Comments for Brooks Bakes Bread http://www.brooksbakesbread.com A novice breadmaker's adventures baking all 104 loaves from Beard on Bread Tue, 12 Jul 2016 21:42:30 +0000 hourly 1 https://wordpress.org/v-4.html.7.1 Comment on English Muffin Bread by stacy http://www.brooksbakesbread.com/p-400.html#comment-5519 Tue, 12 Jul 2016 21:42:30 +0000 http://www.brooksbakesbread.com/p-400.html#comment-5519 That pan looks like an interesting product, thanks for the tip! If you’re making muffins, I don’t think you can qualify as too lazy… 🙂

Happy baking!

]]> Comment on English Muffin Bread by Mac http://www.brooksbakesbread.com/p-400.html#comment-5517 Tue, 12 Jul 2016 20:25:37 +0000 http://www.brooksbakesbread.com/p-400.html#comment-5517 Being genuinely lazy, I use a Lodge 7B iron muffin pan. It has seven 3-1/4 inch muffin slots about 5/8 inch deep. Liberally butter each with a sprinkle of corn meal. I put roughly 2 oz of batter in each and bake (this is the lazy part) in a preheated oven at 350 dF for about 25 minutes, turned out on a cooling rack. Wonderful with your favorite preserve.

]]> Comment on Gluten Bread by stacy http://www.brooksbakesbread.com/p-872.html#comment-5391 Mon, 06 Jun 2016 00:08:57 +0000 http://www.brooksbakesbread.com/p-872.html#comment-5391 Thanks for the info!

]]> Comment on Gluten Bread by Leisa http://www.brooksbakesbread.com/p-872.html#comment-5390 Sun, 05 Jun 2016 22:44:21 +0000 http://www.brooksbakesbread.com/p-872.html#comment-5390 I think the problem (at least from your picture of ingredients) is that you used wheat gluten which is an additive instead of regular flour. Regular flour is bread with gluten. Vital wheat gluten from bob’s red mill,,,,

Vital Wheat Gluten is the natural protein found in wheat. A small amount added to yeast bread recipes improves the texture and elasticity of the dough. Vital Wheat Gluten can also be used to make a vegetarian meat substitute known as seitan.

Why not give it another go with flour!

]]> Comment on English Muffin Bread by stacy http://www.brooksbakesbread.com/p-400.html#comment-2813 Tue, 03 Mar 2015 02:38:44 +0000 http://www.brooksbakesbread.com/p-400.html#comment-2813 Thanks for all the tips, especially the idea about sprinkling semolina on the tops of the muffins! I will have to try that next time I make English muffins–they’ve become one of my favorite weekend lunches.

]]> Comment on English Muffin Bread by Carl http://www.brooksbakesbread.com/p-400.html#comment-2809 Mon, 02 Mar 2015 22:13:15 +0000 http://www.brooksbakesbread.com/p-400.html#comment-2809 Same here – I have been using Beard’s recipe, and now make about 8-10 decent sized english muffins with the same recipe. The dough is sticky, more of a batter with an attitude! Simply dust some corn meal or semolina on a griddle, form about 8 muffins on the griddle (I use a rectangular Lodge that covers both gas burners) using about a 3 inch egg ring. sprinkle semolina on the tops, cover with plastic wrap, let rise awhile, remove the plastic and fire up the griddle – I find it better to use LOW heat. flip when bottom is nice dark brown. Muffins are done when thermometer reads around 200, or when no sticky stuff on it.

]]> Comment on Bavarian Rye Bread by gigi http://www.brooksbakesbread.com/p-461.html#comment-1101 Fri, 18 Apr 2014 20:23:15 +0000 http://www.brooksbakesbread.com/p-461.html#comment-1101 I’ve been baking several of these bread recipes also. It’s great that I have something to compare my results. I’m baking this bread right now. I used the water proofing (Peggy Tub) for the long bulk ferment. I also let it proof for about 2 hours in the pan before baking. I was a little skeptical until I found your photos – mine looks pretty much the same. This seems more like a no-knead mountain bread than typical rye bread. Glad to hear it tastes better than it looks.

]]> Comment on Whole-Wheat Bread Made with Hard-Wheat Flour by stacy http://www.brooksbakesbread.com/p-187.html#comment-870 Sun, 17 Mar 2013 03:49:24 +0000 http://www.brooksbakesbread.com/p-187.html#comment-870 Hi Carla,

The recipe is published in Beard on Bread–for copyright reasons I’m not able to post it on my blog. Your library may have a copy, or you can find a cheap used copy on Amazon.

Happy baking!

]]> Comment on Whole-Wheat Bread Made with Hard-Wheat Flour by Carla http://www.brooksbakesbread.com/p-187.html#comment-869 Thu, 14 Mar 2013 15:45:04 +0000 http://www.brooksbakesbread.com/p-187.html#comment-869 Looks yummy…can you share your recipe…thank you…:)

]]> Comment on Plain Saffron Bread by stacy http://www.brooksbakesbread.com/p-916.html#comment-822 Sun, 05 Aug 2012 13:33:50 +0000 http://www.brooksbakesbread.com/p-916.html#comment-822 Thanks for sharing about your family tradition! Now I am interested to try it with thimbleberry jam–I can’t get any around here, but maybe I can pick some up the next time I visit my sister in Michigan.

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