Hello everyone, I have been experimenting with making Brioche doughnuts and was wondering is anyone has found a recipe they adore? I tried the Bread Ahead recipe and did not really care for the addition of lemon zest. Thank you in advance!!
Hi there, I'm trying to make croissants using these ingredients from a youtube video:
500g flour (12%)
55g Brown sugar
10g Salt 130 g Milk
130 g Water
10-12g instant dry
50g Soft butter
250g Good quality unsalted butter (82%) for lamination
However whenever I bake them at 200C for 20 minutes, they never seem to brown. They turn out pale like the picture I attached.
Things to note:
First post, here goes.
Was curious as to which one to buy. I know the hull on spelt is much harder than on wheat, so was wondering if I have to use dehulled spelt in a stone mill (Komo Mio)?
Is there a difference in texture if both are ok? Is there a noticeable difference in the bran between the two types?
I am new to baking 100%whole wheat breads and with poolish only as the starter. I researched and have taken a look at the posts here (lots of great info!) So, I wanted to share a youtube link that a baker shows in detail of her recipe of exactly what I was looking for. I hope any of you baking with 100% whole wheat and other grains might gain some ideas from this.....
I've seen a few recipes that call for egg whites to be whipped with sugar before adding to kulich - something akin to a Russian panettone, but made for Easter.
Does it make any sense? It's bread, not cake. Lightness of the crumb is achieved with fermentation, not trapping air in eggs. Would it still make it even lighter?
Ole and Steen is a Danish Bakery in London (and i'm sure in other parts of the UK too) which sells a variety of rye breads. Bought a Carrot Rye the other day which, as well as being absolutely delicious, has an excellent texture. That would be the role of the carrots. Thought I'd post a picture and description to see if we could brainstorm a recipe.
CARROT RYE
Made with rye and wheat flours, rye kernels, carrots, seeds and covered with oats.
Very rarely do I get excited enough by a recipe that I find myself making it at one of the earliest opportunities. But this semolina bread recipe from Abe was just too exciting a read to pass up on and I found myself making it the next night.
Panic. Visitors coming, cinnamon buns requested, but I've run out of eggs. Would it be OK to just sub more milk and yeast?
