Well, this loaf came out a lot better. So much so that I had actually eaten the majority of it before I thought to take a picture. Suffice to say, it was a nice, moist, slightly sour rye-wheat loaf with a firm crust and a semi-open crumb. It stuck a bit to the pan, but that was sort of my fault. I'm very pleased with this, though. My next step is to actually make a bread with some sort of aesthetic shape to it, and perhaps slash it a bit. I will try to take a picture before I eat it all next time.
We are specialized in producing pizza stone,Our pizza stones can be used in pizza oven and fireplace to bake pizza or other food, they can be also used to make pizza oven.we want to sell our products in your country,but we can not know who our pizza stone be sold for?we hope you can supply some information for us.
about product information, pls visit our website,all the specifications are showed on it.Our products have good quality and comparative price .thank you. Best regardsBryant LuoFoshan Sunmore Refractory MaterialsCo., LtdTel86-757-83382406Email: firstname.lastname@example.orgWebsite:www.nandaorefractory.com
Yesterday was not a good day in many ways. Woke up tired and headachy and the pouring rain didn't help. Nothing much to do except paperwork and then England performed abysmally in the ODI.
So ... time to make something new. As usual The Fresh Loaf is the first port of call and a trawl through the "in the news" column once again paid dividends.
This is my version of "Chocolate Babka" a bread I have not heard of before. I left out the nuts (my husband doesn't like them), added a little chopped milk chocolate and could only use 1tbs melted butter for the filling. The streusal toppping seemed odd proportions - for 1tbs butter I needed a lot more flour/sugar to make a "crumble" and have ended up with a bowl left over.
However the rest of the recipe went well and the result pleasingly sweet and moist, cheering us all up with hot tea and a cosy fire in the afternoon.
I decided that, whilst waiting for my autolyse, I would make an account on here to chronicle my progress. I'm in the beginning stages of what should be a decent loaf if I don't muck it up. I'm using a fairly mushy dough, and this is going to be the first chance for glory with my brand-new starter, which I've managed to make grow from the wastes of Wyoming, where I thought nothing lived. Apparently, we have yeast.
The starter, by the way, owes credit to SourdoLady's methods involving pineapple juice, which seem to have worked wonderfully.
This will be the first loaf of bread I've baked in about a month, I've just never had the time or inclination to do so until now. I'll post results once I'm done. Wish me luck!