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Thread: A Successful Bread from Carol Field

  1. #1
    Boron Elgar Guest

    Default A Successful Bread from Carol Field

    Just to show that Carol Field has some great bread recipes that do
    work out well, we have the following saga...

    Everyone wanted Field's croccodrillo again. After a year or so
    without making it, and returning to it last week, I remember why I
    used to make it so often.

    I have added a twist this year. After the final mix of the dough, I
    let it retard in the fridge for at least 16 hours. It winds up being a
    3 day bread, but it isn't as if I'm not baking other things in
    between. Not only does it deepen the flavors even more, but it makes
    it a more manageable dough to handle.

    This weekend, the bread was begun with sourdough,, rather than the dry
    yeast called for.

    The poolish, just before the mix of the dough...
    http://i32.tinypic.com/1gm7b4.jpg

    I used to always use the Kenwood for the extended mix of this
    incredibly gloppy dough, but had the Magic Mill out because I was
    doing large batches of Anadama. That mixer came through like a champ
    and the dough mixing was a sight to behold.

    Round and Round she goes....
    http://i29.tinypic.com/mwb0xl.jpg

    This afternoon, we took it out of the fridge, shaped it (it is so very
    much easier to shape and handle after the Big Chill) and let it sit
    out to warm up and get burbling again.

    Moon Pie...
    http://i31.tinypic.com/33pbuy1.jpg

    Time to split the dough mound and invert each half onto the parchment
    covered peel.
    http://i25.tinypic.com/117rzo9.jpg
    http://i27.tinypic.com/3150ked.jpg

    And here it is out of the oven...
    http://i28.tinypic.com/jpfp7a.jpg

    And the interior...
    http://i25.tinypic.com/8xsndu.jpg

    Tastes mighty good, this stuff...

    Boron

  2. #2
    Hoges in WA Guest

    Default Re: A Successful Bread from Carol Field


    "Boron Elgar" <[email protected]> wrote in message
    news:[email protected]..
    > Just to show that Carol Field has some great bread recipes that do
    > work out well, we have the following saga...
    >
    > Everyone wanted Field's croccodrillo again. After a year or so
    > without making it, and returning to it last week, I remember why I
    > used to make it so often.
    >
    > I have added a twist this year. After the final mix of the dough, I
    > let it retard in the fridge for at least 16 hours. It winds up being a
    > 3 day bread, but it isn't as if I'm not baking other things in
    > between. Not only does it deepen the flavors even more, but it makes
    > it a more manageable dough to handle.
    >
    > This weekend, the bread was begun with sourdough,, rather than the dry
    > yeast called for.
    >
    > The poolish, just before the mix of the dough...
    > http://i32.tinypic.com/1gm7b4.jpg
    >
    > I used to always use the Kenwood for the extended mix of this
    > incredibly gloppy dough, but had the Magic Mill out because I was
    > doing large batches of Anadama. That mixer came through like a champ
    > and the dough mixing was a sight to behold.
    >
    > Round and Round she goes....
    > http://i29.tinypic.com/mwb0xl.jpg
    >
    > This afternoon, we took it out of the fridge, shaped it (it is so very
    > much easier to shape and handle after the Big Chill) and let it sit
    > out to warm up and get burbling again.
    >
    > Moon Pie...
    > http://i31.tinypic.com/33pbuy1.jpg
    >
    > Time to split the dough mound and invert each half onto the parchment
    > covered peel.
    > http://i25.tinypic.com/117rzo9.jpg
    > http://i27.tinypic.com/3150ked.jpg
    >
    > And here it is out of the oven...
    > http://i28.tinypic.com/jpfp7a.jpg
    >
    > And the interior...
    > http://i25.tinypic.com/8xsndu.jpg
    >
    > Tastes mighty good, this stuff...
    >
    > Boron

    Excellent shots. Thanks for taking the trouble.



  3. #3
    [email protected] Guest

    Default Re: A Successful Bread from Carol Field

    On Mon, 10 Mar 2008 21:57:09 -0400, Boron Elgar
    <[email protected]> wrote:

    >Just to show that Carol Field has some great bread recipes that do
    >work out well, we have the following saga...
    >
    >Everyone wanted Field's croccodrillo again. After a year or so
    >without making it, and returning to it last week, I remember why I
    >used to make it so often.
    >

    snip to my lou

    Thanks for the series. Great looking bread.

    koko
    ---
    http://www.kokoscorner.typepad.com
    updated 2/24
    "There is no love more sincere than the love of food"
    George Bernard Shaw

  4. #4
    Boron Elgar Guest

    Default Re: A Successful Bread from Carol Field

    On Tue, 11 Mar 2008 17:26:56 -0700, [email protected] wrote:

    >On Mon, 10 Mar 2008 21:57:09 -0400, Boron Elgar
    ><[email protected]> wrote:
    >
    >>Just to show that Carol Field has some great bread recipes that do
    >>work out well, we have the following saga...
    >>
    >>Everyone wanted Field's croccodrillo again. After a year or so
    >>without making it, and returning to it last week, I remember why I
    >>used to make it so often.
    >>

    >snip to my lou
    >
    >Thanks for the series. Great looking bread.
    >
    >koko
    >---
    >http://www.kokoscorner.typepad.com
    >updated 2/24
    >"There is no love more sincere than the love of food"
    > George Bernard Shaw



    Thanks.

    Boron

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