[Sca-cooks] made my first loaf of bread

[Susan Lin]

to get a crust that "cracks" you can put the loaf in the oven and then spray
water around the sides of the oven - close the door and repeat at 10 minute
intervals 2 more times.  It'll help.

On Mon, May 17, 2010 at 3:11 PM, Ian Kusz <sprucebranch at gmail.com> wrote:

> Okay, I've made another loaf, no buckwheat.  White flour (regular baking
> flour) and spelt flour.
>
> I have another question.  Some of the loafs of bread I get at the bakery
> are....hmmm....pull-apart.  I mean, when I pull them apart, they make a
> cracking noise (I assume that's an egg crust?) and require some effort to
> pull apart, and make a "chuff" noise when I pull them apart.
>
> Kind of like baguettes, this way, and it's the kind of bread I identify as
> being the best for fondue.
>
> To distinguish this from regular bread, when I pull apart regular bread, my
> fingers sink in, parts crumble off, and pulling it apart makes a lot of
> crumbs, but doesn't require much strength.
>
> How do I make my bread more chewy and less crumby, like this?  I like the
> baguette type, better.  Someone, before, said that lack of shortening could
> affect the chewiness.  My favorite breads have no crumbs at all.  Or very
> few.  I like the sticking togetherness, the texture is...profound.
>
> Any idea what I'm talking about?
>
> Oh, btw, the white loaf I made is much better, and more like what I wanted.
> I think I'll use less buckwheat when I use it.  Stuff is harsh.
>
> On Mon, May 17, 2010 at 6:52 AM, Terry Decker <t.d.decker at att.net> wrote:
>
> > Two or three tablespoons of malt extract are a little more viscious than
> > the same amount of molasses and can be worked into the dough by kneading.
> > Sticky, yes, but most thick liquid sweetners tend to be.  It may be that
> > Ian's bread machine doesn't have the power of my KitchenAide or the
> baker's
> > kneading technique to get the job done.  I will add the caveat that
> adding
> > at least some of the liquor before adding the molasses helps reduce the
> > problem you have presented.
> >
> > Dissolving malt extract, and for that matter honey or molasses, is
> usually
> > the better choice, since it disperses the sweetner more evenly through
> the
> > dough.  Over four tablespoons of sweetner, I would say dissolution is the
> > recommended technique.
> >
> > Bear
> >
> >
> > Terry Decker wrote:
> >>
> >>> Two to four tablespoons of liquid malt extrtact should give you what
> you
> >>> want flavorwise.  It can be added directly to the flour with the liquor
> or
> >>> mixed into boiling water and cooled for a finer dispersion.
> >>>
> >>
> >> It can only be added directly to the flour if you want a big sticky
> mess.
> >> Mix it with hot water, really.
> >>
> >> --
> >> Antonia di Benedetto Calvo
> >>
> >
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> >
>
>
>
> --
> Ian of Oertha
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