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Old 06-06-2008, 05:41 PM   #1
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NYT in the La Cloche oblong cooker

I was notified last night by e-mail from UPS that my new cooker would be delivered today, so I mixed up a batch of NYT goop last night with 2T of my special Italian seasonings (made by my cousin in Florida) thrown in.



After 18 hours on the counter (had to work today) I finally got to pour out the goop. I lined a shaping basket with 1/2 sheet of parchment paper, then folded and shaped the dough to fit. Look at all those great seasonings. Mmmmmmm....





While rising for an hout I preheated the oven and cooker to 450 F. I spritzed the top of the dough with water and sprinkled the top with Bob's Red Mill 10 Grain Cereal and popped it in the covered cooker for 30 minutes, then 15 minutes with the cover removed. Here's the final product.







Next time I will spray the parchment paper. It was a little difficult getting it all peeled off the bread. Overall I'm thrilled with the outcome, and my son said "finally a loaf that looks like a loaf." LOL

Time to take DW out for our Friday night dinner date.

Joe

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Old 06-06-2008, 05:53 PM   #2
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Scrumptious looking! Thanks for sharing.
Enjoy your new toy.
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Old 06-06-2008, 06:53 PM   #3
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Beautiful loaf , Joe .
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Old 06-06-2008, 07:02 PM   #4
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Oh, it's gorgeous, Joe....and I'm sure it tasted wonderful. I'm not sure I would have had the patience to wait to take pictures before I started slicing into it.....
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Old 06-10-2008, 11:33 PM   #5
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I made an omelet for dinner tonight with a couple slices of NYT from the oblong cooker tonight, which finished off the loaf. I was a little disappointed in the size of the slices from the loaf, so I'm increasing the recipe ingredients by 50% to see how much larger the loaf will become. It looks like the La Cloche will be able to handle the increased size, but I'll find out tomorrow when I bake the loaf.

I'm also trying something different with this loaf as well, by adding 1/2 C of Craisins, 1/2 C of Raisins and 1/2 C of sunflower seeds. Sounds like it will be a good loaf of bread for toasting. Here's what the mix looks like in the dry and wet forms:





I'll post the final product tomorrow morning.

Joe
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Old 06-11-2008, 12:33 AM   #6
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I'm so jealous
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Old 06-11-2008, 10:46 AM   #7
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Don't be jealous...be hungry.

Wowza! it came out like I expected and is deeeeelish! This one is a keeper, and the profile is a full inch taller, which is what I was after.



Here is the comparison showing the standard loaf vs the 50% larger loaf:



Shame on me. I couldn't wait until it was cool to have a hunk of it, so I cut into it and smeared some butter on it. The craisins and raising are very tasty, and the sunflower seeds still have their texture as well.

The only change in the recipe is an increase of 50% for all the ingredients.

I also made a plain standard size loaf after the big one, and as I type this I'm listening to the crackle as it cools on the wire rack. Right now life is dandy.

Joe
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Old 06-11-2008, 11:06 AM   #8
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I know where Mentor is - I'm only about 12 hours away
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Old 06-11-2008, 10:23 PM   #9
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OMG that looks amazing!
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Old 06-12-2008, 09:37 AM   #10
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So Joe I'm guessing a low-carb diet is out for you???
You really do a wonderful job with all your bread.
Mine turns out so much flatter..... but the texture is right inside.
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