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unbleached all purpose or high gluten - which should I get? A friend of mine owns a small donut shop and she told me she can get me the unbleached flour which I can't normally find around here in the larger bags. It's around $18 for 50 lbs. I can't afford to buy both the all purpose and the high gluten right now. Mo...	flour I guess I need to add that I can get bleached bread flour at my local Costco. I am hoping to make Italian breads, Baguettes, and Ciabatta breads. Those are the things I make most often with the flour. If I got the regular unbleached flour I can always add gluten? And that way I can use it for other stuff (the fl...
First time Burger Buns... Today I wanted to try and make a Burger bun....so I did, and all went well...happy happy happy.	Nice job! Please add in the recipe and procedure that you used so that the rest of us can try and get that kind of great result, too.Thanks for sharing all of your happy bakes - and keep enjoying them!
Growing good tasting chives I made the potato-cheese-chive bread from BBA last year and I was amazed at how good it was. I was also amazed at how expensive chives are. I always thought chives and green onions were interchangable but the chives I bought for the bread were really something else. This year I planted pl...	I live in Santa Rosa and I live in Santa Rosa and planted some chives about 5 years ago in a large bucket. They come back every year. I cut them off at the base a couple of weeks ago and they have already grown back and are ready for use. --Pamela
Preserving pretzels I've been making soft pretzels, and I've noticed that after about a day, the large salt pieces I have on them tend to absorb moisture and melt, leaving a rough texture on the skin of the pretzel. It's still salty, but a bit damp.Is there a way to prevent this? I've been using a coarse salt to salt...	It is the nature of salt to It is the nature of salt to pick up moisture in a humid environmen, in table salts they add minerals to keep it free flowing I doubt that this is an option for this purpose though. Gerhard
Search For Rye Berries Any DC residents have any luck procuring rye berries? I've looked at Yes Organic Market, Whole Foods, and Harris Teeter with no luck! Its strange, I can get Teff flour, and all sorts of other things, but the pickings for whole grains seems to be rather slim Whole foods comes the closest with so...	Bluebird Farms Hi there: I like to buy my rye berries and other grains from Bluebird Farms: http://shop.bluebirdgrainfarms.com/category.sc?categoryId=26 Good luck, karladiane
Please help!- My wife is obsessed :) Some weeks ago my wife started to bake sourdough, and I admit very nice it is too. However, I have very little interest in baking sourdough so have not taken any great notice in how she is preparing the dough other than that she always seems to be doing stretch & folds.Anyway she ha...	I find the higher the hydration The more stretch and folds. One can easily lower the hydration and do only two or three sets or low enough to do it only once. Refrigerated dough requires less also. First figure out the hydration of her recipe and go from there. See if you can come out with the same bread with les...
cashmere of wheat? I just heard a commercial for Triscuits describing them as being made with "soft white winter wheat... the cashmere of the wheat world." Hilarious! Time to stop watching TV and refresh my starter...	Ewwwww! It's the fuzz that gets stuck between my teeth that really gets to me. David
Questions about TangZhong method So weekend i tried using this method for cinnamon rolls and i encountered a small hiccup with the TZ stage.My TZ got very lumpy and wasn't quite the smooth silky custard as seen in the guides!Also, can TZ be made with heavy cream or butter milk? Or must it be milk or water.	What ratio of flour to liquid are you using? are you whisking until smooth before placing the pot on the burner? Are you whisking constantly while heating? Are you checking temperature to ensure you are not overheating?i only use water, so I
From whom can I order quality organic bread flour? I would like to buy organic bread flour but cannot find any (I have found organic AP flour only). I was thinking I could order it for delivery, but I'm not sure how to judge quality flour. Do any of you order organic bread flour? If so, which manufacturers do you rec...	Giusto's flours Hi, Allison. Giusto's sells organic, high-gluten flour. It's expensive to order direct, especially when you add in shipping costs. http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=132201&prrfnbr=176824 This is very good stuff. I used to be able to buy it in bulk from Whole Foods Mkt...
Pretzel production I do soft pretzels in my bakery, and while they aren't the star of the show given all the sweet treats to choose from, I enjoy doing them and people have been enjoying them. I only do a few a day right now (I only just opened), and I've gotten pretty quick at making them already, but I would LOVE to...	You could probably get away You could probably get away with freezing the dough.However, I would not recommend doing pretzels in advance. They are meant to be a straight dough with short proofing times. That, and that they are so thin, are the reasons they are known to stale so quickly. I freeze mine and deliver them t...
Taking Bread Out of the Pan Ok, folks this has to be the bottom of the barrel when it comes to ignorance but here goes.....With what do I line my bread pans if different oils do not work and Crisco is forbidden. Please note:http://www.motherlindas.com/crisco.htm.....all the possible health risks of hydrogenation ...(w...	If you buy loaf pans from If you buy loaf pans from Bakeworks, Inc., they will come out so cleanly you will be tempted to not even wash them. They are very heavy duty and the bread has a nice color when done.
Drawing a line.. of bread, choice and honesty.. Admittedly I haven't baked in the past two months. I think about it all the time, and of course the daily emails from TFL stoke the fire. It's summer, it's hot, family visitors invaded my house, my kitchen gets ridiculous hot at the best of times, life, work, etc.. so I'v...	There is an NPR program There is an NPR program called Snap Judgment. In the introduction to one episode , the host gives a great example of this http://snapjudgment.org/senseless listen to the intro on the psychology class and wine and see if it rings a bell.After years of using only 100% home milled whole wheat,...
can dry buttermilk replace dry milk in a recipe? or would the fat content mess things up? I really don't want to go out and spend $6 on a box of dry milk, when I have a tub of buttermilk here at the house. What do you think? Oh, and would nonfat or low fat mixes make a difference either way? Just curious about that...	Fat Could be an Issue The short answer to your question is, I believe, yes - using dry buttermilk in place of dry whole milk would make a difference. Would you notice it? Probably not. If you think it might be a problem you could always include a small amount of butter to replace the fat that you might lose using ...
Lots of Questions about my roll recipe First, I'm typing this from my phone while at 3:30am between making dough at work. I apologize for any typos, grammar mistakes, or issues in formatting. I work at a restaurant that makes dinner rolls in house. We previously had someone hired solely for rolls that would come in par...	Ok... Because you're running a restaurant and getting good results I don't wish to give advice on altering the recipe. You don't want to have a disaster on your hands and I would prefer a professional to advise you in this matter.There are some tweaks I would do that doesn't mean changing the recipe as such. Just a sli...
German "Alpine" Flours? In both the Brotdoc and Lutz Geißler blogs, they have many recipes in which they use flours specifically from alpine regions in Germany. I'm into alpine regions generally and their descriptions of these flours sound pretty wonderful. Anyone with knowledge of these subjects in either blogs, or ...	Available Flours In Germany there are many more regional flours available from special mills or mail order companies. Lutz Geißler and Björn Hollensteiner, as prolific hobby bread bakers and renowned bloggers/authors have access to these sources, and are invited to hold seminars and classes, featuring those specialties...
Progress after 2 weeks This is 66% my Calida wheat flour protein 1478 (Wheat Califa Eco Fine flour), and the rest AP. . It gets a little caught (not burnt but on its way) when I do 230C for 30 mins with tin foil hat, followed by 310C for 20 mins. I'm using a fan assist so next I'll try 220C - 200C.Tastes delicious wh...	Crumb progress Poolish 10% Rye, 90 AP. Dough 100%AP. Wasn't sure if best to add the Rye to the poolish or the dough.
King Arthur - Free Shipping King Arthur is offering free shipping until June 25 on orders of $60 or more. Time to stock up on flour!	Do you need a special code? I don't see any mention of free shipping on orders of $60 or more. They have 45 items with free shipping, but that's all I see. Thanks, Betty
Just out of the oven...Cinnamon Raisin bread...	Looks perfect! Please show us the crumb.
Ingredients (Flour/Grain) I'd love to find a store that sells a great selection of flour, preferably in larger quantities, like 5 pounds or maybe 25 pounds for a staple like bread flour. Living in DC, I'm able to get just about anything I want, but many times they are in small packages and expensive. For example, I c...	Make a few calls http://www.coopdirectory.org/directory.htm
Noob /nhuman: Bulk Fermentation Dough Keeps form from the get go Hi,I am trying to make my first loaf ever following the basic loaf recipe from the Tartain bread book.It is 70% water dough. I am using high gluten flour as my white flour (don't ask me why, just I though that high is better than low). Question: Is it OK ...	Can't be a bad thing If it's keeping its form already then it sounds like the gluten formation is going well. While it's ok to tighten up the dough in the first set of stretch and folds don't go beyond resistance in the subsequent stretch and folds. Try not to deflate the dough while doing them. Once you feel the dough...
Questions About Fleischmann's Active Dry Yeast Hi everyone! I'm new to tfl and baking. I have Fleischmann's Active Dry Yeast. Do I need to start puting it in water to activate it or is it ok that I just put it in my dry ingredients? Also, do average grocery stores sell cheaper yeast then Fleischmann's yeast?	active dry The active dry yeast needs to be dissolved as the granules are larger. Rapid or instant yeasts can be added directly to the dough. Dave
Aerobic and anaerobic fermentation and how does it work? Hello and greetings to the forum, which i have been reading for quite some time. Lots of infos and great people here, so first of all thank you for your whealthy knowledge. I have been baking bread for some time now, not very successful for a long time (i really ...	I know it works, I know not why! I can drive a car but don't know all the workings of the engine. For an answer to all your questions you're going to need someone with far more in depth knowledge and the science behind bread.However I can chime in with two points:1. There is a difference between fermenting and proofing...
How do I find out the properties of my oganic flour? I was so excited to find organic, locally produced whole wheat flour that I bought it before considering that I don't know how to determine whether it is suitable as-is for sourdough baking. The seller didn't know much about protein or gluten content (and I didn't k...	tried and true recipe If you have a bread that you bake regulary so that you are familiar with how the dough should feel then make that recipe and correct water/flour until you get desired feel. I would dare to say that your flour will work perfectly well in a <50% WW bread as your bread flour will help rise. But in 10...
Need help with croissant dough lamination yield Hi bakers,I have a question about laminating croissant dough, well this also apply to any laminated dough in general. When I am laminating dough it seems that there are a lot of dough I have to trim off, because the butter sheet won't spread to the corner of the dough.cur...	My Recipe This is the recipe that I use. See whether you can adapt any of it to your taste.Puff Dough This laminated yeast dough is the version of puff pastry found in France at the boulangerie, or bakery, as opposed the classic puff pastry made at the pâtisserie or pastry shop. Sometimes it is sweet, as for a Danish...
lard - healthier than shortening? how unhealthy? This post is a bit off topic as it's really about nutritional quality of the ingredients rather than baking quality. A recent post on trans fats got me thinking about good ole lard. I've never cooked or baked with it, but I understand it is available for purchase in man...	homemade lard is healthier than butter Hi KipperCat, some say that lard is healthier than butter, because it contains less saturated fat than butter, more monounsaterated fat than butter and has no additives or impurities, like butter has (unless you get organic butter) - colorants, atnibiotics, hormones, etc. Be car...
why is my recipe start failing now? Hi all, I've been making bread loafs with this recipe with lots of success. However, recently my bottle of instant yeast ran out so I bought a new bottle of the same brand. Ever since then, I'm having over proofing problems... The weather has been a little bit hotter recently but sin...	salt Salt amount in recipe is very low (under 1% of flour weight) too low to regulate and control the yeast so results will vary at the slightest temp rise or variable difference. Try going up to one teaspoon of heavy table salt if you prefer low salt (still under 1.6% of flour weight.) More if using large crystal sa...
Cheese cubes What happens if I use 1/4 inch chesse cubes in my bread dough in the bread machine on dough cycle??	Cubes I have no idea what a dough cycle is on a bread machine, but I can tell you that I have mixed cubes of parmigiano reggiano cheese in my dough when I made Hamelman's cheese bread (using my stand mixer). While a few of them were on the surface of the dough when I was shaping it, I just pushed them back in. The che...
Davina's flying roof Davina posted a question in another thread about a "flying roof" problem she had encountered. Here is what she said:"I baked a bread yesterday. The top crust separated from the crumb and continue to expand and rise in the oven, leaving a void area in between the top crust skin and the crumb. It ...	I'll venture one guess But it is only a guess. A proofing issue and/or the crust hardening quickly on the outside but the crumb collapses on the inside. Getting the proofing just right and introducing sufficient steam should help correct this issue. I think if Davina posts the recipe and her baking method then we'd get...
Winco Foods - the flours in the bulk section I have been shopping at Winco in the bulk section and noticed that they carry - Whole Wheat Flour and Whole Wheat Bread Flour among many other flours. This got me wondering what exactly the difference was because had not heard of a Whole Wheat Bread Flour. Last time I was th...	I do buy Whole wheat bread I do buy Whole wheat bread flour for my breads from my local organic store. I am not sure of the technical differences but I have found that the bread is lighter than from regular stone ground whole wheat.
Any idea what this is	Can't see the picture Can you try attaching it at the head of the post where it says attach file?
where to find 7 grains I bought the Kashi hot cereal in packages. Was this the right stuff to buy? I've looked in the whole isle, looking for 7 grain cereals, and I thought I remembered on here it was in the hot cereal section. So did I buy the right stuff?	7-grain I'm not familiar with the Kashi brand. I have bought Bob's Red Mill hot cereals--various numbers of grains-- and used them in bread in the health food store, so if the Kashi doesn't work, you might try looking at a health food store. Does it look like raw oats and other grains or is it ground up and look li...
Need Help with Baker's Math I am interested in baking Portuguese Sweet Bread. A baker from Honolulu posted a thorough recipe in 2010 and it doesn't look like he is still active. The link to this recipe is http://www.thefreshloaf.com/comment/117287#comment-117287I'd like to save this information with Baker's Percentages...	I did a quick spreadsheet... INGREDIENTAMOUNT (g)FLOUR TOTAL (g)% STARCHSTARCH (g)% WATERWATER (g)% ALCOHOLALCOHOL (g)BAKER'S % Unsalted Butter115 17.920.59 15.33Sugar210 00.00 28.00Water (boiling)285 100285.00 38.00Instant Dry Milk40 41.60 5.33Instant Mashed Potato Flakes40 70.628.246.62.64 5.33E...
Knoxbridge Mills flours A local restaurant supply store in my area carries 50 pound bags of Knoxbridge Mills unbleached high-gluten bread flour. Does anyone know anything about this brand? The store carries high-quality cooking ingredients, but I'm not so sure about the flour. It's distrubted by BakeMark, a CSM company...	Iv'e been a chef for twenty Iv'e been a chef for twenty something years now and have used many Bakemark produsts, though not this one and have always found them to be quality. If its not too expensive just go for it I say. And if you have any Q's about their products, give them a call. Most of these companies are prett...
Foodborne Illness Dangers Due to Long Fermentation? I am currently earning my food sanitation certification (while I entertain the idea of selling bread in local farmers markets). As I'm going through the course, and learning about certain foods that are particularly vulnerable to food-borne pathogens, I realize that I...	Foodborne Pathogens I'll bite...Long fermentations with a natural levain will tend to register acidic. These acids tend to favor certain bacterial growth that is favorable to the human gut. Adding meat and dairy to this long fermentation is asking for trouble in my opinion. I feel somewhat certain that the local health...
why buy gluten? I was at this mill last week (didn't even know it existed, until I took a walk after a business meeting). They sold a seperate box with 'gluten' but they could not tell me why I would want to buy that (the miller was out). Can TFL tell this amateur?Cheers,Jw.	Gluten Vital wheat gluten, or "gluten" can be added to lower-protein flours, such as 100% whole wheat flour to help it develop the proper gluten structure needed.
Real Croissant Vs 20 Mins Croissant by Edd Kimber Hi Everyone!I am wondering if anyone has tried using Edd Kimber's 20 mins Croissant dough recipe? How did it turn out? Was it as nice as the real deal? Some people told me that some shops now uses the "rough" method to do croissants as its faster. If you really want ...	It's not exactly 20 minutes, It's not exactly 20 minutes, is it? From a quick scan of the versions online it's almost as much time and work as the normal method.I remember a puff pastry recipe that used the same ide
Drying Rye Berries Some might have seen an issue I'm having milling rye berries. Didn't want to gum up the works,** so thought it might be better here.Looking around some, I do see people can have an issue with milling rye due to the grain's moisture. Various drying regimes I've seen include just air drying, putting ...	Desiccants My thought is to use a desiccant for drying the berries."Cellphone" rice: Place rice in a mesh bag (like a laundry bag) and add to the container with the berries.Food-gade silica gel packs:https://amazon.com/Desiccant-5-Gallon-Storage-Moisture-Control/dp/B00G1S5ICA/Supposedly rechargeable. We used these (thi...
When does the flour brand matter? Since different brands of flour have different amounts of protein, when does the specific brand matter?In rose levy beranbaum's books, some of her recipes call for gold medal bread flour or half all purpose and half sone other brand of bread flour to get a similar amount of protein.Thi...	RLB opinion It's a good question Shirley!According to RLB not even sticking to the brand that she recommends in her book(s) will give consistently good results. She discovered it in pandemic when her favorite GoldMedal flour quality sudddenly plummeted and she had to switch to the commercial bread flour to obtain the s...
Sir Galahad or KA Special I've been doing a lot of sourdough as of late using the KA Bread flour obtained from my local supermarket. I'm well pleased with the results, and the oven spring is great. I had the opportunity, and in my haste purchased several bags of the KA Sir Galahad flour before I realized I could have g...	Sir Galahad Hello Dan, Sorry if I mislead you on the source of supply, it was through a local wholesaler. I'm finding that such wording as "bread flour", "best for bread", etc. are somewhat of a misnomer, as not all of these flours produce with the same results. I'd rather go by protein percentage vs. descriptive title...
When is a loaf not a loaf.... Two loaves one white one iced coconut and jam.....you have to be bad sometimes....lol	And both are beautiful! And both are beautiful!
is malt powder the same as dried malt extract? Our local co-op only had malted milk powder, which is not what I need I know, then in the brewing section, they have bags of dried malt extract, in varying lightness and darkness......can someone help with this one please? I asked the owner if it was diastatic or non dia...	Milkshakes? From the KA website on malted milk powder: This all-natural sweetener, made from barley malt, wheat, milk, and a touch of salt, is the key ingredient in old-fashioned malted milkshakes. Gives that distinctive malt taste to your baked goods. Diastatic malt contains malted barley flour, wheat flour, and d...
Bread always cracks one side and gummy centre Hi there, I am trying to bake Hokkaido bread based on the recipe from http://dessertfirstgirl.com/2015/02/hokkaido-milk-bread-tangzhong.html. Main difference is I adjusted sugar levels, replaced extra virgin olive oil with butter and increased the ingredients by 1.5x for a ...	Just learnt how to upload Just learnt how to upload more photos.
Trader Joe's White Whole Wheat Flour Since Trader Joe's stopped carrying King Arthur Flour, and I rarely shop elsewhere, I have started my first bag of their store label flour. I haven't tasted the final product yet and it is only a fraction of the flour used, so I wondered if anyone else has an opinion about this flo...	Do keep us posted on the results Please let us know, Marni, how TJ's brand stacks up to KA's. --Pamela
Rising--once, twice, three times? I am still having a difficulty getting my mind around the concept of rising. For example today I did Cook's Multi Grain recipe. My KA is not working as well as it should so I took the dough out after about 4 minutes and then kneaded for 4 minutes more on the counter. Put dough in bowl ...	Oh, my, where to begin? So many implicit and explicit questions in such a simple-sounding inquiry! Let's try this, shall we?Generalization #1 - Gluten forms when two proteins in flour, glutenin and gliadin, come in contact with water.Generalization #2 - The mixing/kneading process, whether done by machine or by hand, ...
Malted Wheat Barley? never even heard of it, much less know what or where to get it from. It's an ingredient in the Ab in 5 book.	Errors in book The authors of AB in five do list the errors in the book at their website. Photojess, if the recipe you are using is at page 91 of your book, the following is the correction: Page 91 (English Granary-Style Bread): In the 2nd paragraph of the introduction, the second sentence should finish with “… a mult...
Dinner Rolls with Dark Tops While a schoolboy in the 1960s-1970s, I was fortunate enough to enjoy the most excellent dinner rolls baked and served ( if you can believe it) by my school cafeteria. I have searched in vain for years for a recipe that produces rolls that resemble those that were mass produced in the schoo...	This sound like Totally the type of thing I would become obsessed over and btw some of the best food I have had is from school cafeterias (meat pies in primary school and hamburgers in high school - I could go in forever describing each nuance) now however there so many rules that small kitchen recipes are become a thi...
Bob's Red Mill (Bulk Purchase) I'm thinking about bulk purchasing some flour from Bob's Red Mill. Specifically, 25# of White Flour, Spelt Flour, and some odds and ends like Teff, Buckwheat, etc, in smaller quantities. This means I'd probably be freezing a bunch of it and was wondering what experience anyone had with f...	My Experience I've frozen WW pastry flour (local stuff that I know is pretty fresh) for two years in my (really really cold) chest freezer. It started to get a little funky at some point after that, but I got a solid two out of it. I've never kept any other flour around longer than six months, so I can't help you there...
Cinnamon rolls in fridge to cook tomorrow... I have made up my cinnamon rolls after first rise and put in the fridge. They have grown quite a bit since going in the fridge now I'm concerned that they might over proof during the night. Is there anything I can do if they do, or will I just stick them in the oven tomorrow...	You could bake them now! :) You could bake them now! :)
KA Organic All Purpose Have any of you noticed any big differences when baking with the Organic AP vs. the conventional? Hubby got the Organic AP instead of conventional bread flour on his last grocery expedition (I usually just tell him what color the bag is). I know it won't replace bread flour, but does it behave th...	According to their site the According to their site the protein difference is .4% so I would nto expect this to act any different. Use it as you would regular AP flour.
Spent Coffee Grounds Bread? Ideas? Thoughts? I'm saving up our spent coffee grounds (nice locally roasted Colombian coarse ground for the French press) and want to bake them into a sourdough loaf. Not the biggest sweets person so...ideas/thoughts? I'm thinking rye + grounds + oats (or sprouted oats?). Maybe a hint of c...	I am sorry but not something I would want to try. A better use of your coffee grounds would be to use them in your garden either as mulch if you don't have dogs (if they eat them, it can make them sick), or bury them in your garden to improve the soil.
Getting more flour out of KAF Due to the amount of bread I'm baking, and now considering my local farmers market, I think I could handle 5-10 50# bags of KA Sir-Lancelot flour. We all know that to purchase this on line would be cost prohibitive. I contacted KA to find their distributor in my state who I then contacted....	Why does KA sell their AP Why does KA sell their AP flour in 25 pounds but not their bread flour? I don't think it is just the cost of shipping; it seems to me that there is a marketing issue here. --Pamela
Another try at cinnamon Raisin Bread Happy Happy Happy...instead of one huge loaf a more manageable 2 loaves.	You should be happy - those are a pair of absolutely gorgeous looking loaves.Nice job!
Look Mom & Dad, it's sprouted flour! I picked up a kilo of sprouted universal (all purpose; AP) wheat flour today! Wow! ...in a normal supermarket! I'm so excited! Why? As I get older, I eat less, I want more nutrition from my food ingredients, sprouted flour could be an option. Being curious, I'm investigating. Let...	Stages of Sprout Hi Mini. I'm not sure how the sprout is treated when it is going to be turned into flour, but when I sprout wheat berries for bread, I'm very carefully to either grind or refrigerator when the sprout is just barely beginning to show. According to Laurel's Bread book: [W]heat is sprouted three differen...
Lamination help – Thicker layers? How does chef Bedros Kabranian (@bagarebedros on Instagram) achieve such perfect, discrete, and, it appears, slightly thicker-than-usual layers?Here's a link to his Instagram, you'll see what I mean.I'm undaunted by at-home lamination (I've made puff pastry before) but I'd love to try ...	Mutterings of Palmyras I would take a blind guess as wonder if a light touch of sugar was involved but the obvious stickiness is absent.That has to be one of the best pictures of laminated bread porn I've seen. I can understand your need to emulate. Just look at the texture! :)
Question about "Baker's Bonus" Hi, a quick question about a bread baking additive called "Baker's Bonus". I moved outside the US, so I have to order all my baking ingredients online (I'm using Japanese brand flours -- there are so many types that selecting a flour takes quite a while!). My seller also offers a product ...	Wait for Mini-O Mini-Oven is our resident walking encyclopedia on exotic bread flours, additives, and all things bread. Since you're using Japanese brand flours, she'll probably have some recommendations and certainly some good advice.
Baguettes not expanding between scoring cuts Hi All,As the title says... Whenever I make the multiple score that are done on traditional baguettes, the loaf stays tight between the scores.In this photo, it's the loaf on the top with the two scores that I'm troubleshooting. As you can see, the bottom single scored bague...	A question for you and some suggestions If the top baguette were a batard, a bit fatter and shorter, would you be happy with the scoring? I would like to think so.But onto the real question. There is nothing that I see wrong with the way the baguettes opened up. 12% protein is not too high, as it can be anywhere fro...
adding semolina Greetings What difference does using semolina flour in the dough makes? does it add more gluten? does it improve the rise and/or the taste? And how much semolina in average is used in the dough, for example when making bread loafs or pizza crust?	How to use semolina flour Having just purchased a sack of semolina flour myself, I was also interested in how to use it. I found the following article on the San Francisco Baking Institute site. http://www.sfbi.com/pdfs/SFBINewsWI07.pdf It discusses "technical changes in formulation" when using semolina flour. --Pamela
Ciabatta - dense crumb Hello everyone! I have some problems with my ciabatta.That is Suas Poolish Ciabatta from advanced bread and pastry book.I mix 6-8m with slap & fold and 2 folds at 45m during bulk ferment, bulk was ok, fina proof also dough was very gasy after 30m at 27C, but when I flipped it maybe degass it to...	Try upping oven temp Notice the edges of your loaf have a more open crumb. This is probably because the heat is entering at that point and inflating the gas pockets fast enough before the loaf has set its final shape. The bottom has barely any inflation so your stone, tray, whatever is not transferring heat quickly e...
Tip - Substitute IDY for Osmotolerant Yeast? While preparing our next Community Bake featuring Babka (high in sugar) the thought that many bakers may not have Osmotolerant Yeast on hand comes to mind. Some claim that the percentage of Instant Dry Yeast can be increased to compensate for the high percentage of sugar.Doe...	I haven't a conversion but this starter prep is interesting... and a comment further down about using yeast water.https://www.thefreshloaf.com/comment/399448#comment-399448
Turmeric and olive oil loaf Hey there!I wanted to share this delicious bread I made last weekend. I found the recipe on the Hungry Herbivores (https://www.thehungryherbivores.com/turmeric-olive-oil-loaf/) but I made a few changes. I subbed out the garlic powder for everything bagel spice, because I love it, and it flec...	Turmeric fan Hannah I baked this, with a couple of minor changes. My wife likes Turmeric for health reasons but this had an interesting flavour. I'll try it tomorrow toasted but just wanted to say thanks for sharing and I wondered if you had come across other Turmeric delights? Cheers Nigel
Good buy today I picked up two 5-pound bags of Gold Medal Unbleached AP flour and two 5-pound bags of Gold Medal Better for Bread flour at the local Wal-Mart today. Each was priced at 2 for $4. If this is a chain-wide sale, you might want to go snag some. Paul	During Easter my local During Easter my local grocery store had Gold Medal flours on sale for $1.69/5lb. I was pretty amazed by that. How much does everyone pay for KA flours? The store down the street sells it for $4/69 and the Wegmans a little farther away sells it for $3.80 I think, which is a great price.
From disaster to happy mistake... Just wanted to share what I thought was a disaster...I have been perfecting my white sandwich loaf and all has been going well. Today I thought I would change the way I shape my loaf. So made my dough 500g flour 2.25 yeast 1.5 salt 300 ml milk 2 tbl sp honey. All went great rise 40 min...	Keep calm,carry on Very lovely loaf! There is usually a fix for bread if you don't panic.
Fresh Herbs So I have a rather lively herb garden going right now, and several of my plants need trimming back before they get out of control. I'm thinking of making some herb breads. I have rosemary, oregano, dwarf basil, tri-colored sage, chives and thyme. I definitely want to do a rosemary sourdough. I love the rose...	About double the dried amount? If memory serves me correctly the fresh herbs are about half as potent as dried ones. If you can find a recipe that has the dried versions in it then you can get a ballpark idea for how much to add. Getting it exactly right (every plant is different due to different growing situations, ...
Can I put egg wash on Rye Sandwich Bread? Hi guys,As the subject, can I put egg wash on Rye Sandwich Bread before bake? (The flour is used 80% of T55 and 20% of rye flour). I am appreciated for your help.	Suit yourself If you want an egg wash, do it!Ford
oil & wheat bran, considered in hydration percentage? Greetings When calculating dough's hydration percentage, do you take only the weight of water only, in relation to the weight of flour? or do you add up all liquids, including oil, in the equation? I ask because I noticed that some websites do not add oil's weight t...	My Understanding My understanding is that you don't use the oil (fats) but use the percentage of an item such as eggs that are water. (Eggs are approx 75 % water.) I would use the wheat bran, since you would include it in terms of a whole wheat flour. The one fat that I might include part of is butter. It is at leas...
Baking Time/Temp Differences in Commercial Oven vs Dutch Oven at Home Hi TFL,Long time lurker here - have had great success baking artisan loaves for myself and for friends and family, and this site really helped me get started. I have been baking with a cast Iron dutch oven at home, and the result is excellent.I've be...	Why change? However every oven is different - you're going to have to do a test bake to see how the big oven works and compare it to your home one.For me - an oven is just a box with heat - I have a standard UK domestic fan oven - bread goes in at 250°C and I reduce it to 210°C after 12-15 minutes (No 'DO', Cloche, etc...
Volume of 150g of Sugar? I'm going to be baking some cookies this weekend, and the recipe that I have is in weights, not volume. I'm going to be substituting Splenda and don't have the heavier granulated kind. I'm not too worried about losing a bit of bulk to my cookie dough, but I don't want to get it overly-sweet. Ob...	easy 150 g of sugar is exactly 3/4 cup.
open crumb and fermentation just wondering if anyone knows if a slow fermentation increases openness of crumb. I recently made a oat and multi seeded sandwich loaf (using instant dry yeast) with a 50% poolish and i got a great tasting loaf with an open crumb which i wasnt really expecting as there was butter in it too ...	I really don't know but I wanted to tell you that is one nice slice of bread. Looks delicious! Mind sharing the recipe?
King Arthur Free Shipping Received an email announcement today that King Arthur is offering free shipping on all orders over $80, and $3 shipping for orders over $60. This offer expires on April 23rd. susan	Thanks a lot! I just placed an order. Looks like the free shipping deal is off, but the $3.00 deal is on until the 30th. Summer
scoring issues just a quick question; are you better off scoring rye breads and breads with alot of seeds, nuts, wholegrains with a straight blade as you wont get an ear as you would with a curved blade on a white baguette, batard, etc.The reason i ask is that the last three breads ive made - a carrot, sesame bread and...	Depending on how much rye You won't get the same effect with scoring. I never score 100% rye breads. I wait till a few holes start appearing on top (not too many as it'll over proof just a few) then bake. Comes out the oven just right. Docking is done with Rye instead of scoring as the low gluten doesn't support scorin...
Deciphering King Arthur Flours I'm poking around the King Arthur Flour website (Danger, Danger! Danger Will Robinson!) AHEM. Anyway... they have 1) King Arthur Sir Lancelot Hi-Gluten Flour - 3 lb. (14.2% protein) $6.95 2) King Arthur Unbleached Bread Flour - 5 lb. (12.7% Protein) $4.95 3) King Arthur European-Style Art...	You forgot the shipping Hi Sula... You forgot to add the $6.50 shipping fee to each of those three flours. Yowzer... Unbleached bread flour works when you're using a higher percentage of rye. I've been using 40 percent KA bread flour with 60-percent Arrowhead Mills organic rye with very good results. Admittedly, I'...
OH MY GOSH what's the secret to getting pita to puff correctly? Holy hell! I thought I had perfected pita making during the winter. Now that it's summer, it seems much harder to get it to puff. It's driving me nuts! I dont know what to do!	The trick with pita is forming a skin. Break off a piece of dough, shape into a ball and let it rest and rise and then roll it out flat without reshaping the ball, just flatten it. Let it rise a little bit then bake. The skin will act like a balloon and the trapped gasses inside will make it expand and puff up. Has ...
Rye Flour LindyD posted a great link to the Flour Treatise in another thread. I was looking through the information on the classification of rye flour, but don't exactly understand what the chart means. I grind my own rye flour. So what do I have? Dark rye? If so, what does "limited to 20% flour blend before significan...	Mike Avery's chart Hi Pamela. Mike Avery has a simplified chart at his site. Here's the link. Eric is aso very knowledgeable about rye and hopefully he will comment.
Yeast - do i need to modify amount during winter I've been baking some bread and its turned out well all summer and fall. Now its winter (in australia) and I'm finding the bread doesn't rise as much (in fact not very much at all) and the result after baking is its hard as a stone!I'm not sure whether my dry active yea...	yeast like it warm and in order to test the yeast, it might be a good idea to warm up water a wee bit and to find a warm spot for the dough to rise. Warming the mixer bowl is also an option. Check to see if your oven has a proofing temperature. Another quick fix is to boil a mug of water in the microwave, turn off t...
Custom milled flour in Kansas City area Would anyone out there be able to tell me where I might be able to purchase custom milled bread flour in the Kansas City area? Thanks!	Yes, please I'd like to know, too. Paul
Cheese to Compliment Rye Bread After working in the garden, I came in for a quick lunch. I was thinking maybe a piece of pickled bologna, a slice or two of rye bread and a piece of cheese. Unfortunately, I didn't have any cheese on hand, and vowed that my next trip to my local "Cheese Lady" (importer of fine cheeses) w...	Preference but... It really is what you like at the end of the day but Swiss cheeses with rye do seem to be popular. I'm fussy when it comes to dairy stuff and the cheeses I prefer tend to be medium hard and not too pungent. One cheese that fits all these categories and is one of my favourites is Emmenthal. A lovely nu...
Malt flour Does anyone know of a supply of malt flour in the UK? I know about Wessex Mill's Malt Loaf Flour, but this is a mixture of 15% malt flour with white flour and it has sugar and "flour improver" as well. Malt flours come in several grades ranging from pale lightly roasted with the enzymes still active to a dar...	Last time I bought malt one Last time I bought malt one of the varieties came from British company called Simpsons Malt.
need help troubleshoot my breads i've been using the breadmachine panasonic yd250 for a few years now, i generally only do white french bread mode. generally like it, crust could be crisper, but the rest is great.I wanted to get the nicer crust, so i've been playing with the french bread dough mode (3h35min) , but havi...	Just from reading the recipe i get the impression one loaf would bake up nicely. I wouldn't divide the dough into two unless you wanted long baguettes. Three and a half hours seems long to me for the recipe. I might remove the dough when it has only doubled in volume (to the top might be way too much) then pat it ou...
Kyrol High Gluten vs. Sir Lancelot Hi-Gluten My question is directed to those who have used the Kyrol flour from ConAgra for bread. I have been using the Sir Lancelot Flour in my bread making with great results and love this flour. Unfortunately, I'm finding that the increasing number of loaves I'm baking per week, is ...	I'm not sure you will be I'm not sure you will be disappointed with results.....bleached flour may even rise more...I'm not sure.....and flavor differences could be very subtle, or you may notice quite a bit.... On the other hand, there is a trade off in nutritional value of the bread.....
Help, Why is my bread so chewy? I have been baking the overnight with levan. I use Bakers flour from Costco. I believe it is 13.5% Everything is great about my bread except that It is farm more chewy than any breads I am used to. I did a search in the forums and found that it seams people like this, and actually a...	High protein flour A flour that is 13.5% protein will usually make a chewier bread. Try half and half bread flour and all-purpose flour and see if you like the results better.
Reinhardt soft cheese bread additions I am making cheesy jalapeño bread using P. Reinhart’s soft cheese bread (spiral rolls are the aim) recipe as a base. Since I want to take it to work for breakfast wanted to add in some ham as well. Could anyone say if this addition would affect the ratios or if I should do it as lo...	add ham Hi Last month I did just what you are thinking of- diced ham, roasted jalapeños diced and patted dry, and grated cheese. I put the wet jalapeños in during shaping and let it go for the final rise. I wasn't sure if the excess moisture of the somewhat wet peppers would affect the surrounding dough too much. The ...
Highly recommended cha siu (Cantonese BBQ pork) recipe If anyone is interested in making authentic cha siu at home, I HIGHLY, HIGHLY, HIGHLY recommend the following recipe from retired Chef Du. It's the easiest and most authentic cha siu recipe I've ever tried. It's so delicious that I dare to say my cha siu is better ...	food night? Hi Yippee, I love following all the food you cook up- I can imagine eating all the yummy dishes, especially sweet and sour in the lard link. :)I'll be sure to try the bbq. Thanks! I just boiled up clas brown sweet rice /white wheat noodle (13%;87%) but no sides for them :(.
How to make Nutella more spreadable I am making chocolate Babka. Nutella is used as a chocolate spread. Both microwaving and hot water bath have both been used for thinning the mixture. Neither have worked very well.Anyone have any ideas that will help?Thank in Advance,DannySolved!https://www.thefreshloaf.com/node/6880...	I read that the maker of I read that the maker of Nutella has an appliance that keeps the Nutella at 84F. I have a bowl of Nutella sitting in a Sous Vide set to 84F. Not super confident, but giving this a try. Will report back.Update -84F hasn’t worked well. In desperation, a small amount of water was slowly added and ...
Preferments doesnt make sense?? I don't really get preferments. Why only ferment a portion of the dough, instead of all of it? It makes a little bit of sense with for example a poolish, because you need to get the right hydration (but even then, I don't get why only ferment like 30%), but a biga? The hydration is withi...	A few reasons One which immediately is obvious is that preferments are rarely the same hydration as the final dough. Poolish is too hydrated and biga is very low hydration. A true biga is 50% hydration or lower. And even if higher it's still not often within the range of the final dough. If you want to go straight into...
How to add potatoes to a recipe? What should I keep in mind when adding cooked and/or dried potatoes to a recipe that didn't previously call for it? I can assume that if I add instant potatoes to the recipe, it doesn't add to the flour and being dry, doesn't add to the liquid. However, what if I cook and mash whole pot...	I developed a potato bread I like I developed a recipe basing it on my 70% whole wheat recipe. The greatest change was in the texture. It was a potato onion bread that I eventually developed into a potato/WW/rye because I liked the texture for a rye sandwich bread. But back to the potato/onion-it seemed to make the dou...
Italian bread - classic taste and texture HI all, Here is the classic Italian bread. I followed Peter Reinhart recipe.Here is the link:https://www.thespicedlife.com/italian-bread/Those who try different recipes to make classic Italian bread. These are the texture and the flavor of the authentic bread you are looking fo...	Just tried this... ...and the result was superb. I may leave out the sugar next time though. Just thought I'd let you know :-)
candied peel for hot cross buns Hi, I know I'm waiting til the last moment for this...and should have been enjoying hot cross buns for the last week or two instead of just drooling over JH's and FoolishPoolish's recipes. Well, I'm trying to actually get down to it and am struggling to find candied peel (lemon, orange o...	easy to make your own Candied peel is not the best tasting stuff...but I do use a little of it...Im making my own as I have a lemon tree and easy access to organic fruits and veggies..try making your own or just add a little zest...but I would use only organic...especially when it comes to the skins of the fruit! You ...
What does n/a beside a post mean ? wondering if I did something wrong. I posted in general and n/a appeared beside it. Does this mean it didn't post....	The n/a is in the "Last Reply The n/a is in the "Last Reply" column, so presumably that means no one has replied yet.
How do eggs and oil effect hydration? If I make a recipe with 5% oil, will that add 5% to the total hydration? It is my understanding that the oil coats the flour and actually would prevent it from fully hydrating. With that in mind my initial though is that the oil doesn't effect the hydration at all, but rather makes...	Eggs yes, oil no. I raise a similar question about a week ago -- oil doesn't added to hydration since it is not water. Eggs on the other hand (whole eggs) are approx. 75 percent water and 25 percent solids so use use 75 percent by weight. Look under Advanced Topics for that discussion. Dave
light wheat bread My wife doesn't like straight whole wheat. I tried to make a light wheat or to be exact half and half. She likes that it is lighter and makes better sandwich bread except the taste is a bit bland. I use 50% bread flour, 50% whole wheat, 1 Tbl dry milk powder and 2 Tbl honey along with the standard...	Time and patience Bread gets its flavor from fermentation by-products as well as good ingredients and being a high percentage whole wheat, needs time for all those branny bits to absorb the water so it doesn't crumble after it is baked. Soft, flavorful whole wheat sandwich loaf is achievable if some simple rules are fo...
Soy Milk I am allergic to milk. Can I substitute soy milk in recipes and get the same results. Does anyone know about instant soy milk for baking. I have tried almond milk for my sweet breads and that seems to be fine. Any suggestions would be helpful.	Soy Milk I have used soy milk for cakes, cupcakes, quick breads, and muffins and had good results for a friend who has a severe dairy allergy. No one could tell, so for sweet baking, I think you are good with soy milk. I use vanilla soy milk for sweet cakes and plain for things like corn bread. (I measured it ounce ...
Bavarian style soft pretzels and pretzel bread HI all, Here is my first try at soft pretzels and pretzel rolls.I followed the recipe by Louisa Weiss for the most part, here is the link.http://www.dw.com/en/luisa-weiss-recipe-for-traditional-german-soft-pretzels/a-36588742What I changed is I did not use white sugar, ins...	Wow! Those are amazing Alexandra. Just perfect! Don't know how you do it. Just been admiring your Challah too. Some great bakes this week and your family sure is eating well. If I lived closer I'd put in a standing order. Lovely.
What type of rye flour do you think I have? I bought some rye flour at a local organic grocer from their bulk bin and it was just labeled "RYE".It is a very light colored flour which has a few grits in it when you run it between your fingers but is otherwise pretty finely powdered. I thought I'd give it a chance but wh...	Since it is an organic store Since it is an organic store most likely you bought finely ground whole rye flour. Mike
Kneeding with a mixer Hello there,for quite sometime I kneaded bread by hand. To avoid the kitchen mess, and reduce time needed for the bread, I bought a kitchen mixer with a hook.How does mixing affect the process? For example I usually mix 40% WW with 60% AP flour in around 67-70% hydration with 15-20% starter. I do ...	What I Do.... I use a mixer to shorten the overall time that I am involved in the preparation as I have other things to do. I have a six quart KitchenAid Pro Mixer. For sourdough bread I mix everything other than salt until it is in the typical "shaggy mix" shape which is usually about 1 1/2 minutes. After a 30 minu...
Corn flour A local grocery store was going out of business and in their sale I picked up a bag of Bob's Red Mill Whole Grain Corn Flour. It is very fine and I was thinking of Pane Siciliano - but of course it isn't semolina flour. So what CAN I use it for? Any suggestions? Has anyone used it? Help, please, A	Corn Flour I have had very good results with the yeasted corn bread from bread cetra http://www.breadcetera.com/?p=129 I usually grind my own.
Amish recipe HELP Hello! Locally we have a large Amish population and they have a weekly market. At the market I found the most delicious bread I have ever tasted. I am moving to Japan soon so I would never get to buy it again oh no! Luckily I sent the baker a letter and she sent me the recipe, however I am a little co...	Yes, definitely you'll need Yes, definitely you'll need some yeast.How much? Umm... my rule of thumb is about 2 teaspoons instant yeast with 3 cups of flour to make a loaf of sandwich bread, so this looks about triple or quadruple that. So 2 Tablespoons maybe?
Need Clarification on Rye flours Some recipes I've wanted to try call for distinct grades of rye flour, i.e., medium, dark, light. I've gone to various groceries, upscale and otherwise, and found only rye flour, with no indications of the grade inside. Am I looking in the wrong places?	Re: Clarification on rye flours This thread: Rye Flour has a discussion of the different types. Bob's Red Mill is you best source to start out with. At least in the midwest most mid- to high-end grocery stores carry it, but sometimes it is in the "health food" area rather than with the baking flour. However, e...
Panini recipe Just back from Sicily after sampling some delicious sandwiches using panini. We had had some tasty treats in paninis including prosciutto and paper-thin cheese with sun-dried tomatoes and olives, spread with olive oil rather than butter. The panini had a lovely open crumb too.I would love to try making my...	Not tried it But a quick Google found this with favourable reviews if it helps, http://www.kingarthurflour.com/recipes/panini-bread-recipe
FYI-trader joes shoppers Just wanted to pass on some info, I shop almost exclusively at Trader Joes (Ilove that store) anyway they have 5 lb bags of KA flour (AP & Whole Wheat) for $3.99, so far its the best deal I have found, even cheaper than smart and final. Just thought I would share in case you hadn't checked th...	Great! There is one right Great! There is one right down the road from my house. Was this a special or their regular pricing?
Beginners Tweaking... Have just tried a small amount of tweaking on my sandwich loaf....I have been using the same basic recipe for awhile with sucesss but decided to change a couple of things....it worked a treat I think it is an improvement and am delighted so in case it never happens again I decide to show it off......	That is one heck of a lovely crust and crumb. A perfect sandwich loaf.Bon Appetit.

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