French Country Bread Recipe Demonstration – Joyofbaking.com

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  1. Great video Stephanie – thank you!! I have a question about the dry malt powder. You mention that it helps in browning as well as fermentation. Don't want to buy a whole jar because I don't use it but want to do this bread. Would honey or sugar be OK for browning and would it be a good substitute. I await your response. Thank you.

  2. Hi Stephenie, can I use SAF Gold yeast instead of REd? doesn't it make any difference? I just happen to have a lot of Gold SAF yeast but none of RED. thanks in advance.

  3. HI Stephanie, i really like your recipes and almost follow all of it. But
    I was wondering that if you could share olive bread recipe. Because all
    my family members really like it and I wanted to try it at home.

  4. Dear Stephanie, I don't have any dry malt on hand but I've been given a jar of rice malt syrup. Do you reckon they might be used for the same purpose? Hope everything's good and thank you so much :)

  5. Wonderful and detailed as ever! I have enjoyed your site for many years. I was wondering, though, if there was a substitution for the malt. I'd like to try the recipe first without committing to a $10/# package of malt. I understand it may mean the crust won't be as dark, but can granulated sugar and/or a longer ferment time sufficiently replace the enzymatic reaction of the malt? (At least enough to see if I can get the hang of the technique.) Thanks in advance!

  6. Can I say something and please don't take it the wrong way. The things you make are delicious, scrumptious, out of this world, to die for. Stop describing them as "nice". I've tried out many of your recipes with great success.

  7. I love your videos and always learn so much!
    Thanks a lot for sharing your know-how!
    I just baked a rye flour sour dough bread yesterday. In Germany we love our bread in all variations! ;D

  8. Your expertise is such a pleasure to watch. And even ~ if I will never do this on my own… it is always enlightening to watch. Please, let me thank you for 'just' that … :o)

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