Anybody have this "Artisan Bread in 5 Minutes a Day" book?
Thing has changed my life.
I'm considering buying that and a cast iron dutch oven because I can't get good bread in walking distance and I don't feel like biking to town to buy bread.
Man, I want to bake some demi-baguettes. And cornbread.
Uhh...their croutons. I don't know what kind of special you think there can be with them.
How about Bread Pudding? Use a full-fat milk, eggs, bread and sugar. For flavor, go either spices, chocolate, fruit, or all of the above. I prefer citrus and spice. Bake at 350 for about an hour. It's a good way to use up bits of left over bread and fruit, and doesn't require the precision of real baking. I've got some left over pumpkin I can work into one tonight. Would love to hear what you come up with.
I'm not going to discourage you from getting a dutch oven and maybe making some bread in it sometimes, but what you really want if you're gonna bake a lot is a pizza stone and a baker's peel.
If you don't want to shell out fifty bucks on a Pampered Chef stone, you can go to the hardware store and buy a stack of unglazed ceramic tiles for a few bucks, then wash 'em and lay 'em out in the oven for the same effect.
But yeah, check out the book. It sounds gimmicky but it's good stuff. You don't need to buy it if you just want the basic plan, though - it can be summed up as follows:
Mix 6 cups water, 3 tbsp salt, 3 tbsp yeast, and 13 cups unbleached all-purpose flour in a bowl. Cover and allow to rise in the bowl or in a large lidded container. The dough should be pretty wet and sticky. After two hours, refrigerate the dough. When you want bread, tear off a grapefruit-sized chunk of dough, cover it with flour, gently form it into a ball (or a cylinder, or a ring, or a pretzel, or whatever) keeping it well floured on the outside, and let it rest for half an hour on top of some cornmeal. Preheat the oven to 450 for 20 minutes (pizza stone inside). Slash the top of the loaf then slide it onto the pizza stone. Pour a cup of water into a broiling pan on the oven rack under the stone, for steam. Bake for 35 minutes. Pull out, let cool, eat. Continue until you've used all the dough. Make more dough and repeat FOREVER. Variation include gently rolling out the risen dough into tubes to make baguettes, then brushing them with water before you put them in the oven to get a crunchy french bread crust.
The book contains a lot more recipes with different dough variations, which is nice because sometimes you want to vary the resting or cooking time or the temperature for different dough compositions and it already has that stuff figured out.
Uhh...their croutons. I don't know what kind of special you think there can be with them.
How about Bread Pudding? Use a full-fat milk, eggs, bread and sugar. For flavor, go either spices, chocolate, fruit, or all of the above. I prefer citrus and spice. Bake at 350 for about an hour. It's a good way to use up bits of left over bread and fruit, and doesn't require the precision of real baking. I've got some left over pumpkin I can work into one tonight. Would love to hear what you come up with.
I was going to say bread pudding as well, but I think that potato bread buns wouldn't really make good bread pudding.
Nice suggestions from some of you up there! I love Foodwishes too. I'd forgotten about him for a while, actually.
I've been making a lot of pies and taking their pictures lately, but I haven't uploaded them. I'll do that sometime soon, and you'll all wish you were my friend (unless you are.)
I was going to say bread pudding as well, but I think that potato bread buns wouldn't really make good bread pudding.
Depends on the type of potato bread I guess. A commercial, American-style potato bread I think would work fine. It's similar enough to white bread and would just make a nicer golden color in the end, I think. I used to use potato bread for french toast, which also goes with the sweet or savory that would be in bread puddings.
Yorkshire puddings are kind of "Eh." when you eat them plain. But with the gravy? They are incredible.
You know what makes them even better? Traditional yorkshire style, and put some drippings from your roast on that shit. I NEVER WANT TO EAT ANYTHING ELSE AGAIN.
Yorkshire puddings are kind of "Eh." when you eat them plain. But with the gravy? They are incredible.
You know what makes them even better? Traditional yorkshire style, and put some drippings from your roast on that shit. I NEVER WANT TO EAT ANYTHING ELSE AGAIN.
That definitely would of made them better. I use a really simple recipe for the puddings, but I line the pans with about 1/2 a teaspoon of butter. I was originally going to make the burgers on like, a Foreman Grill where the fat drips into a container, my brother insisted on doing it on the cast-iron pan. For the next recipe I try, I'm only using whole wheat, adding one less egg, and adding salt. (I flavored the puddings with parsley and onion powder)
I was originally going to make the burgers on like, a Foreman Grill where the fat drips into a container, my brother insisted on doing it on the cast-iron pan. For the next recipe I try, I'm only using whole wheat, adding one less egg, and adding salt. (I flavored the puddings with parsley and onion powder)
It works best with roast drippings - it's what they were made for - however, your idea is highly sound, and damned if modifying recipies is fun when you're just seeing what happens when you do.
Question - are you making your gravy from your pan, or are you using packet gravy?
I was originally going to make the burgers on like, a Foreman Grill where the fat drips into a container, my brother insisted on doing it on the cast-iron pan. For the next recipe I try, I'm only using whole wheat, adding one less egg, and adding salt. (I flavored the puddings with parsley and onion powder)
It works best with roast drippings - it's what they were made for - however, your idea is highly sound, and damned if modifying recipies is fun when you're just seeing what happens when you do.
Question - are you making your gravy from your pan, or are you using packet gravy?
Gravy in the pan, of course. Usually, it's hard to be customizable with certain recipes, because you put so much work into getting the ingredients or you use a large variety, but I can make the puddings rather easily and without worry towards cost.
Gravy in the pan, of course. Usually, it's hard to be customizable with certain recipes, because you put so much work into getting the ingredients or you use a large variety, but I can make the puddings rather easily and without worry towards cost.
You say of course, but you never know - If I'm at a barbecue, I'll whip up packet gravy with spices and bullion cubes, then thicken that fucker up, rather than try to make it on the barbecue plate. But Easy, cheap recipes are win - The reason I eat so much bread, is because I keep making tons of bread - trying different ideas at improving the bread, or making different flavours of bread.
Comments
Thing has changed my life.
Man, I want to bake some demi-baguettes. And cornbread.
If you don't want to shell out fifty bucks on a Pampered Chef stone, you can go to the hardware store and buy a stack of unglazed ceramic tiles for a few bucks, then wash 'em and lay 'em out in the oven for the same effect.
But yeah, check out the book. It sounds gimmicky but it's good stuff. You don't need to buy it if you just want the basic plan, though - it can be summed up as follows:
Mix 6 cups water, 3 tbsp salt, 3 tbsp yeast, and 13 cups unbleached all-purpose flour in a bowl. Cover and allow to rise in the bowl or in a large lidded container. The dough should be pretty wet and sticky. After two hours, refrigerate the dough. When you want bread, tear off a grapefruit-sized chunk of dough, cover it with flour, gently form it into a ball (or a cylinder, or a ring, or a pretzel, or whatever) keeping it well floured on the outside, and let it rest for half an hour on top of some cornmeal. Preheat the oven to 450 for 20 minutes (pizza stone inside). Slash the top of the loaf then slide it onto the pizza stone. Pour a cup of water into a broiling pan on the oven rack under the stone, for steam. Bake for 35 minutes. Pull out, let cool, eat. Continue until you've used all the dough. Make more dough and repeat FOREVER. Variation include gently rolling out the risen dough into tubes to make baguettes, then brushing them with water before you put them in the oven to get a crunchy french bread crust.
The book contains a lot more recipes with different dough variations, which is nice because sometimes you want to vary the resting or cooking time or the temperature for different dough compositions and it already has that stuff figured out.
This idea is enticing.
If money's an issue, you might as well try the unglazed tiles thing.
I've been making a lot of pies and taking their pictures lately, but I haven't uploaded them. I'll do that sometime soon, and you'll all wish you were my friend (unless you are.)
Now sweet potato bread - that's where it's at. Sweet potato pie?
Question - are you making your gravy from your pan, or are you using packet gravy?