Comments on: The Singing of the Crackling Loaf… At Last! http://www.breadtopia.com/2007/10/16/bread-baking-success-story/ Bread Baking Instructional Videos and Baking Supplies. Fri, 10 Feb 2012 20:36:11 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Kathleen http://www.breadtopia.com/2007/10/16/bread-baking-success-story/comment-page-1/#comment-43967 Kathleen Mon, 26 Apr 2010 11:02:20 +0000 http://www.breadtopia.com/2007/10/16/bread-baking-success-story/#comment-43967 What a wonderful story! It is great to hear that Larry persevered and created a wonderful loaf of bread (actually, I'm sure there's been a great many wonderful loaves by now). I think it does take a while to learn what a good texture of the dough feels like when kneading, and especially so when there's no one to personally demonstrate in your kitchen. The ease of the no-knead method is amazing. Thanks for sharing your story, Larry! What a wonderful story! It is great to hear that Larry persevered and created a wonderful loaf of bread (actually, I’m sure there’s been a great many wonderful loaves by now). I think it does take a while to learn what a good texture of the dough feels like when kneading, and especially so when there’s no one to personally demonstrate in your kitchen. The ease of the no-knead method is amazing. Thanks for sharing your story, Larry!

]]> By: Maria http://www.breadtopia.com/2007/10/16/bread-baking-success-story/comment-page-1/#comment-30007 Maria Sat, 05 Jul 2008 00:21:13 +0000 http://www.breadtopia.com/2007/10/16/bread-baking-success-story/#comment-30007 RE: Shower caps and proofing bread dough: Not sure of how much dough we are talking about proofing here - however, I proof my dough in a stainless steel bowl (approx. 4 qt. capacity) and slide the entire thing in one of those large, lightweight plastic bags that one uses when one buys produce at the grocery market. They work great, they are reusable in this way (cuts back on waste) and one doesn't have to necessarily buy anything extra. If you're using that sized bowl or container for proofing, this should work fine. RE: Shower caps and proofing bread dough: Not sure of how much dough we are talking about proofing here – however, I proof my dough in a stainless steel bowl (approx. 4 qt. capacity) and slide the entire thing in one of those large, lightweight plastic bags that one uses when one buys produce at the grocery market. They work great, they are reusable in this way (cuts back on waste) and one doesn’t have to necessarily buy anything extra. If you’re using that sized bowl or container for proofing, this should work fine.

]]> By: helen http://www.breadtopia.com/2007/10/16/bread-baking-success-story/comment-page-1/#comment-28814 helen Mon, 17 Mar 2008 15:45:16 +0000 http://www.breadtopia.com/2007/10/16/bread-baking-success-story/#comment-28814 LOL! LOL!

]]> By: Tom Stazer http://www.breadtopia.com/2007/10/16/bread-baking-success-story/comment-page-1/#comment-28813 Tom Stazer Mon, 17 Mar 2008 15:32:59 +0000 http://www.breadtopia.com/2007/10/16/bread-baking-success-story/#comment-28813 That is very true in Texas allright! As for "soft and firm as a baby's bottom", well, maybe a baby with a skin condition. I've finally learned the texture and consistency I should have at the outset, and if it is SMOOTH as a baby's bottom, it's not gonna fly. Food network described it as "shaggy", which helps a bit. I'd say firmness of baby bottom, but texture of a slightly damp dog, and a bit flaky. er, yummy. That is very true in Texas allright! As for “soft and firm as a baby’s bottom”, well, maybe a baby with a skin condition. I’ve finally learned the texture and consistency I should have at the outset, and if it is SMOOTH as a baby’s bottom, it’s not gonna fly. Food network described it as “shaggy”, which helps a bit. I’d say firmness of baby bottom, but texture of a slightly damp dog, and a bit flaky. er, yummy.

]]> By: helen http://www.breadtopia.com/2007/10/16/bread-baking-success-story/comment-page-1/#comment-28811 helen Mon, 17 Mar 2008 13:58:29 +0000 http://www.breadtopia.com/2007/10/16/bread-baking-success-story/#comment-28811 Betty Crocker's basic bread recipe (I know; you guys are way too high falutin' for that, but hear me out.) calls for "9-13 cups of flour." Why? Flour varies in the amount of moisture it contains, seasonally and, I have found, by locality. In the midwest...i.e.,close to the mill...you can use more flour w/o making "bricks & doorstops"; here in Texas, not much more than the minimum amount. This was brought home to us when my son decided "anything his sister could do, he could do better" (and w/o supervision.) He used 13 cups of flour and got [several] bricks. After a bit of laughter, (hers) he went on to make excellent bread, with a little more attention to the feel of the dough. Which is something I have no words to describe, but I once saw someone else write "soft and firm as a baby's bottom". Betty Crocker’s basic bread recipe (I know; you guys are way too high falutin’ for that, but hear me out.) calls for “9-13 cups of flour.”

Why? Flour varies in the amount of moisture it contains, seasonally and, I have found, by locality. In the midwest…i.e.,close to the mill…you can use more flour w/o making “bricks & doorstops”; here in Texas, not much more than the minimum amount.

This was brought home to us when my son decided “anything his sister could do, he could do better” (and w/o supervision.) He used 13 cups of flour and got [several] bricks.

After a bit of laughter, (hers) he went on to make excellent bread, with a little more attention to the feel of the dough.
Which is something I have no words to describe, but I once saw someone else write “soft and firm as a baby’s bottom”.

]]> By: idontcook http://www.breadtopia.com/2007/10/16/bread-baking-success-story/comment-page-1/#comment-28772 idontcook Sat, 15 Mar 2008 08:11:47 +0000 http://www.breadtopia.com/2007/10/16/bread-baking-success-story/#comment-28772 Yes you can oil the top of the bread - I have made some variations and put a thin layer of olive oil on the bread - It works well - but it does change the crust - it is not as thick or crisp - but it is still quite nice Yes you can oil the top of the bread – I have made some variations and put a thin layer of olive oil on the bread – It works well – but it does change the crust – it is not as thick or crisp – but it is still quite nice

]]> By: helen http://www.breadtopia.com/2007/10/16/bread-baking-success-story/comment-page-1/#comment-28668 helen Wed, 12 Mar 2008 01:52:36 +0000 http://www.breadtopia.com/2007/10/16/bread-baking-success-story/#comment-28668 Why do you need plastic to cover your rising bread. Grease it lightly and put it under a dish towel. Why do you need plastic to cover your rising bread.
Grease it lightly and put it under a dish towel.

]]> By: idontcook http://www.breadtopia.com/2007/10/16/bread-baking-success-story/comment-page-1/#comment-28529 idontcook Thu, 06 Mar 2008 17:10:48 +0000 http://www.breadtopia.com/2007/10/16/bread-baking-success-story/#comment-28529 You can use "shower caps" while they don't come in sizes they are great for covering bowls of rising bread or using as you would the Saran quick covers which I have not seen here in a long time either. You can use “shower caps” while they don’t come in sizes they are great for covering bowls of rising bread or using as you would the Saran quick covers which I have not seen here in a long time either.

]]> By: susan http://www.breadtopia.com/2007/10/16/bread-baking-success-story/comment-page-1/#comment-28059 susan Thu, 21 Feb 2008 23:13:50 +0000 http://www.breadtopia.com/2007/10/16/bread-baking-success-story/#comment-28059 Hi Brian- I was looking for instructions for using a baking stone and I saw your question. I'm sure that you have already found a solution to the bowl cover dilemna ... but, just in case THIS IS SUCH A GOOD THING --- At Walmart in the hair care area (same aisle as the barrettes) you can buy a package of 15 shower caps for 94 cents. It is a clear package and is made by Adama. I started using these for my pies, but they work so great for everything!! They are surprisingly sturdy, and they are so much better than ones made for this purpose. I reuse mine 'cause I hate waste, then when they're ready to be pitched I add them to my plastics recycling. God Bless!!!! Susan Hi Brian-

I was looking for instructions for using a baking stone and I saw your question. I’m sure that you have already found a solution to the bowl cover dilemna … but, just in case THIS IS SUCH A GOOD THING — At Walmart in the hair care area (same aisle as the barrettes) you can buy a package of 15 shower caps for 94 cents. It is a clear package and is made by Adama. I started using these for my pies, but they work so great for everything!! They are surprisingly sturdy, and they are so much better than ones made for this purpose. I reuse mine ’cause I hate waste, then when they’re ready to be pitched I add them to my plastics recycling. God Bless!!!! Susan

]]> By: sylvia http://www.breadtopia.com/2007/10/16/bread-baking-success-story/comment-page-1/#comment-25164 sylvia Thu, 10 Jan 2008 05:01:44 +0000 http://www.breadtopia.com/2007/10/16/bread-baking-success-story/#comment-25164 I save the little shower caps I get from hotel rooms...have the maid give you a few extra. They work great as bread covers. I save the little shower caps I get from hotel rooms…have the maid give you a few extra. They work great as bread covers.

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