Learning how to use LJ

I wanted to join your community, I have recently joined LJ and do not really understand how to use it. I see that all my posts seem to automatically show up on your friends page taking up allot of space. That was not my intent. All I wanted to do at most was to participate on your site and to post a link to my site, which is currently oriented around making bagels. I apologize for any inconvenience this may have caused you but cannot figure out how to keep the posts I make to my journal from showing up on your friends site. Maybe you could help a newbie figure it out.

Roggenbrott

So, I found a recipe for Roggenbrot but when I tried making it, the loaves refue to finish baking. They are ALWAYS nearly raw on the inside! Recently, I even baked a pair of loaves for more than twice the time I was supposed to, the outside was burning, but the inside still doughy. I then tried baking at a lower temperature, but this had no effect on the outisde or inside, I rose it a bit until it started having an effect, but then I was only 50 from the original temp, and after another doubled amount fo bake time, no good. Now just yesterday I tried a new pumpernickel recipe (which resembled that roggenbrott recipe in baking times and temperature) and it said to bake a bit then cover with foilf and finish baking, might this turn my roggendough into roggenbrott (the wordplay would have sounded better if I knew the german word for dough).

Shokupan

Hi, I'm new here, and I'll be posting this on a couple of communities, so it may be familiar to anyone who is a member of those as well, but I'm hoping someone can help me ona  couple of problems. First, I had a Japanese bread at a local festival, but the only recipes I can find online are in Japanese, but I don't know anyone who knows Japanese and auto-translations make no sense as far as the directions are concerned. I'm hoping someone knows how to make Shokupan?  Also, I was trying to grind nuts into a powder for dusting and such, but they always become more fo a paste that powde..  Would baking them help dry them out?  Does anyone have any idea how I would do that?
  • Current Location
    AZ
Stupid

My first pugliese!

Thanks to Peter Reinhart's The Bread Baker's Apprentice, I'm on my way!



Don't tell Peter that I cut those lines in with a mat-cutting blade rather than a lame.




All done! Texture is a great step in the direction I'm looking for. Next time I'll try for bigger bubbles, but the flavor is fantastic--really makes you realize how much common bread recipes taste more like yeast than like wheat.
Stupid

Help with texture?

I've had the basics of breadbaking down since I was a kid, but my technique hasn't progressed that much since then. Now that I'm addicted to my grain mill, I want to learn some new things.

My main question is how to change the texture. Whenever I make bread, it has pretty much the same texture: soft, small crumb, with a little more "oomph" depending on how much whole-grain flour I put in there. When I buy bread from a good bakery, it has that wonderful open texture and more chewiness on the inside. How do I do that? Different temp when rising? Different recipe? I know just a little bit about using biga--is that what I need? And can anyone further my knowledge of that?

Thanks for any help!
nighttree

crust.....

i've been baking bread, on and off, for years.  the flavor and texture are pretty much the way i want them, but the crust is a little, well.....crusty for my taste.  just the top crust.  i used to be able to soften it up a bit by brushing melted butter on top of the loaves while they were still hot from the oven.  that doesn't seem to be helping lately, though.

what other things could i try in order to make the top crust a little softer?

dinner roll recipes?

i would like to bring some good dinner rolls to dinner on easter sunday. does anyone have any recipes they wouldn't mind sharing? i'd rather get a suggestion here then randomly pick a recipe off the internet. thanks!!!!!