Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Wonder what the poor folks are eatin' tonight?

I think you mean boule shape. Them aren't much for slicing but they are perfect to tear chunks off of. Mine usually settle too much and I wish I had a cake ring to kinda hold them up while they bake.
If it works would you share the recipe?
I made a pecan bread today. A total disaster. After I set it out to proof I forgot all about it and it rose and rose and flowed over all four sides of the pan onto the counter. I sorta flipped it all back in the pan and baked it anyway. It'll make good toast...

I don't think any butchers around here make brats so nope they would'na heard of it.
But it sounds good to me! Greasiness is not the same as juiciness. Lotsa times butchers add extra fat into whatever they are making sausage out of. It turns worthless scraps into $3.99 a pound sausage.
We hafta settle for Johnsonville brats or some prepackaged variety here, seems like all the butchers make is Italian sausage.

yes, the shape. however, it seems that it was a little small and taller, if you will, than i anticipated. that said, the bread is excellent and i am eating some for breakfast. it's a baguette recipe i found in a bread book focusing on european breads. shaping it this way has given me a more dense bread. the recipe is long and drawn out but if i get time i will copy it down and share it.

I read somewhere that Julia Child's French bread recipe takes something like 14 hours to make. It aint easy to replicate at home what professional bakers can produce. The biggest difference is that their ovens are injected with steam which delivers the crustiness that we home bakers are forever trying to achieve.
King Arthur Flour has come up with this answer...


I make baguettes a lot and have a three loaf perforated baguette pan that does a great job.
If you don't feel like writing the whole recipe out just give me the ingredient list, I already know what to do to assemble them. Tiny differences in amounts can make a huge difference in a loaf of bread.

From what I have read, even tiny differences in the level of moisture in your flour can make or break your bread. Especially French Bread.

Our bread maker instruction booklet suggested adding a 1/4 cup less water than called out, mixing the dough, and then adding little bits more until it is the right consistency. Then record the amount you actually used, since that can be used for the rest of that bag of flour.

Must really matter, or they wouldn't have put that in the booklet for a device marketed as an "easy start and forget" thingie.

Perfect recipe for a bread machine:

1 cup warm water
2 TBS sugar
1 1/2 tsp salt
3 TBS olive oil
3 cups King Arthur Bread Flour
1 scant TBS yeast

Handcrafted breads are more fun, but a lot more work.
The baking season is almost here! Mabon, Samhain, and Yule.
I'm kind of over it after that...

Chicken Parmesan, crispy polenta, mixed green salad (romaine, red cabbage, tomato, shredded carrots).

Bratburgers and Wickleslaw.

The last of the Scottish Shortbread for dessert.

Beef and Guinness stew, with enough cooked to do me tomorrow too!

Chicken and noodle casserole with peas and carrots-homemade biscuits and salad.