Chief Longwind Of The North
Certified/Certifiable
I just discovered something interesting about bread. First, a bit of history. I have been making breads for years and am pretty good at it. I can make a good Itallian Loaf, with a course, almost dry texture and chewy crust. I can make whole grain breads both heavy and light. But that bread that is dreamy soft in the middle, with the yeasty, lightly sweet flavor, and very tender crust has eluded me, that is until just a couple days ago.
The difference? I just kneaded the dough enough to mix all of the ingredients and form a cohesive dough-ball. Teh bread came out soooo soft and tender, and the flavor part was traditional home-made bread flavor. Also, I made sure the dough surface was sticky to the touch. The amount of oil in the dough is important as well. Figure about /14 cup per average loaf.
Seeeeeya; Goodweed of teh North
The difference? I just kneaded the dough enough to mix all of the ingredients and form a cohesive dough-ball. Teh bread came out soooo soft and tender, and the flavor part was traditional home-made bread flavor. Also, I made sure the dough surface was sticky to the touch. The amount of oil in the dough is important as well. Figure about /14 cup per average loaf.
Seeeeeya; Goodweed of teh North