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-   -   BREAD REVOLUTION!!! (pic and link included) (Video added in OP) (http://www.gentlechristianmothers.com/community/showthread.php?t=286247)

blossomnatalia 12-31-2008 11:10 AM

Re: BREAD REVOLUTION!!! (pic and link included)
 
Quote:

Originally Posted by MessianicMama
Natalia, your bread is dazzling me... I'm just about to go mix up some dough right now, and if it turns out, I'll take a pic and post it. If it doesn't, I'm not posting a pic of my failure. :giggle

Remember that it works better if it has been refrigerated for at least 3 hours. I usually mix up my batch and then make bread the next day.

BTW, I do the 6-3-3-13 proportion. 6 cups of water, 3 Tbsp of yeast, 3 Tbsp of salt and 13 cups of flour. It makes enough for 8 small loaves and we eat that up in a week.... :shifty
The amount for a loaf is about the same amount for a very good sized pizza.



blossomnatalia 12-31-2008 11:12 AM

Re: BREAD REVOLUTION!!! (pic and link included)
 
Quote:

Originally Posted by monkeylicious
my library has the book! i just put it on hold - all copies are currently out

ooohhh I did not think about the library!!! Great idea!!!



Heather R 12-31-2008 02:22 PM

Re: BREAD REVOLUTION!!! (pic and link included)
 
I'm totally going to try this! I'll let you know how it goes.

Heather R 01-01-2009 08:04 PM

Re: BREAD REVOLUTION!!! (pic and link included)
 
Ok, now that I'm part way through the process, I have some questions...

1) How big of a bowl/container did you use for the 6-3-3-13 recipe? I used my largest mixing bowl, and it was too small.
2)How mixed is the initial mixture supposed to be? Mine was very hard to mix (probably partly because the bowl was too small), and so it is still kind of lumpy...? Is that ok? Could you take a picture of your dough before and after the initial 2-3 hour rise?
3) The loaf you posted a picture of looks like whole wheat... Do I need to change the recipe to use ww flour?

My first loaf should be ready in an hour or so... I'll let you know how it turns out...

Heather

iplsmama 01-01-2009 08:16 PM

Re: BREAD REVOLUTION!!! (pic and link included)
 
You know it doesn't bother us because we are used to it but our bread was very sourdoughy. Did you have that problem?? I don't guess it's a problem but my friends came over the night I made homemade pizza and they couldn't eat it it was so sour. I thought it was delicious :giggle. Anyone have any suggestions??

rstump 01-01-2009 08:21 PM

Re: BREAD REVOLUTION!!! (pic and link included)
 
I made the dough yesterday and we had 2 loaves at dinner tonight.

It was really wet dough. I couldn't even shape it at all....it was a wet glob that spread out on the cutting board when it let it rest. I had to pick it up and slop it on to the stone. It stlll tasted pretty good. I made 2 loaves and only have enough for a tiny loaf left. Not sure how big the loaves should be but we definitely at the 2 loaves I made at dinner tonight. I can't wait to get the book and try some of the other recipes. I thought this was good but a bit bland....I am looking forward to some Challah!

Herbwifemama 01-01-2009 10:42 PM

Re: BREAD REVOLUTION!!! (pic and link included)
 
I made two loaves today, and it was yummy! Very crisp crust, and moist inside!

But mine sort of had a weird flying saucer shape. :scratch And I thought I practically cut through the whole loaf, but I didn't seem to make any slashes at all when the bread was baked. :scratch No pics, cause I didn't like the look. :P~

Mother of Sons 01-02-2009 12:09 AM

Re: BREAD REVOLUTION!!! (pic and link included)
 
I've got the dough sitting right now. Mine is not wet at all. It's very dry. :scratch

knitlove 01-02-2009 06:50 AM

Re: BREAD REVOLUTION!!! (pic and link included)
 
Quote:

Originally Posted by rstump
It was really wet dough. I couldn't even shape it at all....it was a wet glob that spread out on the cutting board when it let it rest. I

Quote:

Originally Posted by Mother of Sons
I've got the dough sitting right now. Mine is not wet at all. It's very dry. :scratch

I would like to know what kind of flour you were using and how humid it is in your region. I know I have had to adjust my bread recipes a lot going from a swamp south of Houstion to Atlanta which feels really dry to me.

rstump 01-02-2009 07:25 AM

Re: BREAD REVOLUTION!!! (pic and link included)
 
Quote:

Originally Posted by knitlove
Quote:

Originally Posted by rstump
It was really wet dough. I couldn't even shape it at all....it was a wet glob that spread out on the cutting board when it let it rest. I

Quote:

Originally Posted by Mother of Sons
I've got the dough sitting right now. Mine is not wet at all. It's very dry. :scratch

I would like to know what kind of flour you were using and how humid it is in your region. I know I have had to adjust my bread recipes a lot going from a swamp south of Houstion to Atlanta which feels really dry to me.

I used unbleached white but we live in FL so it is very humid. :) I will try adding more flour next time.

Yuliana 01-02-2009 09:11 AM

Re: BREAD REVOLUTION!!! (pic and link included)
 
Does it have instructions on how to make regular french bread?

Oh and where you able to eat that one or was it hard as stone? :shifty

mamaKristin 01-02-2009 09:15 AM

Re: BREAD REVOLUTION!!! (pic and link included)
 
I started mine last night. I had a big whoops though. I wanted to start by doing half of the recipe....and forgot to half the flour. :doh :doh :doh I think I'll let the bread rise a bit longer before baking and see if I can salvage it, because I'm almost out of white flour. :/

blossomnatalia 01-02-2009 09:32 AM

Re: BREAD REVOLUTION!!! (pic and link included)
 
(Yasmel and mamakristin we posted at the same time.... I am answering other post here)

Well, I think if you truly measure like they say it should be pretty wet BUT they do tell you to be generous with the dusting flour when you shape it... and I think it helps. But I have done several batches and some were wet and some were dryer. I like it on the dryer side because it is esier to put in the oven. But this recipe is supposed to be freeform .... it changes shapes for me all the time from a "boule" to a more oval shape...


I am sorry I forgot to mention where I store my dough :O....
this is a pic of what I mix it in and let it rise in and store it in. (less cleaning and much easier)

http://i101.photobucket.com/albums/m...hcontainer.jpg

http://i101.photobucket.com/albums/m...oughrising.jpg

It is advertised as an airtight container but I do not "lock" it all the way I just close 2 sides. Maybe those who have a VERY wet dough have a container too airtight. You want a lid but not airtight. :shrug


And this is another pic of loaves I had made early on:

http://i101.photobucket.com/albums/m...ia/2loaves.jpg

Those I think were unbleached white. The one in OP is whole wheat white.


blossomnatalia 01-02-2009 09:36 AM

Re: BREAD REVOLUTION!!! (pic and link included)
 
Quote:

Originally Posted by mamaKristin
I started mine last night. I had a big whoops though. I wanted to start by doing half of the recipe....and forgot to half the flour. :doh :doh :doh I think I'll let the bread rise a bit longer before baking and see if I can salvage it, because I'm almost out of white flour. :/

OH MAN!!!! :doh
I hope you can salvage it!!!
Quote:

Originally Posted by yasmel
Does it have instructions on how to make regular french bread?

Oh and where you able to eat that one or was it hard as stone? :shifty

I am sure it does in the book... though I don't know for sure. I don't have it yet.



HEmomma 01-02-2009 09:46 AM

Re: BREAD REVOLUTION!!! (pic and link included)
 
Has anyone tried this G/F?


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