Comments on: for beaming, bewitching breads http://smittenkitchen.com/2007/02/for-beaming-bewitching-breads/ Sat, 11 Feb 2012 20:18:23 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Dianna http://smittenkitchen.com/2007/02/for-beaming-bewitching-breads/#comment-1584513 Dianna Thu, 09 Feb 2012 03:57:21 +0000 http://smittenkitchen.com/2007/02/for-beaming-bewitching-breads#comment-1584513 Hi, I know I'm late to the party on this post, but sometimes I like your "Surprise Me" feature. A lot of recipes that require dough rising read to cover with plastic wrap. In the spirit of minimizing new fangled things, couldn't a damp dish towel work instead? Or a dry dish towel? Thank you! Hi, I know I’m late to the party on this post, but sometimes I like your “Surprise Me” feature. A lot of recipes that require dough rising read to cover with plastic wrap. In the spirit of minimizing new fangled things, couldn’t a damp dish towel work instead? Or a dry dish towel? Thank you!

]]> By: Lauren http://smittenkitchen.com/2007/02/for-beaming-bewitching-breads/#comment-1504694 Lauren Fri, 20 Jan 2012 01:50:47 +0000 http://smittenkitchen.com/2007/02/for-beaming-bewitching-breads#comment-1504694 Excellent photography, AMAZING writing that made me feel like my own mother or grandmother was teaching me the recipe and being funny in the process! :) I shall have to bookmark this site and raid it frequently. Excellent photography, AMAZING writing that made me feel like my own mother or grandmother was teaching me the recipe and being funny in the process! :) I shall have to bookmark this site and raid it frequently.

]]> By: Lisa R http://smittenkitchen.com/2007/02/for-beaming-bewitching-breads/#comment-1467403 Lisa R Sat, 14 Jan 2012 00:11:51 +0000 http://smittenkitchen.com/2007/02/for-beaming-bewitching-breads#comment-1467403 I am an avid fan from Canada. I've never posted before, but I thought I'd share a tip. If you're struggling to find a place 75-80 drgrees to rise your dough and you don't want to wait for a longer rise you can set your oven to 400 degrees for 60 seconds, no longer. Then turn the oven off and the temp in the oven should be spot on to rise the dough. :) No drafts in there either. haha I read this in a cookbook years ago and it works well for me. I just want to say I love your site. Terrific recipes and beautiful pictures. Thanks! I am an avid fan from Canada. I’ve never posted before, but I thought I’d share a tip. If you’re struggling to find a place 75-80 drgrees to rise your dough and you don’t want to wait for a longer rise you can set your oven to 400 degrees for 60 seconds, no longer. Then turn the oven off and the temp in the oven should be spot on to rise the dough. :) No drafts in there either. haha I read this in a cookbook years ago and it works well for me. I just want to say I love your site. Terrific recipes and beautiful pictures. Thanks!

]]> By: deb http://smittenkitchen.com/2007/02/for-beaming-bewitching-breads/#comment-934761 deb Wed, 21 Sep 2011 23:39:24 +0000 http://smittenkitchen.com/2007/02/for-beaming-bewitching-breads#comment-934761 There's almost no such thing as too sticky! There's only too sticky for it to be easy for you to move it around on a counter. Sticky breads have less flour in them relative to their liquids; they come out more tender. There’s almost no such thing as too sticky! There’s only too sticky for it to be easy for you to move it around on a counter. Sticky breads have less flour in them relative to their liquids; they come out more tender.

]]> By: Michelle http://smittenkitchen.com/2007/02/for-beaming-bewitching-breads/#comment-934533 Michelle Wed, 21 Sep 2011 21:30:17 +0000 http://smittenkitchen.com/2007/02/for-beaming-bewitching-breads#comment-934533 When I was taught to bake bread as a child, I was told to keep adding flour as I kneaded until it was no longer sticky. I've started to suspect that this is too much, and I'm trying to mend my ways and "resist the urge to over-flour the loaf," as you say. But now I'm second-guessing myself when the dough sticks all over my hands and table. How do I know when I've added enough flour, and how sticky is too sticky? When I was taught to bake bread as a child, I was told to keep adding flour as I kneaded until it was no longer sticky. I’ve started to suspect that this is too much, and I’m trying to mend my ways and “resist the urge to over-flour the loaf,” as you say. But now I’m second-guessing myself when the dough sticks all over my hands and table. How do I know when I’ve added enough flour, and how sticky is too sticky?

]]> By: Rachel http://smittenkitchen.com/2007/02/for-beaming-bewitching-breads/#comment-824652 Rachel Fri, 05 Aug 2011 19:04:35 +0000 http://smittenkitchen.com/2007/02/for-beaming-bewitching-breads#comment-824652 This looks absolutely delicious! I am going to make this today! This looks absolutely delicious! I am going to make this today!

]]> By: Liz http://smittenkitchen.com/2007/02/for-beaming-bewitching-breads/#comment-759287 Liz Sat, 02 Jul 2011 15:13:26 +0000 http://smittenkitchen.com/2007/02/for-beaming-bewitching-breads#comment-759287 I remembered something else. The reason to punch down dough is so the littlest children can get involved. My mom would let us take turns punching to dough and the feeling it made will be with me forever. Without children there is no need, but it is such a great feeling when the tiny fist feels the dough sigh and collapse all around it. I remembered something else. The reason to punch down dough is so the littlest children can get involved. My mom would let us take turns punching to dough and the feeling it made will be with me forever. Without children there is no need, but it is such a great feeling when the tiny fist feels the dough sigh and collapse all around it.

]]> By: Liz http://smittenkitchen.com/2007/02/for-beaming-bewitching-breads/#comment-759271 Liz Sat, 02 Jul 2011 14:58:47 +0000 http://smittenkitchen.com/2007/02/for-beaming-bewitching-breads#comment-759271 One more thing, The Joy of Cooking is my favorite cookbook ever. I prefer the old editions with information on things like how to skin a squirrel. Also all the rest you mentioned, I second. I do not own a peel, a stone or any fancy bread things. My breads are locally famous. Also thanks to you I do a double egg wash now and it is much better. One more thing, The Joy of Cooking is my favorite cookbook ever. I prefer the old editions with information on things like how to skin a squirrel. Also all the rest you mentioned, I second. I do not own a peel, a stone or any fancy bread things. My breads are locally famous. Also thanks to you I do a double egg wash now and it is much better.

]]> By: Liz http://smittenkitchen.com/2007/02/for-beaming-bewitching-breads/#comment-759270 Liz Sat, 02 Jul 2011 14:56:27 +0000 http://smittenkitchen.com/2007/02/for-beaming-bewitching-breads#comment-759270 Hi, I love your website and I followed a link here from your famous Challah recipe. I have been baking bread for many years and generally use all whole wheat and grind my own flour. To learn to make fluffy, perfect, soft 100% whole wheat bread without gluten flour, follow the directions in Laurel's Kitchen. Their loaf of learning will change your bread making forever. No one can believe my bread does not use white flour and it is all in the technique. Gluten flour is a great shortcut, but for truly fabulous bread, Laurel's Kitchen in the best. I also have their bread book, but honestly their naturally leavened breads are too much work for my lifestyle. I used to knead by hand, but feeding teenagers and baking my own bread makes it impractical. The best machine for bread is the Bosch Mixer. I cannot do better by hand. Hi, I love your website and I followed a link here from your famous Challah recipe. I have been baking bread for many years and generally use all whole wheat and grind my own flour. To learn to make fluffy, perfect, soft 100% whole wheat bread without gluten flour, follow the directions in Laurel’s Kitchen. Their loaf of learning will change your bread making forever. No one can believe my bread does not use white flour and it is all in the technique. Gluten flour is a great shortcut, but for truly fabulous bread, Laurel’s Kitchen in the best. I also have their bread book, but honestly their naturally leavened breads are too much work for my lifestyle.

I used to knead by hand, but feeding teenagers and baking my own bread makes it impractical. The best machine for bread is the Bosch Mixer. I cannot do better by hand.

]]> By: Azalia http://smittenkitchen.com/2007/02/for-beaming-bewitching-breads/#comment-632314 Azalia Wed, 04 May 2011 02:26:24 +0000 http://smittenkitchen.com/2007/02/for-beaming-bewitching-breads#comment-632314 Hi, I've been reading up on some of your blog. My husband got me started on your maple oat scones. they turned out great. I'm really interested in this Dill bread and my husband went to get fresh dill. No easy to get where I'm from. Anyway, is there anything i can use instead of wheat germ (another hard to fine and expensive) or can I sub with wholewheat flour. And cottage cheese...can I use yogurt or cheddar? I would really like to try this bread. Hope you can help. Thanks. Hi, I’ve been reading up on some of your blog. My husband got me started on your maple oat scones. they turned out great.

I’m really interested in this Dill bread and my husband went to get fresh dill. No easy to get where I’m from. Anyway, is there anything i can use instead of wheat germ (another hard to fine and expensive) or can I sub with wholewheat flour. And cottage cheese…can I use yogurt or cheddar? I would really like to try this bread. Hope you can help. Thanks.

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