Comments on: Pumpkin, Sunflower, and Flaxseed Boule

By: Ben Rapoza

Ben Rapoza — Fri, 26 Jun 2009 01:46:32 +0000

I love rustic yeast breads. I found a way to incorporate actual pumpkin into such breads: dice any winter squash and toss it with salt. This causes the cubes to lose moisture and shrivel like raisins, which you then knead into a finished dough. I got this unusual technique from a little book: Confessions of a French Baker by Peter Mayle and Gerard Auzet. The recipe may not be for beginner bakers, but it tastes great with savory-sweet chunks of pumpkin studding the loaf.

By: Testers' Choice

Testers' Choice — Tue, 23 Jun 2009 15:00:23 +0000

[Kara Vitek] This was a fabulous loaf of bread. I’ve made bread only a few times prior to this. This recipe was easy to follow and produced a beautiful loaf. The outside was definitely crunchy-munchy with a superb crust. The interior of the loaf had a hearty, yet soft crumb. Those that shared this boule with me enjoyed it very much; said that it tasted healthy and hearty yet wasn’t overboard “health nut” tasting! One taster did comment that the only negative is that it’s a messy loaf. It’s excellent warm as well as room temperature. The seeds make for a perfect combination. I did all of the maximum rises (including the 10 hours in the refrigerator for the first rise and the 24 hours in the refrigerator for the second rise.) I’d be interested to vary these times next time I bake this bread to see the effects. I very much like that these varying times were included–fits well for any schedule. Wonderful. I will make it again and again! Thank you Nancy Baggett (and the staff of Leite’s Culinaria).

By: Testers' Choice

Testers' Choice — Tue, 23 Jun 2009 14:59:54 +0000

[Annie Barron] This was an excellent recipe. It looked gorgeous and was hearty and satisfying without tasting, er, healthy. I’ve made a lot of variations on the no-knead recipe published to such acclaim a few years ago by the New York Times, and this is at or near the top of my list now. It browned beautifully and didn’t develop an overly thick bottom crust as does another no-knead recipe for wheat bread I’ve used. As with many other no-knead varieties, the rise times seem pretty flexible. I forgot about the bread after I put it in the fridge for the first rise, resulting in about a 14-hour first rise! Undeterred, I pulled it out of the fridge and proceeded as the recipe directed with no ill effects. I will say that the step of “folding” the seeds into the dough is an awful lot like kneading, but since I kind of like kneading; it didn’t bother me a bit.

By: Testers' Choice

Testers' Choice — Tue, 23 Jun 2009 14:59:23 +0000

[Karla M. Cyr] Bread making has been a passion of mine since I first started to learn how to bake nearly two decades ago. I’m always fascinated by the chemical reactions that take place when yeast is brought out of its dormant state. It allows the dough to rise lively, even after being pressed, pulled, and punched down. Once again, I wasn’t disappointed by the active display of elasticity this dough performed, and certainly pleased with the outcome of the bread itself. This hearty loaf carries a nutty flavor throughout, which is detected in each crunch and munch you take. Because of its firm texture and delicious flavor, this bread would make a great sandwich with fresh cold cuts or just tomatoes and cheese. In addition, this loaf is packed with nutrition—essential fats from the seeds and fiber from the flaxseed and wheat flour. If you’re a bread lover as I am, and are in search for some wholesome fuel, this bread is for you.

By: Testers' Choice

Testers' Choice — Tue, 23 Jun 2009 14:58:44 +0000

[Michelle Massey] I’m a big fan of Jim Lahey’s famous no-knead bread recipe. The second rise in this recipe didn’t yield any noticeable difference, and it meant I had to wait a couple of extra hours to eat fresh bread! That being said, I’m a notoriously impatient baker…a very bad combination. The loaf was beautiful to look at and the smell of it baking drove me insane. The texture was great, a nice firm crumb. The only thing that would improve the loaf would be some sweetness in the form of raisins or dried apricots. I’ll definitely make it again.