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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. |
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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 |
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Raw tasting bread
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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 |
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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. |
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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 |
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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 |
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