The real deal.
Sometimes the scoring opens up in an explosion of dough with lovely ears, and sometimes the slashes just kind of lay there, expanding but without the exploded dough or the ears, and the slashes appear shiny. Any ideas as to why one vs. the other? The loaf on the left has some small ears popping up, on the right are just shiny slashes. It's the same dough, baked at the same time.
:-Paul
Perhaps a silly question, but I'm just curious: What bread in your repertoire do you find to be the most challenging to make and why? By "repertoire", I'm thinking about breads that you make pretty often. And why is this particular bread such a challenge to make? Do you have any tailor made solutions to ease the process?
One another thread, they are talking about your first bread book. The BBA as we call it was my first purchased bread book. It was a great introduction to bread making and I progressed with every new loaf. As I read along here I became distracted with other bread types and haven't been browsing as much recently. The other day I was comparing notes on bagels and since I use Reinhart's water bagel formula and method as my go to, best ever method, I had the book open. As I turned the pages I came across this bread, and knew I had to make it as soon as possible.
Hi;
Your commnity is lovely and I like watching all of your wonderful breads!
I am looking for a baking supplies store wich shipps world wide and not only to the US and Canada. I am looking specificly for a couche, a lame and a brotform. I would like some help finding a store.
Thanks!
Hey,
I'm looking for bannetons/brotforms in Montreal. I feel like there should be a place that sells them because there's much bread in this city! :)
I've tried Ares, Quincallerie Dante, La Soupière and Les Touilleurs but to no avail.
Any suggestions/leads would be much appreciated!
Thanks!
I love to bake bread and stuff but hate having to take everything out to measure and stuff. My wife complains that the kitchen is dirty taking into consideration it is not a big one. So my question is, would it be possible to pre mix some recipies , bag them, then refridgerate? Of course not the yeast or liquids. More like the flour, sugar, salt etc. Any ideas and/or suggestions?
Has anyone made this from Leader's Local Breads? Mine is currently sitting on top of the fridge, rising after its fold, and I cannot, for the life of me, see how this little bit of dough is going to make 3 baguettes. I may cut it into 2 loaves instead of 3, unless someone can help me out here.
Some members have taken courses at schools specialising in bread baking.
What were your breads like before the course?
What changes did the course make in your baking/
Do you think you would eventually be baking at your current level wth only trial & error - and of course, fonts of wisdom like The Fresh loaf?
Patsy
