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Joined: Tue January 01, 2013 11:28 pm Posts: 14540 Location: Space City
Is there enough care for bread to merit discussion? I hope so. When I think about my favorite sandwiches, it all comes down to getting the bread right. Yet, until recently, I've sort of appreciated bread from afar. I don't go out of my way to buy anything but my standard stone ground wheat loaf at the grocery store, but I love so many types of breads. Yesterday I ran all over town to find the right bread for a sandwich and ended up finding a new favorite go-to for bread needs; a commercial bakery we used to use for po' boys at a place I once worked. Still, I think I might start making my own. Let's talk, F&D.
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dimejinky99 wrote:
I could destroy any ai chatbot you put in front of me. Easily.
Joined: Tue January 01, 2013 3:45 pm Posts: 24085 Location: almost in canada
my wife makes our own sourdough bread about twice a week...its her new passion, she's been doing it for about 6 months now..she's even attending a "bread camp" later this summer
Joined: Tue January 01, 2013 3:45 pm Posts: 24085 Location: almost in canada
we tried the normal baking pans but found that the small, round le creuset works much better with a bit of cornmeal spread on the bottom to prevent the sticking...the tough part is to get a good starter going...there will be a lot of hit and miss with that but you learn as you go
Joined: Tue September 24, 2013 5:56 pm Posts: 47149 Location: In the oatmeal aisle wearing a Shellac shirt
I still have "sourdough starter" at the top of my iphone grocery list ever since Doug posted about it a while back. Time has just stood in the way...
I don't make a lot of bread, with the exception of pizza dough. My mom always made different breads, and I'm in a similar boat to WM in that I have identified my go-to retail loafs for various needs.
For pizza dough, I've been trying to perfect my recipe since Xmas, when we first got a stone. Right now I'm working with 2 parts bread flour to 1 part semolina, plus a little yeast, water, salt, and EVOO. I'm pretty happy with it, but it's still coming out just a little too crispy, almost like a flatbread. I do try to make a very thin dough, and I suspect the altitude here (somewhere between 6000-7000 ft) is playing a big part. Any tips on getting a thing crust that's just a bit more chewy than crunchy?
Joined: Tue January 01, 2013 11:28 pm Posts: 14540 Location: Space City
What did you learn the most about making dough from the experience? Where you a total rookie, or had you already had some baking experience prior to setting out to learn?
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dimejinky99 wrote:
I could destroy any ai chatbot you put in front of me. Easily.
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