tag:blogger.com,1999:blog-1266479675389453667.post7114683626676181879..comments2024-03-25T03:42:17.471-04:00Comments on Brot & Bread: 100% WHOLE WHEAT CINNAMON SWIRL BREAD Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-1266479675389453667.post-10531315141786237952014-04-10T12:02:43.621-04:002014-04-10T12:02:43.621-04:00Thanks, Sunita! I think the whiter dough doesn'...Thanks, Sunita! I think the whiter dough doesn't absorb as much liquid as the regular whole wheat dough. But they should have mentioned that in the recipe, since many people had problems with it. <br />I usually try to stick to the recipe, too, especially if it's something I never made before, but I bake so many breads that I learned certain things - usually by trial and error.Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-74306248245358957162014-04-10T06:21:36.028-04:002014-04-10T06:21:36.028-04:00Karin, your loaf looks great. I like to convert mo...Karin, your loaf looks great. I like to convert most recipes into baker's percent too. <br />Love that you used the stretch and fold method to knead. My dough was too wet and I am kicking myself for not thinking of this, but then I am not so experienced yet and try to follow the recipes to a T. Next time though I know what to do :-).Sunitahttps://www.blogger.com/profile/10299047693823219029noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-15540586862158860932014-04-06T11:05:01.559-04:002014-04-06T11:05:01.559-04:00Thanks, Zosia, I like nuts very much, and just cin...Thanks, Zosia, I like nuts very much, and just cinnamon seemed a bit lame :) I was a beta tester for BreadStorm, but bought the professional version later. I started to enjoy playing around with the parameters, you can visualize the results so fast, if you want to change hydration, or the ratio of different flours. Now, if I find a recipe with much larger amounts than I want to use, I don't have to recalculate every single ingredient, I just put the formula in BreadStorm and change the yield/weight of the loaf, and everything converts.<br />And when I have questions, I email them, and get an answer very quickly.Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-28359956716904441252014-04-06T10:57:56.132-04:002014-04-06T10:57:56.132-04:00Ninive, I used to dislike 100% whole wheat breads,...Ninive, I used to dislike 100% whole wheat breads, when I sometimes bought them at a Reformhaus or Demeter store. They were always brittle, and had this really crude, slightly bitter taste. But, after I started baking my way through Peter Reinhart's "Whole Grain Breads" with long soaking or fermentation of most of the flour, I learned that this doesn't have to be that way. <br />On the whole, I like the taste of spelt or einkorn better than whole wheat.<br />Maybe you could join us next time? Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-12190418354661254092014-04-06T10:51:34.421-04:002014-04-06T10:51:34.421-04:00Thanks, Christin, I'm sure I have more time at...Thanks, Christin, I'm sure I have more time at hand, especially since we are still cooped up here. And this is a nice recipe that you can make any time - or even turn into a pretty cupcake version :)<br />Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-4405907516049543142014-04-06T10:43:26.690-04:002014-04-06T10:43:26.690-04:00Somehow I don't think Lutz is too much into Am...Somehow I don't think Lutz is too much into American sweet breads/pastry :)Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-34219308305400881472014-04-06T07:41:29.902-04:002014-04-06T07:41:29.902-04:00Your bread looks wonderful, Karin. Love that you a...Your bread looks wonderful, Karin. Love that you added walnuts throughout rather than just in the with the swirl.<br />I've not paid much attention to baker's percentages until recently when I started converting some of my favourite recipes from volume measurements to weights; BreadStorm looks as though it would be very helpful...thank you for the link.Zosiahttps://www.blogger.com/profile/09956811645967568532noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-50130385010565955032014-04-06T06:44:59.352-04:002014-04-06T06:44:59.352-04:00I love cinnamon! But I don't know if I would h...I love cinnamon! But I don't know if I would have the moral strength to combine it with a pure whole-wheat dough.... yours does look good, and surely is nice for breakfast. Maybe some raisins into the filling... so maybe I coud do it too. <br />I find the avid baker's challenge challenging, indeed- but looking at my timetable prevents me from joining.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-48833044853627100132014-04-06T04:32:44.268-04:002014-04-06T04:32:44.268-04:00Wow it looks incredible ! Soo delicious ;) Unfortu...Wow it looks incredible ! Soo delicious ;) Unfortunately I´m not quite sure whether I´ll find time to make the swirlbread this month because I´m quite buissy at the moment , but It would definately be a same if I wouldn´t becaue yours looks amazing! <br /><br />Best wishes Chrissi <br />by http://chrissitallys.blogspot.de/Anonymoushttps://www.blogger.com/profile/15274429388508554447noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-10484186783399256172014-04-06T03:25:23.156-04:002014-04-06T03:25:23.156-04:00Just like you, I am not the biggest fan of sweet b...Just like you, I am not the biggest fan of sweet breads, but with your masterpiece and an Irish coffee while a blizzard is blowing outside I might be convinced otherwise. Very nice bread but that one won't be allowed in the Ploetziade so there is still chance for me haha :)Foodzeit Bloggerhttps://www.blogger.com/profile/02097549017344112380noreply@blogger.com