Comments on: Potato Leek Bread

By: SteveB

SteveB — Mon, 14 Sep 2009 18:06:30 +0000

intxaurtsu, I’ve never used a bread machine to bake bread, but if I were to use one, I would probably use it just to mix the dough. The quantity of each ingredient should be adjusted to fit the capacity of your machine. I recommend baking the loaf on a pre-heated baking stone in a conventional oven to ensure the proper crust and crumb structure.

By: intxaurtsu

intxaurtsu — Sun, 13 Sep 2009 23:53:48 +0000

it sounds great!!!! Would it be possible to be done in a bread machine? With the same measures???

By: SteveB

SteveB — Tue, 23 Jun 2009 18:35:14 +0000

luv2bk, lecithin, whether it be derived from soy or other source, is an emulsifier, i.e., a substance that aids in the formation of a stable emulsion between water-soluble and oil-soluble ingredients. It is not a substitute for sourdough starter, which provides leavening and flavor to a bread. I tend to steer clear of unnecessary dough additives and therefore have never used lecithin (except the lecithin that is naturally present in egg yolks).

By: luv2bk

luv2bk — Tue, 23 Jun 2009 18:22:48 +0000

This bread looks so yummy it’s going to be the next bread I’m going to make – can’t wait!
Steve, can you, or anyone else who cares to answer, explain the role of soy lecithin in bread baking? Is it used in conjunction with, or in place of sourdough starter? How much do we calculate how much should be used? A friend of mine uses soy lecithin but not sourdough starter because she though she didn’t need sourdough starter if using the lecithin. I have not had any experience using it and wonder if it improves breads and how. Thanks.

By: weavershouse

weavershouse — Fri, 05 Jun 2009 01:17:00 +0000

Beautiful bread Steve, as usual. I’m giving this a try tomorrow. Hope it works as well as yours.
weavershouse

By: MC

MC — Sat, 25 Apr 2009 01:59:36 +0000

Wow! I can’t believe the aroma permeating this page. What a great bread. I can’t wait to try it.

By: Stefanie

Stefanie — Tue, 21 Apr 2009 04:33:25 +0000

That sounds delicious! And the picture is great, like always.

By: SteveB

SteveB — Mon, 20 Apr 2009 01:42:59 +0000

Tatieva, bienvenue à Bead cetera! Merci pour le compliment.

By: Tatieva

Tatieva — Sun, 19 Apr 2009 17:11:45 +0000

Rhô, que de viennoiseries ici, et de sucreries, et de douceurs !
Comme ça a l’air bon tout ça !

By: Manel

Manel — Thu, 16 Apr 2009 21:11:43 +0000

Thanks Steve,
I have just finished my own Potato Leek Bread. As I use a different flour than you, some improvements must be done, but I think that the result was good enough. The flavor of the bread is delicious and the crumb is very “spongy” (don’t know if the word is correct…)
I have to be very cautious with the speeds of my KM010. 4 minutes at speed 1 (23ºC) was sufficient to obtain a good window pane test.
Thanks again for your support.
Manel