After seeing the beautiful breads Meedo and Zainaba have made, I'd like to try them myself. Does anyone have suggestions as to where I might be able to get rose water, especially in the Midwest?
I've thought about making my own, but I don't have roses, and have read that using store bought roses may not be safe because of pesticides.
Any ideas will be greatly appreciated!
Colleen
I have a friend who needs a lot of par baked bread on hand but I have been having difficulty getting the bread out at 90% baked, usually 180 F. My thermometer takes about 20 seconds or longer to show the temperature and with differing temperatures in the kitchens it's all across the scale unfortunately.
So I am looking at a Thermapen, it is expensive (120.00 CAD) but it measures temp in 4 seconds and has a good range too, -50 to +570 F.
Does anyone know where to obtain high extraction wheat flour? I've made my own from flour I've milled myself, and it's too much work with the rudimentary tools I have. So far, Google hasn't found me a source. Another question is Does anyone know of a bolting machine or other sifting device for making high extraction flour that is appropriate for home use?
Yet another question is Does adding white flour to whole wheat produce a flour close enough to high extraction flour to make the search for the real thing unnecessary?
Thanks,
Tony
I need some guidance please from all you master bakers. I made this Thom Leonard Bread last week-end and it was so hard and dense I ended up throwing it in the trash. I was home from work today so I started a new batch last night. I followed the instructions carefully and weighed the ingredients. This dough (after nursing it since late morning) was so wet it ended up in the trash as well. It stuck to the linen in the basket and was the stickiest (sp.) I've ever worked with. (Not that I have that much experience yet). I'm not giving up and will try yet again this week-end. Floyd or someone...can you give me a description for how wet the dough should be, ...what it should feel like? I guess this has been a good learning experience - I now know what too dry and too wet are. Suggestions would be greatly appreciated! Thanks
I offer a challenge to anyone on this site. I am an avid baker like many of you and have had great success recently with sour dough starter breads- I think my best success was last weekend with the Thom Leonard's boule recipe from Maggie Glezer's artisan bread book. It was flavorful and the crust was wonderfully crunchy. (I still need to work on my shaping, however. It came out more rectangular than round!!)
Hi folks,
This is my first post here, though I've been making Artisan-style breads, mostly sour-doughs, for little over a year now. The techniques I've picked up have been mostly from Reinhart's BBA. Here's my question. When I transfer the boule from the proofing bowl to my peel prior to docking and putting in the oven, the dough sticks to the cloth such that I have to very carefully peel it away. This is very tedious at best and frustrating to say the least. I have two cloths that I use: one is a flax couche that I got from Baker's Catalogue, the other is a cotton tea-towl (not terry cloth). Both have been sprayed with oil and then impregnated with flour to try and prevent this sticking, but I can't seem to figure what I might be doing wrong or how to prevent it.
