This is a leftover recipe. I found this Ice Cream recipe in the book “Favourite Teatime Recipes” (Salmon, 1993). Brown bread is the name given to breads made with whole grain flour, usually rye or wheat, and sometimes dark-coloured ingredients such as malt, cocoa powder, molasses or coffee. The main idea is recycling the brown bread that we couldn’t eat this week.
I used to make a perfectly good 100 percent whole wheat bread - with commercial yeast - in my bread machine and baked in the oven. Now, up to bread #29 in my 108 bread quest, I have a child who returned home, requesting a sandwich bread. Now I use my starter, knead and pray to the universe's bread goodwill.
Hello Everyone,
Chanced upon this website and just had to join! We are just finalizing purchase of a home in Tasmania, built in 1907 and used continuously as the towns bakery for 70 years. When we purchased it, most if not all of the bakery items were still in situ including the wood fired Scotch Oven reputed to be able to bake up to 300 loaves at a time. We would rather not disclose the location at this time till we get settled in.
An interesting piece in the New York Times - European Edition:
Handmade slowly fermented "tradition" baguette versus industrial grade "classic" baguettes and "Got Bread?" ad campaign...,
Wild-Yeast
I used to feed my starter twice a day. I'd bake one and waste one. I got tired of the waste and started just only doing the bake dump. This seems to produce good bread. The difference I've noticed is the crumb is tighter on the less fed starter. It's more like regular store bread as far as how open the crumb is.
What have you noticed in the differences?
I'm especially curious of feeding:
-twice a day
-once a day
-once every two to three days
I found this recipe on a Swedish bakers website and even though I cannot make this bread, I thought I would share because it seems as though it would be fantastic. Please try and let me know how it went. I wish I could do it.p
Day 1, poolish
250 g water
250 g all purpose flour
2 g fresh yeast
Mix these together, cover and leave overnight At room temperature. Allow to double in size and sinking in the middle is a clear indication the poolish is ready.
When I brush egg glaze on my rolls or loaves, just before baking, they usually collapse. What am I doing wrong?
Sometimes they regain their "lift" in the oven, but are never as springy as pre-glazing.
edit : if I put the bread in the oven without glazing, then took them out and glazed halfway, then returned to the oven, would this work?
