Thanks, I was pleased and this cold start method is so much safer than handling a blazing hot preheated DO, aside from the energy saved.Crumb just looks amazing! Very nice.
Thanks, I was pleased and this cold start method is so much safer than handling a blazing hot preheated DO, aside from the energy saved.Crumb just looks amazing! Very nice.
The designs are beautiful, and I've noted them before. How do you do designs vs the cut for the split?View attachment 777652
Gift loaf Just out of the oven.
Thank you, I’ve just recently been making attractive loaves… prior to getting this type of “lame” I used a serrated steak knife to make the single slash.The designs are beautiful, and I've noted them before. How do you do designs vs the cut for the split?
There three "lesser" babkas?
Sorry, I meant no disrespect. It is a reference to a Seinfeld episode.Thanks! Lesser? So far what I’ve tasted have been really good.
Not sure how bean flour would work.
Not a vegan or food scientist and don't know beans about making bread from beans.well i'm adding basically pure gluten to the bean flour...more protein and it's complete protein. more folate and stuff too.
i mix the bean flour about 2/3 to 1/3 pure gluten, if i knead it for like 30 minutes, i can get the gluten to take, but it's a race against time to get it risen and set before it colapses, i've tried geling the bean flour, figured that would cover maybe hydration, and denature any enzymes that may be responsible for it. no love.
(i've been trying to get this perfected for 12-13 years now, because after bean soup lunch and dinner, i didn't give up on beans. but damn i needed something more 'fun/creative' to eat!) i apreciate the response )
i'm not a vegatarian or vegan, but watch a lot of their videos and some are in college for food science, i'd love to grab one and ask them to make beans good, and stop trying to make meat bad! lol
Not a vegan or food scientist and don't know beans about making bread from beans.
If you are using yeast maybe use less yeast to slow the rise and give you a better chance to catch it before it collapses.
I always thought it was the yeast that turned my sour dough starter from a dough to soup, but I think it might actually be enzymes that are added to the flour. If you are not using commercial baking flour not sure that applies in your case.that's what always cracks me up...i swear vegans know more about hamburgers then cattle ranchers! i'm trying to do something with beans besides soup, and no help from them!
tried it, i have the best luck with adding about an ounce of yeast, getting to rise fully in 20-30 minutes, getting it into a hot oven, and cross my fingers it maybe one of my half successful loaves...
and yeah i use yeast, that's the point i want to make good stuff with beans! like cinnamon rolls, with butter , and i have luck with navy bean pita pockets...lentil noodles are good, my problem is what ever breaks down the gluten..
Recipe, tips and tricks please! I love pita and this sounds pretty awesomei have luck with navy bean pita pockets...lentil noodles are good, my problem is what ever breaks down the gluten..
Recipe, tips and tricks please! I love pita and this sounds pretty awesome
Pumpkin enriched sourdough with pumpkin purée nutmeg and cardamom. First attempt, I have time to improve before Thanksgiving.
Thanks, the crumb is pillowy soft. This was an open bake on a pizza stone.i'm sure it tastes good, looks like it was baked in a bundt pan!
Thanks, the crumb is pillowy soft.
Yes, that’s what I was going for, not too bad for my first attempt, I use rice flour to keep the dough from sticking to the form while it is in cold retard… and that’s perfect for Jack, so I didn’t brush away the excess.It looks like Jack Skellington from that Christmas movie I've never seen.
View attachment 784693
I have to ask: why is the crust so pale on that dark bread?
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