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Thread: I CURSE you, Barb Schaller!!!

  1. #1
    TammyM Guest

    Default I CURSE you, Barb Schaller!!!

    <grin>

    She already knows. It's the artisan bread thing. **I'M HOOKED**. Made
    my first bread yesterday. From an artistic standpoint, it was a flop.
    Looked like hell. But hey, it was the first go 'round. But ... OMG.
    How it TASTED!! The texture was divine, the crust was ... crusty <G>.
    I am NOT kidding when I say I ate the whole thing, slice by slice, with
    butter. It was actually a "boule" and not a loaf, and it wasn't very
    big, thank my stars and garters :-) And I am going to have to get to
    the gym for an hour a day if I keep making this bread. But I tell ya:
    I'm going to be the most popular kid on the block, the neighbors are
    SERIOUSLY going to benefit from my newest compulsion/obsession.

    TammyM, aka FlourFace

  2. #2
    cybercat Guest

    Default Re: I CURSE you, Barb Schaller!!!


    "TammyM" <[email protected]> wrote in message
    news:[email protected]..
    > <grin>
    >
    > She already knows. It's the artisan bread thing. **I'M HOOKED**. Made
    > my first bread yesterday.


    I would love just the smell of it baking.



  3. #3
    Dimitri Guest

    Default Re: I CURSE you, Barb Schaller!!!


    "TammyM" <nonono@yaho[email protected]> wrote in message
    news:[email protected]..
    > <grin>
    >
    > She already knows. It's the artisan bread thing. **I'M HOOKED**. Made
    > my first bread yesterday. From an artistic standpoint, it was a flop.
    > Looked like hell. But hey, it was the first go 'round. But ... OMG. How
    > it TASTED!! The texture was divine, the crust was ... crusty <G>. I am
    > NOT kidding when I say I ate the whole thing, slice by slice, with butter.
    > It was actually a "boule" and not a loaf, and it wasn't very big, thank my
    > stars and garters :-) And I am going to have to get to the gym for an
    > hour a day if I keep making this bread. But I tell ya: I'm going to be
    > the most popular kid on the block, the neighbors are SERIOUSLY going to
    > benefit from my newest compulsion/obsession.
    >
    > TammyM, aka FlourFace



    My first came out of the oven about 20 minutes ago but a large (1.5 lb)
    oblong loaf - I cheated however for the master recipe I calculated and used
    1 cup of sourdough starter I have been working with - can't wait to check
    the texture - BTW I don't have a stone so I use a big thick stovetop
    griddle - it seems to work just fine, at least it has in the past.
    --
    Dimitri

    Mirepoix

    http://kitchenguide.wordpress.com.


  4. #4
    Dimitri Guest

    Default Re: I CURSE you, Barb Schaller!!!


    "Dimitri" <[email protected]> wrote in message
    news:R3hMm.35197$[email protected]..
    >
    > "TammyM" <[email protected]> wrote in message
    > news:[email protected]..
    >> <grin>
    >>
    >> She already knows. It's the artisan bread thing. **I'M HOOKED**. Made
    >> my first bread yesterday. From an artistic standpoint, it was a flop.
    >> Looked like hell. But hey, it was the first go 'round. But ... OMG. How
    >> it TASTED!! The texture was divine, the crust was ... crusty <G>. I am
    >> NOT kidding when I say I ate the whole thing, slice by slice, with
    >> butter. It was actually a "boule" and not a loaf, and it wasn't very big,
    >> thank my stars and garters :-) And I am going to have to get to the gym
    >> for an hour a day if I keep making this bread. But I tell ya: I'm going
    >> to be the most popular kid on the block, the neighbors are SERIOUSLY
    >> going to benefit from my newest compulsion/obsession.
    >>
    >> TammyM, aka FlourFace

    >
    >
    > My first came out of the oven about 20 minutes ago but a large (1.5 lb)
    > oblong loaf - I cheated however for the master recipe I calculated and
    > used 1 cup of sourdough starter I have been working with - can't wait to
    > check the texture - BTW I don't have a stone so I use a big thick stovetop
    > griddle - it seems to work just fine, at least it has in the past.
    > --
    > Dimitri
    >
    > Mirepoix
    >
    > http://kitchenguide.wordpress.com.



    Results on facebook.

    Dimitri
    >



  5. #5
    sf Guest

    Default Re: I CURSE you, Barb Schaller!!!

    On Mon, 16 Nov 2009 12:17:02 -0800, "Dimitri" <[email protected]>
    wrote:

    >> My first came out of the oven about 20 minutes ago but a large (1.5 lb)
    >> oblong loaf - I cheated however for the master recipe I calculated and
    >> used 1 cup of sourdough starter I have been working with - can't wait to
    >> check the texture - BTW I don't have a stone so I use a big thick stovetop
    >> griddle - it seems to work just fine, at least it has in the past.
    >> --
    >> Dimitri
    >>
    >> Mirepoix
    >>
    >> http://kitchenguide.wordpress.com.

    >
    >
    >Results on facebook.


    Lovely loaves, Dimitri!

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  6. #6
    Gregory Morrow Guest

    Default Re: I CURSE you, Barb Schaller!!!

    TammyM wrote:

    > <grin>
    >
    > She already knows. It's the artisan bread thing. **I'M HOOKED**.
    > Made my first bread yesterday. From an artistic standpoint, it was a
    > flop. Looked like hell. But hey, it was the first go 'round. But
    > ... OMG. How it TASTED!! The texture was divine, the crust was ...
    > crusty <G>. I am NOT kidding when I say I ate the whole thing, slice
    > by slice, with butter. It was actually a "boule" and not a loaf, and
    > it wasn't very big, thank my stars and garters :-) And I am going to
    > have to get to the gym for an hour a day if I keep making this bread.
    > But I tell ya: I'm going to be the most popular kid on the block, the
    > neighbors are SERIOUSLY going to benefit from my newest
    > compulsion/obsession.
    >
    > TammyM, aka FlourFace



    Yup, isn't it *great*, Tammy...!!!???

    I spent the weekend fooling around with the pizza dough from that book and
    in a coupla hours a friend is coming over to help me make some
    foccacia/pizza bread-type stuff for Monday Night Football...

    My results are not as picture-perfect as what the book shows but they sure
    are tasty...

    Now that winter is upon us I'm baking at least four loaves per week (I give
    away three) and I'll be making more for gifts as the holidays approach. I
    am seriously thinking of getting a 50 lb. bag of flour (a friend has a
    membership at a wholesale/to-the-trade-only place here in Chicawgo,
    Restaurant Depot), I'm sure I'll use it up at a fairly fast clip...

    Several neighbors have stopped me in the hallway, saying, "Wow, that sure
    smells good!"...


    --
    Best
    Greg




  7. #7
    Melba's Jammin' Guest

    Default Re: I CURSE you, Barb Schaller!!!

    In article <[email protected]>,
    TammyM <[email protected]> wrote:

    > <grin>


    Get in line, Toots. :-)

    > She already knows. It's the artisan bread thing. **I'M HOOKED**. Made
    > my first bread yesterday. From an artistic standpoint, it was a flop.
    > Looked like hell. But hey, it was the first go 'round. But ... OMG.
    > How it TASTED!! The texture was divine, the crust was ... crusty <G>.
    > I am NOT kidding when I say I ate the whole thing, slice by slice, with
    > butter. It was actually a "boule" and not a loaf,


    Boule is just the name for the shape of the loaf, I think. But I know
    what you meant.

    > and it wasn't very big, thank my stars and garters :-) And I am
    > going to have to get to the gym for an hour a day if I keep making
    > this bread. But I tell ya: I'm going to be the most popular kid on
    > the block, the neighbors are SERIOUSLY going to benefit from my
    > newest compulsion/obsession.


    > TammyM, aka FlourFace


    I'm really glad you're liking it. A couple friends don't, but that's
    okay. We like it a lot. And I eat waa-y too much of it. Eeek. I
    baked four small baguettes for the bake sale on Thursday. Three made it
    to the freezer, one was ingested by moi while I was making dinner for
    us. <cough>
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
    10-30-2009

  8. #8
    Goomba Guest

    Default Re: I CURSE you, Barb Schaller!!!

    TammyM wrote:
    But I tell ya:
    > I'm going to be the most popular kid on the block, the neighbors are
    > SERIOUSLY going to benefit from my newest compulsion/obsession.
    >
    > TammyM, aka FlourFace


    LOL, my mother liked to imagine that some of my beaus seemed to time
    their visits around her bread baking days too... I just figure it was a
    coincidence, but it amused her to think otherwise.

  9. #9
    gloria.p Guest

    Default Re: I CURSE you, Barb Schaller!!!

    TammyM wrote:
    > <grin>
    >
    > She already knows. It's the artisan bread thing. **I'M HOOKED**. Made
    > my first bread yesterday. From an artistic standpoint, it was a flop.
    > Looked like hell. But hey, it was the first go 'round. But ... OMG.
    > How it TASTED!! The texture was divine, the crust was ... crusty <G>. I
    > am NOT kidding when I say I ate the whole thing, slice by slice, with
    > butter. It was actually a "boule" and not a loaf, and it wasn't very
    > big, thank my stars and garters :-) And I am going to have to get to
    > the gym for an hour a day if I keep making this bread. But I tell ya:
    > I'm going to be the most popular kid on the block, the neighbors are
    > SERIOUSLY going to benefit from my newest compulsion/obsession.
    >
    > TammyM, aka FlourFace



    Are you buying flour in 25 pound bags yet? ;-)

    gloria p

  10. #10
    Ravenlynne Guest

    Default Re: I CURSE you, Barb Schaller!!!

    TammyM wrote:

    > <grin>
    >
    > She already knows. It's the artisan bread thing. **I'M HOOKED**.
    > Made my first bread yesterday. From an artistic standpoint, it was a
    > flop. Looked like hell. But hey, it was the first go 'round. But
    > ... OMG. How it TASTED!! The texture was divine, the crust was ...
    > crusty <G>. I am NOT kidding when I say I ate the whole thing, slice
    > by slice, with butter. It was actually a "boule" and not a loaf, and
    > it wasn't very big, thank my stars and garters :-) And I am going to
    > have to get to the gym for an hour a day if I keep making this bread.
    > But I tell ya: I'm going to be the most popular kid on the block, the
    > neighbors are SERIOUSLY going to benefit from my newest
    > compulsion/obsession.
    >
    > TammyM, aka FlourFace


    This is my hobby as well...home made artisan bread is addictive!

    --


  11. #11
    Michael Horowitz Guest

    Default Re: I CURSE you, Barb Schaller!!!

    On Mon, 16 Nov 2009 15:38:13 -0600, Melba's Jammin'
    <[email protected]> wrote:

    >In article <[email protected]>,
    > TammyM <[email protected]> wrote:
    >
    >> <grin>

    >
    >Get in line, Toots. :-)
    >
    >> She already knows. It's the artisan bread thing. **I'M HOOKED**. Made
    >> my first bread yesterday. From an artistic standpoint, it was a flop.
    >> Looked like hell. But hey, it was the first go 'round. But ... OMG.
    >> How it TASTED!! The texture was divine, the crust was ... crusty <G>.
    >> I am NOT kidding when I say I ate the whole thing, slice by slice, with
    >> butter. It was actually a "boule" and not a loaf,

    >
    >Boule is just the name for the shape of the loaf, I think. But I know
    >what you meant.
    >
    >> and it wasn't very big, thank my stars and garters :-) And I am
    >> going to have to get to the gym for an hour a day if I keep making
    >> this bread. But I tell ya: I'm going to be the most popular kid on
    >> the block, the neighbors are SERIOUSLY going to benefit from my
    >> newest compulsion/obsession.

    >
    >> TammyM, aka FlourFace

    >
    >I'm really glad you're liking it. A couple friends don't, but that's
    >okay. We like it a lot. And I eat waa-y too much of it. Eeek. I
    >baked four small baguettes for the bake sale on Thursday. Three made it
    >to the freezer, one was ingested by moi while I was making dinner for
    >us. <cough>


    How long do they keep? I did some small rolls (early evening), let
    them cool, then put them in plastic on the counter, then tried one
    this morning; was certainly not idea. - Mike


  12. #12
    Melba's Jammin' Guest

    Default Re: I CURSE you, Barb Schaller!!!

    In article <[email protected]>,
    Michael Horowitz <[email protected]> wrote:
    > How long do they keep? I did some small rolls (early evening), let
    > them cool, then put them in plastic on the counter, then tried one
    > this morning; was certainly not idea. - Mike


    (Do you mean ideal?)
    The loaf we're working on was baked on Saturday, I think.
    What is unsatisfactory about your rolls, MIke? If it's the taste, I
    can't help you -- if you like the taste you like it; if you don't, you
    don't. Putting the bread in a plastic bag will soften the crust. I
    usually leave the loaf uncovered the first day. I just set it cut-side
    down on the counter. YMMV.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
    10-30-2009

  13. #13
    Giusi Guest

    Default Re: I CURSE you, Barb Schaller!!!


    "Melba's Jammin'" ha scritto nel messaggio

    Putting the bread in a plastic bag will soften the crust. I
    > usually leave the loaf uncovered the first day. I just set it cut-side
    > down on the counter. YMMV.


    Barb, we have bread bags that are not guarantees of perfect bread but keep
    it a lot better than anything but wrapping tightly and freezing-- canět deal
    with that everyday.
    They consist of two cotton bags sewn together and between the two layers is
    a layer of plastic with perforations all over. There's a drawstring
    closure. I slap a piece of foil over the cut edge(s) and stick it in there.
    If I ever forget it and it gets mildewed, it jumps into the washer and
    washes itself. They make a smaller one for cheese, most of which are not
    refrigerated here.
    Anyone traveling in Italy should consider these as a souvenir if they like
    cheese and bread.



  14. #14
    Melba's Jammin' Guest

    Default Re: I CURSE you, Barb Schaller!!!

    In article <[email protected]>,
    "Giusi" <[email protected]> wrote:
    (snipped Judith's description of bread bags)
    > Anyone traveling in Italy should consider these as a souvenir if they like
    > cheese and bread.


    Next time. :-)

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
    10-30-2009

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