douG Posted December 31, 2008 Report Share Posted December 31, 2008 (edited) Pretty darn pleased with these loaves, pleased enough to share with my neighbour. The crumb is chewey and soft, sweet and yeasty, with a crisp and crunchy crust. Measuring and adjusting the oven temp, using more water, letting the dough rise more, and making smaller loaves helped. Edited December 31, 2008 by douG Link to comment Share on other sites More sharing options...
bigugli Posted December 31, 2008 Report Share Posted December 31, 2008 (edited) Looks to me like you've got it down just right I like to do up a batch only a few times a year. 4-6 hours of kitchen time eats into fishing time, and I refuse to use one of them mechanical bakers. The best breads have got to be worked by hand. Edited December 31, 2008 by bigugli Link to comment Share on other sites More sharing options...
crappieperchhunter Posted December 31, 2008 Report Share Posted December 31, 2008 YOUR KILLING ME!!!! I just HAVE to get off my arse and give it a go. Thx for sharing. Link to comment Share on other sites More sharing options...
buckster Posted December 31, 2008 Report Share Posted December 31, 2008 DouG! That is prime bread for some Gweeches......... im gonna have to call Meely up and come on over lol Link to comment Share on other sites More sharing options...
douG Posted December 31, 2008 Author Report Share Posted December 31, 2008 Yup, truly an Italian style country bread. When you see Emilio, tell him I say Hi, and that our outing on Simcoe with Ron and Rattletrap about 5 years ago got me sold on the Gweech religion, one I have shared with a few OFNrs. Mebbe I should make some more, it doesn't seem to keep around here at all. Link to comment Share on other sites More sharing options...
Big Cliff Posted December 31, 2008 Report Share Posted December 31, 2008 The fun is just beginning! Now you can try multigrain, rye, (one of my many favorites) sour dough, now you know why they call me Big Cliff LOL. I just found the perfict recipe for Southern Style biscuits I have been trying for years to get them PERFECT (guess they'll soon be calling me "Really Big Cliff" )! Keep up the good work and if you run out of recipes to try, let me know, I've got books of them! Link to comment Share on other sites More sharing options...
Twocoda Posted December 31, 2008 Report Share Posted December 31, 2008 The first time i made bread ( before bread machines ) they came out like bricks ...litrally hard as rocks... could have bricked a house ...so ...on goes a coat of shellac and they were donated to a theatre group for staging props... good on ya for getting it right ... Link to comment Share on other sites More sharing options...
misfish Posted December 31, 2008 Report Share Posted December 31, 2008 Some procuito (sp?) and some nice porvalone,with a piece of roasted red pepper,PERFECT. That looks just awesome bud. You,ll be eating well come this ice season. Link to comment Share on other sites More sharing options...
Canuck2fan Posted January 1, 2009 Report Share Posted January 1, 2009 Awesome looking bread did you use the old trick of putting a smoking hot cast iron pan in the bottom of the oven with a couple of ice cubes in it to make steam to give that real italian crust? Link to comment Share on other sites More sharing options...
douG Posted January 1, 2009 Author Report Share Posted January 1, 2009 I had a cast iron fry pan heating up along with the oven, and I poured a cup of boiling water into it when I put the bread in the oven (bread first!). I sprayed the loaves with water a few times as they cooked. Link to comment Share on other sites More sharing options...
MarcusDiGiovanni Posted January 1, 2009 Report Share Posted January 1, 2009 Bit of Oilve Oil and salt on there, mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm, YUM! Link to comment Share on other sites More sharing options...
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