Vicki
Are you cooking them with stones and steels or a dutch oven. Adding steam via
the various techniques.
I have a pizza stone, a cast iron flat griddle plate, and a cast iron (I think
or possibly wrought iron) camping dutch oven I can use.
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Vicki Taylor
Sent: Saturday, 24 April 2021 3:45 PM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: olive oil bread
Hi Jo,
I’ve sent the recipes through to the list. I’m afraid they are in metric – most
artisan bread recipes are, and I always convert into ºC when I save them, too.
But with a quick search online you should be able to convert them back again!
Vicki. :-)
On 24 Apr 2021, at 2:31 pm, Jo Melmer (Redacted sender "jomelmer" for DMARC)
<dmarc-noreply@xxxxxxxxxxxxx<mailto:dmarc-noreply@xxxxxxxxxxxxx>> wrote:
i Vicki,
Thin, light and crispy sound great to me! Even better than hard crust. I would
like the recipe for the ‘olive oil bread' if you would share it, along with the
NYT recipe. Looking forward to your comparison.
Thanks,
Jo
On Apr 23, 2021, at 8:42 PM, Vicki Taylor
<vicki@xxxxxxxxxxxx<mailto:vicki@xxxxxxxxxxxx>> wrote:
Hi Jo,
It’s a crusty bread but the crust is thin and light and cripsy, quite different
from the harder crust of the sourdough I used to make (which was lovely in its
own way, as the sourdough was more dense anyway). It’s really delightful bread.
I subsequently found a recipe on NYT Cooking that used almost exactly the same
amount of flour to water that I used, except by intention. Tomorrow I will make
the same recipe as last week but with the recommended, lower amount of water,
and compare. Then next week I’ll do the NYT Cooking version, and see what we
like best. The NYT Cooking one is easier because it’s a no-knead version,
whereas I used my Thermomix to knead this one…
Vicki. :-)
On 23 Apr 2021, at 6:36 am, Jo Melmer (Redacted sender "jomelmer" for DMARC)
<dmarc-noreply@xxxxxxxxxxxxx<mailto:dmarc-noreply@xxxxxxxxxxxxx>> wrote:
Your bread looks heavenly! It looks like a hard crust on the bread. I’ve always
wanted to try making bread with a hard crust and never got to it once I had a
bread machine.
Jo
On Apr 18, 2021, at 2:50 AM, Vicki Taylor
<vicki@xxxxxxxxxxxx<mailto:vicki@xxxxxxxxxxxx>> wrote:
I made bread today, the first since we’ve been in Canberra, and the first time
I’ve made this particular recipe for 8 years. I don’t have time for sourdough
anymore, so thought I’d give this ‘olive oil bread’ a go. However, I hadn’t
made ANY notes back in 2013, so I was feeling a bit apprehensive…
I stuffed up almost immediately when I wasn’t paying attention and forgot to
stop adding water…! The ‘dough’ was actually slop and I ended up having to
pretty much pour it into two small pans instead of shaping into a single
bâtard. My attempts to score the loaves were also sad because it was just
slush. Oh well. As mini-loaves, they taste great!
Vicki. :-)
<Olive oil bread in pans (high hydration mini-loaves).jpeg>
<Olive oil bread top view (high hydration mini-loaves).jpeg>
<Olive oil bread sliced (high hydration mini-loaves).jpeg>
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