Although he says to shape butter to a 1/2 inch layer, he doesn't say what the size should be. Anyone know? Ditto for the initial dough shaping. Although he says to roll out the first dough-butter package into 2-3 times longer than the original length (23 1/2 - 27 1/2 inches). So, what's the original length?
Cutting breads with crackling crusts (the way I love them) is not always easy.
I've been lusting after a new breadknife, and there seem to be few premier choices out there.
What are you using, and are you happy with whatever knives you have?
First post with my shiny new TFL account!
I just started making bread last summer but have been heavy at it, and frequenting TFL for advice on just about every aspect. I'm baking a fair amount and am quite happy with the bread I've been producing, but up to this point I've been using exclusively fresh (cake?) yeast.
I see that there are folks (recent and not so recent posts) that have found, been given, or acquired "vintage" Magic Mill III grain grinders. After a lot of searching I finally found a supplier for a replacement gasket: MagicMillUSA.com.
Final cost: $15 including shipping!
It's not on their website but they do have the gaskets (a few, as the support rep told me). Call this number: 201-785-8840 and press "1" for sales. I got a real person right away. The extension 300 gets you nowhere.
Very tasty bread, makes a ham and cheese sandwich stand out lol
Just wondering if anyone has tried using ground seeds in bread- have cone across a rye bread with ground roasted sunflower seeds in it....
I am working on my technique for 2 lb loaves for the restaurant. We slice these for garlic bread to go with pasta dishes. this is made with a pre-ferment (12 hours) then once proved long enough formed and put into cooler overnight to be baked the next morning. These are put onto standard sheet trays (18x26) on course cornmeal seam side down, free form, no cloth.
Question for sourdough home bakers out there.
Due to a unique schedule and out of curiosity, wondering if anybody has had any luck with a method I'm trying out.
Retarding dough during bulk fermentation (~14 hours), bringing it back to temp for an hour. Pre-shaping, resting 30mins, shaping, and retarding once again in fridge for an additional 14 hours to then bake on final (3rd) day. Do you think dough will be over-proofed? Or do you think having two prolonged cold fermentation will give a more developed flavor?
Details on my bake: