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Increasing Flour %
Hello Everyone,How do I increase the amount of flour in a formula while keeping all other ingredients at the same amount?I have an enriched dough recipe that I like to use for cinnamon rolls, babka, etc. It produces great results, but I do have to add quite a bit of extra flour to have the dough com... | Simple
Flour is 100%! Everything else is a percentage to the flour. So if you have a formul |
Seeded 1-2-3 with whole wheat, semolina, spelt and bread flour
added 50 grams each flax seed and sunflower seeds | Beautiful
How did your crumb come out? Did it taste as good as it looks? |
Handling Jason’s ciabatta
I have a tough time with the iron fist velvet hand part of this recipe. Any suggestions on how to flip the dough over? I might try putting on a floured pan to proof, then putting another pan on top when it’s time to flip. Then doing a quick flip by lightly squeezing it between the two pans. | Use a dough scraper
No need to go to so much trouble. Velvet hand doesn't mean you have to treat it like a new born baby though :). Use 1 or 2 dough scrapers and gently lift the dough and flip it. If you use a lot of flour on your work surface or the pan you have the dough resting in, it will flip easily. |
Shaping dutch oven bread?
I'm new to dutch ovens and just made my first no knead bread using my Le Creuset this weekend, a sundried tomato and olive loaf with AP flour and durum wheat. It turned out quite nicely, despite some initial confusion, and I'm still not sure if I did it right.I've been looking at lots of recip... | It matters..
You could easily make a no-knead bread and pour it into a dutch oven, bake, cool and eat. No fuss, no problem and it'll probably taste fine. Your post speaks to the issue of bread being over-fermented ("the dough spread out quite a bit") and of developing structure within the bread to create a more open cr... |
Help
2 weeks ago I made my first sourdough loaf and it came up wonky. Today I baked two loaves same issue.ive made many yeasted breads and never had an issue. Am I right in thinking this is seam placement and is this more critical with sourdough. Any help or thoughts welcomethank you | A picture of cross cut would be very helpfull!
This kind of phenomena occurred me also when I started baking with sourdough. A cross cut picture would be very helpful here and also a description of the procedure with timings.Happy baking, Joze |
Bulk fermentation questions
This week I tried Forkish Overnight Country Blonde. I wanted to see the difference between doing a room temperature bulk ferment vs cold frigerated bulk ferment.
I followed Ken's method except that instead of 3-4 stretch and folds, I decided to try Dabrownman's method of 3 x 30 slap and fo... | My understanding
Hi Leslie,My understanding of bulk fermentation is as follows... One could mix the dough, shape and go straight into final proofing and bake. Final proofing we know is when the dough has risen to the correct volume to get a good leavened loaf. But this does not mean that all the yeast food has been use... |
Caputo is developing a market for a new pizza flour
I just might be the last to find out about a newly marketed flour developed by Caputo. The flour is called Nuvola and is being embraced by pizza makers in Naples and the United States. This article, which is sourced from NPR, gets into the details far better than I ca... | Cool
I didn't know about this either. I will have to try and get my hands on some.Thanks for sharing. |
Bagels too dense
I've been learning about sourdough bread baking, and yesterday I decided to try my hand at sourdough bagels. I used the adaptation to Peter Reinhard's NY bagel recipe for making sourdough bagels. This recipe is all over the internet, here is an example:http://honestcooking.com/peter-reinharts-new-yor... | ADY vs IDY shouldn't really
ADY vs IDY shouldn't really matter, as long as you don't try to mix dry ADY into your recipe. Amount of ADY should technically be a tiny bit larger than amount of IDY, but I'm not convinced that the difference is much outside the margin of error, at least when making a smallish recipe.It's p... |
Why did my Kombucha Bread fail?
I attempted a kombucha bread experiment. Kombucha is a culture of bacteria and yeast, where yeast produce CO2 and alcohol, and the bacteria turn the alcohol into acids, This is not so dissimilar from a sourdough culture, so I though I could maybe make use kombucha instead of yeast or sta... | Can't speak for kombucha leavened bread
As I've never used it for that purpose. I have however used Kefir as a leavening agent with great success as long as it's authentic kefir made from the grains themselves. Don't automatically assume that shop bought anything does exactly as it says on the tin. Perhaps the kombucha... |
Gummy, rubbery loaf. Where did I go wrong?
Hi everyone. I'm a frustrated sourdough newbie who found this site after a few failed attempts at the perfect loaf. I feel like I've read and re-read enough posts and recipes that I should have had at least a decent loaf by now, my 5th attempt. I finally think my issue has bee... | And just FYI - here are some
And just FYI - here are some of the resources I've been following for either recipe, technique, timing or all of the above. Joshua Weissman https://youtu.be/eod5cUxAHRMMatt Adlard (Topless Baker) https://docs.google.com/document/d/17UB3P8CQagWFutFlf3LIOnf9KbAUTiup6e-rNysOt1Q/editRosehill So... |
Kneading bread dough in a bag
My favorite method of kneading dough... easy & clean. I also find it more efficient than the 'normal' method. The biggest benefit is not having to add more flour.
Knead Bread Dough in a Plastic Bag (technique - not recipe)
Video of Knead Bread Dough in a Plastic Bag (technique - no... | New on the market
silicone kneading bags or sacks. Good for 1k flour. Also expands for bulking!
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Mesquite Flour Sourdough
A couple weeks ago when the mesquite pods started to drop in my neighborhood, I was reminded of something I’ve wanted to do for a long time — bake with mesquite flour! I didn’t want to deal with milling them myself, so I found some Texas-grown mesquite flour online and ordered it. It was pricey... | Definitely going to try it
I am from Texas (wrong part though, more pines than mesquites) but have not heard of mesquite flour before. Did you get it from Cappadona Ranch?By the way, the flour I think is underrated is ragi (finger millet), which is available at Indian stores. I like to add some to a hearth loaf along w... |
Challah issue!
This way my first attempt at a challah (Peter Reinhart's Crust and Crumb) and I have to say that the crumb is just amazing. Unfortunately, the egg yolk wash didn't go as planned. I have washed plenty of breads before, but I have never had this type of blackening happen to me before. Dark brown, sure, but... | I'm guessing the oil is the
I'm guessing the oil is the difference. Despite what marketers would have you believe, coconut sugar is just plain old sugar, no better (and no worse either) because it's exactly the same thing as beet sugar and cane sugar. (If people say they can taste the traces of impurities in these diff... |
What Are These Bubbles?
I've seen several photos like these before, mainly on Instagram. This one came from a post by trianglebakehouse:I can't say I ever get bubbles like that in my spiral mixer, but then it's a lot smaller and never as fully loaded.I'm just wondering if these are air bubbles or CO2?Any thoughts? Has ... | I think they're air, and I
I think they're air, and I think they're what happens when a sufficiently high-powered and high-speed mixer meets a sufficiently wet dough - the mixer whizzing through the dough as if to make whipped cream out of it, and raising air bubbles.But knowing me, I'm likely to be wrong. |
Maybe the 13th time or so charm? Finally made a pain de campagne I'm proud of
I just started bread baking again a few months back and since then, I've been attempting to improve my pain de campagne from Bernard Clayton's book and by George, I think I got it. It's so tasty and airy with a wonderful feel in the mouth. I ... | Congratulations!
It's so wonderful when a bread finally comes out the way you want it to! |
Freezing bread dough to bake later
This topic just came up in the small loaves thread. What does it take to successfully freeze bread dough for later baking? I assume it's possible because they sell frozen dough loaves at the grocery store. Are there any special tricks? | My experience with freezing dough
As I reported in the other thread, I have not had particularly good luck freezing dough because the yeast does not want to revive. It's not a problem with pizza dough because it doesn't really have to rise again, but it is for loaves. I might try the brown-and-serve loaf idea.Commerc... |
Advice for a new baker
friends, I recently got my hands on the Ken Forkish book and made the 40% whole wheat with biga. I was really happy with how it came out for a first attempt! Then I tried the white bread with poolish and I found the dough hard to shape. I had replaced some of the bread flour to make about 25% who... | Poolish and gluten
In my experience, using a poolish results in a weaker gluten structure. I think the higher hydration of the preferment causes the gluten to break down faster. I'm guessing this is why you had more luck with a biga. I'd recommend using a biga instead, with a hydration around 65%-70%. With FWSY it also... |
Can yeasted dough be retarded like sourdough?
Can yeasted dough be retarded like sourdough? I prefer the taste of Ciabatta with Instant Dry Yeast (no sourdough) and would like to retard both the Poolish and also the dough for scheduling. Is this possible and are there any drawbacks to doing so?I have very little experi... | professional pizza men do it all the time.
To build flavor in pizza dough the amount of IDY in a formula is scaled down according to how long a cold ferment you are shooting for, for example, .16% IDY is common in 48 hr. cold ferment formulas. |
Chewy Crust and slight "Doughy" taste
I baked another boule (poolish baguette from Bread Baker's Apprentice) yesterday, and have more questions on some of the results. I used a poolish that I made on Saturday and also used an autolyse that I mixed at the same time. Both went into the refrigerator until Sunday when I mi... | Your bread looks amazing!I'm
Your bread looks amazing!I'm not exactly sure how you define "doughy taste". One possible definition is a slight taste of excess yeast; what if you cut down the amount of instant yeast? In a sourdough bread it won't take much added yeast to create extra rise. |
How do I convert this recipe please
I'm sorry to be asking so many questions but one day hope to have enough knowledge to answer a few questions for others.I have found a recipe for low gi bread on here which is written in a way I don't understand. How would I start to convert this to actual amounts? I understand bak... | Isn't it already in actual amounts?
Levain Build:Durum Flour 227gWater 142gAP Starter @ 66% Hydration 56.5g (22.5g water + 34g AP flour)Total = 425.5gDough:Durum Flour 300gFirst Clear 100gFrench Style 167gWater 375gSalt 18gHoney 20gOlive Oil 25gLevain 425.5gTotal Dough Weight = 1431gCan't comment on the final loaf as I... |
trying to reverse engineer a sourdough loaf with a soft crumb/crust
I tried to reverse engineer the harissa sourdough from a local bakery. I got the crumb soft, but the crust isn't quite right. If anybody has suggestions on how to make a vegan loaf with a soft crust, please let me know! Perhaps a vegan butter baste? | Not sure if it is vegan or
Not sure if it is vegan or not, but adding any fat to your formula will help create a softer crust. Or spread some oil on the hot crust as it comes out of the oven. Or, wrap the bread in a towel as it comes out of the oven so it prevents drying of the crust as it cools. Those are some suggest... |
Tin loaf not airy, too dense/wet
I'm trying to make a bread using a 1.75lb tin and I'm trying to narrow down the variables. My bread keeps coming out dense and not airy, the only holes are tiny holes. Recipe I'm using is this:1 packet of instant yeast375ml water550g king arthur's bread flour1.5tsp saltKneading for ~8-1... | Fermentation
i think you may not be giving enough time for the bread to ferment/proof. Don’t go by time go by the activity of the dough. |
How do you enjoy your homemade bread?
So this is going to seem like a silly topic, but I'm lacking inspiration on different ways I can eat my beautiful high hydration whole wheat loaf.I usually just end up having it with butter, toasted with peanut butter, or toasted with a poached egg. I just need some inspiration!Wha... | Plain ;)Toasted cheese
Plain ;)Toasted cheese sandwichWith dinner, esp to mop up the last bit on my plateDipping in alioli (the Catalan version, just garlic and olive oil)Not something I normally do, but bruschetta would be great |
Farmers Market Snack Ideas
Greetings fellow bread bakers!!I just started the season at a farmers market and day one was great! I am gathering ideas on savory snacks to offer in addition to bread. This week I plan to offer fresh baked bialys and Sesame Cumin crackers. I am looking for items that are easy to prep, bake, ... | I love the look of these
http://www.thefreshloaf.com/node/60203/armenian-tahinov-hatz |
Hokkaido Milk Bread First Attempt
This turned out quite well, although I could definitely have shaped the lobes better than I did.
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Thanks to GrowingStella as I used her recipe with few modifications.Here is the link to her recipe on TFL. http://www.thefreshloaf.com/no... | What a gorgeous loaf
you must be so very pleased. Nicely done. Oh and this kind of bread is also delicious toasted. Well done hester |
Redundant Forum Sections
In the "Forum" view, why are there two different sections for "Advanced Topics"?Is this a misconfiguration? | It looks as though there's a
It looks as though there's a category and a subcategory both with the same name and both with (a different set of) posts in them. My wild guess is that the subcategory was meant to contain the posts and the category was meant not to have any, but it's only a wild guess. |
Bosch help- dough always wraps around center pole, never forms ball. Gluten development rough
Hi all,I've always had problems with my bosch kneading. Can you help me out? The only time I ever got the perfect dough ball was when I borrowed a bottom drive bowl, but surely that can't be the only way to get a decent loaf t... | Have you checked out the
Have you checked out the dough hook extender sold by PHG and others? It is an aftermarket attachment designed to stop dough riding up the shaft. It may help. Lance |
My Sandwich Bread Loaf
Here is my basic white sandwich bread I'm very happy with :) | Pretty!
Is this from the new recipe you posted the other day?Carole |
Converting Sourdough Starter Recipes To Yeast
I just recently purchased the book Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading. In preparing a loaf I have come to realize that I’m not as fond of the sourdough tang / taste. However I did like the texture, softness... | You're off to a good start
You're off to a good start with your idea that a 100% hydration poolish would substitute for a starter of the same hydration. You only need to build your poolish to same weight as the starter suggested by the recipe, you needn't subtract anything from the main dough ingredients.One thing to r... |
Convection or Bake Mode?
I posed this question a couple of months ago and did not get a consistent answer. I contacted Peter Reinhart and posed the question to him. He advised that home ovens (such as mine) usually give better results in the convection mode and to try a couple of batches baked both ways to see what w... | I agree!
For my micro-bakery I bake 4-6 loaves on two tiers, in convection mode. After I started doing that, I basically bake every bread with convection, whether it's one or several. My oven auto-converts, so I don't need any manual temperature adjustments.Karin |
Troubleshooting: dough is very difficult to roll out/stretch and has lots of small air bubbles at edges
I've been trying to make this recipe for a couple of days now, but I've had trouble with three different attempts:Turkish Pide Bread - The Orgasmic ChefI have two problems.Firstly my dough is very difficult to roll o... | VInegar?
ran across this posting this morning, wondering if it could be useful...http://www.thefreshloaf.com/node/31669/what-does-vinegar-add-mix |
help! black mold in banneton and liner
Black mold has started to develop on my banneton and liner. I tried washing the liner in bleach and stain remover a few times in hot water and the spots are still there!
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IMG_1199.jpg | I don't use a liner, just the
I don't use a liner, just the banneton, but got green mold pretty soon after I got it, because I wrapped it in a plastic bag immediately after each use. I can't help with the liner, but bleach with a toothbrush got my banneton mold free. Now I make sure it air dries for at least a full d... |
what am i doing wrong?!
I'm no novice. I have been baking successful sourdough loaves for over a year now. For about 6 bakes now my bread has been coming out flat! Its driving me up a wall. for the dough I'm using 80% blend of AP and BF, and a 20% whole grain, and bran mix. with .2% salt. I autolyse for 30, then add 20... | So could
you give whole recipe and process? Like what do you do after the bulk? how long is final fermentation etc?hester |
Biscuit shaping technique for yeasted buns
I came across this recipe for whole wheat sourdough burger buns. Oddly (to me), they're shaped by rolling the dough out (after bulk fermentation), cutting them out with a biscuit cutter, then doing the second proof. I've never done this with yeasted buns--I've always shaped th... | Yes
Yes, it does make sense. That is how dough dividers work in a bakery or a factory, by cutting a slab of dough into equal portions. This person's photos show that they shape buns afterwards, just like you described.And their photos show that it does not matter how you do it, because the pieces stick together into on... |
Marbled Rye Sandwich Loaf
I have been reading different recipes for about a week on rye breads and pumpernickel. This is the result of coming up with my own version for sandwich bread and I was quite happy with it, It is nice and soft with an open crumb for a rye hybrid I'll call it. It tastes of a nice lighter seeded ... | looks wonderful
Hello from British Columbia! What a beautiful looking loaf! Now, if we could only have a great long sniff and a taste. Any chance we could pry some tips from you as to how you made this look so good (and maybe the recipe)? Thanks for sharing. Cheers! |
Cheddar bread?
Does anybody have any good recipes for a cheddar cheese bread? I don't care if it is necesarily sourdough or not, as I can convert it either way, but looking for a good baseline that works :) | For cheese bread,
I just add about 120 grams (about a cup, coarsely grated) to my normal bread recipe for a standard 9x5 loaf after the first rise. The salt will make it rise a little slower, by about 20%, but it's not a deal-breaker. I usually use Gruyere, but i'm sure cheddar will work too. Nice as individual rolls t... |
Basic White Sandwich Bread Recipe
Howdy folks, So I’ve been playing with this white bread recipe. Or trying to get consistant results using this recipe is a bit more accurate. That said, Ive gotten it worked out pretty well at this point. It’s a great PB&J kind of bread and makes a killer grilled cheese for dipping in... | I've made this 3 times in as many weeks
two loaves at a time. Down to a 2-inch piece now (Tuesday evening) since Thursday's bake... on my blog |
Adding Cinnamon?
What if I had a great bread recipe that was simply flour water salt yeast and someone suggested to me to add cinnamon to it? I am assuming that I can not just add 2Tbs of cinnamon to my recipe without messing something up. Correct? Or am I completely wrong? | Cinnamon is a yeast inhibitor.
You will want to increase the amount of yeast you use. How much? I am not sure but I more than double the amount of sourdough starter I use so doubling the amount of yeast maybe? |
Non-dairy substitute for powdered milk?
I'm looking to make Peter Reinhart's recipe for Portuguese sweet bread for someone, but they have a dairy allergy and the recipe calls for powdered milk. Reinhart notes that versions made with whole milk or buttermilk don't taste as good as the powdered milk version, so I've adju... | It is common to use Non dairy
It is common to use Non dairy coffee creamer when making things like icings for wedding cakes...to allow one to 1 have the flavor and 2 stability. It is generally done by using adding boiling water to the amt of creamer needed. Then letting it cool to add to recipe.I have use coconut milk... |
Challah aesthetic issues! Please help!
Hi everyone! I've been baking variations of challah recipes, and always come into the same problem. My challot always TASTE delicious, but their looks don't do it justice! Here are the two I just pulled out of my oven.How can I get the brown glossiness to cover the entire surface?... | In my humble opinion
you are asking for the impossible. If you want your bread to rise beautifully, which it did, that will cause the spread between the braids and will naturally be lighter than the top. The top begins to brown immediately... then after about 10-15 minutes as the oven spring gets underway the loaf op... |
Milk in salt rising starter
Simple question...but couldn't find it actually addressed. My question is... Could I use dried milk?? I ask because I don't usually buy milk anymore. I keep canned milk and dried milk. It's just too hard to find a store bought milk that works well for making cheese at home...due to the pr... | Type of milk shouldn't matter
I would think that any of those milk options would work just fine for bread making. Just make a batch of milk from whatever source (dried,evaporated,etc) and use as you would regular milk. Use any fat level you want and if you want more fat in the dough, just add a little butter.Care to s... |
Hoagie Roll Success
I have been on the hunt for a solid hoagie roll recipe for Cheesteaks and Meatball Subs for a few weeks now. I finally found a recipe that I was willing to try. I ended up using King Arthur’s Italian Sub Roll recipe as my base. I replaced the starter in their recipe with about 195g of my sourdough s... | 3B747A20-8CC2-4BC8-8E99
3B747A20-8CC2-4BC8-8E99-E238795D8FA7.jpeg |
Jamaican Hard Dough Bread Recipe?
My wife is Jamaican. My 3 year old son has such a taste for hard dough bread. However, being an amateur bread baker I cannot conceive of relying on a relative coming to visit with a loaf under their arm.I must bake this! The hell with Kingston Tropical! Thus, by the merciful Gods, does... | I've seen so many recipes for
I've seen so many recipes for it on line, and they're all different, and I don't know a way to find which ones are better without simply making them all, one at a time. So I know exactly what you mean - somebody who really knows bread must have successfully made this before, and I hope the... |
Par Baking Bread
I’ve got a loaf of bread that will be finished proofing in 30 minutes. I want to bake it tomorrow. Can I just put it in the refrigerator overnight. Then pull it out and let it come up to room temperature before baking? It’s a loaf of soft rye. | Even refrigerated, some
Even refrigerated, some fermentation continues. You can slow time down by using the fridge, but you can't stop it. So I guess you go ahead, and either it works out OK or it ends up somewhat over-fermented.I don't think you wait for room temperature - probably just bake straight from the fridge. |
Jesse Bulman's salt loaf AKA crack bread
For any of you all who are familiar with Rochester, you might be familiar with Jesse's salt bread - a fantastic loaf with a cotton soft interior and paper thin salty crust that holds together in your hands but shatters between your teeth. Its absolutely wonderful and is so delic... | Pan de cristal sounds similar
There have been a few flurries of posts here in recent years. Use the Search tool in the upper right-hand corner of the page to locate the posts. Paul |
Hot Cross Bun Recipe
With Easter fast approaching I was wondering if anyone had a Hot Cross Bun recipe they were willing to share?I did a few batches last year and had some great success but cannot for the life of me find the recipe I used.Thanks in advance for any replies. | My favourite is Traditional
My favourite is Traditional English Hot Cross Buns from Jeffrey Hamelman's Bread book page 266. It uses a sponge and has currants and candied mixed peel in the final mix.If interested, I have the formula and instructions on a spreadsheet in my Dropbox that I can PM you the link.Cheers. |
Need help understanding Turkish bread recipes
Hey all, new to this forum but a long term reader and bread making enthusiast. I recently received the just-released Turkish Cookbook (by Musa Dagdeviren) as his episode on Chef's Table made me feel like his book would serve as an authentic and proper source of information ... | There's a few in this site
Search this site for several different Turkish loaves of bread. The one that looks nice is:http://www.thefreshloaf.com/node/42857/anatolia%E2%80%A6%E2%80%A6borek-turkish-pide |
Fresh milled wheat bread not rising well
I am new here, but i have a very frustrating problem. I have been making bread for prolly 30 yrs and decided to buy a mill so i could keep the nutrients in the wheat. A stone mill and that didn’t grind the wheat small enough and I thought that was the problem. So i bought a Wind... | No expert here by a long shot
but are you using any all purpose flour in your recipe or are you using 100% home Milled grain? All whole grain loaves by nature tend to be heavy and not rise much. It has a lot to do with the bran cutting gluten strands. A more detailed write up on your recipe and method would also be hel... |
Using two loaf pans for one loaf?
Howdy. I'm working my way through Artisan Bread in 5, starting with (to me) are the essentials: making the recipe and then making shaped bread in a loaf pan. I used the basic master loaf recipe (halved to 2 pounds) and put it in a prepared pan for the first time. With my previous met... | Bragging rights
I don't think you can claim bragging rights using two pans but you can brag about your wife and her intellect all you want to. :) |
Jelly Beans
I normally make 100% home milled winter white whole wheat sourdough bread. I made some for a friend, he took it home and said he and his wife and kids liked it. His daughter, however, sent back a very nice note saying she liked it, but it would have been better if it had jelly beans in it. So now, my nex... | We must have pictures of this creation!
Good luck! The chocolate chips...been there and done that....but jelly beans?? I'd go for the small jelly bellies...just avoid the puke flavored ones. Just saying. I'd go for lime and coconut. ;-POR CHERRY....that would go with the chocolate real well. |
The Retardation Threads
I recently discovered that retardation, throwing stuff in the fridge for the scheduled future, is really your friend in baking, especially sourdough baking. This is true for flavor and for scheduling. So I thought I would celebrate my discovery (I had a starter in the fridge for almost three day... | If It Floats, it Bloats!
I was shocked to learnin Reinhart's book "Artisan Baking Everyday' that a stiff starter can go up to three days after it has rise. Under Dab's advice I let my sourdough levain rise about 25% then put it in the fridge (and an unfriendly party basement fridge) for three days. Getting ready to do ... |
Trying for perfection: Weak gluten and little oven spring.
I've managed to get a few of the aspects of making a good loaf down, but I'm looking for the final touches. The flavor is great and the texture seems close.I used the following recipe:400g Bread Flour160g Starter @ 100% hydration260g Water8g salt40 min autolyse... | Stronger gluten
It looks great, actually! It's always nice when it tastes good too. :) At about 71% hydration it shouldn't be too loose, but there are a couple of things you can try. One, use the same proportion overall of flour and water, but put more of the flour into the starter. So, instead of 80 grams each of flou... |
Lá fhéile Pádraig sona dhaoibh
Happy St. Patty's day loafers.Here's a Soda Bread recipe posted today by our excellent local (Felton, CA) homesteader's emporium. Cringeworthy crumb shot for eyes accustomed to this site, but perhaps the whiskey-soaked currants make up for it. And come on, it's Soda Bread, not ciabatta.... | You had me at Snockered fruits.
I think it looks fine and it has to taste great. |
Using a bread machine as a warming chamber for sourdough
Hello everyone! I haven't been around this site for ages ... just busy with life (life is good!).Thought I'd pop in and share this tip - it's probably nothing new (great minds think alike and all that) but it was a new idea to me and it works so well I wanted to... | Glad to know you are doing well, Andy!
Your bread is beautful. Are you still roasting your coffee beans in that home made roaster? Your innovation has always impressed me.What have you been up to?Stay well, and visit with us a little more often.Danny |
bread turns raw?
Hi,Im very new on hame baking... I normally do 2 recepies and were working well until recently. Bread is perfect the first day... it seems fully cooked everywhere.. but the problem appears later..after a day or so.. it seems raw? or uncooked? I starts being soggy from one side and I realise it is one s... | Or maybe I just need to leave
Or maybe I just need to leave it longer in the oven? As I said before, the first day.. Is not soggy at all... and I dont want to leave it for very very long in the oven because my kids dont like eating very crusty bread.... |
Kasseler / Kassler
Hello,A friend of mine has mentioned to me several times a bread he used to get hold of when he lived in Germany. It was called, to the best of his memory, Kasseler. He tells me it was a brown bloomer bread with a soft fluffy interior and a very crusty crust.He originally told me about it when one of... | Welcome back!
Brotdoc has a couple pages on it.https://brotdoc.com/2014/02/04/kasseler-kasseler-bread/https://brotdoc.com/2012/02/11/das-kasseler-ein-klassiker/Goog or other web sites can translate. |
Ars Pistorica, the Art of Breadmaking - new blog
I know quite a few posters like myself were inspired and fascinated by the postings of Ars Pistorica.Just wanted to let everyone know that Ar's has set up a blog at the following address which will feature quite a bit of writing with comments enabled and plenty of how-to... | Very exiting indeed!
Thanks alot Phil. |
Help looking for recipe / guidance
Hi all - new to the forum and bread making here. Looking for some direction to achieve the bread that I think I want.Some history- so far I have had only a few successes following the standard breadtopia spelt sourdough recipe (substituting with organic white spelt): Essentially in my... | Adding fat to dough
Dough often has an important fat component - how much depends on the type of dough. Pastry dough for example is usually quite high in fat. The question is not can you add fat, but what kind of dough do you end up with when you do. You can imagine that forming a loaf of bread from croissant dough wou... |
Stone Bread Oven
Hello, I've been wanted to construct a bread oven for a few months now and have been researching plans and costs.I was wondering if it would be possible to make an oven out of stones instead of firebricks or bricks. I haven't seen anyone utilize stones as thermal mass. I'm hoping to use stones to keep ... | I see no reason that what you
I see no reason that what you propose would not work, after all the historic basis of this type of construction is centuries old. You may wish to check out the following:https://www.historymuseum.ca/cmc/exhibitions/tresors/barbeau/mbp0501e.html http://pinkbird.org/images/7/7f/Build_Modifi... |
Problems with distribution of bits
I've started working on a dried fig and walnut bread, based on Hamelman's Fig and Hazelnut and using a starter rather than yeast. 15% each of dried figs and walnuts, 50% wholemeal, 70% hydration.Based on things I've read here and elsewhere, I decided to add the dried figs (each fig ch... | So Hamelman adds them
at the end of the mixing and then only mixes further until all additions are incorporated throughout the dough. I am curious why you didn't do it that way. hester |
Bagels with Smooth Skin
I've been baking bagels at home, loosely following Jo Goldenberg's recipe that I found on seriouseats.com. I've replaced the sugar with malt syrup and have been boiling them in lye following Stefania's 2/25/09 post on this forum. I have been proofing overnight in the fridge after about an hour ... | bagel bursts
A few things that might be going on:1. insufficient proofing2. insufficient boilingThe bagels continue to expand in the oven after the crust starts to set, so some (more) of that expansion needs to happen before they hit the dry heat of the oven (either in the proof and/or the boil) - so they can do that w... |
Problems with FWSY poolish bread
The “white bread with poolish” on page 98 should be an easy one to make with 75% hydration. However, unlike so many other breads I make with this hydration, the dough in this one refuses to fully develop and remains very wet and formless. Although my technique could be blamed, I just wo... | I remember the problems well!
FWSY is a great book, but notorious for not being easy to replicate in a home kitchen environment. That said I learned a lot from it... I don't have the book in front of me, so if this isn't the right link, look around and you can read about my experience. I baked and blogged about the ent... |
Is my baking method OK?
Hello! New to this forum. Amateur home Baker from sunny Singapore! Would love to hear some critique on my technique. 1. I make a preferment with 25g flour and 25g water and a touch of yeast. Ferment at room temp for 12 hours. 2. Mix in 200g flour 135g water, 4g salt, 1g sugar, touch of yeast.... | Vincent: There are thousands
Vincent: There are thousands of answers to your questions! There is no right way - instead, there are a thousand right ways, and a million wrong ways.Most important things to consider: Do you like the bread? Do your family/friends/customers like the bread? If people like the results, then y... |
Trouble with tartine semolina
Hi Everyone..I'm trying to finally get back into more baking. Today I'm making the Tartine Semolina Sesame Fennel recipe. I don't find I'm getting any elasticity in the dough. I'm about two hour's into bulk and when I try to stretch and fold I'm getting the dough tearing. My starter is goo... | I'm thinking lost in translation
Durum Semolina Flour. Durum is the type of wheat. Semolina and Flour are grades of the grind. Semolina being coarse and flour being fine. There are even different grades of semolina from coarse to fine and flour is extra fine or reground semolina. Now when a recipe says [durum] semolina... |
Trouble with crust cracking during cooling
Hi GuysI've been having a little trouble with my crust cracking lately after i take my loaf out of the oven as it cools. Are there any ways to stop or reduce this happening? I was thinking of turning the oven off and leaving the bread in there to slow down the cooling process ... | Over Proofing
Hi. My guess is that your dough was over-proofed. If it is proofed for too long, when it rises in the oven it gets a little flabby – the resulting crust is thin with no support beneath it. I have a hunch if you proofed it a little less, this would not happen. Beautiful color, by the way. Good luck. |
Some advice please?
Hi all,I am hoping to get some tips if I may.A while ago I obtained a set of 3 commercial bread tins complete with steel lid. I figured it would be nice to bake my own bread rather than use store bought all the time and I enjoy cooking, win win.I seem to be having real trouble getting a loaf to turn... | Some practice coming up
First I'll talk about kneading. This is a 66% hydration dough. This is the Baker's Percentage and it is a fancy way of showing the percentage of ingredients in relation to the total weight of flour.So 430g liquid / 650 g flour=.66 or 66% liquid. This is a level of moisture that should not be sti... |
Altus & formula
Hi guys.
Does anybody know how do we build formula that have an altus (left over bread)?
I mean, is this is part of the flour/the water or what?
Thanks, Ron. | Altus.
Hi Ron.
Altus is “old” rye bread cut into small pieces, soaked in water until saturated and wrung out. It was originally a way for bakers to re-use bread they hadn’t sold. "Waste not. Want not." However, it does make for a more tender and flavorful bread and has become traditional. It is optional. I keep hunks o... |
What am I doing wrong?
Hello everyone! This is my first post around.Some day something made try to do my first Sourdough Starter.Started in Day 1 with 70g of Bread Flour + 70 g of bottled water Day 2: After 24 h added same amount 70g bf + 70g water Day 3 Discarded half,added 70+70g ... | Put a small portion of whole
Put a small portion of whole wheat flour. Like 100 white 25 wheat 125 water and 125 culture and keep feeding it once or twice a day. You can utilize the fridge if you see it becoming overactive with only one feeding a day. Sometimes it takes a little time for a culture to establish itse... |
Perfect English Muffins - light, lofty and full of HOLES
The dough is really just a few steps up from batter. The high hydration ensures the muffins will be light and lofty rather than dense, creating medium to fine “nooks and crannies”.
INGREDIENTS
2c Warm Water 1T Yeast 1/2c Honey 1/2c... | Thanks!
I'm going to give this recipe a try for sure! WW English Muffins are very popular in our family. |
The Loafyrinth
There is a certain style of bread, baked in a broad circular shape, that has a spiral or concentric pattern (lines of flour maybe?) on top. I'm curious about the origin of the pattern. | Are you maybe thinking of
Are you maybe thinking of loaves that proof in a basket or banneton made of cane? They will often produce the kind of pattern you are describing. |
emile henry cloche
I do not know if this is general knowledge ( not that I have a new cloche ) but I just received this beautiful cloche, WITH a real nice mixing bowl from Costco for a mere $99 ! Every where else I saw it started at about $120 and went up. Proving bread right now to try it, I only got it a few hours a... | cloche
yes, I just saw it. great price.write it with your results.how long do you have to preheat the oven? |
My Croissants won't rise properly
Hi, all! I'll try to make this short.When I learned to make croissants 35 years ago in Barrie, Ontario, Canada (elevation about 700 ft. above sea level) they were always perfect.For the past 21 years I have lived near Salt Lake City, Utah, USA (elevation about 4500 ft. above sea level... | Have you tried different
Have you tried different butter? Butter contains varying amounts of water, and therefore has (inversely) varying amounts of fat. High-fat low-moisture butter really helps. |
LAB?!
I have been reading through posts, and they aren't much help when I have no idea what LAB means. :-D I looked through the glossary, but it's not there. Forum searches just take me to posts using the acronym. Can someone tell me? Thanks! | Hi
LAB = lactic acid bacteria = Lactobacillus |
Advice wanted for Pre-ferment Flour indications when using a Culture-Starter
I'm upgrading the spreadsheet I've been using to be a more complete tool for getting and modifying a bread recipe quickly that includes a pre-ferment. It will be on Google Sheets so anyone can use it and I'll share it (free) here after I'm do... | Is one possible answer ...
... "Put both"? Is that the source of puzzlement? I don't know your work; maybe adding something like that would throw off the structure (either physically there's no space, or conceptually no other info is duplicated so why should this be). |
Adjusting oven time for personal loaves
I'd like to make some personal loaves of 'Christmas Bread' from p.257 of Ginsburg's The Rye Baker. A normal loaf is about 1100 grams and bakes for 10 min with steam @430F, and 30-40 min @365. My question is how to scale. I'm using 3 small loaf pans (instead of 1 normal size) ea... | Personal loaf size
Following, as I like adapting breads to mini loaf pans too. I generally go by eye and by internal temp on an instant read thermometer. Also, depending on the type of bread, I sometimes remove from the tins before they are fully baked so I get a better crust along the sides. A parchment sling helps wi... |
Should I cover loaves during final proof?
I'm trying to bake WW sandwich bread for my family and discovering all of the challenges that come with getting a good rise with whole grains. On my most recent attempt, I finally got a good proof on the second rise when the loaves were in the pans. Per the recipe, I had cove... | "Is it necessary to cover
"Is it necessary to cover loaves during the 2nd proof at all?"I think so. i spread melted butter on the dough, not on the plastic cover and have no problem.Ford |
Which is better...
Is there any consensus on whether it’s better to hold back flour in a recipe till the dough feels right or to add the amount of flour given in the recipe and adding water as needed? | Since so many things
such as salt or prefermented flour is based on the flour amount, I hold back the water and add as needed. |
Dutch Oven?
Is there a formula for taking a recipe that calls for "conventional" baking on a stone and converting it into one using a dutch oven? I have had wonderful success with dutch oven specific loaves and was wondering if there was a way to use it in a recipe that doesn't involve a dutch oven. Thanks! | It should bake about the same
It should bake about the same. It is possible that if you are using the DO to support the sides of the loaf, you might reduce the hydration a bit, but the time should be similar. The main reason we use a DO is to trap in the steam that gets released from baking the dough. |
What is Solod (fermented red rye malt)
To better understand what solod is, understanding how it is made should help.First: Rye grains ( aged for about 6 months) are sprouted till the roots are about the length of the grain.2nd: The damp sprouted grains are fermented ( a little starter can help this process in small bat... | Directions to make your own
This is a direct cut and paste from the beets and bones website:INGREDIENTS:Rye berries any amountFiltered waterInstructionsRinse rye berries and soak them in filtered water for 6-8 hours (I use a sprouting jar). If possible, keep the jar at a cooler temperature, best around 65ºF. Here is th... |
Guang Bing - Chinese "Bagels"
Any guesses how these were leavened? None of the article, video (link in the article), or wikipedia article mention it.https://www.atlasobscura.com/articles/guang-bing-chinese-bagel-historyhttps://en.wikipedia.org/wiki/KompyangAny guesses for a formula?Xie Xie (thanks) | 光餅
The following recipe is from a well-known Chinese home baker's Youtube channel. She's from the region where Guang Bing originated. You may make it without stuffing (the version she "rationed" out to her husband in the video). At the end of the video, she emphasized not to change her formula to get a good result. ... |
Bread pan
I usually make bread on my baking stone (rustic Italian and pan de yoghurt) I wonder if I can use the same recipes in a loaf pan to achieve more uniform shape for slicing? | Why not?
What's the worst that could happen? Go ahead - try it! You may fight with a little sticking to the pan at first until you find your best method for preventing that, or you may need to adjust your oven heat a bit - but it's a loaf of bread, not a fragile 12th-century manuscript or a nuclear warhead. ?I bet it w... |
Chewier sourdough bread
I have been baking with a sourdough starter that I like a lot. I mix it up in the evening, let it overnight in the oven (with a pilot light, lucky me!) and then mix it up in the morning. (Ankarsrum mixer, lucky me again) I rise it the second and third times in the oven too, and it takes about... | The crust?
... or the entire thing? |
Dense crumb in the center
IMG-20190213-WA0000.jpg
I'm wondering how i can have a more open crumb in the center like on the outer side. As you can see the loaf gets denser and denser as you get closer to the center. No knead, 75% hydration, around 18 hours fermentation. Cooked in a covered cast iron pot. | I'm thinking
ThIs is all down to shaping. Looks like a lovely loaf to me. |
Italian bread recipe on this site
love this recipe but.. seems like it comes out with a lower profile, maybe 2 inches tall at center. When it says ‘shape into final shape’ I did not reshape, just moved loaves to tray since they had a great shape. Do I need to resape again to get them to rise again? Also, at which ris... | Which recipe?
There are quite a few hidden about. :)Anyway, to answer a major question. "Do I need to resape again to get them to rise again?"Yes. Perhaps they rose too much already. Try reshaping sooner on the next batch. The reason why is because when fully risen, there isn't much room for the loaf to rise more ... |
Challenged
I suppose everyone here has seen one of those 'bread Slice' cookie cutters.Most kids would be satisfied with using one to cut one out of a plain slice of bread; Not these kids!I bake, spent a whole lot of time getting dough to rise, so how, or what would I do to make a dough that rises just a bit (thinner) ,... | I'm confused...
... about what you want to make. All you need to make this work, I think, is bread that is bigger than the cutter. |
Yeast Types
Hi,Can someone explain the different types of yeast (or point me to somewhere that does). For example is rapid rise yeast the same as instant yeast? The active yeast that is bought in jars - does that need to be started in water? I'm sure this has already been explained somewhere so I'd love to read about ... | Yeast info
There is a bit about it here:
http://www.thefreshloaf.com/faqs/baking/yeast
Active dry typically needs to be activated, instant (aka rapid rise) does not. |
Looking For A 100% Rye Formula Similar to Rugbrod
Hi all. I am looking for a good formula for a 100% rye loaf, similar in result to a Rugbrod, but without the bells and whistles of beer, buttermilk, etc.I have been purchasing a loaf at a local health store that I love, but would like to start making instead of buying.... | The Rye Baker?
That does look delicious. Have you considered buying The Rye Baker? Hamelman also has a large rye section. |
Dense/moist loaf
Hello :) I'm new to the forum and have just started experimenting with bread making... I've made a few bloomers and tin loaves. I always seem to have the same problem though, the bottom of the loaf is very dense and the whole loaf is moist throughout. You can hopefully see from the image below...
IMG... | Hi Shark. The images posted
Hi Shark. The images posted are very small, but from what I can see the loaf looks very nice. Please repost the images. When inserting the image if you look closely, you’ll notice a box asking for the image width. Enter 600 in the width box and leave the others boxes alone. Your images will ... |
Soft Pretzels?
Sorry if this is the wrong sub forum to be posting in, I wasn’t sure which one this fit into. Been into making them recently and wanted to make them for a super bowl party on Sunday. Problem is I don’t think I can make the dough the day of. Is is there a way I could pre-make them without ruining them? I... | You would want to make the
You would want to make the dough, shape them, let them proof up just a little bit and then cover them with cling wrap and put them in the fridge. The next day you would do the baking soda bath and baking. Cool trick if you don't have the lye is to bake your baking soda at 250 degrees for ab... |
Is this still a rye bread?
Total rye is close to 30%. the swirl is 66% and the white is about 15%. Has the texture of chewy white bread. Both use a rye sour and was levaned.with yeast. bread and first clear was the balance of flour. | Considering
What passes as a rye bread in many places outside of Europe where rye is a staple then i'd certainly say this qualifies more so.
Lovely loaf. Have it with some deli meats - but only on the rye swirl ;) |
Flour numbers
I'm trying to understand all the numbers associated with the flours I am buying. Here's a photo of a recent order to explain what I mean.The column on the left is the mill's own item code. I understand that the 'Type 1350' next to the dark rye is the French/German number system. What are the other numbers... | Could be anything - like the
Could be anything - like the lot number. But why guess? Why not ask the people who put them there? |
Novice baker has questions especially RE "No-knead" bread
1-26-191. I have seen many recipes recently for no-knead bread, especially recipes ordinarily considered in the category of artisan bread baking. Forgive this novice if this question seems exceedingly naïve: Apart from saving the labor of kneading by hand, can a... | I am an amateur baker...
with a serious interest (4 loaves this week) who doesn't own (or want to own) a stand mixer. I have way too many kitchen devices already! |
My first sourdough rye bread: undercooked
Sticky inside. I cooked it 30 min @ 180 then 10 more min @ 180 then 10 min @ 200 but still not enough. I'll try 45min @ 200 next time. | Thermometer?
Until you are experienced with a particular style and shape of bread, a thermometer with a thin probe can be a useful accessory to take the internal temperature of a loaf to assess doneness - aim for 203 FLance |
Bread Calculator (Excel) for our recipes
Hi,
I've made a spreadsheet in Excel of a Bread Calculator. It contains no macros or any code at all, I tried to keep it as simple as possible. This is a version with some help added, and several improvements.
Of course is totally free, to use, edit and share. If you have any s... | Bread calculator
Your spreadsheet is well laid out and easy to understand. Thank you Dimitris for providing this tool! |
Looking for Recipe
I recently acquired some crimped round bread pans, the type that results in a long round loaf that looks like sections and is basically a round pullman type of pan. Years ago I had a recipe for a cinnamon bread to be made in this type of pan but I lost the recipe. If anyone has any recipes for bread... | Monravian or Round Bottom
My guess is that you're describing a Moravian Loaf Pan or a Round Bottom Loaf Pan,either of which might be used to bake a cinnamon bread. You don't really need a recipe (formula) for a cinnamon bread to bake in this pan, any good cinnamon bread recipe (I like cinnamon nut or cinnamon fruit br... |
Laurel's Kitchen Bread Book comments on cold oven baking
I decided to give serious study to my good bread books, and Laurel's floated to the top.My favored place for proofing is in my gas oven, which I turn on until it just barely registers a temperature rise; then I turn on the oven light, and it maintains a temperatu... | It has worked well for me, usually
Inspired by the experiments of folks on this board who hate the idea of wasting all that pre-heat energy, I have tried the cold-oven start on a number of lean loaves (Floyd's dailly bread and no-knead recipes) and had remarkably good results. The only time I was not so happy was with ... |
Brittle Crust
Normal
0
false
false
false
EN-US
X-NONE
X-NONE
MicrosoftInternetExplorer4
... | Are the proofing loaves covered
or exposed to changes in room humidity and temp variations? Do the top dough skins dry out? |
Marble Challah
Anyone know how to make the "black" part. I've tried cocoa and dark corn syrup but it was just brown. I have a recipe for molasses (blackstrap) but will the favor be too strong? will it actually come out dark? ty! | You want black-black? Squid
You want black-black? Squid ink, or food coloring. |
Help me understand this bread!
Hi all, apologies if this post is in the wrong section. I'm new here! I've just started getting into baking and now that I've made a few loaves I'm curious about one of my favorite breads to buy– a cheese and leek loaf from IJ Mellis. I've never seen a bread with a top like it (you can se... | Kate, I’m using IPad and the
Kate, I’m using IPad and the link to your image is not available.Dan |
Slow-Cooker Bread
I don't have an oven, so I've been experimenting with using my slow cooker. I combined two recipes from Flour Water Salt Yeast to make this one, Overnight White Bread & Overnight 40% Whole Wheat Bread.My recipe was (almost 2lb):300g white flour200g whole-wheat flour360g water @33°C9.85g salt0.4g insta... | That looks awesome!
I am totally impressed that you cooked this in a slow cooker and or with a hot spot to boot! Well done! |
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