SearchUser loginNavigationFavorite Recipes
Active forum topicsRecommended BooksWho's onlineThere are currently 7 users and 51 guests online.
Online users
|
Submitted by Traci on October 9, 2008 - 5:17pm. Bake times for smaller loavesHi, I have only just started baking. I've made the no-knead bread and really like that. However its really, really large for one person. If I want to split the recipe in two and make two loaves how I should adjust the bake times to still get the same results of a crispy, crackly crust and nice soft inner part? Also, is there anything I'll need to do differently with my dutch oven? Thanks in advance!
T Submitted by marcsababa on April 8, 2008 - 3:24pm. One stage sourdough bread made the best whole wheat sourdough bread !! But how can I make it a little less sour?I found this recipe here on the boards. It was called Sourdough Guy's one stage sourdough bread. I used the exact quantities given with whole wheat. It requires so little labour and it actually allows you to soak your flour for long enough that I think it must meet the requirements of the Nourishing Traditions cookbook, but it produces a loaf that is incredibly light. I am so happy because I have been trying to make the healthiest bread possible out of wheat flour and yet I wanted it to be light for sandwiches and buns.
My one problem now is that it is quite sour. My husband loves it and I think we will get used to it, but is there a way to make it less sour?
Jeff Hertzberg's Deli-Style RyeJeff Hertzberg, the co-author of Artisan Bread in Five Minutes a Day writes in his introduction that the quest for an authentic deli-style rye bread like what he grew up eating was what started his obsession with bread baking. The result is an extremely tasty rye bread that even the most inexperienced baker ought to be able to bake successfully. Submitted by ehanner on October 10, 2007 - 12:46pm. Microwave Bread???Just hear me through on this. I know the idea of baking bread or I guess it would be "cooking" is never going to produce artisan loaves. But, here is the situation--- Submitted by xabanga on August 8, 2007 - 1:36am. Dutch OvenHello, I've been meaning to make a no knead bread next for a long time (and hopefully next weekend), but I don't have a dutch oven. I've been meaning to buy one for months (for both baking and regular cooking) but I've been hesitant as to what size to buy. So my question is: what size is your dutch oven? and which size would you recommend for a dutch oven... I've been thinking 5 or 6 quarts. Please let me know what your opinions are? Thanks! Submitted by KipperCat on June 11, 2007 - 6:06pm. June 10 breadNo Knead Half WW This is the bread I baked yesterday, using half and half whole wheat and white flour. It barely rose, though got a little oven spring. But it isn't a brick! The flavor is very good and the crumb is nice and soft. I think I overproofed by about 2 hours, but may have the other elements right. Submitted by KipperCat on June 10, 2007 - 5:57pm. NYT Bread in bread pan, in cold oven.I've read a few references to baking the NYT no knead bread in bread tins, and also to starting the bake from a cold oven. Would the rather enclosed shape of a traditional loaf pan work this way? I'd love to save some hot oven time, and a more sandwich friendly shape would be welcome at times. Submitted by KipperCat on June 4, 2007 - 3:24pm. Why did my dough fall? NYT no kneadHi. I'm a new member of the forum, though I've read a lot here just recently. I haven't baked bread in years, and then it was mostly in a bread machine. But this no-knead bread is so easy it's become a habit. It's also very good! I'm still working on a good whole wheat version. Today's dough is half AP and half WW flours. The only recipe changes are adding 1.5 Tbsp gluten and more water. |
ALSO ON |