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HELP! NAME THIS FLOUR
I was so eager to order flour that I might have missed that this isn't the AP or Bread flour I was after. Does anyone know what this would be akin to from the grocery store flour aisle? | Google Says
https://www.generalmillscf.com/products/category/flour/hard-spring-wheat/full-strength-bromated-enriched-malted-50lb |
Jason's Quick Coccodrillo Ciabatta Bread Question.
I was just getting ready to try this recipe. Reading through the instructions, I see no mention of water temperature. Anyone have the answer? | Back in the day…
…when I first landed at TFL, Jason’s ciabatta was one of the recipes I liked very much. I never worried about water temp, just got it from the cold tap. Always worked great for me. I still make ciabatta probably at least twice a month, 80% hydration but 50% Semola rimanicata and maybe 10% AP (correctio... |
Need crust that doesn't crush my teeth and jaw.
I need a recommendation of a bread recipe. Have enjoyed Forkish's bread for years but am now at a stage of dental health and age where the crust risks expensive bridges and more. Can anyone recommend a clearly artisan bread with a crispy yet tender crust? Maybe a bread... | Jim, take a look at this
Jim, take a look at this bread. http://www.thefreshloaf.com/node/51372/hokkaido-milk-bread-unreal If it fits your bill it is well laided out and relatively easy to successfully bake. The bread is super soft and has a great taste.Dan |
Extremely slow rise when adding caraway seeds
Has anyone seen this?
When I add caraway seeds to my dough (10-20g seeds for 500g flour), it rises very very slowly. What normally takes 4 or 5 hours to bulk rise, now takes 10 hours or more! Bread tastes great though.
This happens every time I use caraway seeds. It happens... | What recipe calls for 20g of
What recipe calls for 20g of caraway seeds for 500g of dough? It seems high to me. You give a range of 10g-20g, this is a 100% variance. Did you weigh the seeds with a scale? Or did you pour in seeds and estimate the weight with your eye? Generally, add ins such as seeds, wheat berries,... |
Couche needed for baguettes
I don’t have any couche. Should I just form my baguettes and lay them proof on a covered tray? Or should I go through the hassle of flouring your a dish towel? | Parchment paper is all you need
Check this out:https://www.youtube.com/watch?v=OgfG6QtdTEk&list=PL0VwyESbWpSgPBzj-NZl35BxPPvAJpx7-&index=30&t=0s |
Preventing thick crust in Dutch Oven
I’ve been using my Dutch oven lately and find that the crust comes out thicker than I’d like, particularly the bottom. I am going to bake some King Arthur Vermont Sourdough tomorrow. They say to bake at 450 with the cover on for 30 minutes then 15 minutes with the cover off. I am... | I wouldn’t shorten the time
I wouldn’t shorten the time that much for baking with the cover on, that time is the steaming part of the bake that allows for greater oven spring. If you are finding that the crust is too thick for your liking, after taking the lid off consider dropping the temperature, say to 425 or even ... |
Brazilian Pão Francês
Living in Brazil in the past I always love their pão francês. It's not traditional french bread. Rather a local recipe. The insides are light and fluffy. The crust very thin but crisp.I've tried several Youtube recipes. Can't seem to recreate it. Typically too dense. And the crust too thick.Has an... | I think it'll be really hard
I think it'll be really hard to get the same bread at home. Their mixtures come with significant amounts of "bread improvers". Without those, the low hydration crumb will be packed instead of the fine strands. The thin shattering crust is a result of lots of steam in the baking process, whi... |
Baking Bread the Hard Way
Because why do it the easy way? So - It's been a couple of years. After a wonderful time baking bread in Austin, with my wonderful cast iron dutch oven, we moved back to Mexico in 2017 and rented a large home with very little direct sun and the cool weather absolutely killed my sourdough start... | Test bake
As usual I decided that *today* was a good day to bake. I decided this late in the afternoon, without having procured some baker's yeast ahead of time. So. Soda bread it is!My main concern at this point is the enameled metal pot we picked up at a local grocery store. It's more of a campfire quality sort of po... |
Bread storage: Rubbermaid Freshworks vegetable keeper?
I’ve been looking for ways to store bread and it seems there is no definitive method. Enclosing it plastic is a Bozo no-no as it traps moisture. I was wondering if a vegetable keeper would be good as they have a controlled ventilation. I’m trying an old one I’ve ha... | Cut side down on the cutting board
Cut side down on the cutting board works great. I haven't found any other way to store fresh bread that works nearly as well. Ir you want to pre-slice, lay the slices on a sheet pan and freeze them, bag them, and take them out as you use them. |
Dough very Wet
I am using Mark Bittmans No Knead Bread recipe. For the record I am very new to bread making, besides quick breads I’ve done one other yeast bread a focaccia that I was very happy with. https://www.markbittman.com/recipes-1/no-knead-bread I have follow me the recipe exactly as stated-I did weigh my flour... | I do exactly
I do exactly that same Mark Bittman recipe and have been doing it for years.It's normal for the dough to be runny.If you watch the video of Mark executing his own recipe, then you will see that when he removes the dough from the fridge he does a couple of folds (the dough can be seen to tighten slightly bu... |
Salted my biga by mistake
I made a biga for tomorrow's bread, but added the salt to the biga by mistake (work called me and I absent mindedly put it in...). The amount added is the total salt for the recipe. The biga is 375g flour for 500g total flour, so 8g of salt. Now, I know this is a mistake, but can I just ride i... | In the end salt draws
In the end salt draws moisture and slows down fermentation. So it will take a few more hours to be 'ripe', but other than that there shouldn't be any damage. |
Need help with wet sticky dough!!
Hello all!I tried baking using the Tangzhong method for the first time and according to King Arthur's website, i followed the instructions to convert a basic recipe to one using tang zhong. So i increased my hydration level to 75% + added tang zhong in it.Ended up, my dough was pretty ... | This seems like a lot for a
This seems like a lot for a novice. Have you tried regular bread first? Practice first on the easy stuff then go wild. |
The loaf comes out, then you go to bed ... how to cool?
Last night I took my first ever sourdough miche (the high extraction Poilane-inspired recipe from PR's Whole Grain Breads, pictures to be posted later!) out from the oven just after midnight. The center temp was 207F and the crust felt very hard, without being ove... | I leave it on the cooling
I leave it on the cooling rack and lay a towel over it.
Jeff |
How long to knead? (I do autolyse and S&F)
I do mainly wheat sourdough bread. All works well, but how long I should knead? I have a Bosch kneader.My timings are:30 min Autolyse~5 min Kneading3-4 Stretch+Fold every 15 MinutesI wonder if my ~5 min machine kneading is to long/short - or even required? | You're going to have to
You're going to have to provide more information for people to help you!What recipe/formula are you using for starters? You say wheat, but what kind of wheat. Whole wheat? White (wheat)? What hydration? What kind of bread are you trying to make? |
Why is proving better in the fridge
I have a general scientific question. I understand that a longer prove is better for taste and I believe gluten formation (please correct me if I'm wrong).What I don't understand is why this is the case. My understanding of why you prove in the fridge is to slow down the yeast and fe... | Probably Not the Answer You’re Looking For
I will be watching for someone else to give you the scientific answer, because I would be interested, as well. But, the way I view the process, “time” is a measurable “ingredient,” it’s just not a palpable one. I also see temperature as an ingredient; whether it be cold, for... |
Rising problems
Hello folks!I've been making this sandwich bread for a bit now:https://www.kingarthurflour.com/recipes/classic-sandwich-bread-recipeBut shortly after I started making it, I decided it wasn't strong enough - it was falling apart sometimes with heavier sandwich fillings, so I switched to bread flour. Ever... | Bread improver
The only thing I would suggest is to add a couple of level teaspoons of bread improver, such a Laucke Wallaby Bread Improver (made using fresh wallabies!). |
Advice / Recipe suggestions - Gluten Free and Wheat Bread
Hello, I'm trying to reduce the amount of wheat flour in my bread - for health reason and not because that I have gluten intolerance. (Question 1) Anyone had any luck in mixing wheat flour (All Purpose / Wheat / Whole Wheat / Bread Flour) with Gluten Free Flour ... | Hi Roti,The yeast isn't going
Hi Roti,The yeast isn't going to react with the the gluten-free flour, so the more gluten-free ingredients you use, the more dense your bread will be.Switching one type of carbohydrate for another (wheat flour for rice flour) won't make you lose weight... You would be better off increasing... |
Pain de mie and milk
I'd like to make the pain de mie in The Bread Bible but I don't have dry milk (KA or otherwise). Can I instead substitute 1 cup of the water with scalded milk? She says that she prefers dry milk and uses 1/4 cup of it plus 1 cup of water for every cup of milk. Surely, the reverse should also work? | Powdered vs 'wet' milk
I have done the reverse - substituted powdered milk and boiled water to a recipe that used scalded milk - and never had any noticeable difference in the outcome. I do it that way because it is easier for me (work smarter, not harder...) Shouldn't matter as long as you have the moisture levels sor... |
How to make sourdough bread with the highest digestibility and overall health benefits?
Hello! Normally I struggle with conusming wheat or gluten products, or too many starches/carbs in general. It does weird things to my digestion, makes me tired, gives me skin issues, among other things. I have been reading that thro... | (my knowledge is limited
(my knowledge is limited)About the starter ratio: In general, the longer the dough ferments, the better (up to a certain point when it degrades too much). Fermenting dough for 24-36, even 48 hours is very possible and also quite common amongst artisanal bakers and high quality pizza parlors. An... |
Scores not bursting
Hi,I’ve been baking a bit more in the last month, and doing more bread. Recently I’ve cooked some Peter Reinhart recipes, which have generally come out very nicely. For example, I’ve done the french country bread twice in the last week, and in this bread, plus others, I’m not getting the scores to s... | Here’s a photo of a Pugilese
Here’s a photo of a Pugilese I made a couple of weeks back. Again, very good to eat, but holes not really big enough and no bursting at the seams:
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Mixing times and observations
I prefer and like to mix my doughs to full-development and think most here don't mix anywhere near to that level of development.Yesterday I made an 80% hydration dough. Initially as part "fermentolyse" at 55% hydration (5 mins mixing) before adding the rest of the water and salt (another 5... | Interesting, I sometimes
Interesting, I sometimes wondered whether mixing - kneading at the lowest speed would give you the same dough development at a higher speed, just over a long period of time, or whether the interaction of the dough and the hook and bowl at a higher speed gave a different type of development. |
Do I need to bake no knead bread in Dutch oven?
Or can I bake it on my pizza steel? I’ve got a 5 quart Lodge cast iron, but the bottom usually burns on me. | Dutch oven is the way to go
You don't need to, but you should. You're more likely to get a successful bake (unless you're experienced in reliably producing enough steam for your oven, and even that can depend on the oven)Just take the bread out of the Dutch oven after 25 mins and finish on a baking stone or baking shee... |
scoring with knife deflates the loaf by a lot
When I score my dough with a sharp knife (about 1/2 inch), which is in a loaf pan at this point, the dough deflates quite a bit. Feels to me like it's overproofed if this happens? Is that correct? | Probably so, Andrew.Can you
Probably so, Andrew.Can you link to formula you are using? Also when you can post images. |
Combining Tang Zhong method with Artisan Bread in 5 Min
Have anyone tried combining Tang Zhong method with Artisan Bread in 5 Min? I like the crusty outer layer of artisan, but hope that the crumb is softer....and last over the next 2 or 3 days. The bread I baked using the Artisan Bread in 5 min is too chewy for me and... | I get the impression so far
I get the impression so far that tangzhong is pretty much just for increasing hydration - at least based on the breads I've made. I know that I have achieved extremely soft breads by fully developing the gluten via intensive mixing and letting rise fully. In tangzhong, I think the added soft... |
and the started revived!
Hi all,I'm starting in the new world of sourdough baking and I've noticed something odd.I've seen in many threads that the reason why the started peaks and starts to fall is because the yeast/bacteria have run out of food and started dying and collapsing. That's why at this point or a bit earli... | I recently, in the last week
I recently, in the last week or so, saw that same thing happen and intended to post that asking the same question.The times on the left are for the stirred down starter and the right for the original starter. When the image was taken the stirred down starter had completely collapsed for som... |
Retarding Starters & Doughs
I already retard (intermittently) starters & doughs, when I desire. I am considering getting a small used fridge, that would live in my garage & be dedicated to my bread stuff. I find myself wondering if it would actually be more beneficial to repurpose a wine cooler/fridge for this? Its... | i bought a used wine cooler .
i bought a used wine cooler, which is nice because you can set the actual temp, which is often not possible with a smaller refrig since they usually have just a knob that goes warmer or cooler, but no temps. If you get one of the wine coolers without a compressor, they usually can only co... |
English Muffins and Kneading Time
A few days ago I made the BBA's English Muffins for the first time. I used my KitchenAid Pro 600 to knead and it took a really long time, like 40 minutes, for the dough to come up to 77 degrees.Today I tried again, and I figured my buttermilk was too cold last time so I made sure that ... | Warmer ingredients
I just looked at the recipe in my copy of the book, and in addition to a target dough temp of 77 degrees, it also indicates that it should take about 10 minutes of mixing. I think you are way overdoing the mixing time, so you have a couple of options. Start with ingredients that are warmer (primari... |
How much yeast for WW loaf?
I have a recipe for a generic sandwich bread which consists of 3 cups of bread flour, 3 cups of all-purpose, and two tablespoons of dry active yeast.I would like, instead, to make this recipe using six cups of whole wheat flour. How many tablespoons of dry active yeast should I start out wi... | Huh?
Why re-invent the wheel?It would be much easier to use a recipe/formula that is designed for 100% whole wheat.For WW loaves, here are two of my favorite books, with plenty of yeast-based 100% WW recipes:Reinhart's Whole Grain Breads: https://www.amazon.com/dp/B004IK8PFU?tag=froglallabout-20Laurel's Kitchen Bread B... |
Bread baking courses in Europe
Hi, I am a newbie and looking for some inputs/feedback regarding bread baking courses in IT/ES. I have been looking at few institutes that offer boulangerie courses but most of them are in FR. well, i would still consider them if i cant find anything in Italy or Spain. My intent is to lea... | What country?
What country do you currently reside in?What kind of bread baking skills? Home? Restaurant? Regular bakery? Artisan bakery? Home-based commercial bakery?If you are in the US, how about Peter Reinhart's school? Or, the school where he teaches. |
Help needed
Hi AllI am Ryan a 42yr old Dad from South Africa. I am a reasonably good cook but always struggled with bread. My latest attempt included the following :3 cups of white cake flour1/4 teaspoon of quick dry yeast1 teaspoon of salt1.5 cups hot water I mixed the dry ingredients with the water and left to rise... | A couple of things
Hi Ryan,A couple of things stand out in your post. First, not knowing anything about the ingredients available to you in South Africa, cake flour in the U.S. is generally low protein and will not make bread that has a lot of rise. If you can get bread flour, try that. Look for flour that has a protei... |
Panettone Throwdown Update
After my dubious results with Peter Reinhart's Panettone recipe (seen documented here: http://www.thefreshloaf.com/node/36332/throwdown-alert-battle-panettones ) This was from Christmas morning 2013.My wife's mother promised she would try on her own recipe that she cut out of a magazine in ... | Yours may look like the one on the box
but I would bet yours tastes 100 times better. Beautiful loaf. |
Eggs/Butter/Milk Effects
Hi All,I'm on a soft roll/bun kick right now while quarantining, and just curious about what each of the above additions do to doughs, specifically. I know that Eggs and Butter both work to tenderize the dough, while whole eggs also help contribute some added protein via the whites. But my qu... | You are so in luck.
There is a professionally written FREE Kindle ebook on JUST THAT.The author wrote it to promote his bakery business, but it is still professionally written/edited, is pretty darn good and useful: https://www.amazon.com/How-Bake-Art-Science-Baking-ebook/dp/B0086W53ZQ?tag=froglallabout-20I try to kee... |
Gluten-Free Baker's Percent
Hello everyone.I'm baking gluten-free bread since August and I have achieved good results with trial and error. But now I have entered into the development of new products and I'm thinking of Baker's Percent (BP) to create the recipes.Since gluten-free use additional ingredients to achieve t... | I would go with 4)
I would go with 4). Danayo and I have just been discussing something similar in this thread - down at the bottom.Lance |
Back after a lengthy hiatus
Greetings Breadheads, I haven’t posted here on the Fresh Loaf for over 10 years. A mighty long time indeed. Much has happened in the interim. Maybe one way to put it is that George W. Bush was president when I last posted, and since this is a bread related website I’ll just leave it at that.... | Welcome back! Thanks for
Welcome back! Thanks for the thoughtful post. |
I want "Bigger" bread, what is my issue?
I am wondering if my issue is in my "lazy" dough preparation or in my shaping. This was 500g of flour 75% hydration 885 grams total weight. This was a 400 g piece.To prep I just mix all the ingredients (water, salt, yeast, flour) let it sit for 30 minutes and do 2 S&F at 30 min ... | “Bigger” bread
The oven spring on your loaf is impressive. No issues there. I suspect a softer hand shaping may yield a more open crumb. |
Why am I getting big air bubbles in my hamburger buns?
Recipe for 4 hamburger buns isFlour 220 g (All purpose enriched with iron and folic acid ,10% protein, which is the only kind I can get in Brazil)Warm water about 130-140 mlInstant yeast 3/4 tspSugar 1 1/2 tbspSalt 1tspOil 20mlI Mix all dry parts, add oilThen I kne... | Hey those are a good thing!
Means your dough is nice and alive. Just pop them and carry on. |
Challah dough wetness/braiding questions
Hey y'all I made challah bread for the first time a few days ago and was having trouble figuring out how wet my dough should be. Before the first rise, I noticed that people's dough looked pretty smooth, but in order for mine to look the same, I had to add flour to the point whe... | Way too much liquid
I’ve been making Challah since 1977. I use 2c water 3 lrg eggs 1/4 c sugar 2 tsp kosher salt and 2 1/2 tsp active yeast and 1/4c butter pareve 7- 7 1/2 c AP flour or bread flour King Arthur brand . This is plenty of liquid and produces 2 beautiful 11/2# loaves. The oil and honey are adding to your ... |
Do yeast cells reproduce in a starter or dough?
Hi all, this is my first post on TFL.First of all, I have, with great pleasure, been reading TFL for many years and I have read multi-hundreds of forum posts about sourdough and I'm grateful with all the things I have learned by reading those posts. I especially do apprec... | Assumption #2 is incorrect
Assumption #2 is incorrect and therefore the answer to both questions is yes, they do continue to multiply. |
New to yeast water. Need some advice
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Hi everyone. I am another victim of the no yeast in stores problem and a friend tuned me in to capturing wild yeast. Everything I read though focuses on sourdough. I see things here and there alluding to yeast waters being used to make non sourdough g... | Hi Peachy!Ck this link for
Hi Peachy!Ck this link for Yeast Water.How much YW to use? It’s not an exact science. Do you have a recipe in mind or would you prefer we suggest one?Danny |
Italian Easter Bread using Sourdough Starter instead of yeast
Hi, I am new to this site and new to keeping a starter. I successfully, finally!!! created a starter in January. Every batch of bread I make is even more beautiful and delicious than the last. I'm very happy I finally succeeded.When I look at my starter o... | Easter bread
Hi Lina..I just saw your post and no reply so here's my attempt at helping. But first, great news about your starter. I think sourdough bread baking is so much more rewarding (in my opinion) than using instant dry yeast! It's a great hobby and I can't express enough how much joy it brings me! Well done an... |
Brioche Too Extensible
Hey all so I’ve been working on refining a cinnamon roll recipe and the dough is behaving as if it’s too extensible, particularly after cutting during final proof. The cut slices from the rolled up dough log once set on the baking sheet relax quite a bit, and the outer ring of dough relaxes and s... | Turn up the air conditioning?
and setting at a lower temp?What happens if you shorten the bulk rise? Is something warming up the "walk in?" Maybe the filters need cleaning or changing. Make sure the thermostat feelers in the walkin are not blocked in or covered. Just throwing out ideas here.... |
Dutch Oven Bread - non-sourdough
Guys - fairly new to this and trying to get some terminology straight.I see some very basic dutch oven bread or no-knead bread recipes on google/tasty.com. And then I see these very detailed recipes and protocols on sour dough breadmaking. i am aware the difference is that sourdough is... | yes.
Yes. You've already touched on some of the terms.No-knead bread.Artisan bread.Hearth bread.Overnight-rise bread.Rustic bread.The "time = kneading" rubric is true whether you use wild yeast or commercial yeast.Or, as Ken Forkish says "time and temperature are ingredients."As you've likely picked up, there is more ... |
Not rising, bad texture (beginner)
My apologies if this is a FAQ. I promise that I did search for "rising" &found nothing relevant. I have read Lesson 1. Method: I emphasise thatthis is **not** what to do, but what I did:1.5 kg flour (Waitrose strong white)20 gm yeast (I am proud of having invented a way to measurethis... | Questions for diagnosis
1. How much water did you use in the dough? For 1500g of strong white flour, I would have estimated 950-1050g of water.2. What was the ambient temperature during the first rise, and how long was it allowed to rise?3. What was the ambient temperature for the second rise after the loaves were sha... |
bread turning out wetter & denser after halving the yeast
I've been working with the same recipe for awhile now, and tried something different: halving the amount of yeast (1/2 of a normal packet of yeast) and letting the dough rise over 2 days, 6 hours in the house and then overnight, one more time to shape into the l... | Temperature and location
can explain many things. Could you please provide your temperatures. Just off hand it looks like half a package of yeast (3.5g?) exhausted all the available food in the dough and deteriorated the doughs ability to hold gas to raise the loaf. Spent dough. Temperature will speed or slow down ... |
Novice recipe question
I'm a novice bread-maker: I've made three loaves, two with grocery-store yeast, and now I've got my sourdough starter going well and I made one loaf with that. The grocery-store yeast loaves had terrific texture but a bland, uninteresting flavor. The starter loaf was a little on the flat side bu... | You certainly can combine
You certainly can combine your flour water, starter and salt and let it rise overnight, then shape and bake. When you see recipes that say mix the starter and flour and water the day before, that is because the person may be keeping a small amount of starter - sometimes called a mother, in t... |
Coffee and date Bread Loaf
A couple of years ago our local baker baked every Saturday a Coffee and Date loaf of bread? They (sadly) no longer make this and I have tried to copy it without success. I cannot get the coffee flavour to shine through at all. The dough had a lovely dark malt color to it with chopped dried da... | maybe
I have used a recipe off of all recipes a few times and have always been pleased with the results so you may want to give it a try:
http://allrecipes.com/Recipe/Coffee-Date-Bread/Detail.aspx |
Is this damaging my dough? Slap and fold technique...
I knead my dough mostly with slap and fold. Here is a dough with 75% hidration (with sourdough starter). It's 80 white and 20% less white flour. I mainly slap and fold for approx. 10 minutes, with a 1-2 rests of 1 minute. I'm slap and folding pretty fast, I've been ... | It is counter-productive to
It is counter-productive to break the gluten structure with too much kneading. My advice to you is to try my technique as shown in the video. you do that twice, 30 minutes and 60 minutes after mixing the dough and that's it. The dough in the video is 85% hydration 70% whole grain and the res... |
Peruvian Bread?
Hi Everyone,
I'm a newbie and was wondering if any of you had some recipes for peruvian breads? Specifically andean/highland breads?
In my travels I have tasted some yummy stuff and one of the best breakfasts I have ever had was
pan taparaco con nata miel and cafe con leche
basically a really hard crun... | Might have found a video on this Taparaco bread
Hello! I am too looking for a recipe to make this delicious bread! I can’t believe no one answered you since 2009. I found a YouTube video on the preparation of pan Taparaco in Spanish. I have not yet tried to bake it but the way the baker designed the bread looks differe... |
Functional effect of biga vs poolish
I want to understand if there is a difference in a loaf when using a biga or when using a preferment.First-MY definition of each.Biga-a relatively DRY (45-55% hydration) mix of flour, water and tiny amount of ANY kind of yeast.Poolish-a relatively WET (60-100%) mix of flour,water an... | it was once explained to me
by Jeffrey Hamelman in a class i took at King Arthur.the simplified explanation was this: biga is for when you want breads to go up, and poolish is for when you want breads to go sideways (just like what bigas and poolish do on their own). so, a strength vs extensibility issue.there's more ... |
Poke test high hydration dough
The recipe I always use is 80% hydration and 20% whole wheat.I struggle the most with the timings for bulk and final proofing, and fI ind that the poke test has never worked for me. The dough is springy when I shape it, but as soon as it's allowed to rest in the banneton, I give it a poke... | So what is it that you are unhappy
With in the final loaf? Cold proofed dough rise very little in the fridge and the poke test generally doesn’t work with cold dough. If you are happy with your bread, keep doing what you are doing. If you want to know what I look for in bulk, it is a ~30-40 % rise as well as irregular... |
Bread did not rise at all
Hello,yesterday I have made two breads, one was (spelt)einkorn and whole wheat flour, and the other one was bread flour and whole wheat flour. The one with the bread flour did not rise at all.I mixed the preferment for both of them and split it up when it was active and ready to be added to th... | This is the einkorn dough in
This is the einkorn dough in the bulk rise, clearly too much water
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the dough in the left is bread flour and whole wheat. |
Do you get more oven spring from dutch oven or baking stone/oven?
I'm trying to get more oven spring. I've been using the dutch oven, and getting some medium rise but not really springing up. I want to look at using the oven.I understand that it's all about steam. Dutch ovens keep steam within a small volume but you ca... | Dutch oven every time
Spring is always great for me when I bake in my Le Creuset oval casserole. But part of that is also because the walls of the casserole restrict the outward flow of the dough. But even when I do small longer loaves, spring is greater. |
Covering shaped dough
For first rise, I use those bowls covers from the dollar store (basically like shower cap).But those are no help for the second rise when you have a shaped loaf that's not in a bowl--like a ciabatta or the like or a coupe of smaller round loaves. In that case, either a damp towel or a piece of oil... | Putting a kitchen towel
Putting a kitchen towel (maybe slightly dampened) over the proofing bowl is enough. |
Breads on steel getting burnt
Hello,I was wondering if anyone has baked with a steel and had it burn the bottom but the timing for baking is right? I have been iterating onhttps://breadtopia.com/how-to-make-bagels/I have been playing with the final proofing timing, the boiling time, etc but the bottoms get crispy. I ha... | Too hot
try reducing the temperature somewhat |
What % of the flour and water from a recipe's ingredients should I use for tangzhong
If I want to use this method for a recipe what % of the flour and water should I be taking to cook the tangzhong mixture? | See below
its about 6% of total. See my formula below in link.https://mookielovesbread.wordpress.com/2018/04/17/barley-whole-wheat-potato-yogurt-tangzhong-sourdough-rolls/ |
Bulk times in relation to mixing.
Recently I’ve had a lot of time to peruse my baking library, and after reading up on various stages of mixing: short, improved and intensive, it made me wonder what the ramifications of having a longer bulk for intensive mixing would be. For example if a short mix has a 3.5hr bulk, and... | possible reasons....
The bulk ferment actually works the dough and develops gluten, just sitting there. The stretch and folds merely help out somewhat for a more consistent crumb structure, and bigger holes.So.... the mixing action, plus the just-sitting-there-developing action are "additive" becasue both do the same ... |
Loaves to Rolls
I'm looking for general advice on baking loaf recipes as rolls instead. It's the same up to dividing and shaping. Instead of one or two loaves, you weigh out the size of rolls you want, shape them, and put them on an oven tray with parchment paper and plastic wrap on top, and proof them, same as loave... | Workday 100% Whole Wheat, "Bread", 3rd edThe crust was still soft when I pulled them based on the internal temp. They weren't awful, but still gummy inside despite the internal temp.So what's the general principle? Use the loaf baking temp rather than 375 F? Bake to a higher internal temp? Handle high whole grain p... |
Does too much dairy or fat cause tearing?
So I've noticed that when I make bread with half and half (a half cream coffee creamer) the bread is very tender, but the dough tends to tear. After reading a thread on here about using kefir milk to make a starter, it was concluded in that thread that the kefir was causing the... | Fat inhibits gluten formation
Fat inhibits gluten formation, that's why often it's recommended to first do at least some gluten development, and only then add fat. Usually it's not a problem even with direct addition of fat, but I guess you need to do more kneading in that case. |
How to bake breadsticks hollow
Is there a way for me to bake breadsticks and make them hollow, I would need them hollow for a recipe idea I have had. | You could wrap the dough
You could wrap the dough around a crumbled piece of aluminum foil, a cannoli pipe or similar. |
Better Homes and Garden recipe
Hi all,Dug out my "go to" cookbook, but the recipe for sourdough seems to be misleading. It States you need a starter And a pkg of yeast. Odd but I can see where you would definitely end up with a loaf of bread! Mon | Starter and yeast AND baking
Starter and yeast AND baking soda! Throw every leavening in, at least one of them ought to work! |
Recipes from France
I discovered this French website a while back. Not sure if it's a school or what. They have several videos on shaping bread here:http://techno.boulangerie.free.fr/09-ReussirLeCAP/03-lesFormesEnVideo.htmlI managed to find a download page with a pdf of recipes. I painstakingly translated it. Lots of d... | Thanks for the hard work , I
Thanks for the hard work , I just started looking through the info. |
Combo Cooker
Hello, All,Recently, I've started using a Lodge combo cooker as one method of baking my loaves. In general, I love it - great oven-spring, nice crust, etc. - but the bottoms of my loaves are getting bit dark for my tastes. I've tried both bottom and top racks in the oven, and it doesn't seem to make a di... | I have the 3.2 qt combo, too.
Here's what I do. Two things:1. I put a baking stone on the rack at the lowest rack position.On the position just above it, I put the rack with the combo cooker. The baking stone "shades" the botton of the combo cooker from the intense "radiant" heat of the bottom heating element (electric... |
A starting point for new bakers in this time of plague?
There have been great replies to recent questions from folks wanting to make bread in trying times. Some questions note shortages of yeast. There is lots already on this forum if you know the search terms, but maybe someone wiser than me could pull them into one... | Help for Lack of Yeast
I had this exact problem, out of bread, out of yeast, none in the stores; what to do?I posted on a neighbourhood forum (Nextdoor) asking if anyone had a starter they could share. By that evening I had my own starter bubbling away in my kitchen. Reach out (digitally) and ask for some help. We made... |
Why am I getting air bubbles on top of my hamburger buns?
It's basically the foodwishes recipe with minor changeshttps://foodwishes.blogspot.com/2013/07/homemade-hamburger-buns-oh-my-god-becky.html450-500 grams of flour1 cup of water2 1/4 tbsp of canola oil1 egg1 1/2 tsp of salt5g of dough conditioner (mostly corn star... | Sounds over-proofed. Can you
Sounds over-proofed. Can you upload pics?What country are you in? If you're in the USA, and using malted flour (virtually all US-produced refined white flour has malted barley flour in it, just a few exceptions), then there is no reason to use the dough conditioner, as it will only lead ... |
Stupid question maybe... TFW divided between Biga & recipe?
New at bread. Have not yet used preferment but reading and learning... almost ready to dive in.If you have a recipe that does not call for a preferment (say a biga, least scary to me!?), and you wanted to make that recipe with a biga, would you take part of yo... | Another recipe
If you want to bake a bread with a biga (which I wholeheartedly endorse as a preferment for newbies), do not, as an inexperienced baker, try to adjust a non-biga recipe to incorporate one. You are at enough of a disadvantage being new to bread baking, don't make it unnecessarily harder by reinventing th... |
Flax seed: overnight soak vs. boiling water during autolyze
Hey there, I am wondering what are the benefits or distinctions between soaking flax overnight in equal weight of water vs. pouring equal weight of boiling water over the seeds during autolyze... in either case adding the seeds to the dough after the 2nd S&F.... | Boiling is good if you forgot
Boiling is good if you forgot to soak them and need it quick! :) |
Mixing panettone dough at home
What is the best sequence of mixing a panettone dough in a home stand mixer (be it KitchenAid or Kenwood)? All methods start with the starter, flour, and water which you mix for 10-15 min until a smooth dough is formed but after the addition of the enriching ingredients after that is some... | Mixing
There are many ways to do this. I would say the most common was to first dissolve the sugar in the water fully and then add flour, lievito madre before adding yolks and lastly butter.With Giorilli's I hold back some of the water (~15 of the typical 50%) until then end.I adjust my mixing style slightly dependent ... |
7 days old starter
Hi everyone i’m new in that sourdoughs thing.. i just started creating my own starters, i created two the first is 8 days old now I’m feeding it now once a day with 2:1:1 according to a recipe i found all in white flour. its bubbly, smells acidic but doesn’t really double, i started the other one 2 d... | Try upping the amount you are feeding
Such as 1:2:2 by weight. For example 50 g starter to 100 g water and 100 g flour. Your feeds might be starving your starter. One more thing, only feed when you see activity otherwise you might dilute your culture too much. |
Additives for lighter bread?
Is there anything that can be added to a simple bread recipe (water, yeast, salt, flour) to make it larger, more voluminous? I notice that store bought French bread is larger per serving for less calories. I am assuming it is all the additives added. | Not so sure you'd want those additives
A lot of commercially made loaves have a lot of additives you may not want to eat. But,if I understand what you are really seeking, it isn't additives you need-it's technique. Flour,water,yeast and salt are all the ingredients you need to make any kind of bread- fluffy bread, dens... |
Trouble with boule-shaping
Newbie baker here....tried baking a couple boules this week, and each time I was unsuccessful getting the seam on the bottom to seal shut. So after placing the shaped boule in a floured basket upside-down to rise, the seam gradually opened up. I kept an eye on it and attempted to re-seal over... | I've had same/similar
I've had same/similar problems when using too much flour on the counter top when shaping the dough. I also stopped oiling the bowl in which I did the bulk ferment, |
Tangzhong ratio?
I made a recipe that calls for Tangzhong. I like the results and I recognize the potential of the technique in other applications. I would like to create a spreadsheet where I can convert any formula bread recipe into a Tangzhong bread recipe. Since I bake by weight and formula, I would like to under... | Tangzhong ratio?
Hi ArieArie, The ratio I use is 1 part flour to 5 parts liquid (can be water, milk or a mixture).The amount of flour i use is 5% of my total flour weight. Put your liquid in a container on the stove, add flour, mix well, if lumpy i use a beater to break them up. Keep stirring until it thickens. Try to ... |
How Long To Bulk Ferment Before Fridge Retard?
When using commercial yeast how long can you bulk ferment? I have been trying no knead, and slap and fold letting the dough bulk ferment 3-4 hours before putting into the fridge but, have found that I do not get enough rise when it sits in the tub. Perhaps, it is too cold ... | I have little experience with
I have little experience with Commercial Yeast, but I do have a suggestion.What if you went straight into the fridge after mixing the Final Dough? Then when you take it out you can shape and do the final proof.Thoughts - the room temp Final Dough will take hours to normalize to the tempe... |
King Arthur Flour and Hydration
I’ve noticed that whenever I use King Arthur bread flour, I always wind up adding a splash or two of milk or water beyond what the recipe calls for (everything by weight) to get the proper dough consistency, i.e., sticky (the recipe I’m working on now is John Kirkwood’s sourdough dinner ... | KA bread flour is a high
KA bread flour is a high protein flour (12.7%) compared to some other brands, so that's probably why. I use KA all-purpose for most of my breads, and that's already pretty high protein (11.7%). Give KA all-purpose a try instead of the bread flour. |
Spelt bread
Hi,Having now produced some sourdoughs successfully I want to try Spelt. I made one and its not bad but I 'messed' about rather than took a scientific approach.I wondered if anyone can let me know:1. Does your starter need to be made from Spelt. Mine is a Rye one.2. I used a mix of Wholemeal spelt (dark) an... | Hi Azay,I make 100%
Hi Azay,I make 100% wholegrain spelt loaves with a rye starter. I add a scald to help soften and extend the life of the loaf. They are delicious. So I would say keep the rye starter and go as wholegrain as you like. If you'd like more details, I can send them.Alison |
Diagnose My Bread, Was it Underproofed? Overproofed?
How does it look? Was it underproofed? Overproofed? | IMG_20200301_113228.jpg
IMG_20200301_113228.jpg |
Sovital bread
Hi peopleI am a newbie here. I used to buy some wonderful bread from a baker in Edmonton who went out of business some years ago and have been trying since then to find recipes for some of the breads he used to make so I can attempt to make these for myself. The two of my favorites were Sovital and Sch... | Sovital seems to be a soft,
Sovital seems to be a soft, high hydration whole wheat loaf, with some added grains inside and on top. You should be able to come up with a recipe, seems pretty straight forward.I am from Germany and Schinkenbrot doesn't contain ham, it's literally a slice of bread with butter and ham (usual... |
Straight Into Oven?
After mixing dough, a bulk fermentation of (2-4 hrs), and then putting into a fridge in container for at least 12 hrs what would be the best way to proceed? - Shape and put into oven- Should you remove wanted dough gently shape and let proof 40-60 min- Bring to room temp before shaping I have read t... | If I remember right,
In the Artisan Bread in 5 Minutes a Day, they use a method very similar to what you are describing. They shape their bread right out of the fridge and then let it rise before baking. You might want to check out how they do it and since they use commercial yeast, it would be very relevant to what yo... |
No Knead Bread and the Crumb
Will a no knead bread be able to get a tighter/denser crumb or will is usually be open? Seems I always get large holes but, would like to get something closer to sandwich bread. Is it a hydration issue? I usually have it at 70-75%. Would starting with autolyse help? | Is is possible, but sometimes tricky
It is possible to create a tighter crumb in a no-knead bread, but I can't get it 100% of the time. It isn't a hydration issue so much as a handling issue, although I wouldn't recommend increasing the hydration from your normal recipe. Add an extra stretch and fold or two towards the... |
Hard Red non-whole wheat?
I'm trying to recreate my grandma's bread recipe and I believe she used hard red wheat -- is it possible for hard red wheat to be non-whole wheat? I remember her bread being fluffy and more like all-purpose flour, but I could be wrong. It's been awhile. | Probably a combination
To most people of a Grandmother's age (like me), a "whole wheat" loaf was frequently made with a combination of white flour for fluffiness and reduced WW taste and whole wheat flour for the health of it. It may be as little as 30% whole wheat or up to 70% but the white flour was used so it would ... |
Good "Pullman" pans that won't break the bank? Comparison to Dutch Ovens?
I am thinking about baking breads using Pullman pans versus Dutch Ovens. Dutch ovens seem super popular but, I am not really into highly rounded circular loafs generally. This has me thinking the classic "Pullman" pan is a better option for me... | Breadtopia
Great that you don’t shop at Amazon. Supporting businesses like Breadtopia is so important as you said. I love my 13” Pullman and use it all the time. A couple hints and you can look at my bakes to see the results. Get the lid for your pan. Always butter very very well before adding your dough, the crust wi... |
Baking temperature for pan loaves
Just wondering if I should be baking 850g pan loaves at lower temperature than a free form loaf? I’m trying to get a slower rise in oven so top is more even (need sandwich loaves) and I keep getting a lot of spring - a lot of recipes seem to suggest baking at 200C for longer rather tha... | What kind of yeast
are you using?You can also let the panned dough proof longer before baking. |
Butternut Squash and Cherry Bread
This is the second bread I made from Sarah Owens' "Sourdough." I'm very happy with it. It is delicious, soft and chewy. The squash taste doesn't come through much as I thought it would,however, and I wouldn't mind more dried cherries either. The bread has no added yeast and has a long ... | that is a spectacular looking SD!
Very well done indeed and Happy baking |
All my breads for beginners
Hello all,54GV Bread for beginnersPreparation - Mixing - Kneading: 20 minutesMethod: RobotResting time after kneading: 3H00Resting time after shaping : preheatingShaping time: 5 minutesPreheating: 25 minutesCooking: 230 ° C / 446° F with natural convectionCooking Time: 25 MinutesFlour: T55 ... | My bread of the day with T65 BIO Flour
Bonjour à tous,Preparation - Mixing - Kneading: 20 minutesMethod: RobotResting time after kneading: 12H00 in fridge and 1h30 at ambientResting time after kneading: 30mn + preheatingShaping time: 5 minutesPreheating: 25 minutesCooking: 230 ° C / 446 ° F with rotating heatCooking Ti... |
Mini breads for a great friend !
Bonjour à tous,A friend asked me to prepare something special for him for a party he wants to do in the spring. In principle I only bake bread at home for the family and friends I receive. And I also give a lot. But I don't make bread on demand. Exceptionally I will do it for this frien... | Second test for minis breads
Bonjour à tous,I tested 5 different bread doughs to make my mini breads.1 - A 100% wholewheat T150 dough.2 - A 100% rye T150 dough.3 - A dough 50% whole flour T150 + 50% flour T80.4 - A dough 50% T155 flour + 50% T65 spelled flour.5 - A 100% T45 flour dough.The 1st and 2nd give mini round b... |
Large holes in crumb
Hello, everyone.I worked for a local bakery, and we specialize in naturally leavened breads that are used by many of our accounts for sandwiches. With that being said, our desired crumb still contains irregular holes, but nothing that would prevent the bread from being used as a sandwich. For a wee... | Some folks skip the pre-shape and go straight
to shaping and then do nit get the dough properly degassed as a result. That might be a place to look. |
Whole Grain Grail
There is an interesting article in today's New York Times about efforts of The Bread Lab to encourage more whole grain sandwich bread production. https://www.nytimes.com/2020/02/18/dining/bread-affordable-whole-grain.html is the URL and there is at least one recipe link to a King Arthur Flour recipe... | There is not enough ww
There is not enough ww sandwich bread on the store shelves? |
Do you finish your baking outside the Dutch oven?
I came across a recipe for sourdough where the process was to bake the loaf inside a pre-heated Dutch oven for 17 minutes and then remove the loaf and bake it on the oven rack for another 23 minutes until fully baked. Is this a technique that you use? I don't actually h... | I haven't baked in a Dutch
I haven't baked in a Dutch Oven or similar in a long time since I switched to long breads instead of round ones. But I remember sometimes taking it out of the pot after oven spring to allow even browning. I had a feeling in the pot it was browning unevenly, but also might have been just that ... |
How To Keep A Baking Stone Hot In The Oven With Steam
Hello all,I am trying to make artisan baguettes out of my gas oven. So far the best result has come from using Martin Philip's method of filling a pan of lava rocks and covering with foil leaving a 1 inch opening on the short side. I can transfer 3 baguettes to the ... | I don’t think so, Tyler
I don’t think so, Tyler.Both the steam and also the cool dough will rob the stone(s) of heat. The same loss of heat retention occurs with cast iron vessels and all other types. When hot and cold meet. The hot gets cooler and the cool gets hotter.HTH,Danny |
Freezing dough after first rise, do you deflate it?
I lack time to make bread, so want to freeze after first rise, to continue another day. Should you deflate the bread before freezing? | Freezing dough
I freeze dough frequently. I deflate after the first rise, shape into loaves, wrap well and freeze. On baking day, I take out the loaf, place it into greased loaf pans or on parchment sprinkled with cornmeal or wheat bran for a free form loaf. Let rise until it's ready to bake. Rise time from frozen to r... |
Pain Ordinaire Careme
Hi again everyone!I'd like to share with you a "go-to" bread of mine that I think you'll enjoy.This recipe comes from one of my favorite bread books called "The complete book of breads" (nice name, right?!) by Bernard Clayton. This was my first real baking book and it taught me quite a bit about ... | I always suggest for anyone
I always suggest for anyone to run from any recipe that includes 1 packet yeast... |
Bread for hiking/camping using a steamer?
I camp and hike a lot and would like some biscuits and bread occasionally. I can steam with some of my Titanium cookware and wonder if that would be an option for some biscuits or breads on the trail.I am pretty flexible on the specific bread or biscuit type as long as it is r... | Look up "steamed buns" or
Look up "steamed buns" or "steamed cake." I made steamed buns a long time ago with baking powder. They came out fine, the texture is different though. So try it before you go. Do you have a cast iron pan? You can cook anything in those, and you only need one. They are heavy though unless you g... |
Highest usable proofing temperature?
I came across this:https://www.ankarsrumoriginalusa.com/blog/my-favorite-yeast-bread-recipe/(I have an Ankarsrum).The instructions have you proof the bread for 15-25 minutes in an oven set to 170 F.I realize the time is really short, but isn't that much too high, or am I missing som... | Pretty sure that is a typo. I
Pretty sure that is a typo. I sent a message to Ashley with Ankarsrum USA telling her about it.That seems way too hot for proofing.Danny |
Suggestions for a Dough for Learning Slap and Fold?
After watching some videos regarding the slap-and-fold technique for mixing dough, I have an urge to try it. Rather than picking a recipe that might be a challenge, however, I would prefer a dough that will be a good one for someone simply to learn the slap-and-fold ... | you could try the good old standby - 1:2:3
your choice if all white or you add some other flour eg whole wheat or rye. Nominal hydration is 71% hydration I believe if you use a 100% hydration levain.All use the slap and fold method all the time, it works well for me. I do 100 slap and folds, add the salt then do anot... |
Flour, Water, Salt, Yeast - Stiff Dough w/ Canadian Flour?
I'm new to bread making, after recently buying FWSY. I've successfully produced a number of the instant versions of the recipes, mainly the Saturday White and Overnight White breads. Something I'm confused / concerned with is why the flour I use up here in Cana... | Canadian AP Flour
I've always heard that Canadian AP Flour is higher in protein than US AP Flour.I've gotten better results with Rogers or Anita's Organic than Robin Hood, but availability varies depending on where you are, obviously. I'm in BC. |
Adding vital wheat gluten to spelt
Has anyone worked with spelt and added vital wheat gluten to strengthen it ?How much water can you push to what percentage of added gluten?I am trying to make 17%+ gluten flour by adding vital wheat gluten to a flour which is already high in gliadin. Would this even work ?My final go... | Just in case...
Just in case you missed it, the comments on this thread:http://www.thefreshloaf.com/node/62086/spelt-flour-killing-me-here-helpcontain some links to fantastic-looking spelt loaves.Those comments have inspired me to revisit whole spelt. So please keep TFL informed of your efforts with spelt and VWG.TFL ... |
Biga vs. straight dough Whole-Wheat Buttermilk Bread experiment
I'm still not ready to write a review, but from my first hands-on experience with their work, I can confidently say that Laurel Robertson and her compatriots know a thing or two about whole wheat bread.
I started my foray into the Laurel's Kitchen Bread Bo... | great experiment!!!
Great to hear that you have tried a side-by-side experiment!!! Of course it takes more kneading time to do a side-by-side test, but there is nothing like firsthand knowledge. When I do these kinds of tests, I often try out both breads on others to see which one they prefer.
We need more of these... |
dead dough suggestions
Hi all - made a dough yesterday at about 70% hydration with active dry yeast (a far cry from my usual rye starter) that was dead and I never proofed it. It sat overnight as usual and now I take it out and I realize its a pliable, but hardish, lump. It hasn't risen for the hour out of the fridge f... | crackers.
Crackers might be good. If you don't like them, the ducks and other birds will, if you smash em up enough.You might be able to make a quick levain with good yeast and work it in, and pick up where you might have been, for at least a half-decent loaf, or for a soft flat-bread, up to 3/8" thick.Or make an enti... |
Why do you bake bread?
I've decided the main reason I bake bread is because I like to eat good bread. But I suspect that there are many reasons out there. Here's my own rundown:1. I like to eat, so it's important to have healthful foods on hand.2. I love (as in L-O-V-E-!!) bread and wouldn't mind eating a whole min... | well first i love the taste
well first i love the taste of my own bread...and cake...and pastry...and cookies...and ect ect ect.i make the best bread ever made i know because the customers told me so and who am i to call them liars.and well since i was paid for it i made bread every day for twenty five years ... I gues... |
Sesame seeds on no-knead bread
Hi, I'm an infrequent baker, long-time lurker. Thanks for all the inspiration you've given over the years! Question: I would like to use sesame seeds on the crust of my no-knead bread. Will the seeds burn, and so I'd be better off using something else?Thanks for your time and advice. | No, just be sure to use raw
No, they won't burn, just be sure to use raw seeds, i.e., untoasted. |
/nhuman: yeasted banana loaf
I came across this video about making a yeasted banana bread.It looked interesting; I will probably make it, but maybe first a similar bread I found on the King Arthur site (I trust their recipes)I was wondering a few things about the video's recipe, though:1) when I saw the pan they baked ... | Him Scott. It should be fine
Him Scott. It should be fine to cut the dough into slices (like the video) and then place them in a typical bread pan. The beauty of the pan (any pan of similar size) is that it will confine the dough and make it rise nice and high. I like the idea.Danny |
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