determined optimism
Apr. 11th, 2006 01:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
celticdragonflyAfter a 2nd kneading and shaping the loaves to go into the breadpans, I'm going to be cautiously optimistic. After all, as I remind myself, I don't ever exactly follow flour measurements on bread - you just put in enough to get the dough workable, and then work in as much flour as it takes to get to the right feeling. So if my water, oil, and salt amounts were a bit low, probably I kneaded in less flour.
The texture of the dough I just worked with felt right, anyway.
I'm still trying to figure out what to glaze the crust with - egg white or yolk is traditional - and out. Milk is supposed to produce a nice soft crust - and is out. Butter too. Water gets a crisp crust - I really didn't want that effect. I wonder what I'd get just from oil.
The texture of the dough I just worked with felt right, anyway.
I'm still trying to figure out what to glaze the crust with - egg white or yolk is traditional - and out. Milk is supposed to produce a nice soft crust - and is out. Butter too. Water gets a crisp crust - I really didn't want that effect. I wonder what I'd get just from oil.
