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ANIDUCK's Photo ANIDUCK Posts: 10,845
11/19/09 3:22 P

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That does it, I'm coming over!! Canada eh...um, it might take a while!

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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FIT_ARTIST's Photo FIT_ARTIST SparkPoints: (110,576)
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11/19/09 2:05 P

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OK. I made this bread again. I put parchment on the stone (that certainly took care of the stickiness issue) and I used less water.
I was determined that this would work! It turned out really good. OK. Now, that I am OK with that recipe, I think I am gonna try the cracked wheat recipe next (LOVE craCKED WHEAT BREAD)

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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KFEARS's Photo KFEARS Posts: 1,917
11/12/09 2:14 P

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Dinner was good.
I forgot to answer that I have a wondermill. It was expensive, but it is awesome. I love it. I'm going through my wheat so much quicker now that I have it. (First I bought a wondermill jr. It is a hand grinder. I got it first because it is more versatile. I can grind anything from flaxseed, to wheat and other grains, to peanuts, but I had to do it by hand.) This one grinds all dry grains.




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ANIDUCK's Photo ANIDUCK Posts: 10,845
11/7/09 7:54 P

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I think, but I don't know, that the term artisan bread refers to bread that is made by hand in small batches usually in small baking companies. Each company has their own recipes and interesting loaves which, for the most part aren't done in "loaf pans" but are shaped by hand. "artisan" refers to "art".

This is a WHOLE lot different than the typical grocery store breads that are made by gynoceros (or is that gynormous?) bakeries that are more like military airplane hangers! Zillions of loaves of bread are all formed and baked by machines, conveyor belts, knobs and dials operated by people that probably, given all due respect, don't know a hairs breadth (LOL, really, no pun intended--it just came out!!) about the art of bread making. *steps off soap box*

Edited by: ANIDUCK at: 11/7/2009 (19:56)
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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11/7/09 5:11 P

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KFEARS & KELLCAT those bothe sound GREAT! Can I come over for dinner, KFEARS?

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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KELLKAT's Photo KELLKAT Posts: 2,227
11/7/09 3:18 P

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Honestly, I'm not really sure what the definition of "Artisan Bread" is, but I wanted to let y'all know what DH did once to make an absolutely delicious bread for us; it was something his brother told him to try on our grill. When he made his normal 2 loaf WW bread recipe, he put one loaf in a pan to rise and bake in the oven like normal. For the other loaf, he added chopped onions, garlic and fresh herbs (basil, oregano, thyme, parsley, etc?) and kneaded them in. Spray grill (we use our gas grill, I'm not sure if briquettes would work the same...) with nonstick coating first and heat up to highest heat, but turn it to low before you put the bread in. Roll out your dough to about 1/2" - 3/4" thick and rub some oil (we use coconut, of course, but I'm sure olive would do well) on each side. Place on the grill for 10 or 15 minutes then flip to cook the other side. (DH couldn't remember the exact cooking time, so you may have to play with it a little...). I think the only reason we haven't made this again is that it gets eaten too fast!!! (However, I think we're using the last tomatoes from our garden to make sauce tomorrow - to put on some great spaghetti squash we got at the local stand.. And I think we definitely need to make some of this yummy bread to go with it!)

I'm just saying... Kelley


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KFEARS's Photo KFEARS Posts: 1,917
11/7/09 2:58 P

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It also depends on the wheat you use, but good wheat will rise without the sugar. I've noticed that typically Artisan breads are very sparse in the ingredient department. Sandwich breads have more ingredients. I'm sure there is plenty to that - in fact I'm pretty sure I've read more about that in my Peter Reinhardt book, but I'm not looking it up right now. I have a kitchen that is still needing some cleaning. I just know I have to make some bread bowls for the soup I'm making tonight and the recipe is online. Can't wait - the bread bowls are shaped like pumpkins, and the soup is split pea/barley.



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11/7/09 12:36 P

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I actually did use cornmeal. I like the idea of the parchment paper. I will try tha next time.
Anyhow, the bread is really delicious. So, I'm gonna try more recipes from the book.
No kneading, and one bowl, makes bread making a snap. I really love that I know what's in there. Also, I can make smaller loaves. Only me and my daughter... it can take us a week (sometimes longer) to eat an entire store bought loaf of bread. A small loaf, without preservatives should be perfect for the two of us. I can freeze the rest of the batch.
So, you think this whole wheat flour will rise without sugar? Hmmm... ok. I will try that. I always thought that sugar was the catalyst for making the yeast work, but I'll try it.
Good info! emoticon

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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SAMGERBINE's Photo SAMGERBINE Posts: 1,475
11/7/09 11:20 A

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i currently use honey, but would like to use none

You will never be happy if you continue to search for what happiness consists of. You will never live if you are looking for the meaning of life.




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ANIDUCK's Photo ANIDUCK Posts: 10,845
11/7/09 10:14 A

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Sorry, sometimes I post my "chime" before reading through all the other posts carefully. I see others have said plenty enough. I just got up--give me a break!! Laura, you are so right--only a tablespoon of sugar for 3 or 4 loaves--not much to squawk about is it?
emoticon

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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ANIDUCK's Photo ANIDUCK Posts: 10,845
11/7/09 9:57 A

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I've made a lot of bread in my life, did it at 2 different junctures professionally. Whole wheat bread doesn't care whether you use honey or white sugar. Sugar is sugar--always remember that--sugar for your bread and sugar for your body. Honey is a liquid so you might have to compensate for that by adjusting the liquid in any recipe. I don't use sugar in my artisan bread but then I have only made it with white flour, not whole wheat so I wouldn't consider it clean at all; it's a treat. Maybe I'll try it with whole wheat but I'm having my doubts about it. If I've wanted the goodness of homemade whole wheat bread I always just did it the "homey" way: in a bread pan.

Laura, you might try sprinkling corn meal on the stone next time just like for pizza. Also, I don't know the age of your stone. Have you put a lot of miles on it? If it's well seasoned, and if the bread dough has a good, bready texture (not too moist) it should work but that's just a guess because I've never used a stone for bread, only pizza. (But Pizza is bread, no?)

Yes, Grinding just before making is the best way!! The difference in flavor is phenomenal!

I have baked artisan style bread in my enamel-coated Dutch oven on parchment paper. That gives it a nice round shape.

Just chiming in as usual

Edited by: ANIDUCK at: 11/7/2009 (10:06)
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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A*L*P*'s Photo A*L*P* SparkPoints: (70,443)
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11/7/09 8:44 A

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What kind of grinder do you have? I grind my own as well. NOthing like that fresh flour!!

*Amber*
~ALP for the BLC~


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KFEARS's Photo KFEARS Posts: 1,917
11/7/09 8:02 A

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Bread is a new hobby of mine - I even got a grinder and grind my own wheat and rye. Yum! So, I thought I'd actually comment here.
Lots of Aritsan Bread doesn't have sugar. DH made some with none a week or 2 ago and it was great! The yeast will rise without sugar. My favorite yeast to use is instant.
Second - Do you think your loaf didn't hold it's shape because it was too moist if you added extra water?? Although I have a similar book and those doughs are very moist. Kind of hard to work with. The recipe DH made turned out great. I made one that flattened into a block and would have made better breadsticks. (I ended up grinding it up in my food processor to use as breadcrumbs.) I thought it didn't hold it's shape because it was so moist.

Third - don't nix the baking stone - they are wonderful. They make the bottom of the bread crisp up so nice. You just have to put cornmeal down on them so the bread can slide. The bread should be able to slide off of a pizza peel.

Another suggestion with that type of bread - when I did make 1 recipe out of my book, I made the first loaf immediately thinking -I can make bread, this will work - it was so sticky and hard to work with. The other bread I made after the dough had been in the fridge for a while was much easier to work with.

Finally I thought you might like this link I found the other day - whole wheat bread in an hour. (OK, mine took a little longer to rise, and a little longer to cook, but definitely fast for whole wheat, and not too bad.)

realmomkitchen.blogspot.com/2009/05/
on
e-hour-wheat-bread.html


Happy breadmaking.




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FIT_ARTIST's Photo FIT_ARTIST SparkPoints: (110,576)
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11/7/09 12:42 A

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Actually the original recipe has no sugar. But, how do you get the bread to rise without sugar (or honey or molasses or.... etc) Isn't that what activates the yeast? Anyhow, it's only one tablespoon to make FOUR loaves of bread.
Certainly... I used organic raw cane sugar. Use whatever kind of sugar you like. Agave, etc.

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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11/6/09 11:28 P

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Can you use honey over the sugar? In my bread recipe I don't use sugar, I use honey. It is pretty tasty too. It isn't an Artesian one, but a 7 grain one.

*Amber*
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SAMGERBINE's Photo SAMGERBINE Posts: 1,475
11/6/09 11:25 P

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have you found any completely sugar free bread? In Nestle's book...what not to eat...she talks about bread only needing salt, flour, and oil (maybe yeast...I can't remember). However, I haven't been able to find a recipe that just contains those ingredients. I tried making bread before w/o sugar, but it didn't rise and tasted pretty yucky.


You will never be happy if you continue to search for what happiness consists of. You will never live if you are looking for the meaning of life.




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11/6/09 11:22 P

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OK. I made this from the ARTISAN BREAD Cook book
www.amazon.com/200-Fast-Easy-Artisan
-B
reads/dp/0778802116/ref=sr_1_13?ie=UR>TF8&s=books&qid=1257567375&sr=8-13


They have some great recipes, but I'm not sure about the method.Maybe I just need to practice. LOL!
I madthe recipe initially, it was supposed to have 3 cups of water added and be stirred like a batter. Well, I had to add TWO more cups of water before it resembled a batter.
Secondly, the BATTER doesn't want to FORM a loaf. So, that was PROBLEMATIC in putting it onto the STONE in the oven. So, I glopped it on there. The bread turned out ok, but I cannot get the cooked bits of the baking stone. I am slowly CHIPPING away at it with a butter knife every time I walk throught the kitchen.
So, the second loaf I made in a regular bread pan. Ahhhh! Much better.
I put a pan of water in the oven while baking. Bread turned out really moist and fluffy.
So, I would still recomend the book, but I would NIX the stone unless you know what you are doing with it.
Here is a linkto the recipe SANS the baking stone.
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=809866


~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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