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Handmade Pasta - a definitive guide This video is a definitive, easy to follow guide for homemade pasta. If followed precisely, success is almost (most certainly) a guarantee. According to my family nothing store bought can compare. IMO, well worth the effort…Ingredients-300g Pasta Flour185 Liquid (2 large eggs, 3 yolk...	Intrigued I have been intrigued by this in the past. Often my need to balance carb intake with an appetite for fresh sourdough has put pasta making on the back burner. 😁 Still, Christmas is coming. What brand/type of pasta press did you invest in?
Thank You I would like to thank one and all for the feedback on how to increase the flavor in my bread. If I have the spices I will try it tonight (well actually this morning since it is 0200). If not I'll have to wait until pay day. That sourdough pumkin bread I'm definitely going to give that a try. Which is better f...	Fresh is always better! Roasting it really brings out the flavour!
why are my raisins burned I am making a rye raisin bar based on Spiced Honey Squares from The Rye Baker. I use fresh milled organic whole grains from the NYC greenmarket and they are very good BUT the raisins that extend beyond the dough burn. So I am thinking of rehydrating the raisins before adding them. Will this...	You've answered your own Q "...the raisins that extend beyond the dough burn."Exactly. The solution is to push the exposed ones back into the dough with your finger or handle of a wooden spoon. Some are easier just to pull off and bury underneath but inside the dough where protected.
"Cover loosely" -- why cover at all? Newbie bread baker and bread baking book reader asks...Why am I instructed to cover sourdough starter or rising dough loosely? I think I understand the "loosely" part -- it permits gases to escape, avoiding pressure build-up. Or, for too-small containers, it allows expanding dough/g...	It stops a dried out skin That's all there is to it. A loose cover traps enough moisture in the air above the dough to prevent it drying out too badly.
Emile Henry baguette recipe- really wet dough I used a baguette recipe found on Emile Henry's website that did not require the dough to be risen. I figured they knew more than I did about using their baguette baker so I followed their directions. Here is the recipe:1 3/4 cup warm water1/3 cup olive oil3 tbsp. honey2 t...	I am amazed that your baguettes turned out as well as they did considering you didn’t bulk ferment or or proof the dough! I am not familiar with the baker you used but was there any steam involved in baking these baguettes? Were they covered for the first part of baking or did you use some other way of steaming them f...
basic shaping question There is a recipe for german rolls that has been discussed previously in this forum.http://hanseata.blogspot.com/2010/06/weizenbroetchen-german-rolls.html?_sm_au_=iVVn4b4jpqrr7jj8In that recipe, the dough is divided into pieces, then shaped into rolls, then seeded and baked.For other breads, ther...	preshaping is good but not preshaping is good but not neccesary. Especially for small breads, which are much less sensitive to bad shaping. In fact for small buns you can pretty much forego the standard boule shaping method and just preshape em into rounds with your dough scraper and bake them and they'll be fine as lo...
South Greek Traditional Bread Hello all!I'm writing this after some request I got from a couple of fellow members.It is a typical recipe and procedure that old women of south Greece make their bread with.I hope you are comfortable with percentages.I dont give a high detailed description because my English are not that ...	Thank you so much! Well explained. Just one question. Do I soak the basil leaves in enough water for all the feeds when creating the starter or is it only necessary for the first feed? Sounds like the basil leaves are used very much like grape skins in some starter recipes. For the wild yeast that grows on them. Thank ...
Reinhart's Sprouted WW: completely flat I made Sprouted Whole Wheat Bread from Peter Reinhart's Bread Revolution, p. 63. It's a yeast bread with 90% hydration. I fresh-milled Breadtopia's Hard Red Spring Sprouted Wheat Berries. After proofing, the dough spread on the peel and exhibited no oven spring. It had a flavor t...	My guess is that it overproofed. Judging how much to let it rise before baking can be tricky but experience will help with that.
Brioche Dough Help! Hi! I recently got a KitchenAid Classic mixer, and I've been trying it out on making brioche dough. I've done 6 trials so far, and the last two doughs ended up gloopy after I mixed in the butter (1 at 35%, the other at 50%), but had fine gluten development prior to the autolyse. I was able to make o...	Thank you! Thank you for your tips! I mixed another batch last night, and used an autolyse with just the flour, eggs, and milk, then added the yeast and sugar, allowed it to mix, then the salt and cold butter together. After the autolyse, my.dough was pretty well developed, passing the window pane test easily. But afte...
Problem: Top of loaf slices breaks on handling I have a barley (5 oz) - wheat (16 oz) recipe that works reliably in my Zojirushi Virtuoso. It has a failing: the top inch of the loaf has bigger pores When handled or toasted, the top of the slice tends to break off...the larger pores make something of a perforation tear...	Greetings,again! This is a different dough than you and I worked on before (all spelt). For that loaf, all kinds of adjustments were made on the wonderful Z breadmaker you have. There were a lot of pics on that post and so I reviewed them all, but esp. the last pics that depicted the latest and best loaf. Interestingly...
How to tell when final proof is done & ready for oven? I'm learning from the bread bakers apprentice and he says that the bread is ready to put in the oven when it reaches about 1.5 times original size, but I'm not that great at eyeballing it and I find it hard to tell. Is there any other way to know when its ready?	A good test for the final A good test for the final proof is to gently push your finger into the top of the loaf and see if it slowly rises back. If it does, you're good to go.
Outstanding you tube Proof Bread has some amazing videos. Exceptional technique and information with his active intelligent commentary . https://www.youtube.com/watch?v=7lIDKLDWjDU	Thanks for this Always something to learn. And while I do watch videos which have a lot of stuff already familiar to me every so often someone says something, in their own way, which makes me see things from a different perspective which helps me understand more.
Having Problems Scoring (bread, not drugs, that is!) Hi all, I've been making bread for a little over a year now and I have never been able to score my bread properly. I've tried a bread knife, a sharpened cook's knife, a home made lame (chopstick and razor) and nothing I do seems to cut through the dough like bakers s...	David's Scoring Tutorial Greg: Have you seen David's excellent tutorial on scoring? I have attached it below. Scoring is difficult, and it doesn't always work out. I think many of us are always striving for perfection, and we will never reach it! Good luck with your quest. Best, Phyllishttp://www.thefreshloaf.com...
using plastic wrap Some recipes call for covering your dough in plastic wrap. I don't use the stuff. How important is it? Like in the preferment. Won't a plate or towel work? Thanks.	An alternative to plastic wrap An alternative to plastic wrap is a simple shower cap. They're relatively cheap, reusable, and can fit all sorts of bowls. Check the nearest beauty supply store where you might find packages containing 20 or more for less than $3.00.
How to use a preferment / poolish? Cake vs ADY? I'm experimenting with a yeasted dinner roll recipe. I'd like to use a pre-ferment (poolish) to enhance the bread's flavor.According to https://food52.com/blog/17140-preferments-and-how-to-adapt-any-bread-recipe-to-use-one, I should be using 20% - 30% of my flour's weight...	Sure, you can use 20-30% of Sure, you can use 20-30% of flour in your preferment, it is very common, but if someone asked me for a number off top of my head, I'd have said - 50%. At least for white bread. As to the yeast, yes 0.05% of IDY for 16 hors sounds like a reasonable place to start. The original yeast, here ...
Shaping before final proof: preserve or remove gas? I've seen some videos which punch down and flatten the dough prior to shaping and final proof, and others which are explicit about treating the dough as gently as possible to preserve the gas produced by bulk fermentation.I haven't quite been able to deduce the princi...	I am not an expert by any I am not an expert by any means but I believe that the general practice for artisan sourdough baking is to treat the dough gently . The method of punching down seems to me to be a somewhat older technique more associated with yeast bread, presumably because the rise in yeast bread tends to be ...
Why does Makki/Cornmeal Roti use boiling water? HiI am learning on the why of things right now, and mommy dear does not know the answers. Everyone in the house enjoys these makki ki roti with saag. The bread is unleavened if wondering.This is how my mom prepares them.1) Boil water (it is literally boiling)2) add it to ...	A few thoughts I have never made cornmeal based roti and have limited whole wheat roti experience but I still have a few general thoughts for you.Boiling water will help the corn release the starches from the grain. I would think a vigorous stir would help, as would shaping into a ball and letting it sit for a while be...
Final proof in fridge overnight? I'll have to face this question in a couple of hours after writing this.I'm making Cranberry Walnut Sourdough.@sadkitchenkid says of the final proof, "Place in a floured banneton, let proof until ready (two hours was good for me). I usually prefer to proof shaped dough in the fridge ove...	Overnight proofing I overnight proof my bread most every time I bake. I use willow basket and then bake in a pre-heated cast iron skillet/dutch oven combo. I go straight from the icebox to the oven. The cold dough makes it easy to score the loaf. And I like the smell of bread baking in the morning. Gets the day off to...
Country Bread Directions for Beginners As a gift for my baking niece I've put together a bread baking kit including instructions for my version of Forkish's Country Bread (and links to videos, equipment and some tips). Perhaps it may be useful to others and any feedback/additions would be welcomed!Country Bread Instru...	What a great idea! Thanks for sharing; I'm sure your niece will love it! My daughter is a budding baker, so I might pass this "kit" onto her.Thanks,Lance
Using a cast iron Dutch oven? Based on recipes and youtube videos: Some place the loaf on parchment paper into a Dutch oven, using the parchment like a sling; some drop the loaf directly onto the cast iron.I have a new Lodge 5 qt. cast iron Dutch oven which I hope to use for the first time very soon.Are there any pros ...	Parchment makes it easier, Parchment makes it easier, more gentle on the dough, and gives the baker more control over the process of putting the dough in a hot Dutch Oven.Other than a little added cost, I don’t see any drawbacks to using it,HTHDan
My 1st wheat bread...Memo's Bread...thanks to Zola Blue's recipe My first wheat bread. Memo's Bread.A little light colored compared to others I have seen. Very airy and light textured. A little too airy and open, but it is my first. I used really old, very shiny loaf pans that were my grandmother-in-law's. I used my An...	Patti, try to make your Patti, try to make your images bigger. The way you do that is by entering a pixel width in the image upload box. For large images I use 600. You only have to specify the width, the software will calculate the height (in proportion) for you.Dan
Banneton: naked or with linen? In the videos I've been watching, some bakers proof in a banneton (heavily) dusted with bread flower (or rice flour or cornmeal) and some line the banneton with linen and dust that. Most new bannetons come with a linen liner having an elastic rim.For sticky high-hydration doughs, which wo...	50:50 wheat:rice flour In my experience, linen and unlined cane bannetons & brotforms perform equally well (or poorly at first) for high hydration doughs. The choice between them depends more on what size and shape of bread you're baking. Both require generous dusting prior to first use, lest your dough stick. I've ...
Sandwich roll bake This is a recipe for soft sandwich rolls by John Kirkwood. You can find him on Youtube. I've tried quite a few of his recipes, and find they work quite well. So, with this recipe, I got a crisp exterior and a soft pillowy interior. They look like his rolls in the video, but I find the color a bit off...	Egg wash? Perhaps you have already tried this. I usually do an egg and a little splash of water. For extra browning you could do a splash of milk or half and half.
Greek Feta Pull Apart Bread Hi all,This weekend we had a dinner party and per my wife's request, I made this Greek pull apart bread stuffed with Feta and herbs. Needless to say, the aroma was intoxicating and the crumb was very soft.The overview is something like the below.Make the dough and let it riseRoll it outMake ...	Can I have a piece? Yum! Nice work.
Water temp from kitchen sink Hi everyone,Apologies if this has been asked in the past. I'm facing a problem where many of my breads require water around 78-80f but my kitchen sink either takes too long to warm up or is too hard to narrow down the temps to exactly that range.Is there another option for getting that slig...	Boil some water and add it to Boil some water and add it to a bowl with tap water until you reach the desired temp.
Are "cranberries" fresh or dried? When a recipe, such as this one, calls for "cranberries" without elaboration would it be referring to fresh or dried (sweetened?) ones?	I would always think Dried unless specified as fresh cranberries.
Uh oh -- beginning swimmer in deep water! After succeeding with a few oven-baked loaves, I thought I'd try this recipe, a Dutch Oven Sourdough Sweet Potato Crunch Bread.I used my new Kitchenaid Classic Plus stand mixer for the first time. I started with the lower amount of water (325g) in the recipe, reserving the bala...	Kitchen Aid Mixer It looks like the dough reached up where the hook locks onto the gear that holds the hook. There is a dark lubricant in that area of the machine that could have gotten into your dough.
Brioche question Hello, recentlly i am trying to improve my brioche skils. I made 2 classic brioche receips but unfortuantlly the dough wasn't rise enough. finally i found another receipe from KAF which was very good in a matter of texture but the flavors was poor( in my opinion). anyway i was searching the web for oth...	two cents I've also had a lot of success with a brioche recipe that calls for melted butter & water. I tried one with butter & no water (only eggs) this past weekend, and thought that the dough was underhydrated--it was tearing when I kneeded it--despite being very soft b/c of all the butter. I added a little bit of wa...
Problems with stollen not rising Hi all,Every Christmas I make stollen using a Paul Hollywood recipe https://www.bbc.com/food/recipes/stollen_27553When it works, it’s excellent, so I’d rather not try a different recipe, but I regularly get problems with it not wanting to rise. I’ve tried using instant yeast and the kin...	Saving the dough Do you want to save the four day old dough? Taste the dough and let us know. Temperatures?To save this dough, spread out and sift 15 to 17g (3 teaspoons) Baking powder over dough, roll up and knead dough just enough to blend. Roll out again and fill. The recipe calls for fast action yeast.. Is it p...
Pea flour experiment Made these loaves with 10% pea flour content. Pretty awesome!	They're beautiful! As always.Keep on baking.Carole
Develop better gluten by adding flour in parts? It seems to me that it's easier to develop gluten when there is a lot of liquid in the flour. I'm working on a brioche recipe that produces a dough that is rollable. The ratio of liquids to flour is such that it takes some time for my mixer to get the dough to window pane...	Reverse Bassinage? One bakers' technique in breadmaking is to mix a dough at a lower hydration, eg 70%, develop gluten and then gently mix in more water to get a higher hydration, eg 75%. It is considered easier to develop gluten at the initial lower hydration. This technique is known by the French term "bassinage".You...
hobart mixer hi everyone,i have a question,i bought this Hobart mixer,but the label does not show what model it is.i need a bowl and mixer attachments for it but I don't know the model,it looks like a c210 but other pics ive seen have the c210 stamped on the label.any ideas.thanksmike	Model # I have no idea what model it is but offer three suggestions:Post photos of the entire mixer. Maybe someone will recognize it.Send the serial # to Hobart. They may have the answer.Buy an attachment for a c210. If it fits, good. If not, return it.
Baking with nuts: fresh or roasted I'm looking at 'South Tyrolean Christmas Zelten' from Ginsburg's The Rye Baker. It has a soaker with nuts and pine nuts.Should the nuts be roasted before soaking? Any thoughts?Happy Baking Len	Roasted! Absolutely roasted! I toss mine in a dry frying pan and toast them until they have changed colour and are fragrant. Very simple to do and it adds so much more flavour!
Our Sandwich Bread This my go-to loaf of sandwich bread. Ingredients480g warm water5 tsp active yeast2 tsp sugar4 tbs olive oil600g + bread flour2 tsp salt ProcessAdd water, sugar and yeast to mixer bowl and whisk together. Let sit for 15 minutes.Whisk together flour and salt in a separate bowl.When yeast is ready, add...	Looks great! Is there a Looks great! Is there a crumb shot?
Baking Powder Stollen worth making I had posted about this under a heading of how to sub. for cream cheese. I wanted to post my followup and findings under a better heading as I believe this is a worthwhile recipe for my collection. I am starting a new category of recipes that take less time and skill but are still re...	What do you think about purple potatoes? The nice thing about the fold is that one can slip in a marzipan log easily into the fold. Should one desire. Maybe a thicker middle does trap more moisture... I do like a little dairy in the dough. Thanks and you're welcome.I've run out of candied orange and lemon peel b...
Teff flour or Job's Tears flour? I've never heard of either. Freezing flour info. I always keep my flour in the freezer, but I was looking online for information on removing flour from the freezer to the counter before using it. I was wondering if I should put the flour I needed for a recipe straight into the refrigera...	A small bonus If you thaw your flour initially in the fridge, you will save a small amount of energy as the flour thaws. Flour is 15% moisture, so you will save the inverse of the latent heat of fusion of the moisture content of the flour.You can do the same with frozen bread, where you will save more energy because i...
Cold dutch oven baking? I have a dutch oven which is fairly deep (not like a combo cooker) and it's always a pain to transfer and score the dough from the banneton to the oven without touching the sides. I first have to dump it on the countertop, and then lift it with my hands and move to the pan and then score it once...	Cold pot or parchment paper There are a number of test showing that the results of cold vs. hot pot are not that different. Although many might disagree.You could tip the dough out of the banneton onto parchment paper. Then using the parchment paper as a sling you could lower it into the hot pot. If any paper is out o...
Transferring rolls I'm used to bread where I typically either move it onto the pizza steel via a peel or parchment and peel. Thanksgiving rolls are obviously a bit different. Just a peel won't work. I could do parchment and peel, but I'm concerned about them rolling around, plus, I don't know that I'll be able to ma...	What if you put parchment What if you put parchment paper on a baking sheet and placed the rolls on the paper? Then slide the parchment off the baking sheet onto the hot stone?If your parchment is not large enough to cover the sheet you can staple 2 peices together.Dan
Bloomer: Pls help with crumb and crust I just made Paul Hollywood's bloomer twice. Was trying to get a shiny crust but failed and am perplexed about the swirls in crumb. The first time, I halved the recipe and got a dull crust despite having the tray of water underneath and spraying the unbaked loaf with water. I also ...	Just a newbie but Just a newbie but I think that the streak you point to in the first loaf is incompletely incorporated ingredients. The apparent collapsed hole in the second loaf that you point to may be evidence of overproofing?Re the relatively tight crumb, how much and how vigorously did you mix the ingredients? ...
How to get soft, thin crust? What factors affect the crust development of bread?I'm trying to make cinnamon rolls and use a brioche recipe for the dough. The crumb itself is soft and flavorful, but I'm not particularly happy with the crust. After baking, the rolls come out with a crust that is slightly thick, slightly ...	Hi BN I see you are from NZ, Hi BN I see you are from NZ, probably best if you post your formula so we can venture a considered opinion.i have made many dozens of cinnamon scrolls, in fact we used to make loads of them for the cancer councils fund raiser "Australia's biggest morning tea." We raised $800 dollars last ti...
how much yeast ? Hi, Is there a rule of thumb on how much natural yeast, as opposed to dried, to use per lb of flour ?Thanks	What do you mean by natural? Do you mean sourdough starter or cake yeast?If you mean sourdough starter then there is no rule of thumb. Use any amount you wish and things you take into account are taste and timings.If you mean cake yeast (or fresh yeast) then the conversion is to use 3x as much, in weight, in place of d...
Bloom on Bread Explosions I am very new to sourdough bread baking and have found this forum to be an invaluble source of information. I have had great difficulty trying to work with the wetter doughs and in particular, creating tension with them... but thats another story... I’ve been turning out ugly bread with nice f...	That's a lovely loaf and there are enough of us that would trade loaves with you! Especially us crust lovers!The "opening" is exactly what I would expect from a long score running down the length of the loaf. Well done!now if you want a different "look" try a different score or not scoring at all. Might prefer two o...
Ideal Proofing Temp??? First I have to say what a fantastic site The Fresh Loaf is. A Bread Geek's dream.Got into bread baking way too late in life but enjoying the questionable results.I'm a former Electronics Engineer so I tend to go off into the exact time, temp, weight, phases of the moon..., weeds too often as ela...	Is there an ideal proofing temp? Short answer is no.Long answer is still no because it depends on what you want to accomplish. Longer fermentation equals better flavour but ferment too long and you end up with flat loaves or soupy, unmanageable dough. As tou know temp affects fermentation time, as does the grain you us...
Adding malt drink for flavour I've been having some really nice breads with a good malty flavour by adding this drink that I found in Tesco's in the UK. I just add around 50mls in with my preferment instead of some of the water. Just thought I would share.	Thanks for sharing. I live in Thanks for sharing. I live in the USA and don’t think the malt is available. Otherwise I’d surely give it a try.Is the flavor of the malt very noticeable in the bread? I use brewer’s malted barley grain, and I like the flavor and coloring that it provides.Dan
Residual sugar content in a baked loaf I'm starting to track macro nutrients a little more and a question popped up as I was compiling macro nutrient data for some of my breads...If I add something like 5% sugar to a dough at mixing, how much of that sugar is consumed during fermentation? If there's residual sugar tha...	Carbs... of which sugars On a label ignore the "of which sugars" column. Carbs... of which sugars, is there is mislead you. Your body will convert all the carbs into sugar. Unless there's another column which says... of which polyols. Polyols, e.g. Erythritol or Xylitol etc, are sugars which your body cannot make use o...
Greek Breads Hi! I have a greek themed potluck on sunday. Does anyone have a favourite greek bread? Thanks !! Julie	horiatiko - which is horiatiko - which is basically a country bread is a good one - youll get versions of it everywhere online - semolina, white flour, honey, milk, sourdough or yeast, olive oil, water....very nice
Bagel looking bagels at last I've been using Peter Reinharts's bagel recipe and after some practice have finally got a decent bagel. Going for a tighter crumb next time but a lot better than my first attempt.	That looks nice. That looks nice.
Cashew coconut curry 1:2:3. Happy Diwali! This one has been on my mind for awhile, so I needed to try it and get out of my system. It would have been a 1:2:3, except that I also decided to try Mini Oven's method of adding dry chia seeds to the flour and an extra 3x their weight of water to the final dough.The dry38g wh...	Happy Diwali! Oh my goodness, they look amazing!One more thing on my list of "What I want to do during my next holidays"!Congratstsp
Milk in starters I recently was gifted a 50 year old starter from a family friend. They had no regular feeding schedule or method other than feeding it the night before wanting to use it then storing it back in the fridge. Against all odds the starter seems to be thriving since I've had it on the countertop rather than...	How interesting, a milk starter Well, before you experiment reserve some of the starter in the fridge, tucked away nice and safe. Then split the rest of the room temp starter and feed one hydrating with half milk/half water and the other with just water. Mark and compare them. Use identical amounts, glasses or see-t...
Sifting and Weighing Flour The last two bakes that I did I weighed and sifted my flours. I know this sounds a bit obsessive but I love obsessing about bread! I wish I would obsess this much about house cleaning!	When I sift, then I am forced When I sift, then I am forced to clean house, because the flour goes every where! Seriously, though, why do none of the books I have (all the standards, Reinhardt, Forkish, even Cooks Illustrated) suggest sifting? Once someone on this forum suggested it, I realized how much easier the flo...
Can you suggest what type of dough to make for my grandma's recipe?! Hi -My grandma who is no longer living used to make these amazing bread dough donuts that she called "krepia" (tho not sure how to spell that). Actually I've never been able to find the name from extensive googling.She made bread dough - not a donut ...	Krapfen? perhaps? Bauernkrapfen http://www.youtube.com/watch?v=kulkqm3s5t0It's a jelly donut dough made with milk and eggs, lightly sweetened.
Help with bread tearing Hi guys, I've posted on this site before and got some great help so thought id try my hand with the latest issue I have been having. Recently my bread has started to tear along the sides as it bakes, I have been baking bread maybe a year and its only recently started to be an issue. I don't thin...	Bread tearing Hi Greg, That looks to be a tasty loaf. The tearing along the side, could be caused by to much oven spring.If you let the final rise go a bit longer, that should reduce the oven spring, and reduce the tearing.Or try scoring along the loaf, the longer score should open more, and reduce the tearing.Hope thi...
One dough, two ovens -- gosh! Having decided to wander over to the Bread Banquet being held in another neighborhood, I decided I'd take advantage of the fact that there would be a wood-fired oven stoked up and available to anyone who wanted to bake.Since this event wasn't going to start until 2pm Saturday, I mixed the ...	It looks like the issues may It looks like the issues may have been lack of stored heat in the WFO if it was going to take an hour to bake and still had to be finished off in another oven nearby. But good for you for being involved. the home bake looks pretty good! i got to see a great home wood fired oven and meet wit...
Total Dough Weight Hey guys -Sorry if this is a noob question, but I have been looking for the answer and couldn't find anything that exactly answered my question. I guess my question is-what exactly is Total Dough Weight considered or comprised of?I would imagine it is the flour, salt, water. But when it comes to usin...	SoWeight of everything SoWeight of everything elseDivided by .9 (100%-10%) to get total dough weightThen times 10 percent for levain. Or just total everything else and divide that by 9 for the levain.
I call this Faux Sourdough Hey all,I worked on this recipe during Thanksgiving this year when family was around. I taught my sister in law how to make it and she helped me make a batch too. It's really a snap to put together and produces a super tender, slightly tangy, crusty loaf. Depending on how much yogurt you u...	I wonder... if, like kefir, one can make a starter out of greek yoghurt providing it has live culture in it. If not you can easily purchase kefir and make a levain by simply mixing some kefir and flour then waiting for it to bubble up and mature. You then proceed just like a sourdough.Nice recipe and bread looks delici...
part-baked small loaves I love the taste of buckwheat, and my wife occasionally makes me buckwheat bread. But as I am the only one who likes it, they tend to go stale too quickly. If she makes more than one at a time, is it possible to par-bake (or half bake) a loaf, freeze it at that stage, and complete the process la...	I would just freeze then bread after it cooled. I know it's not exactly the answer to your question. But if your going to toast the bread, just preslice, freeze and pop in the toaster as needed. I do it all the time.quick zap in the microwave works nicely to restore fresh baked crumb feel
This is not a sourdough starter... I must be barmy!Spontaneously fermented malt extract.An unwashed jar that previously contained unpasteurised honey was filled with malt extract syrup produced from English barley (Hordeum. vulgare) and carbonated water at a 1:1.5 ratio by weight. One leaf of bay (Laurus. nobilis) and ...	Very interesting Michael Does this behave like barm and did you make a loaf from it? If you did can you post the results? Where did you get this idea from? I'm intrigued.
Not sure? Hi All, I not sure I should post here, feel free to move to appropriate forum if necessary...I'm a Bread making noob, a TFL newbie, and this is first bread making forum I have joined.Frankly, I'm surprised, I thought this was an active forum site for breadmaking with a welcoming community of bread making enth...	Not sure why! Welcome to TFL! You are correct in that there is usually a hearty welcome with introductory posts. Not sure why that didn't happen but better late than never.I haven't used a bread machine in many years so I do not feel qualified anymore to respond to bread machine questions. I will go over to your other ...
pls help with potato water w/flakes instead of potato Tomorrow I'd like to tweak & enlarge the Potato Sandwich Loaf from Beranbaum's The Bread Bible into a large uncovered Pullman for sandwiches (incorporating multi-grain flour in the sponge). She says substituting potato flour/water for riced potato in the final doug...	Potato flour containing starch would be my substitute, use a Tangzhong formula with some of the recipe water. Weigh with dish, nuke it, weigh again and add back any lost water. :)5% of flour weight x 5 to get water weight. Heat until starts to clear and thicken, or just starts to blurp. Do not boil.
A class of better breads I have an old friend that grew up in Russia, including much time in St. Petersburg. For years she told me that she could not get bread as good as she got in St. Petersburg. I tried many different approaches - different recipes and different commercial flours. What worked was freshly milling th...	Agree, fresh whole wheat has Agree, fresh whole wheat has great flavor. Many struggle to get a certain look, or holeness with WW, but for those of us that focus on flavor, home milled is great.
Enriched bread not rising OK so a hot day here in Maine so I pulled some enriched bread out to make sandwich loaves for my kids lunches. It barely risen in the fridge after 24 hours. This recipe is "soft sandwich bread and rolls" from Artisan Breads Everyday, however, I substituted 1/3 of the flour out for King Arthu...	Taste the dough could you have forgotten anything, like yeast? Slice dough with a sharp knife and look for gas bubbles. Find any?Measure out 2% portion of yeast (2% of dough flour weight.) Spread out the dough and sprinkle with the yeast. Then mist the yeast with water and allow to soften. Finger paint. Roll up th...
Rye not? What percentage of rye flour is needed call a loaf rye bread? 20%? 30%? More?	Legally, or what? It would Legally, or what? It would depend on where you were to know whether there are labelling standards.
Fresh Yeast Recipe I came across some fresh yeast in a local grocery store today, got it because I've heard the flavour is amazing, then realised I've no idea what to do with it. I read a few articles on converting between active dry yeast and fresh yeast quantities, but I'm hoping one of you might be able to suggest a...	Hi. For around a 4 or 5 hour Hi. For around a 4 or 5 hour fermentation time at room temperature use 0.8 -1% of the flour weight.If you're in a hurry 2% for 2 hours total fermentation.
Cheese & Sunflower triangles A recipe inspired in those triangles of processed cheese (La Vache qui rit, or The Laughing Cow) I frequently ate when I was a kid. The recipe is based on a regular sandwich bread formula, adding around 40% of grated cheese. So the bread tastes really like a cheese. Just try it.1 kilo flour...	What a great idea , Abel. What a great idea , Abel. Gotta’ luv the “Laughing Cow” cheese. The triangles are innovative.Question - have you ever used powdered cheese in a bread? If so, what do you think about using it?Dan
Flour tortillas https://cooking.nytimes.com/recipes/1019621-sonoran-style-flour-tortillasApparently this works best with Sonoran flour. The accompanying article has an amusing anecdote re trying to transport large quantities of flour across the border.	My favorite flour is LaFama from Monterrey but Sonoran wheat has been grown in the Sonora desert regions of Mexico and the USA since the Spanish introduced wheat into the Americas. There are all kinds of soft white wheat than can be grown to make great tortillas. Pima Club is another variety that is grown on the Toh...
Roggen flour - rye flour hello everyone i am a newbie and i am trying to bake breads from time to time . i am trying to learn and experience . so here is my first question i hope you could help me out with it . recently i was watching a video online about baking 50% rye and 50% white flour bread . i went out to buy som...	Roggen Roggen flour is rye flour. Rye comes in many grades. I have made rye bread with as much as 90% rye/10% wheat and as little as 10% rye, just depends on recipe and what you want.
How to prevent a flying crust on a batter bread? This is a naturally fermented buckwheat bread. No starter. A brief outline of the recipe...Soak the buckwheat groats. 12-24 hours. Blend into a batter.Ferment till bubbly. 12-24 hours. Add whatever you like and portion out into a loaf pan. Wait 30-60 minutes. Bake. What ...	Very interesting bread. Where do you buy the buckwheat groats?
Sourdough bread fail Hi, I'm new to this forum but I've been closely following all the topics trying to figure out what went wrong during my baking process, to start I have to mention that I live in Canada, I know big part of the baking process is dependable on the different kinds of flour and it's origin. I recently a...	Our Canadian flour is some of the best out there so I don’t think it is the flour (as long as you are using all purpose or bread flour). If you give us your process and some pictures, we will probably figure out what is going wrong. There are too many variables for us to start guessing.
Peter Reinhart’s Bagels. Not getting them right Am fairly new to baking so am looking for some advice on where I am going wrong. I have made these bagels three times now and not getting any nearer. It doesn't help that I've never had a good bagel to know what I'm aiming for.I have a few questions to ask but the firs...	I have never made bagels however... Malt extract is not like Golden Syrup. If you don't have Golden Syrup I would think it better to substitute with Honey.EDIT: I misread that. The recipe required malt extract and you used Golden Syrup instead! I would think results would differ for the same reason.P.s. your oven is ve...
00 almond flour? is it possible to get almond flour anywhere near 00? A smooth dough is what I’m trying to get. I don’t want a batter or anything. I’m wanting to try making pasta by adding gluten but even almond flour might be too coarse for that. Any help would be appreciated. I’ve been looking but no one seems to be...	Might not be possible Almond "flour" has a lot of oil. I'm not so sure it can be made as fine as AP wheat flour. Bob's Red Mill has an Extra fine grind of almond flour HERE that gets good reviews.
Cinnamon Raisin Swirl bread cracking HiWhen ever I make cinnamon raisin swirl bread it tends to crack on the side. It is not the seam pulling apart because that is on the bottom and still evident. It's like it busts out the side of the loaf. Any thoughts? I can post a picture if needed. Thanks!	Photos would be best If the crust forms too quickly on top then the air has to escape somehow and that can be through any weak spot. Under proofing can cause runaway oven spring causing bursts. Or perhaps some other issue. But a photo will help.
Help on Chinese Steamed Bread (Mantou, Bao) Using Poolish and Tangzhong Roux at the Same Time? Hey everyone, this topic is probably a little less conventional than the ones people are used to seeing out there. I'm working on a recipe for Chinese steamed bread for my mom, who takes them to work. These are called mantou ...	steamed buns I am also getting ready to try my hand at some steamed buns. I know nothing about it but this is what I'm going to use to guide me. My prep area is currently a mess as I'm assembling a table and have sections all over the floor otherwise I was going to start this week.http://www.weekendbakery.com/posts/b...
Scoring When aiming for an ear, with one lengthways scoring popular with batards, is it at a 30° angle straight down the middle or a 30° angle slightly off centre with a gentle curve?	Check this out (not me): Check this out (not me): https://www.instagram.com/p/Bl-iHsWF5-k/https://www.instagram.com/p/BbwZ0C7Bh4_This is the result: https://www.instagram.com/p/BnakgldFOx1/?taken-by=orchid_shine
What flour do you use for your bread? I've been using a Patent flour for my breads with results I really like but my local supplier is going to stop carrying Patent flour so I'm thinking of switching it up to All Trumps flour. But I'm curious to see what everyone is using to bake their breads. Sound Off!!	All Trumps is a high-gluten All Trumps is a high-gluten flour and it may turn out to be very different from your patent flour in its behavior. Depending on what you bake you may be better off with bread flour or all-purpose/H&R flour.
How to get super soft japanese milk bread? I've been trying my absolute hardest to make Japanese milk bread as soft as what I find in Japanese supermarkets (or even T&T). I've tried multiple recipes: milk and cream, only milk, different ratios of ingredients, different proofing times, extra folds--you name it. I'm 15+ ...	Quintessential link http://www.thefreshloaf.com/node/32997/hokkaido-milk-bread-tangzhongA long time ago, there was a wonderful poster named txfarmer who wrote up Hokkaido Milk Bread. It is my "go-to" recipe but the most important part of her write-up was technique. You will never get a shreddably,feathery texture unles...
Lye bath questions for large pretzels batches Hi,My first post, so I don't know if this should be a topic or on the pretzel thread, but here goes:Our pretzels, sticks and buns have caught one with a couple of brewery customers so we're making 200-300 sticks and 3-8 dozen pretzel buns at a time.We use Hamelmanns recipe,...	-an update i guess from the zero posts that not many have an opinion here, so here are some results that my be of use to others.First, I reviewed my concentration and found that my lye was not 4% but something less than that, as I did not accurately measure the water in the / hotel pan. So I now weigh (in Kg) the wat...
Letting bread rise...how many times? So I've been making bread for a while now, sometimes it's great, sometimes it's ok. I have my own personal struggles with specific things sometimes, like density, air holes, sour dough in general (but that's a whole other subject) etc. But besides that, one thing I just now thought ...	Just a matter of what your Just a matter of what your definition of "rise" is. Probably common usage is to count the number of rises in a bulk fermentation phase.A single bulk fermentation followed by a proofing is most common, but people seeking fluffier product may do two rises in the BF phase. If you're doing stretc...
Spiral Mixer High Hydration Dough (Double Hydro,Bassinage) Hi there.I have been playing around with initial mix hydrations before adding the bassinage on a 120kg dough mixerWhat ratio hydration do you mix to incorporate and develop mid consistency dough only consisting of an 100% AP flour with 10.5 and 0.55 ash. I onl...	Unethical If the AP flour were an employee and you were its boss, I'd think you were a slave driver. Joking aside, here's what I'd do:Add flour to the mixerStart the mixerGradually add water until a dough is formedMake a note of how much water has been added so far for future reference(At this point, you may autolyze ...
DOUGHNUT preservatives / how to stop donuts going stale ? Hey how're you guys? we currently run a small doughnut wholesale and delivery business, i am also trying to maximise my business potential and to do that would be to push our production times to be completed at 10pm for next day delivery which the cafes would se...	What is in your dough What is in your dough improver? Does it contain emulsifiers?Which ones? You can purchase softener just like improver which will have emulsifiers selected specifically to slow down starch retrogradation.By the way, I wouldn't say selling products less than 24hrs old is selling stale products in any...
apple walnut SD with semolina levain I had a bit of accident before i put the dough into the dutch oven... (almost dropped it lol, don't want to talk about it) so i guess i have deflated some air pockets. But it turned out to be alright. Totally loving the flavour of this loaf! The grated apples are just amazing. Next...	Oh, that's Lovely! I'm glad the dough deflated a little bit. Came out just right! Recipe inspiration can come from many sources. TFL is full of inspiration. Sometimes grouping fruits, grain and seeds, food that ripen in the same season or simultaneously inspire a combination. Combinations of colour inspire, combin...
Using citrus in fluffy dough recipes I'm going to make some sweetened hokkaido milk bread buns on the weekend for an afternoon tea event.i'll be coating the rolls in some powdered icing sugar once cooled. I was tossing up with the idea of putting some blood orange or other citrus in the dough recipe for a nice flavour ...	I would use hail sugar instead of powdered and sprinkle on sweetened egg glaze before baking. Then serve with a nice Lemon Curd to spread on the opened buns. I also might tie the rolls into knots. Just throwing ideas at you. :)lets see... where are those knot tying instructions? Easy to get lost and spend some tim...
Is it safe to eat flour that is incorporated during shaping? Hi guys, I baked a fresh sourdough loaf and after cutting into it, there's some flour in the center. Is this flour safe to eat since it's been in the loaf in the oven? Or is there something about non mixed/hydrated flour that makes it dangerous to eat?	Toasting flour At 350F for 10 minutes kills off bacteria. No need for it to be specifically at a dough stage.
5 Bakery-Borrowed Secrets That Made Me a Better Baker No, not me! I already knew everything that there is to know about.. Oh, wait. Scratch that thought. I only know just a little more than the basics, and there is always always something new to learn. Forever. This article appeared in food52.com that my sister in...	great article ! I find I have done all of those except add a pinch of yeast back in....so I shall give that a try . I must say I don't use butter for baking so much anymore...well...cause we will eat it !! But we use it ON the bread...so I think that counts. Thanks for posting this. I love Food 52
Using KitchenAid stand mixer to knead the dough Not all dry ingredients being incorporated into the dough ball when using stand mixer: Just purchased a new KitchenAid 6500 professional to knead the dough. I put all the dry ingredients into the bowl, then I turn the mixer on. I then incorporate the wet ingredients. The ...	scraping Scraping down the sides of mixing bowls is a part of baking (with electric mixers). I do it with my commercial spiral mixer, and it is a regular practice in all the bakeries I have visited. Many have to also get to know the particularities of the (spiral) mixers they use, and where they might have dead spots...
Biscuit and Scone Flour Whats the best flour or flour blend to use for biscuits and scones. Special considerations:- I bake in a commissary bakery for 5+ different retail outlets, so, large volume.- I mix, shape and freeze all scones and biscuits. Thaw and bake.- So, I need 50 pound bags and hopefully get from USFoods ...	Good ideas You could also mix in oat or barley flour. Each would lower the gluten content of the blend and bump tenderness, while adding flavor. Paul
Arva Flour - Anyone using this? Need some help/advice/feedback. I've recently taken up the challenge to teach myself how to make a nice loaf of bread. Something I have attempted and failed at in the past. Thanks to The Fresh Loaf and all the amazing information it offers I've had some reasonable success. The flo...	What hydration are you using? If wet, the dough will be slack and spread once unmolded and it is best to retard it to get it to hold its shape when unmolding slashing and baking - great for bigger holes too. For white bread a good beginning recipe is the 1:2:3: one where you make a poolish of 75 g each of flour and wa...
It's a Baguette Thang..... Many thanks to The Weekend Bakery.com for their "Other Baguette" recipe, it took me a few tries but I finally got lucky and pulled off some great Baguettes with their help. They really are (were) tasty, I shared them, they are history now. I do admit, I added 1.5 tbs each garlic and onion pow...	Absoluely lovey, Benny Those are some delicious looking baguettes with a great crumb. Keep 'em coming :)- Abe.
I can't seem to get it soft I have been trying to make soft bread, the ones you find in japanese and chinese bakeries (the likes of breadtop in australia). But i can't seem to get the bread soft. It always turns out crusty. Is my oven too hot? or am i suppose to be brushing it with something like milk or egg wash. ...	cover with a towel while cooling When you set your bread on the rack to cool, cover the loaf with a lightweight towel. The humid air coming off the bread will collect on the towel and keep the crust soft.I used to have the exact same problem with my hamburger buns. My crust was too crunchy. Then, I started letting them...
coarse crumb, but why? Hello everyone,I try my hands at bread baking for 2 months now and encounter always the same problem, coarse crumb (see picture)For this bread I followed this recipeI have used high gluten bread flour, used active dry yeast, did a stretch and fold (as far as possible) for kneading, used a high wa...	Quite low hydration But not an issue in itself. While low hydration can result in a dense crumb it doesn't have to be the case nor might it be the only problem. Two questions...1: how hydrated does the dough feel? Is it very dry? Does it have good extensibility?2: how much does the dough rise during the bulk ferment? T...
bakers templare I have been looking at the templates that accompany some of the recipes on this site. While I can develop my own version, I am interested in knowing if there is a template or series of templates to use on this site. Baker's math is not the issue but finding a format that others can use is critical.as...	Here’s a link to a template Here’s a link to a template that I created. Feel free to download a copy of it and modify as needed.https://docs.google.com/spreadsheets/d/1sHMMKapgUpa0RhulZapbHi1LkD8OKiTDndwabnuFY20/editEnter Total Flour weight and formula. Enter prefermented flour % for a Levain and percentages of the l...
The bread that didn’t want to be or how to make bricks. I had some leftover levain and raisin soaking water sitting in the fridge from my Raisin Fennel Sourdough and on the spur of the moment, I decided to throw a 1-2-3 loaf together since we didn’t have any plain bread in the house. So with 185 g of levain, what I ca...	You can bet that extra weight was raisin water so If you add 110 g of flour to it then all will be well and you could use 2 full size loaf pans! The dark comes form the raisin water and huge amounts of extra sugar in it. Your bricks are beautiful but I bet the crumb would have been better letting it rise an inch abov...
Day 5 whole wheat starter, not sure about this. I wanted to say thank you for the advice given me here so far, I am making progress but please excuse my raw amateur questions,I have to learn somehow and I appreciate the help!If you need help with Gumbo, Red Bean & Rice, Etoufee, things like this,feel free to hit me up!...	Also since I posted this it Also since I posted this it has stopped and has fallen in height to almost where it was.I stirred it, but until I feed it again, that is how it will stay, it's as if it eats is all up very quickly. I poured out half of it before I took the pic and tried to load it back with about the same am...
Protein bread I just got into baking, bought a lot of ingredients and looking to enter the bread-baking game My goal is to have at least 40% of calories come from protein. When making cake, I average about 45-55% (while adding various sweets for the fun taste!) The question is what would a basic recipe be? I got really...	Bob's Red Mill makes a Textured Veggie Protein (TVP) that works great in bread as a porridge. It has huge amounts of Potassium Magnesium and Iron as well as 24% protein. You can also grind it into flour if you want. It makes a fine add in for a high protein bread or bar. You can also use it for a meat replacement in...
1-2-3: Cream Cheese and Chive Continuing my chronicles of 1-2-3 sourdough baking, here is a cream cheese and chive loaf. Starting with 200 grams starter, I added 40 grams of cream cheese at the outset (before autolyse), and worked in 40 grams of chives during the S&Fs, starting with the 2nd S&F.The bread came out tas...	That’s beautiful! I would be perfectly happy with that crumb! And your recipe sounds amazing! Well done!
Is yeast different by region or continent? Just wondering if a SF Sourdough really is different from others in flavor.If so, what areas besides SF are known for yeast?I was wondering if bakers dry it and send it to others. I know it won't last long and will turn into local yeast butam just curious about if and how yeas...	It's not the yeast San Francisco sourdough gets its flavour from a strain of lactic acid bacteria, not the yeast (see Wikipedia here for more info). But you are correct, there are many, many kinds of yeasts and they vary from location to location. Most of them will get into your bread from the flour (they live on the g...
small vs large holes in crumb I have been dreaming of a loaf that has a more uniform distribution of holes. As you can see in the photo, I have a fair number of large holes, but otherwise, they are tiny.This is the basic SFBI baguette recipe (about 73% hydration) with 3 hours bulk fermentation (with stretch and fold),...	Smack it down Try degassing like a boss and reduce that to a small say 250g batard - them work you way up to 500g. Don't load up your oven with more than one loaf until you dial in and nail the mini by itself. That just my 2c !
Cast Iron For Boules? As a rank amateur, spending $70 on a cloche for sour dough boules seems a bit much, I thought maybe an old clay pot and saucer and just line it with aluminum, so I went and looked in the shed for some and I stumbled on this that I had forgotten about. The inside is in pretty good shape and I can c...	Cast Iron is Fine For a boule I regularly use a 4-quart Lodge Dutch oven (not a combo cooker). You need to be careful when getting the dough from the banneton into the Dutch oven, but it can be done and is generally not an issue. If your dough has reasonably good strength (which it should anyway), and you have not ov...
Bread Paring Suggestions I'm new to making bread but have been cooking Cajun, Creole & Italian for 35 years. Store bought bread has always been an accompaniment many times with an infused oil for dipping. Since this world is opening up to me, suddenly the same old french bread I make is getting boringand I would like s...	Ask Dab If you do not get a voluminous reply from Dabrownman, you should do a search on TFL of his blog, where he has posted many great meals (not just bread) that ought to give you tons of ideas. I am sure that many of us wish we could stumble into his house some night for dinner.
Whole wheat yeast Lava what the heck? Day 3 sourdough starter, overnight it erupted out of the jar making a sour flour mess on me better half's wooden dentist cabinet YIKES. No videos I have watched mentioned it doing this so now I don't know what happened but at least half of it flowed out of the jar.	Very impressive isn't it But although it looks impressive it's not ready yet. This initial burst of activity is probably not coming from the yeast or bacteria found in a viable starter but rather the quick off the mark bad bacteria. You will find after this stage it will slow down.Don't worry about it. Keep feeding it ...
Best Bread Book for beginners? Hi folks, I've been stumbling right along for several months baking bread using info from several places. I just feel like I am making the motions but I don't really understand what is happening. Now I have two starters for sourdough going but I am in over my head. I seem to be able to re...	I have found Jeffery Hamelman I have found Jeffery Hamelman's book "Bread" to be very helpful and informative both when I first started baking bread and still even now I go back to it for tips and reference. Definitely worth picking up.

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