10 mars 2015



TAGS:  BAKING BIBLE   bread       LABELS: Alpha Bakers 

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9 Commentaires

Lisa   2017-01-08

This looks absolutely delish!

Kimberlie 2017-01-08

Thanks Lisa. You should try the recipe. It is delicious!

Chef TonyB   2017-01-08

Kimberlie, Your bread looks amazing! Great presentation and instructions. Thank you for sharing your experiences in France as well! I did the same in Italy.....I did have difficulty with the 3/4 teaspoon minus 1/16th yeast measure as well. I tried to measure by grams but my scale wouldn't even register the small amounts which I found odd. After several attempts, I simply just poured the yeast into a small glass bowl and transferred 3/4 teaspoons into my mise cup and then "guesstimated" what 1/16th teaspoon would be and took that out. Since then I have purchased a measuring spoon set that has a 1/8th teaspoon measure. This way the 1/16th future measures will not be as difficult. Happy Baking!

Kimberlie 2017-01-08

Hi Tony. Europe never disappoints, especially when you're a bread lover. And about the yeast...????? Help me understand!

Mendy   2017-01-08

Great description of the spirit of bread making. Your bread turned out really lovely.

Kimberlie 2017-01-08

Thanks Mendy. Making bread is a beautiful thing

Catherine   2017-01-08

I had the same problem with the fruit not mixing in, very annoying. Your bread looks very successful. I think I should have left mine to proof longer.

Kimberlie 2017-01-08

Didn't it seem odd that the fruit wouldn't incorporate in the mixer? I wonder why.

Glori   2017-01-08

Loved your first paragraph, makes me wish I was in France to take in all I can about baking bread. Really nice post and pics.

Kimberlie 2017-01-08

Thank you Glori. France is a beautiful country.

Monica Caretto   2017-01-08

Mine final product looked like yours, I too question why it did not look as open as Rose's picture in the book... it was cooked, but the inside were quite compact. And mine also did not proof as much as I thought it would, specially on the last one before baking. So my end product was quite compac, it never reached the 2.5 inches high as noted in the directions. Not one of my favorite. We will eat it, I smoother mine with goat cheese and some honey, but I could not shake a taste that I just could not quite put my finger on. Beautiful pictures :)

Kimberlie 2017-01-08

Could it be the rye you didn't like? My rising times were very different than Rose's. I just let it sit all afternoon doing its thing. Eventually the yeast woke up. Thanks for your comment! Will go check out your post!

faithy   2017-01-08

You always take such beautiful photos! I have to ask you for photography tips..all the aperture and how to calculate and all gives me a headache...LOL! I love how white your bread looks! Mine is like dark grey!

Kimberlie 2017-01-08

I should post the photo I took of our set-up. It really wasn't too much, but thank you just the same.

Michele   2017-01-08

Kim--such a great blog post! I am enamored with this bread! It didn't last nearly long enough. I can't wait to make more. Mine didn't rise very high, but it was so good, I was was ready to pick up crumbs from the bread board. I agree--it was a nice change from all the sweets, although I do love desserts!

Kimberlie 2017-01-08

Thank you Michele

Vicki   2017-01-08

Great pictures! How long did you let it warm up after the overnight rest? Mine was still so cold after almost two hours. I think I would have gotten better crumb had I either let it get really warm or not let it rest overnight in the frig. I would have liked to know what temperature with an instant read it should have been.

Kimberlie 2017-01-08

Hi Vicki, It took quite a while to warm up, though I can't remember exactly how long. Overall, my rising times went way beyond what Rose recommended. It took hours just to double in size. I really left it alone for the whole afternoon. I was concerned it might ferment!

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