On Tue, 24 Jun 2008 11:43:31 +0100, "Bertie Doe"
<montebrasite4@[EMAIL PROTECTED]
> wrote:
>
>"Boron Elgar" wrote in message
>> On Tue, 24 Jun 2008 00:09:40 +0100, "Bertie Doe" wrote:
>>
>>>I decided to go from 10 loaf tins to using all 12. Mainly because it
would
>>>be easier to divide the dough. I used my 12 white + 4oz w-wheat recipe
and
>>>found that the mini loaves, seemed to be the same size as the 10 tin
>>>batch.
>>>Also I found that they were less mishapen.
>>>
>>>http://s222.photobucket.com/albums/dd220/BertieDoe/?action=view¤t=9c8a49da.pbw
>>>
>>>Bertie
>>>
>>
>> I can honestly say that those lintel loaves look as cute as can be!
>>
>> Boron
>
>Thanks Baron. Yes it's odd that 12 tins produce the same size loaves as
10
>tins - from the same recipe and same final rise time (60 mins). Perhaps
when
>I used 10 tins, I should have used a FRT of say 75mins? I've always been
a
>bit nervous of too long a final rise, when using super-fast dried yeast.
>
>My wife has taken a fancy to these. She says it reminds her of the mini
>loaves served with Bouillabaisse (fish stew) in a pub, along the coast,
that
>specialises in fish. No doubt when the novelty wears off, they'll all be
>mine, mine, mine :-). She prefers the white/whole-wheat blend, but I'll
be
>trying the w/rye mix again this afternoon.
>
>Bertie
>
I am rather fond of rolls, small loaves, buns, etc., but cannot get
the family interested in them as much as in full size loaves - except
for bagels. They always jump on the bagels.
Boron
|
