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Fransbröd, is my life a lie?
This is my first post here and it's a question that I've been trying to answer myself online but I can't really find anything.So, I'm Swedish, and one of the most common loafs of bread in stores is a "Fransbröd", directly translates to "french bread" and it always looks like the picture att... | "French bread" is the
Welcome to TFL!"French bread" is the baguette, as far as I know."Fransbröd" appears to be a Swedish take on the baguette.Which do you want to make, the authentic French version or the Swedish version?It's like Chinese food in America. It's mostly Amercanized Chinese cuisine, not authentic Chinese. |
Empty Flour Bags
I am looking for empty five and ten pound flour sacks to repack organic stoneground flour. Unfortunately, a company with initials KA would not provide a source for the bags and I was somewhat disappointed that they would not share that information.
Does anyone have a lead on bags, stitched or unstit... | Links
http://www-jumbosack-com.netsolads.com/index.html?keywords=flour%20bags&creative=3346423011&adGroup=23396&gclid=COzlto_omZ0CFR5HagodditY_w
http://www.tradekey.com/ks-cotton-flour-bag/ |
Swirled Flour Pattern on Top of Loaf
How do you make those swirled flour patterns on top of a loaf? | Comes from the container
Which is called a brotform
It does needed to be floured to keep the dough from sticking. |
Bread soft and moist...why does it break apart?
Yesterday I baked a loaf of bread using spelt flour. It tastes great and is soft and moist with a decent crust. Today I had some with my lunch and noticed it broke apart a bit. It is soft and definitely not dry...is there something to add to prevent this from happening... | Stretchy spelt
Try adding a little bread flour to it. Or don't let it rise so high the next time before baking. Spelt is sneaky like that, it likes to rise beyond itself. Technically, I don't know the term. Hard to believe but it is great for lightening up heavy breads. Adds stretch without adding gluten. Great... |
Challah on a sunday
Here is Grandma Rosies Challah, my braiding is very very rusty.
I included a quarter in the picture to convey size, this challah is big at 2kg. Next time I'll increase the amount of sugar by 50% since I prefer them sweeter. I'll also decrease the size and make 1/2 rolls and 2 smaller loaves.
For ... | Maybe you would like this:
If you like a sweeter challah, you might like Beth Hensperger's Sweet Vanilla Challah.
Paul |
Confusion over "straight dough"
I've been doing a bit of looking around and I'm running into contradictory information on what is meant by the term "straight dough"
In some instances, this is said to refer to the "flour, water, salt and leavening agent" mixture, i.e. NOT enriched bread.
In other instances, it is claime... | My understanding is that a
My understanding is that a "Straight Dough" is one that uses commercial yeast, As opposed to sourdough. |
a blessed event
At this time i wish to anouance a new arivel'
at 24 inches and 30 pounds healthy with all attachments my family has grown by one more but instade of another mouth to fead this mouth will feed us
i new proline 6 QT KA mixer just in time for my holaday baking and if any of you remember last years baking
... | Congratulations, Papa
Congratulations on the new 30 pound baby.
I just had a nice long look at your last year's baking and it is all beautiful! Too bad I am not near enough to drop in. How nice to have a hubby who bakes ...and bakes and bakes...:)) Seeing all your beautiful goodies reminds me of the little daughter ... |
Cuisinart oven
I am wondering if anyone has any input on the countertop cuisinart ovens. They say you can roast a chicken in one or cook pizza, so I thought it might be a good choice for extra bread baking space too. Any thoughts are appreciated.
Maggie | Me too.
I've been rather curious about those too. The one I happen to keep coming across lately has "brick oven" walls, and a stone.
Haven't read any reviews on it though. |
Hard red winter wheat flour
Hi all,
Am going to jump into the amazing TFL with a question.
I have used Eden brand ORganic Hard Red Winter Wheat to bake and found that it can really vary. I understand it's a high-gluten, strong "bread" flour, although i don't remember what the difference between Spring and Winter Wheat... | Moist flour and different types of wheat
DISCLAIMER: I could have incorrect information, if I do, I'm sure someone will come around and correct me, but this is what I base my baking on, and it has served me well.
The names spring and winter wheat appear to be derived from the season of planting (http://www.smallgrains... |
Ultra Grain flour
I bought some new flour the other day at Sam's Club. I was blowing through the 5lb bags of flour way too fast so I figured it was time to buy in bulk. Quite by accident I picked up this kind http://www.samsclub.com/shopping/navigate.do?catg=7848 I thought it was regular white flour until I got to the... | Ultra Grain
Interesting. I've looked at the Official Web site and I've read a couple of news articles, and I still can't figure out what this stuff is. A new variety of hard white wheat? A blend of whole wheat products that mimic whole wheat properties while tasting like regular white flour?Anyone have any insight in... |
Dan Lepard gluten-free bread recipe
Hi everyone
The topic of gluten-free bread comes up regularly on this forum, and I happened to stumble upon this recipe from Dan Lepard on the Guardian UK website:
http://www.guardian.co.uk/lifeandstyle/2009/may/23/baking-white-bread
Seems like he uses a combination of soya flour... | Thanks for That
Ed,
I've been looking and looking. Most gluten free breads taste like sawdust. I'll definitely give this one a try, although the husk powder might be a challenge to find. If Dan Lepard says it works, it works. Thanks.
CJ |
NEED A NEW OVEN RECOMMENDATION
Our current gas stove/oven was a contractor special that came with the house 15 years ago. It's time to upgrade. I am soliciting recommendations. I recently ready something about a Whirlpool that has a "proofing cycle" for bakers.
I haven't seen an oven/stove review by the major cooking ... | I don't have the Whirlpool, but
I have a GE Profile oven that includes a proofing cycle that I never use. I love the oven though. The only things I would change are: I would like a bigger oven, and I'd really like to have a double oven again. Those greedy issues aside though, I really like my GE.
It has three 22"... |
Salome & Mark's Breads
I've been totally taken with Salome's breads ! I made it a point to pick up some buckwheat flour last weekend, but darn it, I forgot to look for buckwheat berries. Of course, being me, I didn't bother to look at the ingredients and make a list. That would have been too simple.
So I made a few ch... | Lovely breads, Betty!
David |
Mark's Multigrain Bread..
I have a question for those of you who have baked Mark Sinclair's multigrain bread. When it calls for oats in the soaker, what are you using. I had oatmeal and steel cut oats. I went with the steel cut. Hopefully it won't feel like I have buck shot in my bread.
Betty | Steel Cut
I haven't baked this recipe from Mark but I have baked a similar one from Hamelman's Bread and used steel-cut oats in the soaker, with no buck-shot like effect at all. My soaker usually sits overnight, since I mix it up at the same time I do the preferment, but if you use hot (boiling) water I would guess tha... |
Retarding Croissants?
Hi
I wonder if any of you can help me, I'd like to make croissants for breakfast but we are not morning people so I was wondering if it was possible to make the croissants then leave them in the fridge overnight?
I have two recipes the proportions are slightly different but more importantly the ri... | Long rising for croissants.
If you want light and airy croissants, give them a good long rising before baking, up to three hours. You could try putting them into the fridge after shaping and letting them rise overnight before baking, OR do as Beth Hensperger suggests, and let them rise fully, then freeze them, take ou... |
Is Gas or Electric Stove Best? What do you use?
I finally got my commercial mixer. Now I need to know, can I bake bread in a regular oven? Is gas or electric better? What temp for multiple loaves? Do I need a commercial kitchen in order to sell breads to my co-workers? I want to take orders for the holidays and b... | gas or electric
Hi,
I love my gas stove, but not for baking! Gas stoves are vented (to supply oxygen to the burners). Unfortunately, this means that they are extremely poor at retaining steam, which is an essential element for the successful baking of certain breads.
If you go through enough posts on this site, you'l... |
Cantonese Bread
Hi everyone.
I'm looking for the Cantonese Bread formula, the one from the old kong-fu movies. Look like small white ball.
I'm sure he content rice flour but that's the only thing.
Thanks for the answers. Ron | steamed buns?
I haven't seen any old Kung-fu movies so I am not sure what type of bread you're talking about. Would it be the steamed buns like char siu bao and/or flower rolls? These are made of wheat flour, not rice flour though. Ive heard you could make bread using a mix of 50/50 wheat and rice flour but I have n... |
Rinehart, Hammelman, or Lepard?
With the kids home for the summer, I pretty well abandoned my bread baking/learning routines but school is coming and I'm ready to get down to it again. Meanwhile I got some birthday book money (the only way I get to buy books these days) and am looking to order two books. Trouble is, ... | PR's Whole Grain gets my vote
It's ONLY whole grain and it has the soak/preferment so you get the most nutrients from the grain. It has whatever type of bread you want and all types of grains. |
book recommendations
With the kids home for the summer, I pretty well abandoned my bread baking/learning routines but school is coming and I'm ready to get down to it again. Meanwhile I got some birthday book money (the only way I get to buy books these days) and am looking to order two books. Trouble is, there are f... | BBA and Bread
I say go for Baker's Apprentice and Bread. I don't own Homeade Bread so I can't say on that one, but I do have Whole Grain Breads and I like Hamelman better. BBA is a must have for anyone I think. Very good basics in detail. Hamelman goes into more scientific deal but the formulas are excellent. I lo... |
Internal Temp or Crisp Crust?
I made one of the white breads from the Bread Baker's Apprentice and removed it from the oven when the internal temp exceeded the recommended 190 degrees. The crust was only a medium brown and rather soft. Should I have let it bake longer to crisp the crust, even if the internal temperat... | every oven is different. some
every oven is different. some have high top heat some have low top heat but heavy bottom heat.
my oven runs high bottom so i have about 14 half size sheet trays because i have to use two pans when i bake anything or i will burn the bottom while the top is perfict.
you will have to play wit... |
books
Hi guys.
I have Peter Reinhart's book BBA and I want to ask is there a big difference
between him and the other book: "Crust & crumb" ?
I mean, is there a big differences?
'cause if it only one recipe here & there, I don't think i need it.
What do you think?
Also I have Hamelman's book, is it cover all ... | I don't think there is a huge
I don't think there is a huge difference between "Crust and Crumb" and "Bread Baker's Apprentice". I use BBA mostly because it has good photos, and the explanations are very handy, and I use the "Barm", or "Sourdough" starter method in BBA. There is an outrageously good pancake recipe in... |
Advice needed on recipe.
Hello everyone!
I'm rather a novice at baking and I love experimenting, but I would like other people's opinions before I try out the following recipe. Truth be told, I made it up myself. I'm going for a white bread loaf with a relatively moist inside and a crispy outside. So please give me som... | No Heap
No, your teaspoon should not be "heaping". But I'd use 1 1/2 teaspoons for your recipe.
Why do you need the baking powder? |
Beginner questions
I like to make boules from cake flour[10% protein]. I encounter few problems. Even at low hydrations like 60% the dough is tacky and won't knead well. I try to knead the dough just after mixing all ingredients -maybe i should let the dough wait a little?. I have to use stretch and folds, but then the... | Many Many Questions...
I'm afraid the answer to most of your questions is going to be "It depends" Everything depends what your goal is and what kind of bread you are going to make. I suggest following a specific recipe and ask questions based on that.Generally, low protein / cake flour is not suitable for making bou... |
Does Accepting Money Wreck it for You?
I've been baking for about 6 months, and can now turn out a predictably pretty Sourdough Boule', I'm thrilled and excited to bake, and like to do it nearly every day. Naturally, this has resulted in an over-production for our empty-nester household. The solution is to occasional... | For me it does, but
I think you can have your cake and eat it too!
Every time I've agreed to take special orders for what I produce from a beloved hobby for pay, it sucks the fun right out of the thing. Suddenly, it's no longer your creative whim, but their demands, and their time frame, which puts pressure on the sit... |
Using someone else's oven
I am on a 9-day vacation and I am loving it. The only downside of being away from home is that I don't get to bake properly. Obviously, the people who live here don't use their oven much. The first day I got here I noticed the oven a bit on the hot side, especially the top element. I tried... | Other people's ovens.
I've baked bread in the tiniest of ovens in an apartment hotel several years ago, and in a very primitive gas stove on a farm in Ireland. The only time I had problems was in that little gas oven, where I had to get down on my knees to light it, and then the tops of the bread never browned, so I t... |
Question about types of flour
I have three types of flour in my kitchen: all purpose, bread flour, and [recently] high gluten. I've not used the high gluten before, but at a price of five dollars for 50 pounds I couldn't resist! I am curious to know if anyone has baked the same bread recipe using the three different ty... | I just did this yesterday
Hi Serifm,
It's funny that you ask this today, as yesterday I just started using high gluten flour, and even made a post about it:http://www.sourflour.org/finally-recognizing-differences-in-flour
Although I have not yet done a side by side comparison, I am following the same general formula th... |
Peach Cobbler Bread
I'm so excited! I love cinnamon raisin bread but wanted to experiment. My friend had just cut up four peaches that weren't very sweet and were turning brown in the refrigerator. What to do, what to do? I decided to try and simulate peach cobbler, which is what we originally considered doing with the... | Peach Cobbler Bread
Yummm!!!! That sounds really delicious! Can't wait to give it a try! |
Fantastic Cornbread
I have never liked sweet cornbread. I can't remember ever, until now, having eaten a sweet cornbread that tasted good enough for me to want another piece. This morning I finished the BBA Challenge assignment for Peter Reinhart's cornbread as published in "The Bread Bakers Apprentice". It's incred... | Looks good, Flournwater. I've
Looks good, Flournwater. I've looked at PR's recipe a number of times and wondered if it would be good. Now I know. Thanks for posting.
--Pamela |
SFBI's Baking Sculpture
http://www.squidoo.com/the_bread_bridge
Follow the construction of SFBI's Golden Gate Bridge Baking Sculpture, 20 feet x 8 feet x 8 to 12 feet tall!
Betty | Whoa
I can't wait to see the finished product! |
Crust
I seem to have trouble getting a good crisp crust, I use a Neff double fan oven. Ive tried putting a pan of water in at the bottom and removing it after 15 mins or so but the crust is always soft after cooling the bread, any ideas how to remedy this anyone ? also when I use a proving basket the bread is always v... | crust
Turn off the fan/convection programme and use a cloche.....qahtan |
Long, Slow, Bulk Fermentation--Please Critique This Recipe
Below is a recipe I created for a intensely cinnamon, Cinnimon Raisin Bread that is made using a long, slow, bulk fermentation..This is my first attempt at a 24 hour refrigerated ferment of a very sweet dough..I am asking those members familiar with long, slow,... | use Ceylon cinnamon
Cassia cinnamon contains a blood thinner and does not contain the bennificial aspects of Ceylon Cinnamon.
Mini |
Giving Away Freshly Baked Bread
Giving away bread...or spreadin' the love, 1 loaf at a time.
I built a wood fired oven in the backyard last summer and quickly discovered I could bake more bread than I could eat! This was especially true after buying a used 20 qt. Hobart mixer.
So what to do?
Give it away!
I set a goal ... | thats wonderful
making people happy is cool. i give to my neighbors and sisters family. lucky firefighers,now the police and city hall . Patrick from Modesto |
Attention, once and future writers
Please, if you write a cookbook, do not give two completely different recipes similar names!
This morning, I stirred up poolish for "Pain Rustique," p. 111 of Hamelman's. Tonight, I finished mixing "Rustic Bread," p. 115.
Doh!
The difference in the two recipes is huge, and I ended up ... | LOL
That sooooo sounds like something I would do. It always makes me feel better when other people do things like that as well. Let us know how the mess turns out. |
Recipes that call for Lievito Madre?
So as I strengthen and train my LM, I was wondering if you have any good recipes that aren't panettone or pandoro that I can use discard with to both not waste starter and simultaneously test it's viability? Preferably it'd be an enriched dough that is less expensive and time consum... | Ciabatta?
Claudio Perrando has a new ciabatta recipe that uses a lot of LM. There is also a FB page (Italian) called Lievito Naturale di Pasta Madre solida o Licoli, that has lots of recipesIt's always an issue, trying to reduce waste. |
Hot Cross Buns Help: how to get shop-bought squidgy-ness
Hi all,I'm brand new here so please forgive me if this is a well-covered topic. I went through five or so search pages and hadn't found anything that fitted my query.I've made hot cross buns for years and have always been ambivalent about the results. They always... | What flour are you using
What flour are you using?Lance |
A German Christmas In Florida..... In July!
I should begin this post by saying that today was one of those perfect baking days where everything just came together: my "three T's," Timing, Technique, and Taste. Ususally one of them gives me trouble especially when I attempt a new recipe, but I think that because I had... | Summer! Almost missed this
Summer! Almost missed this one...Beautifully done...looks so delicious!
Sylvia |
Leader's Méteils au bleu - a success!
I tried Méteils au bleu this past weekend. After reading up about this bread on TFL here, I was a little nervous how well it will rise, it doesn't help that the text in the book said "weighted down by all the cheese, the bread will bake below the pan". In the end, it was all good,... | I made this bread a few weeks
I made this bread a few weeks ago with a few variations. Without a shadow of doubt it is the best tasting bread that I have ever eaten. You can read about it here. Hopefully you will give a report on how it tastes. |
Pillowsoft crumb-technique?
I guess pillow soft is a good description of what I want to achieve. When you squeeze-test a package of these buns, they feel like a pillow you would sleep on.Depresses easily but has bounceback. I'm not talking "store-bought" guar gum,air injected buns,stick-like-wallpaper paste-to-the-roof... | Try Norm's Semi-Flat Onion
Try Norm's Semi-Flat Onion Buns. You don't have to put the onions on the top. That bun was very soft on the outside and fluffy on the inside.
--Pamela |
Pumpnickel help needed!
I tried the following Pumpernickel recipe and was disappointed. It looked nice, but was pretty bland.
Any suggestions for improvement of this recipe? Or alternative simple pumpernickel recipes?
Thanks!
Rye Pumpernickel Bread Recipe
Makes 2 Loaves
2 cups warm water 1 tablespoon Saf-Instant ye... | Pumpernickel
Hi, ktgp.
There are different styles of "pumpernickel," but should be made with a rye sour (rye sourdough starter). I would pass on any recipe that does not use a rye sour.
There are recipes for pumpernickel of the Jewish-American Deli variety in Reinhart's BBA and in Greenstein's "Secrets of a Jewish Bake... |
recipe or name for greek daily bread with sesame on top
Hi,
I had the very big pleasure of spending the last two weeks in a tiny village on the coast of greece, south and east of Kalamata.
The primary bread at the local grocery store, and every taberna we visited, was the same simple loaf. Oval or torpedo shaped, it ... | Greek bread
Hi MommaT, in a book called "Bread, the breads of the world and how to bake them at home" there is a Greek bread called Daktyla, but its main characteristic is the "liberal addition of nigella seeds in the bread itself". You didn't mention seeds in the crumb and indeed they don't show in the photograph. The... |
David's Pain de Campagne...kinda
I've carefully avoided the high hydration slack doughs, fearing terrible results like baguettes that look like they were run over and batard-like blobs of baked dough. Little did I know that David's Pain De Campagne would start me on the road to this challenge. It's always good to have ... | Great post Betty
Great post, Betty, thanks for sharing the trials and tribulations. That sounds so much like my baking experiences. And that crumb is GORGEOUS!
:-Paul |
My journey into high percentage rye breads
Inspired by Hamelman's book, I've been getting into baking and eating high percentage rye breads in the past few months. Keep in mind that I was born and raised in China, so I was used to those light as air, soft as cotton Asian style breads, while I have baked and loved Europ... | Rye chops
It's good you can get berries! Now if you would like to use sprouted berries soak them 6 -12 hours and drain them, rinse and drain 2 or 3 times a day until they just start to sprout (2 -3 days. Sprout shelf life refrigerated 1-2 weeks.) Then boil them reserving the liquid (use as water in a recipe) and run ... |
Learning through Experimentation
Made these loaves by simply extending a wild yeast 100% hydration starter with the gradual addition (over period of 48 hours) of enough flour to create a dough of approx. 70% hydration and adding a bit of salt. 2 hours fermentation after final "feeding" to bring hydration to desired lev... | steam for ten minutes ?
Can you get 10 minutes of steam from one cup of boiling water in a cast iron pan? I have been trying to get the "standard" 8 or 10 or 12 minutes by using one cup and then spraying in water every 3 minutes. Sometimes water boils out onto the bottom of the oven and shuts off the oven. Maybe I shou... |
Yipee, I have a question for ya
My husband and son love the water roux white sandwich toast that I make for them from time to time. I notice the crust tends to brown very quickly, in less than 10 minutes. I try to avoid opening the oven door in the first 10 minutes so to reduce chances of shrinking or collapsing.
We... | Making Paste and Baking Bread
You didn't mention the temperature you're baking at. Water roux breads are, I believe, typically baked at around 350 degrees F in the lower third of the oven and should take about 12 - 15 minutes to brown. Are you using cake flour, AP flour, or bread flour? How accurate is your oven tem... |
Discovered "weak" flour
After changing my bakers' flour brand I was dissapointed with my ciabatta. My previous flour had made great ciabatta with a holey, chewy crumb, but the new brand made a soft, less holey crumb. Still nice bread, but more suited to sandwiches than what I had come to expect with my regular ciabat... | You say "subbed in some gluten flour"
You say "subbed in some gluten flour"; did you mean high-gluten flour, or perhaps vital wheat gluten? |
1845 Fuller's Beer Bread
Well it's been a very long day. If good bread takes time then this is going to be one very tasty loaf. However I shall not count my chickens before I've seen the crumb and had a taste but so far so good. Bought this beer with an idea to harvest the live yeasts and attempt to bake a loaf with it... | Looks really good Abe. Nice
Looks really good Abe. Nice coloring in the crust. Hoping for a good crumb! |
Poolish puzzle
What are the reasons/advantages of using a poolish ?
Paul. | Your bread lasts longer. It
Your bread lasts longer. It tastes better. It is dirt simple. |
no-knead bread is spongy
Hi all,
For the last few months I've ventured into the land of no-knead bread as per the NY Times article and recipe. I had tried the bread in the past and thought it was easy and delicious! Now that I've been making it regularly for the last 2 months or so, I still haven not figured out why ... | Using a Dutch Oven?
A lot of the No Knead breads bake inside a container, e.g. Dutch Oven, that's covered for the first 10 - 15 minutes or so. If you're using that method, you could try removing the lid sooner and maybe cook it a little longer or at a higher temp. (something like +25 degrees) |
4-loaf, over night rise recipie...advice?
I would appreciate any advice on the following bread recipe. With a moderate amount of baking experience over the past few years, I have begun a quest to develop an efficient method for baking four loaves of bread per week. I have three kids and a full-time job so my time is li... | two things
i've read somewhere that if you plan to refrigerate dough for pan-loaves, you shouldn't chill the dough in the pan. This has to do (i believe) with the metal getting very cold very quickly and slowing down yeast activity abruptly, giving a sub-par rise in the fridge. Normally, the dough cools slowly, so ther... |
Different kinds of yeast
I would like someone to explain the various forms of yeast which are sold and what different techniques are required to use them.
I am familiar with dried yeast granules and what we call here "Surebake Yeast". Surebake is granules plus enzyme powders etc and this is what we always used in the ... | Hi Paul, yeast
Click on this:
http://www.thefreshloaf.com/faqs/baking/yeast |
Lithuanian Bread with Vinegar
I was given a loaf of Lithuanian bread that was splendid. It has a very tight sour crumb and wonderful chewy crust.
The ingredients on the back include: wheat flour, malted barley flour, rye flour, whole grain rye flour, water, yeast, sea salt, and............Vinegar. Baked with coarse c... | I'm No Pro ....
I'm not one of the pro's; but you're welcome to try this if you like:
227 grams each wheat flour, malted barley flour, rye flour, whole grain rye flour (total 908 grams)
300 grams warm (100 - 110 degree) water
115 grams vinegar
18 grams active dry yeast
15 grams salt
1 Tbsp caraway seed
1 small onion... |
Why can't I make fluffy sandwich rolls?
I have tried half a dozen or so recipes that claim to make fluffy sandwich rolls but they all come out hard crusted and dense. Could reducing the salt in the recipes cause this? We have to make lower sodium bread for health reasons so usually halve the salt in the recipes. Any... | If low gluten is the problem,
If low gluten is the problem, you could supplement a bit of Vital Wheat Gluten to recover the structure... but let's not stick the cart ahead of the horse just yet. We need information!
Please post the complete recipe, along with equipment and techniques you utilize to get the bread from m... |
Heart of Wheat, from Rose's Bread Bible
Hello, everybody
a couple of weeks ago I made the 'Heart of Wheat" bread - she herself designed the recipe, based on everything she learned while baking a ton of bread for the book.
I had very high expectations for it, but unfortunately it did not work exactly as I hoped. It ... | Sally, I remember a yeasted
loaf I did after so many sourdoughs, it overproofed because I wasn't used to the shorter timing. Could this be the case? Overproofing?
The loaf still looks good. I find that when a loaf goes "flat" it is better to reshape and let it rise a little to recover before baking. Sponge & yea... |
Baking and dieting
I struggled to lose 30 pounds at Weight Watchers, a few years back, and was keeping the weight off until early 2008, at which point my financial situation became utterly dire. I ended up living mostly on brown rice, beans, oatmeal, and ... homemade bread. The bread was my one treat. I gained back 15 ... | Use mini loaf pans. You can
Use mini loaf pans. You can freeze and thaw them with ease.
--Pamela |
My house is full of breads yet I couldn't help making these
I always wanted to try making Asian buns. Was fascinated with the soft crumb and sweet fillings. Just this week I found some recipes and I was going to wait until next week because I have already baked four loaves of sandwich bread. But I was at home today ... | Lovely Buns, AT! Hey you can
Lovely Buns, AT! Hey you can always freeze the extra " Oh dear, I hope you have room in your freezer!...your so funny..as i was doing the dinner dishes i was day dreaming about TFL having a Therapy Forum for frustrated bread bakers..I pictured several members chatting about what's the wo... |
Looking for Squaw Bread
There use do to be a place in town that sold the most delicious squaw bread. This bread had a tight crumb, and was really dark brown through and through. Dark, like mahagony, or Cherry wood. It was a little sweet, but still very savory. Anyone have a good recipe? | Try using the search function
Try using the search function here - you'll find several recipes. |
Steam for baguettes
For most of my bakes I use clay bakers and am able to cover the loaves for part of the bake trapping moisture for steam, but when I try baguettes (I do mean try.), I have no way of covering the loaves. I put a pan on a rack below the loaves and add hot water after I put the the loaves in the oven, b... | Maybe try a large aluminum turkey basting pan
Assuming your issue is the size of the loaf and you want to cover it yeah ? If you are in USA these pans are a dime a dozen and you can find large ones and just cover up the loaf and you won't need any steaming contraptions. If you have an electric oven a good steam system... |
Using old bread
This morning I realized I had a loaf of mixed garden herb sourdough left from last Sunday! Yikes! Week old bread. I remembered a section from the River Cottage Bread Handbook on using old bread and tossed slices in olive oil and baked at 450 for ~20 minutes with a flip halfway through. The results were ... | That sounds wonderful. It's
That sounds wonderful. It's amazing what a trip back to the oven can do for stale bread. Oftentimes, it tastes better than the first time it came out.
My mom used to cut the crust off stale bread, pop it into the blender to make crumbs out of it, mix it with a tablespoon of butter, mixed... |
PR's Cinnamon Buns and Sticky Buns Unclear
I'm referring to the recipe in PR's BBA. I have read this recipe a dozen times and still can't figure out what PR is instructing us to do. The recipe instructs to cream sugar, salt and shortening. Then, as a separate step, it instructs us to whip egg and lemon extract. So ... | PR in BBA Cinnamon Buns
Page 144 in "Bread Baker's Apprentice." I read this as doing all the above in the same bowl. It is just three separate phases of the additions.
Ford |
Emotional baking?
I don't know about other bakers but when I get stressed out I feel like baking. When I am tired I want to make breads. It's a very strange thing, isn't it? I was up late last night, feeling stressed out so I made a sweet dough. Forced myself to go to bed but didn't sleep very well. This morning I... | Looks good
Mouthwatering and worth getting out of bed for I'd say. Dave |
Question on Changing Pre-Ferment Type
I'm using a pate fermentee in a whole-wheat loaf made with 50% ww and 50% apf. I much prefer using a poolish and would like to switch over. The dough is fairly extensible now and I wouldn't want to increase it.
The pre-fermented flour percentage with the pate is 25%. Anyone have ex... | I've switched
I've switched non-prefermented recipes to use a poolish. It's pretty straight forward math. Just make sure the total hydration at the end matches what you're getting now and you should be just fine.
In this case, I'd probably just jack up the water in the pate until the hydration is around 100%. Then s... |
Yippee, I've tried again. Single and double starter experiment
This weekend, I made four loaves. Two of them I used straight SD starter and the other two I used double starters (SD and water roux). I had deducted the amount of flour and water from the original recipe to make the water roux starter. Didn't change th... | Let me try again, too
althetrainer:
Thanks for sharing. You made me want to try my sandwich loaf using sourdough again. Mine came out very tangy last time. This time I'm going to apply the folding techniques I've learned here.
Before I start that, I need to clear the few batches retarding in the fridge first. I wor... |
Cold fermentation vs. room temp fermentation ?
Sometimes I see recipes using room temp fermentation for 12-24 hours and other times I see cold fermentation for 12-72 hours. Is there a benefit to using a specific one or is it a matter of preference? I mainly bake with freshly ground whole grains and am wondering if one ... | cold for flavor
A number of authors like Peter Reinhart emphasize cold fermentation in many of their breads (including whole grain breads) to maximize flavor, often in a portion of a dough called a starter (with various names like starter, biga, poolish, etc.). Slower, longer fermentation produces more flavor through e... |
bread in the comics
The June 7 comic strip Frazz refers to bread
http://comics.com/frazz/ | For Better or Worse
So does this morning's For Better or Worse. |
Yippee, my experiment results
OK, I tried your whole wheat banana sandwich bread and it turned out good. As crazy as I am... added sesame seeds seemed to add the crunch.
Then yesterday I used both SD and water roux starter to make my regular SD wheat sandwich loaves. I didn't use a lot of water roux starter, 1/2 of ... | 5%
of flour and the corresponding amount (5x) of water needed are what I usually pull from a regular recipe to make the water roux starter and that's how I converted m y friend's home recipe to this one, plus minor adjustments to butter and sugar. Normally, I do not use more flour and water than what a recipe originall... |
understanding ounces--basic question
Hello
I am Canadian, and would like to understand ounces.
There are fluid ounces for measuring volume, and avoirdupois ounces for measuring mass
So on this site for example, when recipes are posted in ounces, are all ingredients stated in ounces "ounces by weight" (avoirdupois), unl... | I would assume not.
My assumption would be that if ingredients are listed in ounces, then they are avoirdupois ounces for measuring dry goods and fluid ounces for measuring liquids. The main counter to that assumption would be if it were clear from the recipe that everything was measured in terms of mass or weight. I... |
Gold Medal All Trumps
My boss bought me a 25 pound bag of Gold Medal All Trumps Bakers High Gluten Enriched Bromated Bleached Flour as a gift for me because I always make pizza for his young son. I have normally used KA flours for my breads and pizza and haven't tried this stuff he got me. Has anyone here used this flo... | Gold Medal All Trumps
#1 uses on the list list here:
50121
All Trumps
· Specialty breads · Bagels · Hearth breads · Kaiser rolls · Thin crust pizza · Hard rolls
Unbleached, Enriched, Malted
http://www.gmflour.com/gmflour/flour.aspx?type=EHarvestKing#50121 |
Help with croissants
Hey friends!My girlfriend and I have just started making pastry and we wanted to try our hand at croissants (she did all the work on these, I’m just here to cheer her on).We’re a little bummed that because the dough was sprinting back into its original shape before shaping, we couldn’t get multiple... | Just off the top of my head,
Just off the top of my head, my guess would be that the dough may have been overmixed to begin with and wasn't kept cool enough. With croissant dough you want to use a strong bread flour, because it needs to be able to withstand lots of rolling out without breaking, but you don't want to mi... |
Conversion to rolls
Is there a standard formula for converting a recipe into rolls?
I'd like to make the Hamelman cheese bread again, but because it is such a strongly flavored bread, I think rolls may be a good application. Easier to share with more people.
Is there a standard weight for rolls? If the bake time for ... | Rolls
I think it's usually 2 oz. for rolls, and I'd bake them at maybe 400F. for about 20 minutes before testing them. |
Dave's Killer Bread
We hit the farmer's market for the first time this year and seeing Dave's Killer Bread booth made me think that although there's been threads about the great bakeries we have in Portland, no one's ever mentioned Dave's. Here's a guy who had hit rock bottom and made a remarkable recovery. It's nice t... | Thanks for the recommendation
I watched the video and it was a really good story. If I ever get to go to Oregon I'll definitely try the bread.
Summer |
Soft Breadsticks
If at first you don't succeed, as the old saying goes, try, try again. I made soft breadsticks last week with all-purpose flour and they turned out great. Today, I tried with wholewheat 2 1/2 cups and all-purpose 1 cup. I think I should have let the wheat flour soak for a while because it didn't abs... | Soft Breadsticks
Well, I baked them and they didn't rise as much as they should but tasted just fine. I learn something new from every mistake.
Carol |
cold ferment "skin"
I love fermenting my dough in the fridge, but every time I do so, I get this really tough skin on my dough. I cover it with a towel, and yet, it still forms. This skin makes it extremely hard to shape the loaf and/or score the loaf (it's pretty much impossible to pinch it together). I could work aro... | Use plastic wrap
Hi TealV. I imagine that air can move through the towel, drying out the dough a bit. Plus a towel won't provide a barrier between the dough and any strong odors in the 'fridge (i.e. onions and the like).
I form my loaves before retarding them, then give them a light spray of oil before covering them ... |
semolina bread
so ive been messing with a semolina recipe from the la brea bakery wich btw was not good at all the weights flour to water ratio was completely off so i decided to try and tweak the recipe to make a semolina loaf that actually has semolina and no white flour in it (used to lighten the crumb and texture) ... | Very nice
Your bread looks great and I bet it tastes good too. I love semolina bread and make it often. I don't think you need a more open crumb with semolina, I think it's usually a dense but soft crumb unless it has a lot of white flour added. You might want to type Semolina Sandwich Loaf in the SEARCH and take a lo... |
Storing Potato Water
I don't know if this is common knowledge or not, but I just came up with a great storage method for potato water and wanted to share. When you boil potatoes, save the water and put it in the fridge. Once it's cool, I pour it into ice cube trays! Then it's divided into nice 3/4-1 oz. pieces that... | It seems to me that if its
It seems to me that if its cool, all the starch has settled towards the bottom... |
Polenta flour
Today I bought a 500g bag of polenta flour from my sons Deli, any bead recipie ideas anyone please ?
Cheers
Dave W | polenta flour
should have typed "bread" not bead, sorry.(not even had a drink yet!)
Cheers
Dave W |
Question about Jeff Hertzberg's Artisan Bread in 5 book......
Didn't know where else to put this....what do you suggest for the "cover (not airtight)" as far as when the dough is in the fridge? Does this mean with plastic wrap or with the lid on, but not snapped down tightly? Any food storage containers come with lid... | I have some dough in the
I have some dough in the fridge now that has been there for 2 days. I keep it in a rubbermaide container with the lid sitting on top, not snapped closed. This works just fine and prevents a skin from forming. |
Fun Bread Shapes
Hi, I've been lurking on this site for the past couple months, and have found it really helpful! My friends have dubbed me "the bread person" in our group, and asked me to make a variety of bread for a banquet we're having, something like bread sticks or rolls. I have a couple different kinds of brea... | Google is your friend . . .
Do a Google image search for "bread sculpture" -- lots of cool stuff comes up.
ClimbHiPittsburgh, PA |
Kaiser vs Challah
So I am dying to make some good hamburgers. And I want nice white buns for them. Just a little sweet but not overly so. Something that will stand up to a juicy beef burger with all the fixings. So I was thinking about making Kaiser rolls, since my stamp just arrived. However, in BBA the recipe ca... | Portuguese Sweet Bread (Massa Sovada)
I am not sure about the Challah, but the Portuguese Sweet Bread, or Massa Sovada as it is called in Portuguese, is tradtionally served for dessert or sometimes breakfast. I do encourage you to make this bread as it is one of the favorite breads of my family, about using it for a sa... |
Pane incamiciato inspired by HungryShots’ recent post
After seeing the post by HungyShot of her bake of this amazing bread, and after carefully studying her incredible YouTube video explaining all of the steps involved in crafting it, I decided to give it a go and I am thrilled with the results. Based on what Denisa sa... | Beautiful!
I would feel bad about cutting into it. For about 10 seconds, until I got that first bite.... ☺️ |
Leaving milk/mix out overnight?
I'm looking at some recipes I'd like to try (wildyeast muffins and jmonkeys wholewheat sandwich bread) but what's holding me back is that you mix milk up the night before, with other ingredients, and leave on the counter? It's something I would never have done before..? | Eggs too
I have been using a recipe for challah that has a pre-ferment with an egg in it that sits on the counter overnight. It made me wonder too, but the recipe is from a trusted source and it has not been a problem.
Everyone in my family (except me) is sick right now with a tummy bug, but we didn't eat MY challah ... |
Recipe Conversion?
Yesterday I made the Tangy English Muffins presented over at Wild Yeast's blog. Yum YUM! I've gotten 3 emails from my husband's co-workers about how wonderful they are :)
I'd really like to incorporate more whole grain into the recipe however. Specifically, I'd like to get rid of the rye and replace ... | SulaBlue My experience has
SulaBlue
My experience has been that whole rye flour, whole spelt flour, and whole oat flours are similar in the stickiness and heaviness that they impart to a bread recipe..With the rye flour being the least heavy due to the small amount of gluten that it contains..As long as the amounts of ... |
Steam Pan on Top of Oven, not Bottom?
I recently purchased Reinharts' BBA and I have a question about his method for steaming the oven. He shows his steam pan on a rack at the very top of the oven - with the bread below. I am a baking newb, and I'm curious why the steam would be above the bread and not below the brea... | Check the text
Hi NetherReine,
I'm by no means any expert, but if you read the text at page 93, you'll see he says to place the steam pan on the top OR the oven floor. For me, oven floor translates to a rack just above the oven floor.
In the photos you noted, it could be he's placing it on the top because he doesn't... |
poolish: fridge or counter?
Greetings
I use a 100% hydration yeast poolish to make my whole wheat dough. I need to know whether a poolish should be allowed to over-ferment or should we move it to the fridge once it doubles?
I ask because I'm living in a warm weather, and my poolish collapses if allowed to develop after... | Counter Rest
I let mine rest on the counter over night. But if it were doubling as fast as you describe I would refrigerate it and allow it to develop more slowly, then bring it back to room temp (75 degrees +/-) before using it. |
Starter Accumlation Getting Out of Hand
I'm limited, by time and the fact that the two of us can't eat much more than a loaf a week. So my starter can sometimes accumulate to the point that I have to either pour some of it out or use it. I'm not good at wasting food.
Today I found that I had about 1/4 cup more starte... | diabetic pretzels?!?...
This looks awesome! I would love to make this for my mom - she is diabetic as well. I do bake for her a lot. Thanks for the idea!
Looks scrumptious, thanks for sharing!
peace,
ivyb, ny |
Looking for a good Italian Bread Recipe
A Happy Easter evening to everyone!
I'm looking for a god Italian Bread Recipe that I can make without a Bread Machine. I've recently been making rolls and wheat bread and things, but my husband recently asked me to branch out to Italian and I'm not sure what to try. Ideally this... | hi there's one on this site
hi there's one on this site that looks good, ive been meanining to try it myself. you can find it on favourites list on your left. |
Honey Oatmeal Bread trouble
I have a odd problem. I have almost always baked with whole wheat flour sometime adding less than 20% of White Bread flour. My bread is very flavorful, light with a wonderful crust and crumb. This week, I found myself with no whole wheat flour and a packet of KA bread flour. Since I am going... | Nim, regarding the question
Nim, regarding the question is it over proofed? it does not sound like it to me. The volume of risen dough as compared to its initial volume after kneading should be a good indicator.
Cold fermentation in your fridge overnight is fine, something I do regularly because I make a lot of SD and ... |
Buttermilk rolls
I've been working on this recipe for a while now, and I think I've got it right. I use this as a hamburger bun recipe, but it makes equally good dinner rolls.
1000 g bread flour + about 50 g for kneading
1 1/2 cups milk, scalded to 190°F and cooled to no more than 70°F
1 cup buttermilk, cold
18 g yeast... | Thanks for sharing your
Thanks for sharing your recipe with us, Mark. It's great to get the benefit of others research and development.
I've always wondered why we scald milk. Most recipes say "scald and let cool." Would it be just as good to heat it to lukewarm in the microwave? Do we heat it to kill bad bacteria ... |
Where am I going??
I'm a newby here and although I have spent many hours viewing this site I really have a long ways to go.
I have followed the Artisan Bread in 5 minutes main recipe and had some success. So now I found some 12 grain flour and substituted 1 1/2 cups for the allpurpose(4.5 cups) plus yeast salt and wate... | I'm no expert ...
but, just knead it well and you should be fine. The grains will make the dough feel coarser, and the bran will cut into the gluten a bit, so you might not get as high of a rise. But experimenting is good; that's how we learn!
I've got some good recipes on my blog, if you want to check them out.
Have f... |
"Sticky" vs "Tacky"
Where is the line between "sticky" and "tacky." I really haven't found this yet. I thought I had, but apparently not so much. I'm working with KAF's White Whole Wheat for the first time and using Reinhart's instructions for whole wheat pizza dough. He said that it should be "tacky." What I got was, ... | It's just what you think it is
Tacky dough will adhere to you finger, but will release it without leaving much of a trace. Sticky dough will leave a residue on your hand. |
Need bagel aid
Hi, everybody. This is Dorothy in San Diego.
I am now on my third attempt at making bagels and this time I used KAF recipe which uses bread flour, a starter and bakes at 400 degrees F. Had a little trouble incorporating the starter with the rest of the recipe because there was so little water so I used m... | Timing is everything, when
Timing is everything, when making bagels. Technique too. When forming the bagels, you have to "stretch" the holes a little bigger, in anticipation there will be some filling in when the dough rises.
If you don't want your bagels to rise much, there are at least a couple of things you can do. ... |
Susan (Wild Yeast's) yummy oatmeal bread
I just baked Mamie's Oat Meal Bread from Wild Yeast (with a few small adaptations) and wanted to report that it's great. If you're looking for a perfect sandwich loaf, with a beautiful texture and flavor, I urge you to give it a try.
Photos and recipe are at Flour Girl and, of c... | Thanks for baking this
Thanks for baking this Heather, it looks wonderful (on your site) and I'm so glad you liked it!
Susan |
using up "old dough"
Hi --
You guys were so helpful in sharing ideas for using "leftover" sourdough starter (so far, I've made the English muffins and that wonderful banana bread, which was DEVOURED here, by the way ...). So, I wanted to return the favor and share this yummy sandwich bread I made today that also calls ... | Re: using up old sourdough
Pancakes! Basically a mix of 1-2 cups of 100% starter, 1 egg, 3 Tbs brown sugar. Add some buttermilk (or not) to desired consistency, and ladle them onto a hot griddle. It's an uncommon pancake texture, but great taste, and I actually prefer the texture (chewier). |
Dumb move, forgot yeast
So I made a double batch of Hamelman's Cinnamon Raisin Oatmeal bread this morning while cooking breakfast for the family. After setting it to rise for 1 hr I went to fold it and realized I forgot to put the yeast in it. How smart am I this morning. I knew I should have waited til after breakf... | Done it
Yeah, I've done that before, and also used a recipe once that had you combine everything and let it soak before kneading in the yeast at the end. It certainly can work, if you got it all mixed in well enough. Fingers crossed! |
CRAZY LOOKING BOULE!
Hello everyone! I am a newbie baker and have been lurking on this site for several weeks. I have garnered SO MUCH useful information in that time - thanks to all! I had to post this because I can't figure out what I am doing wrong. I have baked this recipe several times and each time I get a st... | pictures?
could you add some pictures? how crazy is the boule? Jw. |
Freedom!!
I used to mix dough in a KA 4.5. I lusted after a DLX. Now I use neither and don't see either in my future. When I say I have gone to hand mixing I mean it, literally. I plunge one hand into a 12QT tub with 4-5 lbs of flour, some salt (~2TB) and yeast (2TB) (I know heresy, but I am NOT a dough slave) a quart ... | I Fully Understand Your Point Of View!!!
For the first 30 years that I baked bread from scratch I never had an electric mixer that would knead bread..I did it by hand on, or in, a variety of surfaces from stainless steel (bowls), lineoleum, various plastic laminates, plywood (both exterior and interior!!), an antique p... |
Food Processor Butter
Earlier there was some discussion about making fresh butter. Their is a nice easy recipe for making fresh butter on http://www.joepastry.com . He uses a food processor and the butter looks very nice. Just look under 'How to make butter'.
Sylvia | Thanks, Sylvia
That's a good link. Yes, I remember doing that way it the past. It's very easy--no culturing or anything. All you need is cream and a food processor.
--Pamela |
Why is my rye bread exploding in every direction?
I am trying to develop a recipe for a WW/potato/rye loaf and have just made my 4th loaf. The first 2 weren't great but the last 2 literally exploded in every direction.This last one was the wildest-doubling itself in a little over 1 hr. I expected it to double in about ... | But it does taste great-still need help.
I cut the loaf this AM and the crumb and flavor are excellent. I may be able to cut it into roll size pieces and use it that way but I really wish I could figure out what I am doing to cause this. It has occasionally happened on other types of loaves I've made but not to this ex... |
need a good sandwich bread ... please!
Hi --
I need to bake some sandwich bread today and am wanting to try something new. We tend to favor light wheat-oatmeal here, but I'm open to any suggestions ...
What's your favorite sandwich bread recipe, the one you keep coming back to time after time?
Thanks! Happy Baking!
F... | This is the kids white bread...
But it has oatmeal and you can add wheat flour. I have. This makes 2 loaves.
2 1/2 c water
1/2 -1 c non fat dry milk (you can use part milk for the water and skip this)
1/4 c oil, butter or whatever I use olive oil
1/4 c sugar I use brown but you can use white or honey
2 1/2 t salt
1 T... |
Dinner Rolls
Does anyone have a really, really good dinner roll recipe. I need to make some for a bridal shower. | Parker House rolls
I found this recipe when I was trying to synthesize a local bakeries rolls.
Recipes - Bread - Parker House Rolls
Ingredients
1 package (2 1/4 teaspoons) active dry yeast
3 tablespoons warm water
Add:
1 cup whole or low-fat milk, warmed to 105-115 degrees
5 tablespoons melted butter or margarine
... |
Anybody Have A Recipe For Sandwich Bread Using Bob's Red Mill 10-Grain Cereal??
I purchased a bag of Bob's Red Mill 10-grain cereal yesterday to cook, and eat as cereal..
I would like to hear from any members that have successful sandwich bread recipes using this cereal..I am also interested in a good quick bread, or m... | I can't say for sure
I can't say for sure, but I think I read that someone was using that cereal in one of Peter Reinhart's Struan recipes. I think they replaced one of the grains with the cereal.
http://www.thefreshloaf.com/node/4277/multigrain-struan
--Pamela |
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