18 dcembre 2015

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TAGS:  CRANBERRY   BREAD   BAKING BIBLE       LABELS: Alpha Bakers 

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2 Commentaires

Catherine   2017-01-07

Fantastic photos as usual - the bread looks great. I found my bread to be a bit dry in the end so I'm wondering if I need to add more moisture next time. Love that your search for malt powder involved two countries - thats dedication!

Kimberlie 2017-01-07

Thanks Catherine. I just loved this bread. Even though the dough was stiff, the bread wasn't dry. I have so much Malt Power of every sort, I'll never get through it. Do you want some?

Rose Levy Beranbaum   2017-01-07

your bread looks fantastic but i have to ask you what kind of flour you used because although the dough is firm before adding the cranberries, the moisture from the cranberries makes it so sticky i always have to add a little extra flour! i'm sure you bake by weight so i suspect you are using a higher protein flour?

Kimberlie 2017-01-07

I used the flour you spec'd in your recipe. Could it be that I forgot to tare the scale? That could be possible. I don't remember adding any extra flour while kneading. In the end though, the bread didn't taste or feel dry. It had a wonderful consistency.

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