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Experience with Esmach SP-5 micro mixer
I've finally decided to bite the bullet and buy an Esmach SP-5 micro mixer, and am really looking forward to getting it. I'd like to get some feedback from people experienced with the machine on how they cope with the single speed, as well as the lack of a reverse speed. I've be... | water, water, everywhere
... autolyze the flour and water for about 20 minutes ... Is this the same as the double-hydration ...?Nope.Autolyse is mixing the flour and water (and often the salt too, but not the yeast in most cases), then waiting a bit for it to self-develop. You might think of it as letting the ingredien... |
Business Ide | Feedback please :)
I was recently approached by a local pizzaria owner. We did a swap, bread for pizza. He was blown away by the sourdough and wanted to know if I would be interested in starting a bakery next to his pizzaria. I am in the preliminary stages of looking at the invesment, I have a couple of loafs that I ca... |
Help! Need a Recipe for Plain Scones
Over the Week-end made some Scones, turned out a disaster. Small and not tasty. Anyone out there have a great recipe for Plain Scones. It would be very much appreciated. Thank you in advance. | Plain Scones.
Weigh the
Plain Scones.Weigh the water and dissolve in the sugar; add in the eggSieve all the dry ingredients and crumb with the butterCombine liquid and crumb til just clear. Keep mixing to a minimum.Roll out paste and cut scones to size required.Place well apart on a baking sheet and glaze tops with ... |
Some questions about baking
Please share your views along with your answer to the following questions:1. What is the purpose of yeast used in the baking recipe?2. Why do we use eggs in a baking recipe?3. If we use only flour, yeast, water, and salt in a single baking recipe, then what will be the outc... | Here you go
https://amzn.to/3etZBTF |
Publix French Hamburger Rolls
Hi, I have a question regarding Publix French Hamburger Rolls. My hubby likes them instead of regular hamburger rolls. I would like to try and duplicate the recipe if I can without all the chemicals. I'm not sure about the slashing. Since the rolls he buys are super soft, and slashed, ... | To me, that looks like they
To me, that looks like they were slashed after proofing, not before. I think the slashes would've opened up a lot more if they were done before proofing, and those slashes are relatively narrow as you expect form normal oven spring. Just my guess...Brian |
Dutch Crunch topping failure – Why?
Yesterday, I made Peter Reinhart’s Vienna bread with the dutch crunch topping. I pretty much followed the directions exactly. I mixed up the dutch crunch paste (using rice flour) to a very thick consistency and applied it moments after the final shaping in an effort to get the most d... | Are you sure you put sugar in
Are you sure you put sugar in the topping?Or maybe, did you leave the topping sitting so long that all the sugars were eaten up?(just reaching here). |
timing several loaves for seperate baking
i have a question...... i am making a bread recipe that will yeild 3 loaves. i want to bake them seperately in a romertopt clay pot. it calls for the last rise/proof about 30-1hr before the bake. could i put the remaining 2 loaves in the frig while the 1st is baking then take o... | Bread dough cooling
Takes a long time; while cooling the 2nd and 3rd loaves will continue proofing. I suspect the third loaf would be overproofed after three hours slowly cooling.As an alternative I suggest the following. Mix the dough with ice water, to reduce the dough's original temperature, if you autolyse and mani... |
Favorite Recipe for Brioche Specifically for French Toast
I am looking for a Brioche recipe to use for French Toast. It doesn't have to be good for anything else as I plan to use it all for this purpose. I have used the Golden Brioche from Epicurious and it was great but I might try something different this time. Also,... | My favorite french toast is
My favorite french toast is dipped in crushed corn flakes after it soaks in a very rich (heavy cream eggs vanilla beans) custard. Topped with strawberries or raspberries or a fruit sauce made with fresh fruit with a few whole berries and some very lightly sweetend whip cream. I am just about... |
How much steam is to much?
Hi all,I was reading a discussion on jagged slashing and why that it occurs. Most of you responded with the solution being to much steam. I am finding that my baguettes have flat openings and my sourdough tears as well, making the openings look jagged. So, how many seconds of steam is best... | Technique Can be Critical
IMO, the amount of steam isn't as critical as how the steam is introduced. Spritzing the oven sometimes results in actually directly wetting the loaf; that's hot a good thing. It's always best to spritz the oven walls, without wetting the actual loaf, but that can be difficult when using a s... |
My bread keeps "splitting" on the side
Help! My breads keep "splitting" on the side. It doesn't matter which type of bread, whether free form or in a pan, whole wheat or white, I have tried leaving the dough more moist, slashing the top, nothing seems to make a difference. The bread doesn't actually split, the bread... | Without seeing a recipe this
Without seeing a recipe this is a total guess but it sounds as if you are underproofing the dough resulting in too much oven spring which in turn is leaving a split/ugly ridge.
Jeff |
Problem: Bread slices falling apart easily.
Only when I substitute any whole wheat into my sandwich bread recipes, the slices of bread fall apart very easily; almost crumble to the touch.My 100% white flour breads do not have this issue.I used this KA recipe http://www.kingarthurflour.com/recipes/classic-sandwich-bread... | Two Thoughts
Two thoughts come to mind. Make that three.1/ you are not kneading the bread sufficiently. Try the window test. 2/ Your ground wheat berries are too coarse and are tearing the gluten structure. Try soaking them in the hot water in the recipe for about an hour before adding them to the rest of the dough.... |
Mold on spelt bread, made with apple yeast water, WHY???
This morning, while preparing my breakfast, I was shocked to discover mold (black mold and white mold) on my sliced bread. I baked the bread on august 17, and today is august 20. It's a bread made with 60% spelt flour, 10% rye, and 30% bread flour. I used Apple Y... | I'd owe it to the hot and
I'd owe it to the hot and humid weather... Dry climates, on the other hand, preserve bread. I fyou can't be sure of the atmosphere humidity level in you kitchen (you could buy an inexpensive handy hygrometer for that), then its better to refrigerate, or freeze your slice bread.Yet i would add ... |
Rising potential of long time frozen dough
Rummaging through my basement refrigerator, I rediscovered a ziplock bag of whole grain pita dough pieces (my variation of P.R.'s recipe in WGB). I had frozen those 9 months ago (after bulk fermenting and shaping them into balls), wrapped separately in plastic. They were cover... | it's alive!
I admire your patience Karin. I'm sure I would have tossed it after 4-5 hrs, but isn't it amazing just how resilient these little yeast cells are. I'm curious though as to how the pita tasted.Franko |
Breads using sausage seasonings.
After succeeding in making several successful loaves of Mustard/rye sandwich bead I have pondered on how some of my sausage spices might fit into a pain. If anyone has attempted this, please pass on any experience or advice, (particularly quantities of spice mixtures to be added.) I wil... | I've done this ...
I've done this with some savory spice mixes -- and if the mix has salt in it, I just use it instead of the salt called for in the recipe figuring that most of the weight of the spice mix is salt. |
Reverse Engineering THE REAL NYC Bagel
Hello Bakers,I have an obsession with the bagels I grew up with in NY. I have been trying to reproduce this ever since leaving NY. There have been plenty of attempts producing good bagels, however they are not NYC bagels. The recipes online that claim to be NYC bagels are also no... | Matching the flour?
How well are you matching the flour?The bakery would have used 50 pound bags, which are noticeably fresher than 5 lb grocery store bags that have sat on shelves for months. Flour moves through the commercial channel much faster than the retail grocery channel."My biggest issue at the moment is that... |
Doughy and "heavy" bread
Hi TFL,I don't know why my breads are doughy in the center, and heavy after baking. I've had it happen on 2-3 different recipes.After a few hours it doesn't seem doughy, but still has a heavy feel to it.Recipe was hokkaido milk loaf , with addition of fruit puree as a replacement for part water... | Fruit puree
Most likely, the fruit puree is the main culprit since it will not evaporate like water or milk during the baking process. Try baking it without the fruit puree and see if the bread becomes lighter. |
Corn Fritters, Corn Cakes?
When I was small, my father had an older friend we would visit on the weekends. He would make these; what he called, "Corn Fritters" for me. I loved them! They were actually some kind of corn meal/flour, fresh corn pancake things. He made them like Griddle Cakes, and we poured Maple Syrup on ... | Corn Cakes
Here is my recipe.CORNMEAL PANCAKES 2 extra large eggs (or jumbo size), separated and at room temperature1/4 tspn. cream of tartar1 Tbs. sugar1/3 cup (27 oz.) vegetable oil (or melted bacon fat)1 tspn. salt2 tspn. double acting baking powder1/2 tspn. baking soda (sodium bicarbonate)1 1/2 cup (7.3 oz.) white ... |
Fresh Yeast Chocolate Chocolate Chip Espresso Egg Bread
I discovered fresh yeast in two grocery stores near me, and have been having fun using it in place of dried yeast.I used 1 oz of fresh yeast instead of 2 tsp dried, a bit more than conversion charts called for but it worked really well. Fresh Yeast Chocolate Choco... | This looks so good....
Can't wait to try it, thanks for the recipe. |
to steam or not to steam
I am pretty new at this bread thing, and like a good little student, I have following the experts' instructions and doing the steam thing for all of my crusty type loaves. I was wondering if you all steam for sandwich loaves, or focaccia loaves. I would think not, because if I'm not mistaken,... | Steam
I steam both during the first 10 - 15 minutes. Ford |
Questions about how to make yeast rolls tall.
I am looking for recipes for making yeast rolls tall. Do I have to use more yeast? Would really appreciate any suggestions. Thank, Rose Lucia | confine the dough in a
confine the dough in a smaller space. Check out shaping dough here!!! |
Bagels are falling
Hi All,I am new to this forum. I have recently started baking bagels, since you really can't get a good bagel in Indiana! (OK, this is probably open to arguement). I originally had good luck with Peter Reinhart's formulation from his book, " The Breadbaker's Apprentice". First few batches were per... | You need to underproof to
You need to underproof to avoid this, especially with bagels. As jeremiahwasabullfrog says, it could be that now the weather's hotter, your proofing has gone further in the same amount of time. Be sure to proof based on the dough appearance and resilience, not based on the clock! Err on the s... |
Whole Wheat Bread with Pecans and Golden Raisins by Hamelman
Organic Whole Wheat Bread with Walnuts and Raisins. This is a recipe by Hamelman (Bread a Baker's Book of Techniques and Recipes). I substituted pecans for walnuts and golden raisins for regular organic raisins. I made this for my children. It is full of goo... | How delicious looking!
What a lovely crumb. It is such a delicious looking loaf. I can see why your family enjoys it so much with just a dap of honey and good butter. I especially like the way you've done it in a loaf pan. Great looking bake!Sylvia |
Cranberry walnut celebration nightmare
So I'm trying to make cranberry walnut celebration bread out of BBA. Has anyone else had issues with the hydration of this recipe being WAY too high? It's possible that I mis-measured something, but I weigh everything out with a scale, and am generally pretty accurate.The only t... | When an egg is not an egg...
This is yet another reason to always go with weight-based formulae.Depending on where you live a standard "large egg" could weigh anywhere from 50 to 73 grams (1.75 to 2.6 ounces ). Further, eggs are only sorted by humans and/or technology, but they are produced by hens who don't really ca... |
BREAD Hamelman's book, with discount
Hi everybody! For those who don't have this book already, but think of buying it, I found that is discounted on book depository, link here.ps: I bought from this site Rose Levy Beranbaum "The Bread Bible", and they have free shipping everywhere.codruta | it's £16.21 on Amazon UK,
it's £16.21 on Amazon UK, with free delivery... |
Trying a new flour: Whole white flour
In my current exploration of the magical - and often deceiving - world of flours, here is my last batch of FoollProofBaking's sourdough bread using 80% Whole white flour (Speerville organic - 80-85% extraction - 13,5% protein) and 20% Whole Wheat (Flourist)The dough was a real trea... | Puzzled
If the Speerville flour is whole, how could it be 80-85% extraction? |
Wheat Honey Oat Loaf
Inspired by Subways "Honey Oat" bread, this is my interperetation on the Subway classic.
Ingredients:
400g Bread Flour
50g Wheatgerm
75g Semolina Flour
7g Active Yeast (25g fresh)
25g Honey
5g Sugar (rapadura if you have it)
30g Vegetable Shortening
275g Water
5g Salt
Oats (topping)
Honey wash (... | Nice Job
I like the honey wash idea. I'll be giving it a try. Oats are good food.
Jim |
help converting grandma's rye bread to a slow rise
Having just read the topic about the health advantages of allowing bread to rise slowly, I want to do that with a recipe I found in Grandma's old 1942 Searchlight recipe book.Can you help me convert this please?-------------------------------Rye Bread1 cake yeast or 1/... | Thanks
Thanks for writing, AliB. I'm going to go for it with the little knowledge I have gained. Wish me luck.I will tell how it turns out.Also - I found this great blog post that gave me the courage to just use the recipe at it is written:http://homejoys.blogspot.com/2011/02/bread-baking-cold-rise.html Thanks too for ... |
Sandwich loaf splitting where shaped :(
I have been working on perfect my technique with BBA's basic white bread sandwich loaf recipe, variation 3. I have had some excellent results, but I have constantly had an issue where after shaping and proofing in the bread pans, the dough doesn't seem to properly stick to itself... | shaping
(I used some flour while shaping and the surface of the dough dried out to much) this could be the problem, if on the surface of the dough before rolling, try to keep that rolled surface moist/tacky enough so it rolls up and adhers together. Sometimes a crack in the rolled seams of cinnmon loaves are made bec... |
Help wanted
I am posting for the first time. However I have been registered in this wonderful place almost 2 years now. Like all of you a love bread. I love baking it, sharing and most of all eating it. I am just a home baker, don't have fancy oven or even a brick one. All I have is a gas fired oven that get the most h... | shape and retard more
Hey Lucia,It sounds like your SD starter is really doing its job!Have you considered shaping it and putting it back into the fridge, possibly nudging up the cold in your fridge, to further slow the process?Hope this helps,Freerk |
100 calorie bread?
My wife has asked if I could produce something like the "100 calorie" breads and bagels that have recently appeared from the giant retail bakeries. I'm an intermediate baker, so I've wrestled with many bread making issues, but I need some help on this one.What weight of "average" white bread dough w... | It is called "diet bread"
The simplest answer to the request for low calorie bread, and the one I have used for years, is to slice a loaf as thin as the requestor will tolerate. You can calculate the total calories in the batch from the weight of the flour (use what was on the bag or guess somewhere between 3.4 and 3.... |
St. Galler Buerli, 2. attempt
This is my 2. attempt to make the Swiss St. Galler Buerli. Since they went to the Swiss club party for Swiss independence day, I don't have a crumb shot. Could not even taste them they got devoured so fast. Got some orders so they must have been good. This time I used a mix of AP,WW and Ry... | Look interesting
Hi, your Swiss St. Galler Buerli look interest. How about posting the formula you finally came up with, for those of us that might wish to try to make them, too?Ron |
Making a hash of it with Vitamin C
Hi all. I have a couple of questions about Vitamin C/Ascorbic acid powder.The first part is a bit of a tale of confusion and woe....I'm very happy with the "lift" on my white loaves, but my brown and wholemeal were a litle bit heavy, so I bought some Vitamin C powder and started to u... | Home brew to the rescue
Stores catering to home brewers will have ascorbic acid. It's used when bottling as an anti-oxidant. Citric acid is a usable substitute, except that even at low levels can impart a lemony taste to whatever it's in. Vitamin C capsules, not tablets, will do in a pinch, with the advantage of havin... |
Sponge or straight dough
A common technique to achieve a good flavour in bread is to make an overnight sponge with half the flour, all the water and the yeast. But I always mix everything, knead and then put in the fridge overnight. Is there any advantage to the sponge method compared to my straight dough with long bul... | About the same
Richard,If you don't notice a difference in taste or performance; use whatever is easier for you.Jim |
Strawberry pocky of my version with mixed fruit yeast water
I have enjoyed Ron's sourdough crackers so much, ( http://www.thefreshloaf.com/node/22562/sourdough-crackers ) then, I started to think if I can make my favorite sweet snack that I used to eat in Japan. I tried once using Ron's formula, It turned out that it n... | Akiko,
This recipe sounds
Akiko,This recipe sounds like an easy one to do....I can't see any pictures though and am wondering why they aren't showing up?Pictures help me see what is being described in words so I know better how to bake and I do have my RYW with the raisins in the refrigerator and this sounds like it wo... |
Seam won't stick
I think this may be related to the heat here..but my seams won't stay stuck!I shape and place seam side up in banneton and come back in an hour to find gaping holes where the seams opened. I've cut down on water a tad due to the heat/humidity here and I tried leaving the shaped boule for a bit before ... | Shaping surface
After switching to a large wooden cutting board I've had better results keeping the seam closed. Try to get a nice drag as you pull the dough around the board. You may also want to put the tad of water back. The heat may cause your dough to proof faster; keep an eye on it.Fornituri te salutant!(Those wh... |
Humped Pain di Mei
Hi all - I used to have an account but wasn’t very active and tended to drop in when I needed something specific. Anyhow, as I’m sure a lot of people were want to do over the past year, I got back into making bread. Mainly boules, but I also picked up a Pullman pan with lid (took months to find one i... | Revisit steps 7, 8, and 9 of the recipe
You don't mention whether you tamped the dough into the corners of the pan but you do say that you didn't allow the dough to rise as much as the recipe directed. The recipe calls for the dough to be just below the rim of the pan but you stopped when the dough was still an inch b... |
Types of Indian flour?
I've just moved from the U.S. to Bangalore, India and I'm having trouble figuring out the flour types. Which type do I use for bread, baking, flat breads, etc.?
Thanks! | Flours for baking in India
The maida that is available everywhere is good for making bread (similar to the AP flour). But the bag does not have the nutrition info printed on it. So protien and gluten contents remain a mystery.You can also try using Jowar flour in a small percentage. We use it for making thick unleavene... |
Rye experiment #2
Hello,This is my 2nd attempt at a high concentration rye. I adjusted my first attempt...I lowered the chunky-rye soaker from 50% of total "flour" to 25%, and milled the chunky rye stuff at a slightly more fine level (but it was still pretty chunky). Also, I used whole-wheat flour instead of white ... | That is a beautiful looking
That is a beautiful looking Rye, Gvz! Nicely done.. better dock the loaf top next time for such high Rye percentage loaves, it will improve the resultant loaf shape, and makes a more even looking top.Best, khalid |
My rolls are breaking up on the sides and also on top. Any possible cause?
Need help in solving this problem. My rolls are braking on the sides and on top. Please help! | First Guess
Not enough oven steaming, over worked shaping, too dry of a dough?Jim |
Bagels in Big Green Egg
I have a Big Green Egg (ceramic bbq). I'm really excited to cook my bagels in it instead of the oven. The problem...I don't know what temperature to cook the bagels at. I was thinking I'd try 600 degrees, but I thought I would ask others their experience with baking bagels in the BGE and what... | Bagels in LBE
This fellow cooks his bagels in his Little Black Egg at about 625F or so,They are all whole grain and I don't think he boils them. Don't know if that makes a difference or not.http://www.pizzamaking.com/forum/index.php/topic,5682.msg50211.html#msg50211You may have to scroll down just a bit to get to the b... |
CInnamon rolls question
I have a recipe to make cinnamon rolls, I mix all the ingredients in my bread machine and let the dough rise then roll it out and put on the sugar cinnamon ect. roll it up cut them put them in a pan & let rise for an hour & bake, we were invited to a picnic at a friends house, there will be 35 ... | I always do this, it turns
I always do this, it turns out gorgeous and light and even yummier. heaps easier for you especially if you have people coming over in the morning. :) |
Ciabatta Help Needed
I am in need of some help with my first attempts at making ciabatta. I am not getting much loft out of the bread that I am making. I am using Jason Molina's ciabatta recipe and am following the directions to the letter (weighing my ingredients, baking at 500*, and using bread flour) but again my lo... | Video?
Have you watched the excellent video of someone making the recipe?http://www.youtube.com/watch?v=v24OBsYsR-ANotice how she says she uses 490 grams of water vs the 450 specified.It's all about dough development/consistency. Sometimes the flour/water balance has to be adjusted slightly.Also note how she uses plent... |
In-N-Out bun imitation
I'm moving away from California (sob. . . sob) and I'm finding the concept of living without In-N-Out very difficult. I've begun to hoard spread packets to soothe myself in moments of utter desperation, and it would really help if I could make a reasonable facsimile of their buns. I go almost exc... | caught my attention
I posted a few months ago about the SoCal burger bun Shangri-La, aka Puritan Bakery in Carson, CA. There was a nice article written up in a local paper about it. You may want to contact Puritan to see if they'll ship to you. Apparently they do walk-ins for the general public...BTW KrissRulz, thx for... |
Skipping yeast from books
Hi,I'd like to ask for your help. I'm a beginner bread baker, making my own sourdough (Reinhart recipe) at home and baking 100% whole wheat bread (from Reinhart's Artisan Breads Everyday) on a regular basis. I'm quite satisfied with the results. To make it a bit complicate i'm on a candida die... | It takes a little experience
It takes a little experience and initiative, but in my short 2 years of baking breads, I am able to convert almost any recipe using commercial yeast to use only natural, wild yeast(sourdough).In the meantime, there are hundreds of great, published sourdough recipes.A good starting point for... |
How much can you knead a dough, timewise?
So, how long can you hand-knead a semi-wet dough? I am fairly sure the gluten on my doughs arent fully developed. I'm always afraid of kneading for too long and having the yeast die in the process. | yeastie beasties like food and mild temperatures
...kneading for too long and having the yeast die...Huh? Can you point at a reference that suggested this possibility? Something new for me to learn; I haven't heard much about kneading harming yeast before.I know bread yeasts are sensitive to temperature: below about 40... |
Substituting and using KA 'bread flour' instead of KA 'all purpose'?
I am an amature bread maker and I would like to know what would be the ramifications if "bread flour" was used instead of the "all purpose flour" in this baguette recipe. http://www.kingarthurflour.com/baking/documents/baguette-ciabatta.pdf
How would... | Protein
KA AP is equal in protein to most other bread flours. Make a batch with AP and one with Bread and see the difference for yourself. That will take into account your handling of the formula and give you a more accurate comparison.
Jim |
Salt added an hour after the levain..is it a big deal??
I completely forgot to add the salt to the main dough when adding the levain to the autolyze and ended up doing it an hour later...What does it change ???Gaëlle | All it changes is when you
All it changes is when you added the salt. Enjoy! |
100% whole wheat
Tried making the 100% whole wheat recipe from Reinhart's Bread Baker's Apprentice. I used a scale to weight the ingredients, followed the recipe as is EXCEPT for the poolish for which I used WW bread flour (couldn't get my hands on any course ground flour). The first rise was just ok, maybe came clos... | I agree
I have consistent, excellent results with the biga/soaker method from Whole Grain Breads. If you don't yet want to buy a book, check the library to see his recipes.LTM |
Poolish Help
I am about to open a BBQ house and i want to make my own buns and i am not a baker.I have made many poolishes but have yet to make one with flavor. I have read every thing i can about them.Do you leave it at room tem. over night, put it in the fridge or both. I get strong smells and bad flavor.?? poolish s... | One person's experience
I'm happiest in the 12-16 hour range, room temperature (65-75F), ... batter-like consistency, approximately double in size, with a little bit of puckering in the center when it is ripe.Good luck!-Floyd |
bench knife and dough cutter
Hello everyone. I have a short question. Bench knife is the same thing with a straight dough cutter?I want to buy a bench knife, but I don't know which is the best. I'm from Romania, I can purchase from amazon.co.uk (or amazon.fr.). Is there a brand you prefer, that's better than other?than... | Same things
Yes, they are the same thing. For home use, I think a basic one is fine. I would go with the seemingly least expensive one there. Looks like a great deal, and has a measuring ruler built in. I am assuming it is made of stainless steel. It appears to be.http://www.amazon.co.uk/Dough-Cutter-Scraper-from-Bette... |
Caffe Sociale bread in San Francisco
I recently visited this fine establishment and tried their complementary bread. Has anyone who has tried the bread know how they're getting that flavor? It's quite honestly the most flavorful bread I've ever had. It tastes like.....bread (no herbs, garlic, cheese etc), I don't know ... | Call Them
I've been going to Sociale for years, and their bread is good (but I wouldn't rate it anywhere near Tartine's BCB for my taste).I'm not sure if they bake it there. But David, the owner, is a very nice guy, and I bet he'd tell you where they get it or, if they bake it themselves, might give you the formula. ... |
oat flour tortillas?
So. last time I was at Whole Foods I bought a bunch of oat flour, thinking in my Newbie brain, that I would make some oat bread. Turns out, oat bread is made with oats (learn something new every day). Anyway, now I am looking for something to do with all of this oat flour, so I was thinking t... | I was hoping someone would jump in
I am trying to develop a hi fiber tortilla(another thread under the "special needs baking"forum) and was hoping people with oat flour experience would jump in that also make tortillas.I know that oat flour has no gluten to it but produces a lot of starchy gel so the dough may be stick... |
English muffin with raisin yeast water plus alcoholic raisins
English muffin with raisin yeast water + alcoholic raisins. Updated 5/9/2011 I found out that skipping the first proof had a good result of English muffin shape and more flavor . Thanks to everybody who left some notice on my English muffin, I could find th... | Very nice.
Very nice Englisnh muffins, both.
I notice that you didn't use baking powder in your recipe. Many have, along with the yeast. I wonder what the baking powder is for. |
Fellow NYC Bakers
Just curious if anyone out there knows of any places that sell quality flours for a reasonable price or possibly a place where I can buy flour in bulk. 25lb or more at more of a discount. I have yet to find any reasonable rye flours. Dan | Amazon.com: Great River Organic Milling
Organic Rye Bread Flour Blend, 25 lbs.: $29.91 ($1.20 / lb), free shippingLocal Wal Mart and Kroger stores seem to be in a bit of price war on bread flours. Lately I've gotten Bob's Red Mill all purpose 100% hard red winter wheat for $2.99/5 lbs., King Arthur AP/bread/ whole whea... |
Temp of a "done" loaf
I baked some oat-cinnamon-raisin bread today, and I felt like it browned really fast (I always think my bread gets brown so fast, and I worry that I'm going to burn it). So following the advice on this forum, I took its temperature. Sure enough, 185. Done, right? But, when I took it out of the... | CSBaker,
I am no expert at
CSBaker,I am no expert at all. I use Peter Reinhart's WGB and his recommendation on most loaves is about 195° so that is what I aim for. Like most things in baking you will have to find the temp. that seems right for you and your family. I know a friend likes her loaves to bake longer rathe... |
cheese bread question
Does anyone have a good recipe for making cheese bread using sharp cheddar cheese? I don't do sourdough so it would have to be a regular dough recipe.Thank you. | cheese bun recipe
Here is a recipe that I use for cheese buns, my customers love them. I'm sure you could adapt it and make 2 large loaves with cheese rolled into it.Recipes - Bread - Cheese buns2 1/4tsp yeast1 1/3c milk warm3tbsp sugar4c flour1 1/4tsp salt1 lightly beaten egg4tbsp butter, softened, cut into cubes(you... |
Kneading methods
I recently came across the slap stretch and fold method of kneading dough. I have used this method to make several batches of Italian bread loaves and it has proved to be quite successful. Generally, I work with doughs with high hydration and I find it difficult to knead them in the conventional sense ... | Kneading
Never argue with success. If you have success by dropping the dough off the roof and it gives you great bread, do it. No rules. Many, many different way of mixing, kneading, folding, shaping, slashing, baking. That's part of the fun of baking bread. Personally, as soon as I get a really good bread, I try t... |
Dough volume shrinking during the cold retard
Does any of you experience the dough volume shrinking after putting it in the fridge for the cold retard?I am using an 80% hydration recipe with 40% whole wheat flour and the rest, strong wheat flour. Innoculation 20%.I noticed this as I used an aliquot jar. After the bulk ... | It's normal I think: with
It's normal I think: with lower temperature gases dissolve in water better, so the volume of holes will shrink. Also density of gases increases, but I think that's a very subtle effect.Not sure why it would depend on the recipe, perhaps sometimes gas production by the yeast compensates for thi... |
Bread Puns
While shaping my loaves this afternoon, I had The Black Eyed Peas' song "Let's Get Retarded" running through my head, only the lyrics had been changed to "Let's Get Batarded." Which got me thinking some of the bad bread puns we used to make at the bakery, as well mottos I've seen at bakeries. I really kne... | one of the sidebars from the book
is titled,"The Bake of the Dough is in the Proofing."does that count?and can we proudly call TFL a crumby site that's full of hot air and has plenty of crust?have I gotten a rise out of anyone?Stan Ginsbergwww.nybakers.com |
Calculating soaker in Baker's Percentage
I feel like I have a pretty good understanding of baker's percentage and can easily calculate preferments, final doughs, and total dough formulas. I recently came across a forumla with a soaker listed in baker's percentage as well as actual weight. I tried to do the math to ca... | I love a good mystery...
Can you post the whole recipe please? It's pretty likely that when hundreds of pairs of eyeballs look at the recipe, somebody will have an "aha" moment and shine light into the darkness for all of us. Having the whole mysterious recipe to look at would make that "aha" a whole lot more likely.If... |
bread machine attribution irritation
I know it's stupid to get exercised by these things but... I brought a 1.3K pain au levain to a potluck lunch today. It came out very nicely and I was proud to bring it. One woman asked me what type of bread it was. As I was answering someone else piped up and asked if I had ... | Some people cannot imagine
the work and time that goes into a loaf of bread, let alone an artisan bread. They simply cannot picture people actually doing this, when there are stores and bread machines.
It's not rudeness, but it is ignorance and lack of imagination. |
Soft pane siciliano from BBA??
Hello! I just baked the Pane Siciliano from BBA, and I'm not sure if the bread is supposed to be so soft! I followed the instructions closely, cutting back on a bit of water as it was extremely wet (and I mean extremely. I tried Bertinet's slap-and-fold, but gave up and did repeated stret... | That looks about right to me.
It's only one picture, but a bread I make often. The crumb looks about right, maybe a bit underbaked, but close enough. It is supposed to be soft and pillowy. The crust also looks about right. It's not supposed to be thick. When it's right out of the oven, it's very hard, but does soften a... |
Durability of mixers
Yesterday I was making a batch of Kolaches and the dough was being kneaded in my Cuisinart mixer. I was busy making the apricot filling. When I wasn't looking, my mixer "walked" off the edge of the counter crashing to my tile floor. My first words were not "Oh Golly". The top came off, the front do... | bosch
I had a Kitchenaid Artisan and then a Pro 600, both walked alot.I have a Bosch Universal now with suction feet, it doesn't walk ever now! |
Baguettes & Type 55 flour
My daughter just returned from a semester in France. When visiting her in Paris this spring, it was clear my baguettes needed to change from an Americanized "French Bread" to a more "Frenchified" true baguette with a much coarser crumb. When I asked the French woman that my daughter was livin... | RE: making Type 55 flour in
RE: making Type 55 flour in the US
"Cooking Tips
For Type 55: try mixing some all-purpose (plain) flour into bread (strong) flour. Bread (strong) flour on its own is probably too strong for any French recipe. The highest protein content you'd want in a flour for French bread would be 12 to... |
Calling all fillo dough aficionados
What is wrong with this recipe or my execution of it ???Ingredients1(17.3 ounce) box frozen puff pastry, thawed2ounces gianduia (hazelnut milk chocolate) with or without whole hazelnuts, cut into 8 pieces1large egg, lightly beatenConfectioners sugar for dustingSPECIAL EQUIPMENT: a sm... | Puff pastry is not fillo dough.
Puff pastry and fillo dough are two different things.Fillo doesn't puff, unless you stack it (as in making baklava), and even then it doesn't puff that much, unless you use many, many sheets of fillo.The recipe calls for puff pastry, not fillo dough, so you just used the wrong ingredient... |
Brainstorming: interesting breakfast loaves.
I need new bread for toast. Horribly so.When I was last here I had just had my second child. So...not much baking went on. He's over a year and a half old now, and I was getting sick of store bought bread. So...back to it. My kids are getting sick of it, too, though, and las... | Welcome back, Stephanie!
I don't think you can beat cinnamon-raisin-walnut bread. If the kids don't like nuts, leave them out. Peter Reinhart's formul from BBA is a winner.Almost any bread, from white sandwich loaves to heavy rye, is great toasted and spread with almond butter. Personally, my favorite is the 100% whole... |
Looking for a recipe? Strawberry Jalapeno Jelly anyone?
Forgive me if this is in the wrong place. I have googled and didn't come up with anything to interesting. I will continue my quest but just curious if any of you have a *tested* recipe for strawberry jalepeno jelly/jam? Thanks | I have a great rasberry habanero one though
hi-I make a ton of homemade jellies & jams, but I haven't tried strawberry jalapeno but I have tried this one & it is incredible. I made 2 batches for some friends & we kept a bottle & used it on pork roast or served it over cream cheese and ate it with crackers. I even ha... |
We're finally HOME after automobile accident
We're HOME. ..after 4 1/2 months we're finally HOME!! I'm with my flours, and yeasts, and grains, and mixers, and bowls and cookbooks, and..and "stuff". It took over 4 months and 10 surgeries, but we were blessed with wonderful doctors and therapists and both of us wil... | Pam, what wonderful news!
I'm so happy to hear that you are back on your own turf. Even better to hear that you and your husband are healing so well.Don't try to do everything on the first day, please! ;-)Blessings,Paul |
Question about ITJB
Good evening all. Does anyone know if Inside The Jewish Bakery is still available as a printed book? I have bought the individual sections off of Amazon, which is meh. I would rather have the physical book. Not to mention, I feel like the electronic version is missing some material.I have Googled th... | That is indeed the going rate
As far as I am aware. I have periodically looked for it and never seen a copy for less than $90 or so. |
Flour stress test question
After not having been able to achieve a windowpane test lately after 2 or even 3h autolyze, I decided to do a flour stress test today to see how my bread flour would react depending on the hydration level Here is the flour I used for the test and for my recent bakes (that did all prove to be ... | Give it more time
I would give it more time and then stretch. It's a very strong flour milled form hard wheat, that is why it tears.It has to either be kneaded mercilessly in food processor or in mixer, or let autolyze overnight in a relatively cool place at 20C or somewhat lower. Ah! that was my first idea. Now that I... |
I am so happy updated now showing a crumb shot
Finally after months of practice and several attempts at a two different recipes for a basic sourdough I am finally pretty happy with the results of this bake. I am still confused about hydration % among other things when it comes to baking with sourdough and keeping a st... | Gorgeous !!!
can't top that beauty ! Congratulations :) |
bagles
how do i keep seeds on bagles after they are bake seed keep falling off | Brooklyn bagels
www.youtube.com/user/brooklynology%0D |
Need help with finding an appliance lift for my counter top dough mixer.
Hi Guys: My name is Ann and I have been visiting for well over a year and I love all the educational info, recipes, step by step photos, available on this website. It is indeed a treasure for bread bakers.I need your help. I am getting ready to p... | Lowes or Home Depot
I'll bet the people at either Lowes or Home Depot can make some recommendations.Ford |
Potato Bread Turns out Flat
I baked this potato bread (got the recipe from this forum) last year and it turned out really good. Recently I tried to make it again and as per attached photo it turns out rather flat.[img]http://s285.photobucket.com/albums/ll59/kolias/Potato%20Bread/?action=view¤t=DSC02561.jpgAny ide... | Some Wild Ideas
I might try either changing the fermentation from a warm climate to the refrigerator and allowing the dough to come back to room temperature before kneading/shaping, or shortening the fermentation period and going to the kneading/shaping step when the dough has increased in mass by only about 75%. IMO,... |
Bread flour ash content
I am interested to know the ash content (55, 60, 65) of the Robin Hood Best For Bread Homestyle White Flour. I need this to determine how much water I need to arrive at a good fermented dough.
Anybody knows?
Thank you, | Your best bet is....
to contact the manufacturer and ask. I Googled the brand and found a toll free number you can call. Link
Search engines can be quite helpful.
You might want to visit The Artisan for more information on the classification of flour. |
Power Outage & My Dough
I was in the middle of making bread. I had put the bread in my pan to rise, put in the microwave to raise faster, which I never did before, turned my oven on to preheat. Bread was in the microwave about 30 minutes, and the power went out. Took the bread dough out of the microwave waited about... | Leave it there til you come home
I would knock it down and just put it in a covered,oiled container in the refrig and leave it there til you come home (tomorrow afternoon?) You sound like you have enough to worry about to get thru your day. Then take it out,shape,proof(may take a little longer due to the cold) and bake... |
Cinnamon Swirl Bread
Wondering if anyone could help me figure out why the swirls in my Cinnamon Swirl Bread delaminate in the baking process. I cannot get the loaves to become solid. When you slice the bread it unravels. Anybody have any suggestions?Joe the Baker | I have no idea why it does
I have no idea why it does that, mine do the same thing. So I started twisting the bread like your ringing out a dish rag and then doubling it back on itself then twisting it again (about three twists). Then I put it in the loaf pan.
That is the only way I have been able to get my cinnamon b... |
few holes .. gummy wet bread
I keep trying but I have only moderate luck getting the big holes in my bread. my wet dough gives me a wet bread. only medium luck with holes. I weigh everything. I do hte recommended s& f. I bake at the right temp (Yes .. I have a oven thermometer) and I steamI bake only yeasted bread .. n... | Details
Micki,
Can you describe the details of your process and provide some pictures so we can see what you mean when you say "moderate success"?
I am referring to such details as:
Formula in baker's %
Flour
Process - as you do it
Mixer - times, speeds, attachments, criteria for stopping.
Timing for S&F(s)
Proofing
O... |
Pain de Mie overflow!
Twenty minutes in to my latest loaf of Pain de Mie, and instead of the wonderful smell of bread baking, I was alarmed by the smell of something burning instead. Peeking in, I found that the dough had forced its way out and some had fallen to the bottom of the oven. I got the lid off and hopefull... | Too much dough. I added about a cup of extra flour, plus 1/4 cup mixed grains to my recipe, the first because my dough was very wet, and the other for more texture.or B: Overproofing. I let the dough rise nearly twice as long as usual, and it was very puffy and the second rise was very fast.or C: Extra yeast. My l... |
Durum flour substitute
I want to make a bread that calls for durum flour, but I don't have any on hand. Is there anything that is a good substitute? Thanks. | Semolina flour if you have it
Semolina flour if you have it or can find it easily. If not, just regular bread or all purpose flour will do. |
Golden Crust On Baguettes - Techniques Please
As you can see in the picture, my baguette has nice ears but does not have a golden crust.Pretty standard recipe of 68% with hi gluten flour, biga, starter, a little malt.Baking at 475 in a gas oven with a finish of convection to brown it up.Turns brown but never golden.Tho... | Jay, did you use steam during
Jay, did you use steam during the first part of the bake? |
Substituting buttermilk in Pain de Mie
Last week I made Pain de Mie for the first time, trying out my new Pullman loaf pan, and it worked really well. I used this recipe:http://www.food.com/recipe/pain-de-mie-french-pullman-bread-abm-3035013/4 cup milk1 cup lukewarm water6 tablespoons butter2 teaspoons salt3 tablespoo... | 9" pullman loaf
Hi, I just bought two 9" pullman loaf pans, and am having a difficult time finding recipes for this size. I hadn't realized that the 13" size was the standard. I tried scaling back one recipe, but the results were dry and not notably tasty. What I'm wondering is if I make the full-size recipe, then cut... |
Fibrament and Gas BBQ
So now that the weather has turned ridiculously hot I want to start making pizza outside on our gas bBQ. I have 2 fibrament stones and would like to use one in the BBQ. I've contacted fibrament and inquired about their flame diverters - the are only willing to sell me one and not tell me what i... | Flame temperatures..
...with propane/air mixtures reach 1980F. The fibrament claims a 1500F as it's maximum continuous operating temp. Allumium alloys melt in the neighborhood of 1200F. I'd recommend steel plate and a spacer for the stone to rest upon for the diverter.FF |
Simple White Bread with Water Roux
Hi,I made some Hokkaido Milky Bread using water roux starter - the only formula where I used this so far.I had about 200g starter left over and wondered what to do with it -I decided to make the basic white bread which I know quite a bit from porevious experiments.The overall formula ... | I think it's the best thing to happen to a lean dough!
:) Mini |
Soda Ash Dip for Pretzels
I know there has been a lot written about the use of lye/baking soda/soda ash (sodium carbonate) when making pretzels and bagels. I think I understand the pros and cons of each, and for better or worse I've settled on soda ash (sodium carbonate). I don't mean to reignite the debate on these... | I'll just say that my
I'll just say that my results, using the NY Times prescribed cold dip method, were unimpressive. The NYT method is linked in a couple of posts in the "Pretzels" thread. I got much better results with the boiling method using regular baking soda.Only tried it once(cold soda ash) though, so maybe ... |
hydration, dough consistency
Hi everybody. I hope someone can help me understand what is "Correct the hydration as necesary. The dough should have a medium consistency". I've made hamelman's "pain au levain with mixed sourdough starters", but the dough did not feel wet enough. I added 25ml water (for a total dough of 1... | Codruta, From the Profile of
Codruta, From the Profile of the Crumb, i would discern that you either:a) hydrated the dough more than called for in the recipe orb) One of your starters (Stiff Rye/White starter) or both were not in their optimum condition when used, leading to a final dough with more bacteria than yeast,... |
Ways to create steam?
I have a gas home oven and am wondering what the best way to create steam is. I have a small pan that sits on the oven floor that I dump boiling water into but I'm not sure it's doing the job well enough. I have to have the oven door completely open to get the water into the pan and slide it back... | lots of different kludges to make steam at home
The "best" way to make steam? Well I don't particularly relish becoming flame-bait, so...My experience though is you'll find filling your pan with lava rocks works better than having the same pan completely open. With it completely open, there's too much surface area, and... |
Impossible to Overknead in Kitchen Aid
I just picked up Reinharts book, The Bread Bakers Apprentice. In it he mentions a detail about kneading and goes on to say that the home mixer will burn out before it overkneads dough and the human body will cramp up before IT over kneads the dough. Anyone have other ideas about ... | Well I tried one of his
Well I tried one of his recipes that claimed the dough couldn't be over-kneaded, and while it's true the KA didn't die of it, the dough was definitely over-kneaded.
Worst baguette yet. |
No oven spring?
I am new to making bread. I tried the whole wheat basic recipe from Healthy Bread in 5 Minutes a Day. I thought I had done something wrong the first time I tried it, so I mixed up another batch last night. I got new yeast, proofed it, even added a tablespoon of sugar to give the yeast more energy. The d... | overfermented
If it didn't rise in the oven, it means it was likely overfermented, meaning you let it ferment too long, probably both in the fridge and the next day, and the yeast & bacteria ran out of food to give it oomph. For initial fermentation, your dough should almost but not quite double. Likewise for your fina... |
A bagel challenge – if you wish to accept it
Calling all bakers to help me in a quest for a perfect pumpernickel bagel. I’ve made some plain while flour bagels, chocolate bagels, flavoured bagels, etc. But what I am after is that taste ofNew Yorkpumpernickel bagel – glossy on the outside, chewy on the inside, with a wo... | I'm in.
Sure, sounds good to me. In fact, if I can make a bagel that doesn't shrivel as it cools, I'll be a very happy camper, pumpernickel or no. I've been meaning to research what a true pumpernickel is. Looks like we'll have pumpernickel bagels for breakfast tomorrow. |
Basic loaf -retarding process
Hello,I recently started baking bread at home following some of basic reciepes from Lahey's My Bread book, I've had fair success following the instructions but i still feel the flavor is off, I feel this could be because of the fermentation stage. The basic reciepe with 75% hydration and 0... | Cool it!
I regularly make bread in 2.5-3 kg batches. I always refrigerate dough for at least 12 hours and often for 3-4 days. (BTW, 5 days is pretty much the limit as gluten starts breaking down at this point.) This allows me to make a fresh loaf every other day or so without having to mix dough as often.I generally bu... |
For those that have made it which do you prefer?
Which do you prefer the brioche recipe from Hamelman or Reinhart?Or are they fairly equal?I did notice that the Hamelman recipe produces a small amount more if you do not try to adjust the formula and that Rienhart uses a sponge and Hamelman doesn't, I'm not sure it that... | Hamelman or Reinhart
The answer is simple. Make them both and see which one YOU prefer. What do care about other peoples' opinion? |
Novice Baker: weekend of baking
Well my weekend of baking didn't go too bad but didn't go well either. I am a bit out of sorts as I am recovering from major surgery so I will blame all my mistakes on that and of course that I am a novice bread baker :) I started my own starter a while ago and have maintained it on... | Slow and Easy
If you're a novice bread maker and you want to develop your skills more quickly you might find it better to find one bread style/formula and work exclusively with that one until you perfect it before introducing another one. Working on too many types of bread in the beginning tends, IMO, to generate conf... |
Teaching young people about baking bread
I'm a bit torn, and I'm hoping for some advice.I've been asked to teach young people attending a youth drop-in centre how to bake bread. The youth are in their mid-late teens, and I've been told I have a 3-hour window to teach. The centre has a kitchen that reportedly cranks o... | go with approach #1
approach #1 is probably better; if the goal is to get kids to experience baking and eating their own bread, this seems like the way to go. Sounds like there is still some opportunity to integrate some concepts from approach #2. |
Challah Braid
I made two of these on Friday, one for a party I was going to on Saturday and one for us. Ours is almost gone but I cut a piece for breakfast this morning and this bread is still just as soft and fresh as it was on Saturday when we ate the first loaf. It must be something about the 4 hour soak that makes ... | Challah Braid & Vital Wheat Gluten
Could you explain why the need for vital wheat gluten? I thought, and am probably wrong, that you used vital wheat gluten when you use whole wheat flour. I notice you use all-purpose flour but didn't see any whole wheat flour. Your recipe sounds interesting. Hopefully, you can giv... |
Bread made from 40 million year old yeast?
I was reading about this scientist who was able to revive some 40 million year old yeast and is currently partnered with a brewer to make beer from it. He said he considered making bread, but chose beer instead.I did some googling, but was unable to find out if he let someone ... | I haven't heard of this
I haven't heard of this particular circumstance, but I did read years ago about someone using a wild yeast strand from the Egyptians to make bread again.Interesting article though, thank you! |
Golden Raisin Bread - Fail?
I made Jeffrey Hamelman's Golden Raisin Bread (from Bread) today and was so excited for it until it came out of the oven.The ONLY change I made to the recipe was to use regular raisins, I followed everything else to the T. The loaves feel heavy for their size and don't look like they had mu... | Got a picture of the crumb?
At first glance, I think they could have used a longer bake to brown them more, but that could also just be lighting. Using an oven thermometer, you might want to check the temp of the oven to see if it's as warm as the setting. A baking stone often takes longer than a half hour to warm ... |
Soaker question....
I have a bread recipe that I really like and use a lot. It calls for stirring all the ingredients, including yeast, together except for the last 2 cups of flour and letting it soak for 4 hours. Then adding the last 2 cups of flour and continuing with the recipe.
I have used this recipe many times a... | Sounds like
Very similar to a blanket style where just a little yeast goes into the wet mixture, the rest of the yeast is mixed with the dry flour. Even then the total yeast is reduced. In that formula the whole thing sits on the counter for an hour before going in the fridge over night. With that procedure there is an... |
Quick! I need help in the next 20 minutes!
My bread is on it's final rise and Mr. Hamelman says to steam the oven when loading the bread, I had planned to use a pumping personal mister to steam the oven (I've never tried this before) but realized that water may hit the stone and cause it to break. Should I try it or ... | If
If it's a composite pizza stone spray away, but aim for the ovwn walls, avoid the bulb. |
Make Your Oven Larger
I have a small oven. It's about 15 1/5" across and 17" deep. This meant I couldn't use many pans and sheets that measured 18" deep, which were common. The width was no problem; just the depth. One day I realized that the 17" depth was due to the rack, not the oven. The last inch of the rack curved... | Dremels make the world beter
Dremels make the world beter |
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