Any type of bread that doesn't fall into the other buckets: herb breads, sandwich breads, fruit and nut breads, anything else you enjoy.
I've been baking SD breads using the dutch oven and it's working great. Now, however I'm making hot cross buns and thinking about making some kaiser rolls. The hot cross bun recipe calls for a 3-1/2 hour proof, divide the dough into the separate buns and form them, then refrigerate overnight. My question is how much handling can you do with the dough in the dividing and forming before messing up the structure of the dough? I've kept it to a minimum - but I wonder if I'm being overly cautious or what.
Hello, I am new to the whole baking thing. I bought a zojirushi home bakery supreme 2 pound breadmaker. I have tried 2 times now to make a basic white bread and failed miserably at both attempts, as you can see.
1 1/3 cup warm water
4 1/4 cups Hudson Creme bread flour
4 tbsp sugar
2 tbsp Dry milk
2 tsp salt
2 1/2 Tbsp butter
I made these the other day and everyone loved them! I didn't find them too difficult considering the prize of eating them later....was well worth the effort.
Has anyone tried to make these with 100% Kamut flour? I'd be curious to hear some feedback on that.
Been trying to mix dough ingredients to a homogenous distribution with flour, however, the baked product tends to taste different with in the batch. For example, some of them taste more buttery, others salty, others, sweeter, etc. Another problem is salt and sugar are not fully dissolved because i could feel crushing them when chewing on the baked bread.
Hi guys, this is my first post here. I've been making delicious sourdough bread for quite some time now. Today I'm making tsourekia (greek sweet challah-like bread).
I encountered the same problem I always encounter when baking bread: the dough is elastic enough to pass the windowpane test but it never looks smooth. It's wrinkly and might even have some holes. It looks like the dough is supposed to look like on the inside if you cut it with a knife? I can't upload pictures, so I hope this will help.
I don't own any bannetons so my boules usually end up looking a little on the flat and puddly side when I proof and bake them on a baking tray. I also haven't found any reasonably priced ones here in Ottawa, so I was wondering if I could adapt my recipes that require proofing baskets for terra cotta pots which I would then bake my bread in.
Do you think I would need to fiddle with the time and temperature? What pot sizes do you find give the most spherical loaf that imitates a round proofing basket?
This are my ingredients:
- 300g All-Purpose Flour (Brand: Bake King)
- 1 tablespoon sugar
- 6g salt
- 3ml instant yeast (Brand: Bruggeman)
- 200ml water
I've been trying to make a good glaze, but can't figure it out. Does anyone have a good pop tart/donut glaze recipe? Specifically, I'm having trouble with the strawberry flavor. All the local donut shops have a delicious (albeit artificial) strawberry glaze that I simply can't replicate with frozen/freeze-dried strawberries or natural flavoring.
Any help is appreciated. Thanks!!
With Caraway, Fennel, Sesame, Poppy, Onion, Garlic, Dill, and Pickling Spice. Plus Powdered Buttermilk & Toasted Wheat Germ in an Apple, Beet & Grapefruit Levain.
Molasses, Honey, VWG + DMP too of course.
Please tell me if I've left anything out.
(No, I didn't forget the salt.)