I will probably attempt Pierre Nury's Rustic Light Rye this weekend.......looks to be a great recipe....does Pierre Nury have a bread book? Title? Comments on this book! Thank you
I've been making no knead breads and started using that method for ciabatta. I do however like adding non fat dry milk powder to my ciabatta dough. Can I add this when mixing, and keep it out 18 hours? Some recipes for ciabatta are 2 steps, adding other ingredients on day 2 and mixing. I want to avoid the second stage of using a mixer.
My mother recently bought a loaf labeled "Pugliese" from a local bakery, and has asked me to try and bake it. I don't have any grandiose notions of matching the bread exactly, but I would like to give it a shot.
In these forums, I have seen a recipe that calls for durum flour and potato water. Elsewhere on the internet, I have seen a fairly straightforward "lean" dough for Pugliese. The common denominator seems to be a high-hydration (70%, maybe?), but not as "holey" as, say, a ciabatta.
1)I usually knead regular bread for 15-16 minutes when I have used active yeast. Is there any difference in kneading time for sourdough bread ?
2)I've heard the phrase "developing the glutens" what does this mean ?
I have been playing around with multiple Banana Bread recipes and I have ended up with my own recipe that I personally enjoy. It's mildly easy to prepare and takes about an hour and ten to make. This recipe makes two small loaves.
Nevans Banana Bread (with chocolate streusel)
Preheat oven to 350 degrees
In one bowl mix:
I need to bake some sandwich bread today and am wanting to try something new. We tend to favor light wheat-oatmeal here, but I'm open to any suggestions ...
What's your favorite sandwich bread recipe, the one you keep coming back to time after time?
Thanks! Happy Baking!
Hamelman's 40 Percent Caraway Rye (Pictures at the bottom)
A few weeks ago I bought a bag of Medium Rye flour. Some friends had been touting a local deli's "Rye Bread". This bread was, to my taste, baked with a whiff of light rye flour and an excess of caraway seeds, but I took it as a challenge. Most of the time when I bake rye bread I use relatively coarse, stoneground, organic whole rye flour, but the deli's rye called for a compromise. I remembered Mike Avery's positive remarks about medium rye on his website, so I bought some from King Arthur.
I purchased a bag of Bob's Red Mill 10-grain cereal yesterday to cook, and eat as cereal..
I would like to hear from any members that have successful sandwich bread recipes using this cereal..I am also interested in a good quick bread, or muffin recipe that incorporates the 10-grain cereal into the recipe..