The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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breadbakingbassplayer's picture

Raisin, Cranberry, Currant Bread with Caraway Seeds

December 28, 2008 - 5:50am -- breadbakingbass...

Hey All,


Just wanted to share with you some more pictures.  This is my Raisin, Cranberry, Currant Caraway Seed Bread.  For this recipe, I used 70% hydration.  The crumb is denser and drier than the Sweet Potato Pugliese Bread I had made yesterday.  I think next time, I will try 75%-80% hydration.  I'll post a recipe when I figure out the hydration levels...  Overall, the flavor is what I had expected.  Yummy!


Tim


dragon49's picture

My Breads are too Dry

December 16, 2008 - 3:50pm -- dragon49
Forums: 

My friends are complaining that my breads are too dry.  I am using 3 tablespoons of olive oil for each 4 chup of flour and between 1 1/4 and 1 1/3 cups of water.


 


Will a different type of oil be better, or should I jsut add more oil?  Also, for more percentages of Whole Wheat, should I add more oil generally?


 


Thanks

sharsilber's picture

Traveling with dough

November 19, 2008 - 9:45am -- sharsilber
Forums: 

OK - Crazy question, but I know that I will get some great feedback so here goes. I will be traveling by plane to Miami Beach, Florida from Baltimore, Maryland on Christmas day (Hooray!). I would love to bake my challah for my family and friends down there on Friday, but I dont want to mess up my host's kitchen and/or bring all my little helpful tools. I was thinking that I could bake the bread at home on Tuesday and carry it on the plane (though that would be bulky) OR - is there a way to make the dough, freeze it and then take it with me?

the-store.com's picture

Deep Pan Focaccia ??? Type Bread

November 9, 2008 - 10:35am -- the-store.com

Hello, I am searching for a type of foaccia deep pan type bread.  Recently, on Food Network - saw episode containing bread that was baked in large pan and appeared to be about 2 inches thick.  It was then cut into squares a out 4 or 5 inches wide and sliced in half for sandwiches.  Does any one know what type of bread this could be????  IF so, what type of recipe would you use????    Thank you!!!!

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