Comments on: first loaf http://www.memakefood.com/2010/02/09/first-loaf/ mmmmmm.... food Sun, 15 Jan 2012 17:53:53 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: me make food » cheese stix home style http://www.memakefood.com/2010/02/09/first-loaf/comment-page-1/#comment-822 me make food » cheese stix home style Tue, 09 Mar 2010 02:22:59 +0000 http://www.memakefood.com/?p=338#comment-822 [...] she worked in store. We have made thousands of cheesestix in our lives. Since I have been doing the bread and making pizza crusts, I figured this would be easy. Made up a batch with homemade garlic butter [...] [...] she worked in store. We have made thousands of cheesestix in our lives. Since I have been doing the bread and making pizza crusts, I figured this would be easy. Made up a batch with homemade garlic butter [...]

]]> By: beerorkid http://www.memakefood.com/2010/02/09/first-loaf/comment-page-1/#comment-809 beerorkid Thu, 11 Feb 2010 03:50:30 +0000 http://www.memakefood.com/?p=338#comment-809 Pretty much. The basic boule dough can be shaped into diff things, but other than that there is not much too it. The first 5 chapters including all the introductory stuff and the boule make it to page 44. Peasant loaves page 45-133. These are the ones that have other flours and adjuncts to make unique breads. Flatbreads and pizzas page 134-179, and enriched doughs and pastries 180-238. When you mix the dough it is 15 minutes or under to do, took me about 10. Then 2 hours to rise. You can make breads from it right after that if you like or refrigerate. More yeast is used in this dough than the no knead bread I have made in the bast. I got a tip on the forum and from Theresa who was reading Alton's book about waiting 20 minutes after the oven is preheated to get the oven consistently heated. So about an hour for a loaf each day. I made another loaf tonight and it was awesome. Gonna post about it in a few minutes. Pretty much. The basic boule dough can be shaped into diff things, but other than that there is not much too it. The first 5 chapters including all the introductory stuff and the boule make it to page 44. Peasant loaves page 45-133. These are the ones that have other flours and adjuncts to make unique breads. Flatbreads and pizzas page 134-179, and enriched doughs and pastries 180-238.

When you mix the dough it is 15 minutes or under to do, took me about 10. Then 2 hours to rise. You can make breads from it right after that if you like or refrigerate. More yeast is used in this dough than the no knead bread I have made in the bast. I got a tip on the forum and from Theresa who was reading Alton’s book about waiting 20 minutes after the oven is preheated to get the oven consistently heated. So about an hour for a loaf each day. I made another loaf tonight and it was awesome. Gonna post about it in a few minutes.

]]> By: Mr. T http://www.memakefood.com/2010/02/09/first-loaf/comment-page-1/#comment-808 Mr. T Thu, 11 Feb 2010 03:27:32 +0000 http://www.memakefood.com/?p=338#comment-808 That bread looks mighty tasty! So let me get this straight...it will take a few hours to make the initial dough, but after that is done, its just a matter of tearing off a chunk and throwing it in the oven? Sounds good to me! I checked out the table of contents on Amazon and was disappointed they didn't have the names of all the kinds of bread recipes/methods. I assume most of them are in the "peasant loaves" section? I will be enthusiastically following your progress on this one. Thanks for the photos and description! That bread looks mighty tasty! So let me get this straight…it will take a few hours to make the initial dough, but after that is done, its just a matter of tearing off a chunk and throwing it in the oven? Sounds good to me! I checked out the table of contents on Amazon and was disappointed they didn’t have the names of all the kinds of bread recipes/methods. I assume most of them are in the “peasant loaves” section?

I will be enthusiastically following your progress on this one. Thanks for the photos and description!

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