Comments on: bread without a timetable

By: Veronica Ciambra

Veronica Ciambra — Sat, 13 Mar 2010 20:31:02 +0000

I love the mushroom stilton galette, but especially the crust and use is with a lot of other fillings. I use yogurt instead of sour cream and it is perfect. Thank you

By: deb

deb — Mon, 01 Feb 2010 03:30:34 +0000

Sounds like the oven runs very, very hot…

By: Meg

Meg — Mon, 01 Feb 2010 02:55:55 +0000

Deb: While this bread looks fantastic (I haven’t actually tried any yet), it set off my smoke alarm after being in the oven for under twenty minutes! I live in a college dorm and don’t really think my oven is that great. Any clues as to why this happened?

By: Cali

Cali — Fri, 04 Dec 2009 21:18:28 +0000

Can you leave the wheat germ out? Other than being good for you, what does it DO? :)

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!