tag:blogger.com,1999:blog-32470625.post7352427409274054411..comments2009-01-18T13:32:15.323-05:00sixty-fivehttp://www.blogger.com/profile/09090577882983539958noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-32470625.post-43156810538847128562009-01-18T13:32:00.000-05:002009-01-18T13:32:00.000-05:00I have my first loaf of the bread in the oven as I write. I tried to measure everything carefully but wished the amount of flour had been specified by weight rather than cups. I put the dough on a substantial tea towel and dusted liberally with flour but, after the second, somewhat sloppy rising, I tried to lift the dough off the floured cloth to no avail. I finally just turned the cloth upside down over the heated pot and peeled off what I could. The rest I peeled off under running water and threw it down the drain. (I expect at this point I should cut down baking time since the loaf is considerably smaller in size). I am anxious to taste the results however badly I may have handled the baking process. Next time, I will decrease the amount of water, and I will use a 5-quart Dutch oven rather than try to meet the 6-8 qt. capacity requirement where I was forced to settle on a non-stick stock pot. (I have a hunch the bread will have a heady aroma of roasted Teflon when it comes out). OK, the loaf is out. I dumped it onto the counter where it is making wonderful crackling noises. I couldn't wait to taste it so I hashed ito it with a huge knife, slathered it with butter and it's wonderful! I will try my new techniques on another loaf this evening. Wow!barbyQnoreply@blogger.comtag:blogger.com,1999:blog-32470625.post-28066552538208075262008-07-10T06:28:00.000-04:002008-07-10T06:28:00.000-04:00Good Job!: )Ralfhttp://www.sexservice-europa.eunoreply@blogger.comtag:blogger.com,1999:blog-32470625.post-63540106506961361812007-12-02T11:52:00.000-05:002007-12-02T11:52:00.000-05:00So I asked myself, "what's a nice guy like you doing in a place like this?"<BR/><BR/>And I thought to myself, "This could be a good place to search for a nice mature wife "PoetHandymannoreply@blogger.comtag:blogger.com,1999:blog-32470625.post-13357391594438853432006-11-16T12:40:00.000-05:002006-11-16T12:40:00.000-05:00I made that Kay Rentschler boule that you linked to and didn't love it...at least not as much as Lahey's...<br /> http://wednesdaychef.typepad.com/the_wednesday_chef/2006/02/kay_rentschlers.htmlLuisawednesdaychef.typepad.comnoreply@blogger.comtag:blogger.com,1999:blog-32470625.post-30569556009136266402006-11-12T17:15:00.000-05:002006-11-12T17:15:00.000-05:00Well, the results are in from here, and they are quite impressive! I've never been able to produce a loaf this crusty on the outside and this moist and chewy on the inside. <br /><br />I used regular unbleached flour, and did not change the recipe amounts at all. My dough did not seem overly wet, though, and I had no trouble transferring it from towel to le creuset dutch oven even though my dishtowel wasn't that full of flour. <br /><br />Lindy, I tried your tip about the ziploc bag, so I am ready for next time, which I'm sure will be soon!<br /><br />Anyway, I'd better get back down to kitchen to make sure there's still some left for me....beechernoreply@blogger.comtag:blogger.com,1999:blog-32470625.post-4072358857159315182006-11-12T16:32:00.000-05:002006-11-12T16:32:00.000-05:00you mean someone might not be interestd in your notes on food? Fools (p.s. -- I loved your comment on quince as well)ninahttp://www.blogger.com/profile/12333230655359895020noreply@blogger.comtag:blogger.com,1999:blog-32470625.post-60113661992098493502006-11-12T00:59:00.000-05:002006-11-12T00:59:00.000-05:00Still with you...IbbyNA.comnoreply@blogger.comtag:blogger.com,1999:blog-32470625.post-87167324667636741782006-11-11T23:48:00.000-05:002006-11-11T23:48:00.000-05:00Maybe tomorrow if you're around. I have another batch in the works right now.sixty-fivehttp://www.blogger.com/profile/09090577882983539958noreply@blogger.comtag:blogger.com,1999:blog-32470625.post-16881564615854835172006-11-11T23:39:00.000-05:002006-11-11T23:39:00.000-05:00So when are we going to be able to sample some of this amazing bread???? :-)hollyhttp://www.blogger.com/profile/17534693600102140685noreply@blogger.comtag:blogger.com,1999:blog-32470625.post-4818385402760392006-11-11T22:34:00.000-05:002006-11-11T22:34:00.000-05:00BTW, I'm a 56 year old blogger myself.lindyhttp://lindystoast.comnoreply@blogger.comtag:blogger.com,1999:blog-32470625.post-70576320852287403192006-11-11T17:02:00.000-05:002006-11-11T17:02:00.000-05:00Just a note to say what a wonderful blog (not that I'm into the bread myself, but the blog as a whole!) - insightful into your life and how you look at things. You have a very full life. Congratuations!Annette Piper Dip. Gem. Handcrafted Jewelleryhttp://www.blogger.com/profile/14798167381076660096noreply@blogger.comtag:blogger.com,1999:blog-32470625.post-68549212764434127082006-11-10T19:36:00.000-05:002006-11-10T19:36:00.000-05:00Ok, I'm starting mine immediately...beechernoreply@blogger.comtag:blogger.com,1999:blog-32470625.post-75299630499477824972006-11-10T18:43:00.000-05:002006-11-10T18:43:00.000-05:00Hey I'm so happy to find another "oldie" like myself on the net!<br />I wish I still took the NYT - I'd have started with yesterday with you all. Anyway mines a sitting doing it's thing right now going into it's first hour. Silly but I think it's really exciting.Tannaweb.mac.com/tannajonesnoreply@blogger.comtag:blogger.com,1999:blog-32470625.post-36409908768026507082006-11-10T18:32:00.000-05:002006-11-10T18:32:00.000-05:00It tastes amazing. Wonderfully "chewy" and rich - and the crust is just perfect. I am inhaling it. I worked a lot of flour into that towel, which surely helped. But I think having a dedicated zippered-up one just for this is a great idea.sixty-fivehttp://www.blogger.com/profile/09090577882983539958noreply@blogger.comtag:blogger.com,1999:blog-32470625.post-67784215029464254742006-11-10T18:24:00.000-05:002006-11-10T18:24:00.000-05:00Mine was very very moist too. I plopped it out onto a big pile of flour, and when I folded it, I folded a wee bit of the flour in. I was able to make a seam.<br /><br />It was a bit like the dough from a Peter Reinhart recipe I have made for a "baguette nouveau"-also very, very moist and needing to be handled very little, with a fair amount of flour on hands and surface.<br /><br />Also, I used a linen cloth I've had for awhile, which is seriously impregnated with flour. I think it might have stuck if I used one of my ordinary cotton cloths. That linen one is very handy. I keep it in a zippered plastic bag, to discourage flour-related insects!<br /><br />How does it taste? The texture looks great-all the little holes.lindyhttp://lindystoast.comnoreply@blogger.com