Of course - it has to be HP - ketchup in a bacon sandwich is just wrong.Runny fried egg as well FTW
make sure you have a bib for that data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
ok, I made this bread over the weekend... data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
the only difference was that I used some allinsons easy bake yeast and used a bread making machine to make the dough and to do the initial proving...
my baking tray wasn't as big as his - so, I split it into 2/3 and 1/3 sections...
the result..?
yummy...! tho, I would have perhaps added a touch more salt as it perhaps needed a touch more something to it...
and the smaller was was slightly less cooked than the main one (and that was more like the one in the video clip) - but I prefered the slightly less brown one... !
but will defo make again...
I have been really getting into baking recently, thank you The Great British Bake Off, and i made some really nice maple and pecan bread the other day.The only issue i tend to get is the crust has a bit of a bitter after taste and i am not really sure why.My hypothesis is that i have tried to be a little healthier with the bread and reduced the amount of salt, from the bread making recipe i use, and it could be that the salt isn't feeding the yeast.But i don't honestly know.Would any of you other bakers have a solution for me.
By the way maple and pecan bread toasted and buttered is heaven.
The salt doesn't feed the yeast, quite the opposite, the more salt, the slower the fermentation.The salt is there for taste but also to help stabilise and strengthen the gluten. Low salt loaves are likely to rise more but more likely to collapse.
Ok, theory 1 down.Could i have used too much yeast, would that have caused a bitter tasting crust?
My basic bread recipe is the one Delia prints in either How to Cook book 1 or 2, cannot remember off the top of my head.Here it is
Plain and Simple White Bread - Bread Recipes - Recipes - from Delia Online
Although i used a full sachet of yeast which is about 6 or 7g
I then add my other ingredient to the dry mix before adding the water, then i mix them together and prove as per recipe directions.
It could be the sugar is getting caramelised and burnt in the crust, try cutting down or leaving it out altogether.
i am quite savvy in the kitchen but fail when it comes to making bread...especially arab flat bread or this Manaquis Bil-Za'tar - Thyme Bread Lebanon - Middle East) Recipe - Baking.Food.com - 374003
yes, I've had mixed results with making bread in the past - normally with my bread machine tho, but was happy with the result at the weekend...still got some yeast and flour left so think I'll us the machine again to make a pizza dough for next weekend... data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
will be googling some decent recipes in due course.. data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7 but if anyone knows of any good ones then great !
I'd agree with this - especially if there is maple syrup going on- its just the same as overcooking a caramel makes it bitter.You could try cooking at a slightly lower temp for longer, but you do risk a thicker crust