The New York Times - A New way to make bread?

[jenny_haddow]

That looks a nice one Dave.

The bakers paste recipe was posted by Rik a while back during our bread discussions. I'll have a look.

[porker]

I agree, looks good! I'll try that next time...maybe even tomorrow!

[Fricandeau]

Thanks Jen, I had a quick look just now but I've never been much of a baker and I haven't the foggiest where my books are.

[jenny_haddow]

Found it, it's in Yeast Breads, page 2.

Equal quantities of melted butter, flour and oil. Mix to a coating paste and paint on the tins. Apparently nothing will stick to it.

Jen

I'm setting off one of these loaves tonight. Himself has the camera in India, but will be back tomorrow evening, by which time I should have a result to post.

[Fricandeau]

That's the stuff!

[vinner]

Eureka. I have followed the recipe, but used 1 1/2 cups water, adding 1/2 cups pitted oil cured olives. It looks great, smells great, I can't wait. Now, where's my camera?

[saucisson]

Well done, did you use the new one step method or go for a second rise in or out of the bowl? nice idea on the olives.

Dave

[vinner]

I followed the published NY Times recipe. I used PLENTY of flour on my board for the 15 minute rest, and plenty more on the towel. It actually rose for 2 1/2 hours, as I could not get off a conference call.

[saucisson]

We demand pictures

Or have you eaten it

Dave

[Fricandeau]

Not wishing to be the last man in, I've just started some wholemeal. I'll post......

[saucisson]

That will be interesting, to see how the wholemeal flour works.

Dave

[jenny_haddow]

Mine is started. Extra strong Canadian bread flour, white, I'll chuck a handful of mixed seeds over it before it goes in the oven

[vinner]

<div><div><a href="http://picasaweb.google.com/vinnermeister/FoodAndOpeningWeekend?authkey=wnTV0hMF0r0qZnstZlFqlhtJ6PU"><img src="http://lh4.google.com/vinnermeister/RVTqEPwYABE/AAAAAAAAAAo/FVKckqX18SE/s160-c/FoodAndOpeningWeekend.jpg" width="160" height="160"></a></div><a href="http://picasaweb.google.com/vinnermeister/FoodAndOpeningWeekend?authkey=wnTV0hMF0r0qZnstZlFqlhtJ6PU"><div>Food and opening weekend</div></a><div></div></div>


Here they are. Guess I am a baker after all.

[vinner]

Thank you, Patricia for your orignal post.This has become a very popular thread.

[saucisson]

I will vote for that comment

I took some photos of the cut loaf but they didn't come out too well. Whether a result of the slightly lower temperature cooking or the new put as little effort in as possible method the bread was much lighter and more open than yesterdays loaf, a definite hit all round. Even easier to make and nicer to eat.

Dave