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Posted at August 28, 2006, 1:30 am: OK...I KNOW there has got to be something I am missing. I have tried NUMEROUS bread recipes and techniques in an attempt to get that flavorful, air-pockety, crusty, delicious bread that you usually find in nicer restaurants and bakeries--artisan bread. But nothing I have tried gives me those air bubbles, cheweyness and crust. I can get some pretty flavorful bread but that is where it ends. So my question is this: is the addition of steam to the baking process THE element that I am missing? In my last batch of chiabatta bread, I added some steam to the baking process. With that, I did get a thin layer of the bubbly bread on the tops of my loaves. Tomorrow I am trying LOTSA steam to see if that works. Any other tips? Does adding additional gluten to the breads help to get my desired results? I have experimented with different amounts of yeast, proofing and kneading times, and doing baking soda for leavening--no luck. I am just plain tired of getting dense and semi-dense bread that one would expect from a bread machine--ESPECIALLY after all the extra effort I have been putting into my loaves. Light, bubbly, chewey, crusty...that is my aim. Original of the message was taken from http://www.cheftalk.com/forums/ Replies:It appears that this topic is already running in another section of th...Other Topics of Chef Talk:hot weather non-cookingDesserts (Best of Williams-Sonoma Kitchen Library) Searchfunction Bettercreme Cuban Black Bean Soup Posting in the correct forum -- Please read... Howdy, ya'll just yolks Pan Sauces Howdy ya'll. I'm new!!! Stainless cookware choices Travel To Russia Hi Books on Laminated Dough Chocolate Chip Cookies need help!!! Where to start... TMIO oven Master Sauces SUNY NY anyone? Hello Mabuhay from the Philippines! Hello Week one Galette complet for a novice! Question about lobster tails The Diary of a Young Cook Newbie Hello! A new comer in culinary line Fresh vs. Dried Cilantro HELP! What does it take to be a chef? Namaste !! Fresh yeast source. Turkish kofte (meatballs) Book Smarts. Things needed to be a good chef.. Door County or south of Fruit Flavored tootsie rolls Hello To our new culinary adventure! Dry Ice Hello Is you chef or sous-chef driving you crazy? Serrano Ham recipes Dry bread Mauviel Copper pan question Important News about Ultrex 2006 Amoretti World Pastry Championship Infra Red Grills for indoor and outdoor use? |