Comments on: Ruhlman’s Basic Bread (Dutch Oven Method)

By: Sheldon Botoshansky

Sheldon Botoshansky — Thu, 05 Nov 2009 10:16:21 +0000

Here is some heresy for you dutch oven, enameled or cast iron adherents, but, I used simple Corning Ware ceramic for Bittman’s no knead bread and it came out fine, according to spec.
I now use assorted sizes for baking conventional rolls and loaves and the results are satisfying as well.
They weigh less, clean up beautifully and distribute heat uniformly.
Try it out… you may like it too.

By: inuyaki.com | 'a suprisingly good food blog' – Newsweek, 7.20.09 » Blog Archive » The Pastrami Project

Mon, 10 Aug 2009 09:00:47 +0000

[...] Ruhlman’s Basic Bread (Dutch Oven Method) [...]

By: Dutch Oven Cookout

Dutch Oven Cookout — Thu, 02 Jul 2009 11:44:31 +0000

great post…thanks for sharing ideas, i love to use also dutch oven…we will come back often.

Thanks..

By: Inuyaki Gets Mentioned on Smithsonian, LA Times Blogs | inuyaki | a food blog

Fri, 22 May 2009 08:49:44 +0000

[...] Ruhlman’s Basic Bread (Dutch Oven Method) [...]

By: Ratio-based Bread Baking | Food & Think

Ratio-based Bread Baking | Food & Think — Tue, 19 May 2009 17:16:55 +0000

[...] browner on bottom than top, which I blame on my strange little oven — the Inuyaki blogger got much prettier results)! I feel like doing a cartwheel, but, well, one thing at a time… Posted By: Amanda Bensen [...]

By: Eagranie

Eagranie — Thu, 14 May 2009 22:23:46 +0000

I’m not the biggest fan of Ruhlman (sssh, don’t tell anyone) but Ratio is definitely on the top of my list of books to buy.

Someone explained the boule-making process to me as a “poker chip sweep”. I’ll have to demonstrate in Seattle this weekend.

By: Arnold

Arnold — Tue, 12 May 2009 07:11:25 +0000

@Jude: Thanks…especially from someone with your baking prowess. :) Also, I love our non-enameled dutch oven and have held off buying an enameled one for awhile because I don’t really see the need. :)

@Jen: I don’t want to step on Ruhlman’s work, but I also think everyone should own this book. It’s so good that after reading the first chapter on bread dough, I immediately went out and made bread. I haven’t read any of the other chapters yet, but I might end up making something from every chapter before I actually finish it. :)

However, the ratios are printed on the cover and for basic bread it’s 5 parts flour to 3 parts water…plus a little yeast and salt.

By: Jen

Jen — Tue, 12 May 2009 06:49:05 +0000

do i need to buy the book or will you post the recipe? the bread looks beautiful!

By: Jude

Jude — Tue, 12 May 2009 01:41:17 +0000

Looks great, and I would have preferred to use a non-enamled dutch myself. Seems so much more old school that way.