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0

I only use 2 bananas but add 1/2 cup plain applesauce and 1/4th cup half and half. Comes out very moist and yummy.


0

I've been baking bread for sixty years and have used both AP and bread flour. I have yet to notice any appreciable difference...at least any difference worth worrying about. It's just not worth the trouble to store both types at home when AP does such a good job for both bread and pastries. My biggest problem is finishing the bread before it goes stale, ...


0

Usually I begin by mixing with my hand the dry ingredients together, especially the yeast. Then I make a 'well' in the middle and add the wet ingredients and directly place the dough hook to start the stand mixer. You can check out my link as I have included photos and videos to show how the dough looks and eventually feels through the kneading process. ...


0

I agree with ElendilTheTall that we should not use a fixed time to identify a well-kneaded dough. A lot of factors such as brand and type of ingredients used apart from weather climate and temperature plays a part in the development of gluten. If you want to see how a well-kneaded bread dough should feel and look like, you can check out my link, where I have ...


-2

Fairly simple: Assuming using a standard round cake pan Take a large pot that can fit a cake pan; and put on stove with lid; heat for about 5 mins on low/med. Insert a wire rack or some other flameproof device that will hold your cake or baking pan up at least 1 inch from bottom. Insert cake pan and cover; cook about 40 mins; until knife comes out clean ...


2

Secret to good turkish bread. Do not fully develop dough during mixing. High hydration 60-70% Long rest with gentle stretch and fold sequence. Brush with egg wash just before baking or spray with water until moist. Seeds are optional but nigella seed is what gives the distinctive flavor. Bake at 250deg c for 7-9 mins if you want soft crust; 13-15 mins ...


2

I understand both types of garlic bagels: The garlic on the outside is the fast food version and the garlic on the inside is roasted garlic that dissolves into the dough (the later being the original garlic bagels that were in the deli's before bagels became mainstream). To make the fast food version use the dried granulated garlic - and you need bagel ...


5

Perhaps some baker's math is in order to understand what's happening here and what direction your fix should be aiming at: Original recipe: 4c flour -> 500g 2c water -> 480g This means your recipe has a hydration1 of 96%, which is really high, even for ciabatta. It's doable, though, as for example this post cofirms. (Typical values for ciabatta are ...


5

Your recipe should call for the dough to be folded a few times during proving. Do this on a thick bed of flour, and sprinkle more flour on top as you fold, and you'll find it will come together more and more with each fold. Remember, when it comes to bread, the wetter the better!


0

You say "toasted" in your title but there are various ways to achieve this, different ines dominating in different countries. If you have a slot toaster (common in the UK, much less so in the rest of Europe, and apparently common in the US/Canada) there are toastabags (although this link is lakeland, they're on e.g. amazon as well). These are reusable bags ...


4

The bread gets crispy and "stiff" because it dries up completely. A good toaster should toast a slice of bread quickly so that the exterior is toasted and the interior barely hot; a bad toaster will not be warm enough and will dry up the slice of bread. Same thing when you do an oven baked sandwich, it should be done on high heat so that the bread toasts ...


4

Wrap the sandwich in foil before baking so the moisture stays in the bread. That will prevent it crisping up.


2

You are spot-on: Whole-grain recipes often use more water and tend to "flow", so using a loaf pan is typically the way to go. Loaf pans alow for a "wetter" dough. It is absolutely possible to bake a free-form whole-wheat loaf, but it needs experience with kneading, resting time and shaping to balance the water content and comparatively low gluten. Also, ...


1

In winter when the sun is not too hot, I put the bowl of dough into a glass fish tank which is in the sun. The temperature sits on about 35C (measured with old vacola thermomter).


0

Try this recipe. The chicken and onion can be added in Step 3, but I'm still unsure of what the use of potato bread would be, whether it would be mixed in the inside the filling, or as a component or replacement for the doughy outside.



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