NYT Bread revisited

[spinbaby]

http://tinyurl.com/tjhk3

What happens when you vary your methods and ingredients. An interesting read. A sample:

"TIMING About 18 hours is the preferred initial rising time. Some readers have cut this to as little as eight hours and reported little difference. I have not had much luck with shorter times, but I have gone nearly 24 hours without a problem. Room temperature will affect the rising time, and so will the temperature of the water you add (I start with tepid). Like many other people, I’m eager to see what effect warmer weather will have. But to those who have moved the rising dough around the room trying to find the 70-degree sweet spot: please stop. Any normal room temperature is fine. Just wait until you see bubbles and well-developed gluten — the long strands that cling to the sides of the bowl when you tilt it — before proceeding."

[yellerpup]

1. Just making another loaf right now. (3rd time for this recipe)

It's 1/3 whole wheat and in the second rising stage for another hour. Looks lovely. I'll let you know how it tastes.

[yellerpup]

2. 20 hours for 1st rise. 2-1/2 hr. for second rise.

Best texture yet, crisp crust. Pass the butter!

[Warpy]

14. The crust is the best part

It's reminiscent of real baguettes, not the soggy imitations you find in supermarket.

I have a cold house and use cold water, so 18 hours is minimum. The second rising can be 1/2 hour if I want a loose crumb or an hour if I want to do some more shaping and tighten the crumb.

The flavor development is the second best thing with this bread. I'd been doing the sponge method with an 18 hour rise before mixing in the rest of the flour, in consideration of the altitude and the fact that same day bread tastes like cardboard. This recipe has even better flavor than that setup.

[NashVegas]

3. Here're Some Pics from My First Try

Just out of the bowl after the first 20-or-so hour rise:



It was crazy moist, but not so sticky that it didn't easily peel off my fingers.


Just out of the oven (I split it into two smaller loaves):




Crust & crumb:

[yellerpup]

4. Gorgeous photos!

Time to make another loaf...:9

[NashVegas]

5. Next Time

I think I'm going to try giving it a couple of slams on the counter after the first rise.

It tastes great, the crust is great, but I would like a crumb with a few less holes (for spreads).

[Warpy]

7. That crumb is absolutely perfect

for peasant loaves to accompany soups and stews, it looks like great gravy sopping bread. It also looks like the perfect type to hollow out and use for "soup in a loaf" presentations.

[yellerpup]

8. Good suggestion!

I think I'm going to make a loaf to fill with hot spinach-artichoke dip for my party! Thanks!

[grasswire]

6. wow!

that's good-looking bread.

[karlrschneider]

17. OMG, that last picture has my stomach growling!

A few hunks of that, a big bowl of steamed mussels and a cup of melted garlic butter.........
I'm dying here. I hate you.

:D

[NashVegas]

9. Update

Just for the heck of it, I tried baking a normal knead, normal rise loaf in the Le Creuset and it came out great! No more spraying the loaf every 5 minutes while it bakes.

[sazemisery]

10. Instead of cornmeal, I used 7 grain cereal (Bob's Red Mill)

It gave it a rustic look and crunch. I just got some white winter wheat flour from the coop so I'm gonna try a whole wheat version this weekend.

[NMDemDist2]

11. i have seen the threads on this and those pics look wonderful

but where is the recipe???

:hi:

[NashVegas]

12. Here's the Original Page

http://www.nytimes.com/2006/11/08/dining/081mrex.html?ex=1320642000&en=d5976d62a4577548&ei=5088&partner=rssnyt&emc=rss

[karlrschneider]

13. It sounds simple enough but I'd worry about it sticking to that hot pot...

have you made this? No oiling or greasing the pan?

[NMDemDist2]

15. i would think the cornmeal/wheat bran acts as a non stick agent

:shrug:

[karlrschneider]

16. I guess it might. I think I'll try it and see what happens.

Probably you're right now that I think about it, I make french bread on a preheated tile and it
doesn't stick...however I do sprinkle a bit of cornmeal on it just before I plunk the dough onto it.
But this baking covered then uncovered is ...a little weird. :D

[NMDemDist2]

18. i hear ya, but I have two perfect pots to try it in

a pre LaCruset



and my dearly loved cast iron dutch oven

I think I'll try it in the enamel pot first :rofl:

[karlrschneider]

20. I don't have an enamel pot like that but my old iron dutch oven is well-seasoned,

it probably will do all right - or I just MIGHT try using the glazed ceramic insert from my
slow cooker! :D

[NMDemDist2]

21. two things on that....

does it have a oven proof lid and are you sure it can take the oven's high heat?

your dutch oven may be the ticket......

[karlrschneider]

22. I do have an ovenproof lid (not the regular one) that fits it perfectly.

Not sure about the heat but those things are fired at a couple thousand degrees when they're made,
I feel pretty sure 400 wouldn't bother it as long as I don't try to cool it rapidly or set it on
something cold. :D

[sazemisery]

24. Any cast iron, stainless, iodized aluminum (Calphalon) will do

My husband treated me to an All-Clad stainless steel dutch oven for my birthday last year and it works perfect. I have also used my small Calphalon stock pot so it would be smaller around and taller. I have not tried my cast iron dutch oven but I think I would have to do a double batch 'cause it is a monster.

[NashVegas]

19. Doesn't Stick at All

The enamel isn't porous enough, I think?

[sazemisery]

23. No sticking, and...

The bread sounds like Rice Krispies when you take it out of the oven. :wow: This is foolproof for anyone.

[karlrschneider]

25. I mixed up the dough this afternoon. Tomorrow, I bake!

:D

[yellerpup]

26. Made it whole wheat style today

dusted with wheat bran and I use freshly ground sea salt in it, too. Beauitiful again, tasty again. I've been doing this every week since the recipe appeared in my local paper (NY Times). This simple method makes it possible to serve fresh bread with no additives or preservatives all the time. I love this recipe!

[NashVegas]

27. Ooh, Cool

I'm interested to see what other variations people come up with.

[yellerpup]

28. I've made it with 1/3 semolina flour before, too.

Dusted with semolina. Crunchy!

[yellerpup]

29. Your photos are beautiful!

Talent galore in your kitchen.

[NashVegas]

30. Thanks

I wish I'd had that one when the photo group had the texture contest.

[Cass]

31. This bread is a huge hit at my house!

I've made it twice this week and its gotten rave reviews around here. The first time I made it exactly as written and the second time I subbed 1/3 ww flour. The crusts on both were incredibly good and crispy. The crumb on the first one was looser, with larger holes while the ww crumb was a bit denser. I'm going to experiment with various additions in future loaves (ground flax seeds, rosemary, garlic, etc.)

I used an enameled cast iron 5 1/2 quart dutch oven but had to cover it with foil since the lid is not oven safe. I'm going to try baking other regular knead bread doughs this way - the crust this method produced is so darn good!

[fight4my3sons]

32. This is the first bread I have ever tried to make.

It was so easy and good. I have made it twice now. Once with the corn meal and once with the wheat germ, both times with King Arthur's White Whole Wheat flour. My four year old calls it "mommy's special bread" and the 2 yr old twins even eat the crust - unheard of in our house :)

[NMDemDist2]

33. I'm finally getting ready to try this, wish me luck!

edit to add--

ok I got it in the bowl in the cold oven, I used 2 cups bread flour and one cup whole wheat flour..

can't wait! :bounce: