BREAD REVOLUTION pic tutorial (pic heavy)
 

water, yeast, & salt
http://i49.photobucket.com/albums/f2...u/CIMG0078.jpg

add flour
http://i49.photobucket.com/albums/f2...u/CIMG0079.jpg

stir - looking rather unkept today :O
http://i49.photobucket.com/albums/f2...u/CIMG0080.jpg

until it looks like this:
http://i49.photobucket.com/albums/f2...u/CIMG0084.jpg

cover and let rise for 2 hours:
http://i49.photobucket.com/albums/f2...u/CIMG0085.jpg

it'll look like this:
http://i49.photobucket.com/albums/f2...u/CIMG0086.jpg

put cornmeal down on your pan (wishing here I had a baking stone, but the sheet worked just fine)
http://i49.photobucket.com/albums/f2...u/CIMG0092.jpg

measure out a pound of dough:
http://i49.photobucket.com/albums/f2...u/CIMG0093.jpg

shape your dough (I floured my hand before dipping into the dough and I floured my cutting board that I shaped the dough on):
video!
http://www.youtube.com/watch?v=3N8-3ezUBv0

:yum
http://i49.photobucket.com/albums/f2...u/CIMG0096.jpg

Re: BREAD REVOLUTION pic tutorial (pic heavy)
 

Oooh! I'm bookmarking this.

So you went ahead and made a loaf the same day you made the dough?

Re: BREAD REVOLUTION pic tutorial (pic heavy)
 

COOL! Is there any way you can measure out the dough without a scale? :think

Also, what kind of bread did this make? Like bread for sandwiches, or more like, bread for spaghetti?

Re: BREAD REVOLUTION pic tutorial (pic heavy)
 

yes, I made it after the 2 hours of rising. The rest is in the fridge.

Re: BREAD REVOLUTION pic tutorial (pic heavy)
 

See this thread: http://www.gentlechristianmothers.co...topic=209698.0
AFA the scale, a large grapefruit size ball would do. (see the link in the OP of the above topic)

Re: BREAD REVOLUTION pic tutorial (pic heavy)
 

I don't understand... did you shape it right before you baked it?

This is what I do:

shape it
let it rest for 40 minutes
slash it
bake it


Is that what you did?

Oh...that is why your dough looks "different" ,... once refrigerated it is more "stretchable" and more easy to work with.

They recommend refrigerating it at least 3 hours before you do your first loaf but I am glad to see it still work and is still yummy... :heart

Re: BREAD REVOLUTION pic tutorial (pic heavy)
 

yes, they say you can make it the same day (which I obviously did). I did not let it rest b/c there was no refrigeration today. The next time I make bread from this I'll need to let it rest for 40 min before slashing and baking :wink

but the main goal was to show how to fold the edges under and shape the dough. Something I think some were having a hard time grasping the directions for.

Re: BREAD REVOLUTION pic tutorial (pic heavy)
 

Oooohhh that makes sense!!
I am very glad you could upload a video, it really helps a lot to "see" what to do :rockon

Re: BREAD REVOLUTION pic tutorial (pic heavy)
 

:rockon Saw that thread right after this one! :tu

Re: BREAD REVOLUTION pic tutorial (pic heavy)
 

:heart thanks for making the video

Re: BREAD REVOLUTION pic tutorial (pic heavy)
 

So is this a pretty strict recipe? I'm so used to putting sugar in with the yeast. I don't get how it rises with no sugar to feed off of :scratch Can you use different flours, add in stuff like oatmeal, cranberries, nuts and seeds? Different herbs/flavors? Use milk instead of water?

(maybe I just need to read the book, huh?) :giggle

I'm going to try this soon. I have some yeast that needs to be used up.

Thanks for sharing!

Re: BREAD REVOLUTION pic tutorial (pic heavy)
 

it rose beautifully w/o adding sugar :yes I was quite surprised. I'm not sure about adding extra grains, but I don't see why herbs would throw it off. guess you could experiment and see :)

Re: BREAD REVOLUTION pic tutorial (pic heavy)
 

This is what I don't understand... In france, this is how we make bread. Salt-yeast-flour-water.
Here the recipes always say to add sugar so that the yeast can work and to never have the salt and the yeast touch because the salt will kill the yeast.... :shrug

I don't get it!

Re: BREAD REVOLUTION pic tutorial (pic heavy)
 

Ah, so maybe it's the kind of salt you use. Maybe the iodized salt that many recipes call for is what kills the yeast. The directions for this bread were pretty specific that you need to use non-iodized coarse kosher salt. Maybe that's the difference? And maybe recipes that need sugar to "feed" the yeast do that only to counteract the effects of the iodized salt. :shrug Natalia, in your experience before you found this recipe, did it matter what kind of salt you used?

I'm all interested in the science behind it :yes I really need to read that book.

I'm off to go mix up a batch and try baking some in the morning maybe.

Re: BREAD REVOLUTION pic tutorial (pic heavy)
 

All we ever used was sea salt... :think you might be onto something here...