Any type of bread that doesn't fall into the other buckets: herb breads, sandwich breads, fruit and nut breads, anything else you enjoy.
Has anyone had issues with the baking time on this recipe. I think it must be incorrect in his book My Bread.
All the cakes I bake they always come out with the center raised as per attached picture
I would like to know why and what I can do to have an even flat top or perhaps a uniform top
I love home baked bread. Sometimes I knead the dough by hand and sometimes I use my Kenwood bread-making machine on dough cycle. The general measurements for my dough are:
All purpose flour(maida in my country) 500 gms
Water 300 ml
Butter or Olive oil equivalent to about 20-30 ml
Salt 1 teaspoonful
Yeast(DCL Active dried Yeast) 1 teaspoonful
Sugar 2 teaspoonfuls
This might be my wife's new favorite. 75% Bread flour, 25% Spelt Flour, 69% water, 20% sourdough starter (100% hydration) 2% salt, 2% sugar, 20% craisins. 2-3 stretch and folds over the course of 2 hours. Into 50F fridge overnight. Taken out in morning shaped and proofed in loaf tin. Into 375F oven for 35-40 minutes (Internal temp:200-205F). Brushed with melted butter before and after loading into oven.
I've got several binders full of loose papers that include my mother's recipes for various things, plus more things I've copied down.
I got a bit smarter and bought a spiral notebook, for notes while I'm trying new recipes - but I find myself flipping back through many pages to redo a popular recipe, over and over. i.e. I'm recording process but not method.
I thought about copying "known good" recipes back into a single book. I also looked at some of the software out there, and I'm leery of anything that takes my recipes and doesn't give them back the same way.
eI make to recipe a rye with rye in sponge only. Baked at 450 first 12 min. and then 400 for 35 min. interior temp was 190 to 200 when remove to cool. the crust is a little too dark. Should I bake at a lower temp for more time ?
Up until a couple of years ago the Hawaiian Hilton made a breakfast bread with coconut and pineapple flavoring. It was a bread you put in the toaster or ate as is.
I would really like to be able to recreate this bread. Does anyone have any knowledge of such a bread and/or any ideas on a formula for such a bread?
Thx in advance.
It has been a while now that I have been baking sourdough bread. It is delicious. But I still have a lot to learn.
How I bake:
I've been baking sourdough since January this year so I'm really quite new to this new adventure of mine. For the first few bakes, I managed to get awesome good looking sourdough with oven spring. However, lately my breads are looking quite sad even though I've just switched from baking sheets to baking stone.
My starter is made from organic raisins and it rises really fast in this weather of ours. We live in singapore with tropical cclimate. In short, weather here is constantly hovers around 30celcius with high humidity.