Easy crusty bread tip

[tskeeter]

i honestly haven't thrown any thing in the bottom when i bake and they pop right out everytime.

I forgot to once in the beginning and had to get a butter knife to pop it out so I went back to a light dusting but I may give it a try without now that it's more seasoned.

I'm going to try measuring and mixing all the dry ingredients and bagging them in individual loaf amounts to take it to San Antonio instead of taking all the bags of stuff, then I just have to sift and add water, I'll let you know how it works after Christmas

Saber, be careful if the recipe calls for baking soda or baking powder.  These react with other ingredients (and each other) to make the dough rise.  So, I think you'd want to keep these ingredients separate from the others until it's time to mix.  But nothing stops you from putting a small bag of baking soda (maybe double bagged) into the bag that contains the other ingredients, so they are all in one place when you want them.

[Saber 4]

i honestly haven't thrown any thing in the bottom when i bake and they pop right out everytime.

I forgot to once in the beginning and had to get a butter knife to pop it out so I went back to a light dusting but I may give it a try without now that it's more seasoned.

I'm going to try measuring and mixing all the dry ingredients and bagging them in individual loaf amounts to take it to San Antonio instead of taking all the bags of stuff, then I just have to sift and add water, I'll let you know how it works after Christmas

Saber, be careful if the recipe calls for baking soda or baking powder.  These react with other ingredients (and each other) to make the dough rise.  So, I think you'd want to keep these ingredients separate from the others until it's time to mix.  But nothing stops you from putting a small bag of baking soda (maybe double bagged) into the bag that contains the other ingredients, so they are all in one place when you want them.

Thanks, the ingredients are just flour, salt, rapid yeast and water, so it's the yeast I'm most concerned about, may have to measure it out as needed.

[tskeeter]

i honestly haven't thrown any thing in the bottom when i bake and they pop right out everytime.

I forgot to once in the beginning and had to get a butter knife to pop it out so I went back to a light dusting but I may give it a try without now that it's more seasoned.

I'm going to try measuring and mixing all the dry ingredients and bagging them in individual loaf amounts to take it to San Antonio instead of taking all the bags of stuff, then I just have to sift and add water, I'll let you know how it works after Christmas

Saber, be careful if the recipe calls for baking soda or baking powder.  These react with other ingredients (and each other) to make the dough rise.  So, I think you'd want to keep these ingredients separate from the others until it's time to mix.  But nothing stops you from putting a small bag of baking soda (maybe double bagged) into the bag that contains the other ingredients, so they are all in one place when you want them.

Thanks, the ingredients are just flour, salt, rapid yeast and water, so it's the yeast I'm most concerned about, may have to measure it out as needed.

Yeah, I don't know what chemistry might take place with yeast in contact with salt.  But, I can't see any reason not to put the flour and salt together to transport them.

[tailfeathers]

Got my cloche today and I'm gonna mix up a loaf to bake tomorrow but I have a question. Recipe specifies unbleached all purpose flour. What happens if I use bleached a.p. flour?


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[Saber 4]

Got my cloche today and I'm gonna mix up a loaf to bake tomorrow but I have a question. Recipe specifies unbleached all purpose flour. What happens if I use bleached a.p. flour?


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I don't know I haven't tried it before. I did replace one cup of flour with rye flour and added fennel seeds and got a great rye bread. I got a second cloche for Christmas so I can start doing 2 loaves at one time and I tried Snoopy's trick of putting the lid beside the bottom in the oven as it finishes so I can keep the top hot and swap finished loaf for the next batch of dough and keep the bread rolling.

[tailfeathers]

I'm at the store now getting unbleached flour. Think I'll get rye as well. Thanks!!


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[Saber 4]

I'm at the store now getting unbleached flour. Think I'll get rye as well. Thanks!!


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You won't be sorry and don't forget the fennel/caraway seeds that makes the rye :)

[tailfeathers]

Got them already. Thanks!


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[tailfeathers]

Well my first try was pretty successful. I had some tomatoes in the pantry that I had dehydrated this summer with salt, pepper, basil and oregano. Diced some of them and shredded most of a cup of smoked tillamook medium cheddar. Delicious!


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[Saber 4]

Looks good and tasty :)

[Snoopy]

just got my second one the other day, double duty now and love it. smoked some garlic the other day and made two loaves loaded with garlic. amazing according to the person i made it for, have to get a loaf going for the house now.

[iceman]

Wow! That looks great tailfeathers.

[tailfeathers]

Tasted better than it looks! Got a tad carried away with the flour when I turned out the dough to form the loaf.


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[Saber 4]

just got my second one the other day, double duty now and love it. smoked some garlic the other day and made two loaves loaded with garlic. amazing according to the person i made it for, have to get a loaf going for the house now.

Throw some chives in with the garlic and you won't be sorry.

[Snoopy]

tail, I've done that too and found the other day that taking an old school basting brush (hair type) will knock most of that excess flour off after you bake.