That's awesome! I'm glad you finally took the leap and started baking bread. Have some fun with this recipe, try replacing the sugar with honey or maple syrup and see what happens.
Neat! I never realized yeast was a fungus before. That certainly explains some of the umami characteristics yeast bring to the final flavor.
That's what I love hearing! I like the different slash pattern you used too.
I'm happy you experimented with the recipe, that was the whole idea ;-) This recipe was also developed to work with almost any type of flour (hint: it makes an excellent whole grain loaf).A large number of recipes for bread work just fine with AP flour, so don't be afraid to experiment with others too.
Yay! You totally made my day with that! That's a really nice looking loaf too, good job!
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I love hearing how you're experimenting with this and making it your own! Thank you for pointing out the typo, I fixed it.
I've not tried this particular loaf in a pan, but I don't see why it wouldn't work. You might want to reduce the recipe by about a third and see what happens. I'm working on a recipe now for another white bread that will work for that pan size, so keep an eye out for that probably next week.
That's a beautiful loaf! You've got the technique nailed down perfectly.
Thank you for letting me know! I double checked all the conversions again to be safe.
Thank you! I do put effort into making learning fun, and I’m glad you found it valuable. Happy baking! Oh, and be sure to follow me, I have other recipes coming up soon.
At a hydration level as high as you have there, you should be getting something extremely loose like focaccia. If the final bread is mealy and dense, you might be kneading it too much, or not allowing it to proof long enough (or your yeast is stale).
I add my mix-ins near the end of the kneading time. Herbs can bruise if kneaded for a long time and discolor the dough.
Ha! There's a good bit of truth to that. You mentioning war reminded me of learning years ago that the traditional French titles for the various chefs stations came from war terms.
Great point. There are other additives in municipal water like fluoride, conditioners, and other stuff that can harm yeast too. You’re fortunate to have good well water!
I started working on it last night, so stay tuned!
Sorry, but this is the first I have heard of this. I did some research, and it seems that Danish White is what most others call French Bread. Have you tried that with your daughter?
You're right, that was a typo. I updated the quantities. Thanks!
You’re most welcome! I hope you have a lot of fun making it too.
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Oops! Thanks for pointing that out, I'll be sure to fix it ;-) Thank you for your vote as well!
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Welcome to Bread
I was looking around for inspiration for a design, and this is what I saw.