Tuesdays with Dorie BWJ: Country Bread

January 14, 2014 at 3:51 pm | Posted in groups, savory things, tuesdays with dorie, yeast breads | 20 Comments
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country bread

I’m just back from a week-long course at Penn State studying the science and federal regulation of large-scale ice cream manufacture…”from cow to cone,” as the main professor said.  OMG–so fun, but also really hard (especially since I hadn’t studied chemistry or physics since high school and didn’t know squat going in about the mechanics of freezers or homogenizers).  Now that I geeked-out on ice cream for a week, it only makes sense that I’m back here with Joe Ortiz’s Country Bread (huh?). 

This made one monster loaf!  The dough polished off what was left of both my yeast and my bread flour.  I was expecting the crumb to have larger air holes, but now that I think about it, given the whole wheat and rye flour in the dough, it makes sense that it had a denser structure.  I made a good breakfast with it this morning, and it’ll be a great soup-dunker, too.

country bread

For the bread recipe, see Baking with Julia by Dorie Greenspan.   Don’t forget to check out the rest of the TWD Blogroll!

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20 Comments »

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  1. That bread looks delicious- I think I got hungry just looking at it.

  2. Your bread is nice, I like this rustic look!!
    What a better way to start the day??

  3. Fresh bread….there’s nothing better. It just makes for a happy day… It looks absolutely perfect.

  4. Great looking bread!

  5. It WAS a monster loaf, wasn’t it? Glad you enjoyed!

  6. Beautiful loaf! We are having a heat wave, so no turning on the oven (and lots of raw salads), I would like to try it when the weather is cooler, it looks like great breakfast toast! :-)

  7. Looks like a perfect loaf. My bread was dense too. Relief to learn that that was how it was meant to be.

  8. the bread looks awesome!

    Dad in Manila

    http://dadinmanila.wordpress.com

  9. Love the look of the bread! That is quite a transition from ice cream to bread in a short week :)

  10. Beautiful bread! It was a huge loaf…and very tasty! I froze mine to have with our lasagna on the weekend!

  11. Good looking monster loaf!! :) I loved it toasted a few days after baking it. And it was very with soup the first day.

  12. the bread made wonderful toast-i brought it to work and quite a few people made sandwiches with it! yours looks beautiful, love the color of the crust.
    alisa

  13. Just mixed up my sponge and I can’t wait until I get to bake this! Yours looks beautiful and that course sounds super interesting – do you know Jeni’s Splendid Ice Creams? Her cookbook is amazing and I think she might have taken the same course to prepare for opening her own business.

  14. Perfect bread for soup dunking with it’s nice heavy crust and chewy crumb. good idea

  15. Love the look of your loaf! And yes, it was huge! So… from cow to cone.. sounds very interesting. Future ice cream posts? Can’t wait!

  16. Good job. Homemade bread is just the most comforting thing. Good job!

  17. My favourite breakfast is bread and butter and jam!
    And with this HUGE monster country bread I’ll be fine for a while ;-)
    Your loaf is gorgeous!
    PS: I love ICE CREAM!

  18. I’m making a bean soup and this will be perfect for bread dunking.

  19. Mmmm fresh bread! Amazing to have a slice of it for the breakfast! :)


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