glucose
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greeting everybody. my name is ron.
i'v wondered, does anyone here try to mix glucose with any bread's formula? in tiny portion of course.
does?
ron
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focaccia success! thanks to Reinhart... and question about parchment paper.
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I followed The Bread Baker's Apprentice's instructions almost to a T and it came out really well. Just wanted to post a couple quick pics and look for suggestions for improvement. Oh yeah, and I did not use parchment paper or a slipat or anything. Was this a bad thing? I think the bottom came out great. I baked it at 450 for 12 minutes, then let it cool for 20mins before cutting into it.
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drat!
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Once again, even after swearing them off after multiple failed attempts, I am baking baguettes. For the last few hours, I have coddled and babied the dough, and I have to say, I was feeling pretty good about things. Following Hamelman's recipe for Baguette with poolish and his detailed shaping instructions, I have managed to form the best looking baguettes to date (for me at least).
Almost.
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Sourcing local flour
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I'm curious about flour in the US and whether there are many small mills around that mill quality / organic flour and sell locally.
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Using someone else's oven
Suggestions Please: Bread for 5-day Rafting Trip
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I'm going on a 5-day river trip with a group of 14 people. There will be two transportation days prior to getting on the river. So...I need a bread that will stand up to 7-8 days of storage in hot conditions, and that can handle the rough treatment of being bounced around in a dry bag (a dry bag is like a back-pack that will not allow water inside.) We plan to make sandwiches, but the bread doesn't have to be sliced loaves.
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converting yeast recipe to sourdough
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I have this wonderful recipe that I've made many times. I'd be interested in how I might convert this to a recipe using a starter instead of yeast>
BE honest - am I better off leaving well enough alone since I do LOVE this recipe?
-Susie
Coarse Salt and Rosemary Focaccia Bread
2 tsp Active Dry yeast
2 cup Warm Water
8 TB Olive Oil
5 C. Unbleached flour (can use bread flour or whatever you have)
1 TB Salt
3 TB Fresh Rosemary Leaves (I have been using dry)
1 TB Coarse Salt (Kosher Salt)
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fresh yeast in philly
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For all of you in Philadelphia looking for fresh yeast, I am happy to announce that the superfresh on 10th and South now stocks it. I wanted to put the word out in the hope that people will buy it and they will continue to stock it!
regards
ben
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