Saturday, July 16, 2005
baking bread tips?
Here is my most successful loaf of French Bread so far. I've been intermittently trying to cook a decent loaf for a while. I recently switched from the James Beard bread book to just the one that came with our big mixer which the father-in-law gave to us, and the results have been much better. There are three changes. One is just a slightly different recipe of water, salt, flour, and yeast. Also, I let the mixer do the kneading with the dough hook. Finally, this recipe has you roll out the dough after the first rising to a square. Then you roll it up again. The end result is that I am finally pleased with the flesh of the bread inside. It's nice and airy, rose nicely, tastes good, etc. However, I haven't quite gotten the crust down to a real good crust. My crust is staying too soft to be a good French baguette. From the Beard book, I have been adding a shallow pan of water during baking to get some steam in there. Any one have any tips to make my bread better? Actually, I'd be interested in any good bread baking tips. I now have three passable varieties - the french, a basic white loaf, and a cornbread. Recipes, recipes!!