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Average Rating:
Total Reviews: 6
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By mrsaxobeat540
london
on January 24, 2013
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i followedthe recipe and it worked, but i think it needed a little bit of sugar to slightly sweetnen the bread. it worked well. i was gone by 1 day.
By Melfunktion
on September 03, 2012
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I read the other reviews before I made this and they were a big help. I used the gram measurement for the flour and ended up needing about 1-1/2 cups of water, but it may be different every time you make it, you have to go by feel. I also bloomed my yeast in the water with a dash of honey ahead of time so that they were already active when they went into the flour. I needed about an hour for the full double rise. This bread is delicious and salty from the chorizo! I will defiantly be making they again.
By Nikbakes4fun
Huntsville, AL
on September 01, 2012
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Some tips:
*Use spring water: baking is chemistry. Tap water often has lots of additives and some heavy metals that negatively affect the end result of your dough.
*Let your flour bloom: sometimes with bread dough it helps to mix the recommended flour with the recommended water (minus a couple of tablespoons to proof your yeast later a few hours or the day before you add any other ingredients. The flour needs to “wake-up.”*Have extra flour and water ready: ambient humidity and temperature play a big role in dough making. Be ready to adjust water/flour a little depending on your geographic location and local weather. Pay close attention to the texture tests in bread dough recipes. These will help you determine if your dough needs a little more water or flour. *This chick is a pro: Ms. Pascale knows what she is talking about. She makes it look easy because she has had practice. Take your time, take it easy, and give yourself the courtesy of a do-over.
By stocksg
SW Texas
on June 08, 2012
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I, too, wish I had read the posted reviews. The episode made this recipe look so easy. I've attempted it 3 times following the recipe and I have yet to come out with a desirable product. First, there is not enough liquid in this recipe. The dough never reaches that elasticized shape that is described on the episode. The other main issue is that I could have sworn on the show she says "instant yeast" but the recipe calls for active dry yeast...there is a difference. Perhaps that is why this bread recipe does not work.
By kittywitter
on March 10, 2012
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Very dry, stiff dough. Wish I had read the previous review before beginning to be forewarned. Very slow rise...2.5 hours. May have been accelerated with the addition of more water to the dough mixture.
By cpalmatier
on November 01, 2011
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I had a little problem with the dough even though I used all metric measurements. I would be careful of this recipe if you are using cup measurements. 500 grams is not 3 1/2 Cups. Check the flour you are using but usually 1/4 C = 30grams. I always weigh flour in grams anyway as you can get more accurate. My dough was dry nonetheless. Next time I would go with my gut and add a little more water before kneading. Flour was great and it still came out really well but would be even better with a tad more water.