skip to main content

The Sound of Bread

9 years ago

Started this bread as soon as I got home from work last night. Took just under five hours from start to finish. Love the sound of bread when it "talks" and these eight little baguettes were quite chatty.

(turn up the volume)

Sort by:Oldest

Comments (15)

shirl36
9 years ago
Now isn't that the darnest thing you ever heard.

Beautiful loves too!

Wonder what they look like sliced, I can just imagine.

So enjoy all the wisdom on CF.......Thanks for all the posts you all.......

Shirl
plllog
9 years ago
Music to the hungry. :) Better than a dinner bell any time.
Related Discussions
Which Lacanche?!
Q
Comments (3)
Hi treebee, Well, for what it's worth, we chose the last option you proposed. We got the Volnay with a 24" Gagg combi steam oven. I did consider other options and kept coming back to this option for a few reasons: * I had a six burner cooktop in a previous rental and never used all six burners at one time, so I didn't feel like I needed more than a 5 burner cooktop. So, one thing to consider is how many burners you think you will use and how much hot proof cooktop is sufficient for your needs. *Our kitchen is not big - it's probably considered medium, and the larger options didn't fit well into our space and would have required more modifications. The Volnay + steam oven was the optimal size and fit for our kitchen. I think it's worth considering the aesthetic and size of your kitchen in figuring out what would work best. *I wanted two ovens and the ability to proof bread, make yogurt, etc. I got a little more than that with the warming drawer since both it and the steam oven go down to 80-85F, but better two than none! These were features I knew I wanted before I started looking at ranges. Is it something you really think you'd use? *The pricing on the Volnay + Combi Steam oven was similar to the top competitor (the Citeaux) since I got the Gagg 1/2 off retail (it's last year's model). *I really wanted a combi steam oven. So, maybe prioritize your must haves on a list and see what you keep coming back to. I haven't heard that many people loving the broiler on their Chagny and the oven below it goes very low to the ground so I'm not sure that'd be high on my list. We got the electric oven on the Volnay. That was probably the hardest decision but I'm glad I did since the Gagg does not have a broiler either. The Lacanche gas ovens don't have a broiler for some reason. Though some people find benefit in 3 ovens, I can't imagine using 3 ovens all at once and the combi-steam ovens (Wolf, Miele, Gagg) can function like conventional electric ovens as well as steam ovens so I would only get 3 ovens if you thought you'd use 3 ovens all at one time often enough to justify it. Also, we also decided between the Blue Star and Lacanche even though to some it doesn't seem like a reasonable comparison. At the end of the day, the extra BTUs were not enough of a selling point to offset my preference for the beautiful fit and finish of the Lacanche. I just never loved the industrial look of the Blue Star. Anyway, our decisions have been made but the install isn't until mid-August so I don't have real world experience to speak of. Hope this helps! Best, Christy
...See More
KA mixer better way to make my bread?
Q
Comments (35)
We bought this built-n Bosch mixer instead of the counter model. There is no danger of it walking away anywhere no matter how unbalanced a load you end up with. It was risky because the concept models are discontinued but not having to give up any counter or cabinet space for a bulky drive unit made it worthwhile. So far we are happy with it. It serves as a food processor (not a great one, it's on the small side and it doesn't autopulse like my old Braun multisystem, but it's okay) a slicer/grater/Julienner, a mixer, including a very heavy duty all-steel dough hook, a blender (superb performance out of that), and a stone grain mill. The pulser on the thing is kind of awkward, requiring you to twist the spring loaded knob to the left, and it only pulses to high speed, which can get messy when you are dealing with liquids, but overall, it works out great and saves me a lot of room in the cabinets. Again, this is discontinued and probably more for the appliance geek, but since you are posting on here all the time, asolo, I am thinking you ought to at least know about it.
...See More
converting to bread machine
Q
Comments (8)
I have a new bread machine too. I think what others have said about flour amounts is probably the most important thing to keep in mind. Teresa's suggestion about looking at the recipes that came with your machine is a good idea. That way you'd know how much flour total your machine can handle. Beyond that, the other most important thing would be checking the dough during the kneading process to see if it needs a bit more liquid or a bit more flour (add teaspoon at a time). You can correct overly wet or dry dough outside the machine if you're going to shape & bake the bread yourself. But if you're planning on actually baking the dough in the machine, you need to be more careful. When my husband bought the bread machine for me, he also got me a copy of Beth Hesperger's "Bread Lover's Bread Machine Cookbook." It's full of wonderful recipes and great tips on using bread machines. I highly recommend it. I used a few recipes from the cookbook that came with my machine, but now I use Beth's cookbook exclusively. I've baked several loaves of different kinds of bread and never had one fail (I always check the dough during the kneading process). I've also made several rolls and sandwich buns. I've been keeping a detailed notebook of every recipe I try for future reference. I note any slight changes I may have made in the original recipe, if I needed to add more flour or liquid, what the end result was like, and any suggestions for future use. This has helped me become more confident about baking in the machine itself. I think you get better control over the finished product when you shape & bake the dough yourself. But during the summer or when you're tired or whatever, being able to use the baking function is a boon. Because of the variable mentioned by others regarding flour & humidity, I'm not sure if I'll ever become comfortable with using the delay feature during the night to make fresh bread for breakfast. I'd hate to waste all the ingredients, smell that wonderful fresh bread aroma all through the night, and then open the machine to discover a disaster. Here is a link that might be useful: Bread Lover's Bread Machine Cookbook
...See More
For Bread..Counter, Breadbox or Refrigerator?
Q
Comments (30)
Baked goods that don't start to grow mold in 48 hours at room temps must have a lot of preservatives in them. (You may only *see* the mold a little later.) A little mold might be good for us, but the preservatives aren't! Baked goods go into the freezer at my house: Bread, dinner rolls, muffins. Three weeks ago I did a Costco run for two loaves of their rosemary bread and a dozen giant muffins. Now I need more bread, but have six muffins left in the freezer. (One-third of a muffin is plenty for each of us.) I'd have to be running to the grocery constantly -- and paying more -- if I didn't buy and freeze. IMO the frozen muffins are even better than fresh after 30 sec. in the M/W.
...See More
annie1992
9 years ago
Ann T, you're right, they are chatty. I think they are saying "Eat Me, Eat me". Yes indeed, I'm pretty sure that's what I heard.

I get talking bread occasionally, although it seems that I get the one that screams "You screwed up" on a more regular basis, LOL.

Annie
teresa_nc7
9 years ago
Great sound effects to your post, Ann! The first time I made baguettes, they made that crackling sound for me while they cooled - kind of shocked me, I wasn't prepared for it. 'Course, my baguettes did not look as beautiful as yours.....

Teresa
bellsmom
9 years ago
Beautiful. Thank you for sharing this. I have never, ever listened to my bread, but I will next time.

And of course, your loaves are picture perfect as well as talkative.
Jasdip
9 years ago
Count me as another one like Annie's post.

My loaves aren't looking pretty anymore. I'm not sure what I'm doing wrong these days but they all dip in the center. I don't think I'm letting them over-rise, but they sure aren't right.

Oh well, I'll have to see if they talk to me too, I don't think they do. If so they'll sure be telling me to "smarten up and do it right!"
dcarch7 d c f l a s h 7 @ y a h o o . c o m
9 years ago
Also the sound it makes when your teeth sink into the crispy crust.

Very pretty loaves.

dcarch

Here is a link that might be useful: Pretty loaves to loafers :-)
kitchendetective
9 years ago
I have only heard my bread a couple of times, partly because I only recently learned that bread talks. Isn't it wonderful? Loved your YouTube! And Annie, LOL, unfortunately, I know just what you mean.
jimster
9 years ago
That is a unique video. What a great idea to post it.

The sight and sound of it made me salivate.

Jim
jimster
9 years ago
Removed duplicate post.

This post was edited by jimster on Sun, Jul 20, 14 at 14:20
shirl36
9 years ago
I keep going back and listening to the Sound of Bread video. Enjoying!!

NOW I am waiting for the "Smell of Bread." video.

Shirl
rob333 (zone 7b)
9 years ago
Amazing. I have heard that when picking up a good loaf, but it can make it all on its own?! Learn something new every day. Even something cool this time.

:)
Solsthumper
9 years ago
Ann, for me, only bread doughs which have been fermenting several days will make the familiar crackling sound coming out of the oven. Other breads, not so much.

The sound is similar to that of Rice Krispies in milk, I think.

Perfectly-golden crusts on your loaves. I'll check out your video next.

Sol
User
Original Author
9 years ago
Sol, I haven't found that it makes much difference. I get crackling from bread, like this batch baked the same day and bread that has been given a longer fermentation.

~Ann
sally2_gw
9 years ago
I've never noticed my bread making a sound, either. Hmmm. Beautiful loaves, Ann.

Sally

Related Stories

KITCHEN DESIGN Kitchen Ideas for Bread Lovers

By Tiffany Carboni

Any way you slice it, a kitchen designed with bread in mind conveys warmth and homeyness

LIFE Savor Natural Scents at Home

By Laura Gaskill

Bread fresh from the oven, luscious lavender, just-mown grass ... the loveliest fragrances for the home are also the most natural

PETS Pet-Proofing Your Home: A Room-by-Room Guide

By Marianne Lipanovich

Not all pet dangers are obvious. Keep furry friends safe and sound by handling all of these potential hazards

HOME OFFICES Quiet, Please! How to Cut Noise Pollution at Home

By Christine Ciarmello

Leaf blowers, trucks or noisy neighbors driving you berserk? These sound-reduction strategies can help you hush things up

LIFE Simple Pleasures: Game Night Done Right

By Laura Gaskill

What's that sound? Popcorn popping, friends laughing and maybe, just maybe, a little trash talking

KITCHEN DESIGN Kitchen Accessory: The Breadbox

By Jen L'Italien

The breadbox — freestanding or built-in — still has a place in the modern kitchen

LIFE Simple Pleasures: The Joy of Baking

By Laura Gaskill

Fill your house with a heavenly scent and your heart with cheer by making time to bake

FARMHOUSES World of Design: See How 9 Families Live and Farm on Their Land

Join us as we visit the homes and farms of passionate food producers and hear about rural life around the globe

PRODUCT PICKS Guest Picks: The Paris Apartment of Your Dreams

By Cedar Hill Interiors, LLC

Who doesn't long at least once to live in the City of Lights? Get the feel no matter where you live with this Parisian-style decor

GARDENING GUIDES 8 Plants for a Deliciously Fragrant Fall Garden

Scent the autumn air with the perfume of caramel corn, honey and spices by adding these intoxicating plants to your landscape

Sponsored

More Discussions

First Shortcake Report

9

Shrimp Creole with okra, for two

14

Does anyone forage? Wild food favorites

15

Lars, give an expiation, please

23

Lemon curd tart w/strawberry - glaze needed?

39