Comments on: My Results with the Artisan Bread http://gnowfglins.com/2008/12/31/my-results-with-the-artisan-bread/ Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season" Sun, 12 Feb 2012 22:33:39 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Wardeh http://gnowfglins.com/2008/12/31/my-results-with-the-artisan-bread/comment-page-1/#comment-20935 Wardeh Thu, 15 Jan 2009 18:35:34 +0000 http://gnowfglins.com/?p=1939#comment-20935 Hello, Cindy! Spelt is another of the gluten grains. It is an older variety than the wheat we typically find nowadays. I love it! You would find it in a health food store, either in whole grain or in flour, in the bulk section. Read this (<strong><a href="http://gnowfglins.com/2008/04/01/a-grain-primer/" rel="nofollow">Whole Grain Primer</a></strong>) for a little bit more about it. God bless you, too, Cindy! Hello, Cindy! Spelt is another of the gluten grains. It is an older variety than the wheat we typically find nowadays. I love it! You would find it in a health food store, either in whole grain or in flour, in the bulk section. Read this (Whole Grain Primer) for a little bit more about it. God bless you, too, Cindy!

]]> By: Cindy http://gnowfglins.com/2008/12/31/my-results-with-the-artisan-bread/comment-page-1/#comment-20934 Cindy Thu, 15 Jan 2009 17:47:14 +0000 http://gnowfglins.com/?p=1939#comment-20934 Wardeh, God bless you. I have been look for a easy way to make bread. And for sewing tips. I have just found u by the grace of the Lord. Could you let me know what spelt is ?? I make my breads with flour all purpose , rye and white. I am going to give this one a try. I enjoyed your website and plan to come back check out your ideas. My u and family be blessed always. Wardeh, God bless you. I have been look for a easy way to make bread. And for sewing tips. I have just found u by the grace of the Lord. Could you let me know what spelt is ?? I make my breads with flour all purpose , rye and white. I am going to give this one a try. I enjoyed your website and plan to come back check out your ideas. My u and family be blessed always.

]]> By: Wardeh http://gnowfglins.com/2008/12/31/my-results-with-the-artisan-bread/comment-page-1/#comment-20905 Wardeh Thu, 08 Jan 2009 01:45:07 +0000 http://gnowfglins.com/?p=1939#comment-20905 Christie, that is awesome! Thanks for commenting! Christie, that is awesome! Thanks for commenting!

]]> By: Christie http://gnowfglins.com/2008/12/31/my-results-with-the-artisan-bread/comment-page-1/#comment-20903 Christie Thu, 08 Jan 2009 00:19:56 +0000 http://gnowfglins.com/?p=1939#comment-20903 I've been lurking here for awhile (I think I made a couple of comments a few months back), but this topic prompts me to share my 5 minute bread story. I made it with spelt, and got a nice little loaf ... it felt like a nice whole grain sandwich bread, even though each slice is much smaller than store-bought slice. It tasted salty to me, so I will try cutting down the salt next time. The crust wasn't too hard, so even the kids ate it. :) I’ve been lurking here for awhile (I think I made a couple of comments a few months back), but this topic prompts me to share my 5 minute bread story. I made it with spelt, and got a nice little loaf … it felt like a nice whole grain sandwich bread, even though each slice is much smaller than store-bought slice. It tasted salty to me, so I will try cutting down the salt next time. The crust wasn’t too hard, so even the kids ate it. :)

]]> By: Wardeh http://gnowfglins.com/2008/12/31/my-results-with-the-artisan-bread/comment-page-1/#comment-20899 Wardeh Tue, 06 Jan 2009 17:07:22 +0000 http://gnowfglins.com/?p=1939#comment-20899 Michelle, thanks for sharing your trials! I like the cast-iron skillet idea, too. I hope your second batch turns out wonderfully! We have had some good batches. Of all the sprouted flours I've tried (spelt, kamut and emmer), the spelt makes the most wonderful bread. It is soft, light and chewy. A favorite for sure! The emmer tends to be heavy and the kamut tends to be dry. Could be other factors, too, I'm still not sure of my way around this recipe! :D Let me know how your next batches turn out? Michelle, thanks for sharing your trials! I like the cast-iron skillet idea, too. I hope your second batch turns out wonderfully!

We have had some good batches. Of all the sprouted flours I’ve tried (spelt, kamut and emmer), the spelt makes the most wonderful bread. It is soft, light and chewy. A favorite for sure! The emmer tends to be heavy and the kamut tends to be dry. Could be other factors, too, I’m still not sure of my way around this recipe! :D

Let me know how your next batches turn out?

]]> By: Wardeh http://gnowfglins.com/2008/12/31/my-results-with-the-artisan-bread/comment-page-1/#comment-20897 Wardeh Tue, 06 Jan 2009 17:02:14 +0000 http://gnowfglins.com/?p=1939#comment-20897 Your loaves are beautiful! Your loaves are beautiful!

]]> By: Tiffany http://gnowfglins.com/2008/12/31/my-results-with-the-artisan-bread/comment-page-1/#comment-20896 Tiffany Mon, 05 Jan 2009 22:02:25 +0000 http://gnowfglins.com/?p=1939#comment-20896 Wardeh, Hi, I made the artisan bread again, this time remembering to take pictures. You can find them on my blog--www.tiffanystable.blogspot.com As I commented on my blog, I liked the bread much better after the dough sat in the fridge for a week. Thanks again for the recipe, this is one I will use over and over again. love, Tiffany Wardeh,
Hi, I made the artisan bread again, this time remembering to take pictures. You can find them on my blog–www.tiffanystable.blogspot.com
As I commented on my blog, I liked the bread much better after the dough sat in the fridge for a week.
Thanks again for the recipe, this is one I will use over and over again.
love,
Tiffany

]]> By: Michelle http://gnowfglins.com/2008/12/31/my-results-with-the-artisan-bread/comment-page-1/#comment-20893 Michelle Mon, 05 Jan 2009 18:47:50 +0000 http://gnowfglins.com/?p=1939#comment-20893 Hi Wardeh! I tried it too, but am still tinkering with it, will report back later with more of my results. I started conservative, went with 1/2 batch and used white bread flour, to see how that went before venturing into whole grains, since I know it's harder to be successful with those. I agree, you sure have to set aside your existing bread making instincts. My 1st loaf turned out nice, heavy, but good texture. My 2nd loaf, I forgot to slash, so it expanded oddly and I think that made the bread too dense, and dough-ey after it cooled. I now have a 2nd batch in the fridge, using some whole wheat, honey and herbs. I love SueEllen's idea of using a cast iron skillet-- I don't have a baking stone either, so was using a cookie sheet. The promise is alluring-- having time to make fresh bread after work on weeknights would be great! But, it sounds like the rise time for whole grain is 1.5 hours, which is a bit long-- I'll have to rush right to it when I get home. But I'm going to keep trying, and pizza dough and cinnamon rolls on demand would be fabulous too! Thanks for pointing out the article! Love, Michelle Hi Wardeh! I tried it too, but am still tinkering with it, will report back later with more of my results. I started conservative, went with 1/2 batch and used white bread flour, to see how that went before venturing into whole grains, since I know it’s harder to be successful with those.

I agree, you sure have to set aside your existing bread making instincts. My 1st loaf turned out nice, heavy, but good texture. My 2nd loaf, I forgot to slash, so it expanded oddly and I think that made the bread too dense, and dough-ey after it cooled.

I now have a 2nd batch in the fridge, using some whole wheat, honey and herbs. I love SueEllen’s idea of using a cast iron skillet– I don’t have a baking stone either, so was using a cookie sheet.

The promise is alluring– having time to make fresh bread after work on weeknights would be great! But, it sounds like the rise time for whole grain is 1.5 hours, which is a bit long– I’ll have to rush right to it when I get home. But I’m going to keep trying, and pizza dough and cinnamon rolls on demand would be fabulous too!

Thanks for pointing out the article!

Love, Michelle

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