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Old 06-19-2008, 11:22 PM   #11
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And don't forget cinnamon rolls!!!!
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Old 06-19-2008, 11:29 PM   #12
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Old 06-20-2008, 12:06 AM   #13
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Mexico Karen your forula for bread is very similer to mine I use a bit more sugar and when it is done it does not last long . A very good response to a questional question
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Old 06-20-2008, 06:46 AM   #14
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Lol at all the replies.

I am not sure what your store bought bread tastes like in your country but here, there are some nice loaves available. I especially like bread from a bakery called Bakers Delight. Their white bread is very nice.

The bread I cooked was tasting sort of like a scone. I didn't mind it overly, but I would like to get closer to the hot bread shop style than I am at the moment.

I guess it is a matter of trying recipes to work out what I like.
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Old 06-20-2008, 07:50 AM   #15
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Well I have no idea what the store bread is like where you are, so I don't know what you're trying to emulate, but this is a very nice white sandwich bread you can try. It's from Rose Levy Berenbaum's The Bread Bible.
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Old 06-20-2008, 08:05 AM   #16
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Quote:
Originally Posted by Russellkhan View Post
Well I have no idea what the store bread is like where you are, so I don't know what you're trying to emulate, but this is a very nice white sandwich bread you can try. It's from Rose Levy Berenbaum's The Bread Bible.
Interesting recipe. Why do you make the starter then add the extra flour etc after? How does that affect the bread?
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Old 06-20-2008, 08:28 AM   #17
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I can see trying to copy storebought bread, too. In most cases a lot of us grew up on storebought bread. We want something that mimics the size/shape, texture, density, etc. for simple things like a sandwich. IMO. If I know I am going to be eating a lot of sanwiches I make a different loaf that more resembles a storebought loaf.
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Old 06-20-2008, 08:44 AM   #18
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I can see trying to copy storebought bread, too. In most cases a lot of us grew up on storebought bread. We want something that mimics the size/shape, texture, density, etc. for simple things like a sandwich. IMO. If I know I am going to be eating a lot of sanwiches I make a different loaf that more resembles a storebought loaf.
Yep, and that is what I mean. It is nice to have something that is familiar and close to what you are used to. Especially with a two and three year old.
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Old 06-20-2008, 12:14 PM   #19
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Interesting recipe. Why do you make the starter then add the extra flour etc after? How does that affect the bread?
The hours the starter sits allows the yeast time to work and add flavor.

I make a starter and let it sit till it starts bubbling then put it in the refrigerator for 8~12 hours, or longer. I know it's ready when there is a beery smell about it.

How much funk can this produce? Along with letting the dough chill for 18 hours or so people eating my whole wheat Kaisers think they are eating sourdough whole wheat.

Plus the flower in the sponge gets well hydrated which I believe gives a softer dough.
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Old 06-20-2008, 04:29 PM   #20
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Wart has it exactly, and explained it better than I could have.

I forgot to mention, RLB quotes a food magazine editor describing this bread as "what Wonder Bread in its soul always wanted to be". I don't know if you have Wonder Bread where you are, but here in the US Wonder is considered the epitome of store bought bread.
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