Japanese Bread
Does anybody know of a good cookbook in english containing japanese and/or other asian recipes for bread. I have become enthralled with the japanese bread styles!
Does anybody know of a good cookbook in english containing japanese and/or other asian recipes for bread. I have become enthralled with the japanese bread styles!
Good evening, at least if you're EST. My name is Jeremy. I developed a taste for making my own bread a few years ago as a college student. I make bread whenever the mood strikes me, but I am very much an amateur baker. I have yet to make a good wheat or rye bread, for example. I've been reading the site off and on for a couple of months, and appreciate all of the posts. I believe that I have improved my baking a great deal, due in large part to sites like this and Bread Alone.
I'm quite new to baking and my experience so far is limited to my attempts to create the perfect pizza dough. This includes the use of bread flour, 00 flour and making my own sour dough starter.
It was wonderful to see Miyuki handling dough and shaping, but the biggest surprise was feeling the dough at various stages of an improved mix. Miyuki did use the window pane to demonstrate the degree of gluten development. The surprise was how low a level of gluten development she took as her end point for mixing.
David, could you elaborate on this statement from your first day post at SFBI? Perhaps you could tell us what kind of mix she used. Thanks,
Eric
There has been a lot of talk about extending the testing of recipes from the NYbakers. It would seem that many on this board like the challenge.
So, here is my proposal. Every couple of weeks one of us will propose a challenge. Open to all. To bake something OUTSIDE of their comfort zone. Lets find something interesting. Dig into those recipe books and the WWW.
With that said, After my last :o( bake for norm I have a bunch of egg whites left over. I have been wanting to try my had at french macaroons. Soo.
Have been cooking for a long time, but somehow baking has always been a weak point. Well thanks to y'all, I've been baking a pretty decent sourdough bread, it really tastes like the old "bollillo" from my native Mexico.
pics
starter
bread
At the grill