I love the "new look" you've given the site. It was a very pleasant surprise on my visit this afternoon. I'll be making your Whole Grain Sourdough starting tonight and wanted to watch your excellent videos once again -- well, probably 2-3 more times before I get it underway.
Tom.
breadtopia
· 1 year ago
Thanks Tom! I really appreciate it.
Sylvia
· 1 year ago
Eric......Great new look...I love the bread photo.
breadtopia
· 1 year ago
Thanks Sylvia.
Marsha
· 1 year ago
I used the no=knead recipe to bake rolls. After the second rise (it rises out more than up) I baked the rolls. They pretty much came out of the oven looking just as they did when I put them into the oven, except browner. Were they supposed to rise again during baking? Not that I actually care, because they are freakin' great!!!! Nice and crusty and we're thoroughly delighted with them. So I've done the bread in the dutch oven thing, and then an adaptation as a loaf in a loaf pan, and now the rolls. All wonderful. So, can you now adapt that recipe to make, oh, i don't know, steak?
Thanks for the great website.
breadtopia
· 1 year ago
Hi Marsha,
If it's particularly warm or especially warm and humid where you are, you can try cutting way down on the long proofing time. From 18 to 10-12 hours or so. What might be happening is your yeast (or sourdough) may be petering out so there's not much oomph left to give you the oven spring you're asking about.
If you make them again and try this let me know if it helped. And, yea, by all means adapt the recipe to steak ;).
Judy Nevitt
· 1 year ago
I am having some Problems with my no knead sourdough ! Simular to Linda .. My dough rises up nicely in the second rise , yet doesn't rise in the La clloche . how do when it is done rising the hour is i think to long . .. thanks Judy in WA
breadtopia
· 1 year ago
Hi Judy,
During the warm summer months it's easy to over proof bread so the yeast has kind of run its course and there's no oomph left at the end of the second rise. So a lot of people are finding the solution in shortening both the long rise from 18 hours to 12 or even 10 and the second rise to 30-45 minutes.
Try it and see how it goes for you.
Judy Nevitt
· 1 year ago
Update on my sourdough .. I cut the rise time to 10 hr and added a bit more flour ... viol'a ... magnificent ... and How do i at a pic to this blog ... thanks agian Judy
breadtopia
· 1 year ago
Excellent!
Please email the pic to me and I'll post it. Thanks.
Anthony Burich
· 1 year ago
Your site is great but there is a problem with the search engine. I've tried a few different recipe searches and the results window opens and pretty much freezes up the browser. It keeps refreshing itself and I am unuble to click on any of the links; in the end, it is not possible to close the browser window. I am looking for a rye bread recipe that I previously saw on the site. Thanks for everything!
Breadtopia
· 1 year ago
Hi Anthony,
Thanks a lot for the heads up on the search engine problem. I wasn't aware of it. I've taken it down until I figure out what's wrong. I've have the darnedest time trying to find a simple and effective search engine that doesn't conflict with something else.
Coincidentally, I'm going to be posting another readers rye recipe later today so you can check back tomorrow. It will be on the home page, just scroll down a bit.
Ellen
· 11 months ago
Hi. I just purchased a clay bakeware. Do I need to season it and how, please? Thank you.
Breadtopia
· 11 months ago
Hi Ellen,
I've never seasoned mine. Not even sure how one would go about seasoning stoneware. I suppose it might be necessary for baking meats and such but it's definitely not necessary for bread baking.
deana
· 11 months ago
why do you have an aluminum foil covered sheet pan in the bottom of your oven?? when i made the cook's bread from their recipe, the bottom was burned even though the temperature was correct.
Don Paul
· 9 months ago
I just tried the no-knead recipe using steel-cut oats and absolutely love it. Thanks for sharing it with the world.
All Comments
I love the "new look" you've given the site. It was a very pleasant surprise on my visit this afternoon. I'll be making your Whole Grain Sourdough starting tonight and wanted to watch your excellent videos once again -- well, probably 2-3 more times before I get it underway.
Tom.
Thanks for the great website.
If it's particularly warm or especially warm and humid where you are, you can try cutting way down on the long proofing time. From 18 to 10-12 hours or so. What might be happening is your yeast (or sourdough) may be petering out so there's not much oomph left to give you the oven spring you're asking about.
If you make them again and try this let me know if it helped. And, yea, by all means adapt the recipe to steak ;).
During the warm summer months it's easy to over proof bread so the yeast has kind of run its course and there's no oomph left at the end of the second rise. So a lot of people are finding the solution in shortening both the long rise from 18 hours to 12 or even 10 and the second rise to 30-45 minutes.
Try it and see how it goes for you.
Please email the pic to me and I'll post it. Thanks.
Thanks a lot for the heads up on the search engine problem. I wasn't aware of it. I've taken it down until I figure out what's wrong. I've have the darnedest time trying to find a simple and effective search engine that doesn't conflict with something else.
As for the rye recipe, it this the one? http://www.breadtopia.com/bread-recipes-dry-yea...
Coincidentally, I'm going to be posting another readers rye recipe later today so you can check back tomorrow. It will be on the home page, just scroll down a bit.
I just purchased a clay bakeware.
Do I need to season it and how, please?
Thank you.
I've never seasoned mine. Not even sure how one would go about seasoning stoneware. I suppose it might be necessary for baking meats and such but it's definitely not necessary for bread baking.
when i made the cook's bread from their recipe, the bottom was burned even though the temperature was correct.
Don Paul