Ciabatta Made Using New Tandem Technique In the previous post (More Musings on Mixing… ), I described a newly devised ‘double flour addition’ dough mixing technique which will allow a home baker, using a conventional tabletop stand mixer, to produce a well developed, nicely aerated dough nearly identical to those produced by professional bakers using commercial […]
Tag Archive 'mixing'
- "Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It's not coincidence that we say bread is the staff of life."- Lionel Poilâne, French baker (1945-2002)
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- Janet: Hi Steve, Somehow I found your site, a bit late in the game...
- SteveB: Not nearly as rich as brioche, Peter, but just as flavorful....
- Peter Knox: C'est un genre de brioche presque? Very nice Steve! Should ...
- Nina: Thank you so much for the reply! I wasn't sure about it.
- SteveB: Nina, The quantity is, indeed, 1/8 tsp.
- Nina: I notice in the polish the yeast is 1 tsp, and in the rest o...