tag:blogger.com,1999:blog-12997259.post112153817142962690..comments2024-03-14T05:55:13.709-05:00Comments on Farmgirl Fare: Ten Tips on How To Bake Better Artisan Breads at HomeFarmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-12997259.post-21525638536580932862013-08-11T08:38:16.134-05:002013-08-11T08:38:16.134-05:00You want a hardwood bowl that isn't finished w...You want a hardwood bowl that isn't finished with anything except a food grade oil, such as mineral oil. Check out bowlmill.com for some very nice wooden bowls.<br /><br />Or you can do what I do now and let your dough rise in a large, straight sided, food grade plastic container with a snap on lid, like <a href="http://www.amazon.com/exec/obidos/ASIN/B002PMV77Q/farmgirlfare-20" rel="nofollow"><b>these containers here</b></a>. They make it really easy to see when your rising dough has doubled in size. Happy baking!Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-71698324671121821512013-08-10T23:04:06.485-05:002013-08-10T23:04:06.485-05:00I'm having a hard time figuring out what kind ...I'm having a hard time figuring out what kind of wooden bowl to get? Should it be a finished lacquered or unfinished bowl? I'm new to making bread my hand, and not quite sure what would be the best.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-34393992523365469422012-09-05T16:35:07.086-05:002012-09-05T16:35:07.086-05:00Hi Amber,
I don't have any experience using a ...Hi Amber,<br />I don't have any experience using a bread machine, but I'm all for them if they get people to start baking their own bread. That said, nothing compares to the experience - and taste - of a handmade loaf. And it really isn't difficult to make! :)Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-10806468682570916642012-09-05T15:36:24.284-05:002012-09-05T15:36:24.284-05:00What are your feelings about bread machines?What are your feelings about bread machines?Amber Vargonoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-9431624417983809902012-02-07T11:49:17.027-06:002012-02-07T11:49:17.027-06:00Wow! That's more help than nearly all the brea...Wow! That's more help than nearly all the bread books I've tried! You are so right about starting with pizza dough--it wasn't till I mastered it that bread started to happen that was recognizable as "bread" and not "bricks." I'll be coming back to this post I know!Hopewellhttps://www.blogger.com/profile/02510172065585770709noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-14193741135580381252011-08-01T08:34:33.080-05:002011-08-01T08:34:33.080-05:00I have tried so hard to make bread but I failed ev...I have tried so hard to make bread but I failed every time, first it would not rise then the shape was horrible or the bread was so heavy it could sink a ship. But that's all changed now. I fallowed your recipe for a single loaf and the results were beautiful. I wish you could see it, the loaf sprung up almost 5 full inches after I put it in the oven, is crust turned out perfectly golden and the first slice practically melted in my mouth. As soon as I tried it I pulled out my equipment and started on another full three loaf batch. I could Kiss you thank you so muchAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-43448600493503103902011-06-20T16:32:40.132-05:002011-06-20T16:32:40.132-05:00I love all the comments, spent an hour reading the...I love all the comments, spent an hour reading them all.Can't wait to try out your tips to make a better loaf. From the United Kingdom a big thank you. Keep up the good work and I shall be back. Wonderful site. Where can I peek at your new oven you have installed?Angelanoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-1043862211271071692011-01-06T13:35:58.713-06:002011-01-06T13:35:58.713-06:00Hi Anon,
When letting dough rise in a wooden bowl,...<b>Hi Anon,</b><br />When letting dough rise in a wooden bowl, I simply sprinkle the bowl and the dough with flour before setting the dough in the bowl. The dough doesn't stick to the bowl, though it will leave some residue, which I scrape out with a <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2Fs%3Fie%3DUTF8%26ref_%3Dnb_sb_noss%26field-keywords%3Dplastic%2520dough%2520scraper%26url%3Dsearch-alias%253Dgarden&tag=farmgirlfare-20&linkCode=ur2&camp=1789&creative=390957" rel="nofollow"><b>plastic/dough bowl scraper like these.</b></a><br /><br />If you're making a super sticky dough, such as ciabatta, you might want to go ahead and let your dough rise in a straight sided, lidded plastic container instead. I never have dough stick to those, and although some people recommend oiling the plastic first, I never do.<br /><br />If I need to wash my wooden bowl, I only use water - no soap - and then rub <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2Fs%3Fie%3DUTF8%26x%3D9%26ref_%3Dnb_sb_noss%26y%3D17%26field-keywords%3Dfood%2520grade%2520mineral%2520oil%26url%3Dsearch-alias%253Daps&tag=farmgirlfare-20&linkCode=ur2&camp=1789&creative=390957" rel="nofollow"><b>food grade mineral oil</b></a> all over it. This helps seal and protect the wood.Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-50525172525992570012011-01-04T15:37:38.630-06:002011-01-04T15:37:38.630-06:00If using a wooden bowl for raising dough what do y...If using a wooden bowl for raising dough what do you treat the bowl with so it does not stick?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-81050114255724514462010-10-01T09:22:53.330-05:002010-10-01T09:22:53.330-05:00Hi P Grace,
Hmmmm. Usually white (wheat) flour wil...<b>Hi P Grace,</b><br />Hmmmm. Usually white (wheat) flour will make higher, lighter loaves than whole wheat flour, so I would definitely try a 100% white flour loaf and see how that works. In the U.S., you can buy 'bread flour,' which is sometimes called high gluten flour, though most bread recipes work fine with all-purpose white flour.<br /><br />Any of those other flours will probably add nice flavor and texture, but I'm pretty sure they're all much lower in gluten than wheat flour.<br /><br />Many whole grain flour bread recipes call for adding 'vital wheat gluten' to the dough - usually 1 Tablespoon per cup of flour will help, though some recipes call for quite a bit more.<br /><br />Vital wheat gluten looks like fine, darkish flour and can often be found in natural foods stores, either packaged or in the bulk section. I have a feeling you may not be able to find it in Nepal, but you might ask around.<br /><br />And I'm sure you've probably thought of this already, but if there's anybody selling yeast bread that seems to be coming out 'right,' I would ask them how they do it. :)<br /><br />I hope this helps. Good luck and happy baking!Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-47163134703404505722010-09-29T01:22:22.461-05:002010-09-29T01:22:22.461-05:00Dear Farmgirl: I am living in Nepal where the flou...Dear Farmgirl: I am living in Nepal where the flour appears to be from soft spring wheat, great for chappaties and cakes, but too low gluten for yeast bread. My bread comes out flatter and heavier than I have ever seen it. I am going to try your beer bread recipe and see if that helps. I do have access to millet flour, white flour, "wholewheat" flour, buckwheat flour, and corn flour (we milled that down the road). Would adding those help? Thanks.P Gracehttps://www.blogger.com/profile/07788641497263892842noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-89563703412850526962010-01-22T12:40:00.558-06:002010-01-22T12:40:00.558-06:00I know I've read this post in the past, but it...I know I've read this post in the past, but it was so helpful coming back to it again. Thank you for all of the wonderful information. I'm participating the the Bread Baker's Apprentice challenge and it's been quite an adventure. There's always something to learn each time I make bread. Even though I blog my breads, I'm terrible at taking notes. "Oh, I'll definitely remember" is my excuse as I'm going along, but inevitably, I'll forget 3/4 of what happened. Which is why I love the notebook idea. I'm a list and notebook freak, so I have plenty of spare books around to use. <br /><br />Thanks again, Susan! I love your blog. I've been a faithful reader for years. I think yours is one of the very first I put in my RSS feed.Kellyhttps://www.blogger.com/profile/03341825553830122060noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-7845729752073041322010-01-22T09:09:02.065-06:002010-01-22T09:09:02.065-06:00This is a fabulous set of tips, Susan.This is a fabulous set of tips, Susan.Alanna Kellogghttps://www.blogger.com/profile/12869948243694610558noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-36400741190221552652009-11-02T13:00:59.356-06:002009-11-02T13:00:59.356-06:00Hi Anonymous,
Sorry to hear you've had to go g...<b>Hi Anonymous,</b><br />Sorry to hear you've had to go gluten free, but you're in luck! We recently did a round up over on A Year in Bread of tried and true gluten-free bread recipes from some of the most popular gluten-free bloggers on the web. You can find it <a href="http://ayearinbread.earthandhearth.com/2009/08/gluten-free-bread-porn-and-knead-to.html" rel="nofollow"><b>here.</b></a> Happy baking!Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-86754952825660596952009-11-02T10:39:55.655-06:002009-11-02T10:39:55.655-06:00I recently stumbled on your blog ... excellent! T...I recently stumbled on your blog ... excellent! Thanks. I have made bread for my family for a number of years and then recently for many health related reasons have gone "gluten free". You don't happen to have any tips/experience with that by chance? Just can't seem to get it right now.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-3607448549422217682009-10-13T13:17:50.803-05:002009-10-13T13:17:50.803-05:00Hej!
I think this is the best Bread post. Ever.
Th...Hej!<br />I think this is the best Bread post. Ever.<br />Thank you!<br /><br />All the best from Over seas.<br /><br />Malin<br /><br />ps. maybe my blog can inspire too. Feel free to check out http://elmlid.comElmlidhttp://elmlid.comnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-74155510086798328402009-07-09T22:11:32.591-05:002009-07-09T22:11:32.591-05:00Great tips! I am going to borrow your tip on crea...Great tips! I am going to borrow your tip on creating steam in the oven with my gluten free breads and see if I like how the crust turns out. I have been basting with egg white wash, but for my egg free consumers this might be a better trick for a nice crust. <br /><br />Also, air pressure really does make a HUGE difference in gluten free breads, even to the point of failure...Gluten Free Mamahttps://www.blogger.com/profile/02370258586701606900noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-24535613608234094962009-02-08T17:31:00.000-06:002009-02-08T17:31:00.000-06:00Another easy way to create steam is to put an ice ...Another easy way to create steam is to put an ice cube in the bottom of the oven just as you put your dough in - it slowly melts and creates good steam for about 2-3 minutes.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-1370457904858034112009-01-23T21:03:00.000-06:002009-01-23T21:03:00.000-06:00Hi, Farmgirl!I am a citygirl who used to bake brea...Hi, Farmgirl!<BR/><BR/>I am a citygirl who used to bake bread weekly for my family, and then had to go out into the big bad world to work, and had trouble finding time for the rise, so . . . I am just getting back to the weekly bread baking, too.<BR/><BR/>I eased myself back into the bread baking by baking breadsticks for the weekly soup suppers at church during Lent, and they are very well received and practically perfect in every way, to quote Mary Poppins. <BR/><BR/>However, when I try to bake a loaf of bread using the same recipe, the bread always turns out too crumbly for slicing and sandwiching, etc. Do you have a tip for making the bread better for sandwich use?? I tried to do all whole wheat flour, and now am mixing it partially all-purpose or bread flour. <BR/><BR/>I think I will try longer risings and a 20-min rest between risings and see how that helps. I got those ideas from your tips blog. THANKS!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-63264919054139691292009-01-13T17:06:00.000-06:002009-01-13T17:06:00.000-06:00Hi,I found another site that sells wooden bowls fi...Hi,<BR/><BR/>I found another site that sells wooden bowls finished and unfinished for reasonable prices.<BR/><BR/>http://www.hofcraft.com/wooden-bowls.html<BR/><BR/>I'm going to order one from there rather than getting a used one from ebay.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-56591045211558964732009-01-13T10:39:00.000-06:002009-01-13T10:39:00.000-06:00Hi Anon,Welcome back to homemade bread! I use my w...<B>Hi Anon,</B><BR/>Welcome back to homemade bread! I use my wooden dough bowl for both mixing and rising, though lately I've been using it just for mixing and then letting the dough rise in straight sided plastic containers with snap on lids. So easy to keep the dough moist and to see when it has doubled. You can see a photo of a container of dough if you click on <A HREF="http://ayearinbread.earthandhearth.com/2007/11/susan-carrot-herb-rolls.html" REL="nofollow"><B>my Carrot Herb Rolls Recipe post</B></A> on <A HREF="http://ayearinbread.com" REL="nofollow"><B>AYearInBread.com</B></A> and scroll down. Happy baking! : )Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-14844620586677997912009-01-12T13:05:00.000-06:002009-01-12T13:05:00.000-06:00Hi,I've newly returned to weekly bread baking. I h...Hi,<BR/>I've newly returned to weekly bread baking. I have a question about using a wooden bread bowl.<BR/><BR/>Do you only using it for rising? or for mixing as well?<BR/><BR/>I'm glad I got back to baking my own bread--so much better tasting, but now I eat more of it as well :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-73518201818277028582008-12-13T08:29:00.000-06:002008-12-13T08:29:00.000-06:00Hi Anon,Ask and ye shall receive! My favorite Hone...<B>Hi Anon,</B><BR/>Ask and ye shall receive! My favorite <A HREF="http://ayearinbread.earthandhearth.com/2008/11/susan-honey-bran-whole-wheat-sandwich.html" REL="nofollow"><B>Honey Bran Whole Wheat Sandwich Bread Recipe"</B></A> is now up at A Year in Bread. : )<BR/><BR/>As for baking secrets for this kind of loaf, I don't have any - but do know that this isn't 100% whole grain bread, which means the white flour included in the recipe will make the dough lighter and the resulting bread taller, 'fluffier,' and less dense.<BR/><BR/>A lot of people head straight towards 100% whole wheat bread recipes when they decide to bake their own, and this often results in disappointing 'door stop' loaves. My suggestion is to start with a basic white loaf (like my super popular <A HREF="http://ayearinbread.earthandhearth.com/2007/05/t-his-bread-which-i-call-farmhouse.html" REL="nofollow"><B>Farmhouse White</B></A>) and move on from there once you're comfortable with the basic process. You can simply begin by swapping a few cups of whole wheat flour (or bran) for white flour in the original recipe, which is actually how I created the Honey Bran Whole Wheat.<BR/><BR/>White whole wheat flour can also help, as it's 100% whole grain but made with a 'lighter' variety of wheat that acts more like white flour in baked goods. This is actually what I used in the Honey Bran recipe.<BR/><BR/>Happy baking!Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-30504855607819640042008-12-06T09:26:00.000-06:002008-12-06T09:26:00.000-06:00Thanks for the tips. And chance we can get a recip...Thanks for the tips. And chance we can get a recipe for the Honey Whole Grain Baked pictures in the Tops post? Mine always comes out so dense; like a brick. Yours looks lighter. Secrets?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-80896005118121578952008-11-06T10:52:00.000-06:002008-11-06T10:52:00.000-06:00Hi Anon,As my bread baking pal and A Year in Bread...<B>Hi Anon,</B><BR/>As my bread baking pal and <A HREF="http://ayearinbread.com" REL="nofollow"><B>A Year in Bread</B></A> partner <A HREF="http://blog.kitchenmage.com" REL="nofollow"><B>Beth</B></A> so succinctly put it:<BR/><BR/>sourdough...patience... it bubbles, stops, starts again... feed it and wait<BR/><BR/>Yours is probably just fine. And one of these days we're going to get around to covering sourdoughs on A Year in Bread. We had a slight setback (well, a several month setback actually) with our plans to get back up to regularly posting over there when Beth managed to shatter her wrist last month. But we'll be back and baking better than ever. In the meanwhile, have fun with your new starter! : )Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.com