Any type of bread that doesn't fall into the other buckets: herb breads, sandwich breads, fruit and nut breads, anything else you enjoy.
Hello,
First -- wanted to say this is a wonderful place! I have spent much time searching and reading the archives. Great community!
I am still a newbie but here was my recent attempt at Hamelman's "Vermont Sourdough". I began my sourdough starter two weeks ago, and feed it twice a day at 125% hydration. (I began the culture with fresh milled rye and so far maintaining with KAF AP flour).
Hello Experts,
I'm a novice baguette maker and I am easily overwhelmed by all of the information on this forum about making baguettes. So I picked one recipe and gave it a go. I tried using the "Basic Baguette Formula" ( link below), and got mixed results.
http://www.thefreshloaf.com/node/9104/baguette-baguette-and-more-baguette
The flavor and texture of the crumb was good enough, but the crust was not flakey or crunchy. Suggestions?
Lately, for enriched breads I've been somewhat lazy by mixing in everything (sweeteners, oils, etc.) into my pre-ferments, reserving only some yeast and flour for the final mix. I've found this simplifies the process, and, more importantly, seems to improve the taste. If I had to sell it, I'd explain that the ingredients had time to incorporate overnight - there's more of an uniform taste with more subtle notes as opposed to something that tastes explicitly flavored.
I've owned this book for a while now, thanks to my daughter, and I've baked maybe a quater of the recipies. I have a list that I keep of breads that I want to bake from it. After seeing GSnyde's post on "Vienna Bread with Dutch Crunch" that bread has now gone to #1 on my list. Thanks GSnyder.
That got me thinking what are the favorite breads from this book for other people? There are a lot of breads that I am not familiar with.
I'm small time, to be sure. I bake white and wheat loaves weekly for my family, and the occasional fun loaf (Anadama bread, artisan loaves, etc).
But, I'm a little tired of them drying out so quickly. They rarely last a week. The first 3 days worth of bread are great....the last 2 or 3 are more dry. After that, almost useless.
I guess I'm at the next level of baking because I can't bake more often due to time constraints, and i need them to last just a few days longer.
i'm new here. i love baking Japanese bread.
this is my blog http://heningsun.blogspot.com/ , i made all of them by hand. no stand mixer, no bread maker
nice to meet all of you~
I'm a beginner baker. I tried making brioche for the first time and it came out super light and airy (perhaps too much so) but it tasted overly tangy almost rancid. It smelled like a brewery. The final proof looked okay, What did I do wrong? I assume it had something to do with the yeast.
I'm interested in making buns like those sold in chinese bakeries. They are soft all around, no crust and have a sticky glaze (not really sweet). I haven't been able to find a recipe for these type of breads that aren't sweet.
Basically what I'm looking to make is a bread that is soft and chewy but not sweet. Does anyone know if this is possible? Here's an example of a chinese bun found on wikipedia.
Thanks
March 4 is World Day of Prayer 2011. The theme this year is 'How Many Loaves Have You?'.
There is a preset program (world-wide, I think) which includes, at the conclusion of the service, all attendees being given a loaf of bread!
Ok, I've been making bread several months and have not encountered this until I've become overly ambitious. I have a problem that started folding some dough that I stashed in the fridge for several hours, now with dough I'm kneading on the first go. It seems to begin to break down?! It goes from being elastic and having surface tension, to being a very slack, non elastic, stringy, taffy-like substance. What have I done?!
