Let's Hear it for Bread Baking!!!
Jul 31, 2006 | From the kitchen of Rose
from Kim in TN
I recently entered my county fair (DeKalb County in TN) using your recipe for cracket wheat loaf. Despite power outage for 4 hours due to a storm, I managed to stay awake until 3a.m. baking my blue ribbon winning loaf of bread. It was my most glorious loaf yet. Thanks AGAIN for the great book!!
Kim
P.S. I made the Levy's Jewish Rye last night and it is perfect too.
from Rose in 101 degree F nyc: you make me feel like a winner too! congratulations!!!
Print
Post/Read Comments (10)
Digg
de.licio.us
Facebook
StumbleUpon
tony muscat
01/09/2009 07:45 PM
I would like to know what should I add to the mix to get bread more pliable like the store baught, is it more oil,syrup,lecithin?any idaes?
thanks tm
REPLY
Khadijah
08/28/2007 12:47 PM
Hi there - just wondering which recipe you used for you blue ribbon bread. Thanks
REPLY
Rose
04/13/2007 05:59 PM
yayyy! (i knew it would but it's still nice to have affirmation)
REPLY
Bobbie
04/13/2007 05:51 PM
Thanks so much for the rice flour tip. It really worked. Bobbie
REPLY
Rose
03/29/2007 11:46 PM
i agree--rice flour is the best, but since i don't like the smell of browning/burning flour on my oven stone i use parchment which work very well.
REPLY
Sofia
03/26/2007 01:44 PM
Hi Bobbie!
I had the same problem as you, the dough would always get stuck and when I peeled it off, it deflated. I then tried to rub in riceflour instead of all-purpose, and voilá! I hope that does the trick for you too.
REPLY
Patrincia
03/26/2007 11:51 AM
I'm not a fan of excess flour on the bottom of my loaves, so I usually let my dough rise in an oiled bowl, or directly on an oiled counter. Have you thought of trying a silicone mat or baking pan?
REPLY
Bobbie
03/26/2007 10:37 AM
I make 6-10 loaves of bread every week and use a fairly soft dough to get the texture I like. No matter how much flour I rub into the cotton cloth were it rises, the loaves stick and I have to peel them off and leave some behind on the cloth. The same thing happens with my peel and the cultured marble surface I have used as well. Has anyone had success with another surface or a trick to prevent this?
REPLY
Rose
08/03/2006 08:34 AM
thanks for the cookie report!
i also find 70% too bitter. 61-62% is the ideal for me. i would try 2 pts chocolate to 1 pt cream--3 pts chocolate would be too stiff i think.
REPLY
Richard Boehme
08/02/2006 01:37 PM
Small report here. Quite a while ago I had posted on how to make cookies similar to Berger's which are a butter cookie with a fudge-like topping on the bottom side.
I tried this last night: Making the Spritz cookies from the cookie book without almonds, and replacing the almond extract with vanilla. I also had to up the sugar slightly to make it work. I baked and cooled those. Today I flipped them upside down and coated them with a thick ganache (2 parts chocolate (bittersweet, 70% cocoa mass) by volume to one part heavy cream).
Result: the butter cookies were a bit too soft (I might try a "master cookie dough" recipie next). The ganache needed to be sweeter (thinking of using semi-sweet) and thicker (maybe 3 parts chocolate to 1 part cream?). The ganache also probably needs some vanilla extract in it.
Now I just need to get a pack of the originals to do a proper comparison with :)
REPLY
Hot Hot Hot (and Freezing Cold)
Summer’s Sweetest Reward—Tomato Time