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.
My husband says this is the best bread I have ever made. I think I agree with him. The final loaf weighed about 2.8 lbs.
1 oz whole barley, milled fine
5 oz cold water
Water roux from above
4 oz Greek yogurt
6 oz water
16 oz hard white spring wheat, milled fine
When I make bread buns and loaves, the crust always comes out hard and cracky. I like simple basic recipes, using just flour, water and yeast. But I've always read that adding fats to the dough makes the bread softer. I don't like fat though. But I wonder, if I can get away with just one of those fats in my dough, which ingredient gives the most soft crust? and should I add that ingrient to the dough itself, or only use as coating just before baking?
Some of my family members prefer a soft crust. To accomidate this need as well as the longevity of my oven's electronic system, can I just omit the steam treatment from a bread recipe? or will my final rise change drastically.
Hello! I just baked the Pane Siciliano from BBA, and I'm not sure if the bread is supposed to be so soft! I followed the instructions closely, cutting back on a bit of water as it was extremely wet (and I mean extremely. I tried Bertinet's slap-and-fold, but gave up and did repeated stretch-and-folds at 10 mins intervals until the dough passed the windowpane test.. about 4 reptitions of stretch-and-fold in total)
I made a version of Susan's Norwich Sourdough
with a variation of a higher percentage of starter:
400g white (very strong) rather than 450g
60g light rye
250g warm water rather than 300g
280g starter (mix white & rye) rather than 180g
(i.e. same percentages flour and water if you take starter at 100% into account)
I use the pizza recipe from BBA. The dough itself is excellent, easy to work with and pretty solid flavor. The other day however, I ran into some problems.
I want to thank every one the made suggestions or gave advice. I settled for starting the baking at a higher heat than I have done, then leaving the bread an extra 10 min with the door open and the oven turned off. This method gives me a nicer crust than I had before
I am trying to duplicate a commercial loaf that is virtually crustless. It is a malt fruit loaf. I have tried baking it at a lower temperature for longer and with a pan of boiling water in the bottom of the oven. This is better, but it still comes out with a light, crisp crust. Any ideas how I could keep / make the crust softer? The recipe I'm using can be found in the discussion on this site here.