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Cause of crumb compression? This bread is a corn/rye mash bread. Details can be found in my blog entry. https://www.thefreshloaf.com/node/68177/if-it-works-bourbon-why-not-breadAny thoughts on what caused the crumb compression along the upper crust?	underhydrated. Your hydration is only 56.5% including the flours in the mash.308.7 grams water.546.5 grams of various flours.
How do you grind whole cardamom pods into crushed cardamom, not ground cardamom? I just wanted to ask if anyone can tell me how to grind whole cardamom pods that have the green shell removed into crushed cardamom. This is cardamom that isn't totally ground, but has the seeds intact when you bake the bread. My mother ...	Mortar and pestle? They are used to crush ingredients, so that may be an option.
Ideas for artistic Christmas bread? By Christmas I will have been baking my own bread for a year, and even if I say so myself, I'm getting quite good :-) So special thanks to all on this forum who have given freely of their help and advice. I have the idea to make a decorative loaf to be a centre piece for a buffet tab...	Take a look at "Bread" I think I understand what you want to do. You called this project a decorative bread which is usually meant that you don't intend to eat it. They don't have yeast in the mix so it doesn't rise and stays the way you make it and not puffy in the early parts of the creation. Check out Hamelmans Brea...
Books/sites with shaping ideas? I've come pretty far in learning how to make some pretty tasty doughs (Thank you everyone on TFL!) but I am definitely unimaginative and klutzy on shaping. I see pictures on line and think-"I'll have to remember that" but I rarely do. I'm looking for a book (lots of pictures) and sites w...	Hamelman's Bread book has Hamelman's Bread book has real helpful diagrams (not photos though) on shaping the different loaves and braids. It also has a huge section on decorative breads, though not pastries. It might be up your alley.
Is Stan and Norm's book available yet?I'd love it for Christmas! I've been watching and waiting and would really like to get this for Christmas. Any hope? Even a pre-order? The forum has been quiet on this.	Stan and Norm "Chronicles" publication date of Spring (March-April) 2011 http://www.thefreshloaf.com/node/19757/nyb-bakebook-chronicles
semolina sandwich bread not proofing i dont know what i did wrong i follow the recipe to the t but it did not rise very well the yeast was new so it cant be that any ideas mike	Semolina loaf: How much yeast did you use? Looks like there are some possible discrepancies in the ingredient amounts listed. If you used the 1 tsp yeast as listed in the volume measurements, that is a relatively small amount of yeast. It will still work but will take much longer to rise. Especially if your environment...
Savoury Twist Bread Hello, I have made a fair few sourdough loaves using spelt and khorasan and was thinking of making a savoury twist loaf filled with sundried tomatoes and olives, pesto or something else like that. I would like to see other peoples recipes for twists and learn the basic techniques and any tips etc....	I have never made ones before I have never made ones before but I had a really lovely pesto bread from local bakery that is in my to-bake list. It's not really a twist bread. It's more like a scroll, pin-wheel sort of shaping with chicken and pesto. I guess what they do is spreading the rolled dough pieces with pesto, ...
A try at baguettes, a la Bouabsa and SteveB Hello, SteveB (breadcetera.com) has made some beautiful baguettes, which I saw recently on his post:http://www.thefreshloaf.com/node/20388/fun-baguetteshttp://www.breadcetera.com/?p=477 His baguettes are gorgeous...I wanted to see if I could replicate his result using the sam...	Those are couple of nice Those are couple of nice looking baguettes, Breadsong! The crust color also indicate timely fermentation and sugar caramilization. Crumb looks fabulous! Nice work!
buttermilk cluster question Hi, I just baked the buttermilk cluster on the front page as a practice run for thanksgiving. It came out very nicely but the bottom was a little too hard. This is baked for 30 minutes at 425 deg F and it seemed like just enough to cook it all the way through. The cluster is baked in a...	Bottom overcooking Sounds like this is probably being caused by the bottom heating element causing the bottom of the bread to overcook. Any and/or all of the possibilities include: 1. Make sure the oven is well preheated. This may prevent the bottom element/burner from turning on too much. Try to limit the time the ove...
alternate method for loading a Dutch Oven Yesterday I was reading dosidough's account of her problems loading a dough into her dutch oven on Sally's thread http://www.thefreshloaf.com/node/20578/txfarmer-et-al-tartine-book-arrived-awesome#comment-143715 and thought I could offer her an alternate method that I used when...	Ingenious and clever idea Ingenious and clever idea Franko! That's good thinking, and I appreciate you sharing it. I have not tried out my dutch oven yet since I'm currently having enough trouble with the other techniques I'm working with, but this suggestion will certainly be useful when I do try the DO. Thanks again...
bagel issues Hello all, I have tried making bagels using the "00" organic Italian flour and when i left them for the last proofing, just before poaching i found it difficult to remove them without deflating them, it just seemed wrong. Does anyone know if this is due to using this "soft" bread flour? The recipe called...	Needs high gluten flour Hi Ghazi, To make a chewy NY style bagel you must use a high protein flour, such as King Arthur's Sir Lancelot high gluten - I think it's about 14.2% protein. Your OO flour is great for pizza crusts, but not bagels. Hamelman's Bread has a terrifc bagel formula. I wrote about it here - the actu...
Gummy loaf question Hi Fresh loaf,I am after some advice about gummy loafs. I have experienced a gummy loaf with past bakes. With recent bake I decided to reduce the temperature. I baked at 200c for 30min with lid on then reduced temperature to 175c lid off, and baked for another 25mins (went off desired colour). Previ...	Your bread looks good. If you Your bread looks good. If you don’t like it so wet, reduce the dough hydration to 65% or wait to eat it until the next day or the day after that, or both. Or if you cut it while it was still warm, that would cause it to be wetter on the inside as well.
Dinner Roll Recipe for Thanksgiving? New baker here in need of a traditional dinner roll recipe to impress my wife on Thanksgiving. I do not care for sourdough or buttermilk for this meal. If I need to make a biga or poolish, can I also get the directions please? If recipe has already been posted, I apologize. Please p...	Go with the sweet potato roll but put it into a cluster The sweet potato roll recipe is very good! I did change the recipe a little and used cardamom and pepper instead of the cinnamon.I put them in a springform like the buttermilk cluster on the home page here and sprinkled them with sesame seeds-they are beautiful! L...
my dough needs help I've been baking bread all my life and have just run into a problem. the past 3 loaves I made .. the dough does not look like or feel like bread dough. it is mostly like a thick batter. I use KA bread or AP flour, and make only yeast breads .. no sourdough. I recently changed brands of yeast, from ...	Have you checked the Have you checked the expiration date on the yeast. In some stores(including Kroger) the jars of yeast seem to move somewhat slowly, or people like me really pick through them for the freshest date. I have seen expired jars, right next to those with a year or more to go. The Kroger brand itself is f...
Challah Problem I made my first loaf of Challah from A Blessing of Bread by Maggie Glezer. The loaf split open down the middle. I did raise the temperature accidently to 375 for about 10 minutes and returned it to 325. Could this be the reason it split open? It's moist inside and tastes great. I appreciate any feedback...	Possibly the braid was too tight. I encountered this recently and found advice to make the braid a little bit loose to allow for expansion. It worked for me. Still, a very nice bread.
Baking and Bakers in Literature One of my blog readers recently alerted me to a Raymond Carver short story featuring a baker: A Small, Good Thing Very moving conclusion. Recommended reading for anyone here, given our interest in bread and baking. (NB: Apparently this story was included in an adapted form in the Altman...	Lyle Lovitt played the baker in Short Cuts. He was an unusual character in the film.
Dense Rolls Some "home cooking" style restaurants here in the south bake some huge, but dense yeast rolls that are very popular. I can only seem to make fluffy rolls. How do you get dense? It is just a matter of not letting them proof very long? Thanks	What do you do to make fluffy rolls? I'd love to know your recipe for fluffy rolls and maybe it can be made denser. I'm a little tongue in cheek here because,seriously, many of the posts (some of mine included) are questions about how to make fluffy rolls!
Sacrilege? OK, so I have this Babka dough sitting in the fridge (from ABED). I'm planning on making a chocolate cinnamon Babka. But Peter had to go and mention using Nutella in a Babka and I've got this brand new, Costco-sized jar of Nutella in the pantry. So would it be sacrilege to use Nutella instead of making the...	It's only sacrilege if bread is a religion So I think you can put your fears away. Nutella, well it does have nut butter base in it which usually thickens it with heat. Try this ... spread some on a slice of toast and stick it into the microwave oven for 30 or so seconds and see what it does. Take it out and see if ...
faux semolina I tried baking with a semolina I found in the local Jewish grocery store. The brand of the ... "flour"? is Stybel. When I openned the bag the "flour" had the consistency of cornmeal! I was very surprised but followed the recipe closely. The resulting "dough" was more like a soggy cereal. Panicing I added ...	Learning about flours Semolina is a coarse meal ground from Durum wheat. It takes longer to absorb water and doesn't respond well to long mixes. You really should consider getting a good book that discusses the various flours and what to expect when mixing them. Hamelman's Bread is one.
When to take lid off no-knead bread? Hello all, I tried my first no-knead bread in a Calphalon Dutch oven. This is truly EASY bread! I didn't want a large loaf, so I made it cut the recipe (King Arthur) by 25%, and I wondered.... how do you know when to take the lid off? I'm thinking that once the bread (any kind, n...	When I bake the big loaf: 4 When I bake the big loaf: 4 cups flour i do 30 minutes covered, 15 minutes, uncovered at 450 (per the original recipe). When i cut the dough in half and make 2 smaller loaves: 20 minutes covered, 10 minutes uncovered. If I'm not mistaken the "uncovered" portion mostly serves to brown the ...
Peter Reinharts artisan breads I just started baking and I bought Peter Reinharts artisan breads everyday. I am making the classic french bread and i had 2 issues: first one was he says to make the dough the day before and put in fridge overnight, which I did. today was the day i woke up took my dough out and had to cu...	I'm no expert, but.. To me a bread shapes better if it is closer to room temperature. In addition, it doesn't rise well until it starts warming again and yeast wakes up from it's cold chill. I'm sorry that you were disappointed. Nothing annoys me more than doing a two day bread and having the end product fall short ...
"Lunch Lady Rolls" trouble shooting? Howdy, I made Alabuba's "Lunch Lady Rolls" from http://www.thefreshloaf.com/node/19661/lunch-lady-rolls and I'm positive I messed something up because they came out of the oven looking like biscuits. They were tender and had good flavor, but no structure to speak of. The crumb remin...	More discussion More discussion here: http://www.thefreshloaf.com/node/13907/southern-style-yeast-rolls
Sourdough Sandwich Loaf dough to pan size Okay, thanks to a very helpful banana in my last post about a Proof style sourdough sandwich loaf recipe. Well now I'm stumped on the pan size. I very much suspect that I might need a lot more dough for my pan which is 33x12x12cm(which according to the manufacturer is made for ...	20g of flour per cm works for me In my 10x10x10, 10x10x23 and 10x10x33 pans. But I'm sure it depends on the other details of the recipe. I came to this number by guess and check.
Resting Dough During Kneading- Yes? No? Hello! :) In the past 6 months that I've been making bread by hand, I've been having a serious problem with adding too much flour to the dough during the kneading process. I have not yet learned to properly judge stickiness versus tackiness so I tend to add more flour (with a hea...	Autolyse is what you want And it doesn't always involve "letting it sit in the fridge for an hour." Generally, it's adding most of the wet ingredients and flour (but not the salt and yeast) and letting it sit, covered, in the mixing bowl for 15 to 30 minutes right on the counter. I just wrap some plastic around the d...
Pantry Disaster-need some suggestions Good thing I went looking for a tablecloth!I was unburying the bottom shelf in my pantry (it's a small closet) and realized that the floor was all wet. I had a gallon jug of water that had apparently developed a leak in it's flimsy plastic container.No worries, all my wheat is in p...	Hi Clazar123What a buggar, Hi Clazar123 What a buggar, not sure where you live, your profile does not say but if it were me here in Australia i would spread it out and give it some sunshine, solarize it and then bag it up into smaller batches for use regards yozza
Reference For Bread Shapes/Weight Hi all, I'm looking for a reference guide that lists how much dough is required to make various shapes... for example, 12" baguette needs 10 oz dough, 4" kaiser rolls need 2 oz, etc. Anybody have anything handy? Thanks, Jeff	I found some stuff here: I found some stuff here: http://www.thefreshloaf.com/node/4140/one-pound-loaf-flour-weight-or-dough-weight#comment-20990 * A 9x5x2 3/4 loaf pan needs between 1.25 and 2 lb of dough, which roughly means recipes with about 3-4 cups total flour. This creates a "large" loaf. * A 8x4x2 1/2 needs ...
Day (or two) old Challah We love fresh Challah, by itself, buttered, even jammed; but, within twenty-four hours, it's just another bread...Except, when it's used for French toast! Recently, a good neighbor and friend gave me a recipe for baked French toast, that exceeds anything I've done with eggs and Challah on a gri...	Every kid's envy, davidg618 Dessert for breakfast! At least if they like bread pudding. Using challah sounds like a great idea. Paul
Bread Storage I am using aluminum foil to wrap my new loafes in. Is there a better method? Is there something that is a little greener since I throw out the foil if the bread molds at all.	Ideas We use fairly heavy cotton kitchen towels to wrap them in. There might be others that work fine, but we use Williams Sonoma towels. The are heavier than a tea towel and quite generously sized so it can wrap anything. Bread rarely lasts us more than 3 dya and it stays fresh in that time and the crust stays crisp. ...
Did I finally get Pain de Campagne Honfleur right? First, my fighting with the Electrolux DLX disappeared. I think it A. either knew I was ready to replace it or B. I suddenly got smarter about using it (I think I was using too slow of a speed and the dough hook just doesn't work as well for me). Second, I had to modif...	Looks good to me! I'd say so! Great crust and a nice even but open crumb is never a bad thing. Nice Bake! Franko
Please, help with diagnosis of this bread Hi, yeasterday a friend of mine showed me a picture of his last bread and asked what he did wrong. Do you have an idea? Here is the recipe he used: 210g rye starter 150% hydration 250g water 300g white flour T650 200g medium rye T930 50g whole wheat flour 1/4 tsp instant yeast...	Salt? Got a crumb shot?
Make-Ahead Rolls for Thanksgiving I want to bake dinner rolls on Thanksgiving Day but make the dough and shape the rolls two days earlier. Here are my questions - - Can I refrigerate the dough for 48 hours or do I need to freeze it? I don't want the dough to overproof. - Should I shape the rolls after the first rise...	Shape and refrigerate I made Reinhart's Buttermilk White Bread rolls yesterday, shaped and retarded overnight. The rolls (2 oz each) didn't rise noticeably in the fridge but did after an hour and a half of warming prior to baking this morning. I suspect I could have left them in the fridge for 48 hours without ill ef...
Why did this dough go so wrong? I found a recipe online for Calzones that I decided to try. I used my bread machine (which always has done a fine job in the past) on the quick dough cycle. But when the cycle finished, the dough was a goopy mess. I had to literally scrape the dough out of the pan, and knead flour into...	If it happens again, weigh the dough weigh first the dough in the bucket and then after removing the dough weigh the empty bucket and subtract it from the total. If might tell you if you forgot a cup of flour when measuring or added too much water. That would be the simplest explanation. The weights can be estimated...
Pepperoni bread - seam always bursts and leaks This is my second attempt to post this. Not sure where the first one went. My son loves pepperoni bread and I try to bake it often. But most of the time, the seam seal does not hold and the cheese and pepperoni bursts out the side and it looks like a big "tumor" on the s...	If you are talking about a If you are talking about a swirl bread, i.e. a loaf you roll out, fill with your cheese and pepperoni and roll it back up like a log. One way to prevent "blow outs" would be to use a bit less filling and proof fully. Under proofing causes dough to rip at unusual points and that would cause in...
Regular baking pans for oven spring? Hi,I’m new to baguette baking and new to The Fresh Loaf as well. I apologize if this has been asked. I can not find it from my search on the forum. For oven spring, besides the fermentation, score, steam etc. Can I get a good oven spring with regular baking pans that can withstand 4...	You can bake on anything that doesn't melt or burn. That said, I get plenty of use out of normal baking sheets without any fancy equipment. I don't own a stone.
kaiser roll recipe on left panel I was looking at the kaiser roll recipe and was wondering what malt powder was, where I could get it, and if I could substitute it	Hi."Malt powder" is Hi. "Malt powder" is discussed extensively in the link you reference, and in many other threads throughout the site(search). Even though some of the threads may seem somewhat dated, the info about malt and it's availability/uses/substitues remains about the same. Realistically, about the only local ...
hot lemon lava desserts has anyone heard of the hot lemon lava individual cake dessserts served at the Sweet Tomato restaurant chain? many people on the internet are looking for a recipe to make from scratch at home but if you check many recipe sites they all talk about lemon pudding cake etc. which is not the same. ...	I believe it is an old recipe The Chocolate Lava cake is similar to an old "Chocolate Pudding Cake" that also came in a Lemon variation like this: http://allrecipes.com//Recipe/lemon-pudding-cake-i/Detail.aspx And this is a nice video on making it: http://www.gourmet.com/food/testkitchen/2009/09/gourmet_today_lemon_pud...
Does anyone use large amounts of starter from the fridge? Hi, recently I came across a different method of using sourdough starter: rather than using a small amount of it in the preferment use a large part of it (20% with respect to flour) straight from the fridge, without preferment of any kind, regardless of the "age...	Cold starter works for me every time I bake every 10 days or so using 290 g starter from the fridge combined with 880 g of flour and 19 oz of water. I knead and let sit at least 12-15 hours before shaping for baking. After I set the bread for its long rise, I feed the starter 150 g water and 150 g flour and let that s...
Cinnamon Raisin bread I am in need of a good Cinnamon Raisin bread recipe, I made this bread the other day, it came from a bread machine book, I used the machine to do the kneading then I put the dough in a bowl to double then I bread pans to raise again and then bake it, well to make the story short, my wife went with...	Cinnamon swirl? I make a raisin cinnamon swirl bread that's delicious. Raisins in the dough, roll out the dough, brush with a little water, sprinkle on the cinnamon/sugar, roll up, seal seams, into greased bread pans, rise, and bake.
No-Knead success - add kneading I have been concentrating on a "no-knead" recipe (the famous one from the NYT) to try and get it just right. Here is the final result. The close-up image is fuzzy since I only have a cell phone camera. The flavor was my best ever. You have to knead the bread in order for it not to adhere...	With all due respect You have to knead the bread in order for it not to adhere to anything it touches. Just folding will leave you with a soup mixture of dough. If you watch the video you will see a goopy mess of a dough which, in the next shot, magically turns into a silky consistent dough ball with some structure. A...
How do you use brioche dough?Favorite shape? Filling? I just tried Floym's Lazy Man's Brioche and I was impressed. It was a very easy to make ,beautifully silky dough. I imitated his idea and used chocolate in some but then decided to try a few different fillings. I made an almond orange filling in a few,peach jam and...	Brioche idea Glad to hear the Lazy Man's Brioche worked out for you! I made another batch with chocolate in them this weekend and they worked out well. While making them I pondered adapting them in a way similar to what Beth Hensberger recommends in her Bread Bible and adding some pumpkin (we were baking pumpkin pies ...
I want to make something different... I want to make something different today but don't have a lot of creativity in me at the moment (or a scale to measure with). I'm waiting for my starter to mature to make sourdough so it's no go there. Here's what I have to use: Bread FlourWW Flour - about 1 1/2 cups leftActive D...	Cape Breton Oat cakes Well, okay, they may not be bread, but you really have to try these sometime. Sorry, but you'll have to google your own recipe as there are many variations.
What are we baking this weekend. I got the "Dough" Book, by Bertinet, out. I was thinking of the Pain De Compange. I Love Rye bread and its an over night poolish. My first loaf last weekend was a white poolish and came out OK (Dense with no crumb but taste. Are people experimenting or are we making out stand by's. PS...	Does today count? I baked two loaves today under the rationalization that I have to learn how to bake in my new stove. It's just a basic gas range and my first sourdough loaves turned out with a pale crust but a nice, tender crumb. It's a work in progress. I did my farmhouse loaf that's close to a pain de Campagne usin...
Convection Vs Normal Baking Does it matter if I bake my Sourdough with a convection setting or a Normal setting? Will the convection dry out the crust more making it more crunchy. Looking for a couple opinions here.	What works for me I preheat, at 500°F, in Convection mode--I reason this heats the oven and baking stone evenly. During the last ten minutes of preheat, I pre-steam the oven. (I use a sheet pan, containing wetted towels.) I load the proofed and slashed loaves, and immediately reset the oven on Conventional "Bake", at 4...
So I oiled my bowl for rising and it got just as stuck to the bowl as if I didn't oil the bowl. Then, my dough changed with the added oil to it - especially noticeable on the crust. Why does it seem everythign I do with baking bread, go contrary to what you all masters can do? I'm not a novice in the kitchen and most p...	How I oil my bowl... One of my plastic bowls seems to need oiling. I don't pour out more than the amount that would cover a dime. The bowl is clean and dry. I start rubbing it all over the bottom and up the sides with my finger tips ending with rubbing any left onto my hands and maybe the spatula. I use olive oil. ...
Protein Content: USA, France, and Italy Hi, I have read that protein content is measured differently in the USA and France.http://www.theartisan.net/Flours_One.htm In the USA the protein by weight percentage is considered with flour that contains 14% humidity, while in France the protein by weight percentage is conside...	Hi Vivian. This has been Hi Vivian. This has been discussed at length on the forum, unfortunately i can’t locate any of the post.The protein content in American flours are calculated with 15% moisture content.The protein content of European flours are calculated with 0% moisture content.Consequently, if an American flo...
What kind of bread is this? I have this recipe but I have no idea what kind of bread it is, can someone give me a clue? Annie's Rosemary and Garlic Bread 3 cups bread flour (more if needed for dough consistency)1 tsp salt2 1/4 tsp active yeast1 tbsp sugar1 1/2 cups lukewarm water (110 degrees)1/4 cup chopped fresh rose...	It's a version of a basic recipe Why not call it (without all the herbs garlic and oil) Annie's Basic Bread I think the recipe makes one loaf, no need to make two in loaf pans. Two might work better without a form. (I might drop the cold bowl of water in the oven tip.) Looks like a recipe that can be played around ...
Questions: Sourdough Starter and Scales I have 2 questions today: 1. What sourdough starter recipe do you use? I checked the one in the handbook but have never made a starter so using pineapple juice sounds odd to me. 2. What scale (affordable) would you recommend? It's high time I buy one for accuracy.	Starting a starter/scale Goodmorning 1. Starter I got mine going very easily with pineapple juice. Sourdough baking calls for patience and you will already need it in developing your starter. I waited for about a fortnight to allow my starter to stabilise before I baked with it. Over the course of the year since I ha...
Want to make buffet-style yeast rolls. I love the yeast rolls that I find at buffets like Hometown Buffet and Golden Corral. It almost seems to be a standard recipe shared by the different buffet chains. The rolls are very soft with an extremely open crumb and a very buttery flavor. Most of the yeast roll recipes I hav...	These rolls taste rather These rolls taste rather 'yeasty' to me; I wonder if they have a hefty amount of yeast to get that lift. Also I think they have a fair amount of sugar for dinner rolls, maybe shortening for texture, and some buttery-flavored oil on top. Best of luck! Mary Clare
Can maltose be used as a substitute for diastatic malt? Was wondering if anybody had any experience with using maltose when baking bread. It is freely available here in the East and is most often seen sandwiched between two crackers where it makes a delicious sticky/crunchy treat. It is very sticky and needs to be h...	The key component(s) of The key component(s) of diastatic malt are the active enzymes which don't seem to be present in the maltose. So the maltose will essentially act as just a sweetener/flavorer and a more likely substitute for non-diastatic malt. Just my opinion.
I ran out of bagels I made a batch-and-a-half of bagels and they're already gone! It's not time to fire up the brick oven as I still have several ciabatta and french baguettes in the freezer. So in the mean time I'm gonna make a batch of bagels using my home oven. This will be the first time I've used this oven for ...	The bagels passed the float The bagels passed the float test by 7 am this morning, so it looks like we'll have fresh hot salt bagels for breakfast! Wahooo.
Dough sticks to parchment paper I am using the "No-Knead Bread" recipe from the NYT video page. After the 2-hour 2nd rise period the dough was sticking to the parchment paper. How much flour should I use to make the loaves dry enough so they can be handled?? Or did I just answer my own question? Or perhaps I added too...	Place the dough and the Place the dough and the parchment into your preheated pot, cover, and bake on. Then enjoy. An easier way to do it is to cut the parchment into wide strips, then place them criss-crossed in a bowl. The dough goes on top and when the proofing time is over, you'll have handles (the ends of the pa...
Why does bread need to go into an oiled bowl to rise? Maybe I'm doing something totally faux pas, but I never oil the bowl for rising. I mix and knead in the dlx mixing bowl, I remove the hook or the scraper and roller, and then I shape it a bit so I can when it has doubled, and then I put the DLX bowl lid over top. W...	It doesn't Some people like the "no stick" quality that oiling the bowl (or tub) brings. Others find the minor amout of stickage to be no problem. If it isn't broken - don't fix it.
Baguette woes I have tried and tried and tried, and I am just not getting it. I've tried a no knead recipe, I've tried a recipe by Peter Reinhart that was touted to be "fool proof". It's just not working for me. The NK recipe I used was at: http://www.artisanbreadinfive.com/?p=1616 The Peter Reinhart recipe was at: ht...	BTW, I'm using a KitchenAid BTW, I'm using a KitchenAid K5SS with the mixing paddle and the C-hook for mixing and kneading; I have a scale but both those recipes were in terms of volume measurements anyway; I'm using the Super Parchment, a baking stone, and a metal peel. I have a heavy duty roasting pan to toss the wa...
No-Taste Bread hi all, I have baked bread that looks pretty beautiful, but tastes completely bland. Following the NYT "No-Knead" bread recipe (3 cups, 1/4 tsp active yeast, 1 1/4 tsp salt, 1 1/2 cup water, sit for 18 hours, fold, sit for 2 hours, bake at 500) it comes out bland. It tastes nothing like the Italian bre...	What brand and type of flour What brand and type of flour do you use? How old is it? Old / inferior flours can taste bland. FLavor comes from using a perferment. Try prefermenting half of the recipe flours and add them next day to the mix. Flavor should be just fine.
Pane Siciliano - BBA interpretation On Saturday, I began making Peter Reinhart's Pane Siciliano formula from the Bread Bakers Apprentice. When I first started it, I thought it was a 2 day bread build.. lol. Needless to say I had to pitch something else real quick for Sunday dinner - thanks Jason's Ciabatta! Nope, th...	Beautiful Your Pane Siciliano loaves look great. I made these last year and loved them as well. Worth the 3 day wait!
Adjusting hydration for machine mixing (esp Ankarsrum) Hello. I’m new here.Can you give me some guidance on hydration when converting from the manual process of S&F to machine mixing (specifically the Ankarsrum). Or, indeed, whether it is necessary.I just got this new machine. It is a beautiful thing.I’ve had good resu...	Jack, I have an Ank, and Jack, I have an Ank, and with the roller, have never had a problem with high hydration doughs coming together. I normally autolyse, but I don't think that should be an issue, since you are using AP, and i am typically using 100% home milled wheat. As to S & F, some suggest that machine mix...
Need Authentic Recipe for the Topping to Bienenstich aka "Bee Sting Cake" nbicomputers' thread on New York Crumb Buns in the Photos section of the forum has gotten me to thinking about making up a pan of Bienenstich..I have not made this in over 20 years..When I did make Bienenstich, in the German-American bakery that ...	Bienenstich as I know it, is a caramel flavored cake with a thick almost liquid caramel type frosting. It is honey colored. Mini
Need some holiday suggestions I have some lovely cannisters/jars that I want to give away at Christmas and I want to fill them with goodies that are NOT cookies. I will start baking Dec 1 and will be giving them away Dec 26th. I want to avoid butter/solid fat and high amounts of sugar/sweetener in the recipes but I do...	filling jars... Dried pasta... using colorful juices for colorful pasta How about "Rumtopf"... assorted fresh whole or cut fruit covered in rum. Google>Images Vinegar flavored with fruit/berries and/or sprigs of garden herbs. My favorite: microwave vacuum dried whole or halved fruit. Very light in weight. (black ...
confused about cold fermentation I've got a triple batch of Classic French, a triple batch of Ciabatta and 10 bagels (all from PR's ABED book) in the fridge. Everything went in the fridge at about 10pm last night. I was hoping to fire up the brick oven and bake today as it's our only real day off until next Thursday...	Hi - Sorry this reply is Hi - Sorry this reply is probably a bit late. I'm no expert, but from my experience, if it's white flour it can keep a few days in the fridge (which is how the 'Artisan Bread in 5 Minutes a Day' method works) but whole wheat loses its rising power sooner. I've gone from baking my 100% wholemeal...
Mediterranean Rolls http://www.evatoneva.com/index.php?option=com_content&view=article&id=234:mediterraneanbreads&catid=6:pitki&Itemid=8 This recipe for Mediterrainean Rolls looks really good. I haven't made them yet but I finally have what I think is a good translation to English.The original recipe is at the above li...	Wow.. did you make those? They look beautiful - seriously. I wonder why there would need to be a yeast activation if you're using instant? Is that what the original recipe called for? Interesting because normally I never soften if using instant. The language from the link looks to be Greek.. do you know? This pers...
Trying to improve my bread I have been making bread by hand on and off for 5 years or so. The last year or two has been more off than on and I am trying to change that. This last weekend I decided to dive back in and made an Italian wheat bread from Caroline Fields "The Italian Baker." I have the general techniques dow...	Your crust looks good. It Your crust looks good. It has a nice even thickness all round and a good color. I would hardly categorize it as 'thin' or 'flimsy'. But it is difficult to tell from that small picture so I may be wrong. Basically, the longer the bake the thicker the crust. Does it soften up when it has ...
Double knot roll with all the flour i bought i cant just let it sit there so i made two dozen of these . i gave one dozen to a friend and this is the other	Beautiful rolls! Hi, Norm. Those look delicious. Do you use the same formula as for the onion rolls for the dough? David
Ham & cheese Quiche! (pic included) Ok so it's not bread, but it does have Bisquick in the recipe! Head on over to my blog and grab this yummy recipe. takes only a second! thanks ahead of time http://domesticconcoction.blogspot.com/	I just tried your quiche and it was fantastic, and so fast ! Thank you !
no knead bread containers I have made quite a bit of basic no knead bread & have been very happy with it. Usually I bake it in a large (I think 5qt) dutch oven that I've had for years. I would like to use this recipe to make soup bowls for my family, but the little mini dutch ovens are fairly pricey. What other vess...	A Suggestion These should work. If you need a cover a simple sheet of aluminum foil should do the job. http://www.centralchef.com/storefrontprofiles/processfeed.aspx?sfid=123094&i=254091454&mpid=7714&dfid=1
Guinness is not just for drinking I have been making sourdough boules for the last three weeks and have not liked my results and needed a change. So I made a sourdough boule today and this beer bread, I have made this bread in the past from a recipe by Paul Hollywood, enjoyed it but found it lacking. Thanks to the in...	Guinness, rye, fennel bread I made this bread last week with pumpernickel flour & sourdough starter without yeast. I am just eating the last of it. It has been absolutely delicious both with cheese and toasted, with honey. Highly recommended! The recipe is availabe at this site using the 'search' box. Patsy
Sticky Buns BBA Recently made the recipe as per instructions w/ KA AP flour. I had to leave the house for a while, longer than expected, and when I returned the dough had more than tripled in its primary ferment. I proceeded to complete the recipe and they came out beautifly. The texture was right on, soft anddelicious...	Don't worry about your tripled rise with your rich roll dough. As long as it doesn't fall back on itself it is not ruined. Enjoy! Sue
Intentional Cold Retard: when do you begin the cooling? Hi, We have been baking utility bread loaves for home use and working with our dough with the goal of making a nice useful loaf of bread. With each batch I make, I like to take a few balls of dough and set them aside in the refrigerator for use later in the week. ...	more info please. 1. Depends what you are using the refrigerated dough for.2. Depends on how long you store the dough in the fridge. What is an "extended time"?3. Depends on fridge temp.---Concepts:1. The fridge does not stop the biological processes of the yeast and whatever other naturly ocurring bacteria are in ther...
whole wheat tortillas Has anyone made tortillas using whole wheat flour?	Yes I have. Not much to say about it, except that it's easier if you don't try to roll it too thin until you've had some practice.
Taralli with Fennel seeds Hello everyone, I present my recipe for bagels. I hope you like it. Taralli with Fennel seeds ...are dry oven-baked products characterized by a high friability. Ingredients: Type "0" flour, 350 g - Semola di grano duro ( Semolina flour), 150g - warm white wine, 200 ml - Olive oil, 125 ml - Fe...	Sounds very interesting I love the taste of fennel in bread and the addition of white wine is intriguing... Karin
Savory Sweet Potato Bread Hi, I'm looking for a recipe for a savory Sweet Potato Bread Recipe that will have a firm crust, and not using cinnamon, nuts, etc. I've looked all over the net but haven't found anything that I'm interested in. If anyone knows of such a recipe and could point me in that direction would be ap...	Well There was a bread i baked last year called "Pumpkin Bread" from LA Bakery, but it was a real pain, it used sweet potatoes and pumpkin seeds. If you want I can dig up the formula.
New Baking Challenge There has been a lot of talk about extending the testing of recipes from the NYbakers. It would seem that many on this board like the challenge. So, here is my proposal. Every couple of weeks one of us will propose a challenge. Open to all. To bake something OUTSIDE of their comfort zone. Lets find...	Sounds great! But frankly, Allan, at the moment my greatest baking challenge is taking off the pounds I gained from all the cakes and cookies I baked for Stan and Norm! My waist is definitely "outside my comfort zone." ;-) French macarons, eh? Hmmmm .... David
Do I HAVE to score baguettes? Since sourdough has obviously failed, I'm turning my attention to baguettes. I'm having problems with it (solvable ones, I think) but the biggest one is scoring the bread. I've scored it fast, I've scored it slow, I've scored straight, I've scored at an angle, I've used my knives, I've use...	From the little bit of From the little bit of information I was able to gather from your post, I would say, 1. Your over-proofed. That would explain the collapsing loaves 2. Your not building enough surface tension when forming the loaves. Work on those, and the scoring will be easy. Allan
Cookbook Authors and relative humidity When a cookbook author writes a recipe does he/she use a specific relative humidity?? I live in a very dry climate and wonder if I could increase the liquid in my recipes by a constant percentage. Thank you in advance. Pam	My impression It's my impression that authors try to specify hydration levels that will yield the results they want in "most" climates. Many will say "add small amounts of water or flour as needed to get x dough consistency," or the like. A good author will describe the desired dough consistency well enough so you can ...
Bread Recipes That Use Many Eggs We have 6 chickens and soon will have more eggs that we can eat. I plan to give many away to neighbors and friends, but I think we will have plenty of extra eggs for baking. What types of breads use a lot of eggs...any?	Challah Challah bread can use up to five eggs for two large loaves or four small ones. :) Everyone loves challah bread... or so I've noticed. :)
amazing Cinnamon Rolls! Please check out my up and coming blog where I give daily recipes - tested and tried by me! Today I have listed an amazing-ly good and low cost Cinnamon roll recipe. Head on over and at least give it a look. takes only a second! thanks ahead of time http://domesticconcoction.blogspot.com/	Rolls look yummy and so does the cider! I like the concept for your blog and the pics look very attractive! Good luck with it. J.
High hydration I've been making ciabatta for several years now, using a recipe I got here. Pre-ferment, knead with dough hook in a Kitchenaid mixer, French fold twice, shape, rise, slash, bake. The usual :) After all this time, I think I've finally mastered the recipe. All too often my bread turned out dry and flat, wi...	>>>>>Bread would be better if >>>>>Bread would be better if I raised it in a banneton and used a peel to slide it onto stone or tile, but it's OK as it is. I let it rise on an old baking sheet, without any support. Glad it worked out. Most high-hydration breads benefit from either a basket or a couch. I've got a medium...
Anyone ever made a sausage-cheese bread? Hi all I am looking for a sausage cheese bread recipe. I would like to make a loaf that contains a mix in of sun dried tomatoes, italian sausage and mabye some provalone or mozzerella cheese. If anyone has a recipe I would appreciate it. Erik	sounds like a good pizza combo :) sylvia
Bunny bread These are adorable! I'm married to a Dutchman (a few generations removed from Holland), but his father was raised with some traditional dishes. I enjoy the newsletters from The Dutch Table. https://www.thedutchtable.com/2010/04/paashaasjes-easter-bunny-rolls.html	Cute Ah, so cute! Thank you for sharing that link. The photography is great too. So much love and care in it.
Exploding Baking Stone????? Lately I've had a crazy hankering to make some Trinidadian "Buss Up Shut" roti (a wonderful variation on flatbread), which is done on what they often call a "baking stone" or "tawah". It's a very large griddle-like surface, over direct flame. Therein lies my quandary....They often call it a ...	Thanks, I'll look into Thanks, I'll look into that. It's funny that most stone manufacturers consider grill use to be an indirect source of heat. I suppose the lava rock might have a dampening influence. Do you place yours directly over flame?
bagels no taste I am new to this forum, I just received the BBA bread book and I tried the bagel receipe. I followed all the directions and yet I found the bagels had no taste and they flattened out. Any input as to what I could have done wrong would be appreciated. I used malt syrup for the sugar. Does malt syrup ...	BMS Shelf life Barley malt syrup has a shelf life of about a year, give or take, if kept refrigerated and air tight after the jar is opened. After opening, it can/will mold in short order, if not refrigerated. Sounds like your bagels were over proofed and/or boiled too long. This is the cause of the flatness. Cannot sp...
I think I have finally figured out French Bread! I know that French bread is one of the basics but for some reason mine was always this little anemic flat loaf while my soudough was big and bountifull. My wife asked me to make Chicken soup and fresh bread yesterday at 2:00 in the afternoon. This ment that I needed to...	Way to go! Excellent. Keep us posted. FF
Pepperoni Bread Flopped I need some help on modifying or improving this recipe so I can include pepperoni in it. I used the King Arthur Flour Soft Pretzel recipe because everyone in my family loves the texture and flavor of the bread. It didn't seem like it would be a problem to use that recipe and just shape it into ...	Baking time(length) main issue. Typically, and all things being equal, it takes a lot longer for a boule/batard to bake than a roll. Being a pretzel recipe, with it's dense dough, it may take much longer for it to bake when shaped in a loaf, than shaped as a pretzel. Also, because of the malt or sugar(baking soda?), th...
Recommended grain mills and removing bran only. I'm looking get a grain mill and was wondering who had them, what kind and what they think about it. I know I could have just done a search for that but I have another question: is there a semi-easy/efficient way to remove the bran only? I'd most likely mix milled flour w...	use the search box in the upper left corner these questions have been discussed many times before on TFL and I'm sure you'll find good advice
I found durum flour in grand rapids I found durum flour in Grand Rapids, Michigan at Russo's on 29th street. It costs 2.99 for 2 lbs. If you live in the area, run out and get some. If there is none on the shelf, ask and they will get you some from the back. The more people buy it, the more they will keep on hand. This ...	Good to know. I have been Good to know. I have been unable to find any here in Lansing.
Shokupan Sandwich Bread...Help? Hello! Nice to meet you all! So looking at the wonderful forum here, I found a recipe for Shokupan. Something I didn't know could be found ANYWHERE on the net. Excited, I started the recipe on from the Japanese site http://www001.upp.so-net.ne.jp/e-pan/pullman2/pullman.htm that was poste...	@ Angel
why do some breads have milk and oil in them I know there is really no answer to the question of why certain formulae have certain ingredients, but still. I have spent the last month or two making various Hamelman sourdough breads which basically have 4 ingredients - flour, water, starter and salt. Then I decided I...	Milk and Oil Chapter 2 of Hammelman's Bread talks about ingredients and their functions. Pages 58 to 62 discuss milk and fats. Good Luck. Michael
bread machine recipes question ofr all... i am looking at baking bread in a dutch oven and I had a thought... can i use the bread machine recipes to make these loaves? can bread machine srecipes be used for making bread in general or is there something that is different that needs to be done for the machine? thanks D...	Hi Don funny you should ask Hi Don funny you should ask as i was just about to do a post regarding packet mixes, my wife works at a large supermarket and they have a bargain bin an she often brings home home brew kits and recently a bread mix that was heavily discounted due to some slight imperfection of the packaging ...
Holla for some Challah Being Jewish and moving to Salt Lake City was a big shock for me, not in a bad way, just finding other people to share the holidays with is a little tough. Fortunitly I have a few friends at work who are also Jewish. Tomorrow we are having a little Rosh Hashanah lunch and I prepared the center ...	beautiful loaf a couple of suggestions: first, it's appropriate to make a round challah ("shtraymel koyletch) for the high holy days, symbolizing the continuity of life. Easy to do ... just roll the dough into a single tapered strand and make a spiral, then proof, glaze and bake. secondly, that three-braid is lovely,...
Thoughts on crumb and crust? Hi, would like to get some views on the crumb, crumb colour, crust, and maybe smell of my recent bake.Thoughts about the bread:Weight: Bread felt heavy. It was rather dense.Texture: It's like a harder version of white bread. When hot (or toasted) it's soft enough but not as soft as white br...	I use the word "dense" for I use the word "dense" for the crumb in the photo. I see far too much time in the second table showing the procedure. The dough is overproofed, as shown by the photo, the fact it didn't give oven spring, it didn't rise much during proofing and the very, very long time to mix, ferment, retard...
SMOOTH SURFACE ON BAGELS GETTING SMOOTH SURFACE ON BAGELS I have made a number of batches of bagels using Hamelman's recipe, with some changes after trial and error. I live in Thailand and the bread flour here does not seem to be the same as in the states. So, to 2 pounds of bread flour, I add 2T of wheat gluten (surp...	How are you shaping them? Are you hand rolling the dough into logs, per the recipe? Or rolling balls and poking your finger through? From what I've seen, the ball and poke method produce a rougher crust. Are they smooth when you finish shaping? Or, it may be that the bagels you recall were processed by a bagel extru...
Latest results I have been baking bread regularly for about 4 years now, since I attended a course run by Richard Bertinet (RB) in Bath, UK. I generally make white sandwich bread, focaccia and baguettes to RB's recipes and methods but the bread I bake most frequently is a spelt sourdough (200g wholemeal spelt, 200g wh...	Great looking bread, I would love to get such nice crumb, mine is much tigher and more dense. The pizza bread sounds wonderful, but for me its not a good idea, as bread seems to affect my sugar levels greatly. So I can bake it but not eat it!
pitta help for a newbie Today is the second day that I have made he best pittas ever, from the recipe here, the only problem I have is that the recipe seems to make the dough really wet, I end up putting about an extra cup of flour in just to get it nice and sticky before rising. when I bake them, they puff up really w...	Are you using a dry measuring Are you using a dry measuring cup for the water? You might also want to consider just leaving it be and letting the water absorb 20 minutes before kneading(autolyse). I've made this recipie several times and I usually let it sit a while before kneading.
After 18 hours of baking... directly to the pictures The real color? something in between that of the two pictures. Unfortunately digital cameras seem to hate black objects. I added something white all around to force a sharp contrast, but evidently it was not enough. How I did it: first leaven with a touch of st...	Chocolate indeed Hi Nico, Yes I take your point absolutely about digital photography. I generally take the same shots with my camera using 3 different settings, then decide which has worked the best. Each one will present the loaf in a different colour. Well, that "funny oven" of yours is clearly producing dark ric...
40 Minute Hamburger Buns or Rolls A neighbor posted this recipe on our church's e-bulletin board and I copied it. I made it today thinking the whole time…there is no way this is going to work. I used my Kitchen Aid mixer to knead the rolls for 5 minutes then cut them into 16 pieces instead of 12, shaped…rested the 10 m...	Hi Betty No rising at all?
I can't take it any more!!! Boules will not behave! Hello Everyone! I apologize for posting yet another question about blowouts, but I desperately need help. This is pain au levain, 60% hydration, that's made in a 45 qt food processor. The dough is mixed for 45 seconds and ferments at room temp (about 78F) for 3 hours...	Advice Hi Miamaria, Your process has 2 areas I would investigate further. Firstly the hydration is low. Whilst I scarcely profess to be part of the wetter is better school, I am sure you could find ways and means to try and incorporate more than 60%. Increase in small measures if you like; adopt autolyse if possibl...
Tuscan Bread: Kneading issues? Hi all! Have gotten some good advice here in the past so will see what you think about my recent attempt at Peter Reinhart's Tuscan Bread from the Bread Baker's Apprentice. I have generally not had problems in the past getting a smooth enough dough using either hand kneading or my kitch...	Maybe it needed a little more moisture It sounds dry. Flours will vary a little bit. Welcome to TFL! I'm into avoiding kneading as much as I can. Mini
A comedy of errors! What a day! I"m amazed this loaf made it to the table. Everything that I could do wrong, I did wrong and it still tasted good. Hamelman's corn bread is a yeast bread with some corn meal (flour) in it and mostly bread flour. It's a moist, heavy, but at the same time soft bread. Delicious. I started m...	Thanks for sharing! Your bread does look yummy by the way. I'd eat it! And yes I had one of those days just last week. Got rear ended on the way to the bakery, didn't feel like dealing with waiting for the police so I got the guys info and a promise that he would pay for any damages. Then I went to the bakery where...
pita question I am going to try my hand at pita bread using the recipe posted under favorites on this site. I will be serving them with dips so do not want a pocket. How do I avoid the puff in the oven that results in the pocket/ From reading the comments following the recipe I am inclined to make the breads thicker. I...	No Puff Pita Well that's an interesting change. Usually people want to know how to get the dough to puff up well so they do have a pocket. I've never tried to get the pita to not puff but I can tell you the way to get it to puff is by allowing a 15 minute rest time after rolling out the dough. So the reverse procedure ...
Bread as a gift: freeze the loaves or the dough? Good afternoon. So far everyone has been fantastic at answering questions, so here I am again. Now, I know that loaves can be kept pretty well when frozen and that dough is often refrigerated to slow the rise. What I do not know is the best way to tackle my new project. ...	Bake, freeze, and post-it notes Hi Jeremy - You mentioned your girlfriend isn't much of a bread baker, so why not just bake, deli wrap the loaves once they've cooled completely, then decorate each one with a post-it note containing your private message for the day. If you freeze the dough, she will have to thaw it, sh...
preferment vs cold fermentation: experiment by Adam Ragusea https://www.youtube.com/watch?v=_6qy0FQ5qcYTested different amount of preferment, different amount of yeast in a preferment, and compared to simply cold bulk fermentation	Ilya, Thanks, I watched it Ilya, Thanks, I watched it and thought it was an interesting experiment, especially where he uses "too much " yeast in the preferments.

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