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freezing flour I've recently changed from using Bob's Red Mill's organic bread flour to a locally milled unbleached hard wheat flour, and found that the hydration level are different between the two brands. The local flour definitely has more moisture in them. The local brand also recommends putting the flour in the fr...	30 days? I can't answer the hydration questions, sorry, but I'm very puzzled by their 30-day suggestion. The flour I buy has a best-before date of 6 months if it's wholemeal (due to the oils going rancid) and usually about a year for white. I've never considered freezing it.You may be able to work out how much water it...
What is making this oven spring? I know that they are making this by rolling it out in a rope then looping it like connected "S" on the side and compressing it but look at that spring where that form rose out of the bread, this is unreal and I can't get mine to ever spring like that,. Who has or who has idea?	so I did post this I believe so I did post this I believe here on Dicamillo backery. Just that cut, looks liek it went in 1/2 inch but the formation of the rolled dough into the proof is just bursting out and the curls are showing and that jagged look is just incredible
Hydration level and related hi, here's the formula for a bread I make that is having an issue of sometimes breaking apart when sliced486gr sourdough (243gr water, 243 Central Milling og unbleached flour611gr giustos whole wheat fine flour15gr sea salt6gr instant dry yeast220gr water34gr agave syrupseed soaker46gr oats...	Hydration, etc. Well, if you want to be completely accurate you should count all the water that goes into the dough, whether it's in the starter or the soaker or just added by itself. If you didn't pre-soak the seeds they would soak up the other 'free' water, no? So, about 72%, I'd say. Pretty standard for a sourdough,...
Long fermented baguettes have no elasticity I've now found this on DonD's Gosselin baguette with cold retardation as well as the Cook's illustrated "authentic" baguette, but i've found that after 24 hours in the fridge, after bulk proofing with stretch and folds, and being nicely elastic then, it loses almost all elast...	Don D's formula? Hi Jason,Are you using this formula for the baguettes? That is what I used a few times before moving to levain breads about two years ago. I followed the instructions as much as I could and the dough did stay retarded in my refrigerator for the full 24 hours. I don't recall any lost elasticity probl...
Cold proofing Hey!For some time now I've been baking Forkish's white poolish bread form FWSY. I got to the stage that my loaf has really decent crumb, very similar to the one from original photo, baking without the dutch oven only on my oven sheet with some steaming.The thing is, I need to bake in turns. And when I fol...	Some observations Here are a couple of things that may help:-As described here on TFL (and from personal experience), Forkish pushes his dough to near the edge. When proofing, it is pretty easy to go over that edge, so it very possible that your second dough is overproofed.-It takes a relatively long time for a dough ...
Over proofing and under proofing--requesting assistance Many thank yous for a wonderful welcome to this site last weekend. I spent the entire weekend baking and things went well, but could have gone better. I focused the weekend on two recipes: 1. The beginner sourdough from The Perfect Loaf, which seems to be some sor...	looks good! What was the problem or happening with the bannetons? The loaves look good, crumb excellent. I might have popped the big bubbles at the end before shoving the one into the oven but looks like it should.The mixed whole looks picture perfect for crumb... is that the beautiful spiral one? Lovely!Mini
Oven Spring and Oven Issues Greetings!I have been baking sourdough breads for a few months now, and have been trying to troubleshoot issues with my bread...I currently bake in an electric oven with a roasting pan of hot soaked towels, a cast iron skillet filled with rocks/ice, and a baking steel. I have the oven prehe...	Need your recipe and method?? First of all you are wasting electricity by preheating your oven for that long a period of time. I use a baking steel and at most preheat for 45 minutes in what is probably an oven similar to yours. Why are you using two methods for delivering steam? I use the towel method and that gene...
buckwheat flavour I love the flavour of buckwheat bread when on holiday in Brittany, and (using my Panasonic home bread-making machine) I can a pleasantly risen loaf using 70% strong white flour, 30% buckwheat flour, and a couple of teaspoons of gluten as buckwheat doesn't rise. But I cannot get the buckwheat flavour I...	Some buckwheat is toasted.
Same Batch, Same Oven, Same Time = Different Result? Hi all, I'm hoping someone can help me out. I made a double batch of dough (5:3 flour:water, 2 parts bread flour:1 part whole wheat flour). I split it in half after the first rise to relax, shape, and proof. They were both in the same kind of baking pan in the same o...	Not a veteran But my guess is that the cause lies in shaping and slashing. Based on that theory I'm guessing that the right loaf got a slash at more of an angle, and possibly also was sealed better in the bottom seam. Thus, the bloom from the cut went upwards instead of down-sideways which it often does for me when I g...
Baby steps... what next? 2016 is the only year I've baked bread (real bread), so not very experienced. Essentially I've done the following:bread build is always 1-2-3 (starter-water-flour) (flour KA AP)starter is always 100% hydration 1/2 AP and 1/2 Ryedough weight prior to cooking 600-750 grams per loafcooking method...	For better flavor and still close tomwhat you are doing I would add 10% whole wheat, 5% whole rye and 5% whole spelt flour to the dough flour and remove a like amount of the AP and up the hydration from 71% of the 1:2:3 to 75% for the 20% whole grain version which will be be more thirsty.This will keep you in your comf...
I'm looking to start delivering my Artisan Pita Bread directly to consumers. Hi There,I'm looking to start selling my artisan pita bread directly to consumers in the tristate area. I tried advertising on Facebook but I did not get any subscribers. I want to skip the supermarkets and deliver fresh brick oven baked pita ...	Word of mouth... The free marketing "strategies" to attract new customers I can think of right now are:Ask your existing customers if they are happy with your pita bread. If so, ask if they can help you by sharing it on their Facebook. If not, ask what you can do to make them happy. Ask for their feedback again later...
idiot proof sour needed So I'm trying to work a bread baking plan into our restaurant. I wanted something that the night crew could start and the day crew could finish without adding to the workload too much. I tried no knead but the shaping turned ugly on me, plus I don't like the rise or the round shape. I'm looking ...	Tartine should work well for Tartine should work well for this. The high hydration means you can get away with less kneading and it still does nicely with cold fermentation. The hard part over a no-knead is the shaping, which will require some training and skill. The general rule is to use a cold rise in one of the tw...
no ear on new recipe I've been making sourdough for a couple of months now, working from the sourdough school by vanessa kimball. I've recently moved to a higher hydration dough and an overnight proof in the fridge and can no longer get an ear, or even a good opening in my score. sometimes expansion blows out from a di...	Hard to say without a crumb Hard to say without a crumb shot, please add it if you can.For now to me it looks just like too much water. If I did the math right, your recipe is 84% hydration, that is very high. The previous recipe that works is 76%, and that looks good. If you really want to try to increase hydration, d...
What causes this? Crumbly bread SOS! Sorry, I don't know what this phenomenon is called. What is missing from my dough to cause this? It's hard to make sandwiches when the top crumbles off. Thanks!!	Crumbly bread What's your recipe / method? What kind of flour are you using?
How to achieve impressive-looking tin loaf I have recently been experimenting with tin loaves -- they just work better for sandwiches and the toaster. We like a partt wholemeal/wholegrain malted seeded recipe -- but here's the challenge.My wife wants to see a 'proper' loaf that looks as tall the ones bought in the bake...	Good luck! I know there are folks here who are achieving what you are after, and I expect they will give you great in formation. One thing I would note is that people tend to bake in an oven that is too cool. I recently bought an infrared thermometer and was quite shocked to see how long it takes my cast iron to come...
Oval loaf shaping technique Hello. I made some olive breads from Tartine Bread this morning. They turned out great, but it bugs me that I had to shape the loaves into rounds again, because I don't know how to shape them into ovals. In Jeffrey Hamelman's book, Bread, he teaches how to form a oval loaf. The steps involve...	almost an oval.. Good looking loaves there to start with.I coerce rounds into ovals by the use of gentle shaping once turned out of the baskets and positive slashing!So looking at this:It came out of a round banneton and all I did was gently push the sides in, then made cuts over it (cuts perpendicular to the dough, no...
Help with hoagie buns i am trying to create the perfect 12 inch hoagie bun. I am about 90% there. I want the bun to be soft, not crusty. The issue is that they are a bit chewy. I am using the typical hoagie recipe with yeast, sugar, flour, oil, water, salt. I am wondering about butter or half milk, half water. Does any...	Softer Buns Sue Mac,Without knowing your formula or bakers percentages plus how you develop your dough, etc. it is difficult to give suggestions.If your are looking for softer crumb and Po-Boy type crust I'd take the formula that you are using now and keep the flour (A/P), yeast, salt, and sugar the same….Then using a...
why do I have pimples (tiny little bumps) on the crust when it is rising? why do I have pimples (tiny little bumps) on the crust when it is rising?The attached picture shows what they looked like. I would rather have a smooth crust than one with these pimples and tiny little bumps on the crust.Help!	It's kind of hard to tell It's kind of hard to tell since the picture is a little small but I believe that you can get rid of those bumps by doing a better job at degassing the bread before final proof. Seems like maybe you have too much co2 in the dough and that's causing your bumps.
Milk Bread - How'd I do? I'm pretty new to baking. This tasted good. How's it look? A little flat maybe?	Looks fine to me. I'm thinking maybe just not enough dough to fill the pan properly is all.Happy bakingPs to figure out how much. This bread should proof 90% before it hits the heat. Take your an and find out how much water it will hold to the top of the rim bu weight. The divide the water weight amount by 1.9 to f...
Help! I need somebody Help! (pre-ferment question) Hey, first time posting something on this website. Last night i started a pre-ferment and im 9 hours into the 12-14 that "Wiley Hamelman's country bread recipe" calls for and i know its not right. (its still a ball of dough that has risen an inch) I mixed it by hand ...	Judging by the look of the dough, I assumed it was not mixed properly....well, it's just my assumption. Even though, the dough should have risen a bit. Perhaps your preferment was sluggish???It would be more helpful if you could provide more details on your entire bread making process, including how you fed your levain...
Help! Air bubbles making shaping pretzels very difficult! Hi everyone, I'm a fairly new baker, I was recently promoted from dishwasher to baker at the restaurant I work at with only previous home baking experience and I had never worked with yeast before being promoted. They had one of the former bakers come in to trai...	I should add that my bakery I should add that my bakery is in small closed room so it gets very warm and humid in there. I have a humidity tester but it doesn't seem to be helpful at all because it seems inconsistent (says low humidity when its feels very humid for example). Also my recipes do not say to let the dough ...
Biga catastrophe I'm new to pre-fermented breads and just made my first biga last night. I was up early to start my bread -- and after I got the dough into my bowl to proof, I panicked -- realizing I had used ALL the biga, not just the small portion in the recipe.Is it worth continuing? My dough is now proofing but don...	Bake it! What does the whole formula look like?I would just bake it and see what happens. No good wasting it. It might not be the disaster you're imagining!No worries, we all make mistakes.Next loaf will be great :)Let us know what happens.
Dough spreads The color, texture, flavor and crumb of my sourdough loaves is quite good. The dough rises well in bannetons. However, when I load the loaves into the oven onto a stone, they spread. This results in flat loaves. They do rise, but not nearly enough.The dough seems a bit wet, but again the texture and whatn...	So what is the recipe and llour you are using in what part of the world?
New Spiral Mixer Causing To Much Oven Spring? Background. I started making Kaiser buns in my Ankarsrum mixer. I followed the recipe I had and they turned out great. I just purchased a commercial spiral mixer and i'm hitting my head against the wall in frustration. The first mix I did, I followed the recipe to a T. The ...	Did you try reducing yeast? Did you try reducing yeast? If you have superior mixing, you might be doing a better job of integrating yeast with food?
Sandwich bread collapse Hello Fellow Bread Bakers, many times by the time I get to the middle of the loaf it will begin to crumble when I cut it. Could it be its rising to much, should I roll it tighter, is it drying out to quickly? Any suggestions would be helpful, Deb	sandwich bread crumbling What kind of flour are you using? And what method are you using to develop the gluten (kneading, stretch & fold, overnight bulk ferment, same day make and bake with lots of yeast)? When we were recently in Mexico I found the bread to have the same characteristics, even when it was purchased fre...
doughy streaks in the bread Hello,I am new to baking and live in India. Baking breads at home is slowly catching up here :).I had been trying to bake a whole wheat bread. As per the recipe I used 2 cups whole wheat flour, honey, salt, gluten and yeast in the given proportions. But I always end up with the streaks as s...	complete info might help knowing the full recipe and method you use is likely to allow people to offer advice that is more specific to your bakes.
Cleaning Flour/Gluten From Grout Does anyone have suggestions for cleaning accumulated flour/gluten from grout? It appears I'm a messy baker. Airborne flour and humidity have conspired to line my grout with a scrub resistant accumulation which I first thought was effervescence but I'm guessing now is a flour/gluten c...	Vinegar works for removing dried dough Try soaking with vinegar. I use it to get dried dough off my hands, starter container, bowls etc. It honestly works like 'magic'. I picked this hint up years ago on TFL and have been grateful since. Let's hope you find it works for your situation too.
Scones with long durability Is is possible to make scones one week in advance and have in a paper or platic bag so i still is fresh? What should I add in that case?	Is freezing them an option? Is freezing them an option? That would be the easiest way to keep them fresh that long.
Crumbling/Falling apart einkorn bread (yeasted, Jovial recipe) Hello everybody! :)A few weeks back I jumped right into baking bread with einkorn! I am on my 3rd loaf (baking as I type this) of the Dairy-Free Brown Bread recipe from the book Einkorn by Carla Bartolucci. A little background on me...I've not really gott...	Is there a reason for such a low amount of salt? I'm guessing that .5 tsp salt weights about 3g... correct? 1% would be perhaps a teaspoon or 5 g and you need at least that much to help control the yeast or there will be a lot of unpredictability with each run of the recipe, even with what appears to be identical ci...
Difficulties with Convection Ovens and Hearth Stones Hi all! I've been working in a coffee shop for a few months, trying to get their bakery department dialed in. Most recently, I've been tasked to start baking bread for the bistro the company is also establishing, and I'm having trouble. They would like sourdough or s...	Hydration of the Starter Doesn't Matter it's the hydration of the final dough that makes the difference. It may be your "too dry" bread is starting from a low hydration dough. You need to post a recipe so that we can help you out here.
Problem with baguettes It seems getting good results in a gas oven is not an easy job.This is what my sourdough baguettes look like, I prepare a pre ferment at noon, mix the dough at 6pm, bulk ferment till 4am the next day, where I preshape into a ball, rest 5min then shape baguettes, final ferment in couche for an hou...	Perhaps I'm wrong but that Perhaps I'm wrong but that crack looks like the seam of your loaf. Obviously seam should be down when you bake unless you're doing the natural score boule look etc. The pale look of your loaf suggests inadequate steam, theoretically it could also mean that the available sugars have been use...
Savoury nibbles for a coffee morning Hi fellow bread heads!I’m hosting a coffee morning on Tuesday, and, for a change, we’ve decided we’d have savoury nibbles instead of sweet.I always want to push the boat out on these occasions - and, let’s face it, I want to show off a little.So far, I’m thinking:Spicy breadsticks w...	They all sound delicious! I would love any of those but I am partial to a good samosa.GF crackers? GF samosa?
quick help please with a levain issue So… I'm following Ken Forkish recipes in Flour, Water, Salt, Yeast. My starter is great, I'm on schedule, my bread is turning out wonderful.Today I got up and made the bacon all levain bread. However, I must have been tired. I used my levain after 24 four hours since its las...	Levain issues Hi Don. I notice you never got a reply to your post back in December. How did the bread turn out? Any learnings that the rest of us can benefit from? I often use my starters when they are 'off-peak' and the results vary. I haven't recorded anything consistently though so I don't have any hard and fast rul...
Youtube recipe - super hydrated starter West Indian (Guyanese Style) Step by Step on How to Make Plait Bread Video of West Indian (Guyanese Style) Step by Step on How to Make Plait Bread Hello!So basically the woman in this video is making a bread well known west indians as Guyana bread, Plait bread, or big br...	I think.. Watching it on youtube directly where she gives the recipe:https://www.youtube.com/watch?v=A9yUwR6pessI think that the initial photo with the wet bubbly thing is just proofing the yeast. Other than that, I don't think there's anything special about it, although I can't be bothered to work out the hydration fr...
Dough coming out heavy and dense no matter what recipe Here's the problem I'm having. My dough is always turning out dense when baked and never looks anything like the recipe, either during the dough stage or after baking.I am fairly new to baking, but I've already looked at dozens and dozens of articles and I'm not re...	Advice A few points that jumped out:1) It’s pretty hard to knead a dough to windowpane by hand. But most hearth loaves don’t require you to get anywhere near that far. As far as I’m aware, the recipes that require windowpane tend to be soft, enriched breads. I would start with a recipe that doesn’t require super-intens...
Loaf burst at bottom- help I am thinking I need some shaping help here. I am attempting to follow the King Arthur and Hamelman's instructions on shaping, but I guess I am doing something wrong. I am thinking I do have too much flour on my work surface, and am not sealing the bottom sufficiently, for one thing. This is ...	It's possible... It's possible too much flour on your work surface keeps the seams from sealing. However, my first thought was that your oven temperature is too high and your tops have browned too quickly for dough expansion upwards. I am sure you have the oven set at the temperature called for in the recipe, but hav...
i need to stretch out the timing on my pulla Just added this same question to a few older posts, but wanted to put it out there to a broader audience.I'm making a big batch of pulla (taking a break from grinding all that cardamom right now!). It's 10 am and I want it to be ready for my kids to roll and braid when they ...	re: pulla Hi alli and welcome to the forum.Personally, I would mix now and bulk retard in the 50F room. I am not an expert on pulla but my thinking would be that the longer the flour and cardamom are hydrated, the better.Regarding using 'sour' milk, there was a thread not too long ago that went into detail about that (...
developing, maintaining & storing healthy starters I've just resumed baking artisan breads at home, after a 10-year hiatus, and am already running into unexpected snags ... My levains are ripening, overfermenting (then collapsing) by about day 2 of the process of creating. After this happens, the culture shows little t...	a million ways ... For every baker using a natural levian there are baker+1 ways to store and maintain it...My way - I keep my jars in the fridge. I take them out and either use the starter directly from the jar into the flour/water mix to make the dough, or I use some plus more flour and water to make more starter for...
Mid-19th Century French Flour Recreation? I'm curious to see if anyone has specific thoughts on how best to recreate the experience of mid-19th century French flour — specifically for use in making period-correct brioche and waffles.For a few years now, I've been using a ratio of 64% AP flour to 34% WW pastry flour to ...	Interesting project It's a very interesting project you present, Mr. Waffles, and I think you've got a good working theory to arrive at an approximation of certain qualities of mid-19th century French flour. I have actually been living and working with a paysan boulanger in the southwest of France for the past several ...
could you use sour milk in pulla? or would it ruin the flavor?just discovered that our milk is (mildly) sour. i'd like to use it anyway but don't want to ruin a whole big batch of bread.has anyone tried this?thank you/1	Slightly sour milk should be fine. Soured milk works fine for baking. I might worry if it was off colored or really curdled but otherwise it works.
Help baking an ovenful of bread without burning/undercooking? Hello Bread makers,I'm trying to bake 8 loaves at once in an ordinary residential oven, and it's pretty frustrating.I have enough room in my oven for 8 9x5 inch bread pans, but in practice I haven't been getting the same results as when I bake one or two loa...	overload... What you're asking your poor little oven to do is to boil 8 litres of water. It's just not going to happen in a sensible time, so the element will run flat-out all the time, resulting in very uneven baking - and as you've seen burn loaves.It can be done, but it really will require close watching and regular...
Inconsistent Soapy Taste Hi all! Newbie here. I usually make breads and muffins from oat flour. I recently started using certified gluten free oat flour. I had a batch of muffins come out with a soapy taste. I tried a different recipe with the GF oat flour - no soapy taste. Tried the original muffins (with conventional...	Not enough data Can you replicate the soapy version? If not, chalk it up to a mixing bowl that wasn't rinsed well after washing, unicorn farts or simply who knows.gary
Challenges with Convection Ovens Hi Fresh Loaf Community, I am new to the site and have a question on baking in a convection oven. I recently started working with said ovens in a commercial incubator kitchen. Although my breads use gluten free flours, I am finding that convection baking leaves my baguettes and bowls dr...	I got a Kenmore double oven Instead of the storage drawer at the bottom they moved the oven down and made it a convection unit. Then in the space above the oven they put a smaller oven (not convection). The little oven had the element too close to the racks so it seemed to over cook everything - so we rarely used it....
ITJB Week 2: Florentines (12/10/11 - 12/17/11) I had the great good fortune to test-bake these during the test-baking sessions for the book, and they were marvelous. I used the spoon-drop method to portion the dough and it worked perfectly well for my less-than-meticulous baking aesthetics. With or without the chocolat...	So super-delicious! First off, these are incredibly delicious: sweet, crispy, nutty, with that butterscotch taste... yum! Secondly, I actually made these last week, so that I could post them this week as part of the biscuit parcels I send out at Christmas.Now, on to the nitty gritty:Ingredients: I went with almonds, as...
Loaf Blows Out The Side I have a loaf I make that is similar to a Dakota Loaf...a sourdough, multigrain loaf with a variety of seeds that I bake as a free standing boule loaf.My last two loaves have blow out the side, showing some ripping during the final rise, before baking.My cuts don't seem to help as can be seen ...	In the oven sooner? It looks like it's falling apart before it gets risen & baked. Perhaps over proofed but more details are needed. Dakota loaf? there are several recipes about, which one? Flour and condition of the sd starter used, temp and fermenting info please. Salt?Have you got a close up picture of the cru...
What's causing these small holes in the bottom crust of my loaf? Hi all,I'm having a curious issue with recent loaves. The bottoms are pock-marked with small holes. Can't figure it out. Here are four pictures of the most recent bake (bottom, top, just after cover removed in the oven and crumb). This is what I'd call a ...	No idea Was there any clues when the bottom was up in the basket? Was there condensation? Was the bottom seam completely sealed? Maybe something to do with turning off the oven after it was loaded. Just guessing but it doesn’t seem like it caused any problems because the bread looks good.
One handed baking Well, here is a challenge. I have broken my wrist, so no lifting heavy dutch ovens for me for a couple of months. Guess this will be the time to perfect my sourdough bread baked in loaf pans. Any ideas or suggestions on baking with one hand?	A mixer would help, but then you would need a bowl lifter/emptier, a shaper, and other tools that aren't readily available. Or maybe enlist a helper to do the two-handed steps. Sorry to hear of your injury and I hope that it heals quickly. Paul
Suggestions for making better rye bread? Hi folks,I just baked my first ever bread (and first ever tarts, and some griddle cakes.. it's a baking kind of thanksgiving). I used the onion and caraway rye recipe from "Secrets of a Jewish baker". It came out pretty good for a first bread, but I'm hoping to get some tips fro...	Rye 1. High hydration dough. Should be clay or putty like. Either spoon it into a loaf tin and smooth over with the back of a wet spoon or wet your hands and mould it like clay.2. Mix, shape and straight into final proofing. When small holes start appearing on top (not too many) it is time to bake. Rye does well with l...
Why is my dough getting stickier while kneading? I'm a little confused. Kneading has turned out to be one of the tougher things for me to figure out with bread baking. I always feel like I didn't do it right. One thing is that I don't really know what properly kneaded dough should feel like. I've read posts on here, an...	It would help to know the It would help to know the recipe you use when this happens. One thing that comes to mind is that if dough is overkneaded (and I don't see how that could happen when you're kneading by hand, or at least not when I am kneading by hand) overkneading could be causing the gluten structures to ac...
Help Needed! Good morning everyone. I've been following this site for a while now and have been baking out of Ken Forkish's FWSY cookbook.I baked his Pain de Campagne this morning (hybrid levain & instant yeast). It is a proof in the fridge overnight recipe. Both loaves "looked" great coming out of the fridge. I th...	Crumb shot Abe as per your request here is a crumb shot. My question to you is how can you tell from the crumb shot if the loaf is over proofed?Thanks!
I have a few questions about substitutions for this recipe This is for Honey Wheat Black Bread. I don't have instant coffee on hand. I wondered if I could use 12 ounces of brewed coffee (cooled down of course) in place of the water and instant coffee? Second question- I don't have white whole wheat flour. It's just who...	substitutions I don't have instant coffee either. I don't see why you couldn't use brewed coffee instead.
Buns: Texture, Mouthfeel, Culture? Looking for whole wheaters advice. My buns keep coming out not very bun-like. All too often they turn out having to be consumed as open faced burgers because the bun has risen too much and is a mouthful and messy. How to make softer, but well cooked whole wheat buns? Perhaps lower ove...	Adding fat or oil will soften the roll. Even the amount of fat in milk will do it, but you should boil milk before adding it to a dough mix or it will adversely effect the gluten development. Yoghurt works well and gives an excellent flavour, too. If you boil a mixture of water and yoghurt, the yoghurt will curdle but ...
How can I adjust the schedule on this recipe? I'm making rolls for thanksgiving and have settled on this recipe: http://www.kingarthurflour.com/recipes/golden-pull-apart-butter-buns-recipe I'm taking these to my inlaws which is a 30 min drive. I help out with the rest of the cooking so I'm there hours before. But we'll...	And if they should be fully And if they should be fully risen before we're ready to bake them, should I just pop them in the fridge?
Beer grains Hello all, I am new here and am not sure where to ask this question, so I came here. I have been baking for a number of years and have always just stuck to basic breads and bought the usual ingredients, but have recently ventured into a new area. I am a brewer and have been baking with spent grains I bring...	Use spent grains Like you might add some non gluten flour or any other "added" ingredients to bread. So, as an educated guess, i'd say 10-20% of the flour could be substituted for spent grains. They will add flavour to the bread.You might want to look into making barm bread. If you are familiar with the sourdough proce...
Outside done, inside dough?? Regardless to the type of bread I make, the outside is always baked and the inside underbaked. I have tried with the convection oven on and temp down, convection oven off and normal temp. I've mixed and kneaded by hand and mixer, same result.So what do you think?	How long do you wait before How long do you wait before you cut into it?
Misshapen Sourdough Loaf I think the pic is self-explanatory. NOTE: I do not flatten the dough into a long rectangle and roll it into a cylindrical shape to put in the pan. I just shape it and place it in the pan without scoring it.So, what's the solution? Thanks!	scoring Score it.
Cake batter that has no eggs but must use milk Hi All, I have spent the past 9 years perfecting all of my baking to accommodate my son’s severe food allergies.He recently passed a baked milk challenge and I am to bake cakes with at least 1 cup of milk in it. Unfortunately I cannot use eggs because he is allergic to the...	I haven't baked it but this I haven't baked it but this one looks good: https://mommyshomecooking.com/egg-free-vanilla-cake-recipe/
HELP! Muffins don't rise Every time I try and make any kind of muffins I have the worst time getting them to rise properly. They cook through and get a nice dome on top but the middle of the muffin has not risen at all leaving me with a dwarfed muffin! I follow the recipe to a tee and yet I still end up with small mu...	looks ok to me You mention that you "get a nice dome", so surely that means they're rising? They look risen in the photo, too. What more are you looking for?
Crackers Ive been making fresh crackers... simple recipe. Water, Flour, salt, yeast, and malt syrup. I roll them out, brush with olive oil and bake. When they cool, I package them and a week later they smell and taste like chemicals? I make a few varieties. Some with quinoa, or rosemary or roasted garlic and this only ...	Be Specific Be specific. As a chemist, I must tell you that everything is made of chemicals, meat, vegetables, grains, etc. So just what chemicals do the crackers taste and smell like?Ford
Hydration -- what's the key to finding a balance? Higher hydration dough produces better results overall. But at what point do you decide the dough is too sticky to handle? I've followed recipes such as txfarmer's 100% ww oat bread but it doesn't shape like in the pictures. I had a problem with large holes forming in t...	Try this video from the SFBI High Hydration Dough Shaping. https://www.youtube.com/watch?v=vEG1BjWroT0
Please help! Advice for oversized holes in no knead sandwich loaf I'm hoping someone can help me. I'm somewhat new to bread baking. I mainly bake variations on no knead bread - always in a loaf pan. Until recently, it's gone very well. Lately, I've been getting really large holes or tunnels at the top of the bread. My ...	Room where the baker sleeps Usually this has to do with shaping. If you trap a big bubble or you don't make a good seal then this can happen. It can also be from underproofing or oven temperature on occasion. It sounds like you didn't do any real shaping and it might not have been tight enough. Slashing/scoring can hel...
Multi-color WW bread After getting some help here a couple of weeks ago, I have a few successful batches of bread in a row (as long as I only do two loaves at a time). Now I have a new question. Sometimes there seems to be multiple colors in the crumb of my bread. Can anyone explain this? In my latest batch, which ...	You bread looks great! I get You bread looks great! I get swirls like that if the different flours aren't completely mixed together and/or if the starter is not completely mixed in. Doesn't seem to affect the final product except for the multi-color effect.
Dough suddenly turned liquid while kneading Hello folks. Been lurking a while; first post.About 3 or 4 months ago I tried to bake my first loaves of bread because I can't get Cuban bread where I live. The loaves turned out fantastic. So I decided to try other kinds of loaves of bread by using internet recipes with vary...	Kneading technique. Yes, the kneading mixes the ingredients so that the gluten can form. Kneading also allows you to form a uniform crumb. I doesn't matter which method you use for kneading as long as it works for you. You can even do the "no knead" approach, but the crumb is less than satisfactory with that. Unles...
How long to rise? Too many times I have let a loaf rise in the pan only to have it deflate in the oven1. How can you tell when it's ready?2. Does a convection oven's breeze cause loaves to deflate?3. Can loaves be put into the oven and rise as the oven is heating up?4. Should a flat pan go under the loaf pan before...	The usual advice Is final proof till doubled then bake in a preheated oven. However, it is easy to over proof and its better to err on the side of caution then to overproof. For a plain white loaf 85-90% is good. And don't forget... If you final proof in a round basket what looks like doubled is more. Judging final pro...
Loaf shrinking after initial oven spring Hello! I have been making Jeffery Hamelmann's Vermont Sourdough bread for a few weeks now. I have noticed that it has great oven spring when i check it about 12 minutes into baking, just as it begins to start to color, but by the time I have taken it out of the oven it seems sm...	1lb, 12.8 Oz bread flour (90%)3.2 Oz rye flour (10%)1lb, 4.8oz Water (65%).6oz salt (1.9%)There is a 12 hour liquid Levain build, then mix it all except the salt. 30-60 minute autolyse, then add salt. 2.5 hour bulk fermentation with 1 or 2 folds depending on the dough strength, as well as I can tell. Shape into two bou...
"00" Flour Just a general enquiry, I have seen some recipes the call for type "00" flour. Could anyone tell me what that is and how it may be different from strong flour? I am thinking of trying Ciabatta and the recipe asks to use type "00" Flour.Thanking you all in advancePeter	Flour Type Numbers This could help you:https://en.wikipedia.org/wiki/Flour#Type_numbersAccording to that: 00 Flour is ~0.8% ash, ~14% protein.
Baking powder crumpet experiment, raising problem. Google didn't help. If this post if too long a read, just jump to the end for the question. You might have noticed, I am on a crumpet crusade.My goal is to make a decent crumpet, one that has good texture and flavour.At least decent to me, I do realise it's very person...	What type of vinegar did you use? In the UK we traditionally use malt vinegar. Is it possible that the vinegar you used was less acidic than our malt vinegar?Also, is it possible that, by adding the oil and vinegar to the batter in the first stage, the oil somehow buffered the vinegar, preventing the baking powder and ...
Clay pot bread question I often bake bread in a dry clay vessel but I do not let my dough do its final proof in the clay. Rather, like cast iron, I preheat the clay and when hot, turn the final shaped dough into it and then straight back into the oven. Here is my question …If I want to let my dough do it’s final proof ...	Cold vs hot dutch oven There are some threads re cold vs hot dutch ovens. Try a search for cold dutch oven.
Autolysis: Incorporating the salt after an autolysis period Quick question about the Autolyse stage and salt.After a flour + water + starter autolyse, what are some effective ways to incorporate the salt into the dough?My dough development involves vary little kneading/mixing.Hydration is anywhere from 65-75%. Usually ...	Hard by hand... to get the salt in evenly afterwards - as you're seeing.What I've done in the past is to hold back a little water and dissolve the salt in it - powder the salt if possible or use a very fine salt rather than large crystals. Take the autolysed dough, spread it out on the counter into a big rectangle then...
Crumpet inconsistencies, please help. EDIT: I got a decent crumpet http://www.thefreshloaf.com/node/43814/final-crumpet-recipe If this post is too long to read, just jump to the questions (in bold).I am attempting to make crumpets but have come across contradictory advice, even from people who seem to know what they ar...	we needed to have something to eat during the busride as we had run out of "eierkoeken" (egg breadcake?) and "krentenbollen" (currant buns) B: we needed to spend our last pounds C: I had heard good things about them.In the bus we ate half of them before we discovered that they're supposed to be toasted.We enjoyed them ...
Help!! I have been baking this whole wheat bread recipe for a very long time, and in the past four weeks something is wrong and it turns out dense. I've changed my yeast, the gluten flour, and the wheat berries and the same result. The tops don't brown within the 40 minute baking time, the dough doesn't rise like it us...	cont. I use a Bosch to mix and knead(10 minutes on the first setting). There is not one thing different in the ingredients or process used.
Sticky dough I found todays dough to be super sticky. To my hands, the bowl, parchment paper, the board, anything and everything. Like glue. This loaf shows the trouble I had shaping it due to it sticking to everything. I even floured it but that didn't help.What did I do wrong?btw, this is the pain au levain with t...	forget the salt? :) Just want to get that out of the way first. :)
Flat bread- not by design Hi all.Before I ask my next question, I would like to say what a great site this is. I have read so much stuff that my mind is a bit agog with information. I have learnt things associated with bread that I have never heard before its really great and cant wait to get going on it.My question is...	Unless your kitchen and your dough are very cool, 2 hours for both the bulk and the final ferments will result in overproofing. Since the yeast is very sensitive to temperature and totally ignorant of time, you will need a different metric for determining the dough's readiness. For the bulk ferment, the easiest step i...
Baguette blunder So for my first-ever attempt at baking a baguette, I watched an episode of "America's Test Kitchen", downloaded the recipe, and set about reproducing the ingredients and all steps as faithfully as possible. The recipe makes four baguettes, but as I was only feeding myself and my husband, I cut the dou...	I think you've answered your I think you've answered your own question.
Baguette blunder So for my first-ever attempt at baking a baguette, I watched an episode of "America's Test Kitchen", downloaded the recipe, and set about reproducing the ingredients and all steps as faithfully as possible. The recipe makes four baguettes, but as I was only feeding myself and my husband, I cut the dou...	Ran out of sugars if the Ran out of sugars if the yeast ate it all up? That would affect browning in the crust. How do you mean the crumb was "pretty good"?
how long can bread be proved? Hi I hope someone can help with a technical point. I recently made a dough at 6am and left it covered all day.When I got home at 6pm the dough had risen and dropped. I knocked it back and then shaped it, put it into a tin and it then took until 9 30pm to rise but it did not come up to the ...	11 hours too long. Essentially with a recipe like that unless you put it in the fridge the bulk ferment will only take an hour or so. What happened (in very simple terms) is that the yeasts got to work, kept on working then the gluten got a bit "tired", flopped and it all went to a gooy pudding (well it might not have ...
French flours I am currently in France and about to host a baking day with friends this coming Saturday. Decided to do a test bake using Type 80 flour recommended by the local bio-shop but it hasn't turned out so well. My basic white bread loaf was almost impossible to work - very, very sticky and it didn't rise as I...	Try T65 T80 should be a very strong flour with lots of gluten/protein (~14%) T65 is probably closer to a UK bread flour.-Gordon
No Gluten Development I'm hoping one of you can help me with a bread mystery. I've been trying to get good at baking consistently nice loaves of whole wheat sourdough bread. I've been using a sourdough (or natural yeast) start for some time now, and have had success. Then I had this disaster. The only thing I did di...	oops EDIT: Oops, re-read your post and realised you couldn't get gluten at all even in the mixer. Could just be the increased amount of dough for the same equipment would take longer.
Too Much Water This is a little embarrassing, but i finally calculated the recipe's ive been making at over, way over 100% hydration. While some of the breads work out, like ciabatta, pita and baguette, the loaves like batards and boules have been suffering.Over-proofing and poor yeast conditions have been solved with ...	wow Yeah, ~3785 ml in a gallon, so 3785/2750 is ~138% hydration! I have to assume this isn't white flour or you would be making pancakes. What is the hydration of the starter? Does the gallon of water include that in the starter? It is impressive that you can work with that level of hydration at all.
Lifespan of cinnamon buns Hello all, Never posted on here but have been studying furiously for two years. So, thanks for the greatness. Okay, I am going out of town and will be away from work for five days. Cinnamon buns are a popular item where I work, and have seen them last for five day on shelf with little compr...	I wouldn't risk it Parking finished buns in the refrigerator makes them stale faster unless one tacks on instructions to re-heat. As a consumer, I would rather wait for the "real bun" than to bite into something that suddenly changed. I would also expect my buns to be fresh letting me decide how long I want them sitt...
Yeast/Flour Ratio Hi AllHmmm, have been pondering on this for some time and would appreciate any comments.Say a recipe calls for 500g flour, 40g butter, 30g yeast, 10g salt and 350ml water for one loaf. I would like to make two loaves so it would make sense to double all quantities of ingredients. But...................	Double everything Double everything. I see no reason to not double everything.Ford
How Fine Should Sieve Be for "white" Flour? Folks, I have #30 mesh sieve and #50 mesh sieve. I want my flour to come on almost white..but of course. not like bleached flour. But my earlier attempts with stone milling got lots of bran in my flour. Also discovered I was overheating the flour when grinding. So now I'm car...	I have a 55 mesh sieve and I have a 55 mesh sieve and what I get off it is pretty close to T65, judging by the results. May be a tad darker. I used to have access to T65, so I know what it looks like. But things like that will depend on the grind, on how many brans particle capable of getting through a particular si...
Last Chance for Oven Although I think I have made my decision to stop using the oven for my bread baking I am posting in case there is one more thing I have possibly missed.Over the last 3 months or so with the help of the amazing Abe, I have had great successes with adaptations for my Panasonic bread machine. However...	Gummy crumb I don't relate to "gas marks", but I do understand °C and °F. I do know that ovens can be off by 25°F or more from the oven setting. Other foods such as roasts and casseroles are not ss sensitive to the actual oven temperature. I suggest that you trust the thermometer. Do NOT use time in the oven as you...
La Cloche Flop Was so excited to buy a Sassafras LaCloche artisan bread baker! Made up my usual whole-grain einkorn bread recipe which I've used many times and bake loaves in glass pans with success. Spread cornmeal on dome base as directed and followed the Sassafras instructions exactly. My loaf didn't look like al...	Container shape, for one thing Your loaf pans have sides that are comparatively tall, which supports (and forces) upward rising of the bread. And I imagine you grease them to prevent sticking.While I haven't baked with einkorn, everything I've read talks about it's tendency to spread out if not corralled. It looks as...
Looking for Recipe Suggestions... My oven has finally been fixed, so I'm back to baking bread at last. But I'd really like to try something that's outside of my usual repertoire of basic white loaf, sour rye, pain de campagne, cinnamon-raisin-oatmeal and Karin's German feinbrot. Am wondering if you folks might be willi...	Have you looked at the Most Linked or the Favorite Recipes sections on the TFL front page? Those may give you some new (to you) breads to play with.Paul
100% Whole Wheat: Retard in Fridge Ruins Dough Aloha Everyone, I have been baking SD loaves every week for a few months now and so far it has gone well. This site has been great. However I am perplexed at a certain scenario that I get into sometimes. When my baking cycle goes undisturbed and I am able to bulk ferment, ...	Sounds like you went past Sounds like you went past making bread into making beer.
experimental tri levain dough and ferment I've been experimenting using a combination of tartaine, no knead and forkish ideas.it starts with 3 levains from white, ww, and rye. OK, not the best idea to make jazz bread.but in any case. It's about 1/2c ap levain, 1/4 ww, and a little less of rye.for the dough I add, 3c ...	The amylase in the rye might be part of the problem. Is the rye starter given time to become good and acidic? If not, the amylase might not have been neutralised.This is worth a read (as it the rest of her site): http://www.azeliaskitchen.net/bread-flour-rye-flour-and-rye-dough/But, apart from that, the AP isn't going ...
Daily bread... Hi there,I am starting a new job in September that will mean I need to leave the house before my family get up.What I want to do, is to be able to put a loaf in the oven (I have an electric oven and a very old aga) for them to take out when they come down for breakfast.I have a kitchen aid with a dough h...	do you have a fridge? If so, then make the dough in the morning, leave it to ferment through the day, in the evening, shape and let it prove, then into the fridge before bed, then in the morning straight from fridge to oven...Obviously on day 2, you're taking from the fridge to the oven, then making up the dough for da...
Struggling with crumb I've been making a lot of sourdough lately, and much of it, so far, is out of Leader's Local Breads. Pierre Nury's rustic light rye has become a favourite, but lately, no matter how hard I try, I just can't get the crumb as open as I want it, and as it could be, given that the hydration is so high...	Mind sharing the recipe? ....so that some of the better bakers here would have an insight of which area to work on. Without those information, it's hard to pinpoint. Regards,Sandy
Fermentation I’m bulking my dough (25-27% fresh milled) around 72 for 4-5 hours and retarding in the fridge overnight. When I slash it in the morning before going into the oven the inside looks like soup- no clearly defined bubbles. My fridge sits around 38 degrees, and dough goes in shaped around 2-3pm to be baked at ...	Not enough info Need info on starter. Maintenance and how it is prepped for the final dough. Plus, the full recipe and method.
Why do I ALWAYS need MUCH MORE flour than the recipe requires? This most recently occurred with The Fresh Loaf Lesson 2 bread (I skipped Lesson 1). I ended up using about 4.5cups rather than the 3 in the recipe.I've tried both weight measurements and cup measurements, for very different breads, using plain flour and ot...	A few questions What flour do you use?Where do you live?What's the recipe you're following?
Baking with Gum Arabic I am looking to replace corn syrup in my bread recipe and have stumbled upon the idea of making Gomme Syrup, which is simple syrup made with Gum Arabic, which is more consistent texture with corn syrup. I tried just using simple syrup and have run into taste and texture issues as well as the sim...	What's the Recipe? Why do you need corn syrup? Answers to these two questions will help. One possible solution is molasses. I use this in my wheat bread
Getting Steam for the Oven I wrote a short piece about different strategies and tools for supplying steam for an oven when baking bread. Of course, since then I have read about yet another method - spritzing the dough every two minutes with water for the first 10 minutes - but that seems problematic for a home oven, no...	Nice summary... Which book was it? I didn't know Reinhart was a fan of sugar and commercial yeast. Is it quite old? And I like the blog. Great idea.
Pretzel Help! Hey Everyone!In a bit of a quandry. Would like to sell Pretzels with this killer Philly Soft Pretzel recipe I have but I have one problem. No matter what I do, they keep sticking to pan and or paper. Spray or no spray. Parchment paper or no paper and any combo you can think of. I'm baking these from home...	I'm always reading that I'm always reading that people say Pretzels stick to baking paper and I don't understand how. I use parchment paper with my pretzels all the time and I bake them every week. I don't use any oil I just place them straight onto the parchment paper, you have to remove them from the parchment paper ...
ovenspring hi, my name is Seth and I have been running an artisanal bakery business in San Jose Del Cabo, Mexico for the past 4 years. I mostly have been selling at farmer's markets and at stores. I currently have a potential new client that wants rye sourdough for soup bowls. I'm having a hard time controlling oven...	Some ideas Hi, Seth.So you are baking 46% rye breads at 60% hydration.I get the impression you are baking in a wood-fired oven. Correct? in any case, you are not telling us the baking temperature or duration. Those would help.What I can say is this:1. What I see in your rye breads is bursting of the side walls. So expa...
I Can Never Get the Crust Right! I am trying to bake S.F. sourdough and I can never get the crust to come out just right.It always turns out too pale, too shiny, hard as concrete, or not crispy enough. I can never get a nice shade of chestnut brown.I have tried Dutch ovens, pans of water, spray bottles, baking stones, ...	What I Haven't Tried I haven't tried:- An inverted metal bowl over the loaf (lighter and easier to remove during the bake)- Chad Robertson's covered cooker (may be easier to remove the lid)- Ninja cookerI could try putting a cast-iron stove-burner diffuser on top of my 2-quart D.O. (it might be easier to remove)
Danish Rye loaf tastes like it should, but too crumbly to slice Why does 100% rye bread get so crumbly that one can't slice it I wonder.This is the formula I use at present; I use all rye instead of substituting with 100-200g of strong white flour. Should I try that? My preference would be to figure out how to stop the...	got the 100% hydration part But where is rye flour, the finer bits? I see whole, kibbled, chops, meal ...but is there any rye flour, finer flour in the dough? This might explain the "crumbles."
Croissants, Al dente Until lately, my croissants come out with a bread resistance so to speak.I get very good separation of layers so it is not the consistency of bread but the bite is not as good as Shop Rite croissants.For al-dente, I want to bite into the croissant and have it soft and mostly unbroken until the last...	What kind of butter are you What kind of butter are you using? If you are not using a European style butter which has a higher fat content I suggest you give it a try. It does make a difference.
Question about Peter Reinhart's Sourdough I have doubled the recipe for this bread to make 4 loaves. I didn't make any changes in quantities when I doubled but the dough seems wetter than usual. Right now the dough is in one piece in bowl for the 3-4 hr rise. Peter Reinhart says when this process is complete and whe...	Which recipe of his are you Which recipe of his are you making? Which book is it from? I use a modified version of his technique from Artisan Bread Everyday and you definitely do not want to degas the dough before shaping if that is from where the recipe you are using came from. You will destroy all the nice trappe...
What is wrong with this loaf? Over proofing? This last weekend I made Horst Bandel's Black Pumpernickel from Hamelman's book (30% rye meal, 20% rye berries, 20% rye chops - but I subsituted rye meal, 25% bread flour, 20% old bread, 70% hydration - but that is way too much so I cut it back to maybe 60%, plus levain, sa...	Could be overproofing and/or too low hydration for such high amount of rye.

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