Quote:
Originally Posted by Maritimer
Apologies to Earnest Hemingway ...
Has anyone else from a more Northern place tried to bake their bread recipes here? I make pretty good bread home in Canada. My results with the same recipes look like hockey pucks here -- OK, an exaggeration but little rise. Great for making croutons.
I have used spring water to avoid the chlorine here killing the yeast
I have done rises in my oven here at 80 degrees to try to avoid the humidity
First rise looks great but second just doesn't arrive
I'm using using Fleishshman instant yeast. I use a different brand back home.
Just trying to make some nice bread here to give to my new neighbours. So far best bet is to visit Publix and donate their bread  Any ideas? |
I make a crusty Italian bread every couple of weeks, use tap water, AP flour, some whole wheat and have no problems with several rises. Perhaps it helps that I make a biga that I let sit in the fridge overnight, and I work the dough between rises (usually four). No magic here, just a bit of work.