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Post by fish on Jan 25, 2016 15:32:18 GMT -6
If you have not tried it, do.
stupid simple to get amazing top crust.
not so easy to get even browning and a dry enough "crumb".
why they refer to it as crumb is beyond me.
any road, so far the saga goes like this.
borrowed and fixed a cast iron dutch oven. (another saga, but for another time)
followed the recipe found everywhere on the net.
got an amazingly beautiful loaf of bread, but ...
bottom over browned and crumb really damp.
solved the bottom problem by doing Romanian Dead Lifts and step ups ...
no, no, that's the other bottom problem.
so i solved the browning problem by ...
... ah heck, you gals are gone anyway.
if you give it a try and want to talk, let me know.
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Post by Smoke on Jan 30, 2016 14:26:27 GMT -6
I'm here and your alone here too much!
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Post by fish on Mar 5, 2021 10:17:42 GMT -6
got the no kneed bread down pat.
lots of variations: whole wheat, cinnamon raisin, olive oil garlic, etc
using a slightly dryer mix for my pizza dough.
works very well.
i measure by volume rather than by weight so i can make my breads and doughs in kitchens that don't have scales.
and figured out how to keep the oven at the right temp to make my yogurt.
(going for the entire thread list !!!)
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