Comments on: The bread we love http://bewitchingkitchen.com/2009/07/27/the-bread-we-love/ ..so many cookbooks. so little time! Wed, 17 Mar 2010 22:54:13 +0000 http://wordpress.com/ hourly 1 By: Levain Bread with Caramelized Onions « Bewitching Kitchen http://bewitchingkitchen.com/2009/07/27/the-bread-we-love/#comment-383 Levain Bread with Caramelized Onions « Bewitching Kitchen Tue, 29 Sep 2009 11:36:18 +0000 http://bewitchingkitchen.wordpress.com/?p=793#comment-383 [...] Place the dough in a bowl coated with a spray of olive oil, allow it to ferment for 2.5 hours, folding the dough at 45 minutes, 1.5 hours, and 2 hours and 15 minutes. After the last folding, wait for 15-20 minutes and form a “boule”. Place it in a banetton or other recipient of your choice, and retard it in the fridge for at least 8 hours. (You can see pictures of how to fold the dough in one of my previous posts) [...] [...] Place the dough in a bowl coated with a spray of olive oil, allow it to ferment for 2.5 hours, folding the dough at 45 minutes, 1.5 hours, and 2 hours and 15 minutes. After the last folding, wait for 15-20 minutes and form a “boule”. Place it in a banetton or other recipient of your choice, and retard it in the fridge for at least 8 hours. (You can see pictures of how to fold the dough in one of my previous posts) [...]

]]> By: Madam Chow http://bewitchingkitchen.com/2009/07/27/the-bread-we-love/#comment-204 Madam Chow Sat, 01 Aug 2009 13:54:41 +0000 http://bewitchingkitchen.wordpress.com/?p=793#comment-204 Beautiful loaf! The crumb looks wonderful. I have Hamelman's book, and I should use it more often than I do. Beautiful loaf! The crumb looks wonderful. I have Hamelman’s book, and I should use it more often than I do.

]]> By: Mimi http://bewitchingkitchen.com/2009/07/27/the-bread-we-love/#comment-197 Mimi Fri, 31 Jul 2009 16:09:43 +0000 http://bewitchingkitchen.wordpress.com/?p=793#comment-197 Your loaf looks delicious! Your loaf looks delicious!

]]> By: sallybr http://bewitchingkitchen.com/2009/07/27/the-bread-we-love/#comment-192 sallybr Thu, 30 Jul 2009 00:31:49 +0000 http://bewitchingkitchen.wordpress.com/?p=793#comment-192 Thanks, Susan... I look forward to Friday! :-) Thanks, Susan… I look forward to Friday! :-)

]]> By: Susan/Wild Yeast http://bewitchingkitchen.com/2009/07/27/the-bread-we-love/#comment-188 Susan/Wild Yeast Wed, 29 Jul 2009 21:12:56 +0000 http://bewitchingkitchen.wordpress.com/?p=793#comment-188 That loaf is a beauty, Sally! So glad to have you be part of YeastSpotting. That loaf is a beauty, Sally! So glad to have you be part of YeastSpotting.

]]> By: RuthWells http://bewitchingkitchen.com/2009/07/27/the-bread-we-love/#comment-184 RuthWells Tue, 28 Jul 2009 16:39:18 +0000 http://bewitchingkitchen.wordpress.com/?p=793#comment-184 "as to opening a bakery, maybe in my next life :-)" Yeah, that's what I used to day, and now look at me! “as to opening a bakery, maybe in my next life :-) ”

Yeah, that’s what I used to day, and now look at me!

]]> By: sallybr http://bewitchingkitchen.com/2009/07/27/the-bread-we-love/#comment-183 sallybr Tue, 28 Jul 2009 12:52:58 +0000 http://bewitchingkitchen.wordpress.com/?p=793#comment-183 Thanks, Nan I used a 2 1/2 q size terracota baker, glazed inside. I have never used enameled cast iron, because my Le Creuset are not the correct size for it, one is too small, one too big I imagine it could work well, though Thanks, Nan

I used a 2 1/2 q size terracota baker, glazed inside.

I have never used enameled cast iron, because my Le Creuset are not the correct size for it, one is too small, one too big

I imagine it could work well, though

]]> By: Nan http://bewitchingkitchen.com/2009/07/27/the-bread-we-love/#comment-182 Nan Tue, 28 Jul 2009 12:13:13 +0000 http://bewitchingkitchen.wordpress.com/?p=793#comment-182 Hi, I've a question about the clay baker, what size is it. I'm also wondering if you've tried this in an enameled cast iron pot at the lower temperature? Your loaf of bread is picture perfect, for sure. Hi, I’ve a question about the clay baker, what size is it. I’m also wondering if you’ve tried this in an enameled cast iron pot at the lower temperature? Your loaf of bread is picture perfect, for sure.

]]> By: sallybr http://bewitchingkitchen.com/2009/07/27/the-bread-we-love/#comment-179 sallybr Mon, 27 Jul 2009 19:53:07 +0000 http://bewitchingkitchen.wordpress.com/?p=793#comment-179 Thanks, Ruth, Amy & Carole! as to opening a bakery, maybe in my next life :-) Thanks, Ruth, Amy & Carole!

as to opening a bakery, maybe in my next life :-)

]]> By: CaroleG http://bewitchingkitchen.com/2009/07/27/the-bread-we-love/#comment-178 CaroleG Mon, 27 Jul 2009 18:17:03 +0000 http://bewitchingkitchen.wordpress.com/?p=793#comment-178 Love, love a good sourdough. You should open up a bakery!!!!! Looks beautiful. Love, love a good sourdough. You should open up a bakery!!!!! Looks beautiful.

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