I bought a Bosch Compact on eBay. It is great for bread - kneaded a 5 1/2# batch of Hamelman's 5 grain rye sourdough with absolutely no problem - but I cannot get it to cream butter and sugar for making cakes. I have the manual but there is no advice which attachment to use & neither the multiwired nor the few wired attachments seems to do a good job. Does any cake maker use the baby Bosch?
This week in the Bread Baker's Apprentice Challenge I baked Tuscan bread. This is an unusual loaf in that it is made without salt. Imagine my horror! I must say that I found myself being quite creative on how to consume this bread.
http://saltandserenity.com/2010/04/29/38-tuscan-bread-salt-and-serenity-bakes-without-salt/
I am making a sourdough country bread and i want to know if i can do the second rise in the fridge? Should i heavily flour the banneton with coarse rye, white whole wheat, or rice+ bread flour. I do not want the bread to dry out in the fridge while im at school.
-Sndbrian
Hello! long time lurker here, don't post much, too much of a noob.. :)
I was thinking of getting in the kitchen this weekend a whipping up batches of various bread doughs that I can put in the freezer then simply take out and unthaw and bake when I need them. But I am unsure at what a point is it safe in the bread make process to freeze the dough. After shaping? should I rise once then freeze? After a second rise?
I am hoping the question is clear, I apologize if it is not.
Thanks!
Hi all,
these two videos were posted at a quite new Spanish forum about bread , and I thought you'd enjoy them.
http://www.youtube.com/watch?v=HI70zl_V8tI
The woman in the first clip is Polish with Ukrainian ancestors, the second one is from Portugal.
Just a question about a convection/microwave ovens.
If a bread recipe calls for baking in a conventiuonal oven at 500 degrees and my oven being convection will only go to 450 degrees . If the recipe call for 20 minutes in a conventional oven is it possible to bake additional minutes in a convection oven and still get a well baked tasty loaf?
What would the additional time be or would the dough not be baked right at the lower temperature to start with even if you added more time because of the decrease in temperature.
Thanks Mr. Bob
I bought the KA starter about 8 weeks ago, got it going well, and it produced good taste results. I always keep it in the fridge, after I leave it out for 4 hours or so after a feed.
Lately I've been going on a baking spree and making sourdough bread. However, the problem arises that one can only eat so much in a day. So with that, what/how do you guys prevent the bread from drying out when transitioning from one day to the next?
