Posts by kokopuffs

You could also get yourself some untreated linen cloth dusted with flour to do the final proofing in.  Just shape the depression a little larger than the dough.   It appears that your crumb is opening up a little. ...

Get a reliable oven thermometer to accurately measure oven temperature.  A loaf made from 100% WW will have LESS oven spring.

Brotform deutschelander

Quote: Originally Posted by butzy  ...The first time the dough was quite crumbly and floury, with quite a bit of flour still left in the dough. From the second time on, it really started to feel like a bread dough...

Quote: Originally Posted by butzy  The pictures:     I would appreciate as much feedback as possible. Is this what it more or less should look...

Former chiro here who taught health science for several years.  A couple of things.   Take a vitamin B12 supplement as it's necessary for peripheral nerve function and furnished by meats.   To get all of the...

Quote: Originally Posted by butzy  I didn't know what a banneton was, and obviously don't have one so I googled it. I am sure I can make something from a basket or maybe part of my bamboo rice steamer, but that would give it...

I followed a recipe for a strawberry tarte in a book entitled THE COOKING OF PROVINCIAL FRANCE, a Time-Life edition.  The recipe for the 'cream' (I don't know if it's creme anglaise, pastry cream or custard or what the F ever!),...

Quote: Originally Posted by JessicaSkyler83  Koko, I'll be interested in hearing your results. I think I am going to take the remainder of mine and make my own extract!   From the posts I've read here, you...

Makes a 2 pound loaf and this recipe can be halved.  I use a baking stone for a better oven spring and I use very hot water both for better penetration of water into the flour and for a better rise and oven...