The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

General Discussion and Recipe Exchange

jenniferw's picture

Can you double bread recipes?

August 20, 2007 - 2:48pm -- jenniferw

This is probably a silly question to all of you but can you simply double bread recipes? I gave my sister a recipe ive used succesfully for pizza dough, she doubled it and apparently it came out way too wet and had to add twice as much flour (on top of the doubled recipe, does that make sense?). I thought ive heard before that you shouldnt double the yeast amount when doubling recipes but im not sure!!

caryn's picture

Raisin focaccia from Peter Reinhart's Pizza book

July 9, 2007 - 12:05pm -- caryn

This weekend I baked Peter Reinhart's raisin focaccia from his pizza book.  I was intrigued with this recipe, since many on this site have created variations using a sourdough starter.  To keep it simple, I decided to make the recipe as stated in the book, thinking that I might make the sourdough variation some other time.  I made some small mistake making the recipe, since I at first did not understand how I was supposed to spread the dough into the pan, but otherwise I was true to the recipe.  The recipe calls for halving the basic focaccia dough, and adding soaked raisins and so

reschaff's picture

German Schwarzbrot

July 1, 2007 - 8:01pm -- reschaff

Hi, all.  I'm new around here, but thought maybe someone here could help me out.

More than 20 years ago I was an exchange student in Wurzburg, Germany (in lower Franconia).  The staple bread in the home I lived in was known as Schwarzbrot (black bread).  I'm not sure if it is native to that area or to Rhineland-Pfalz (my host-father was from there).  Anyway, it was round, strongly flavored, and very dark brown and some loaves were enormous.  I once saw a 2 kg loaf!

marklwitt's picture

Cinnamon Rolls

June 12, 2007 - 6:12pm -- marklwitt

I wanted to share this recipe with you.  It is the result of months of research and is the subject of my latest DVD release Cinnamon Rolls at Home.  The recipe and procedure are described in summary below but the full recipe and details of how the recipe came about can be obtained from www.breadtechnique.com.    This recipe is unus

Bobby's picture

Struan and Sourdough Pancakes

June 9, 2007 - 10:41pm -- Bobby

I made Struan for the first time today, and it turned out very good. My wife who does not usually like my bread, loved it. I made one change in the recipe, because I didn't have any wheat bran. It still seemed to be very good without it. Anyone know how this affects the final product? Should I try it again with the bran?

Thegreenbaker's picture

My Daily No need to Knead bread!

June 1, 2007 - 8:10pm -- Thegreenbaker

Hi everyone :)

 

I have been away alot lately. Life has kind of spewed forth chaos and crazyness and I have time to make bread but not read my bread porn! :( Sometimes I dont even have time to make bread! *cries*

My partner proposed to me, I said yes, then we decided to move to the UK from Oz and all before the new school year. So in a matter of two months, we are getting handfasted, getting passports and visas and leaving the country.

There is SOOOOOOOO much to do I am going bonkers!

smartdog's picture

Soft/Moist White Bread??

May 22, 2007 - 5:13am -- smartdog

I am trying to find the elusive soft and moist white sandwich loaf. The two loaves that I've made so far have been lovely, but...I am finding the crumb too dense for my liking. Don't get me wrong, they all toast up wonderfully but I am looking for the texture of "wonder bread texture/slices falling over soft). Is there a trick to get this texture?

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