period bread was ( [Sca-cooks] Ok... Who sent...)

[Decker, Terry D.]

So, Athelwulf (AKA =C6thelw=FC1f), which recipe are you using?  Platina's
sourdough?  Manchet?  One of the brioche-like raston recipes?  Inquiring
minds want to know.

As for being nervous, forget it.  About all you can do at this stage is
shape the loaves and bake.  Basically three things can go wrong.  First, it
doesn't rise.  Second, you underbake it.  Third, you burn it.

If it doesn't rise, bake it anyway and keep it to yourself.  The bread will
be dense, but should be edible.  Bake somewhere between 350 and 450 degrees
F until the loaf turns a nice brown color (usually 40 to 50 minutes) and it
sounds hollow when you thump the bottom (if you greased the pan the bottom
may be a little soft and not give you a really good drum sound).  Take it
out before the crust turn black.

Enriched dough tend to turn a dark brown due to surface carmelization.
Either ignore it or tent the bread with aluminum foils 20 to 25 minutes into
the baking to reduce the heat on the crust.

For bread getting the right ratios of ingredients is the hard part.  Baking
it is dead easy.

Other than some loaves I have turned to charcoal in various experiments, I
have found that even the worst on my bake goods pass muster with my
undiscriminating associates who think baking is difficult.  Yours should do
as well.

Bear

>   =C6thelw=FClf
>
> ps:  My 1st ever batch of period bread is in the bowl
>    doing the raise.......I am all nervous and stuff
>   I soooooo dont wanna screw up
>      =C6