24 hour bread - Page 2

skysidhe · 01-17-2007, 10:02 AM

What kind of bowl are you all using to bake it in and what kind of lid.It says a dutch oven but I see alot of bowls.

I need to actually try this and not just keep it as a permenant book mark.

Undertoad · 01-17-2007, 10:06 AM

I just use a big anodized aluminum pot. I used a covered casserole dish once. The important part is that it has to have a secure enough lid to let steam build up (but not so secure that it explodes). The preheated vessel and the steam create an "oven inside the oven".

skysidhe · 01-17-2007, 10:12 AM

thanks , I'll have to go shopping for something suitable.

glatt · 01-17-2007, 11:11 AM

I mixed it in a plastic bowl, let it rise in that bowl, transferred it to floured wax paper to rise again, and then baked it in a pre-heated CorningWare casserole dish with a lid, like these sold by CorningWare.

Undertoad · 01-17-2007, 11:18 AM

The great thing about this is, at 11 at night you can suddenly realize that if you take 3 minutes to mix up a batch of dough right now, tomorrow you'll have bread.

Wendalz · 01-18-2007, 05:25 AM

I'm such a sucker for freshly baked bread, and the aromas of it! Just a pity that I have nothing suitable to make such a simple yet scrumptious looking thing! I shall just have to go without.

But I wonder if I can bully one of my mates into letting me try at her place....

Hoof Hearted · 01-22-2007, 07:20 PM

I started it last night and planned it for baking at 4pm and ready to eat at 6pm with CHILI, yummmmm. It was a hit! The bread crust is very crunchy and the inside is deliciously tender. Very easy to make. When the recipe says to use a lot of flour for turing the dough out and folding, they MEAN it! I'd also suggest flouring your hands, too. I didn't use wax paper, I just used my countertop and turned a large mixing bowl over the top of it to rise again. Worked perfectly.
Sorry, no pictures...we ate it before I could get the camera out!

hh

Happy Monkey · 01-22-2007, 09:12 PM

Jack Bauer would have to wait five months to eat that bread!

But he could do it.

busterb · 01-24-2007, 11:25 AM

So. Just how stiff should the dough be when moving to paper? A baker I'm not. Looks like it needs about another cup of flour.

glatt · 01-24-2007, 11:40 AM

It shouldn't be stiff at all. See the bottom picture of the risen dough in post #14. Pretty floppy and sticky.

Also, I'd skip the paper and use a greased bowl covered with a towel or saran wrap instead. Or follow Hoof's suggestion to leave it on the counter and cover with a big bowl. The paper caused me too many troubles. No matter how much flour I used on the paper, it stuck to the dough.

busterb · 01-24-2007, 10:09 PM

Bread? No. A brick. I added too much flour, trying to get it to fold over and didn't let rise long enough last time. But I have a plan. No more folding or paper. 2 bowls, the last one before dump greased and lightly floured.

20

03-09-2010, 07:53 AM

That is a beautiful recipe you post here looks delicious. And I think I will try to bake it that one day.

01-22-2007, 07:20 PM	#22
Hoof Hearted ...you smell something? Join Date: Jul 2006 Location: Monroe, GA Posts: 420	I made the bread! I started it last night and planned it for baking at 4pm and ready to eat at 6pm with CHILI, yummmmm. It was a hit! The bread crust is very crunchy and the inside is deliciously tender. Very easy to make. When the recipe says to use a lot of flour for turing the dough out and folding, they MEAN it! I'd also suggest flouring your hands, too. I didn't use wax paper, I just used my countertop and turned a large mixing bowl over the top of it to rise again. Worked perfectly. Sorry, no pictures...we ate it before I could get the camera out! hh __________________ I have the ability of single-minded determination and focu...Hey, look! A horse!

01-22-2007, 09:12 PM	#23
Happy Monkey I think this line's mostly filler. Join Date: Jan 2003 Location: DC Posts: 13,575	Jack Bauer would have to wait five months to eat that bread! But he could do it. __________________ _________________ \|...............\| We live in the nick of times. \| Len 17, Wid 3 \| \|_______________\| [pics]

01-24-2007, 11:25 AM	#24
busterb NSABFD Join Date: Jul 2004 Location: MS. usa Posts: 3,908	So. Just how stiff should the dough be when moving to paper? A baker I'm not. Looks like it needs about another cup of flour. __________________ I've haven't left very deep footprints in the sands of time. But, boy I've left a bunch.

01-24-2007, 10:09 PM	#26
busterb NSABFD Join Date: Jul 2004 Location: MS. usa Posts: 3,908	Bread? No. A brick. I added too much flour, trying to get it to fold over and didn't let rise long enough last time. But I have a plan. No more folding or paper. 2 bowls, the last one before dump greased and lightly floured. 20 __________________ I've haven't left very deep footprints in the sands of time. But, boy I've left a bunch.

01-17-2007, 10:02 AM	#16
skysidhe ~~Life is either a daring adventure or nothing.~~ Join Date: Apr 2006 Posts: 6,828	What kind of bowl are you all using to bake it in and what kind of lid.It says a dutch oven but I see alot of bowls. I need to actually try this and not just keep it as a permenant book mark.

01-17-2007, 10:06 AM	#17
Undertoad Radical Centrist Join Date: Jan 2001 Location: Cottage of Prussia Posts: 31,423	I just use a big anodized aluminum pot. I used a covered casserole dish once. The important part is that it has to have a secure enough lid to let steam build up (but not so secure that it explodes). The preheated vessel and the steam create an "oven inside the oven".

01-17-2007, 10:12 AM	#18
skysidhe ~~Life is either a daring adventure or nothing.~~ Join Date: Apr 2006 Posts: 6,828	thanks , I'll have to go shopping for something suitable.

01-17-2007, 11:11 AM	#19
glatt ™ Join Date: Jul 2003 Location: Arlington, VA Posts: 27,717	I mixed it in a plastic bowl, let it rise in that bowl, transferred it to floured wax paper to rise again, and then baked it in a pre-heated CorningWare casserole dish with a lid, like these sold by CorningWare.

01-17-2007, 11:18 AM	#20
Undertoad Radical Centrist Join Date: Jan 2001 Location: Cottage of Prussia Posts: 31,423	The great thing about this is, at 11 at night you can suddenly realize that if you take 3 minutes to mix up a batch of dough right now, tomorrow you'll have bread.

01-18-2007, 05:25 AM	#21
Wendalz Long time squatter of the Cellar Join Date: Jan 2007 Location: New Zealand [Which is NOT part of Australia!!] Posts: 12	I'm such a sucker for freshly baked bread, and the aromas of it! Just a pity that I have nothing suitable to make such a simple yet scrumptious looking thing! I shall just have to go without. But I wonder if I can bully one of my mates into letting me try at her place....

01-24-2007, 11:40 AM	#25
glatt ™ Join Date: Jul 2003 Location: Arlington, VA Posts: 27,717	It shouldn't be stiff at all. See the bottom picture of the risen dough in post #14. Pretty floppy and sticky. Also, I'd skip the paper and use a greased bowl covered with a towel or saran wrap instead. Or follow Hoof's suggestion to leave it on the counter and cover with a big bowl. The paper caused me too many troubles. No matter how much flour I used on the paper, it stuck to the dough.

03-09-2010, 07:53 AM	#27
dmiranda91 Guest Posts: n/a	That is a beautiful recipe you post here looks delicious. And I think I will try to bake it that one day.

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