Comments on: Make Your Own (European Style) Bread http://www.sloweurope.com/blog/2008/bring-europe-home/make-your-own-bread/ European travel and vacation rentals Mon, 01 Dec 2008 20:11:51 +0000 http://wordpress.org/?v=2.5.1 By: Pauline http://www.sloweurope.com/blog/2008/bring-europe-home/make-your-own-bread/#comment-386 Pauline Tue, 29 Jul 2008 18:14:09 +0000 http://www.sloweurope.com/blog/?p=388#comment-386 That sounds like a good idea - I will try it. I am currently doing a smaller version of the multi-grain recipe (1.5 cups white flour, 1.5 cups whole wheat, 1.5 cups water, 1/4 tsp rounded yeast, 2 tsp salt, 1.5 Tblsp barley malt) and it is working well. I am using wheat bran on a muslin cloth in a bamboo proofing basket to let it rise - BUT my kitchen gets covered with wheat bran doing this. I will give your way a try. I bought the La Cloche Clay Baker from Breadtopia ( www.breadtopia.com/store/round-la-cloche.html ) and have used it twice. The crust is beautiful and it is easier to get the risen dough onto the flat bottom of the La Cloche (because you don't have to drop it into a deep pot). We love this bread and I am making it twice a week. That sounds like a good idea - I will try it. I am currently doing a smaller version of the multi-grain recipe (1.5 cups white flour, 1.5 cups whole wheat, 1.5 cups water, 1/4 tsp rounded yeast, 2 tsp salt, 1.5 Tblsp barley malt) and it is working well. I am using wheat bran on a muslin cloth in a bamboo proofing basket to let it rise - BUT my kitchen gets covered with wheat bran doing this. I will give your way a try.

I bought the La Cloche Clay Baker from Breadtopia ( http://www.breadtopia.com/store/round-la-cloche.html ) and have used it twice. The crust is beautiful and it is easier to get the risen dough onto the flat bottom of the La Cloche (because you don’t have to drop it into a deep pot).

We love this bread and I am making it twice a week.

]]> By: Lucy Newman http://www.sloweurope.com/blog/2008/bring-europe-home/make-your-own-bread/#comment-385 Lucy Newman Tue, 29 Jul 2008 17:28:27 +0000 http://www.sloweurope.com/blog/?p=388#comment-385 On the advice of testers from Cook's Illustrated, who tinkered with Jim Lahey's recipe for no-knead bread, I altered step 3 as follows: line a 10 inch skillet with parchment paper, sprinkle it with cornmeal, place the dough on it and let rise covered for 2 hours. Then lift it up by the paper and place in the hot dutch oven - eliminates the mess of flying cornmeal. On the advice of testers from Cook’s Illustrated, who tinkered with Jim Lahey’s recipe for no-knead bread, I altered step 3 as follows: line a 10 inch skillet with parchment paper, sprinkle it with cornmeal, place the dough on it and let rise covered for 2 hours. Then lift it up by the paper and place in the hot dutch oven - eliminates the mess of flying cornmeal.

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