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"THAT" Bread Again

FitnessNut's picture

"THAT" Bread Again (post #64327)

in

If anyone is interested, Jeffrey Steingarten's column in the May issue of Vogue is all about the NY Times bread. I haven't read it yet, but my casual glance through it reveals a reduction in the amount of water in the recipe.

You have to laugh when this technique has proved so popular as to end up on the pages of Vogue.

Follow your bliss ~~ Joseph Campbell
Follow your bliss ~~ Joseph Campbell
bonnieruth's picture

(post #64327, reply #1 of 43)

Thanks for the information!  I am still in love with this bread and will go out and buy the issue of Vogue.  Personally I don't think the amount of water needs to be reduced, especially if there are any whole grain flours being used.  It does seem to be a much wetter dough with just white flour, and maybe adding more flour as I often do amounts to the same thing as cutting the liquid.  But it seems to bake just fine no matter how wet it is.

mer's picture

(post #64327, reply #2 of 43)

anybody want to post the revised amts?  

Gretchen's picture

(post #64327, reply #3 of 43)

I use 3C flour/cornmeal to 1 1/2C water.

Gretchen

Gretchen
mer's picture

(post #64327, reply #4 of 43)

I thought she meant the vogue recipe had a further reduction of water.


How much cornmeal do you use in your recipe?  I've just done ap, ww and bread flour.  I've only used cornmeal for the dutch oven or crust.


edited to clarify


Edited 5/4/2007 10:32 pm ET by MER

Gretchen's picture

(post #64327, reply #5 of 43)

I didn't look back for the reference, so just offered what I was doing.


I have been subbing 1C of cornmeal. It is really delicious.


Gretchen
Gretchen
Syb's picture

(post #64327, reply #6 of 43)

After using some ww flour for quite a while, yesterday's bread was just ap plus about a half cup cornmeal.  It was delicious.  I thought DH wasn't going to be impressed.  He's big on whole wheat.  But he repeatedly commented on how good it was.  The amount of cornmeal wasn't enough to make it obvious.  There was a hint of corn and a slight crunch.  Next time I'll try more.


Problem:  For a while now I haven't been getting the cracks in the crust.  I thought it might be because I was making the dough much drier.  Yesterday's dough I made more soupy, then added more flour later.  Still no cracks.  Does it have to do with amount of flour?  oven not hot enough? 

bonnieruth's picture

(post #64327, reply #7 of 43)

I'm waiting for someone to address the cracks in the crust question.  I always get them but hadn't thought about it.  It does seem like they would have to do with the amount of liquid.  Tonight I made possibly my best loaf yet, with one cup KA bread flour, one cup KA stoneground whole wheat, 3/4 cup semolina and 1/4 cup bulgar.  It was not nearly as wet as most of my variations, so I added a little more water.  And I used 4 teaspoons of wheat gluten trying to get it to rise more.  It was much more dense and compact than my usual loaves with 2 cups of bread flour, but delicious.  I think semolina and bulgar are it for flavor.  Next time I will try it with a little bit of dough pulled from a previous loaf and see if that helps it rise a little more.


Edited 5/7/2007 4:07 am ET by bonnieruth

Syb's picture

(post #64327, reply #18 of 43)

I'm waiting for someone to address the cracks in the crust question.  I always get them but hadn't thought about it. 


I used to always get them; now I don't.  It might be because I've been adding things other than white flour.  But you add whole wheat, semolina, bulgar and wheat gluten (all of which I have tried also), and you still get cracks.


My memory is slipping.  Another variable might be water sprayed on the loaf after taking the lid off.  I think I did that a few times.  I can't remember if that was suggested or not.


I like semolina, bulgar, and cornmeal.  I might have to try a loaf using all three, maybe with an addition of jalapenos and cheese.

Jean's picture

(post #64327, reply #19 of 43)

I like the cracks. You could try controlling them by slashing.



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help to provide free mammograms for women in need
Syb's picture

(post #64327, reply #26 of 43)

I like the cracks. You could try controlling them by slashing.


I like them too.  I have tried a couple little slashes to get them started, but it didn't help.

Gretchen's picture

(post #64327, reply #20 of 43)

Well, I think the crack (I think I only get one) comes from the seam that comes from gathering the dough together. So, when I first began making the bread and let it rise on the towel, I inverted the risen loaf onto my cloche, and the bread "split" along that seam. 
I haven't made any for a while, but seem to recall that the first time I made it with the cornmeal it was a VERY smooth top loaf.  That may have been the time I began letting it rise in a bowl so that the "seam" was on top and was inverted to the bottom when I plopped it into the cloche.

Gretchen

Gretchen
Syb's picture

(post #64327, reply #27 of 43)

I think the crack (I think I only get one) comes from the seam that comes from gathering the dough together.


That may be it.  I did start letting the dough rise in a bowl.  Next time I'll be sure the seam is on top and see if that makes a difference.


You use more yeast?   How much?  I don't recall any discussion about increasing yeast.  What's the advantage?  I would think the dough would rise too much and then deflate--or sneak over the top of the bowl.  I keep the dough in my bedroom where it is cool.  I used to put the bowl on a baking sheet, but have given that up since the dough comes nowhere near the top.  If I added more yeast, I would really be living dangerously.

Gretchen's picture

(post #64327, reply #28 of 43)

Oh, maybe 2 tsp. It doesn't over-rise by any stretch of imagination.  I think I mentioned it VERY early in the first discussion.  I basically don't measure it.

Gretchen

Gretchen
mer's picture

(post #64327, reply #30 of 43)

I dont add more yeast, but occasionally add  more salt.


 


The Vogue proportions are the same as the original amt .  Originally it was 1 1/2  to 1 5/8 wasn't it?

SallyBR1's picture

(post #64327, reply #36 of 43)

I have my first cornmeal no knead proofing right now...

will report back tomorrow - I used a little less than 1 cup cornmeal, and completed with regular flour to 3 cups

Should be pretty good with barbecue ribs!

:-)

 


 


"I marinate my kitchen on a regular basis"

(pamilyn, April 2007)

mer's picture

(post #64327, reply #8 of 43)

HI Gretchen,
I made your 2 c bread flour, 1 c corn meal last night and it was delicious. The cornmeal gives it great flavor and crunch. I baked at 425 for 30 mins covered then 16 mins uncovered. It was beautiful and delicious. Yummy toasted and buttered for breakfast. I will repeat this combo. Thanks!

Gretchen's picture

(post #64327, reply #9 of 43)

You are welcome. I do think it is a great combo.  Add some chopped rosemary sometime!

Gretchen

Gretchen
dilly's picture

(post #64327, reply #12 of 43)

I added jalepeno pepper slices (from a jar) and grated sharp cheddar cheese to my dough...  My husband thought it was the best ever.

mer's picture

(post #64327, reply #13 of 43)

yum.  that sounds like a great idea. 

soupereasy's picture

(post #64327, reply #14 of 43)

Now that sounds like a tasty combination!

dilly's picture

(post #64327, reply #15 of 43)

It was great, and easy to do.  I added about a 1/4 cup of jalapeno's and half a bag of preshredded sharp cheddar to the basic dough mixture.  It's worth trying.

SallyBR1's picture

(post #64327, reply #10 of 43)

I will do the cornmeal next time - just made another loaf this weekend. Even baking in the wrong kind of pan (a too small Le Creuset tomato pan) - it worked fine

it is the kind of bread that seems to resist most mistakes by the baker

 


 


"I marinate my kitchen on a regular basis"

(pamilyn, April 2007)

mer's picture

(post #64327, reply #11 of 43)

yep!  I like it because it requires so little hands on time and yet great results.  :)

Jean's picture

(post #64327, reply #16 of 43)

Is it possible to ruin this bread? LOL  I made it with 1 cup each, bread flour, ww flour and corn meal. The best yet.  A nice tight crumb-no huge holes (we like it best that way). The funny part is that the only corn meal I had was some DH bought by mistake--it's self rising. I though, eh, why not. It was just fine. And I bake it in a visions 3.5 L casserole dish that i've never found another use for. I doesn't stick either. yay.


Went well with Evelyn's Shrimp Alfredo. So good.




Birthdays are good for you. The more you have, the longer you live.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
mer's picture

(post #64327, reply #17 of 43)

I've only had two failures with this bread.  One time I did 3 cups bread flour/whole wheat AP and it was fine until I mixed in some streaks of cinnamon sugar and raisins.  That one didnt work well and I would like to try it again.  It was super dense and uncooked in the middle.  I think  I did 4.5 cups actually.  I'll have to write down my notes next time.  I would like a more breakfasty cinnamon sugar raisin one.   I'll let you know what I come up with.  :)


 


But yes you are right.  It is very hard to ruin this bread.  :)

FitnessNut's picture

(post #64327, reply #24 of 43)

Sorry....I seem to have missed your post.

The quantities, as printed in Vogue, are as follows:

3 cups bread flour
2 tsp fine salt
1 tsp instant yeast
1 1/2 cups room temperature water
coarse wheat bran

I really must read the rest of the article!

Follow your bliss ~~ Joseph Campbell
Follow your bliss ~~ Joseph Campbell
Gretchen's picture

(post #64327, reply #25 of 43)

That looks very much like the original recipe. That isn't near enough salt in my experience and I use more yeast.

Gretchen

 

We aren't starting over on this, are  we?!!!  ;o)


Edited 5/9/2007 12:12 pm ET by Gretchen

Gretchen
FitnessNut's picture

(post #64327, reply #29 of 43)

"We aren't starting over on this, are we?!!! ;o)"

Oh gosh, I hope not. ;-)

I just happened to come across the article and noted that he'd reduced the water, which is what we discussed in the original thread (I think!).

Follow your bliss ~~ Joseph Campbell
Follow your bliss ~~ Joseph Campbell
bktlush's picture

(post #64327, reply #38 of 43)

Errr, what happened to the 1/4 tsp yeast? to me, that is the fun past of this bread, that it rises so beautifully with only 1/4 tsp yeast! Never seem to have problem of cracking on top, just some very interesting texture!

FitnessNut's picture

(post #64327, reply #40 of 43)

Hmmm...I don't remember how much yeast was in the original recipe - if you say it was 1/4 tsp, I believe you. But I just looked in the Vogue and it definitely says 1 tsp. From the article: "...we've had success with amounts varying from 1/4 tsp to 2 tsp., and the differences were not extreme...". What I noticed was the change in the water, something much discussed in our thread.

Follow your bliss ~~ Joseph Campbell

Follow your bliss ~~ Joseph Campbell