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Home baking of bread deserves its own group!
Latest Activity: 11 hours ago
Started by kristin clapper. Last reply by Karin Bosela May 6.
Started by Kimmi Bogan Aug 13, 2012.
Started by Cornelia. Last reply by Rebecca Killough Jan 21, 2012.
Steve, lol. Having made bread for years does not mean that every loaf was perfect. :) Also, although I am working to adapt my own favorites, I am always up for other people's tried-and-trues. Also, if anyone here has a Bosch, and has a recipe that they find works out great, I would love to have it.
THE COMPLETE BOOK OF BREADMAKING has been my go-to book. However, based on your recommendation, and the fact that the price is right in my range :) I am going to try to find your Bread &Soup Cookbook. Thanks!
"I have made bread for years, but recently got a Bosch." - I have no idea what that means! or why you are just now embarking on the journey to the perfect loaf.
The absolute best book I have ever found for bread is one I picked up for 0.69c about 30 years ago in a delete bin.
It's called "Bread & Soup Cookbook" published by Delair Publishing Co in 1976 ISBN 0-8326-0553-0 (soft cover)
Since then I have discovered that the book's source is the Culinary Arts Institute and can still be found. Here for example:
You can still pick it up for $1.
Every recipe in there turns out perfectly if followed as described. This is always a go-to book for basic bread recipes (all kinds from bagels to daily whole wheat loaves to buns). It also provides tips for many variations.
It's the only book you really need!
For all of you that want to really get good at bread, check out the Artisan Bread School. I took this class in April and it was great. It is a tad expensive but I havent had a vacation in 7 years so I splurged.
Carl knows what he is doing and makes it fun. I think they are having another class in Aug. near Louisville, KY. The hosts Tom and Lisa are wonderful and baking in a wood fired oven is way cool!
made an amazing (if i do say so myself) loaf of bread on friday - all crusty and chewy and tangy. i used my cast iron dutch oven.
the only problem was, the dutch oven got so hot preheating that when i took it out, the rubber part on my oven mitts started to melt and the entire kitchen was smoky and smelled like burnt rubber instead of delicious bread!
i think when i make some more tomorrow, i will make sure to only use fabric oven mitts...
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