Roll_Bones
Master Chef
I have always wanted to be a better baker. Bread in particular. My results in the past were not exactly great.
Last Friday, I saw a recipe for a "no knead" crusty load.
I made the dough, let it rest for 2 hours, and then into the fridge it went. The instructions say it can remain in the fridge for an extended period of time. That it would improve as far as flavor the longer I left it in the fridge.
Yesterday I pull out a hunk to make a mini loaf to go with dinner. I kneaded it a bit and formed a small loaf. I then allowed it to rest and rise for about 2 hours.
It came out great! Great crust and many holes inside. I was so happy and my wife said it was the best I ever made. It never made it to dinner. We ate it all with real butter.
I still have enough in the fridge to make 2 regular size loaves or four mini loaves. I am excited.
I have a couple of questions:
1) While the mini loaf was rising, it did not stay up very good. So I propped it up on each side. Is there another way to do this. It wanted to flatten out.
2) I want to incorporate seeds. I have some pumpkin, sesame and poppy seeds. Should I toast the seeds first? I would think any on the outside would not need to be toasted first?
I used an exacto knife to score with. Mistake. It did not make a clean, smooth cut and caused the loaf to deflate some. So I ordered a Lame yesterday online. It can be used curved or straight.
I also got a big square baking stone and pizza peel. I think I'm on the way to better bread baking.
Anyone have some suggestions and or things you learned while baking bread? Your mistakes? I have been getting lots of tips on YouTube. Picking up tidbits of information I can put to use. Seems I learn something each time I watch.
And I am now weighing everything. My scale purchase will finally get some use.
Happy baking everyone!
Last Friday, I saw a recipe for a "no knead" crusty load.
I made the dough, let it rest for 2 hours, and then into the fridge it went. The instructions say it can remain in the fridge for an extended period of time. That it would improve as far as flavor the longer I left it in the fridge.
Yesterday I pull out a hunk to make a mini loaf to go with dinner. I kneaded it a bit and formed a small loaf. I then allowed it to rest and rise for about 2 hours.
It came out great! Great crust and many holes inside. I was so happy and my wife said it was the best I ever made. It never made it to dinner. We ate it all with real butter.
I still have enough in the fridge to make 2 regular size loaves or four mini loaves. I am excited.
I have a couple of questions:
1) While the mini loaf was rising, it did not stay up very good. So I propped it up on each side. Is there another way to do this. It wanted to flatten out.
2) I want to incorporate seeds. I have some pumpkin, sesame and poppy seeds. Should I toast the seeds first? I would think any on the outside would not need to be toasted first?
I used an exacto knife to score with. Mistake. It did not make a clean, smooth cut and caused the loaf to deflate some. So I ordered a Lame yesterday online. It can be used curved or straight.
I also got a big square baking stone and pizza peel. I think I'm on the way to better bread baking.
Anyone have some suggestions and or things you learned while baking bread? Your mistakes? I have been getting lots of tips on YouTube. Picking up tidbits of information I can put to use. Seems I learn something each time I watch.
And I am now weighing everything. My scale purchase will finally get some use.
Happy baking everyone!