Milk in Bread
I am sure this has been discussed before but I couldn't find anything. In Peter Reinhart's whole grain book milk is used than is left at room tempurature fo 12 to 24 hour's . Is this a safe thing to do. Does't the milk go bad?
The real deal.
I am sure this has been discussed before but I couldn't find anything. In Peter Reinhart's whole grain book milk is used than is left at room tempurature fo 12 to 24 hour's . Is this a safe thing to do. Does't the milk go bad?
Hi,
I want to get into baking bread, but I don't seem to have enough time. Over half my waking weekday time is spent either at work or in transit, and the remaining time is split between waking and evening activities.
Well, I'm pretty happy with my Hard Rolls these days, thanks to Lloyd, Norm and Peter Reinhardt. Made these based on PR's BBA, but using Hi-Gluten flour. Grabbed some Taylor Ham while visiting my sister in NY, and all I can say is Yum! Almost as good as the River Edge, (NJ) Diner used to make when I was growing up. Thanks everyone.
I have heard the ex[pression, "Water makes the baker rich." I would like to know the source of that quote or a similar one. I know this refers to the face that a slack dough will rise more than a dry one and thus give a loaf with more volume, BUT who said it?
I responded to a recent question about dealing with a small oven, and it got me thinking...
Is there any reason not to bake on two layers? I have two racks in my oven, and enough tiles to cover them both. Could I use both racks at once? My electric oven seems to heat from the bottom, so I don't think there's any risk in burning the tops of the upper layer.
Is this a bad idea, or is it fairly safe?
Thanks.
eric
I'm new here and have enjoyed all the great information. Thanks to everyone.
I've been a bread baker for years, starting with Amy's Bread (anyone still bake from that book? I loved many of the recipes).
I'm in my 5th day on my seed culture, following the steps in Peter Reinhart's "The Bread Baker's Apprentice". What Now? The book doesn't say what to do between day 4 and day 14. I don't want to use it yet so can I just put it in the refrigerator as-is and leave it for 2 weeks or what? The book says that it will keep for 3 weeks in the refrigerator or 6 months in the freezer but what do I do with it for those periods? Anything?
Hey all,
I got Hamelman's "Bread" for Christmas this year and took my first shot at his Horst Bandel Pumpernickel recipe this weekend. I see from a search that there are a few others here who are familiar with the recipe, so I'm hoping that someone can help me with a few questions I have.
First, a few notes on how my process differed a bit from the instructions:
For a while I have wanted to do the bread off of the flour bag I have used so many of. It seems like a simple enough recipe and I followed it pretty much to the letter with just a couple exceptions I will detail.