Quite often,my loaves will rise unevenly in the oan and break open along one side of the loaf.
I've tried changing from dark to light colored pans,adjusted the moisture,adjusted the amount of
yeast,changed the oven temp,etc. but it still happens. Any thoughts from anyone out there?
I am new to bread making... But managed to whip up these rolls. The recipe for the dough is from BBA.
Interior:
The recipe is here
***Edited Link***
My sourdough techniques have really come a long way. This weekend's loaf was far and away the best I've made. Delicious, sour, great crumb and texture, it had it all. I used about 25% whole wheat flour.
So what's for dinner? Turkey bacon lightly fried in a skillet then put on top of tangy Greek grilling cheese on my fresh sourdough. The whole sandwich goes back on the skillet and a hot cast iron skillet is put on top to press it down. Some green beans lightly sautee'd with garlic and extra virgin olive oil, and some garlic dill pickles to round it out.
I had one of the nicer Saturdays in a while this past weekend (thanks to a trip to Trader Joe's and the local Farmers' Market), and I followed it up by baking the pain au lait I prepared on Friday night into cream cheese snails and pain aux raisins.
Couple of things:
I baked three loaves of sourdough yesterday. The dough was lower hydration than I typically do, but they turned out real nice.
I also made pita bread for lunch. The kids loved rolling them out and eating them. I have to remember to make them more often.
I figured I'd start this blog to track my bread-making and encourage constructive criticism so that I can improve my bread-making skills. Feedback is welcome.
Made some pizza last night. It finally got over 50 degrees here and for whatever reason I was in a major pizza mood!
Made this dough with flax meal added to it. Nice stuff. I baked it on my Lodge cast iron griddle that preheated in my oven for an hour at 550 degrees. That's why the pizzas are a little odd shaped. but mmmm, so tasty. Also, some ciabatta's from a couple weeks ago.
This is a variation of the Bread with Olives recipe. The whole recipe is reproduced here (including identical steps), so you don't have to go back and forth between both of them.
I'm baking this one tonight, so I'll make a nice braid and post the photo later.
my first sourdough loaf... as i suspected since the starter was only a week old, it was not the strongest of sourdough i've ever had, but it was not bad. tasted more like a french bread with a slight sour. my family ate it up!
