Comments on: Turning over a new loaf http://www.theurbanfarmersalmanac.com/2008/12/turning-over-a-new-loaf/ Living the good life one patch of dirt at a time. Thu, 29 Jul 2010 14:28:48 +0000 http://wordpress.org/?v=2.6.2 By: dan http://www.theurbanfarmersalmanac.com/2008/12/turning-over-a-new-loaf/#comment-522 dan Fri, 13 Feb 2009 00:50:20 +0000 http://www.theurbanfarmersalmanac.com/?p=122#comment-522 A peel is like a big wooden spatula (it's often used for pizza too). The pizza stone really helps with cooking the loaf evenly, as it holds a lot of heat. You can track down some ceramic tiles for pretty cheap and use those too (that's what my parents used while I was growing up.) A peel is like a big wooden spatula (it’s often used for pizza too). The pizza stone really helps with cooking the loaf evenly, as it holds a lot of heat. You can track down some ceramic tiles for pretty cheap and use those too (that’s what my parents used while I was growing up.)

]]> By: Liz http://www.theurbanfarmersalmanac.com/2008/12/turning-over-a-new-loaf/#comment-521 Liz Thu, 12 Feb 2009 23:49:33 +0000 http://www.theurbanfarmersalmanac.com/?p=122#comment-521 Dan- What is a peel and is the stone a must? Dan- What is a peel and is the stone a must?

]]> By: dan http://www.theurbanfarmersalmanac.com/2008/12/turning-over-a-new-loaf/#comment-10 dan Mon, 19 Jan 2009 19:02:24 +0000 http://www.theurbanfarmersalmanac.com/?p=122#comment-10 Oh, and the basic recipe is: 6-1/2 c. flour 1-1/2 T. salt 1-1/2 T. yeast 3-1/4 c. water Mix it in a bowl, let it rise, store it in the fridge. Flour the top, cut off a grapefruit sized chunk w/ a serrated knife, and form a loaf when you're ready to go. Let rise 45 min, cook at 475° for 30 min on a pizza stone. Pour 2 c. water into a broiling pan on the bottom rack to produce steam when you put the loaf in. I use parchment paper on my peel to keep the loaf from sticking. I've had good luck subbing up to 2 c. whole wheat in for the white flour. The latest batch has rosemary in it but I haven't tried it yet. Oh, and the basic recipe is:
6-1/2 c. flour
1-1/2 T. salt
1-1/2 T. yeast
3-1/4 c. water

Mix it in a bowl, let it rise, store it in the fridge. Flour the top, cut off a grapefruit sized chunk w/ a serrated knife, and form a loaf when you’re ready to go. Let rise 45 min, cook at 475° for 30 min on a pizza stone. Pour 2 c. water into a broiling pan on the bottom rack to produce steam when you put the loaf in. I use parchment paper on my peel to keep the loaf from sticking.

I’ve had good luck subbing up to 2 c. whole wheat in for the white flour. The latest batch has rosemary in it but I haven’t tried it yet.

]]> By: Dan http://www.theurbanfarmersalmanac.com/2008/12/turning-over-a-new-loaf/#comment-6 Dan Fri, 05 Dec 2008 04:31:05 +0000 http://www.theurbanfarmersalmanac.com/?p=122#comment-6 Check out this <a href="http://www.youtube.com/watch?v=zMxJgIpe38Q" rel="nofollow">video of the authors</a> on YouTube. It feels like cheating, but I've never made bread this good, so I'm going to go with it. Check out this video of the authors on YouTube. It feels like cheating, but I’ve never made bread this good, so I’m going to go with it.

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