Comments on: Bread http://www.richardsnotes.org/archives/2007/10/28/bread/ notes, photos, and other collectible fragments Tue, 02 Dec 2008 09:16:53 +0000 http://wordpress.org/?v=2.6 By: Richard http://www.richardsnotes.org/archives/2007/10/28/bread/#comment-170910 Richard Wed, 31 Oct 2007 10:25:19 +0000 http://www.richardsnotes.org/archives/2007/10/28/bread/#comment-170910 sheryl: It's a deal. Stay tuned. sheryl: It’s a deal. Stay tuned.

]]> By: sheryl http://www.richardsnotes.org/archives/2007/10/28/bread/#comment-170901 sheryl Wed, 31 Oct 2007 01:16:58 +0000 http://www.richardsnotes.org/archives/2007/10/28/bread/#comment-170901 I agree with Jody. If that bread was in our house one of them bad boys would have been gone in a maximum of 20 minutes. Ahh-- Richard...my friend.... let us know a day ahead next time you and Annie are planning to bake bread. Maybe Jody and I can come over and show ya how it's done, you know, with the butter and all.... I agree with Jody. If that bread was in our house one of them bad boys would have been gone in a maximum of 20 minutes.

Ahh– Richard…my friend…. let us know a day ahead next time you and Annie are planning to bake bread. Maybe Jody and I can come over and show ya how it’s done, you know, with the butter and all….

]]> By: Richard http://www.richardsnotes.org/archives/2007/10/28/bread/#comment-170900 Richard Tue, 30 Oct 2007 22:18:35 +0000 http://www.richardsnotes.org/archives/2007/10/28/bread/#comment-170900 Caitlin: Don't think I didn't think of you when I was making this bread dear, I know you've slung a bit of dough in your day and you're good at it. Anne's older daughter Jessica has done same and ran a bakery for a while in Santa Fe. I'll get to free-form blobs soon but for now, it's regimented bricks for this control freak. Caitlin: Don’t think I didn’t think of you when I was making this bread dear, I know you’ve slung a bit of dough in your day and you’re good at it. Anne’s older daughter Jessica has done same and ran a bakery for a while in Santa Fe.

I’ll get to free-form blobs soon but for now, it’s regimented bricks for this control freak.

]]> By: Caitlin http://www.richardsnotes.org/archives/2007/10/28/bread/#comment-170896 Caitlin Tue, 30 Oct 2007 19:13:20 +0000 http://www.richardsnotes.org/archives/2007/10/28/bread/#comment-170896 I used to only eat bread I made myself - Sourdough free-form on a pizza stone (for the awesome crust factor). I used to make it for the restaurant in a wood-burning oven, but you can take these things too far :) Welcome to the wonderful world of cathartic bread-baking! I used to only eat bread I made myself - Sourdough free-form on a pizza stone (for the awesome crust factor). I used to make it for the restaurant in a wood-burning oven, but you can take these things too far :) Welcome to the wonderful world of cathartic bread-baking!

]]> By: Richard http://www.richardsnotes.org/archives/2007/10/28/bread/#comment-170879 Richard Tue, 30 Oct 2007 11:04:08 +0000 http://www.richardsnotes.org/archives/2007/10/28/bread/#comment-170879 Manish, Good advice, all of it. Anne seems to think that the bread has a bit too much oatmeal in it, otherwise is perfect. I think next time we'll back off the additions and just do a simpler bread. All of the high end bread we've bought from the good bakery is sourdough based bread and I'm going to start a batch of sourdough soon and use it as starter for my next batch. Sourdough rules, no doubt about it. Let me know when you get started again, maybe by posting a shot of a loaf! Manish, Good advice, all of it. Anne seems to think that the bread has a bit too much oatmeal in it, otherwise is perfect. I think next time we’ll back off the additions and just do a simpler bread.

All of the high end bread we’ve bought from the good bakery is sourdough based bread and I’m going to start a batch of sourdough soon and use it as starter for my next batch. Sourdough rules, no doubt about it.

Let me know when you get started again, maybe by posting a shot of a loaf!

]]> By: Manish http://www.richardsnotes.org/archives/2007/10/28/bread/#comment-170865 Manish Tue, 30 Oct 2007 01:23:12 +0000 http://www.richardsnotes.org/archives/2007/10/28/bread/#comment-170865 Thanks for the very inspiring photo, Richard! For a while, I used to bake three loaves at a time, varying the flour from whole grain to simple bread flour, varying the flavors from plain to sourdough, and the added bits from none to home-grown peppers. Looking at this I feel like getting started again. FYI if you're waiting till tomorrow for splintery crust to soften, you can vary the crustiness of the outside by letting it sit in a bag or even a semi-airtight container and letting it gently steam-soften its crust. Remove when the softness suits you, let it finish cooling, and then return to a fresh bag or box (or just eat it all like we frequently would) Thanks for the very inspiring photo, Richard! For a while, I used to bake three loaves at a time, varying the flour from whole grain to simple bread flour, varying the flavors from plain to sourdough, and the added bits from none to home-grown peppers.

Looking at this I feel like getting started again.

FYI if you’re waiting till tomorrow for splintery crust to soften, you can vary the crustiness of the outside by letting it sit in a bag or even a semi-airtight container and letting it gently steam-soften its crust. Remove when the softness suits you, let it finish cooling, and then return to a fresh bag or box (or just eat it all like we frequently would)

]]> By: Richard http://www.richardsnotes.org/archives/2007/10/28/bread/#comment-170859 Richard Mon, 29 Oct 2007 13:29:06 +0000 http://www.richardsnotes.org/archives/2007/10/28/bread/#comment-170859 Jody: you're right. Next time (in two weeks). Thanks. Jody: you’re right. Next time (in two weeks). Thanks.

]]> By: Jody http://www.richardsnotes.org/archives/2007/10/28/bread/#comment-170856 Jody Mon, 29 Oct 2007 11:35:02 +0000 http://www.richardsnotes.org/archives/2007/10/28/bread/#comment-170856 > Tomorrow we’ll see if it tastes as good as it looks. WHAT?! TOMORROW?! Fresh bread is BEST when soon out of the oven. Let it sit for 10-15 minutes, then gently saw through it with a good knife, spreading it with butter (not margarine, but butter). Heavenly. > Tomorrow we’ll see if it tastes as good as it looks.

WHAT?! TOMORROW?! Fresh bread is BEST when soon out of the oven. Let it sit for 10-15 minutes, then gently saw through it with a good knife, spreading it with butter (not margarine, but butter).

Heavenly.

]]> By: Richard http://www.richardsnotes.org/archives/2007/10/28/bread/#comment-170854 Richard Mon, 29 Oct 2007 10:19:59 +0000 http://www.richardsnotes.org/archives/2007/10/28/bread/#comment-170854 Dale: A truckload. ;) Jon: Come on over, you let me using your atomic Canon, I'll let you use my Canonball. Dale: A truckload. ;)

Jon: Come on over, you let me using your atomic Canon, I’ll let you use my Canonball.

]]> By: Jon http://www.richardsnotes.org/archives/2007/10/28/bread/#comment-170851 Jon Mon, 29 Oct 2007 08:07:43 +0000 http://www.richardsnotes.org/archives/2007/10/28/bread/#comment-170851 Mmmmm... fresh bread to go with your great fresh coffee :-) (Checks flights to NY ...) :-) Mmmmm… fresh bread to go with your great fresh coffee :-)

(Checks flights to NY …) :-)

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