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What did I do wrong?
This is from a "soft" bread recipe I have made before for mainly doing rolls. I think I may have added to much liquid. | Donald, you are an artist! A
Donald, you are an artist! A perfect mushroom...We will need much more information to comment on the bake. But water is definitely not your problem. With a few exceptions, the crumb looks very nice.Danny |
Diastatic malt powder
does anyone use this and what purpose does it serve, one thing I read is it does for yeast what steroids do for athletes, I also have barley malt which looks like a cross between molasses and honey, it's semi sweet, actually a nice flavor | Malty things
It sounds like the barley malt you have is the syrup, which is quite tasty. That kind is mostly used for it's flavor - usually in doughs, though Hamelman suggests using it in the water for boiling bagels.Diastatic malt powder is different. While it does also add some malty flavor, it's mostly used (in smal... |
Old Jewish bakery nut loaf
I've been unable to find a recipe for a classic cake that all the old Jewish bakeries in NYC always had. It was a two layer rectangle loaf about 9"x5" of moist nut cake with a thin layer of raspberry jam and powdered sugar on top. It may have originally come from Hungary or Austria and some b... | Sounds like a type of
Linzer Torte. Almond cake with jam on top. But it's usually round and has a lattice design on top.Could it have been a local reinvention? |
The great mystère du Campaillou
Hello all!Like many, many others I'm sure, I've taken up bread-making in a big way since lockdown began here in the UK. I've mostly been making rustic-ish sourdoughs (my prettiest attempt being in my profile picture).However, there is one particular bread I want to nail. My local bakery ... | Welcome to TFL.
There is no way of knowing which recipe for Campaillou your local bakery is using.It is doubtful that the bakery would just give you the recipe for asking. However, you could offer to buy the recipe. (a.k.a. a bribe.)I would do this... I would study the various recipes that you find online. Learn th... |
Poilâne Kindle on sale on Amazon for $3.99
https://smile.amazon.com/dp/B07LCBQ7KY?ref_=pe_170810_490233920_kdd_btf_2_des | Great catch!
Thanks! BTW, Here's a link to the book, coded so that it gives webmaster Floyd a few pennies in commission:https://www.amazon.com/dp/B07LCBQ7KY?tag=froglallabout-20 |
Bread getting hard, dry and tough on box.
Hey there! Hope everyone is doing great. I'm having a situation with my business of cinnamon rolls. The thing is that I always sold them in those aluminum pans/trays covered with plastic film. Now, for better presentation I sell them in boxes (the typical box with a window). Wh... | Cardboard boxes? Or like,
Cardboard boxes? Or like, something paper-based? I guess they absorb humidity and dry out the dough... |
Pastry-wrapped bread?
Hi! I'm trying to recreate a sort of pastry-wrapped bread and was wondering if anyone has experience with this. I was inspired by this bread - there's thin puff pastry wrapped around almost the entire loaf apart from what I guess are score-marks. Will the puff pastry prevent the bread from rising ... | This is not pastry wrapped
This is not pastry wrapped bread. The photo does not looked like a finished baked loaf. It looks like a loaf after proofing and before baking. The loaf is made using two doughs. The main dough is straightforward, and formed into a boule. The second dough is colored with green matcha powde... |
Differences in bread texture
I've been making sourdough bread and challah for some time now. The two breads have different textures (challah is much softer) and I'm trying to understand why. The sourdough I make with 65% hydration, the challah is 60% not considering oil and 65% if I take the oil into account (as if it ... | Oil
Fats make the crumb and crust softer. And of course the fermentation, SD vs yeast, will affect it too. |
Not much panettone this year
Holidays are pon us and there s not much discussion on panettone this year. Just for the heck of it, I thought I'd post my easy version that I call "Panett-oche". It is originally based on Floyd's Lazy Man's Brioche ( my FAVORITE brioche recipe) and varying it with more Panettone flavors an... | EDIT original
I guess the MS WORD hinkiness prevailed and is not allowing me to edit the original post.To clarify:This is a hybrid of SD and yeast from my earlier years. Probably due to the sugar, my SD starter took a long time to rise. It was because of this experience I started using SAF Gold yeast. The commercial ye... |
Super sticky/runny 70% dough even after 15 min. kneading
Hi,So I have a 70% dough (for soft pretzels) and it is super runny and sticky even after 15 minutes of needing (and also before then of course). I've tried both a mixer and manual kneading (slapping it on the counter and folding in half). The recipe uses hot wate... | Can you post the recipe? That
Can you post the recipe? That would be very helpful. |
Overnight bread recipe or formula
During lock down I joined a small village bakery to help out the owner (UK) - I am really struggling with the overnight bread process for yeasted doughs, in numbers - either the bread takes literary hours to prove or it bubbles obviously over ferment.I tried 1.5% fresh yeast & cold wat... | Keep notes of everything, and
Keep notes of everything, and modify a little at a time, and you should be able to dial things in. When I mean everything, I mean the temp of the flour, the temp of the water, the grams of yeast, how long you mixed, temp of the dough out of the mixer and the temp of the room where you bu... |
Things I Learned on My 2nd Loaf and Some Questions on Loaf Size/Baking
Baked my second SD loaf today and had a couple newbie learning experiences... The Salt Does MatterRecipe called for a 30 minute autolyse followed by 6-8 minutes of hand kneading. Got to the end of the autolyse and started kneading. Dough never st... | To address the last question,
To address the last question, bake directly from the fridge (don't forget to score though - and scoring cold dough is much easier).For the blow-out - do you have convection on when you bake?Shame about the pyrex bowl! I used one instead of a Dutch oven if baking just one loaf and it works ... |
Artisan, but not sourdough -- advice?
Hi folks,I love sourdough and flavorful 'artisan' bread, but making sourdough just doesn't seem to work for me. I've got and read my Tartine book, but I can't take it.1) Work is insanely busy, and life is hectic, and I just can't fit maintaining a starter into things. Often I go ... | Some misconceptions here
1: You answered this point yourself. 2: Lot's of life is about planning. If you don't plan you often don't get. Have some IDY on hand for the unplanned moments. If you "don't mind the long slow method" then the starter business won't bother you. People who use starter [correctly] aren't tethere... |
Grandma Prewitt's Overnight Buns
I thought I'd share an old family recipe with you folks, one that our family loves. (Note that there is a similar recipe posted at helium.com, but with some important changes that make the buns worse in my opinion ...and I wonder where the lady that posted the recipe got the recipe fro... | Thanks
Thanks for the recipe. They look terrific, and the recipe sounds great. |
What is Your Weekly Go-to Recipe?
I realize that bread baking can be a challenge as well as fun in trying to discover that “Holy Grail” of breads. My question then is when you’re not in that adventurous searching mood, what is your weekly staple go-to table bread recipe that you always fall back on until you get back i... | To fulfill our "daily bread"
To fulfill our "daily bread" requirements, 80% of the time I make one of the following: Cook’s Illustrated Ciabatta. Can be made into loaves or rolls for many purposes. I use the CI recipe, but this one is almost verbatim:https://myyearwithchris.wordpress.com/2011/12/03/ciabatta-2/ Fromar... |
EH bread cloche tips?
Hello, I've used an EH bread cloche for sourdough 50% rye bread two times at 440F, preheated for 45 mins, and both times the bottom of the loaves got burned. The breads otherwise turned out quite good in terms of the oven spring, the crust, and the crumb. Not too big of a deal but is there a way... | Maybe too high?
I have been using a EH ceramic tin (not cloche) for about a 18 months. It was a learning curve at the beginning and I often got burnt bottoms.I do not preheat. I proof the loaf at room temp in the tin. I bake at a lower temperature - 200C which is about 390F is the max I would go to. I don't put it near... |
Bagels are not baking in the center or the bottom
Hi - For 7 months I've been baking boiled bagels at a hoagie shop in their basement. Gas Convection oven. Boiled and then baked for 27-30 mins at 375. Admittedly, their oven was a little wonky and sometimes the temperature was under 375 and sometimes over. However, I al... | couple three things...
I see three possibilities.1. The new oven might be moving more air than the previous oven. So the surfaces of the bagel that are exposed, cook faster than the inner part and the bottom, which are not exposed to moving air.2. The new oven might run hotter than the old.3. In the new oven, the dec... |
Changes in flavor based on when you add oil in a recipe
I recently experimented, by accident, with changing when I add oil to a cracker recipe. In my standard recipe, the oil is added after mixing the dry ingredients. Other liquids are added after the oil is mixed in. Recently, I added the other liquids first, and t... | Paste vs pastry
A theory only. I believe you may be dealing with a paste dough vs a pastry dough. (My phraseology).A paste dough dissolves the flour in water and then adds fat. The starches form more of a paste and break down and some of the starches break down into sugars. A pastry dough adds oil/fat first and the flo... |
Happy Thanksgiving!
Dear friends.This year has been unlike anything you or I have ever experienced. Not unprecedented. Just different. In so many ways.Each and every one of us, I'm sure, can look at a year of misfortune and say that they are glad to turn the page on that chapter.Bad years are not unprecedented. But thi... | Happy Thanksgiving to you and
Happy Thanksgiving to you and yours too, Murph. And everyone. A little bit of magic flour dust for you all! Mini Oven |
What happened to SOUR in dough?
I've read dozens of ways to increase the sourness of your sourdough, as well as other posts on FL. I don't know if half of them work based on my experience. As we all know, the nature of yeast/leavened breads is quite dynamic.My sourdough is coming out less sour, without any apparent ... | more or less sour...
explained here:https://www.thefreshloaf.com/node/62064/want-more-sourhttps://truesourdough.com/best-temperature-for-proofing-sourdough-full-guide-how-to/https://truesourdough.com/18-ways-to-make-sourdough-bread-more-or-less-sour/Bottom lines: it has as much to do with the temp of the bulk and the p... |
Bread collapse on sides
Hello all! I have a recipe for a low carb bread but it keeps collapsing on the sides. I use my bread maker all the way to the second proof, then I proof the last time in my oven then bake... any tips to help it from collapsing? My top doesn't collapse but my sides do... also when I make it P... | 20201029_191922.jpg
20201029_191922.jpg |
What is Beer Bread? Made with Beer or uses Beer Barm?
Every time I hear Beer Bread I'm thinking that beer is used instead of Water. Beer Barm sounds like the Foam off a Vat or Barrel used for brewing said Beer is scooped off and added to Flour and Water in order to Leaven the Dough quicker.Is my thinking Correct? Pleas... | Barm Bread
Is bread leavened using the foam skimmed off the beer vat. Beer bread might refer to barm bread or bread made with beer forming part or all of the liquid but it's risen with commercial yeast. A barmy person is someone who is crazy or excitable which comes from barm because it is foamy or frothing. |
Bread has fine threads when teared
Hi, Im relatively new to bread making. Today, I made some coffee buns. I thought that the texture of the bread was too soft and when i tear the bread, these fine thread like structures are seen. I havent seen this before and idk what they are. I expected to see fluffy ends when i tear... | Any unusual aromas?
or more details? What are the ingredients? Location? Any more thoughts? |
Salt for beginners
May I share this video: I found it very useful to see just how important salt is - and why, and why the 2% rule is so important.It did make me wonder, though: why do we sprinkle (the right amount of) salt onto (or into) our dry ingredients and not dissolve it in the water we use?(I was also impressed... | You can dissolve it in the
You can dissolve it in the water, disperse in the flour, or just add when mixing everything together. Makes no difference.(Well, perhaps there is a difference if you knead in the salt after autolysing the flour...)Chain Baker is great! |
King Arthur Sir Lancelot
I've been trying for about a year to buy KASL in Houston. The only distributor here is Dawn, and when I called them they said they did not carry KASL. A week back, a Dawn salesman called me back, and said they do indeed carry KASL. However, they do not do cash-and-carry, so I had so set up a... | re: KASL
Andy,
That's a good price, $1.50 per pound. I remember reading somewhere that KASL is exactly the same as their consumer-branded unbleached bread flour. Can anyone confirm this? It typically goes for around $1.75-2.00/pound around here, so if they are the same, then it's a good deal.
Eric
** EDIT: I take th... |
90% biga loaf (Italian method)
90% biga loaf, as I learned from italian maestro Ezio Marinato.This means when you mix the dough, 90% of the flour is already prefermented. As a result we have a very digestive bread, also a lot of aroma and character.Method:Big | 900 grams of bread flour + 405 ml water + 3 grams of instant yeast or 90 gr sourdough. Disolve the yeast in water. Add flour. Mix 1 minute at slow speed, just until you get wet flour threads. We don't want to develope gluten in this stage. Let the biga mature 14-16 hours at 14-16 degrees celsius inside the same mixer b... |
I made some sourdough pretzels for the first time ever and experimented with different browning techniques
To make traditional pretzels you need to dip them in food grade lye before baking to give them their dark brown skin, but I can't find any available. Consequently, I looked for alternatives and learned there are 2... | I forgot to say, the baked
I forgot to say, the baked baking soda is supposedly alkaline enough to irritate skin, so I took care not to touch it. You then store it in an air tight container and keep it moisture free until you need to use it. |
Baking Time based on dough hydration
I'm attempting to make some ciabatta and am mostly following a recipe I've used before but I decided to increase the hydration of the dough from 75% to 80%. (don't ask me why, it was a completely random decision) My question is, how do I adjust my cooking time to account for the h... | Water evaporates with time
I'm not aware of a calculator. It's a balancing act. Experienced bakers either know through experience, or have written notes over time and have a "calculator" or lookup table of sorts. Water evaporates with time and temperature. Loaf shape, to wit: surface area to volume ratio, affects ev... |
Dark mildly sweet Rye bread, old recipe!
Hello! All! My name is Jennifer! My grandmother's recipe brought me here today. I have made this several times and it always turns out "ok." No one else has taken over the baking of this beloved bread so my so-so version has been going on for many years now. It has wonderful... | Rye bread
All rye bread doughs are sticky and make you think you need to add more flour. I'm going to copy your recipe and try to reduce the rye and add some white flour. Also, what does shortening mean???? |
KAF honey challah with flax meal recipe?
Does anyone have this recipe? They seem to have removed it from their website. I have so much flax meal I need to use up. Please share if you do. Thanks so much!!!Second thought, if you have recipes using flaxmeal that you love please feel free to post or link. I dont have m... | any loaf
I think any loaf could handle the addition of a tablespoon of ground flax.I buy whole flax seed, grind about 2 weeks worth in a whirly-gig style coffee grinder, and keep the ground meal frozen until I use it up. It still flows when frozen - it does not solidify. about 1/3 cup fits in my grinder. I do that 3 ... |
New member and looking for a High Altitude Sandwich bread recipe.
I'm a new member and looking to try making bread at home. My bread baking has been limited to pizza dough. I use bakers percentage so I have a good understanding of that. I now want to try other types of bread. I've decided that my first attempt should b... | You should look at
King Arthur website that has lots of sandwich bread recipes and a section on baking tips for high altitude. |
Making Biga - a Novel Method of Preparation
Having made quite a few bigas by various methods - by hand, and in spiral mixer, I've hit upon a new method that I would like to share.It's based on using a planetary mixer; I use a Kenwood Major with the K beater, but a KA or similar should work fine if it has a similar atta... | Lance, I’m new to mixing
Lance, I’m new to mixing undeveloped biga. How does this look? |
Troubleshooting bread crumb - gelatinized, rubbery, gummy
My bread crumb has a gummy, gelatinized, rubbery consistency, and I am wondering if it is just how the bread is supposed to be based on the recipe I am following, or is it a result of technique?Here's the recipe (4 ingredients):300g Bread Flour (I have tried KA,... | Let it cool longer. 15
Let it cool longer. 15 minutes is not enough time to cool before cutting. You can always reheat the bread if you like it warm. But give it a longer rest before cutting into it. The bread looks great by the way.Also, are you saying you want a tighter crumb? The store bought bread doesn't look as g... |
Cannot get window pane, please advise
After the dough was stretched to about 1mm thick or a bit thinner, it just ripped apart, almost snapping. My suspect is I might have over ferment the dough but I really have no idea if I was right and needed some opinion.Today I was doing a 70% hydration 100g dough and mixed a doug... | If you got it to 1mm thick,
If you got it to 1mm thick, it shows decent gluten formation. I don't see a problem really. Enjoy! |
Hand roll bagel
Hey everyone, I’m having an issue when boiling my bagels. After they boil, they deform and come out looking like ovals. Before they go into the water they are round and I’m careful to make sure I put them in the water and they’re still round. How can I fix this? | More information needed
Who's formula do you use? Do you cold retard overnight? What type of flour do you use? These are some of mine. The formula is from in inside the Jewish bakery. It calls for high gluten flour, I use King Arthur Sir Lancelot. The formula also calls for an overnight cold retard. In my humble opinio... |
Could this be considered bread?
So I took a 15 oz can of black refried beans, 1 cup of oatmeal, seasonings and spices, 1 jalapeno, half onion, 2 eggs.So I fried two of the patties in oil, covered in cheese, on two pieces if toast. give one to guest.Now if I made these with black bean flour and grain flour, and everyth... | Sounds delicious
Your delicious sounding sandwiches are very imaginative and show hoe necessity is the mother of invention. I guess the question of whether or not this is "bread" is really a philospohical venture. "What is bread?"Anything cooked that has starch in it? In this case oatmeal. Something that is yeast risen... |
Bauernbrot recipe
At a Potluck Oktoberfest in my new neighborhood, I signed up to bring bauernbrot. I do not know how many neighbors will be there ...20 - 40?I have googled recipes and there is a lot of latitude from what I can see. Any suggestions for recipes and shapes? I typically like to work with 1000 g of flour | Bauernbrot
I bake this often (I'm German). You can use other whole grain flours (like spelt, emmer, einkorn or oat) instead of the rye, and all variations taste good, but rye is typical. I recalculated the amount of flour to about 1000 g (not including the starter).Happy baking, KarinBAUERNBROTSoaker363 g rye flour120 ... |
Bread boxes and bread knives...
So read some articles about both of these items a while back and jeez I didn't even know that that were special knives for cutting loaves of baked bread... Now as far as bread goes I usually just keep that in the bag and place in Fringe... Never used or owned a Bread Box before. How many... | Bread knife
Serrated offset bread knife. Mercer on Amazon will cost you $14. Offset is important or you'll be smashing your fingers into the cutting board. And then use a steel after every use. No bread in the fridge please. A bread box was used to keep it out of the light. I put mine in the cabinet. |
Subway bread?
As you may have heard, Ireland has declared that the bread that is used in Subway sandwiches isn't really bread, because it has 10% sugar. Anything more than 2% sugar by weight is candy, I guess. Hard to conceive of a bread with that much sugar. When I look at the ingredient list for their bread, presumab... | brioche / challah
It's merely enriched... like brioche or challah or Hawaiian bread.Sugar, at least in some amount, is usually added to bread containing whole wheat.Does Subway's white bread also contain as much sugar?--besides, that's what fast food and junk food is: fat, sugar, salt. |
How does bread dough rise?
An interesting article with some surprising answers!Lance | unreadable!
What a terrible user interface! It makes noise when you turn the page! It gets smaller when you zoom with Ctrl-+. Their web designer should be banned. Is there a readable version anywhere? |
Croissant Loaf recipe?
Although I cant say that I have spent hours scouring the web ... I cannot seem to find a good sourdough croissant loaf recipe. Does anyone here have one?If you have ever done a croissant loaf as well as croissants themselves, is the loaf easier than doing the croissants themselves? | Try searching this site.
Try searching this site. Here’s one by the legendary txfarmer:http://www.thefreshloaf.com/node/26357/laminated-sandwich-loaf-best-both-worlds |
Is KA "Bread Flour" equivalent to 00 flour?
Thinking of trying bagels and was wondering if the King Arthur Bread Flour is equivalent or substitute to "00" ? | Good Substitute
A high protein bread flour (like King Arthur Bread Flour) will be a good substitute to 00 flour. You can do a 1:1 substitution. "00" Flour is different than other flours because it is a finer grind. |
Back to Uni. First Lecture
Yeast metabolism. And you thought sugar just got converted to CO2 and Alcohol... | Uni 101
If only all our crap could be recycled. No wonder we love the little beasties! :)So this is what happens during the life cycle of a yeast cell. What happens when we build up a mass of these and cut their lives short as when we bake their cute little cells bottoms? Everything less or just some of the end pro... |
Milk Bread... what went wrong?!
Hello, I've done this bread about a dozen times, and each time it went well, but this time it has gone quite bad, and I'm at a lost at what went wrong since I didn't do anything that much different.300g Bread Flour2 Large Eggs40g Sugar7g Instant Dry Yeast5g salt90ml Milk45 g Soft Butte... | Lol - not at you but because
Lol - not at you but because I know the scenario very well. In short, too long a proof. Why - who knows. Being cooler I would expect things to take longer but that depends. Maybe the oven was warmer than usual, maybe yeast was too much - hard to say except that it's over proofed for sure.Wa... |
Biscuit help please
I recently had a few Jimmy Dean Egg, Sausage, and Cheese breakfast biscuits. I like the biscuits and would like to try baking something similar. They aren’t flakey but almost crumbly. That may be due to freezing? I’m wondering what type of biscuit they may be or what to look for in a recipe. Anyone ... | Here's the recipe from
Here's the recipe from jimmydeam.com:https://www.jimmydean.com/recipes/breakfast/sausage-and-cheese-biscuits-loaded-breakfast-recipe/ |
British School Bread - magic ingredient?
So this is a bit random and nostalgic.Back when I was a lad in the eighties, my school would make bread rolls daily, I think from pre-made dough. Being part of a school meal, I can't imagine there was anything very special about the recipe, probably as cheap as you can get. If... | My guess is salt.
The three magic ingredients for addictive junk food are: fat, sugar, salt.Butter would be too expensive, so try what would have been cheap back then: soybean oil or shortening (Crisco in the US).I think the 80's was before the big anti-salt movement, or at least it was not in full swing then. So mayb... |
Ozery Sandwich Buns (Anyone try to make something similar?)
Hello to the group,I’m trying to find a recipe that will come close to Ozery Sandwich Buns… These are about the size of a small hamburger bun, but are approximately 3/8” thick, with a split across the bun so they can be used as a sandwich bun. These are extrem... | I also like the thinner buns,
I also like the thinner buns, although mine are about 1" thick out of the oven. If you docked them like the Ozery appear to be, they would probably be thinner. I do the final proof of mine on a sheet pan, cover the buns with plastic and then place another sheet pan on top. That way they ri... |
Crunchy crust in high humidity
I need some advice. I live in the tropics. Hot and high humidity. I’m also at sea level. I can’t seem to get a good crunchy crust on something like a French bread. I’m fine with artisan loaves and others that I bake in a Dutch oven, but that lovely French bread crust eludes me when hand s... | Ice cubes
are kinda bad idea - better to get some lava rocks in a cast iron skillet and splash then immediately before you shut the door. If the crust is soft it probably means you need to release the steam afrer about 10 minites (or whatever works best after some tries) |
Help: Red and Blue spots on rising dough
Hello!So I made some pandesals today and everything was fine until I checked it while rising. I've made my fair share of bread before but I've never really encountered anything like it. I thought it would be the yeast but I bloomed my yeast to see if any blue or red spots will a... | bread crumbs
I would suspect the bread crumbs. |
Please help assess my crumb
I have recently started baking no-knead bread and would like some help to assess the crumb of my bread please. This was the straight up Mark Bittman NYT recipe, to which I added about 1/2 cup of shredded cheddar. Is this considered a lousy crumb structure? In my own novice opinion, it certai... | Beautiful
I think this looks like great bread, and if you like it - it is indeed great! That's the only thing that counts. Some people like open crumb, some don't, there is no universal judgement what crumb is good or bad.If you specifically want open crumb then probably adding cheese is no going to help that, though. |
King Arthur flour - why use it?
In many posts authors refer to KA flour. Why - what is so special about it? Can Wegmans/Gold Medal/WalMart brands replace it? | If you use the search box at
If you use the search box at the left of the screen you'll find those many posts and many answers to your questions. To make a long story short, people use it, including me, because they find it to be the best flour they can buy. I use it because I have a choice of either Gold Medal or KA a... |
Sprouted Wheat Flour Turning Out Soggy Bread
I've had a problem branching out to using Sprouted Wheat Flour to make a Sprouted Wheat Bread with two failed attempts so far. No matter how long I bake the bread the loaves' insides are gooey dough.I used recipes respectively one after the other:https://sundaysuppermovement... | Are you sure the sprouted
Are you sure the sprouted flour is good. I have made a few loaves by sprouting my own flour, and the first few times I let them sprout too long and had the same experience you did - it collapsed like a balloon with a pink hole in it when I took it out of the oven. Nothing in the second re... |
Should I toss it? A post to new bakers
It has been great to see so many new bakers here trying out new things and starting their bread journey. One of the things I keep seeing though is the statement: "I did something wrong, should I throw it out?" And I just want to encourage beginning bakers that the answer is almo... | Thumbs up!
That's a great message to share, particularly for bakers who don’t have much experience yet. Thanks for linking a general principle to a real life example to demonstrate the point. PUl |
Simple wheat sandwich loaf with added bran
A very simple yeasted sandwich loaf, for my husband who would eat sugary supermarket loaves all the time if left to himself. An attempt to replicate some of the flavor and texture of those, but without the chemicals and with some added wheat bran for fiber. Adapted from Emma C... | Impressive
That looks like a great loaf of bread! Well done! I'll have to give it a try and look up Emma Christensen whom I don't know anything about. Thanks for posting! |
Looking for a Good Bread Thermometer
Anyone using ThermPro TP-19 or TP-19H ?Opinions? | What came first?
The good bread or the bread thermometer? |
How much Ascorbic Acid do I add
How much Ascorbic Acid do I add to my sandwich bread recipe of 5 lbs of KA flour?Please only answer in terms of tsp or multiples of. I don't do grams, or any other weight. My guess is I should add one teaspoon to that amount of flower but am not sure.Also, do I just buy any ascorbic acid... | 20-30 ppm
For 5 lb of flour you have no way to measure an amount small enough unless you have a miligram scale. And after you add it to the flour it is not clear how you will uniformly disperse it. |
New home miller struggling!
I've been baking regular bread since I was a kid, have had success with sourdoughs, and 100% whole wheat using store-bought whole wheat flour but I'm struggling with home-milled wheat. When my parents divorced a few years ago, in addition to an absentee father, i also got their Nutrimill an... | see my "7 things" blog.
I dont have time right now to type much, but if you haven't already, see my blog entry on "7 things".Re: hydration. It's also a matter of time, not hydration %. you should not have to go over 90% unless your grain is super dry.Others may disagree (maybe they know tricks I don't), but soft wheat... |
making malt syrup at home
My niece has challenged me to bake bagels again and I'm considering making malt syrup using the rye malt I have. I read somewhere that you can just simmer the malt in water and wait for it to thicken. Is it really that easy? I'm open to any ideas or methods.Rob | Homemade malt syrup
Here's how, Rob. You can use any grain, but this example shows how to make it with rice and diastatic barley maltIf you have dry malt extract, then simply adding water to it and waiting for it to dissolve (it will take several hours) to make thick syrup wil work as well.With your rye malt, we do not... |
How long do you leave your Poolish before you use it?
I have been making our daily bread for many years now - I got the recipe from this forum at least 10 years ago (I think it was this forum). I tweaked the instructions a bit to make it easier to make/clean up, but otherwise have not changed anything. I usually make t... | Yes a good preferment will
Yes a good preferment will help bread keep longer. Sourdough levains do the same. You should also explore Tangzhong, a water flour roux that is added to the dough that makes it exceptionally soft and lasting. |
non-egg wash?
I like to put seeds on many of my breads, and you need a wash to stick them to the dough. Egg white is standard. But what if I don't have any eggs? Water doesn't work. I tried brushing on corn syrup, which actually works very nicely, except after the bread is baked, it absorbs water out of the air and get... | Try a corn starch glaze, if
Try a corn starch glaze, if you have corn starch. |
What makes the Tartine Country Loaf so absurdly delicious?
I've been baking for a while now. I consider myself reasonably good. Not a professional or a master by any means. And I would not presume to have the nuanced knowledge or touch of someone like Chad Robertson. But, even while attempting to preserve that humility... | You're looking at everything
From crust to crumb and banneton to oven but you're not looking at the starter! I've recently tried a new way of maintenance purposefully for a recipe I was trying and got a totally different result to what I usually get. I'm not one for feeding my starter too much before a levain build but... |
salt rising bread starter
After many attempts to get a Salt Rising Bread starter to come to life I finally used my bean to arrive at a solution. The scalded milk always had granular corn meal (no matter what brand I used) sitting in the bottom like sand - dead. So, I tried mixing good old Albers (which had failed me ... | By far the best Salt Rising Bread tutorial i've come across
https://marysnest.com/salt-rising-bread/ |
Quintupling a Babka Recipe! Help!
My dad and I got a 20 Quart Hobart Mixer a few weeks ago and are experimenting with our first enriched dough. We're making babka and I was wondering if I can just multiply all of the ingredients by 5?The recipe I normally use doesn't have everything measured out in grams. Can I just mu... | Just multiply everything by 5
Be it weight or volume. However the recipe you have is a bit mixed and with volume being inaccurate then 5x that is 5x the inaccuracy. How about using a babka recipe which is all by weight? https://youtu.be/zum64_8V9qAP.s. on second thoughts liquid by volume (if you're using measuring cups... |
Open Crumb Mastery - 2nd vs 1st edition
Hi All,I have Trevor Wilson's first edition of Open Crumb Mastery. I see he now has a Second Edition. However, I don't see any information about what's new about the second edition. Can anybody tell me so I know if it's worth buying again? Thanks. | My memory isn't great, but I
My memory isn't great, but I didn’t notice a great deal of new information in his second edition. |
How to control crust thickness
This question is for non-sourdough bread. More specifically, it's about Challah, but I think it can be applied to other commercial yeast recipes or other non-steam bakes.I recently decided to make little challah rolls instead of the larger loaf that I typically make. They came out very ni... | First, I have to compliment
First, I have to compliment you on your dough handling. These look really nice!You don't mention any details on baking, but I would suggest you try a little higher oven temp and a little shorter bake time. That should give give a good browning and similar rise.Dave |
I think I goofed up
My wife and a couple of her friends are on the way to West Virginia to pick up some retired rescue Greyhounds. They've done this several times and have developed a friendship with the helpful kennel owner. I was asked to make and freeze some lasagna and baguettes to give to him as a thank you. No... | You could freeze the bread
You could freeze the bread before vacuum sealing. That way it won’t collapse.I also find that larger breads like batards freeze better than the skinny baguettes. |
Formulas for basic white bread using Tangzhong? (Only 4 ingredients)
I would like to learn baking bread with Tangzhong.I have seen great pics, videos and posts here about Hokkaido Milk bread. Formulas, apart from milk often include sugar, egg and butter.My method of learning is minimalistic. One step at the time. I wan... | Morus, a Tangzhong is made
Morus, a Tangzhong is made with 1 part flour to 5 parts liquid. a good starting place would be 6 percent pre-fermented flour (PPF).If you need more help, let us know. |
How do I make it turn brown?
This is a loaf I baked. It's 90% HW, 10% SW, a smidgen over 70% hydration, one tsp salt, two tsp both sugar and active dry yeast. Two 45-min risings, five min in-between of slap/fold (and still practicing to master the technique).Final rise of 30+ minutes in the pan to get a nice dome, an... | How now brown
Judging from the photos it may have overproofed a little and that can inhibit browning by eating all the sugar.(simplified version) You may want to reduce the time before shaping and bake it when it is about an inch above the rim before it is fully domed. Steaming the oven will help with browning as well.... |
Why does my sourdough taste less acidic when baked?
Whenever I taste test the dough before baking it’s always noticeably sour. Ive tried slow fermentation, high inoculation and I’ve even started adding 1% lactic acid powder per weight of flour to make it even more noticeable. I bake for 40mins total but the bread seem... | True
What you noticed is true, you are not crazy. This fact actually leads to one empirical rule in baking: make your preferments and/or bread dough significantly sourer tasting than what you actually want in your finished bread.It mostly has to do with water in dough and water in bread. Flour actually binds only about... |
I'm joe how do i leave comments or ask questions. There's no way to do this on the home page please help.
I'm trying to leave comments and ask questions cause I love bread i think its great. | Bread
I found out how to leave comments i think. Anyway whats the difference in i think there called Portuguese roll which ar hard and takes so much better than say a Keiser roll which are good but are soft and lighter and whiter. What's the difference in making them and ingredients. Get back to me. Thank you. |
Skin forming when proofing using a brotform
Hi all,Just got back from holiday and was lucky enough to find a small town bakery that was selling brotforms so got myself one as a holiday treat. Tried it out for the first time over the weekend and encountered a couple of issues that I thought people here might be able to ... | WID
Shaun,What I Do. (WID) #1. Use a very large inverted bowl, with the inside spritzed with water, to cover the brotform.#2. Place a piece of parchment paper over the brotform. Then place a pizza peel (or other flat surface item, baking sheet) on the parch and gently turn the whole thing over. Leave the parchment in p... |
Help with Marcato Marga
I bought a Marcato Marga manual mill a few months ago and am really struggling with it.Latest attempt is to flake some oat groats. I set it on 1 and start. Sometimes the groats go through, but most often after 5-10 seconds everything stops and I am turning the crank with nothing coming out. I us... | Hopefully you will get some
Hopefully you will get some help from someone who has used such a mill, or at least seen one, While I have not done either, I googled it, and the layout looks very similar to a pasta machine. The way a pasta machine works, the handle turns one of the rollers, and there are gears or teeth o... |
Chocolate Marble Bread Review
So I saw this somewhere and thought; "That looks amazing!" I imagined it would be like nutella swirled though soft, almost brioche-like bread. Mmmm... An indulgent treat that would impress the Grandkids and wow the instagrammers.Nu-Uh! It's horrible - more like a cross between instant coff... | Robyn, link to the recipe
is only fair. ...and any pictures? Anytime a flavour is diluted with flour it tends to make it bland. Better to smear nutella on a decent slice of bread and hit the tongue full force with hazelnut chocolate than hope a swirled bread with nutella is just as rich in flavour. |
Bannetons in France?
Maybe someone can enlighten me here. I had the grand idea of finding some lovely bannetons, both new and antique, during a recent trip to France. Well, I searched far and wide throughout Paris and Beaune. Not only did I not encounter a single banneton, but most persons I asked, whether it be at a b... | If you are thinking of
If you are thinking of bannetons that leave the coiled designs on breads, from your experience, they evidently must not be very popular there.
All bannetons don't leave designs on the loaves. In fact, it seems that the terminology is evolving such that the molds that leave the coiled designs are ... |
Lye Concentration for Bagels
Time to have a go at making authentic bagels. What is the correct concentration of sodium hydroxide/lye?Figures I've read seem to vary wildly. I'm guessing perhaps 0.5%?And how long to boil for?ThanksLance | Good guess
After a lot of experimenting, 0.5% (5g lye per liter of water) is the solution that worked for me. If I want the pretzelly taste, say for sandwiches, I'll go with 1%, 10g per liter.Lower as many bagels into the rolling boil as fit without crowding. Some will sink, some will float. Make sure the sinkers don't... |
Croissant crisis! Layers being tore apart! HEEEELP!!!
Hi guys! I've been working on my croissant project for a few months. I use this recipe from Gourmetier (https://gourmetier.com/french-croissants/). I did make a few tweaks to the original recipe (see below) but i follow the instructions very carefully.For the croiss... | I think the problems is more
I think the problems is more your oven than dough.The layers are distinct, nicely separated and you got good oven spring. The recipe seems good too, mine is very similar and it works very well. The only thing that strikes me is 31% butter for lamination...20-25% is more common, but I think ... |
Mole Bread
I've made homemade mole sauce a few times using the recipe at Epicurious as a guideline. Using it as the hydration in sourdough makes for an exciting loaf. The color is so rich and the flavors of the chilies and cinnamon and chocolate add depth. Also consider making a batch with chipotle peppers. | Very cool!
What's the baker's % of the mole? Did you replace all the hydration with mole, or just part of it? |
BAGELS ARE FLAT WHEN BITTEN
Hello! We have made many bagels and have nearly perfected our bagels, but one issue we continue to have is that while the bagel is nice and big and fluffy looking, when we take a bite, the bagel seems to "flatten" (as in, it doesn't bounce back to the original shape). This does't seem to h... | My Opinion
Understand why bagels would be flat after baking, but not "after taking a bite".What recipe are you using?Careful of dehydration in refrig. Mist the bagel shapes.No need to proof after refrig. Just dunk the cold bagels.See my posting (today) suggesting cold-retard before shaping |
Hydration and consistent dough
Hi,I have started baking with sourdough a few months ago, and I'm still struggling with achieving a nice, roundish and most importantly tall loaf. My doughs tend to flatten out either after scoring or when moving from the banneton to my baking tray. Then I am trying to do what is mostly a... | I make Hamelman's Vermont
I make Hamelman's Vermont sourdough is 65% hydration. I make it every week, sometimes with 10% freshly milled rye and sometimes with freshly milled wheat. My starter is maintained at 125% hydration, and therefore I make the final levain at the same 125% hydration. Hamelman recommends to includ... |
First loaf of the New Year!
48oz sourdough tin loaf with toasted "everything" seasoning in the dough and also coating the crust. Still cooling, to be sliced later. Baked in the Bayou Classic humongous Dutch oven. A belated Happy New Year and thanks for looking. Sic semper panem! | If I saw that in a bakery window
If I saw that in a bakery shop window, I would IMMEDIATELY go in and buy it. And start eating it on my way out, haha!–AG |
WTD: apple pie filling
I inexplicably find myself with a 21 oz can of apple pie filling.I don't know why I have it: I don't really like sweets, and if I make apple pie it's from scratch (with less sugar than in the canned stuff). I'm trying to think of a way to make something out of it, something as non-sweet as possib... | What is the objection to a
What is the objection to a dessert? Google Bruno Albouze Tourtiere Landaise. It is an apple-prune phyllo dough pie. I made it, it is delicious. He gives a recipe and method for making your own phyllo dough. I used store purchased phyllo. A popover or turnover using puff pastry or shortcr... |
Pita bread
Anyone here make pita?I'm using the pan method, and I rarely get an air pocket. Even when I do, it's only about half the pita. What are possible reasons for this? Other than the lack of an air pocket, the taste and texture seem fine, but it's not really a pita without it :(Also wondering if oven + stone is g... | Pocket
The most common reason for no pocket is that your temperature is too low. Consider covering the pan to hold in more heat and turning that heat up! The other common reason is that your pita is too thick so it is taking too long for steam to be generated inside. I usually roll them to about 1/8-1/4" thick. Try tha... |
New mill, sifting bran and adding later?
I am taking my new mockmill for its virgin voyage today! First time working with freshly milled flour. I am working with a blend of fresh milled red winter wheat and central milling ABC and a little HM for a protein boost. I might add a little milled spelt but trying to restr... | You can just incorporate it
You can just incorporate it after kneading by which ever method you like (by hand or machine). You should be fine with 85% hydration when working with fresh milled flour. |
Why do YOU home mill?
In another comment, I mentioned my long-awaiting Grain Maker #99. That got me thinking, and so I thought this would make a fun weekend question.So, why do YOU home mill your flour? And if not, why not?For me, I'm deep into the self-sufficiency movement, inspired by memories of my grandparents who... | My reasons
The main reason I bought a home mill was because it was difficult to purchase rye flour here. I now buy rye and wheat grain and mill it on demand. I usually mill 100 to 200 g a week. There is only two of us at home now, so I bake once a week.I include 10 - 25% stone milled flour into my doughs. The flavour b... |
Almond Flour and Regular Flour Ratios help
Edit: Specifically both wheat flour and almond flour. I'm looking for advice on what ratio of almond flour I can mix with regular, wheat flour for a low carb bread, I've been particularly interested in flat breads lately. One of my family members purchased the almond flour for... | Try googling the ingredients
google: almons flour, egg whites, ketoand see what pops up, the run thru the recipes. Wheat flour is not low carb. For 100g flour there are about 70g of carbohydrate. Keto recipes will be your best bet for low carb. Almond flour is made by grating almond nuts. It is predominantly fat.... |
Troubleshooting Bread Volume?
Hi all,I've been trying to troubleshoot some issues with bread volume that I have been experiencing. I have been mostly making the Ken Forkish Overnight White and White Poolish breads. I've been baking at least once a week for maybe 8 months using these recipes fairly exclusively. I find t... | FWIW
Dough that won’t stand up sounds like an over-proof to me. Have occasionally seen when I held dough too long (6 days!) In fridge or when I went out on an errand and let my bulk go for 5-6 hours.Because I generally make a 3-4 loaf (~3 kg) batch of dough, I’ve lately been bulk fermenting to only a 25-30% volume incr... |
Iconic NYC all the way
Thin crisp crust with a soft crumb. slightly sweet and slightly sour. Available fresh out of the oven at your favorite neighborhood Jewish baker, or wrapped and ready to go from any coffee cart or corner deli!I submit, the humble Kaiser roll | Equally iconic worldwide
The dinner roll. Squeezable soft, inside and out, at the ready, to sop up all of that thick brown gravy! |
Croissants
I figured it was time for me to try making croissants... which seemed overwhelming a couple of years ago. I found this recipe and figured I would give it a try... nothing to lose right? https://www.weekendbakery.com/posts/classic-french-croissant-recipe/ I read somewhere that Chocolate Croissants ought to be... | Pain au chocolate
by chocolate croissants I think you mean pain au chocolate - ie regular croissant dough encasing a stick or two of chocolate bars. There's also a 'chocolate croissant that contains cocoa in the dough and these are often shaped like yours. these look great - they are fun to make but wr dont see a who... |
Todays objective:
Today, we will explore using one light Vienna dough, to create two breads, one enriched and one lean.Single knot enriched dinner rollsIn the mean while, back at the fermentation ranch. the bacteria are hard at work breaking down the sugars in dough batch #2. In not much more time, they will start in o... | The floor is open for discussion.
Is it powerful bacteria and enzymes that are responsible for the soft crust and the crispy curst? Or is it just simply the addition of steam? These are hard questions for a layman like myself. Alternatively, maybe it is a combination of both? What do you think? |
Montreal bagel bliss
Hello from rural Quebec,Here are a few pics from today's Montreal bagel bake. The bagel formula is courtesy of apprentice, who kindly posted it here on the Fresh Loaf.http://www.thefreshloaf.com/node/13104/montral-style-bagels It is the formula used by St. Viateur's Bagel in Montreal, and the resul... | Reminds me of the Turkish
Reminds me of the Turkish simit that is ubiquitous in the streets of Istanbul. The simit is a double cord twisted bagel that is boiled or dipped in a malt syrup solution and coated with sesame then baked. |
Variations on steam
Whenever I've wanted to add steam to my oven, I've put a cast iron pan in on a low rack and added boiling water to it just after I put the dough in.I've seen some small variations on this, and wondered if there are any real evaluations that compare them:-- boiling water vs room temp-- ice vs water--... | No two ovens are alike, and
No two ovens are alike, and any direct comparison is meaningless. |
Value of "Bagel Boards"
Several sites recommend the use of "bagel boards" to heat and dry the bottoms of bagels during the first few minutes of baking. The idea (I think) is that bagels, when flipped over (bottom-side down) will be well baked on all surfaces and not stick to the baking surface. Makes sense for a com... | Bagel boards
Hi Gerry,I have just begun making bagels in a brick oven, and at first wondered the same thing. What are the bagels boards for?For a brick oven, I think if one side of the bagels were on the hot hearth for the entire bake, they would burn. The boards let me flip them part way through the bake, 5 or 6 at a... |
Rye Loaf Fail
Looking for feedback on the cause of this unexpected fail of my regular sourdough rye pullman loaf.... thanks | Easy one
Overfermented. Classic, big vacancy from fallen crumb inside, dense and heavy just above the lower crust, Top crust still standing but indented a bit. Could also happen when too much yeast is giving a powerful rise too fast. |
Ultra high protein bread
Hi,I am making breads for a while but only using white flour. I do a lot of lifting so recently I wanted to add some protein to my breads. I added 100g unflavoured whey isolate first but realized I shouldn't have subtracted that amount from the actual flour as recommended by others online.Since... | Please look up, what whole
Please look up, what whole grains (http://en.wikipedia.org/wiki/Whole_grain) compared to refained grains (http://en.wikipedia.org/wiki/Refined_grain) (the standard flour you use) are.Gluten is more or less the proteins you find in wheat flour, that makes the dough stick together when kneaded.... |
Good News
I am pleased to be able to advise TFL folk that i have heard from Khalid (Mebake) who lives and works in Lebanon that he and his family are safe and well after that terrible explosion that has killed and injured so many innocent souls and caused so much damage.regards Derek | Great news!
I'm glad to hear this good news. Thank you for letting us know! Awful situation. |
My Ischia sourdough starter is smelling FOUL!!!!! sourdo.com starter
So I bought two italian sourdough cultures from https://sourdo.com/. I have one Ischia and one Camaldoli. I am new at this so this is my first time doing any sourdoughs period. I follow directions!!!! This company say's QUOTE "wants you to star... | I have had sucess with this starter
Some tips which may help:1) always hold back some of the starter in case you have a fail2) scale down the flour and water to 1/2 cup each. The same amount of starter on say half that in the directions will ferment faster. Try this for the first two or three builds then revert to 1/... |
Options for baking freeform loaves?
I want to bake either batard shaped or boule shaped loaves in my home oven, but I dont have a baking stone, Can I achieve good results on a sheet pan. I could possibly use a dutch oven, but is there any other options out there for baking these types of loaves? | If you have a Dutch oven,
If you have a Dutch oven, that will give you the best results. Aside from heat retention that a baking stone or a Dutch oven provides better over a sheet pan, the ability to cover the Dutch oven also lets the loaf self steam which will let it rise more and have a shinny crispy crust. if you mu... |
Dutch Oven Question
Greetings all.I see a lot of recipes that use a Dutch oven or similar cast iron receptacle. I can barely lift an aluminium tin due to health issues so wondered if there is an alternative that I could use to a Dutch/cast iron pan that doesn't compromise the properties they have in regards to bread ma... | DO Questions
Hiya! I've read that enamelware works nearly or just as well as the 'mainstream' DOs. They are much lighter and easier to use. I can't comment on how they work as I currently use clay bakers, which are lighter than cast iron but still a little heavy. The reason they need to be pre-heated is so that the... |
Shiny Bagel Tricks? Jalapeno Bagel Trick?
I just made some bagels that are overall pretty good, but they lack that shiny exterior. I've read on a number of sites that using Malt Barley Syrup is the way to go, while others say using potato water, and yet others say baking soda. Is any one better than the other?Also, how... | There's 2 tricks to making
There's 2 tricks to making good bagels, one is to use malt barley syrup in the water when you are boiling them, the other being to add a little diastatic malt powder to your dough, and for the love of god please don't add sugar to your dough. |
Great historical bread article
https://acoup.blog/2020/07/24/collections-bread-how-did-they-make-it-part-i-farmers/ | Great Article
Thanks for posting this link. |
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