I'm following a recipe from the Artisan Bread in Five Minutes a Day book and want to bake two loaves at the same time. For one loaf, you are supposed to add one cup of water to a container in the oven, which steams the bread while baking. If baking two loaves, do I have to increase the amount of water or should one cup be enough?
The water is used to create steam used to promote crust on the surface of the bread. The only reason you would need to increase the water for steam would be if you started using a larger oven.
I have done this a few times already. You may need to adjust baking times slightly. But otherwise it works just as they say. Just make sure you have enough room on your stone.
I am looking for a bread mold (or is it a pan?) that can be removed prior to baking. The reason is that it will lose the shape if I rest it before baking too long, but longer resting time in my experience makes bread more airy. I do not want to bake the bread in the mold itself - there are too many chemicals that can be released during baking cycle, and I like free-form loaves anyway. I know... to baking. Regular round/oval shapes will work. My bread is adapted version from 'Artisan Bread in 5 minutes'. Any suggestions how to do this?
I am interested in making the dense pungent black bread that is traditional in Russia. Recipes for black bread are varied and seem to disagree with one another. Too many of them make spongy, pumpernickel-like loaves which, while good, are not what I'm trying to make. Is Russian black bread always made with a sourdough starter? Some recipes have called for cocoa powder or coffee to darken the loaves as just rye flour will often turn out gray instead of dark dark brown. Are such additives common in traditional black bread recipes? If not how is the dark color obtained?
wheat flour * 1/3 cup lukewarm water * 1/8 teaspoon instant yeast Soaker: * 1/4 cup toasted cracked wheat * 1/4 cup water Day of: * 2 cups bread flour * 2/3 cup whole wheat flour * 1 cup lukewarm water * 1 1/2 teaspoon salt * 1/2 teaspoon instant yeast * 1 cup roasted potatoes and onions Method The night before you want to make this bread add all the "night before" ingredients together...My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone
After enjoying many of the recipes out of The Bread Baker's Apprentice I moved on to Peter Reinhart's Whole Grain Breads to learn about how to make hearth-style 100% whole grain bread. Unfortunately my first loaf reminded me of the total flops I used to make before reading through BBA and using its recipes. It was like a bread brick. I ended up deciding that croutons were the only suitable use. Since then I've made more recipes from the book, but always using his "transitional" variant of half bread flour, half wheat flour. These have risen and proofed perfectly. The technique from
, but the long time is also strange for me, most sponge cakes that I made require just 20-25 minutes of baking. I skimmed the book, but didn't notice any other sponge cake receipe with this approach. ...I made a sponge cake using a receipe from an old cookbook and at one point it told me to melt and boil butter and pour the boiling butter into beaten egg-whites, let sit for a minute and then mix gently. This procedure puzzles me. Why should I pour in the butter while hot? If you want the whole thing, here it goes (no measures, 'cause it's in Polish and uses Polish measures, where "one cup
I hope someone has an answer. Although I have been baking 2 or 3 loaves a week for 4 years using a breadmaker, and I haven't recently changed my flour mix or any ingredient proportions, my last 3 loaves have risen fully as normal, but, when cutting a slice, the bread is sticky and heavy and goes to paste when chewing it. The bread has also become friable, the gluten structure seems to have gone... air. Any ideas, I am wary of baking another now, and we need some bread cooked !! Regards Jonathan
I've been looking for a good 100% whole grain bread recipe that I like, and came across one that looks promising in the book Home Grown Whole Grains (pp. 152): 1 package active dry yeast 1 tablespoon sugar ¼ cup warm water 2 cups warm water 3 tablespoons oil 6 tablespoons honey 1 teaspoon salt 5 cups whole wheat flour ½ cup dry milk powder Dissolve the yeast and sugar in the ¼ cup water and allow to stand until the mixture begins to bubble. Add the 2 cups warm water, oil, honey, and salt and then begin beating in the flour. When you have about half of it worked
Possible Duplicate: How does commercial whole grain bread stay fresh for so long? Does anyone know what store bread's secret is to making certain loaves of bread super soft for more than a day? Is it generally some preservative that you normally would not add yourself? Whenever I try to make a loaf of bread, it is best right out of the oven. The next day, it does not taste as great unless I toast it. I am trying to find the world's most softest resilient bread to keep. Thanks. :-)
I prefer my bread freshly baked (who doesn't?), but my mixer prefers kneading two loaves at a time to just kneading one. I have tried to freeze the second loaf before baking it, but when I thaw it, it does not rise well before baking. I've tried thawing it entirely in the refrigerator and then letting it rise on the counter, but that did not seem to work. Does anyone have a good technique or suggestion for this?