fluffhead77 Posted February 19, 2013 Report Share Posted February 19, 2013 (edited) Combined my two newest members of the family (kitchen-aid mixer and enamelled dutch oven) this weekend to make two loaves of seriously delicious bread. Used the recipe here: http://thepioneerwoman.com/cooking/2009/05/the-bread-in-his-words/ Loaf #1: decided to substitute half of the water for beer, using a Great Lakes Pompous Ass EPA. Also, replaced the butter with Olive oil as our guests don't eat dairy. I decided to cold proof it in the fridge overnight, with a re-knead in the AM as well as a 3 hour countertop proof before baking. 4 herb and beer bread looks like this. Loaf #2: Tried to follow the recipe exactly, but ended up doing 2x 3hr proofs instead of 1x 4 hr one. Added diced serrano chiles, rosemary and thyme to this one. Also, no butter again, just olive oil. The beer definitely changed the crust of the bread. Much darker, almost buttery, flaky texture. That also could have been due to the 12 hour cold proofing as well. Key help came from my instant read thermometer that I had plugged into the loaf with an alarm to go off once it read 200 degrees. Missed the mark by a couple of degrees on the first loaf, so made sure with #2. I'm looking forward to eating a lot of carbs, very soon Edited February 19, 2013 by Guest Link to comment Share on other sites More sharing options...
c-towns Posted February 19, 2013 Report Share Posted February 19, 2013 biggest bread EVER! Link to comment Share on other sites More sharing options...
fluffhead77 Posted February 19, 2013 Author Report Share Posted February 19, 2013 HAHAHAHAHI'll fix in sec. Link to comment Share on other sites More sharing options...
fluffhead77 Posted February 19, 2013 Author Report Share Posted February 19, 2013 Better? Link to comment Share on other sites More sharing options...
c-towns Posted February 19, 2013 Report Share Posted February 19, 2013 Nope. Link to comment Share on other sites More sharing options...
phorbesie Posted February 19, 2013 Report Share Posted February 19, 2013 looks delicious.if i wasn't trying to minimize carbs right now i'd be making that!is a dutch oven just an enamel pot with lid? Link to comment Share on other sites More sharing options...
rubberdinghy Posted February 20, 2013 Report Share Posted February 20, 2013 OOOOOOOHHHH....I thought you baked the bread in bed after a night of drinking bad draft. Link to comment Share on other sites More sharing options...
fluffhead77 Posted February 20, 2013 Author Report Share Posted February 20, 2013 4besie - yepper! If you don't have one you can really use anything that is oven safe up to 450 degrees and has a lid like a stock pot. Meggo wouldn't have stood for that length of ovening. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now