Comments for Bread cetera http://www.breadcetera.com An Obsessive’s Quest for Professional Quality Baked Goods from a Home Kitchen Tue, 07 Sep 2010 20:29:07 +0000 hourly 1 http://wordpress.org/?v=3.0.1 Comment on Tahini Bread by SteveB http://www.breadcetera.com/?p=423&cpage=1#comment-2529 SteveB Tue, 07 Sep 2010 20:29:07 +0000 http://www.breadcetera.com/?p=423#comment-2529 Hi Eric, I've found that the amount of tahini specified in the recipe above gives, to my taste, the subtle sesame flavor and crumb texture that I was aiming for. However, that should not prevent you from trying the recipe with a greater amount of tahini if you are looking for a stronger sesame flavor. Everyone's tastebuds are different. :) Hi Eric,
I’ve found that the amount of tahini specified in the recipe above gives, to my taste, the subtle sesame flavor and crumb texture that I was aiming for. However, that should not prevent you from trying the recipe with a greater amount of tahini if you are looking for a stronger sesame flavor. Everyone’s tastebuds are different. :)

]]> Comment on 100% White Whole Wheat Sandwich Bread by SteveB http://www.breadcetera.com/?p=177&cpage=1#comment-2528 SteveB Tue, 07 Sep 2010 20:19:16 +0000 http://www.breadcetera.com/?p=177#comment-2528 Hi Frederic, I'm glad you're enjoying the site. As you've discovered, the presence or absence of butter, or any fat or oil for that matter, can play a key role in determining the texture of both the crust and crumb of a bread. While I would prefer not to give any uninformed advice as to what oil or fat is a healthy alternative to butter (I'm a firm believer that butter is fine in moderation), feel free to experiment with other fats or oils such as olive oil, coconut oil, etc. Hi Frederic,
I’m glad you’re enjoying the site.
As you’ve discovered, the presence or absence of butter, or any fat or oil for that matter, can play a key role in determining the texture of both the crust and crumb of a bread. While I would prefer not to give any uninformed advice as to what oil or fat is a healthy alternative to butter (I’m a firm believer that butter is fine in moderation), feel free to experiment with other fats or oils such as olive oil, coconut oil, etc.

]]> Comment on Tahini Bread by Eric http://www.breadcetera.com/?p=423&cpage=1#comment-2527 Eric Mon, 06 Sep 2010 16:59:41 +0000 http://www.breadcetera.com/?p=423#comment-2527 Hi Steve, Have you experimented with greater amounts of tahini? I'm thinking I will try adding tahini to my standard Italian mix. Just a little to bring out the sesame flavor better. What a clever idea. Hi Steve,
Have you experimented with greater amounts of tahini? I’m thinking I will try adding tahini to my standard Italian mix. Just a little to bring out the sesame flavor better. What a clever idea.

]]> Comment on 100% White Whole Wheat Sandwich Bread by Frederic http://www.breadcetera.com/?p=177&cpage=1#comment-2526 Frederic Sun, 05 Sep 2010 03:53:37 +0000 http://www.breadcetera.com/?p=177#comment-2526 Hi Steve, Thanks for your site -- it's a great resource! I've tried both the 100% White Whole Wheat Sandwich Bread and the Baguettes with Poolish on your site. The baguettes turned out pretty well (except for the crumb being a bit too dense/yeasty, probably because I didn't score deep enough -- but the crust was great!). For the sandwich bread described here, the crumb was great, but the crust was too hard to be used as a 'sandwich' bread. However, I see in comment #15 that you mentioned the butter would help in softening it up. Foolishly, I felt that there would be too much butter in the recipe, so I halved the amount called for (you know, thinking healthy...) -- and I'm guessing that's why the crust turned out too 'crisp'. Would you have any recommendations for a healthier alternative to butter in this recipe, or might you change the baking time/temperature? Thanks, Frederic Hi Steve,

Thanks for your site — it’s a great resource! I’ve tried both the 100% White Whole Wheat Sandwich Bread and the Baguettes with Poolish on your site. The baguettes turned out pretty well (except for the crumb being a bit too dense/yeasty, probably because I didn’t score deep enough — but the crust was great!).

For the sandwich bread described here, the crumb was great, but the crust was too hard to be used as a ‘sandwich’ bread. However, I see in comment #15 that you mentioned the butter would help in softening it up. Foolishly, I felt that there would be too much butter in the recipe, so I halved the amount called for (you know, thinking healthy…) — and I’m guessing that’s why the crust turned out too ‘crisp’. Would you have any recommendations for a healthier alternative to butter in this recipe, or might you change the baking time/temperature?

Thanks,
Frederic

]]> Comment on More Musings on Mixing… by Onion-Herb Bread | The Blog That Ate Manhattan http://www.breadcetera.com/?p=157&cpage=2#comment-2524 Onion-Herb Bread | The Blog That Ate Manhattan Fri, 03 Sep 2010 03:59:00 +0000 http://www.breadcetera.com/?p=157#comment-2524 [...] uses a double-flour addition mixing method that may enhance aeration by adding only half the flour and mixing very well with a [...] [...] uses a double-flour addition mixing method that may enhance aeration by adding only half the flour and mixing very well with a [...]

]]> Comment on Tahini Bread by SteveB http://www.breadcetera.com/?p=423&cpage=1#comment-2523 SteveB Fri, 03 Sep 2010 01:42:47 +0000 http://www.breadcetera.com/?p=423#comment-2523 Hi Peggy, Welcome to Bread cetera! I'm glad that you stopped by and fell in love. :) Please feel free to ask any questions that might arise during your bread baking exploits. Hi Peggy,
Welcome to Bread cetera! I’m glad that you stopped by and fell in love. :)
Please feel free to ask any questions that might arise during your bread baking exploits.

]]> Comment on Tahini Bread by Peggy Polaneczky http://www.breadcetera.com/?p=423&cpage=1#comment-2522 Peggy Polaneczky Fri, 03 Sep 2010 01:06:48 +0000 http://www.breadcetera.com/?p=423#comment-2522 Hi Steve- Found your blog via a conversation on scalded milk at Fresh Loaf. I'm in love with your site - I am new at bread baking, and will likely come here often for ideas and advice. Thanks for a great resource - will link to you on my site. Peggy Hi Steve- Found your blog via a conversation on scalded milk at Fresh Loaf. I’m in love with your site – I am new at bread baking, and will likely come here often for ideas and advice. Thanks for a great resource – will link to you on my site.

Peggy

]]> Comment on Rosemary Focaccia by Jorgen http://www.breadcetera.com/?p=96&cpage=1#comment-2521 Jorgen Tue, 31 Aug 2010 15:05:32 +0000 http://www.breadcetera.com/?p=96#comment-2521 My dough looked a bit thinner as in the movie but the result is delicious. My dough looked a bit thinner as in the movie but the result is delicious.

]]> Comment on Multigrain Bread by L’hebdo du pain // Weekly Bread (n°3, 30 août 2010) – VOTRE PAIN http://www.breadcetera.com/?p=198&cpage=1#comment-2520 L’hebdo du pain // Weekly Bread (n°3, 30 août 2010) – VOTRE PAIN Mon, 30 Aug 2010 06:07:54 +0000 http://www.breadcetera.com/?p=198#comment-2520 [...] (Stir the Pots) a préparé un superbe pain multigrains. S’il est aussi bon que celui de Steve, que j’adore, je ne peux que le [...] [...] (Stir the Pots) a préparé un superbe pain multigrains. S’il est aussi bon que celui de Steve, que j’adore, je ne peux que le [...]

]]> Comment on Cherry Pecan Bread by SteveB http://www.breadcetera.com/?p=135&cpage=1#comment-2519 SteveB Fri, 27 Aug 2010 10:33:35 +0000 http://www.breadcetera.com/?p=135#comment-2519 Chris J, It's always gratifying to hear when someone gets enjoyment from reading Bread cetera. Thank you for the compliments. As readers of this blog can attest, I'm a big fan of experimentation. By all means, feel free to try using other dried fruit and nut combinations in this formula. The use of nut meals (as shown <a href="http://www.breadcetera.com/?p=137" rel="nofollow">here</a> for example) is another possibility. Understand, though, that the delightfully 'chunky' nature of the bread will be compromised to some extent by making this modification. Also, for those without a sourdough starter, one could use an equal weight of poolish as a replacement for the 100% hydration levain. Chris J,
It’s always gratifying to hear when someone gets enjoyment from reading Bread cetera. Thank you for the compliments.
As readers of this blog can attest, I’m a big fan of experimentation. By all means, feel free to try using other dried fruit and nut combinations in this formula. The use of nut meals (as shown here for example) is another possibility. Understand, though, that the delightfully ‘chunky’ nature of the bread will be compromised to some extent by making this modification. Also, for those without a sourdough starter, one could use an equal weight of poolish as a replacement for the 100% hydration levain.

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