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Post by Jack on Feb 16, 2009 16:49:34 GMT -5
CM, Hatch,
Thanks for all the tips. I just mixed up a batch of dough and will bake it tomorrow.
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CM
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Post by CM on Feb 16, 2009 19:12:00 GMT -5
The pressure is on. Let us know how it turns out.
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Post by Jack on Feb 17, 2009 18:23:55 GMT -5
I baked the bread today. I noticed that the dough was a bit sloppier than in the video, but I managed to get it folded, floured and in the baking dish. It tasted great, but the crust was a bit tougher than expected and I probably need a sharper bread knife.
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Post by EscapeHatch on Feb 17, 2009 19:15:45 GMT -5
... Nice looking loaf, Jack. The crust should have a good chew to it. WHY it does is beyond me. Without a well developed gluten from a well kneaded unbleached flour dough, I'd have never expected such a great texture.
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CM
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Post by CM on Feb 17, 2009 19:42:00 GMT -5
Good job Jack. Yup, my guess is you need a quality knife. Chefs tend to be passionate about their knives. About 8 years ago I became hooked on Global and now own everyone they make. My bread knife is 3 years old, never sharpened and continues to cut perfectly every time. About $100.00
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CM
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Post by CM on Feb 17, 2009 19:47:34 GMT -5
If you buy Global be sure to get a ceramic sharpening wheel. Also if you get a Global chopping knife, be careful, it is extremely sharp and will quickly remove the tip of a finger. My left thumb has taken a beating.
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Post by Jack on Feb 17, 2009 20:47:56 GMT -5
I was thinking more of a general purpose blade for my reciprocating saw. You know the one between the metal blade and the rough cut wood blade. Just have to figure out how to clamp the bread down.
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Post by johng on Dec 12, 2009 17:10:26 GMT -5
I was thinking more of a general purpose blade for my reciprocating saw. You know the one between the metal blade and the rough cut wood blade. Just have to figure out how to clamp the bread down. Jack use the 18 TPI metal blade... less crumbs. Get that handy kitchen aid metal "Shucker's Glove" to hold the bread (or just let Wife cut it - they can do anything ya know!)
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Post by Jack on Nov 26, 2016 21:00:39 GMT -5
I came back after all these years because I remembered the simple bread recipe and wanted to give it another try. Hope all is well
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