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Bread, faster and easier in one pot!


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36 replies to this topic

#31 Anna N

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Posted 16 August 2011 - 10:30 AM

I am glad that this topic has been revived. I am going to start hunting again for a 3qt non-stick saucepan. I especially want to try Andi's version with Asiago.
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#32 andiesenji

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Posted 16 August 2011 - 05:01 PM

I've made this bread several times and I'm still trying to perfect it. I'm getting a good rise and it looks beautiful but the center is gummy kind of like uncooked dough. I've tried using less water, more/less yeast, more/less salt, lower temperature with longer baking time and I'm still getting a gummy center. I'm doing everything and in the same order that Jacques Pipen did in his video. I'm using unbleached bread flour. He does not say what kind of flower he's using so it may be all-purpose. I do not have a nonstick saucepan like his so I'm using a nonstick loaf pan. I did try it once in one of Le Creuset small oval Dutch ovens. It stuck like the dickens so I gave that up. Even in the nonstick loaf pan it sticks so I use a spray cooking oil before I put it in before the water and that works well. It's not the oil that's causing my gummy center though because I've tried it both ways. I'm using an oven thermometer and a thermometer with the probe cooking until the center is 220 degrees. If anybody has any ideas how to sixthis problem I'd really appreciate any advice you can give.
Thank You, Steve

I've not had a problem with this bread being gummy in the center. However, I do bake some heavy, fruit and nut cakes that are never quite done in the center because they are supposed to be baked in a tube pan and I'm using a regular pan.
So, my solution was to poke these four potato "nails" into the center of the cake when it is about 2/3 done and apparently they transfer just enough heat to that center area to fully bake the interior.

I see no reason why it wouldn't work for the bread.
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#33 Emily_R

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Posted 16 August 2011 - 07:48 PM

Hi all --

Am itching to try this, but am wondering -- do you need to let the dough warm up after taking it out of the fridge? Or can it go essentially straight from the fridge to the oven?

Edited to say -- oops! Nevermind. Just watched the video, and saw him take it straight from the fridge to the oven! Will definitely be making this soon...

Edited by Emily_R, 16 August 2011 - 07:53 PM.

#34 Golden

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Posted 17 August 2011 - 07:06 AM

Thanks I'll try it tonight. What temperature do you think is best and if I am going to bake it longer should I lower the temperature or cover it so the top does not get too brown?

#35 Lisa2k

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Posted 17 May 2012 - 12:38 AM

I added bulgur wheat, parsley, mint, lemon zest and topped it with more parsley and mint, and tiny grape tomatoes to make a Tabboulh Bread. I was amazed at how fantastic it turned out with all the additions!

The crust on this bread is close to a bread baked on a hot stone in a steam oven. I'm wondering if the non-stick pot has anything to do with that?

tabbouleh-bread2.jpg tabbouleh-bread1.jpg

Edited by Mjx, 18 May 2012 - 02:06 PM.

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#36 janeer

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Posted 17 May 2012 - 07:59 PM

That is beautiful, Lisa.

#37 curls

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Posted 17 May 2012 - 08:08 PM

Lisa2K, wow, that is a gorgeous loaf of bread!

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