Yum!

Yes good bread is definitely one of mine. The first ripe tomato of the season.

Lovely!

Looks wonderful!!!

Oh yum is absolutely right. And it is the little things. I smiled a couple of days ago, listening to the loaf of bread "singing" on the counter. Why did it make me happy? I dunno, LOL.

Annie

I'm always happy when my bread turns out perfectly - it's a good feeling, alright 😃

Unfortunately, my last 2 loaves weren't so perfect - but still quite good.

Recipe PLEASE! I'll even turn on the heater during the day to make this!

carolb, that's what I started with "Finally". lol! My 1st attempt fell after it went into the oven, and my 2nd attempt needed more rise time (understandably. :)

nancyjane, I started with this recipe for ciabatta rolls (which were *excellent*!) but I wanted it to work as a loaf. My first two attempts made good bread, but I had to get the rise times right. I'm using a 9 x 4 USA Pan pullman loaf pan (uncovered). For this batch I did a 1 hour initial rise, then knocked it down and "poured" it into the breadpan to rise for 50 min. before baking at 420F for at least 50 min., or until it tests done. I'm going for a deep golden brown on sides and bottom and internal temp at least 204F.

Note: I do not weigh my ingredients... I use 2.5 c flour, add 1 tsp yeast, about 1/2+ tsp salt, and 1 cup of warm water. I add more water as needed to get a very thick sticky dough.

eta: having water in the oven is critical to achieving the texture on this bread! Make the original recipe first -- you won't regret it and then you can tweak as needed.

Annie, I should find the recipe for French Bread that my father used to make... I remember the recipe calling for making some kind of slurry to coat the bread before it went into the oven, and it was baked in a romertopf. You've never heard bread cracking until you've heard this stuff when it comes out of the oven! Really good bread! Now I'm off to find the recipe..... :)

That is very pretty! Shame to eat it. Here, let me help.

Oh, PM, that would be a good experiment and I like the crusty bread best. AND, I have a rumertopf, that I bought at the on line auction and have never used. It looks just like this one:

https://www.alumigogo.com/product_detail.php?id=SKUB00008WVRG&last_node=Romertopf&click_src=bingads&msclkid=072f06d37a621ee1b050651ad251f4f0&utm_source=bing&utm_medium=cpc&utm_campaign=Test%20Shopping%20Campaign&utm_term=4580359296311146&utm_content=Test%20Ad%20group

Annie

Annie, that's the right kind of romertopf! oh, you need to start using it! My favorite uses for the romertopf are this french bread (which I haven't made in ages), and things like a roast pork & vegs, chicken & 40 cloves of garlic, and things like that. I have a few of different sizes of romertopfs. My mother prefers to cook her sauerbraten in hers!

I found the recipe... here it is scanned and in jpg format.

Thanks, PM. I have to finish up the loaf I just made, but you know I'm going to have to make more. Our old dog likes a piece of toast for breakfast and she doesn't like the store bought bread, LOL. Gotta take care of the old dog, you know.

Yeah, that's it, I have to bake bread for the old dog, and if I happen to have a slice of toast every day, well, that's secondary. Yes, it's my story and that's how it goes....

Annie

I often wished there was a restaurant called "Toast" where you could just try different breads with different toppings. I have heard that such things exist in urban areas but not around me. Maybe someday I will throw a toast party . . . a buffet with bread types and topping types . . .

Oh, edited to add that one of my favorite simple delights is perfectly pan roasted squash and other root vegetables. I also love braised cabbage and kale. These simple ways bring out the best in these particular vegetables IMHO, even though more elaborate preparations are nice too.

I've gotten spoiled with my bread baking. I occasionally enjoy the full process including kneading, but started making no-knead during the pandemic and find it just as satisfying and equally delicious. And I love my Staub Dutch oven!

My husband is the bread eater in the family. I like it the first day and that's about it unless I warm a few slices before serving.

Good bread. Yes. It is one of the most satisfying things on the planet. Baguette with anything......MMMMMM

Oooh, that looks gooood!!

Oh, AnnT, that looks perfect. Elery is trying to cut down on "carbs", so the bread belongs to me and the dog, and I'd sure be happy with any of yours.

I had to write the recipe by hand from PM, as I couldn't print it. I'm definitely going to have to make it now.

Here's my latest loaf, nice and full of holes and it made great toast. It sang on the counter and now, sadly, it's just a memory. Time to make more..

Annie

I have a similar romertopf and I did try baking a couple of loaves of bread in it . . . pain l'ancienne being one. I don't know why but I just do not have the knack with artisnal bread. My results are always, "meh." Same with my pizza crusts. Good but not great. I could probably count the number of great breads I have crafted on one hand, but the efforts are in the dozens and dozens. My pain l'ancienne stuck to the romertopf despite oiling and sprinkling cornmeal over it, I now use parchment paper for breads. Can't sprinkle cornmeal over the top of the romertopf. Well you can try, but it falls off mostly . . . I tried both the cold start and hot start method with the romertopf. Didn't seem to be a deal breaker either way. My best rig was using a big cast iron enameled pot and placing a bread pan inside of that and then putting the lid on for baking. Seemed to create the best steam environment.

Yesterday's bake. large boule.

I fed my sourdough starter yesterday morning and tossed a little of the discard into a 500g batch with a pinch of yeast. 400g of my bread flour and 100g of whole wheat. 65% hydration.

Sliced this morning for breakfast.