Comments on: Baking Bread

By: Mapgirl’s Fiscal Challenge / More on Baking Bread at Home

Mapgirl’s Fiscal Challenge / More on Baking Bread at Home — Tue, 08 Jul 2008 13:22:17 +0000

[…] actually was a fantastic resource for me. He read my post on bread baking and assuaged some of my […]

By: mapgirl

mapgirl — Tue, 10 Jun 2008 13:30:17 +0000

SFordinarygirl, nope. No love for Vegans. None whatsoever. I try not to lose the biological fight of avoiding animal products. Besides, honey is deliciously better than white sugar or corn syrup. I prefer a more holistic approach to diet, i.e. with luxurious butterfat. *winky*

I just bought some whole wheat the other day, so I’ll let you know what I figure out.

By: sfordinarygirl

sfordinarygirl — Mon, 09 Jun 2008 17:58:42 +0000

No love for vegans??

If you figure out the white flour to whole wheat flour proportions, please post because that’s where I have trouble. Mines doesn’t seem to rise enough with whole wheat. But bread is bread.

By: Melissa

Melissa — Fri, 06 Jun 2008 20:58:48 +0000

I think if you are doing the kneading by hand, it’s really, really hard to over knead the bread. You can in a mixer, but it’s going to take a lot of work by hand to do it. Sweet breads are easier to over knead.

By: mapgirl

mapgirl — Fri, 06 Jun 2008 13:42:22 +0000

Hi Hazygrey,

I don’t have a baking stone, but there is an older recipe from the NYT food section that involves baking bread in a cast iron pot/dutch oven. I really dig it but right now, I’m not so excited about buying a new pan. But they both look like really tasty crust, no-knead recipes.

By: Hazygrey

Hazygrey — Thu, 05 Jun 2008 02:48:13 +0000

I’ve tried the one of the no knead bread recipes (http://www.nytimes.com/2007/11/21/dining/211brex.html?ref=dining) which requires just flour, yeast, salt and water and it was very good and very easy.

By the way, I usually buy and freeze sliced bread so it doesn’t go bad. You just toast it for a little longer in the toaster.