kwilkinson
Having a Ball
- Joined
- Nov 21, 2007
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I'm not why, but the pastry chef at Cyrus and everyone who works w/ the bread there SWEARS by the book Artisan Baking by Maggie Glezer.
STYLE. COMMUNITY. GREAT CLOTHING.
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What do you find unsatisfactory about your results? Inside or crust texture?
Why, do you have any recommended reading when it comes to bread? Looking to make some maybe this weekend if I can.
The interior. I can never get a good chewy consistency.
I'm not why, but the pastry chef at Cyrus and everyone who works w/ the bread there SWEARS by the book Artisan Baking by Maggie Glezer.
Why, do you have any recommended reading when it comes to bread? Looking to make some maybe this weekend if I can.
Most of what I learned came from working with family when I was young and just learning to make dough in general, so unfortunately I don't know of any good books on the subject.
This is good advice. And as others have observed, sufficient kneading and rising are important for good texture as well.
I'm not why, but the pastry chef at Cyrus and everyone who works w/ the bread there SWEARS by the book Artisan Baking by Maggie Glezer.
Most of what I learned came from working with family when I was young and just learning to make dough in general, so unfortunately I don't know of any good books on the subject.
I understand the overthinking aspect but at the same time baking is more like chemistry as opposed to sauteeing or braising something, so there does need to be some degree of certainty when it comes to measuring. Right?
Man, I miss bread so much. One thing asia can't do well, the breads.
Man, I miss bread so much. One thing asia can't do well, the breads.
I love the idea of making bread but am disinclined to follow up. What about good bakeries?
No-Knead Bread