Comments for Bread Healthy http://breadhealthy.com Healthy Bread Recipes | Healthy Lifestyle Sun, 01 Apr 2012 17:17:59 +0000 hourly 1 Comment on Focaccia Master Class Video | Part 1: Preferment by Yevgenia http://breadhealthy.com/artisan-bread/focaccia-recipe/focaccia-master-class-part-1-preferment/comment-page-1#comment-523 Yevgenia Sun, 01 Apr 2012 17:17:59 +0000 http://breadhealthy.com/?p=6#comment-523 I see. I baked focaccia in a gas oven, so that must be the problem. I see. I baked focaccia in a gas oven, so that must be the problem.

]]> Comment on Focaccia Master Class Video | Part 1: Preferment by ChefKeem http://breadhealthy.com/artisan-bread/focaccia-recipe/focaccia-master-class-part-1-preferment/comment-page-1#comment-522 ChefKeem Sun, 01 Apr 2012 16:32:15 +0000 http://breadhealthy.com/?p=6#comment-522 You're correct - the crumb is very nice! But the top is not brown enough. Perhaps you have too much bottom heat in your oven and need to set your rack a little higher. You’re correct – the crumb is very nice! But the top is not brown enough.
Perhaps you have too much bottom heat in your oven and need to set your rack a little higher.

]]> Comment on Focaccia Master Class Video | Part 1: Preferment by Yevgenia http://breadhealthy.com/artisan-bread/focaccia-recipe/focaccia-master-class-part-1-preferment/comment-page-1#comment-521 Yevgenia Sun, 01 Apr 2012 16:09:28 +0000 http://breadhealthy.com/?p=6#comment-521 My first focaccia http://imageshack.us/photo/my-images/813/001yet.jpg/ http://imageshack.us/photo/my-images/252/002wte.jpg/ http://imageshack.us/photo/my-images/194/006rvv.jpg/ My first focaccia

http://imageshack.us/photo/my-images/813/001yet.jpg/
http://imageshack.us/photo/my-images/252/002wte.jpg/
http://imageshack.us/photo/my-images/194/006rvv.jpg/

]]> Comment on Focaccia Master Class Video | Part 1: Preferment by ChefKeem http://breadhealthy.com/artisan-bread/focaccia-recipe/focaccia-master-class-part-1-preferment/comment-page-1#comment-520 ChefKeem Sun, 01 Apr 2012 16:03:53 +0000 http://breadhealthy.com/?p=6#comment-520 My first focaccia did not come out right, either. The second one was much better! :) You can try to upload your image to a hosting site of your choice, and then post the link here. Uploading to this blog is not possible. My first focaccia did not come out right, either. The second one was much better! :)

You can try to upload your image to a hosting site of your choice, and then post the link here.
Uploading to this blog is not possible.

]]> Comment on Focaccia Master Class Video | Part 1: Preferment by Yevgenia http://breadhealthy.com/artisan-bread/focaccia-recipe/focaccia-master-class-part-1-preferment/comment-page-1#comment-519 Yevgenia Sun, 01 Apr 2012 15:44:51 +0000 http://breadhealthy.com/?p=6#comment-519 You told in your video about using a bread drink. In Russia and Ukraine (where I live) we make a similar one. It's called Kvass. P.S. By the way, can I post the pictures of my focaccia here? You told in your video about using a bread drink. In Russia and Ukraine (where I live) we make a similar one. It’s called Kvass.

P.S. By the way, can I post the pictures of my focaccia here?

]]> Comment on Focaccia Master Class Video | Part 1: Preferment by Yevgenia http://breadhealthy.com/artisan-bread/focaccia-recipe/focaccia-master-class-part-1-preferment/comment-page-1#comment-518 Yevgenia Sun, 01 Apr 2012 15:40:17 +0000 http://breadhealthy.com/?p=6#comment-518 Mr ChefKeem, thank you for your help! My first focaccia didn't turn out so well. It’s edible, but still nothing to write home about. I blame it on my mad skillz as well as the yeast. Besides, I baked it longer than I should have. The bottom crust is too thick and hard. On the plus side, the crumb is yummy. I’ll try to make it better next time. Mr ChefKeem, thank you for your help!

My first focaccia didn’t turn out so well. It’s edible, but still nothing to write home about. I blame it on my mad skillz as well as the yeast. Besides, I baked it longer than I should have. The bottom crust is too thick and hard. On the plus side, the crumb is yummy. I’ll try to make it better next time.

]]> Comment on Focaccia Master Class Video | Part 1: Preferment by ChefKeem http://breadhealthy.com/artisan-bread/focaccia-recipe/focaccia-master-class-part-1-preferment/comment-page-1#comment-517 ChefKeem Sun, 01 Apr 2012 14:19:24 +0000 http://breadhealthy.com/?p=6#comment-517 Go ahead and use your poolish right away. Since it doesn't have the structure of a developed dough, it "falls" after the first rise. Bubbles and aroma are good signs! :) Go ahead and use your poolish right away. Since it doesn’t have the structure of a developed dough, it “falls” after the first rise. Bubbles and aroma are good signs! :)

]]> Comment on Focaccia Master Class Video | Part 1: Preferment by Yevgenia http://breadhealthy.com/artisan-bread/focaccia-recipe/focaccia-master-class-part-1-preferment/comment-page-1#comment-516 Yevgenia Sun, 01 Apr 2012 05:34:55 +0000 http://breadhealthy.com/?p=6#comment-516 Hello! Thank you for your great videos. I'm trying to make a focaccia for the first time. My poolish (after 12 hours at 70 F) has got a lot of bubbles, smells nice, but it didn't double in size, rose only a little. What shoud I do? Wait for a few hours or throw it away? Thanks in advance. Hello! Thank you for your great videos.

I’m trying to make a focaccia for the first time. My poolish (after 12 hours at 70 F) has got a lot of bubbles, smells nice, but it didn’t double in size, rose only a little. What shoud I do? Wait for a few hours or throw it away?

Thanks in advance.

]]> Comment on Bread Baking Glossary | Preferment | Poolish | Biga by George Eckrich http://breadhealthy.com/artisan-bread/bread-baking-glossary/bread-baking-glossary-preferment-poolish-biga/comment-page-1#comment-485 George Eckrich Tue, 20 Sep 2011 20:45:04 +0000 http://breadhealthy.com/?p=287#comment-485 The biga and poolish that never die! Jeff, this is interesting. Obviously, you guys are doing something different. If you are not adding any additional yeast to this preferment, it sounds more like a liquid levain than a poolish or a biga. That being said, there is no right or wrong here, unless the results aren't what you all want. It sounds to me like you have a system that is working great. All of these different preferments attempt to create certain flavor profiles, and your bakery has found one that is working for the customers. Since customers do prefer consistency, I would think that you can steward this living preferment by controlling the feeding schedule and keeping the temperatures in a regular cycle. The flavors sound interesting and keep up the good work! Let me know if you have any other questions.george The biga and poolish that never die! Jeff, this is interesting. Obviously, you guys are doing something different. If you are not adding any additional yeast to this preferment, it sounds more like a liquid levain than a poolish or a biga. That being said, there is no right or wrong here, unless the results aren’t what you all want. It sounds to me like you have a system that is working great. All of these different preferments attempt to create certain flavor profiles, and your bakery has found one that is working for the customers. Since customers do prefer consistency, I would think that you can steward this living preferment by controlling the feeding schedule and keeping the temperatures in a regular cycle. The flavors sound interesting and keep up the good work!
Let me know if you have any other questions.george

]]> Comment on Bread Baking Glossary | Preferment | Poolish | Biga by jeff http://breadhealthy.com/artisan-bread/bread-baking-glossary/bread-baking-glossary-preferment-poolish-biga/comment-page-1#comment-484 jeff Mon, 19 Sep 2011 04:41:58 +0000 http://breadhealthy.com/?p=287#comment-484 Hi there! I've worked at a bakery for 4 months now and they just leave their poolish, though they call it a biga but it's a thick batter, out all day and night long... never finishing it. We constantly "feed the biga" to levels that will do us for the next day. I have never ever finished it... the owners always insist on it not being finished. I never knew that a biga or poolish was supposed to have a sweet note, it's definitely sour smelling but the bread is still very good! any thoughts? thank you in advance for your time! Hi there!

I’ve worked at a bakery for 4 months now and they just leave their poolish, though they call it a biga but it’s a thick batter, out all day and night long… never finishing it. We constantly “feed the biga” to levels that will do us for the next day. I have never ever finished it… the owners always insist on it not being finished.

I never knew that a biga or poolish was supposed to have a sweet note, it’s definitely sour smelling but the bread is still very good!

any thoughts?

thank you in advance for your time!

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