tag:blogger.com,1999:blog-8416005686151097177.post3436333375499770047..comments2023-06-03T04:45:23.038-04:00Comments on Corner Loaf: Honey Wheat Ricotta Bread [#15]Nancy/n.o.ehttp://www.blogger.com/profile/12870024363382414106noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-8416005686151097177.post-20151526308702413742009-09-24T23:37:15.252-04:002009-09-24T23:37:15.252-04:00Love your honey wheat bread. You should submit it ...Love your honey wheat bread. You should submit it to the bread contest on my site. The winner gets a $179 Super Bread bread knife from New West Knifeworks. You can get more info here:<br /><br />http://www.phamfatale.com/id_516/title_Pham-Fatale-Bread-Contest/<br /><br />Let me know if you're interested. All I need is a photo of your bread (for voting) and the link to your recipe.Jackie at PhamFatale.comhttp://www.phamfatale.com/noreply@blogger.comtag:blogger.com,1999:blog-8416005686151097177.post-5749627678121255212009-05-13T10:24:00.000-04:002009-05-13T10:24:00.000-04:00Wow, definitely some great lessons to come out of ...Wow, definitely some great lessons to come out of this bread baking experience (but wow, how tragic about your great-grandmother's sisters. Stories like that make me grateful to be raising children in the era of modern medicine. It boggles the mind to think of all of the parents in past generations who suffered the ultimate tragedy of losing children to diseases that we can now easily prevent or treat). Anyway, the bread sounds incredible. "So good I don't want to swallow it" - wow, that is a great (and memorable!) compliment!Cathyhttps://www.blogger.com/profile/06859210460017421539noreply@blogger.comtag:blogger.com,1999:blog-8416005686151097177.post-53251045039014410392009-05-09T10:37:00.000-04:002009-05-09T10:37:00.000-04:00Nancy,
ice cold water is normally used in bakery/r...Nancy,<br />ice cold water is normally used in bakery/restaurant to retard the dough and let it rise overnight in the refrigerator, so it can be shaped first thing in the morning. It also helps to develop more flavor so the yeast will slowly do its job. Another reason for using ice cold water is when mixing a big dough, the friction of the mixer will warm up the dough a lot, so by the end of the mixing the dough will still be rather cool when starting with ice cold water. I haven't read that ice water can kill the yeast, I doubt that it does, you can freeze yeast dough after the first rise, I do it all the time with left over pizza dough. My guess is that the dough was really cold and the yeast didn't get activated, it needed more time. Next time don't throw it away, just wait a little bit longer if you can.<br /><br />I have some home made ricotta, maybe I will make this bread too.Laurahttps://www.blogger.com/profile/15305773287880023217noreply@blogger.comtag:blogger.com,1999:blog-8416005686151097177.post-90754465595340077552009-05-08T04:13:00.000-04:002009-05-08T04:13:00.000-04:00Ciao Nancy ! I love your stories, and your bread i...Ciao Nancy ! I love your stories, and your bread is delicious !! I'll have to try it I'm stuck on a recipe for sourdough by Rose ... I'll have to change !nataliahttps://www.blogger.com/profile/04856412100548643699noreply@blogger.comtag:blogger.com,1999:blog-8416005686151097177.post-8942525916694118332009-05-08T00:58:00.000-04:002009-05-08T00:58:00.000-04:00Gorgeous loaf and great story. My house tends to b...Gorgeous loaf and great story. My house tends to be on the cool side a lot of the year, so most of my bread dough takes a long time to rise. Seems to taste good, so who cares? This is a must try recipe for sure with both ricotta and whole wheat. YUM!Ellehttps://www.blogger.com/profile/04733838869805925920noreply@blogger.comtag:blogger.com,1999:blog-8416005686151097177.post-41289544533838423262009-05-08T00:30:00.000-04:002009-05-08T00:30:00.000-04:00This post is convincing me that I need to get over...This post is convincing me that I need to get over my fear of bread making. The loaf is absolutely beautiful.Elianahttps://www.blogger.com/profile/15781974730634151455noreply@blogger.comtag:blogger.com,1999:blog-8416005686151097177.post-15212664061991757772009-05-06T21:22:00.000-04:002009-05-06T21:22:00.000-04:00I feel like quoting The Borg . . . once you start ...I feel like quoting The Borg . . . once you start baking bread, "resistance is futile. You WILL be assimilated!"Madam Chowhttp://www.mzkitchen.comnoreply@blogger.comtag:blogger.com,1999:blog-8416005686151097177.post-3660440427491875082009-05-06T13:19:00.000-04:002009-05-06T13:19:00.000-04:00I did sign up for the BBA challenge. I really don'...I did sign up for the BBA challenge. I really don't have a lot of extra time to add another group but I just couldn't help myself. I use that book and one of Reinhart's other books all of the time. Peter Reinhart is a bread genius! I love RLB's Bread Bible but I've had so much more success with the BBA. The breads that I've made from his recipes are just so incredibly good but I'm scared to make the loaves that I think are "really hard" like pain a la ancienne so I think that this group will force me to face my fears! Even if you don't join the BBA challenge group I highly, highly recommend giving the book a looksee if you don't own it already. I think that it's a book you'd really enjoy.Jessicahttps://www.blogger.com/profile/07434478481997247753noreply@blogger.comtag:blogger.com,1999:blog-8416005686151097177.post-46759910124134060942009-05-06T09:06:00.000-04:002009-05-06T09:06:00.000-04:00I love those failure-turned-success stories! Beaut...I love those failure-turned-success stories! Beautiful loaf, beautiful new blog.Susan/Wild Yeasthttp://www.wildyeastblog.com/noreply@blogger.comtag:blogger.com,1999:blog-8416005686151097177.post-42452154654291865052009-05-05T20:30:00.000-04:002009-05-05T20:30:00.000-04:00congrats on your new blog... i love the name and e...congrats on your new blog... i love the name and everything! frankly i'm just glad i get to read more of your posts. i love the way you dissect everything that goes into the making. :)karenhttp://somethingsweetbykaren.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-8416005686151097177.post-50092941173262497482009-05-05T00:34:00.000-04:002009-05-05T00:34:00.000-04:00Love the bread, inside and out...and love the new ...Love the bread, inside and out...and love the new blog and name...perfect, all of it!Kaytehttps://www.blogger.com/profile/04892296035070233639noreply@blogger.comtag:blogger.com,1999:blog-8416005686151097177.post-76728649259125058822009-05-04T23:40:00.000-04:002009-05-04T23:40:00.000-04:00Your bread looks great! I look forward to reading...Your bread looks great! I look forward to reading more of your bread/yeast adventures on this new blog. =)Dihttps://www.blogger.com/profile/01968703151905016369noreply@blogger.comtag:blogger.com,1999:blog-8416005686151097177.post-83074954232613862802009-05-04T19:41:00.000-04:002009-05-04T19:41:00.000-04:00Congrats on your new blog! The bread is so crusty ...Congrats on your new blog! The bread is so crusty and the texture is perfect lovely!Reenihttps://www.blogger.com/profile/09745904952447335925noreply@blogger.comtag:blogger.com,1999:blog-8416005686151097177.post-10839083069008860812009-05-04T16:11:00.000-04:002009-05-04T16:11:00.000-04:00Great first post. With the ricotta, I won't be ba...Great first post. With the ricotta, I won't be baking these, but do hope to try another recipe or two you post up here.Mermaid Sewshttps://www.blogger.com/profile/00425365277712758519noreply@blogger.comtag:blogger.com,1999:blog-8416005686151097177.post-68798419041395898952009-05-04T15:14:00.000-04:002009-05-04T15:14:00.000-04:00What a beautiful loaf of bread! It sounds really g...What a beautiful loaf of bread! It sounds really good too with the ricotta in there.Mary Annhttps://www.blogger.com/profile/14968626454134323244noreply@blogger.comtag:blogger.com,1999:blog-8416005686151097177.post-67404425905271732412009-05-04T13:20:00.000-04:002009-05-04T13:20:00.000-04:00Congrats on the new blog. I've added to my reader....Congrats on the new blog. I've added to my reader.<br /><br />Your loaf looks and sounds delicious.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8416005686151097177.post-3918089069908559352009-05-04T13:12:00.000-04:002009-05-04T13:12:00.000-04:00That loaf looks amazing. I love the new blog and I...That loaf looks amazing. I love the new blog and I'm looking forward to reading about all of your bread baking adventures!Jessicahttps://www.blogger.com/profile/07434478481997247753noreply@blogger.comtag:blogger.com,1999:blog-8416005686151097177.post-76497791234760323152009-05-04T13:03:00.000-04:002009-05-04T13:03:00.000-04:00didn't realize you had started a new blog - what a...didn't realize you had started a new blog - what a gorgeous loaf!Arundathihttps://www.blogger.com/profile/09581276218386317347noreply@blogger.comtag:blogger.com,1999:blog-8416005686151097177.post-26467695847892988612009-05-04T10:02:00.000-04:002009-05-04T10:02:00.000-04:00Gorgeous loaf! It looks delicious!Gorgeous loaf! It looks delicious!Cristinehttps://www.blogger.com/profile/16322329390958852920noreply@blogger.comtag:blogger.com,1999:blog-8416005686151097177.post-70895623422622333722009-05-04T10:01:00.000-04:002009-05-04T10:01:00.000-04:00Fabulous loaf and terrific way to launch!!!Fabulous loaf and terrific way to launch!!!MyKitchenInHalfCupshttps://www.blogger.com/profile/07321041059604871286noreply@blogger.com