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 tried baking with a semolina I found in the local Jewish grocery store. The brand of the ... "flour"? is Stybel. When I openned the bag the "flour" had the consistency of cornmeal! I was very surprised but followed the recipe closely. The resulting "dough" was more like a soggy cereal. Panicing I added ~2 cups of All-Purpose (Heckers) flour and the dough began to be manageable. Baking it at the designated 350 deg the bread wouldn't rise and it tasted bland.
I just tried Floym's Lazy Man's Brioche and I was impressed. It was a very easy to make ,beautifully silky dough. I imitated his idea and used chocolate in some but then decided to try a few different fillings. I made an almond orange filling in a few,peach jam and plain. The chocolate and almond/orange were delicious warm!
This did get me thinking as to how versatile this dough is. I always thought it was a sweet dough but it's actually a rich dough that could be either sweet or savory. So now I'm wondering how people use this dough.
I was looking at the kaiser roll recipe and was wondering what malt powder was, where I could get it, and if I could substitute it
For those fortunate few to know what real russian bread tasted some while ago I have bad news - that bread is no more.
I just came back from a week long trip to Russia. My hopes to get a feel of what Borodinsky and other authentic breads should taste were shattered when I encountered the same spongy-type bread most of the west is eating now.
My reference point is 20-30 years back.
The bread came in these common types across most of the country with some local variations:
I want to make something different today but don't have a lot of creativity in me at the moment (or a scale to measure with). I'm waiting for my starter to mature to make sourdough so it's no go there.
Here's what I have to use:
Bread Flour
WW Flour - about 1 1/2 cups left
Active Dry Yeast - 3 tsp left
Ground Flax Seeds
Baking Powder
Baking Soda
Rolled Oats
Milk/Water/Olive Oil
Hi,
I'm in search of what my fiancee describes as "typical Israeli bread you buy in the supermarket." She says it had a soft crust, was probably a light wheat and had an indescribable (apparently) flavor.
My initial searches on this site and googling turned up only one possible example that I'm not sure fills the bill -- haven't tried it yet as I just printed it out.
Grateful for any help!
Ryeme
I got the "Dough" Book, by Bertinet, out. I was thinking of the Pain De Compange. I Love Rye bread and its an over night poolish. My first loaf last weekend was a white poolish and came out OK (Dense with no crumb but taste. Are people experimenting or are we making out stand by's.
PS Im experimenting with my SD starter and feeding it different amounts to see what I should use.
Does it matter if I bake my Sourdough with a convection setting or a Normal setting? Will the convection dry out the crust more making it more crunchy. Looking for a couple opinions here.
I have 2 questions today:
1. What sourdough starter recipe do you use? I checked the one in the handbook but have never made a starter so using pineapple juice sounds odd to me.
2. What scale (affordable) would you recommend? It's high time I buy one for accuracy.
and it got just as stuck to the bowl as if I didn't oil the bowl. Then, my dough changed with the added oil to it - especially noticeable on the crust. Why does it seem everythign I do with baking bread, go contrary to what you all masters can do? I'm not a novice in the kitchen and most people find me pretty gourmet and an excellent cook. I have the moistest cakes, etc. BUT breads are the hardest thing yet. I cannot even get the oiling of the bowl right! ugh... is there a trick I'm missing?
