Comments on: The crunchiest-crackliest-chewiest-lightest-EASIEST bread you’ll ever bake. http://blog.kingarthurflour.com/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/ Step-by-step recipes and baking tips from America's oldest flour company: King Arthur Flour Mon, 13 Feb 2012 22:12:57 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: wbh2141 http://blog.kingarthurflour.com/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/comment-page-4/#comment-66000 wbh2141 Tue, 07 Feb 2012 14:30:12 +0000 http://blog.kingarthurflour.com/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/#comment-66000 I do not have a stone. I like larger loaves for sandwiches. I have used LTD 9" pots with great results ( using 1/2 the dough). My latest is a Pyrex bowl. I get a boule, 3" high, straight sides and Perfect. I think anything that can handle 450 will work. I made the water a little more than 115. Got a very soft dough nd less dense loaf. This dough just wants to make good bread I do not have a stone. I like larger loaves for sandwiches. I have used LTD 9″ pots with great results ( using 1/2 the dough). My latest is a Pyrex bowl. I get a boule, 3″ high, straight sides and
Perfect. I think anything that can handle 450 will work. I made the water a little more than 115. Got a very soft dough nd less dense loaf. This dough just wants to make good bread

]]> By: Cdpetemail http://blog.kingarthurflour.com/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/comment-page-4/#comment-65314 Cdpetemail Mon, 16 Jan 2012 16:11:49 +0000 http://blog.kingarthurflour.com/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/#comment-65314 Why, oh why did I not come here first???! I'm a seasoned baker, and have the book "Artisan Bread, 5-Mins a Day" by the authors you sited in the blog and recipe. The problem is they never talk about weighing the flour, so like a good little KAF baker that I am, I used the sprinkle, level method. My results (twice) were the soggy flatter loaves. They tasted good, but were much too wet. This blog, photos and comments were just what I needed to straighten out my baking problems. In fact, I Like your recipe better than Jeff & Zoe’s (sorry guy, but I did buy three copies of the book as gifts  ) So, I’m ready to give this another go. Just a note to other bakers, I do prefer the wheat & rye flour combo recipe in their book vs. straight white flour bread – both yielded wonderful crunchy crusts and (in my case) doughy interior. A question for the group: the cookbook says the dough keeps 14-days; your recipe says 7-days. Why the difference? Thanks and keep up the great work! <strong>Glad we could help. We found that after 14 days, the dough was just too sour for our taste. It certainly "keeps" for 14 days; it's just that the flavor changes a lot, so we suggest to people to limit the fridge time to 7 days. PJH</strong> Why, oh why did I not come here first???! I’m a seasoned baker, and have the book “Artisan Bread, 5-Mins a Day” by the authors you sited in the blog and recipe. The problem is they never talk about weighing the flour, so like a good little KAF baker that I am, I used the sprinkle, level method. My results (twice) were the soggy flatter loaves. They tasted good, but were much too wet.
This blog, photos and comments were just what I needed to straighten out my baking problems. In fact, I Like your recipe better than Jeff & Zoe’s (sorry guy, but I did buy three copies of the book as gifts  )
So, I’m ready to give this another go. Just a note to other bakers, I do prefer the wheat & rye flour combo recipe in their book vs. straight white flour bread – both yielded wonderful crunchy crusts and (in my case) doughy interior.
A question for the group: the cookbook says the dough keeps 14-days; your recipe says 7-days. Why the difference?
Thanks and keep up the great work!

Glad we could help. We found that after 14 days, the dough was just too sour for our taste. It certainly “keeps” for 14 days; it’s just that the flavor changes a lot, so we suggest to people to limit the fridge time to 7 days. PJH

]]> By: malcolml http://blog.kingarthurflour.com/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/comment-page-4/#comment-65192 malcolml Thu, 12 Jan 2012 16:33:58 +0000 http://blog.kingarthurflour.com/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/#comment-65192 ****WARNING****** Be careful when putting water in a 500 deg oven. I pour a cup of water into a small cast iron skillet heated in the bottom of the oven. It seemed to work well until I accidentally spilled a small amount of water onto the glass door of my oven. The glass shattered and had to be replaced. Very expensive. ****WARNING******

Be careful when putting water in a 500 deg oven. I pour a cup of water into a small cast iron skillet heated in the bottom of the oven. It seemed to work well until I accidentally spilled a small amount of water onto the glass door of my oven. The glass shattered and had to be replaced. Very expensive.

]]> By: EBC'sDaughter http://blog.kingarthurflour.com/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/comment-page-4/#comment-65070 EBC'sDaughter Mon, 09 Jan 2012 17:37:17 +0000 http://blog.kingarthurflour.com/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/#comment-65070 Hi there - I'm determined to try this despite my mini-apartment...with no oven! I have a Breville toaster/convection oven that has served me VERY well lots of recipes, but a couple of questions on this: 1) Is it OK to cut this recipe in half? 2) If not, is it OK to separate the dough before the first rising stage into multiple containers? I don't have a 6 qt bucket, nor do I have room for one! Would 2-3 glass bowls work? 3) Does the steam only happen at the beginning of the recipe, or throughout? The Breville does not have multiple racks. I've found some other comments from small-oven owners who have put a mug with boiling water on the same rack for the first 15 min of baking time (at which point the water is almost all evaporated). Does that sound like an OK steam plan? I could also try putting small ramekins on the bottom of the oven (inbetween heating elements)... Thank you so much for your detailed instructions and your help! <strong>1) Sure, no problem 2) You could do that, too. 3) Steam is useful only at the beginning. What you describe is OK, but just be sure to use a container that's oven-proof - a mug sounds a little dicey... how about a small bread pan or something designed to be used in the oven? Enjoy! PJH</strong> Hi there –

I’m determined to try this despite my mini-apartment…with no oven! I have a Breville toaster/convection oven that has served me VERY well lots of recipes, but a couple of questions on this:

1) Is it OK to cut this recipe in half?
2) If not, is it OK to separate the dough before the first rising stage into multiple containers? I don’t have a 6 qt bucket, nor do I have room for one! Would 2-3 glass bowls work?
3) Does the steam only happen at the beginning of the recipe, or throughout? The Breville does not have multiple racks. I’ve found some other comments from small-oven owners who have put a mug with boiling water on the same rack for the first 15 min of baking time (at which point the water is almost all evaporated). Does that sound like an OK steam plan? I could also try putting small ramekins on the bottom of the oven (inbetween heating elements)…

Thank you so much for your detailed instructions and your help!

1) Sure, no problem
2) You could do that, too.
3) Steam is useful only at the beginning. What you describe is OK, but just be sure to use a container that’s oven-proof – a mug sounds a little dicey… how about a small bread pan or something designed to be used in the oven?

Enjoy! PJH

]]> By: Roseone33 http://blog.kingarthurflour.com/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/comment-page-4/#comment-63590 Roseone33 Wed, 30 Nov 2011 02:27:05 +0000 http://blog.kingarthurflour.com/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/#comment-63590 What is the estimated cost of making this bread? I'm thinking about a few dollars, vs. As much as $5 or $6 for an artisan loaf at an upscale bakery. <strong>Since it's basically all flour, Roseone, it depends what you pay for your flour. Yeast would be the second expense. I'd estimate maybe 50¢ to 60¢ a loaf? PJH</strong> What is the estimated cost of making this bread? I’m thinking about a few dollars, vs. As much as $5 or $6 for an artisan loaf at an upscale bakery.

Since it’s basically all flour, Roseone, it depends what you pay for your flour. Yeast would be the second expense. I’d estimate maybe 50¢ to 60¢ a loaf? PJH

]]> By: "Rachel from Beloit" http://blog.kingarthurflour.com/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/comment-page-4/#comment-63368 "Rachel from Beloit" Wed, 23 Nov 2011 06:02:37 +0000 http://blog.kingarthurflour.com/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/#comment-63368 Just as the dough began to rise, I realized I forgot to add salt. Would it be possible to add salt later on in the recipe, like when I'm shaping the dough? <strong>Salt is a flavor carrier, so skipping it will result in bland tasting baked goods. It would be best to knead into the dough before it rises (in the dough stage) rather than waiting for the shaping stage. Happy Baking! Irene @ KAF</strong> Just as the dough began to rise, I realized I forgot to add salt. Would it be possible to add salt later on in the recipe, like when I’m shaping the dough?

Salt is a flavor carrier, so skipping it will result in bland tasting baked goods. It would be best to knead into the dough before it rises (in the dough stage) rather than waiting for the shaping stage. Happy Baking! Irene @ KAF

]]> By: rodneybuxton http://blog.kingarthurflour.com/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/comment-page-4/#comment-62888 rodneybuxton Sat, 12 Nov 2011 19:59:44 +0000 http://blog.kingarthurflour.com/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/#comment-62888 I've made bread the hard way for years this was just too simple. I love it. Just so easy and delicious. I’ve made bread the hard way for years this was just too simple. I love it. Just so easy and delicious.

]]> By: dianedonohue http://blog.kingarthurflour.com/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/comment-page-4/#comment-61630 dianedonohue Sat, 24 Sep 2011 18:56:47 +0000 http://blog.kingarthurflour.com/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/#comment-61630 I've been baking this bread using a Cuisinart clay oven, with no need for the addition of steam or water when baking. The results are equal to bread made with my regular oven with additon of the steam. Makes great bread with very little effort. Lately I've been adding about a third of KAF white whole wheat flour, adding a bit more water and KAF essential wheat gluten. So easy! I’ve been baking this bread using a Cuisinart clay oven, with no need for the addition of steam or water when baking. The results are equal to bread made with my regular oven with additon of the steam. Makes great bread with very little effort.

Lately I’ve been adding about a third of KAF white whole wheat flour, adding a bit more water and KAF essential wheat gluten.
So easy!

]]> By: kat http://blog.kingarthurflour.com/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/comment-page-4/#comment-60118 kat Sat, 23 Jul 2011 11:40:45 +0000 http://blog.kingarthurflour.com/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/#comment-60118 I've always been afraid to bake my own bread, but you made it sound so simple that I did it with ingredients already in my kitchen. Wow, I can't believe how much better it tastes and it wasn't scary at all. KAF has inspired me on many occasions to give up my tried-and-true recipe or try something new. Thank you! :) <strong>Congratulations, Kat! Welcome to the wonderful world of bread-baking. Thank for sharing your success here - PJH</strong> I’ve always been afraid to bake my own bread, but you made it sound so simple that I did it with ingredients already in my kitchen. Wow, I can’t believe how much better it tastes and it wasn’t scary at all. KAF has inspired me on many occasions to give up my tried-and-true recipe or try something new. Thank you! :)

Congratulations, Kat! Welcome to the wonderful world of bread-baking. Thank for sharing your success here – PJH

]]> By: Amy in Bklyn http://blog.kingarthurflour.com/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/comment-page-4/#comment-59986 Amy in Bklyn Fri, 15 Jul 2011 20:20:15 +0000 http://blog.kingarthurflour.com/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/#comment-59986 I just tried this recipe for the 1st time--used SAF yeast and KAF. Loaves were consistently damp inside, in spite of waiting until they were GOOD and brown before taking out of oven. Should I try a lower oven temp/longer baking? Is it my mediocre slashing? (I'm wondering it steam couldn't escape...) I found slashing very difficult with such a sticky dough. I tried small roll-size loaves on day 2 as an experiment. Same problem. <b>This bread is a favorite of mine. My co-worker loves to use it as pizza dough if she is looking for a quick dinner. It does have a moist interior but should not be doughy. Be sure your oven is up to the correct temperature. An oven thermometer is helpful! Yes, slashing can be difficult when the dough is sticky. Do not be afraid to go back a second or a third time to make your slashes deeper. You may need to keep your loaf in longer than the suggested baking time. I know I do. Every oven bakes differently, keep in mind. Look for a nice golden color and an internal temperature close to 205 degrees. Elisabeth</b><b> </b> I just tried this recipe for the 1st time–used SAF yeast and KAF. Loaves were consistently damp inside, in spite of waiting until they were GOOD and brown before taking out of oven. Should I try a lower oven temp/longer baking? Is it my mediocre slashing? (I’m wondering it steam couldn’t escape…) I found slashing very difficult with such a sticky dough. I tried small roll-size loaves on day 2 as an experiment. Same problem.
This bread is a favorite of mine. My co-worker loves to use it as pizza dough if she is looking for a quick dinner. It does have a moist interior but should not be doughy. Be sure your oven is up to the correct temperature. An oven thermometer is helpful! Yes, slashing can be difficult when the dough is sticky. Do not be afraid to go back a second or a third time to make your slashes deeper. You may need to keep your loaf in longer than the suggested baking time. I know I do. Every oven bakes differently, keep in mind. Look for a nice golden color and an internal temperature close to 205 degrees. Elisabeth

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