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How to convert the following recipe
How do I convert the following recipe I got from a german baking forum. As quite usual in Germany they use SD and commercial yeast. Since it is too difficult without a proof box to hold the temperature @ 80 degree for 16 hours I like to bake this bread using only yeast. I am sure I c... | Just my thoughts
I would not worry so much about the 80F temp for the SD - I would go with 16 hours at room temp. The SD is really just a "poolish" - I would use88 gr water88 gr flour3 gr instant yeastThe soaker will take 16 hours - so both the poolish and the soaker start at the same time. The poolish is not really ... |
handy tools
Here are a couple of tools that make life so much easier, firstly there is the digital scales purchased off of ebay from china for under A$10.00This set will weigh 0.1 of a gram up to 1 kg, really handy if you are wanting to work with small doughs and you need to be accurate. there are many available that w... | OK, had a prblem
I tried to answer this before and ran into a problem with some sort of bug on my computer, have killed it I hope. Took me hours to find out how and get rid of it.
I hate people who send those things out, just to be malicious.
I love my scales, and need to find the new small one I bought awhile back, ... |
Dinner Rolls
Hi All:Does anyone have a good receipe for Dinner Rolls. I'm going to a dinner on the 4th and said I would bring the dinner rolls. Then I stoped and thought I don't have a receipe for dinner rolls. Any help would be appreciated. Thanks, | Dinner Rolls
These are very good:H3 Ranch Rolls 1 ounce active dry yeast 1 1/3 cups warm water (110°F) 3 extra large eggs 1/4 cup butter or margarine, not spread or tub product, melted, plus additional1 1/2 teaspoons butter or margarine 1/2 cup granulated sugar 1/3 cup nonfat dry milk powder 1/2 teaspoon salt 5 cups al... |
Molasses Brown Bread Dilemma
Perhaps someone can help me with my Brown Bread dilemma. I'm looking for a bread that gives less sweetness, and a stronger molasses taste. I'm working with a clone of the Cheesecake Factory Brown Bread, which calls for 1 T. sugar, 1/4 C. honey, 2 T. molasses, as well as some cocoa powder, e... | Yes.
"and was wondering if I should just switch the honey and molasses amounts?"Yes, that would do it, or at least change the taste in the direction you want to go. 1/4 cup molasses, and 1/8 cup (2 Tbsp) honey.You may even also want to eliminate the honey (and maybe the white sugar) to reduce the sweetness, and add 1... |
Starting over again - Egg Rolls.
Hello All,Starting my Baking adventures, Again.A year ago, I joined, with big expectations and little patience. I decided to make a loaf, it suprisingly worked out really well.Then, I decided to make my own sourdough loaf/starter.Yeah... Bad idea.So today, I start again.This morning, I ... | Well... they didn't turn out
Well... they didn't turn out great. Not a disaster, but I won't be serving them to guests, Sadly. I won't have time tomorrow to bake more, so Off to the grocery store I go.Ingredients:3 cups flour, 1.5 teaspoons instant yeast, about 1/2 teaspoon of salt, Milk to bring to a thick dough (near... |
Mixed results from 3 attempts (beginner)
UK-based, electric oven, degrees Celsius temps.Three attempts listed below, each with observations and results...I reduced all the measurements because currently I only have a single small Pyrex dish. I also read somewhere that Pyrex can get too hot during the baking process and... | How long are you letting the dough rise in the pyrex dish
before baking? These are three very different recipes. My suggestion would be to stick to one until it works for you, then apply that knowledge to other recipes carefully. Do not wait until your yeast is frothy before adding to your mix, all the yeast has to ... |
Breads of Italy
Just got done reading Daniel Leader’s book Local Breads with great interest only to have it squashed by the comments on TFL from fellow bloggers concerning the inaccuracies of the recipes.Can anyone suggest a good source for breads of Italy &/or would be so kind to share their favorites.Thanks, Frank | Frank,
The cookbook world is
Frank,The cookbook world is not a perfect world, kind of like the rest of all things. I would not discount Leader's book as recipe errors are just part of life. Corrections for those errors are available at Leader's website.As for the breads of Italy, The Italian Baker by Carol Field is a... |
Looking for a recipe for my first brotform boule!
I just got a brotform as a gift. I haven't baked in awhile. (Peter Reinhart's Book "Bread Baker's Apprentice" kind of scared me away from baking because my bread turned out horrible when I used that book...my fault, I'm sure.)So, being afraid of that book, I need some n... | First Brotform Loaf
Hi Jamie,You could start off with one of the breads in our lessons, found at the top of the page. Lesson one is a simple bread than can be shaped appropriately for your brotform and proofed in it. Just dust or sprinkle some flour on the brotform first to help prevent sticking. I sometimes also dust ... |
Free shipping from King Arthur -- today only, Dec. 8
King Arthur is offering free ground shipping for orders over $40 today only, Thursday Dec. 8. Check their website for details, www.kingarthurflour.com. | NYBAKERS.com has a similar offer - Ends today Dec. 8
Stan Ginsberg's NYBAKERS.OM site (elagins here on TFL) has been running a 50% Off Shipping special that ends today as well. Check his web site for details.www.nybakers.com |
Everything is too crusty!
Hello all!Having just pulled yet another crusty loaf out of the oven, I'm wondering what I might be doing wrong. You see, it seems that whatever I bake, be it cake, bread, muffins... and whichever recipe I follow, I always get a crust that is a little thicker than I would care for. This is not... | You could increase the
You could increase the moisture in what you bake. Also, if you use a convection setting on the oven decrese the temp a little. The hot air getting moved around will also wick away moisture quicker. Steaming the oven will create a humid enviroment during the baking process and help prevent the out... |
Over-browning on top and bottom
I am new here, but have been lurking for some time. I was recently given the gift of some SAF yeast that works wonderfully and have expanded into bread baking. I baked a spiced bread (much like for hot cross buns) that was enriched with egg, butter and milk and contained 5 tbls sugar. I... | dark crust may be from sweetener
My guess is the too-dark crust comes from the addition of the candied ginger. Any sweetener will tend to produce a darker crust. If (as I expect) the candied ginger has a tendency to fracture so there's a lot of "powder", it's adding sweetener throughout the dough.If only the top crust ... |
fork split English muffins to make nooks and crannies-- myth or fact?
I keep reading in various recipes that splitting English muffins with the tines of a fork "creates" texture or "creates" nooks and crevices. This has never made any sense to me. As far as I can tell, the texture is already *in* the muffin, created by... | I'd Vote with You
I'm a member of your club, dragon ...
Once the muffin is baked it doesn't matter what you split it with, the crumb is going to be the same whether you use a knife or a fork. And it would be absurd to suggest splitting them with a fork then reassembling the prior to baking.
But the myth (that's what I... |
Ensaimadas
I made these today, and while something went wrong and the dough didn't rise very much they still came out quite tasty! I think it was something to do with the yeast- I tried converting from fresh yeast, which I don't have, to rapid yeast, which I do have. That may have been the problem. Or something..
I do... | Still looking yummi
I think they came out very nice. I don't know how they are supposed to look like though. However I think they look mouthwatering:) |
French baguette bread forms
I would like to purchase some French baguette bread forms to give my bread a better shape. The local stores they have two types and I don’t know which one will be better.Both types have the same shape of a long and slim baguette but one type is made out of a solid sheet and on the other type... | Baguette trays
Hi Oskar,I too had the same choice to make. A solid or perforated tray for baking my baguettes. When I was researching the web prior to purchase there was a blog somewhere saying that the perforated trays left hole marks on their bagutte. To the purist (which I'm not) this is a negat... |
sourdough bialy - yeast substitution
Anyone have a suggestion as to how to substitute some of the starter with yeast and flour?I used KAF AP and a Tbsp of Bobs gluten.These turned out good, but I do miss a bit of the "conventional" yeast flavor.https://www.baking-sense.com/2020/02/19/sourdough-bialys/Dough1 cup (8 oz, ... | I would start by just adding
I would start by just adding a little yeast (like 1 g dry yeast) to the same recipe and seeing whether you like that better. |
St. Nicholas Bread aka Mannele R U familiar with it?
St. Nicholas Bread (aka Mannele) for the holiday season is on my list for fun holiday traditions to celebrate and I just realized this popular saint's feast day is fast approaching on December 6.
But I know very little about the recipes, how to form the breads, or ... | St. Nicholas
J, St. Nicholas is very big here in Holland, I am sure we are getting any specific bread. Google on "Sinterklaas" "sinterklaas chocolade" "sinterklaas speculaas" and "pepernoten" with the image option on. Should give you an impression.
I would not call speculaas bread. we never baked this stuff, we get it ... |
Hamelman 80% rye w/ soaker
Hello, everyone. I baked Hamelman's 80% rye recently, and it didn't turn out entirely as I expected:The crust was very tough. The crumb was perfect, but you could knock someone out cold with the a good swing of the loaf.The 1.5 pound loaves seemed rather small. I suppose this is just the natu... | It looks perfect!
Including the knocking out someone with the loaf part. (Feels a lot like an American football but just a tad softer.) You got great crumb with even distribution of round/oval gas pockets with even texture between. Also decent openings from slashing! Crust looks evenly brown on both bottom, top and ... |
MVDs - Most Versatile Doughs and random market baking thoughts
ITA WLA MT TFLers? (Is Their Anyone Who Likes Acronyms More Than The Fresh Loafers?)What is (are) your favorite(s) MVD(s)??? I'm trying to streamline my market lineup to 6 or at most 8 wheat-based doughs. I'm trying to primarily pick doughs that are well su... | the bakery I work at does
the bakery I work at does quite a lot with its ciabatta (90% hydration) dough.1) Ciabatta's big and small2) Focaccia, with about five different toppings3) Olive bread - after mixing a percentage of the dough is taken and has olives fold through by hand, it is then treated and turned in th... |
Very soft and fluffy white sandwich bread...
I make this bread when we are having sandwiches for supper. It's a quick bread to make and it makes excellent sandwiches.
This dough is very wet so it's a hard dough to knead by hand.
GUMP Bread
posted by Gump'sgirl
2 cups warm water2 tablespoons sugar2 tablespoons powder... | There are four things that I
There are four things that I have learned to do to extend the shelf live of bread....
1. I add some vital wheat gluten to the flour...1 tablespoon for every 2 cups of flour...
2. Add some egg yolks to the recipe...in the place of some of the water....I use 3 in this recipe. Just put the egg... |
GOLDEN TEMPLE Durum Atta Flour info
Today I called the distributer of my Golden Temple Durum Atta Flour who is J.M.Smucker Co. in Ohio where I live to ask how I can know how old my flour is. I purchased it at a Greek store near Cleveland. He told me the shelf life of this flour is 15 months and that I can know the year... | The set of numbers after the
The set of numbers after the 9 represents the Julian Date. Basically the 267 represents the 267th day of the year, if I'm not mistaken.
You can look up the Julian calendar online for any particular year to find the Julian date.
The Julian date-code is used a lot in the food industry. It typ... |
How to strengthen pain de mie?
My pain de mie slices are soft and tasty, but they break apart easily and when sliced and toasted, shower crumbs like mad. What could I do to toughen up the loaves to make slices sturdy enough to carry in school lunches and "bound" tightly enough to reduce the crumb fallout? I've shifted ... | Sounds like the formula should have more water
It calls for 8 ounces of water (1 cup = 8 fl oz = 8 0z weight of water, close enough) and somewhere in the neighborhood of 12-15 ounces of flour, depending on how one fills a cup with flour. Dough texture could range from soft/tacky to stiff/dry. Then it calls for a cup ... |
Sticky Dough
Hello all;I recently baked my first loaf of white bread. I've baked this recipe about 5 times. The first attempt ended up great start to finish, the other 4...not so much. The final product was always consistently great in all attempts, the problem is in the dough..it’s very sticky but only the past four t... | sticky dough may not indicate a problem
Can you post the recipe you used?"Sticky" dough doesn't necessarily indicate something's wrong; more than a few recipes purposely produce dough that's so sticky it can only be worked with FrenchFolds (not any traditional sort of kneading). Purposeful very high hydration leads to ... |
Beer instead of water for poolish?
Here's my formula for a beer bread I make from time to time:Question: I typically use the beer to make the poolish instead of the water to jack up the flavour of the pre-ferment. The results have always been good (which I guess is the ultimate guide), but could it be better if I use... | Biological Activity?
I use whey from making my kefir cheese in my pre-soak, but not in my pre-ferment. I found that using sugar-water kefir as more than 1/2 of the liquid in my pre-soak was detrimental, but this has not been the case with the whey. I am guessing that is because the organisms living in the whey were o... |
I just want to be efficient!! Oven-Overload
Hello all, I'm in the process of trying to ramp up production to start selling fresh loaves on the street from a mobile food cart and I'm running into problems as I try and bake multiple levels at the same time. The set up I just tried was my williams and sonoma pizza stone o... | time for a deck oven
For 20-30 loaves, I'd just plain give up on trying to use a home oven. When overloaded like that, different ovens behave quite differently; can you please post a photo of the inside of your oven ...but methinks no matter how much good advice given and taken and how much air circulation you manage ... |
Unbaked Flour
I have been baking this Ciabatta bread recipe (got it from this forum) for 2 years now and I would like to eliminate one problem. After the first rise, I empty the dough on my floured counter, cut it into 4 loaves, spray them with oil, dust them with lots of flour and I let them proof for about 45 minutes... | Forgot to post some photos.
Forgot to post some photos. You can see some of the process plus the unbaked flour on the crust and in photo 7 of 10 you can see the unbaked flour in the foldshttp://s285.photobucket.com/albums/ll59/kolias/Baking%20Ciabatta/ |
What happened??!!??
Can anybody help me understand the reason of this complete disaster???I followed my usual protocol except for the baking method: I baked the loaf on a baking stone with lava stones instead of using a Dutch-oven My guess is that one of the culprits is the steam, or rather lack of steam: it's as if th... | convection oven
You can't cook a bare (exposed) hearth loaf with the convection fan on, or with top heat. Both the air currents, which transfer heat quickly (and quickly dry out the moist skin of the loaf), and the upper heating element's ("broiler" in the US, "grill" in the UK) excessive radiant heat (think how sunli... |
Sweet doughs falling after overnight refrigeration
I've made cinnamon rolls and other sweet doughs successfully for years now, but I've always had trouble refrigerating them. If I make the rolls and bake them the same day, they are tall and soft; just perfect! If I make the dough today, roll out the rolls, put them i... | Try putting them in the refrigerator right away.
Yeasts go to sleep around 41 F, so with 1 hr on the counter at room temperature and another hour (likely more) in the refrigerator until yeast fermentation stops at 41 F, you've likely overproofed them. The alcoholic taste is another clue that they're overproofed.Try put... |
iPad owners and Bread Baking
Hi everyone. I am Dan Wellesley. I am a marketing rep for a new series of video cookbooks called The Informed Chef.Our most recent release, Bread Baking the Artisan Way, is adapted from Michael Kalanty's award-winning How To Bake Bread. I read some threads on this site about the book when i... | SPAM!
Wait for someone else to recommend it, dude. |
Greek street bread
While in Athens Greece, I had these MOST delicious breads. They are a type of Sesame pretzel. However, I did have a pretzel once in New York and it was "chewy - actually quite tough to eat" - but these Greek pretzels were sweet and crunchy ( you could break them in half quite easily) Looking for any... | Did it look these on this
Did it look these on this site? koulouri is a circular bread with sesame seeds, very common in Turkey, as well as in Greece and other parts of the Balkans. The characteristics of Koulouri (size, crunchiness/chewiness, etc.) tend to vary by region. In the city of ?zmir, Koulouri is known as “ge... |
Guidelines on how to extend rising times?
Hello, I'm trying to find some guidelines on how I can extend rising times in bread recipes, to achieve an 8-12 hour (overnight) rise at room temperature (UK). (I.e a dough which I can make up, bulk prove for however long, then shape and let it rise for 8 - 12 hours overnight,... | Rising time
Put it in the refrigerator. |
should milk be scalded before using in bread dough?
Many recipes for loaf bread that use milk advise that the milk must first be scalded (brought just to the boil). (Then, of course, you have to wait for the milk to cool.) I remember reading an explanation that something in the milk can inhibit yeast growth and the hea... | Not anymore
To my knowledge, the scalding requirement was before milk was widely pasturized. Now, there is no need to scald.I'm no science person, so I can't give any explanations as to why unpasturized milk hurts yeast, but I think it has to do with a strain of bacteria?Anyways, I still heat my milk a bit so it doesn'... |
Is bread flour pure had red winter wheat?
Hi,the subject says it all: is bread flour pure had red winter wheat flour or is it blended with weaker flours? Italian millers generally consider HRWW too tenacious to be used in purity and mix it with some weaker (but still strong) european wheat variety, especially to bring ... | Honesty
Hi Nico,I believe the only people who could provide an honest answer to this question would be the miller who supplies the flour in the first place.Unless you can gather this information firsthand, you really don't know what you are buying.Flour from wheat is a food commodity traded on the world market. Do I ... |
Making rolls ahead of time-a synopsis
As usual, I am trying not to be last minute but I am a little overwhelmed with planning. I have researched a little and have a rough synopsis in my head that I will put into writing about all the different methods for making rolls/loaves ahead of time.I am bringing rolls for both T... | please let us know how parbaking for Thanksgiving works for you
Yep, parbaking seems like the best option ...but that's purely theoretical speculation on my part. Please let us know how it turned out for you, so we know whether to try the same thing. Thanks! |
Transporting bread
I have made a loaf of white bread and some soft rolls for my aunt and uncle. The thing is, they are going to need to survive a journey of nearly an hour. I have no idea what to do to make sure they arrive in as good a condition as they left. I have tried a carrier bag before, but that was a disaster ... | You could try a clean paper
You could try a clean paper bag or cotton bag. That way the bread can still 'breath' and shouldn't go as soft. |
Question about eggs in bread....
We like rich egg-y breads so my everyday sandwich bread has 1 whole egg and 4 egg yolks for 2 loaves.
What I would like to know is why so many recipes have you put just the yolks and not the whole eggs. We have chickens and so I always have way more eggs than I need and I end up cookin... | Whites = water
Hi BettyR,Whites add a lot of water, which you may or may not want/need (see the chart below). Yolks add a little water, but mostly add fat and protein. Thus using yolks only adds greater richness. If you want to use whole eggs instead of egg yolks, just dial the total water in your recipe down a bit. K... |
Yeast quantity in Struan (ABE)
Hi,i've been using Hamelman formulas for a while and i got good to very good results; now i got one of Reinhart books (ABE) and i'm preparing a Struan.What strikes me about the formula (and others in the book, so i suppose it's not a misprint) is the quantity of yeast; i'm using fresh yea... | Hey Dan,
Read a little futher in Hamelman's book and you'll see he says when figuring yeast amounts with added grains, add the weight of the grains to the weight of the flour to calculate the yeast %. Your Straun should be just fine. Happy Baking.Jim |
Is 7 minutes enough to develop gluten?
I'm going through a recipe that has the following steps:Mix (flour, yeast, sugar, salt, water, improver) for 2 minutes at low speed.Add shortening then mix for 4 minutes at high speedAdd vegetable oil and continue mixing for 1 minute at high speed or until fully developed.This com... | It can be. Main thing is to
It can be. Main thing is to get the desired level of development, however long it takes, or doesn't take. Enjoy! |
need help getting a lighter sandwich roll
I have been trying to make a really great sandwich roll. What I want is a super thin brittle crust with a very open crumb with large holes. I have the flavor and the crust that I want but the open crumb is so far eluding me. I use a sponge AND a biga, and, of course, un-bleache... | Bakeries have a good oven.
On
Bakeries have a good oven.On my recent bake, I used a a large round skillet with two metal handles as an alternative to a baking stone because I don't have a baking stone. Luckily, the handles were horizontal, so I was able to place the skillet upside down on the third rack from the top (4... |
Problem of yeast smell
Hi all,After baking the smell of yeast is around the bread. Even after cooling down the smell of yeast on the bread is still strong. Please advise how to remove it. TIAB.R.satimis | have you tried using less yeast?
if you post your recipe, it'll be easier to say for sure, but i think you are using too much yeast. |
I just bought a dried blueberry,cherry,cranberry mix-what to make?
Blueberry is the predominant flavor is in this mix with the cherry and cranberry providing great undertones. I like this mix because the blueberry flavor was so pronounced.I'm overwhelmed with thoughts-which way to go: a rich, sweet brioche? Whole grai... | in a bowl straight up and maybe a cup
of hot beverage to go with them. :) Seriously? Make Floyds Sweet Potato Rolls and work the berries into the dough before the bulk rise. I've got a batch going right now and I'm thinking about adding some orange peel into the dough and then I thought about your berries. Th... |
Gluten Primer
http://www.exploratorium.edu/cooking/bread/activity-gluten.html | Thanks Good Info
That has some interesting information and source links, as well.Thanks for posting.Ron |
Yeastspotting on 11.11.11
I am in heaven today, hosting the Yeastspotting event of Susan, from Wild Yeast. Those are some huge shoes to fill, and I freaked out for the entire week in permanent hyperventilation mode...some breads from regulars here are featured this week, it was great to get those emails and recogniz... | Just trying to see if my
Just trying to see if my photo has been changed.... tried three times already, no luck - maybe making a new entry will do the job? |
Avoid wheat? Wheat Belly by William Davis, MD
Wheat Belly by William Davis, MD, published this year strongly condemns modern wheats: Dr Davis writes that wheats have been so extensively hybridized and genetically modified that they no longer remotely resembles ancient (healthful) wheats. Therefore, he says, avoid mode... | I am not an authority on this
I am not an authority on this subject but the first thoughts that came to my mind were that if one were to look at most of the food eaten now-a-days one would have to look long and hard before finding something that hasn't been tampered with before reaching our kitchens......Janet |
Benefiber in bread-an experiment
It has been discussed a few times here on adding fiber to bread to increase the fiber content. Being a WW enthusiast, I don't think adding fiber is necessary but I was curious as to the effect of using something like Benefiber (which is Wheat Dextran these days) on a dough. I looked on ... | That sounds good! Do you have
That sounds good! Do you have any pictures? :) |
help needed for marble rye
So I tried to make a marble-rye by adding cocoa for color to half of my dough and making a "jelly-roll" with the two different colored pieces of dough. After rolling up the two layers, I tried to pinch the ends and tuck them under to make a tight roll, and thought I had succeeded, but, as yo... | try spraying the dough lightly with water
to help seal the flat sides together. Spray the lower rectangle and again the top of the second layer and avoid using flour on the workbench. Flour between the layers will keep them from bonding to one another as well as any air that might get trapped as you tightly roll them... |
Problem: Dough is resistant to stretching
A few months back I posted a problem here explaining that my dough is not elastic and resist stretching while hand kneading.I normally mix all the ingredients in a mixer with a dough hook at low speed only until dough is pulled away from edges. When I dump the mix on the worksp... | Too Dry?
"When I dump the mix on the workspace, there are plenty of dried crumbs; so I don't think I am over mixing."It sounds to me as though you may not be using enough liquid. Try increasing the hydration. Are you weighing your ingredients? The flour should be sifted and spooned into the dry-measure cup, then ... |
Yeast Rolls
My Great grandmother and great aunt made the BEST yeast rolls. My father got the recipe from them (or as best as they could guess because they did it by look on everything). The directions do not look right, can you please let me know if this sounds correct.Ingredients3 packs dry yeast dissolved in 1/2 cup ... | that's a lot of yeast
Three packets of yeast *plus* self-rising flour seems like an awful lot... |
Reliable CI no-knead recipe falls apart when adding cheese and chilis
I've made Cook's Illustrated's "almost-no-knead" recipe many times, but the variation that adds shredded cheese jalapenos is giving me fits.The basic dough is 15oz flour to 10.5oz liquid (3 oz beer, 7oz water, 1/2oz vinegar), 1/2T salt, 1/4t yeast. ... | I don’t make no knead bread
but often I will make a dough and split it to make two loaves, one with inclusions and the other without. I find often the bread with inclusions will not rise as high as the one without, I have always attributed it to gravity and the ability of the dough to suspend the inclusions. |
The "Ugly Loaf" Thread
I think it is time for a new "Ugly Loaf" thread, and I'm going to start it off. Here is a picture to prove my worthiness, and I'll refer you to my blog entry here for the rest of the story.
Do you have an "Ugly Loaf" you are willing to add to the collection here? I sure hope so because I'm fel... | OMG! That looks like a bra I almost bought last year!
Only it had straps. Stood up on its own too. This must be the "naturella" organic push-up exemplar. :)
Seriously, this portion of a fertility goddess could pass for granite or some glaciated rock. I bet they don't look so ugly separated. (.) / (.) Ouch... |
How to put oats/seeds on crust
Hi everyone:I hope this isn't a dumb question, but here goes...I like the way oats and seeds look on the tops of the bread. The recipe I have calls for a small amount of honey to brush on top after baking, but I find that it makes the bread too sweet. I've tried brushing with melted butte... | I've had consistent success
I've had consistent success with a technique pictured in the River Cottage Bread Handbook. Prior to the final bench proof (the 2nd rise, usually), I roll the shaped loaf in a wide, shallow bowl into which I've poured enough water or milk to cover the bottom. Then, I roll the loaf in a simila... |
Wine yeasts
Hello,This is not an advertisement. In reading the Handbook of Dough Fermentations, there is a small blurb about some people using wine/brewers yeasts for bread with mixed results. (But it does not go into detail about it).Anyway, since it was cheap from amazon, I bought a few packets of all of these:htt... | Check out this thread
http://www.thefreshloaf.com/node/17414/pain-de-champagne-no-that039s-not-misspelledDavid G |
What is "Bread Soda?"
I was looking at Susan's (wildyeastblog.com) quick herb loaf leavened with baking soda.The original recipe is from the Ballymaloe cooking school's book, and calls for a teaspoon of "Bread Soda".Is that different than baking soda? I'm thinking it might be as a teaspoon doesn't sound like much agai... | It's baking soda.
Here's a link that mentions the same book you mention: http://www.ochef.com/1500.htmAnd this: http://www.ochef.com/926.htmAnd this: http://en.wikipedia.org/wiki/Sodium_bicarbonate |
Poking Holes in Pumpernickel
I plan to make the pumpernickel recipe in George Greenstein's Secrets of a Jewish Baker. However, I have some questions about the following instructions, which appear when the round loaves have been brushed with a cornstarch solution and are ready to be baked:Quote:Punch 5 times with an ice... | It's called docking the loaf.
It's traditional and useful. Gets rid of big air pockets and allows steam to escape during baking.PiPs has a recent example of what happens when you don't dock. He called it "losing the roof", which is what happens when you fail to dock some loaves, particularly ryes: a big air hole at the... |
Overnight 80% hydration focaccia a success
A friend of mine showed me how to make 80% hydration ciabatta bread, using folds instead of kneading, saying it could also be used to make a mean focaccia or pizza dough.Since he gets all day to do his baking, and I'm still working days, I wanted to try an "overnight" version ... | Wow, pretty awesome!
I might
Wow, pretty awesome!I might try this recipe this weekend, love the idea of a little whole wheat in my flat bread... thank you! |
Proofing with rice cooker or crock pot for heat and steam
Has anyone used a homemade proofing box using ricecooker, crock pot, fish tank heater, etc. Seems like these things should be able to make a great proofing box. I would be interested in hearing anyone's ideas or successes. Might try to make something this weeke... | use search! :)
Many threads on TFL about this, just do a search.Here are 3 examples: http://www.thefreshloaf.com/node/21476/proofing-boxhttp://www.thefreshloaf.com/node/22456/homemade-proofer-4461-using-dyi-store-supplieshttp://www.thefreshloaf.com/node/8952/temperature-controlled-proofing-box-made-cheap |
pumpkin yeast bread - shaped like a pumpkin!
I hope this blogger doesn't mind, but I have to post a link to her pumpkin yeast bread - so cute, and so seasonal! I'm off to buy pumpkin....http://thefloursack.blogspot.com/2011/10/pumpkin-yeast-bread.html | The Big Sur Bakery Cookbook
...has some interesting recipes in it.One is for a true "pan" cake that uses a 9-grain mix from Guisto's + flax seeds, sesame seeds, sunflower seeds, oats, whole wheat, and brown rice.I might post it here if I get around to an adaptation.It's not often you can eat a pancake and feel good abo... |
Why do I always have a crust to my bread?
I am new to bread baking and all of my current attempts at rolls have a thick crust. What is the trick to a soft roll? @MyLunchTweethttp://twitter.com/#!/MyLunchTweet | tips to soft crust
Here are some tips to softer crust:Add proteins/fats/sugar to your dough (such as milk, sugar, veg oil, shortening, etc)No steam when baking!Lower baking temps (no higher than 375F)Brush crust with butter after baking |
I HATE WHOLE WHEAT
There I have said it, I had to get it off my chest. No matter what recipe I try, I can't stand the taste of wheat flour. Bitter, dry, blahh, yuk.Give me A/P or bread flour with a good amount of rye anyday.............Greetings from Maryland,Anna | Ergot got you, mmm?
Ergot got you, mmm? *giggle*I bake with nothing but whole wheat. I love my moist, springy bread with the crisp crust. Yum, yum. *grin* |
starter AND yeast
I found a recipe i want to try but it calls for starter AND yeast. Has anyone ever done this type of recipe? Any helpful hints? | Follow the recipe and go from
Follow the recipe and go from there. Enjoy! |
Vermont Sourdough hydration change
I received my new 3rd Edition of Hamelman's Bread last week and have been perusing it since. I own editions 1 and 2 and have baked many recipes from them. I admit that I'm a devotee of Jeffrey Hamelman. A surprise was a change in the Vermont sourdough recipe that I bake a couple of ti... | The bake went well. The dough
The bake went well. The dough did not flatten when turned out from the banneton onto the peel. I think the increase in hydration helped to easily develop the dough structure. The oven spring was very good and produced a nice rich colour to the crust. When cut, the crust was crisp and the c... |
Bread Storage
I surely hope this is a easy question to answer for all of you.We (my husband and I) just started making our own bread. We have had some amazing results, but my problem is with storing the bread. It seems like the bread gets hard when stored for overnight. I know my chickens are loving it because they get... | The freezer is your friend.
As soon as the loaves cool, ask yourself how much you're going to eat in the next 24-hours. Whatever you won't eat, wrap it (plastic, paper, foil?) and put it in the freezer. Bread freezes really well (and defrosts quickly).For what you plan to eat, just wrap it tightly in foil and leave it ... |
proofing in bannaton
I have a 8.5" bannaton which say's holds 1.5 lbs of dough. I'm thinking that perhaps I am not giving my loaves a long enough final proof. Should my 1.5lbs of dough fill the entire bannaton when done proofing? Typically I retard my dough over night in the fridge pull it out in the am and let it sit ... | Half full.
Re: How much?I just guesstimate, usually going with half full (i.e. I assume the final proof will occupy 1.5x to 2x the original volume of dough).If I fill the banneton half full (.5) and the dough produces a 1.5x volume increase = (.5 x 1.5) = a 75% full banneton if the dough proofs to 1.5x it's original si... |
Hanger stone
I have been wanting a baking stone for a while, so when I saw a Haeger Pizza Stone at Cosco, for a really good price, I bought it. I want to bake both pizzas and bread on it.
The directions say to preheat the oven... Not the stoneware. I had wanted to be able to preheat the stone, for breads... Does this... | RE: Haeger Pizza Stone
I saw the same thing at a local Costco and thought it was interesting but I already have two so I didn't buy. The link I included is to the listing for the same product on Amazon.com. Check it out for yourself and decide whether or not you want to take advantage of Costco's return policy. http://... |
Partial Success - Long rise adds flavor of disputed tastiness
I have been baking bread for a couple of months now, and I feel like I might be getting the hang of it. The lessons and advice here in the forum are all fantastic, I'm very happy to have found this website. My wife likes her bread on the sweeter side, and s... | As tasty as it looks...
...well I can't speak for the taste, but if it tastes as good as it looks then you have a winner there. I'm looking forward to the answers from the more seasoned people on here. You will certainly get that sourness from a rise time that you are describing. That's comparable to what you see fo... |
Fresh yeast question..
Years ago working in restaurants I was able to use fresh yeast quite often.I was able to get a hold of some fresh yeast recently, but have a question as I have not used in SO long.I do remember rise/proof times being less with FRESH vs DRY yeast.. Is that right?I even looked over a few of my old ... | yeast action depends on three things
time/tempamount of yeastconcentration of live yeast cellsI've seen a lot of mumbo-jumbo about yeast, and it's really not all that complicated: when we add yeast to a dough - no matter whether it's fresh or dry - what we're doing is artificially inoculating the dough with a "starter... |
problem with bread density
hello all the bakers.i usually bake one bread per week. every week a new bread, mainly from Wild Yeast. here's my problem, sometime the breads i'm getting are very dense and have few large bubbles inside with the rest feel like dough. sometimes the breads come out like i love them, with many ... | Different breads have different densities.
Different breads have different densities. One flour will produce a dense bread while another will produce a lighter bread. One type of kneading or mixing will result in a dense loaf while another will result in a light loaf. One day your starter will just not want to do what ... |
Is jewish rye jewish?
Hi,I am looking for some traditional jewish recipes to prepare for a lecture about Israel. It would be great to make some typical bread that goes with savory spreads and salads, but I could not find any on various jewish web pages. Only Challah and Matza are mentioned there.Then I realised there a... | Jewish Rye
Zdenka,I may be corrected yet I believe the jewish rye we americans are familar with is more of a jewish-american bread. And were called as such because jewish bakers, in america, baked themJim |
Crust discoloration
Hello all , I am a new baker hoping to start making larger quantities in the near future but I've had a problem today that is going to keep me up this evening baking for an event tomorrow.I used the Ciabatta Poolish Version (which I made from Bread Bakers Apprentice)I tripled the amount, had it ferm... | Federico's, no wait, that's Fermentatio's Lament
Likely overproofed, considering the dull appearance.It's not as simple as saying that too much of the flour was catabolized by fermentation, resulting in substandard browning during baking (Maillard ist kaput, ja?), but that's likely the problem.There's music for this fr... |
Converting oz. to grams ?
Sorry if this seems to be a dumb question but I am curious. When converting oz to grams ( I find it easiest in grams with my scale) would you round up? I am not a math whiz so I cheat and look it up. For instance 1 oz = 28.3495g would you leave this at 28 grams? Say it was 28.687 would you rou... | Don't worry about it ...
Round up or down, the difference is negligible. The 0.3495g difference in your first example is equal to 0.0123 oz, or ~1%. Rounding could make a 0.5g difference (maximum), which is still only 1.6%. If only everything was 99% accurate. ;)- Greg |
Looking for a fantastic olive bread formula
Can anyone share a formula for a truly fantastic olive bread? The baker at my farmers market makes the most delicious kalamata olive bread. It's soft and chewy inside with tons of kalamatas. The crust is golden brown and very crisp. This bread is fantastic eaten out of hand, ... | Thom Leonard's Kalamata Olive Bread
Elissa,
I've made Thom Leonard's Kalamata bread several times, and it's very good. Barnes & Noble even have the recipe on this website: Kalamata recipe. Click on the 'Features' tab to find it. The recipe assumes you already have a firm sourdough starter.
Sue |
why use a bread machine?
just wondered if you have a bread maker? do you use it for everyday use large families or just personal use?
thanks | Sandwich loaves and kneading
=== just wondered if you have a bread maker? do you use it for everyday use large families or just personal use? ===
My family prefers soft sandwich loaves for everday eating, particularly during the school year. So we use the overnight timer to have a fresh loaf ready in the morning once... |
Raising dough in the fridge: times?
I am looking to make a dough tonight to leave in the fridge overnight, as I wont have much time tomorrow to make any.What I am wondering is, how long should I be aiming to leave it in? I am using yeast sachets, 7g each- But I do have some dried and fresh yeast if it makes any differe... | Chilling dough?
For years now, I've been taking my challah dough up to the loaf-braiding stage at which time I place the loaves in the refrigerator. I bake one the following morning and then bake the other two later that day or even the following day. Never had any problem. |
Happy Birthday Floyd
Happy Birthday Floyd and how wonderful to have your birthday celebrated with World Bread Day. Thank you for the website from which all of us have benefited so much.TomsbreadSingapore | Happy Birthday!!!
Don't just have bread, Floyd, have cake and lots of it. And I too thank you for this site; it's amazing the amount of information I've garnered here, just by poking around. |
Organization! Recipes all over and they change!
Even with digital storage, I have a hard time organizing my recipes. I have recipes in development,recipes that are favorites but sometimes I make them this way and sometimes that way. I have recipes I really think I want to try (I have gotten much pickier over the years ... | I put all the work into the recipe, so cooking is fun.
I process and store recipes (I want to use again) as:SHOPPINGMISE EN PLACEINSTRUCTIONSFor SHOPPING part of the recipe, (a) I group the ingredients according to how I usually find them in the market (all dairy together, all fruit/veg together, etc.) and (b) accordin... |
Storing bread sticks
How would you store bread sticks? I have a glass pasta container. But most of them don't fit. Right now they're on a rack. I'm thinking of putting them in two paper lunch bags at each end. Any suggestions? ThanksStephanie | I make grissini and store
I make grissini and store them in a large rectangular Rubbermaid type plastic container I purchased in the food storage section of Walmart. I also use it to store my overnight bread dough from the Artisan in 5 books. It is easier to judge the size of dough you are cutting off than using a ta... |
Shrinking bread problem??
I've baked all of our bread for many years although I am certainly not an expert. For the past couple of years I've settled on either a whole wheat loaf with walnuts or pecans and currants, a round peasant loaf baked on a stone or baguettes in a perferated pan but again on a stone. The last ... | Over proofing is more likely
Over proofing is more likely than over baking. I would check the oven temperature and then examine closely all the details of your recipes and see if you can find what changed.Jeff |
Making Naan
Tomorrow is a special day for my wife who will be making indian food for a special meal. As I have begun making bread, she has asked me to make Naan, a flat bread, for the meal. I am excited about the opportunity to try it. I will let you all know how it turns out. :) | Yum! wish there was a "like"
Yum! wish there was a "like" click on freshloaf! Look fwd to your pics and/or feedback. |
oven spring - question for the sourdough sages
As there seems to be more than a little Zen to soudough baking, I though sourdough sages was a more appropriate term than sourdough experts. Anyhow, here is my question, or rather more of an observation. Whenever I cook a loaf where the levening is with sourdough culture... | My Observation on springs
I have to preface this by saying I'm more of a Sourdough Rye baker than a sourdough sage, but I do like that term and you bet I'll start using it too!In sourdough breads that use high-protein flours like rye, one does not expect the same kind of gluten development nor see the kind of springs ... |
spring hard white wheat supplier?
I'm trying to convince my supplier to import in italy some wholemeal spring hard white wheat. He's interested, but the most famous supplier is not :-(. Can you please recommend some good brand, please?That kind of flour is totally unknown here in the Mediterrean. | Wheat Montana
http://www.wheatmontana.com/index.phpLook for Prairie Gold. |
Vinschger Paarlen
MASH50 g rye meal100 g water, at 122 F/50 C SOAKER77 g all-purpose flour100 g rye flour2 g salt108 g water FINAL DOUGH284 g all-purpose flour5 g sugar1 g/1 tsp. blue fenugreek (Brotklee, Schabziger Klee), ground *2 g/1 sp. caraway, ground 3 g/1 tsp. anise seeds, ground 8 g salt6 g instant yeast170 g w... | Wow! Those look great! Do
Wow! Those look great! Do you know if ordinary brown fenugreek will work as well? |
Thanksgiving rolls
I want to make some light, fluffy rolls for Thanksgiving using my starter, who is fantastic, and I'm sure will be up to the task! Anyway, I have been using formulas and tips from this site, but what I would really like to do is bake them as near as possible to dinner time. With all the cooking I am ... | Sounds do-able
The trick is to get the oven available-so it depends on how you do the turkey. The rolls are the last thing I bake. I bake a large (25lb) turkey overnight (put it in late and take out early next AM) and we eat at noon. This works great because I then have the oven free for all the other dishes and bread ... |
Divide dough, but not "shape" it
See: https://www.youtube.com/watch?v=Luyiqf9YLjEIf a dough was divided like in the video, what would happen if the pieces were just let go through its 2nd rise? What would happen to the resulting bun?I'm familiar with dividers / rounders. I wonder if the "rounding" part (i.e. shaping) i... | It is if you want a nice even
It is if you want a nice even round well shaped bun in the video all its done is portioned the dough pieces. if placed on a baking sheet as they were you would get rolls but the would likely be uneven both internaly and externally, quite often the dough pieces might have further handling... |
Bread rolls feel a little 'heavy'
I have been trying to perfect a soft roll recipe. Very basic mix-500g bread flour7g yeast sachet50g butter300ml watersaltNow, I have got it looking and tasting amazing! Just one thing that I would like to tweak and am unsure on how to do so. The rolls have a heavy feel in the mouth. I ... | Try a lower-protein flour.
As in cakes, density = too much protein. Try going to a lower-protein flour like AP and see if that helps. |
San Francisco Sourdough from Local Breads
I seem to remember discussions of problems with this book - if anyone has made their version of SF Sourdough, and has tips or suggestions, or advice, or just a plain DON'T DO IT! Please, send it my way - I intend to make it this weekend.... thank you! | Link for SallyBR
I haven't baked much from Local Breads, so can't help on the sourdough question, but maybe this link might be helpful:http://www.thefreshloaf.com/node/4097/formula-issues-leaders-local-breadsHope it goes well for you! |
For those that grind your own flour
For those of you that grind your own flour is it posibile to make unbleached white flour at home? I am going to start grinding soon and would like to not have to buy any flour any more but I can't see cookies tasting that great with whole wheat. | I mill my own flour and buy
I mill my own flour and buy locally grown organic wheat. I'm sure that has been done for centuries - European flour was mainly "soft" and is fine for home baking. I think the harder, higher protein grains are needed for commercial, "fast" types of bread - home baking is much more traditional... |
Cooling your bread
Hi guys, just wondering if there was a good and a bad way of cooling bread?I tend to just take it out of the oven and leave it on the side to cool down, but was wondering if there was a technique or optimal conditions for your bread cooling down?I know it probably doesn't make a world of difference, ... | Longer cooling on a rack is
Longer cooling on a rack is pretty important I think for ensuring crust crispness; otherwise air can't circulate around the crust and moisture doesn't escape some parts, leaving a softer crust in spots. Also, some like to cool breads for a few minutes by returning them to the warm oven with ... |
Short and Sweet
Anyone got this book yet? New by Dan Lepard, my hero, guru, source of constant inspiration and awe... got the book yesterday, LOVE IT! I see a lot of nice baking in my future.... the book starts on breads, mostly simple loaves, a final bit on sourdough, but just a touch on the subject. | I have!
Sally, I have it and the basic whiteloaf is just about to go in the oven as I type.My first effort the flash loaf and can be seen here http://www.flickr.com/photos/13969483@N08/sets/72157627721521029/Quite tasty but obvious not as good as some given it was all made it 2 hours!Tony |
Ok to knock bread down after shaping?
Is it ok to knock bread back down once you have shaped and risen?I am making a basic white loaf, and about half way into its rising after shaping it became clear that that the shape was not going to be what I wanted. So I have knocked it back down and reshaped.Is this ok? Or am I g... | Take a Look Here, Charlie ...
http://www.thefreshloaf.com/node/25383/beginner039s-question |
Adding text to a blog
I managed to get a photo in my blog but forgot to put intext first. I made a new entry, cliked preview and was asked to enter the pictured distorted text blurb which I did and was sent back to my text page. I clicked saved and it disappeared. The verification spotwas new to me in TFL and I don't k... | I think it's there...
There's a blog entry of yours with nothing but a picture, I just commented on it. Is that it? |
Rosemary Currant Bread Recipe a la Julienne's?
Hi, FLbakers,I am looking for a recipe for a Rosemary Currant Bread similar to a bread I enjoyed at Julienne's Cafe in San Marino, California for many years. They are well-known for this bread and I bought their cookbook "Celebrations" hoping the recipe would be included ... | Tabasco, I have done a google and came up with some
recipes http://www.google.com/#hl=en&cp=23&gs_id=1z&xhr=t&q=rosemary+currant+bread&pf=p&sclient=psy-ab&rlz=1W1TSNA_enUS378&source=hp&pbx=1&oq=rosemary+currant...Also, does the little cafe still exist ? Call them ! |
Dead Dough
I've been baking sourdough for more than fifteen years, and this has never happened before. I made up a dough with a very active starter, as always. Due to circumstances beyond my control, the kitchen became very hot. Very hot. Maybe 95 degrees or more. The flour and water were also far too warm. The dough j... | Studies of yeast growth rate
Studies of yeast growth rate vs. temperature indicate that the maximum rate occurs at at temperature on the order of 80 or 85 degrees F, and at higher temps, which are definitely not beyond the realm of "a warm place in a kitchen", the rate decreases significantly, even if the yeast is aliv... |
What happen to my raisin bread
Just got a Zo bread maker tried the recipe that came with the machine for raisin bread...did exactly what it said set to the quick bread cycle since I have instant yeast, however when I put the raisins in when it said add, none of them made it into the loaf. Bread is great, but all the r... | Got it, you added raisins.
Were they washed or wet? Soft or hard raisins? If they were fresh out of the moisture sealed package, they should have blended unless the blades had stopped mixing. Did they move at all from the spot they were dropped? The reason for adding after initial mixing is so that they don't get ... |
Tip - Cleaning Pasta Machine
I was making pasta for Lasagna today and thought this post might interest others. If you remove all of the cover guards from the machine, cleaning will become a breeze.In the past I have had a miserable time rolling out and cutting pasta in my hand operated machine. The pasta was sticky and... | good stuffi didnt know those
good stuffi didnt know those could be removed. i usually mix a piece of dough with just water and flour to run through a few times to pick up the loose bits and scraps.. that's how i cleaned it.. then i threw that bit away.i have the ravioli attachment but looks like however you did those ... |
What's the worst loaf you have ever encountered?
I've baked some bricks in my time, but I think that the worst loaf I've ever come across was a recent purchase from a leading supermarket in the UK. Yes, I should have known better, but they do stock some fairly good artisan type breads in a specialist range, and this wa... | Since it's still pretty much
Since it's still pretty much intact, perhaps it's time to take it back to the supermarket for a refund. |
Loaf is too soft
Today- with much help from the wonderful folk on this site, I baked a bread recipe using a scaled up version of my very basic bread ingrediants I found on another site.All was going well, and as expected, untill I finished the cooking process. At which point it become obvious my loaf was very very soft... | Congratulations!
Hi Charlie,That doesn't sound too bad! You changed several parameters of the recipe (amount, yeast content, proof), and you are happy with taste and crumb.How did you actually bake it? Temperature, Time in the oven, cooling? A bigger loaf will need more time.Also, a picture would be helpful.It doesn't ... |
Need a bigger loaf
You guys were so amazing helping me with my last post, wondering if you could do it again?Basically, I just cooked a basic white loaf in a 2lb tin and it turned out fantastic! but it is a little smaller than I had anticipated.So I am wondering what size tin I would need to create a pretty hefty loaf?... | big loaf tin
I've never seen a bigger loaf tin than a 2lb one, not in the UK anyway.But if you want to make a very big loaf of some kind , maybe a boule, you could just use a flat baking tin with a raised edge. But you would have to make the dough very firm otherwise it spreads out - i.e. as little liquid as possible.... |
Reformulating recipes to eliminate bulk retarding
I'm not sure if I phrased my subject the right way. I have gone from hobby baker to home based market baker rather quickly. I got a great deal on a hobart retarder, but haven't figured out how to get it into our house yet.....In the meantime, production has grown and no... | Higher temperature or longer proof?
I can't tell from your description whether you want to be able to proof overnight for scheduling reasons or just get approximately the same bread while proofing without refrigeration.If you have enough refrigeration capacity to chill the dough but not enough refrigerated volume to ho... |
Strudel Dough.... why the eggs and oil?
If you are familiar with how to make a Strudel not using store bought pastry, its really a special dough. It's not laminated like puff pastry with butter, instead is stretched paper thin to the size of a dinning room table and buttered as its rolled up. Most recipes are very st... | Good question. I've only done
Good question. I've only done Strudel once or twice (without using eggs - I've actually never heard of adding eggs to Strudel dough), so I am no expert on this. My guess would be that the additional ingredients are mainly supposed to enhance the flavour and maybe mouthfeel. As Strudel doug... |
bakers percentages
I like to make a loaf with added oats/seeds/rye grains etc. I normally stick to bakers flour/water percentages, such as those laid out by Peter Reinhart and do not include the weight of the seeds & grains in my ratios, am I incorrect in doing this? | Bakers percentages
You definitely should include the weights of all ingredients as well as their percentages. The oats and seeds additionally will impact the hydration in your recipe - both soak up significant liquid, so unless you increase the overall hydration you're likely going to create a very dry loaf.
A good wa... |
2lb tin/ recipe help
Hi guys, not sure if I am posting this in the right place so very sorry if it needs moving.I just purchased a 2 lb loaf tin, but am struggling to find a basic white recipe to use with it. My main issue is size, I dont want to use my usual recipe to find it overflows the tin and is ruined before I e... | 2lb = 907g. IIRC, pan size
2lb = 907g. IIRC, pan size should equate to uncooked dough weight. If your original recipe uses 500g of bread flour @ 65% hydration, your dough will be about 880g (with your butter, yeast, etc) by my estimates. Should fit fine. |
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