Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jan 28, 2010 04:35 AM

Artisan Bread for wedding

Hey guys. Here is the gist. I am getting married. Naturally, I am the one in charge of food. I am having a slow wedding (3days) akin to slow food. In fact, food is a MAJOR part of this slow wedding. I have a lot of ideas and will probably post food problems as they occur. So, one idea is to have lots of fresh fruit and veggies around all the time. Everything in season and as local as I can get it (it is in Arkansas). I think the theme of friendly, family, warm, easy like sunday morning would really be emphasized with fresh warm bread with basic jams, butter,s honey, balsamic spread around. Not being a bread maker and hosting a wedding in the sticks- what is the best way to make this happen.

Is there a way to score fresh live dough from a real bakery? Can you freeze the live yeast like in the popular book a while back? Do you trust shiped bread? I am looking for freshness and flavor. Whole grains and non bleached flour. A rich Semolina and the like? Am I trying to reach for a goal that is too far?

  1. Click to Upload a photo (10 MB limit)
  1. How many people do you want to serve and what resources do you have (ovens, mixers, extra hands, freezer/refrigerator, etc.)? Are you making bread for one meal or many meals over the three days?

    6 Replies
    1. re: chowser

      I have about 20 heads.
      I have ovens
      unsure of mixer status- I am renting a cabin

      I really only need 1 or 2 good batches.
      The bread is just an hors d'oeurve to have around.

      As for the other carbs:
      I will serve biscuits with the BBQ wedding dinner.
      waffles for breakfast.
      Gourmet hot dog buns would be a plus for the grilling on the second night. But not sure.

      1. re: zatoichison

        That's easily do-able. You can make the dough in advanced and freeze it. Bake it there. Or, since you don't bake much, try Artisan bread in 5 minutes. You mix the ingredients, let it sit in the refrigerator, and bake when ready. You can get the book (I bought it, reduced on Overstock) or get most of the recipes online and there are quite a few threads on it here.

        1. re: chowser

          Agreed. I used to make 6 lbs of flour in my dough at one time, and would shape and freeze the dough after the first rising, taking them out and baking as I needed, and they came out yummy and fresh.

          If you're doing bread yourself, try the recipe three or four times ahead of time to make sure you get consistent results before you inflict it on your guests. :)

          You may also want to consider adding dough conditioners to extend the freshness of the loaf and give you a leg-up on a "professional" looking/tasting loaf.

          Can I ask, how do you make a "slow wedding"? How does it span 3 days?

          1. re: KosherHound

            Thanks for the thread and advice. As to the wedding type, no problem Kosher. The idea came to us when we were invited to a wedding as a guest (i was an acquaintance of the bride) which meant that, for the first time I had been to a wedding were all i had to do was show up, drink there booze and be happy for them. My Fiance and I had a blast. So we thought, why not have a wedding where NO ONE has any titles (no dress to buy or tux to rent). 3 day weekend party. 25 people (the closest of friends) renting a cabin on the lake. I get there early with my mate and prep everything the guest arrive in the evening and we have a crawfish boil that evening. Next day we do breakfast (morning people volunteer to get that stared) make we do a lite sandwich and beer lunch while we goof around on the lake. We come in that evening and BBQ burgers and I am designing some in cased meat blends (a la Doug Sohn). Maybe have some fun with a deep fryer. Next day everyone decorates or helps prep the pig feast and bu dusk the ceremony happens. FEAST AND SLEEP! Next day brunch and pull out.

            Very communal, slow, and honest. Instead of a cake I am thinking fresh cookies. I mean, can you really beat a hot fresh scratch cookie from the oven? I am just trying to reinvigorate the wedding to fit our style. Everyone seems to be really excited.

            1. re: zatoichison

              This sounds just wonderful. The menus sound easy enough and very homey and good.. Keep it that way. I know I would be tempted to embellish it as time gets closer and that would put more of a burden on you.

              By the way, what are cased meat blends?

              1. re: zatoichison

                That sounds wonderful. For the cookies, you can make dough in advance, freeze cookie dough balls and then just bake whenever you want a batch. Nothing like hot fresh scratch cookies from the oven, unless it's that, on demand. My sister did something along the idea of what you're thinking of--a nice campsite/cottages outside of Yosemite, friends flew in for a long weekend and it was a weekend of celebrating. Very heartfelt.