That looks tasty!Made a small "half loaf" to see how I like it. 50% Einkorn/50% Bread Flour. Tempting to try but I'll let it cool.View attachment 19287
It was ok. Finding out I am not crazy about Einkhorn although the 50/50 was better than the straight Einkhorn.That looks tasty!
Fair enough. If you get to the point where you don't want to use it, let me know and we can do a flour swap because I have too many different ones.It was ok. Finding out I am not crazy about Einkhorn although the 50/50 was better than the straight Einkhorn.
Only a cup left out of a 2lb bag.Fair enough. If you get to the point where you don't want to use it, let me know and we can do a flour swap because I have too many different ones.
You'll get some good responses here I am sure. I think King Arthur has good recipies: https://www.kingarthurbaking.com/recipes/breadI just restarted baking again, now that the heat of the summer is mostly past.
I've been looking for a recipe for white bread (I'm not partial to sourdough) that produces a dough firm enough to yield sandwich-sized loafs without the need for a loaf pan and has a thick, crunchy crust.
Any suggestions?
No knead bread?I just restarted baking again, now that the heat of the summer is mostly past.
I've been looking for a recipe for white bread (I'm not partial to sourdough) that produces a dough firm enough to yield sandwich-sized loafs without the need for a loaf pan and has a thick, crunchy crust.
Any suggestions?
What do you mean heavier? Like hearty? Or dense? Or just more mass?I use King Arthur’s hearth bread recipe. Love the taste but would like the bread to be heavier. Any suggestions?
thanks
I just restarted baking again, now that the heat of the summer is mostly past.
I've been looking for a recipe for white bread (I'm not partial to sourdough) that produces a dough firm enough to yield sandwich-sized loafs without the need for a loaf pan and has a thick, crunchy crust.
Any suggestions?
Great looking pies! And the correct pepperoni!Always pizza.
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More dense.What do you mean heavier? Like hearty? Or dense? Or just more mass?
You could include some whole grain from grains lower in protein (rye, spelt, Teff, khorasan, etc). The addition of these won't allow the crumb to open up quite as much and be heavier with the extra fiber.More dense.
Thanks for the response. A couple of batches ago I tried a 50/50 mixture of whole wheat and regular bread flour. It certainly had the “ heft “ to it but we didn’t like the taste as much. Still very good but not the best.You could include some whole grain from grains lower in protein (rye, spelt, Teff, khorasan, etc). The addition of these won't allow the crumb to open up quite as much and be heavier with the extra fiber.