How I Taught My Brother To Cook

Improvisational Tuscan-Provençal-Catalan Cookery (and other good stuff to eat)

Differents stages of my homemade bread !

First, I tried to follow instructions of the book and Patrick's ones. Well, I couldn't help to make some little change.
Also, I decided to use french mesures as I'm lost with american's ones.
I put much less salt than the brothers do (actually it wasn't enought), I cooked it 40 minutes in oven (45 next time would be better).

Anyway, even its not perfect it has been all ........eating today !


Dough has rested covered 12 hours

Dough folded several times, needed to rest a couple hours more

Ready to be put in oven

Just out of the oven, still cracking

Ready for this morning breakfast !

Views: 60

Comment by John Barrows on January 11, 2009 at 1:53pm
Hooray! Nice going! Now you make the best bread in France! Have you thought of a new career? I'll come over and help you :-)
Comment by Laura on January 11, 2009 at 2:00pm
I'm not super fast bread cooker yet ; not profitable enought to make a career, LoL. But I'm going to perfectionate my bread and addicted it to routine !!!
Comment by Patrick on January 11, 2009 at 3:11pm
Not bad for a first attempt. Not knowing what your goal is for YOUR perfect loaf of bread makes it difficult to make suggestions on how to achieve it. As said before, practice, practice, practice.
Comment by Laura on January 17, 2009 at 1:42am


Here we go ! More salt = better taste ... The cook wasn't changed because loaf of bread are little here.
Only one problem : the more the bread is good, faster we eat it ! A sort of bread dough routine is coming, LoL, I've been doing dough 2 nights in succession !!! But it's pretty funny and easy ! I use different flour each time. Here a country bread.
Comment by Patrick on January 17, 2009 at 9:27am
I have found the smaller or narrower the loaf the better the results (for what I am looking for) Keep experimenting until you reach the level of satisfaction for your own personal tastes.
Comment by John Barrows on January 17, 2009 at 10:37am
Laura and Patrick are the bread-a-holic twins!
Comment by Debbie on January 17, 2009 at 5:15pm
Go Laura, Go Laura, go, go , go Laura! : ) Once you have perfected the perfection that Patrick has attained, there will be no turning back! Laurent will be at your beckon call!
Comment by Laura on January 18, 2009 at 1:19am
Thanks for your encouragment everybody !
Hard to stop the train ... yesterday night I prepared another dough !
Here are 2 wholemeal loaf of bread I cooked yesterday morning ... Oh my Godness, I'm in heaven !

Comment by Patrick on January 18, 2009 at 5:21am
You win the prize for diversification! It looks like you are finding the longer loaves are a more appealing product. Now what you need to do is write the main Paris newspaper and tell them how you are driving local bakeries out of business right from your very own kitchen. You will become a celebrity!
Comment by John Barrows on January 18, 2009 at 8:00am
Here again is how common people make change happen. I catalyzed Patrick to start making no-knead bread (much of the time Patrick is resistant to change - but this time he leaped on it!). He took the concept to new heights of perfection. Now Laura is doing it in France (I might add that my friend Madeleine Vedel in Avignon has also been baking no-knead bread since I sent her the link to the original Jim Lahey NYTimes article.). Looking at Laura's results, and her passion for it, it's easy to see why the French are so good at bread-making and are so maniacal about their baguettes. In Paris, everyone lines up at their favorite boulanger to get a baguette or two on their way home from work. I would love it if Patrick, Laura, and I could start a bakery/pizzeria somewhere and become world famous (if not rich). Where shall we do it?

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