Wednesday, February 13, 2008

The Perfect Loaf

So, on my quest of the perfect loaf of bread, I have wanted to see first hand the difference between bread that was mixed, kneaded and baked and bread that was allowed to knead, rise, knead and risen again.
I tried it with French Bread this week:


On the Left:
Mixed, kneaded, rose, baked.
On the Right:
Mixed, kneaded, rose, kneaded, rose, kneaded, rose, baked.

It might be a little hard to see, but the one that was allowed to rise several times had a finer texture and felt a little softer. The air pockets inside the loaf were smaller.

2 comments:

Raygon said...

I am actually going to try french bread tomorrow (thanks to you!) so I am glad you posted these tips! thanks

Jennilyn said...

wow, I like the new logo at the top. And your food is making me hungry! Yum!

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