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Amount of IDY ? Hi,How much Instant dried yeast would you use for a 500 gram bulk ferment ?Thanks	Typically 1-2 teaspoons is within the usual guidelines. I'd suggest no more than two but you can go for anything less as long as you give the dough all the time it needs.
What is the basis of dough temperture concerns? Hi, Years ago, while I was off doing other things and not baking bread, I began to notice that artisan minded bread makers would occasionally speak about the desire to control the temperature during the initial mixing process. I admit, I was impressed by an application of...	I basically see 2 reasons a I basically see 2 reasons a home baker should worry about dough temp. First understand that, it's too cold to hit golf balls, and i get a little loopy when i don't hit golf balls.In both cases, one is using a mechanical mixing device of some sort.First - you start mixing, then you fall aslee...
diagnosis Need help trying to figure out a problem. I did not mix this doough so im going on the word of my fellow baker that he put in all proper amounts of ingreedients. The dough, when shaping was unusually slack/soft so to speak, but was not overly dry or wet. The dough overproofed in the proofbox(was overproofed w...	Three maybe's 1. Excess yeast? 2. Wrong flour (weaker)? 3. Wrong starting dough temperature (too high)? Paul
Certain smell from bread after baking... Help! After I have baked my bread, the smell of the bread (the inside) smells off... like sour. I have made this bread before and it did not have the same smell, and it seems to be my yeast or flour. i have a can of instant dried yeast (the one that looks like grains), I've open...	some storage thoughts... Quote:...Maybe I'm supposed to refridgerate [instant dried yeast]?... Refrigerating it would be a better idea, but leaving it out (so long as it doesn't get too hot and it stays dry) should work reasonably well anyway, and probably doesn't explain the smell. Whether refrigerated or not, it shou...
Baking and Time The name of this thread is not the title of a long lost manuscript of Heidegger's, though ...who knows. I've been planning my weekend around baking, and find that time is sometimes fairly inflexible (nowhere near extensible enough to make into pizza crust, for instance). I'm trying to map out sufficien...	Facing lots of dilemma, isn't it? And I'm with you about not giving up sleep to meet a baking schedule. To address your question, how about getting the bulk fermentation out of the way on Friday night and retard your shaped loaves overnight? Check on the status of your loaves on Saturday morning and estimate any addi...
Preserving... Does anybody have ideas of what I could put in my bread to help it last a little longer? Or things I can do to it? I'm not unpleased with the length of time that the bread is lasting...but I had somebody tell me the other day to use crystalized citric acid to help preserve my bread...any thoughts?	Oil or scale down First, welcome to TFL, thespeidels. A tablespoon of olive oil will give your bread a bit more longevity. If you don't want the extra calories, why not make two smaller loaves rather than one large one? You can freeze the second loaf while enjoying the first one. Just allow it to cool completely, th...
Looking for a bread book to bake my way through… Having just completed being a tester for the Jewish Bakers Cookbook, I am now looking to make my own challenge. I would like suggestions for a bread baking book that I might work my way through from start to finish. I have purchased many bread baking books but have mostl...	You may want to consider looking at our little group, MellowBakers.com as we go through the Hamelman book. Our emphasis is on keeping it Mellow so although we pick three recipes a month, members are free to do as few or as many as they like or life allows. However, if you find BBA intimidating, I'm not sure what you'll...
Bread from 1918 Here you will find a Government issued Bread book from October 1918 titled "Victory Breads". It's just a few pages with some WWI info in there. http://www.archive.org/stream/victorybreads00unit#page/n1/mode/2up JP	Interesting. Overnight Interesting. Overnight methods and sponge methods given.
How long does a starter live? and some other stuff :) Hola! I was just wondering, how long does a starter live? Does it actually ever 'die'? and... I was reading about starter and how sour they are and all that, and I have a question for those of you who have a starter for a while and know some about it. Do I have to a...	You can kill it Hi, Rachel. If you take good care of your starter, it will out live all of us. There are many regimens for feeding your starter. You can keep it firmer or more liquid. In any case, when you feed it, you should at least double the weight of the seed starter. If you are thinking volumes, I would urge you ...
Cold Fermentation Rustic Bread I don't normally do well with high hydration rustic style breads, so last night I decided to step outside of my comfort zone and give it a shot. After all if we stay within our comfort zones we never learn. So I looked through the BBA and decided to give the Pain a l'Ancienne a shot. T...	Thank you! That's just the Thank you! That's just the rack I use to cool them. I have a peel that is the exact width of my baking stone. I throw a sheet of parchment on that and place the loaves right on top of that.
KA blog and hand kneading vs bread machine I just read the following blog on the KA website. http://blog.kingarthurflour.com/2010/08/25/curious-about-yeast-bread-old-traditions-meet-new-techniques/ Near the end there is a photo that shows two slices of bread, one kneaded in a bread machine, one by hand and points out t...	Well, as much as I'm a fan of Well, as much as I'm a fan of King Arthur, you need to keep in mind that KAF has an active interest in selling you a bread machine. AND there are many bakers who will swear by them and will tell you that they knead just as well. I happen to disagree. I learned to bake bread using my han...
Question re use of Staub Cocotte for baking bread I bake bread by first placing a pan of water on the bottom oven tray, then I place my bread on a floured pan and I spritz water into the oven a couple of times in the first few minutes. I start with a hot oven 475F then turn down to 450F. I'm wondering about using my 5...	Yes, a cocotte, dutch oven, Yes, a cocotte, dutch oven, inverted bowl on a stone-anything that will hold in steam, will all work very well. No additional steam or water is required. All necessary moisture will come from the dough itself. Many, threads here on the matter. Search for "dutch oven", "magic bowl", etc.
Do high hydration breads require high gluten? This might be an easy "yes" but I have no idea. I was wondering if high hydration doughs need more strength than just all purpose flour. The reason I'm asking is I tried to make a no-knead bread (that I've made several times before) and it was just soupy today. It has been ...	Maybe a slight shift in perspective High-gluten flour can absorb more water than low-gluten flour. Or, at a given hydration level, high-gluten flour will make a stiffer (or less slack) dough than the same amount of low-gluten flour.The dough you described has 10.67 ounces of water to 8 ounces of flour. That's a hydra...
The Cost of Baking Bread I'm not sure if I am posting this in the right place, but I am trying to figure out how to calculate my expenses for baking one loaf of bread! I am selling some bread right now to a few people, and want to make sure I am charging enough!! Does anybody have some kind of formula they follow tha...	Formula Batch costing is fairly easy. Decide on some quantity of bread in pounds (or kilos) that you want to bake. (10 or some multiple is a nice round figure, for example). Take the recipe you wish to use and convert it so that the total weight of all ingredients is equivalent (e.g., 10 lbs). This will tell you th...
A huge thank you to Norm and Stan for the NY Bakery testing experience We've reached the end of the test baking experience for Norm Berg and Stan Ginsberg's NY Bakery Cookbook. I've found it a highly rewarding experience. It's stretched me in many ways (skills and waistline). I have never been very disciplined about...	Jumping the gun a bit. I too Jumping the gun a bit. I too have/am enjoying this but according to the schedule I received at the start, there are 2 more recipes to go. Maybe we should start a bakers challenge. Or maybe Stan and Norm will consider extending the cycle/rotating the recipes. I have seen several that I reall...
Looking for a light, fluffy white fig walnut bread recipe We have a local bakery called FlavorField in Taibei, Taiwan that used to make a nice light, fluffy white bread with figs and walnuts, nothing at all like the dense, sweet loaves I see when I search for fig bread recipes. These are small, golden brown batards, li...	Hi Dragonbones, We have a Hi Dragonbones, We have a bakery in California called Andersen Bakery that sells a very similar bread. I tried it the other day and fell in love with it. I, too, have been trying to look for a recipe to replicate a similar loaf. I came across this one from Wild Yeast's Blog and it seems lik...
Sopa de ajo, aka a fabulous ending for stale bread While it's not a bread recipe, it's a great way to use up stale bread, especially heels. Very little prep time, very yummy results. Excellent for winter nights. It's a spanish-inspired bread and garlic soup, Sopa de Ajo! For 4-6 people you will need: 8 cups vegetable...	Being a traditional recipe, Being a traditional recipe, there are many variants. A very common one involves frying the sliced bread after the garlic, before the paprika. Other recipes add cumin, or finely diced chorizo or ham. The eggs are sometimes added intact, sometimes broken, sometimes omitted. Use a good strong b...
Cheese Biscuits Just made these buttery, crunchy and a little bit spicy cheddar biscuits. Just the thing to serve with frozen peach bellinis in this summer heat. Here are some photos and the recipes. http://saltandserenity.com/2010/08/13/les-fougeres-cheese-biscuits/	OOOPs Some one made a boo boo in the recipe. I mean by the amount of butter, I pressume you meant it to be 1/2 pound = 227 grams... ;-) qahtan
Strange Challah recipe - would it work (better than normal)? Found a strange and intriguing challah recipe and I'm wondering if I'm setting myself up for icky or just-average challah if I try it. It doesn't give any quantities of flour, which is annoying, but I can deal with it. I'm intrigued by the large quantity of...	Logic? Hi Jennifer, I don't get the logic behind this at all! If you want to take up the challenge, and "work round" the lack of quantified ingredients, you may get to find out. Personally, I would just walk away from it. Looks like nonsense to me, but you may want to prove me wrong. If you do, maybe you can offer ...
Pane di Altamura (Semolina Sourdough) from Daniel Leader's 'Local Breads' I finally had some success with Daniel Leader's Pane di Altamura (Semolina Sourdough). The problem, as other posters noted, is that the recipe is almost certainly in error (or it assumes a durum semolina with much greater absorption than the one...	Well, the way I see it, your Well, the way I see it, your problem is two-fold. First, in my opinion, the recipe is messed up. I've never tried it, I admit, but it is well known that hydration for the dough for pane di Altamura is supposed to be 60%, Leader has what, 72%? No wonder it felt like ciabatta. Second is y...
Semolina Sesame Braid I made Nick Malgieri's Semolina Sesame Braid from The Modern Baker this weekend. You can read about it here. I wasn't crazy about this bread. It was OK, but didn't impress me that much. I found the same thing to be true of the semolina recipes in BBA. Which has me wondering: am I not trying the ri...	I love the BBA's Pane I love the BBA's Pane Siciliano. The crust and crumb look a lot like your braid, so it might rate similarly. It's nowhere near 95% hydration, though.
salt bread is salt bread another term for sourdough or a type of bread?	Salt rising Salt rising bread: http://www.thefreshloaf.com/searchresults?cx=partner-pub-5060446827351852%3A9bvu1n-clx1&cof=FORID%3A9&ie=ISO-8859-1&cow=salt+rising+bread#1148
Need help translating German recipe I need some help translating an ingredient in a German recipe for Rosetta rolls. The word that has me is "proteinweizen." I'm guessing it means "wheat gluten," but I'm not sure. The whole recipe in German is: 970 g Mehl, T.550 15 g Proteinweizen 15 g Weizensauer 10-30 g Hefe 20...	Hmmm German being my mother Hmmm German being my mother tounge I have to say that the word Proteinweizen is new to me. That's not proper German. Weizenprotein is the wheat protein. And Weizensauer is a wheat sourdough. Hope that helps
Green color on my sourdough bretzel just after baking Hi there!I discovered a weird green colour on my sourdough "Morissette" (baguette-shaped bretzel) right after baking, out the oven.Here are some pictures: https://ibb.co/3yxBhQFhttps://ibb.co/x8LWSg0https://ibb.co/MgnGh28I only used my sourdough starter (that I am u...	Looks like a metal reaction to me between lye soaked parchment and pan transferring to bread. Hard to tell from here but seems worse with extra moisture from dipping. Try switching out the pan underneath or using fresh parchment directly on the stone or oven rack or an extra piece of parchment between pan and baking p...
U.S. Army Rye Bread Just HAD to share this recipe from a CD I bought full of old U.S. Army recipes. Luckily enough, even though each recipe is for 100 servings, all the recipes (including the baking ones) are by weight as well as volume. Here's their rye bread recipe (PDF), and here's the baker's formula (I converted ...	Good resource I looked through the index and at a few recipes. This is a good good resource well worth saving. You can see there are a few things you would do differently at home these days but over all it's pretty solid. BTW, I like S.O.S and have made it a few times at home just to drift off to memory lane in the cho...
My rye bread tastes very bland. Hello, I'm very new to bread baking. I've started two sourdough starters, in the meantime, I'm practising with commercial yeast. Yesterday I made a rye bread recipe from James Peterson's "Baking" book. The wet dough was very difficult to work. The final product looked nice, but it ta...	how long did your rye ferment? Hi, the fermentation time is crucial to the development of flavor. In a mixed bread I prepare a preferment with all the rye flour, equal weight of water and some starter, then I let it rest for at least 12 hours, but in many cases even 1 day. It's a long process, but it's well worth the w...
Any Belgian bread bakers out there? Twenty years ago, I spent a year in northern Belgium as an exchange student. Over the intervening years, I've been able to find or replicate most of the foods I loved there, but I cannot for the life of me find a good whole-wheat daily bread like the one our local baker made. I ate i...	found on google, happy baking :) http://members.multimania.nl/vantend/dossiers/broodbakmachine.html#bakrecepten
Nick Malgieri's Seven Grain & Seed Bread (Straun) Ever since I read PR's Bread Upon the Waters and first baked his Multigrain Bread Extraordinaire from BBA, I've been in love with straun. With so many grains and seeds to choose from, the possible variations of multigrain bread are endless. Of course, some combinations ...	struan Your bread looks great! The last struan I tried was pretty blah. I also like that you use loaf pans. I didn't know if this is considered ok as I do not have bannetons or brotforms as yet and still use my loaf pans for breads that need a form. I have all the ingredeints on hand, but am in the middle of a batch of...
1 lb. SAF Instant Yeast source in Atlanta Just wanted to make a note that Atlantans can find the 1 lb bag of SAF instant yeast at the glorious (if smelly) Dekalb Farmers Market for $2.69 as of 02/10. I was resigned to having to order this online again (with no free shipping deal from King Arthur Flour like last time), ...	SAF for $2.69/lb You can also get it at the Belford highway farmer market for $2.69/lb, Atlanta, GA. siuflower
STORAGE OF FLOUR What is the best way to store flour for several weeks, (months) Today, I received 4 pakages of KA Sir Lancelot flour. I plan on using these for pizzas. Right now, I go through 5 - 10 lbs. of AP or organic flour per week, so I don't worry about sorage conditions. But what is the best way to store flour...	Freezing Flour I tend to keep my specialty flours in ziplock bags in the freezer. If I had a foodsaver, I might try that. I buy my AP flour in 25 or 50 pound bags, which I keep in a giant ziplock in the basement.
Cinnamon Rolls from 1945 Doughnut Recipe I saw this recipe on another thread and decided to try it. I was so different from anything I had seen I was intrested to try it. It turned out really well, these are some of the best cinnamon rolls I've ever made. Raised Doughnuts or Coffee Cake The Pittsburgh Press – March 1...	They look excellent, can you They look excellent, can you post the recipe ingredients in a simple bullet format? Can't wait to try those.
I want a delicious challah recipe When we lived in one of the places we lived, there was a fantastic challah bread I could get in the grocery store bakery. (I think it was when we lived in Ontario). You could pull it apart easily, it had a nice tear, like coming apart in strings, a bit sweet, very light, yet a nice che...	I have used this for over 35 years... This is my favorite Challah and I have made it and sold it for decades. It always works and has the qualities you describe. Good luck and please ask if you need any questions answered. caroline Place 2 tsp ADY in 1 1/2 c warm water in a large cup and let foam ( may add a pinch o...
flour choices recently I have been making alot of pizza using King Arthur Sir Lancelot high gluten flour, I am just about out of it, and need more flour, looking for a flour to make breads too along with pizza dough, what are some choices that will be good for both my applications. Chet	Re: flour choices There's no "right answer" that I'm aware of. For example some people will only try to make Artisan bread with high-gluten "Bread" flour, while other people stoutly refuse to even consider using the stuff and at best use "All Purpose" flour. Buy a small quantity and try it, and be ready to tweak your p...
Autolyse help please... I have seen this term and didn't know what it was so I did a little googling on the subject. From what I've read it's a rest period for the flour to soak up the liquids better...but all the information I've seen says to do this before the rest of the ingredients are added. "Autolyse is an opti...	It allows the doughs to work It allows the doughs to work without getting the yeasts started. Even my breadmaker does this... not that I ever have.
how to increase to desierd dough temeperature when mixing time completed? Hi, I generally just let my dough ferment on the counter, or retard it.Sometimes I use the oven, put on for 30 sec and switch off, to get a higher temperature.1)A lot of the time I do not reach ddt. Is it possible to go on mixing? I normally get ...	My understanding of dough My understanding of dough temperature/proofing temperature is that it effects the rate of fermentation. Retarding fermentation by placing shaped dough in a cool place or in the refrigerator overnight slows fermentation and allows for improved flavor development. Warmer temps do the opposite - ...
Plovnik, History of? I am participating in testing recipes for the New York Jewish Bakers Book. One of the recipes that I baked was the "Plovnik, or Black Bread". This was such an intriguing recipe, with strong, rich flavors, that I wanted to get some more information about it. My first stop when looking for informatio...	Try a different search I just searched Plovnik Bread from Europe on google and got a few hits. b.
How to adapt a recipe for using a sponge Hi! I've been reading a lot of posts here and learning about bread baking. I'm new to this and I learn with every post. :) Love this site!! I'd like to adapt a recipe my grandmother used to make. I'd like to use a sponge to increase fermentation time and develop flavor. It's a b...	Alternative hi, I can't help you with the cups, and this is developed for a savoury dough, but you could have a look at the formula, see if it's any use. It does show how to use a pre-ferment with brioche....and, it works. Low Sugar Brioche, using a Poolish Material Formula [% of flour] Recipe [grams] ...
Ovens Aluminum Foil The bottom of most residential ovens is covered with aluminum foil to contain large spills and make it easier when the clean-up time arrives. However every person I ask has a different opinion as to which side of the aluminum foil is facing up (towards the oven). Some say that the shiny face should ...	Tin foil in oven I never lined the bottom of my oven with tin foil. When using tin foil for cooking, I don't believe it matters if it's dull side up or shiny side up, unless you use non stick tin foil. Here are some answers from Reynolds site: Can I line the bottom of my oven with aluminum foil? To avoid possible he...
Need help to improve crust on italian bread Hello, I recently had a bread procured from a neighborhood store made by kings road, like italian/french, darl, almost burnt thick crust, light, soft interior. My wife loves this stuff. I found a standard Italian recipe in my breadman book but left out the herbs, ran it throu...	Water in a cookie sheet Put a cookie sheet in the bottom of your oven while heating the oven up. When you're ready to bake, cover the glass with a towel so you won't brake it, then pour about 2 cups water in the cookie sheet, spray the oven walls with water, plop your loaf in, spray it too and that should create a lot ...
Question about rustic loaves Hi Everyone- I hope you can help me. I am making Peter Reinhart's 100% whole wheat rustic bread. Just curious- when I shape it into loaves, do I need to score them? Thanks in advance! Beth	From which book? The only Peter Reinhart breads I can remember that were not scored were the Pain a l'Ancienne (dough might be too wet) and some enriched sandwich loaves. If you are baking a free standing loaf, scoring is usually necessary to let the gas escape during the baking process - otherwise it will escape, anyw...
Fire in the hole Well, it had to happen eventually. After shattering the inside pane of oven glass with water from my steaming pan several months ago, I took the next logical step and set the oven on fire. I was rotating the baguettes with a spatula, as I do after removing the steam pan, and I noticed a few sparks on t...	Wowser! #1 - am glad you didn't get hurt. #2, I shouldn't admit it, but it is a funny story - now that all the excitement is over. Here's a link which may answer some of your questions. To make you feel better about your experience, I had purchased a cheapo thermometer with a suction cup so I could monitor the temp o...
Pan loaves with burnt tops & pale bodies Hello all, I was nearly cheeky and called this post 'tan lines problem' but thought that might be innapropriate :) I finally have a nice sourdough routine and am trying to cook in a bread pan. But when I do, I get a very baked top and the section of the loaf that was in the pan...	temperature and pan type Sounds like your loaf pan is insulating the loaf from the heat, and the top is too exposed to the heat. 250 C is pretty hot, but then I don't know how wide your loaf pan is, maybe you could turn down your temperature for more even browning? Another issue might be the sort of loaf pan you're usi...
Rolling out bread dough I recently came across a recipe that calls for rolling out the dough with a rolling pin, then rolling the result into a loaf like a jelly roll. Anybody use this method? Advantages? Disadvanrtages?	What sort of recipe? Carl, what kind of bread does the recipe make? I've mainly seen these steps in enriched, sandwich bread-type recipes--especially those in more general, "mainstream" cookbooks, like "Better Homes & Gardens," etc. In fact, I'm sure I haven't seen it in a dedicated bread book written in the last 10 ye...
Oil Biscuits don't rise I've tried making oil biscuits recently and they don't rise much at all if about ~80% probably. The recipe that I use is: Flour 100.00% Baking powder 5.60% Salt 1.60% Oil 29.60% Buttermilk 59.30% I'll mix the ingredients together just to the point of making sure the contents are well mixed and...	I've never seen... a biscuit recipe that uses oil. All the ones I've ever seen use shortening, lard and butter.
Why do some loaves from same batch rise higher than others? So, I do batches of bread. Last week I made 4 loaves of King Arthur's Honey Oatmeal wheat bread. I used 100% white whole wheat. Two of the loaves I kept plain, and two I rolled out to make it a cinnamon swirl bread (I do a slight variation from traditional wit...	Forgive me, I'm new at this I think it probably has something to do with the sugar you are adding to the cinnamon swirl loaf. Without seeing recipes for both, and noting the additional step of sprinkling with cinnamon and sugar, that would be my guess. I always add a bit of sugar to my sandwich loaves, since I started ...
Hard Rolls When I lived in Upstate NY I used to buy hard rolls that had a crust that shattered and the inside was nice and soft. Covered with poppy seeds. Toasted they were to die for. I tried every recipe going and could not find the right recipe. I was told it was the water. I don't believe that. The crust was ...	Hard Rolls are or were a NJ Hard Rolls are or were a NJ NY east coast tristate specialty.True hard rolls have been hard to find for a decade.It seems the recipe/techniques have been lost or have fallen out of popular baking. Nothing compares to a true hard roll. I will post back if I figure out how to make them right o...
fruit and nut bread technique advice I'm interested to hear from other more experienced bakers on a couple of things I observed while making a fig and almond bread today. Basically it was a white flour bread, with dry yeast as the leavening agent. The almonds were slivered, then coursly chopped (many sharp edges), and ...	Hi Rick, The recipe you used Hi Rick, The recipe you used and a photo will get you lots of information and advice. Tough to help otherwise.
Why is my dough soft? I made cinnamon rolls for the second time this week and the second time I made them I used a slightly different recipe, but the cinnamon roll dough came out much different. The second time I made the dough after I let the dough rise it seemed so much softer and less firm. I was wondering if by cha...	I'm struggling for an analogy How about this: my new car is a whole lot faster than my old car. Any ideas why? If I want an answer to my question, I'm going to have to give you a lot more information. Things like vehicle types and models, engine size, fuel, carburetted or turbocharged, transmissions, and so on. And f...
Flat bagel problem I've been using Peter Reinhart's recipe witth pleasantly tasty, chewy results, but they tend to flatten during the boiling. Ruth Levy Beranbaum's behaved similarly but got a lot of oven spring. The latest batch looked really great pre-boiling so it was kind of disappointing. I could go back to RLB's ...	Flat Bagels The bagel dough may have too much moisture. Bagel dough must be quite stiff, in order for it to maintain it's shape during the boil. Also, I tend to shape my bagels with lots of tension, to help assure a nice spring when they hit the oven. Hope this helps. :)
Crackers, anyone? Does anyone here have an experience with making crackers? Any recipes they'd recommend? I got an email asking about cracker recipes and I've never made them. This weekend I'm not going to be around. Otherwise, I'd try a few recipes out.	Re: Crackers, anyone? That is very funny. But I just looked at his dog biscuit recipe and, I have to admit, they do sound pretty good! I'll have to try them some time.
To Sift or Not to Sift... for Bread I am wondering if sifting of flour is a good practice when making bread? Do you sift? Why? All your flours? Its my understanding that it used to be necessary but that milling practices and equipment today do a much better job so sifting is not necessary. But then again, I have noth...	Depends on where I am I sift if I'm living in a tropic zone. If you routinely have bugs in your flour, sift it. If you don't want to know, don't sift it. :) Sifting will also remove large pieces of bran, bits of glass, plastic, leaves, threads from flour bags and any clumps. Like I said, depends on where I live. ...
baking a lot of loaves--help! Hello all--I am hoping to benefit from some TFL's patented expert advice and experience! My father is having a 60th birthday party in July, and I offered to make the bread for the event. It's going to be a big open house, so lots of nibbles--bread and cheese being of course the world's bes...	my oven is TINY. It can really only fit one pan at a time (so, two loaves, or a single focaccia). And my fridge isn't so big either. So, I'm thinking of (trying to) mix/let rise all the dough the day before, having it proof overnight in loaf form in the fridge, and then baking everything sequentially in the morning. Do...
French Brioche Loaf I've found a recipe on the Food Network for french toast that i would like to make for some family members coming to town this weekend. However it calls for broche bread to be triangled. I've been searching for a brioche recipe, but can only find ones to make small individual servings. Can these re...	no seperate recipe How you shape Brioche is up to you. Let me suggest you scale your dough to about 1 lb. divide the dough into eight equal portions (2 oz.) and form into balls. Put the balls into a greased loaf pan, and make two lines of balls (2 x 4) along the long dimension of the pan. Let proof until the loaf passe...
AB5 weight equivalents in recipes It seems that I just can't leave well enough alone some days. Even though I just added a stand mixer to the tool box, I had to borrow a copy of "Artisan Breads in 5 Minutes" from the local library when I saw it standing there on the shelf. Everybody that has read or skimmed through the...	AB5 lists weights They have a pretty good website - you'll find their weight conversions here
no knead bread recipes... Hey all, I've been baking bread several times a week now for the past year and a half now but have finally tried the no knead method. Gotta say I love it but was wondering if this method can be used with any recipe? Off the top of my head I don't see why not but just haven't ventured that di...	No Knead Bread with extra ingredients Sure, you can add cereal or nuts or soaked raisins or whatever. With cereal you could try both soaking for 20 min in warm water before adding and not soaking and see how it comes out. Start with 1/4 cup and add more in later batches and see what you like. It will through off the hy...
Dough serving size So how do you gauge how much dough you want to make? Lets say I want to make a loaf that will be breakfast for 5 people. Is there a general rule of thumb for dough weight and the number of people you plan to serve with it?	100-150 grams, and/or 4-5 ounces? Our bakery makes French rolls that are single serving. We take a 550 gram baguette and divide it into four pieces, they're good sized rolls, each one weighs about 140 grams each, maybe you can use that as a baseline? From a subjective standpoint, 4 ounces of bread per person sounds abo...
Working with butter enriched dough With Easter coming up I've been trying to make hot cross buns, I've had a few goes and everytime I encounter the same problem, the dough takes sooo long to rise. I've tried a few different recipes all of which have said your dough should be doubling in size in about an hour, I've been...	Do these recipes specify the Do these recipes specify the temperature at which they expect this doubling time? Maybe your home is on the cold side?
commercial yeast vs. starter Lurked for a while, but now I have a question.... My starter's going quite well, making decent bread with it, nothing fancy but much better tasting than the local stuff for sale. My question: I've been using my starter as leavening for all of my baking right now (which I'm thrilled about) w...	You don't say why you think You don't say why you think you should use commercial yeast but from the standpoint of taste, the answer would be never. From the standpoint of health, that answer is also never. Sounds like you are on the right track. Jeff
Slashing dough Any tips for slashing the dough before baking? Mine always goes a bit deformed once it's baked. I have one of those proper razor slicey-things, but they still don't look great.	See this, Upper Crust: The Scoring Tutorial David
Yeasted cake recipes or ideas? I've always been a yeast man at heart. During baking school I despised cake making and always wished I could just proof the fussy french thing and be done with it. I have since begun to miss making real cakes but I still have the urge to make a yeasted cake. I've only found one recipe for...	Cake made with yeast A couple I've seen on this site: http://www.thefreshloaf.com/node/16092/stiacciata-alla-fiorentina-sweet-carnival-pizza http://www.thefreshloaf.com/node/6159/coffee-cake-yeast or how about Shiao-Ping's version of chocolate bread: http://www.thefreshloaf.com/node/13543/chocolate-sourdough-chad-rober...
Peter Reinhart's Big Day I had the pleasure of meeting Peter Reinhart on Monday. Check out my blog entry and photos. http://gaaarp.wordpress.com/2010/06/24/a-big-day-for-peter-reinhart/	and not bad for you either! I think Peter is one class act, The Gentleman Baker! Glad you had such a great time. Thanks for sharing... Betty
Scales I started looking for a scale..HELP!!! Any suggestions as to manufacturers? They go from junk to "do I really need all those functions..and do I understand what those functions are?" : ) Thanks	Scales I think I have this one, but I can swear I paid less than 20 dollars for it at the local outlet mall. No, I don't think you really need all those functions. You need to be able to tare, which they all do. Being able to toggle from imperial to metric weights is great. A fairly high degree of precision is nic...
Healthy wheat blueberry bread recipe? Hello all, My neighbor just gave us a few quarts of fresh blueberry's! I want to make a healthy wheat based bread loaf. I have seen alot of recipes but all seem to revolve around white flour and tons of butter. Any one have a healthy version? Thanks!	Actually I was thinking of Actually I was thinking of breakfast type loaf. What you posted looks good though! I'll have to try them!
No sour starter? I don't like the sourdough flavour a lot but I like the idea of having my own starter. Is there a way to make a starter that is not sour? Thank you	Give the starter some sugar regularly when feeding. It's something to try with part of your starter. Let us know how it comes out. It may take a few weeks then you can stop feeding the starter sugar and it may continue to work for hundreds of yeast generations. (It's still a theory.) The idea behind it is that s...
Drying Baguettes A while back, I bought a bag of Baguette Bites at World Market. They were very light and crisp, and just the slightest bit toasted. I baked some baguettes today and want to try to replicate Baguette Bites. I'm thinking of letting the oven cool while the baguettes cool, then slicing the baguettes and pu...	Drying baguettes Hi, gaaarp. I'm not familiar with the product you are trying to replicate, but I dry out baguette slices frequently for onion soup, etc. I bake slices on a sheet pan at 250ºF for 15 minutes, then turn the slices over and bake another 10-15 minutes. They are then pretty much totally dehydrated. Thinner ...
Why is my biologic bread flour brownish instead of white, like my non-biologic bread flour? I've got this biologic bread flour, milled on stone. It's rather brownish, like a whole-wheat flour. I'd like to know why it's not white, like my normal non-biologic bread flour... It may be because there are no additives, or be...	Could your non-bio flour be bleached? I assume by "biologic" you mean what is called "organic" in the USA. It is rare to find white, stone-ground flour here. It is also possible that your bio bread flour is actually a higher extraction flour. That is, more of the bran remains in the flour then the non-stone-ground brea...
Decorative dough or dead dough decorations I'm interested in decorative doughs or dead dough decorations. I'm trying to look for books more on the subject and various types of wood molds. I like those breads with the decorative tops...so... So far I only know of breadhitz.com to carry wood molds and books/dvds on the...	Dough Fountain in San Francisco This very interesting tourist attraction seems related to your area of interest (even though it isn't directly about either bread baking or decorating). Start out half a block away: http://www.waymarking.com/waymarks/WM3RG5_Ruth_Asawas_San_Francisco_Fountain walk a little closer: http...
Sandwich bread collapsed Hi All - what would cause a sandwich bread to collapse or cave in on all four sides after cooling? It looked absolutely beatiful after baking and the internal temp was 200 F. The recipe was from a professional site and I'm baffled. Baked in a USA bread pan with cover on (as instructed)...cooled...	Does it look like this?https: Does it look like this?https://www.thefreshloaf.com/node/67637/squashed-loaf-tell-me-what-im-doing-wrong
AS easy as 3-2-1 Hello friends, I have been baking up a storm these passed few weeks. Since it would be impossible for my wife and I to eat all the bread I have been making, I have been giving some away to my friends in the building. A few have expressed interest in making there own bread. With this simple formula from...	yum! that looks delicious.I yum! that looks delicious.I don't think I will ever aspire to perfect looking bread, just that it taste great.
Bara Brith, anyone? Hello! I was wondering if anyone has made a yeasted Bara Brith loaf and is willing to share the recipe, knowledge, just send me a loaf I can call my own. :) I found a recipe in "The World Encyclopedia of Bread and Bread Making" by Christine Ingram & Jennie Shapter, but it calls for fresh yeast which...	Non yeasted Barabrith It's not a yeasted recipe (self raising flour) but I've always got on well with this one, mainly cos it's so easy.
Malt loaf update Well, I tried the un-yeasted malt loaf recipe listed on this site a few days ago. It had good flavor and crumb, but it is not the one I remember. The one I use to get in the UK was very dark, almost black, and sticky delicious! Still looking for THAT recipe if anyone can help. I haven't tried the o...	Making it sticky. though you will I doubt go for this, this is the sticky in the loaf.. diced dates,,,, you can't tell they are there, try it, just once. I do have a recipe that a friend sent me from UK that I will look out tomorrow for you. though it is not "the"malt loaf...... qahtanwhere are you???????
Bagels from The Bread Baker's Apprentice—Updated I just posted a blog entry discussing the bagels I've been making and wanted to follow it up over here in the forums with a couple questions. Chewiness I've used longer boil times and have compared KA Sir Lancelot HG flour to bagels made with KA's Bread flour and find th...	Bagel questions Christopher - I'm not sure why you're not getting the degree of 'chew' you're looking for - generally lengthening the boiling time will do the trick. As for crispness, my question to you is, what temperature are your baking these at? I bake mine between 480 - 500 for around 15 minutes, and get a nicely...
Gummy Centers Greetings everyone, I have been having a consistant problem with my bread. I am using the white dough receipe from: "Dough:Simple contemporary breads" by Richard Bertinet. I make a raisin bread in a boule shape and cook it on a baking stone. I preheat the oven to 475 then add boiling water to a pan in t...	Under-proofed or under-developed, maybe? In many of the recipes from The Bread Baker's Apprentice there is a target internal temperature. There was one time I was making bread that the bread was just taking forever to reach the internal temperature. I ended up taking the bread out while the internal temperature was 5-1...
Adding cheese to bread A friend asked me last week to make a rosemary-asiago bread. It sounds terrific, so I asked for her recipe. She doesn't have one! But I'm going to do it anyway. I'm just wondering if anybody has any pointers on adding cheese to an existing bread recipe. How will the added mlik fat affect the ...	Adding cheese to bread Hi fatherjay, I recently made the Three Cheese Semolina Bread from KA Flour and it was delicious. A couple of points - be sure to bake bread with cheese included on parchment paper and probably on a cookie sheet too. The cheese oozed out in places and while tasty I was unhappy when it reached my ...
CRAFT for empty grain & flour paper bags I have access to a lot of 50 pound empty heavy paper sacks, I really hate to see them go into the garbage every day, does anyone know of any craft that these can ber used? You can email me at jacki56@man.com I would apperciate any suggestions. Thank you Jacki	Why not recycle? Hi Junketlady, As you're in CA, I can't believe there isn't a recycling center nearby. That's a much better option than tossing them in the trash.
Weird "Crack" Inside Loaf Hello. :) I've made the Tassaraja Egg White Bread recipe twice now, and both times I've gotten this kind of weird "crack" (for lack of a better term) inside the loaf. It's not a tunnel as I know it, I took some pictures tonight after cutting into the fresh loaf I made today: The fi...	Just a guess ... I'm guessing you shape your pan rolls by rolling up a flattented piece of dough and that, because it's kind of sticky, you dust it with flour before rolling it up. Your "crack" looks like where the uncooked flour between the layers of dough is. I hope this makes sense. Might even be the source of your ...
Tortillas I am wondering if anyone else has experience with making tortillas. I have been making them for years using a flour, baking powder, water (sometimes milk), salt and oil recipe. I tried the recipe in Crust and Crumb a while back and had poor results. I re-visited the recipe today adding some baking powder and...	Here's an unusual recipe It uses a large amount of boiling water and, of course, lard or bacon drippings. I haven't made it yet so I can't vouch for it except to say I've made several other recipes listed on that website. http://www.tazadechocolate.blogspot.com/2008/07/flour-tortillas-from-lady-of-hacienda.html
dough tears when kneading Does anyone else have trouble with the dough tearing when using the "French fold" or "slap and fold" techniques? After only a few minutes of kneading, I have noticed that the smooth, outer-membrane of the dough tears. Once this happens, the dough is sticky and difficult to work with. Is this n...	Yep to all questions At first I thought your dough was getting emotional. When the dough tears, it has reached it's limit of stretch and can stretch no longer. This can happen when the gluten is underdeveloped, too much flour (and not enough moisture) is in the dough or it is just over stretched. What ever the cause...
Easter bread Hi All! I'm not sure if this is the correct forum to share this but I wanted to show you all my Easter bread! So exciting to bake this every year. The trick to this bread is the "double rise" - you let it rise once and then punch it down and repeat. I cold proofed after final shaping and then removed from ...	Oh,my! Beautiful crumb! So soft and lovely!Happy Easter.
Scaling Bread Dough I'd like to know how many ounces to scale dough for the following breads: Loaf of bread dinner rolls Sub rolls (large and small size) pizza French Bread Italian Bread Thanks for your help!!!!	Scaling Dough I think this is much a matter of the baker's judgement. I was not going to answer because I thought someone from the commercial area might be better to answer. However, for what it is worth, here are my suggestions. Loaf panned in a 5" x 8" pan -- 34 oz. (960 g) Kaiser rolls -- 2.5 to 3.8 oz. (70 - 105 ...
Bread Board I want to stop using the kitchen table top to make my breads but don't want either to invest big $$ for a bread board. What kind bread board are you using? Is it a good idea to use a piece of plywood covered with oak vaneer or arborite?	Maple Veneer I'm not familiar with "arborite" but if it's a food safe non-absorbant material it should work fine. Frankly, I'd probably opt for a maple veneer plywood (well seasoned with a good quality food grade oil) with a hard wood cleat attached to one side so it didn't slide on the counter top (my big belly will ...
Leader's formula errors - Vollkornbrot Does anyone have an erratum for Leader's Vollkornbrot formula? The one in the book makes no sense. The sourdough is 312 grams when you make it, but 400 grams on the next page, when you add it to the final dough. The rye berry soaker is 300 grams when you make it, but 125 grams ...	There is an old thread here There is an old thread here with a list of Leaders errors. Don't know if this particular one is listed. I'll try to relocate in a search. I just came across it a day or two ago. http://www.thefreshloaf.com/node/4097/formula-issues-leaders-local-breads
What is going on with TFL? All of a sudden I am getting multiple TFL emailings. It started when there were 21 topics. I got that, then got it again. Next time there were 24 topics, the 21 i got earlier plus 3 new ones. Got that one 3 times and then 27topics, the 24 earlier plus 3 new ones. Next email was 30 tiopi...	Check the home page The problem is being worked on: http://tfl.thefreshloaf.com/node/18084/many-hellos#comment-119759 Sometimes it pays to scan the entire home page.
Tips on softening a hard crust before eating! I'd like to start a thread with tips to soften a hard crust before eating the bread... For example, french baguettes and ciabattas tend to have a really hard crust a day after they were baked (I searched for a similar thread, but haven't found any. Forgive me if there's one...	spraying the bread and "rebaking" for a few minutes is my favorite. But if only one slice is needed, a quick run through the toaster oven with a moistened crust also works well.
Bimini Bread Hello all, A while back I went to a resturant in Fort Lauderdale called Bimini Boatyard (http://biminiboatyard.com/). They had a bread there called Bimini Bread which is still on their web based menu!! The bread is amazing and I wanted to see if anyone had any formulas for it. I have found some on the i...	Bimini Bread I am with you Ray! Have not been able to find a recipe that compares with Bimini Boatyard's.
Detmolder rye bread I made several times this particular rye bread, but I never bothered to take pictures before; moreover this time it came out better than the other times. This rye bread is very particular because it's not a traditional bread in any sense: it was studied at the Detmold insititute -based in Germany- t...	detmolder Hi Nico, How good to see you posting on Detmolder. I take it this is 100% rye. I'll have a look at the link to Samartha's site later; Hamelman's work on this was pretty revelatory at the time. I'm so into rye at the mo'! Fortnightly routine now involves pumpernickel, steamed for 7 hours [please see my blo...
Ingredients in bread? I'm planning on adding honeydew milk tea powder to a bread for a honeydew flavour, am I able to do this to create a proper bread?Can you also tell me if there are certain ingredients I shouldn't put into a dough.	as I understand it.. as I understand it bread is very resillient, in that just about anything you might want to add, theres a bread recipe or technique that can take it. heavier things might need more gluten to hold it up, or a longer rise since, or that sorta thing. I could be wrong but I would bet that you should be ...
Wonder Bread at home I'm a little embarassed to ask this among people who appreciate good bread, but I have a teenager who will eat nothing but Wonderbread style white bread. It has to be soft with a tasteless and very soft crust. All of the white bread recipes I have made at home have a chewy, thick crust and a heav...	hi rosy b's 'bread bible' hi rosy b's 'bread bible' has exactly what you're looking for. the bread is described as 'what wonderbread wishes it could be' or something like that.
PR's English muffins from Artisan Bread Everyday This was my first try at PR's muffins from this book. Muffin rings, of some sort, are a must.They were better the second time around using 1/2 white whole wheat. Much more flavorl I think I prefer a more standard recipe for muffins. These were very easy.	Hi, I've jus ordered this Hi, I've jus ordered this book, may I ask what do you think of it and what do you reccommend I begin with have never tried any of reinhart's recipes. My first book of his ever. Thank. They look yummy by the way :)
Smoked versus non-smoked sprouted berries I want to try the sprouted rye sourdough from Tartine 3, which calls for smoked sprouted rye berries. Apart from the flavour of the bread, does smoking affect anything else? I don't have the right equipment for smoking, and as it's my first time using sprouted berries, I'd pref...	Sprinkle w/ liquid smoke? What about a light sprinkle or rinse with a little "liquid smoke?"
Recipe Hi everybody, a bit of a novice (and young/male!) baker here and I hade a few ideas that I was wondering if some of the experts here could help me out on. There is a few criteria for this though: 1: Has to be a viable breakfast food (just a pet peeve: I like to eat my sweeter breads for a second breakfast after ...	Code Help and Some Comments Hi everybody, a bit of a novice (and young/male!) baker here and I had a few ideas that I was wondering if some of the experts here could help me out on. There is a few criteria for this though: 1: Has to be a viable breakfast food (just a pet peeve: I like to eat my sweeter breads for a ...
Help with a recipe Hi I have been making bread as a hobby for the last 2 yrs, I use a bread machine to mix the dough and then I do the rest in the oven or sometimes I just do everything in the bread machine, I have yet to make a bread that will make good toast, my mother used to make bread by hand and if I recal...	toast http://www.thefreshloaf.com/node/17313/who-can-recommend-great-bread-toasting Welcome to the site Chet! Hope you can make one of the above work for you. With eggs, sounds like your recipe may be closer to a Brioche recipe. Mini
Shaping bagels - and bagel boards Last Saturday night I decided to try baking bagels. I had just received my order of KAF Sir Lancelot flour, so I turned to Hamelman's "Bread" and used his straight dough bagel recipe (which I later discovered is the same recipe used by our good friend, baker Norm). Happily, my Artisa...	shaping bagels >>>> I've seen comments here about just rolling the dough into a ball, then poking your finger through the center. Is this as effective as the technique noted above? <<<<< I've taken a bagel making class at Zingerman's here in Ann Arbor. We were taught the same shaping method you describe above. From ...
I AM THE BOMB!!!! Eureka! After four months of baking four to five different kinds of bread each week, it's finally come together for me! Sorry if I sound euphoric, but it's been a long, sometimes hopeless journey, and several times I almost gave up. If I hadn't been enjoying the journey so much, I would have given ...	Congrats!! That's awesome to hear how rewarding this experience has been for you. You know you've found "your thing" when both the journey and the destination is rewarding.....regardless on the ups and downs. It's nice to hear someone so passionate. Have fun baking "Eric Rusch's Cranberry-Pecan Extraordinaire" :)
Baking Supplies Hi Everyone, I used to buy baking supplies and equipments from Surfas at Culver City in Southern California. I just moved around UC Berkeley. Does anyone know any baking supplies store is similar to Surfas? Thanks, JC	Have you tried Sur la Table Have you tried Sur la Table or Williams-Sonoma? I haven't been to the one in Berkeley, but I know the Sur la Table in Los Gatos carries some bread making supplies (bannetons, lames, dough scrapers, etc.). It all comes at a very steep retail mark-up, of course.
Whole wheat sourdough recipe - substituting AP and rye flour Hi all, Could I substitute whole grain rye and AP white for the whole wheat flour in this recipe? I made this 100% whole wheat sourdough and we really really liked it. I want to make it for friends who have announced they are coming over unexpectedly. Unfor...	Then don't add more than 1/4 c rye flour And fill out the recipe with the AP. It should be fine. The rye will give it more stickiness so be careful not to get the dough too dry adding flour. Mini
Un-bleached flour I called the local flour mill today to see what they had and what the cost is. I was looking for unbleached AP and Bread flour. To my surprise all their AP and bread flours are bleached. I asked if they had any unbleached flour and they told me about a product called "Power flour" and it has 13.6% pro...	sounds like she's done some research already Royall,Check out this link where Teresa's already done some of the experimenting for you. -Mark
Pittsburgh Hi all you fellow bakers....my Daughter is moving to Pittsburgh, PA. She has questions about where she will be able to find great bread flour and whole grains to grind. Also how do you store your flour w/ the humidity. So thought I'd put the question out there...can you pass along what you've found all you P...	I live near Punxsutawney I live near Punxsutawney, Pa, about 1.5 hours east of Pittsburgh, and I get my flour and whole grains at the Amish bulk food stores that we have around here. I am not familar enough with the Pittsburgh area to tell your daughter where to shop, but if there are Amish bulk food stores near her, ...
Panini bread suggestions for small coffeehouse Well I'm a coffee roaster/espresso bar guy who also serves a small breakfast/lunch. I've recently given up my espresso bar hours to expand our kitchen offerings. So, to be honest, I'm new at this; but I want to do the best that I can do- better offerings over profits. I...	Panini bread John- Not sure how much help I can be, but here goes. At my last baking job, we produced both multi-grain panini and a white dough panini. Depending on which, it took either 7.5# (white) dough or 8# (multi-grain) dough to yield two dozen 5 oz paninis. The size of our finished product was a rectangular pa...
Lack of browning in crust --- why? Today I made Eric's Fav. Rye (from TFL) and all appeared to go well --- until I pulled the loaves out of the oven and sighed at the pasty-looking, not-at-all-brown crust. It was steamed for the first 10 minutes at 370, then 30 additional minutes at 370 (per the recipe). A couple of...	Browning or Caramilization of Browning or Caramilization of the crust, is a result of the following: 1- Long SLOW fermentation, as in Fridge retardation 2 - Efective Steaming during first 15 min. of baking Assuming you already had done no.1, and if you really had trapped enough steam in the oven (my gas oven does a lou...

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