Comments on: Open Sesame http://www.wildyeastblog.com/2011/10/26/open-sesame/ Notes from my kitchen, in which I bake bread and raise a few other matters Thu, 16 May 2013 22:37:40 +0000 hourly 1 http://wordpress.org/?v=3.4.2 By: Jane Marten http://www.wildyeastblog.com/2011/10/26/open-sesame/comment-page-1/#comment-26295 Jane Marten Wed, 18 Jan 2012 07:42:22 +0000 http://www.wildyeastblog.com/?p=10495#comment-26295 I have a lazy day planned around the house today and I am about to go and make these little gorgeous loaves. They look fantastic! I have a lazy day planned around the house today and I am about to go and make these little gorgeous loaves. They look fantastic!

]]> By: Susan http://www.wildyeastblog.com/2011/10/26/open-sesame/comment-page-1/#comment-21604 Susan Sat, 05 Nov 2011 22:33:32 +0000 http://www.wildyeastblog.com/?p=10495#comment-21604 Millicent, sorry for the confusion. No, you do not need to use up the slurry; just use enough to thoroughly moisten both halves of the dough. I've updated the instructions to clarify this. Millicent, sorry for the confusion. No, you do not need to use up the slurry; just use enough to thoroughly moisten both halves of the dough. I’ve updated the instructions to clarify this.

]]> By: Millicent http://www.wildyeastblog.com/2011/10/26/open-sesame/comment-page-1/#comment-21587 Millicent Sat, 05 Nov 2011 08:57:18 +0000 http://www.wildyeastblog.com/?p=10495#comment-21587 I knew going in that my loaves wouldn't come close to the beauty of yours, but even so... Everything was fine until the slurry stage, so forgive this novice question: do we use the full amount of slurry? Because I did, and the dough went from workable to soft and wet. So soft and wet that the seams disappeared pretty much completely at the proofing stage, though I was able to find the seam on one loaf well enough to bake it seam-up. I'm in a humid climate; should I have used less slurry to compensate for moisture in the air? I knew going in that my loaves wouldn’t come close to the beauty of yours, but even so…

Everything was fine until the slurry stage, so forgive this novice question: do we use the full amount of slurry? Because I did, and the dough went from workable to soft and wet. So soft and wet that the seams disappeared pretty much completely at the proofing stage, though I was able to find the seam on one loaf well enough to bake it seam-up.

I’m in a humid climate; should I have used less slurry to compensate for moisture in the air?

]]> By: raquel http://www.wildyeastblog.com/2011/10/26/open-sesame/comment-page-1/#comment-21531 raquel Thu, 03 Nov 2011 06:51:39 +0000 http://www.wildyeastblog.com/?p=10495#comment-21531 wow it turns our really nice. wow it turns our really nice.

]]> By: leiah http://www.wildyeastblog.com/2011/10/26/open-sesame/comment-page-1/#comment-21519 leiah Wed, 02 Nov 2011 21:55:32 +0000 http://www.wildyeastblog.com/?p=10495#comment-21519 Sorry about the previous post...fingers went haywire. Well, for starters, you guys are right...the bread looks good enough to be on a runway. I tried this recipe 3 times and couldn't get it to look this good. I am currently trying to get it right with my bread maker to see if that helps. Thanks for the post Susan. webmaster of <a href="//panasonicsdyd250bread-maker.com/”" rel="nofollow">Panasonic SD YD250 Bread Maker</a> Sorry about the previous post…fingers went haywire.

Well, for starters, you guys are right…the bread looks good enough to be on a runway. I tried this recipe 3 times and couldn’t get it to look this good. I am currently trying to get it right with my bread maker to see if that helps.

Thanks for the post Susan.

webmaster of Panasonic SD YD250 Bread Maker

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