I just started a batch. I'll report back tomorrow morning when its ready

http://www.lifehack.org/articles/lifeha ... bread.html

Bring some over to my place.

Wouldn't "Twelve Hour Ciabatta" be a more accurate description than "One Minute Bread"?

That said, i fucking love making bread, and wish i had some of that to eat right now.

that looks quite the fuck yummy if I might say.

It does. Fresh bread = The shit.

AND! It smells fucking wonderful.

dude you come over here. I have the house to myself for 2 more weeks.

so the instructions say cook it at 400 for 25 minutes.

HE FUCKING LIES

i came back at the 20 minute mark and my bread was so dark brown it wasnt funny. Not golden brown, dark motherfucking brown.

Moral of the story is, keep an eye on it.

Oh, and yes, it is mega delicious.

Time should depend on how wet the dough is. If it is pretty wet and flat, it might only take anywhere from 10-20 min at 400º. If the dough comes out drier and more loaf-like, it will need more time to cook through.

For kicks i started some of this shizz a few hours ago. I should have done it last night, but oh well. I put a small bit of sugar in to speed the rising process so i can bake it later tonight.

Okay, so i just baked this shizz up. It is easy and pretty good, even with my accelerated rise techniques.

For the record, mine took 30 minutes total in the oven, and honestly, i could have given it another five if i wanted.

I checked it at ten minute intervals, and it didn't start getting serious about starting to get cooked until about the twenty minute mark. In a couple days or so, i will try it again with the normal rise time setup and see if it gives me any different result.

Did either of you put any herbs on top?


hmm warm bread with olive oil and pepper, FUCKING DELISH

I am going to make some tuesday for shits and giggles, also because I plan on spending all day at home recording and such.

I am thinking garlic bread?

Aye, i topped it liberally with a middle eastern spice called Z'atar, which is something like thyme, this particular type, also mixed with sesame seeds and sumac.

Smells awesome and is delicious. Very good with olive oil.

Though, i had mine with some spicy tomato/garlic/onion/broccoli sauce i made this afternoon.

Hmmm, spicy tomato bread with a garlic sauce ....

I appreciate good bread

oregano, thyme, cumin, paprika.

cumin: i put that shit on everything. Its the world's natural MSG dawg, for rizzle.

Its pretty good, but next time i think goat cheese and roasted red pepper are in order.

fuck.




I am now starving. I may have to delete this thread. It's making me too hungry for teh breads.

I just made this again, this time, with the normal rise time and no sugar.

Definitely a better crust, flavor, and texture this way.

But, in a pinch, it is not too bad to do it the quick way either. If you don't have eight to twelve hours, add a quarter to a full teaspoon of sugar to the water/yeast mix. It should be risen enough for baking in 4-5 hours.

i think im going to add butter for my next batch. I found my bread to be kinda bland with a hint of sour.

Hmm, i don't really get that out of what i made. What did you use for flour?

For the type of simple bread it is, i kind of like it as is.

Though, i might consider upping the salt a small bit, and maybe the yeast also, to even it out.

robin hood white flour.

I dunno, i just found it bland. I'm used to dempsters 12-grain which has loads of win in it, or like... french bread which is kinda sweet. But then again, italian bread is always the blandest in my experience. Butter shall fix it.