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December 04, 2008

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kathryn

Beautiful Lucy - I knew we'd have you making bread soon. I haven't bought a loaf of bread in 6 weeks. Instead it's become part of my routine to nurture and foster some sourdough each week. It's definitely not no-knead bread, and it isn't always perfect - but boy it tastes good. And feels good.

Elaine

Hello, Lucy. I discovered your blog through the Pantry Challenge. Love that recipe, too, but I thought I'd make my first comment here as I enjoyed this post so much. Just delightful.

This is the loveliest loaf of white bread I've seen in ages. I'm a whole-grain gal but my mouth is watering as I look at this.

Johanna

that looks like an inspiring loaf of bread - I want a slice - will be thinking about making it this weekend - and if not this weekend then soon I hope

Ricki

Okay, you've convinced me. I want some of that bread-inspired confidence! (And wouldn't have minded the puns, really). ;)

Rosa

I know that panicky feeling so well! I've been making no-knead bread with flours of varying quality for the past few weeks, and it's immensely satisfying. Try leaving the dough in the fridge overnight, as suggested by the book Artisan Bread in Five Minutes a Day. The dough is easier to work with and the texture is wonderful!

Wendy

If I try this and it works and it tastes better or even as good as the sourdough that I spent weeks perfecting, I'm going to be a little pissed off.

;)

Lucy

Kathryn, it was a combination of both you and Wendy who made me do it. I made a starter which promptly went poisonous on day 5 (as it always does - must be the temperature rising). So, I remebered something about that bread being 'childsplay' and it really is...I'm amazed.

Hi Elaine, and welcome. Me too (a wholegrain gal, that is). I was completely shocked when it came out of the oven. I've never, ever made anything but awful bread before. A rye version yesterday was a great success and there's a handful of millet gone into the wholemeal dough that's bubbling slowly on the counter this morning. Can't wait.

Johanna, it is so easy to do and even easier to fit around one's working life! Try it and see - just like real ciabatta (well, close enough to fool some people!)

Ricki there's no knead to...just can't do it!! ;-) Go. Make it and see. Play with the flours only after making it with white flour once, just to see how simple it is. I felt rather good about self, I must say...

Rosa - you too? Sheesh, it's happening everywhere...at least we can bake for our families! I will pop it in the fridge and, despite the current gloom, I'm going to order that book as a Christmas gift to myself. Sounds brilliant!

Wendy - I DO hope it disappoints ;-)
Sourdough...I thought I should learn to walk before I learned to run. I'm now hooked on the theraputic qualities of baking a loaf. Hmmm. Unexpected.

another outspoken female


That looks farking fantastic! Can't wait to taste it.

bethini

Oh, that bread is astonishing. We have made a new loaf nearly every night since we found the recipe -- we keep taking the fresh loaves with us wherever we go, and offering it to whoever drops around, because it's so intensely delicious.

I love having something so simple, such an apparently neglectful recipe, turn out so, so good.

Christina

I love the no knead loaf. I've been making it at least once a week since the recipe came out.

I mix flours, substituting 1/2 cup of the white with 1/4 cup each of whole wheat and rye, and I add 3 tablespoons of flax meal to the whole mess. It works BEAUTIFULLY, and tastes divine. The great thing about this bread is that it serves as very fun starting spot for experimentation. Another winner: kalamata and thyme. Oh yum.

Don't you just love the crackle? I can't get over it.

Lori Lynn @ Taste With The Eyes

Lovely Lucy. And the photo confirms your narrative.

Jude

I know what you mean with the crackling sounds of bread as you pull it out of the oven. It makes the long wait so worthwhile knowing that you did it right.

Lucy

AOF. Farking marvellous!

Bethini - I've never met or made a bread that swayed me to join the baking camp before. Being an easily distracted cook, I love that it grows slowly, like a mushroom, overnight.

Christina - I have to say that I've pulled out a loaf, just now, made with thyme and kalamata a la your recco. Oh. My. GOODNESS. It smells IN-credible. Ah, you're a genius. (But I already knew that)

Thanks Lori Lynn - I'm glad they conveyed my joy to you!

Jude, that crackle...oh, it just feels so right, no? Like you're part of the ongoing tradition of making and baking and providing. Love it.

Susan

Love that big, shaggy mess of living dough!

And crackly, indeed! A superb artisan loaf!

Giff

you know I'm been thinking about trying this for months and haven't quite gotten around to it, but sounds like you are really happy with the results!

jenny

try putting some of their mixed grain/seed mix in. It makes white bread seem virtuous!

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