Looking for a new bread text book
Hi, all.
Yet another "which book?" thread, although I am not so much after being recommended one specific best book, as I am trying to get the feel for what the various books are about.
Hi, all.
Yet another "which book?" thread, although I am not so much after being recommended one specific best book, as I am trying to get the feel for what the various books are about.
I think I had my first success with whole wheat bread following the delectable planet website's recipe and video here on youtube http://www.youtube.com/watch?v=-Rjd1NZfG4Y
Are there any other good videos for total whole grain breads? I've been doing some searches, but it's tough to sort out the totally whole grain bread videos from the ones that mix white and wheat.
This was one of the recipes I tested for the book, and I enjoyed it very much, finding it an easy dough to work with, flavorful and versatile. This time around, I think I'm going to follow the suggestion of Stan and Norm (p. 108 of the book) and try baking 1/3 of the dough at one hour into the bulk fermentation, two hours in, and three hours in. I'm curious about how the length of fermentation will affect the structure of the dough.
Of course, this may mean that I don't get this bake done this week -- but I'll share when I do get it done! Share when you get yours done!
Check out this series of 6 videos with Jeffery Hamelman at the King Arthur Bakery
Hi everyone.
Just curious what you guys think about the new cover for the 2nd edition of Jeffrey Hamelman's Bread. The first edition cover is below on the left and the second edition cover is on the right. I know this isn't directly related to bread, but I figured there are quite a few of us who have opinions on aesthetics.