View Full Version : When you make bread.....?
12-31-2006, 10:09 AM
When you guys make "bread" recipes, how thick do you make it?
I noticed in Alissa's recipes, she often says 'no more than 2 inches thick'... but if I make it this thick, it sometimes never dries all the way through.
What's the consensus here? :confused:
12-31-2006, 12:38 PM
I'm, by all means, a newbie at making bread but when I do, I spread the dough 1/4" thick or so and then score it. I end up with slices, really, instead of loaves but I find it makes more sense as it cuts down on dehydration time and helps prevent fermentation. Plus, it's just perfect for sandwiches...
12-31-2006, 01:05 PM
YEs, that's what I did with the recipe you gave us and it turned out scrumptious! SO I just wondered if that's what you do with all the bread recipes? It sure makes more sense to me...
Thanks again, by the way, for the recipe. I LOVE that bread! It's so much like "real" wheat bread, I can't believe it!
12-31-2006, 02:34 PM
You're totally welcome!
I'm happy everyone is enjoying it so much! I'm going to give an informal raw food prep course to my sis in law in a few days and it will defiitely be on my list. Actually, there's just SOOOOO much I'd like to cover but I'm only staying for 3 days. I'll make both a herb version and a plain one so she can choose whichever she prefers.
I also made Juliano's Real toast which calls for sprouted kamut. It's a bit tangy as it calls for orange juice and lots of hot spices (which I only used a fraction of). I spread it 1/4 as well and it turned out pretty good. My only complaint is that he says to leave some kamut kernels whole in the batter and these turned out hard as a rock. Next time I make it, I'll definitely just blend it all in.
When I make bread I spread it to the edges of the tray. So.... it's pretty much flush with the top sides of the tray. I then take my spatula and go around the edges to make a little space between the bread and the edge of the tray (this makes it easier to take out and flip). I guess it would be about 1/4"... not sure, I'm not good at measurements! I've never tried loaves... too impatient to eat my breads LOL... I want it to dry asap. I usually don't slice until it's done. I then slice the whole tray in half, then turn it and slice into 3 rows so I have 6 nice sized slices of bread. I have a 4 tray so my trays are smaller than most... I think they're 11" X 11"
12-31-2006, 03:07 PM
Ive actually tried making whole loaves of bread before and dehydrating...but they took foreeever to dehydrate, so i ended up cutting it up and continuing until it was dry. After that incident ive always spread my bread batter thinly on the entire teflex sheet. works out great!
12-31-2006, 03:30 PM
I think often they are not meant to dry right through... I don't tend to make bread recipes much though so I bow to the expertise of others here!!
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