Rocket Bread

[creek johnson]

 Hey folks I came across the easiest bread recipe that I have ever seen, no fail, taste great, looks just like it says it will. I used bread flour and a 10" dutch oven. Just follow the instructions and don't change anything until you get a few loafs under your belt.
Use this website,   www.aresrocket.com/bread

Creek Johnson

[oscar]

Hi folks i made up a batch of rocvket bread. Started last night baked at 3pm Sunday

Wow, what a success. Here are some photos

[oscar]

Here are two more

[Singing Bear]

Hoi, Oscar!  Did you follow the recipe including the baking vessel?  Asking because I don't have a dutch oven.  I do have a heavy, round  aluminum "baking dish" with a heavy glass lid.  Just wondering if what I have will work.

[Singing Bear]

Okay, nevermind.  Found a nice, big Corning Ware baking dish with a lid.  Gonna use that instead.  lGonna have to keep my eyes open for a nice dutch oven, though. 

Dang this bread is easy to make.  Didn't take me 5 minutes to get the dough going and it's now in the oven going through it's first poofing and already more than doubled in size and smelling great.

[creek johnson]

Hey Folks,
I made my fourth loaf of this bread yesterday and cooked it today, it turned out just fine. I think I will start doing a little experimenting by adding things to it to see what happens.

Creek Johnson

[Singing Bear]

Okay.  Mine didn't come out as "poofy" as Oscar's.  More spread out.  Also, my dough didn't bubble, but did double in size.  Yeast too old?  Wrong one? 

I figure mine spread out more because I didn't use parchment paper.  After punching it down from the first proofing, I just laid the round lump of dough in the Corning Ware baking dish.  I let that proof one more time and it just spread out rather than going up. 

My oven also runs on the hot side so I slightly burned my bread.  The crust came out very crusty and the inside could have been more moist if I had baked it a shorter time.  All in all, everyone liked it and my brother compared it to a rustic bread a local upscale bakery sells.  Said it was way close enough that he's going to try making it himself. 

Also, the loaf came out to be a very light sourdough bread.  Nice surprise.  I figure that the first proofing at 20 hours involved somekind of fermentation.  It was light enough my wife liked it and she doesn't like sourdough at all.

[Delmonico]

Singing Bear, use a little more flour next time and make a stiffer dough or reduce the water a bit.  Different humidities call for different amounts.  I bet its humid over there.

[Singing Bear]

Thanks Del.  Come to think of it, it has been on the humid side these past few days.  The dough was a bit "wet" when I punched it down and I actually used quite of bit of flour to work it.  Could have used even more as all the extra flour I used got "absorabed" into the dough ball.  Gonna try it again sometime this week.  Will inform.   

[creek johnson]

Singing Bear,

Refer to step #3 of the instructions, this no knead bread. You only need a little flour to get it out out of the bowl and onto the parchment paper. You do not work it or knead it. This may help solve you probelm.

Creek Johnson

[Wishbone]

Hey Creek, Did you oil your Dutch Oven?  You said you used a 10inch oven. Any problems with room inside. I have several 12" Lodge Deep ovens I might try a loaf or 2. Wishbone-Ks

[creek johnson]

Wishbone,

Just a light spray of Pam, very light. I think all of that extra flour that is around the dough and the parchment paper that goes into the dutch oven keeps it from burning and sticking.
The 10" d/o works just fine, just the right size.

[Delmonico]

PAM. my wife has a friend named PAM.    Buy a good quality aresol bottle and put some oil in it, same thing and a lot cheaper, olive oil is far better than any other oil for seasoning and such.  Me I use a light wipe with lard when I bake in my ovens.

[oscar]

I am fortunate Im have a good mentor in Del. He has shown me allot and i have been awake enough to absorb and use the information to my benifit and my family. Thank you for the recipe it is a winner. Yes I agree add a bit more flour to your sponge
(dough ball) and see if it bubbles and rises better. It's probably just too wet. I do use the rapid rise. i tried others but do not seem to work as well in my hands. i like it, because it works for me. last batch I used a pinch and i mean a pinch of brown sugar and the bread was a mils sourdough flavor. Wonderful texture and with salted butter on it,  wel just say my 13 yr old daughter says dad your so cool to be able to do this kind of thing. She is inspired and wants to go to culinary school and become a chef. Thats a goal we can shoot for and maybe hit. Thanks man your the best creek!  you to del.

G,     

[Delmonico]

One note, Rapid Rise Yeast is not the same as Quick Rise yeast.  Quick rise yeast comes in a little package like most folks bur regular yeast.  Rapid Rise it the stuff comercial bakers use.  As far as I know it comes in 1 pound bags.  I buy it at Sam's Club in a package with two 1 pound bags for about $5. That gives me enough yeast to last about a year, since I make a lot of bread with sourdough which don't need added yeast.

[Singing Bear]

Singing Bear,

Refer to step #3 of the instructions, this no knead bread. You only need a little flour to get it out out of the bowl and onto the parchment paper. You do not work it or knead it. This may help solve you probelm.

Creek Johnson

I used whatever flour I needed to get the dough out of the bowl.  It was pretty darn sticky and probably unintentionally worked it more than I was supposed to.  Also, I didin't use parchment paper.  Just put the dough ball into a large Corning Ware baking dish with a cover.  I did "grease" the dish first.  I let it proof one more time for about 3 hours then baked it.  Our oven seems to run hot so will cut back on the baking time.

My second attempt.  I added more flour, as was suggested.  Wife said I coulda kilt someone with it.  Came out like a flat stone and dumped it.
She suggested I go back to the original recipe and try baking only after the 1st proofing, since this first rise is the biggest.  Just dump the mixed dough into the greased Corning Ware dish, cover  and let'r go. 

Another problem could be with my yeast.  Gonna check it out.

Frustrating, but fun experimenting.  I know the family really liked the first loaf, so it's not a lost cause. 

[Delmonico]

Yeast can be a problem sometimes, it can be the yeast or it can be the persons body chemistry.  If you have troubles with yeast and you think it might not be the yeast, wash your hands with vinegar before starting, it sometimes helps. 

[Marshal'ette Halloway]

I got some in the crock right now.. and in about 24 hours, I'll tell you how it is..
I can't wait! 

[Marshal'ette Halloway]

Ok gang.. look-it' this !!

I should have taken pictures as I was making it, but the end result is the best part anyway.
I let mine set and raise for about 60 hours..( I love a sourdough bite to my bread) I punched it down about 5 times.

This is the end result.

YUMMY!~~~~~~~~~~~~~~~~~

It's a snap to make.

PS~~ I thought it would have a sourdough taste.. it doesn't at all.. but man oh man .. is it ever good.
It has a spongy almost toughish texture..and the outside is really crunchy.
I can tell right now that I will be buying a bigger size britches if I keep making this stuff.

[Silver Creek Slim]

Congrats, Marshal'ette. It sure looks good.

Slim