Hi. I'm new to this forum, and I want to learn to make the perfect sandwich bread. I completed lessons 1 & 2, and the crusts came out very crunchy and thick. I didn't use a loaf pan.
After some recent issues with my starter I'm looking to dry some as a back up. I'm going for drying it out on parchment paper, but wondered when is best to dry? I'm assuming that once the starter has reached its peak after feeding would be best but just wondered what other peoples experiences were?
Hi Fresh Loaf People...
I received the Bread Baker's Apprentice for Christmas. I am a long time home baker, but I was interested in trying Reinhart's formulas and (I hope) learning new ideas about bread baking.
The first formula I tried was his "Light Wheat Bread." This seemed like a simple starting place in his book.
I was surprised at how dry the formula was... 55.6% hydration? I am used to much wetter dough (65% minumum), but I thought I would try to follow his directions before going my own way.
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?