Tuesday, November 21, 2006

Bread, again, some more.

Yes, I made the bread again. This recipe has become quite the Internet phenomenon! This time I made some notable changes and the results were worth mentioning.

From Rose, I got the idea to sub 3 Tbsp. of whole wheat flour for an equal amount of white flour. Then I watched the video one more time before they started charging for it, and noticed that Jim Lehey just scoops the flour out with his measuring cup--rather than lightly spooning flour into the cup, as I've been taught to do. Using this method, I am probably using more flour, which left me with a much more manageable dough. I was also much more generous with the flouring of the dough and surfaces. Lastly, I used 1.5 cups of water, as was called for in the video, but not the recipe.

My dough, as I mentioned, was much easier to handle and behaved as it was supposed to. The resulting bread was another triumph and I can't wait to make it again and again and again. Sadly, for this go I was so swept up in the results that I didn't take a picture (horrors!), but it rose more and had a terrific flavor.

10 comments:

wheresmymind said...

Man...this is the 3rd post today on some variation of this!!

Skeezix said...

WHY in the name of all that is holy is he scooping with his measuring cup?!

Wrong, wrong, wrong! Lightly spooning is the accepted method for baking.

Marianne said...

I KNOW! I was shocked and appalled, but then I tried it and the recipe worked even better.

WMM, it's an Internet phenomenon, I'm telling you. Also, I'm obsessed. I have ANOTHER batch of dough resting, this one with 1/3 whole wheat flour as an experiment.

Lis said...

So I haven't made it yet, but plan on it this weekend. I'm thinking about adding flavorings, such as cheese. Maybe shredded cheddar, asiago or grated parmigiano. How do you think that would work with this recipe?

Marianne said...

Lis--

That might work, but I just don't know. For one, the long fermenting time might make the cheese prone to molding if you mix it in the dough beforehand. I've also heard that it puts your bread in danger of sticking. I think it sounds delicious, though, and worth trying!

Lis said...

eww you're right, I didn't think of the cheese sitting there at room temp surrounded by growing yeast for 18+ hours. Hmm.. okay either plain for the first time so I can see how this goes and then for the 2nd time maybe an addition of cheese at flip stage before baking? We'll see and I'll let you know! Wish me luck ;)

Barbara (Biscuit Girl) said...

Thanks for your tips! I've been reading so much about this bread and how everyone has tweaked their version. I'm finally going to make some today.

And as for Lis's comment about adding flavorings like cheese or spices, check out Kitchen Monkey's blog. He added herbs to his with great results.
http://kitchenmonkey.blogspot.com

cute_puppy114 said...

KEWL

talkoftomatoes said...

Yikes---I cannot believe I haven't tried making this bread yet!

Tanna said...

Check out Anna Marie variation at
http://web.mac.com/stone0579/iWeb/piaandco/Blog/DE69AF5C-0129-4075-B93A-EA844E41436A.html
I think if you want to try cheese, I would suggest adding it at the last rise where you do the folding to shape it. Then the cheese is only out two hours for that last rise. That shouldn't be a problem. Just think walnuts and blue cheese.