I've always baked a wee bit of bread- one fail safe recipe, basically- but I was away with friends at New Year and they made wonderful bread, so I've bought a couple of books and have got stuck in.
My name's Dan, and I'm a relatively new baker. I love baking bread, and I can bake Challah, Brioche, Whole-Wheat, Rye, and other various breads with relative ease. (Mainly because they are easy.) However, everytime I try to make a loaf of bread (a baguette, boule, sandwich loaf, whatever) with big holes, I get none.
A few of you have suggested that I look at "DonD" recipes, in the past few days I have made a batch of "Baguettes a l'Ancienne with Cold Retardation".
Hello all. I'm new here but have been lurking for ages and must say that I'm impressed that so many give so much help to others and the professionalism displayed. I hope I've posted this in the correct place.
Okay, I have been having "problems" when I make bread enriched with dairy. I get these huge air bubbles as the dough rises and during proofing. I just pop them before putting them in the oven. Wondering why though.
Also, my Lauren's Kitchen Featherpuff the other day bubbled like usual. When I took it out of the oven, the crust was puffy. After it cooled, though, it was not puffy, just a titch wrinkly, and the bread was wonderful.
So what's up with all the bubbles?
I've only made bread straight through. I have 2 questions about prepping dough and baking it later:
1) What are the stages for baking bread during a work week? Is there a way to break it down to do what ever needs to be done in the morning and at night? I just got a KA pro 600 and am thinking of trying to make bread during the work week as I want to get my practice in.
Quick question: what do you use when you need to let your dough rest on the bench for a while? I've used floursack towels, but don't like how they dry out the dough. I will scale and round my loaves, then let them rest for 10-20 minutes. During that time, it would really be best if they're covered, but I don't want to have to deal with plastic sheets (they'd have to be food-safe, anyway).
Is there a better fabric available that would keep the dough moist, not stick and be easy to handle and store?
Thanks in advance,
Hi, I have been reading and learning since joining a few months ago. Now I have a question for you folks:
My wife's father has offered to buy her a stand mixer in the $200-300 price range. I realize that this is pretty low on the scale, especially if we're talking about kneading much dough. Still, she wants to know what is the best value, in you opinions, within those limits. If you can please explain your reasoning, it would help us. Thanks very much for your help.
By the way, he insists on buying new and probably online as he doesn't get around much anymore.
I have a problem with my bagels coming out inconsistent, namely, some are flat (not desired, in this case) while others are puffy (preferred). I used Peter Reinhart's trusted recipe from the Bread Baker's Apprentice.