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Old 12-19-2006, 05:03 PM   #111
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I love this bread, Barb...try again. It's wonderful. Maybe you'll feel the same way after tasting it.

edited to add....yeah, it's ugly (at least mine are).
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Old 12-19-2006, 05:07 PM   #112
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Quote:
Originally Posted by Barb L.
Just baked my first NY Bread-- looks kinda ugly, lopsided ! lol, guess I got to try again, haven't tasted it yet- too Hot. used rapid rise, but it wasn't real bubbly after almost 24 hrs. ! Hmmm ? (It was dated 2008),Iam determined o make a nice loaf !
It doesn't need to be 'real bubbly".
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Old 12-20-2006, 06:05 AM   #113
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Thumbs up

My ugly bread was really good, DH brought home Pizza's, but all I ate was the bread, loveeeeeee bread ! (Had a doughnut too) Hopefully the next one will be a little prettier.
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Old 12-20-2006, 07:02 AM   #114
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It may or may not make a "pretty" loaf. My last one I let rise in a bowl lined with saran (as I think I posted). A large measuring cup I have--8C, rounded bottom--might be my next second rise receptacle.
The bowl (and measuring cup) lets the dough hit the cornmeal dusted pan in a "pile" and keep some of its risen height better.
I think this bread would make a killer "French bread pizza" base!
I also think it needs to cool and get some of the moisture out of the middle to be at its best.
Making more today!! It requires so little, why not!!
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Old 12-22-2006, 07:52 PM   #115
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Thumbs up Artisian Bread Recipe

Oh my gosh just got finished baking the bread recipe that was is the New York Times. It finally cooled and I got to eat a big slice. That was the first bread I ever successfully baked, and I am 68 years old. Yeast and bread always acared me. BUT NO MORE, and OMG was it ever good.It was so crispy on the outside and so soft and chewy on the inside. That is the kind of bread I enjoy with a big bowl of soup, or a big salad or a big bowl of stew. I feel like an accomplished baker now. Will certainly be baking more for gifts etc. Thanks ever so much.
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Old 12-22-2006, 09:26 PM   #116
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in the middle of my 18 hr. rise now. very excited!
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Old 12-23-2006, 05:16 PM   #117
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I think it would make a great muffuletta sandwich. The shape is so right for it also.
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Old 12-24-2006, 03:56 PM   #118
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I agree, Candocook, that it would make a great muffuletta sandwich (which I haven't had in over 20 years) as well as a pizza base. I guess we are going to have to experiment!
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Old 12-26-2006, 07:56 AM   #119
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Each time I make it, I try to make it even easier:

1) After the 18 hr rising period, I don't turn it out onto anything. The towel process is horrible and if I had to do that, I wouldn't bother with the bread.
2) Now I just sprinkle the dough (in the same bowl) with a little flour and use a spatula to fold it over a few times.
3) I let it rise for the 2 hrs in that bowl.
4) Sometimes, before I put the bread into the hot pot, I sprinkle the bottom with some cornmeal but I really don't notice it enough to bother with this step anymore.

I LOVE this bread and Mr HB laughs and calls his office The Bakery. When we start getting low on bread , I just stir up another batch and his office is the warmest room in the house.
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Old 12-26-2006, 08:01 AM   #120
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Half Baked, I hate the towel process too so I have cut it out as well. I take a place and put flour and cornmeal on it and turn the bread out onto that after the first rise. I cover it with plastic wrap. When it comes time bake then it is very easy to just pick up the plate and dump the dough into the pot.

I made this again for Xmas dinner and it came out great as usual. I have settled on an oven temp of 500 degrees and baking for 30 minutes. I do not need to uncover and cook to brown after that as it is already perfect at that point.
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