I'm looking into buying a baking stone, and I was wondering if there are any factors other than size that I should consider. Are some of the stones out there too thin to be effective? Too fragile? Should I just go to Home Depot and pick up some ceramic tiles?

Thanks!

I just got home from a long trip. Eating out gets old after a while, so I spent the afternoon in the kitchen. ( The fruits of my labors. )

So I have previously posted a recipe for a no-knead bread I called "splat bread" (for what it looks like when put in the oven). It rises for 4 hours on little yeast, and gets a very savory taste - not what I would call a toasting bread (I divide my breads into toastable "morning" breads and savory "dinner" breads ( Read more... )

Has anyone ever come across a recipe for banana bread that's actually bread?

It's for my son who so far has never liked cake, but he does like bread and he's come up with this idea of having banana bread for a birthday cake treat so I want to see if it's possible.

thanks for any suggestions :o)

Two questions for the baked hive mind ( Read more... )

I make bread every day using the bread machine, and I've been thinking for a while that it would be worth spending a bit of money to get a good quality work-horse of a machine. I don't make a lot of variety of loaves, generally just basic white and basic whole meal but I use it once or twice a day ( Read more... )

Stop what you are doing right now and listen up: I HAVE PERFECTED MY SEEDY BREAD RECIPE. I know you all thought it was perfect before, but you didn't know that it could be made perfecter. Now you know!


( Read more... )

A family friend recently gave me Peter Reinhart's Bread Baker's Apprentice. I didn't have a chance to try anything out of it until last weekend, when I was assigned dessert for a dinner. I figured I'd make the cinnamon roll recipe out of it, and I decided to make a giant batch to give away as presents while I was doing it anyway. I was at a ( Read more... )

I get really dense loaves when I de-gas my dough and allow to rise a second time, but nice soft loaves if I only allow it to rise once, then proof it in the pan and bake. Is this because of my whole-wheat flour, which I purchased before I knew much, or because I'm using a larger-than-called-for bread pan? I definitely don't get the dough to rise to ( Read more... )

Using different recipes, my last three loaves have had the same problems. Any advice ( Read more... )