never made bread before....

FairyPrincessk

too much garlic? Never!

asparagus1968

FairyPrincessk wrote: »

too much garlic? Never!

wow, can't wait to get started at weekend, thanks a lot!:A

Honeythief

Have fun, asparagus1968!

My garlic and herb bread turned out beautifully, and not too garlicky (at least I think not - a stranger being breathed on by me might say otherwise!) -- it's hard to believe just how easy that no-knead method is. Crispy crust, light almost fluffy inside, and practically effortless to do.

FairyPrincessk

OH went downstairs and said mine has outgrown its bowl a bit over night--good thing I put it on that chopping board:D. I did have to change the recipe slightly as my yeast did not foam. I know it is good as I used it last Saturday--added a bit of sugar and voila!
If we like this bread then I'll have to get myself a bigger, sealable bowl as for now it will have to live in two lock boxes since I don't have anything big enough. I've got an outing to the CS planned this weekend so maybe I'll get lucky:j

Honeythief

Oh, that is my fault, I completely forgot to say that I have been adding a teaspoon of sugar to my mix! It just seems weird and wrong to not give the yeast a little boost. And I cut way back on the salt too as it was too salty for my taste. I will go and edit my original post if I can, so that I don't mislead people.

Our dough is made in a big plastic tub with a lid. It seems to be the perfect container as it rises just to the lid and no further

FairyPrincessk

Not to worry--it is a testament to how far my bread skills have come since I first started baking that I didn't give up and knew what to do! I often change up recipes and don't even realize I do it. I also tend to write down proportions for things but nothing else. I've got piles of little recipes like that. No title, no cook time/temp, no order of things. Just a list of ingredients. I pity anyone trying to cook from my instructions. It drives OH batty. I also use both American measurements and British--whatever the original was in or whatever happens to be logical when I'm making it up, so OH is truly lost sometimes. Poor guy.:rotfl:

Steve059

FairyPrincessk wrote: »

too much garlic? Never!

It's good for the blood. It protects you from vampires, so you don't lose any.

An apple a day keeps the doctor away, but for real solitude use garlic.

Honeythief

asparagus1968 wrote: »

wow, can't wait to get started at weekend, thanks a lot!

So what did you try, and how did you get on?

We're still eating the last of the garlic and herb bread that I made two days ago. It is incredibly good. Will definitely be making that one again!

FairyPrincessk

Not sure what the OP tried, but I'm on my second batch of fridge bread. The cooking temperature/time seems to be a bit off as I'm getting a very hard crust and dough in the middle:( I know my oven calibration is WAY off, so I use my oven thermometer and know I was at the right temperature so I'm going to try lowering it next time and baking longer to see if that helps.

Honeythief

FairyPrincessk wrote: »

Not sure what the OP tried, but I'm on my second batch of fridge bread. The cooking temperature/time seems to be a bit off as I'm getting a very hard crust and dough in the middle:( I know my oven calibration is WAY off, so I use my oven thermometer and know I was at the right temperature so I'm going to try lowering it next time and baking longer to see if that helps.

That's interesting - I had the same problem but was blaming our crappy came-built-in-to-the-house oven (it's a piece of junk that never holds the right temperature and will burn food as soon as you turn your back). Maybe I should have blamed the instructions! I got great results by bringing it down to about 200c according to our oven's dial, which could be anywhere between 200c and 250c in real life so is probably of little help when passing on instructions to other people

This is the first real baking I've ever done in this oven so it's all a bit of trial and error. If a few of us are having the same problems then it does seem that the recipe is at fault, though.

Either way, the basic concept of fridge bread is great and I can see me using it a lot now that I know how. In fact I'm making some pesto bread tonight to have with chicken and salad for tomorrow's dinner