Foolproof French Bread

» JudyLowe - You really did make it foolproof! And it sounds delicious, too.

You really did make it foolproof! And it sounds delicious, too. Can't wait to try it.

Will you be including machine breads in your topic later on? Hope so.

Welcome to the Suite. It's a much tastier place with you here.

Judy

-- posted by JudyLowe

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» Margot - Hi Nita, I too am a bread baker. I've been doing it for years,an

Hi Nita, I too am a bread baker. I've been doing it for years,and I LOVE it. When I'm stressed I can take it out on the dough while needing. It's great flour flying all over,pounding that dough, and when your done you get to eat your therapy.

I do have a question for you. I noticed you call for cups of flour. Have you ever tried the weighing method? I find it makes a lighter loaf of bread. I'd love to know,if you have,wich you prefur.

Eileen O'dea - Contributing Editor
Home and Garden

-- posted by Margot

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» Nita_Daniel - I plan on including bread machines later on, mostly because they

I plan on including bread machines later on, mostly because they are so popular. I don't own one myself, so I'm going to need lots of input!

Nita Daniel

Bread Baking Editor

http://www.gurlpages.com/rants/machita

-- posted by Nita_Daniel

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» Nita_Daniel - As far as the weighing method... to be honest, I don't often mea

As far as the weighing method... to be honest, I don't often measure flour anymore! I measure the liquid, and then, if the recipe calls for various other types of flours, I go by feel and by ratios.

When I do measure, I usually go by volume (cups). I am an American through and through in this respect.

I can see how the weighing method would work well. The weight of the flour would vary according to its density-- including the amount of moisture in the flour.

Nita Daniel

Bread Baking Editor

http://www.gurlpages.com/rants/machita

-- posted by Nita_Daniel

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» Gay_Klok - Nita, I was going to ask about bread making machines too but was

Nita, I was going to ask about bread making machines too but was beaten to it! I don't own one myself but they are enormously popular in Australia. All my four children, all married, own one. I just eat theirs :-]

Thank you for your instructions, I shall surprise them by showing how to make real bread :-]

<img src="http://www.suite101.com/userfiles/2779/Su101pea.jpg"align=left>Come for a stroll in my gardens

Tasmanian Garden Journal

-- posted by Gay_Klok

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» Margot - Nita, I too am american through and through. But my summers are

Nita, I too am american through and through. But my summers are usualy very humid. The weighing method works like a charm during those times. Other times i make my breads pretty much like you do.

I also have a question.My sisters are having a debate,I hope you can clear up. When your finished bread smells and tastes yeasty, dose that mean you used too much or too little? I won't tell you wich one I think, in case my sisters are reading.

Eileen O'dea - Contributing Editor
Home and Garden

-- posted by Margot

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» Nita_Daniel - Eileen, I really don't know. I waited to answer you until I h

Eileen, I really don't know.

I waited to answer you until I had made a couple of test batches of bread.

To be honest, they smelled and tasted wonderful! Yeasty and all.

So, what do you think?
---
Nita Daniel

Bread Baking Editor

http://www.gurlpages.com/rants/machita

-- posted by Nita_Daniel

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» Margot - Actualy i agree with you. So I guess my sister will have to conc

Actualy i agree with you. So I guess my sister will have to conceede.

Eileen O'dea - Contributing Editor
Home and Garden

-- posted by Margot

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» GeriD - Bread Machines & weighing flour

Sorry, bread making is not only therapy for me, but a creative art. I've been baking for many, many years & I won't use a machine. I realize if you're busy and want fresh bread....

I always measured my flour, but now that I've moved from sea level to a 5600+ ft elevation, I've found the drastic weather changes make it wiser to weigh my flour. Yes, each recipe has a correct "feel" to it, but weighing gives a lighter touch, and if the day is particularly damp, then I can add more. If the day is dry (as many are) measuring by cup can result in a too heavy loaf.

-- posted by GeriD

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» seemichelle - proofing

In making a baguette for instance, is it right that the bread be slightly underproofed when slashed and placed in the oven? I let mine proof till double and it deflated when I slashed it (even stuck to the knife). It didn't regain its rise in the oven, either. Is there a rule of thumb when proofing?

-- posted by seemichelle

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