Basic white bread
Basic white bread
Hi Everybody,
With a teenager who can demolish a loaf in a day and a single income stretched to the limit I got tired of sad bargain loaves that tasted of air, had the consistency of cotton wool and the nutritional value of toilet paper. It was time to fight back!!
I'm just a dad... You're the experts...
If anybody could have a look at my recipe and maybe give me any tips that would be great!!!
http://www.squidoo.com/delicious-easy-bake-white-bread
Thanks!
Sandwich loaf splitting where shaped :(
Simple White Bread with Water Roux
Hi,
I made some Hokkaido Milky Bread using water roux starter - the only formula where I used this so far.
I had about 200g starter left over and wondered what to do with it -
I decided to make the basic white bread which I know quite a bit from porevious experiments.
The overall formula is simple: Flour 100%, water 70%, salt 2%, fresh yeast 2%
The amounts I used this time:
Flour is Shipton Mill No 1
Water Roux starter:
Flour 20g
Water 100g
Dough:
Flour 280g
Water 110g
Basic White bread
This bread is from a recipe of Baking by James Peterson.
Easy bread to make. I did not do a pan loaf as I like a nice full crust.
Very moist crumb and a crispy crust. Baked on a Stone. I sprayed with water 3 times 30 second intervals. Enough oven spring so that it did not explose.
almost spring on the side of my loaf of white bread....
Spring is on the way!
Do I see the sun breaking through there, just above the horizon on the side of my loaf of white bread?
Have a nice week everyone!