Comments on: Bread and Butter

By: SC

SC — Tue, 31 Jan 2012 16:16:43 +0000

Hey! This recipe works great halved (just making one boule) and using all-purpose instead of bread flour. You can do it all by hand too. Mine turned out tall and so made a great bowl for soup. Thanks, Joy!
PS: I did not wait for it to totally cool before tearing off a hunk!

By: Anna K.

Anna K. — Wed, 26 Oct 2011 05:18:53 +0000

Dear Joy,

I love your blog and I love your recipes!
I had so much fun with this bread recipe!

Thank you so much!

-Anna

By: Param Shakti Peeth – An NGO in the Service of Society | Ask "Video News Net"

Wed, 05 Oct 2011 05:12:37 +0000

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By: joythebaker

joythebaker — Wed, 31 Aug 2011 00:59:38 +0000

this makes me so happy!

By: Potato Soup « Mischief, Mishaps, and Misadventures

Potato Soup « Mischief, Mishaps, and Misadventures — Fri, 26 Aug 2011 00:08:24 +0000

[...] or as I just learned Triscuit Parmesan Garlic Thin Crisp. my original plan was to serve it with a free form crusty loaf. However, in my usual fashion I misjudged how long rising times would be: or to be honest I [...]

By: Vik

Vik — Mon, 25 Jul 2011 01:53:54 +0000

Joy, you probably won’t ever read this….but here’s hoping. Seriously….Shut the front door! I just made this & I feel so unbelievably accomplished! (lol) Never made bread from scratch (or otherwise) before & I’m such a wannabe baker to the point that I actually went against my (& Suze Orman’s) better judgement & maxed out my unbelievably high-interest credit card to get my beautiful pink Kitchen Aid. So worth it! Life sucks so much right now…I just needed something amazing to happen & this bread was it!

By: Boule : Burning down the house

Boule : Burning down the house — Mon, 20 Jun 2011 05:56:57 +0000

[...] Source: Joy the Baker [...]

By: Alicia

Alicia — Wed, 15 Jun 2011 10:29:22 +0000

So, I know I’m a little late on this. I know this. But, I have a question, and I really REALLY want delicious fresh bread…

When you put the bread on the baking sheet, is the baking sheet still upside down? Does it matter? Or was that just to keep the baking sheet from “popping” in the oven? (I don’t know what it’s actually called, I call it popping. Because it makes that scary twangy noise.)

Thaaanks!

By: Natasha

Natasha — Tue, 14 Jun 2011 14:55:10 +0000

I know this is a late comment, but if you put cornmeal on the board the bread is on before putting it in the oven, it slides so much more easily onto the baking stone. I love fresh bread!

By: My Adventures in Bread-Making | Learning How to Die

My Adventures in Bread-Making | Learning How to Die — Mon, 06 Jun 2011 04:19:48 +0000

[...] http://www.joythebaker.com/blog/2010/02/bread-and-butter/ Rising in the sunshine on the porch. After the first rising – punched down and divided into two balls. It rose! Shazam! The finished product (there were two). Sliced [...]