View Full Version : Questions About Making Bread
10-18-2007, 07:31 PM
I made the cinnamon raisin bread, but the middle never dried out. I want to also make the mediterranean almond bread. What has been your experience with the breads. The raisin bread was in the dehydrator 2 days, then I finally just sliced the loaf, and dried the slices.
Thanks for your input.
10-18-2007, 08:54 PM
I have the same thing.. if I dry it too much then I just cant even eat it. The texture is too much like rubber. Maybe make small thinner batches at a time? :confused:
10-18-2007, 10:26 PM
The only bread I've made is the onion. I don't form it into a loaf. I make individual pieces, patting it out to the size I want with a flexible scraper. That seems to work very well for me.
10-19-2007, 02:56 AM
I gave up on making loaves of bread a long time ago! I now tend to just spread them on the teflex and then score/cut into square "slices" of bread. Works out great that way. The thickest I'll go is about 1/2" thick. But also bear in mind that a lot of times things such as loaves of dehydrated bread will not dry all the way through...there will still be some moisture/softness...as long as it's not WET-wet or super mushy...once you take it out and allow it to sit and even once it's been refrigerated, you'll find that the texture is fine...firm on the outside and moist/softer on the inside...won't be like SAD bread, of course...but I tend to liken dehydrated breads (if made with grains) to the baked sprouted breads sold in stores albeit slight different in texture. I learned that from making Alissa's Rye Bagels.
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