New answers tagged bread
You've likely already made your decision by now, but I personally would not refreeze them unless they were still mostly frozen or only partially thawed. The repeated freezing and thawing action could have negative consequences: if you try to thaw them again and bake, the yeast may not work as well, the texture and flavor could be off, etc. As FDA ...
Presuming the Cuisinart knob is made of the same material as the Le Creuset one (Phenolic), the given maximum temperature is 375°F. However, many people (including this thorough article) recommend covering it with foil to protect it at higher temperatures. Also, I would suspect that giving 375°F as the limit means that it's OK to go higher, just not too ...
It's almost certainly a type of pogacha, or possibly kruh. Originally, "pogacha" basically meant "bread baked on a hearth", or in other words, "bread" (when the word was invented, almost all bread was baked on a hearth). Thus, there are as many different kinds of pogacha as there are of bread. The word derives ultimately from the Latin panis focacius, ...
If it does refer to a communion wafer, most unleavened breads (including any matzoh) would work, and there are a lot of very simple unleavened bread recipes. These are to be served quite white, however, and do not meet Tolkien's description of brown on the outside and creamy white on the inside, which makes it somewhat problematic.
Jay's answer of a couche is great for relatively long loaves like baguettes or even ciabatta. For oval or round loaves, however, you'll need support on more than two sides. In that case, the solution is a basket known as a banneton or brotform (depending on which language you prefer to make your bread in). Again, they are not for baking -- you dust them ...
A lot of free form bread will generally need a little support when it is rising. The tool to use in this situation is a baker's couche. Essentially it's thick cloth typically made of flax linen to support the sides of the dough. The flax linen is flexible enough to form around the dough but thick enough to hold its form. This is one example of a baker's ...
I would not use water. I would mix the honey and almonds with some butter. If you were going to bake at 350F or lower, you could brush on before baking. Focaccia is typically baked at significantly higher temperature and the honey and almonds would surely get too dark. There is a honey glaze on these dinner rolls. You could add the almonds and glaze during ...
I would simply add it near the end baking. If you add it at the beginning it will almost certainly burn, as you said. Pop it on 5 minutes or so before you need to take the bread out and the honey will have a chance to 'bed in' and the almonds will toast a little (if that's what you want).
Theres a reason why people add alcohol to bake bread or cake, so that it could have a long lasting half life for it to stay long enough to avoid spoilage of the baked desired product. So either heat or not, there is always little quantity of alcohol left in it after baking has taking it proccess...
I have this problem too and I did 2 things which solved this problem entirely. First I adjusted the bowl height. You can find about how to do it in the instruction booklet that comes with the machine or find some youtube video. It's very easy and you only need a screwdriver. Secondly, I used a higher speed when I knead, like a speed 3. Hope this will help~
i have a book called @Baking With Passion' by Dan Lepard and Richard Whittington, (Dan L runs some very classy bakeries in London and is a highly respected baker I believe). In there it says 'We prefer to use bottled still spring water. This does not rule out the use of tap water, but bottled water is less likely to contain chlorine or other chemicals which ...
It will make a wonderful bread with lots of holes and a tough crust. Whether that's good for you or not is really whatever you like or not. It bake the bread bagette style or free bread style right on the stone instead of using a loaf pan, but that's just me.
I am not a chemist, but my grandma always used to make bread (and similar stuff) with sparkling water instead of still water. She always mentioned that the result will be more fluffy and airy. This only addresses the question about the (important) consistency though, but I guess you should just try it out yourself. Edit: Some benefits of using sparkling ...
I majored in Bread Science at the University of Northhampton, near Oxford and from a purely British perspective, all your answers are wrong. Bread is meant to be consumed on a daily basis, ie. as in the Lord's prayer, "give us our daily bread. Any bread worth eating should be consumed ASAP and so there is no reason to own a "bread box." because there will be ...
There are plenty of recipes out there for gluten free bread. So, I'll assume that you can buy or make that part. The tricky part is going to be the egg replacement. The eggs affect both the flavor and texture. I don't see how to exactly replicate the effect without using eggs, but you might be able to make something that's still delicious even if it's a ...
Egg replacements are an option depending on where you live and what products are available, but from what I hear they don't produce a similar result to eggs. Most egg-free french toast recipes use applesauce mixed with milk or yogurt and a bit of sugar for dipping, and from what I've heard they work well.
Just thought I would add a little more to this question. While hot temperatures kill yeast, it does survive at low ones. You can also freeze dough after the first rise, knocked-back (and shaped if rolls or loaf / pizza base does not need this).
I do agree with NadjaCS's point of "olive oil that is drizzled over the top". I know with some pastry's you add multiple dimples to stop it rising. I could see the dimples in a Focaccia being used to keep the bread flatter.
I have read that the dimples are there to catch the olive oil that is drizzled over the top (sometimes water may also be sprayed) before baking. The little pools of olive oil soak in and further enhance the crust texture and flavor.
Just to add to other answers, it's often easier to refrigerate for the first proof. That is: mix, refrigerate for a "first rise" (from a few hours to a few days), then remove from fridge, shape, and then let rise the second time until read to bake. (The second rise can take anywhere from an hour to a few hours, depending on amount and activity of yeast.) ...
Yes, you can refrigerate bread dough, and in fact you will probably find that it will give you better, tastier results, because the yeast has more time to do its work. Any bread baker worth his salt (flour?) will tell you that a slow, cold rise is better than a fast, warm one. You should refrigerate the dough immediately after mixing, not after a rise. ...
I've refrigerated bread dough numerous times, up to two or three days. Just let it get to room temperature before baking.
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