Home | Profile | Register | Active Topics | Members | Search | FAQ
 All Forums
 Beginner Breads
 1. Beginner Equipment
 Swirled loaves

Note: You must be logged in to post.
To log in, click here.
To join Heritage Jersey Organization, click here. It’s FREE!

Screensize:
Format Mode:
Format: BoldItalicizedUnderlineStrikethrough Align LeftCenteredAlign Right Insert QuoteInsert List Horizontal Rule Insert EmailInsert Hyperlink Insert Image ManuallyUpload Image Embed Video
   
Message:

* HTML is OFF
* Forum Code is ON
Smilies
Smile [:)] Big Smile [:D] Cool [8D] Blush [:I]
Tongue [:P] Evil [):] Wink [;)] Clown [:o)]
Black Eye [B)] Eight Ball [8] Frown [:(] Shy [8)]
Shocked [:0] Angry [:(!] Dead [xx(] Sleepy [|)]
Kisses [:X] Approve [^] Disapprove [V] Question [?]

 
Check here to subscribe to this topic.
   

T O P I C    R E V I E W
2loves4furbabes@gmail.com Posted - May 06 2020 : 07:42:10 AM


Does anyone have advice on how to swirl a loaf ? I tried this with wholewheat and white and landed up with air pockets. I'm thinking the white mother rose faster than the wholewheat, and am contemplating roll it in the opposite way. It still tastes amazing !! This technique would be similar to a swirled rye bread, if that helps the description any. Thank you !!
2   L A T E S T    R E P L I E S    (Newest First)
2loves4furbabes@gmail.com Posted - May 06 2020 : 09:45:44 AM
Hi, Ashley
Thank you for responding ! I will definitely try that the next time I bake. This swirl idea was to try to incorporate the more dense wholewheat with white so that my husband would eat both ;)...Thank you again !
Karen Hyde
Ashley Posted - May 06 2020 : 09:40:04 AM
I think this is really cool and the texture of your bread looks amazing! I like your idea of reversing the whole wheat and white—I bet you're right and the white bread dough rose faster than the whole wheat. I think it would also lay the sheets of dough on top of each other and gently roll over them a few times with a rolling pin to squeeze out any air pockets between the two.