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Flour comparisons? Hello, I've searched here but couldn't find an answer...where can one compare flour brands from different countries? Or at least different grain flours characteristics, (in relation to sourdough baking). In the UK where I live, flours from supermarkets (even good organic ones like Doves Farm) don't s...	Strange, so far any flour I Strange, so far any flour I've bought in the UK had protein %, together with other nutritional information. If I remember correctly, Doves Farm strong bread flour is 13% protein.Regarding ancient grains, most of them have less protein, or weaker gluten at least, and require less water. Kamut...
Water, Flour, Techniques, and Humidity How much can a dry atmosphere effect flour hydration, normally? Our apartment is seemingly very dry, chronically dry. I don't mean just dry. I mean that fruit doesn't even ROT in our apartment. it dries out. an orange once fell behind a desk and was forgotten, and it didn't sme...	Humidity Hello, I am fairly new at baking also but I think I can help. First your last question. It is important to read the formula carefully before you start to add lg. amounts of four or water to know what the dough should look and feel like to achieve the same results that the formula is meant to achieve. for insta...
Hydration, recipes, aging eyeballs I was making the whole wheat levain recipe in Jeffery Hamelman's Bread book this last weekend which I haven't made in a while, and the dough seemed wetter than I remembered it. I had a chance to re-open the book today and noticed what happened. For some reason I misread a measure in t...	Cute math problem You've mixed it up already. Solutions... could double the recipe and reduce the water in the doubling or add enough flour (keep track of it for the salt calculation) to make the dough. So that is the real Q right? How much flour needed to get the same hydration? Too much brain work for me, I'd a...
Bread baking growing pains and other questions I am still in the beginning stages of learning to bake bread. I've been at it since October when I got my KitchenAid mixer as a birthday gift. I do all my kneading in the KitchenAid. I've been trying to perfect the sandwich loaf before moving onto crusty breads. I have lit...	I think Crisco gives a better I think Crisco gives a better texture than butter. This recipe (slightly modified) works very well for me. I use 2 tablespoons of Crisco instead of the 6 tablespoons of butter. I've been using honey instead of sugar lately and also might substitute 2-3 ounces of whole wheat flour for som...
Current flour prices Hi, Those of us in Hilo on the Big Island of Hawaii think we're pretty much at the end of the road as far as purchasing things is concerned. So I'm just curious as to what typical flour prices are for, for example Gold Medal unbleached white, whole wheat and "Just For Bread"? I just bought so...	In the Atlanta, Ga area, Gold In the Atlanta, Ga area, Gold Medal bread flour goes for about $2.59 for 5# at Walmart and I believe about $2.79 at Kroger. These are both regular prices. Here, I use White Lily bread flour which runs $2.24 - $2.59 for 5#, last I checked. It is a very good bread flour. I say last I checked...
San Joaquin formula question for Dave Hi Dave, I prepared my own version of your San Joaquin sourdough formula this morning but I am confused about the salt content in the formula. Do you salt your starter? Ingredients Weight Baker's Percentage Firm starter 150 gms 30.00% ...	SJ-SD starter Hi, Franc. No. I don't salt my starter. My starter is 1:3:4 (starter:water:flour). I feed it with a flour mix of 70:20:10 (AP:WW:Rye). The main effect of adding salt to a fermenting starter is to slow down fermentation. This is sometimes done intentionally to manipulate timing. How much salt to add to the...
Mushroom and Cheese Roll As an first post, here is a recipe that I made yesterday. Its based on one of my best sellers, I hope you like it. Ingredients. 450g Strong White Flour 50g Dried or cooked Mushrooms, chopped. 15g Instant Yeast. (I use Doves but thats probably an English thing) 10g Salt. 350g Warm Water. 2...	Extra Forgot to add, the dough will be very wet, but stay with it, as you can see the cut rolls flop over, and tend to bake into a solid mass. There will be lines between them so you can seperate when cooled. If you use dried mushrooms, the dough will be drier as they absorb water.
Bouabsa baguette- Dave's version; first attempt I've been itching to try Anis Bouabsa's baguette formula for awhile now but have been far too busy to do much baking. I think it's time I change my priorities!! I settled on Dave Snyder's modified version (using starter) and decided to double the recipe. In hindsight,...	Beautiful crust and crumb! Your scoring is outstanding, too, Franc! The crumb looks extremely white. Did you use some rye or whole wheat flour. If not, you might try it next time you make these. Even 5% (baker's percentage) makes a huge difference in the flavor. David
Low Temp Limit for Wild Yeast? Hamelman says on p 355: According to Professor Raymond Calvel, "To maintain the viability of the culture, it is necessary to ensure that the temperature of the refrigeration chamber says between 8 and 10 degrees C (46.4 and 50 degrees) whenever the chef is retarded for periods of 48 ho...	Yeast die in fridge? I questioned that part of Hamelman's book as well. Most fridges are much colder than the minimum cold temps he recommends for storage of the starter and for overnight cold retardation. For safe and efficient food storage your fridge should be just above freezing. Otherwise, you'll notice milk and m...
When the Dough Hook Won't Bite When adding water to dough kneading in the mixer, what tends to happen is that the hook just starts spinning around in the middle of the dough and the dough stops moving. No traction. I have to reach in and grab the dough and reposition it so that the hook can grab it again. Increasing...	Patience, maybe? Are you doing the initial mix at speed one? And adding the water very slowly? And being patient? The dough isn't going to come together immediately; takes a couple of minutes. I've never had that issue, probably because I give the hook a chance to incorporate the ingredients at first speed and once...
No knead semi-wheat I used Bittmans no knead recipe substituting in a 1/2 cup wheat flour. I left it out overnight then kneaded it just a few times. Afterwards leaving it to rise for about 2 hours. Dutch oven at 500 degrees. I probably should have left it in more to get it darker but I just couldn't wait lol. The autol...	test deleted sorry
Oh no, my Nutrimill is dead Has anyone ever turned on their Nutrimill to get nothing? I was all set to grind some white wheat berries and nothing. It has a lifetime warranty but the hassle and down time is no fun. I guess it will be white bread for a bit, as I can't justify buying wheat with 150 lb. of wheat berries...	Dead Mill May be a dumb question, but did you plug it into another outlet? Did you check the circuit breaker?Is there an overload/reset on the mill itself?having dealt with people who hadn't plugged computers into the wall socket, that is one of the first things I look at anymore.
how to use biga and poolish (preferment ratio agains the dough) Hi folks!, I've been making loaves, for a few months already and I'm quite satisfied with my white bread so far(this is my way to start mastering the craft)although most of the people here are doing either whole wheat or multigrain with their formulas. My ...	Using preferments The best way to think about this is to think in terms of the percent of the total flour in the formula to be prefermented. So if I am making a recipe that uses 500 gms of flour (total) and I want to pre ferment 20% of my flour and I want to use a pre ferment that is at 100% hydration (equal weights of...
Banh Mi bread? Do you have a recipe and have you ever made banh mi bread? I believe it's half rice flour and half wheat flour but beyond that I haven't found a recipe that people say is really a good one. Love the banh mi sandwiches very much and want to make some. Thanks!	Vietnamese baguettes While I haven't tried her Banh Mi baguette recipe yet, everything I've made from Andrea Nguyen's sites have been very successful. She puts a lot of work into her recipe development. Note, she specifically mentions she prefers not to use rice flour and explains why. http://www.vietworldkitchen.com/b...
Better oven-spring? Hi, I would like to ask for help some more experienced bakers. I started baking bread in the oven only 2 months ago and the results are inconsistent. One of my problems is the oven spring - especially with high hydration doughs. For example the bread bellow was about 65% hydration but when I added m...	320g flour (50% whole wheat) 1tbsp Vital Gluten 180g water 160g sourdough (100% hydration, 50% rye) 1/2 tsp instant yeast 1 tsp sugar 15g butter 3/4 tsp salt 6 cloves minced garlic The dough was made in a BM with dough program. I would appreciate any comments. zdenka
Searching for cheese bread recipe Hello Everyone, I am searching for a recipe that I had found in a magazine (don't know the name of it) called Rosemary parmesan assiago cheese bread. I made the bread and it was wonderful, eventhough I could not find the assiago cheese where I live (Southern WV) I substituted colby for...	couldn't find a match either This may not be exactly what you're looking for but it's the closest match I could find. This is a quick bread rather than a yeast bread. It sounds like it'd be quite tasty. Savory Asiago, Apple and Rosemary Bread Makes one 9x5-inch loaf by Kate Heyhoe Try to restrain yourself when eati...
Crust/Film forming on No-Knead Dough Happy 2010 all... I am back to making bread again in the colder months. I like making the no-Knead bread, its quick and easy. However lately, when I let it sit overnight the top of it forms a hard crust, I dont remember this forming when I made it last year. I am using GM all purpos...	Oiled Plastic If it's covered with plastic which has been oiled to prevent it from sticking to the top of the dough ball and placed in direct contact with the dough, it shouldn't create a dry crust. A towel, however, will not work as well.
Best posts of 2009 Which posts or discussions started in 2009 have been most influential on your baking this year? Please share them with other community members here!	Best, hands down http://www.thefreshloaf.com/node/11891/q-amp-daniel-t-dimuzio#comment-67127
BBA English Muffins! Finally! A recipe other than pizza dough, has come out beautifully :) and unbelievably tasty! These english muffins don't stand a chance. I bet their gone in a few days. So excited!!! mmmmmmmmmmmmmmmmmmm -Murphy	Your muffins Hi there, There looking good...........whats the secret ingredients ???? Aussie Pete
Ciabatta Bread Good Morning, Having had good luck with Jasons Ciabatta I wanted to go one step further. I tried Peter Reinhart Pooklish version on Page 136. I used a scale for every thing. My poolish was 3 days old and looked perfect. After mixing as instructed every thing exxcept the poolish I then added my poolis...	In the BBA(Bread Baker's In the BBA(Bread Baker's Apprentice), Reinhart, "apparently", is writing the (ciabatta)recipe from the viewpoint that the reader may not be used to handling a wet dough. In the commentary, he advises that with experience, hydration could/should be increased; ie. "the wetter the better". Jason's...
Troubleshooting swirl breads So, I think that my droopy swirls are from failing to pinch my seams, and from not having enough tension on the dough surface when I proof it. Is that right? If not, what caused it? This was a really slack dough and got so soft I couldn't get the tension on it when I shaped my loaf. -Lo...	Pop! goes the air pocket If this happens often, try taking a wet toothpick to your shaped loaf half way through the final rise. Dock or poke it many times so large pockets of trapped air can escape before baking. Mini
"EPIC" Chocolate Sourdough Things have finally settled down after the holidays and I was ready to throw some flour around. I started going through the recipes I have bookmarked. Shiao Ping's son's description of the bread as "EPIC" had me hooked for the next bake. I have fresh hazelnuts in my pantry that I roasted and...	Looks "Epic" enough.. Hi Betty. Even if your first boule is a little hard, the two sure do photograph really well.. Looks wonderful, I will be waiting to hear how they tasted...Have a great day. TT
Slashing Hi,I have recently been experimenting with poolish, and love the results. However I have several issues that I need help with, one of them is 'slashing' the dough...... the dough is so wet add sticky it is not possible as even a scalpel just 'drags' !All comments gratefully received.Thanks !	Thicken it up - easy to do. Thicken it up - easy to do. Enjoy!
Pullman Pan size vs Dough Weight Looking for help on getting the right size Pullman Pan. This one is rated for 450g dough weight, but based on the dimensions, I’m thinking that’s 450g flour.Am I looking at that correctly?	grams of dough per liter Hi!They are closer to truth with their 450g of dough capacity. Normally, we count grams of dough per liter of volume when we bake in pullmans. This one is about 2L in volume (10cmx11cmx19cm). Its true volume would be determined by pouring some water into it while this pullman sits on the scale....
Rich Saffron Buns So, I finally made those saffron buns that I mentioned in my intro post a few weeks ago. (Ok, so I made the buns a couple weeks ago, but hadn't gotten around to posting the pics!) But here they are. I should mention that I deviated somewhat from the Saffron Bun recipe that I initially saw here on T...	A couple of ideas Scott, Since you bake at work, these may already have occurred to you. If so, I'm sorry for not bringing anything helpful. 1. It sounds as thought you did a very thorough job of developing the gluten. "I kneaded for at least 20 minutes, after which the dough did get pretty elastic..." That's a desc...
"Free" King Arthur mixes I have one package each of KA pumpkin pancake mix and French toast scone mix. They both require eggs, butter and milk. I don't really want to make either one but I hate to throw them out. I would like to combine the two into a loaf bread to take to work, they will eat anything. Suggestions?	Food Bank I don't really want to make either one but I hate to throw them out. Then why not give them to your local food bank rather than trying to make bread from a pancake mix and a scone mix? I imagine the needy family who receives them will be very grateful for your generosity.
too much rise...what to do? HELP! Hi everyone- we're new to the obsession of breadmaking but since i got reinhart's book for christmas....its been experiment after experiment! what a great site this is. looking for a little advice- we made the 100% whole wheat hearth bread (second try) last night and one of my loaves ...	pound it down I would deflate it by stirring with a sturdy spoon then let it rise some more. Must be pretty powerful if it rises so much in the refrigerator! Is your refrigerator on the warm side?
Bread Making Failure-Tips and advises are welcome Good evening. Today I "tried" to make some bread, I'm a novice. Before saying how I did it I'd like to tell you how it came out: flat, moist inside and doughy, without any leavening/proofing signs. I wanted it to get nice and big, with a crunchy crust and not moist. Her...	Sourdough yeast powder? Are you sure that was real yeast? Can you say what brand it is? Or link to a site that has it for sale? Also, did you knead the dough well?
Bagels! bagels bagels bagels. Hello All, So I made the bagels from the Bread Bakers Apprentice. Towards the end of the recipe it tells you that if you like a chewier bagel than you should boil them for two minutes per side, otherwise, boil them for one minute per side. My boyfriend and I decided that we would boil one ...	Deflated bagels after proofing I would suggest putting them in the fridge earlier. I know that recipe quite well. In warmer temperatures when I followed his steps (20 minutes after shaping put in the fridge is what he instructs, if I'm not mistaken), they came out flatter. I would say right after shaping (in warm weath...
Crispier Crusts? I have come across the suggestion, multiple times here, that for crispier crusts, it can help to leave a loaf in the oven with the door closed and the oven off. I have several questions I wanted to ask about this: First, can someone explain technically why this is different than just leaving it longer ...	Steam for crispness Leaving your bread in the oven won't do diddily for a crisp crust if you didn't steam the oven when you loaded the bread. You need to steam the oven at the start of the bake. You can also put some cracked ice in a pan a few minutes before loading to humidify the oven first, followed by steaming (us...
Barley Malt Flour Question I grabbed the wrong jar and accidentally dumped 2 tablespoons of barley malt flour in a 4-1/2 cup flour dough recipe. Is it going to do anything weird to my dough?	question There is barley flour, barley malt, and then there is diastatic barley malt. Do you have more specifics? If it is regular barley malt flour it will just give your bread a nutty taste. If it was diastatic barley malt then your dough is going to be crazy with 2 Tbl in it. http://veggieinmilwaukee.wordpre...
Cracking Mystery This was based on a 60% hydration dough totallling 850 grams and laced with sunflower seeds and baked at 425 degrees in a cast iron dutch oven, 10 minutes coverd, twenty minutes uncovered, internal temperature 208 degrees F. This is the first time I've experienced the erratic cracking in what turned o...	You being a more expereanced baker Than myself, Is it safe to say the dough was slashed? If not maybe that's the cause. That's all I have. Oh I just had another thought have you made this bread before? Maybe the sunflower seeds riped the dough during the oven spring?
Bruegger's Pumpernickel Bagels I like Bruegger's pumpernickel bagels and have been trying to duplicate them. I just looked at their website and was astonished to find they contain no rye flour of any kind. Huh?	sadly...this is quite a sadly...this is quite a normal thing in most "pumpernickel" breads or bagels, there just filled with lots of cocoa powder and molases to make it look dark and make many think its "real" pumpernickel"
Dutch Crunch/tiger bread question Hi all, I have some wild rice onion dough (from "Artisan Breads Everyday") in the fridge right now, will make some rolls tomorrow. Want to add a layer of Dutch crunch/tiger bread topping on them, and I found several recipes: - BBA has a simple formula, which can be applied before/after...	dutch crunch Hi, I just tried dutch crunch on some vienna hoagie type rolls I made. I applied the layer of dutch crunch mix during the final proofing, about 30 min. before the rolls went into the oven. The recipe was from BBA. This is how they turned out: I don't know if I did it correctly or not- but I do wish I had ...
Tight crumb on WW Sourdough Loaf I need some tips on my 100% WW sourdough. I autolysed for 1 hour with the flour and water only, then did 4 sets of stretch and fold over a period of 2 hours, and let it rise for another 2 hours before I put it into the fridge for 12 hours. I took it out to let it finish its first proof ...	For my crumb preference, that For my crumb preference, that doesn’t look too bad for 100% WW.A couple of us have been using this method for 100% WW loaves lately with good success. You may want to try a longer autolyse to make sure the flour is fully hydrated.https://www.thefreshloaf.com/node/67363/what-lovely-whole-w...
Yeast types I'm thoroughly confused about yeast. The King Arthur Flour baking books, which I use a lot, say to use instant yeast. I just checked out their book on whole grain baking, and in that book, the text says that instant yeast and rapid rise yeast are not the same thing and are not interchangeable. However, in m...	A Rose by Any Other Name ... There are several "varieties" of yeast, but the two most commonly used in bread making are Active Dry Yeast (ADY) and Instant Yeast. Instant yeast and rapid rise yeast are essentially the same. Yes, they are processed somewhat differently, but you can use them interchangeably, and in the...
do eggs go bad in a long fermentation? Normally, enriched doughs are made using baker's yeast and relatively short rise times. I made a Greek celebration loaf using PR's BBA recipe pretty much. The eggs went in and the fermentation times turned out to be like 8 or 10 hours do to the high percentage of wild yeasts, and ...	I don't know if it was the eggs, but.. I once had a large batch of Portugese Sweet Bread turn sour--terrible smell--when I had to extend the final proofing time by two or three hours. The recipe I was using contained seven eggs. I threw the whole batch out. David G
New Year's Day Bake Here are a couple of "brag" photos of my New Year's Day bake. I'm a graduate student at the University of Toronto, so I won't get to bake very much until the Spring term is over in April. I received Reinhart's new book, Artisan Breads Every Day, for Christmas. I had been a tester for a few weeks ...	Wonderful breads ! I can almost taste your blue cheese and cherry creation. Yummy !
Newbie to this forum Hello, I am new to this website and forum, and I am trying to first figure how the postings work (I am more used to the rec.food.sourdough way of doing things). I set my options to send me an email of recent posts, as of yesterday. So far I have receieved two notifications regarding new posts, but ...	Old thread Welcome to TFL, Russ. If you checked the very first post in the thread you referenced, you'll see it was posted in 2006. You're not missing anything. It's just a very old thread and most of the action happened at the beginning. If you go to the bottom of the page, you'll see a link for "activity tracker."...
Happy New Year to all my baking buddies May your bread always rise, may you always have friends and family around to share with. Will	Will, you reminded me I got ribs waiting for a new New Year's meal! Thanks! Happy New Year to you too! Oh those potatoes look good! My mouth is watering just looking and thinking about crispy roasted potato skins between my choppers! Thick yogurt & fresh cut chives.... Mini
66% Sourdough Rye Last night, I baked the 66% Sourdough rye in Hamelman's book. This is the highest percentage of rye I have ever worked with, so it was quite an experience. My favorite part about it is that it's a very fast bread to make. From the time I mixed all the ingredients together to the time I pulled the loaf...	Pairing foods with rye bread Hi, Eric. Hamelman's 66% rye bread is getting into "real" rye. It is somewhat of an acquired taste, but your question about how to match it with foods is a good one. I don't know much about German food culture - maybe Mini O will chime in. The French think rye bread goes with fish, strong c...
Dough Whisk Technique Is there any special technique for using a dough whisk?	Dough whisk technique I went to the King Arthur travelling road show when it was in the neighborhood last year. It was great fun (and I won two bags of flour in the raffles!). She used that really-big clear plastic mixing bowl that they sell, and just stirred with the dough whisk with the same motion you'd use for a...
Any video recommendations on shaping cinnamon loaf without holes? I have no problem shaping my loaf whether it's for a loafpan, batard, boule or baguette but let me try and put a layer in there and I can't seem to get it. I am trying to shape a loaf to go into astandard loaf pan. I added raisins to distribute them thro...	Well, they don't look too bad on the outside And they sure smell good but I don't know what they will look like on the inside.
Sourdough Pandoro Trouble Last week I asked about Foolish Poolish's sourdough pandoro and got great responses (including FP himeself), thanks! Unfortunately my attempt this past weekend failed during the mixing stage. I first used my KA Pro 600 to mix the final dough without butter until I got a pretty strong windowpan...	What was the temperature of What was the temperature of the butter? Was it frozen? ( I'm wondering if ice crystals in the butter might have destroyed the gluten network beyond saving. )
Bread water Is it possible to infuse the water that you're going to use for the bread mixture with some vegetables(by slightly boiling it) in order to get more flavour without having the vegs pieces into it?	VEGETABLE FLAVOR Why not. if you want that flavor? Flour, yeast, salt, and water will develop their own flavor with time. That is one reason for holding the dough for periods of time before baking. Giving the yeast time to generate the carbon dioxide that gives the bread the rise, is another reason. Try retarding th...
When is refrigerated dough irretrievably overproofed? I was trying out a new recipe using IDY and didn't notice it called for ice water, and I instead used 90F water for the general mixing. I gave it an hour initial rise at room temperature, where it expanded probably 50%, before putting it in the refrigerator. During ...	I would smell it and secondly give it a tug. If it smells bad and no longer has any strength I would not waste more time and resources on it.
Can you recommend a bread recipe for soup? I just finished a delicious black bean soup ( with potato, bacon, onions ). I'd like to make a delicious bread to eat with it.... Any suggestions?	But you just finished it...? White wheat French stick made with a pinch of powdered caraway, crispy crust fresh and hot from the oven. How soon do you need it? Mini Oven
Advice for not-risen stollen dough I noticed a post re. this very subject of not rising dough. My situation as it stands... The sponge was fine, bubbly and doubled. I mixed all - first time to do this - with my mixer from paddle to dough hook. Put all this in the bowl in a warm place for rising. After an hour, noth...	What kind of yeast did you use? Was the dough warm when you set it aside to rise or cold? What temperature is the "warm" place? Do you have more yeast? Oh and Hi and welcome! Hope you don't mind my questions...
Multiple Bulk Fermentations What is gained by multiple rises? Why not just one bulk fermentation, like most recipes call for?	Recipe? Can you point to the recipe that tells you to do multiple rises?
Sourdough Pandoro Question Hi all, I am considering to bake a sourdough pandoro for the holidays and came across Foolishpoolish's recipe here: http://foolishpoolishbakes.wordpress.com/2009/01/10/pandoro-a-lievito-naturale/ I am wondering how big of a mold does that recipe require? The dough seems to come out to be 15...	Pandoro mold I ordered my pandoro molds from italy. I just checked their website again and they list their moulds as 1kg. Those molds were pretty big though. The mold you are looking at on amazon is listed as 7 x 7 x 6 which is definitely smaller than the ones I have. I'll get my ruler out and measure them in a sec. S...
It's Cold Outside! I consider my self a new baker, and I've learned so much from this forum, thank you to all who participate and share your knowledge. I don't know if this is a question or simply an observation. I have been very fortunate to the point of down right blessed, with my baking. Every type of bread I have m...	Your husband's rye box is the right idea, but you can go lower tech. I put a styrofoam cooler over the dough bucket with a cup of just boiled water next to the bucket. That will stay toasty and warm for hours. (I reheat the water if it's been open for a while). Any closed environment with a heat source like a contine...
a question about yeast i have been under the impression that the less yeast, the better. i have read it many times and thought that using the least yeast was a virtue. but i have also read about yeast creating flavor (not the yeasty flavor of course) -- good flavor. when i read this i was confused. then yesterday, i re...	As I understand, the amount As I understand, the amount of yeast in a recipe is directly proportional (inversely) to the time it takes for your dough to rise. If you are in a rush, you could put in a double measure and it will rise quicker. However, quick breads are usually less flavoursome than bread that has been all...
♥♥♥ Christmas Present For Someone Who Has Everything - Oblaten Wafer Cookies ♥♥♥ I'm always faced with what to get several people who already have everything. Well this year I found something that is exquisite and inexpensive, and in the "food" category. They are Oblaten Cookie Wafers. There are websites I have person...	Do you have access to a recipe for these wafers? This sounds like something I'd like to make - can you provide a recipe?
Baking Stone–How do you get the bread on there?? So I've got a baking stone, well a pizza stone really, but how can you transfer your loaf onto the stone without totally deflating it? Pizza peel? Thanks! Murphy	P&P Parchment and peel are the easiest way, Murphy. After you've shaped your loaf you can place it on the parchment and after it's proofed, move the parchment to the peel and bingo! It's in. If you're using a couche or banneton, the proofed loaf is moved off the couche to a piece of parchment and if a banneton, put a ...
My first brioche Thanks to the info found here, and great advice from all you savvy bakers, my daily loaf (ciabatta) is predictably good. Nice tender crumb, crunchy crust, great oven spring. However, it's getting a little boring. I found a recipe for Peter Reinhart's Rich Man's Brioche online and decided to try that. T...	I'm with you I made brioche once, just to satisfy myself I could, but it's not a mainstay around our house. Sourdoughs, poolish invested doughs, and lean straight doughs are our weekly fare. However, if your bored, and like rye's flavors, turn your focus in that direction. I'm finding baking rye breads has a discipline...
anyone made milk loaf with preferment? Hi, Our "daily bread" when we lived in Cape Town was a plain ol' white or wheat loaf baked twice a day at our local "Kwikspar" (like a 7-11). I try to make various milk loaf variations and it is nothing like this bread, which had some of the softness and a little hint of the fla...	MommaT, I'll take a look at what Spar has to offer. Maybe I can pick some up this Saturday or Sunday. We have KwikSpar, Spar and SuperSpar stores in the area, so I'm assuming that the breads are all from the same source. Was this one of their "bakery" breads, or a generic plastic-bagged sandwich loaf in the bread ai...
New baker with spiral mixer Hi everyone. I am new to bread baking and have been given a spiral mixer. I am finding that after making my dough it comes out almost fluffy in texture with tons of air worked into the dough. It meets the window test for gluten development but I wondered if there was something I am doing wro...	Spiraling Congratulations on your new mixer. What could be better than being 'given' a spiral? The efficiency, compared to other types of mixers, takes some getting used to. Not sure how many speeds you have? In general one incorporates ingredients fully at the slow speed. It is optional to give the dough a short rest ...
Saving a disintegrated loaf? I was preparing a whole wheat sourdough loaf earlier today, taking a friend's suggestion to put cracked wheat in the starter. This was going great and dandy, until I noticed a tiny rip while shaping it. Before I knew what to do next, the whole dough had fallen apart and had dissolved into a...	Did it stay together? How was it after baking? It sounds as if the cracked wheat just cut into all the strands of gluten.
Our Bread Adventure ...something everyone here should try! We had a booth this weekend at our school. $15.00 got us a spot and I baked all day Friday and the kids had a ball. I had made them Christmas aprons a few years back, they grabbed their Santa hats and helped "run the store". We also made cookies and I let the...	Nice work. That is a full Nice work. That is a full table of bread. You must have been quite busy!
Hydration always off whack I have continued making quite a few loaves (for myself as a new baker) per week and am finding that my dough is consistently more slack than it should be. I weigh all of my ingredients and am using Pendleton Mills Morbread flour. The recipes I have made are primarily from BbA, including the...	You should get a digital You should get a digital scale and convert everything to weight...
Bittman/Lahey No-Knead Bread hydration So I've made no-knead bread before and was a bit disappointed. But recently I got reinspired to try the Bittman/Lahey version as published in the NYT: 3 cups all-purpose or bread flour, more for dusting1 5/8 cups water1/4 teaspoon instant yeast1 1/4 teaspoons salt Mark Bittman was...	80 percent hydration Using my own calculator, I get 80.23 percent hydration (345/430*100). So does FoodArtisan.net's calculator which you can check here
baguette size and weight Does anyone know what the traditional size and weight of a baguette should be? How many slashes etc.. many thanks.	My understanding... ... is that the definition of a baguette is that it is 250g. Some are short and fat, some are long and thin --but they all weigh (or are supposed to) 250g. As for the number of slashes, that will depend on low long your baguette is. Mine are 16" long as that is the length of my baguette pan. Gener...
Bagel making I am new to bread baking. I live in SLC and there is only one decent bakery here and no decent bagel shops. I first started with bagels and have evolved into making other breads. I have been usuing the BBA recipe for bagel making but I am not getting consistent results. The bagels have always tasted grea...	Flour? Welcome to TFL, Jen. Are you using high-gluten flour for the bagels? HG flour makes a world of difference. If the ends of your bagel are separating, it sounds as if you aren't sealing them sufficiently. You need to roll the ends firmly. Are you retarding the formed bagels overnight? Diastatic malt is not caus...
Tired of imperial measurements? Check out my new blog. I have just started a blog and I am looking for feedback on recipes and other people to try my recipes. I will have lots of pictures and lots of recipes. I use baker's percents and scale all of my ingredients. So, if you are looking for recipes that follow the ...	Does your blog have an address? Paul
Sunday dinnr rolls Can you explain what happened to my rolls? I've been making these enriched rolls (butter, sugar, eggs--the works) for years with wonderful results. I've become somewhat of a breadhead this last year and love doing the BBA challenge as well as learning from you guys. When making my Sunday rolls in ...	Take a Look Take a look here, Syb ... http://www.thefreshloaf.com/node/9544/kneading-how-much-too-much
I am in love with Biscotti I always wanted to try making biscotti but the twice bake process intimidated me. I finally gave them a try and now I am in love. Made some for my husband's staff for Christmas and of course we had some to dunk into hot chocolate and apple cider. They are GOOD! Should have tried them long...	nice drizzle Thanks for the recipe. I make some for gifts too, but plain.(Though still very tasty). I am impressed with your chocolate drizzled ones. I'm going to try it next time. They look so festive. Nicely done.
Cranberry Orange Bread I recently tried some orange cranberry bread at my local grocery's bakery (Wegman's), which is being produced for the holiday season. It was nice, but not exactly the direction I would have gone with it, and not something I wanted to eat a great deal of. It was very orange-y, quite sweet, and t...	Beautiful Loaves Very nice! I will have to give this recipe a try. I'm ahead on the BBA Challenge, so I should have some time to bake over the next week or so. Here's my somewhat more traditional take on Cranberry Orange Walnut Bread, made without yeast and with fresh cranberries: http://gaaarp.wordpress.com/2009/11/2...
Slightly under I think...any thoughts? was a little pushed for time on bulk.Was 82 % hydration. 8% rye. How far under? Any critique very welcomed	Perhaps. Perhaps. I'm not sure on how to diagnose that crumb. My first thought was that it might be under-baked.The crust looks like it was baked at too low of a temperature. The flat top looks unique, too. Like it was up against the lid.What was your baking arrangement? Times, temps, baking vessel, type of oven, ...
The best bread I ever made! I needed a bread to bring to our friends' "Turkey Taco Night". What kind of bread (other than tortillas!) goes with tacos,flautas, tostadas, etc.????? Hmmmm . . . Inspired by this post at Farine-mc.com (a great bread blog!). I decided to "go tropical" with Rose Levy Beranbaum's Banana Fe...	Kudos.. That's a beautiful loaf. I would love to have a taste. I'm thinking toasted with PB!!! Mm...mmm.. Betty
T-Day Traditions... I've enjoyed seeing Dsnyders T-Day Bake and the questions put out for suggestions for this special family celebration. Since I've moved from Connecticut to Oregon 6 years ago, I find we have lots of special family recipe traditions. My family has a recipe handed down from my Grandfather, who I never...	What we're thankful for... So, having moved to Hungary we haven't got Thanksgiving here... but my family in the States does, and we have a tradition they still do - Thanksgiving is make-your-own-pizza night! We have the best dough, and everybody gets their own pizza with their favorite toppings... thank you! But I kno...
Help me "modernize" this Feather Roll recipe from Fannie Farmer I'd like some advice on "modernizing" the following recipe. It's for "Feather Rolls" from the 10th edition of the Fannie Farmer Cookbook (1959). It's good, but not yet very good. I really think it could be, but only after a few changes. Good: easy of prep;...	John, from the Lost World of Drfugawe... ...has just published a sligthly different recipe here. You might be interested in taking a look as there is a longer rising time and it is possible to use sourdough instead of commercial yeast. I believe that's what John did. I am planning to try these rolls myself in the next ...
Dinner Rolls; a question of posting. What forum do I post if I have questions pertaining to "Dinner Rolls"? Is that considered a "quick bread"?	You're good to go Right where you are. Dinner rolls don't fit into the same category as quick breads, such as banana bread. Don't worry about being in the "proper" category, BTW. There's loads of people here who would love to help you and don't even pay attention to the category, only the question.
Help for a Humid Climate I'm a wannabe bread maker....I now have all the time in the world, but it would appear that my climate isn't participating. I live on the sea - which is lovely - but I can't get bread to rise - EVER! I love french and belgian breads - rich and dense. And although I have a breadmaker, I don't...	I just checked the weather I just checked the weather report for Nassau; 79% humidity. It's 86% here in Georgia. If a formula has a range for the amount of water to add; I usually get ok results with the lesser amount. Maybe your yeast isn't any good.
Floyd's Honey Whole Wheat question This past weekend I had my first go at baking with whole wheat (granted I don't have too much baking experience to begin with). I decided to start with Flloyd's honey whole wheat bread with a few minor changes. First, I combined all of the whole wheat flour and water with 1/2 tsp of...	If it sunk... I'm glad to hear you enjoyed the recipe. If it sunk from the proofing height then, yeah, I suspect you overproofed. When you time it right it pops at least another 20% or 30% when it hits the oven. Nailing the timing though, is more of an art than a science, so I'd encourage you to try it again and put ...
Newbie..timing a big project Hello! I am newbie here on the forum and thought I would throw this question out to the group... I bake alot of bread, usually for me and my small family. It leaked out at the office and I was asked to contribute some bread to a charity function. I was thinking of making some oatmeal bread,...	There is a Mennonite family There is a Mennonite family here who sells baked goods at CVS on Fridays and they bake bread, rolls, cakes, pies, etc during the week and freeze them so you could possibly do something like that. Their products are always good and taste fresh.
Regular sourdough starter and gluten-free I finally found some sourdough starter at a health-food market while on vacation. I had to buy some even though I am gluten intolerant. Here's the question... If I build on this starter for a while with gluten free flour, how much of the gluten will remain? I really miss baki...	gluten free flour and sourdough starter I am not sure if you can maintain a sourdough starter using only gluten free flour. But I suppose you have a better chance doing so than starting a SD starter using gluten free flour alone. I have tried using rice flour and raisins... the "Starter" looked active for a bit then ...
Hamburger Buns I just started trying to bake yeast bread a few weeks ago. So far, my couple of trys at baguettes have been huge failures. I'm pretty sure it was the flour I was using, soft wheat biscuit flour. I got some King Arthur flour and have using that to make sandwich rolls and they are coming out pretty well...	Great looking Hamburger buns! You'll really like KAFlours. The All Purpose can be used in most all recipes that ask for bread flour...I use the KABread flour only when a High Gluten Bread flour is suggested and then sometimes I still prefer the KAAP. Parchment is great but that's not the reason why you got a better r...
Free Shipping at KAF King Arthur Flour has free shipping on orders of $75 or more til Thursday	KAF free shipping I got an email from them. here is a copy of the text at the bottom of the email: Receive free ground shipping within the Continental U.S. with your $75 merchandise purchase. Note: Customers in Alaska, Hawaii, Puerto Rico, Virgin Islands, and APO/FPO customers will pay a total of $9.50 shipping. Expedi...
Banettons and assorted gear Hi everyone. Since I've started baking bread, i've really been trying to minimize the equipment I have to acquire in order to save space, money and the planet. I've invested in a few things that i thought were a must , like a pullman pan and some tea towels for proofing but other than that...	I'm glad for bannetons. I'm glad that I switched to bannetons. They do better at allowing the moisture to "wick away" and create a good skin, which improves scoring and directs the oven spring to the bloom area between the two sides of the score.One work-around for batards is to use a towel or two as a "couche" and use...
Kaiser roll question I made Kaiser Rolls using Peter Reinhart's formula in BBA. They taste good but don' look good. During proofing they spread out and were a bit flat looking. Also, using a kaiser roll cutter didn't work. During the proofing of the completed rolls the dough rose to the point of eliminating the too...	Yep; too wet I believe your problem lies with the hydration of the dough. PR instructs "adding flour, if needed, to make a dough that is soft and supple, tacky but not sticky." Therefore, I'd have to agree with you assessment that the dough was too wet. However, I sometimes wait until the dough has proofed before mak...
Poolish Ready ... Baker Not I need some help here ... I made a nice beer poolish last night with the intention of baking a loaf today. Well, things got in the way and the loaf just ain't getting baked until at least tomorrow. The quesiton is: how long will a poolish sit happily in the refrigerator before it gives up ...	Poolish I think the more knowledgeable/professional bakers here, like dghdctr, would tell you to just chuck it and start over when you are ready. I'm thinking of his comment on this thread here. Dopes like myself wonder if you could make the final dough tonight, immediately refrigerate it, and only pull it out in a da...
Looking for I’m new here and a few weeks ago I read a thread about making bread. The title was something like, easy as 1,2,3, could anyone direct me to where that thread is located, I can’t seem to find it again.	1, 2, 3 I typed "1, 2, 3" into the search bar (upper left corner) and found a number of hits. Perhaps this is the one you were looking for? BTW, welcome to TFL.
Storage & Anti-Crumble Question I'm new to bread making, I'm onto my 4th loaf as we speak. I have a couple question about bread storage and one about getting my bread to stay together better. Storage:Where is the best place to store? Refrigerator? I put it in a storage bags, how long to wait before putting it in the ba...	Link Storage is a recent topic here. Short answers: The refrigerator is the worst place to put it. Bread should be fully cooled before it is cut or bagged. As to the crumbling crumb, perhaps if you give the details of the recipe you are using someone can figure out what is causing your crumb problems.
Hoska and/or rollaki Hi all! As the weather is turning I remember from growing up some delicious treats that my grandmother used to make. I believe they are danish recipes, the first is Hoska a holiday loaf, enriched white loaf with dried fruit bits and cardamum seed, and rollaki (roll-a-key), which is the same dough ...	Sounds Finnish ??? Mini
Sicilian Bread and Whole Foods Whole Foods had a bread that reminded me of a Panettone but it was just in a bowl shape. It was called Sicilian Bread. Does anyone know if it is the same, but made in a bowl shape? Thanks, Angelia	Do you mean it was shaped in Do you mean it was shaped in a boule? If so, then yes, Sicilian bread is sometimes shaped in a boule. I guess it wouldn't even be to difficult to shape as a bowl if one so desired. At least I have seen one example: No knead sicilian, recipe and video: http://www.breadtopia.com/sicilian-no-...
recipe convertion I found a bread machine recipe that I want to make but I dnont have a bread machine.How can I do this?	No Problem I have never read a bread machine recipe that could not be converted into a conventional formula as long as you abide by the baker's percentage rules. The only thing the bread machine does is mix, knead, rest (rise), and bake in sequential fashion. That's no different than the process you would use if you w...
How do you control temperatures for fermentation, resting and proofing? Or, do you... I am trying to learn so I read a lot about building bread, but one (well, one at a time) thing I keep seeing, I don't get. For example, I was just reading about making Scali on SteveB's web site at Bread Cetera. Thank you Steve, that...	Temperature Control Hi 'Spoon, I control fermentation and proofing temperatures using a homemade proof box, the details of which can be seen here: http://www.thefreshloaf.com/node/8947/quick-proofing-box-available-materials#comment-46000 You can also, as you suggest, work at slightly different temperatures as long as a...
Starter Schedule - Missed a few days I am building a starter from rye floour and I made it through day 5 without interruption. Unfortunately, I was out of town and missed 3-4 days. The starter seemed to be progressing nicely, it smelled and looked just like the book said it would. Can I just pick up where I left off...	Pick up where you left off. Pick up where you left off.
Asking for suggestions on what to do with sweet dough Hello everyone! I have a batch in the fridge of the USA Team sweet dough from Maggie Gleazer's Artisanal Baking. Don't really want to make the monkey bread or the cinnamon pull-apart bread in the book. May I ask for ideas on what to do with the dough? I happened ...	Sweet dough So there are already raisins in the dough? If you wanna stay cinnamon-y, you could make some pain aux raisins? Roll it out to a rectangle, spread a thin layer of pastry cream on top, then sprinkle cinnamon and sugar over that. Roll into a log and slice. Sounds yummy :) Simple buns are always nice - raisin b...
Questions about Fermentation and Kneading Hi all. So I've been casually baking bread for about a year now, but getting into it much more intensively over the last few months once I made the decision to ditch supermarket bread. The hobby's been bringing out my inner perfectionist and I've been slowly improving at making...	Baguettes It sounds like you over yeasted your baguettes and if you use too much yeast it will start to go after the gluten. Also, if you use active dry yeast and let your poolish sit and ferment for a while you won’t need as much yeast and will get a better flavor!
Greek Fennel, Yogurt, & Honey Bread (a traveler returns to her oven!) Hello to all the bakers and Loafers! I'd posted about 5 months ago about my upcoming camping journey around the Mediterranean, and received so much wonderful advice... I can't thank everybody enough for their kind, helpful ideas, or begin to tell a...	YUMMM!! It LOOKS AMAZING but my only problem is I detest Fennel seeds!! Is there another seed that would impart alot of flavor?? I SO want to try this recipe, but am thinking about maybe Sesame....what do you think?? It just looks LOVELY!!Thank you for posting! Jannrn
Blueberry stilton Hi all, I have a half pound of blueberry stilton and I want to use it in either a bread or pastry recipe. Does anyone have recipe suggestions/recommendations. Thanks. BNB	I found this recipe all typed I found this recipe all typed up online and it is from Suas' book. I have made it, and I'd say that it would be easily adapted to your fruited Stilton. You may want to add additional fruit, though. This is a copy along with my own alterations to the recipe and comments I posted on a Usenet...
Fresh Flour Source in Boston MA I am new to bread baking and am looking for a fresh flour source. Does anyone know of a mill in the Boston area? Also, when using sprouted flour, are any adjustments to a standard flour recipe required?	Sprouted Flour Hi, I agree with the suggestion to use sprouted flour. I didn't know all that about how well it keeps. I can't afford to buy already sprouted flour so I do it myself. I get wheat berries and spelt berries from WheatMontana. I sprout them then dehydrate them. Store then in fridg and grind them as nee...
Cardamom Country White I am making some FarmStyle White Bread and the recipe calls for 10 cardamom pods. I am going to use ground cardamom instead but I have no idea how much to use. The recipe makes (4) 9 x 5 loaves. ANy ideas on how much ground I should use?	Ground cardamom for pods From Rodale's Illustrated Encyclopedia of Herbs: One medium-sized pod contains 10 to 12 seeds that when ground will make about 1/8 teaspoon. 10 pods then, would make about a generous teaspoon. Happy Baking :-)-dw
What Can Top a Good Bread? How about citrus marmalade?	Homemade jam? Maple butter, creamy honey, just plain butter?
Cinnamon bun dough won't rise Using the BBA Cinnamon Bun recipie I had a problem in that the dough never would rise to double and probably only rose about 25%. When mixing the dough was very wet and sticky. I added a least a half cup of flour and was able to work with the dough but it was still too sticky. One other...	cinnamon buns won't rise It's like hot cross buns. they never rise like they should, I was given to understand it's the cinnamon and yeast just don't get along together. qahtan
Best Bread Cookbook for a Beginner I am a beginner and am looking for a bread cookbook to explain the basics while I get my feet wet. What is the best break cookbook in your opinion?	Best For Beginner There are so many it's hard to select. For me, it was "Bread Alone" by Daniel Leader. His enthusiasm is contagious and his commitment to quality is unsurpassed. There are many others and I'm sure that other bakers have their favorites. Enjoy.
A ton of nice breads.... A bread contest is going on at the site "Pham Falate" if you want to take a look and vote for your favorite, here is a link - lots of wonderful breads there, I already put 8 on my list to "try very soon" :-) http://www.phamfatale.com/bread-contest/	Oh my, thanks for posting Oh my, thanks for posting that link.......today we have decent weather for baking, how inspiring! Amori
Sourdough starter question I've been using the Carl Griffith starter and love the flavor. My question: is there a different flavor associated with a "homegrown" starter vs. the one I've been using? Or do all starters produce the same flavor in the finished product? Ria	Different oppinions There are as many opinions on that matter as there are sourdough bakers, I for one do not belive that there are significant differences in starters due to their origin. What I do belive is that it matters how you treat your starter. Loose starters are said to give less sour bread than firm ones, but...
baguettes! and a slashing question So this weekend I went for another round of the Anis baguettes. I am loving the recipe--so tasty, so crusty! Plus the practice (and video tutorials posted around here--thanks!) are definitely helping me work on slashing and shaping. Which brings me to my current question. I thought I ...	You are definitely getting You are definitely getting some openness, but I understand what you are saying in terms of not having a different enough color/texture for your ear. What hydration are you using? it could be a result of being underhydrated. The other recommendation I have is that you might want to score a bi...

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