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Showing results for tags 'Bread'.
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I took a bread baking class earlier in the year and the chef used Franken Bread Spice in his demonstration rye loaf. I can get this stuff by the 4 kg pail at Lentia locally in Vancouver, but I'd like to know if I can duplicate it at home. It obviously contained caraway seeds, but what else? Anyone know? I'd be forever grateful for a recipe for this!
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Does anyone know of any good sources? I am especially interested in purchasing veal pancreas.
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I purchased this scalloped bread tube and have just tried it for the first time with regular white bread dough. It didn't turn out all that well and I'm wondering if anyone has experience using these? I have 2 little girls and thought it would be fun to have flower shaped bread for "tea parties". They only include one recipe with it and it called for a 313 gram tube of breadstick dough. So I used 313 grams of homemade bread dough. It didn't give any rising instructions but you're supposed to bake it on end so I let it rise on end as well. It didn't fill the tube so I would use more dough next time but it was also very dense and just not very nice for sandwiches. My girls like it but I don't really want to have to eat it plus I'd like it to be right. Any ideas?
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I have aquired a used bread making machine, but have no idea how to use it or if it works. So I would appreciate any ideas about how to check it out and use it. It's a William-Sonoma model.
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Also called - Bubble, Pull Aparts, or Pluckets: yeast balls of dough coated in butter, sugar and cinnamon and when baked, pulled apart when warm and eaten. Most recipes I have found online call for refrigerated biscuit dough or use a bread machine recipe. Anybody have a good recipe or a suggestion (book, online recipe site) of where I could find a recipe that calls for making my own yeast dough. Thanks
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Fascinating article on letting time and yeast do the breadmaking work for you in order to achieve superior results. Anybody have experience with using this technique? Any thoughts on refinements that might improve on the method outlined? http://www.nytimes.com/2006/11/08/dining/08mini.html
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Hi Everyone, I am dabbling in the realm of breadmaking by working a focaccia recipe from "Baking with Julia" (Craig Kominiak's version). Please help teach a cook a few breadmaking tricks! Here are a couple questions about lean bread dough production... Oils - What sort of impact on flavor and dough structure will different oils have on the recipe? The original recipe calls for olive oil, I'm subbing in walnut oil for this first version. My goof (doh!), I grabbed the wrong bottle! Salt - When transcribing the TV version of the recipe, I noticed that salt wasn't added to the mixture. Does this have any serious impact? From McGee, it seems that salt is used to temper yeast's potency so that it doesn't give off as much CO2. Yeast - n changing recipe quantities what do you do about the amount of yeast to be used? If I am halving other ingredient amounts do I do the same with yeast? What do I do if I increase weights? Rises - Why does some recipes use more rises than others? What's that doing to the dough? This recipe has two room temperature rise/punch-downs and an overnight stay in the fridge before shaping the loaves. Thanks for reading! ~C
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i want to make shortbread cookies today but thought i'd add pumpkin puree to my basic recipe. anyone know if this will be okay to do and if so, how much? i did a search on the web but came up with nothing, thanks!
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I'm hoping to start a new thread, or discover an existing thread, about using Pain L'ancienne technique to make wild yeast breads with no additional commercial yeast. I think that I'm really onto something wonderful here, and I'm wondering if there are others out there who are dabbling with the same issue. If you are out there - please let me know. As a starter, pardon the pun, I'm convinced that the secret lay in a long standing misconception that rise and fermentation are essentially the same thing. People constantly use the terms rise and fermentation virtually interchangeably - and they talk of prolonging rise when what they really mean is prolonging fermentation. Pain L'ancienne technique blew the doors off that notion and I'm hoping to press forward using that information to develop new ways of approaching all kinds of wild yeast bread making. I don't seem to find any other people out there working on this wonderful breakthrough yet, but I know you are out there somewhere. I probably have not looked in the right place. Anyone interested? What say ye? Kevin
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Hi, I would like to make the no-knead bread in a traditional batard shape. Sassafras makes a "Superstone Clay French Bread Baker" that is covered and has the right size and shape. (14 1/2"L x 5"W x 2 1/2"H.) Pictue of French Bread Clay Baker The instructions for the Baker state that it is oven/microwave safe and freeze proof. It also specifies that 'care should be taken fo avoid thermal shock of hot to cold or cold to hot. I emailed the company, asking if 4 cups of room temp dough would crack a baker heated to 450 degrees. They have not responded. Does anyone have experience with this type of clay baker? Does anyone have thoughts about no-knead bread in a clay baker without pre-heating? Thanks for your thoughts. Tim
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after (finally) being able to read the (full) soup and bread thread on my day off i was able to make some Portugese Sweet Bread. johnnybird and i each had a slice of the first loaf out of the oven. i took the heel - a bit of wonderful crispy crust and a bit of sweet structure. john cut a piece then cut off the sides and bottom. he only likes the "hearts" - no crust. i didn't kill him - though it was close. i grabbed the good stuff and snarffed it down. does anyone have this divide? course i'm a red sox fan and john is a yankee follower so we are used to controversy in our house...
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After my success with the Sullivan St. Bakery recipe I've got the bread baking bug. I'm very happy with this bread BUT I'm also interested in enriched type doughs too. This has lead me to Charles Van Over's book the Best Bread Ever. His doughs are all made in the food processor and are a little fussier with temps and such. I've also seen mentioned the book No Knead to Knead. Just wanted to put a shout out to all you bread makers that may have used either of these books and what your successes have been with them.
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According to M.F.K. Fisher in the forward to Peter Reinhart's Brother Juniper's Bread Book: Perhaps not as photogenic as other breads, it stands right up there as one of my favorites to make and eat. The sweet aroma of this bread when baking is intoxicating. My method is based loosely in Reinhart's recipe. I use a multi-day rise with a natural starter culture and no commercial yeast. The crumb is ideal for sandwiches. Toasted and slathered with butter, it is awesome. Bill/SFNM
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Last year as a gift for the staff at my doctor's office, I bought a big, festive tin of shortbread cookies - the name seemed to strike a bell with me (though it may not have been Walker's) but it was a gigantic tin that looked really nice. Well, to say that they loved it was an understatement. They raved about those cookies for months. I'd love to buy them another tin, but I can't find them because I don't know what brand they could have been. For a while I thought maybe Walkers, but they simply don't offer a giant tin of them anything like the one I got, and I can't find any others in an impressive, or large tin. Can anybody suggest a good brand of butter cookies that might come in a several pound, festive box? A million thanks for your help !!
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I just ran across a recipe for Icelandic Lichen Bread: Lichen Bread There is also a recipe there for Icelandic Lichen Milk Soup. Anyone out there with more lichen recipes to share?
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As I started this round of baking, I thought I would use it to play with my new digital camera, and try to capture each step of the sourdough baking process. Of course this is done with a very great debt to Dan Lepard - whose Handmade Loaf got me back onto baking sourdough - and whose fantastic photographs here got me thinking... But first an admission - I am using an already live starter - but if this goes well i may backtrack and create a new one. The starter is one that I have had for about 9 months - i actually got it from sourdo.com - it was their San Fransisco starter - but I'm sure that it is pretty much localised now! It was very active at the start - and has calmed down to a nice manageable level now. It is very resilient - I have a clone which I keep in our holiday home - which gets used about every 3 months or so - and only really takes 12 - 24 hours to revive. The photo this evening is of the starter just having added flour and water. It is taken with a Canon EOS 30D with the EF-S17-85mm f/4-5.6 IS USM lens. ISO 1600 (so its a bit grainy - need to work that up) - f22, 5 secs - to get as much depth of field as possible. I would love to have feedback (either on the photographs - or the baking). And please post your own sequences too?
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I just ordered a Kitchenaid Professional 5 series stand mixer. I noticed that there were a few negative reviews on Amazon, with people saying that the motors burn out when making bread dough. Just curious, do you have any issues with your Kitchenaid stand mixer, or are only the disgruntled customers posting reviews on Amazon?
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someone asked me this the other day and I could not answer. "If I want to make the nation's best bread what type of oven should I buy/construct?" (keep in mind the individual was not a baker)
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A friend of mine just returned from Brittany and had some homemade bread that had been made with a french flour that already has leavening in it. He said it was like the french version of bisquick, but that bisquick can not be used as a substitute for this type of flour. He thinks the flour already has yeast in it, rather than baking powder. Any idea how to make this, or buy an equivalent item here in the US?
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First time I've made onion bread. It was based on a long-rise recipe I've had around: 1 tsp. sugar 3 cups water 1/4 tsp. yeast Mix the above. Add: 1 cup rye flour 3 cups white flour (I used the local all-purpose flour from the Shteibel company) Mix well and allow to ferment 2 hours. Mix in 1 Tblsp. of salt. Add, by the cupful, 4-5 more cups of flour, kneading the while, till you have an elastic, but still somewhat sticky dough. Put the dough into an bowl oiled with olive oil, cover, and allow to ferment at least 8 hours or until very light. Punch down. Chop 1 medium-sized onion very fine, and knead into the dough. Shape two loaves and allow them to rise for a second time for a last 45 minutes. Slash, paint with egg, and sprinkle poppy or sesame seeds over top. Preheat oven. Bake at 180 C. - 350 F. for 30 minutes, then turn the baking sheet around and turn the loaves upside to finish baking - another 20 minutes, it takes in my oven. This turned out very well: a moist crumb, rather dense, very oniony. So now I have a question: would it add anything to saute the onion before adding it to the dough? And, is it common to add onion before the second rising, or is adding it before the long rise better mojo? Miriam
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Anyone know where in Vancouver we can find something similar to the Calebaut chocolate loaf we get that Rhys Pender & Alishan Driediger make at Okanagan Grocery in Kelowna?? http://www.okanagangrocery.com/index_files/page0007.htm We will be staying at our condo in Yaletown for two weeks starting this weekend and I think we might have withdrawal symptoms if we don't have chocolate bread for that long!!! This bread is highly addicitve, and it is nothing like pain au chocolat that you see in most bakeries. There are chunks of dark chocolate throughout, and the bread dough is also chocolate.
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Just got his Handmade Loaf and am enjoying reading for now. I decided to start with his crusty potato bread but am wondering whether this particular formula would function well in the refrigerator overnight and then kneading and so forth as is noted the next day. It's the addition of the potatos and refrigerating I'm worried about in particular. I don't know whether anything (flavor, texture, rise, etc) will be compromised if I mix the night before and then knead, divide, shape and bake the next day.
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Hi everybody! I am looking for websites on chinese bread shaping or, in case you are familiar with it, would you like to share your technics? I saw many interensting books on the matter, but I don't speak chinese and the translated ones don't seam as interesting. Tepee on the Chinese forum already direct me on this site http://www.jodelibakery.netfirms.com/ For example, I started out from trying steam buns in the shape of flower and I like the idea so much that I tried it out on a brioche dough. The result is not yet optimal, as you can see, proofing some flowers lost the shape, for sure is more suitable for a stiff dough. Thanks for sharing! Franci
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So I'm readying myself to make pumpernickel, but I don't have pullman pans. Is there something else I can substitute for the pullman covers on, say, a standard loaf pan? At the same time, can somebody give me a good lead on some inexpensive pullman pans?
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Today, I acquired a bread maker from a friend who is moving and needed to get rid of some stuff. I have never used a bread maker, and I haven't particularly wanted one because I am comfortable making bread dough by hand or sometimes in my food processor. However, I am always up for a cooking experiment, so I took the bread maker just to see how it works. After examining the bread maker, I have found that it has a setting for pasta dough. Has anyone tried making pasta dough in the bread maker, and if so would anyone recommend it? If so, why? If not, why not? As in the case of bread dough, my interest in using the machine for pasta is not motivated by any aversions to doing the work by hand. I'm just curious about different methods of making things, their pros and cons, etc.
