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Cold day

Profile picture for user Floydm
This morning was the first morning that it was cold enough here that the furnace kicked on. Unfortunately, we discovered that the ignitor has failed, so we got a fan running but no heat. So I've done what any good home baker would do: put together enough batches of bread to keep the oven on all day. It has kept the house warm and smelling wonderful.

And one was a salted...

Profile picture for user Floydm

I made a simple French Bread yesterday. I didn't use a pre-ferment or anything: I actually wanted to experiment with long knead times and see just how much of a difference in taste and volume it made. Something just didn't see right with my dough. It felt tight and, although moist, kind of puckered up.

 

After I tasted it it was obvious what was wrong: I added much too much salt.  Almost double.  The crumb still wasn't too bad:

 

Baking and reading

Profile picture for user Floydm

I baked a couple loaves of French Bread and a Whole Wheat Loaf today: 

three loaves

The French Bread turned out very good.  I used a poolish and autolyse, then when I went out for a hike this morning I popped the dough in the fridge so it had an extra slow, long rise. It always seems to help.

Jump Start

Profile picture for user pmccool

We're leaving town today to visit our youngest daughter and son-in-law for their birthdays.  One of the requests was "Could Dad bring some bread?"  So Dad got busy and baked some sourdough bread from the King Arthur cookbook.  I tweaked the recipe by substituting 2 cups of rye for some of the AP flour.  I also made a batch of sourdough english muffins as well.  Picture below:

lesson 1

Toast

hi,

im from indiaand this is a fabulous site.

i had given up on baking bread after a lot of unsuccessful attempts

but this is the first time i could actually do it and tasted good.

the crust was a bit too brown.. i guess i kept it in the oven for  a bit too long.

how do i know that the bread is done from inside and also is not too hard/ brown onthe outside.

also i need to know what the measurements of a standard loaf tin are.

i have a small one 22 cm* 7* 7 cms.