Bread Thread

Discussion in 'Social Life, Food & Drink, Travel' started by why, Feb 15, 2010.

  1. whacked

    whacked Senior member

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    Vietnam supposedly has really good baguettes and boule.

    The aroma emanating from a local bakery is one of my favorite childhood memories.
     


  2. jpeirpont

    jpeirpont Senior member

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    My wife makes a similar thing; we call it "drop bread." I'm sure pieces of it have shown up in some of my foie pictures. Very flavorful crust, great interior texture. We use a big cast iron dutch oven. Speaking of foie, its great to use foie grease to coat that pan for this recipe.

    Do you also make it rain hundred dollar bills in strip clubs?
     


  3. Piobaire

    Piobaire Not left of center?

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    Do you also make it rain hundred dollar bills in strip clubs?

    Depends on the quality of the hos.
     


  4. jpeirpont

    jpeirpont Senior member

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    Depends on the quality of the hos.

    Seriously, I'm a little bitter about that foie oil. Never had anything like that but damn it sounds good.
     


  5. Piobaire

    Piobaire Not left of center?

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    Seriously, I'm a little bitter about that foie oil. Never had anything like that but damn it sounds good.

    I just save the grease that renders when I cook mine. It's too valuable to waste! Last time I had some, I browned oxtails for braising in it.
     


  6. georgedunhill

    georgedunhill New Member

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    If you want fluffy great tasting bread, give Pillsbury a try. They are everything but healthy but surprisingly their convenience doesn't out weight the great taste. I've tried their pizza dough, cinnamon buns and biscuits. Still making your own bread from scratch is a goal of mine.
     


  7. Harold falcon

    Harold falcon Senior member

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    Depends on the quality of the hos.

    Just cause she dances go-go, it don't make her a ho no.
     


  8. Piobaire

    Piobaire Not left of center?

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    Just cause she dances go-go, it don't make her a ho no.

    Right, so her ho quality would be 0.00 and therefore, no rain. [​IMG]
     


  9. Eason

    Eason Bicurious Racist

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    I thought that Carrefour sold baguettes

    Yeah Carrefour does, and some chain shops like Paris Baguette, Wei Duo Mei, etc. do, but it doesn't compare to a "rustic" thick-crust freshly baked loaf.
     


  10. pscolari

    pscolari Senior member

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    I use both the Bread Baker's Apprentice by Peter Reinhart and River Cottage Cookbook - Bread. I find myself using the BBA more.

    Reinhart has a great blog as well:

    http://peterreinhart.typepad.com/
     


  11. why

    why Senior member

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    Made bread again today, so I thought I'd update. This is my usual bread (well, sans gloss is more usual -- my helper didn't know exactly what to do).

    [​IMG]

    The loaf view to show the soft interior and hard crust.

    [​IMG]

    A thin slice to show the texture (and because I'm gonna eat it).
     


  12. Mblova

    Mblova Senior member

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    soliddd. what kind of bread is that?
     


  13. why

    why Senior member

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    It's just the usual bread I make. You can name it if you want. [​IMG]
     


  14. johnny_flapjack

    johnny_flapjack Senior member

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    I love the idea of making bread but am disinclined to follow up. What about good bakeries? [​IMG]

    http://www.zingermans.com

    It's a fantastic deli/bakery in Ann Arbor, MI that has received all sorts of national press. They mail order their bread, have a bread of the month club for gifts, etc... The farm bread (which is on sale on their website) and the pecan rasin are awesome, as is the parmesean pepper. If you ever get to AA, it's a must stop. They give a great education on balsamic and olive oil too. And the reuben is killer.

    I love this place.... [​IMG]
     


  15. Piobaire

    Piobaire Not left of center?

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    I'll cross post these pics from yesterday. This pan is designed to create that enjoyable, crackly and chewy crust on French bread.

    [​IMG]

    [​IMG]

    [​IMG]

    And the finished product:

    [​IMG]

    Recipe was just flour, water, salt, yeast.

    Froze one loaf to run an experiment. I want to see if frozen, homemade loafs can be revived. Next time I make a batch, I'm going to make a slurry and let it sit overnight to gain extra flavours.
     


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