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Started a delayed-fermentation buttermilk bread dough last night from Peter Reinhart's Artisan Breads Every Day! Depending on the rise, might bake half tonight and half in a couple of days.
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Dec 10, 2012 23:43
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| # ¿ Apr 27, 2024 07:30 |
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Darn, my SAF yeast from Amazon turned out to be a dud. Now I have to order more yeast 
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Dec 17, 2012 19:33
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For bread a stand mixer is less messy. For making things like marshmallows you'd definitely want a stand mixer though! I find that I bake a lot more after I bought a stand mixer. Ease of use, speed, and the simple fact that it's just standing on the counter tempting me to bake something...
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Dec 20, 2012 23:43
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 Made some white bread from Peter Reinhart's Artisan Breads Every Day. I think the milk was too hot for the yeast; the dough didn't rise overnight so I resuscitated it with a tbsp of instant yeast then put them back into loaf pan to rise for 2 hours. Look and smell okay, though a little bit dense. Think I'll re-attempt the tangzhong bread here http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html jomiel fucked around with this message at 18:21 on Apr 8, 2014 |
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Apr 8, 2014 18:15
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Made some Tangzhong milk bread with raisins and walnuts.
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Apr 18, 2014 07:57
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Rurutia posted:RECIPE! RECIPE! RECIPE!  http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.htmlThe dough was super interesting: it was sticky and underdeveloped before I kneaded in the butter. Kneading in the butter was a tad crazy, I used a scraper to kind of pull everything together. But after kneading in the butter the dough turned shinier and softer. After the first rise, though, was where the dough was super resilient, fluffy, and dreamy to work with. I put in my raisins and walnuts, then just divided up the dough and put them into pans for second rise before baking. We're eating it today so I'll post crumb shots later!
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Apr 18, 2014 19:34
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Wow these all look super good How is the sourdough process of feeding? I want to try it but with my laziness I will probably kill the starter 5 times before I make something that will work.
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Apr 18, 2014 20:55
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| # ¿ Apr 27, 2024 07:30 |
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I have these uncoated steel bread pans, and after one of my family soaked it in water (!) when I wipe it with a paper towel it will leave all these gray smudges. Is it rust? Should I treat it like cast iron and smear some coconut oil on it and bake in the oven for a bit?? Or is it just PAM residues?
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May 27, 2014 23:23
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