BREAD REVOLUTION!!! (pic and link included) (Video added in OP)

[jewelmcjem]

Oh, I'm so glad someone brought this thread back up! I kept hearing about the bread revolution thingy but just never did a search on it! Bookmarking NOW!

[believer]

Did you know that they have a new whole grain cookbook out now? I put that on hold at the library too, but there are also 17 people with holds for that book. Probably the same ones as for the other book.
There is also a pizza and flatbread book but it is not even at my library yet.
But there are some recipees on their site: http://www.artisanbreadinfive.com/
I want to make the pizza lollipops!

I just got my first loaf out of the oven!! Spectacular!! Thanks so much for the link!!

[Mert]

Originally Posted by believer

I want to make the pizza lollipops!

Me, too! I've been checking out the blog, too. I'm newly inspired!!

[Teribear]

My first loaf is in the oven as I am typing this...unfortunately its upside down. LOL! It flipped off the cutting board rather than sliding off so I'm betting its not going to look pretty but man it is smelling really good.

[Kazimiera]

Looks don't matter if it tastes yummy.

[Naxi]

I haven't read the whole thread but I have been making bread like this.

I noticed a couple of questions along the way:

1> Do I NEED a pizza stone?

I don't have one. I use a flat black baking tray, get it really hot in the oven and use it the same way as a pizza stone. It works great! (I also use baking paper to help the bread slide onto it

2> Do I HAVE to refrigerate the dough?

No, you don't. You can bake bread after the initial 2 hours. The only thing is then it takes you more than 5 minutes to make the next loaf. I also heard you can freeze the dough, so maybe you can rest it for two hours, divide into loaf size pieces and freeze them. No guarantees on that one, but it might be worth trying.


Now I have a question for all you experienced Mummas - has anyone succeeded in baking a bread like this in a loaf tin? I am trying to find a quick and easy recipe that will make square slices of bread for sandwiches. You don't want to know how my last experiment turned out

Thanks,

Nat!

[Teribear]

So far I've made three rather ugly loaves of bread that taste amazing but won't win any beauty prizes and a batch of cinnamon rolls that my family is still talking about three days later. Right now I have a batch of garlic rolls in the oven that are smelling heavenly.

[believer]

Originally Posted by Teribear

So far I've made three rather ugly loaves of bread that taste amazing but won't win any beauty prizes and a batch of cinnamon rolls that my family is still talking about three days later. Right now I have a batch of garlic rolls in the oven that are smelling heavenly.

are you using a baking stone? are the roll recipes in the cookbook? which one? I have both on hold at the library and hope to get them within a month or maybe sooner.

[Teribear]

I'm using a baking stone but when I make rolls I put them in a cake pan and sit the cake pan on top of the stone. Right now I'm using the recipes from the Mother Earth News article when the first book came out and the roll recipe is a variation on the Sticky Pecan Caramel Rolls recipe in that article. Here's the link:

http://www.motherearthnews.com/Real-...tes-A-Day.aspx

[LisaMarie]

Thanks for bringing this thread back up into life! I gave it a try and it went great. I don't have a stone, so I used a regular pan, with a silicone mat. It turned out great. Hubby just doesn't like the amount of room the bowl took in the fridge. lol. I might have to halve the recipe.

[MamaJayne]

Originally Posted by Naxi

I haven't read the whole thread but I have been making bread like this.

I noticed a couple of questions along the way:

1> Do I NEED a pizza stone?

I don't have one. I use a flat black baking tray, get it really hot in the oven and use it the same way as a pizza stone. It works great! (I also use baking paper to help the bread slide onto it

2> Do I HAVE to refrigerate the dough?

No, you don't. You can bake bread after the initial 2 hours. The only thing is then it takes you more than 5 minutes to make the next loaf. I also heard you can freeze the dough, so maybe you can rest it for two hours, divide into loaf size pieces and freeze them. No guarantees on that one, but it might be worth trying.


Now I have a question for all you experienced Mummas - has anyone succeeded in baking a bread like this in a loaf tin? I am trying to find a quick and easy recipe that will make square slices of bread for sandwiches. You don't want to know how my last experiment turned out

Thanks,

Nat!

This makes great sandwich bread, with a few adjustments. I found these tips on the blog that the book authors keep, and I've had great success with them.

1. Use 2 lbs of dough (cantaloupe-sized) instead of 1 1/2 lbs of dough (grapefruit). I scooped it out of the bucket with an ice cream scoop and used a kitchen scale to weigh it since I have seen many different sizes of cantaloupes, and I am a bit of a perfectionist.

2. Handle it as little as possible. Since you want a nice, tall loaf, you really want to preserve those bubbles the whole way through. I try for under 30 seconds of shaping into a rectangle that is just short of the same length and just about halfway as high as my bread pan.

3. Grease (very well) a breadpan, preferably nonstick or stoneware. I use glazed stoneware, and it does great with a good greasing. Since the dough is so wet and sticky, it needs a lot of fat to release. Gently put your shaped loaf into the greased pan, and cover it loosely with plastic wrap (I use a damp towel draped over the top of the bread pan). Let it sit for 1 hour and 40 minutes. I read and re-read that one to make sure I didn't get it wrong, but since it's a larger loaf, that's what it needs.

4. Twenty minutes before baking, preheat your oven to 375. It's lower than the traditional temp because you want it to bake for longer.

5. Bake the bread for one hour. Don't use steam, if you want the softer crust of traditional sandwich bread.

6. Take the bread out and remove it from the pan. If it's sticky, let it sit for several minutes and let the steam in the bread work its magic - that will make it easier to remove. If it's a real sticker, you may want to use cornmeal in the bottom of your breadpan next time to get it out more easily.

7. Let it cool all the way before slicing, so at least an hour or two. This big loaf is especially prone to getting gummy if you slice it while it's at all warm. When it's completely cool, and you use a nice sharp serrated knife, it slices beautifully. I use the width of my index finger as a slicing guide, and it works well for good sandwich-thickness of bread.

[believer]

I finally got the first book from the library - after being on line for holds for months. I made the bagel dough on Thurs. night and made soft pretzels from it Fri. night. They were a hit but the dough was a bit hard to work with - it would not roll into nice thin rolls and I had to stretch it to try to thin it out. Tonight, it seemed easier to work with. I made Naan using the same doug and it was so easy! We ate 3 of them at dinner. Ds loved it so much that I got up and made another one while we were eating. You just pull off a chunk of dough, make a ball, roll it out round, and fry it in a cast iron skillet with a lid in ghee. It takes about 5 to 7 min and is delicious!

[Marzipan]

I'm currently eating a sandwich made on my first loaf of whole wheat sandwhich bread from the second book. tasty!

I just read all these pages!! (over the course of a few days.)
My first loaves are getting ready to bake!!