Any type of bread that doesn't fall into the other buckets: herb breads, sandwich breads, fruit and nut breads, anything else you enjoy.
Hi,
I would like to ask for help some more experienced bakers. I started baking bread in the oven only 2 months ago and the results are inconsistent.
One of my problems is the oven spring - especially with high hydration doughs. For example the bread bellow was about 65% hydration but when I added minced garlic (request form my husband :-) the dough got much wetter.
Do you have a recipe and have you ever made banh mi bread?
I believe it's half rice flour and half wheat flour but beyond that I haven't found a recipe that people say is really a good one.
Love the banh mi sandwiches very much and want to make some.
Thanks!
I am in the process of making my own Montreal smoke meat (Corned beef). I plan to use it for sandwiches but, for a good smoke meat sandwich you need a good rye bread. I am looking for a simple recipe that will replicate the kind of bread they have in deli restaurants .
Thanks
Happy 2010 all...
I am back to making bread again in the colder months. I like making the no-Knead bread, its quick and easy. However lately, when I let it sit overnight the top of it forms a hard crust, I dont remember this forming when I made it last year. I am using GM all purpose flour, I put it in the over w/ the light on covered either with plastic or a dish towel.
Any suggestions would be greatly appreciated.
Thanks
Alex
Good Morning,
Having had good luck with Jasons Ciabatta I wanted to go one step further. I tried Peter Reinhart Pooklish version on Page 136. I used a scale for every thing. My poolish was 3 days old and looked perfect.
After mixing as instructed every thing exxcept the poolish I then added my poolish. From the start i could see I was in deep what ever. It was so dry. I added about 4 more ounces of water and it was still very dry.
Finally! A recipe other than pizza dough, has come out beautifully :) and unbelievably tasty! These english muffins don't stand a chance. I bet their gone in a few days. So excited!!!
mmmmmmmmmmmmmmmmmmm
-Murphy
I have one package each of KA pumpkin pancake mix and French toast scone mix. They both require eggs, butter and milk.
I don't really want to make either one but I hate to throw them out. I would like to combine the two into a loaf bread to take to work, they will eat anything.
Suggestions?
So, I finally made those saffron buns that I mentioned in my intro post a few weeks ago. (Ok, so I made the buns a couple weeks ago, but hadn't gotten around to posting the pics!) But here they are. I should mention that I deviated somewhat from the Saffron Bun recipe that I initially saw here on TFL. Mine ended up more like a Saffron poor man's brioche. So I guess you could say I took the TFL recipe as an inspiration, mainly.
So, I think that my droopy swirls are from failing to pinch my seams, and from not having enough tension on the dough surface when I proof it. Is that right? If not, what caused it? This was a really slack dough and got so soft I couldn't get the tension on it when I shaped my loaf.
-Loafer
