BREAD REVOLUTION!!! (pic and link included) (Video added in OP) - Page 10

01-06-2009, 04:12 PM

Quote:

Originally Posted by Atarah

I'm going to start a batch tomorrow with fresh milled flour. I'll let you know how it turns out.

I'm totally interested too since I usually grind my wheat for bread.

01-06-2009, 04:57 PM

Tonight I used the stone and the house got so smokey, it was awful. I had to pull the bread out take the stone outside and finish the bread on a cookie sheet. Maybe something was wrong w/ the stone? Anyway, it still turned out great.

I had a couple questions, are all of you putting the cup of water in the broiler pan at the bottom of the stove like it says?

and what is the best way to store the bread? We cannot always eat it all in one day, I was thinking just a ziploc bag or something?? Or maybe foil, I dunno?

01-06-2009, 05:11 PM

that sounds wierd... something must have been wrong with the stone

...

I do put the water in the broiler because it helps to make it crusty.

I leave the bread out.... like I did in France because I don't like "soft" bread.... I can't stand the way in turns out in a ziplock and we def eat it all the next day.

Herbwifemama · 01-06-2009, 05:33 PM

My stone was all smokey too. I think it's from oils being on the stone. I figure they'll all smoke off eventually, if I keep using the stone.

I made more today, and this time, I used all white whole wheat, since it's all I have. White whole wheat doesn't have any white flour in it, it's a different kind of wheat than the regular whole wheat that just makes a lighter loaf in general.

01-06-2009, 05:44 PM

Quote:

Originally Posted by MessianicMama

My stone was all smokey too. I think it's from oils being on the stone. I figure they'll all smoke off eventually, if I keep using the stone.

I made more today, and this time, I used all white whole wheat, since it's all I have. White whole wheat doesn't have any white flour in it, it's a different kind of wheat than the regular whole wheat that just makes a lighter loaf in general.

that is what I have been using for my last 3 batches....

Mert · 01-06-2009, 05:52 PM

Quote:

Originally Posted by Atarah

I walked out with a 2 gallon glass jar.

I will need to move a shelf in my fridge to get it to fit, but I'm o.k. with that.

Where did you find such a big glass container?? Does it have a wide mouth? That's what I was hoping to find.

01-07-2009, 05:42 AM

Thank you!

What if you want to bring someone a loaf, what is the best thing to wrap it in (of course I would bring it the same day I made it) Sorry so many questions

Tonight I am making pizza!!

Quiteria · 01-07-2009, 05:47 AM

Wow! Forget the breadmachine I was looking at!

01-07-2009, 07:32 AM

Okay, I've been holding off making this cuz we weren't having something for dinner that a loaf of bread would go with...but I can't wait any longer. We are going out tonight cuz DH's Aunt is town, but I'm making it anyway. DD and I can snack on it, then I could make pizza for lunch tomorrow or something.

Wish me luck!!!!

Naked Camper · 01-07-2009, 07:41 AM

Quote:

Originally Posted by FaithfilledGranolaChick

Thank you!

What if you want to bring someone a loaf, what is the best thing to wrap it in (of course I would bring it the same day I made it) Sorry so many questions

Tonight I am making pizza!!

probably plastic wrap or foil - I would let it cool completely before wrapping though

Kazimiera · 01-07-2009, 07:53 AM

I have my dough rising on top of my oven. So I guess I will see how it looks in a couple hours. I will make a loaf today and see how it goes. I started with the whole wheat even though the thing said to do the "basic" recipe first. I just so much prefer whole wheat bread.

01-07-2009, 07:57 AM

Quote:

Originally Posted by FaithfilledGranolaChick

Thank you!

What if you want to bring someone a loaf, what is the best thing to wrap it in (of course I would bring it the same day I made it) Sorry so many questions

I would just wrap it in a cloth in a basket but that is my style or carry it in a small cloth bag.(that i would take back home with me of course)

In france when you buy your bread there is just a tiny piece of paper in the middle so that you can hold it but sometimes, nothing at all. I guess they are not concerned about bread being handle like here. And i guess it stuck with me. We put the bread on the table too when we eat instead of the plate and I have had some looks

when doing so over here

Blue Savannah · 01-07-2009, 07:58 AM

How big a container does this bread need for storage in the fridge? I'd like to use glass, but. . . I'm not sure if I can find something big enough.

01-07-2009, 08:01 AM

Quote:

Originally Posted by Blue Savannah

How big a container does this bread need for storage in the fridge? I'd like to use glass, but. . . I'm not sure if I can find something big enough.

For the 6-3-3-13 recipe, I use a rectangular "lock and clock" container that measures 9.5 quart and it is perfect.
Read back a few pages and many talk about the kind of containers they found that works for them.

Soliloquy · 01-07-2009, 08:14 AM

that is so amazing!!!!

Now if only I could make whole-grain sourdough this easily . . . anyone have a 5-minute sourdough recipe?

01-06-2009, 04:57 PM	#137
FaithfilledGranolaChick Guest Posts: n/a	Re: BREAD REVOLUTION!!! (pic and link included) Tonight I used the stone and the house got so smokey, it was awful. I had to pull the bread out take the stone outside and finish the bread on a cookie sheet. Maybe something was wrong w/ the stone? Anyway, it still turned out great. I had a couple questions, are all of you putting the cup of water in the broiler pan at the bottom of the stove like it says? and what is the best way to store the bread? We cannot always eat it all in one day, I was thinking just a ziploc bag or something?? Or maybe foil, I dunno?

01-06-2009, 05:11 PM	#138
blossomnatalia Guest Posts: n/a	Re: BREAD REVOLUTION!!! (pic and link included) that sounds wierd... something must have been wrong with the stone ... I do put the water in the broiler because it helps to make it crusty. I leave the bread out.... like I did in France because I don't like "soft" bread.... I can't stand the way in turns out in a ziplock and we def eat it all the next day.

01-06-2009, 05:33 PM	#139
Herbwifemama Deactivated dd running through the sprinkler last summer Join Date: Feb 2007 Posts: 7,345	Re: BREAD REVOLUTION!!! (pic and link included) My stone was all smokey too. I think it's from oils being on the stone. I figure they'll all smoke off eventually, if I keep using the stone. I made more today, and this time, I used all white whole wheat, since it's all I have. White whole wheat doesn't have any white flour in it, it's a different kind of wheat than the regular whole wheat that just makes a lighter loaf in general.

01-07-2009, 05:42 AM	#142
FaithfilledGranolaChick Guest Posts: n/a	Re: BREAD REVOLUTION!!! (pic and link included) Thank you! What if you want to bring someone a loaf, what is the best thing to wrap it in (of course I would bring it the same day I made it) Sorry so many questions Tonight I am making pizza!!

01-07-2009, 05:47 AM	#143
Quiteria Rose Garden Join Date: May 2006 Posts: 23,483	Re: BREAD REVOLUTION!!! (pic and link included) Wow! Forget the breadmachine I was looking at! __________________ Homeschooling mama to five: a young adult (graduated!), two high schoolers, a big kid, and a kindergartner And yes, they've all aged overnight since the last time you read my out-of-date sigg.

01-07-2009, 07:32 AM	#144
CakeLady Guest Posts: n/a	Re: BREAD REVOLUTION!!! (pic and link included) Okay, I've been holding off making this cuz we weren't having something for dinner that a loaf of bread would go with...but I can't wait any longer. We are going out tonight cuz DH's Aunt is town, but I'm making it anyway. DD and I can snack on it, then I could make pizza for lunch tomorrow or something. Wish me luck!!!!

01-07-2009, 07:53 AM	#146
Kazimiera Rose Bouquet I am no longer an ostrich Join Date: Oct 2007 Location: Cambridge, MA Posts: 727	Re: BREAD REVOLUTION!!! (pic and link included) I have my dough rising on top of my oven. So I guess I will see how it looks in a couple hours. I will make a loaf today and see how it goes. I started with the whole wheat even though the thing said to do the "basic" recipe first. I just so much prefer whole wheat bread. __________________ It is pronounced: Kazj-MERE-rah Talking to a secular audience about spiritual matters is like doing card tricks on the radio. -Mary Carr

01-07-2009, 07:58 AM	#148
Blue Savannah Deactivated Join Date: Sep 2006 Posts: 8,363	Re: BREAD REVOLUTION!!! (pic and link included) How big a container does this bread need for storage in the fridge? I'd like to use glass, but. . . I'm not sure if I can find something big enough.

01-07-2009, 08:14 AM	#150
Soliloquy Rose Garden Why climb a mountain? Because it's there! Join Date: Mar 2005 Location: Selkirk Mountains Posts: 52,860	Re: BREAD REVOLUTION!!! (pic and link included) that is so amazing!!!! Now if only I could make whole-grain sourdough this easily . . . anyone have a 5-minute sourdough recipe?

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