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Egg wash cracking croissants
Hi,ivebeen having a recent problem with my croissants, mainly only the chocolate ones. I don’t get the smooth sheen of egg wash after the bake, it is cracked and speckled abs often the egg wash layer just falls off with gentle handling. the croissants are pulled from walk in and egg washed ... | Cgeronimo, What is in your
Cgeronimo, What is in your egg wash? Any cream?You could also lightly apply two coats - one at proofing (it's easier to paint the wash on properly, on cooled dough - helps avoid wash sealing cuts together) - one at proofing, a very light second one just before putting them into the oven. |
Help with bread from The Village Baker (Pain de Seigle sur Poolish)
I need some help with a recipe in Joe Ortiz's "The Village Baker" book, in particular his pain de seigle sur poolish (sponge-method rye bread). It seems to me his recipe measurment is way off. I like to convert his recipe from volume measurment to weig... | Okay, so I'm making the bread
Okay, so I'm making the bread again today and I re-measured EVERYTHING. I used Ortiz's volume measurements but weighed what each measurement is on my OXO digital scale.The only thing I did not follow with Ortiz's measurement is his inaccurate yeast measure. The book says "2 packages (2 sca... |
Mottled Appearance
Below are pictures of the upper crust and bottom crust of a rustic bread I've been making recently. These pictures illustrate a problem I've been fighting for some time with many of my breads. I can't figure out why the upper crust has a mottled appearance versus being nicely browned. The bottom c... | Tell us more
I have seen that same mottled appearance when I (formerly) used to use a water sprayer to create steam during the bake. If water got onto the loaf in the first few minutes of baking, the crust would have that appearance. But undoubtedly that is not the only cause. It could be something to gluten develop... |
ITJB FR Week 3 French Cookies pg. 228
Intersting week this is shaping up to be. The French Cookie recipe was a great and easy bake... interesting that even with the high fat content, they might be the choice for diabetic tasters since there is only 1/3 cup of sugar in the whole recipe.As per our usual, we three gmas w... | New Stove
Since the island was built with/for the drop in range, it took some hacking away through the wood to make room for this free standing one. No vents on top of the oven door and controls far enough away so I can once again use steam to bake whatever won't fit into the DO. In the store, she seemed huge so her na... |
deformed baguettes with aluminum oven-roaster
Has anyone had their baguettes rise/spring in very unusual, deformed shapes when covered by an aluminum roasting pan? I've been trying this method for a few weeks now, and invariably, my loaves do not expand uniformly along their lengths or along their widths (think of a h... | Coud it be uneven surface
Coud it be uneven surface tension or scoring? That is usually my problem.-Floyd |
ITJB Final Round Schedule
We 3 sisters, gmabaking, gmabaking2, and gmagmabaking2.... have set up this schedule to finish bake testing the First Edition of the ITJB Cookbook. The schedule enables us to finish the book by the end of the year. It is our hope that many of the ITJB Challenge bakers will join in and bake an... | Looking Forward to it
I am so looking forward to baking these things... many I have NEVER baked or even seen anywhere. How fun! |
Bagel-Consistency Issue: Sometimes Flat and Sometimes Perfect
I have a problem with my bagels coming out inconsistent, namely, some are flat (not desired, in this case) while others are puffy (preferred). I used Peter Reinhart's trusted recipe from the Bread Baker's Apprentice.I uploaded an album so you kind people her... | Was batch B left in the refrigerator until batch A was done?
If not, then it might be possible that batch B overproofed before baking. Just an idea. Nice pictures. Pretty bagels. |
3 Gmas Still ITJB-ing Week 1
We 3 gmas are still working our way through the First Edition of ITJB - determined to learn all we can from this great resource. This week we baked Eggless Water Challa on page 35. Below are the pictures, as with the previous two semesters we had fun comparing our pictures via texting. H... | ITJB Challenge
When are we starting the challenge again? |
Problem with my culture
this morning i found my culture with a layer of water separated from the culture.my culture is fed 2 times a day and left on a table ,is my culture gone sour?. | A few questions
What is your process for refreshing?You say that you feed twice a day - is that at 12 hr intervals or is it 8 and 16 hrs or something else?What is the feeding ratio and is it always the same? And what is the temperature between the feedings?What are you feeding it with? Rye, whole wheat, all purpose, br... |
bread song
I would like some input on ideas concerning getting a shattered crust. Some call it ¨alligatoring¨. The bread I´m making is called Po'Boy bread in New Orleans. I have read much about ¨bread song¨ and it seems to me that getting that ¨song´is all about rapid temp change. Anyway, this is my question, It seems... | "Fenstern"
In Germany, we called it "fenstern" - the shattered crust will look like a stained-glass window. Yes, you need a good, crisp crust. When removing the loaves from the oven, the inside will cool off and shrink, therefore causing the brittle crust to shatter.It's not always easy to achieve the desired crust for... |
So what's the deal Meausring flour by weight? Grams are in mass!??! %#^@$&
My wife bought me a Dutch over to further my bread baking hobby so I decided to get more precise with my bread so I've decided to try baking by weight.Ive been trying out the Tartine bread recipie and it use grams to measure the ingredient.....I... | No, grams are weight, or mass
Not sure why you think grams are volumes, but they definiltely are not. I millilitre of water weighs one gram (at 4C, IIRC) but other than that possible source of confusion, no grams are weights. |
Bacon Bagels
I have a small home based bagel business. My bacon bagels are not wow enough. I've tried putting bacon in the dough and also on top of the shaped bagels after boiling them. I can't figure out why the bacon flavor is not coming through in the dough; there's plenty of bacon in the dough. Could it be that it ... | bacon bagels
Hi, do you fry your bacon prior to adding it to the bagel dough?In my experience, it is rendered bacon fat that flavors more than bits of raw or fried bacon added to the bread, bun or bagel dough.So you might consider adding a Tbsp of that to your dough or replacing whatever fat is in your formula with bac... |
Scaling for bread bowls
I am thinking of making Sourdough bread bowls for chili or stew. The bread will be just plain San Francisco style sourdough. For a hearty serving, what should I scale my dough boules to? A serving is, say, 2- 2 1/2 cups of stew.Thanks. | That's a hearty serving
That's a hearty serving size!Consider this KA bread bowl recipe, their bowls are around 140g each, to hold 1/2c of filling:http://www.kingarthurflour.com/recipes/stuffing-bread-bowls-recipeFor 2c, I'm guessing a sourdough doughball of around 750g will do. |
Shelling on french loaf
I am working on a type of French bread called Po-boy bread in New Orleans. I am very pleased with crumb, crust, flavor and color etc but one last minor problem hes me stumped. At some point during the bake I get what Rose Levy Beranbaum calls shelling. Down along one or both SIDES of the loaves ... | pan marks?
Without photos I am just guessing, but possibly a little over proofed then the top springs when the steam hits it, then the bottom heat expands the rest of the loaf, but the top is ahead of the game and the indentation left by the edges of the pan are fixed in place and never fill in. Light sides could be f... |
ITJB Round 2 Week 13 - Wonder Cake pg. 194 July 21 - July 28, 2012
We 3 Sisters ended this semester's baking today; and we can't wait to see what is in store for us after the summer break. Looking forward to the choices and the opportunities to learn new techniques. Some of the fun of baking on the same day, together,... | Holy cow Diane, those look
Holy cow Diane, those look SOOOO good! I'm hoping to make ours this weekend when we convene with family. I don't dare have that much yumminess in the house by myself. Thanks to you three fantastic bakers for being the backbone of this summer's challenge. I'm looking forward to more time and ... |
Can the Zojirushi bread pan handle being put into an oven?
So I have a really nice Zojirushi breadmachine with duel kneading paddles,but I know that nothing beats an oven; so I was wondering if I could take the breadmachine pan right of the breadmachine and into the oven. Can the breadmachine pan handle 550 degrees ? | I advise against it
There are O-ring seals in the paddle post assemblies. I doubt very much they can withstand high heat. Baking temperatures in the Zo are much lower: 254°F--290°F. (ref. Owner's Manual)Furthermore, If you want to use the oven, use the Dough Cycle and pan or shape the loaf(ves) out side the machine. We... |
How to make banana bread to bake through?
I periodically make banana bread, basically replacing water in bread with blendered banas and adding spices. http://delightsbites.blogspot.com/2011/02/best-banana-bread.htmlI usually add much more flour compared to what recipe calls for (they call for 4 bananas + 2 cups flour)... | Obviously give it more time.
Obviously give it more time. Nothing is etched in stone, there are no rules. If a hamburger was raw in the middle, you would leave it on the grill longer. If the cake, bread etc isn't done, bake it longer. Try an hour - see what happens. If still unbaked, give it 75 minutes. |
Raymond Calvel's "Improved mix"
I have been reading up on Prof. Raymond Calvel's Improved mix. My books tell me that he invented this method in order to regain the flavor lost in an Intensive mix. It sems that he uses 2 stages of machine mix dough. On 1st stage he says (when making baguette dough) use the 1st speed for... | S&F?
Peter,How do you feel about doing repeated S&Fs to get the gluten development after a short mix at Speed 4 to incorporate the salt?The autolyse should be there just to allow the flour to fully hydrate and the delayed salt addition allows the yeast to get a faster start while reducing the motor load during the init... |
Baking in Hot Weather: Preventing Overproofing, Compromising Flavor
Preface: I am a beginner baker. I am trying to understand the chemistry in order to troubleshoot.Problem: I made successful two batches of Peter Reinhart's bagel recipe. The weather in my kitchen was probably between 70 and 75F when I made them. This w... | Did the
2nd batch float right out of the oven when placed in near simmering water? |
What is wrong with this bread??
I have been baking since the start of 2012 and using exclusively SD starters for the last 2 months. I have been primarily sticking to Tartine's book, having great success with their Country Loaf and good progress on the Whole Wheat Country Loaf. This photo is of the first loaf of bread ... | Mm...interesting question!
Mm...interesting question! I'm a novice baker so don't have any wisdom to impart. But in my little experience, it did seem that very wet doughs (which is the kind I like) tends to flop over more. I don't really know....I'm subscribed to this topic to see what the experts have to say! |
Too little or too much water
Hi everyone Recently I have been having an odd problem. I follow reliable recipes when making bread or use baker's percentages (60 percent hydration usually), and recently my doughs have been either too moist or too dry. I have enough experience to know what a good pizza or bread dough shou... | Starch damage?
Hi,Did you get a new batch of flour recently?If so, it could be milled in a way that damaged the starch granules. Dough with starch-damaged flour behaves very oddly -taking a lot of water at first (seeming too dry), and then during the proof getting all wet and sticky. |
any help about flour and rise
Hi everyone, i feel its time i tried getting other peoples opinions on this one.i have been trying for about 4 months to get a really good rise from the organic flour i have been using.i have been sticking to the same recipe and changing each variable to see what the cause was..i have been... | Hi James,
I thought I'd give
Hi James,I thought I'd give you this link to my thread, which I started over the exact same problem. It looks like poor development, which has been helped by further kneading: http://www.thefreshloaf.com/node/29386/stronger-flour-weaker-bread |
Tangzhong milk bread deflates after cooling
Hi guys!First time poster here :)I've been trying to make Hokkaido Milk Bread recently. the bread is nice and puffy right out of the oven, however it has a tendency to deflate/ collapse a little after cooling. Is there a way to prevent this? Thanks in advance! | Make sure it is
baked to the correct inside temperature by checking it in the middle with and instant read thermometer. |
Unfurling Bertinet croissants
Need some help.Did a batch of croissants a la Bertinet recipe from "Crust", and although they came out reasonably nice looking........ some of them (like the one in the middle of the picture) "unravelled" as they baked. They still tasted good, but I'm trying to improve the aesthetic.I'm g... | As you said: points down
will do it. |
ITJB Round 2 Week 12 - Salt Sticks and Poppy Horns, pg. 116
We 3 sisters baked together again on Saturday the 14th.. We had never made Salt Sticks or Poppy Horns... but are great fans of the Vienna bread doughs. We all mixed it up baking together. Helen (gmabaking2), made the whole dough into nice large salt sticks an... | You gals
keep on baking some of the best breads every week. We like sticks that don't look like sticks and taste way better than the ones my apprentice brings home! Sticks, Horns, Vienna bread, Hamburger and Hot Dog Buns, (personally the most exciting thing for my weiner dog apprentice) all in 1 bake at 3 different p... |
ITJB Round 2 Week 10: Medium enriched dough (p. 110) 6/30/12 - 7/7/12
This was one of the recipes I tested for the book, and I enjoyed it very much, finding it an easy dough to work with, flavorful and versatile. This time around, I think I'm going to follow the suggestion of Stan and Norm (p. 108 of the book) and try ... | Progressive Baking
Now there is a real challenge! I think I have looked at that page and wondered if I could do that. Now I am encouraged to give it a try, kind of a challenge within a challenge--except for starting with 200 pounds of dough as on page 208. Which types are you going to make Kendra? |
tropical flops
Anybody out there baking in a tropical climate? My bosch whole wheat bread is sticky and when I put it in the pan it rises in 10 minutes, but manouvering it into the oven it starts to flop and never gets an oven spring. Any help? Thankslibrofile | Lower the amounts of yeast
Lower the amounts of yeast in your recipe and/or you could use long slow fermentation methods(aka the fridge.)I know my response is short, but i hope it helps. |
"Fancy" Biscuit Ideas
What ideas do you all have for fancy biscuit ideas?Like...Green Chili, Goat Cheese, and Black Pepper Buttermilk Biscuits. | The other night I wanted to
The other night I wanted to something to go with a last minute pasta. I had no bread in the house and thought I would try making an Italian themed biscuit. My inspiration was the Cheddar bay biscuit from Red Lobster. I mixed a little Italian seasoning and a small amount of freshly grated P... |
ITJB Round 2 Week 11: Elephant Ears (p. 145) 7/7/12 - 7/14/12
These are absolutely not the Elephant Ears I grew up with. The Elephant Ears I grew up with were giant platters of fried dough dredged liberally in cinnamon sugar and served terrifyingly hot out of a booth at the local fair. They were awesome but not the sor... | Elephant Ears Flambe'
Wow, hadn't given much thought to the amount of FAT in those recipes... until Helen's oven caught on Fire! Yep... flames! Full blown fire in the hole so to speak.... The dough was great to work with... and then the fun started... Notice the nice parchment paper... and the sideless cookie sheet.... |
Can I use rapid rise yeast at high altitude?
Hi fellow bakersI used the search feature and didn't find an answer to this question, so here goes. I live at Denver altitude (actually a little lower but who'se counting) and while I do know Baker's Math, I also enjoy using recipes. My favorite recipe source (Cook's Illustr... | Yes, you can use rapid rise
Yes, you can use rapid rise yeast and yes, you need to reduce the amount because of your altitude. How much you need to reduce is an answer that I do not have for you. I have baked a 4500 ft. but that was a while ago and what I remember is how easily and quickly dough fermented. I am fair... |
How do I substitute Home-milled flour for "all-purpose" flour?
I have some recipies for bread that I use, and they are fine, but already are written with fresh milled flour in mind.Looking at recipes for cookies, cakes, muffins, etc....Does anyone know the way to do it with fresh milled flour instead of all purpose flo... | Home Milled - perhaps in Greek
If you are making cookies, (most) muffins, and (most) cakes, you know what "chemical leavening" is - it is baking powder or baking soda. These are ingredients that you will see mentioned in recipes for these items. It is called "chemical" because it derives its power to raise the baked ... |
ITJB Round 2 Week 8 - Classic NY Water Bagel (pg.99)
We 3 sisters met the ITJB Round 2 Week 8 challenge with vigor! Actually my talented sisters, Barb (gmabaking) and Helen (gmabaking2) had a bit better luck than me... although my bagels turned out great! Barb has made Bagels several times and is the family expert... f... | They all look like fantastic
bagels right out of the inside of a Jewish bakery! Amazing baking ladies - as usual. |
ITJB Round 2 Week 9: Mini-schnecken (p. 218) 6/23/12 - 6/30/12
Oh, I am so behind in this challenge already. But there is nothing like sugar to motivate one who is motivated by, well, sugar (unless we're talking about my real motivations this summer, which seem to be reading and picking apricots from the local apricot ... | We 3 sisters
loved the mini-schnecken! They are GONE!!! Here are the pictures to prove we baked em.Barb'sHelen'sMine.... Join us for coffee and meet us here next week for Medium Enriched Dough.... I am making sandwich thins, thanks to JoeV and his "Restocking the Freezer" post... and his Italian bread idea!!! See you h... |
Pandesal ingredient concern
I have been baking this Filipino dinner-type roll for many years with great results. I usually give them away or trade them with friends and family. In the times we live in now, I am slightly concerned, regarding one particular ingredient I have always added to the dough. This is Vital Wheat... | I wouldn't be concerned. As
I wouldn't be concerned. As you said, if one is sensitive to it they should know what to avoid. I could say, try dropping the vwg and use a high gluten flour, but same difference as we say in Vermont. Enjoy! |
my starter and my dough are way too thick
hi, Peter Reinhart's starter turns thick in 5 days with thick strands of gluten although i follow his instructions. today i attempted "jason's ciabatta" which starts with 500g flour and 425g water + salt + yeast. this mixture also becomes thick and gooey but it's supposed to be... | Yes, add more water to the starter
it will help it ferment faster. Too thick will work it just takes longer. Something bothers me. As fermenting progresses the dough or batter gets thinner. It just happens that way. So... if you find your starter getting thicker, something is going on that needs correcting. Like ... |
ITJB Week 8: Onion Rolls
I love this recipe! I followed the recipe pretty closely, just made 3/4 the amount of dough and 1/2 the amount of onion filling (used filling no. 1), which turned out to be just the right amount, resulting in 9 3-oz rolls, just the right size. The recipe in the book called for 5 tsp. of inst... | I made these as a test-baker
I made these as a test-baker and they were delicious then. I'm looking forward to my bake later this week. Circumstances have conspired against me yet again this week -- a nasty cold knocked me down the for the weekend, so I'll be baking (and posting) about the Danish pastry at a later date... |
ITJB - Round 2 - Week 6 - Vienna Bread (pg. 89) 6/2/12 - 6/9/12
We 3 sisters, couldn't wait any longer to get this posted. This week Vienna Bread! Never had it before, but will again, and again. This bread is AMAZING. The ease of the recipe could make this bread every baker's Daily Bread. Wonderful texture. The doug... | Those look delicious! I'm
Those look delicious! I'm planning on making mine tomorrow -- we'll see if my schedule cooperates. I hope it does, as we're out of bread right now (sacrilege, at least in this house!)Thanks for starting the thread...Kendra |
dimpled bread top and slow second rise
New to the forum. Been baking 100% bread for over 7 years from flour I grind with a whisper mill. Use Hard white (Golden 86) and Hard red kernels. Finally came up with a recipe for 100% whole wheat bread that my children will eat since the crust and crumb is of a soft texture. La... | All your questions can be answered in the site search
box. just type in questions. Welcome to TFL!I think you know when your rises are done, but with time (and a lot of us do it) we tend to not check on our dough so often and this leads to the bread over-proofing, so yes, the loaves are a little faster than you are.... |
ITJB Round 2 Week 6: Sandwich Cookies (p. 226) June 9 - June 16
I really love these sandwich cookies. I love their simplicity, their yumminess, and the fact that everyone else loves them is a bonus. If you have any fresh apricot jam to slather on them, even better, though I hear they are also (perhaps unfairly) good sa... | We 3 sisters
baked those sandwiches cookies.... All that is left of them are these pictures for proof that we actually did it!!! YUMMY!! Barb, gmabaking, went for the traditional tea cookie with strawberry jam filling... they look so good and her circles are so perfect. We all agreed that this is a great dough and eas... |
Non-elastic bread all of a sudden
Hi, I've been making all of our bread for many years, most recently in Indiana. Recently I started have issues with lack of elasticity. I have usually use a K-tec grinder, hard, spring white wheat, and a DLX mixer. I consistently turn out perfect loaves. A couple of variables have chan... | I know nothing about milling my own flour. "PAT!"
That said, I have gathered that multiple passes are good to prevent too much starch damage. Have you tried multiple passes? :) |
Camembert and scapes -- bread is SO salty
Has anyone baked with camembert cheese and/or scapes in their bread? I like to play around and experiment with cheese in dough and usually have no issues. I made my usual sourdough (5 loaf batch) and added 1/2 large camembert loaf and approx 6 scapes, adjusted the flour to ma... | What kind of long leafless flower stalks (scapes) were used?
:) Whoa!!! What 1.25 oz salt? 35g? for how much flour? If my teaspoon is 5g then that is 7 teaspoons or 2 tbs +1 tsp salt. Um... that is a lot of salt for one loaf. A lot of salt would also hinder the yeast. Please check again.Mini |
New convection oven failing for bread, help!
For the past few years I've been using a very old oven that wasn't very good, but I'd learned how to manage it for my bread.Recently I've gotten a new oven, and it works well for everything, but bread. I'm making crusty lean sourdough loaves with (preferably) nice ears. In t... | I think that you will see
I think that you will see improvement when you turn off the convection. Ovens have a wide wide range of behaviors from one to the next and I am guessing that with time you will make friends with your new oven and all will be well again.Is the new oven gas or electric?Jeff |
Scoring problems with Baguettes
Hi Everyone,I am playing with a highish hydration dough for baguettes using DonD's method and amounts for Baguettes a l'Ancienne with Cold RetardationI have been baking for many years now, and have yet to develop a consistent grigne on my baguettes. Certainly I can't get anything as ele... | King Arthur flour has some
King Arthur flour has some great videos on scoring baguettes, so does Ciril Hitz. The links have been referenced on this site many times or you can do a web search. Watch the videos very very closely paying attention to every little detail. Do what they say and you will be on your way to ... |
ITJB Round 2 Week 4: Mild Deli Rye (pps 76-78) 5/19/12 - 5/26/12
I apologize for jumping in ahead of regular posting but wanted to get this out before some of us bake.This Mild Deli Rye should be a wonderful bake. The recipe is made as written with no errata. However, if you are putting on the cornstarch glaze, (page 6... | Quite the adventure!
We 3 sisters, gmabaking, gmabaking2, and gmagmabaking2... actually started working on this bake, on Mother's Day, the 13th when we started our Rye Sour. We are all keepers and careproviders of live sourdough creatures, but did not have a living RYE sour, so the adventure began. The questions of w... |
Ensaymada process
This may seem like a rehash of a previous post, but I hope it is not.I have been baking a brioche type of pastry for many years with great results. But, I need a second set of eyes to see if I could improve (reduce the production time) on it. I may have posted in another thread about this pastry, call... | Being a big fan of an
Being a big fan of an efficient process, I'd say there's not much to do. It's a pretty lean process, things just take time. Usually good things! I'd go so far as to say if ya enjoy making these, take more time and enjoy it all the more. Enjoy! |
Why does my leaven sink?
I'm a new baker working on the Tartine basic loaf. I was going to bake yesterday, so followed the instructions "the night before you plan to mix the dough...". The next morning, about ten hours after feeding the starter, the leaven sank when I put it in a bowl of water. The kitchen temperature ... | Next time, try observing(and
Next time, try observing(and testing) it a little earlier, like about 5-6 hours or so. Reads like it was well past it's peak at the 10 hour mark. Yes, reads like you possibly were over proofing on your bulk(and final) fermentations.p.s. How old is your starter? Have you baked with it(succes... |
Has my Barm gone bad?
Hello:
Can someone point me in the right direction to potentially fix my barm? I made my seed culture from Reinhart's TBBA about a week ago and for the last 3 days I've been growing my barm. However, even though I read his book religiously daily, I somehow missed the line that says to store in t... | Don't worry
I guess you can go on feeding your starter, but you need to do that in room temerature with feeding intervals every 12 hours on 1:1 basis untill you see sign of maturation there like increase in volume (i.e: it rises in the jar to double or even more), smells like acitic or more like over-rupe fruit, lots o... |
Too much density loaves
Hello; I'm new to grinding wheat to make my own flour. I've tried to make a couple different types of bread (dinner roll and loaf bread) and have had no success in the dough rising. The first time I used the amount of yeast the recipe called for and the second time I used slightly more - still i... | More info
Hi Electronrider, I think that if you want some advice on how to get less dense loaves, you have to post your entire recipe/formula and workflow. There can be a lot of different reasons why your loaves turn out too dense. How about adding a picture of the milled flour :)? How do you mill it by the way? |
all purpose flour
how do i overcome not having all purpose flour not available in region i am living. cake and bread flour are anyone have this experience. | Why not blend the cake and
Why not blend the cake and bread flour to approximate all purpose? |
ITJB Round 2 Week 2: Bakery Challah (p. 26): 4/28/12 to 5/5/12
Just in time for Cinco de Mayo (OK, not really) -- bakery challah! I'd never made challah before test-baking for this book, and I can't believe I missed out on so many years of this fantastic bread. It's beautiful, it's tasty, it's so much easier than it lo... | Edit Date: 5/5/12 - 5/12/12
Kendra, Just a thought if you can still edit this posting... could confuse someone... maybe... Can't wait to see pictures of your adventuous Braid! |
which bread rolls most suitable for sandwiches (commercially)?
hi, was wondering what bread rolls i should be looking into buying (i wish making!) to make sandwiches to sell in a shop. so kind of like a Subway thing but on a much smaller scale lol. I think i'd need some wholegrain as well as white. but not sure whats m... | I was thinking maybe some
I was thinking maybe some people may prefer sliced sandwich bread? This is a first time venture and I'd really appreciate any advice, thanx :) |
Any luck getting a good, crispy crust with a convection oven??
Hi all, I've been baking bread in a commercial convection oven (Hobart) without steam. When we opened the shop it was a good choice because the price was right. And in the original business plan we were not going to do breads. However, with many requests... | Definitely Possible
I've only got convection ovens and I do both pastries and breads in them. I didn't have enough room for deck and convection (plus deck ovens tend to give off a lot more heat- not good for making pastries) so I opted for only convection. I reasoned that it was easier to adapt my breads to a new ove... |
ITJB Round 2 Week 3: Passover Macaroons (p. 245) 5-5-12 to 5-12-12
Oh my, May is flitting away from me already! Sorry for the lateness of getting this week's posting up. But what a recipe for the week! Coconut! Macaroons! What's not to like? (I like 'em moist and chewy. And since mention of coconuts brings to mind a) t... | Twp suggestions
First, the egg white quantity may not be enough, so add them liberally, until the dough is creamy and pipes easilySecond, it's important to use the finest grind coconut you can find, preferably "macaroon coconut," or "coconut flour" sold in Middle Eastern and Indian markets.Lastly, for those who haven't... |
ITJB Round Two Week 1: Sour Cream Spritz Cookies (4/28/12 - 5/5/12)
I love spritz cookies. For me they are forever associated with Christmas, when my mom would make plates and plates of tree-shaped ones, almond-flavored and impossibly addictive. So I'm looking forward to expanding my spritz-cookie repetoire, and also f... | First time!
I have never made spritz cookies, are those the ones with the decorative rolling pins?... this will be a first for me. Looking forward to the baking, the schedule looks great! |
Final Bread Weight
hi everybody,I have been baking, or trying to learn baking, for the fourth year in a raw, and yet I have some frustration over the final product of loaf.My main question is, how much should a final bread weigh in ratio to the dough weight?? in other words, how much should a dough lose of its weight w... | There were some topics about
There were some topics about pre-bake and post-bake weights. I can't find all the topics except for a couple:http://www.thefreshloaf.com/node/23478/weight-bread-mine-seems-too-heavyhttp://www.thefreshloaf.com/node/19274/heavy-baguettes-are-good-tooFor me, I get heavy loaves when I use high ... |
Loaf is too dense
Hi! My husband has been making bread for several months now but continues to have an issue with the loaves being way too dense. What causes that? | What type of bread is it? If
What type of bread is it? If it is sourdough, a couple of possibilities: The sourdough starter may not have been active enough. The sourdough starter must be at its peak of ripeness and active. Also, under fermenting and under proofing the dough can also result in heaviness. More detail abo... |
Inside the Jewish Bakery Baking Challenge: Round 2!
Ding! Ding! Calling all bold bakers for the second round of the Inside the Jewish Bakery baking challenge! To sum up: We're attempting to bake every recipe in Stan Ginsberg and Norm Berg's book "Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Je... | Just a heads up
for those who are just joining the challenge with this round... Go to nybakers.com and click on the book... and then check out the ERRATA for the recipes on pages 76, 99, 194, and 218; before baking... there are minor changes... except page 194 - would be obvious, I would think... ENJOY... the help is h... |
Gearing up for the second round of the Inside the Jewish Bakery challenge!
Hi, everyone! Wow, I can't believe it's mid-April already! I just wanted to let everyone know that I'll be posting the next round of our Inside the Jewish Bakery challenge next weekend, a little later than I'd originally planned. I plan to try t... | ITJB Challenge
Looking forward to another go round! |
Advice needed on overbrowning
So I spent what seemed like a large portion of my day making this bread (any portion over 15 minutes is pretty large, sometimes, since I have a three month old baby). It's a basic sort of french bread recipe, using a poolish, from the Fresh Loaf Pocket Book of Bread Baking. It says bake ... | How about an inexpensive piece of equipment?
... an oven thermomenter. You say "my oven can tend to run hot" and that seems the most likely cause for a loaf that cooks like this. Get an oven thermometer and see if it agrees with the dial on your stove. You could also bake a loaf with the dial set lower (try 425) and... |
Overfermentation or too much oil?
(warning: newbie question!)Yesterday I made the Basic Soft White Sandwich Loaf from RLB's Bread Bible for the first time. It tastes great and my husband is especially grateful he doesn't have to eat the dense loaf I made last time! However, one of the two loaves I made had a big hole... | That's just a shaping problem.
Try being more vigorous when rolling and tucking the dough when shaping it for the bread pan.Roll and tuck firmly.Also, make sure that the surfaces of the dough are not too dry (too much flour, for example, or exposed to the open air too long) before you roll it. The dough should be tacky... |
April Fools Volcano Miche
<sigh> My latest submission to the TFL Rogues' Gallery of Mutant Loaves. What causes such volcanoing? (scores blew out too)This miche is based on David Snyder's but with 7:2:1 AP:GoldenBuffalo:Spelt and such young levain that I could be had up on child labor charges. Must be Spring Fever: g... | I think
there is nothing you could have done about it. Definitely bread made global warming at work here. Try not using your oven next time :-)Very nice volcano if you ask me and probably very marketable besides having a nice crust and crumb . But don't let it explode and really mess up the planet! |
Dough Sticks to Banetton
HiNeed help on this... I have just started using a banetton and finds that the dough sticks to the banetton even though I have given it a good dusting of flour.Can anyone tell me how to do it right ! Do I wash the banetton after using it ? ( I had to wash mine the last time cos of the dough tha... | Wheat and rice flours
Hi,I was having similar problems, but found that dusting with a mix of 50% wheat flour, and 50% rice flour prevents sticking. I believe I first heard of this in the Tartine Bakery book.Good luck! |
Mixing techniques for a starter feeding or a levain
Another TFL member, in a private message to me, expressed frustration regarding how to disperse the starter when feeding it or when mixing a levain. I thought this might be of general interest, so I'm sharing my suggestions. Besides, others might have even better tech... | dough whisk
This is what it's best for, isn't it? Not so good for mixing dough, oddly, but quite good at dispersing dough (or leaven) in water. |
ITJB Week 14: Loaf Babka (3/10/12 - 3/17/12) -- last week of Semester One baking!
Babka rocks. I will eat it always, now that I have eaten it once. This recipe is particularly good. I can say this with certainty, having tried no others and not feeling the need to, since this recipe hits all of my "happy pastry dance" b... | We 3 sisters baked Babka Loaves
We really enjoyed this last week of the semester and are looking forward to Urchina posting the next one and getting started in Mid April. Can't wait to see the challenges she chooses for us. These loaves were easy to make and bake and will definitely be done again by each of us. Whethe... |
Proofing questions
Hello, this might be my first post.. Long time lurker here, newish member. My inquiries are:I use a flour/cornmeal dusted towel lined colander for my final proofs. I've had two problems with this. Sometimes the bread is so dried out where it was laying on the towel, it has a super tough crust that ma... | Dry Crust /Second Loaf
There are quite a few variables here, but first I would ask about the colander and the towel. The colander may let enough air reach the dough to dry it out while rising. The towel's absorbency might soak up a bit more moisture; and if it is a nice thirsty towel with relatively long loops, that co... |
Not getting hard crust when using my baking stone
Every time I try baking on a stone my crust is soft on the bottom.Am I not heating it long enough or could the top of the bread be cooking to fast. I am using 475 degrees and putting the stone on the upper rackDO I not have the right stone. I bought the square pizza sto... | How long do you pre-heat the stone?
:) 45 min to an hour is normal |
Beginner bread baking struggles
Hi everyone, I'm new to the site and so excited to learn!! I'm curious what your biggest challenges are to baking bread? When first starting, it has usually been understanding the role of all ingredients and how to best proportion everything to yield the results I want.-Aleksa | Welcome, Aleksa. This is a
Welcome, Aleksa. This is a great site to learn and get advice as there are many proficient bakers here that are able and willing to help. Good luck on your journey.I suggest you fill in some information on your profile.Cheers,Gavin |
ITJB Week 13: Bialys (3/3/12 - 3/10/12)
I have to admit, I didn't know a bagel from a bialy until I got this book. But when I did I saw immense possiblities -- a bagel with the schmear baked in? How awesome is that? This week lets us flex our bialy prowess (or, as in my case lately, pretend to flex it -- one snag after... | I'm totally obssessed in
I'm totally obssessed in making the perfect bialy. I go to all bagel stores in my area to see how different they're made and everybody makes them totally different. Made these over this past weekend. This time I used only high gluten flour, which makes a world of a difference in taste. Also us... |
Who is baking for the ITJB Challenges?
Just curious about how many recipe testing bakers we have out there doing these weekly challenges... some weeks there are a few posts and some weeks there are VERY few... just curious. | ITJB
I have been baking, and posting when the results are good enough to own up to ! I am away for the next few weeks, and so will catch up on my return. I am thoroughly enjoying it, as it is making me look at recipes that I would not ordinarily try out. Cheers Nici |
ITJB Week 12: Sweet Egg Dough (for buns), 2/25/12 - 3/3/12 (or thereabouts)
I think buns have got to be one of the most wonderful things you can do with a bit of dough, and I like them all ways -- sweet, savory, steamed, fried, baked, grilled -- love 'em. They're like the ultimate and original fast food, portable and d... | We 3 sisters
Galloped through the book from cover to cover ;-) and decided to make Norm's double-knots as suggested by Stan in an earlier post. These were wonderful - making note of the errata data from the nybakers.com website and locating where to find the instructions. This was a fun bake!!! We have had pretty goo... |
ITJB - Week 12:100% Cream Cheese Cheesecake (2/18/12 - 2/25/12)
I have been wanting to post the beautiful pictures of this cheesecake, that my sisters and I baked for this challenge. I have not seen the usual weekly post set-up for that, so I am boldly stepping out and hoping not to offend anyone. We 3 sisters, in Texa... | Congratulations to all 3 of you
Lovely pictures, and very yummy looking cheesecakes. I will bake this later. Well done ! |
ITJB Sour Cream Cheesecake and Salt
hi all,I just went back to Norm's original bulk formula and recalculated the quantities down to home-baker scale. In fact, the ingredients and quantities in the book match his formula, so if the quantity of salt is too high, it was too high in the bakeries where he worked also.Howev... | Agreed
As you can see from Barb's post (gmabaking) when she remade the cheesecake putting in a Tablespoon of flour and left out the salt... it was amazingly good. So, leaving out the salt should fix the problem. Thanks for getting back to us. |
ITJB Week 11: Black and White Cookies (2/11/12 - 2/18/12)
I have to admit to never even having heard of Black and White cookies until my copy of ITJB came in the mail -- and they look delightful! I'm planning on making these in a heart shape for Valentine's day, and suspect that they will woo my kids and husband well.... | Baking Black and Whites together
We 3 sisters baked together as usual on this challenge. We all had very individual results but liked the recipe and the cookies went really fast.... testimony to their goodness! Very moist batter, looked a great deal like the sour cream coffee cake batter. We decided to "paint" the b... |
ITJB Week 9: Sour Cream Coffee Cake (2/4/12 - 2/11/12)
You know what I love about coffee cake? It's not special-occasion cake. It's "coffee cake," which means it's "any time of the day or night and for any purpose except possibly a wedding" cake. Which makes it an excellent type of food, the all-purpose workhouse of ha... | We 3 sisters
are still baking together for each challenge... and loving it. This coffee cake had mixed reviews... the house smelled wonderful while baking... smelled like one was baking pie dough! The cake was buttery and very moist. Our Washington state baker and eldest sister said this would be very good to take to ... |
CRACKED WHEAT BREAD
I have just finished my second try at cracked wheat bread, both with the same results............fell flat on top while baking. Dissapointment to say the very least.I am determined to conquer this quest for a nice light cracked wheat bread!Would anyone have a tried and true recipe. I am using a Bo... | Any pictures would be worth
a word or two, maybe even 1,000 :-) |
Having trouble with shaping and oven spring
Hi TFL'ers,I am relatively new to bread baking. I have had some problems, lately, with my second rise. I have made several loaves, including Peter Reinhart's German Many Seed Loaf (from his Whole Grain Breads: New Techniques, Extraordinary Flavor) which have not risen in th... | Question
Do the doughs rise well in the bulk fermentation (first rise)?FF |
ITJB Week 9: Mandelbroyt (p. 241) -- 1/28/12 - 2/4/12
Cookie Monster is a well-loved friend in this house, and so I'm looking forward to making this one. I'm especially intrigued by the idea of making loaves of the cookies, then cutting them when cool -- this isn't a cookie technique common in my family of origin, thou... | We 3 sisters
baked together again.... and we enjoyed making this biscotti-est... cookie. The mandelbroyt was a raving success for all 3 of us... I (gmagmabaking2) made these plain ones... and Helen (gmabaking2) added chocolate chips and sliced almonds on top... gmabaking added dried fruit... Each of us liked the resul... |
to sponge or not to sponge
Good afternoon,I have been making these Filipino rolls, called Pandesals, for about 6 years. I can't remember how I came up with the recipe, other than by trial and error. My current process is to take half of the flour with about two thirds the milk and yeast. I mix it and let it rise for ab... | Lots of different Pandesal recipes
There are a lot of Pandesal recipes available through a Google search and the half dozen or so I read didn't use a sponge. That doesn't mean you can't use a sponge if you want and there are lots of ways to build a sponge.They do help add some flavor in breads. However, with fats from ... |
Advice on baking a bread remaing soft for 1 week
Hi all,I baked a Citron and Walnut bread according to following recipes:kenwoodworld.com/uk/My-Kenwood-Kitchen/BM450-Recipes/Citrus-and-Walnut-Bread/(500g loaf)The flour used was;Gold Medal, better for bread flour, unbleachedgoldmedalflour.com/Products.aspxCalories in Go... | After the bread is cooled, it can cut it into chunks
or slices and frozen. Upon thawing inside the freezer bag, it will be soft and ready to eat. A toaster will speed up the thawing but tends to dry the edges a little. |
Flour Dusting or something else?
I have seen a large number of pictures of freeform loaves with what appears to be a dusting of flour on the crust. The flour is on the top of the bread so I know that it isn't being used like cornmeal to prevent sticking. How and when is the flour (if that is what it is) being applied... | couche or banneton, etc
Many people do the final proof of shaped loaves on a floured couche or banneton with the seam UP. When the dough is ready it is flipped over and slashed and baked. I assume this is what you are seeing.wayne |
baking bialys
I just baked bialys for the first time, and the center of the bialys puffed up instead of retaining the flat center with the filling in the middle. Does anyone know the secret for maintaining the flat,crisp center? Before filling, I cut an "X" in the center of the dough, but they still rose too high. Sho... | you didn't proof long enough
the bialys have to reach full proof, i.e., just about at the point of collapse, before you "pull" them into their flat-bottomed ring shape. if you don't let them go to near-collapse, you get softballs. you can find a definitive bialy recipe in Inside the Jewish Bakery.Stan Ginsbergwww.nybak... |
"Oh no, not...The PEEL! Anything but...The PEEL!" they cry
As shared elsewhere at TFL, I'm a returning baker, aspiring to The Full Tartine, hoping to grow instincts for making lean airy loaves, lured into this unexpectedly addictive passion by the gift of Lahey from my wise beyond his years son last year.
Pertinent fr... | My Tartine BCB doesn't do peels
The Tartine Basic Country Bread and other high-hydration loaves don't behave well in the transfer to oven part of the process. I use bread-on-parchment-on peel, as described in the linked post under the heading "to bake on a baking stone" (http://www.thefreshloaf.com/node/24002/my-varia... |
ITJB Week 7: Closed Pockets (1/14/12 - 1/21/12)
Now that we've had a bit of a baking warm-up with the breads, cakes and pastries to date, it's time to tackle the bakery equivalent of the 3-meter high dive. Danish or puff pastry. I'm a little breathless with anticipation, but it could also be the fear of a metaphorical ... | There is
quite a bit of advice to go around on TFL on that, and coincidentally I posted a small "how to" yesterday on my blog. This dough is not half as intimidating as it sounds/looks if you understand the relationship that the consistency of the butter has with the consistency of the dough. Can't wait to bake this! :... |
ITJB Week 6: Polish Potato Bread (1/7/12 - 1/14/12)
After the excesses of the holidays, something warm and comforting and thrifty like soup and bread sounds like a great dinner. We've had soup probably four times since the New Year already, and have a wonderful lineup for the next couple of weeks, as all of my cooking... | yay for no sweet
Between the challenges and the holidays, I'm about sweeted out. Looking forward to bread and potato soup! |
Flat Brioche
All of the pictures I've seen of this lovely bread are tall, stately looking loaves. When I tried to make it tonight using James Beard's recipe from Beard on Bread I came out with a fairly flat loaf. I used the right amount of yeast but my loaf is only about half the size of others that I have seen. The... | Mike,
A 9x5 pan is 40% larger
Mike,A 9x5 pan is 40% larger than an 8x4 pan and therein lies your main issue. Too much pan, not enough dough.Also if you are just beginning with baking bread I would recommend that you master a very simple recipe like Beard's Basic White Bread as this is a recipe that provides guidance t... |
Coupla beginner questions
I am making a basic whole wheat bread. How do I tell if I'm adding too much flour in the kneading? I know I have added up to a cup, which is crazy. How do I handle the stickiness until the kneading smooths out the dough.Why are they folding the dough prior to proofing in some of the videos? Ju... | Buy a scale and measure by weight, not volume
The easiest way to control your bread baking proportions is to measure by weight, not volume. Invest in a scale that measures both ounces and grams. It should have a tare function. The cost of such scale ranges from $20 and up. There are plenty of websites that will do ... |
Attention All Bialy Bakers, need lots of input
For the past year, I've been trying to make Bialys following lots of recipes from here and other internet sites. The final product didn't even look similar to what the pro's make. Then almost all hope given up, I found a recipe on artisanbreadbaking.com and decided to give... | 58% with high gluten bread flour.
Hamelman in Bread uses a 58% hydration dough made with high gluten bread flour.I haven't made them myself, so that's all I can contribute to the discussion. |
ITJB Week 5: Honey Cake (12/31/11 - 1/7/12)
Happy New Year, everyone!I thought we could start the New Year off sweetly with this rye-based Honey Cake. I've never made anything like this before, so will be very interested to see what it's like and to hear what experiences others have. I have a secret, hidden hope that ... | We three sisters enjoyed
We three sisters enjoyed making this Honey Cake... the crumb is denser than we would call cake, put us more in mind of a bread, such as zucchini bread, or banana bread... loved baking together. Are there any other "teams" that have baking day together? This bundt cake was made by the elder sist... |
Odd Brioche Issue
Hey guys! I've recently purchased Modernist Bread (so now I'm poor), and love the read and recipes. I've recently taken on a client for brioche sandwich loaves and have been testing both the master brioche recipe and 25% butter brioche recipe from the book, and have run into a problem I've never had... | That is an epic tunnel!
Amazing!I don't know enough to help but from the look of the crumb I'd guess you rolled the loaf jelly-roll style? Maybe there is something different about that last turn? Maybe it picked up more flour or oil?I look forward to answers from those in the know. |
Extreme problem with 'developing flavor"
I'd recently been inspired by a video on Youtube by the author of the Tartine Bread book to give my breads a 'natural' rise, and I've recently been motivated by my bland, denser loaves that taste more of store-bought pre-made dough "fresh bread" that you bring home thaw/rise and... | Too much yeast
In my opinion you are using enough yeast for about 13 cups of flour (55 oz.), and over proofing the dough.
To get the flavor you might try the poolish method of building your dough. Take 1 1/2 cup flour, 1/8 tspn. of yeast, 1/2 cup water 1 tspn salt, mix , and let ferment for 8 to 18 hours.
Use all of t... |
Oh, What a Tunnel
Any suggestions for this "tunnel" cinnamon bread? It was a sweet butter/milk dough rolled very tightly. It has a HUGE tunnel across the top.(The photo is saved with the bread vertically - not sure why it insists on lying on its side. Possibly, the tunnel? ;->)Thanks, Diane | Are you a miner, Diane?
That is an impressive tunnel.My first impression is that the dough may have been rolled unevenly. In other words, the focus on rolling the loaf tightly may have stretched the outer portion of the loaf thinner than the portion that is the core of the roll. When baked, that thin outer layer was ... |
ITJB Week 4: Almond Buns (12/24/11 - 12/31/11)
Almond (anything) + bread = bliss, in my book. These almond buns struck me as potentially winning additions to the Christmas brunch table. Or perhaps as a pre-brunch snack. If they last past my getting them off the baking sheet, that is.Please note that the Bun Dough recip... | No Cake Crumbs?
Hi,Just a note - fresh bread crumbs will probably work in lieu of cake crumbs if it was a soft white or whole wheat loaf of bread (I wouldn't use rye because of the strong flavor). I used bread crumbs ground up in my mini food processor when making the rugelach and they came out fine.Linda |
Oh, What a Tunnel
Any suggestions for this "tunnel" cinnamon bread? It was a sweet butter/milk dough rolled very tightly. It has a HUGE tunnel across the top.(The photo is saved with the bread vertically - not sure why it insists on lying on its side. Possibly, the tunnel? ;->)Thanks, Diane | Are you a miner, Diane?
That is an impressive tunnel.My first impression is that the dough may have been rolled unevenly. In other words, the focus on rolling the loaf tightly may have stretched the outer portion of the loaf thinner than the portion that is the core of the roll. When baked, that thin outer layer was ... |
ITJB Week 4: Almond Buns (12/24/11 - 12/31/11)
Almond (anything) + bread = bliss, in my book. These almond buns struck me as potentially winning additions to the Christmas brunch table. Or perhaps as a pre-brunch snack. If they last past my getting them off the baking sheet, that is.Please note that the Bun Dough recip... | No Cake Crumbs?
Hi,Just a note - fresh bread crumbs will probably work in lieu of cake crumbs if it was a soft white or whole wheat loaf of bread (I wouldn't use rye because of the strong flavor). I used bread crumbs ground up in my mini food processor when making the rugelach and they came out fine.Linda |
Oh, What a Tunnel
Any suggestions for this "tunnel" cinnamon bread? It was a sweet butter/milk dough rolled very tightly. It has a HUGE tunnel across the top.(The photo is saved with the bread vertically - not sure why it insists on lying on its side. Possibly, the tunnel? ;->)Thanks, Diane | Are you a miner, Diane?
That is an impressive tunnel.My first impression is that the dough may have been rolled unevenly. In other words, the focus on rolling the loaf tightly may have stretched the outer portion of the loaf thinner than the portion that is the core of the roll. When baked, that thin outer layer was ... |
ITJB Week 4: Almond Buns (12/24/11 - 12/31/11)
Almond (anything) + bread = bliss, in my book. These almond buns struck me as potentially winning additions to the Christmas brunch table. Or perhaps as a pre-brunch snack. If they last past my getting them off the baking sheet, that is.Please note that the Bun Dough recip... | No Cake Crumbs?
Hi,Just a note - fresh bread crumbs will probably work in lieu of cake crumbs if it was a soft white or whole wheat loaf of bread (I wouldn't use rye because of the strong flavor). I used bread crumbs ground up in my mini food processor when making the rugelach and they came out fine.Linda |
Oh, What a Tunnel
Any suggestions for this "tunnel" cinnamon bread? It was a sweet butter/milk dough rolled very tightly. It has a HUGE tunnel across the top.(The photo is saved with the bread vertically - not sure why it insists on lying on its side. Possibly, the tunnel? ;->)Thanks, Diane | Are you a miner, Diane?
That is an impressive tunnel.My first impression is that the dough may have been rolled unevenly. In other words, the focus on rolling the loaf tightly may have stretched the outer portion of the loaf thinner than the portion that is the core of the roll. When baked, that thin outer layer was ... |
ITJB Week 4: Almond Buns (12/24/11 - 12/31/11)
Almond (anything) + bread = bliss, in my book. These almond buns struck me as potentially winning additions to the Christmas brunch table. Or perhaps as a pre-brunch snack. If they last past my getting them off the baking sheet, that is.Please note that the Bun Dough recip... | No Cake Crumbs?
Hi,Just a note - fresh bread crumbs will probably work in lieu of cake crumbs if it was a soft white or whole wheat loaf of bread (I wouldn't use rye because of the strong flavor). I used bread crumbs ground up in my mini food processor when making the rugelach and they came out fine.Linda |
Oh, What a Tunnel
Any suggestions for this "tunnel" cinnamon bread? It was a sweet butter/milk dough rolled very tightly. It has a HUGE tunnel across the top.(The photo is saved with the bread vertically - not sure why it insists on lying on its side. Possibly, the tunnel? ;->)Thanks, Diane | Are you a miner, Diane?
That is an impressive tunnel.My first impression is that the dough may have been rolled unevenly. In other words, the focus on rolling the loaf tightly may have stretched the outer portion of the loaf thinner than the portion that is the core of the roll. When baked, that thin outer layer was ... |
Stored Flour Moisture Content
Hey Folks,My flours are stored in Cambro plastic 6 qt. tubs with proper lids. Recently I started checking my flour's moisture content with my woodworking moisture meter. I'm finding percentages ranging from 12% to 16% depending on the time of year, never any lower.I live in a hot humid a... | Moisture Content
Interesting perspective on this!In 1,000 g. of flour with a 13% moisture content the water weight would be 130 g. A 3% increase in moisture to 16% would net an increase of 30 g. of water. All things equal, if we were shooting for a 70% hydration level and using a 13% moisture content as a baseline, we'... |
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