By the way, I got an answer from The Source (of the Buttermilk Bread recipe, that is) about why I got the clumpy spots in my buttermilk bread. Leslie says, "There should be no mixing issues if you kneaded vigourously for 8-10 minutes...by hand or machine. There is no way something will not get mixed in at that rate. It looked more like uneven baking, and/or undercooked dough, at least from the picture. You can take its temp if you're not sure about doneness."
So maybe a thermometer is called for? I've never stuck a thermometer in bread before, only meats. I'm not even sure what temperature I should be looking for. I also had the thought that there was quite a bit of dough there (the recipe called for 4 - 6 cups of flour and 2 of buttermilk for one loaf). Maybe next time I'll try splitting it into 2 smaller loaves?
So maybe a thermometer is called for? I've never stuck a thermometer in bread before, only meats. I'm not even sure what temperature I should be looking for. I also had the thought that there was quite a bit of dough there (the recipe called for 4 - 6 cups of flour and 2 of buttermilk for one loaf). Maybe next time I'll try splitting it into 2 smaller loaves?
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