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Old 01-12-2024, 11:08 AM
Location: equator
11,055 posts, read 6,639,868 times
Reputation: 25570


We can only get "Bimbo"-type bread down here. Mushy, tasteless Wonder-bread variations, so I took up bread-baking by necessity.

I agree it's very "zen". I just love it. No mixer, just the cathartic, relaxing kneading which for some reason, I enjoy it. When it gets to the perfect texture and bounces back, it seems like an accomplishment. When it rises, it seems like a minor miracle!

We have weird ingredients too so it took me years to perfect it. I started with an online no-knead version with instant yeast, but it didn't work. Flat. Finally I went BACK to the old method of proofing the yeast first in water, then adding it to the flour. No dry-mixing of the yeast. And that worked.

I haven't gotten as creative as you have, OP---that was really interesting. I always add rosemary though as it seems to temper the strong yeast flavor. I make 2 loaves at once and slice for the freezer with 4 slices in each ziplock so we can just pull one out for sandwiches or whatever.

I've done sourdough but that's such a process. I may do it again though. I made Swedish Cardamom Bread for T-day, braided.
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Old 01-12-2024, 05:10 PM
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Gorgeous! If I ever try this my second attempt would be to try to replicate an apricot white chocolate loaf I used to pick up decades ago in Atlanta.
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Old 01-12-2024, 05:26 PM
24,525 posts, read 10,846,327 times
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Hello Andy!
Thank you. SO is onboard. So a lot of questions will be forthcoming.
As far as French bread is concerned - you do need the perforated forms. Sometimes Tuesday Morning has them.
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Old 02-23-2024, 03:58 PM
Location: Boydton, VA
4,600 posts, read 6,359,230 times
Reputation: 10586
For anyone wanting to up their game in bread making, check out this guy: maurizio@theperfectloaf.com
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