I'm well. Though it's been a while since I made semolina raisin twists :) I did max out my home kitchen production and the resulting revenue was not paying the bills! So I got a real job...
In addition to everything Pete mentioned be prepared to be exhausted. I did what you are proposing and I did not have a full time job. Between marketing, shopping, packing, shipping etc. baking was about 25-30% of the effort. I had my...
Whole wheat bread is a much more significant challenge than white bread. All the gluten that you take care to create is at risk from the sharp bran in whole wheat flour. In reading your initial post I gathered that you are new to bread...
It might be the yeast, it might not. I'd bet not. Any chance you can share the recipe with those who don't have Gisslen's book? Other suspects include too much flour/not enough liquid, too much fat, % of whole wheat flour...
In my mind, less handling is better when it comes to ciabatta. I turn mine 3 or 4 times about 20-30 minutes apart and then let it sit for about another 90 minutes. THe trensformation of the dough, all by itself, is...
Don't tell anyone, but I sold breads and cookies out of my house for about a year and a half, without any health department involvement. I know there were liability issues etc, but it was bread and cookies :) I sold via my own...
Quote:
Originally Posted by boar_d_laze
I'm assuming you're using a proven recipe.
You know what Felix Unger said...:) I've always found bread recipes to be more guideline than gospel,...
There are any number of possibilities, but I have two initial suspects. The first is the bread flour. Did you knoead this dough by hand? Given the high protein level in bread flour it is very difficult to properly develop the gluten by...
