General Discussion and Recipe Exchange
I have the The Bread Makers Apprentice & Whole Grain Breads by Peter, which I'm prepared to offer free to a genuine bread head.
I live in East Hampshire, England, this offer is for collection only from my address, I'm not prepared to post/insure.
Get back to me if you wish to take up the offer & tell me about your experiences, when you come to collect bring me some of your breads.
Sorry if this has been asked before, just point me to the thread if it has. I am looking to buy white whole wheat flour for bread and pasta and was wondering if different brands could affect the overall outcome (in taste). i don't mind ordering online but would like to know what people use. I am looking for a light flavor.
I am looking for a bread recipe that tastes good after refrigeration, without reheating.
(I know it seems like an impossibility!)
Should I be looking for an enriched bread? I have tried lean breads but they all come out of the refrigerator hard and stale. I am looking for something that would taste good even cold.
Having always been a keen cook, I decided about a month ago to emotionally give up the day job and invest in self teaching myself the basic course content of a professional pastry course. Along the way, I've realized that nothing makes me happier than baking bread (and that sugar confectionery is a bit too fiddly).
I've been bakiing challahs for a long time, and recently (since buying Maggie Glezer's book A Blessing of Bread) I've been experimenting with the ingredients.
I used to use a sort of brioche recipe, sometimes using wholemeal flour, but omitting milk and butter ( to make them pareve) and eggs. Now I'm using honey as per Maggie G., but I find the addition of eggs makes the challahs very dry. I still use veg. oil.
Does anyone else find adding eggs to the dough makes the challahs dry? Perhaps you like them dry?
The team behind Modernist Cuisine: The Art and Science of Cooking is hard at work on their next multivolume set, which is completely dedicated to bread. For the new book, we’d like to honor some of the greatest regional and hyper-regional breads from around the globe and we would love to hear from the Fresh Loaf community to expand our search.
In your opinion, what are the breads that your city or region is known for? What are the loaves that you can’t find anywhere else?
Example: Stretch bread, Syracuse, NY
I need a little help.
I made a batch of croissants a while ago. They turned out good, but as with most things in life, they can be improved upon. The problem I have with them in particular is the crumb. I'm still on the hunt for that elusive honeycomb structure. Here are the cross sections:
I think something different for this weekend. Time for me to list the ingredients I have and what I would like to make.
I have strong bread flour, sourdough starter, oil, sugar, salt and eggs plus one loaf tin to fit a 500g dough.
I'm no expert but think this will do for a brioche (I don't like to use butter so will need to be oil). If you think that these ingredients will suit another recipe then by all means please advise.
Does anyone have a brioche recipe, or any other, they'd like to share?
I know this is a break forum, but I know there are a lot of Ankarsrum users. I tried to make fresh pasta with my Ankarsrum (Electrolux) and didn't have much success. The dough just stuck to the roller and never got mixed. Does anyone have any tips?