pckouris
Senior Cook
- Joined
- Mar 26, 2005
- Messages
- 169
I use my bread machine to make my dough only. (On the dough cycle. I do not use it to bake any of my breads!)
Now, my quandry. Am I using regular baking recipies or rather bread machine recipes?
I am making baggettes of French and Italian varrieties and they are not bad. But I am not happy at all because sometimes the crusts are too thick and firm. Some are tasty breads, but too heavy. I would like to get to a nice light crust with a nice light bread inside. What is going wrong?
To make it more light I use olive oil, or butter or and egg. And to make the crust more softer, I put a pan of ice cubes in first to make steam.
I would also like to make some good Cuban bread too however I just can't get close to it.
pck
Now, my quandry. Am I using regular baking recipies or rather bread machine recipes?
I am making baggettes of French and Italian varrieties and they are not bad. But I am not happy at all because sometimes the crusts are too thick and firm. Some are tasty breads, but too heavy. I would like to get to a nice light crust with a nice light bread inside. What is going wrong?
To make it more light I use olive oil, or butter or and egg. And to make the crust more softer, I put a pan of ice cubes in first to make steam.
I would also like to make some good Cuban bread too however I just can't get close to it.
pck