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Ciabatta Bake-off
... it just a low profile bread with large holes? I have seen people do all kinds of different breads and call it ciabatta but I'm not sure ... I let it rise for 4 hours then turned it out onto the floured bench divided it into 6 and folded each piece to form the rolls and ...
TeckPoh - 2009-11-24 15:46 - 75 comments
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Do you use a banneton ?
... one. I've never used them before - I shape everything in a floured tea towel, and have generally been pretty happy with the results. My ... problem if you flour it WELL....I use rice flour, but, some people use rye. Apparently, just plain flour may not work so well, especially ...
celia - 2008-04-12 05:28 - 44 comments
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I just can't get it right!
... all ingredients in a plastic bowl then turn onto a lightly floured surface and kneed for about 3 minutes. Return the dough to the bowl and ... about the dough sticking to your fingers, for some reason people have a real thing about this. Use absolute minimal flour at the start, ...
Papakon - 2006-07-07 22:35 - 32 comments
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Too much Spring?
... proving the dough goes in the fridge overnight, wrapped in floured cloth. Out after 12 hours and left for two more to warm up. At this ... Hi Homebrew, This is a trap that lots of people fall into - I know I did in the early days of bread making. The dough ...
Homebrew 60 - 2013-06-15 13:44 - 20 comments
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Yet another heavy damp loaf
... the dough can't be mixed with the whisk. Turn out on a floured surface and continue adding flour 1/4 cup at a time. This can take a ... hit of heat at the bottom from the start which is why many people use a stone in the oven (heated to maximum temperature for a good time) ...
Jibsman - 2016-02-06 14:13 - 10 comments
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the verdict on shaping
... keeping its shape all that well. I'm shaping then proving in floured towels, and the shape is there when it goes into the oven, but for some ... what we have is a hybrid ,hence Danuman has been asking people to be precise about "starter"/"sourdough"/leaven etc.and its difficult ...
nowonmai - 2008-03-06 18:43 - 31 comments
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No Knead Sourdough
Thank you to the generous people who share their knowledge and make this forum possible. Six months ago I ... leave covered until doubled about 8 hours. turn out onto a floured surface trying to break as few bubbles as possible. turn the dough in ... loaf is cooked. With the fruit loafs I turn out onto the floured surface and simly shape without disturbing the dough. How is it ...
ianpharm - 2012-01-03 22:22 - 4 comments
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Sourdough Progress
... going to treat myself to a proving basket too, as using a floured mixing bowl is too risky after all the work that goes into a loaf. Here ... to sticking because of the lower gluten content. Some people use rice flour. Perhaps you could try something like this. Good ...
MattyW - 2013-03-02 06:59 - 7 comments
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Sourdough Cinnamon Rolls
... on your oven:). Method : -Place dough on a floured surface and gently shape/stretch into a rough rectangle shape. Please ... between 1/4 inch and 1/2 inch thick. { Note: Some people prefer a more bready result so will roll a generous 1/2 inch thick. I ...
Lisa - 2010-09-07 11:49 - 12 comments
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My bread wont rise enough
... I gently turn around the basket and place the bread on a floured piece of cardboard and then slide the bread in the oven on my ... 20 .... to knowing what people were on about! It makes a bit more sense of starters too. Most serious ...
tdk - 2009-09-20 13:44 - 17 comments