Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 23-10-2003, 03:46 AM
Daniel
 
Posts: n/a
Default Raw tasting bread

Hi,

I was hoping someone might be able to give me a few hints. I have
just recently begun trying my hand at making bread and I am not having
very good results. Actually, the finished bread looks great it just
doesn't taste good. The end result tastes like raw flower. It doesnt
have that good mild yesty baked flavor that I want. So far I have
just been baking French breads and have been using pre-ferments as my
book suggests. Any ideas would be greatly appreciated.

Dan

  #3 (permalink)   Report Post  
Old 23-10-2003, 04:42 AM
barry
 
Posts: n/a
Default Raw tasting bread

Could you post the recipe and any notes you may have?

Barry

"Daniel" wrote in message
om...
Hi,

I was hoping someone might be able to give me a few hints. I have
just recently begun trying my hand at making bread and I am not having
very good results. Actually, the finished bread looks great it just
doesn't taste good. The end result tastes like raw flower. It doesnt
have that good mild yesty baked flavor that I want. So far I have
just been baking French breads and have been using pre-ferments as my
book suggests. Any ideas would be greatly appreciated.

Dan



  #4 (permalink)   Report Post  
Old 23-10-2003, 10:02 AM
paula
 
Posts: n/a
Default Raw tasting bread

try this recipe.3lb of bread flour---2 teasp. salt ( the recipe calls
for 3 but i cut down on this)----28 fluid ounces of hand hot
water.---3ounces of butter----2 or 3 teaspoons of sugar 2 ounces of
fresh yeast, or 2 sachets of dried yeast (2 tablespoons).If you want
wholemeal bread use 2 and a half pound of wholemeal flour and 8 ounces
of white and add another one or two ounces of liquid.this ammount
makes 2x1lb loaves and a dozen or so bread cakes.i have a bread
machine but very seldom use it as i much prefer "proper" bread.every
tuesday i have my grandson and we bake. this week i introduced him to
the art of breadmaking and he was thrilled with the result.bake the
bread in a hot oven for about 20 mins. and 12 mins for the rolls.
  #5 (permalink)   Report Post  
Old 23-10-2003, 11:41 AM
Jenn
 
Posts: n/a
Default Raw tasting bread

Hi Daniel,

What book are you using? I just wanted to suggest a great book on bread
baking titled "Bread Alone" by Daniel Leader & Judith Blahnik. Daniel
Leader is an awesome baker, and this book is filled with great info
including stuff on different types of flour, explaining the different steps
in making the breads and why they are important (such as temps and stuff),
different methods, etc... It is really an excellent book. I have met a
baker who owns a bakery in my area who worked with Daniel Leader and they
studied different types of flour and things like that to find what worked
best for the breads they were making and such. Put a lot of time into their
craft. Anyway, you can find the book for a pretty decent price on half.com
new or used. I'm on my way to my bread baking class right now, where I've
had some breads come out great, while others came out completely awful for
no apparent reason myself! Good luck!
Jenn. W.

"Daniel" wrote in message
om...
Hi,

I was hoping someone might be able to give me a few hints. I have
just recently begun trying my hand at making bread and I am not having
very good results. Actually, the finished bread looks great it just
doesn't taste good. The end result tastes like raw flower. It doesnt
have that good mild yesty baked flavor that I want. So far I have
just been baking French breads and have been using pre-ferments as my
book suggests. Any ideas would be greatly appreciated.

Dan





  #6 (permalink)   Report Post  
Old 23-10-2003, 01:46 PM
LIMEYNO1
 
Posts: n/a
Default Raw tasting bread

They can probably help more in alt.bread.recipes

--
Helen

Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith that
saves is faith in Him


www.peagramfamily.com
http://www.mompeagram.homestead.com/

225/205/145
"Daniel" wrote in message
om...
Hi,

I was hoping someone might be able to give me a few hints. I have
just recently begun trying my hand at making bread and I am not having
very good results. Actually, the finished bread looks great it just
doesn't taste good. The end result tastes like raw flower. It doesnt
have that good mild yesty baked flavor that I want. So far I have
just been baking French breads and have been using pre-ferments as my
book suggests. Any ideas would be greatly appreciated.

Dan





Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
AWS Tasting Zeppo[_2_] Wine 4 23-02-2010 06:38 PM
NYC Tasting Fred Wine 4 07-12-2005 04:48 AM
Tasting [email protected] Wine 25 13-02-2005 02:32 PM
Tasting [email protected] Wine 0 05-02-2005 07:52 PM
Vintage Beer Tasting (no tasting notes, tho') [email protected] Beer 0 04-11-2004 08:21 PM


All times are GMT +1. The time now is 03:48 PM.

Powered by vBulletin® Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
Copyright 2004-2020 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017