Top critical review
18 people found this helpful
She give you her ingredient list for her mock Better Batter flour and then to make bread flour out ...
on April 28, 2016
I have worked and reworked multiple recipes according to specific directions from this book. What I mean by reworking is not about my technique, I have been baking for quite some time, but on the different methods which Nicole suggests. She give you her ingredient list for her mock Better Batter flour and then to make bread flour out of it you will need to purchase modified tapioca starch from expandex and also unflavored whey protein isolate from NOW food brands. I made the purchase which costs me 30 bucks extra, pretty expensive.... I did several of her recipes so far and none have worked for me. What worked was the flavor and that was all, there was no softness in the bread what so ever. The breads will come out a bit soft of course but then as it stood in the counter the harder it got. I did the soft white sandwich bread, sour dough and english muffins. All of the recipes were precisely measured in grams and it was followed very closely on rise times. For instance on the sandwich bread alone I went from slow rise in the fridge of 12 hours to close to 4 days to see the difference and there was none except for flavor. I was able to have the bread rise to double the size in my proofing bucket and when it was ready I kneaded it a bit just like she describes in her video as well. The dough felt more like an actual wheat dough where it was spongy and so I put it in the exact size loaf pan she recommends and put it in my proofing box at 75 degrees and it rose to the top just like she said it would. I baked it according to her specs and sure enough the bread would come out very impressive, just like her pictures in the book. To me I love presentation with my food so to see a nice big loaf come out looking like that I was very exited. I waited till it cooled off completely and I noticed it was getting harder. I made sandwiches with them and found the bread to be to tough. It was edible but my stomach was not having it, I was having stomach pains because I could not digest it. I tried many times thinking the longer it sits the softer it might get, wrong... All it did was make it more tasty but still tough. I went as far as thinking perhaps its her recipe of all purpose flour being a problem, I bought the expensive flours that she suggests to buy and not Bob's redmill but it was still something I needed to double check on so I bought better batter flour and used the whey protein and expandex starch. I made the bread the same way and it came out the same way which was tough bread. I would love to do a video based on my technique and her recipes so that folks can possibly point out what I am doing wrong based on the average star rating for this book but I am very OCD so I always double check my measurements and temps of ingredients. My ingredients are all room temperature and water is never above 110 degrees and never below 105 and everything is measured in grams.