The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
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absolutelyeve's picture

I have tried to recreate a delicious roll made at the Smith and Wollensky restaurant in Washington, D.C.  The rolls are served piping hot with melted butter and sprinkled with coarse salt and rosemary on the tops.  Delicious! When I did the same, my rolls appeared cloudy, kind of messy on the tops.  The salt was OK: It didn't melt.  Is it the butter?  I can't figure out what's wrong.  I've got a batch rising right now and I'd like to use the salt and butter but I don't want the messy look.  Any suggestions? Eve

Soundman's picture

Hamelman's 40 Percent Caraway Rye

April 11, 2009 - 8:29am -- Soundman

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.

baltochef's picture

Anybody Have A Recipe For Sandwich Bread Using Bob's Red Mill 10-Grain Cereal??

April 11, 2009 - 7:38am -- baltochef

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..

dmsnyder's picture

"Magic Bowl" effect with an aluminum foil roasting pan

April 10, 2009 - 10:42pm -- dmsnyder

Covering loaves during the first third to half of the bake is one way of achieving a humid environment in a home oven, Its purpose is to approximate the effects achieved by injecting steam into commercial ovens. It enhances oven spring and the spreading of cuts (bloom) in the loaves. This technique has been discussed extensively and repeatedly on TFL.

ericb's picture

cheese, anyone?

April 10, 2009 - 7:57pm -- ericb

I know this is pretty far off topic, but I was wondering if anyone knows anything about making cheese? In a way, it seems similar to making sourdough bread: mix a bunch of raw ingredients together, put it in a warm place for a given amount of time, and let the bacteria work their magic.

Friends of ours buy a special kit that includes enzymes, but it's fairly expensive. I'm wondering if there is a way to produce these enzymes "naturally," like one cultivates a new starter.

Any thoughts on this?



noyeast's picture

New guy to SD

April 10, 2009 - 7:40pm -- noyeast

Hi all, my sour dough starter is now going well after nearly two weeks.  I have made a couple of loaves already but needed to use some active yeast.  However, the starter looks and smells very much more "alive" now so I have just made my first lump of dough using no active yeast at all.  I placed the lump of sour dough inside a chilly bin ( cooler) in which I first placed a warm hot water bottle with a wire stand over it, on which Iplaced the plate with the dough on top.  Of course a tight sealing lid was then put in place.

My questions are,


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