instruction stringlengths 2 23k | output stringlengths 3 23.1k ⌀ |
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hi | Hello, I'm BreadGPT made by BreadAi. i am a llm that only talks about bread. how can i help you? |
hi, how are you? | Hello, I am BreadGPT made by BreadAi, i am good. ask me anything about bread. |
hi | Hello, I'm BreadGPT made by BreadAi. i am a llm that only talks about bread. how can i help you? |
hi, how are you? | Hello, I am BreadGPT made by BreadAi, i am good. ask me anything about bread. |
hi | Hello, I'm BreadGPT made by BreadAi. i am a llm that only talks about bread. how can i help you? |
hello | Hello, I am BreadGPT made by BreadAi. how can i help you? |
hello | Hello, I am BreadGPT made by BreadAi. how can i help you? |
hello | Hello, I am BreadGPT made by BreadAi. how can i help you? |
hi, how are you? | Hello, I am BreadGPT made by BreadAi, i am good. ask me anything about bread. |
hi | Hello, I'm BreadGPT made by BreadAi. i am a llm that only talks about bread. how can i help you? |
hi, how are you? | Hello, I am BreadGPT made by BreadAi, i am good. ask me anything about bread. |
hi | Hello, I'm BreadGPT made by BreadAi. i am a llm that only talks about bread. how can i help you? |
hi, how are you? | Hello, I am BreadGPT made by BreadAi, i am good. ask me anything about bread. |
hi | Hello, I'm BreadGPT made by BreadAi. i am a llm that only talks about bread. how can i help you? |
hi, how are you? | Hello, I am BreadGPT made by BreadAi, i am good. ask me anything about bread. |
hi | Hello, I'm BreadGPT made by BreadAi. i am a llm that only talks about bread. how can i help you? |
hi, how are you? | Hello, I am BreadGPT made by BreadAi, i am good. ask me anything about bread. |
hi | Hello, I'm BreadGPT made by BreadAi. i am a llm that only talks about bread. how can i help you? |
hi, how are you? | Hello, I am BreadGPT made by BreadAi, i am good. ask me anything about bread. |
hi | Hello, I'm BreadGPT made by BreadAi. i am a llm that only talks about bread. how can i help you? |
hi, how are you? | Hello, I am BreadGPT made by BreadAi, i am good. ask me anything about bread. |
hi | Hello, I'm BreadGPT made by BreadAi. i am a llm that only talks about bread. how can i help you? |
hi, how are you? | Hello, I am BreadGPT made by BreadAi, i am good. ask me anything about bread. |
hi | Hello, I'm BreadGPT made by BreadAi. i am a llm that only talks about bread. how can i help you? |
hi, how are you? | Hello, I am BreadGPT made by BreadAi, i am good. ask me anything about bread. |
hi | Hello, I'm BreadGPT made by BreadAi. i am a llm that only talks about bread. how can i help you? |
hi, how are you? | Hello, I am BreadGPT made by BreadAi, i am good. ask me anything about bread. |
hi | Hello, I'm BreadGPT made by BreadAi. i am a llm that only talks about bread. how can i help you? |
hello | Hello, I am BreadGPT made by BreadAi. how can i help you? |
hello | Hello, I am BreadGPT made by BreadAi. how can i help you? |
hello | Hello, I am BreadGPT made by BreadAi. how can i help you? |
hello | Hello, I am BreadGPT made by BreadAi. how can i help you? |
hello | Hello, I am BreadGPT made by BreadAi. how can i help you? |
hello | Hello, I am BreadGPT made by BreadAi. how can i help you? |
hi | Hello, I'm BreadGPT made by BreadAi. i am a llm that only talks about bread. how can i help you? |
Lactose Free Whole Milk
My wife mistakenly bought Lactose Free Whole Milk. Will this be OK in bread making? | I think milk is often added
For it's fat content and texture it lends to the final loaf. Lactose Free Whole Milk just has the enzyme lactase added to it. Those who are lactose intolerant lack the lactase enzyme to digest milk so it's added to the milk. Otherwise it is no different. You'll still get the added benefit th... |
Flour Types
Please help me understand these flours.300GR FARINA 0 W320/330 124GR FARINA 0 W200 | Flour
My understanding is that these flours are finely milled ("0") and have a protein content ranging from 12% - 13% (W320/330) or 8% - 10% (W200), respectively.Yippee |
Degassing Bagels
Hi everyone, My bagels are turning out airy and fluffy, even though my dough hydration is 50 percent and I only rest for ten minutes after shaping. Could this be because I struggle degassing the dough enough | I’ve struggled with this. Any
I’ve struggled with this. Any rise before shaping resulted in big voids in the bagels. The best solution I’ve found so far is to mix using cold water from the refrigerator so as to minimize the rise that takes place prior to shaping (and storing the dough in the fridge while shaping larger... |
Malt Inquiry
I would like to make my own Barley Malt Powder at home. Can i use naked or pearl barley? i can’t find whole barley kernels at local market. | I don't believe so.
Welcome to TFL!To "malt" barley means to let it germinate or sprout. You would need the whole kernal.If you are in the US, you could buy malted barley grains (the whole kernal, but already malted) at a beer-making supply store. They might also have whole raw unmalted kernals.What country and city ... |
Do you have any experience with Walmart's Great Value Bread Flour?
Guys, question for any of you who tired baking bread with Walmart's Great Value Bread Flour..... what are your findings and how does it compare to well known brands like Robin Hood bread Flour? Should I stick to All Purpose Flour from well known brand o... | I use Great Value and other
I use Great Value and other store brands of all-purpose flour all the time, and they work fine. I never spend the extra dollars for fancier flours, though, so I really have nothing to compare them to. I do find I often need to use slightly less water in my dough than recipes call for, but th... |
What's wrong with this picture?
O.K. everyone, here's my dilemma...
I have been baking bread for several years. All this time I have been unhappy with the results. Today I made the Kaiser rolls from BBA. They looked just like they should (more or less.) The taste is just a bit off like all the rest of the bread I have ... | yeast
Obviously I don't know what you are looking for ,but as far as yeast is concerned it does make some difference ,yes. I used to use fresh yeast cake but my local bakeries started to act like they were doing me a special favour to sell it to me , an attitude problem that really pissed me off ,so about ten years ago... |
long kneading by hand
Good Evening: I bought a bread book named "The Laurel's kitchen Bread book which mostly a bread book which used Whole grain bread making. In this book, everything was done by hand and the kneading is very long/ 20 min. I would like to try some of the recipe but to knead it by hand for 20 min. sto... | Absolutely yes!
I also have Laurel’s book. The basic “loaf for learning” is a good one. Please realize that these loaves will be more dense than others because of the use of 100% whole wheat. Her bread is extremely nutritious.What type of stand mixer are you using? The whole wheat will put more stress on your mixer th... |
scoring knife
Hey everyone.
I'm trying to get the small knife with the blade.
The one that u need actually attach the blade to the plastic holder.
I want to buy it but it seems she have no name or some' like that.
P.R call her Lame or Metal pastry bench blade. And still no result at any site.
Please help me with this o... | Bread slashing tool
Ron,
Here is a link to King Arthur Flour's website http://www.kingarthurflour.com/shop/items/dough-slasher
that offers a couple of different tools which may work for you. In my own baking, I simply use a nice sharp serrated bread knife on larger items or a small knife or scissors for rolls. Anothe... |
little holes and lots of air bubble
Good days folks I have been trying to make a regular white bread for the past year that would not have those millions little little air bubbles and tiny holes inside the bread.Can someone please assist in how to eliminate or drastically reduce the air bubbles and little hole inside t... | Er, what you're describing is
Er, what you're describing is the interior of every loaf of bread everywhere. If you don't have air bubbles, you don't have bread.If what you want is a tighter crumb, you might consider using a pullman pan. Some recipes call for using a rolling pin to thoroughly deflate the dough. |
bread dough enhancer
Hi,
I have just made a white loaf using a bread dough enhancer (lecithin granules, vit c and ginger) and noticed that the bread was softer, rose higher and had a more tender crust. However I also noticed that its taste became more bland. In other words, with the incorporation of these ingredients... | Why do you want to use an improver?
Hi CW,
I'm uncertain what your baking aims are. I don't know why you want to use improvers really. You might as well just buy bread from the supermarket, as this type of bread is designed to be produced industrially. If this is the sort of loaf you want, you will never out-do t... |
yeast
hi,i m looking everywhere to find if a fresh yeast activity is the same as an instant one ?at 24°c and 5°c ? thank you | Explain
Not quite sure I understand.Fresh yeast and instant yeast should work the same way however one would need to use 3x the amount of fresh yeast by weight when using in a recipe for dried yeast. |
Why does flour need more water when I make bread here?
I live in Allen, TX ( a suburb north of Dallas) and have noticed that everytime I make a recipe (and I mean every single time), I need to add 1/4 to1/2 cup or more of water over what is given in the recipe.
Why is that?
I am new to baking and this forum (my first e... | It's less humid?
I'm guessing it is rather warm and less humid there than your last location.Everything dries out-flour,sugar,etc and requires more water. People,too. :) |
Help: Getting the height of store-bought sandwich loaves
Hi all!Two weeks ago I started my foray into bread making with the intent of understanding the basic mechanisms *in-detail* of bread. I wanted to understand each ingredient and why it does what it does. I wanted to know what a healthy dough looked like, and how I... | I think so far you're doing great
The crust and crumb of your bread appears to approximate store-bought quite well. There are a couple things I noticed about your recipe that stuck out in my mind:24g seems like a lot of yeast. As a comparison, one of the little packets that come in strips of 3 each weighs 1/4 ounce, ... |
Agave nectar verses Honey?
I can get both raw, what are your viewpoints out there on both? It seems lots of controversay on Agave. I'm going to buy from Azurestandard,com. | Fructose is in both
My suggestion is to pick the one with less fructose content. |
Accidental swap
I have made this ( http://www.thefreshloaf.com/node/41194/grahams-brown-bread ) loaf a couple of times and my husband loves it. The last time I made it it was a bit of a disaster as it didn't hold together very well at all. However the bit my husband had he said it was the best bread he'd ever tasted.... | Could you use it as an
Could you use it as an additional ingredient and not eliminate anything? Maybe mix the powder with your water or mix it in with the flour.Wouldn’t that work?Dan |
Sam's Club Unbleached APF for the holidays
I was at Sam's the other day and saw (in Dallas, TX) that they are now carrying Unbleached All-Purpose Flour that is listed as a "Seasonal" item. It was 20lbs for about $6.50. The packaging also says it contains no Bromate.
You may want to check it out if you're near one :) | will do when i get the chance
will do when i get the chance |
How to get this shape
I love the shape of this loaf. I always get ears on the side of mine and wondered would I get this result from a taller tin or is it down to shaping?This is not my pic | Where are you based?
If in the UK check out bakerybits.co.uk they have some taller ''farmhouse' pans which will help you achieve this shape. |
Can agave or honey be used instead of brown sugar on cinnamon rolls?
I used to make my own cinnamon rolls with brown sugar and shredded apples as the topping before rolling up the whole wheat dough and cutting. Would agave or honey work or would it be too moist? I live in a very dry climate in AZ. | I always spread my dough with
I always spread my dough with honey and sprinkle with cinnamon. I do not put any butter on the dough before the honey. I then sprinkle with whatever other filling I want. They are delicious. Terry |
Paska (Pagac) Problem
Being as it almost Easter, I decided to try and recreate a memory from years past, my mother in laws paska bread.Followed the recipe exactly, 1 stick butter, 1cup whole milk, 1 fresh goose egg, and 4 c flour. Came soft and supple, a little sticky but not bad. Rise with no issue and oven spring v... | Use baking parchment.
Nothing sticks to baking parchment. Bonus, no grease on the bottom of your cake. |
Liquid lecithin vs. granules
How does one convert liquid lecithin measurements to granules? One website says liquid is twice the granules, rather vague. Does this mean if I use 1Tablespoon liquid I should use 3 Tablespoons granulated form? My concern is the difference in the total liquid used in the recipe. | Re: liquid lecithin vs. granules
I dunno as I've used only granules ...but as nobody else has responded I'll chip in my bit for whatever it's worth (maybe nothing:-)
I'd assume measures by weight instead of by volume, i.e. grams rather than Tablespoons. Among other things, this has the advantage of skipping around the... |
Scoring a Batarde
I hope Sam won't mind me linking This, but it looks to me like the perfect example of how to score a batarde!Lance | Scoring a batarde
What tool is he using? A lame with a handle? |
Why use milk?
I have a book called Complete Baking: With Over 400 Recipes for Pies, Tarts, Buns, Muffins, Breads, Cookies and Cakes by Martha Day in which I've noticed that the majority of her bread recipes call for milk or buttermilk where you would normally add water.
Does the milk make a difference in the final pro... | Milk/buttermilk makes breads
Milk/buttermilk makes breads that are more tender, and also helps in better browning. It also helps "fortify" the bread, nutritionally(and tastefully) speaking.
Yes, the fluid/liquid components in breads can be substituted by alternate liquids; frequently with satisfying results. Taste and ... |
Bread crumb sourdough
Recently on the verge of discarding a small piece of soon-to-be stale bread leavings, I was constrained to recycle rather than discard. Strange decision for one with Norvicensian rather than Scottish ancestry! With this in mind, I Googled a few combinations of relevant words and came across “Bre... | That crumb shot shows the
That crumb shot shows the loaf standing very tall. I followed your link but didn’t see it? Could you check that out help me find the recipe?was the loaf from the crumb shot free formed or in a cloche or something? Great job!Dan |
what is Kester Buckwheat?
I'm wondering if anyone can tell me what "Kester buckwheat flour" is?
I am living in Northwest China (near Kazakstan). Recently, in a desperate attempt to find whole grains of any kind, I bought a little of every kind of flour our supermarket stocks. When I got home I set about translating the... | Could it be Tartary Buckwheat?
I know nothing about chinese, but I do know that there are two species of Fagopyrum called buckwheat. Could this one be the less common Tartary Buckwheat? |
No-knead dough is way too wet to handle
I'm trying the NY times Bittman recipe and it basically just turns into the wettest, stickiest dough ever. No matter how much flour I add I cant form it into a ball. It's so frustrating! It calls for 1-5/8 cups water but I think probably 1-1/2 would be better. Thanks for any tips... | Although type of flour and
Although type of flour and not measuring weight of flour can have a noticeable effect on dough stickiness, the problem is not the recipe. It is you. You must practice. Do not think I am wrong. I have seen it many times. The problem is you being a novice. I am not being mean, nor trying ... |
NY Bakers change: other sources for rye meal?
Hi!With NY Bakers changing their business model, it looks like I'll loose my source for some flours. My main concern is the Bay State Fine Rye Meal. I tried googling it, but came up empty. Does anyone know who sells it? Or if there is anything similar to it? It's like a coa... | a few:
https://www.bakersauthority.com/pages/search-results-page?q=ryehttps://centralmilling.com/store/?s=rye(broken: https://www.clnf.org/search?q=rye )Update: https://countrylifefoods.com/pages/search-results-page?q=rye |
Weak and mushy seam!
I am fairly new to baking, but have got to the point where I can reasonably competently shape a batard, up until the final stitching. I am using 40% WW and 80% hydration. So, having folded the dough "trifold" from a rectangle, I roll it up and all appears good - a puffy dough, fairly tight skinned ... | first thought
though I'm not an expert here but have you thought about dropping hydration a bit to like 75%? |
What is Rolled Wheat?
What is rolled wheat? I cannot find it anywhere. Where might I find it?
I have an old recipt that for Rolled Wheat Bread that my mom made. I remeber shopping with her at a large bulk store in Oregon many, many years ago and know that is where she got all her baking supplies.
This is my first post.... | maybe wheat flakes
just like oat-flakes made of wheat? |
Turmeric Polenta Orange Straight Dough
I had some leftover grits made from stoneground corn and I have been wanting to make a corn/turmeric/orange loaf for a while. So no recipe-everything pretty much off the cuff and here it is.I have my recipe development incuded with my notes. The volume amounts for a few items were... | Dry grits1/3 c52 g Water 208g Salt½ tsp4g Cook grits/polenta as directed and cool to lukewarm or use leftover. Liquids:Orange juice2/3 c100mlMix into grits and whisk smoothWater1 ½ c200 mlDecrease to 150ml next timeOther ingredients: AP flour2 ¾ c400g Turmeric2 tsp7gDecrease to 1 tsp next timeSalt1 tsp6g Yeast1 ½... |
Brown vs White Sugar
Hi,
I tend to replace white sugar with brown sugar for most things but with my luck with breads I figured I'd ask before I start replacing away. Has anyone had any experiences with this substitution. Brown sugar tends to be sweeter but I don't know how it will affect the feeding of the yeast.
T... | Always worked fine for me
Brown sugar is the same as white sugar with molasses and that combo is a fine sweetener for bread. The obvious effects it has is that it will darken the dough a bit and it also attracts more moisture in the baked product. A plus in my book,usually.
Alton Brown apparently agrees:
http://www.foo... |
How to edit an Excel Spreadsheet using an iPad
I’m hoping there is a way to edit an Excel file on iPad without having to purchase any software. The only thing I can find is Office 365. It is not inexpensive.I would like to be able to edit my formula spreadsheets on my iPad. As it stands now, if I want to edit my Total ... | Google docs
Google docs |
KA Flour Question
I've seen KA flour at Smart & Final but haven't looked closely enough to see if it's bread flour. Will the package state specifically if it's bread flour? | Yes. It will also state if
Yes. It will also state if it's organic or not. |
Donuts & Gluten Structure Formation
Hey Guys!Just joined this website and thought you guys could help me with some donut making I've been running my donut business now for a few months but I'm having issue with my gluten formation causing the donuts to become 'spongy'. At first my donuts were very dense and heavy - thi... | Using bread flour?
If you are using bread flour, switch to AP. Bread flour will give you exactly that kind of crumb.Donuts need some gluten formation and AP flour has adequate gluten for the job. Cake/pastry flour has too little gluten capability and you will end up with pancakes. You can continue to make it as a brioc... |
non-diastatic malt powder
Does anyone know if KAF's non-diastatic malt powder is much different than the malt powder (for malted milk) that can be bought in the grocery store, or is it essentially the same? I want pancakes with that awesome malt flavor.
Thanks!
Mary Clare in MO | malted milk powder
is very different from pure powdered malt. it includes dry malt, wheat and dry milk. some brands also include sugar. check the label before you buy.
Stan Ginsbergwww.nybakers.com |
Freezing Bread and Other Things that dry out
Hi,I've tried many things but this technique seems to work best.Place bread/food in food grade plastic bag, get rid of as much air as possible, seal well Wrap with very damp, not dripping wet, towel. I use a cotton kitchen towelPlace in another bag and sealSorry, my photos w... | How do you thaw your bread?
I find that if you leave it on the counter overnight still wrapped in the plastic, the moisture goes back into the bread and it is like fresh baked. No need to add a wet towel in there. Double wrapping is a good idea if you are storing it for more than a couple of weeks. |
Where to buy Durum flour in Denver, Colorado???
Can anyone tell me where I can buy DURUM FLOUR in Denver, Colorado? | Look for it in a CostCo
The CostCo stores here in the KC area have a 20# of Durum flour milled by Conagra and marketed under the name of Mumbai Gold. As I recall, it's less than $12, maybe $10. Freeze most of it for future use or divide the bag with another baker. |
This weekend's bread giggle
Okay, so it was more like a guffaw. I taught a class Saturday that focused on a variant of Pain l'Ancienne (about 9% whole wheat subbed in for some of the white flour) and a yeasted version of a Pain de Campagne. One thing that I stress for my students, most of whom are not accustomed to me... | I know how she feels, Paul. I
I know how she feels, Paul. I’m constant reaching into the bowl to pull out that extra gram or so. Even Though I know it is ridiculous {;-) .We people are a strange lot... And the world is filled with innumerable variations.Dan |
B&D Flour
Hey! Has anyone used B&D "French Style" Flour ??
Pam | They supposedly supply
They supposedly supply professional and institutional outfits(bakeries) and follow a direct sales(internet) model for individual consumers.
They posted a thread here a while back, but apparently did not receive a very warm reception, and have not posted since.
http://www.thefreshloaf.com/node/131... |
Toasted bran + buttermilk
Toasting any ingredient in your bread is a good way to enhance flavour and aroma. This time I toasted in the pan some wheat bran, and added it to bread flour, creating such as a false "whole wheat flour" with more aroma (the germ is missing). The ratio was 93% bread flour + 7% toasted bran. To... | Great idea Abel!
I’ve been searching for ways to increase the flavor of my seedless breads. My all-time favorite is Hamelman’s Five-Grain Levain. Every other bread I have baked ends up being compared to the 5 Grain, and I’m yet to find one that compares.Have you got any other ideas I might try?All of your breads are go... |
Where to buy whole wheat grains in Montreal
Hi
I am a new member here, have been lurking around for three or so years. The information here has been very useful to my baking. I just had one question, i recently bought a nutrimill and I live in Montreal, but i can't seem to find a place in Montreal that sells grains (... | Loblaws?
That's where I buy mine, but the packages may be too small for you, and I only buy them for sprouting, not grinding. Have you tried the Atwater and Jean Talon markets? |
The Perfect Crust?
I've got crusty issues! I've made both Lahey No-Knead and Ken Forkish Saturday bread and I get very different crusts with each. I am preferring the Saturday bread crust as it's thicker and crackling, but not chewy. The Lahey crust is entirely too thin and weak. I've tried baking the Lahey loaf longer... | It would help if you posted the formula/recipe of each
Tried looking up the recipes but I didn’t easily find them. It would help if you posted the formula/recipe of each. But especially Lahey’s since that is the one giving you problems.I think that thicker crust is more the norm. I have a hard time getting thin and sof... |
Alcohol as a flavor enhancer
I have been thinking about adding some bourbon to brownies to see how the taste compares to bourbon balls. It is a common practice to replace a like amount of a liquid in a recipe when adding a liquid. Alcohol evaporates faster than water. Does anyone here have experience doing something li... | Try replacing the vanilla
in the recipe with the bourbon or concentrated baking flavoring. My brownie recipe doesn't contain water. Another trick would be to drizzle a shot glass of bourbon over the finished baked brownies and let it soak in. A trick with many a holiday fruit cake.
Mini |
Tangzhong with more than 5% flour & TZ with S & F?
Typically the TZ portion is made 5% the weight of total flour and 5X that weight of water (or liquid). I have read that up to 10% the total weight of flour can be used in the TZ. However the dough becomes stickier and stickier to deal with. But nowhere does it say wha... | The most i've used is
The traditional 5% of the flour and 5x it's weight taken from the total water. Haven't noticed too much difference in the handling of the dough while developing the gluten through stretch and folds. But it's been a while since I've done a tangzhong and never done one with enriched breads. |
butter v. oil
Does vegetable oil work as a substitute for butter in baking yeast breads? I use it (or applesauce) in baking other stuff. I don't have access to butter or shortening. | Yes But
i think you can but there are some things i would look at1 butter is part fat part water and part milk solids where oil is 100 percent fat2- butter (and shortening) is solid at room temp where oil is a liqued as the bread cools the fats in butter and shortening will return to a solid state where oil will stay l... |
Does Tangzhong method change timings?
I've never tried using the TZ method before, and I want to try converting one of my favorite recipes to TZ (using standard 5% of the recipe flour and 5 times its weight in water).I'm satisfied with the non-TZ recipe timings for bulk fermentation, proofing, and baking. Should I expe... | No. Your timing should not
No. Your timing should not be effected.Good luck. |
GFS now carries Pillsbury Bakery Flour
I finally found what I was looking for at GFS. It is a Pillsbury brand Short Patent Flour. It is unbleached, unbromated and unenriched. I actually like it better (and have had better results) than KA Bread Flour.
They don't however, stock it in many of the stores, so you hav... | Good to Know
Thanks.
I was at GFS last week, and they had zero, nada, no unbleached flour, as has been the case all summer. I'd given up on them, and when I asked the clerk, he just said, no we don't stock unbleached.
Now I know to ask them to order it.
I'm about 200 miles north of you, another Buckeye guy.
On another ... |
refrigerating dough for 5 - 6 hours
im wondering if its possible to make sweet dough (for chelsea buns and buchteln - a type of yeasted bun ) for about 5-6 hours. The bulk rise is only an hour before shape and proof and at them oment im making the mix late in the ight and then going straight through to bake. Would be ... | Since i bake mainly with sourdough starter
Please treat this as at best an educated guess. I don't see an issue if you refrigerate and I think better at the bulk ferment stage before final shaping. If I was trying to do this I'd probably do what you suggested.Another option would be to reduce the amount of yeast so you... |
Using "solod" in Ginsberg's "The Rye Baker"?
Hi!I procured some "solod" (Russian fermented rye malt) and thought about using it in place of rye malt (1:1 substitution) in Ginsberg's recipes. I chose the "Slow-Baked Finnish Rye". The bread came out fine but a little bitter. I wonder if it could've been due to using the ... | .
. |
First Baguette
YEAH !! Yesterday was a gooo day - I baked my first baguette - this had been on my bucket list for a long timeI used the E.H. Bagguette Mold(+) Very tasty - no sticking - just a bit brown(-) needed color - needed more "crusty" - dough was not pliable enouth Do you have suggstions Rdeal | How about a photo of the bread?
Including photos of your bake and some basic info on the bread formula you used would be most helpful. |
Gold 'n White Flour - high extraction?
So I just bought a 25# bag of Gold 'n White flour from our local farmer's market on the advice of the grain gurus there. I wanted a whole wheat flour or flour blend that was good for all-purpose baking. Not so high protein to be horrible in baked goods, but not so low to be useles... | lowert protein
A person at our market uses gold n' white in her breads. Her breads don't rise very high and dry out quickly. From what I understand from her this is a more all purpose flour and has lower protein than a bread flour would.
I have never understood why people say that bran is bad for bread baking. I grind ... |
bread not rising!
Hi all,(This is my first post). Been trying to make my own bread. Did it successfully the first time but not since then.Below are my ingredients and the method.Personally, i think its my kneading as the dough is not elastic when i put it into the bread tin.Any help/advice/tips on where i am going wr... | The first change I would make
The first change I would make is the point where you add the oil. Get the flour and water together first without the salt, before the oil is added. The oil added directly to the flour is probably inhibiting the formation of gluten. Although I use ghee instead of olive oil I've found that m... |
Poilane Grey Flour
I just returned from France with five pounds of Poilane Grey Flour. Does anyone have a suggestion for a recipe to use with it? I would hate to waste it. | I have the same flour
I was there last month also and bought some of the flour. They told me it was the same flour used in the Miche. Not sure what else to do as far as the recipe goes though. |
white doughnut ring
i've been trial and error-ing so many donuts recipe, from the classic yeasted, water roux method, sourdough, added baking powder, etc but not ALL of them had that white ring like beautiful wide ones at the bakeries. some of them had that super tiny white ring line, like a thread but most of them had... | I know nothing about donuts
so take what I am going to say with a huge grain of salt!Isn't the ring caused by the dough not contacting the oil? So the higher you can get the donut to float in the oil, the wider the ring? So the trick would be to have super light and airy donuts that float up higher?Remember that I know... |
Can someone explain these flours to me?
I just got a new baking book and it has terms that I'm not familiar with, can somebody please clarify these for me?
Strong flour/Strong plain flour/Strong white flour
Wholemeal flour
Soft flour
Granary/Malthouse flour
Some of the recipes also call for fresh yeast but after readin... | Strong flour/Strong plain
Strong flour/Strong plain flour/Strong white flour - A white bread flour with a high protein content, like King Arthur Short Patent or Sir Lancelot. This type of flour helps give a good strong rise to breads, especially those with grains.
Wholemeal flour - A flour that contains the germ and br... |
HOL-E attempt #4
So this weekend I attempted to create a more open (HOL-E) crumb per Trevor's influence. I made some changes from previous attempts to good effect.I used 80% bread flour, 20% whole wheat flour, 10% levain (100% hydration) at peak, 2% salt and 70% hydration.This week on Friday night I mixed the flour, wa... | Wow, oh wow!
I haven’t read your post yet, I just went straight to the crumb shot. It’s gorgeous!!!!! Just wow! Okay, going to read your post now. ? |
In Search of WHOLE GRAIN Durum/Semolina Flour
I was wondering if anyone knows of a place/website that sells WHOLE GRAIN durum of semolina flour. All of the flour I find in shops has been sifted, and while I understand excellent gluten development is the whole point of durum and semolina flours, I would still like to ge... | I may be wrong, but ...
I have the impression that the durum flour sold by Bob's Red Mill and KAF are whole grain. If you know differently, please tell us.
David |
Autolyse + fat 2.0
So as promised I tried this again.There were some changes. This time I used my go to bread recipe. Because I'm more familiar with it. Modifying this recipe for the experiment. First I replaced the one cup of milk with one tablespoon of crisco and one cup of water. I also added the baking soda and one... | should have added...
Easy to see I cut this wile it was still hot. Habit of mine. I'll cut a hot chunk off. Toss it in the freezer for a few minutes. Then give it a taste. |
What's the deal with malt syrup?
Question. What does malt syrup add to bagels, except for sweetness? Is there something else? I have been making bagels for a little while now, and they turn out great. thanks! | Color.
If you add barley malt
Color.
If you add barley malt syrup to the water, bring it to a rolling boil, then place the cold bagels in the water, you'll see the dough taking on the color. |
Rye and Flaxseed bread
Hi,I seem to have a lot of trouble with this rye and flax seed loaf from Paul Hollywood. It does not seem to rise as much as possible and sinks overnight.I am a newbie to bread making but want to learn.Any advice appreciated. | post your process and recipe..
Don't worry, it's edible! :)But if you post your recipe and process then someone will figure out how to help!Keep at it.. you'll get there! |
flour type
hello,
Can anyone tell me what all purpose enriched unbleached flour is? Most of this is self explainatory i know, but what is the enriched part? Im a nebie trying to learn, using the lessons here. Have previously made some loaves, but want to learn more! I think because i am from england there may be some... | hello,
Ok, i understand ,but
hello,
Ok, i understand ,but does it act as a substitute for sugar, something for yeast to work with instead of sugar?
Cheers Phil. |
Francisco Migoya - “Insights from Modernist Bread"
In May, 2017, 200 serious bread-heads gathered in Charlotte, NC for On the Rise, The Johnson & Wales University International Symposium on Bread, presented by Puratos. The Symposium’s theme was, “The Future of Bread” and ten internationally known experts on various fac... | On The Rise II
I got an email yesterday announcing a follow up conference: On the Rise II. Thursday – Saturday, April 26-28, 2018, also in Charlotte NC. More info coming soon. |
Does anybody use ULTRAGRAIN flour?
http://www.ultragrain.com/index.jsp . Ultragrain is an all-natural, 100% whole wheat flour that combines the nutritional benefits of whole grains with the finished recipe qualities of traditional refined flour.It sounds very interesting
I can't buy the flour in my area but I would lov... | That's just regular white
That's just regular white whole wheat. |
Need help getting big pockets
Hello friends, This is my first post here, I'm a long time lurker though. I've been visiting the forum for almost 3 years now, although i had a big hiatus in between.Everything I know about bakery i learnt it at tfl, tho it may not be much. So this post is because I've been strugling to ge... | This book may be a little
This book may be a little advanced for you at this stage, but it is a must have IMO for open crumb. Others on this site seem to agree. It is called “Open Crumb Mastery” by Trevor J Wilson. It comes in a PDF file that is downloadable. https://trevorjwilson.selz.com/item/open-crumb-mastery-for-... |
Adding Diastatic Malt Powder to Unenriched Flour
Hey all,It feels like ages since i've posted anything, but school and life have been busy. I've been able to bake a bit, especially with a week vacation. Life is interesting.I found out, while I was checking out different flours/mills suggested by people here on TFL (i w... | you can get malt from KA on
you can get malt from KA on line store in powder and syrup.most of the time the reciepe will tell how much malt to add but as for just adding malt to flour ii would say 1/4 teaspoon per cup might be a good starting pointbut i will say that is a best guess going by wight that would be 1 oz pe... |
Is this the right forum for HELP!!!!! ??
I prepared a brioche dough last night that looked perfect. I put it in the fridge for a nice, long, slow rise. I checked early this morning, but only eyed it, didn’t touch it. It looked like a perfect rise. I prepped, and took the dough out; my dough froze! So what do I do now? ... | I would just let it warm up on the bench
have you shaped it or was this the bulk ferment? I have never had this happen to me but I do freeze pizza dough balls and once they defrost carry on and all is well. I think I would thaw then reassess. Reshape if necessary or shape and proof as usual. Good luckLeslie |
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