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

[Yuliana]

Originally Posted by blossomnatalia

Yes it is white bread. A few of us here have been trying to modify the recipe to some added ww flour but the original recipe is white.
It has a great crust and a chewy inside.... delicious!

You can shape it to a baguette, batard or a free form ball ("boule")...


I hope you try it and like it!

Thank you I will try.

Originally Posted by yasmel

Thank you I will try.

oohh I forgot! You can also use more dough and make a crusty white sandwich loaf in a bread pan. ... i have done it and it works well... I think you just have to let it rest longer than 40 minutes, more like 1hour 30 ... I can double check if you wanted to do this.

[mountainash]

The bread was phenomenal. Thank you so much for posting this. I never would have tried it otherwise.

We had dinner at my parents' house tonight. I was homeschooled in highschool and as part of our "education" my mom would have my sister and me make a meal about once a month, sometimes more often. Invariably, my dinners would end up ruined by my standards and I'd spend dinner time in my bedroom lamenting my supposed lack of domesticity. How ironic that tonight my mom begged me for this recipe.

My mom mixed up some toasted garlic olive oil and balsamic vinegar with herbs to go with, so my Martha Stewart qualities didn't totally outshine hers.

I deviated from the instructions in two spots--I used bread flour and I added an extra half cup of hot water to the broiler pan halfway through. I suffered third degree steam burns trying to get the hot water poured in there but it was totally worth it (kidding). Oh, and I let the bread rest in my oven after I had preheated it to 150 degrees then shut it off. My kitchen is really drafty, so I like to err on the side of caution.

[krysmh]

I've made this before and it's great. I used whole wheat pastry flour though, so it was a little different.

I just got the book and am excited to try some of the other recipes.

I was wondering if anyone has tried this method with gluten free flours though. The book makes me think it might not work, but has anyone tried?

For my second batch, I used 1/2 ww and 1/2 white and it is still super yummy.

How much dough did you use for the baguette loaf? I'm assuming it takes longer to cook to since it's larger...

[monkeylicious]

i have a problem remembering to slash the loaf before it goes in the oven this is my third loaf... the first i did it, the second i remembered within the first few minutes and opened the oven and did it. this time, it's been in for 17 minutes i even left the flour out next to the cutting board :/ so next time i guess a knife on the board with the resting loaf as long is it is far enough back on the counter

[rstump]

We have done bread, pizza and now caramel sticky buns w/challah dough..so good. I will take pics!

Originally Posted by CakeLady

For my second batch, I used 1/2 ww and 1/2 white and it is still super yummy.

How much dough did you use for the baguette loaf? I'm assuming it takes longer to cook to since it's larger...

Actually because you roll it to be about 2 inches diameter ... it takes about 25 minutes to bake.

Same amount of dough (makes one big one or 2 small ones)
Rest time is only 20 minutes
No corn meal but ww flour on the pizza peel
no dusting with flour but brushing with water the surface of the bread before slashing
bake 25 minutes

hth

It totally helps! Thanks.

I will be making it with dinner tonight.

[Mert]

Originally Posted by CakeLady

For my second batch, I used 1/2 ww and 1/2 white and it is still super yummy.

I mixed up a batch similar to this last night with my fresh ground ww, and instead of getting big and fluffy in the refrigerator, it's smaller than when it rose on the counter. I'm still going to make it, but I don't think it's going to work out. Any thoughts on why it did that?

[Rabbit]

Originally Posted by Mert

I mixed up a batch similar to this last night with my fresh ground ww, and instead of getting big and fluffy in the refrigerator, it's smaller than when it rose on the counter. I'm still going to make it, but I don't think it's going to work out. Any thoughts on why it did that?

That happens. Mine always shrinks in the fridge. My fridge is way too cold, at 32 degrees, and that's where it stays through the winter. It may be that your dough is experiencing colder temps during this weather, even in your climate controlled fridge.

Originally Posted by Rabbit

That happens. Mine always shrinks in the fridge.

just handle it really gently when you take some out - keep what 'bubbles' are in the dough there so they will expand as the bread heats up.

mine always shrinks in the fridge, but it turns out beautiful anyway.

[Mert]

Thanks for the tips and encouragement!! I'll let you know how it turns out!

[mama-hobbit]

Seriously, this should be easy... but let me tell you, I've not had a good go of this bread revolution!

Tuesday night I mixed up my dough, let it rise it's two hours, and put it in the fridge. Everything looked great!

Yesterday was busy, but I managed to remember to take it out, make my ball, and left it to rise it's 40 minutes...

But the DOG jumped up and took it off the counter and ate it RAW. :/

So I grabbed another ball, set it out in a dog-proof spot to rise. I got it into the oven hoping it would have enough time to be done for our dinner.

It wasn't - slightly raw in the center when I cut it. I popped it back into the oven for a "few more minutes" while we started eating...

Then we ran out of the house for a meeting at church.

When we came home 3 hours later there was a very, very dark blob of "bread" still baking away in the oven - just starting to smoke.

Guess I'll try again today and see what happens... maybe aliens will abduct one of the kids