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kikhard20k (December 31, 1969 at 4:59 pm)
Thank you very much for this video, it really reminds me of my late grandma how she used to baked this type of bread.
kikhard20k (December 31, 1969 at 4:59 pm)
I agree to what you have said, happy baking!
JayKeaton (December 31, 1969 at 4:59 pm)
I don't know if my local bakery uses white flour, corn syrup or soybean oil or not. I will have to ask them what they put in their sliced bread. Well, I would if I cared enough about it. Which I don't.
buzzpal (December 31, 1969 at 4:59 pm)
Any tips for a larger size loaf? I.e. four cups of flour? Changes to the baking times, cover on/off? Thanks!
Stupidwrthlsboy (December 31, 1969 at 4:59 pm)
Maybe, but your eating mostly white flour, corn syrup and soybean oil.Happy Cancer
JayKeaton (December 31, 1969 at 4:59 pm)
I suppose the magical mixing bowl fairies come along and clean up your big sticky mixing bowl every time your family needs bread. It's like 1 dollar for a loaf of bread at petrol stations brah, I make 26 dollars an hour at work, it's just not worth my time to make something as trivial as bread.
shandys07 (December 31, 1969 at 4:59 pm)
LMAO! What labor? It takes all of....what 5 minutes to get a bowl, flour and salt from the cabinet, water from tap, and mix. Wheres the labor in waiting? Have you ever tried bread that takes hours to rise? It is the long rise time that gives it its unique flavor that you cant get from the two hour start to finish bread that most of the people make. Try it youll see the difference in taste and texture I assure you.
PaulElliott2 (December 31, 1969 at 4:59 pm)
Great, simple technique and recipe. Thanks!
guitarkis49 (December 31, 1969 at 4:59 pm)
Tamar1973, have him try this out! It is awesome crusty, rustic bread. Like mentioned before, after proofing 12 hrs, shape the loaf and let rise another 1 1/2 to 2 hrs. I use a cast iron fry pan and an inverted metal mixing bowl....the crust is out of this world. Good luck, and enjoy!
blacklivity (December 31, 1969 at 4:59 pm)
These guys look like twins! |