crusty bread

All about bread

Postby johnfb » Sun Feb 01, 2009 6:57 pm

Here ya go

http://www.odlums.ie/Recipes1/R_YBread.html

Ohh, by the way:
It says 1 level teaspoon Si�cra Sugar ......this is a brand name, Si�cra is the Irish word for sugar.

Other are here:
http://www.odlums.ie/Recipes1/Recipes2.html
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Postby wheels » Sun Feb 01, 2009 7:04 pm

John

That's the standard imperial recipe: 1lb flour, 1/2 pint water - how light is the crumb?

Phil
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Postby johnfb » Sun Feb 01, 2009 7:07 pm

Definitely not a fluffy as yours, but nice nonetheless. I have only made a loaf with this not rolls. I really let it rise a lot and then baked it. My son loved it as he was able to slice great big door stops out of it.
I actually let it rise on the second bloom in the ring of a cake tin to hold the shape and then baked it.
I didn't use a loaf tin for this.
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Postby wheels » Sun Feb 01, 2009 8:10 pm

Thanks John
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