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| Food |
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| Soukuw:
Getting better I think. I need a different pan. I just noticed you can see where I temped it on the left, there's a perfect circle. |
| carolcat:
oh babey the oats on the top, beautiful hows it taste? |
| Soukuw:
--- Quote from: carolcat on March 14, 2022, 10:31:15 AM ---oh babey the oats on the top, beautiful hows it taste? --- End quote --- Better when I read the recipe closer. Pretty sure I mixed the rising times up and did 1 hour 30 minutes for the first rise and 1 hour for the second. Pretty sure that's why it's much less dense and much more fluffy than last. Crust is pretty hard which I kinda like but apparently I might be able to soften it up by putting tin foil on for the last 10 minutes to keep the moisture in. I really really need to read recipes closer. lol I haven't worked the dough after the first proofing as much as they say to do so that might also make a huge difference. Still my best loaf so far I think. Light Brown Sugar 1 Cup (8 oz/240g) white sugar 1 teaspoon molasses (treacle) Dark Brown Sugar 1 Cup (8 oz/240g) white sugar 2 teaspoons molasses (treacle) And it tastes better than regular brown sugar I think. Not my recipe of course. |
| carolcat:
crunchy crust is the stuff. idk why people don't like a good crunch on their crust. give me the heel of the french bread it's the best part baybee |
| Cortunix³:
baguette superior being |
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