Comments on: Bloated to Perfection http://www.nosheteria.com/2009/02/bloated-to-perfection/ haute cuisine for the masses Fri, 03 Feb 2012 23:41:25 -0600 http://wordpress.org/?v=2.9.2 hourly 1 By: Rossana http://www.nosheteria.com/2009/02/bloated-to-perfection/comment-page-1/#comment-794 Rossana Sun, 03 Oct 2010 22:31:13 +0000 http://www.nosheteria.com/wordpress2/2009/02/bloated-to-perfection/#comment-794 I baked a water-proofed bread at the very beginning of my bread baking experience some 25 years ago, when I still lived in Italy. I read the recipe in a cook book that we had in the house and have never been able to find that recipe again. All I remember is that the book claimed it was from England and the dough was flavoured with caraway seeds. A couple of years later, an American friend presented me with my very first book on breads : Beard on Bread. I have tried many breads from that book and looked through the pages thousands of times, yet only today I saw the recipe for a water-proofed bread in it! It's a different dough, but nevertheless the proofing method is similar. I decided to once more search on the interned, this time armed with the knowledge that James Beard had covered the subject and came across your site. I will be trying to bake the bread soon and I was wondering if you have tried to bake any similar breads since the time of this article. Thank you!! I baked a water-proofed bread at the very beginning of my bread baking experience some 25 years ago, when I still lived in Italy. I read the recipe in a cook book that we had in the house and have never been able to find that recipe again. All I remember is that the book claimed it was from England and the dough was flavoured with caraway seeds. A couple of years later, an American friend presented me with my very first book on breads : Beard on Bread. I have tried many breads from that book and looked through the pages thousands of times, yet only today I saw the recipe for a water-proofed bread in it! It’s a different dough, but nevertheless the proofing method is similar. I decided to once more search on the interned, this time armed with the knowledge that James Beard had covered the subject and came across your site. I will be trying to bake the bread soon and I was wondering if you have tried to bake any similar breads since the time of this article. Thank you!!

]]> By: nosheteria http://www.nosheteria.com/2009/02/bloated-to-perfection/comment-page-1/#comment-78 nosheteria Sun, 01 Mar 2009 16:19:12 +0000 http://www.nosheteria.com/wordpress2/2009/02/bloated-to-perfection/#comment-78 Thanks Bernard, I will definitely check that recipe out. Thanks Bernard, I will definitely check that recipe out.

]]> By: Bernard http://www.nosheteria.com/2009/02/bloated-to-perfection/comment-page-1/#comment-77 Bernard Sun, 01 Mar 2009 15:08:59 +0000 http://www.nosheteria.com/wordpress2/2009/02/bloated-to-perfection/#comment-77 Hi Adrienne<br/><br/>Wanted to share that in the New York Cookbook by Molly O'Neill, there is a bread recipe on page 94 called "Grandma Dooley's Washtub Bread". It calls for the dough to be slipped "into an old clean pillowcase and submerged overnight". I've not tried it personally but you might want to check out the cookbook. <br/><br/>Bernard Hi Adrienne

Wanted to share that in the New York Cookbook by Molly O’Neill, there is a bread recipe on page 94 called “Grandma Dooley’s Washtub Bread”. It calls for the dough to be slipped “into an old clean pillowcase and submerged overnight”. I’ve not tried it personally but you might want to check out the cookbook.

Bernard

]]> By: nosheteria http://www.nosheteria.com/2009/02/bloated-to-perfection/comment-page-1/#comment-76 nosheteria Fri, 20 Feb 2009 17:19:26 +0000 http://www.nosheteria.com/wordpress2/2009/02/bloated-to-perfection/#comment-76 Sure, Joy. For the rolls I checked them after they had been baking for 20 minutes, to see if they were browning nicely. I ended up taking them out of the oven then. Good luck with your baking, let me know how it all ends up! Sure, Joy. For the rolls I checked them after they had been baking for 20 minutes, to see if they were browning nicely. I ended up taking them out of the oven then. Good luck with your baking, let me know how it all ends up!

]]> By: Joy http://www.nosheteria.com/2009/02/bloated-to-perfection/comment-page-1/#comment-75 Joy Fri, 20 Feb 2009 16:49:04 +0000 http://www.nosheteria.com/wordpress2/2009/02/bloated-to-perfection/#comment-75 Hi Adrienne!<br/><br/>I wanted to tell you that your bread is absolutely beautiful and looks simply delicious. I too love baking bread, but I've never heard of such a novel approach to proofing. Your post has definitely inspired me to get in my kitchen and try Beard's method, but I had a quick question- Did you bake your rolls for the full time given for loaves, or did they bake up faster than the 30 minutes? Any advice you could offer would be greatly appreciated! Thanks so much!<br/><br/>Fondly,<br/>Joy Hi Adrienne!

I wanted to tell you that your bread is absolutely beautiful and looks simply delicious. I too love baking bread, but I’ve never heard of such a novel approach to proofing. Your post has definitely inspired me to get in my kitchen and try Beard’s method, but I had a quick question- Did you bake your rolls for the full time given for loaves, or did they bake up faster than the 30 minutes? Any advice you could offer would be greatly appreciated! Thanks so much!

Fondly,
Joy

]]> By: Blushing hostess http://www.nosheteria.com/2009/02/bloated-to-perfection/comment-page-1/#comment-74 Blushing hostess Thu, 19 Feb 2009 00:41:07 +0000 http://www.nosheteria.com/wordpress2/2009/02/bloated-to-perfection/#comment-74 One of my favorite books as well - I love the receipe for race track pistachio bread. One of my favorite books as well – I love the receipe for race track pistachio bread.

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