Being a beginner baker would using unbleached flour and ap flour give a better rise and crumb.?Or should I just use one or the other? As many wonderful bread as I have seen here my skills are just not ready for some of the other flours and grains yet. One must know their limits.
Thanks for all the help.:-) :-)
So, after the success with the loaf from Lesson One I've decided to change it a little before going to the one from Lesson Two.
So I haven't been around in a long time only perusing and wishing I had time to bake. I have missed a great deal and saddens me to have misses some great bakes from everyone. While I'm still short on baking time (this job thing keeps getting in the way....LOL) I made some time last week to make some Pain Au Chocolate and Croissants! I have to say they ended up being delicious and flaky and buttery but not greasy. I must admit I'm not sure about the large honeycomb crumb versus the smaller tighter crumb.
I started it at 3am in the Morning * yes I know I am silly but if you suffer from Insomnia you need to do something, right? *
Ingredients
250g mature Stiff Starter * 50% hydration *
400g Bread flour
250g Whole wheat flour
100g Rye flour
2tbsp Caraway Seeds * we like the taste so I used quite a bit *
500g tepid Water
2Tbsp Vegetable Oil
25g coarse Salt
I mixed the stiff Starter with the Water, added all the flours and caraway seeds and mixed it until well combined.
Autolised for 50 Minutes.
So, I just found out I have my own blog here. When I sign in I thought I would like to keep a register of my "experiments", and I was thinking of creating a blog for it, it turns out I already have one :D
Since I started again with my baking, I will use this blog to register what I'm doing, so I can keep track and check my improvement (hopefully).
This first entry is about the first bread I made with the help of TFL. The bread from Lesson One.
For the longest time, I tried no-knead recipes, not accepting that my toaster oven doesn't go beyond 450F and I don't have a dutch oven. I also had a really large loaf pan, which meant at least 4 cups of flour and a LOT of badly baked bread to eat and finish when an experiment went wrong. I read loads of stuff (some of it on this site!) about how stone ground atta flour available in India is not really bread-friendly, and other stuff about how maida (all-purpose flour) is okay, but not really healthy.
Hello,
I have attempted bread making in the past...with disastrous results!! But then I found this site and with the help of my 4 year old daughter We made bread,and its editable.:-) :-) :-)
I sometimes mention my little home based bakery. Since - as my husband always says - inquiring minds want to know - I will open the door to my Bar Harbor kitchen.
Since 5 years I am licensed to sell breads (and cupcakes) from my home. My kitchen was officially inspected, and I'm paying every year 20 bucks for the renewal of my Home Processor's License.
I am therefore legally:
This past weekend, I restocked the freezer (and my tummy) with three of my four ... No, it's five. Or six. No, .... Anyway, some of my favorite breads.
First, Greenstein's Jewish Sour Rye:
