The were very good!
Any Home Bakers Here?
- Thread starter N F C
- Start date
Hmmm, where are the instructions for that? Since I didn't put the bread in a covered "vessel" yesterday I just used the instructions for the bread I made the first time - 425° for 40ish minutes though I used my thermometer to check internal temp this time as Ron mentioned. Maybe I need to find a recipe that expects the dough to be put in an open pan.
You might try goat milk, besides being naturally homogenized it has less lactose than cow milk.
Oh and I had another question: Our oven has true convection, has anyone used that to make bread? And if so did you let the oven drop the temp by 25°F or bake at the specified temp? I used regular "Bake" for the bread I've made so far, figured I'd best try to stick to the recipes until I have half a clue what I'm doing.
Good idea and I would be glad to, but never seen it in stores here.
I'm not super lactose intolerant, sometimes it doesn't phase me but sometimes I am miserable for a few hours.
I don't think twice about eating a cheeseburger or cheese fries, but I do consider what I am doing later in the day if I am thinking about ice cream, a glass of milk, or a coffee drink with lots of dairy.
So it is a convenience but not a necessity to get it lactose free.
I have a convection oven also I make bread the same take like 5 or 10 minutes off bake time but always check temps
I've only seen it at the health food store, I buy the maple goat milk kefir (though I don't have a lactose issue).
Walmart sells goat milk here in Woodland
According to King Arthur Flour's web site, you should lower the temp by 25 degrees F and bake for 10 min longer.
Guess I got it wrong but hey never burned a loaf 
A loaf of Pullman Bread fresh from the oven. Bought the pan a while ago, and finally got around to using it.
- Thread starter
- #26,500
Wow, that looks amazing...good job!
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