Whenever I make baguettes, they don't brown at all, no matter how long I leave them in. They burn before browning. I was wondering why's that? My oven is at the right temp and every type of bread I make browns properly in the oven, EXCEPT baguettes (lean dough).
Another minor problem: my baguettes are almost always slightly flat. I'd like them to be more round.
I tried both Ciril Hitz's recipe and Akiko's recipe here on TFL.
I was watching this video, just passing some time: http://www.youtube.com/watch?v=wJRpBCVfN_Q
At around 6:58 she oils the slash, does anyone know why?
When I make French bread I like to shape some of the dough into rolls (petit gras batards) to use for Hoagies. They're very good, but there is one problem with them: When you bite into the sandwich, the filling tends to try and escape out the sides. I was thinking that a cavity in the rolls would provide space for the filling, and minimize this effect.
I have been baking bread for 30 years and have learned so much from everyone's posts on this site as well as all the "leads" to other places.
I switched to measuring the temperature of my WW breads and rolls to determine doneness (200 degrees) but I have noticed an alcohol smell if the bread has been in the bag after four days. There is no mold. I have wondered if some yeast is still active. The bread is very good and nicely browned. How high an internal temp could I go?
I made Hamelman's Vermont Rye again the other day and it didn't really come out right. After letting the levain sit for 15 hours, I made the final dough and threw it in the fridge for bulk fermentation overnight. The next morning it had grown in size somewhat but was so soupy (somewhere between batter and dough) I couldn't handle it. Furthermore, I had to add a ton of flour just to get it to the point where I could feel comfortable transferring it to a banneton. I then retarded it for another 12 hours and baked it.. It came out alright, if a bit spongy.
Thoughts?
So I have 100 grams of starter, 100 grams of water, and 100 grams of flour on the top of my stove to ferment with every intention of baking some loaves tomorrow. I want to make sure I'm clear on things, though, before I do anything.
I'm going with the 1-2-3 bread method. My starter is 100% hydration. It doubles in 12 hours. If I make a loaf out of the preferment that I have going on with 100 grams more water and 200 grams more flour, will it work? Should I instead think of it as a starter and add 600 grams of water and 900 grams of flour?
The last few bread recipes I have tried have been like a batter instead of dough, I have been using about a tablespoon of dough relaxer in them, same recipe, but I end up having to add another cup or so of flour and still batter like, what a mess, I have done this recipe before and it was okay, the bread doesn't taste so great either, more bird food. I need help here, I am doing this in my bread machine, my question is can it be the dough relaxer? I am measuring with a scale. I hope someone can help me here, thanks.
Karol
Hi everyone, me again, bit disappointed as no one has responded to my recent request, can anyone suggest any place I can find this type of bread recipe, please. Its a flatbread, with potato or cassava flour, especially typical of the Madeiran island, known also in Portugal and Brazil. Any suggestions would be appreciated, thanks again T xx
