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Making Bread on Sunday

18 years ago

Ok, I got 2 globs of bread dough sitting on the peel (with cornmeal under them, generous amounts of cornmeal). We'll see if I can remember to flour the tops and slash them just before I put them in the oven.

I'll post a pic regardless of how they come out.

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Comments (28)

shambo
18 years ago
Good luck!
vacuumfreak
18 years ago
Let us know how it turns out... can't wait to find out.
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lindac
18 years ago
Soooo????
shaun
Original Author
18 years ago
Welp, if I dont' say so myself, ........ It was FABULOUS!

Thanks for all the hand holding. It worked. haha!!
dixiedog_2007
18 years ago
shaun it looks delicious!!! I love homemade bread. Good for you.:)
lackboys3
18 years ago
Oh boy Shaun, does that ever look good! You really rocked it this time - dontcha feel good now???? Please have a slice for me, dipped in EVOO would be great:-)
DONNA
lindac
18 years ago
Taa! Daaah!
Looking good and I'll bet tasting better!
Linda C
shaun
Original Author
18 years ago
For REAL! Ta-freakin-DA.
readinglady
18 years ago
Now that is terrific! The reward for sticking with it.

Carol
homesforsale
18 years ago
Good job!! Imagine.. anywhere anytime.. no fancy apparatus.. Yeast salt water flour:)
triciae
18 years ago
Yum!

/tricia
Marigene
18 years ago
Looks really good, Shaun!
shaun
Original Author
18 years ago
Thanks guys. Phew! What an ordeal that was. Glad I finally got it right. I've got more dough mixed up in the bucket.

Wondering, can I shape it into a longer loaf instead of a ball shape? Can I make rolls out of it?

I need to buy the book, huh? I'll bet all my questions are answered in the book.
kent4489
18 years ago
Shaun,
Fantastic! It looks perfect. Did your family love it? Yes, you can make lots of stuff with it. I've made buns, rolls, bread sticks and pizza. And cinnamon rolls too. Good job!
vacuumfreak
18 years ago
I'm very happy for you that it finally turned out well. How exciting.
wizardnm
18 years ago
Good job Shaun! I've made a number of things with the dough. I have the book and there's other recipes in it you would enjoy. I haven't had much time to play as I'd like, but will be trying them out.

Nancy
andi_2006
18 years ago
What a beautiful loaf!! Congratulations!! I've made rolls and pizza with the dough. You need to order the book - Amazon has them in stock.
shaun
Original Author
18 years ago
Jayne!! Cinnamon rolls too? Oh my......

Off to look at Amazon>>>>>>>>>>>>>>>
lakeguy35
18 years ago
Looks good Shaun!

David
Terrapots
18 years ago
All right, Shaun. Beautiful loaf and slices. Perfect for dipping into that EVOO with herbs you have sitting alongside. You're persistent. Did you figure out what was causing the problem?
shaun
Original Author
18 years ago
Yes terrapots. My own stupidity was causing all sorts of problems.

First time, I didnt let the dough sit long enough. I only let it sit out for 40 mins, not the 1 1/2 hrs. PLUS I didnt use enough yeast in the recipe. Then my baking stone broke.

Second time, I put the loaves into the oven and forgot to slash them so I took them out of the oven after they had been in there for several minutes and floured and slashed them, ripping the tops. I also didnt use cornmeal, used flour and the loaves stuck to the peel and the stone and when I finally got the bread off the stone, the bottoms remained on the stone.

The third time was a charm. I mixed up fresh dough using the correct amount of yeast, I let the bread dough sit for the correct time. I remembered to flour/slash the tops and I used cornmeal.

Wa-La. Victory was sweet.
arlinek
18 years ago
That bread looks perfect, Shaun - exactly how I'd like mine to look! So, could you please clarify for me: which yeast did you finally use, what kind of flour? And if I may ask others here (without hijacking), if I make this along with that sourdough sponge that's been printed around here, when do I add it to this bread dough and does that mean that I eliminate something else? And how MUCH of the sponge do I add to this dough per round loaf? TY

arline
shaun
Original Author
18 years ago
Well I can answer your first 2 questions.

1. Which yeast did you finally use? Fleischmann's Active Dry Yeast.

2. What kind of flour? I used Gold Medal All Purpose Flour BUT I just saw King Arthur's flour in my grocery store and bought a bag of that for next time.
arlinek
18 years ago
Thanks Shaun; will wait about how to add sour dough sponge to the Artisan Bread. But, tho' I know nothing about bread making, it seems I read something here about not using the KA flour bec. of a much higher gluten content. Or, maybe you have to revise the recipe a bit to compensate for it? Not quite sure - but there has been something about this issue.
trixietx
18 years ago
Your bread looks great and I can't wait to try it. I think it would be good for sandwich buns, or it looks like it would.

I think I need to order the book after looking at your bread.
jessyf
18 years ago
Stand back there is not stopping her now
sally2_gw
18 years ago
Way to go, Shaun! I love home made bread. I love making it and eating it. Your bread looks fabulous!

Sally
Solsthumper
18 years ago
Shaun, I know that loaf of bread tastes as good as it looks. And it looks exceptionally delicious.

Sol

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