Author Topic: Rustic Bread from the Agrarian Kitchen  (Read 10210 times)

Offline containergirl

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Re: Rustic Bread from the Agrarian Kitchen
« Reply #15 on: October 02, 2010, 12:02:37 pm »
Chookie, I sometimes leave it over night.  Once it gets over 20 degrees at night if I do it over night it is a lovely flavour and texture like a sourdough.  It doesn't rise as much but tastes fantastic - I tend to make a more turkish style loaf if this is the case.  Mostly I leave it for 2 - 6 hours during the day, depending on what I am up to, how desparate we are for bread, and the humidity. 

I stir it a few times during it's sit.

I started with denali's recipe from the following web site and found that I could skip the poolish step and just do it all together and our daily bread has evolved from there.
http://www.breadtopia.com/bread-recipes-dry-yeast/
Senior Princess
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Offline achookwoman

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Re: Rustic Bread from the Agrarian Kitchen
« Reply #16 on: October 02, 2010, 02:04:57 pm »
containergirl,  I find that if I do the 2nd. rise in the cast  iron pot,  and cook it in this with the lid on for the first 30 mins.  i get a good lift and still a moist loaf.  Thanks for the breadtopia reference,  always good to see what others are doing.

Offline containergirl

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Re: Rustic Bread from the Agrarian Kitchen
« Reply #17 on: October 06, 2010, 11:39:28 pm »
Thanks for the tip about the second rise.  I dont have a cast iron pot but I reckon my vintage pyrex collection could work (thereby justifying me keeping it!)
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Offline achookwoman

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Re: Rustic Bread from the Agrarian Kitchen
« Reply #18 on: October 07, 2010, 01:12:59 pm »
containergirl, the Pyrex would be great.   Sometimes I use a bread tin and make a 'helmet'  from foil to keep the steam in for the first 1/2 hour.

Offline judydawn

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Re: Rustic Bread from the Agrarian Kitchen
« Reply #19 on: July 09, 2011, 09:00:40 am »
Finally got around to making this one Chookie, had no rye flour so used all wholemeal flour with my bakers flour.  A long process but I got there and it is a lovely loaf indeed. Slowly working my way through all these different breads on the forum.
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline Cornish Cream

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Re: Rustic Bread from the Agrarian Kitchen
« Reply #20 on: July 09, 2011, 12:49:17 pm »
Good looking loaf Judy  ;) I was going to start this bread but when I looked I didn't have enough bakers flour left in my cupboard.I hate grocery shopping at the weekend so have put it on hold until I shop on Monday. ;D
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline cookie1

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Re: Rustic Bread from the Agrarian Kitchen
« Reply #21 on: July 11, 2011, 02:18:49 am »
This is a lovely loaf isn't it? DH loves it but I have to make sure I will be home all the next day when I make it.
May all dairy items in your fridge be of questionable vintage.

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Offline judydawn

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Re: Rustic Bread from the Agrarian Kitchen
« Reply #22 on: July 11, 2011, 02:38:55 am »
Yes, it does tie you to the house Cookie so has to be well planned.
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline cookie1

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Re: Rustic Bread from the Agrarian Kitchen
« Reply #23 on: July 28, 2012, 02:54:57 am »
I made this again yesterday as we really like it. I was amsazed at how slow the rising was due to the cold weather. I ended up leaving the overnight rest for another few hours. I think it has actually developed a slightly sour taste, or it maybe in my mind. Lovely texture and lovely bread.
May all dairy items in your fridge be of questionable vintage.

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Offline achookwoman

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Re: Rustic Bread from the Agrarian Kitchen
« Reply #24 on: July 28, 2012, 05:09:35 am »
Cookie,  I think this is about as close as you can get to sour dough,  without the sour dough starter.  Glad you like it. ;D

Offline cookie1

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Re: Rustic Bread from the Agrarian Kitchen
« Reply #25 on: August 01, 2012, 12:53:17 pm »
I asked DD which bread she likes best of the ones I have been making lately. This is the recipe she chose.
Chookie's it is as near as you can get to sourdough. That's probably why we like it so much.
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/