queen
Junior Member
no more hunger-no more fear
Posts: 199
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Post by queen on Jan 25, 2016 16:55:57 GMT -5
I agree with you Windyindy. My first try, the crust was so hard, I had to chisel the loaf out of the pan in chunks. My second, I tried the autolyse method of combining the liquid with flour and resting that before adding the starter....and that one came out better. I was able to let it self form as well, possibly my flour was drier. Maybe there's just too much liquid in the recipe or something.
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Post by windyindy on Jan 25, 2016 19:08:21 GMT -5
Mu crust was so hard that I cut myself while trying to slice it! I'm glad that helped it, I didn't try that. I definitely think too much liquid after everything I have been reading.
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Post by windyindy on Jan 28, 2016 9:27:10 GMT -5
susieq, I was wondering, do you by any chance know the carb count on the Rustic loaf? I've been using 2 slices for a sandwich with about a half cup of greek yogurt on the side everyday for lunch. I usually put chicken breast, tomato, 2-3T hello cheese, and lettuce on it. Is this ok?
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Post by susieq on Jan 28, 2016 13:02:05 GMT -5
Your sandwich looks good! I'm not sure on the carb count. I think one loaf is quite large. I would maybe divide it in half and shape it more like a long loaf. Then about 2 slices would be the right serving size. Add a piece of fruit with this sandwich and you will be close to your 45g carb limit.
If I remember correctly one loaf as the recipe calls for is around 3.5 lbs dough. If you make this a long loaf or divide it into two loaves you will get your slices more like a standard slice of bread.
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Post by windyindy on Jan 28, 2016 13:23:25 GMT -5
Thank you!! I sure hope i haven't been going over my limit =( It is pretty large, when I get to the middle I tend to only use one piece Should I use bread pans (I have glass pyrex) then or shape it onto a cookie sheet? I plan on making more Saturday.
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Post by susieq on Jan 28, 2016 22:28:39 GMT -5
You could try it however you like. Put one loaf in a bread pan and one on a cookie sheet and see what you think works best.
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Post by windyindy on Jan 29, 2016 10:59:38 GMT -5
Great idea! Thank you =) I hope the crust still turns out good, I like that it'll be a lot easier to keep my portions in check though. I'm sure I've been going over my carb count and maybe that's why I'm not losing anymore =/
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Post by windyindy on Jan 30, 2016 15:08:35 GMT -5
My dough is really soft for some reason so I had to put both loaves in bread pans. When I tried the cookie sheet it was looking more like flat bread =/ I weighted everything and even had to had a little more flour. Not sure what happened. I'll post my results using the pans. It's on it's last 2 1/2 rise! =D
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