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Quick question on transporting yeast and flour hey there -- I'm taking the flour and biga naturale to my folks house tonight to make Leader's Genzano Country Bread tomorrow. Basically: I'm mixing up all the dry ingredients (save the salt) beforehand and wondering if it's alright to put the SAF Instant Yeast into a zipl...	Sure It's fine to premix the yeast with the other dry ingredients. Personally, I'd carry along some extra yeast in a small container in case I felt like "whipping up" some other yeast creation during the visit. ;o)
baguette that don't brown hey everyone , i have looked in to the forum to see other peoples topics with same problem but i didn't really find a good answer , so i am asking this question here and i tell you my progress .i have Gastroback 42812 Design Bistro Oven here is the picture of inside my oven i preheat the oven ...	Before the slash... I would smear some olive oil on hand palms and fingers and gently rub onto the shaped mini-baguettes before they rise up. Most likely the oven is not as hot as it claims (tell me something new!) and a little bit of oil will help. So would just a teaspoon of sugar or malt in the dough per 500g flo...
Stollen--All purpose or bread flour? I'm about to make stollen for christmas, and see many recipes using all-purpose rather than read flour. With all the dough goes through in adding fruit, I would think that a strong bread flour would help it still rise well. Is there any reason that one should use all-purpose flou...	No Pain No Gain I have never seen a formula for Stollen that uses bread flour. Even those that are yeasted use All Purpose flour. I can see why you might want to use bread flour for a better structure, but the Stollen I'm acquainted with is traditionally a bit heavier crumb than some other breads might be. I'd sugges...
Question about eggs in bread I wanted to know how long it lasts if you make a bread and used an egg on it? I've seen some recipes about soft bread and they use 1-2 egg and some milk powder and i am wondering how long will the bread last without freezer and without refrigerator ofcourse^^	Egg Substitute? I read last week that 1 tablespoon of Chia seeds to 3 tablespoons of water can be used as an egg substitute.I haven't tried this myself but presumably you have to soak the seeds and then put the mix in a blender, or mash it into a paste. Maybe someone with a bit of knowledge about vegan foods will have ...
Can a lecithin/oil mix be used in an oil sprayer like a Misto? I have a Misto oil sprayer (link: http://www.misto.com/index.shtml ) and would like to use it to spray liquid lecithin/oil mix to spray my bread pans. The lecithin seems rather thick, even when it is mixed with vegetable oil ( 2 parts oil to 1 part lecithi...	Don't do this Lecithin is substantially thicker than corn, olive & sunflower oil. Think egg yolks and honey.It's also not appropriate as a pan lubricant - use oil alone for that. Lecithin is used to emulsify oil and water together. This retains more water moisture in the crumb resulting in softer longer-lasting dough.
Deflating on the scored side 91CB7A44-29CD-46D0-B048-28E11FF0A6FF.jpeg Hello,I’ve been working on my sourdough baking lately and I’m finding that I can never get that nice oven spring. Although many of my loaves have had a nice crumb and texture, they don’t seem to expand from the score but rather almost deflat...	Blowout? The bottom looks blown out from this pic. Did a skin form on the top overnight? Or perhaps it set too quickly in the oven (top element on?).
Who made you king of the flours? So, I live in Hungary, but my family lives in the U.S., and wonderfully, in five days I'll be visiting (I'm going to bake them so much bread!). It'll be neat, too, as a good number of ingredients in some interesting recipes aren't easily available here. Including King Arthur flours. ...	Higher Protein Basically, KA flours are higher in protein(for gluten) than most other brands of flour that are typically sold in grocery stores here. They are also considerably higher priced.
A Well Risen Loaf Like most bakers, I like to make a well risen loaf; no one like bricks or pancakes.But what constitutes a well risen loaf? I have come to the conclusion that, at least for me, a well risen loaf made with 900g/2lbs of dough should have a height at the centre of about 10cms/4".This is a bit of an ideal ...	Following Interesting questions! I have two bannetons one slightly larger than the other, and two dutch ovens, and I find I have to put the large banneton loaf in the small dutch oven and the smaller one in the larger dutch oven to make them come out the same size, so I wonder if some of it is in the baking and contai...
Organic flour shelf life? Hi all, my English language skills are a bit limited, excuse me for any mistake I could make: I've found a couple of sites here at Spain where to buy organic flour. I mean, stone milled wheat including the germ. I'd like to try that flour, but as I don't bake a lot of bread (we're just 2 at h...	If it is real whole grain If it is real whole grain flour that contains all of the bran, germ, and endosperm then the shelf life is short. It will last a few months at room temperature and longer if you keep it refrigerated. Your rye should not smell rancid especially when it is fresh. Maybe you are not accustomed to...
Smooth and soft How are you? Need help. I have used the breads similar to those in the big hamburger shops in my diner. I would like to learn how to make the same fast food bread.Are aerated and beautiful, how to do? Does anyone have recipe?Thanks.	Link http://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe
Which flour do you recommend? I have access to King Arthur flour in bulk (50lb bags), but I'm not very familiar with the three types available. I use KA all purpose for almost all my white flour baking, adding in other grains as I wish. The three I can purchase are called Sir Galahad, KA Special (which is high protei...	My own ...Personal preferences are hands down King Arthur.Each week I bake about 14 loaves, dozens of Bagels and a variety of things by request, all with three types of KA flour.Mostly everything, including my traditional boiled Bagels are KA unbleached Bread flour.I keep KA Whole Wheat on hand but don't use it much.Fo...
Publix Breakfast Bread - Please help me tweak recipe! Hi all! I'm new to baking and I absolutely LOVE the breakfast bread from Publix. Please see pictures attached to see the official Publix Breakfast Bread.Meanwhile, I have been using the recipe found here to make my own: http://www.tuscaloosanews.com/article/DA/20101...	Here is a starting point Andrea,It is good that you have a recipe to start from and now you will just be tweaking it until you get the bread that you want. I have converted your recipe into both weight and volume and have added the Baker's percent. This will make it easier for people to offer suggestions. Note: I h...
Source for currants I have been looking for a source for true currants ever since Trader Joe's stopped carrying them about 6 mos ago. Peter Rineharts latest book Artisaan Breads.. has a recipe for hot cross buns which calls for currants. In my quest all I have found are dried up shriveled zante currants/corinthian grap...	Which kind of Currants? Small dried black grapes? plump ones? When I wash the shriveled ones and let them stand a littlle bit, they tend to absorb some water and plump up. I got some overly plump ones in a little rum too. (Also known as Currents, is a small tart fruit or berry that grow on a bush that come in whi...
dough does not hold shape Hi guysI have been baking bread for few years now, but still have novice mistakes.Mixing my sourdough bread by hand using autolyse and stretch and fold technique, but when I get to more than 70% hydration, I find that my dough does not hold its shape when formed =( Watched so many videos that ...	5-7 folds over 5 hour period Is that 5 hour period including your final proof? Are you comparing sourdough to yeasted dough? There is no crime is using less water in the dough. What's the recipe? What season and roughly where's your location?If you are mixing by hand, what's the kneading technique? Maybe with more ...
Good source for BRM in PDX Hey all. I think I just found a good source for bob's Red Mill flour for those in the PDX, OR area. I was just recently at my favorite produce place, Growers outlet (corner of NE 162nd and Glisan) and found out that they sell BRM flour. No I'm not affiliated with them, just sharing a find....	Growers Outlet Growers Outlet is pure awesome. I love that place. I've never picked up flour there though. I'll have to give it a shot.
sheermal , challah , milk bread Hey, everyone, I have come again with yet and other bread Lol, sheermal is a bread that I think is the same as challah and milk bread in some other countries, it's a Persian bread and we like it so much and I have been trying to make it recently. https://en.wikipedia.org/wiki/Sheermala s...	All humans share bread No matter the culture, social mores or manners. No matter skin color, hairstyles or language-all humans share bread. Or as my mother used to say-We are more alike than different.Beautiful bread.
flour storage issues I'm going to be a cliche now ;-) Had a chat with my Mother in Law (figures!) who is also a bread baker...she tends to do straight doughs in her bread machine; I'm making European-style breads with sourdough/yeast (al a Hamelman) in the KAM. We were discussing purchasing and storing flour. I said ...	Freezer flour.. I've never seen any difference in rise with flour from the freezer, although I only have my whole wheat stored there. The other flours are in the pantry. I go through them so fast that shelf life has never been an issue. I use the whole wheat directly from the freezer. Betty
Cheddar Cheese Rolls I made these cheddar Cheese rolls, I was happy with my dough, although I made 2 batches of doughs soi could get it right on my third try. The main issue in here was the taste of the cheese itself, I think my cheddar cheese didn't taste good, I mean it was kinda tasteless, I just have to mix some o...	Cheese in bread How did you incorporate the cheese? I put cheddar in my cheese and onion bread. I first cut the cheese into about 1/2" (1 cm) cubes, then freeze the cubes in a bag. On the day I make the dough, I dump the required amount of frozen cheese into my food processor and chop it with the metal blades. It ends ...
Granary flour Has anyone ever come across a flour similar to granary flour which is a trademarked name of the Hovis company in England? If not,has anyone ever come across a recipe to make a reasonable facsimile of Hovis bread? TIA	Thanks for the info, Thanks for the info, motherspride. I have not had Hovis bread for many years, so my memory of it may not be quite accurate, but I do remember it as being a small brown loaf & very tasty with a nutty flavour to it. Are you writing from England or North America? If you're on this side of the ocean (I...
Basic Bread making query Hello members, Just have 2 quick questions. (a) Can I bake breads are lower temperatures say 150 or 160 degree C if the recipe calls for 180 degrees? Say If I proportionately increase the time.(b) I use Fresh yeast. Does it need to be activated fist and is sugar necessary to activate it, I have...	There are breads That have longer baking at lower temperatures. Whether the bread you are baking suits this I wouldn't know. Interesting question as bread is baked when the internal temperature is 200 C F and how will that ever happen at lower temperatures? I'm following this thread to find out. My understanding is th...
Why are wheat berries more expensive than flour? Wheat berries shouldn't cost more than flour, rignt? If that isn't right, I'd sure like an education as to why. Today I stopped in at Cash and Carry in Seattle and checked out the prices on 50# bags of flour. Bleached, unbleached, whole wheat (no additives either), sem...	It's a simple equation. Lower demand = lower turnover = special handling = higher price.
Ciabatta gone flat I know that ciabatta doesn't rise like say a sandwich bread, but I just tried making it, and it came out more like a flatbread, very little rise, and I did 4-45 minute rises, pressing down and turning the dough at each interval. Plus about a 3 hour rise after forming. I wonder if perhaps too long of ...	recipe? type of yeast? sourdough? More information would be helpful. :)
Milk powder in Hokkaido milky bread- Help needed ! I'm into experimenting with the Hokkaido milky bread,mainly in order to create some interesting products for the local market here.I opted for applying the recipe as recommended here ,in this forum http://schneiderchen.de/237Hokkaido-Milky-Loaf.html For some reason,...	Hmmm...interestimg,was Hmmm...interestimg,was thinking about that option. I'm quite helpless with getting any powdered milk around here (bangkok).Is there some kind of a subtitute for that?
Venting a Home Oven There are a bunch of posts that include tips on creating steam. My question has to do with venting (i.e., focused on the second phase of the bake). Several books indicate that home ovens are designed to get rid of moisture and do not need vents such as are found in commercial ovens. On the other ...	I have never propped the door open during the bake (another of those frightfully wasteful suggestions in my opinion), but have left the loaf in the cooling oven with the door propped open for 5 or 10 minutes after the "bake" is over and the oven is turned off. This does seem to do a nice job of crisping the crust a bi...
KAF has free shipping until 11/12/09 on $75 orders David	Thanks! That's good news, David - am down to my last 3# of Sir Lance and had been checking the KAF site looking for a shipping deal. Nothing there yet (or in my mailbox), but will keep on checking.
should I leave oven door open while loading multiple loaves im currently using a deck oven that can hold 10 loaves at a time and ive been steaming the oven, putting 2 loaves on the peel, opening the oven, loading, closing oven door and then putting 2 more loaves on peel, open door, load, close door and so on until all ...	Speed Loader Here's what I do.Since my deck isn't sealed I have to continuously inject steam for the full duration. About 30 seconds before I begin loading the oven I kick on the steam, essentially pre-steaming the oven. There is no doubt about the presence of steam when the door is opened and after loading I close the...
Durum I was listening to BBC World Service today and a news item came on saying that the US & Canadian durum harvests have been very poor this year.The price of pasta is expected to hike by up to 50%.Not mentioned on the radio, but presumably supplies of durum grain and flour to breadmakers may be impacted. Lance	Conversely, we have had a Conversely, we have had a good time of it in Australia (at least compared to recent history).
My Model for Great Oven Spring Notice the fullness of shape and the prominent ears. Have a great weekend. From Glenn Snyder and Tasha, the big loaf.	Methinks the scoring might hurt the baker more than the loaf! Paul
how come my dough is not rising? I am wondering if someone can provide an insight into what happened in my kitchen today. I was baking the Sweet Portuguese bread from BBA. The sponge did fine -- did not dome, but was all bubbly. Once I mixed and kneaded the dough though, it would not rise. I gave it 2.5 hours for b...	Try fresh compressed yeast Portuguese bread in BBA is much too sweet IMO to work well with instant yeast.
Panino Napoletano Made some panini napoletani today. Dough:350g warm water2 tsp active dry yeast450g all purpose flour50g potato flakes, or mashed potato1.5 tsp salt Filling: 2 hard-boiled eggs, diced50g diced italian dry salami30g diced pancetta50g mozarella and provolone cheese blend 1. Dissolve yeast in warm water ...	Panini Napoletani Those look pretty yummy! Are we talking pizza dough roll-ups here or is there a method we should consider?
Dried Milk Solids I was looking through some old recipes and they list "Dried Milk Solids" as an ingredient (usually about 2 tablespoons). Is this the same as dry milk powder? If not, what can I use to substitute for the Dried Milk Solids. Thanks	dry milk solids this is an older name for powdered milk - my grandma used that term. i frequently use nonfat fat dry milk in my breads to boost the calcium & protein content of the bread. i have never had a problem using this. however, the max i have used per 4 cups any type flour is 4 tbsp. claudia
Breadcrumbs As we try to reduce our contribution to the waste stream (keeping things out of the rubbish bin) we freeze any leftover stale bread and make breadcrumbs from it - food processor, oven dry, sieve.So the problem is what to do with a heap of breadcrumbs, apart from using them to coat other food (meat, fish etc...	Mix with grated cheese as a Mix with grated cheese as a topping for all sorts of things, or treacle tart
Rice baby cereal I want to make some of those "crackle top" rolls with the rice flour topping. I didn't expect our podunkville grocery store to have rice flour but I asked my wife to look for it today anyway since they do occasionally surprise us. She came home with a box of rice baby cereal, because about the only ing...	I'm curious... What do you do with the rice flour, baking wise? Is the stuff in the baby cereal that different from what you were expecting? I know that when my sister and I were really little we always had what's called "kaszka manna" - but they dont sell it in baby food boxes in the states, so I looked up what it was...
Billowy v. Overfermented Today I began Field Blend #2 (from Forkish's FWSY). Kitchen temp was a nice 74 F, and dough temp after initial mixing was 78 F. I included the instant yeast along with my levain and kept an eye on the dough (as so often advised and after naively following Forkish's lengthy bulk fermentation t...	Watch the shape of the gas bubbles. As the dough moves along the time line from mixed to baked, the gas cell bubbles change not only their size but their shape. They go from tiny round little bubbles to a variety of larger bubbles that eventually push and can break against each other.
chocolate malt has anyone used this in a multigrain type sandwich loaf or any other for that matter? Pre-boiled or other?	Chocolate malt as in malted Chocolate malt as in malted grain? You do know the name refers to the color, and not the taste... In fact, Chocolate malt is what gives Stout (beer) its distinctive color and part of it signature bitterness. I don't think it would make a good bread at all.
240c and falling Hi folksI have a recipe that says '240c falling'. I pit the oven on 240, load it then turn it... down to say 200c or off? Jamie	Never heard of that However, most recipes seem to have you turn the oven down at some point during the bake (I generally turn mine down from 454F to 425F after five minutes), but there are a few recipes where you do turn the oven off, usually nearer the end of the bake. Where is this recipe from?
protein % question Hello all, I'm new here so please forgive me if this one has been discussed. My question is, how much of a difference is there between very close % points? In other words, how radical is the difference between, say, 11% and 11.5%? Does it really matter if a flour is rated as 11.5% or 11.7%? That's no...	Think of alcoholic drinks... Average beer is 5%, say. A stronger one is 6%. The difference is 1/5 x 100 = 20% stronger, NOT 1%. Similarly, 10% 'protein' cake flour (AP flour) vs 13% bread flour means 3/10 x 100 = 30% "stronger". It's also important to remember that most of those figures are actually estimates, not guar...
Scoring -- Obtaining a Proper Surface There are many posts about scoring bread, but the vast majority seem to assume that the surface of the dough has reached the correct texture and consistency. Asking someone what is needed will often produce answers such as create surface tension, hold the lame a certain way, and s...	Hear, hear! I, too, would like very much to see the answers to these questions. Over the past few years of reading and participating on this site, the quality of my bread has improved by orders of magnitude. The last piece of the puzzle for me would be the appearance of my loaves. I'm slowly zeroing in on making gre...
Compensating for different flour Protein Percentages Is there a formula for switching flours with different protein percentage? For example, I was using KA flour, and needed to get a quick supply, so I went to Sams Club, and their bread flour is only 10% (only rose to 1/2 of what it should have); what is the best way...	Hi, asegal0000 I don't think there's an easy answer, but there are some easy questions! Are you new to baking bread? Are you using a bread machine? Are you mixing other flour(s) with the Sam's Club bread flour?—etc... If you hang around here for a while, you'll get the idea that people want to know exactly what you're...
Flavoured sourdough Okay, I am after some Input for my upcoming competition. One of the criteria is for flavoured sourdough, what are some of your thoughts on a nice flavour? Last year I did Olive and Rosemary, however I am wanting to change it up this year and I am currently thinking jalapenos. P.s. I thought I would ...	Flavor? I like the natural flavor. I certainly would NOT use jalapeños. They burn the inside of my mouth. Raisins, nuts, or cheese are great in bread.Ford
artisan bread with soft wheat? What would happen if I tried to use a soft wheat in a recipe that usually calls for A/P or bread flour? For instance, what would the results be in a Vermont Sourdough or a miche? Would they simply fail to rise due to lack of gluten strength? The reason I ask is that I have been intereste...	Yes, hold back water. And pay Yes, hold back water. And pay attention to gluten development, it could develops faster, so do not overmix. Giovanni
Baking fruits and other things in bread I have been making Chocolate Babka bread for a while and decided to make a cranberry almond bread. I rolled out the dough into a sheet and then I used an almond paste that I made and added craisins then rolled it up like I do the babka bread. The flavor was great but the layers w...	I would think You need to get the almond paste into the dough and not as a layer. So add it in as you would when adding things like oil or honey into a bread dough. Find a recipe that has honey in it and substitute with almond paste. With the craisins they can be added at any stage really but normally I'd add them into...
Honey Question I'm entering a challah baking contest this weekend. I plan to use Rose Levy Beranbaum's Challah with Sourdough recipe (on her website, not in her book) which is what I bake all of the time. That challah has a wonderful flavor and texture. I don't particularly like a sweet challah and one of the things...	Sweeter challah with less sugar Janknitz, You might also want to try Beth Hensperger's Sweet Vanilla Challah. It only has 1/2 cup of sugar to 6 or 7 cups of flour, which is well below the icky-sweet range. The kicker is the addition of the vanilla, which amps up the perceived sweetness of the small amount of sugar in...
Sprouted Grains - Can you use them whole in bread? Hi there, I'm new to bread making and I'm keen to give sprouted grains a go in my next batch of Rēwena (Potato Sourdough bread). I bought some rye and barley berries to sprout.My questions are;Do I have to mill them or can I add them to the bread whole?Are they soft en...	Well I'm new to bread making Well I'm new to bread making so not much experience so other posters might be more informative, but I cooked mine for 20 mins after sprouting and added them cooled. They were still chewey cooked, so I can't imagen what they would be without cooking. Dentist comes to mind.
is stone-ground flour good for all breads or not? Hello TFL members, I am wondering if there are only certain types of breads that benefit from stone-ground flour. I have been baking whole-grain breads for a few months now, and recently started using stone-ground organic whole-wheat bread flour. I noticed that since ...	Let me guess ...Stone Buhr Let me guess ...Stone Buhr Whole Wheat stone-ground whole wheat flour? I suspect that some "stone ground" flours aren't ground finely enough or something ...Stone Buhr in particular has been problematic for me and bread made with it (even though it says "Great for Bread!" on the label) just ...
Boiling Bread I usually make large batches of dough and keep it in the refrigerator. I was wondering if using the same dough I could make "bagels" I would remove the dough and shape it into balls. Let them sit for 20 minutes make the bagel shape let rise for another 30 min then boil for a few minutes, and finally put i...	Yes & No Hi Logan24, Keeping dough in the refrig is great for flavour. Just remember bagel dough is stiff (low hydration), so if your refrigerator dough is say 70% hydration, you will have to add flour to stiffen it up. If you had to add a lot of flour, I would take the dough through 2 rises, instead of the 1 you menti...
Malt Flour I purchased some Malt Powder at an Indian Market at our local Farmers Market. Is there a difference between Malt Flour and Malt Powder. The Malt Powder has some bits of the hull in it. It also doesn't say whether it is diastatic or non-diastatic. I have used it in my bagel recipe (Montreal Bagels from TFL...	Malt flour and malt powder malt flour/powder are definately different things, however as both words essentially mean the same I suppose there are regional differences. however in my impression malt powder is a sugary substance derived from malt syrup whilst malt flour are malted grains ground into flour. Both are of ...
Where did the oven spring go? Hi everybody,I hope you can help me figure out what went wrong with this recipe. It's the first time I've made it and I had NO oven spring at all.The ingredients are:1 cup skim milk1 cup water1 cup app flour2½ cup whole wheat flour4 tbsp sugar2 tbsp oil3/4 cup oat bran1/4 cup flax seeds1/4...	What was your room temperature for the final proof (rise) in the tin? What does the crumb look like?While I'm not familiar with timing using a bread machine, these loaves look over-proofed to my eye, so I'm suspecting that your room temperature was too warm for an hour-long final proof. You should have gotten more ov...
Converting crushed red rye crystal to red rye malt Is this possible?Doug	bought some Solod Found some Solod on US ebay, $18 to the UK including shipping so I've bought that.
Toronto - Seeking Business Partner for Startup Artisan Bakery Hi TFL,Very longtime lurker here, only recently made an account.I'm an experienced home baker who is making the transition to opening a small artisan bakery.The business focuses on sourdough breads, and savoury take-out snacks such as focaccia, soft pretzels...	Hi there, I’m not interested Hi there, I’m not interested in a new business proposition however, but would like to wish you good luck and hope you’ll let us Torontonians know when and where you open up your new bakery. Best of luck.Benny
Roasted Garlic Hi, I am roasting some beautiful cloves of garlic (the house smells wonderful) and I am also in the process of warming up my starter for a couple of loaves. I was thinking of crushing the roasted cloves and adding them to my bread during the last few minutes of kneading. Does this sound like a good plan?...	Consider... adding some rosemary as well and you'll have killer bread. Oh, and yes, that is a wonderful plan.
What is a water roux? I have seen this posted and I have done a search here and on google but haven't found an explanation that really explains what it is. Any help would be appreciated.	Basically, it's a method, Basically, it's a method, started somewhile back, in China, where a "roux" is added to a bread recipe. This roux, along with usually, eggs and milk, makes a uniquely soft textured bread, that is supposed to maintain it's softness and freshness for considerably longer than breads without the ro...
Why didn't my puff pastry puff? I've made croissant dough the classic way a couple of times and never had problems with the end products. Today, I made puff pastry and used a portion to make peach tart tatin. I'm disappointed that the crust didn't come out crisp-flaky as it should although I saw it puff a bit while ba...	wrong flour pastry and cake wrong flour pastry and cake flour are to light puff bastry use a white bread flour bleached or unbleached
First Banh Mi roll.... I am delighted with this recipe for Banh mi rolls...https://youtu.be/Dz9r3vNRxPA The rolls are so light just what I was looking for soft and light in the Center and slightly chewy crisp crust. Mine not as flaky crust as video but lovely. Made with an overnight sponge and half flour mixed in next ...	Excellent Sandwich Roll I am so glad that you found this formula! I too really enjoy that same light crumb and delicate crust when it comes to a sandwich roll. Your efforts look wonderful.I will make some soon. Right now I am using baguettes and as you know, the contents generally end up in your lap as you grind your t...
Grinding ww durum= extra fancy durum flour? I have a box of organic whole wheat cous cous. The ingredients say: 100% Whole Wheat Durum Semolina". Can I grind this with my home mill and make my own durum flour?	Chances are good that it has already been steamed or cooked. You can mill it and use it as a flour, but it will act like a non-gluten flour in your bread dough. Mini
Bagels collapsing I'm new to the forum, so hi. I've been working on a bagel recipe for some time. One of the problems (according to my wife, according to me its the only problem) is that they tend to deflate after I take them out of the boiling water and put them in the cold bath. They do rise some in the oven, but it ...	Recipe? Welcome! Bagels are made from a very stiff low hydration dough and not allowed to rise much. :) A look at the recipe and hydration may help solve the problem.
flour I'm looking for Fresh Loafers (and/or other bakers) who would like to "pool" with me on bulk flour buying. I've been getting my bread flour from BakeMark in the North Grand Prairie industrial area. They've decided to cut out all sales less than $200. I just can't use or store that much flour at one time. I'm ...	I've been trying to buy KA I've been trying to buy KA Sir Lancelot in 50 lb bags. KA lists Dawn as the only KA distributor in Houston, but apparently Dawn in Houston does not carry Sir Lancelot. It appears that BakeMark also has a branch in Houston. I don't mean to coopt your thread, but if there is anyone in Housto...
Wheat free bread that doesn't have to be gluten free? I know this could have gone in the special needs section but it didn't seem very active. I'm having trouble finding more information about wheat-free baking that doesn't necessarily have to be gluten free. Everything is about gluten free baking! My son was just diag...	Go where there is the most development I understand the distinction between a wheat allergy and a gluten allergy/intolerance but it is easiest to find good recipes and information on celiac/gluten free sites because that automatically eliminates wheat. There are a lot of delicious recipes out there-I think you haven't ...
hard red/white spring wheat berries I have 6 gallons of hard red spring wheat and 6 gallons of hard white spring wheat. I have a mill and have ground my own flour and used it in other recipes/baking but not in artisan type bread baking yet. I have read some on this topic but there seems to be some conflicting info and ...	Both are Whole Wheat Either way, your flour is whole wheat flour. While white whole wheat has a milder taste than red whole wheat, their baking properties are identical as far as I know. Making white flour from wheat berries can be done, but it's quite a process. Check proth's blog for more info, but her final conclu...
Salt in soakers (hot or cold) What is the general rule regarding when to use salt in a soaker and when not to. In my favourite multigrain all salt is added into the hot soaker. In Hamelman's five grain levain he splits it. in his seeded levain there is none in the soaker.	The only thing I can think of Would be to stop any unwanted fermentation in the soaker. Adding the salt will prevent this. I suppose it depends on the recipe, type of soaker and length of time to personal preference.
Best tasting white flour Does anyone have recommendations for a particularly flavorful bread or AP flour? (not whole grain or whole wheat, I'm talking "regular", preferably unbleached, white flour). I understand, of course, that more flavor can be obtained through various additives (like a little whole wheat or rye), o...	America's Test Kitchen tested America's Test Kitchen tested and rated flours several years ago and highly recommended the following two flours. King Arthur Unbleached Enriched All-purpose Flour Pillsbury Unbleached Enriched All-purpose Flour Quoting from the America's Test Kitchen report on flours - "Of all the produ...
Baguette Additions Is it totally blasphemous to add things to a baguette dough? Think herbs, hard cheeses, black pepper, roasted garlic. Of course, getting anything to stick to the outside would be a bit of a challenge, but how about in the dough. Is that just no longer a baguette? What say you, bread friends?	Absolutely not! Add whatever Absolutely not! Add whatever you desire! Then eat it! I've added cheese, caramelized onions, etc. I've seen some people add pancetta. Just keep in mind not to add too much or it will get too dense.
Yeast Question I've been baking for a number of years, and am still learning. I have a rather simple question (which may have a complex answer). The question is: How much yeast should I use? Yeast is, of course, a living thing, and will reproduce so long as food is available, and conditions are suitable (no organism ca...	Flavor vs. time I think one of the major factors is are we in a hurry. If so use more yeast but if we want flavor (and for some it may be hard to tell the difference) then use less yeast and use a starter too. I have always liked to use a starter -- even if it is based on instant yeast, not sour dough and last Friday...
Why do my laminated dough layers separate? My croissant layers visibly separate and slide around. My theory is that I'm either overproofing or my dough is getting too strong during the rolling process. Has anyone else seen this?	From my experience it is From my experience it is issues for croissants come as you do the layering. Could be a few things though, what sort of butter are you using?
sweetness Hi everybody. If i don't want to use honey in my bread. Is there any formula i can use to get to the same sweetness? Ron	Simple Syrup Honey can be replaced in just about any recipe by using a 50/50 mix (by volume) of granulated sugar and water to prepare a simple syrup. But to obtain a level of sweetness anywhere near that of honey you'll need to use about 1 1/2 times (or more) as much simple syrup than the amount of honey specified in...
Scoring matters funny thing is they are made with same recipe.I know there are a lot of reason to make this happen but this time I want get advice for scoring dough.time table of each bread is this Left one Right oneMixing speed1 3mins ...	Timing Scoring certainly is a factor but as you mentioned in your post, there are many things that can create the result on the right.My instincts point me to two issues from which I suffer - not enough steam and over proofing. While your timetable shows that you adhered to the timing closely, the temperature of the en...
Using fresh active cake yeast I cannot believe I have found a cake of fresh yeast. The expiration/use by date was three days away, it was a 18 gram "fresh active" cube by Fleischmann from a well known grocery store. I sort of remember this type being used by my mother when I was a child but I have not seen it for year...	Fresh yeast Yes I often use the fresh yeast I can buy it at "Bunsmasters" 1 pound or 1/2 pound at a time. I think it does give a better dough and for sure a better flavour. It's a much cheaper way of buying it..... When I use it I just crumple it up into my flour and continue as per norm..... qahtan
New Baker discovers tin differences.... Hi I am pretty new to baking and have just discovered the great differences in 2lb loaf tins. I use 500g flour but was getting a variety of results depending on the tin. I have just discovered the perfect tin for 500g flour sandwich loaf. I was so happy to get the tallest loaf I ...	Thank you for sharing! Its amazing, isn't it, the difference a simple thing such as a tin can make. Nice looking sandwich loaf!
Calculating hydration when oil and water are in a formula Calculating hydration is at its simplest dividing the mass of the flour by the mass of the water. But this simple definition falls apart when complex formulas with many different liquids are analyzed for their hydrations. My question is this: How does one accoun...	Generally speaking, fats, including oil, are not included in the hydration calculations because they don't contribute water to the dough. Therefore, they don't hydrate the gluten-forming proteins, which is another way of saying that they don't lead to gluten formation. Instead, they interfere with the formation of th...
Scoring Hey guys. Just joined. Made a wholemeal loaf today. Really nice dome and then I scored just before baking. Proved for 2 hrs. Dough collapsed a bit. Do I even need to score this sort of loaf? I think my cutting could improve as well? Help please:)	Welcome! Nice of you to join us. :)Two hours might be a bit too long for a wholemeal loaf, especially if the weather is hot (you're in the UK, right?). The top of the dome should be no more than one inch above the rim of the pan (hold it at eye level to check) when you put it in the oven. You shouldn't need to score it...
Ardent Mills rye chops - actual chops Just in case anyone is interested, a long time ago I queried Ardent Mills if indeed what they're calling rye chops are rye chops, and not cracked rye (Baker's Authority misstates they are the same; nevertheless, they sell Ardent Mills rye chops, iirc).Heard back from Ardent Mills, ...	That's good to know. I wonder That's good to know. I wonder if the 5 lb. rye chops package from Bakers Authority is repackaged Ardent Mills rye chops. Are the chops also bolted?The Janie's Mill chops I have are probably stone-ground (cracked?). They have also been bolted.I don't know if anyone will repackage the Bay St...
my toasted bread slices do not brown? Hi, I have been making a basic utility bread loaf recipe for a few years. It's a 75% hydration dough using King Arthur Organic Bread Flour, water, salt, and yeast. I employ a 2 hour autolyze stage before adding the yeast. I bake the loaves in large bread pans to make a simple whole...	Do it twice My breads always take two trips through the toaster to get any color, but they do eventually brown. Maybe it’s the retained water content in the crumb since the water on the surface needs to evaporate before the sugars can brown. I’m pretty sure most store bought breads have low moisture. Just a thought. -B...
how to add solid ingredients to Cottage Herb loaf? I am planning on making the Cottage Herb loaf from Laurel's book. I've made it before and liked it a lot. This time, I want to change things by substituting red onion, adding cubed cheese and rosemary (instead of dill and parsley). What adjustments do I need to make...	The measurements look like a conversion from cup volume measurement to metric volume measurements, so a metric cup would work for the onions, parsley and honey. Once measured, use the scale and make notes on the recipe in grams. Saves time and washing dishes next time. I prefer weights myself. Substituting is rather...
Viennese Potato (and Raisins) Bread I was really excited after being able to buy Barbara van Melle's book "Der Duft von frischem Brot" ("The Aroma of Fresh Bread") last week in Vienna. It's a wonderful collection of recipes from the supposed best master bakers of Austria. So I was really itching to try out a recipe ...	This looks great. Thanks for This looks great. Thanks for sharing. Do they have an English version of this book or is it only in German?
Potatoes? Hi all, I'm planning to make the potato, cheddar and chives bread from the BBA book. It may sound a bit silly...what kind of potatoes should I use? The recipe only says "unpeeled potatoes". Any tips/suggestions will be much appreciated!	Yukon Gold I can't imagine using "unpeeled" potatoes in a bread dough. I could understand if they were boiled before peeling but to put them into a dough unpeeled is too much of a stretch for my imagination. My experience with potato bread recipes includes using mashed potatoes and, to that end, the Yukon Gold mashes...
Rye Bread with sour cream - questions I usually bake a rye bread using:5 lbs King Arthur Bread flower2 lbs. Bobs Red Mill Dark Rye2 cups of carraway seeds6 tsps of instant yeast7 tsps of salt7 Tblspns of honeythen water as needed.Yield: 4 loavesCan I add 3 cups of Sour Cream without any problems?Many thanks.	try it and see For 3175g flour, 2 cups is a lot of caraway. I would scald the sour cream and part of the water (to prevent burning) eventually topping off with water or ice cubes for the recipe water amount, then adjust from there if you need more water. I would also soften the caraway while heating the water but on...
diastatic malt powder - shelf life? Does anyone know what the shelf life should be for diastatic malt powder? I had my Mom bring some back for me a couple years ago - never used it but vacuum bagged it. Just wondering if it's still any good - is there even any way to test it to tell? THANKS!	Hard to tell If it's packaged in the U.S. it should have a "do not sell after" date or "use before this date for best results" stamped somewhere on the container. Sounds like you vacuum sealed it in plastic with something like a foodsaver. Did you keep it in either the fridge or freezer? I keep mine in the freezer ...
Happy.... None	lol - its a Aussie/kiwi thing eh! :)
Which malt to buy at home-brew store? The malt shelf in the home-brew aisle of a local hardware store holds a bewildering parade of exotic titles, none of which say, "Best for Bread"! I was reluctant to spend $20 on the wrong thing, so I slunk away malt-free. The clerk seems clueless about beer-making, much less brea...	Beer making Malt extracts I'm a home brewer. To the best of my knowledge, malt extracts, both concentrated and dried, made for beer brewing are non-diastatic. The process to extract the sugars from malted barley (mashing) intentionally exposes the grain to a range of temperatures of which the final highest temperature ...
Lesson 2 Bread I've been learning to bake bread reading the Bread Baker's Apprentice. I've focused on variation 3 of the white bread formula. I mix by hand. The bread, and dinner rolls especially, from this recipe have been coming out great.I figured it was time to try something new, so the Lesson 2 bread looked good. ...	Nice. Keep it up! Nice. Keep it up!
Bringing Flour to the US from Canada I am going to Montreal in a couple of weeks to visit friends and am planning to bring back some flour from the "Meunerie La Milanaise", the same flour that Daniel Leader uses for his bread. Does anybody have any experience with bringing back flour through customs? I went on the US C...	Check with USDA Hi Don, You might want to call the US Department of Agriculture at 1-877-770-5990 since it is a food item you wish to bring in. If you do get a clearance on the flour, see if they will give you something in writing as if the US customs agents don't have it on their list, they will confiscate it. Have a ...
air pocket on crust Hi, I've baked batard kind of with recipe from 'bread' by Jeffrey hamelmansometimes there is huge air pocket on the crust or just under crust which change the shape of final results.it looked fine before putting it in the oven.I'm pretty sure my shaping skill is the main reason.Do you have any advi...	Air Pockets dilemna I've been faced with the same problem. When I see them after the final shaping, I use a small, pointed object to prick the bubble and then pat down the remainder. It's not a pretty solution but it works.
Agave Nectar Ok, this may have been mentioned before, but when using agave nectar should a person half it in a recipe where you originally used honey. My nectar is very thin and the honey I have been using is very thick. I also noticed that the nectar seems to be a lot sweeter then my honey. We use raw honey here an...	Yes, use less Hi Lydia, I haven't baked before with the agave but ours is also pretty thin compared to honey. I did a quick search for "agave" and found on a couple of threads that people who did use it reduced the amount of liquid by a small portion, or simply use less agave. I haven't noticed it to be significantly...
Advice on shipping Pumpernickel across the country ... I recently made a pumpernickel loaf for the first time and my mom wants the recipe, but she is not a baker. I don't know that she has ever made bread before at all, in fact. The recipe I used was from the Rose Levy Beranbaum's Bread Bible.Anyway, I thought it wou...	First a question... How much rye and wheat is in the loaf? Is it a sourdough?
costco has unbleached flour ....at least in Modesto,Cal. Eagle Mills ap unbleached, It is blend of white and ultragrain flours. It is sold in 2 ten bound packages(20 pounds) for about $.35 a pound. There appears to be some whole wheat added. States that is can be used where ever all purpose flour is used. I haven't us...	RE: Eagle Mills I've seen the 5# bags of this flour in the local supermarket for about $3.59 and that 20# package in S. KC Costcos for just under $7. It's a Conagra product. I haven't tried it yet.
Dough becomes sticky I'm so lost on how to knead by hand. I can do it just fine, and have the techniques down, but every time I knead by hand, my dough becomes unbearably sticky, to my hands and my work surface. I make sure my hands are perfectly dry and when I knead with, say, a fork, the dough remains perfectly norma...	Sticky Dough We've all been there so be patient. It will get better.Without knowing the hydration of your formula it is hard to know how "wet" the dough really is. Without some direction on the source of your flour it is hard to know if it will absorb the amount of water you have introduced. If you can provide more inf...
Heartland Mills strong bread flour I've spent about an hour wandering the cyberhalls of TFL in search of a baker who has used Heartland Mills organic strong bread flour. I've found plenty of accolades about Golden Buffalo, and Susan's (of Wild-Yeast) notes about Heartland Mills organic (malted) AP flour - but nothing ...	I have used the flour It works great as, well, strong bread flour. I don't remember any problems with the final color of the bread, which is what I notice when I use organic flour. I highly recommend the Heartland Mills flours. If you like whole grain bread, try the Golden Buffalo. I know a few bakers on this site have...
Tough crust? Aha! I'm just reading through the Laurel's Kitchen Bread Book, and found this little gem of information:> If very warm dough is chilled during its final rise, the crust area will be thick and tough, and there may be holes inside because the gluten ruptured.I thought I would share that because so many peopl...	Good thought I've posted about tough/leathery crust. This totally makes sense. If the dough is warm and doesn't get to acclimate to a "colder" temp aka your fridge...of course it's going to dry out and form a layer of "skin"If I proof in the fridge, I wonder if I should let it sit out for a bit on the counter before po...
Question about bread flavor/texture Greetings my fellow loafers ;-) I have been struggling with my white sandwich bread recipes lately. I have tried SO many different combinations in my recipes (bread flour, regular flour, vegetable oil, butter, crisco butter flavored, crisco regular, wheat gluten, dough enhancer, org...	Weight is a big issue First thing that comes to mind is the amount of flour you're using. Two boxes of your mix total 32 ounces (according to their label) and you have five cups of bread flour. There's no telling how much total weight in flour you end up with using bulk measurements. I'd suggest the first thing to t...
Bagels with Gold Medal Better for Bread Flour + Vital Wheat Gluten? I'm trying to make Peter Reinhart's bagel recipe but all i have at home is some vital wheat gluten and Gold Medal bread flour. Has anyone tried adding vital wheat gluten to the flour with good results, and is there a ratio of VWG to flour that I should...	Adding VWG If you look at his recipe, he calls for either unbleached high-gluten or bread flour. I've tried adding VWG to bread flour, but to my taste, I just made bread doughnuts, not bagels. I can't recall the exact amount ov VWG added, perhaps 1 - 1.5 TBS. You have to be careful with VWG because too much can turn...
Sourcing local flour I'm curious about flour in the US and whether there are many small mills around that mill quality / organic flour and sell locally. There is a lot of discussion on this site about which flours are best and which are suited to particular breads but most people seem to be buying flour from very large...	Kansas Flour I found the Hudson Cream line of flours at a local supermarket, Dillon's, here in Leavenworth, KS. The supermarket carries bleached and unbleached all purpose, unbleached bread, self-rising and a whole wheat flour. While I "bricked" the honey whole wheat loaf recipe today, the other times I used the produc...
Troubleshooting for Fruit Yeast Water Bread Hi, I just started to bake with Fruit Yeast Water and have read a few success story from some member here on bread baking with FYW. Apparently it's not the case here. I have tried twice, once with raisins yeast water and once with apple yeast water but they're all underproof...	Have you tried an unenriched bread and had any success? Logic tells me that if your levain triples in size then your bread should have no issues either.My process would be to take a sourdough recipe and build the levain with flour + YW.So if you have a simple sourdough recipe e.g. 500g bread flour270g water8g salt150g ...
Ceresota AP? I recently happened upon some Ceresota AP, which I hadn't seen before, but thought I recall someone talking somewhere about the flour but I've not located anything more than a couple posts about it's protein content. Yet I thought someone here liked it. Picked up 10# to try out.Any thoughts on the flour?	Sister company to Heckers Sister company to Heckers flour, produced by the Uhlmann Milling Co. based in Kansas City...says the google machine. I've tried Heckers - no big whoop.
Matcha bread? Hi there! So I got gifted a big bag of matcha green tea powder. Super nice gift, but I am a diehard coffee drinker and just don't think I will make it through this bag of matcha powder. Curious if anyone has ever added matcha powder into bread? There are a bunch of recipes online but hard to tell what is ...	I like This one: https://cooktildelicious.com/sourdough-matcha-black-sesame-swirl-bread/I made it a while back and it turned out well.If you are looking for something more like a hearth loaf, Kristen of Full Proof Baking does that sometimes. You can scroll through her Instagram until you see something green. I have fou...
Can I substitute pumpernickel for regular rye flour? I've successfully made Bernard Clayton's Buttermilk Whole Wheat Rye Bread as a marble rye. Could I use pumpernickel flour instead of the rye flour and add cocoa powder? I'm wanting to use up some pumpernickel flour and have been having bland results with the recipe...	Probably You could probably sub coarse ground rye for fine rye but you will end up with a denser crumb. And I suspect that taste won't improve, the taste of "american pumpernickel" as I have understodd is more dependent on the addition of caramel coloring than the rye flour. You mentioned that you use cocoa to color th...
Quick & easy hot dog bun pan I had an urge for some hot dog buns yesterday, and don't happen to have a hot dog bun pan (just another thing I don't have room for in my kitchen). So I pleated up some parchment paper and put it in a rectangular glass cake pan. I sprayed it with pan spray so there was no problem removing t...	Great idea! They look almost identical to the ones baked in a hotdog pan.
Mail order source for pumpernickel flour on west coast (e.g. San Diego)? My brother, who just moved to San Diego (Chula Vista) will visit me in ten days, and I'd like him to bring me some pumpernickel flour (only light, dark and whole rye flours are available here, finely ground). He won't have time to run around looki...	Re: Mail order source for pumpernickel flour King Arthur has a pumpernickel flour that is a coarse-ground whole-rye flour. I haven't seen that their delivery charges vary all that much by region, although admittedly there is often an extra charge for "over-the-Rockies" transport. Just a note that in the US, as oppose...
Baking with grains from brew shop Hello,I was thinking of going to a brew shop to buy grains to add to my bread. All I seem to find on this topic is "spent grain" bread. Is it possible to just use fresh grains from the shop instead of spent grains from breweing? If I can use the grains without having used them for brew...	"Malt" or "malted grain" are the ones that have been sprouted and roasted to a point where the enzymes are inactive but there is a distinct flavour and colour. These are what you would use in small amounts (we're talking usually 2% or so baker's percentage) as a flavouring for your breads. They have already been "co...
interesting info on food storage including grains, flours etc In my search for spelt flour, my brother directed me to a company that sells all types of grains, beans, flours, etc for long term storage. the name of the place is Walton Feeds. They are based in Idaho. You can download their catalog to see what they offe...	Spelt flour Hi Susie, That's a nice website! Unfortunately for me, Idaho is a long way from where I live, but I found the storage information helpful. I love spelt flour, and since reading Daniel Leader's Bread Alone have leaned toward organic and stoneground, when I can find it. I discovered 2 relatively local (small)...
Need advice on bread bowl i have my grandmother's wooden dough bowl. It is over 100 years old. During a recent remodel we had to put all our stuff in storage and mice got into the box the bowl was in. I could just cry. How can I safely disinfect this bowl so I can continue to use it?Thanks, Sonya	Vodka rub down I think I would rub it down or mist it with vodka. Are there any stains from the mice?

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