American Breads: Difference between revisions
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[https://www.177milkstreet.com/discussion/discussion/1014/bread-is-too-dense-and-crumbly by Chelsea W. 8/24 Milk Street Forum] | [https://www.177milkstreet.com/discussion/discussion/1014/bread-is-too-dense-and-crumbly by Chelsea W. 8/24 Milk Street Forum] | ||
Hi there! I have been on a bread journey for some time now, and my loaves no longer can be used for self-defense, however, they are still denser and more crumbly than I would like. Ideally, my finished product is soft, pillows, stretchy, etc. I have adjusted the amounts of wet and dry, tried many different temperatures and moisture levels for proofing...I am just at a loss. The loaves slice, but unless you toast it, the slices just kind of fall apart. My current recipe/process is: | Hi there! I have been on a bread journey for some time now, and my loaves no longer can be used for self-defense, however, they are still denser and more crumbly than I would like. Ideally, my finished product is soft, pillows, stretchy, etc. I have adjusted the amounts of wet and dry, tried many different temperatures and moisture levels for proofing...I am just at a loss. The loaves slice, but unless you toast it, the slices just kind of fall apart. My current recipe/process is: | ||
=====Almond Croissant Milk Bread===== | |||
[https://www.kingarthurbaking.com/recipes/almond-croissant-milk-bread-recipe by KING ARTHUR] | |||
Almond croissant meets milk bread in this irresistible enriched loaf. Streaked with frangipane and encrusted with sugared nuts, this loaf trades the shattering flakiness of a croissant for the fluffy, tender, feathery qualities of milk bread. The dough is rolled out, spread with frangipane and toasted almonds, then rolled into logs and braided, producing a beautiful shape and infusing the bread with almond-croissant flavor. To take the mash-up even further, make almond croissant milk bread French toast (!!!) with the leftovers. | |||
