Hi everyone. I'm planning to bake the bba Cranberry walnut celebration bread (minus the walnuts), and I'm looking to modify the procedure a bit. The original recipe has the dried cranberries mixed in with the dough, which I've found results in a bumpy, rough looking loaf. I'm looking to make a 5-strand braided loaf that looks like challah - nice and smooth, without any "stretch marks" or dried fruit sticking out on the surface.This has nothing to do with flavor, but I'm a stickler for presentation.
I'm new here, and I see a lot of pics of folks' loaves of bread and thought I too would share some pics of some of mine.
I make all sorts of bread, but sourdough is certainly my favorite to work with. I have 4 starters including one wheat starter going all the time.
Here is the first sourdough challah I made. This bread has an awesome flavor.
I have been baking challah bread for about a year and am planning to make about 30 next weekend. In order to bake a few a day ahead I have been looking into some natural products that extend the bread's shelf life. Has anyone used dastatic malt powder in their yeast breads? Does it really help keep it fresher longer?
I would love some input.