• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

andiesenji

Bread, faster and easier in one pot!

37 posts in this topic

success--didn't just pop out, but after i loosened the edges it slid out--and it's purty.farm 003.jpg

Share this post


Link to post
Share on other sites

Looks terrific Zoe. I have become addicted to this bread, especially my version with the added asiago cheese.

I mix it in the pot after dinner, stick it in the fridge and bake it next morning. It is very difficult to hold off chopping off a hunk until it is cool. I have to confess that occasionally there is one edge marred that just has to be sliced off while it is still hot. Doesn't even need butter.


"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

My blog:Books,Cooks,Gadgets&Gardening

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

Have you tried extending the baking time? Generally, baking the loaf until it has relatively deep colour will fix the problem. I've found that the temperature will seldom rise significantly at the centre, even if you end up baking for as much as half an hour past the point that the suggested internal temperature has been reached.


Michaela, aka "Mjx"
Manager, eG Forums
mscioscia@egstaff.org

Share this post


Link to post
Share on other sites

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.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

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.


"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

My blog:Books,Cooks,Gadgets&Gardening

Share this post


Link to post
Share on other sites

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 (log)

Share this post


Link to post
Share on other sites

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?

Steve

Share this post


Link to post
Share on other sites

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.jpgtabbouleh-bread1.jpg


Edited by Mjx (log)

Flickr Shtuff -- I can't take a decent photo to save my life, but it all still tastes good.

My new Blog: Parsley, Sage, Desserts and Line Drives

"I feel the end approaching. Quick, bring me my dessert, coffee and liqueur."

Anthelme Brillat-Savarin's great aunt Pierette (1755-1826)

~Lisa~

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Shel_B
      Not sure if the subject line really reflects the situation and my question.
       
      Sweetie made a couple of loaves of soda bread the other day, and cut the top of the loaf in order to make a pattern something like THIS.  However, the pattern or cut mark didn't show on the finished loaf.  I don't know much more other than she said she made the cut "pretty deep."
       
      What might be the cause of the cut mark not showing on the finished loaf?  Thanks!
    • By nonkeyman
       How to Make Rye Sourdough Bread
      I don't know what it is about bread, but it is my favorite thing to make and eat. A freshly baked loaf of bread solves a world of problems. I was lucky enough to get to be one of the main bakers when I worked at the Herbfarm. We baked Epi, Baguettes, Rolls, Pretzels and so much more.
       

      Rye Sourdough Wood Oven Baked Bread
       
      My fondest memory when I worked there was our field trip to the Bread Lab(wait something this cool came out of WSU, of course!) here in Washington. They grow thousands of varieties of wheat and have some pretty cool equipment to test gluten levels, protein, genetics and so on. I nerded out so hard.
       
      What came out of that trip was this bread. Now I can't recall the exact flour we got from them, but using a basic bread and rye will do the trick. We used to get a special flour for our 100 mile menu. This was where we were limited to only serving food from 100 miles away. So finding a wheat farm that made actual hulled wheat in 100 miles was a miracle. The year before...the thing we made, was closer to hard tack.
       
      Now if you don't have a starter, I recommend starting one! It is a great investment!
       
      Rye Sourdough
      1000 g flour (60% Bread Flour, 40% Rye)
      25 g salt
       
      75 g of honey/molasses
      200 g of Rye starter 
      650 g of water, cold
      Equipment
      Baker Scale (or other gram scale)
      Bench Cutter
      Bread Razor (you could also use one of those straight razors)
       
      Start by taking the cold water, yeast and Honey and mix together and let sit for 10-15 minutes
       
      I know, some of you just freaked out, cold water? Won't that kill the yeast.
       
      Nope, the yeast just needs to re hydrate. I prefer using cold water to slow the yeast down. That way the lactobacillus in the starter has  a good amount of time to start making lactic acid, and really get to flavor town!
       
      While that is sitting, I mix the flour and the salt together(How many times I have forgotten to salt the bread).
       
      Now mix the two products with a kneading hook for 3-5 minutes, only until thoroughly mixed but not yet at the window pane stage of kneading.
       
       
      Instead, place into a bowl and set a timer for one hour. Then when that hour is up, push the dough down and fold all the corners in
       
      Repeat this step 2-3 more times, pending on the outside temperature.
       
      If you happen to have those cool bowls to shape round loafs! Awesome, use them. I would break the boules into 3 balls of about 333 grams
       
      If not then just put the dough in the fridge and do the steps below the next day.
       
       
       
       
       
       
       
      Once you have bouled the bread, can put it into the fridge and let it sit over night
       
      Again, this lets the bacteria, really get to work(misconception is the yeast adds the sour flavor, nope, think yogurt!)
       
      Now on the next day, heat up whatever form of oven you plan to use. We used a brick oven but if you just have a normal oven, that is fine. Crank it to 450 degrees Fahrenheit.
       
      If you have not bouled your bread yet, go back and watch the video and break the dough down into three balls of abut 333 grams. Then place the balls on a lightly greased sheet pan. Let sit for about 45 minutes to 1 hour.

      If you have used the fancy bowls then turn the the bread out on a lightly greased sheet pan, without the bowl and let temper for 15-30 minutes.
       
       
      If your oven is steam injected, build up a good blast of steam.
       
      If not, throw in a few ice cubes and close the door or put a bath of hot water inside.
       
      The steam is what creates the sexy crust!
       
      Let it build up for a few minutes!
       
      Right before you put the bread into the oven use a bread razor to slice the top of the bread.
       
      Place the dough balls into the oven and douse with another blast of steam or ice and close the oven.
       
      Let them bake for 13 minutes at 450 degrees. Then turn the loaves and bake for another 10 minutes.
       
      Remove when the crust is as dark as you want and the internal temperature exceeds 190 degrees Fahrenheit.
       
      Now pull out and make sure to let cool off of the sheet pan with room to breath underneath. You don't want your crust steaming!
       
      Now here is the hardest part, wait at least 20 minutes before getting into the bread. Also, cutting into bread to early really seems to come out poorly. I would rip the bread until 1-2 hours has passed.
       
      Now serve it with your favorite butter, goat butter or whipped duck fat!
       
    • By Catherine T
      Hi, I have just discovered and registered on this site. My main cooking and baking concern is that I have been diagnosed with Celiac Disease and haven't been able to eat gluten. BUT I have discovered an exception. When I have visited Continental Europe such as Spain and Russia, I have been able to eat their bread and have had no negative repercussions. Then when I try eating bread in Great Britain and North America I have become sick. My research on the Web has not provided any explanations although I believe the EU has banned GMO grains. I was recently gifted panetonne from a Toronto restaurant called Sud Forno that uses Italian flour and I was able to safely eat it. Another bakery called Forno Cultura advertises that it uses European flour. So I am going to approach them to see if I can buy their flour in bulk. I will let you know how it goes.
    • By borgr
      I want to leave my sourdough (itself, not baked loaves of sourdough bread) for a while (going abroad) but I do not want it to die, can I leave it in the freezer? do you have other ideas?
    • By hazardnc
      Having no local Arabic bakery, I have long hoped to learn to make good khoubz at home. Every time I try, however, my bread is too stiff and tough. I have been successfully making other breads using The Bread Baker's Apprentice, and now wonder if my bread woule benefit from an overnight ferment in the refrigerator.
      FoodMan (and anyone) can you help me?
  • Recently Browsing   0 members

    No registered users viewing this page.