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Bread Thread
- Thread starter why
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jpeirpont
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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.Originally Posted by Piobaire
Do you also make it rain hundred dollar bills in strip clubs?
Piobaire
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Seriously, I'm a little bitter about that foie oil. Never had anything like that but damn it sounds good.Originally Posted by jpeirpont
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.
georgedunhill
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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.
Harold falcon
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Depends on the quality of the hos.Originally Posted by Piobaire
Just cause she dances go-go, it don't make her a ho no.
Eason
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I thought that Carrefour sold baguettesOriginally Posted by gdl203
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.
pscolari
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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/
Reinhart has a great blog as well:
http://peterreinhart.typepad.com/
why
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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).
The loaf view to show the soft interior and hard crust.
A thin slice to show the texture (and because I'm gonna eat it).
The loaf view to show the soft interior and hard crust.
A thin slice to show the texture (and because I'm gonna eat it).
johnny_flapjack
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I love the idea of making bread but am disinclined to follow up. What about good bakeries?Originally Posted by romafan
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....
Piobaire
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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.
And the finished product:
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.
And the finished product:
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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