It turned out pretty nice. I fresh ground some whole wheat.
The only thing I'd change is the pan size. He has you splitting it up into two. Placing in 8x4 pans. I'd likely use just one 10x5 pan. You could even shape a nice boule with it.
I did a quick search, but I'm not finding what I want to find out specifically. Most of my recipes call for baking between 350 and 400 degrees, depending on the recipe, so that is what I do. All my bakes are at least 50% whole grain. But, I see from pictures of loaves and from reading here, that people tend to bake at much higher temps. How do you know what to bake? Is it a guess recipe by recipe? Is there some rule of thumb?
The $600 brioche.
This is my take on the Sablée Brioche of Modernist Cuisine.
You know what Brioche is.
As for Sablée, Wikipedia states :” The French word “sable” means sand, which is the French term that takes the place of the English "breadcrumbs". Generally, the baker begins the process by rubbing cold butter into flour and sugar to form particles of dough until the texture resembles that of breadcrumbs or sand.”
I try a lot of different things and the great majority of these ideas fail. But every once in a while an idea works out and some of those are worth throwing out for others to consider.
This is not an earth shattering revelation, but it might interest others.
Hey everyone, I am quite new here so please forgive me if this is in the wrong place or I am making some pretty novice mistakes, I need all the help I can get.
So a few times I have been making a 80% wholemeal sourdough bread and it has come out a bit 'gummy', but not sure why.
Hey everyone, I am a newbie here.