Mixed seed topping
I've fallen in love with the seed mix DonD used in his Pain aux Cereales. blog here The millet really stays really crunchy. For a twist, I added a bit of caraway too. I recommend it highly.
I've fallen in love with the seed mix DonD used in his Pain aux Cereales. blog here The millet really stays really crunchy. For a twist, I added a bit of caraway too. I recommend it highly.
Just made Peter Reinhart's Potato, Cheddar and Chive Torpedos. The cheese filling oozed out and it was fantastic. A little chewy on the outside and gooey and soft inside. YUM!
This is my first try to post some pictures of bread
I made Hamelmans 70% Rye loafs today for the second time and they turned out pretty good
I didn't add any yeast though, cause I don not think it is necessary. It prolongs the bulk fermentation a bit but not substantial.
This is the experience that solved my problems with scoring/getting those ears on my loaves.
There's lots of good info in this site about when, where, why and how to score; you can read it all just like I did.
But if that doesn't do the trick, here's what made my score something to roar about:
1. Double-sided razor blades, still available in a easy to handle cartridge at some pharmacies.
2. Break them in half lengthwise - now you have twice as many.
3. Employ them easily, safely, by hand. SCORE!
ROAR!!!
When calculating the hydration percentage while using whole grains, do you add the amount of grains to the amount of flour or simply divide the water by the flour omitting the grains?
Keith
When I bake bread in a loaf pan I am getting a very large hole at the top of the loaf that goes almost the full length of the loaf. It is happening with whole wheat bread and sourdough bread.
I mix the dough in a kitchen-aid mixer. The dough rises in a bowl in my dishwasher. I then form the loaf by rolling out the dough into a rectangle and rolling it up. I seal the seam and place the loaf in a loaf pan. The bread then proofs in my dishwasher. Then bake.
When I cut into the loaf the large hole along the top is there.
What am I doing wrong?
Jack
I am trying to follow a bagel recipe and it asks for 1 tbs of "Diastic malt, either liquid or dry" and "Malt syrup, honey or sugar for boiling.
So I've scoured my local shops and I've managed to find a product called spraymalt in a brewing supplies store and malt extract from a health food shop (more detail below).