This relatively recent article http://www.timesonline.co.uk/tol/news/world/europe/article1980288.ece discussed Poilane's use of 'grey flour', how good it is for you, etc. Along with thoughts that steam injection is a relatively 'new' invention for us in bread baking and the 'old' french breads did not use this 'technology'...
G'day from Sydney. I am testing various Brioche Recipes over the next few months to find one I like the best. I made the recipe from Julia Childs book 'Baking with Julia' on page 43. The bricohe turned out well and I was pleased with the overall result. Nice crumb, texture, flavour but when mixing at the second stage (adding the sponge to the final ingredients) and mixing for 15 to 20 min, I had to add more flour than her recipe called for. I used a kitchen aid mixer as well. The final mix calls for 1 1/2 cups of flour. It was 2 a.m.
Here's a thought that might be helpful to us greenhorns, and perhaps give a bit of a hand to our beloved friend, the incredibly hardworking Floyd:
Hello,
I just made 3 french baguettes, and scored them on top. To give a more indepth insight this is what I did:
Hi all,
Just wondered if anyone is baking in, or is investigating, a used restaurant range? In the last 12 months I've twice blown out the electronic sensors in my not-very-old home Maytag. I've explored the Viking, Aga, Jenn-aire and KitchenAid models, but wonder if there might not be great value in a used commercial range. Would appreciate your thoughts.
Sylvia
We will be doing some extensive renovations to our kitchen, which is giving us the opportunity to plan it the way we'd like it. My question is: what kind of design/plan would you put into your ideal kitchen in terms of baking? Or, what do you have in your current kitchen that makes it convenient/conducive to baking?
We've already decided we'd like a dual fuel range and a heatproof countertop (not sure whether concrete, granite, marble, etc, though).
All feedback welcome! Thanks in advance.
