Chuckanut
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Attention home bakers......
I enjoy cooking and I like bread. Since I am on what I call a "lower carb' diet I don't eat bread as often as I used to. Thus, when I do eat it I want it to be very good, if you're going to eat the forbidden fruit it might as well be very tasty, right?
How long do you let the bread dough rise? Do you use the fast rising bead yeasts? Regular yeast? I have heard that some people put the dough in the fridge and let it rise for 12 to 24 hours as this improves the flavor. Has anybody found this to be true?
For what it's worth, I tend to make my bread using a 50/50 mixture of white unbleached general purpose flour and whole wheat flour. What ratio do you use when you want the benefits of whole wheat in your bread?
I have also heard that kneading bread in a machine, like a Kitchen Aid is a mistake as it gets 'over kneaded'. Any truth to this? I certainly don't need over kneaded bread.
I enjoy cooking and I like bread. Since I am on what I call a "lower carb' diet I don't eat bread as often as I used to. Thus, when I do eat it I want it to be very good, if you're going to eat the forbidden fruit it might as well be very tasty, right?
How long do you let the bread dough rise? Do you use the fast rising bead yeasts? Regular yeast? I have heard that some people put the dough in the fridge and let it rise for 12 to 24 hours as this improves the flavor. Has anybody found this to be true?
For what it's worth, I tend to make my bread using a 50/50 mixture of white unbleached general purpose flour and whole wheat flour. What ratio do you use when you want the benefits of whole wheat in your bread?
I have also heard that kneading bread in a machine, like a Kitchen Aid is a mistake as it gets 'over kneaded'. Any truth to this? I certainly don't need over kneaded bread.
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