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Powdered Milk Question
I have seen powdered milk as an in gredient in a number of recipes and I am hoping someone can explain it's purpose. Why powdered milk? Why not just use milk? What does it add? Is it for flavor, texture...something else? I'm sure it's a silly question I just like to know WHY! :)
Thanks in... | Why?
Hi Shannon,
It's actually so much easier in a commercial bakery to use powder.
You can choose the level of enrichment in the formul |
Alcohol smell from bread 4 days old
I have been baking bread for 30 years and have learned so much from everyone's posts on this site as well as all the "leads" to other places.
I switched to measuring the temperature of my WW breads and rolls to determine doneness (200 degrees) but I have noticed an alcohol smell if t... | I bake my breads to 205°F
and haven't run across the alcohol problem. Good points Dan! |
Need Help - Diastatic Malt Powder - Replacement?
I'd like to attempt the Jeffrey Hamelman's bagels which Lindy did a great job a few weeks ago. However, I can't seem to find diastatic malt powder in the supermarket here (in China) :(.
I'd really love to do the bagels, can anyone suggest an alternative that I can use?... | DMP
Hi Jenny,
I don't think there is any substitution for diastatic malt powder because of the active enzymes it contains. They help break starch down into sugar, which feed the yeast in the dough.
There is a TFL thread on how to make your own, if you have access to barley there: Link
Otherwise, give it a try without ... |
Adding molasses
I have a quick 1hr bread recipe I use once in a while. It's not the tastiest bread but when it doesn't need to be the star of the show and you've just just come in from a 27 freezing cold bike ride and need something in a hurry to go with the game stew you have ready, it's a winner :)Tonight I added so... | Bread Science Experiments
My recommendation would be to source a formula that incorporates molasses. That formula will reflect the time and effort someone else put into the experiment you are undertaking.In my experience adding new components to an already successful formula rarely yields the desired results, without a... |
Glutinous rice flour
I keep seeing post about using rice flour to line one's bannetons. As you may have seen, last night I baked a couple of sourdough loaves. They were good, but I got carried away with the AP flour. I even scraped of quite a bit of the flour before putting them in the oven and they still came out l... | Sticky Rice = Glutinous Rice
I'd be afraid to use it, Floyd, unless an "expert" okayed it. http://en.wikipedia.org/wiki/Glutinous_riceThis is what I use for bread:Susan |
Deep in a hole - doughnut problems - need help!
I've been making doughnuts now for about 6 months, working on a recipe that works for me. It was all working out great until about 4 weeks ago when all of a sudden my doughnuts were coming out very oily. I'm baffled by the sudden failure, and the doughtnuts are now not of... | As far as I know
The oil issue with doughnuts is down to temperature of the oilIt's getting cooler and your oil may need a little more heating. I think 180c is the generally accepted temperature to not burn the outside or underbake inside(if oil is too hot) and not too cold to allow the dough to absorb oil. Just my 2 ... |
emulsions
i tried some 'orange cranberry bread' at a store a few years back and asked them how they got the orange flavor. the girl showed me a jug of 'orange emulsion' that they use, it supposedly retains its flavor under heat better than other processes. anyway i just bought some emulsion from an online store that c... | Common Ratio
I haven't personally used flavored emulsions in my bread but, from what I've read about it, it's used pretty much like any commercial flavoring. Most of the recipes I've read use about 1 tsp of emulsion for every four ounces of flour (some only 3/4 tsp to four ounces of flour) so your dilema has me stumpe... |
Some questions about "autolyse"
A recent posting motivated me to look into the "autolyse" method in bread baking. Seems that all I need to do is pre-mix my flour water and yeast (?) for about a minute and then let it sit for about 20 minutes before continuing with my recipe, as usual. Worth the small effort? Are the ... | Not that I'm an expert, but I
Not that I'm an expert, but I've deffinetly seen a benefit in the dough in only 30 mins of autolyse. Less shaggy, less kneeding time required than at no autolyse. I too would love to know if there is a sweet spot to autolise time |
Flour for French Baguettes in Washington DC Area?
My first post here so thanks in advance to anyone who can help.
I am living in Arlington Va, just west of DC and am having no luck with Google or other search engine to find a store that sells a variety of flours that I could experiment with to make some French Bread.... | DC flours
Hi- For starters, any grocery store in the area will carry King Arthur's All-Purpose Flour (not KA's Bread Flour which is an altogether different thing). It is the retail version of their wholesale flour (Sir Galahad) which is what I used when learning to bake baguettes with Jeffrey Hamelman who directs King ... |
Bagels!
My brother sent me a link the other day:https://www.washingtonpost.com/video/lifestyle/food/homemade-bagels-are-easier-than-you-think/2016/05/10/b12efd28-1624-11e6-971a-dadf9ab18869_video.ht...In the comments some guy said something to the effect of: just go buy a bagel, it's not worth the time to make it yours... | Not made bagels, being in the
Not made bagels, being in the uk, I've only even bought them. But did I read correctly that they are put in a lye water bath ?!! Lye in U.K. Is highly corrosive and would take the skin off you in a flash. |
DDWilliamson Caramel Coloring
I'd like to find a source for the DDWilliamson Caramel Color powder in an amount larger than the 2.5 oz. jar that use to be available through KAF? The KAF website says the color is not available, and the amount of dark rye that I make anyway, depletes that small jar in a hurry.
Thank you! | Caramel Color
American Spice sells caramel color and also the spice house sells caramel color. |
Texture of dough has changed
I've been using a recipe for rolls and bread which has been working every time. Now the dough has become much wetter for some reason. I have tried carrying on working it to see if it came together but it didn't and have also added some extra flour but that changed the texture a bit. Does ... | sourdough?
what temps? room, dough temp, water temp, all of the above? sure it could!More details needed, please. |
Quick Question
Good afternoon guys :) I have a quick question for anyone that would care to answer it. If you all dont know the answer no one will. ok here goes: When making any type of bread, what are the differences between adding warm milk as opposed to warm water. Are there any advantages or does it really not ma... | Milk versus water
The main effects of using milk rather than water in bread dough would be:
1. A softer, more tender crust and crumb.
2. More browning of the crust due to the sugar in the milk.
David |
Baguette trays
hi Bakersim looking at buying a baguette tray, I have seen several at 2.5cm width trays and a couple at 5cm width.whigh would you recommend, my thinking is 2.5 basically 1 inch seems very smallThanks | Baguette Trays
It seems like people are not coming to your aid on this subject so let me offer a thought.I have baked thousands of baguettes and never used a tray. While some folks do, I think the majority just let them proof in a couche, transfer them onto a peel or parchment, then place them in the oven.Most of the t... |
"Black Rye Flour," DE T2500?
I have been enjoying baking from Lutz Geißler's blog quite a bit. I'd like to make his 100% "Malzkruste." While I don't have a Cooking Chef or any other means to stir while maintaining saccharification (65C, optimal b-amylase activity), though that would be as cool as it gets, static, pro... | Bay State Milling Dark Rye
Stanley Ginsberg in The Rye Baker states that US dark rye flour is equivalent to Austrian type R2500. I assume that is what Lutz is specifying. This refers to Bay State Milling's definition of dark rye flour, not Bob's Red Mill's definition (which is just whole rye). I think "schwarz" could b... |
I need desperate help/education
I am at wits end. I am in Australia and have been baking bread successfully for some time. However, I have always used the Laucke Crusty White bread mix, which I assume has some dough improver in it, and as such have always felt like a bit of a charlatan. I made the decision to start ba... | Helping out
I'm fairly new to this board and have been consistently impressed with the positive spirit and willingness to help fellow bakers.We can help, but we need more information on what recipe you are using.In my experience, and I'm pretty sure most others would agree, bread baking is both a combination of chemist... |
Zopfmehl - Zopf flour
I am looking for a US supplier that sells Zopfmehl, a flour used specifically for the Swiss Sunday bread named Zopf. On one site I found it is 90% white wheat with 10% white spelt. King Arthur suggested a mix of 15% bread flour and 85% all-purpose. Rather than either of those options, I'd like ... | From my experience with
From my experience with exception of 00 pizza flour it is next to impossible to find European flours here. I tried in vain to find a bag of T1150 some time ago and had to conclude that this sort of thing is just not imported. |
PR’s Neo-Neapolitan Pizza, Struan and Wild Rice and Onion Bread
So, I’m brand new to bread baking; it all started couple of months ago when a wet sticky pizza dough defeated me. It was the first time really trying anything with dough and I threw half out. The problem was, the half we ate was amazing! I tend to be obse... | Your whole grain struan looks
Your whole grain struan looks great. I am a fan of Peter Reinhart, and have made many of his recipes, but not the straun. |
Diastatic Malt Powder in Boston area
Hi, I would like to make the bagel recipe in Hamelman's Bread which calls for diastatic malt powder. I found some for 2.50 a pound on Amazon and 3 somthing a pound on King Arthur. In each case shipping is more than the cost of the ingredient. Anyone know where I can find this ... | Diastatic malt powder
Check your local beer brewing shop. They'll have it!
Aloha,
Royall |
Need a soft rye roll
Any recommendations for a soft rye dinner roll? I made Rye Bites from Stan Ginsberg's book The Rye Baker and thought they were delicious! And easy! But my audience for dinners like softer, enriched rolls with rye flavor. So any recommendations for a recipe? | My next "shreddable" rye
Initially I went to "The Rye Baker" for rye roll recipes and found that most are either rather hearty and dense (the way I like rye to be) or too involved for my time frame. The guests I was having are fans of softer bread but I definitely did not want to buy commercial rolls. I have a reputati... |
French Flour conversions to American Flour
Wanting to copy Shiao-Ping's latest gorgeous, yummy looking bread T110 Miche, I see that the flour she used is T110. I searched the web and came up with this chart from another food website. I cannot understand the science of flour IE: ash content, water absorption rates etc... | I don't think there's an equivalent
to type 80, 110, and 150. All we have in North America is whole wheat and stone-ground whole wheat. And both of those are 100% whole wheat. King Arthur sells a 'first-clear' flour which appears to be a bolted whole wheat flour -- the larger pieces of bran are sifted out.
Shiao Ping b... |
Braiding / plaiting
Here's one of the clearest videos I've seen for how to braid, or plait dough from 3 to 9 strands. | Gosh ...
... I have enough trouble with shoe laces, which is why I wear loafers! |
What is Vienna flour?
I called a bakery supply store and asked if they had bread flour and they said that they have Dover Vienna flour. Dover is the milling company. Does anyone know what this Vienna four is, what it's good for, and how it performs? Comments would be much appreciated. Thanks. | Vienna Flour
Hi Uberathlete.
Vienna flour is a top grade of wheat which has been milled very finely, to a relatively low extraction rate.
In other words it is used to make the finest high volume white breads in Continental Europe, eg Vienna Breads; cobs and blommers here in the UK.
I think the original term was adopted... |
Dough Consistency experiment
Hello, I am trying making a regular bread loaf, I just use flour, salt, water and fresh yeast. Just to test, some times, I make the dough like cake batter, runny and thick like honey, rest process is same, I use hand blender to blend the batter for 5-6 minutes, the rise is good and the brea... | You "discovered" batter bread
I understand your question but I'm not sure I know the answer either except it to be a social evolutionary step. I'm speaking from a USA perspective. For a long time people made their own bread out of necessity. Then more commercial bread (store bought) became available and people loved t... |
Fresh Yeast Question
Someone just gifted me with a bread book called "The New Bread Book" by Ursula Ferrigno, which I do really appreciate, but all the recipes call for FRESH YEAST, such as 1/4 oz(10G) crumbled, is there some sort of a conversion to instant or rapid rise yeast? I really do not want to search out a bak... | Conversion rate from fresh
Conversion rate from fresh to instant yeast is 3:1, so 1/4 oz or 7 g of fresh yeast is 2.3 g of instant, that's about 1/2 tsp.Mike |
Dough Un-Mixing
I've always been a fan of the slap and fold method for mixing wet doughs (75%+ hydration), it just works very well for me. I usually mix my doughs for 15min to get the windowpane right. Recently, a friend of mine (whom I got into bread making) was complaining about how sticky his doughs became whenever ... | Thanks for posting!
That's fascinating! Always something to learn... |
A good deal or bunk yeast?
I am thinking about picking up this yeast (Fleishman's Instant Yeast), because it is so cheap. 2 16oz bags for $4.36 from Sam's Club. Has anyone used this yeast before? Even at a little over 4 bucks I don't want to buy it and then just not use it if it is no good.
thanks for the feedback
Bob... | Good deal
http://www.thefreshloaf.com/node/16705/fleischmann039s-quotinstant-dry-yeastquot
Among several threads, over the years, about bulk yeast. |
Soda bread splitting on the side
The dough is a very wet dough so I really can't slash it as the recipe says to.It's an Irish recipe by Odlums flour, so I measured out the ingredients by weight so that it would be correct. I had the same issue with the pre-packaged Odlums bread mix. It is like a quick bread so not a... | Some Details?
Could you post a photo of the bread? Also some details about the recipe and what you are doing in the step-by-step.The recipe I followed made a point of indicating that I might not need to add all of the buttermilk, and in fact I typically found that all of the flour was absorbed without adding all of th... |
Hamelman's "Bread Flour" vs "High-Gluten Flour"
I've been reading Hamelman's "Bread" book and am seeing that many of his recipies call for "Bread Flour", some for "High-Gluten Flour", and some for both. Since my local market calls their flour "High-Gluten Bread Flour", I'm not exactly sure what I should be using if his... | Form "bread flour" look at
For "bread flour" look at page 145 "Flour Choice" (winter wheat 11.5-12% proteins, ash 0.5%) and page 372 (W 250-375, P/L 0.7).
Giovanni |
Am I expecting too much rise from seeded bread?
Am I expecting too much rise from a heavily seeded bread? I'm new to baking enriched breads. For years I've been baking lean sourdough breads. I have no experience to rely upon in this area.I'm working to perfect a heavily seeded bread that contains 7% fats, and anywhere ... | It's definitely not the seeds
I baked a test loaf without Gluten or Diastatic Malt. I also reduced the overall sugars. The rise surprised me.This test seems to prove to me that a heavily seeded (43%) loaf can rise very nicely.Dan |
Fleischmann's "Instant Dry Yeast"
so my fiancee's dad does a little baking, and got a really good deal on some yeast at sam's,(like, two pounds for under 5 bucks) but way more than he can use(since he doesn't bake bread all that much) so he gave me some. great! I figure it'll be a clear bag of basic, run of the mill ac... | Proof Test
Somewhere on the package there will be an expiration date. Once that date has passed you won't find much use for the yeast that remains in the package. I often buy yeast in bulk at COSTCO because, eventhough I can't possibily use it all in the period of time between when I take it home and the expriation d... |
Gordon Family Cinnabon Cinnamon Rolls Clone Recipe
I found several postings mentioning their recipe, but their website is down(for good?).
Hopefully we can preserve it here at TFL.
Cinnabon Cinnamon Rolls Clone Recipe
Recipe By:
Ron and Shallen Gordon
Serving Size:
15 Rolls
Preparation Time:
3 to 4 Hours
C... | Many Thanks
Thank you so much for including ingredient weights. That'll make it a lot easier to duplicate your offering. |
Green Zatar Sourdough Bread
I’ve been using recipes in Jim Lahey’s My Bread book and decided to try something new today with two batches of his basic recipe: a new bread altogether called Green Zatar (Zataar or Zatahr) Bread and a sourdough cheddar-basil loaf. The former was the more interesting to make and my re... | Sounds fabulous & exotic! Not to mention delicious looking!
I found a really good reference in Wikipedia about zaatar. I was confused as to what it was but now I understand it can be very different depending on the region it was obtained from! So what herbs are in the Green Zaatar you used? About what volume is 75 g o... |
Oven Query
Hi alli have been using my oven on fan setting to bake Bloomer loaves, usually start at 230 c for 10 minutes then turn it down to 190 c for remaining time 30 to 35 minutes. Results have been great nice crispy crust etc, although sometimes one side can get a bit dark.i read that if I used top/bottom heat ie t... | on steam...
are you steaming for the whole duration of the bake? the softer crust can definitely be traced to steam used throughout the bake. you might consider finishing in a dry oven (remove the steam).you also noted that you use cold water in a pan. i'm curious about timing of when you put water in the pan... i use ... |
Homemade corn meal?
Hi everyone,
I love corn muffins and I would like to make my own, but I can't seem find cornmeal in my local supermarket and even in the baking shops. The thing is, fresh corn is in abundance over here and really cheap, but I guess people in my country just don't use corn meal as part of their cuisi... | Yup! Field corn is available
Yup! Field corn is available widely in my country. But I might opt for those dried corn that's sold in supermarket though.
Sorry I did not clarify myself pertaining the dry mill. What I meant had in mind is the mill that usually accompanies an electric blender.Didn't know if I needed any ... |
Substitute ingredients
I recently ran out of vegetable oil and substituted rape seed oil instead. The end result was a total disaster! Should it have made that much difference? | What happened?
Exactly what was the nature of the disaster? Texture? Taste? Some people are sensitive to the taste of rapeseed (canola in the US) and describe it as a "fishy" smell/taste. |
Zuckerrübensirup = Rübenkrautextrakt?
In a recipe for "(Vollkorn) Kommissbrot," Bjorn calls for Rübenkrautextrakt, which I don't believe is sugar beet syrup, but another product. Correct? Or are these different terms for the same thing ("extract" v. "syrup.") ?. Thanks. | Try this
Zuckerrübensirup – Wikipedia |
Happy Canada Day
Hi TFL, just wanted to wish you all a Happy Canada Day. We in Canada have a long weekend so I am looking forward to seeing everyone’s Canada Day bakes this weekend. I’ve already posted my bakes in my blogs but let’s see yours.
D8D6A5CA-8CDF-43A2-816E-AF7FB4203A9E.jpeg
AC6E1707-4D39-42CA-AE4... | they look soooo good Benny
sadly, Canada (Vancover) is a 13 hour flight away 😊 enjoy your weekendLeslie |
Open Crumb is a result of gluten development, does yeast play any part ?
In this link, 6 posts down, and David thoroughly explains what causes open crumb; gluten development & techniques = trapped gases.
I knew this but I also thought that yeast = rise, aids in open crumb, the higher the rise the more open the crumb.
I... | The role of yeast
Yeast, whether in a sourdough starter or added commercial yeast, is what ferments the sugars in the flour to produce carbon dioxide and water. The CO2 is what makes the bubbles in the dough. Gluten forms the bubble walls and contains the gas which is generated by fermentation during bulk fermentation,... |
Rheinhart’s Sprouted grain bread from WGB
I have been following Fresh Loaf site for almost a year now and I am really in awe at the amount of knowledge you people seem to possess..So finally I thought you may be able to help me out:I have been baking the sprouted grain bread and the Spelt variation posted by Karin an... | Posting the recipe will help
Would like to suggest something but not sure where to start after you say the recipe has very little flour apart from the amount contained in the starter. Not sure what to make of this.Rye is very different to other flour. Without knowing enough about the recipe I suggest you can substitute... |
Clear Flour
What can you tell me about clear flour and its uses? I have to chuckle at myself. I recently found this on King Arthur baking site and thought - oh great - a clear flour to use for dusting my bannetons! It won't even show! Oh my goodness. Well, at any rate I bought some and now I'm not sure what to do ... | Clear Flour ....
One use is in M.Glezer's 'Artisan Baking' for one of the French Country loaf (Tom Something's Country Sourdough) ... and P.Reinhard is also refering to it in one formula. Supposedly the taste should be 'special', somewhere between AP and WW. I received a couple of pound a few days ago and plan to use i... |
Crumb problem in sandwich loaf - SWIRLS....!
Hello EveryoneI'm new to bread making and attempted my very first loaf the other day! It was edible, seemingly cooked all the way through (internal bread temp reached was 200°F), but far from being a great loaf.I wonder if I could please ask for help and guidance from you go... | Could this be flour from shaping?
How did you shape the loaf? |
Salba/Chia?
I hear great things about this myserious "Salba Seed", and go to look it up online.
one bunch of people say its the same thing, (perhaps grown slightly differently, seems unclear) as Chia. ... ... as in chia pets....
anyone have any testimony/opinion/thoughts on the difference, if any between the expensive-... | ha,
well there ya go. thanks, didn't even occur to me, the search function on forums I've been used to using, never worked, so I didn't even think of it.
looks like I'll be getting some chia seeds next shopping trip. |
Whole wheat bread with millet
Hi bread lovers,I would like to make a whole wheat sourdough bread with addition of millet flour. My question is how much millet flour in % is it safe to add since millet doesn't contain gluten? Should I bake it in a bread pan so it hold the shape better? Thanks! | I think you should be fine
With upto 20% of the flour. This is the normal range. But may I suggest with starting off small and slowly working your way up. Say 10%? |
Fats?
Please post your favorite fats for bread. I am looking to add to my list
Olive oil
Unrefined corn oil
Butter | Butter
Canola Oil
David G |
Round 2 of Poolish.....
Thought I would try another poolish with my sandwich loaf. I increased the flour for poolish to 1/3 of the recipe and used 1/4 tsp yeast instead of 1/2 tsp. I was making the poolish overnight but by morning poolish had fallen ...overripe. I used it anyway...put the rest of the recipe together do... | Well that looks perfect
Issues or not you produced a lovely bread. To me that says no issue! Why not use chilled water if doing a long ferment and you can't keep an eye on it? |
spray dried malt storage
I use spray dried malt powder (commonly used for beer brewing) for the sugar in multi grain loaves.
But it has tended to cake hard enough that it requires a trip thru the grinder to make it usable again.
Has anyone any storage tips for this stuff, to keep it flowing? | I've had the same problem.
DME is very hydroscopic, and most plastic bags, despite their wall thickness, allow water vapor molecules to pass through them. You didn't say what your dry malt was presently stored in, but my guess is a plastic bag.
I've found storing DME in tightly sealed glass jars slow down the caking a ... |
French baguette (and other French breads) Making
Hello!I am a neighborhood blogger from Paris. I would love to get some insights based on your experience in learning to make French bread. I would absolutely appreciate if you help to complete this short survey, it requires less than 3 minutes.https://natalia114.typeform... | I've responded to your survey, Natalia
My responses are couched in the context of my experience as an instructor in the consumer market. Some would be different if I were answering from the context of an aspiring professional baker. If it turns out that most of the people who might take the classes you are considerin... |
A question for you Brits on TFL....
Just wondering if anyone knows whether flour in the UK is bleached? I buy supermarket brand plain and strong white flours for baking (and grind my own wholewheat from berries), but can't find any information on the packets or on the store's website (Tesco) as to whether their white ... | I'm in the UK and shop at
I'm in the UK and shop at Tesco. I've had a look at the flour on my self and the Tesco's own brand strong white bread flour and the wholewheat is unbleached. I also have self raising and plain white flours for pastry, these are bleached. Don't know if this is any help to you! |
Too much rise time? Too much yeast? Not enough kneading?
I am trying to make rolls similar to the famous Amoroso rolls from Philadelphia. I found a recipe that claims to be similar, but I'm having trouble on the execution. I'd appreciate any advice.The recipe is located here: https://www.rockrecipes.com/homemade-philly... | cheesesteak rolls
The recipe you linked uses volume instead of weight. I calculated using 1 cup of flour = 128 grams and 1 cup water = 236.6 grams. That recipe is about 80-82% hydration (it says "a little more flour for kneading" so depending on how much you use). That's fairly wet dough but lots of people here ma... |
Question for Soutwestern Ontario Loafers
Hi,
I am new to the Fresh Loaf, and wondering if anyone has suggestions for ingredients (specifically flour) in southwestern Ontario. I have been using Robin Hood 'Best for Bread' , and Oak Manor Organic Hard White flours so far.
Thanks in advance for any other suggestions. | Availability
It depends on where you live. The best way to find mills is search for ones in your area (one suggestion is Arva Flour Mill near London). At the moment I use Meunerie Milanaise flour, and find it to be a fairly reliable/good quality flour (you may be able to find it in a local health food/organic store).
S... |
Can you store a dough in refrigerator?
So can i make a dough and store it in refrigerator and if yes for how long and what kind of ingredients of the dough are avaiilable to store like flour,yeast et.cI was wondering,if i make a dough today morning and use it next day morning would that be possible and if yes how? | Absolutely. In fact if you
Absolutely. In fact if you look around you will find all kinds of posts about stretching out fermentation time by putting dough in the refrigerator. The only thing you might need to adjust is the amount of yeast (either commercial or starter) so that it does take over during the refrigeratio... |
Bread baking
Hi: Novice baker here -- want to learn~!!
What is the difference between malt powder and diastatic malt powder and when do you use each?
I'm soooo confused~!!
Your help is greately appreciated.
Thanx much~!
MickieX in MN | This might help
Take a look at this link.
If that doesn't quite suffice, there is a lot more to be found here using the Search tool at the upper left-hand side of the page. Type in diastatic or any other term you may be interested in.
Paul |
pan release applied before proofing?
Hello, I am building high hydration 70%-rye sourdough to be proofed and then baked in the same pan/form. Can I apply pan release paste (grease, oil, flour) to the pan before the dough is put there for proofing? Or this paste only works when used just before baking? This is a Nordi... | Pan release
I almost always proof my bread in the pan and I almost never need to use anything except the first couple of times when the pan is new I spray it with PAM (lecithin is what makes it work I think) - as long as I only bake bread in the pan it will never need spray again. If I were to make a meatloaf or mac n... |
What are the main parts of whole wheat, and can they be eaten separately?
Sorry if this is an odd question but would appreciate some help. I love plain white bread; artisan type made from "bread flour" water, yeast, salt. My wife likes whole wheat and says it's healthier, which is probably true. I told her I would r... | I've had a few beers but...
...I can at least send you this link:
http://en.wikipedia.org/wiki/Whole_wheat_flour
Tonight, it's up to you to figure out the percentages.
Cheers! |
Crumb and Crust
hi - i am a novice at sourdough baking. This Bread is 50% strong white flour and 50% spelt flour. 65% hydration. Bulk ferment for 6 hours at room temperature then overnight fridge proofing in the banneton for 12 hours before scoring and baking. Total baking time 40 mn ( 20mn with steam and 20 minutes wi... | Are you sure you're a novice?
Looks great from where I'm sitting. Lovely loaf. The higher the percentage of spelt the more you compromise the crumb. Or I should say the more you compromise the crumb you'd expect from a normal wheat loaf. |
Impurities in flour
I have noticed lately, in my flour, teeny tiny bits of black. We think it's a flaking off of the machinery used to mill the flour..it is not a bug.
I have noticed it when kneading for quite awhile and couldn't figure out the source. A few weeks ago I sifted through my bag of robin hood whole wheat f... | It is most likely part of the
It is most likely part of the bran as the bran is removed from white flour. |
Bagels & pretzels ...
... I made up the dough for NY Water Bagels, formed the twelve shapes and refrigerated them this afternoon for tomorrow's breakfast. However there's a good chance my wife and I will not demolish the lot! So I am musing - why not set half aside for dinkum bagels and the other half for boiling in ... | Bagels
Haven't done pretzels properly yet. Are you able to freeze leftover bagels, or prefer them fresh? I use mainly some flavor variation of Reinhart's recipe and always make a double batch. My shaped bagels rise on sheet trays stacked on racks on an empty fridge shelf overnight. It's rare to have that space, and... |
Flour Distributors around Florida
I need an unbleached, high-gluten (high protein) flour (hard red spring wheat) such as GM All-Trumps unbleached or Sir Lancelot. USFoods never has unbleached AT nor Sir Lancelot. There are no mills in Florida that I know of. Has anyone else around Central Florida had this problem? TI... | Try a local bakery
Ask at a local bakery where they get their flours and ask if they would order for you on their next order. I entered "flour mills in Florida" and Ardent Mills came up-it is in Tampa. Then there is Honey Comb Bread Bakers in Lakeland,Fl.Find a local food co-op that has a bulk bin section and see if th... |
Why is my panettone primo dough not rising?
My PM is very healthy and more than triples each feed with great ph numbers. I don't understand why when I mix my primo I get gorgeous silky strong dough but it never rises. It only barely doubles after 15 hours in the proofer at 79F with pH of 5.5. So frustrating! Any ideas ... | need more information
Some questions:What panettone recipe are you using?What is your PM maintenance schedule? Ratio, flour used, temperature, time |
Discontinued Flour
Has anyone found a good substitute for Hodgson’s Mill stone milled graham flour which is no longer available? That particular flour added a unique taste to many recipes that I am fond of. Failing a good substitute, Does anyone know what wheat that Hodgsons used in their graham flour?If I could get t... | Welcome back.
Good to "see" you, Carlos.Amazon lists a couple: https://www.amazon.com/s?k=Graham+FlourGreat River, and Giusto's. But I could not find any "graham" at Giusto's web site, giustos.com.Great River lists it at:https://www.greatrivermilling.com/wp-content/uploads/GROM_Prodcuts_OnAZ_VER02.pdfwhich links to 25... |
Protein morethan stated
Recently I have used an AP flour (Spanish) which offers that the protein is 10.5%. It is; Flour traditional Zamorana. Strong flour. (Harina tradicional Zamorana. Harina de fuerza) However more than one commentator offers that that percentage can rise to as much as12%. Is this normal, common, ... | A possible answer
https://www.ndsu.edu/faculty/simsek/wheat/flour.htmlFlour is a biological material and when obtained from different sources can vary considerably in its protein quality, protein quantity, ash, moisture, enzymatic activity, colour, and physical properties. It is essential for the baker to be aware of a... |
Advanced Bread and Pastry- Malt?
Many of the formulas in Suas' Advanced Bread and Pastry include "malt" as an ingredient. Pain Meunier (page 254) for example. The book does not specify whether non-diastatic malt powder, diastatic malt powder or barley malt syrup should be used. The index, glossary, and appendix each om... | diastatic vs non; liquid vs dry
i think i recently posted elsewhere about the whole malt question, which i frankly think is a tempest in a teapot. since most nonorganic patent flours already contain malt in one form or another, the additional amylase activity that comes from a couple of percentage points of malt is, in... |
Increasing flour for wholemeal
I have a bread recipe I am very happy with, shown below, but want to add some wholemeal flour in. Am thinking of replacing the 'bread flour 14%' with a wholemeal version, same strength. I have read that you use 3/4 of the amount of wholemeal to the amount of white flour you would use. ... | Answering my own post now
Answering my own post now lolI have reduced the wholemeal in the recipe and worked it out to a total flour of 228g. I readjusted the % of all ingredients and then resized it back up so the total flour was 250g again. Not sure if that is right or not.228g total flour65g wholemeal bread flour ... |
Ingredient Storage?
how do you store your ingredients?
how many flours do you keep, in what sort of quantity and container? how do you keep your yeast, and other ingredients? | In orginal bags
My flour is stored in their original bags - all stashed in large plastic lidded bins in my utility room. Post-it notes with the purchase date are stuck to the bags so I can pull out the oldest bag instead of the latest.
I keep KAF high-gluten, bread, AP and rye flours on hand. Also some speciality flo... |
What did I do wrong?
I tried to do a coconut-bun for a keto-burger, but it didn't turn out as I expected.At first, it looked and felt fine, but once you firmly grab it like you would a normal burger, it felt soggy and fragile.Here is the list of the exact ingredients I used for 3 buns(10cm diameter, 2cm height):60g Coc... | Interesting texture?
The amounts of liquid (eggs and water) to flour make this look more like either an omelet or a thick crepe.Upon googling "coconut bun for ketoburger" I came up with this site that has a similar recipe except for the water.https://www.mypcoskitchen.com/ultimate-keto-buns/The buns shown were much dri... |
White bread flour with germ: What is this?
Hi,
I picked up a bag of flour the other day, but instead of getting regular (white) bread flour I got white bread flour with germ. (The brand is Mountain Path. They're a small mill in Ontario. I'm quite fond of their whole wheat flours!) It looks like regular bread flour,... | It could be white whole wheat...
White whole wheat flour is slowly gaining acceptance here in the US. There was quite a bit of research done on the grain at Kansas State University in the late 70s. It is becoming more broadly available for domestic use. King Arthur Flour touts it in their catalog and at their website. ... |
An Attempt of the Tartine Country Loaf
Over the weekend, I had the misfortune of being in a terrifying car accident. My car flipped and flew across three lanes of traffic on the interstate. Luckily, I was able to walk away unscathed for the most part, with the exception of two sprained wrists and a sore body from where... | And you walked away?!
Wow! How fortunate you are to have nothing worse than sprains and soreness after a wreck like that. The bread looks gorgeous, especially the wheat pattern you've scored on the crust. It appears that you got the loaves into the oven just before they succumbed to overproofing. The size of the bub... |
wholewheat flour
I have come across a mill that sells 60% whole wheat flour. It has the course bran removed. Is this possibly the same as white whole wheat which is available in U.S.? I have never come across white whole wheat here in Canada. I'm not sure if it's called 60% because it has the course bran removed or ... | White whole wheat is merely
White whole wheat is merely just a strain of the wheat plant that is lighter in color than "red"(traditional) whole wheat. A similar example(s) would be red grapes, green grapes, black grapes, etc.
So the color here is not related to a milling process such as you describe. |
Fleischmann's Bread Basket Cookbook - Nostalgia
Hi all-I found something on the Intranet, so I thought I'd share my discovery with those that might be interested. I found a copy of Fleischmann's Bread Basket Cookbook and it must have been printed in the 1950's or '60's. This is purely a nostalgia item, but I've made it... | Thank you!
Have you baked
Thank you! Have you baked recently using recipes from that book? How much yeast (ADY, IADY) do you recommend to take instead of Fleishmann's compressed yeast from 1940s? mariana |
A great source for Vanilla Beans...
Saffron Threads and a few other things. This link was given to me by a chef who frequents another forum that I'm a member of. He says he orders from this company for his restaurant. I placed an order for a small amount of vanilla beans to see if I would like the quality and I will ha... | Another source
It looks like Penzey's is a bit more expensive, but I've never been disappointed in any of the spices that I have purchased from them.
http://www.penzeys.com
They have retail stores in several states, which can be located at their website.
Disclaimer: I do not own any Penzey's stock, nor am I a Penzey's ... |
Fresh Sage - do you just use the leaves?
I've been making 4 cheese and spinach ravioli and lemon/sage butter to dunk it in - it's delicious! But I am curious when using fresh sage, am I being wasteful (it's expensive - I should grow it I guess) to just chop up the leaves? In the picture below, I have been plucking t... | My favourite sage and butter pasta recipe...
... says "place butter in a saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum", this with 30g butter and 30 fresh sage leaves to feed four. Delicious! |
newbie needs Layman
Hi,
I beleive my starter, of AP Flour and Filtered water is doing what it is supposed to do. Now what am I supposed to do with it, and how do I do it, and when? Okay I love baking and I need help understanding the different starters and how you use them, in recipes, when a recipe is calling for ye... | Skip the yeast recipes
First, welcome to TFL.
Since you appear to be new to sourdough, why use a recipe calling for commercial yeast when there are plenty of wonderful sourdough recipes here?
All you need to do to find them is type "sourdough bread" in the TFL search bar, then start reading. Am sure you'll find someth... |
The 'bench' in bench-rest..
I just finished performing a final shape on a loaf that rested on my 'bench' for 20 minutes. And something struck me..My "bench" is a three inch thick wooden butcher block which has never been used for anything truly butchered! I'll dust it well with flour, pre-shape and then do a final shap... | Have you ever cleaned
the wood, sanded and soaked with mineral oil to pre-treat its tendency to soak up moisture? Sticking, I find, has more to do with dough development and the particular flours and ingredient in the dough. Also hands on skill level. Sometimes the wood "effect" is taken into account working much li... |
Great source for caraway seeds.
I've ordered these on Amazon.com and they are great ... very fragrant .. incredible in my rye bread ... and you can freeze them to keep them fresh ... the price cannot be beat ...
Three pounds of caraway seeds for about $13 ... yes, I said THREE POUNDS. :o)
http://www.amazon.com/Frontie... | Awesome! I have to order me
Awesome! I have to order me some... They didn't have any at my favorite market... $13 for 3lbs is a steal! |
Cuban bread trials
I've tried several recipes for Cuban bread and I don’t think I've been successful. I've tried recipes with and without a starter but it makes no difference. I end up with decent bread, but I don’t think it's Cuban bread. The problem is that I've never had the real thing, so I don’t know what I'm t... | Take a look at this thread
http://www.thefreshloaf.com/node/2596/cuban-bread |
Fresh Stone Ground Organic Flour in NYC
I live in northern Manhattan and, I am proud to say that today I baked my first pain au levain according to Peter Reinhart's Crust and Crumb recipe and it came out great. But, I am write this to find out who sells stone ground fresh organic wheat flour in the local NYC area.
Th... | In NYC...
I buy from www.cporganics.com in New York City.
They do six farmers markets a week. I buy from the Wed. Union Square one. They are very helpful when you email them.
Please tell me if you find and other sources.
Hope this helps,
Nick |
Does this look ok
I have been practising and tweaking bread roll recipes for my husbands packed lunch and am now happy with the results after some absolute shockers lol. I usually make the dough, knead for 10 mins and then do the first rise then shape and put them in the fridge overnight and bake in the morning. I ha... | They look perfect to me
You've got a lovely crumb there. Not dense but not cotton wool either. They rose well. Absolutely nothing wrong with these. In fact there's an awful lot right with them. Seems like you got a good mix with the bread and AP flours for that excellent crumb. If I were you I'd build on this recipe. S... |
Question for Minneapolis FreshLoafers
Pillsbury has their main offices in Minneapolis and also their milling facilities, if I'm not mistaken. Is there a store there to buy their flour products? I can't seem to find any info online. | pillsbury
I was just in a bread baking class this past weekend in Mpls. When talking about flours I believe the instructor said Pillsbury had been bought out by General Mills but not to use their flours because the are not of good quality. Not too much help. |
How to incorporate Ascorbic acid and diastatic malt while kneading?
could someone here help in guiding me how and when to add Vitamin C and Diastatic Malt to the dough? also can i ling ferment after having added both or either of them? | As to the Vitamin C, I add it
As to the Vitamin C, I add it when I mill flour from the berries, so I am sure you can do it then, or at any stage so long as it is in the dough prior to bulk ferment. I think the same is true as to the Diastatic Malt, but don't use that much. |
help! calgarian or canadian bakery supplier for ingredients and equipments.
hi folks, im currently strugling on finding a canadian vendor of equipments and ingredient specially here in calgary. i looked around online and downtown but no luck. i kept on buying at the super store but their instant yeast are expensive, i ... | got a few for you
I found a page that has a few Calgary suppliers on it. There are also a number of them In Edmonton as well. Just use the search box at the top of page of the link I'm sending and put in 'bakers supplies wholesale' and then the city.
http://local.canadaspace.com/search/alberta/calgary/Bakers%2BSupplies... |
Not sure what this flour is in the UK
I am new and have been looking through the lessons to start. I am based in the UK and am confused by the flours in the enriched bread in the lessons. I know the second flour but not sure about the first?2 cups all-purpose enriched unbleached flour1 cup bread flour (or all-purpose... | In the UK
We do not have bleached flour in the UK so don't worry about finding unbleached. It's all unbleached. We also don't have AP flour however you can make an AP flour by combining 50:50, by weight, very strong bread flour and plain flour. Plain flour (or cake flour) is weak in protein so we're talking about 10% p... |
Is this ordinary rye malt? or red?
If it's ordinary rye malt, can anyone tell me if it's fermented? https://www.ebay.co.uk/itm/232683395633 I'm trying to find out if I can use it for Borodinsky.ThanksDoug | It's fermented red rye malt,
It's fermented red rye malt, perfect for Borodinsky and a lot of other rye breads! |
100% rye sour dough bread under baked
What makes the crumb in 100% rye bread not soggy or under baked? Mine comes out not too soggy...but somewhat moist. This only happens with 100% rye bread. I bake it for about an hour, use the Bertinet 100% rye sour dough from his Crumb Book. By the way the bread comes out delicious... | Internal temp?
What's the internal temp of the loaf when you pull it? |
Wheat Montana's Golden Buffalo?
Can you guys tell me if this is the same fabled Golden Buffalo flour that Heartland Mills sells? I can get it in 5 pound bags through a (almost) local grocery store and I'm curious. I figure $5 isn't too much to pay to see how it is. | Wheat Montana <> Golden Buffalo
Stephanie,
I checked the Wheat Montana site, www.wheatmontana.com, and they say nothing about carrying the Golden Buffalo flour. So far as I know, Golden Buffalo is produced and distributed exclusively by Heartland Mills.
If you use the TFL search tool (upper left-hand corner of the pag... |
Modifying a sandwich bread recipe?
http://www.thekitchn.com/how-to-make-basic-white-sandwich-bread-cooking-lessons-from-the-kitchn-166588I've been making this recipe for sandwich bread consistently for the past couple weeks, and I really enjoy it, but I'm wondering if I can just switch out the butter for olive oil inst... | I always use olive oil
Around 1.5% of total flour weight works fine for me. |
Sifting your troubles away?
So, in my past few weeks of baking, I've begun to sift my flour before adding it to the mix - I've only been making loaves I've made many times before, by the way. I started doing it in an attempt to make my measurements more exact, but it seems that the crumb has improved since I've starte... | If your sifting before you
If your sifting before you measure then what you are doing is adding less flour to your dough which will usually give you a lighter, softer loaf. |
Scoring Loaves
I decided to try to make some Cuban bread and read/watched many recipes. Several of then say to use a wet shoestring pressed into the length of the loaf top just prior to baking. It results in a perfect score. Anyone else run across this technique? Or have I been totally oblivious to what everyone el... | Maybe for a single score
But baguettes typically have 3+ scores so cant imagine how that would work. Personally i think theres over emphasis on blade handling and angles etc when in (at least my) reality its been more about shaping and proofing and oven temps which when all done correctly cause any cut to burst regard... |
Durum flour
I recently found an Indian market that sells durum flour in 20 lb bags. To most of us, this is semolina flour. I'm having a hard time finding decent recipes for my bread machine that use this hard wheat flour. The best one I've used so far uses half bread flour and half semolina. It's delicious, but I'd lik... | You can use it in purity,
You can use it in purity, generally using an hydratation of level of 60-65%, but be aware that it tends to be on the weak side of flours, so it grows less than WW breads (after a while you will see cracks and holes in the gluten).
It's very used in the southern part of Italy, and it gives a we... |
what to do with white corn flour ?
hey everyone, thanks for all the support and awesome replies to my posts. I have one question, recently I went out to buy some corn meal ( yellow color flour ) but instead, i got some white corn flour by mistake. please let me know what kind of bread or cakes or .. I can bake with wh... | anything
There is no difference between white and yellow cornmeal except the color. Use them the same as you would the other. |
Bulk Flour
I've just started noticing how ridiculously expensive flour can be, so I'm trying to start buying bulk. This has proved much more difficult than I expected, particualrly finding high quality flour in bulk. I was on the website for Heartland Mill (http://s55352.storefront-solutions.com/SearchResult.aspx?Categ... | I work in the foodservice
I work in the foodservice business so I can get Bulk flour 50lb to 100lb sacks for cheap. around .30 a lb. King Arthur ships their flour in bulk, They have a small amount, Bread, Hi Gluten, Cake and Pastry Flour, never asked about WW but I think all their other speciality flours are gimicks..
... |
First time making baguettes (Hamelman poolish recipe) - thoughts for next time?
Hi all - I'm relatively new to bread baking, although have been making bagels and pizza dough for quite some time. I made baguettes for the first time this weekend and, although they turned out all right, I am hoping that folks here have s... | I happen to have some baguettes in mid process right now
Welcome to the loaf that looks easy but is the exact opposite and kudos on your first (of probably many). First your dough is really gooey but with KA flour so kong as you hover around 70% hydration you should not be entering the ciabatta zone which appears to b... |
Buying/finding flour from local mill close to Oxfordshire UK
First: Happy New Year to all!
I know this site has mainly US readers, but I thought I'd try my luck anyway.
For the holidays I am in my homeland Holland where it is quite easy to find mills selling their own products. Within a radius of about 20km (13miles) t... | Mill in Oxfordshire
How about this? Or maybe this? Just a couple of possibilities that I located using the Search tool located at the upper left-hand corner of the page.
Happy New Year and good hunting!
Paul |
Croissants with tight crumb
Hello everyone!My name is Carlota, I'm from Spain. It's a pleasure to participate in this great forum which I've been consulting for a while. We also have a great forum in Spain, but I wanted to ask here as I see there are some "croissant" experts here :) Sorry for my strange english.I've do... | Some interesting posts
I haven't tried myself. But after googling, I found this two blog posts from a bakery Balti Bakehouse at Liverpool.The Trouble With Croissants: this gives some advice on fermentation and lamination. Later, the bakery posted a newer post, Our Croissants Aren't French, which shows a "better"-lookin... |
nutrional yeast
Is there anything I can do with this stuff? My sweet husband came home with it because he couldn't find baking yeast last night while at the health food store. Hate to feed it to the dogs as a supplement but that's what I'd probably do. | Using nutritional yeast
Vegetarians often add it to foods because it is high in B vitamins. Here is one site that has suggested uses
http://vegetariancuisine.suite101.com/article.cfm/benefits_and_uses_of_nutritional_yeast
But you can google it and get all kinds of ideas.
Marni |
Irish Potato Bread
hey I used the recipe provided in https://bellyrumbles.com/irish-potato-bread-smoked-salmon-spread/ and I made some Irish potato bread, it tasted really good. here is the picture :let me know what do you think? do you guys happen to know any better recipe for Irish potato bread? | Potato pancakes
This looks a lot like potato pancakes. You can find quite a few different recipes for these (this one, for example) online. Most use egg and possibly baking powder, and usually some savoury ingredients like herbs, onions, cheese, etc. You could try a few of those variations and see if you like them.Thes... |
Measurements
Ok folks. How do you know when you look at a recipe if it is a measuring cup full of flour 8 oz. cup? Or if it is a weight amd measure of a common ingredient like Un bleached bread flour which for a cup of flour is 4.5 oz,
Certainly make a big difference and one big mistake or am I missing some thing.
To ... | To build on Dillbert's post . . .
If the recipe contains cups and spoons (teaspoons, tablespoons) to measure ingredients, it is a recipe written for VOLUME, not weight. Do not assume a "cup" of an inredient will weigh 8 ounces.
In order to convert such a recipe to weight, you have to know the weight of each individual... |
pre shape
hi i am trying to open my own cafe and in my menu have some sandwichs with these breadsenglish muffin 10 eachbagels 10 eachbaguette 5whole grain loaf 3ciabatta 8i want to made these bread the day before put in the fridge and bake the next day in morning i am not able to be all night making thati can do that w... | Pre Shape
It looks like you would like a simple answer to what many of us here have spent years trying to perfect.The short answer is yes, you can make most or all of the breads listed and retard them in a chiller until needed, but some of your customers might expect a certain quality that comes from baking all night. ... |
When and how to add onions to artisan breads
I'm interested in adding onions to my sourdough bread and/or noknead bread recipes. I live in the Boston area, and a number of high end restaurants serve delicious, big hole artisan breads with onions. It's clear the onions are cooked with fairly large pieces. When do you th... | Pre-cooked
The recipe I have for focaccia calls for sauteed onions. I cooked them in evoo until just tender and then put them on a plate to cool. After I've got my ingredients all ready and in the bowl I add the onions and start the mixer to knead the dough. I've made this recipe 5-6 times and always taste great! I wou... |
Parsley & Parmesan Bread
hey, guys, i used the recipe from http://www.agardenforthehouse.com/2017/04/video-parsley-parmesan-bread/ and baked a parsley & parmesan bread, I must decrease baking powder and oil a little next time because my bread had some cracks on top and also I felt the bread could have been made with a ... | Oil
I would probably try half of the oil. One half cup seems like a lot for a small loaf. I bet you won't miss it. I'm not sure I would decrease the baking powder--might make it too dense. However, it just might work if you decrease baking powder and oil. Certainly worth a try. |
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