firstly I just want to say that I absolutely love this site and infact it was actually the breads on this site that made me want to try baking bread myself :)
And now I really really need your help because I don't have a clue what am I doing wrong...
i´m trying to find a way, how to make nice, airy baguettes. Without success. Actually there is probably most troubles are somewhere between shaping and baking. I'm using white, high gluten 75% hydrated dough, mostly pre-fermented at fridge, once i´ve tryed Reinhart´s poolish baguettes. I have fully developement gluten. That stick, what i'm able to produce are not bad, but it have crumb like a normal buns, or white bread. They are not nice, fluffy baguettes. And crust are not perfect to.
How i can do it at home?
Hello, i would like ask you for advice.
i ´m making too flat loaves. I´ve handled how to make half rye sourdough caraway seed bread and i wanted tray got some white, french, sourdough bread. But, it doesn´t workinkg for me.
I have well developed gluten, i have enough of steam in oven - most problematic part is geting loaf to baking sheet - the dough is to soft and get flat and don´t get rise up. Easy solution is - high hydration. But it´s happend, when i folowed Rainhart´s formula for miche very strictly.
does anyone know of mistakes in Peter Reinhart's Artisan Bread Every Day (ABED)?
In particular, I have been trying the Pain au `Levain (p 61) different times, with poor results. The recipe calls for a lot of starter in relation to flour: 16 oz/458 g starter being added to 16 oz/458g bread flour (+ 11 oz/312 g water and almost 3 tsp salt)
this is a 1:1 ration, starter: flour.
is it correct? is it a printing mistake?
isnt' it too much?
Hello to all,
I've read book reviews here, on Amazon, and other places about apparent errors that were noted by readers in Jeffrey Hammelman's and Daniel DiMuzio's otherwise wonderfully rated books. Both of these books are published by Wiley, and I was surprised and bothered that Wiley hadn't posted Errata pages for either of these books. Dan's book only came out this past February so one can possibly excuse the fact that there isn't an Errata page for that one, but Jeffrey Hammelman's book was published in 2004, so it's hard to find an excuse for that.