out too moist, either because of too moist dough or because of the covering. I'm guessing on covering. Not doing that again.
Still, fantastic. Wow. The texture was just as light and airy as described, really wonderful.
I ate self-made cheese on self-made bread for the first time in my life today. This was somehow a huge experience for me. Wonderful!
Self-made cheese and self-made bread...a rather zen experience. For those wine makers and brewers among us, an extra special experience. I love it. ;D
I love to make my own bread, but I'm really anxious to try the boule. Thanks for the opportunity, Debi.
-Boofer-
Your welcome. I guess bread isn't always an simple experience for everyone. There are so many variables. Humidity is a big one.
This dough will seem very wet - almost to much so but if you give it time to raise before baking it will be light as a feather. AND DON"T play with the dough! Just grab it with heavily floured hands, tuck the ends under and set on the pan or peil. That's it! If you play with it - it will go flat.
I had a bit of dough left and I needed to use the container that it was in for cheesemaking, so I just put it in the oven. I floured my hands really well so I could handle it better, and I tucked it the dough under itself and just put it in the oven. Cross your fingers!
It's not perfect, but I made the best bread so far. It's still dense but it rose better when baked. I need to get it to be fluffier. I'll try again but in the meantime I need to make some cheese!
Gee Stuart I don't know why this is not working well for you. Next batch maybe you should try using the same brands of ingredients? I hvae used all kind of sae flours and yeasts so I am definately confused. I am thinking maybe it just to cold and not given enough time warm and to rise.
I went to my local farmers market and I was talking with the bread guy. He was super nice and gave me some advice. Debi and all, do you think a stone would make a big difference? He made it sound so, and said I could just get ceramic tile to use. Also he was concerned about the age of the yeast. I'm going to try again!
Do you guys use whey or water usually? What's the result difference?
I love dense crust if the interior is fluffier. Nothing like a good crust to work on, unless it is used for hamburgers perhaps.
Cheese and bread and butter: decadent simplicity.
These boule pictures look great. I'll have to try it one day.
Stuart, yes Deb recommended that a stone be used. I didn't have one either and went out and bought one especially for this bread. Also the oven needs to be HOT. The first one of mine I don't think I had it quite hot enough, (thermostat is gone), so turned it up more for the next lot.
So far I ave only used water in mine.
You can use whey. It will be a little saltier but it tastes good. My understanding is it adds more vitamins too.
I always used a pizza stone for bread (or even pizza) I think it really makes the crust ... er ... crusty?
Be sure to preheat the oven by the instructions with the ceramic in there. That's part of the trick for the crust.
It is posible your yeast is old. I guess I assumed you checked the dats on the package. oops!
The yeast isn't out of date. I'm not sure what the problem is really.
If it's coming out too dense, could I just knead it at some point to make it fluffier?
Don't kneed it! Once you make it just grab hunks when you need it.
But wouldn't kneading it put air into it, which would make it fluffier??
You would probably deflate the dough buy squishing out all the air that's already developed. If you let it rise for another hour or two it might work. You should let it sit for at least 30 minutes before bakig anyway.
Well, I mixed up my dough today. It was not wet & sloppy as advertised, but fairly dry and stiff. I keep my flour in the freezer...perhaps that has something to do with it. It isn't unlike other bread doughs I have made so I'm expecting a positive outcome tomorrow when I grab a hunk, mold it ever so gently, and make bread. I just happened to have a pizza stone so I should be in good shape.
One question: Why does this recipe call for a rest in the fridge overnight? Before I put mine in the fridge, it had risen to fill the Rubbermaid container. I'm hoping it doesn't spill out and engulf everything in the fridge like "The Blob". ;)
-Boofer-
To begin with...thank you, Debi.
What a neat bread! :) I got my peel out and dusted it with flour. Then I pulled the boule box from the fridge and used a plastic mixing spoon to section out what appeared to be a softball-sized hunk of dough. I put on latex gloves and grabbed the sectioned dough, forming it into a ball, and dusted it with flour from the peel as I went. The latex gloves seem to keep the dough from sticking all over my hands. I didn't spend a lot of time or effort forming the soon-to-be-boule and then rested it on the floured peel. I inverted a bowl over it to rest for the stated 40 minutes.
After 40 minutes I checked the dough ball and it was still pretty cold from the fridge. I thought I should at least allow it to come more to room temperature before baking it, and also allow it to rise a little on the peel. After perhaps another hour, I turned on the oven with the stone and the baking sheet in place. When the oven read 450 degrees, I looked around for corn meal. Ah, I already knew I didn't have any so what was I to do? Well, I knew I did have some brown rice farina, which has the consistency of corn meal, and that's all I was looking for. Just some dry "lubrication" so that the boule goes on and comes off the stone with ease.
The bread was done just under 30 minutes (a larger loaf would no doubt take a little longer) and did come out just fine. The farina didn't burn. The boule had an excellent shape and nice browning. After letting it cool, I was going to leave it until tomorrow before I sliced it, but that wouldn't be fair for this entry now would it? The crust was nice and crunchy and the innards were superb. I think the bread could adapt well to all manner of amendments. I'm looking forward to checking this batch throughout the week to see any changes to the character. After that, I'd like to doctor the recipe a bit, adding ground flax seed and other additions that would give a whole different bread.
I must be honest: I added a tablespoon of raw blackberry honey to the water, yeast, and salt at the beginning. Somehow I felt it needed a little rounding.
Anyway, here are the results of my first boule. Boula boula...boula boula! 8)
-Boofer-
I made my second one yesterday, and ate it today for breakfast.
It was really good, but I still get a kind of glossy, not dry but really moist texture inside the bread. It's light as a feather and it looks exactly like artisan bread, but there's this weird rubbery quality (not that disturbing, but still) that comes with the moisture. The inside surfaces of the bubbles are shiny/glossy. Anyone else had this issue?
Should I bake it longer?
Zoey - mine is moist & fresh too. I don't think it's a problem at all. No doubt if you leave it out for a day or two, it will lose some of that "new bread" moisture. As I said before, my dough wasn't really wet & sloppy. That may make some difference in the final product.
-Boofer-
Boofer -
I goes in the fridge to keep from souring. In the winter I leave it in a spare room that's unheated. I got to warm one spring and smelled like a bad Saturday night! As far as additions the the basic recipe - I have tried all kinds of things, all kinds of flours and it always works. I was hooked on honey and finely chopped apricots for awhile.
Zoey -
Sounds like it needs a few more minutes to bake. Compared to a standard kneaded dough it's wet but man is it good. A bit of finely chopped bacon and cheese is good also.
Thanks for the tip... I think I'll try to bake it longer.
Yesterday I added some malt into it, and it came out really good. Just a heeping spoonful for the whole set that had two portions left, baked one of them, and it came out dark and tasty.
The malt version didn't have huge airholes, but came out pretty much like normal bread. Does the same happen if I add anything other than white flour? If so, I think that's good, easy to alter both taste and texture.
Debi, did you mean to eat the bread with cheese and bacon, or add them into the dough?
Zoey -
I have used all kinds of flours, wheat, rye, pumpernicle just adjust the flours so that you have slightly more than half white and it will still puff up.
I put the bacon and cheese IN the dough. I run it through one of those little mini electric chopper thingys and sprinkle a few tablespoons in the bowl of dough.
I have been using this for about a year. You can use it right after the rising stage but it is harder to handle also let it rest for 30-40 min after it is shaped. you can store in the fridg but need to let rise for 1 hr. al really wet dough makes a Chebata bread that will spread out. You can take a hunk of dough about the size of a golf ball, shape into disc, press both sides into cornmeal and let rise, throw onto a hot griddle and cook like a pancake and you have English muffins. It works great splits with afork.
Mike
I think this has got to be the most flexible recipe I have ever found.
I just got both of the books and started the boule this past weekend. Everything went well -- I mixed it w/ my mixer ('cuz I spent money on it years ago and I'm gonna USE it! ;D ), let it rise for a couple hours, put it in a 5 quart covered bucket and put it in the fridge. It fell while putting it in thr fridge, but I would assume that's OK.
Here's where I messed up: I sealed the lid. Oops.
Next day we take out some dough that seems overly wet, allow it to rest and rise a little prior to baking... and.....
...nothing... I have a lump of dough the same size as the one I put on the peel.
I'm assuming I killed it by sealing it.... *sigh*
Did you let the dough warm up first?
Debi:
Yes, for what turned out to be a couple hours... We gave up on it and went to bed. :'(
-Michael
Something was not right for sure. I usually only wait about 20 to 40 minutes and it rises nicely. Yeast?
Debi:
Brand new yeast -- and it did rise quite well.
I suspect that 1) falling when putting it into the fridge and 2) sealing it air-tight didn't help it. Will try again this weekend.
Hmmmm I usually put plastic wrap over the container. In the winter I just leave it in the cold room (about 50 degrees) and it gets a great sour dough flavor by the end of the week.
I was itching to try this recipe and thanks a lot Debie, I make bread using a bread maker because we are busy with everyday chores but taking some time and preparing your recipe gave me a lot of other ideas that can be done with your recipe.
My son likes to play with dough to. He made the little one.
Here are my pictures
So I tried to make it again yesterday.... I got almost the same results, so I'm suspecting that its my expectations that are a problem.
The dough rose wonderfully right after mixing everything.. I allowed it to "top off" and flatten before doing anything else. Later, I grabbed a ball of dough, gave it the "gluten stretch" they called for and placed it on a peel with cornmeal for 20-30 minutes.
The bread that came out was tasty and dense, but it was still pretty flat -- I would have expected a bigger, rounder loaf when I was done with the process. I'll take pics if you like, but is this the result you get?
-Michael
Quote from: sominus on November 21, 2009, 02:29:04 PM
So I tried to make it again yesterday.... I got almost the same results, so I'm suspecting that its my expectations that are a problem.
The dough rose wonderfully right after mixing everything.. I allowed it to "top off" and flatten before doing anything else. Later, I grabbed a ball of dough, gave it the "gluten stretch" they called for and placed it on a peel with cornmeal for 20-30 minutes.
The bread that came out was tasty and dense, but it was still pretty flat -- I would have expected a bigger, rounder loaf when I was done with the process. I'll take pics if you like, but is this the result you get?
-Michael
Michael,
I don't know this recipe well (I tried it once back when the book came out) but generally a good test to see if bread dough is ready to go into the oven is to press lightly with your fingertip. If the indentation stays it is not ready to bake, if the indentation fills back in it's ready to bake. It's hard to judge when ready to bake based on time because there are lots of variables, the biggest one being room temperature. Most recipes that I use are minimum 45 minute rise but this one might be different.
Deb
Gee Mike when I make it I can almost blow the bread off the counter. I can definately do it with the rolls very light and fluffy.
hi there,
I have been making this recipe for about 6 months. I have never seen the book but I 'pinched' snippets here and off the internet and made up my own recipe..
Heres a couple of things that I ALWAYS do to ensure risen bread success.
When stirring the mix together- always use a wooden spoon.
Vitally important to have the lid on, with one side askew
After mix has been made it must be set aside for 45 mins - I find 30 mins not long enough
ceramic tile must be in oven while preheating to temperature. After 45 mins you can either bake some straight away, or put it in the fridge and we always bake at least one loaf straight away.
my recipe is 6.5 cups of flour
yeast,salt and lukewarm water
and I always only ever get 3 loaves.
Of course, they are baked generally that day or the next. 2 loaves will feed my family of 5.
If I try and condense and make a bigger loaf, the bread is always dense and flat. So I always work on 3 loaves
Thanks Cath. I usualy only have two so I make rolls alot but they always so light and fuffy I can eat 6 of them by myself (without dinner). I've also use every combinaion of flours I can think of, wheat, rye, white, corn and it works.
I love it too... it is soo yummy and my kids love it too - they ask for it in their school lunches!!!
I am going to try stuffing them with fillings like you have done, sound delicious!!!
I think I came across the source of my problems with this recipe...
I think that the gluten production with the flour(s) I am using is possibly too low. If I don't wait at least overnight, it simply won't rise. I made (yet another) batch and allowed it to rest overnight and had excellent results. If I'm going to need to make some more quickly, I'll just work it a little more to get the gluten to produce a little better...
-Michael
Interesting. I just use Gold medal or King Arther and have no problem. I wonder if flour is different in different parts of the country? I know humidit is a big factor but I always thought flour was flour everywhere.
Hi DeejayDebi,
Flour is a big difference from country to country. My Artisan Bread maker friend (http://ekmeksanati.com/) in Turkey tells me that flour in Turkey is always uses less water than it is stated in the recipe and the protein levels are different (%12.5 here in Australia for bread making and there is a different quality scheme in Turkey). When I am doing Turkish recipes here in Australia I always add 50ml more water and the activation of the yeast and raising times are all different. Altitude is also another variable together with the strength of yeast (commercial or home made yeast).
I haven't got much luck with the home made yeast but commercial yeast has very high density and it works all the time.
GurkanYeniceri
I forgot to mention earily you dd a great job on those breads. That's what mine look like. I find this a great recipe to experiment with. I knew altitude made a difference but I guess I though wheat was wheat. I have only baked flours in a few different areas of the US and they always seemed to work the same for me.
Maybe the gluten is the issue. I have added gluten to pizza dough before to make it more stretchy.
Thought I give using my whey from making a Gouda today for trying the Boule recipe. The Gouda is in the press and the Boule is doing it's thing waiting for tomorrow's baking. But, the question that came to my mind as I sit in my easy chair surveying my day's culinary work is - how do you pronounce Boule? I suspect it rhymes with school, but am not sure. Enlighten me please.
It's pronounced bool like pool with a B. It's a french word that means ball.
Well, I made my dough yesterday, it was a tad dry. Let it sit out, it rose beautifuly. Put it in the fridge overnight, and about 3:00 got out a grapefruit size chunk. It was still a tad dry on the bottom of the bowl, but nice and bubbly-moist on top. So I tucked it the ends, set it on the cornmeal and put it to raise. after 2 hours, it only raised about 1 1/2 times. I baked it, and it was beautiful, smelled wonderful! It was dense, but very edible, and I LOVE the crust!!!! I think I didn't measure my flour as carefully as i thought. I did get some gluten today, for my other breadmaking (disasters ::)). I will try that next time, and see if I get a lighter loaf. It made a wonderful addition to dinner!
I love the crust too - my favorite part. I could just eat these little breads with butter and skip the rest of the meal (and have). Crusty bread is one of my biggest weaknesses. Not chocolate, not cheesecake but bread!
I made my second loaf last night and ate just that for dinner......oops! ::)
Hi, just a little hint about the book Artisan Bread in 5 mins a day from a OLD baker...don't expect YOUR hunk of dough to be ready for the oven in the amount of time specified in this book (which I own since I'm a sucker for bread book collecting). Go by the "wobbly" nature of the dough. (shake the pan or board dough is sitting on is what I read on the website. When first following these recipes I noticed, because of my experience, that my dough needed more time sitting in my sea level, cool humid location. SOOO I went to the books website and found a link for book revisions/errors ]http://www.artisanbreadinfive.com/?p=1134] (http://www.artisanbreadinfive.com/?p=1134)
I then made those revisions in MY early version of the book and it did help. IF you have the early version of the book please make those revisions to your book. Some of those initial errors had to do with time you let dough set and the AMOUNT of yeast as well as heat and placement of racks. VERY IMPORTANT things to know especially with whole grain breads.
From experience (I worked as a baker for a large school) in the 70's I have learned the feel of dough...but wasn't too experienced with really WET doughs till the last 10 years and collected books and techniques and am quite partial now to using refrigerated doughs at home.
I have baked in high desert and sea level marine locations and bread dough at sea level rises slower than high elevations despite the increase wetness of these recipes. IF really high elevations then too much yeast can be a problem. Don't give up...trust your experience with dough and never expect your shaped dough to always rise in the same time period unless you have a proofing cabinet.
For those of you that are in a real hurry...and are making small loaf...you CAN use your microwave as a proofing cabinet. How you ask? Boil a 1/2 cup of water in microwave...remove it unless you have a way to fit it into a corner and place your dough which has been placed on a well floured/bran covered tea towel (not terry) that you lined a cheap wicker basket with. In this small humid/warm environment you can expect dough to rise in shortest period of time. Take out...put peel/or floured hand on top, flip over and place in oven. I flip over with hand and put directly on stone or into cast iron dutch oven, but a peel (wood or cardboard) is easier if you don't have a light touch.
Another little trick a person can use that I saw on a artisan bread show was that they actually used ricotta baskets to put their dough (without towel) in overnight to rise cool ...then turned them over onto peel.
I like cheap wicker craft type baskets as they support the very wet dough a little and is easier to just flip onto peel. Expect flour shower...till ya get the right towel and amount figured out.
The beauty of having a ripe autolysed refrigerated dough is that you can get away with the short final rise after shaping without losing taste or getting a grainy texture that comes with a fast or overrisen dough. (alot of rapidly risen doughs don't have the taste OR keeping quality that a well ripened dough does. A slightly under risen dough is better tasting IMHO than a over risen dough so if you get called away and have over-risen, reshape dough and let it rise again for a shorter period. Seems working with a refrigerated dough takes care of the over risen or too fastly risen problem.
Thank you, teegr. I'll remember that!
Great post Teegr thanks! I always take each dough as it comes the weather affects the outcome alot when it come to rising but I ever knew that altitude did as well. That should have been obvious but never dawned on me. Very informative and helpful information! That's worth a cheese!
I am a Homemade Bread Evangelist Below is a quote from my favorite bread book of all time :Homemade Bread 1969 by the Food Editors of Farm Journal
QuoteBaking in High Country
Yeast doughs rise faster in high altitudes and many breads are coarse-grained. To bake fine-textured loaves with "our" recipes, make one of these changes:
1. Let dough rise a shorter time--just until it is barely doubled.
2. Use less yeast than the recipe specifies.
3. Punch down the dough two times, instead of once so that the dough will rise three times, instead of two
Granted that using wetter doughs were NOT generally used as a "homemade" technique way back when this book was published (1969)...but I do know that it still applies in principle with higher hydration doughs. Look on any cake box (if you ever use them...and there will be high altitude changes...so the affects are not limited to just yeast leavians. I was raised at just short of the "high elevation" rules...but believe me...recipes of 40+ years act much differently depending on YOUR elevation. Use your feel for the dough...not the time a recipe states unless you got that recipe from your neighbor. ;D
I know back then, at least in the southern area I was raised, one tried NOT to have large holes in their bread or crackly crusts. The goal was fine grained...light breads...for "company". The more rustic stuff were for family...LOL. We used an overnight "sponge" technique (commercially called autolyse) added other ingredients (sugar,fat,flour,salt), knead, rise, rest, shape. Timing when your busy with chores was always a challenge...and higher amounts of yeast (Active yeast or cake) were used.
Way back then...the book mentioned above had one section devoted to cool-rise techniques...so you can see that this new refrigerated dough is not a "new" thing. LOL. Most of those recipes however put shaped dough in refrigerator over night, then baked about 8 hours later. I know I have refrigerated doughs for 40+ years. We frequently refrigerated doughs overnight. Wet doughs are much easier to shape when cold as your hands/board need less added flour.
I personally use SAS gold yeast http://www.kingarthurflour.com/shop/items/saf-gold-instant-yeast-16-oz (http://www.kingarthurflour.com/shop/items/saf-gold-instant-yeast-16-oz) for
everything now because it performs well in higher acid (ie sourdough) and sugar (enriched dough) environments. I *think* there is a less yeasty taste with this type of yeast...but I could just be fooling myself. ??? Since these ABI5 recipes are NOT true sourdough...the environment, say on day 7 of sitting, is clearly more fermented. It works well for me in all my recipes. I keep it in a air tight canister in freezer and I think I read somewhere that it will last at least a year that way. It's much cheaper than packages.
For those who bake alot...the amount of yeast in the ABI5 recipes might be a bit high. http://www.artisanbreadinfive.com/?p=85 (http://www.artisanbreadinfive.com/?p=85) I also would never recommend using fast rising yeast. Apparently the technique in ABI5 says the long wet rises "equalize" the differences in yeast. *I don't buy it...literally* ;)
I have so much yeast in my kitchen...I adjust the amount of yeast depending on when I plan to bake, temperature of RA initial rise in bucket.
I have ALOT of old and new bread books...so I sure didn't need the ABI5 book...but I' a sucker for recipe books; I can always pass on the ones that are repetitive in their technique. I do wish someone had given me a book like this when I was a newlywed. I plan to give a young couple I know a plastic bread bucket http://www.kingarthurflour.com/shop/items/dough-rising-bucket (http://www.kingarthurflour.com/shop/items/dough-rising-bucket), a hand dough tool http://www.kingarthurflour.com/shop/items/dough-whisk (http://www.kingarthurflour.com/shop/items/dough-whisk), the ABI5 book, and a bag of yeast. Don't ya think that would be a great gift for a newlywed couple? I sure do!
I noticed that they have a newer book out called "HEALTHY BREAD IN FIVE MINUTES A DAY". I have not read it...nor plan to buy it cause well...my breads ARE healthy...but I read that there are non-gluten recipes as well as other sorts for those who need it. The best part of the ABI5 technique is simply making long used bakers techniques more accessible for home bakers because there aren't any pre-ferments (bigga, poolish, sponges) The original book is good (as long as you check their website for any book errors).
Good luck all and EAT MORE BREAD!
If I knew how to add pics from my PC I could show you some snapshots I took from a couple of videos I made several years ago for some young folks about this ABI5 book. Does one have to upload to a website and then add that link or what? LOL
There's a little blue line down below the text box called Additional Options
Click it - then a line that says Attach pop up below that
Click browse - that will let you look around on your hard drive for stuff. When you find what you want click on the file and it will load up as long as it's smaller than what's listed.
I hope this attempt to add pics to the post works...here goes....they should be fairly easy to understand if the upload occurs. All made with basic boule recipe Artisan Bread in 5. My no hands rolls are a favorite with my son who tends to call me as they leave a hike or a dive and ask if I want to cook them some dinner on their way back north. I usually have 30's-1hr notice. Because time is short usually I just plop the dough as pics describe into that pan you see...preheat oven while making something hearty for the group to eat...and the rolls come out of the oven just before they arrive. The larger loaves are exactly 1 boule recipe...appx 4 lb loaves. I simply use large serrated knive to "cut" the dough into quarters...pull up a quarter at a time...shape as per the book, and sit till ready to bake. Much easier to get "almost" the same size loaves. This works better for me than grabbing grapefruit or catalope sized hunks of dough out. IF not baking but 1 loaf I use similar tech...just only making a "wedge cut" then putting rest of dough back into frig.
For those of you that have a somewhat deflated, pushing the storage time limit, I find that last bit of dough has less volume so I sort of pat it flat and fold it like a letter, then round it a bit and let that sit till it warms up. It will give a little more work to the dough. Remember that only basic doughs have that 14 day storage...and IF your dough looks dry and rough AFTER the first rise in bucket, then your dough isn't going to make it to the outer limit of storage. Only WET doughs can be stored so long. The website does have FAQ and hints on what to do in cases of too dry dough.
I forgot to add...on those rolls...I don't bother with shaping...I just use that little plastic scraper thingy, plop into the grooves of the pan (lightly sprayed with baking spray). I don't slash them, it doesn't seem to matter in this case cause they don't sit as long as loaf would thus they are so wet because I didn't hand shape them thus adding flour. I sometimes use the cornstarch wash when I want to add seeds to them. IF the rolls are done they will release from pan with a little help from a bamboo spatula after about 5 mins. Best judge for doneness of the little ones is a wack with a wooden spoon on top since you can't turn them over to check like you would with a loaves. I have on occasion just "poured" dough into the grooves of that baquette pan to make...eh...baquettes with the no hands no shape approach. Rustic and quite good even without the shaping. Use your imagination. I'd avoid trying this in a traditional bread pan however...you might not get it out.
Great looking buns teegr! Are those sesame and onion? I love that recipe. I use it often. As I mentioned in the begining of this thread it works for any flavor bread you like even pumpernickle!
The seed mix is from King Arthur..http://www.kingarthurflour.com/shop/items/artisan-bread-topping-8-oz (http://www.kingarthurflour.com/shop/items/artisan-bread-topping-8-oz) It's a good bargain because it is unusual taste to most folks and never fails to impress. I'm still amazed that such a small amount of seeds can flavor the bread.
Did you know that most chain grocery stores that have a "bakery"...actually do NOT make their bread doughs? They get it from 1 of 4 or 5 huge nationwide sort of bakeries FROZEN and they simply thaw and bake? I was shocked when I heard this from a "baker" at an "unnamed" market. It is all for quality control. SOOOOOOO I started asking other "bakers" in other large stores in my area and they all said basically the same thing.
I'm sure the "bakers" and the "butchers" have my picture on their wall as who to avoid...LOL. I complained a few times if they didn't know the origin of my flour, meat, etc.
Not on the subject...(or is it?)..but did you know that alot of the "organic" packaged beans (pinto, black, navy) you get in markets are from China?? (And my mung bean seeds for sprouting are from US) :o I have no idea where the bulk bin beans come from but I am asking those questions. What's next...milk from 5000 miles away? Who knows. I'm not anti import... I'm anti shipping things any further than necessary...I choose to buy certain items if I really really like them but I'm all for putting that info easy to see so I can make that choice.
Back to bread and the internet...did you know that sometimes you can buy flour (and beans) directly from the farmer AND have it shipped in bulk sometimes as cheap as store bought?
Can we say type A personality again? :P
;D Yes I did know about the par baked bread and bagles at grocery stores. My son once dated a gal from the local grocery who "baked." She couldn't make a cup of tea but she was a "baker." I think she eneded up getting fired for burning cookies all the time.
It is most unfortunate that it is so hard buy buy American these days. I try to buy local whenever posible. We have quite a few local farmer still in business - struggling but still there. MOst have long since gone but I do what I can to support those that are still around.
I don't use as much flour these days as I used to, Just don't seem to have the time to bake lately te cheese and sausage have taken all my free time and some of my sleep time.
Beans have been a major problem for me lately. Seem like I can soak them for a week and they stay hard. I eat a lot of beans, great northern, pintos, red kidneys and I'm sure I have bought all the old ones buy now. Maybe they are from China? I will have to have a look and see if I can buy dried beans from a farmer online.
I do love king arther flours though. They are very consistant.
Debi,
Try this website for beans http://www.ranchogordo.com/ (http://www.ranchogordo.com/) They are great and can be cooked without soaking. I haven't ordered for about a year but they charged a flat fee for shipping regardless of the size of the order so I would try to order alot at one time.
Deb
DEB: I guess the par-baked/frozen dough issue is nationwide...at most major chains...what was shocking was I first learned of this from a high end local chain who boasted an "ARTISAN Bakery". AH WELL...
If your really short on time...and the chicks have left the nest...there is an even easier way to make a small loaf of artisan bread to last ya a while...but that isn't suggestive of the subject started concerning ABI5. Perhaps you have seen or heard of it...I know the NY Times ran it. "Sullivan Bakery" guy Jim Lahey. Can't get any simpler as far as time, I frequently use that technique with only 2-3 cups of flour and 1/4 tsp of yeast...and let nature take its course overnight. I know a bucket of dough from ABI5 can seem daunting to get used if there is only 1 person eating it. I'm sure you have read that it can be halfed (or doubled) in the original book.
DEB: concerning the beans...thanks for the link. http://www.wheatmontana.com/store/index.php?cPath=24&osCsid=60a82e07dc4806cbb6761b6e16dc5d14 (http://www.wheatmontana.com/store/index.php?cPath=24&osCsid=60a82e07dc4806cbb6761b6e16dc5d14) Is where I buy WW flour (bronze chief...I don't like white whole wheat) ...with a phone call they sold me 5-10lb bags for price of 50lb bag in past. Much easier to store...10lb hermatically sealed bags go inside my 5 gal buckets(2 each) and then sealed. Course I also bought 30lbs of other types...LOL. My closest food store freq has WW flour that is out of date on the shelve...so I had to do something because nothing is worse than off whole wheat flour. White flour...well it turns over faster for some reason. IF I can buy local then I do...I chose them over KA for WW cause it was shorter shipping for me and much cheaper as well as the bronze chief is as good or better than KA WW. I love the recipe in ABI5 pg 76 100% WW Sandwhich bread. Only change is I like to use some whey instead of mik. I think it give a more "wheaty" taste as well as is a ..."whey"...to use up some stored whey. When the recipe says use a NON-STICK PAN...it means it! If you don't have one...your better off making a round peasant loaf and cooking it on heavy flat cooking sheet, ehh...just remember you have to cook breads with honey (and or milk) at a much lower temperature that the basic bread recipes in the beginning of book. Don't ask me why I know this. :-X
As far as your issue with the cooking of your beans...long stored beans will frequently take longer to soften while cooking. How long would "organic" beans from China be stored before they make it to your local grocery shelf? Folks here in the Pacific NW don't eat beans like we Texans do. LOL Not even close...so turn over of beans is similar to WW flour. We have to rotate beans (as well as other stuff) so we tend to pressure cook the older beans.
IF they are only a year or so old and your still having issue with hardness...perhaps your water source changed? Hard/water=hard beans. Heavily chlorinated water=hard beans. High Elevations=hard beans...so one has to work with those facts. AT sea level, as I am now, I can cook relatively short storage beans on top of stove in a third the time I could on high plains with "fresh" dried beans. High elevation and hard water conditions...well we just have to pressure cook beans unless we wanted to heat house for 3-4 hours or more cooking beans. (back then there were no electric crockpot cookers) I use well water or filtered at home to cook beans... Maybe you need to add more fat to them to counteract their storage age. I NEVER salt a bean until it has been cooked to tenderness (with exception of canning soaked beans). Being an old Texas gal, transplanted to WA state, who beans were the biggest part of our diet...beans are most important to store just in case...LOL.
We salt them AFTER cooking tender...about 1/2 hr-1h before serving. Crockpot beans...some of my family salt them some don't. (I'm on the fence cause I add salt pork and then add final seasoning of salt before serving).
Hard uncooked unsoaked beans can be ground and used as "flour" for breads (I'd rather eat a bowl of hard cooked beans)...BUT...that coarse flour can be cooked in water in a fraction of the time to make some tasty re-fried beans for hungry kids when money is short. A little bacon fat or lard and even the hubby will eat em. I've been known to carry some of that bean flour when hiking in cool mountains for just in case issues cause you can mix it in some water and in short cook time you can get warm life sustaining protein and it doesn't weigh much. (Bears don't seem to want beans...however I'd avoid packing any bacon or lard with ya!) We were so poor once in my childhood we ate bean patties fried for breakfast. I love beans but I won't eat a bean patty to this day (other than to taste them before serving)...but my son's love them. I know a lady pioneer that makes black bean bread with her ground bean flour. So if ya don't want to throw out those hard beans make some flour...LOL! *Wonder if that new Healthy Breads in Five has bean flour bread in it??* NOOOO...I aint a gonna add another bread book to my library...I hope!
Deb - thanks for the link I'll give them a try. I am beginging to think I am the only one in town that uses dried beans anymore. Last 5 or 6 batchs I soaked over night and until I got home from work - probably about 24 hours and they were still hard. I boiled them and they were still hard. After cooking several times they still had a bite to them. I ate them anyways but others were not happy.
teegr- I love any kind of beans but I still make them in a crock most of the time. Sometimes in the smoker man they are good. I like to cook them low and slow with plenty of molases. We ate a lot of pasta, beans rice and cornmeal growing up. I guess it's what yo get used to. But as I mentioned eariler lately - just the past 6 months or so every bag I buy is rock hard no matter how many days I soak them. I do have clorinated water but I have a filter for drinking and cooking. I checked you link also need to spend some time there looking around - thanks!
I'll tell you a funny story about buying bulk flour.
A few years back I ordered 50 pounds of semolina flour for making pasta. Well it was in nice 5 pound plastic bags. I came in right before I headed out to PA to help a friend with some plumbing problems for the weeekend. Well at the time I had two dogs - one Male Sheltie named Bandit and one female maltese/Piqunese mix named Killer (dumb as a rock). Well I had a friend look in on the dogs everyday and let them out. Got home after three days and came up the stair and heard MMmmmMMMmMMmm... MMMmmmMMmmmMmm ... MMMmmMMmmmMMmm .... I walked into the kitchen and there was flour everywhere! every bag and the box was torn open and sprea through the kitchen. Well I am still hearing this little MMmmMMmm MMMmMmmm MmmmMMm. I'm thinking what the hay?We'' apparently Killer torn open the flour or at least plaed in it and got thirsty so she drank water - must have gone back to the flour and drank a few times because she was a semolina statue! Lucky she didn't sufficate herself but her nose was clear. All her hair was glued solid!
HOLY COW...that is funny...the floured dog that is. Boy if I had beans that hard I think I'd call them "pie crust weights" and recycle them if I could afford more beans.
I would have never thought a dog would have any interest in flour...maybe cornmeal.
I can tell you what my mom did when she had a dog that simply would not stop eating chickens or sucking eggs despite some old timey training my dad used...well any ways...Mom put a free ad in paper and said...FREE, egg sucking, chicken eating dog...with description of it's probable mutt status...
She got more calls for that free dog than anything else she ever put an ad for. Many of callers were laughing so hard they wasn't even able to respond to mom's "hello"...then they would gain their exposure and ask some questions.
The egg sucking, chicken eating dog went to a nice home with folks with no kids, no chickens, and they didn't mind feeding him their eggs.
I'm not suggesting anything ::)...but in such a situation...it helps to be able to blame it on the hubby or the kids as the reason the dog got into it.
I suspect Killer liked the taste of the semolina and maybe the clouds it made. She was a very DUMB dog but lovable as all get out! If you put her outside she would walk around the tree and head in a straight line wherever she stopped turning. The first door she found was home no matter who's house it was. I'm surprised she ever learned to drink without drowning.
DEB:: well I have been blessed unusually smart dogs and cats they never bother MY STUFF...just someone elses. LOL...
We had this rooster that had all his fine hens that he ruled...and each morning Dad would feed them and then they would follow him up to a gate and walk thru the gate to get up front to the garden where there lots of good stuff. Now the chickens could simply walk thru the open wire fencing of the back acres...didn't need a gate...but Mr Rooster had his routine to follow day...so the hens followed their rooster. 5pm comes...the hens are ready to go back to the chicken coop...they just walk thru the wire and head on back. MR. Rooster panics and runs back and forth sqwacking like crazy cause apparantly he can't just walk thru the wire fence holes like they did. So we'd have to walk out there foul weather or not to open a gate so he could walk thru it. LOL Dad keep saying a rooster that dumb probably wasn't any good to eat so we might as well keep him. LOL
In theory chickens are pretty dumb. Never found one that proved the theory wrong and I worked on a 4 coup chicken farm from 12 to 16 yrs old 35 hrs/wk.
Don't think anyone could have made me work with chickens at that age...not for money that is. LOL!
Hey I was making 50 cents an hour! That was not bad money in 1966. I had my first car bought, paid for and customized and insurance before my 16th birthday! I hated the job but I was an very independent little turd at a very young age.
Yeah that was pretty good money back then especially since we were too young to work...so the new laws say. I started working as soon as I turned 12 as a carhop...(I don't know about child labor law...didn't seem to keep me from getting a job in a restaurants of some sort thru out jr high and high school. LOL. I thought I was doing good to get $5.00 for a few day shifts a week (during school) and a few dollars in tip then in early 70's. LOL
I also cleaned houses for people, baby sit and ironed, starched, dressed shirts for 10c....usually made $2.40 a day ironing and then at night I cleaned the Quarter Horse Assosiation office building with my grandmother for several years. And I sold Spudnuts every Sat morning door to door. So I always had a little money for my school supplies, and material to make dresses, and a bit to save.
Now days if you try to make your kids work...they now can't work till 15 or 16. LOL HECK...my mom had a job for me on my 12 th birthday. Can't deny I needed to be able to provide for my school and clothing needs or wear my brothers handme downs. So I didn't mind too much. Taught me alot.
I think first job she got my little brothers (a year apart) was at a chicken egg farm....so I thought I was pretty lucky she didn't stick me out for that job. They worked just long enough to find another job to get away for it. LOL!
I was always a runt and farms were the only places you could work under 16. I don't know if it was legal but they all did it. The only place that would hire me was the egg farmer. Boy he worked me like a dog! He was not happy when I quit!
That is a beautiful good recipe a bread, you make me feel hungry yummy. I will try to bake it that one day, so I can learn a new bread recipe that I found here.
Yes, now I am going to have to find some fridge space for this too ...
All kidding aside, it sounds great and interesting and yummy and I will have to make some of it soon.
Thanks for the recipe.
It's very adaptable to any kind of bread you like. Good luck and don't forget to post you pictures!
This is a great recipe. My first loaf did not get as high as I would have wanted, but it was very light and fluffy and the crust was brown and crunchy! It was a mix of white and rye flour with the whey from my dill havarti. I made sandwiches for us this afternoon --Sliced up some leftover corned beef, put a few slices of gouda on top (this was my first gouda and we actually cracked it open yesterday!), heated it in the microwave to heat the meat and melt the cheese, put it between two slices of bread and OMG!! I was fabulous!! I can't wait to bake more tomorrow! We're going out east to visit family over the holidays -- and I think I will get a batch started before we leave to come home so my mom and dad can enjoy it after we leave! Super easy!
This is a wonderful bread but the recipe is way to small for a real bread lover. ONly a baby would eat such a tiny bit of bread!