Very Basic Bread

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

the best bread I have ever made. Made some mistakes and did not have the terra cotta base (its winter and the local hardware is out dah but it still had an excellent chew. The youtube videos (pt 1-2 is invaluable in helping to explain the steps. Alton was/is always spot on with his cooking instructions

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Tastes good, but yes it's basic. This was my first bread and it was probably a good starter recipe, but I'll likely look for something more adventurous for next time.

I didn't have a pizza stone or ceramic pot base, so mine baked on the bottom of a large cast iron skillet turned upside down. I also don't have a pizza peel, so I did the final rise on parchment and slid it off a poly cutting board. Both of these substitutions worked out quite well.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Tastes good, as far as basic bread goes. I agree with Alton on soaking the flour overnight as a preferment, to help hydrate the gluten, instead of using the straight dough method. But he is really over complicating a simple bread recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was simply fantastic. Google the video on youtube and watch it - definitely helps to see the technique and what the dough should look like at various stages.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This bread was AMAZING! It was as good as I remember my grandma's as being. Did I mess up? Yes. But it still turned out beautifully! I did use a pizza stone to bake on instead of the terra cotta pot but it worked wonderfully. I didn't have to use the cornmeal either- it just slid right off. I'm glad this recipe takes a little preparation time,otherwise I would be eating a loaf a day!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

YUMMY!!!! This was AMAZING (even though I messed up so much .... Firstly, I do not have a food scale, so I had to google all the equivalents and do my best to keep it accurate. I also do not have a stand mixer, I kneaded the dough by hand (I also added too much flour because it was not sticky at ALL and it was very hard. I couldn't get it to the point where it would stretch out for light to come through, so I made it into a ball and left it to rise. It took 2 1/2 hours to rise the first time. I took it out and 'knuckled' it and rolled it into a pathetic ball...after letting it rise and doing the box cuts, I put it in the oven on an inverted cookie sheet (no terra cotta... and cooked it for around 30 minutes (no thermometer. I took it out and did not wait a second to dig in!! 30 minutes? REALLY? I had it fresh from the oven ... it was PERFECT and I ate about half the loaf right there!!!! I strongly suggest this recipe - it is very hard to go wrong!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Alton Brown has crazy mad food science skills. And his explanation of why one should use Rapid Rise yeast, combined with cold temperature was enlightening. His trick for keeping the dough from enveloping the dough hook by momentarily increasing the mixer speed was nothing short of genius. Alton also suggested using a rubber band to mark the original dough level ensuring proper rise, a great idea....and the inverted clay pot saucer well....gobsmacked!
Unfortunately these "cook notes" weren't in the recipe when I made this boule', I had to hunt the net to find the Dr. Strangeloaf episode. (Suggest Food Network simplify this process.
My personal suggestions, wet hands and lightly wet counter when working the dough, really eliminates sticking.
It would be nice if this recipe segued into other versions e.g. whole wheat, seeded etc...
Another reviewer suggested making multiple poolishes at one time so they're on hand when you want to make bread. A really good, solid recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

While this very basic bread is awesomely tasty with a beautiful crisp crust & Chewy interior, I'll have to go on record for saying that the multiple steps for making it reduced the rating to 4.

I added rosemary to mine, and the bread turned out Golden, Brown & Delicious and perfect to eat with some salted butter and a slice of aged Gruyere on top!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This bread is delicious. I make it in a loaf pan and we use it for our sandwiches. It is easy and delicious. By far my favorite for turkey sandwiches!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made 3 loaves of this at my last gathering. Served them with honey butter. They were gone in 30 minutes flat. Ridiculously good bread.