It just gets easier and easier!
Since my experience yesterday with the 'Stir it together, rest and chuck it in the fridge' (Artisan Bread in 5 Minutes a Day) method and it's success, I thought I would try another adaptation.
I took out a clump of the same dough, teased it onto a floured and cornmealed surface and shaped it into a ball just by tucking the outer edges under with well floured hands. The latter bit is a must, this dough could be used to glue your fingers together.
I put it on parchment (could just imagine it getting stuck otherwise) and allowed it to rest for 15 min, just to get it near room temp. Tucked it up tight again, slashed with a serrated knife and put into a COLD oven with a half a cup of water.Turned oven on (450F). Baked until the internal temp was 200F. It rose well, had a lovely crust and when sliced, tasted wonderful.
How can it possibly get any easier than that?
Her is a pic
sandrascookbook.com
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Replies to This Discussion
- Reply by mrscindy on February 21, 2012 at 9:35 am
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LOL 'this dough could be used to glue your fingers together' Sandra, you crack me up!
Your loaf looks wonderful. Wish I could have been there to be the first to rip part of it off and stuff it in my mouth.
Don't you just LOVE, LOVE, LOVE the cold oven method? I've been using that method for years to bake bread. Keeps the A/C from running all the time! Congrats!!!
~Cindy
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- Reply by sandra Alicante on February 21, 2012 at 10:04 am
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I've got some Panettone dough on the counter now, I expect to let it sit for quite a while before I shove that in the fridge...
The recipe came from the same book. Not sure if I should use the cold start for that one though!
sandrascookbook.com
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- Reply by easyquilts on February 21, 2012 at 10:55 am
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Oh wow, Sandra,,, I'm with Cindy..... That loaf just begs to be ripped into! It is gorgeous!
What did you bake it on? I would love to try this.... I have both books... But have no stone, or even tiles. They say you can use a cookie sheet (covered with parchment paper?), but the crust wouldn't Beas crisp...
Some of the breads can be baked in pans, too. But, the same caveat applies... Softer crust. That isn't a problem here, though, as my husband likes the softer crusts.
The first time I tried the original bread, I found it too bland...... Never tried again, but maybe now I will....
Sandty...
PS... Do you think Corningware.....covered.....would work?
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- Reply by sandra Alicante on February 21, 2012 at 11:05 am
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Sandy,
I used an old thin cookie sheet, rimless. Still got a crisp crust! I think that comes with having the oven hot enough when it gets up to temp and some steam. So far, I don't have a stone or tiles. I did not use the fan setting either as I feel that 'sets' or dries out the skin before it is ready.
I'm not familiar with Corningware, although some people do use covered pots to bake the bread in, it obviously isn't necessary.
sandrascookbook.com
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- Reply by mrscindy on February 21, 2012 at 11:41 am
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No, Sandy, don't use CorningWare. That ranks right up there with Pyrex, IMHO! :-)
A thin cookie sheet and parchment paper will work just fine. You can go to a flooring store and buy an unfinished clay tile to put in the bottom of your oven. It will work just fine and shouldn't cost much more than $1-2.
~Cindy
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- Reply by easyquilts on February 21, 2012 at 2:33 pm
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OK.... No Corningware..... I do have cookie sheets and parchment paper..... And, we have a Lowe's nearby..... I'm sure they will have some unfinished tiles.....
Should I leave the parchment paper on the cookie sheet the while time, or take it out after a while.... Somehow, I think this question has been answered..but I have forgotten the answer.
Thanks,
Sandy
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- Reply by tarrka1089 on February 21, 2012 at 3:25 pm
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Sandy - I learned the "smelly" way to take the parchment paper out after about 5 minutes or whenever the recipe calls for you to rotate the pans or check on the bread.
When I first made baguettes I left the loaves on the entire time. It didn't affect the loaves, but the smell from the darkened singed parchment masked the smell of the baking bread.
: ) Hazel
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- Reply by sandra Alicante on February 21, 2012 at 3:39 pm
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Never had that problem, must be something different about the parchment here!
sandrascookbook.com
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- Reply by omaria on February 21, 2012 at 3:45 pm
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So you can see how things can be different. I never take my parchment paper out of the oven. Yes the edges get somewhat burned but the bread smell is through the house. Not the paper burn smell. I bought that parchment that you can use over and over (forgot the name )but have not used it yet. With all that talk about baguettes, I think I am going to bake us a dragontail. Talk to you all later.
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- Reply by mrscindy on February 21, 2012 at 4:06 pm
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Sandy, I pull the parchment about 10 minutes into the baking. It will pull right out with no problem. I usually get to it before it singes, so no burned smell. As a general rule you bake baguettes at a higher initial temperature than other breads which is why it will sometimes char the parchment a little bit.
~Cindy
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- Reply by tarrka1089 on February 21, 2012 at 9:16 pm
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Cindy - honey my parchment not only chars, it looks like someone took a torch to it. Its poor singed edges turning to ash if even lightly touched. [It could also be because its going directly on the baking stone.]
So I now snag it out as soon as I can when working with the higher temps. [And then again, since my old oven was giving up the ghost, though I didn't know it at the time, this could have had something to do with it as well.]
: ) Hazel
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- Reply by mrscindy on February 21, 2012 at 9:42 pm
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Hazel, did you leave the parchment in for the entire baking time? I try to pull mine out before the edges get too brown. I, also, put mine directly on the baking stone. Somehow I've convinced myself that if I get the parchment out and get the bread directly onto the stone, the crust will be crisper. Everyone says it doesn't matter, but I've been doing it that way for years and........that's just what I do.😃
~Cindy
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- Reply by easyquilts on February 22, 2012 at 6:11 am
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Cindy... Can you use the cold oven method with any bread? I thought the het from a pre heated oven gave you the oven spring....
Sandy
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- Reply by mrscindy on February 22, 2012 at 9:43 am
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The cold oven method will not work for the Artisan-type breads that need the very hot baking stone to crisp the crust.
Other than that, the cold oven method works great for almost any panned bread. What I do is form and pan the dough and let it rise to about 1/2" over the top rim. I usually do this with the pan in the cold oven with the light on. When it's ready, I turn the oven on to 375F and set the timer for 35 minutes. I check at about 20 minutes to see if I need to tent it, but most of the time I don't. It's only with really egg/sugar rich doughs that tend to over brown that I tent. That's all there is to it and I still get a great oven spring. Try it some time, you might be surprised. During the summer, in particular, it helps with keeping the house cool.
~Cindy
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- Reply by sarahh on February 22, 2012 at 9:51 am
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I never thought to take the parchment out after the bread firms up! I sometimes trim it so that it isn't much bigger than the bread, when I am baking at higher temps.
And the super parchment is not for use above 400 degrees. I love it for lower temp cooking and use it all the time. Not so much for cookies, because it seems I then have to wash both the super parchment and the pan, but definitely for bread, rolls, etc. I have four sheets, so I use them to cover the bread for its second rise too. I ordered my first ones from KA, but I recently have seen them in the grocery store for $7 each. That is why I now have four. :) And one of my old ones got a hole in the middle, but I was able to cut a 9" circle out of the good portion to use in the bottom of one of my cake pans.
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- Reply by mrscindy on February 22, 2012 at 10:14 am
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Sarahh, you can slide the parchment out from under the bread after about 5-7 minutes and save the parchment for your next loaf. I've used one sheet 2-3 times doing this. It doesn't look very pretty, but nobody knows but me!
I haven't seen the super parchment in the grocery stores around here, yet, but I'll start looking. $7 is a great price! Thanks for confirming the temperature range for the super parchment. I didn't think it could go into a very hot oven and certainly not on a very hot baking stone!
~Cindy
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- Reply by easyquilts on February 22, 2012 at 11:38 am
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Cindy... I will try it with my next loaf...... The cold oven method may even help with over proofing....
I thought Sandra used the cold oven method ith sn artisan bread..... It was the five-minute a day bread. Is thar different than true artisan?
Sandy
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- Reply by sandra Alicante on February 22, 2012 at 12:03 pm
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Yes, I did use the cold oven method for some of the dough, it worked fine and I got a good crisp crust. Then again, my oven heats rapidly, so maybe that is the difference.
sandrascookbook.com
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- Reply by mrscindy on February 22, 2012 at 12:56 pm
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You're right, Sandy, she did! And it turned out great, but, like she says, her oven heats fast, so that may have a lot to do with it. It would sure be worth a try, except that I like to have my stone really, really hot when I put the dough on it!
~Cindy
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- Reply by tarrka1089 on February 22, 2012 at 11:48 pm
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Cindy - I had read many posts about baking stones and definitely got the impression that if you want a nice crispy crust and your bread to bake even better to make sure and preheat the oven at least 30-45 minutes with the stones in place to make sure that they are good and hot.
This last time I made baguettes, when I transferred the loaves on the parchment to the stone, I could hear the semolina flour making the sounds just like the "snap, crackle, pop" rice krispies.
: ) Hazel
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- Reply by easyquilts on February 23, 2012 at 6:34 am
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Mother's day is coming up......in a few months, anyway.....and I may ask the kids St chip in for a good baking stone. Amazon sells one just like the KA one, for a lot less...... Then again, I 'll look for unglazed tiles at the local Lowe's. But first, I'll try my old cookie sheet and parchment paper.... Sandy
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- Reply by easyquilts on February 23, 2012 at 6:38 am
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Cindy... When using the cold oven method, do you still put a pan of water in the oven, or slit and spritz the panned loaves? See? I keep finding things to ask about!
Sand.
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- Reply by tarrka1089 on February 24, 2012 at 12:04 am
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Hey Sandy - I think it was Mike who had posted before that one of the best stones to purchase is from Williams-Sonoma. It's approx $50 but is guaranteed for life. So if you should have one that breaks for some strange reason while baking, they will replace for free, no questions asked. [I've read about stones breaking, especially the thinner ones.]
Also, from what I remember, they (Williams-Sonoma) are the only company who still does. And the stone is at least 1/2" thick, which is what you want.
I've read that tiles tend to slide around, but it all depends on what works for you.
Believe me, I just used my cookie sheets and parchment paper and it worked. Only because a friend told me I could use hers to see how I liked baking with a stone, that I've tried it.
: ) Hazel
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- Reply by sandra Alicante on March 12, 2012 at 9:27 am
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I've converted the recipe to metric, have some dough sitting now, will post in a couple of days to let you know how it has turned out.
sandrascookbook.com
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- Reply by ZenSojourner on March 14, 2012 at 12:56 am
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500F for super parchment and it's relatives.
I use it only for the first 2 or 3 minutes then pull it out. It made pizza making a breeze. I make it on the super parchment (or the pan pal liners these days), slide the whole thing onto the paddle, it slides right off into the oven. Then 2 or 3 mins in a slide the paddle between pizza and super parchment and pull the super parchment out.
The Pan Pal version is much heavier duty than the Super Parchment, but it cools down much faster. You can pull the Super Parchment out with your fingers after just a few seconds pulled up from the stone to let it cool, but the Pan Pal version requires an oven mitt or a potholder.
Oh yeah, and I use it for my artisan breads and AB5 style high hydration doughs all the time. No problems.
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- Reply by ZenSojourner on March 14, 2012 at 12:58 am
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Different parchment paper has different max temps. My son bought some at the grocery store and the stuff turned black trying to bake a pizza on it - turned out it was only rated to 325F.
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- Reply by ZenSojourner on March 14, 2012 at 1:01 am
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Cindy - eh? What's wrong with Corningware, or Pyrex either, for that matter?
I tried using Pyrex instead of a dutch oven in a preheated oven and it stuck like a mother, the crust was way too hard as well. It seems like the "cold oven" method might work out better.
Real Corningware - as opposed to the stuff now made which is just stoneware - is every bit as good as Pyrex and even a bit better in that it was safe to use stove top as well.
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- Reply by ZenSojourner on March 14, 2012 at 1:41 am
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Both the Super Parchment and the Pan Pal liners are safe up to 500F and I use them both at these temps all the time. The Super Parchment is over a year old now and has been heavily used and while it is definitely showing it's age in the looks department, in the functionality department it is still going strong.
The Regency brand of this product is also rated to 500F, as is the Kaiser version. I've not ever seen any of this stuff that ISN'T rated to 500F. I think you may have misread the package insert (or are misremembering it) or else what you have is not Super Parchment or any of it's cousins but something else entirely.
This product is not coated, either. It is actually a piece of Teflon film, so it will never flake. You may eventually get a hole in it (DO NOT fold, roll it up and stash it inside a paper towel tube or a mailing tube or a piece of PVC) but it won't "lose" it's surface the way cheap PTE cookware does sometimes.
It's easy to clean. I run a soapy rag over both sides (mostly because I can't remember which side I baked on and it picks up flecks of charring off the stone anyway), rinse, and hang over the pressure rod I have mounted over my sink between the cabinets. This is also where I hang dishtowels and dish rags.
Love the stuff. It's not for baking chicken on - too greasy - but for baking breads, cookies, cakes, etc., I wouldn't trade it for anything. Well, anything short of a cook-cum-dishwasher to do all my cooking and cleaning for me, LOL!
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