"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches
Reply
 
Thread Tools Display Modes
 
Old 10-12-2004, 01:04 PM   #11
Head Chef
 
Audeo's Avatar
 
Join Date: Sep 2004
Location: USA,Texas
Posts: 1,871
Well, before we get shut down here, let me add a codicil of sorts.

I pulled open my favorite bread cookbook and turned to the recipe I have made so often, I don't even need the recipe anymore. (Ref. Sister {Patricia} Schubert's Secret Bread Recipes; pp118, "Sister's Special Yeast Bread) Obviously, I should rely less on ego and crack open the books once in a while. Because there it is, the blatant fact that I haven't been following directions. You mix up the dough, stirring vigorously until the mixture is blended, then add the remaining flour stirring vigorously until the stufff pulls away from the sides of the bowl. Rise.

Then!

"Punch dough down. Turn dough out onto a lightly-floured surface, and knead slowly and gently 4-5 TIMES." Note the word "times" and not "minutes".

By the by, the recipe calls for 1/2 cup of shortening, yet I use canola oil. This certainly fits Goodweed's ratio of 1/4 cup of oil per loaf.

A humbling moment, indeed.

I'm expecting today's loaves to come out "so tender, it is best cut into thick slices" just as Sister suggests.
__________________

__________________
Pain is inevitable. Suffering is Optional.
Audeo is offline   Reply With Quote
Old 10-13-2004, 01:21 PM   #12
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
goodweed,
I've been reading this thread and was wondering if anyone has made the rustic, long slow rise type of bread? I've done it twice now and we love the texture and flavor of the bread. I'd have passed on this type of thing as it does take some time, but, DH bought me an oven insert that I just love, and I wanted to try all types of breads and things. It makes for really crispy crusts and wonderful foccaccia. Anyway, I was curious if anyone had tried out this way of making bread.
kadesma
__________________

__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 10-13-2004, 03:27 PM   #13
Sous Chef
 
subfuscpersona's Avatar
 
Join Date: Aug 2004
Posts: 562
Quote:
Originally Posted by kadesma
goodweed,
I've been reading this thread and was wondering if anyone has made the rustic, long slow rise type of bread? I've done it twice now and we love the texture and flavor of the bread. I'd have passed on this type of thing as it does take some time, but, DH bought me an oven insert that I just love, and I wanted to try all types of breads and things. It makes for really crispy crusts and wonderful foccaccia. Anyway, I was curious if anyone had tried out this way of making bread.
kadesma
I favor a long rise for most breads - many cookbook and 'net recipes call for too much yeast and too short a rising period. When you think about it, the slow rise methods doesn't involve any more "work" time for the baker. Have you read Reinart's Bread Baker's Apprentice?

What's the "oven insert" you mention?
__________________
subfuscpersona is offline   Reply With Quote
Old 10-13-2004, 03:48 PM   #14
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by subfuscpersona
Quote:
Originally Posted by kadesma
goodweed,
I've been reading this thread and was wondering if anyone has made the rustic, long slow rise type of bread? I've done it twice now and we love the texture and flavor of the bread. I'd have passed on this type of thing as it does take some time, but, DH bought me an oven insert that I just love, and I wanted to try all types of breads and things. It makes for really crispy crusts and wonderful foccaccia. Anyway, I was curious if anyone had tried out this way of making bread.
kadesma
I favor a long rise for most breads - many cookbook and 'net recipes call for too much yeast and too short a rising period. When you think about it, the slow rise methods doesn't involve any more "work" time for the baker. Have you read Reinart's Bread Baker's Apprentice?

What's the "oven insert" you mention?
Hi sub, :)
Yes I have the book, it came with my insert..The insert is a Hearth Kit that fits into my oven..It's like a pizza stone and goes accross the bottom and up both sides of the oven, has a rack and temp reader.. You preheat the oven and when you put in your bread you spray the sides with water and you get fantastic bread, it's so crusty outside and wonderful inside..Even reg. homemade sandwich bread gets a nice golden brown crust this way...I'd rather give up my Quisenart than my Hearth Kit :)
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 11-01-2004, 09:29 AM   #15
Senior Cook
 
Join Date: Oct 2004
Location: USA,Virginia
Posts: 326
Quote:
Originally Posted by "kadesma
The insert is a Hearth Kit that fits into my oven..It's like a pizza stone and goes accross the bottom and up both sides of the oven, has a rack and temp reader.. You preheat the oven and when you put in your bread you spray the sides with water and you get fantastic bread, it's so crusty outside and wonderful inside..Even reg. homemade sandwich bread gets a nice golden brown crust this way...I'd rather give up my Quisenart than my Hearth Kit :)
kadesma
I totally want this. Go here for a pic and a FAQ and so on:
http://www.pleasanthillgrain.com/hea..._hearthkit.asp


Cats, who has been very very good this year, and hopes Santy Claus sees this post. :)
__________________

__________________
Catseye is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Freezing Baked Bread or Bread Dough? Lisa110 Breads, Pizza & Sandwiches 2 11-28-2004 06:52 AM
Breadman bread machine recipe buckytom Breads, Pizza & Sandwiches 1 11-14-2004 07:38 AM
Potica (Slovenian Nut Bread) kitchenelf Breads, Pizza & Sandwiches 7 10-22-2004 12:13 AM
Oils ain't oils Brooksy Breads, Pizza & Sandwiches 11 09-11-2004 02:35 AM
ON FREESING OF BREAD DOUGH oldcoot Breads, Pizza & Sandwiches 7 05-15-2004 11:05 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:23 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.