Breadtopia - Latest Comments in About Us

Re: About Us

Kristine — Mon, 13 Apr 2009 09:54:30 -0000

Dear Eric, Please HELP.....Just took my first Spelt Breads out of the oven: I was so excited, but they are as flat as a pancake. ( See photo ) The measuring, mixing, folding and proofing overnight were picture perfect, just like your video. When shaping the loaves this morning, the dough was extremely wet and had to use extra spelt flour just to be able to handle it. I used my round and oblong baskets, dusting them with flour and rice flour. They raised up about 2" ) When dumping the dough into the preheated La Cloches I had to scrape one of them out of the basket.

When measuring ingredients, I used my scale. Should I experiment by adding more four or using less water? My goal is to make good-looking loaves to give to my friends. By the way, the regular NKB are *picture perfect. ( *Photo )

P.S. Your videos are excellent..I will watch them again and again before starting my next few batches of bread dough.

[img]SpeltFlour.JPG[/img][img]SpeltBread2.JPG[/img][img]SpeltBread1.JPG[/img][img]PB140028.JPG[/img]

Re: About Us

Kristine — Sun, 12 Apr 2009 14:00:30 -0000

Dear Eric,

Have you seen the video by Peter Reinhart " The Art of Baking Bread "? He is speaking in front an audience. I found his lecture to be interesting and fun. The video is long (15min.35 sec.) http://www.youtube.com/watc... . He winds up the lecture by saying " May your crust be crisp and your bread always rise."
Enjoy! Kristine

Re: About Us

Breadtopia — Wed, 01 Apr 2009 20:42:08 -0000

Hi Charlie,

Wet doughs just tend to flatten out under their own weight more than a stiff dough.

Crusts will soften some while cooling from the steam escaping from the inside. But "mushy" is quite extreme. Maybe baking it longer would help. Also, baking in an unglazed ceramic (clay) baker helps since the clay wicks some moisture from the dough during baking and makes a crispier crust.

Re: About Us

Charlie M — Wed, 01 Apr 2009 19:17:45 -0000

I was so happy to come across your website.. thanks for being so generous with all that youve learned about bead..
I have have many questions about bread.. alas I wont bother you with them all (at once) but please answer me this..
1) you mentioned in one of your videos that wet doughs dont rise as much, why is that?
2) How do you get the crust to stay crunchy mine always seem to go mushy after it cools.. perhaps I need to bake it longer?

Thanks so much for your help.

Re: About Us

Breadtopia — Mon, 09 Mar 2009 18:16:48 -0000

Hi Laurie,

I'm so glad you're having fun with this. I don't soak my Romertopf before baking bread. I think (personal opinion here) that the results are best when it's preheated and then the dough dropped in. Plus the dough doesn't stick that way.

Re: About Us

Laurie — Mon, 09 Mar 2009 18:08:03 -0000

Eric,

I'm delighted to have found your site (via a recent link on thesimpledollar.com). I have been making Mark Bittman's version of no-knead bread for a while (white or two-thirds wheat), but thoroughly enjoyed your video (and I had never been so neat about the folding in thirds until I saw you do it).

I've used both an ancient Le Creuset-type Dutch oven and a big lidded Pyrex bowl with great success. (The Pyrex bowl doesn't tend to smell quite so scorched during the preheating, so I'm starting to prefer that.)

Today I launched my first sourdough starter -- a new endeavor for me -- and I look forward to trying No-Knead Sourdough in a few days.

I've also got a Romertopf that I could dig out of the cupboard to try. Sorry I haven't perused all your links yet, but could you tell me if the Romertopf needs soaking, like I normally would before cooking? And what about preheating the Romertopf?

Thanks so much, and I look forward to trying many more ideas from your site.

Re: About Us

Terry — Thu, 12 Feb 2009 10:40:08 -0000

As an old farm boy I baked bread for my kids for many year until they decided they like the store bought soft stuff more. I had perfected what I call farm country bread and rolls winning ribbons at the county fair and such.
Now after a pause of a decade I have discovered the breads I longed to make years ago and could not find information on is avaliable on websites such as this. How wonderful to get back into bread making and learning the techniques to create such.
This style of bread making is more invovled and time consuming but a much better product than I grew up on. The flour types available now is also so much better.
Thanks goodness for the internet and people such as you Eric to allow us to learn and share knowledge!!!
Terry

Re: About Us

Breadtopia — Wed, 14 Jan 2009 07:04:43 -0000

It's amazing. They are true artisans. The crowds usually move quickly as they have lots of well trained help. Definitely stop in next time.

Re: About Us

David Cancel — Tue, 13 Jan 2009 23:26:12 -0000

Fabulous site! Really enjoying it, best I've found on breads.

New baker but zipping through your no knead variations. Thanks so much.

I've driven past the Beach Pea Baking so many times but it's always too crowded to stop in. How is it?

Cheers,
David

Re: About Us

Ginny — Mon, 01 Dec 2008 10:22:30 -0000

I am a new baker (of bread), and have found your site very helpful, especially the videos. I am sure I will be referring to it often - thanks!

Re: About Us

Richard L Walker — Sun, 07 Sep 2008 14:34:44 -0000

Thank you. Sounds like just the ticket ... and yummy to boot.

Re: About Us

Breadtopia — Sun, 07 Sep 2008 06:28:26 -0000

That's a good idea but it doesn't presently exist. The closest thing to what you're looking for is probably the Whole Grain Sourdough recipe.

Re: About Us

Richard L Walker — Sun, 07 Sep 2008 02:27:53 -0000

Does breadtopia.com have a URL where I can browse an alphabetized list of recipes? or a list of recipes by category? Example: I'd like to find a recipe for a dense loaf of sourdough multi-grain bread but don't know how to find one other than by browsing around.

Re: About Us

breadtopia — Mon, 28 Jul 2008 12:46:04 -0000

Hi Mary,

Glad you like it!

I always like it when someone asks a question I actually have a decent answer to. We're not big beer drinkers here so I've often stretched a single bottle of beer into 3 loaves over a one - two week stretch. Even when the beer is dead flat I haven't noticed a difference in the bread.

But I was also slightly amazed with some beer I bought with twist off caps. I think it was some basic Budweiser variety. I screwed the lid back on and a few days later it still had much of its carbonation so was presumably fresher too. Nice to know if you did want the beer to stay drinkable for a while.

Re: About Us

Mary — Mon, 28 Jul 2008 12:18:36 -0000

Eric,

Thank you so very much for a fabulous site. My husband and I visit almost daily now to see what's going on. We're hooked! We love your videos and find the other users comments to be extremely useful.

Now, I have a strange question. How important is the beer being "fresh" to the process? That is to say, every now again, I pop open a bottle for a loaf and actually don't feel like drinking the rest of the bottle (yes, this happens very rarely). But, when it does happen, can I pop it in the fridge and use the opened bottle in a few days? Or, is it pop, use and toss?

Thanks again for such a great site. Mary & Keith

Re: About Us

breadtopia — Thu, 17 Jul 2008 14:24:19 -0000

Wow! Thanks so much, Judy.

Flat breads are high on my list. I've collected a selection of topics from naan to injera (Ethiopian flatbread). A good friend of mine is a master of chapatti making and has agreed to be videotaped for this site.

I'm working on the 48 hr. day! ;)

Re: About Us

Judith Kingsbury — Thu, 17 Jul 2008 14:00:29 -0000

Hi Eric and Denyce,

It was great to talk with you yesterday, Eric, about being a web hermit.

I've just posted a glowing review of Breadtopia on SV Blog: Breadtopia: Heavenly Bread Making Blog, With Easy, No-Knead, Artisan Bread

Please note the hint about flat breads. Once you manage to clone yourself, and invent the 48 hour day, maybe you could think about that!

Re: About Us

breadtopia — Sat, 23 Feb 2008 12:59:07 -0000

Thanks Mark.

I've wasted no time in adding your caramelized onion loaf gem to the No Knead Recipes page. If at some point you have a photo to go with it, please email it and I'll get it posted.

Eric

Re: About Us

Mark — Sat, 23 Feb 2008 11:57:11 -0000

Eric,

I'm writing to thank you for this web site and all the great insight on making real rustic bread. I've been dabbling in bread making for the past five years with varying levels of success. I've completely reset my expectations after just the first try at your no knead recipe.

The La Cloche is the secret weapon, it completely changes the game. I was a bit concerned mine would arrive in pieces, but the extra care you took in packaging it paid off.

I've been experimenting and find that my oven runs a bit hot so I need to set it at 475 and 450 indicated to get a less well done crust. I'm going to get a rack thermometer so I can have a better understanding of true oven temp. I have a 36" oven, so I have enough room to place the La Cloche lid in the oven during the final 15 min bake of a loaf so that I can drop the next one in very quickly and keep a small production line going. I've been able to do up to 6 loaves in rapid succession with excellent results.

So far I've made the white bread (all white flour), an all wheat flour loaf (very dense), the parm/olive loaf (outstanding), a wild cherry and walnut loaf variation of your cranberry/walnut (excellent) and probably my favorite so far....a caramelized onion loaf.

Using your basic no knead recipe I sliced a large vadalia onion and caramelized it with butter on low heat in a sautée pan for 20 minutes. I let the onion cool and mixed it in with the dough, added a couple more TSPs of water for sticky consistency, and let stand for 18 hours. I was concerned that I'd added too much onion, but after it rises and is baked off its fabulous. Give it a try....

Thanks again, you'll probably be getting a small burst of business from eastern Massachusetts!

Mark

Re: About Us

breadtopia — Thu, 17 Jan 2008 20:39:01 -0000

Hi Jean,

Sweet cardamon Finnish bread sounds great. I wish I did have it.

As for sunflower seeds, I guess use them however you want. No rules apply.

Re: About Us

Jean — Thu, 17 Jan 2008 18:05:27 -0000

How can I use sunflower seeds in a no-knead bread?
Also, do you have a recipe for that sweet cardamon bread made by the Finnish?
Love your site!

Re: About Us

breadtopia — Mon, 15 Oct 2007 22:07:56 -0000

Wow! Thank you, Larry, for the great story. I think I'm going to print this out and frame it. Very cool.

Thanks for the order, too.

Eric

Re: About Us

Larry — Mon, 15 Oct 2007 21:32:35 -0000

Hi Eric,

I came across your web site last night while Googling for baking bread. What good fortune, indeed. For years I've been reading all the bread authors and drooling over the photos of beautiful artisan bread. Despite all the info in these books, I've managed to bake some of the finest bricks and doorstops ever. Either the crusts were like armor plate or the insides looked and tasted like library paste.

As I watched your No Knead Method video with increasing fascination, I jumped out of my chair and hauled out flour and dug out my La Cloche from the closet where it was abandoned in frustration.

Well, when the loaf came out of the oven, I was literally stunned. I was finally looking at a loaf the way it is pictured in all the great bread books: golden brown crust, wide open slash marks with raised and caramelized edges. When I cut it open I finally saw what had eluded me so long, the large beautiful holes throughout the entire slice.

At last I understand firsthand what all the bread authors mean when they talk about the perfume of wheat, the sweet taste of the grain, the singing of the crackling loaf as it cools.

Needless to say, I ransacked the fridge for anything and everything that could possibly go on the slices, strawberry jam, butter, cream cheese, tomato sauce, brown gravy, cold cuts. My only regret is that I don't have a camera to send you a photo.

My heartfelt thanks to you for proving that artisan bread is not only possible but easily accomplished by an amateur home bread baking enthusiast. Your video helped me see the way to do it at last!

PS: I've just begun my first whole wheat pineapple juice starter and sent in my first order for the yeast, baskets, and whisk.

Larry

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Re: About Us

breadtopia — Fri, 08 Jun 2007 10:21:10 -0000

Hi Nelson,

Congratulations in advance on your forthcoming Thai pancake house. How exciting. I wish you tremendous success.

Rice flour is very different from wheat flour. It is basically pure starch and contains no gluten that gives wheat bread its elasticity and ability to rise well when used with a leavening such as sourdough starter.

A web search on "rice pancakes" will turn up recipes designed mainly for people with a gluten intolerance. I suppose some experimenting would determine whether you could use a wheat based sourdough leavening in a rice pancake recipe and come up with something suitable for your customers.

I hope you'll let us know if you some up with something that works.

Eric

Re: About Us

Nelson Musha — Fri, 08 Jun 2007 00:36:00 -0000

What a discovery to find such a knowledgeable and passionate
sourdough lovers. I am in Bangkok, Thailand, and I
am part of a small group that is in the process of opening the Country's
very first pancake house. Of course we want to offer unique menu items
utilitizing local products as much as possible. We will offer items using
mangos, passion fruit and other items not always found on the menu.

I intend to offer sour dough pancakes and waffles. One intriguing idea is
to use rice flour instead of the traditional wheat flour. Will this work? If
you have any ideas, suggestions or just comments on this idea, I more
than welcome them.

Awaiting your expertise.