Hello! Anyone that knows an easy 14recipet of a Bread whitout Yeast? couse i don't have yeast at home normally xD would be happy to get a 14recipet whit out "wierd" stuff in it xD couse i live in sweden, so yeah, Hope you know something like that ^.^ (ah,sorry for all the smilyes but i'm used to making them in post so umm..yeah >.<)
Folks, I just want to say I appreciate the fact that so many of y'all are keeping that bread flag flying despite this psycho heat wave. Is it *not* hot anywhere in the continental US?
Hello,This is my fist post to this site, I just found it :)I have been making my own bread for about 2 months, my question is: Is there something I can add to it to make it moister? I was thinking sour cream but I am not sure...
Any help would be great!
I made a poolish following the Peter Reinhart BBA book last night in the hopes of making a ciabatta this weekend. However, before the poolish was quite done rising, I fell asleep, and it fermented for about 11 hours. :(( Is my poolish toast now? or can I still use it in a ciabatta?
Just came across this suggestion for checking on whether your coarse wholegrain dough is properly kneaded, in cases when the traditional windowpane test won't work.
"Use your thumb and forefinger to pull up a piece of the dough about an inch above the dough surface. If the dough holds the pinch and stands in a little ridge without springing back, it is fully kneaded."
I don't believe I've heard this one before. Anybody else using this technique?
Here at Brigitte's Bavarian Bed und Breakfast we serve 2 kinds of sourdough breads: a spring wheat and one rye.
When the starter is big enough to ad the flour, spices, salt, beer, and nettle, after mixing the dough rises in the sauna -
then gets transfered into 3 cast iron pots to rise one more time befor baking in the oven for 2.5 hr.
In an effort to update my curriculum for my students I am in need of some pictures of bread.
What I am looking for are traditional/artisinal bread pictures that show a standard look for bread.
If I want to look at a Miche, baguette, pain de mei, etc it will show the traditional shape and score marks. I have searched many "French" bread sites with no luck. I remember seeing one that came through the RSS Feed once but can not find it again.
Can anyone be of help.
Carlton Brooks CEPC, CCE
When your family is out of bread, and you decide to bake up a loaf in the evening when you get home from work, and you didn't sleep particularly well for the last five nights because your wife is 3,000 miles away house hunting, and you put the bread in the oven at 11pm, and you sit down on the couch to read a book while it bakes ...
DON'T FALL ASLEEP AND WAKE UP THREE HOURS LATER.
I'd include pictures of the poor blackened loaf if my wife didn't have the camera. But talk about a crispy crust!!! (too bad it's inedible ....)