I know you're a fan of the book, so I'm callin' your name. I just
returned from a 3-hour demonstration and class (it was my party) using
two of the recipes in Artisan Bread in Five Minutes a Day. <=8-0)

I brought my cream cheese coffeecake made with their brioche dough.
Good.

I made mini cinnamon rolls (from artisanbreadinfive.com) using the
brioche dough. Oh my Alex! I made the dough Friday or
Saturday; baked the above coffeecake yesterday. Back to the
mini-cinnamon rolls-on-a-stick: Oh my Alex!

I made another cream cheese coffeecake.

I baked three boules using the Master Dough recipe (mixed the dough on
Friday). We sampled. They loved it.

I made several small pizzas from the master dough. They loved it.

I mixed half a batch of the master dough. They were glad to see what
it's supposed to look like.

I had five observers -- and Rob (he came for pizza and to take pics for
me). We had a great time. I was a little nervous going in because I
didn't know exactly how long things would take. I had a loaf ready to
remove from the oven when they arrived, one ready to slash and bake, and
one ready to shape ("You mean you just dig in and pull up a piece of
dough?" "Yup, that's what I mean.").

I was using Bad Language yesterday working my coffeecake dough and
decided I'd do that a bit differently today. No Bad Language. This
time, all went as I'd hoped.

I will most assuredly be using the brioche dough again.

Thought you'd be interested.

Oh, I was baking with a Vulcan oven. I only burned the fingers on my
left hand about five times. Sweet Hey Zeus! The exterior was hot and I
kept forgetting this was not my kitchen stove. Only one blistered
finger thus far, though.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

Melba's Jammin' wrote:

>
> I was using Bad Language yesterday working my coffeecake dough and
> decided I'd do that a bit differently today. No Bad Language. This
> time, all went as I'd hoped.
>
> I will most assuredly be using the brioche dough again.
>
> Thought you'd be interested.
>
> Oh, I was baking with a Vulcan oven. I only burned the fingers on my
> left hand about five times. Sweet Hey Zeus! The exterior was hot and I
> kept forgetting this was not my kitchen stove. Only one blistered
> finger thus far, though.


Ouch! I hope you heal quickly.

I am not particularly a fan of the book because the one batch of dough
and bread I made didn't have any flavor.

The brioche dough sounds more promising. What did you do differently
today?

gloria p

In article >,
Gloria P > wrote:

> Melba's Jammin' wrote:
>
> >
> > I was using Bad Language yesterday working my coffeecake dough and
> > decided I'd do that a bit differently today. No Bad Language. This
> > time, all went as I'd hoped.
> >
> > I will most assuredly be using the brioche dough again.
> >
> > Thought you'd be interested.
> >
> > Oh, I was baking with a Vulcan oven. I only burned the fingers on my
> > left hand about five times. Sweet Hey Zeus! The exterior was hot and I
> > kept forgetting this was not my kitchen stove. Only one blistered
> > finger thus far, though.
>
>
> Ouch! I hope you heal quickly.

Thanks. A slow learner. Here's what I kept doing: I'd open the door
with the handle without incident. On my stove at home, when the oven
door is flat out open I can put my hand on the bottom side of the open
door (without groping around to locate the handle) and lift it shut
without incident; it's well insulated. This Vulcan monster was hot,
hot, hot. You might've thought I'd learned a hot lesson after the first
time. Not so much. Cripes.

>
> I am not particularly a fan of the book because the one batch of dough
> and bread I made didn't have any flavor.

I don't know what to say about that. I thought it was fine, but I don't
have especially high standards for most food. The others thought it was
tasty, too.

> The brioche dough sounds more promising. What did you do differently
> today?
>
> gloria p

I floured the beejeezuz out of the surface (a Silpat mat) I was rolling
it on. The mini cinnamon rolls were very tender. I have no idea how
that kind of dough is normally handled or how it normally handles. It
gets soft and difficult to work with when it's not cold. I kept it in
the fridge until I was totally ready to flop it on the floured mat and
roll. I didn't waste time chatting while I was rolling, either.

I've never claimed a fine hand with sweet dough, but I'll be baking with
this dough again. I've don't think I've ever had brioche (although it
seems to be akin to a Slovak kolac in terms of richness) and certainly
not homemade, so I didn't really know what to expect. I also greased
and floured the 9" cake pan I used for the cream cheese coffeecake.
When I baked the first one yesterday, I figured with all that butter in
the dough, it would be plenty fat for the pan. I forgot to factor all
the eggs in it, too, which added to the sticking factor. Yesterday's
coffeecake stuck to the pan a bit in the middle of it. I was able to
repair it without problem but it still annoyed me. :-)

I think my blistered forefinger will be fine; it hasn't bubbled much at
all. I had Ove Gloves at my disposal and was using them but not all the
time (what a dope) * just kept forgetting about the construction of the
oven. After I burned my hand about five times, though, I finally
remembered to wear the gloves when going into the oven. They work!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

Melba's Jammin' wrote:

> I know you're a fan of the book, so I'm callin' your name. I just
> returned from a 3-hour demonstration and class (it was my party) using
> two of the recipes in Artisan Bread in Five Minutes a Day. <=8-0)
>
> I brought my cream cheese coffeecake made with their brioche dough.
> Good.
>
> I made mini cinnamon rolls (from artisanbreadinfive.com) using the
> brioche dough. Oh my Alex! I made the dough Friday or
> Saturday; baked the above coffeecake yesterday. Back to the
> mini-cinnamon rolls-on-a-stick: Oh my Alex!
>
> I made another cream cheese coffeecake.
>
> I baked three boules using the Master Dough recipe (mixed the dough on
> Friday). We sampled. They loved it.
>
> I made several small pizzas from the master dough. They loved it.
>
> I mixed half a batch of the master dough. They were glad to see what
> it's supposed to look like.
>
> I had five observers -- and Rob (he came for pizza and to take pics
> for me). We had a great time. I was a little nervous going in
> because I didn't know exactly how long things would take. I had a
> loaf ready to remove from the oven when they arrived, one ready to
> slash and bake, and one ready to shape ("You mean you just dig in and
> pull up a piece of dough?" "Yup, that's what I mean.").
>
> I was using Bad Language yesterday working my coffeecake dough and
> decided I'd do that a bit differently today. No Bad Language. This
> time, all went as I'd hoped.
>
> I will most assuredly be using the brioche dough again.
>
> Thought you'd be interested.
>
> Oh, I was baking with a Vulcan oven. I only burned the fingers on my
> left hand about five times. Sweet Hey Zeus! The exterior was hot
> and I kept forgetting this was not my kitchen stove. Only one
> blistered finger thus far, though.


Wow, barb, thanks for the fun "update"...!!!

I'm just sittin' down this weeken to order some bread baking stuff from King
Arthur, etc...very soon it will be cool and primo bread baking time...

The stupormarket had regular old Pillsbury flour on sale, two 5 lb. bags for
$3.00, not too bad of a price so's I stocked up. I now have at least 30
lbs. of regular white flour on hand, plus will be supplementing this with
the other specialty flours I'll need.

A friend - also who love the Artisan Bread bood, is into making rye bread,
it's pretty nice. She was looking for molassses powder around, finally
found a good source here in Chicago at the Spice House, cheaper than
ordering from King Arthur...

I have Polish friends who frequent some of the great Polish stores here, I'm
going on "field trip" with them soon so's I can scope out the baking items
at these places...

Thanks again, Luv...

:-)


--
Best
Greg

Gregory Morrow follows up to self

[...]

> A friend - also who love the Artisan Bread book, is into making rye
> bread, it's pretty nice. She was looking for molassses powder
> around, finally found a good source here in Chicago at the Spice
> House, cheaper than ordering from King Arthur...


SB: "caramel powder"...


--
Best
Greg