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Bread making tips
Why do my quick breads taste metallic?
That bitter metallic flavor you often experience when eating muffins, biscuits, and scones is from baking powder with aluminum in it. To solve the problem, try an aluminum-free brand such as Rumford or Bob’s Red Mill.
How do I tell if I've kneaded my dough enough?
Cut off a walnut sized piece of dough. Flour your fingers then stretch the dough. If it tears immediately, the dough needs more kneading. If it's elastic enough, it will form a thin translucent "windowpane" of dough.
How do I fold the dough?
Take the dough out of the bowl. Spread it out on a clean surface. Fold it in thirds like a letter, rotate it 90 degrees and fold it up again. Return it to the bowl and cover it again.
How do I shape a loaf of bread?
Gently pat the dough into a rectangle about 5 inches by 8 inches. From the short side, roll the dough into a tight cylinder pinching the crease each time you go round. Pinch it closed tightly at the crease, and pinch the ends as well. Rock the cylinder back and forth to ensure that it is even all the way across. The ends should not be tapered.
How do I create steam in my oven?
Place a metal pan (I used a roasting pan) on the very bottom rack of the oven when you preheat the oven. Then, a few minutes before you place the loaf in the oven, pour a cup of water into the pan to create steam.
How to braid bread - Not so scary instructions by the Prepared Pantry
The Other Side of Atkins - Scroll down for bread making notes from Smitten Kitchen
For beaming, bewitching breads - More useful tips from Smitten Kitchen
Ten Tips for Better Bread - Tips from Farmgirl Fare
The Fresh Loaf - A forum for Amateur Bakers and Artisan Bread Enthusiasts
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