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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 ... |
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 ... |
Putting the Feelers Out for a Passover/Easter Community Bake
I think it's time for another community bake. It can be hosted by me but i'm happy if anyone else would like to take the reigns. I'm thinking that because Passover and Easter coincide with each other we can combine it. One could either bake matzos or a grain ... | Great idea
There are a bunch of Easter breads from different countries that I keep meaning to get around to, including:Mazanec (I think Benny made this a while back): https://food52.com/blog/27239-how-to-make-naturally-leavened-mazanecChoreg: https://www.seriouseats.com/choreg-armenian-easter-bread |
High hydration failure
Hi all,I've been browsing around the forums for a while and I really enjoy reading about everyone's bread baking adventures. Unfortunately, my own experiences with baking sourdough to date have been more frustrating than rewarding.I've been baking sourdough seriously for longer than I care to adm... | What flour are you using?
What flour are you using? Related question is, where in the world are you?It's simply possible your flour can't take that much hydration. |
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 |
Gummy bread after many great loaves
Hi all,my husband has been very successfully making the Multigrain Bread Extraodinaire from BBA for a while now. However, the last several loaves have not come out well. They are gummy and sticky. We follow the recipe as written but only use 113g of the 170g water listed (Reinhart su... | Gummy means too much moisture
Gummy means too much moisture in the baked loaf. This can be corrected by using less water in the recipe, or baking for longer time and/or higher temperature. Yes, humidity plays a role. Changing weather and humidity can have a noticeable effect on bread baking. |
Running out of space!
Hi everybody,I just licensed my home kitchen and I am quickly running out of fridge space! Does anybody have tips for storing loaves of bread overnight in a fridge with limited shelving? I'm going to try stacking rubbermaid containers with loosely covered lids, but I'm worried there will be conden... | How about lining a small room with
styrofoam insulation and sheet plastic installing an air-conditioner?Buy another fridge? (or another oven). How big is the fridge with limited shelving? Cover sheets with other sheets layering with ice bags. Stack inside industrial size cool boxes.Use less yeast or increase to bake ... |
Bread Tunneling
Please help! This is ciabatta bread I made this morning and it has a huge tunnel in the middle. Heres the recipe:Poolish with 1/8th tsp instant yeast, 1 cup flour, 1/2 cup water. Let sit 12 hrs.The next day add 2 cups flour, 3/4 c water, 1/4 c milk, 1/2 tsp instant yeast, 1 1/2 tsp salt. Mix with a padd... | This is where the baker sleeps
This is common in real ciabatta and a common joke in Italy is to say that this is where the baker sleeps. Lots of us making ciabatta would love to see this in our bread. Looks great !! |
Irregular crumb on freshly milled yecora rojo loaf
Hi everyone - newish baker here and would love your help troubleshooting an issue. I've been testing a new loaf with 30% freshly milled yecora rojo using a maurizio leo recipe https://www.theperfectloaf.com/sourdough-with-freshly.../ and I keep running into issues with... | Judging by the crumb and
Judging by the crumb and profile of that slice alone I’d say you need to ferment a bit more and also pop trapped gas bubbles more during folds and pat down the dough a bit during final shaping. The crumb overall is great but you might benefit from more fermentation. I won’t comment on the use... |
Can't get the Tartine Bread right
I don't know what I'm doing wrong. I literally followed the directions exactly as written in Chad's Tartine Bread book and also watched YouTube videos. The first time I thought I knew the problem, I used cold flour and I think the temperature fluctuated too much between high and low. I... | Have you...
Have you tried any other recipe with good results? |
Vegan and gluten free winning recipes?
Hi bakers,I'm posting to ask for a couple of types of baked goods you'd recommend which find a compromise between being manageable in a limited time frame while also making people smile. I'm scheduled for a baking trial in two weeks, which will involve a vegan item and a gluten fr... | more info please.
What is a "baking trial" ? I have not seen that term before.This is an international forum. What country and city are you in? Food is closely tied to culture. What is the primary language and dominant culture(s) of that city? Those things are closely tied to what kind of food "makes people smile."... |
Hoagie rolls won't rise
I've been struggling to get hoagie rolls to rise in the oven and I'm just failing miserably. I've tried a few recipes, most recently Ethan Chlebowski's. I'm getting no oven spring. The rolls basically rise a tiny bit in the oven and then stop.A few notes:- I follow the recipes to the T, includin... | What are we looking at?
Raw dough or baked? |
How to divide dough from a large mix to add mix-ins
When we calculate add-ins to a formula we make the add-in as a percentage of the flour, right? So if I wanted to use a cracked 9-grain blend in the amount of 25% I would multiply .25 x the grams of flour. I need to mix enough dough for 69 loaves of bread, plus enou... | This is how I do mix ins
This is how I do mix ins:dough plus mix ins.I already have formulas for my ratios. If you have made this cracked grain bread before, then so do you. Take your base recipe for the cracked grain loaf and then scale it up so that your dough amount (without the grains) is equal to your base recipe ... |
Why is the bottom edge flat angled instead of round?
Hi bakexperts--I've been stumped by loave's flat bottom edge--that part where the curved side comes down and meets the bottom. Ideally it's nice and round, even curving underneath before meeting the flat bottom surface. But sometimes that edge curves down to an abrup... | Ansel, is the area at the
Ansel, is the area at the bottom flat side a result of a blow out? Did the gluten tear or not seal there?Or, possibly there was a large pocket of air in that area. |
What are we doing wrong? - bread baking.
Hello, first of all, this is my first post and I hope that the place for it is in the right place, if not, I hope that the admin will be kind enough to replace it.Bread baking seems to be quite a challenge for my wife and myself. our attempts to bake bread yield loafs that were ... | Welcome
You have come to the right place. This is a marvellous forum for all things bread and other baked goodies. Is this your own recipe or are you following a recipe? What was the method? |
Issue with tiny bubbles on hamburger buns
Hey Everyone,I run a kitchen in Montreal and we make our own hamburger buns. Every once in a while we get these little bubbles all over the buns and I haven’t been able to find an answer as to what could be causing this.FYI we are working with about 60% humidity. It seems to ... | You nailed it
I love seeing blisters like that on my baguettes but, yeah, I guess people expect hamburger buns to have a smooth surface.An overnight cold ferment or extended ferment definitely will cause that. I don't know of any tricks for avoiding it other than just baking them quickly, but I'll be curious if anyone ... |
Burned Bottom on Baguettes
Hello - I baked baguettes on a 'well seasoned' metal baguette tray that appeared to be used very heavily in the past: holes were clogged and the metal was blackened. I baked over a stone, but because of the design of the tray, there was air space between the stone and the tray. Is the black... | I bake directly on the stone
I bake directly on the stone with good results. You could keep the baguette tray to lay the couche in for the final proof, to make the baguette dough easy to move onto the peel and hold shape. |
When to Split Loaves
I'm in the process of making the Foundational Loaf recipe from bread on earth which makes 2 loaves. I was hoping to make one into olive bread and add the olives during the second stretch and fold. Is it okay to split dough into two at that point? Should I do it at the first stretch and fold instead... | I think so. Not sure it makes
I think so. Not sure it makes much of a difference when you split it. I usually slap & fold, coil fold, and then split the dough in half right before I do lamination. |
Croissant dough trouble in heat - professional setting
Hello!I've got a question regarding croissant dough in a hot climate. I'm in Africa and the bakers keep the dough temperature down by using part water and part ice in the dough. The dough is made with 60kg of flour. I'm wondering if the ice can cause problems with ... | Insulation
I recently had a similar challenge trying to develop the preferment for Hamelman’s Rustic Bread at 20oC constant for 12–16 hours whilst the ambient temperature here was mid- to late 30oC.I attempted a solution by placing the preferment bowl inside another bowl, which I placed inside yet a third bowl. I then... |
Getting that harder crunch on crust of bagel
I generally like where I am with making bagels except...I cannot get that smoother, harder, crunchier crust that I so envy when I buy one in New York!Method wise: Regular dough recipe with some barley malt syrup in there. After kneading, I shape into bagels and cold proof o... | I might try reducing the hydration
for a stiffer dough or setting the refrigerator colder. Something to slow down the fermentation. They may be too bread like if over fermented. |
Triangular shaped "bubble"?
For my last two bakes, I've noticed an odd cavity on the outer edge of my loaves. And now seeing it back to back, I think I've seen it in some of my other loaves too. It has to be a shaping error with that triangular shape, but I can't figure out what I'm doing that would cause it. It's o... | Or perhaps degassing a little more
before shaping. Before rolling up the dough gently feel the dough for hollow spots and pop any voids. They just get bigger during the final rise and throw off any volume judgements. This may give you a longer final proof time.How are you judging when to stop bulking and shape the d... |
underproofed?
here we go again sigh. after a few good bakes i think this one is underproofed. not sure what the heck i did wrong this time | These 2 loaves came from the
feeling a bit discouraged again. These 2 loaves came from the same batch of dough which i divided after autolysing. the one on the left had about an hour more for BF because i thought it fermented slower than the one on the right because the container had an opening which didn't insulate ... |
Big hole inside pain au chocolat and croissants
After making 20 batches of croissants with all sorts of issues, this is the second time I’m seeing this particular problem: giant holes inside the crumb. I brushed off dusting flour as good as possible. Lamination looked alright, as I can see the layers. Yet, the inner st... | Trying to make sense of it I
Trying to make sense of it I came up with this visualisation. Thinking more about it, while proofing, the shaped "rolls" didn’t form a stable connection … more proofing or related to the dough itself?
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Over-working rye bread??
I have been baking both sour dough white flour bread and sour dough rye bread for several years with some mixed success. For my rye bread, which is roughly 50-50 rye/wheat flour, I have used the gentle fold-wait method of working the dough before final proofing. I never got much rise or a very ... | 50/50 rye simply can't
50/50 rye simply can't develop the strength to the extent even resembling pure wheat dough (unless you add some vital wheat gluten, I guess). There is no need to knead it too much, just folding is good, and considering how sticky it will be, just giving it time is all you really need. So I am not... |
Tartine Fail - No aeration, no oven spring.
Let the levian raise over night, looked good in the morning. Dissolved it in water and added it to flour in a mixer. Felt like I was getting gas in the folding then 4 flat loaves, that are also a little tacky. What gives? | There's a lot of different
There's a lot of different factors at play here. Your starter could be past its peak, you could have overworked your dough, your oven lacks steam (baking vessel/steam matters a lot), your oven temp is innacurate, your loaves were overfermented, etc. Start a bake journal and try and narrow dow... |
Panettone Crumb
25018809_534779473540782_5012628714521886720_n.jpg
Hi I have posted on this site before regarding a panettone and its "open" crumb. The picture above is my latest bake. I am really not satisfied with the crumb. I really want it to be a lot more open. Questions for all the bread experts out there... | A few thoughts but no answers
I have a few thoughts pulled together from multiple posts that have got me thinking about pannetone. It may seem like a loosely connected train of barely related ideas because that is what it is. I hope it will lead to an "A HA" moment.First of all is just my opinion. I think the texture o... |
Carbalose Flour Bread Suggestions?
Hi there,I'm new to this forum and I know that the bulk of postings will deal with "traditional flour". However, I have been on a Low Carb lifestyle for well over a year now, and have lost significant weight. The only thing that I really miss from time to time is BREAD! I've tried ... | Did you score the loaf?
My initial thoughts are 1) did you score the loaf? Doing so might allow some expansion and 2) Did you use steam in the oven or no? Also, don't judge rises by time, but by how the dough rises. Too many recipes give a time but don't remind us that they're usually proofing at 75F+ and if your kitch... |
Croissant Rounded edges
I’ve been doing vennoiserie only a few months now and I’m very happy with the croissants however, I notice when I sheet the dough the edge of the dough is rounded and not straight. It’s irritating because it creates more waste/less yield for croissants. I use the scraps in other ways and mix it ... | Try watching this video
In French but just take note of the rolling technique. This is exactly how I laminate and I get very minimal scraps this way. There are what seen two camps of laminating by hand. The most common is the full enveloped butter in the very beginning and the second is where we start the very first... |
Squashed Loaf - Tell me what I'm doing wrong
I've just got in a bunch of new baking equipment and have been trying to adapt an old recipe to work with the new equipment. So far I've had two fails where the loaves have horribly sunken sides. I realize that I could just change one variable at a time until I find the culp... | What does the crumb look like
What does the crumb look like? Does the same thing happen if you remove the malt? Here's a probably relevant excerpt from Stanley Cauvain's Baking Problems Solved: |
Bread collapse after baking
Hello I have been baking breads with this recipe for a long time and have been getting good results, but recently the loaves I bake comes out great from the oven but collapses after and the parts near the walls will appear uncooled even if the internal temp. Reaches 200 F. The recipe is 500 ... | i presume the proof @ 60
i presume the proof @ 60 celsius is a mistake, 28 - 30 C is ideal. It is quite a rich sweet dough and it comes out in Bakers percentages as flour 100% salt 1.8%yeast 1.74%sugar 11%bread improver 2%eggs ... |
Gluten Free sourdough flying crust issue… Looks like a handbag ?
Hi everyone, I was hoping you might be able to help me figure out what's going wrong with my gluten free sourdough loaves—they have a giant pocket of air at the top and the bottom is flat and gummy… I'm using the Cannelle et Vanille recipe, which uses a w... | Oven
Hello!I think maybe the dutch oven is not okay with the ice cubes, maybe a Jena bowl instead?I just started to get myself into baking, so sorry if this is a silly reply... |
overnight proofing of shaped loaves
Hi! Long time lurker and occasional responder, but I've been spending a lot of time lately on the forums trying to really nail down my sometimes haphazard technique. I've been using baguettes as my practice bread to really kick my butt, and they've improved a lot with different tweak... | I have questioned the fridge
I have questioned the fridge to oven process before and got a simple answer as this: Jeffrey Hamelman suggests it so how can it be wrong?I still haven't tried it myself, but I guess that should be true. If a master baker suggests it in a recipe, I'm sure it would be fine, for that particu... |
Need help with my baguettes
I just started baking baguettes. My crumb is too dense (photo included). Is this under proofed? Should I lengthen the proofing time and/or use more yeast? Thanks. | Yes to at least one of those.
Yes to at least one of those. Enjoy! |
Wolf Oven - spritzing the oven cavity will damage the porcelain....now what?
Hey all - I've been off the forum for several years and I'm just now getting the bug to bake some breads again. I have a Wolf dual-fuel range with electric oven and blue porcelain interior. The wolf website has the following:Spritzing Bread ... | It seems a little strange
It seems a little strange they say you shouldn't spritz water into the oven. I don't see any difference from water releasing from food and setting on the oven walls...and the difference between evaporating water (100°C) and oven wall temperature (180-200°C) shouldn't cause anything, otherwise ... |
Cold room tempature
I looked for this topic and couldn't find so apologize if I missed it. I live in Seattle and my walkout apartment is cool - 68 tops in the winter and it tops out at 70 in the summer. I have tried everything to find a "hotzone" to proof bread. Inside the oven after turning on the light (63 degrees... | hi Alley
If you have the money, this proofer is the choice of the majority of bakers that choose to buy one.https://pleasanthillgrain.com/brod-and-taylor-bread-proofer?gclid=Cj0KCQiAst2BBhDJARIsAGo2ldV6ZH89QjTQK-jN_87C5gztPn_POFebi1kNENCcxPA4obV_SMggbCUaAld0EALw_wcBThere are other options.Boil a cup of water in your mi... |
Fallen Barm (Peter Reinhart)
First of al, I’m new to sourdough bread making. I started a seed culture for barm to make sourdough according to the Peter Reinhart. (Recipe in “The Bread Baker’s Apprentice” pg 229).On the third evening the culture had risen and on the 4th day when I go up I saw that it had fallen overnig... | Normal.
"On the third evening the culture had risen and on the 4th day when I go up I saw that it had fallen overnight."I thought rising and falling is normal behavior for a sourdough culture, whether it is called a barm or a starter. |
Slow Bulk Fermentation/Proof
Hello all, I'm having a returner's conundrum.I've been baking for years, but I took a bit of a "break" and just bought The Perfect Loaf book. I say "break" because I never stopped baking, I just took some time off from artisanal sourdough. I have been following the book word for word for mo... | First things first...
Despite the vastly different timings are you getting a good loaf at the end of the day? You're already doing the golden rule in baking which is... "watch the dough and not the clock". |
Sandwich loaf fails
I've been baking sourdough for about four years now and can easily throw off a fine batard or boule. But recently I've begun attempting sandwich loafs and I keep failing pretty unpleasantly at it.See photos. The biggest problems: It splits, and it rises unevenly. So I get the big wart on the top, pl... | Perhaps you have already
Perhaps you have already tried this? I often score sandwich bread, though it depends on hydration. Though for what it's worth, my sandwich loaves have mostly been yeast breads. Still, the philosophy is the same, tell it where you want it to go. A straight line down the center of the loaf works ... |
streaks in bread
Adding canola oil to my bread recipe, leaving streaks in the crumb. Doesn't seem to affect taste, just spoils appearance. | Then don't add oil if you don
Then don't add oil if you don't like the look of it. After all, you can experiment with the recipe - it's even more interesting than cooking according to the instructions. |
Bagels won't rise in the fridge
I made bagels this weekend, and yesterday I got the dough mixed, and I kneaded it (by hand) for 15 minutes, then let it proof for 2 hours, then formed them into bagels and put them in the fridge to rise overnight covered with a damp towel. And this morning my bagels haven't risen in the ... | Because
The yeast is not active at very low temperatures. |
Vegan croissants
Hello! Long time lurker, first time poster here. I just attempted some hand-laminated vegan croissants at home with KA bread flour and Earth Balance sticks. Crumb is far from ideal (not totally bready, but no honeycomb and kind of dense and greasy) and they felt heavier than they should be. Is this an ... | What is the moisture
content of the margarine? |
Artisanal Bread in a Rational Combination Oven
Hello everyone,I was wondering if anyone had any experience baking artisanal bread (read: sourdough, hearth-type breads) in a Rational Combination oven (e.g. http://combination-ovens.co.uk/)? If you have, I would love to hear about your experience and any tips and tricks ... | Good crust, but not thick crust
Bake times are very short - a 700g 75% hydration ciabatta is done in 10 min with the following cycle:Preheat to 535°F/high fan speed3 min @ 460°F/100% humidity/steam on7 min @ 460°F/100% humidity/steam offThe loaves are baked on Teflon-coated perforated sheets. One result of the short t... |
Shaping help
Hey!! So right now I am baking 100 breads a week. But as of late I have been having issues with my breads opening up. I will attach a photo below. When I shape and place in banneton or basket they seem secure and then when I go to bake or put in the fridge I find that many have opened. I have switched my s... | Anyone?
Anyone? |
I cannot get the recipes from Reinhart's "Whole grain breads" right
Hi everyone,I'm writing for help because this issue is becoming so frustrating that it is eroding my wiliness to bake.So, the topic is in the title. I cannot get the recipes, not even the "simple" master formula, from Reinhart's book right. Specificall... | Which formula?
Welcome to TFL. I saw your intro a couple months ago.I have that book. which formula in particular?If you have tried several formulas, then please just pick one to discuss, so that we can look at the same page and talk about the same thing.--Trying to match flours across national boundaries is difficult... |
Flat top help
NuBie trying to learn bread making but usually end up with something like the attached pic. Tried different recipes from the web & books. Everything seems to go like the instructions but when I pull the loaf out of the oven - things seem to differ. This is sandwich bread. I have tried different recipes, b... | How are you deciding when it
How are you deciding when it has risen enough? |
Croissants leaking butter
Hi there, my croissants turn out fine on top (flaky, crispy, puffed, visible layers) but are soggy on the bottom. Suspect it's because of butter leakage and the croissants sitting in butter during baking.Any ideas what is causing the problem? The ratio of flour to butter is about 1:0.55. I ref... | Prove longer
Until at least doubled will likely solve the butter-leaking problem.Yippee |
Troubleshooting crumb
I'm sure this has been posted before many times, but as to not hijack someone else's forum, thought I'd post my own. I've been making sourdough since November of 2020, almost three months, and the last 8 or so bakes my crumb is coming out much tighter than previous loaves, despite great oven sprin... | No advice needed, and only
No advice needed, and only thought is - what's the problem? That looks just fine! Enjoy! |
Input for optimizing baking schedule using a Rofco B40
Hey all,I did the occasional post here an there and blogged once or twice, but, blogging requires disciplines and I only have a limited amount of that and have spent that on the baking itself rather than writing about it...I do have a question now. I started a smal... | WHEW,,,
alefarendsenWhen I first saw your new post I thought 'I have a Rufco' and clicked in to read your post…….Wow, you really have a time, huh? What a schedule. I can't add a thing because I've never attempted batches as large as you. Let alone all done by hand!! Or the hours you expend.I can only give my respe... |
Searching for better oven spring/open crumb
28394B81-78A4-4B19-8608-2161D89C132B.jpeg
Howdy y’all! Been a long time lurker finally gonna make a post see I can’t find some help from the talent on here. My bread has been turning out pretty good but the crumb always seems a little less open that’s I’d like and the... | Missing 1 important piece of
Missing 1 important piece of info - what's the dough like at all these stages. Enjoy! |
Starter seems great, very little aeration in dough
Due to the nature of this year I accidentally killed my starter of several years and finally feel capable of maintaining a new one. It’s been a month and has been strong for a few weeks now. It rises and falls very predictably (1:1:1 reaches peak in about 1.5-2 hours, ... | Hope much over how long isn't
Hope much over how long isn't a sign of strength. After it peaks, stir vigorously, let it rise again - repeat the process and report how many times you can do that before it won't rise anymore. Enjoy! |
Bread misshape
Dears, sorry for being a newbee to the backing world. Most of my breads shape very well, but every now and then, the bread tears during the proof phase, see image.In this case i mixed wholegrain with simple flour and used 2 hours of first proof (this went really well) and 1 hour of second proof. During t... | Looks like a pre-shaping
Looks like a pre-shaping/shaping issue. Take a look at this King Arthur video at about 9:00 for your type of shaped loaf.https://www.kingarthurbaking.com/videos/professional-techniques/techniques-for-the-professional-baker-4-shapingDave |
What is your single and biggest question about baking?
Hi! Just new here. Just a quick Question about baking. Well, mostly the one you considered your biggest problem. I'm actually just starting to do baking where I help my sister mostly. But my Mother-In-Law is great at it. Just no time for her to teach me due to her ... | Different problems for
Different problems for different breads. What are ya making? Enjoy! |
Scoring Boules, Oven Spring
Hello all, first time poster here. I was recently advised to score at an angle when scoring boules. I always do this for my batards and it results in a nice ear and good expansion, but I feel like its out of place on my boules, usually resulting in uneven expansion when I'm trying for symmet... | I use a curved lame on
I use a curved lame on batards and baguettes and a straight lame on boules. Seeded bread I slash laterally with a serrated knife. Some scoring is by using scissors and another by a wooden rod fendu style. Your bread, your choice.When scoring a batard, I go fairly shallow the full length of the do... |
Underproofed or Overproofed - at my wit's end
IMG_20210110_204048397.jpg
Hi all,I have been using the Tartine Country Loaf recipe from NYT for a couple years and have had pretty decent loaves with this method. However, the past couple times it's been an utter failure and I'm not sure why. I usually store it i... | It looks underproofed, if it
It looks underproofed, if it was overproofed it would've look like it collapsed. I have a mildy strong starter so I keep my sourdough out at room temperature (just under 70 degrees Fahrenheit) for around 6-8 hours, so 4 hours might be too short. If you're asking about ways to tell when your... |
Dough not rising in Spain
My wife and I have made four attempts to make sweet bread dough (for example, for cinnamon rolls) since moving to Valencia, Spain. We have used Spanish all-purpose flour (harina de trigo). We have used American Active dry yeast, and yeast we bought in Spain (levadura). We have proven that t... | The oven
How do you know it's less than 100°F? Let's narrow this down by doing away with other variables other than the flour and yeast. The only thing that remains is the oven! Have you tried room temperature? |
How to intentionally get chewy crust?
I am tasked with baking sourdough bread bowls for dinner tonight. The dough is already in bulk and here are the ingredients:280g sourdough starter100g spelt300g whole white wheat1000g AP flour35g salt85g oil85g honey1150g waterMost posts on tfl ask how to NOT get chewy crust. But, ... | I would extend the steamed
I would extend the steamed bake and reduce the non-steamed bake... But maybe someone actually has tried that and knows for sure? |
Dough gets stickier when kneading
Hi all! First time posting ✌ I really need some help with my kneading of "quick" doughs (between 60-65% hydration and 0.01-0.014% dry yeast). Kneading should make a dough smooth and coherent. But when I knead, it gets stickier after about 7-10 minutes, up to the point where it sticks e... | I don't have experience with
I don't have experience with such breads, but my thought was, perhaps your flour is weak? What protein % are the flours? But I hope someone more experienced will chime in. |
Sourdough starter not passing float test, doubles in size quickly then collapses 5 hours after feeding...
Hi, I'm new here, trying to make a sourdough starter from scratch - it's now been now over 2 weeks with daily feedings, and I've been using the 1:1:1 ratio. After a feeding, it doubles in size, then collapses back... | Not passing "float test"
"I have NEVER tested it when it was at it's height, but only after it collapses back to its initial level. Is this my problem?"Yes. That is your problem. A 100% or more hydration sourdough starter is ripe when it has doubled and is full of good, healthy bubbles. That means that the yeast still... |
Cold fermentation -- flop
Hi everyone, Ijoined the ranks of amateur sourdough bakers a couple years during pandemic lockdown, like so many others. I have found this site so helpful! I have an active starter and have had decent success with weekly bakes. This weekend, I tried the 100% whole wheat for the first time (usi... | Underproofed
If it wasn’t almost ready to shape when it went in the fridge, it needed to come back to room temp to finish bulk fermentation before shaping. 2 hrs isn’t enough time for a medium-sized loaf to come up to room temp, esp if room temp is 70 deg. However, if you don’t generally plan to do this, not worrying a... |
Baking buns in Combi oven - specifically, UNOX Bakertop 1
Hi all!I recently purchased a UNOX bakertop one oven. While I only do pastries and desserts I do occasionally bake a few burger buns, normal loafs and brioche.I am having a really tough time understanding the best settings in terms of steam, temperature and fan... | Hi Cerise Your Avatar when
Hi Cerise Your Avatar when clicked doesnt tell me were you are located, Im in Australia and we used to have 2x Unox Baker Tops for use in the small bakery section of the Hospitality Training Resturant. . I think in the USA the same oven is marketed under the Cadco label, here is an older a... |
trying to recreate a specific bread
There was a bread I used to love when I was growing up. It was a seedless rye that had a dense texture w/ a very tight crumb & had a crust that was soft & very chewy. Unfortunately the bakery we used to get it at went out of business. When I make bread now, I can get a nice crisp, ... | Softer crust
Without knowing the percentage of rye in the bread, I can only make one suggestion: cover the freshly baked loaf with a towel, soon as it comes out of the oven. The steam and moisture the bread releases while cooling will soften the crust. |
How does one achieve big ears?
Hi everyone,I think I may have made my best loaf yet yesterday. But one thing that I'm still reaching for is Big Ears!I live in San Francisco and am using the Tartine Country Bread recipe/process with overnight proofing in the fridge. Baking happens in a dutch oven. And this is what I end... | Hi Tangy
Hi Tangy. Welcome to the site!A good place to start is by checking out DMSnyder's Scoring Bread Tutorial.I still don't have a great feel for it and my loaves typically come out looking like yours, which isn't bad, but it isn't ideal either. Other folks here may have some other helpful tips for you.Cheers,-Fl... |
White Wheat & Full Grain Spelt Sourdough, no oven spring
Over the last couple of weeks, I have managed to make a whole grain spelt sourdough starter and tried my hand at baking. (Novice.) I cannot get a good oven spring, though. Please help. I've tried the 1:2:3 method (making very small boules until I learn.):100 g w... | I think I would try
keeping the same recipe but call that 5 hr autolyse a soaker and toss the recipe salt in with it to control enzymes. Then continue and see if you notice a difference.One hour final proof may be too long with whole grain spelt, whole grains tend to speed up fermentation so watch it carefully. Don't ... |
Need Help for Making Bread in a Counter Top Convection Oven
I've been looking and really enjoying this sight for about 4-6 months and just decided to become a "member". I greatly enjoy making bread but for close to 3 years I have been using a bread machine. I have made so many kinds of bread in the bread machine & eve... | Dutch oven
I use mine all the time with a dutch oven. I use the double loge and it fits in there just fine. For batards I use a clay baker |
Loaves sticking to Blodgett deck
Hi!I use a non-steam injected blodgett gas deck oven with a stone hearth. Because we don't have steam, we use a cast iron to keep steam and pre-steam by squirting water right on the deck. After we load the loaves, we spray them with water from a weed sprayer, and then squeeze more water... | Sticking
Are you using a loader or doing it manually? In any case, why not coat the bottom of your loaves with more flour? |
Internal bread temperature never gets above 200
Hi newbie here. My bread never seems to get above 200F. Loaf 1: oven preheated to 500F for 1hr with cast iron dutch oven. Loaf goes in preheated dutch oven, immediately dropped temperature to 425. 30 minutes lid on. 15 mins lid off, checked internal temperature 197F. Back... | some ideers...
Welcome to TFL!First off, that loaf looks great, both crust and crumb.1. what is the weight of your dough? What is hydration %? what is the percentage of whole wheat?2. do you preheat the dutch oven with lid on or lid off?3. Is the dutch oven enameled? Or bare (seasoned) cast iron?4. What is your eleva... |
sourdough starter PAIN + the story of a very dense loaf
dear all, i hope you are all doing well, especially as this rough year comes to a close!i'm a newbie to bread making (my enthusiasm vastly outweighs my experience at the moment) and i am struggling with two bread related things: 1) i am currently living in new mex... | What was the actual formula
What was the actual formula for the bread? You could try Rubaud mixing if it was too wet for French folds, or just give it time and it'll develop gluten some stretch&folds - although from what you are saying it was not sourdough? So idk how long you needed fermented it, if it was with commer... |
FWSY Overnight Country Blonde Troubles
Greetings TFL,This is my first post on the site so, "Hello!" I have been baking pan loaves for some time, and just a couple of years ago I began adding some sourdough recipes to my repertoire –mostly with success. This winter I felt the call to try something harder so I bought a d... | Gluten breakdown
It has been a while since I have used that recipe, but what I found was that Ken's kitchen temperature must be on the very cool side as everything seems to happen quite a bit faster for me than it does for him. A breakdown of the gluten structure like that can happen from over kneading (not likely with... |
Overnight Proofing... tradition or is there a real benefit?
So, I'm relatively new, esp to sourdough, but I'm wondering about the practice of overnight proofing. I see it all the time... "Do X, leave it to bulk ferment, then shape and proof overnight..." But... why overnight? I get that the dough continues to ferment, ... | Benefit
I started working with overnight bulk fermentation for my micro-bakery because it better fit my schedule.But there are other benefits to longer fermentation: otherwise bland white breads develop more flavor, the taste of whole wheat breads mellows considerably, and flaxseeds can be digested (not only act as “pa... |
New TARTINE SD Bread Baker
1. I'm maintaining a 60% Hydration Starter. I Accidentally FED my starter 50g of warm water & 60 g of each of the flours, ...INSTEAD of 25 g water & 25g of both flours. What should I expect? Will it need feeding in the same 24-48 hr time frame, or will it not need feeding for 24 hrs longe... | With twice the amount of food
With twice the amount of food expect twice the amount of fermentation time. Enjoy! |
Crust too thin / softens relatively fast
thin_crustHello,The crust of my loaves is quite thin and softens fast. I would like to achieve a crispier and a bit thicker crust. I currently apply steam to my oven for 20 mins and then remove the steamers. I continue to bake the loaves for ~5 min without steam. If I leave them... | More details..
When you say the crust turns black do you mean the entire loaf, or the bottom? If the bottom, where in the oven do you set your rack. Also you’re only baking for 25 minutes total? Not enough. I usually bake 20 minutes covered and 15/20 uncovered.. and what temp are you baking at? What’s the bread type? |
Flat but yummy
C46375D4-C3F3-4692-AEB4-2C837557FC68.jpeg
First time posterI think this is the product of overproofing (13 hrs overnight in the fridge) and insufficient scoring (my punishment for free styling). I’ve been using the Tartine recipe while I improve my basics. | Flat but yummy is better than...
...tall and tasteless. Well done! If this is your first post then we're in for a treat. However it looks under fermented to me. A bit more generous when it comes to the bulk ferment then you'll get a yummy and tall loaf. |
Reducing Oven Spring / Underproofed?
Hello!I've recently switched to a commercial ABS deck oven w/ steam injection, and have been experiencing an unexpected result in the sourdough bread I've been baking. The breads seem to be expanding too tall in the center along the score. I generally bake 900g batards with a single... | Photos?
Pictures would help.Maybe check these previous threads on deck ovens with top heat, one might match up with your situation. http://www.thefreshloaf.com/node/64854/deck-oven-problems-steamhttp://www.thefreshloaf.com/node/63133/need-some-doctoring-please |
Does the dough doin' a sploot immediately and not sticking to itself mean it's bad?
Doin' FWSY overnight white with store-brand bleached AP. I might've been dropped during my formative years, but let's get past that. What's the best approach right now? Just throw it away? Pinch in some additional yeast and make it Satu... | Robin, it’s probably too late
Robin, it’s probably too late to help with this bake. I don’t understand your comments and question. Please try to rephrase so we can help. |
Help-!!!10 day ferment
Hi so I have 50 850 gram doughs sitting in a 40 degree cooler. I was supposed to bake on Saturday morning but my daughter hit sick. Will my sourdough survive a 10 day fermentation for my next farmers market? On Saturday 500 grams flour100 grams starter300 grams water 10 grams salt each loaf what... | Probably not.
Sorry to hear about your daughter. I hope she recovers quickly.I say bake it asap. Taste test one loaf in the first batch. If its good, bake the rest and donate them to a food pantry, get a reciept, and use it as a charitable contribution.If they are no longer good as people-food, if there is a nearby zo... |
Problem during bake
Hi!I used a KA recipe for sourdough bread, follow all the instructions, but the bread does not look fineI need help,where is my mistake?Thanks | Did you forget to score it? I
Did you forget to score it? I assume the only issue is the blowout on the bottom you are showing in the picture?How is the crumb? And taste, most importantly? If it's tasty, it's all good! |
Hooch appearing just before 12 hours.
Let me just start off by letting you know my problem and followed by everything I can try and disclose about my culture to avoid repeated questions.I started it last night around 10:30pm, woke up this morning and there is about 1 inch of hooch, It's my first attempt at ever attempt... | First off
Did you get the culture up into the high 80's or 90° F for the first 24 hours? If not, then do it first before anthing else. Next, not hooch but water and flour separation. Stirring never hurts it. Give it a whirl. Hooch takes a bit more action than what you've got. Be patient. Do not discard too soon ... |
Bottom crust hard to cut
My sourdough bread has been consistently good -- good enough that I've started to sell it! I bake in a dutch oven at 450 degrees -- 30 minutes with a lid, 15 minute without. I use parchment paper on the bottom. I am happy with the crumb, the crust, the ear, and most importantly the taste, bu... | No words of wisdom, but I
No words of wisdom, but I share your pain. I just started this, have made 3 sets of loaves and each time the bottom crust is saw-worthy! But so good. So, looking forward to answers as well. |
Long time baker, loaves always dense and heavy
Greetings, new member here. I've been baking bread for about 20 years, and have used multiple brands and grades of flour, many different recipes, different yeasts, bake all year round in different weather etc, and I think in all that time I've had perhaps a handful which d... | Is some ingredient common to
Is some ingredient common to all your bakes? For example, do you always (or nearly always) use the same source of water? |
New oven, new problems!
Hi everyone, I have recently (2 months ago) moved into a new apartment in the same city, and since I moved all my leavened baked goods - breads, cakes, quick breads and (American) biscuits - are going wrong, but everything unleavened, from roasts to cookies, is working out fine. I have moved abo... | oven or water?
I just read an older post about a similar oven problem, switching to a convection oven with a top (broiler) element, and the main heating element on the _back wall_. http://www.thefreshloaf.com/node/61200/problem-baking-stone-convection-ovenThe previous oven had elements on top and the bottom. Their ba... |
Forgot my yeast - now what
Using the FWSY white bread with poolish recipe.I done three folds and the after about 2.5 hours of bulk fermentation I realized I did not add the 3 grams of yeast in the final mix?what now? Go with it? Bulk longer? some rise but not double for sure. dan | A poolish will leaven a bread
But it'll take a lot longer. If you have the time then wait. If not then you can add the yeast at any stage. |
Tough crust
Hi everyone,A few months ago I started baking bread. I'm enjoying the process and even started my own starter and have started making breads with that. I use Ken Forkish recipes, so quite high hydration I think and I bake the loaf in a Dutch oven. I always have the same problem, the crust never stays crisp... | Crust will soften
Hi B! I think you have answered your own question in that the Netherlands humid/wet climate can negatively impact the crust of your bread. You should be cooling the loaves on a wire rack, not directly on the counter, making sure to remove any parchment paper. You can also leave the loaf and the Dut... |
Baguette/hoagie bread
I have been using the same recipe for these loaves and whatever variations I make they always crack open on the sides. Please someone let me know what I may be doing wrong. Recipe is: 19 oz bread flour(I tried AP and a mix of AP/bread flour)1 1/2 C water2 1/4 tsp yeast1 1/2 tsp salt Conventional ... | Lots of surface tension and
Lots of surface tension and no scoring on the top of the dough. Try a few experiments with one long centered slash, along with baguette style slashes. There are lots of videos/tips on TFL on the baguette style slashing.One tip is to use a sharp knife, make sure to wet the knife prior to ea... |
Levain failure - seeking a solution
Hi, I started my levain using the Tartine method (1 T. starter), and while my starter seemed very active (7 hours after feeding), for some reason the levain is not developing. It has been six hours, and it usually works in much less time. I had it in a Brod & Taylor proofer at 77 d... | Update - it's working
A mere minutes in the sun did the trick. It now passes the float test. |
Rolling dough
Good day,I found that when rolling out my brioche to make braids the strand isn't smooth but fairly wrinkly; it sometimes even tears the gluten. Having passed the windowpane test I am not leaning towards a gluten development issue. The dough is refrigerated by the time I shape it. Could the dough be too c... | More rolling less pushing,
More rolling less pushing, give the dough rest periods and it should work out for you. If you ever use a sheeter you can see it clearly that hurrying this process results in torn dough. |
Dough rising too much before going in the oven?
I've picked up sourdough baking since lockdown and have had some great loaves and some not great loaves. Recently I changed my method to include an overnight proof in the fridge which ended up with two great loaves, then the most recent one turned out a bit odd.Recipe:350... | high hydration.
Look yummy!Your hydration is kinda high for a mostly white flour loaf: 79.2% = 305 / 385.Maybe bump that down to 75% next time. The crust does sort of indicate too much humidity in the dutch oven.and yes, slightly less fermenting/proofing may help oven spring. But change just one variable at a time. |
Troubleshooting sourdough
Hi everyone,I'm a beginner at sourdough baking, and I'd really be grateful for your advice about a (not very original) problem I'm having with my sourdough: holes that are too big. I'm attaching a picture.I'm using this recipe (460 g flour, 290 g water, ~100 g ripe starter, 9 g salt): https://... | Frank, some more info please
I've actually been baking this formula a few times in recent weeks.Let's start with some more information - How is your starter - ripe? Is it doubling after feeding in about 8-12 hours? What temperature are you doing the bulk ferment at? How much protein does your flour have (for example, I... |
100% Whole Wheat Pain De Mie
If anyone has experience with whole wheat pain de mie, then this goes out to you:Are homemade pain de mie's usually heavier than store-bought ones? I tried King Arthur Flour's "A Smaller 100% Whole Wheat Pain De Mie" (followed the ingredients and directions to the letter), and the loaf was ... | industrial
Hi Delbadry,Pain de Mie in the form you describe it is really an "industrial" loaf, primarily reliant on high speed mixing to reduce the dough in order to achieve the increased loaf volume you are seeking.The best information I have seen on how this is achieved by a homebaker is the work of txfarmer, specifi... |
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