Home-baked pida

[atash]

See what I mean about method versus ingredient?

For example, most European artisan breads require specific know-how to get the crumb and the crust to come out right (Middle Eastern breads and Indian naan are more forgiving...).

As you probably know, a chewy, "holey" crumb, such as is typical of, say, a Ciabatta, comes from having a slack dough and slow rise.

To get a thin, crackly crust, traditionally you use a steam-injected oven but it's easier to just bake a slack (wet) in a container (cast iron works very nicely) with a lid, until the crust is set. Then remove the lid and let it brown.

Or if using a dough that is not particularly slack, spray water on the surface of the dough before baking, again in the closed cast iron.

Works beautifully. It "crackles" while it cools.

Try Jim Leahy's "no kneed" bread; it's on Youtube. It is very easy to make, and comes out perfect every time. My wife and kids love it. Maybe I'll start some tonight.

[mnjrutherford]

I've been using a "starter" for several years now. A couple have been executed.. but the current one has been around for more than a year. I started it with 1 c. flour, 1/2 c. water, and 1 t. store bought yeast. It's been "fed" with varying increments of 2 parts flour to 1 part water. The increments vary due to anticipated need. Interestingly, over the last couple weeks it hasn't been acting properly and it isn't getting bubbly and "busy" as it should be to make decent bread. I'm wondering if it's due to what you are talking about when you indicate that there is a difference between lactobacillis and wild yeast? I've heard the terminology before, but haven't really had time to look into it.

My goal for bread skills is to never use a purchased yeast product. I'm going to have to study this lactobacillis/wild yeast issue more in depth. As for taking a long time... I don't know what you mean there... YET! =o) But, seeing as how I'm not dead, maybe I'll have time to do this. ;o)