Comments on: bread without a timetable

By: Vrushali

Vrushali — Wed, 18 Nov 2009 00:03:00 +0000

I did everything (first nap of 2 hrs and second one an hour may be) as said and the crust turned out exactly like the photo but the inner part was still soggy. Do you think the temperatures went wrong? or kneading was less or sleeping time was less?

By: jen c

jen c — Mon, 12 Oct 2009 11:11:15 +0000

i decided a couple of months ago that i want my children (who i don’t even have yet) to grow up with certain memories. the smell of fresh baked bread is one of those memories. and so i decided just get on with learning how to do it. i read a LOT about bread and then, i found your bread posts. i made this bread yesterday and it really WAS easy! i didn’t have WW flour so i just used 2 cups of white “best for bread” flour and 1.75 cups of all purpose. i used bran instead of any kind of germ, and rice milk instead of regular milk. i think i also used golden brown sugar instead of white… i can’t even remember. :)

and then, because it had cured my fear of bread i went ahead and made two loaves of white bread from the joy of cooking. i sort of followed their recipe, sort of didn’t. and it turned out JUST FINE.

thank you so much for all of your informative and encouraging posts!

jen in newfoundland.

By: Sasa

Sasa — Sun, 27 Sep 2009 15:46:52 +0000

I take it all back! Worked out perfectly after all, really a very forgiving dough.

By: Sasa

Sasa — Sun, 27 Sep 2009 13:40:34 +0000

Delurking after spending the last four days perusing pretty much every single post in the archives, heh. Great site and congrats on your cute lil bebeh.
Full of smugness and self-satisfaction after great results with the no-knead bread, I decided I was on a roll and started this no-timetable one…I used instant yeast instead of the active dry and made the stoopid mistake of adding it to the cold milk instead of just to the dry ingredients. The dough’s on the second rise now and I’m pretty sure it’s not going to rise sufficiently since it didn’t seem the first rise was very high. Hope this prevents anyone else making the same mistake, meh and waah.

By: Ali

Ali — Fri, 21 Aug 2009 20:32:55 +0000

This bread is baking in my oven as I type. I bought Home Cooking last week and thought about baking this bread someday….Then I stumbled on your post when I was browsing your site, which caused me to run out and buy WW flour and wheat germ to bake today!

By: Melissa

Melissa — Thu, 20 Aug 2009 17:05:14 +0000

I’ve been meaning to make this bread for ages, and I finally did. I used the smaller amount of yeast and let it rise overnight on the counter. I also used about half white flour, half white whole wheat flour, and a generous T. of wheat germ. I baked it on a baking stone preheated to 450. It was definitely done after 30 minutes, with some edges almost too brown, so I took it out. Delicious! Next time I will try baking at 425 and see if I like the crust even better. I will definitely be making this bread all the time!

By: charlie

charlie — Sun, 16 Aug 2009 05:33:01 +0000

I made this bread today too, and I agree with Helena (thank goodness you posted that, Helena!). I put it into an unpreheated oven for 30 minutes at 425 and it was done done done. The crust was very crunchy and much browner than I prefer… though the inside was *just* done. I wonder if I should have turned it down a little earlier so it had a bit more time in the oven.
The bread was okay but not as amazing as I’d hoped. It was quite dense, even with 1 cup less whole wheat flour. I also used a 3/4 cup of buckwheat as Deb did, so maybe that had something to do with it. Anyways, the flavour was pretty good, so I’ll definitely try this again.

By: Helena

Helena — Sat, 04 Jul 2009 05:38:02 +0000

I just made this bread…the first loaf of bread I have ever made! And I am so proud of myself. I was intimidated by other bread recipes with precise times for each rise and how long to knead the dough, etc, etc. But this was fun and easy and the end result is delicious!
One thing though, my loaf was quite done and on its way to burnt on the ends after the first thirty minutes, but I think maybe my oven runs a little hot.
Anyway, I will definitely be making this again…and hopefully some of your other yummy-looking bread recipes too!

By: Kawa

Kawa — Thu, 28 May 2009 16:03:47 +0000

Would I be able to use all white flour with this? Do you have any suggestions for the switch?

By: Sarah O - craftyFOLK

Sarah O - craftyFOLK — Sat, 28 Feb 2009 00:52:39 +0000

I made this bread for the first time 2 days ago, now I’m making my 2nd and 3rd loaves! I really love the flexibility of this recipe. The first loaf we ate at 1am with butter and jam. The toast the next morning was heavenly. Mine was done just at 5 minutes after the first 30 minutes. I’m going to let these go a little longer this time to see if the results are even better.