Any type of bread that doesn't fall into the other buckets: herb breads, sandwich breads, fruit and nut breads, anything else you enjoy.
Found this little gem today ...
An inside look into Sonoma Valley baker Mike [the bejkr] Zakowski's process. Zakowski, of Sonoma's Artisan Bakery, is one of three members of team USA which has secured its place at the famed Coupe du Monde de la Boulangerie (World Cup of Baking), which will take place in Paris in 2012. Zakowski also bakes bread out of his home shop which he sells direct-to-consumers at Sonoma Valley farmers markets.
Hi all, I am looking for a recipe for a vietnamese baguette. Here are the characteristics i am looking for:
Thin, shiny crust, that cracks into thousands of pieces when bitten into....
Soft, billowy, pillowy inside....
Any assistance would be greatly appreciated.
Greetings all,
Lately, I've been thinking about trying a pumpernickel recipe. I have only been baking for about a month now so I was wondering the difficulty level of pumpernickel. If it's not too diffictul, does anyone have, or knows of, a good recipe? Thanks!
Cheers,
Nersh
I made Pecan Sticky Buns for the first time yesterday and wanted to share some pics with you. I was very happy with the way they turned out. I used Artisan Bread in 5 recipe for sticky buns, which I got from their book and is also on the Internet. I tweaked the recipe a little to cut down on eggs and sugar. In their book, they use the Challah dough recipe.
just made king arthurs hambergers buns, they seem to be a little heavy. Can you tell me why?
We pulled out Grandma's recipe of 60+ years ago and used instant yeast vs the live she used. Ingredients all the same, flour, water, salt, yeast, but no sugar. Baked at 350 for 1 hour, makes 2 regular size loaves. But, the bread is coming out cakey, got any ideas why???? It was never cakey when she made it. Thanks
Hi,
I'm searching a really SILENT stand mixer to knead doughs, and when I write SILENT I mean S-I-L-E-N-T :-) , or at least no more louder than a bread machine. My mother has a Clatronic 2718 that is as loud as a sledgehammer; I have a Clatronic 3400 that is quieter, but far from being silent. A friend let me listen a working Kenwood at the telephone and I almost fell off my chair!
I desperately need silence when I'm at home, excessive rumours destroy my nerves.
Is there anything good for me on the market? Thanks.
I find the higher the hydration the less oven spring I get. At 60% I find the dough won't rise at all in the oven but at 40% it rises about 2cm.
I'm making just a basic loaf with bread flour, yeast, water and salt. Should this be the case or is there something wrong?
