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Italian Bread..... Second loaf after overnight in the fridge..... - Page 2

post #21 of 27
Thread Starter 
I'm trying to learn.... keep kneading and baking... some of it is pretty darn good.... makes great American toast.....
post #22 of 27

Tasty looking bread! I've been making a couple loafs a week, using a modified version of Roller's Amish bread. Need to branch out and try some others!

post #23 of 27
Thread Starter 
Dirt, morning..... If you haven't already, try King Arthur flour.... I have switched and I find it a better tasting, better texture flour... of course I ain't an expert or even close but, for now it seems that way.... If you are really into bread making, Amazon now has a "pantry" and some specials that make purchasing large (40#) of goods very affordable... I bought KA flour for about $3.75 ish per 5# bag.... the store wanted $5.98.... I also bought some other staple a lot cheaper...
post #24 of 27
Quote:
Originally Posted by DaveOmak View Post

Dirt, morning..... If you haven't already, try King Arthur flour.... I have switched and I find it a better tasting, better texture flour... of course I ain't an expert or even close but, for now it seems that way.... If you are really into bread making, Amazon now has a "pantry" and some specials that make purchasing large (40#) of goods very affordable... I bought KA flour for about $3.75 ish per 5# bag.... the store wanted $5.98.... I also bought some other staple a lot cheaper...


Morning Dave....yeah, KA is da bomb for flours & such. I hate wal-mart, however, the store by me has many of the KA products as well as Daves Red Mill stuff...another fine product. And, you're correct...bread making, especially using a sour dough starter, can become as addictive as smoking meats. I've already acquired 3 clay bakers from various St. Vinnies cruises just for bread making for a fraction of the cost. Speaking of bread making, Case posted a Loaf of Death many months ago that is really very good even without the peppers. A no-knead bread, 4 ingredients and comes out like a pro made it. Happy Baking.....Willie

post #25 of 27
Thread Starter 
I had to look up clay bakers.... are they an improvement over cast iron ???? Do you recommend a size.....
post #26 of 27
Quote:
Originally Posted by thegambler19 View Post

These are looking good. I also made some cream bread and sweet buns few days ago and this is how it looks like. 

i hope this will keep us all hungry for more breads. Sponge & dough is still the best method there is. Anyone tried Tang Zhou method?





Beer is proof that God loves us and wants...

I have made this a couple times with great success.

http://www.thefreshloaf.com/node/32997/hokkaido-milk-bread-tangzhong
post #27 of 27

Nice looking bread Dave! If you want it crustier put a water pan in the bottom of your stove.

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