The concept for this loaf of bread came from the following video from FoodGeek.https://www.youtube.com/watch?v=InTqgRYVmh4This loaf turned out really nice! Moist but not gummy. The jasmine rice really comes through in the aroma but the oats and corn help give it a whole grain flavor. It has a creamy texture will be great for grilled sandwiches and toast!Rice Soaker112.5g Long
Hi Everyone!I have been working on perfecting my Italian Bread. As you can see below, the appearance is good and the crust and crumb is great! What's not working is that the flavor is off. It's too yeasty and I suspect the culprit is too much active dry yeast. Can someone look at the recipe below and let me know your thoughts? First rise is 3 hours followed by 10 minutes of
Carmelized Golden Potato BreadThe basis for this bake is Hamelman’s Roasted Potato Bread from Bread (2nd Ed.). This is my second time making it with two tweaks that I thought were minor (but turned out to be a big difference) and also baked at a lower temp this time. I followed the recipe verbatim the first time I made it and used Mr. Hamelman’s suggestion of oven roasting the