Bread Making — OZONE Asylum, home of the Mad Scientists

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Your Text: Insert Slimies » Insert UBB Code » Close Last Tag \| All Tags UBB Help	The bread looks great. My brother was a baker and still bake all sort of bread, brioches, croissants and pains au chocolat every now and then. I don't remember his main recipe for bread but I'm pretty sure he doesn't use margarine. He adds a pinch of salt to the dough though. Alsosure the water/flour ratio is higher in his recipe. But I might be confused. Last but not least he often adds "stuffs" in the dough of his breads, like nuts, chestnuts, rasisins, lardons, ... ;) [url]http://www.artisanbreadbaking.com/[/url] look pretty good. Skimming through some recipes and pictures does ring a bell. Oh my! The imperial system is complete giberish to me. 1lb = 450g, 10 fl oz of water = 30cl ( aka 30g ) of water, 1/2 oz of margarine = 15g, 220F = 105C [url=http://www.p01.org/][sigrotate][img]http://poi.ribbon.free.fr/files/p01_ozoneasylum_sig_love.gif[/img]\|[img]http://poi.ribbon.free.fr/files/p01_ozoneasylum_sig_love_small.gif[/img]\|[img]http://poi.ribbon.free.fr/files/p01_ozoneasylum_sig_charly.gif[/img]\|[img]http://poi.ribbon.free.fr/files/p01_ozoneasylum_sig_dk.gif[/img]\|[img]http://poi.ribbon.free.fr/files/p01_ozoneasylum_sig_reason.gif[/img]\|[img]http://poi.ribbon.free.fr/files/p01_ozoneasylum_sig_galaxy.gif[/img]\|[img]http://poi.ribbon.free.fr/files/p01_ozoneasylum_sig_neon88x31.gif[/img]\|[img]http://poi.ribbon.free.fr/files/p01_ozoneasylum_sig_teapot.png[/img][/sigrotate][/url] Loading...
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