Artisan Breads
Not Degassing the Ciabatta
I made my first Ciabatta last night, using the Biga recipe from Bread Baker's Apprentice. They came out a little pale and bulge-y, but basically looking okay; the crumb, however, was way too tight. Any advice for completing the shaping without losing all of the gas in the dough?
Pain de Provence
bread machine vs mixers
My oven does not have the capacity to bake several
loaves at the same time so I have to make small batches of dough
So now I use my bread machine for mixing and kneading for about 7 to 8 minutes
I wonder if additional hand kneading is necessary such as stretching and folding the dough several times whilst adding salt?
Thanks
Buns & Bread
High protein flour seeking suggestions?
Hi again,
can anyone suggests types of bread that can be made with high protein flour?
such as 13.5% and 68% absorption rate.
Thanks
Italian Bread
What is commonly known as Italian Bread in the states is something like French Bread but typically softer. The dough typically contains some olive oil and dairy to soften things up, and instead of steaming the oven to maximize crust you brush the crust with water before placing it in the oven which keeps it softer and chewier. It is the perfect spongy bread for mopping up pasta sauces, and quite good on its own.