tag:blogger.com,1999:blog-21501532.post116318094168606185..comments2024-02-03T04:15:22.438-05:00Comments on The Unemployed Cook: The Best Bread I've Ever Made.Mariannehttp://www.blogger.com/profile/06733104020381620860noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-21501532.post-11144589122785945162011-04-01T06:49:28.295-05:002011-04-01T06:49:28.295-05:00Sorry, I'm back yet again. I just wanted to sh...Sorry, I'm back yet again. I just wanted to share that I mix lots of different things into the bread and everyone is loving it. I do things like sun-dried tomatoes, olives, garlic, onion... Any mix of those. And then I also made one of my breads with pieces of bitter sweet chocolate in them.<br /><br />I totally recommend trying mixing different things into your bread. It takes it to a whole other level!Deenahttp://habitza.comnoreply@blogger.comtag:blogger.com,1999:blog-21501532.post-75926828750248416742011-03-04T13:49:28.237-05:002011-03-04T13:49:28.237-05:00Results: I did it a bit differently than the recip...Results: I did it a bit differently than the recipe. I'm not strict about measurements in bread recipes. But it was a really fun bread to make and, most importantly, it's YUMMY!<br /><br />Also, what always annoys me about my breads is that they are crummy and they easily break away. They don't have that tearing feeling that bought breads have. Well, this one has it! You have to pull at it to get it apart and now I think that there is such a thing as over-kneading! This is a new one to me.Deenahttp://habitza.comnoreply@blogger.comtag:blogger.com,1999:blog-21501532.post-62984147736864420212011-03-03T18:34:42.339-05:002011-03-03T18:34:42.339-05:00FYI, when working with a dry dough, you put flour ...FYI, when working with a dry dough, you put flour on your hands and surface to prevent sticking. But when working with a wet dough, it's best to wet your hands while working with it. I keep a cup of water beside me.<br /><br />I'm going to try this recipe right now. I'm very excited! My main concern is that it seems like so little yeast...Deenahttp://habitza.comnoreply@blogger.comtag:blogger.com,1999:blog-21501532.post-78891374320730986182009-09-06T15:25:52.350-05:002009-09-06T15:25:52.350-05:00Hi There, Presently trying out this recipe, just ...Hi There, Presently trying out this recipe, just wondering why one doesn't have to oil the pot? Can't wait to see it.Lisahttps://www.blogger.com/profile/16300728927809406473noreply@blogger.comtag:blogger.com,1999:blog-21501532.post-2891751892906693852009-03-07T01:16:00.000-05:002009-03-07T01:16:00.000-05:00A couple of tablespoons of liquid can make a big d...A couple of tablespoons of liquid can make a big difference in how baked goods turn out. So can elevation, the outside humidity, and how you store you flour (freezer vs pantry)!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21501532.post-49440025765209836282008-04-08T11:06:00.000-05:002008-04-08T11:06:00.000-05:00Well, yes. Read any of the million blog posts out...Well, yes. Read any of the million blog posts out there, it does make a difference.Mariannehttps://www.blogger.com/profile/06733104020381620860noreply@blogger.comtag:blogger.com,1999:blog-21501532.post-77524360287945721812008-04-08T10:59:00.000-05:002008-04-08T10:59:00.000-05:00Regarding the water: the difference between 1.5 cu...Regarding the water: the difference between 1.5 cups and 1 5/8 cups is only 1/8 of a cup, or one ounce (2 tablespoons). Would an extra ounce of water mixed with 3+ cups of dry ingredients make that much difference in the handing characteristics of the resulting dough? Really?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21501532.post-27531945662536886092007-05-16T20:28:00.000-05:002007-05-16T20:28:00.000-05:00I love it. I didn't think through the timing when ...I love it. I didn't think through the timing when I started it and had to put it in the fridge for 15 hours. It didn't mind a bit. YUM!Suzannehttps://www.blogger.com/profile/04606454923510883186noreply@blogger.comtag:blogger.com,1999:blog-21501532.post-1165810425414318052006-12-10T23:13:00.000-05:002006-12-10T23:13:00.000-05:00You may want to check out an update by M Bittman i...You may want to check out an update by M Bittman in the NYT at<BR/>http://www.nytimes.com/2006/12/06/dining/06mini.html?_r=2&ref=dining&oref=slogin&oref=slogin<BR/>I did my first loaf from the printed recipe, it was terrific. I watched the video and used 1/2 c whole wheat in my second loaf. Now, I'm just winging it. I'll be doing another post on this bread again soon.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21501532.post-1165804184963048312006-12-10T21:29:00.000-05:002006-12-10T21:29:00.000-05:00I live at 6,000 feet, where normally the adaptatio...I live at 6,000 feet, where normally the adaptation to baking recipes is to add flour and reduce water. I'll give it a try and let you know, though it will probably be a while - no 70-degree temps for rising! Maybe in the spring.Cyndihttps://www.blogger.com/profile/08485300845528483642noreply@blogger.comtag:blogger.com,1999:blog-21501532.post-1165101791889659362006-12-02T18:23:00.000-05:002006-12-02T18:23:00.000-05:00I also saw the recipe/video in the paper and I tri...I also saw the recipe/video in the paper and I tried making the bread twice, but both times it was too wet. Even though it was almost impossible to shape it into a ball, I did bake it but the bread was still to wet in the middle - and if I had baked it any longer it would have been burnt on the bottom. Maybe I'm being too skimpy with the flour.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21501532.post-1164038657742320732006-11-20T11:04:00.000-05:002006-11-20T11:04:00.000-05:00Mmmm, that bread looks warm and comforting. I thin...Mmmm, that bread looks warm and comforting. I think it would go fanastically with a nice bowl of soup.Skeezixhttps://www.blogger.com/profile/13036536205267779091noreply@blogger.comtag:blogger.com,1999:blog-21501532.post-1163952042730991572006-11-19T11:00:00.000-05:002006-11-19T11:00:00.000-05:00i'm in the process of baking the bread. This morni...i'm in the process of baking the bread. This morning i realized that somehow i had miscalculated and it had risen 24 hours, not 12 and the yeast I was supposed to be used by 2001, but I plunged forward. My dough was really soupy too and I had to sprinkle lots of flour on it to even get it into any facimile of a ball. I just turned on the oven--so i'll let yo know how it turned out.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21501532.post-1163718322173820662006-11-16T18:05:00.000-05:002006-11-16T18:05:00.000-05:00Well, you don't have to put any effort into it, do...Well, you don't have to put any effort into it, don't have to dirty up your stand mixer, etc. But really, the technique just produces gorgeous bread.Mariannehttps://www.blogger.com/profile/06733104020381620860noreply@blogger.comtag:blogger.com,1999:blog-21501532.post-1163716537719096292006-11-16T17:35:00.000-05:002006-11-16T17:35:00.000-05:00What is the benefit of not kneading it?What is the benefit of not kneading it?Rachelhttps://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-21501532.post-1163523440015691762006-11-14T11:57:00.000-05:002006-11-14T11:57:00.000-05:00Wow! That bread looks fabulous! Thank you for sha...Wow! That bread looks fabulous! Thank you for sharing the recipe, I look forward to trying it - especially if there is no kneading involved. hee!Lishttps://www.blogger.com/profile/05631520734280170415noreply@blogger.comtag:blogger.com,1999:blog-21501532.post-1163491741832365622006-11-14T03:09:00.000-05:002006-11-14T03:09:00.000-05:00ooo marianne! i just love all those fermentation ...ooo marianne! i just love all those fermentation holes in your bread. they tell me it absolutely <EM>must</EM> be good! i'm definately going to have to read that article... i haven't made bread in quite some time.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21501532.post-1163479436331879832006-11-13T23:43:00.000-05:002006-11-13T23:43:00.000-05:00thanks for the clarification Marianne. I'm enjoyi...thanks for the clarification Marianne. I'm enjoying all the discussion about this recipe. Of to try it myself- thanks for the inspiration.Jocelyn:McAuliflowerhttps://www.blogger.com/profile/00740967128867118223noreply@blogger.comtag:blogger.com,1999:blog-21501532.post-1163400307684194762006-11-13T01:45:00.000-05:002006-11-13T01:45:00.000-05:00I only submit this comment because I see that you ...I only submit this comment because I see that you moderate them, and I don't expect you to post this one. I hope you don't, as well, for I write this in all good faith. But, especially since you are published in your local media, shouldn't you give a credit to your recipe source as a full quote? <BR/><BR/>My understanding of the copyright issues for food writers is that we are free to post other's recipes, but in our own words. Since you have adapted the recipe, why not just revise the text as an adaptation of Bittman's adaptation, or at least credit Bittman as the author (albeit not the "creator") of the recipe as you posted it?<BR/><BR/>Again, I mean this in a friendly manner, and I hope you don't take it as an offense in any way.<BR/><BR/>Best wishes; I do enjoy your site.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21501532.post-1163280098999317472006-11-11T16:21:00.000-05:002006-11-11T16:21:00.000-05:00Ah, sorry about the confusion. The recipe I poste...Ah, sorry about the confusion. The recipe I posted is the exact one that was in the Times (i.e., not my recipe), but I think it could use a hair less water.Mariannehttps://www.blogger.com/profile/06733104020381620860noreply@blogger.comtag:blogger.com,1999:blog-21501532.post-1163278252522291702006-11-11T15:50:00.000-05:002006-11-11T15:50:00.000-05:00looks great!I'm confused as to why your recipe lis...looks great!<BR/>I'm confused as to why your recipe lists a water measurement of 1 5/8 cup when you state in the beginning you think 1 1/2 cups should be used.Jocelyn:McAuliflowerhttps://www.blogger.com/profile/00740967128867118223noreply@blogger.comtag:blogger.com,1999:blog-21501532.post-1163252376037581602006-11-11T08:39:00.000-05:002006-11-11T08:39:00.000-05:00I heard about that article and was curious enough ...I heard about that article and was curious enough to try the bread recipe too. Your picture looks great! I may give this one a whirl.Barbarahttps://www.blogger.com/profile/16629256296450380665noreply@blogger.com