tag:blogger.com,1999:blog-6742756814967464811.post2080263240527754925..comments2024-03-29T06:40:49.882+11:00Comments on Green Gourmet Giraffe: Olive oil bread and calzoneJohanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-6742756814967464811.post-30202890067262763422011-08-06T00:01:45.616+10:002011-08-06T00:01:45.616+10:00That is some most perfect looking bread! And the c...That is some most perfect looking bread! And the calzones are so adorable!eatme_delicioushttps://www.blogger.com/profile/14657772782487330009noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-29896566097914870442011-07-11T13:00:29.688+10:002011-07-11T13:00:29.688+10:00Thanks Sarah - must try a bit of buckwheat in this...Thanks Sarah - must try a bit of buckwheat in this loaf - sounds great - glad you enjoyed it<br /><br />Thanks Brydie - am just loving it - will have to try it as a flatbread - made it again this weekendJohanna GGGhttps://www.blogger.com/profile/08594201473931487490noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-48930147754418904542011-07-11T12:45:22.611+10:002011-07-11T12:45:22.611+10:00Yay! So glad you like this one! It's an adapta...Yay! So glad you like this one! It's an adaptable little beast isn't it.<br />As a flat bread with rosemary and chunks of sea salt taste good too.<br />Happy bread making :-)cityhippyfarmgirlhttp://cityhippyfarmgirl.com/noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-48632891331448545522011-07-10T16:31:22.232+10:002011-07-10T16:31:22.232+10:00I just made this bread today and it is excellent! ...I just made this bread today and it is excellent! I make bread a lot, and I agree that it can sometimes be difficult to find a standard one that is a great multi-purpose/all around bread and this fit the bill! Mine turned out very large and handsome! And you are right about the type of flour being flexible. I used 300 g bread flour/75 g buckwheat/25 g gluten/200 g wholemeal spelt and it turned out great (I was running low on wholemeal flour).Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-47903688790305109382011-07-08T23:50:56.014+10:002011-07-08T23:50:56.014+10:00Thanks Lisa - I have always thought I needed pizza...Thanks Lisa - I have always thought I needed pizza dough for calzones, so it is interesting to think that bread dough will do the job<br /><br />thanks Mel - the bread wasn't really crusty once it cooled, though we had the last calzone today from the freezer so it had to be in the oven a while and got quite crusty without the water (and don't use a shallow tray for the water like I did the first time and leave it preheating for ages so it dried up)<br /><br />Thanks Keeley - hope you enjoy this recipe - would love a good tomato and parmesan bread myself - I tried a sundried tomato bread recently from Dan Lepard but it didn't work that well for me<br /><br />Thanks Cakelaw - I think it was my first time - am keen to find a few different fillings so may have to look at cafe ones for ideas<br /><br />Thanks Hannah - would love to try this with a fancy pants olive oil - hope that Yaz's tips are helpful - and you should check out Brydie's step by step version of the recipe if you are interested in trying it<br /><br />Thanks Pene - interesting that rye flour helps the dough flatten - must try some in pizza dough<br /><br />Thanks Lorraine - hope you share your friends tip - I am intrigued<br /><br />Thanks Chucky - of course the calzones are smiling at you - they are friendly food :-)<br /><br />Thanks Rivki - loved the oozing cheese - though I wasn't sure that the dough was ready to be cut as it got a bit clumpy as you can see in the oozing photo!<br /><br />Thanks Sharan - being hungry at 9am means time to plan dinner :-)<br /><br />Thanks Choclette - am jealous of your rye sourdough - I hope to get there one day<br /><br />Thanks Joanne - bread is too much work for boring results - but I can guarantee this one<br /><br />Thanks Yaz - you really should have a bread making blog (and an oven) but am glad that at least you are sharing your tips here - will have to try regular plain flour - interesting that you say oil and salt inhibit the yeast growth because maybe that is why they are added later in the recipe. And re kneading - I was surprised that it really didn't take that long to feel smooth and supple - such a great revelation when rushing about!<br /><br />thanks ricki - I wish you could bake bread too - it is such a pleasurable activity - esp eating the bread at the end - but maybe you could do yeast free calzones somehow???<br /><br />Thanks Quincepoacher - I keep meaning to try other loaves but feel it can't get much better than this one for a plain unassuming loaf and then I wonder why I would need to try other flavours when this tastes so good (but maybe lavender bread - will put the lavender source on my cake post for you<br /><br />Thanks Jacqueline - I find the evenings are easiest and if sylvia is creating a fuss the bread will wait - good luck with finding some timeJohanna GGGhttps://www.blogger.com/profile/08594201473931487490noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-71297899999544192202011-07-08T20:00:52.927+10:002011-07-08T20:00:52.927+10:00I read that really carefully Johanna. If I can fin...I read that really carefully Johanna. If I can find the time, I am going to try this. I knew I had too as soon as I saw the photo. Thanks to Yaz for the tips :)Jacqueline Meldrumhttps://www.blogger.com/profile/05748535381400208316noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-7941779888153369022011-07-08T10:10:39.618+10:002011-07-08T10:10:39.618+10:00It's such a joy when you find a new recipe tha...It's such a joy when you find a new recipe that is destined to become a trusted one. Your loaf looks perfect! <br /><br />The orange, lavender & almond cake of your previous post looks amazing! I'd love to try it. Where did you purchase the dried lavender from?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-59891841394183146792011-07-07T13:05:18.129+10:002011-07-07T13:05:18.129+10:00As usual, a gorgeous loaf. You make me wish I coul...As usual, a gorgeous loaf. You make me wish I could bake bread! The calzone is beautiful, too--as Rivki says above, love that pic with the cheese oozing out! But even the plain loaf looks appealing. :)Rickihttp://dietdessertndogs.comnoreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-27283185834095804762011-07-07T11:41:01.261+10:002011-07-07T11:41:01.261+10:00Johanna,
This bread looks so good it probably need...Johanna,<br />This bread looks so good it probably needs no improvement, but I'll give my thoughts on the bread-making process, perhaps for those like Hannah who are intimidated by the world of yeast.<br />I've found four things worth knowing about bread...<br />1) The amount of water is the best way to control the size of the loaf (don't worry about the other ingredients). So use a standard measure for the water, and just throw in other things. Oil(or fat) and salt are just about flavour, so add enough to make it taste good, but not so much that it inhibits the yeast growth.<br />2) Use the amount of yeast to control the timeframe for your loaf. The amount of yeast in Johanna's recipe is for your typical home bake timetable. If you want to slow it right down, and get the flavour benefits of a long fermentation (or simply want to go out all day), use as little as half a teaspoon of yeast. All that it means is that your bread will rise more slowly, but eventually it will double in size, and that's when to knock it down. The temperature matters too, but once again, it has to be very cold or very hot (think oven temperatures) to kill the yeast. Hotter means a faster rise, obviously.<br />3)Don't worry too much about your flour. It matters if the flour is wheat or not, because most breads need gluten (not having this means specialist techniques, and very different results), but apart from that, different baking traditions use quite different flours. European traditions tend to use softer (AKA lower protein, lower gluten) flours and the Anglo-American ones harder flours. Personally I prefer softer flours, but let your tastebuds guide you on this one.<br />4) Kneading tends to be over-rated, so don't wear yourself out, unless you need the therapy! Allowing the flour to absorb the water properly is useful, because you can judge how much flour you really need. So mix in a reasonable amount of flour, go put your feet up for 15 minutes, and then come back and finish the job. The most kneading I ever do is 1 minute (ten minute break), another minute (10 m.break), and a final minute. Much less tiring, and perfectly effective (this suggestion from an English baker whose name I can't remember).<br />Sorry about the long post...Yazhttp://over-extracted.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-89253107445159130332011-07-07T10:13:38.508+10:002011-07-07T10:13:38.508+10:00I'm always a bit afraid to try new bread recip...I'm always a bit afraid to try new bread recipes because you don't want them to be boring after you've put in so much time and energy! This sounds delicious, though!Joannehttps://www.blogger.com/profile/17133232352924060797noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-51575279785337595682011-07-07T06:39:17.179+10:002011-07-07T06:39:17.179+10:00Oh what are you and City Hippy trying to do to me....Oh what are you and City Hippy trying to do to me. I keep thinking I'm happy with my rye sourdough but then I see this and start salivating - both at bread and calzone ;-) Looks wonderful. Isn't it good to find a bread recipe you can rely on?Choclettehttps://www.blogger.com/profile/00173996730095174268noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-43709799753790186212011-07-07T01:16:16.728+10:002011-07-07T01:16:16.728+10:00That calzone looks wonderful! Man I hate being hun...That calzone looks wonderful! Man I hate being hungry at 9 AM :PSharanhttp://totefullofveggies.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-73483262675495398712011-07-06T22:49:32.329+10:002011-07-06T22:49:32.329+10:00What a lovely fluffy loaf. I love the addition of ...What a lovely fluffy loaf. I love the addition of olive oil. And those calzones look just beautiful! That oozing cheese looks FANTASTIC.Rivki Lockerhttps://www.blogger.com/profile/08288838905504852656noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-17054893474158787382011-07-06T22:14:06.709+10:002011-07-06T22:14:06.709+10:00Is it me or does a calzone take on the resemblence...Is it me or does a calzone take on the resemblence of a really big smile? No matter. Eating calzones definitely makes me smile.<br /><br />Thanks for the blog posting Johanna. Hmm... I see calzones on the dinner plate this coming weekend.Chuckyhttps://www.blogger.com/profile/02343311167170231734noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-51969396542080726852011-07-06T17:08:39.382+10:002011-07-06T17:08:39.382+10:00My friend taught me a new bread making technique t...My friend taught me a new bread making technique that I can't wait to play around with! :D A good bread recipe is so vital!Lorraine @ Not Quite Nigellahttp://www.notquitenigella.comnoreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-34797890251499784692011-07-06T16:36:02.833+10:002011-07-06T16:36:02.833+10:00That's a great looking loaf, Johanna!
I make ...That's a great looking loaf, Johanna! <br />I make pizza dough twice a week, & lately I've been adding 50g of rye flour which makes the dough more friendly when flattening it out. So have a try adding different flours.Penehttps://www.blogger.com/profile/18055949280420755227noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-565946671002661642011-07-06T14:15:13.585+10:002011-07-06T14:15:13.585+10:00Stiiiiill terrified of yeast, but I'm really i...Stiiiiill terrified of yeast, but I'm really intrigued by this recipe because I've been looking for recipes to use my thyme-infused olive oil in and this would probably work wonders...Hannahhttp://wayfaringchocolate.comnoreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-18354968490507946002011-07-06T12:39:04.320+10:002011-07-06T12:39:04.320+10:00What a handsome loaf of bread! I adore calzone, b...What a handsome loaf of bread! I adore calzone, but have never thought of making them at home.Cakelawhttps://www.blogger.com/profile/17205068748520541380noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-82216309527721878272011-07-06T12:19:29.687+10:002011-07-06T12:19:29.687+10:00I've been having the same problem when wanting...I've been having the same problem when wanting to make my own bread -- too much choice! But thanks for taking the guess work out of it for me with this recipe. I'm also on the hunt for a good tomato and parmesan bread recipe. I've yet to try making a calzone at home but you've definitely inspired me.Keely aka The Richest Girl in Bondihttp://therichestgirlinbondi.comnoreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-25644827729640993702011-07-06T08:56:01.514+10:002011-07-06T08:56:01.514+10:00This bread recipe looks interesting, will have to ...This bread recipe looks interesting, will have to try this next time I bake a loaf. I never manage to achieve a crusty top so will give your water in the oven trick a try. <br /><br />When I make calzones (which is very often as they are heavily requested), I try to roll the dough out fairly thin so they don't turn out too bready.Melhttps://www.blogger.com/profile/10057980932079998162noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-41011681120373267962011-07-06T08:14:26.714+10:002011-07-06T08:14:26.714+10:00I was only thinking the other day that I would lik...I was only thinking the other day that I would like to make calzone!Lisa (bakebikeblog)https://www.blogger.com/profile/14802600386274518441noreply@blogger.com