June 12, 2017 - 4:10am
Beginners Tweaking...
Have just tried a small amount of tweaking on my sandwich loaf....I have been using the same basic recipe for awhile with sucesss but decided to change a couple of things....it worked a treat I think it is an improvement and am delighted so in case it never happens again I decide to show it off...lol my little tweaks were using all milk as the liquid instead of water and using honey instead of sugar and 1/4 tsp extra yeast. I got the best result ever...the real test will be the next loaf....
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crust and crumb. A perfect sandwich loaf.
Bon Appetit.
Thank you Lechem, I am so pleased just hope I can repeat it...I still have the training wheels on...lol
No scoring yet you proofed it to rise just perfectly for a nicely risen loaf with no cracks.
As I said this may never happen again....lol but I will try again Thursday and see what happens...fingers crossed.
I am sure your next loaf will be just as good!
I hope so, but I think the gods were with me for this one...lol but I will try to repeat it, enjoying the journey....:-)
it is always a great feeling when it all comes together as it has done here! Well done and many more successes!
Leslie
Yes I am so glad to have that feeling, it makes up for the other times...lol.....onward and upward !!
Yes, the bread gods were kind on that one! And your skill helped as well. :) It's good to take pictures of these ones and post them so you can look back and be proud!
beautiful yummy looking loaf of bread. great job.
i use honey, molasses or maple syrup instead of sugar in my breads also.
Claudia
Thank you Lazy loafer and cgmeyer2...today is round 2 to see if I can repeat it...the dough is doing her first rise as we speak, I am trying to doing everything the same as I did the first time. Fingers crossed, hoping the bread gods will be kind...I will report later...lol.
The stars have aligned and the gods smiled...yayyyyy! it worked again...I am trying to decide what has improved my basic recipe . 1. The honey instead of sugar has improved the crust. 2. Timing the second proof within minutes has helped. I also think improving my bread shaping for the final proof has played a part, I will play with that a bit. But all in all I'm very happy with my general purpose twice a week loaf. And it makes great toast. So now I would like to try raisin bread again my first try was a raw Center . I have seen people adding the fruit in the beginning and some adding it after first proof. I now know I have to cook it for longer than white bread. :-)
That loaf could grace any cookbook cover.
Paul
So very kind of you, the encouragement given on this forum is really amazing and just makes you want to keep baking. It's much appreciated...
Starting to think that the stars don't have much to do with it and that your skills have everything to do with it! Well done!
I am so pleased, as a new baker I'm quite convinced can't put it all down to skills yet. But loving it....Wish husband could eat more bread so I could bake more often...lol