March 12, 2008
Paradise Found
When I saw a photo of Mike McGibbon's bread fresh out of his wood fired hearth oven, I coaxed him into sending more photos. Of course I wanted to share them with everyone. Mike has certainly carved out a little slice of heaven in his home state of Wisconsin. Denyce and I were in his neighborhood several years ago and hope to get up there again soon. It's gorgeous country.
The bread pictured here happens to be the Cook's Illustrated Almost No Knead recipe. Wow! If all the bread Mike bakes looks even half that good, I have to think his family and friends are especially fortunate to have Mike around and appreciative of his talents.
Mike highly recommends road slush stout for the almost no knead bread. Pick some up at your local grocer ;).
Filed under Blog, General by breadtopia
Comments on Paradise Found »
Mary @ 8:08 pm
I have been baking bread for over 50 years now. I have a bread machine but rarely use it. I like to try out some of the new "old" bread recipes too. The no-knead sounds great for someone in a big hurry, but I love kneading my bread. It is part of the rhythm of my kitchen. There is just something very satisfying about thumping away at that wad of dough. Don't you remember stealing a wad of raw dough from your mother's bread board? My grandkids do it too. Now, can I just take your no-knead recipes and knead them the old fashioned way without making any major changes?
breadtopia @ 9:24 am
Hi Mary,
I love working the dough too. But if you use the proportions of flour and water given in most no knead recipes, it's basically impossible to knead it since the dough is so wet. If you add a bunch of flour, the recipe changes. It still may be a great recipe though so perhaps worth experimenting with.
claude @ 4:09 pm
Wow: Started looking onlne on bread recipies. Found Breadtopia, and watched the no knead artisian bread, tried it and had success the first try. I did not have instant yeast, but had a no proof quick raise yeast. Did not have distilled water, so boiled some to use. Next time will go ahead and get the correct stuff. Any way thanks for the great recipie. Ummmm good bread. Thanks Again Claude
Tim @ 11:08 am
We do alot of cooking at chuckwagons cook offs. I found a sour dough biscuit recipe didn't know if anyone would like it or not.It works & fast really easy. http://www.castbullet.com/cooking/sourb.htm
Audrey @ 5:03 pm
I just found your website, and LOVE it. Thanks so much. I thought you might like to see a picture of my woodfired brick oven, made by my cousin, me and my husband did the stone work on it. It is made from clay from our yard, and fire bricks on the floor of the oven. It can bake 25 loaves at a time, and two batches each firing, so 50 loaves can be made. It takes about 3 people to do this 12 hours. But they sure taste good. How do i put a picture on here?
breadtopia @ 5:46 pm
Hi Audrey,
Your stove sounds fantastic. I'd love to post a picture here. You would need to email it to me (eric at breadtopia dot com) and I'll put it up. Thanks, can't wait to see it!
sandy @ 3:10 pm
If anyone is looking for a good vessel to bake this no knead bread in, I just saw on ebay six or seven stoneware bowls from pampered chef starting at 9.99, some new in original box. bowl is 12 in diameter and 4 inches high. you would just need to get a cover for it.