Ranch bread...

I got the recipe from Carson's 7MSN Ranch... so I'm calling it Ranch Bread when I write up the very simple recipe.

She blogged about it here ...and here . I made some the other day along with several of her followers.  I kind of snickered when some of them mentioned making mistakes...because really, it is so simple, who could do that? Check there for the actual ingredients and measurements as well as her "how to"...

Well...I made a little boo boo too that could have been soooo much worse than it was. Thankfully I like to watch any of my breads for the first few minutes.  You know ...just because it's such fun to see how it begins to rise immediately.  Thank goodness I did peek in there... because I left plastic wrap on the dough!!  Aacckkk!!. what a stupid thing to do!

I whipped open the oven door and tore off the wrap... taking some dough with it and leaving a few little peaks on top of one loaf.  Who cares?  I was just happy it didn't melt totally and burn and make a helluva mess.  The oven was at 425 F....methinks it soon would've been a major disaster.

This bread is an easy no knead loaf... and like all good rustic, artisan loaves ..has lots of lovely air pockets.... it's supposed to.

One day....mix up the ingredients.... cover it with that dreaded plastic wrap...and leave it for about 18 - 24 hours on your counter top.  I was a bit worried that perhaps my bowl was a bit small..but, no..it stopped at a few inches from the top.

next day it looks like this..... lots of tiny air bubbles... and quite sticky...

Gently scrape it out of the bowl onto a well floured surface... and, as Linda says... lift it skyward with a spatula a few times.  Gently form it into a loaf with hands well floured... or two smaller ones...and let it rest while the oven is heating.  Here was where I caused my own problem...I put that stupid plastic wrap back on top of my loaves while they were resting, and then... didn't even notice it and slid the loaves into the oven.  DON'T DO THAT.
As Mr. BV said...why didn't you use a tea towel like you do all the other times with bread? At least you would have noticed that.
D'uuhhh .... who knows? ...

See my little spiky thingies? ... caused from ripping off the plastic wrap.

Here's the perfect one.

and.... even more perfect hot with butter melting on a slice.... MMMMMMMMM......

the "slipper" tastes pretty good...

Ciabatta ... apparently the name means "carpet slipper"... is a no-knead bread anyway, so I'm not sure what the big deal is in the video ...but, it seemed so simple compared to other recipes in my bread books... (which call for a few more steps and a few more ingredients) ... so, I gave it a try. It was simple...pretty tasty and I'll definitely make it again. I was surprised that the crust did not get as dark as the Tuscan Peasant Bread... but, perhaps the oil and cornmeal on the baking sheet is the way to go versus the parchment .... ?? or, perhaps the water in the oven for extra moisture is the answer.. or, perhaps the honey in the mix ... ?? who knows, but I was pleasantly surprised to see the bottom more golden than dark brown. Not that I mind a well cooked crust. I also love a chewy crust...which this has. Yum... I only had one small piece today...but, can't wait for toast in the morning.... I love artisan type breads toasted!











The crumb of mine is not as airy as the master's... but, it still has a few good sized holes. My bread book says to handle it very gently to preserve the air bubbles for those lovely large voids. .. not that extra large holes would enhance the flavour. Perhaps I'll wear kid gloves next time.... just so I can have a holey loaf for my photo shoot.

Oh, yes....the guy doesn't mention it in his video..but..on his blog...he says he always bakes bread with a pan of water on the bottom of his oven. It would probably be a good idea to revise your video mister...

No knead ciabatta

No-Knead Ciabatta Bread from Foodwishes on Vimeo.

Had to post this one.... Susan sent me a no knead video... the one that calls for heating your lovely Le Creuset dutch oven in blistering heat before you toss in the dough... and I just couldn't get my head around doing that. Not that I own one but, you know..say if I did....some day.....

Plus..it sounds a bit dangerous...so hot and all...

So...I while I was checking out the video..I saw this one. Ahhh...much better idea. Hey Susan...it is the Tuscan all over again... your recipe is still the best. Although, with this one ... they just mix and leave it for 18 hours..then bake it. I'm definitely giving this one a go... I'll let you know what happens.

UPDATE:: I knew it!! found this post on a foodie site talking about no-knead breads.....

Don't use your enamel Le Creuset for this procedure! Massive, permanent, discoloration and funky spots and stripes to your pot. Did this about a year ago and my beautiful pot, although functional, is now ugly.