Tuesdays with Dorie BWJ: Country Bread
January 14, 2014 at 3:51 pm | Posted in BWJ, groups, savory things, tuesdays with dorie, yeast breads | 20 CommentsTags: baking, 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.
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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a whisk and a spoon 
That bread looks delicious- I think I got hungry just looking at it.
Comment by nutritionnewjersey— January 14, 2014 #
Your bread is nice, I like this rustic look!!
What a better way to start the day??
Comment by melimelocooks— January 14, 2014 #
Fresh bread….there’s nothing better. It just makes for a happy day… It looks absolutely perfect.
Comment by Butter, Basil and Breadcrumbs— January 14, 2014 #
Great looking bread!
Comment by Leah— January 14, 2014 #
It WAS a monster loaf, wasn’t it? Glad you enjoyed!
Comment by thatskinnychickcanbake— January 14, 2014 #
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! 🙂
Comment by saucygander— January 15, 2014 #
Looks like a perfect loaf. My bread was dense too. Relief to learn that that was how it was meant to be.
Comment by Sunita— January 15, 2014 #
the bread looks awesome!
Dad in Manila
http://dadinmanila.wordpress.com
Comment by Dad in Manila— January 15, 2014 #
Love the look of the bread! That is quite a transition from ice cream to bread in a short week 🙂
Comment by oven chaos— January 15, 2014 #
Beautiful bread! It was a huge loaf…and very tasty! I froze mine to have with our lasagna on the weekend!
Comment by bakeawaywithme.com— January 15, 2014 #
Good looking monster loaf!! 🙂 I loved it toasted a few days after baking it. And it was very with soup the first day.
Comment by SandraM— January 15, 2014 #
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
Comment by jane of many trades— January 15, 2014 #
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.
Comment by alwaysaddmorebutter— January 15, 2014 #
yes, she did take that course!
Comment by steph (whisk/spoon)— January 16, 2014 #
Perfect bread for soup dunking with it’s nice heavy crust and chewy crumb. good idea
Comment by teaandscones— January 16, 2014 #
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!
Comment by Cathleen— January 16, 2014 #
Good job. Homemade bread is just the most comforting thing. Good job!
Comment by mbcorso— January 16, 2014 #
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!
Comment by Ckay— January 16, 2014 #
I’m making a bean soup and this will be perfect for bread dunking.
Comment by Jeff @ Cheese-burger.net— January 24, 2014 #
Mmmm fresh bread! Amazing to have a slice of it for the breakfast! 🙂
Comment by milkandbun— March 21, 2014 #