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I have a baking question

08 Apr 2011 08:25 #1 by Mayhem
I have a baking question was created by Mayhem
Just kidding. :lol: Wondering how far down hill we are headed before SC puts the brakes on? Just sayin'.

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08 Apr 2011 09:06 #2 by kresspin
Replied by kresspin on topic I have a baking question
I guess it depends on how often you post.

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08 Apr 2011 09:25 #3 by BearMtnHIB
Replied by BearMtnHIB on topic I have a baking question
I have a baking question.

No Really.

You can tell it's a slow Friday here at work- but how can I get my bread to come out more like ciabatta bread and less like dense wonder bread.

I have tried all kinds of recipes- but none work they way they should. Maybe someone who has figured this out can share the secret.

I want some good bread man.

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08 Apr 2011 09:31 #4 by outdoor338
Replied by outdoor338 on topic I have a baking question
German bread is awesome..would love to learn that from a german baker!

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08 Apr 2011 16:33 #5 by Martin Ent Inc
Replied by Martin Ent Inc on topic I have a baking question
Good Bread:

http://www.youtube.com/watch?v=JhmvbywbAo4

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08 Apr 2011 16:44 #6 by Nmysys
Replied by Nmysys on topic I have a baking question
Imagine that. You could actually understand the words!!

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08 Apr 2011 19:13 #7 by Local_Historian
Replied by Local_Historian on topic I have a baking question
bear - let me find the cards, but I have a good recipe from the 1870s that makes decent edible bread at high altitudes. Remind me if I forget and don't post it in the next day or so.

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08 Apr 2011 20:12 #8 by chocolove
Replied by chocolove on topic I have a baking question
I have found using unbleached bread flour has made the world of difference in my breads...and not adding too much flour when kneading as well as kneading just enough that it is smooth.

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11 Apr 2011 15:28 #9 by BearMtnHIB
Replied by BearMtnHIB on topic I have a baking question

I have found using unbleached bread flour has made the world of difference in my breads...and not adding too much flour when kneading as well as kneading just enough that it is smooth.

I will give this a try- I have a bread machine but if I have to knead by hand to get good bread I will.

bear - let me find the cards, but I have a good recipe from the 1870s that makes decent edible bread at high altitudes. Remind me if I forget and don't post it in the next day or so.


Thanks- I'm gonna try everything I hear about- even a new reciepe.

I'm going to figure out how to make good bread!

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11 Apr 2011 15:54 #10 by Grady
Replied by Grady on topic I have a baking question
High altitude flour makes a difference.

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