Posts by mymilkexpired

momoreg - the flour im using is Arthur Bread Flour. Both - I just received my copy of Brother Juniper's Bread Book. After reading though some of it tonight I think i may be under estimating my kneeding time. I'll give it another go...

When making breads, specifically from The Bread Bakers Apprentice, i try testing my kneeded dough against the windowpane test (think its page 51). My dough never passes the test. It usually tears before i am able to stretch it out...

very interesting, looks pretty dang neat to be honest...

Whats the correct way to judge firmness during the cooking process? How much jiggle in the center is enough? too much? puffiness? I forgot about the picture, not that it matters much now, its almost all gone.

Well the verdict is in. It turned out much better this go round... The insides jelled nicely and had a slightly gooey but firm texture, no runny juices this time :). To address the previous questions: The first go round it was...

Wow those pictures look great. Im a bread-a-holic, i think i need to give this one a try for sure!

Okay here is the deal. The recipe calls for a moderate oven, the first attempt on this recipe i used 350° for about 50~ minutes. It looked right, firmness was relative considering the inside was molten jelly... To say the least it tasted...