All I wanna say is: "Ellie it worked again!!!!!"
I mixed up a batch again this morning with gold medal bread flour,2 tbl. honey in with an added 1/4 teaspoon of yeast and about 1/8th cup of liquid cane sugar to the 2/3 cup starter recipie.
Kneaded it well on the table.
Did a two hour proof. Punched it down and allowed another two hour proof. Turned it out,kneaded it for a few minutes and allowed it to rest for about a half an hour. Cut it into three(about) 1 pound dough balls, which I cut and proofed for only 1/2 hour more.
Baked at 400 for 15 minutes with a pan of water under...took water out for last 5 minutes.
AWESOME!
IT CAN BE DONE TWICE>>>ROFLAO!
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Comments: 10
I JUST stirred my starter this afternoon!
I think I'll try this one. What can I use in place of the cane sugar. Can I leave it out and just stick with the honey, honey?
lol
I am sure you can Shannon..or even raw or regular sugar( I just bought me a big ole bag O raw sugar)
Ellie and I have been having problems with the starter...and after today I agree with her...it needs the extra yeast and the long proofs...
use water as the variable....and add it in as you thinkyou need it....
I had been getting really soft loaves that were spreading way to much..and it was really Pi**ing me off...
I was getting loaves that would crack and almost burst. What do you think that is?
one of two possibilities...MOST likey...skin dried...could be to much air movement in your kitchen while loaves were exposed..say if it looked like the crust had cracked and the inside was trying to burst out....
or it can be to much gas trapped in large pockets just under the crust..when it bakes it sort of looks like big bubbles and then they burst leaving holes in your crust...
remember the post I made a while back where you asked about the signifigance of cutting ormarking the crust....this can help
also make sure and seal your seam or pinch it well....so the dough pushes UP and not through a weak spot in the seam...
I bet it's the air movement. No more leaving it on the counter to raise.
I usually trun on the overn to just about 200 for a few moments..turn it off and put a pan of warm water on the bottom shelf....close the door and let it set for a few minutes....then put my dough is an oiled bowl covered with a kitchen towel on the top shelf for the proofing...whole wheat being the exception...which I proof at room temp..but it must be draft free...
Beautiful bread!
Oh, that looks beautiful Lou Anne... It would be perfect with my breakfast coffee right now (yeah, I just woke up... late)... smeared with butter and a-slathered with orange marmalade.
H e a v e n n nnnn.
I took one loaf and some fresh green beans to my neighbor down the road...our trash guy uses their drive to turn his truck around...lol...and they dont care for that much....but it is the only way for the truck to get here...
they are happy now....HA