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Post by cakediva on Oct 4, 2014 21:33:47 GMT
Just got my copy this week. I haven't had a chance to really read it well, but did have a question!
I do have stoneware, but mine is all Pampered Chef, don't preheat stoneware. Will that work? Or am I better to use an aluminum cookie sheet?
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Deleted
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Aug 18, 2025 19:58:40 GMT
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Post by Deleted on Oct 4, 2014 21:51:39 GMT
I use thr pampered chef pizza stone and preheat it with no issues. I make that bread all the time.
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Post by hollymolly on Oct 4, 2014 21:54:47 GMT
What do you mean don't preheat stoneware? I have had a Pampered Chef pizza stone in my oven for years. I only take it out if I'm cooking something in a casserole dish. If it's a small dish, I just set it right on top of my stone. Should I not be doing that?
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Post by lucyg on Oct 4, 2014 21:55:06 GMT
I gave my PC pizza stone and cookie sheet to DD because I never used them anymore. Dammit. I want to try this bread, too.
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Deleted
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Post by Deleted on Oct 4, 2014 21:57:06 GMT
I gave my PC pizza stone and cookie sheet to DD because I never used them anymore. Dammit. I want to try this bread, too. You can get a cheap stoneware pizza stone on Amazon or at target. They work just fine. |
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Post by spitfiregirl on Oct 4, 2014 22:00:40 GMT
That book is gonna make me fat! Lol.... But I saw craftsy has an artisan bread class I want to take....
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Post by rumplesnat on Oct 4, 2014 22:03:21 GMT
I use a regular cookie sheet and it works just fine!
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Post by anonrefugee on Oct 4, 2014 22:10:34 GMT
What do you mean don't preheat stoneware? I have had a Pampered Chef pizza stone in my oven for years. I only take it out if I'm cooking something in a casserole dish. If it's a small dish, I just set it right on top of my stone. Should I not be doing that? I do this too, stones stay in al the time. I have to be sure they're heated if baking something tricky. I've used that book for several years, you'll love it! I use metal loaf pans, make the boule directly on baking stone. Read intro and recipes a few times, some of what seems like inconsistencies start to gel. |
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Post by cakediva on Oct 4, 2014 22:17:14 GMT
What do you mean don't preheat stoneware? I have had a Pampered Chef pizza stone in my oven for years. I only take it out if I'm cooking something in a casserole dish. If it's a small dish, I just set it right on top of my stone. Should I not be doing that? Because back in the day when I was a PC sales girl, we were taught it never needed pre-heating. And that dramatic changes in temperature (like adding cool water to a hot roast pan) were a recipe for cracking. But if scrappower says she preheats for this bread all the time, then I'm game to try it! (my ass will NOT be thanking her - fresh bread is my all time weakness in the struggle to eat healthier and lose some weight) But sometimes, I gotta think "I'd rather be fat and eat the fresh bread" LOL |
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ellen
Drama Llama
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Post by ellen on Oct 4, 2014 23:05:22 GMT
I usually bake my loaves in greased round casserole dishes. I don't bother with the pan of water and pizza stone anymore. You don't get that hard crunch crust, but I'm fine with that.
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blueviolet
Shy Member
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Post by blueviolet on Oct 5, 2014 2:27:45 GMT
I've been using that book for a long time. My most requested Christmas gifts are loaves of crusty sour dough. I started with a PC pizza stone, but mine eventually cracked in half. I switched to a cast iron pizza pan and haven't look back.  This year I'm going to try baking a loaf in my dutch oven, supposedly I won't have to add water to the oven at all, it'll steam itself and get the crispy crust in the dutch oven. |
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Deleted
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Post by Deleted on Oct 5, 2014 3:53:35 GMT
I use my cast iron Dutch oven all the time for this bread, and it works beautifully! No steam required.
I preheat the oven and cast iron pot with lid at 450 for 30 minutes. Then plop the loaf in, put the lid back on and bake for 30 minutes. I take the lid off and return the pot to the oven for another 10 minutes until nicely browned. Super delicious!
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Post by cakediva on Oct 5, 2014 13:52:13 GMT
I use my cast iron Dutch oven all the time for this bread, and it works beautifully! No steam required. I preheat the oven and cast iron pot with lid at 450 for 30 minutes. Then plop the loaf in, put the lid back on and bake for 30 minutes. I take the lid off and return the pot to the oven for another 10 minutes until nicely browned. Super delicious! When you ladies say cast iron Dutch oven - do you mean something similar to a LeCruset kind of pot? I have a knock off Kitchenaid version that I love.... |
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paget
Drama Llama
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Jun 25, 2014 21:16:39 GMT
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Post by paget on Oct 5, 2014 15:54:10 GMT
I was excited about this back on the old board when it came up and bought the book and big container... Turned out the bread I made was gross. Way too salty. I made the basic recipe. I usually put less salt in things but I thought I would follow the directions exactly and it turned out inedible to me. Has anyone used less salt on the basic recipe? Any other recipe to recommend from the book? I was bummed. I adore bread and wanted to like this.
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Deleted
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Post by Deleted on Oct 5, 2014 16:12:32 GMT
I was excited about this back on the old board when it came up and bought the book and big container... Turned out the bread I made was gross. Way too salty. I made the basic recipe. I usually put less salt in things but I thought I would follow the directions exactly and it turned out inedible to me. Has anyone used less salt on the basic recipe? Any other recipe to recommend from the book? I was bummed. I adore bread and wanted to like this. Strange. I've never noticed it to be salty at all. |
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Post by compwalla on Oct 5, 2014 16:17:43 GMT
I was excited about this back on the old board when it came up and bought the book and big container... Turned out the bread I made was gross. Way too salty. I made the basic recipe. I usually put less salt in things but I thought I would follow the directions exactly and it turned out inedible to me. Has anyone used less salt on the basic recipe? Any other recipe to recommend from the book? I was bummed. I adore bread and wanted to like this. I don't know how it was salty. I have made the basic recipe dozens of times and never had it be too salty. |
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Deleted
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Post by Deleted on Oct 5, 2014 19:20:51 GMT
I use my cast iron Dutch oven all the time for this bread, and it works beautifully! No steam required. I preheat the oven and cast iron pot with lid at 450 for 30 minutes. Then plop the loaf in, put the lid back on and bake for 30 minutes. I take the lid off and return the pot to the oven for another 10 minutes until nicely browned. Super delicious! When you ladies say cast iron Dutch oven - do you mean something similar to a LeCruset kind of pot? I have a knock off Kitchenaid version that I love.... Yes. A LeCrueset-like pot will work. |
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Post by Restless Spirit on Oct 5, 2014 20:10:02 GMT
I was excited about this back on the old board when it came up and bought the book and big container... Turned out the bread I made was gross. Way too salty. I made the basic recipe. I usually put less salt in things but I thought I would follow the directions exactly and it turned out inedible to me. Has anyone used less salt on the basic recipe? Any other recipe to recommend from the book? I was bummed. I adore bread and wanted to like this. I thought it was just me! I've not been able to make edible loaf of bread from that book yet. I'm definately going to try Nicksmom's method before I give up on that book. Spitfiregirl, how funny you should mention the Craftsty class. I love Craftsy classes and noticed that the bread class is on sale, so I signed up! |
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Post by Kate * on Oct 5, 2014 20:40:21 GMT
Another enablement, thanks!?! I just picked up a cast iron dutch oven for 'no knead' bread, and here's this thread, describing something I've wanted to do for a while but ignored because it's really too damn hot here to think about turning the oven on. But the artisan breads sound great, so I just bought the digital version of the new book, "New Artisan Bread in Five Minutes a Day". Tempted to also get the other two new books they have, but will start with this one.
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Post by cakediva on Oct 5, 2014 21:09:19 GMT
My first two loaves are resting on the counter, awaiting their dip into the hot oven in 20 minutes....I can't wait!
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Post by anonrefugee on Oct 5, 2014 23:49:37 GMT
I was excited about this back on the old board when it came up and bought the book and big container... Turned out the bread I made was gross. Way too salty. I made the basic recipe. I usually put less salt in things but I thought I would follow the directions exactly and it turned out inedible to me. Has anyone used less salt on the basic recipe? Any other recipe to recommend from the book? I was bummed. I adore bread and wanted to like this. I made it too salty the first time, turns out I had inverted ingredients! We're low salt too, and don't have a problem with the regular recipe. |
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Post by cakediva on Oct 5, 2014 23:57:18 GMT
Well it was really good - we loved it! Too impatient to wait for it to cool though.
Question - my "grapefruit" sized piece of dough that I formed into a ball and let rest for 40 minutes - how big is it supposed to get when it bakes?
I'm going to say mine got approximately cantaloupe sized....not as large as I was expecting. So I wondered if I'd done something wrong maybe.
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Post by compwalla on Oct 6, 2014 0:46:22 GMT
Well it was really good - we loved it! Too impatient to wait for it to cool though. Question - my "grapefruit" sized piece of dough that I formed into a ball and let rest for 40 minutes - how big is it supposed to get when it bakes? I'm going to say mine got approximately cantaloupe sized....not as large as I was expecting. So I wondered if I'd done something wrong maybe. The loaves aren't very big. They do get bigger if you proof them longer or if you bake them right away when the dough is still at room temp. |
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Post by cakediva on Oct 6, 2014 1:30:16 GMT
Well it was really good - we loved it! Too impatient to wait for it to cool though. Question - my "grapefruit" sized piece of dough that I formed into a ball and let rest for 40 minutes - how big is it supposed to get when it bakes? I'm going to say mine got approximately cantaloupe sized....not as large as I was expecting. So I wondered if I'd done something wrong maybe. The loaves aren't very big. They do get bigger if you proof them longer or if you bake them right away when the dough is still at room temp. Thanks Virginia! The photo in the book is a tad misleading - it looks much bigger than it is. But it was really good - I'm looking forward to waiting a few days to see how the flavour improves. I can't believe how fast it went together! I used to bake bread by hand all the time when we were first married, and it was an all day process. This was awesome! |
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blueviolet
Shy Member
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Post by blueviolet on Oct 6, 2014 1:38:29 GMT
The loaf size I usually get depends slightly on the score pattern I put in the top of the loaf before baking. A plus-sign or hashtag-shaped slash will result in a round baked loaf, approximately the size of a small salad plate. Several parallel horizontal slashes along the top of the loaf will produce an elongated oval shape when baked, about the size and shape of a football. It's better eaten fresh, so I'm rarely wishing it was bigger.
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paigepea
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Jun 26, 2014 4:28:55 GMT
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Post by paigepea on Oct 6, 2014 15:17:18 GMT
I preheat with my ceramic pizza stone (Williams & Sonoma) and bake the bread right on it.
I do put a pan of water at the bottom of my stove. Once the water spilled, landed on the front inside glass of my stove, and cracked that.
P.
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plasticlight
Junior Member
Posts: 51
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Post by plasticlight on Oct 6, 2014 16:59:49 GMT
*sigh* I never should have opened this thread.... Now all I can think about are lovely loaves of bread...
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PrettyInPeank
Pearl Clutcher
Posts: 4,691
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Post by PrettyInPeank on Oct 6, 2014 18:07:47 GMT
I was excited about this back on the old board when it came up and bought the book and big container... Turned out the bread I made was gross. Way too salty. I made the basic recipe. I usually put less salt in things but I thought I would follow the directions exactly and it turned out inedible to me. Has anyone used less salt on the basic recipe? Any other recipe to recommend from the book? I was bummed. I adore bread and wanted to like this. I've never had an issue, either. I'm inclined to think maybe you mixed up a measurement? Try it again sometime. I have this book, and I love it. I prefer using bread flour over all-purpose. It tastes best the next day or beyond. |
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This year I'm going to try baking a loaf in my dutch oven, supposedly I won't have to add water to the oven at all, it'll steam itself and get the crispy crust in the dutch oven.
