Slightly Off-Topic... Make Artisan Breads in 5 Minutes!!!

[Donald1800]

I would think that cleaned large metal cans used for bulk tuna (Costco?) with the interior plastic lining removed by solvent or high heat would be the size you are looking for.  I think I'll try that too for my Sprouted Wheat Sourdough Bread for individual sandwiches.  Sounds good.

Donald1800

[psh]

You might look at the pans that they have for English Muffins. Those may be a bit small, but you can always make two sandwiches for your husband.

Philip

[gardendoc]

Couldn't the dough be rolled out a bit like you were making a flat bread and use a big biscuit cutter. 

[weedbreeder]

How about a child's cookware set. I'm looking at one on Amazon.com with a 4.75" saute pan.
http://www.amazon.com/Childrens-Stainless-Cookware-including-Perfect/dp/B000KFWQKW/ref=sr_1_4?ie=UTF8&s=toys-and-games&qid=1261676848&sr=8-4
There are other sets on Amazon.com.

Merry Christmas
Jim

[cc-fl]

I've been making these breads for awhile and love the ease and the results.  I work 6 days a week and have little time for extra curricular activities like baking bread and gardening.  Thus the Rarthboxes and these artisan breads really suit my schedule.  I would definitely recommend the book.  There is also a website a would recommend:  kingarthurflour.com.  They have square storage containers speciallly suited for this bread dough available in different sizes (catalog #8870, 6072,6071,6070,7621) depending on the amount of starter you want to make.  Because the process is so quick and I can't get bread baked and eaten quickly enough, I usually make 1/2 recipe.

I love coming home from my office and preparing fresh bread for company the same evening!

P.S.  Order their catalog.  If you've never used white whole wheat flour, it's a wonderful alternative to regular whole wheat flour that is usually made from red wheat.  It has a milder flavor and I find it more versatile.  I've used it in place of 1/3 to 1/2 the unbleached flour called for in recipes without altering the recipes.

[LavendulaFleur]

cc-fl:

FYI:

King Arthur flour can be found at local supermarkets.

One does not need to do mail order.

[Kamisha100]

Thanks every one for the suggestions on making perfectly formed sandwich buns. I was trolling around in Wali World and found some small pyrex 2 cup ovensafe bowls and one from corningware thats 4 cups and just slightly larger and the perfect sandwich size for hubby. These have been making us both happy since we like a different sandwich sizes.
Has anyone been experimenting or making interesting breads lately? I made a wonderful Italian bread loaf using the basic recipe and adding some Herbes De Provence to the dough then brushing the top and bottom of the loaf with olive oil and sprinkle with a little more Herbs. Fantastic with Pasta! How about you?

Misha

[JB]

I can't say 'interesting', but I made the Light Wheat and it was excellent. The first loaf was better than the second two from the same batch.


I also received their second book on Healthy Bread as a gift.  Planning on trying a few out next month.  Has anyone made loaves from that one?

[JB]

Oh, I forgot! I also made the pecan sticky buns/rolls.  Now THAT was interesting because I nearly set my oven on fire LOL!!!
The smoke alarms went bananas.  That was my fault though, due to an error in choice of pan.  I don't want to go into details....ehem....(though I will if someone twists my arm).

The rolls were superb, and I highly recommend Easy Off Oven Cleaner that you can now spray on a cold oven if you don't have a self-clean oven.  (Mine is self-cleaning, but the clock--and thus the self-clean function--is broken.)

JB

[gardendoc]

No new recipes lately, but I did find that those new Rubbermaid Produce Saver tubs lets me have a lid that fits tightly and still has a air vent. 

[JB]

Hello Fellow Breadmakers,

I'm wondering what you do when you have only a small amount of dough left--it's not really enough to make a boule.  I used the master recipe and made two loaves in loaf pans, so they were larger, leaving me with this small amount.  It doesn't seem like it's worth the oven heat/time to bake it.  I wanted to try to add it to the piece I had cut, but i've noticed that when it's not a 'cohesive clump' two pieces don't stick or blend well together. In fact, I get something that almost resembles a crease.

Also, have any of you baked two on the stone at once?  If so, any problems getting the bread onto the stone?  Did you need to adjust cooking time?

Thanks,
JB

[gardendoc]

I did this very thing last weekend, baking two loafs at once.  Did not adjust baking time, came out fabulous.  One thing I am doing now is using a foil pan placed over the loaf for the 1st 15 minutes instead of adding water.  Works great and no burned fingers. 

[JB]

gardendoc--I hope Deejo is following the posts.  She asked for feedback on that method.  I'm pasting the tip from my post a few pages back for any new/latecomers:

Interesting Tip:  I read this on the authors' website while looking for an answer to a question.  Some ovens don't trap steam properly (and some people have had their stones break if water touches it).  A trick around pouring a glass of water in the broiler pan is to cover the bread with a large/deep aluminum lasagna type pan.  You leave it on for 10-15 minutes at the beginning, then take it off for the remainder of cooking.  I might try this since I'm not sold that enough steam is in my oven.

I'm curious to know which size aluminum pan you used.  A roaster?  A lasagna pan? Some other size that was deep?

JB

[gardendoc]

Roaster size, was big enough for both loafs

[Deejo]

Yes JB, I did read that; and thank you Gardendoc for the input.

I haven't done any baking (or much of anything) recently (been a bit under the weather), but will be getting back in the swing of things soon ......... I hope!

Dee