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Life in Poland
Simple, yet fascinating:https://youtu.be/lOUjz4u877gBread baking at ~ 20:00.Yippee | Sekacz
Here's that confection they are roasting on a spit in front of the fire: https://culture.pl/en/work/polish-food-101-sekaczUpdate: and the wiki entry: https://en.wikipedia.org/wiki/%C5%A0akotisAnd the generic "spit cake": https://en.wikipedia.org/wiki/Spit_cake |
Biga v. Poolish
ok. another stupid question from newbie here.what is the difference between a biga and a poolish and a preferment? when does one become the other? inquiring minds and all... :D tia! | Re: Biga v. Poolish
> what is the difference between a biga and> a poolish and a preferment?Preferment is any technique that combines a moderate percentage of the total flour for the recipe (20-30%) with a tiny amount of leavening (yeast or sourdough starter) and some of the total water and lets it develop for a perio... |
Can anyone tell me why my loaves are tearing?
[repost from another day... just trying to bump the question]I'm just starting my sourdough journey, and I'm finding that I'm repeated experiencing tearing along/near the scores on my loaves...The crumb comes out delicious:I never really had this issue when I was doing regu... | Let me see...
1. Sounds like a normal autolyse to me.2. As long as it was enough then fine.4. Just how cold is your kitchen? At 16% levain I'd think 8 hours can be too much unless it's quite cold.5 - 9. All seem ok. Other then that the oil is a bit on the high side. It will interfere with gluten and crumb but if you're... |
baking crossiants and kouign amanns in a combi oven
just looking for advice.currently im baking kouign amanns in a rational combi oven at a dry heat 190C for 7 minutes and then reducing temperature to 150c for 13 minutes. Rhey taste great but i was wondering if i should be adding a little steam at the beginning or at l... | Kouign amans plus steam
Never really noticed a whole lot of difference with or without steam - with any viennioise despite some sources recommending a shot of steam. I usually go with a fully dry oven and on occasion introduce a little steam. As for kouign amman in particular which shape are you forming ? If you are do... |
Caraway seeds, no rye?
I'm in search of a simple (not too many steps) bread recipe that includes caraway seeds. My husband loves the smell and taste of them, but I don't have rye flour on hand. Do you have any tried and true recipes that include caraway seeds that are either white wheat or whole wheat? | Unfortunately
Nowadays many bakeries have forgotten about rye and think just adding caraway seeds to an ordinary loaf constitutes a rye bread. Find any nice bread flour/whole wheat recipe and add in the seeds. |
Searching for Perfect "Tepertös Pogacsa"
I see no search result for "pogacsa" here. I've made them for years and enjoyed the results, but the best have always come from past family and Hugarian delis. Pogacsa are yeast raised Hungarian biscuits, mostly savoury. There are many types, but the most popular are made with ... | Like a layered biscuit
This looks intriguing and when I search I find that these can be made savory (like yours) or sweet.It sounds like it should come out with layers but there is no additional fat added before you fold.I am constantly amazed at how many vriations of bread, biscuits, cakes and cookies there are in the... |
Why is my bread tearing?
HI,Can you help me determine why my rye bread is tearing? Are my scores too shallow or ?The recipe I use makes perfect deli-rye. I bake them in a Romertopf oven. I get great oven spring and the bread is delicious. However, I continue to get tears in the loaves. While I know it does not aff... | Are you baking seam side up or
seam side dow? If seam side up, that might be the cause of your tearing so I would suggest you score deeper and try baking seam side down. |
Next community bake?
Next community bake? | I need a bigger oven.
It was 110 dF today. Maybe I can bake this behemoth outside. |
Shaping highly extensible dough
Can anyone explain how to get a dough as extensible as this and still have it workable? I realize that experience plays a giant part, but I’ve never experienced any dough like this. See video link below and start at 5:50 to go straight to the spot.https://youtu.be/vEG1BjWroT0 Start viewi... | Dan, you don't know what a relief it is for me,
to hear that you're experiencing the same trouble I am with this. I've watched this video a few times, and even managed to go through the motions of shaping this way last time, but I don't ever get that nice tension, that skin, that he gets that helps the doughs hold thei... |
Gorgonzola Rolls
My DH bought a giant brick of Gorgonzola. (without telling me) and now has told me "we need to use that up!" Last night I stuffed Gorgonzola in hamburgers (delicious!) but it got me thinking about our youth. Back many years ago we used to go to a tiny little Italian restaurant near Boulder, CO where ... | Nederland
My DH reminded me that the place was in Nederland. |
pancakes
OK, it's not quite bread but, yes it is!I decided to try making yeast pancakes. Flour, sugar, egg, yeast, some flavoring. Mixed the stuff and left it overnight in the fridge to raise. Then poured it out on the griddle. Did it twice. The first time, I thinned the dough to make it an easily pourable batter. WRON... | Great yeast pancakes
http://latvianeats.com/archives/246We love these. |
Sides of loaf caving/sucking in as it cools. What went wrong?
I've been baking for a couple of years now, and I've never seen anything like this before. Can anyone tell me what happened? I'm flustered. I made this same recipe 3 times last week and they came out perfectly!! if you have any idea what causes this, I'd lov... | Resoulution is fine
I've seen that happen on over-proofed dough, but the crumb looks different, and it usually collapses from the top. I never bake white bread, so I can't offer anything more than that. I'll be interested to hear what others know about your dilemma. |
Lechem (not verified) ???
What happened about 18 hours ago (and counting) to Lechem?Is it just me or has every thread containing a comment been "updated" and some comments erased?Very worried here! And deeply concerned. Is this a hack? Please, someone provide some answers. | Anonymous baker (not verified)
Also showing up with the account: Anonymous baker (not verified) Blog is blocked. |
The importance of temperature when baking bread?
Let me start by stating that I am aware that temperature is very important, but, I have a more specific question I wish to find the answer too.As long as I accept the following conditions, do I really need to worry about my dough temperature?Conditions:My dough is within... | My opinion
Temperature is as important as any ingredient used in your dough. Many recipe instructions over look that. So, if you are told to mix such and such, then ferment for X hours you have a wide variance of time to deal with. Commercial bakeries live by temperature. They have schedules to keep. And their environm... |
Hand laminated or sheeter...
Despite our warm summer weather my hand laminated doughs are still a possibility. I've been working on the ideal formula for croissant that can come out of the freezer and be baked in the morning without noticeable loss of quality from freezing. I had a few croissant in the freezer that I ... | Oh they look so delicious....
and I would love to venture into making croissants but it is one area that I stay away from at the moment asotherwise my 'bottom' and I don't mean the one from my loaf would suffer too much! :DLike petals of my peonies...beautiful.... Kat |
Adding spice powder to flour
Hi just wanted to ask 2 questions here,1. does adding garlic and onion powder to flour when making instant yeast bread hurts the yeast or cause other problems?2. If I puree and onion and some garlic with water in a blender and then strain the water, will that hurt the yeast or cause problem... | From the archives...
http://www.thefreshloaf.com/node/2590/garlic-and-its-effect-yeasthttp://www.thefreshloaf.com/node/16802/dough-hook-kneading#comment-109121You get lots of hits typing: garlic into the site search box. On the onion front, folks seem to get more onion flavour using dried onions as opposed to fresh. ... |
When mixing dough, is it wrong to add salt and starter all at once?
I am wondering if it is incorrect to add salt and preferment all at once to a flour/water mix that has been autolysed, when preparing a dough. The general rule has been to add the salt after incorporating the starter, separately, presumably due to sal... | An autolyse is technically
An autolyse is technically flour and water only. Nothing else.But I often mix everything until incorporated and then let it rest an hour or so.I am a freak about thoroughly mixing ingredients. So, I mix the Levain thoroughly with the dough water. In a separate bowl I mix the flour and salt. T... |
Keto bread - small problem
Hello everyone, I've dived into the world of bread making and so far I'm enjoying it!As the title suggests I have been trying some keto bread recipes and most are great but not similar to a normal sandwich bread from the store. I found one that uses yeast and actually rises and I've been mast... | Do you have a crumb shot?
It would be interesting (and helpful) to see how thick the crust was, in profile. I would presume that the rubberiness would come from the vital wheat gluten. If you have ever had seitan (meat sub. made with vital wheat gluten) you would know what I mean. Hard to tell if reducing the gluten a... |
Hamelman's Sourdough Rye Culture
It's been awhile since I've posted here. A move and 5 major surgeries have been a major distraction. I have a few questions concerning this topic (Bread: A Bakers Book of Techniques and Recipes, pgs 430-431). I've followed his technique for 6 days. I assumed that after each waiting peri... | Dan, no problem, this is the
Dan, no problem, this is the place to ask questions. I have his book, but don't recall reading the section on sourdough, but in making sourdough, there are a thousand different approaches to building and maintaining sourdough, and there is one thing that most have in common. When you buil... |
Coconut Bread
Here is my quick yet delicious sweet coconut dough recipe.White bread flour 75%Dessicated Coconut 25%Water 35%Coconut cream 35%Sugar 7%Compressed Baker's yeast 2.5%Butter 2.5%Salt 1.2%Improver/Softener optional1. Add all ingredients to your mixer and mix until well developed.2. Place dough on bench and di... | I would love to be able to taste these jewels
to see what they taste like! The sure look grand! Well done and Happy baking |
Ciabatta No Windowpane
No idea why. Followed a recipe (http://www.breadcetera.com/?p=101) exactly and mixing on a speed of 2 for 15 mins + Kitchen Aid Mixer [4.5 qt, 300 watt model] creates a sticky dough that doesn't pass the windowpane test...can anyone tell me what gives?I used a poolish that was bubbly and rose alm... | You say you followed the
You say you followed the recipe exactly, yet you used a mixer and the recipe did not. Maybe you deviated in other ways from the recipe? The hydration of the dough is a bit too high for the dough hook of a KA to do a good job. |
Poppyseed rol in Brick oven questions
First time using my brick oven for something other then pizza, here is the story..... Did pizzas last night with hot oven over 750 degrees. When I finished I put my door in which is before the chimney. This morning I had a temp of 375 but oven was sooty. so I left it open and star... | After putting into regular
Here is what they looked like when they went into the regular oven... Have a temp probe in them sent to go off at 195 degrees so I know when to remove. |
brioche issues -- what works and what doesn't
I have managed to learn to make some decent artisanal quality breads but my brioche still doesn't leave me completely happy :)
I make a "middle class brioche" in the food processor in batches, using about 5 cups of all purpose flour, 5 eggs, one cup of butter (2 sticks), 2 ... | More yeast...
I'd suggest doubling the amount of yeast maybe more. High levels of fat, salt or sugar will retard the yeast. |
couple of questions about making a muffin (first time)
whet it comes to muffin recipes, you can just easily google it or search it on youtube and you'll get hundreds of results. but since i'm a first timer, i dont know which recipe has too much unnecessary ingredient/ too little ingredient or unnecessarily too complica... | Muffins from the get go
The recipe looks sound for the average palate. The ingredients are not expensive, save berries out of season, but even frozen or substitutes can be switched out. Muffin recipes are rather flexible but you can have the best recipe in the world and still come out with little bricks if you don't ... |
HELP, mixing doughs to shaggy mass by hand
I am hoping there are tricks that will make hand mixing to a shaggy mass more efficient. When I watch Trevor mix his dough it looks like it comes together much more efficiently than mine. As with everything he does, he is so gentle. (I really like that)My practice is to mix st... | Shaggy Mass
To me, the phrase "shaggy mass" usually appears in a step that precedes an autolyse and merely means to get all of the flour in contact with some water. I tend to use a 12-qt Cambro tub for mixing dough, and for the shaggy mass phase I use a dough scraper at the beginning and sort of brush the dry flour ar... |
Dough still stiff even after 5-10 tablespoon of milk/water?
type of bread that i'm making : Milk Bunsvideo tutorial: https://www.youtube.com/watch?v=VOFxfz1lsPc&t=23sRecipe:250 g (2 cup +/- 1 tbsp) bread flour (protein 11.5 - 12.5%)35 g (2.5 tbsp) caster sugar2 g (1/2 tsp) salt 5 g (1.5 tsp) instant yeast130 ml (1/2 cu... | First a little bit of math
to figure hydration roughly in this recipe (since the problem seems to be related to fluids) uses the formula water weight divided by flour weight x 100 to get %. AP flour dough runs roughly between 50% and 65% hydration,bread flour 65% to 75%. Milk is aboout 10% milk solids so one needs mo... |
Spring Chive Blossom Bread
It is Spring in Minnesota and my chives are in full bloom. Time to make my annual loaf or two of Chive Blossom Bread. I usually just use a simple French bread recipe but this time I am going to use Abel"s 90% Biga formula with a slight twist. Using a biga imparts such excellent fermentation ... | Original formulaScaled down 70%Scaled down 50% Strong Bread Flour900g270g450g60F for 14-16hrsLightly coveredWater-warm405ml122ml202g Yeast or sourdough3g/90g1g/27g1.5g/45g Active, 100% hydration starterFinal dough: Stoneground flour100g30g50g Water-warm300ml90ml150ml Salt20g(10g)6g(3g)10g(5g)2%(1%) I used straight G... |
some questions as to why dough is still sticky after kneading for an hour.
so before I explain everything here are some details.bread that i'm making :sweet buns/Melon panvideo tutorial that i'm following: https://www.youtube.com/watch?v=uFUWTH-CXk8Bread Dough's recipe:225 g (1 ¾ cup) bread flour25 g (scant ¼ cup) cake... | Even when following exactly the same recipe
One can expect a dough to not behave in exactly the same manner. Depending on humidity and other factors a dough might feel different. However while this explains slight fluctuations it's a mystery why your dough is indeed completely different. So using Occam's razor theory..... |
Oven Spring Stopped Halfway
Help! Any idea why? | I wonder if the shaping had
I wonder if the shaping had something to do with it.Apart from the uneven bloom the loaf looks great to me.Dan |
Sourdough Starter Help!
My first time venturing into sourdough land and I have a starter that has been growing for 3 days. Earlier today (3rd day), my starter grew a bit (50%) and started emitting questionable odors. I understand that is normal. But the recipe I'm going by instructed half to be discarded prior to ad... | It's not ruined. Not at all.
Just act like tomorrow is day 3 |
croissants
Does the original croissant recipe have milk? | i use a 50% water/,milk
i use a 50% water/,milk recipe that works well - not sure if its the original - some are all milk others all water. Id hazard a guess and say it was originally a regional/easonal issue and whether milk was readily available |
Authentic Ciabatta Recipe?
My eyes are swimming from looking at all the different "authentic" ciabatta recipes out there. Many look very good indeed and others I wouldn't look at twice. But all claiming to be the original recipe.What say all of you? I'm sure someone on TFL can point me n the right direction. What I do ... | Looking for *the* authentic ciabatta recipe
might be a bit like looking for *the* authentic recipe for cornbread or Irish stew or curry mix; would traditional recipes like that not vary from village to village, if not from family to family?If you're not a stickler, I found this recent post visually very appealing.Whate... |
Artisan Bread Recipes
I don't seem to be able to find an Artisan bread recipes that "DO" require kneading. Everything I find is no-knead. You might ask why. I want to bake a loaf now, not 10 hours form now or tomorrow.That being said, I'm fairly new to baking so maybe there is no such thing. | Just what is an artisanal bread
And what do you mean by no kneading? Why can't you make a nice loaf with kneading? I'm not sure if understand. |
Steam/No Steam; Fan/No Fan; Steam B/f vs Aft....theory????
I've searched for the subjects quite a bit, by reading blogs/articles and watched videos about it.I do understand the BASIC principles about using steam at the beginning of baking helping the oven spring and preventing the crust formed too quickly, such as sour... | Q4: the softest crust for any kind of bread
Hi chueh,If you want the softest crust for any kind of bread, then 1) use short baking times, adjust the temperature to create the color of the crust accordingly. But baking time should be such that the loss of the weight of bread is no more than 7-10% due to baking. That mea... |
gingerbread boy yeast breads
I'm looking for the full recipe for yeast dough gingerbread boys that I grew up eating. My mom made these every Christmas and I remember helping her as a kid. The problem is that my mom could only find the ingredient list after many years of the recipe being lost, but no instructions and ha... | Reads sound
Reads simple enough.I think you could combine all the ingredients without warming unless you have active dry yeast and need to warm some liquid to dissolve active dry yeast. Then I would just warm the milk. When I add up the milk+water+egg I come out with about 56% hydration to the flour (236g water, 118g... |
Latest on nonceliac gluten sensitivity
Report in this week's Science magazine on a recent conference held at Columbia U.Some researchers believe it's an immune response while others have data implicating poorly metabolized FODMAPS.Illustration provided by supreme.co.za? :-)Tom | Really interesting stuff. I
Really interesting stuff. I would love to see more research concerning the effects of organic / non-organic wheat in this regard. "If I have to throw bones on the ground and look at the moon to make somebody better, even if I don't understand what that means, I'll do it."Ha. I like it when t... |
Autolyse with milk or substitute the milk?
I have a sweet dough recipe that calls for milk powder, heavy whipping cream, and whole milk. It also calls for water, but all of it is used in a tangzhong formulation. I would still like to autolyse the remaining flour, but I'm not sure how to do that since I don't have any w... | My suggestions
Adapt Peter Reinhart's recipe for whole wheat sandwich bread to your needs. Peter Reinhart's 100% whole wheat bread recipe. Follow the proportions.So you add the milk in the soaker. In my experience, I make the soaker into a tangzhong as well, using 6% of the grand total flour. |
Blasphemy French Bread
I used the blasphemy recipe to make this but I changed the rise times some, shorter then longer for the second. This giant biscuit lookin thing from a baking tin made a great crawfish sandwich that I gave to some neighbors. We did ours in the traditional loaf and it was definitely woofable for su... | This looks like "Arab bread"
our local bakery is turning out. They brush the top with a little garlic oil and dump on the sesame seeds.Mmmm crawdads! |
HI there Bakers! Please advise!
I discovered this place a few days and ago and exclaimed WOW this is EXcellent!I am a complete novice with baking, tried it first time 30 days ago, or 40 loaves ago, either way. Started with Baggets and still have no idea why I can't get the large bubbles but right now I really need to l... | Here you go...,
This will keep you busy;http://www.thefreshloaf.com/node/4329/po-boy-victoryhttp://www.thefreshloaf.com/node/24960/new-orleans-poboy-bread-it039s-all-eric039s-faulthttp://www.thefreshloaf.com/node/2136/blasphemyThen there's this of Julia Child making French bread that tastes "real good" and reminds me o... |
slow rise starter cracking
been using my slow rise AP starter and tried this time out to use no yeast at all.Previously I'd used a tsp and got decent results, not great as far as the height of the baked loaf.the starter was active, but slow, say 4 hours to double.the recipe is the same:2c starter (90%)2c bread3/4c ww1/... | Four hours to double is quite fast for a starter!
It only seems slow if you compare it to commercial yeast.This would be a lot easier to diagnose if the measurements were in weight, instead of volume. Have you weighed your starter ingredients to know that it is 90% hydration?Since I don't have time just now to do the ... |
Not experienced enough to know the difference
but been reading long enough to wonder:What is the difference between stretch-and-folds in the bowl and on the bench? Trevor says in one of his blog posts that on-bench s&f changes the consistency of the dough, without going into specifics. My dough handling is still too cl... | My understanding
Is that high hydration dough is difficult to handle and therefore to knead. So stretch and folds or slap and folds is a good way to develop gluten. They also help aerate the dough. I've recently heard that the "old fashioned" kneading may not be so good for the gluten. For reasons I've yet to look into... |
Large quantities of flour
I started of as hobby baker (I learned a lot on this website, thank you). Now I am selling a few loaves online. I life in the Philippines. Flour and especially organic, low-gluten etc flour is very expensive and often not available.Soon I want to import my own flour. That means I would get abo... | Hi Andy. Have you considered
Hi Andy. Have you considered getting wheat and other grains in berry (seed) form? The uncracked grains will stay fresh for years. You could mill on demand.Have you checked with local bakeries? They may sell you flour, or maybe tell you we’re they get their’s from.I would think that storing ... |
Help shaping Bagels
Hi GuysLong time lurker first time poster. I've been really getting into baking bread the last 9 months and have been experimenting with some bagels and other breads the last few weeks. Been getting really good taste and chewy textures but am just struggling a bit getting a nice smooth round shape.... | second stretch
I like the poke-a-hole method, but they likely need two rounds of stretching: poke, put the first finger from each hand through the hole from opposite sides and spin/stretch them out...and after you finish (and they have had a rest), go back and do it again, going for a larger hole than you want in the f... |
Dough feels like clay
Hi!I have been making dough for a few years, and I will admit upfront that I never measure anything or follow any recipe.Most of the time my dough is good, but there are times where I pour the water in, mix a few seconds, and I already know that I have failed my dough because it's like clay, in th... | Never add in a lot of water all at once
When going by feel. One can add water but not take water away. Adding more flour knocks everything else out of sync, since everything is in relation to the flour, and the result is not as good. Slowly work your way up and stop when it feels right. |
How to make sourdough pancakes?
i see this recipe here:https://www.culturesforhealth.com/learn/recipe/sourdough-recipes/sourdough-pancakes/ about the starter should i feed it and then use the starter or don't feed it and just use the starter?and do you know much 2 cups are in grams for the sourdough starter?and can i r... | Use the KA recipe
I use the KA recipe. https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipeI use 100% hydration starter, hydration measured in grams not volume, When your starter is getting old and needs to be fed, pancakes are a great way to use up most of it. Very little work involved.... |
Olives Quanitiy?
Hi!I’m planning to do an olive sourdough this weekend, but because I’ve never made a bread with olives, I'm not really sure what ratio I should add them in at. My normal sourdough is a high-ish (78%) hydration, lean, “country” loaf, with 20% whole wheat. I’m planning to do everything else like normal, ... | I think that should be fine!
I put in between 13 and 18 % usually of extras. Just be aware that the higher amounts will weigh your dough down and you won’t get a super open crumb. The taste makes up for the lack of holes. ? |
Tip - Ankarsrum Dough Hook - Alternate Method
Jim, aka Jimbtv, told me recently about a new method he discovered to use the Ankarsrum dough hook. He gave me permission to post it.Yesterday, I got a chance to try the method. I was using the dough hook for a 60% dough. The dough kept running up the hook. Then I tried his... | Will try it
Thanks Dan! I haven't used the hook much as the roller just seems to do a better job of mixing. Will test your method next time. I started something with the hook recently and switched back to the roller - figured I'd done something wrong but didn't have time to look up videos. |
Potato Bread
Came up with this potato bread recipe after having a read of a few different ways of making potato bread and was really happy with the results.Comes out absolutely fantastic when toasted and spread with butter! so delicious. Very moist.It's quite a heavy bread, I wouldn't say its dense at all, its still q... | Nicely done
I love potato bread Try it toasted with butter and honey. Delish |
When to use fan forced oven and when not to
can someone tell me when I should use fan forced oven and when I shouldn't when I'm baking bread. My understanding is fan allows the bread to bake more evenly but then you have to turn the temperature down by 20 degrees Celsius .what other differences do the two have? if I w... | Here's what I do
I can't comment on cheesecake, specifically. I mostly bake sourdough hearth breads.My oven heats very evenly, but, if we are baking trays of cookies on different shelves, we do use "convection bake."For bread, the big difference is that, at least in my electric convection oven, the convection settings ... |
Photogenic Bread
I just took delivery of a new banneton and decided to give it a try.,Boy, I finally got a loaf to stand tall and proud. BUT, looks can be deceiving. ;-) The banneton used was an A1 size. Lighter weight doughs are subject to rise proportionally higher than heavier doughs. Think about two ballon filled w... | That's a really cute boule!
I didn't get a banneton as it's expensive to buy in where I live. I just use a porous basket that is designed for gardening for proofing bread.The size of your banneton is perfect for dinner rolls (Yes, bread is my favorite course of dinner!). |
A simple Autolyse technique that works with any low hydration doughs.
My "the Rat method". Put your dough together like you normally would.Let it rest for five minutes.Knead for a minute or two.Let it rest for five minutes Repeat this three or four more times. Till you get window pain.Your first rise will take less tim... | Great with a poolish.
I tried it again tonight. Not a well aged poolish but poolish none the less. About three hours of aging. Again great results. I knead the dough long enough to incorporate more flour into it the first time. Then dust the ball with flour, cover and let it sit for five minutes. The second time it may... |
rublibrot
Is anybody familiar with Rublibrot and have a recipe they could share?I discovered Rublibrot while living in Stuttgart, and I've been dreaming of having it again. Here's what it looks like: | rueblibrot
Hi uberconfused,in a german forum I found this recipe.Do you understand the german language? If not, then I will translate it for you. ;-)Greetingsrudi |
Is your no knead bread texture a bit moist-rubbery?
My relatively small experience with no knead bread is that its appearance is almost always quite nice, but I find that the texture is too moist and somewhat rubbery. I use AP flour (12% protein).Do you also see this with your no knead bread? What should one do to avoi... | Yeah. when I was making no
Yeah. when I was making no-knead bread often, I almost always had that issue. (dense moist crumb, more of a play dough texture than bread?) I might be wrong, but I think it might just be the nature of the beast with no-knead.How long, though, are you letting your bread cool? If not longer tha... |
Retarding dough
i have been used to retarding my sourdough in the fridge overnight prior to baking in the morning. Can I do the same with a yeasted white tin loaf (1.3kg)? I want to serve a softer loaf as my friend who is coming to lunch cannot swallow well and finds sourdough hard work. I would like to have a very fre... | I do it with sticky buns
and it is a dough that has a high amount of yeast in it. Just be sure that your fridge is very cold (37F) and make your dough as late into the evening as possible. Bake early in the morning. I would do a trial first though. One tip, if your dough overproofs, just reshape it, let it rise again a... |
Pre-cooked ingredients weight (for Hamelman's potato onion bread)
So, in Hamelman's roasted potato bread with onions - I'm curious if the intended weights listed in the recipe are based on pre or post cooking (roasting). The onions especially lose a lot of moisture, and weight, in the process. I've made this bread a fe... | Roasted
Yes, roasted, weighing post cooking. It says so on the list of ingredients asPotatoes, roastedOnions, roasted.At least that is my understanding of it. On page 126, 2nd edition, Brown Bice Bread, he also writes brown rice, cooked 5lbs as one of the ingredients and he means to measure cooked rice. In the footnote... |
What is the impact of Bulk Ferment timing on Final Baking Size and Timing
I have been experimenting quite a bit with a pretty conventional sourdough formula, and have a general question about how far I let the dough go in Bulk Ferment ( BF ) and the impact on final proof timing and size of finished loaf.Does the amount... | Nah
"I have read somewhere that a bread will never rise greater than BF - so if you stop BF at 1 1/2 volume of the dough at end of kneading, it will never get past that when baked."No, that's absurd. You don't have to bulk ferment at all, so if the rule were true, then there'd be no rise during proofing. Likewise, if ... |
White Spelt Raisin Bread
Been solidly into baking breads for the past 6 months most weekends and would like to share some of the recipes i've come up with to get feedback and thoughts.I still need to improve my shaping technique but especially considering my White Spelt breads rise so much in the oven.This recipe is a ... | Lovely and rich. Well done!
Lovely and rich. Well done! |
Hydration
after several failed attempts at sourdough I arrived here for inspiration. I’ve been hand baking for about four years in tins with easy yeast very successfully but the inigma of sourdough is passing me by ,so I’m checking everything I do and I’ve just come across a recipe on here that uses ‘150g starter @100%... | 150 grams of 100 percent
150 grams of 100 percent starter would be a starter that is equal parts starter, water and flour. So for example 150 grams would be 50 g starter, 50 g water and 50 g flour. |
Confession
Forgive me , Bakers, for I have sinned.My life is sort of complicated, but I saw a window of opportunity to get a starter going and bake a sourdough loaf last Saturday. I used Hamelman's method. Everything was great, but at the crucial time, I fed the starter instead of doing a build. Since I wasn't going to... | Hey, there is nothing wrong with that!
Don't you let anyone tell you any differently. That is one awesome loaf. It beats store bought bread any day! I am sure it was delicious! |
Should dough rise in the dark or doesn't it matter?
There are hundreds of questions about how to calculate when dough has doubled in size, at what temperature it should be kept in order to rise etc.My question, however, is different and I have not seen an answer for it anywhere: Should dough that is left to rise be kep... | Doesn't matter.
Doesn't matter. |
Bread Done Long Before Time
Good Day all,I decide bread is done when the crust looks beautiful and the centre of the crumb is between 200 and 210 degrees. The oddity is that the bread always meets those two qualifiers long before the recommended bake time - often half the time. I could experiment and just leave the b... | Same here
This happened to me after we had our oven repaired (the spreader rivets had melted off and it had fallen down halfway). Your oven is probably hotter than the reading on the dial. Lower it 10 degrees if you're not comfortable with the timing. Oven temp is quite imprecise generally, and thermometers tend to ... |
Hamelman Hand Mixed White Bread
I'm always short of time. That's not good for a bread baker, is it? So I often find myself making the dreaded straight doughs. Hamelman is not afraid of straight doughs so I find myself there many times. I had a bit more time than usual last Sunday, so I looked through Bread to see what ... | Sounds like you're ready for
upping your basic white flavour profile. |
School me on cold fermentation
I understand the idea behind retarding a dough in the fridge, but my question is with timing. Do you let the dough proof first and then refrigerate? Do you refrigerate it and then let it come up to temp and proof as it does so? What about baking after a bulk fermentation; do you go str... | I'm interested too
I fully understand retarding the dough at the final proofing stage. To me this actually helps me time things correctly and does most of the judging for me for when the dough is ready to bake. What I haven't explored yet too deeply is retarding the dough at the bulk ferment stage. On the odd occasion ... |
FWSY overnight white loaf problems
Hello bakers. First post. I jumped on the Forkish bandwagon and started baking about a month ago. I've currently only made the Saturday white about 5 times, and the Overnight white three times.My one day bread is fine- I'm still working on technique etc, but I'm making decent bread so... | Possibly Overfermented
Nearly everyone who has followed a Forkish recipe has experienced something that can be tied to too much time. In particular, over-fermentation from leaving dough in a bulk fermentation too long. Raising the water temperature will only accelerate that process. The wet dough (do you mean slack ... |
Red Fife flour in Seattle area
Any suggestions for a vendor of Red Fife flour in the Seattle area.I've looked into online vendors, the shipping seems prohibitive. | you could try omfoods.com (B
you could try omfoods.com (B.C.) and see what the shipping costs are. |
Looking for help to decode this malted sandwich bread recipe
I'm from the UK but have been living in Canada for a few years. There's this specific type of sandwich bread that seemingly only exists in the UK and I miss it so much. It's not fancy, or artisanal; in fact, it's a typical mass-produced sandwich bread that is... | 1) Bran usually means you
1) Bran usually means you need a higher hydration dough because it tends to soak up more water. I don't enjoy bran, so I don't work with it unfortunately. I have seen some recipes call for 100 to 103% hydration dough2) I don't actually think this bread contains all that much malted barley flou... |
A variety of special things
I just got back to regular baking (i.e. for customers) after a couple of weeks 'off', spent with family who were here for our youngest daughter's wedding (Easter Saturday). I baked bread just for us (how unusual!) and also baked for various parties, family gatherings, the wedding shower, and... | Beautiful, one and all!
What a special treat for your family and friends, and one your daughter will remember fondly. Love the birds and rose, especially nice touch!Thank you for sharing, and enjoy your growing family!Cathy |
re: Grinding own flour & using it with my starter
Hello, I recently got a vitmix blender & I started grinding my own organic flour with the special grain blender. I have tried making some sourdough bread with my starter but i am not having very good results. I was reaching out to see if anyone else grinds their own fl... | Could you post am image of
Could you post am image of the flour that you are producing. I’d like to see what the Vita Mix produces.Dan |
Can someone help me diagnose? Very dense, uneven crumb. Underproofed?
_ecL5juXZrdfXhlYcJenQxkBpLTZx84spSHob8urNrI.jpg
Looking for some help here, can't seem to diagnose the issue on my own. These are two different loaves, same recipe. Crumb turns out very dense, spongy. Air pocket distribution is pretty bad. A... | One diagnosis
First of all, it’s a decent loaf of bread. Nothing inedible ( and we’ve all seen those).score card:gluten development- very goodbulk ferment - ok, could be a bit longerfinal proof- too longcooking time- good, done and not drySuggestions: Perhaps your fridge is on the warm side. What you could try ( depend... |
same hydration different stickiness
hi, I have one question, in the same recipe, 65% hydration after 1 hour and 6 folds my dough looks like this (sticky, not able to form a dough ball ) :but for another baker ( Trevor ) looks like this ( perfect round ball - not sticky - tight ) :everything I did was following his step... | What flour are you using?
We would all like to be able to handle a dough like Trevor :) And are you following the same recipe? I don't remember Trevor doing 6 folds in one hour. |
Steam or a Hot Surface
Due to my setup I cannot have both steam or a hot surface. Either I use the drip tray as a steam tray but the dough rests on the rack with foil as a base or I can preheat the drip tray and then transfer the dough onto that. But I can't do both. The second way sacrifices the steam. Which way is be... | I don't know, but I think
I don't know, but I think steam. There have been numerous posters that have tried cold DO to hot DO and found no difference. There are even recipes where the dough is loaded in a cold oven, That suggests if you can only have one, steam is the one. |
Portuguese Sweet Bread
This formula came out great, really nice taste. However, it is way different than what we buy in the store. This is more of a sandwich type bread with a dense crumb. I wonder how I can get it to be soft like the kind we buy at the bakeries here in Hawaii ? Anyone know ? | Great
Looking forward to seeing your work. |
Hot Cross Buns
I have a question. Why do about half my Hot Cross Buns split under the crosses? It would seem that the surface tension I have achieved during shaping is undone by the flour & water mix that makes my crosses. I have tried egg washing then placing crosses and placing crosses and then egg washing but the sa... | Hot Cross Bun crosses
Hi BillI add butter, milk & baking powder because I prefer the texture and taste. This method is from Allyson Gofton:Cross paste½ cup flour¼ teaspoon baking powder1 tablespoon butterabout ¼ cup milk Sift flour and baking powder together. Rub in butter. Stir in enough milk to make a thick batter th... |
Sourdough Hot Cross Buns
I am yet to try these but they look very good: https://figjamandlimecordial.com/2018/03/26/sourdough-hot-cross-buns/ | Oooooooo, Nice!
Oooooooo, Nice! |
How do you get a dark crust without it going too thick?
Hi guysNeed some help. I bake my bread in either round or oblong loafs. I really like to get a very dark crust, but having no luck.I bake in a cloche. Set my oven to the max (250C) - fan forced to preheat. Then I put a loaf in, cover with the lid and stop the fan ... | Something ro Try
Try leaving the top burner on until the color you want is reached.Fotd |
Please help with 2 nd failure of this recipe
https://www.thespruce.com › ... › Easter Desserts › Easter BreadsI've tried this recipe twice. First time tops burnt and center doughy and stuck hard to the pans. Second try, tops too dark, center still undone, and tops collapsed in the oven? Any thoughts??All ingredients... | oven too hot and dough overproofed
Second try, tops too dark, center still undone, and tops collapsed in the oven?Sounds like oven too hot and dough overproofed. Your oven temp might not be calibrated correctly....use a separate oven thermometer to verify. |
Source for First Clear Flour?
The posting about Eric Hanner led me to look at the recipe for Eric's Fav Rye, which includes first clear flour. Does anyone have a good source for that particular flour?Thanks and happy baking.Ted | Baker's Authority
sells Ardent Mills "Powerful" brand first clear flour. 5 lb bags and 50 lb bags.https://www.bakersauthority.com/products/ardent-mills-powerful-premium-clear-flour--Stover and Co sells Bay State Milling "Boxer" brand first clear.https://www.stovercompany.com/boxer-clear-flour-50lbs----If you're willin... |
Easter Italiana | amazing
i can watch diving arm mixers for days. they're so mesmerizing. thanks for sharing. |
prepare for lift off
Could someone please please tell me why this is happening. Every single time I bake a loaf of sandwich bread, I have the lift off happening... what am i doing wrong? I am desperate to change this...Thank you in advance Carla | Ok could be one of a few things
1: insufficient steam. Crust forms too quickly and the expanding loaf bursts from the weakest point which is normally the side. 2: a shaping issue. 3. Under proofing so a bit of a runaway oven spring.4: uneven temperature in your oven. While I've given a few options it's most most likel... |
Strata
Cleared the older bread out of the freezer to make way for newer bread. Last time I did bread pudding; this time it's strata.Used the Epicurious non-recipe. https://www.epicurious.com/recipes-menus/how-to-make-strata-recipe-article | I've bookmarked this it
I've bookmarked this it sounds delicious. I've some focaccia left over from a party - it was nice, but I made too much !! I think I'll add some peppers and keep with the Italian theme. Thanks. |
Holy Tangzhong
For all that commented on my Scalded Flour post thanks. I tried the Tangzhong approach with milk and replaced half of the whole liquid amount with milk. Holy cow does it make a difference. First, the rise of wheat bread was crazy. My wife always gave me crap because my wheat loafs where too small. I... | First of all
Glad you found it successful. Sounds like it exceeded all expectations.A dough deflating when scored is a sure sign of over proofing. The more whole wheat flour in a dough the less it needs to rise when final proofing. |
pizza yeast???
I'm visiting Oregon, and see in the stores Fleishmann's pizza yeast. Never ever saw that anywhere else. What in the world??? Now that I Google it, I see that it has been around for almost a decade.I make pizza crust routinely, and have never heard of this stuff. What does it do that should make me want t... | This will explain
https://www.thekitchn.com/what-is-pizza-yeast-good-questions-178536 |
Bulk Fermentation Tubs
I've now read in a couple of books to use plastic rectangle/square/round bulk fermentation tubs (my word). Makes sense as it is easy to tell when the dough has doubled. 1. Does anyone use these?2. If you use one, do you just dump the dough in the tub or do you still ball it up and put the ball... | Yes, I do
They are marked well for gauging. After a while, you will start using your own feeling of dough, rather than time... That takes a while though. So in the meantime, yes, use those tubs.Good luck |
Those of you that sell bread
Those of you that sell bread in any capacity, I am just curious on what other things you sell to pay the bills. Bakeries that I have worked at have sold cookies and brownies at a higher margin to keep bringing money so they can keep baking specialty bread that they love. What do you sell? | Croissants, cinnamon rolls,
Croissants, cinnamon rolls, caramel rolls, chocolate croissants, frangipane croissants, cream cheese danish, gougères, sometimes macarons or oreos or something else fun. |
How Do I See If My Croissant Honeycomb Crumb is Good Enough?
Hello there,I am currently trying to make good croissants and I have done a search here and read all the "croissant posts" in this forum. I am wondering when it comes to the honeycomb crumb of the croissants, what is considered good enough? How can I tell? ... | they are looking better this time
kendalm is one of our experts on croissants, hopefully he will see this and give you some pointers. |
chinese infrared deck oven
http://www.dreamsbaku.com/deck-oven_c5Hi just wondering if anyone out there has any knowledge of this company above & in particular if any of you own one of these ovens. They have a steel deck & also use infrared & steam. Does anyone here use a steel deck oven if so what are your thoughts com... | Their products
look more refined than the Rhino brand, tbh. |
Holiday bread
Friends in the neighbourhood celebrate Ukrainian Christmas Eve every Jan. 6th, and a couple of times I've been asked to bake the traditional Kolach (bread centre piece). This is an egg bread, done in three stacked braids to represent the Holy Trinity. A space is left in the middle for a fat candle.I used ... | Wow!
So beautiful, LL!Happy New Year!Yippee |
sourdough bread sticking to oven stone
I'm trying to find out why.I'm using 2 quarry tiles in my gasoven for baking. This has been fine, but my last bread suddenly stuck to them. Thoroughly stuck.The bread was done, tastes good, nicely risen, but has no bottom (eventually tore the bread off)I've been thinking about wha... | What changed?
If the output changed, then some input or procedure changed. So let's look at every little thing that changed, whether you think it makes a difference or not. One possibility is that the stone started out too cold and then got too hot. Or started out too hot.Here are some possible factors.How was the bot... |
[picture] bubbles only at the bottom?
Hey everyone, so sorry to bother everyone, but I have this problem that I can't seem to solve. Every time I make a brioche dough and it goes through a slow-ish rise (69-71 degrees, ~4hrs) it forms these beautiful bubbles at the bottom, but not on top? I'm attaching a picture that I... | temperature differences
I would venture to guess that there's a temperature gradient between the lower and upper portion of the dough. Yeast is really sensitive to temperature and it may be that the bench is warm enough to stimulate more activity at the bottom. Just a stab not too sure but perhaps you could try to test... |
Scoring with the scraper
Sometimes you are in a big production and you arrive late to score and bake some loaves. It happens from time to time. You turn your head and you see those almost overfermented pieces of dough.What to do in this cases when you have dough in a somewhat developed state of fermentation? Usually if... | Oh, those are so cute!
Good thinking. :) I wonder if pressing the centre down with a dowel would have about the same results? I guess they would look different without the cutting action of the scraper. |
Grilled Cheese Party
I'm hosting a gourmet grilled cheese party next week and I have a few questions. So, I'm a sourdough baker and very familiarized with baking but my loaves have too open of a crumb. I'm only considering this because keeping the cheeses from coming thrugh the bread while melting. Is there a way to h... | I have made this and it may
I have made this and it may fit the bill. http://www.breadwerx.com/make-sourdough-pan-bread-video/ |
French white bread
Last year I was in France. In a town on the Brittany coast I bought this white bread. It was so delicious: fresh, a tiny sour, but no sourdough consistency. It looked almost like a cake, very crumbly and maybe a touch of yoghurt?Anyone any idea what this was and how I can make something like that?Tha... | Brioche?
Was it some version of brioche? |
Scalded Wheat Flour
I tried a 25% whole wheat flour recipe with off the shelf yeast but I scalded the wheat flour first. The texture came out about perfect, but the bread has a strong beer smell to it with a bit of taste. Did the beer smell come from scalding the wheat flour? | It shouldn't do
I wouldn't have thought so.Have you tried a tangzhong? Gives a nice soft crumb and is something like a scalding but uses 5% of the total flour and 5x it's weight from the total water.Heat them up gently in a pan on a low flame. Keep on stirring till it begins to gel. Should only take a few minutes. Once... |
Two Day Bread
I'm new to baking bread, and am having a blast. I normally only have a 2 or 3 hours at night after a commute home. Is there any process where I can mix, knead, first rise, and put the dough in the pan. Then let the pan sit that night and next day. Finally, fire up the loaf and cook it. I tried keepin... | Take a look at
Jim Lahey's no knead bread. You could mix everything in the morning and bake late that night. Though you need 2 hours after you get home b/f you bake. https://leitesculinaria.com/99521/recipes-jim-laheys-no-knead-bread.htmlBut it's yeasted.Look at this recipe. http://www.breadwerx.com/make-sourdough-p... |
gray spots on frozen pie crusts
Hi,Not sure if this is the right place to ask this, since it doesn't contain any yeast, but I figured you guys are all very knowledgeable and might know what is going on. i made chicken pot pies and frozen them. the pie crust is crisco, butter, flour and salt. I made th filling, let it... | I think the egg wash
was not good idea! Looks like the egg went bad somehow. I would remove the top crust if possible and throw it out. Maybe top your pot pies with mashed potatoes half way through baking them. |
pan de mie
I baked 2 pan de mie loaves in smaller pullman loaves side by side.For one loaf I incorporatd tangzhung; the other loaf, tradittional. overall bakers percntage identical. definitely did not feel that making the tangzhomg was worthwhile.
55EAC693-C78E-42FB-BAFC-32E1585A0893.jpeg | Pan de Mie My Way
I baked this pan de mie loaf in large pullman 400 degrees covered 40 minutes.this is more like it! fabulous aroma, deep colored crust. I am imagining my next version with swirls of sweetened cinnamon.
26B92FE3-843B-41F2-8231-C60FD58000C1.jpeg |
Beer in preferment not working
I'm sorry to be asking so many questions but as a new baker with nobody else to ask this forum is a godsend. I will at some point have enough knowledge to be able to help others .. that time is not now! :)I started a preferment last night using:115g Doves Wholemeal Rye Flour115g Lancaste... | Explain the Pre-Ferment
What's in it? How isn't it working? If I'm guessing correctly you're using just flour and beer. You will, in this case, need beer with "live" yeasts in it. |
tangzhong hokkaido bread v. 1
http://joepastry.com/2015/on-bread-aesthetics/This article definitely resonates with me. I love my mixed flour and grain artisan SD breads, baked at impossibly high temperatures. Mood dependent, I score a design or sift flour over a stencil. large holes and carmelized crusts.Recently, I am... | Excellent choice
This is a delectable bread and not technically difficult if you follow the "expert" advice on the posts you read. The real key is kneading/mixing to windowpane. That is where all the shreddable, feathery softness comes from and the tang zhong helps develop that.I know the recipes usually call for bread... |
High Desert Sourdough-Help!
susierose We just moved to Santa Fe, NM a little over a month ago. We moved from Washington State, where I’ve been making sourdough for years without any issues. I was even teaching workshops on it. I have a 183 year old starter. I knew high altitude would affect my bread baking, so I have t... | Fermenting 50% of the flour
Fermenting 50% of the flour at 30C for a few hours works for me. The acid buildup from the preferment will slow down the yeast for sure. I can make bread that is mild and tall or sour and short simply by varying the time for this first fermentation (preferment). I based my method on posts fr... |
Can anyone make this bread?
The piictured bread is given free to diners at the Bonefish Grill chain in my area. It looks like a small glossy golden presliced Ciabatta. But, oh my what a crust. The crust is thick, glassy and crystalline and easilly shatters when chewed. It continues to give a gloriously satisfying crunc... | Emailed
To Whom This May Concern,Hope this email finds you well. While I haven't had the pleasure of dining at one of your restaurants a fellow bread enthusiast has and was curious about the bread they were served. "The piictured bread is given free to diners at the Bonefish Grill chain in my area. It looks like a s... |
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