Re: BREAD REVOLUTION!!! (pic and link included)
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Re: BREAD REVOLUTION!!! (pic and link included)
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For those who thought that their bread was too doughy inside... I noticed that too on some loaves but I think it was because I did not let it cool off all the way. Bread keeps "baking" until it is completely cooled down and usually I get too impatient and start slicing it a few minutes into this phase. They don't mention that in the magazine but that is just my experience with other bread recipes from France. Just a thought... Quote:
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Re: BREAD REVOLUTION!!! (pic and link included)
I think I might try this on Monday - guess I gotta get some more flour :D
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Re: BREAD REVOLUTION!!! (pic and link included)
Do you do anything differently if you use whole wheat flour? (I like to pretend I make healthy stuff.)
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Re: BREAD REVOLUTION!!! (pic and link included)
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That is why I want the book because I know they have 100% ww bread recipes in their.. |
Re: BREAD REVOLUTION!!! (pic and link included)
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Re: BREAD REVOLUTION!!! (pic and link included)
My bread turned out AMAZING this afternoon!! :yum
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Re: BREAD REVOLUTION!!! (pic and link included)
I have enough for one loaf, and it's only been 3 or 4 days. I'm kind of wanting to wait for it to turn into sourdoughish flavor, but we're having pizza tomorrow anyway. :shifty :giggle
I REALLY want the challah recipe, does anyone have it? By Friday? :shifty |
Re: BREAD REVOLUTION!!! (pic and link included)
Okay, mine came out AMAZING. Even with the slightly over-cooked (aka burnt) top. (I put it in the oven and proceeded to get sick with a stomach bug. I called Dh home from church and spent the next half an hour just sitting in the shower. Meanwhile my bread got really toasty. lol.) As soon as I get pictures uploaded I'll share.
A note for those who were scared like me: 1 - It is totally possible to do this without a stone and a paddle and have it be really fantastic. 2 - It helps to have the right measuring utensils, but if all you can find is a 1/2 teaspoon and a liquid measuring container, then by all means, do it! It's worth measuring out a bajillion little 1/2 teaspoons of salt and yeast just to have the dough ready. 3 - It may feel complicated and intimidating to mix (and not knead!) the bread, but it really is super simple and despite any personal doubts you may have, the dough will rise. 4 - The dough tastes saltier than it does once it's cooked. I was really apprehensive about the lack of sugar to balance the salt and wondered if I was going to end up with play dough tasting artisan bread. I was very pleasantly surprised that the dough is not in the least as salty as I thought it would be. |
Re: BREAD REVOLUTION!!! (pic and link included)
Oohh, I must try this. I've never attempted any bread at all! I'm a muffin girl, myself. But this sounds awesome!
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Re: BREAD REVOLUTION!!! (pic and link included)
Kristin, if I chicken out before then, will you make me try this next month? :shifty
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Re: BREAD REVOLUTION!!! (pic and link included)
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Re: BREAD REVOLUTION!!! (pic and link included)
Oooh B Hope!! beautiful bread, beautiful crust! It looks yummy. :yum
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Re: BREAD REVOLUTION!!! (pic and link included)
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http://www.beliefnet.com/Video/Faith...e-Challah.aspx It is not refridgerated dough but if you have the time on friday you could make it ;). My girls LOVE making Challah. :heart |
Re: BREAD REVOLUTION!!! (pic and link included)
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