I tried making a basic fluffy sandwich bread, but the dough didn't rise, apparently the yeast was dead and I didn't notice, though bubbles appeared when activated. Anyways, any ideas on what recipes can I do with this failed dough, maybe somekind of flatbread? Your suggestions are welcome!
Hi: I’m looking for a way to increase the lift in my home-baked po-boy loaves.
I’ve been using this recipe, from NOLA.com; it’s based on Lee Bailey’s great recipe:
http://www.nola.com/food/index.ssf/2011/03/alley_2.html
Hi
I have been reading this forum and baking for 2 years now. I wanted to share an observation i.e. when I use at least 10% butter/oil/fat in my bread reciepe, I end up with a great dough with well developed gluten.
I'm hoping someone can shed light on an issue I'm having with my no-knead dough. I've made lovely boules multiple times now, but have two doughs that have perhaps risen a bit too long and seem to have "weeped" a considerable amount of water. They are sitting in a puddle.
Why is this happening and will the doughs still turn in to anything resembling a normal loaf at this point? Can I simply take them out of the vessels they are now in, pat off excess moisture and maybe add a bit of flour before the last two hour rise? thank you for any insight!
