you only live twice
Assistant Cook
- Joined
- Jul 31, 2006
- Messages
- 2
Hi,
I'd love any tips on making bread just like any number of the commercial bread shops such as Atlanta Bread, Panera, etc. I cannot determine if I lack the ingredients, equipment, or both. It seems everything I produce at home has nearly the same texture and density.
I'd like to get something that rises nicely to a light, airy loaf, with a slight chew to it, sort of a good sandwich bread really, like a multigrain loaf or wheat bread. Definitely not just a plain old white bread.
I know I have reasonably good quality flour, use instant yeast and filtered water....
Do I need a proof box or steam oven? Is that what is missing? Nothing ever seems to rise enough to get past a very dense loaf by comparison.
thanks for any ideas!!!
I'd love any tips on making bread just like any number of the commercial bread shops such as Atlanta Bread, Panera, etc. I cannot determine if I lack the ingredients, equipment, or both. It seems everything I produce at home has nearly the same texture and density.
I'd like to get something that rises nicely to a light, airy loaf, with a slight chew to it, sort of a good sandwich bread really, like a multigrain loaf or wheat bread. Definitely not just a plain old white bread.
I know I have reasonably good quality flour, use instant yeast and filtered water....
Do I need a proof box or steam oven? Is that what is missing? Nothing ever seems to rise enough to get past a very dense loaf by comparison.
thanks for any ideas!!!