Baking board

Tosh Hi!

Carol I just took my bread out the oven www.aresrocket.com/bread/ yummo, it's late afternoon here and I am having it with a glass of wine. I used a tin with alfoil on the top and put a pan with water in the bottom of the oven. Thank you for the recipe, now I am going to make more. It's delicious!!!!!!!!!!!!!!!!!!!!!!!!!

Glad it turned out well Faye. I'm going to start geting more adventurous with my bread-making - there are some great new ways to try.

Carol - have you tried a pugliese loaf? They are great fun to make.

I think I have Mamie if it's the rustic one shaped like a wheel, very chewy and with a few big holes in the texture. A friend made one and it was enormous - a group of us broke it up and demolished it with freshly made butter. I must have a crack at one myself - is it one you make with the starter and finish the following day?

It is a huge round loaf, though no hole in the middle. You keep folding it over like a pillow, tucking each corner underneath as you go round and round. We tend to start them all the night before, but you don't have to. It has a lovely smooth crumb; there is quite a lot of olive oil in it.

Sounds lovely - I've just looked it up on Google - the wheel shape I referred in the one I had didn't have a hole in the middle - very large - about 15" diameter, and the texture had holes. Must have been something else. I'll try making the pugliese loaf - I prefer to bake bread using a starter now I know how different it can taste. Thanks Mamie

I love the sound of the tergoule-is there a recipe please?

Well round here they get some pudding rice and some sugar and some cinammon, then bring some full-cream milk in from the cows, mix it up and put it in the stove overnight. You then eat it on every possible occasion. On Saturday afternoon we will have our village Three Kings feast and eat almond cake and tergoule and drink cider and Calvados. Then we play scrabble (in French).
There are plenty of recipes if you Google it. I like it, but not too often!

Carol you have me on a roll now, I just got this out of the oven www.thekitchn.com/thekitchn/how-to/how-to-make-noknead-bread-home-hacks-109343 and it is delicious. I left it over night because it was too late to bake yesterday, this morning I oiled it and turned it over, left it for another hour and the end result is very chewy and yummy. I did forget to slash this loaf but I put the pan with water in the bottom of the oven too. I am now converted to baking bread the no knead way!!!

I've just taken my work of art out of the oven and it's turned out great. Waited a few minutes than just had to have a chunk. Delicious, and very easy to do - must make more of this. I did all the preparation yesterday, just shaped it up this morning, Lovely, crusty artisan bread. Thanks, Mamie!