Hi All
First an announcement - if you check http://www.betterbaking.com you will
see a neat announcement for the first time ever, Home Baking Show.
If you are in Toronto or Detroit area or plan to be in the city that
weekend (NOV 8-10) come by the show (it is at the International Center)- I
will be there doing book signings but moreover, it is a first time ever
HUGE baking show for home bakers....so, this is sure to be a treat.
Next - storing bread - I make smaller loaves so that there are no leftovers
OR, I place the cut side down on the counter and lightly wrap the rest of
the bread in a clean tea towel. Crust stays crusty, crumb stays fresh.
Never heard of the Bosch Universal. Tried the Bosch - was not thrilled -
but you all know I am a kitchenaid diehard. The Delonghi mixer - I have a
feeling that is the new name for the old Rival or Kenwood - it is fine but
you have to use it at full capacity - (7 quarts) - I really like my
oversized kitchenaid (the 6 quart )and will be testing the tilt back head
on their new Artisan - which gives you capacity and flexibility (tilt back
head is helpful)
For the question about salted versus salted butter.
Salt is added to butter for taste but it also masks bad butter - i.e. if
butter is off or stale - salt in it can masks that.
Be that as it may - salt in baking is used to regulate fermentation.
Without it - bread would spread and sprawl, as it rises, in a most ungainly
manner. However - there is no telling - if one used salted butter - what
proportion of salt is already present in the butter - If you use
unsalted.... a) that is pure of taste and you can see it is fresh and b)
THEN you add the appropriate ratio of salt to the bread dough vis a vis the
other ingredients, and with a regard to regulating fermentation and
providing taste.
The only time I have ever seen Salted butter called for is in some French
recipes - Kouig Aman is one -
happy baking,
marcy goldman from www.BetterBaking.Com