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Ballymaloe Bread Book - Flour Terminology?
I'm looking through my copy of the Ballymaloe Bread Book by Tim Allen. It comes out of the Ballymaloe Cookery School in Ireland. I think it's a great book except for the terminology. Some terms are explained in the book; some I can translate into American fairly easily; som... | I've got that book.
Plain flour is all-purpose and strong flour would be our bread flour, generally speaking, but our (Canadian at least) all-purpose could easily stand in for their strong flour. I baked the sticky buns when I was in Ireland and we had to go out and buy the strong flour. Kibbled wheat is cracked whea... |
King Arthur flour -- worth the extra $$$?
In another thread, Mike (last name?) opined that KA flours were a triumph of marketing, and not necessarily the best flours for the money. I've been spending the extra money to get KA whenever I possibly can, convinced that this is going to give me better bread. And yet ... whe... | Filila ,KA is OK but---
From what I read last week about the price of food items in Hawaii, I would make a concerted effort to find a good un bleached un bromated AP flour and learn to make good bread with it. There will be differences in the flours available but in my opinion you can learn how to handle the flour/dou... |
An alien came out of my oven
I'm not sure if the pictures will load, but my bread seems to have exploded in the oven. Out of the bottom of the dough (where the seam was sitting FLAT on the baking paper) has come a bulbous tumor that looks like an alien.I thought I had over-kneaded the dough before baking, so could this... | It looks as if you did not
It looks as if you did not score the top of the loaf before you baked it.When the loaf starts to bake, it seeks out the weakest point to expand, hence the result as shown.Hope that helps ;-) |
Does White WW Produce Softer Crust?
I recently started using white whole wheat (KA) and it seems like the crust is always softer using the same baking environment/hydration as when I was using standard red whole wheat. Has anybody experienced this? My bread is about 72-73% hydration and I bake it in with steam (broil... | K.A. Link
Rideold,I haven't used K.A. white whole wheat flour but you got me curious so I Googled K.A. white whole wheat. http://www.kingarthurflour.com/stuff/contentmgr/files/f8216d5459b6db6fec717d920497a27d/miscdocs/whitewholewheat.pdfFrom K.A.'s description of white whole wheat flour it sounds like you should get t... |
Dough handling success
After my recent over-hydrated rye fiasco I was a bit skittish about my next batch. I decided to go back to basics, a nice beginner-friendly sourdough recipe. I found a nice new blog post from Maurizzio regarding weekend baking schedules and starter maintenance, and I found a recipe from Eric at B... | The proof...
...of the proof! Pretty happy with this result. Did not score it, the opening on the top was au naturel! Decent rise, but not as large of a loaf as I was anticipating. Still, best looking result *by far* since I started baking bread. Very pleased. :) |
1Lb Saf instan yeast
I just purchased a 1Lb package of Saf instant yeast and I know that it will take me a year and a day to use it. So my qestion is this, what is the best way to store such a large amount of yeast and what is the practical shelf life when stored this way. With shiping I paid too much money for this ... | Freeze it.
I keep my instant yeast in a glass canning jar in the freezer. Since I mostly bake sourdough breads, it lasts a long time - over a year. I've had no problem using it, right out of the freezer.David |
Pane di Altamura success!!
After five bakes that began with a cryptic recipe from Daniel Leader's book, "Local Breads" and then working with numerous people on this site along with other bakers who maintain youtube channels and a few local bakers, I have figured out the Pane di Altamura bread! This has literally taken ... | Lovely crumb
And a nice oven spring. This is a huge improvement and your patience has paid off. My best Altamura bread to date has had a flavoursome salty crust and a sweet crumb. |
A question about oil
I've seen is several recipe that oil is called out as part of the ingredients. However, no specific oil, such as Olive, Vegetable, Corn or whatever was listed. Having different types of oil in my kitchen and not knowing yet what is good and what isn't, could someone list those oils the are not reco... | Oil flavors
I think it depends on what you are baking. I tend to use a flavorful oil like Olive Oil or a nut oil when I'm going to be eating it with something that the flavor will compliment (a nut bread, Mediterranean food) and something relatively flavorless like Canola, Corn, or Vegetable Oil in something like muff... |
ICC Artisanal Bread course
Has anyone taken the 5-day Artisanal Bread Baking class as the International Culinary Center in NYC? (The ICC used to be the called French Culinary Institute). If so, any feedback would be greatly appreciated! I see a lot of good feedback for the SFBI courses, but I'd rather take a class on t... | King Arthur Training
I don't know much about the ICC or SFBI but I can personally recommend the King Arthur training series. Training takes place at their corporate offices, baker's store and bakery in Norwich, Vermont.The KAF staff bakers are EXCELLENT and if you time it right, you might get to train with some great g... |
Time to get the substitutes!
There is nothing like the lack of an ingredient to stimulate the creativity in all of us. (Some of us do it all the time! I mean, run out of ingredients.) A flour, oil, shortage or rapid jump in price will also inspire us to look for substitutes. So, here with the ideas for substitution i... | Barley flour
For example, I hope KosherBaker doesn't mind when I quote ..."for anyone who has not used Barley flour in their breads before, I cannot recommend it enough. Especially if Whole Wheat style loaves. The flavor it imparts is absolutely addictive."KosherBaker, how much is a good substitute? |
German flat bread
https://www.bakersandlarners.co.uk/delba-organic-three-grain-bread-500g-pid5387.htmlI found in the supermarket in Greece this bread (a lot cheaper than this) and I would like to find a recipe. It is tasty and filling I hope someone on the board can point me to a recipe with any advice welcome as I am... | Had to wonder... Vollkorn bread (not flat bread)
Look under: Vollkornbrot :)You've been bitten by a rye bug, welcome to the rye-t place! Looks like a very high % rye to me. Don't know how they figure the %, maybe including the water? |
Rose water
After seeing the beautiful breads Meedo and Zainaba have made, I'd like to try them myself. Does anyone have suggestions as to where I might be able to get rose water, especially in the Midwest? I've thought about making my own, but I don't have roses, and have read that using store bought roses may not b... | Might be available at the drugstore
We used to buy it at the local drugstore. (We used it to give ourselves facials.) I haven't bought it in a long time, so I don't know if the drugstores still carry it. If not, it might be findable at a cosmetics place, like the kind you see in the malls that specialize in natural soa... |
Rosemary bread
Hey, hope that you all are having a healthy breakfast. Do you follow any particular diet plan? Breakfast should be the most beneficial and rich in supplements as we get vitality for the entire day from breakfast.Well, I used to have cornflakes with a cup of milk. But when I saw this delicious recipe for ... | Sounds like an ad to me
And I grow my own rosemary, thanks. |
Vital Wheat Gluten
Good morning to all. I live in the US, in the Southern parts. I purchase my bread flour from the chain store Sam's Club. I see that their protein percentage is roughly 14%. I also have been using vital wheat gluten at a ratio of about 2% of the total flour weight. This seems to work well for me over... | I'm very curious why you want
I'm very curious why you want to use VWG with such a strong flour! 14% protein is high already. |
Poolish success BUT
For medical reasons my wife needs slow/long fermented bread. So after a fair number of years I put the old bread making utensils back into action. Now I had some success but could do with a few suggestions on how to improve what I have.I went for poolish white loaves. 500grams each of water and stro... | Perhaps...
So that's a 75% hydration dough... It should be somewhat loose but tighten up a bit as you work it. My first thought is that you need to build more strength during bulk, perhaps through more stretch and folds. Don't follow a set number for those, but S&F until the dough resists noticeably. You say you used s... |
Does anyone have experience with White Lily brand bread flour?
I believe White Lily Flour is available mainly in the South, since I never saw it before we moved here to Tennessee. They offer a range of flours, and one type is unbleached "bread" flour, but it doesn't give much helpful information on the package. I'm j... | White Lily Flour
Jan, haven't used it, but it looks fine from here. Let us know how it turns out. Susan from San Diego |
Making The Leap
Hey guys, I have just recently acquired a Garland Deck oven.I have been baking bread for awhile now using techniques outlined by Chad Robertson in his book 'Tartine Bread'. Cast-Iron pots, standard oven and the like.I am finding the deck oven a bit more challenging. The oven has an element for the sto... | Sorry, I guess you will get
Sorry, I guess you will get help soon. I am not familiar with all these. |
Where do you buy your flour?
Hello everyone,I'n curious as to the best sources for buying flour- catalogs, local stores, small and large chain stores. Are any store brand flours working well for you? I'm interested in both plain old wheat (whole and white) and more exotic flours as well. Prices are so high now, I'm... | I've been buying Whole Foods Organic
I've been using the Whole Foods 365 Organic whole wheat and white for a while now. I tried the KA but their organic flour here in Colorado is going for over $6 for 5 lbs. Even the WF organic just went up to $3.39 for 5 lbs. I don't think it is the best flour but I can't afford to... |
Costco ConAgra Harvest Flour
OK so I've been having an AWFUL time trying to make my bread come out right and I finally found out what's wrong.
ConAgra Harvest All Purpose Flour is about the same protein content as biscuit mix. It's barely above a cake flour. At least what's available in MY area is.
I had to call ConA... | ConAgra Harvest
Keep in mind, I don't work for ConAgra. However, this is what I understand about their Harvest flour:
-it's called 'Harvest Flour' as in 'sounds like Gold Medal brand 'Harvest King'-it has almost identical specs to 'Harvest King' ie., 11.8% protein vs. 11.9%-it's actually their 'Minnesota Girl' flour r... |
extra fancy durum flour
I have been trying to find durum flour for a while now, exclusive of buying it from KA and/or paying as much for shipping as for the product itself. I finally was able to purchase it through my local health food store. Only catch is that I had to purchase 50#. I like to bake bread but 50# bag is... | Bob's semolina?
I have used Bob's Red Mill semolina in my breads and it seemed to have worked OK (my kids ate them!). But with the additional reading I've been doing, I am wondering if the grind is fine enough to be semolina "flour" or if BRM brand is really better for pasta.The recipes included both semolina and brea... |
Italian Bread Trouble Shooting
As I mentioned in my post over at the 'Introductions and Ideas' section, I am brand new to bread making. There is no other bread that I can eat like I can eat Italian bread. I can easily eat an entire loaf from Publix in one sitting.So I looked up on Google a Publix Italian bread copycat ... | Experimenting with Italian-style bread
Looks like you did a fair amount of research, and good on ya for tweaking and changing things. That's part of the fun of baking bread! Here are a couple of comments / things to try next:For improving the flavour, try using a pre-ferment (that is, part of the flour, water and a sma... |
/nhuman: how many gms (or oz.) in a cake of yeast?
I am contemplating making a sweet bun recipe that was taken from the Culinary Arts Institute Encyclopedic Cookbook 1970 edition (I believe it was published in the USA?). It calls for "a cake of yeast".I've searched around the internet trying to find out just how much a... | true enough but still curious
As you pointed out, Henry, I could calculate how much yeast to use based on flour weight etc. What you posted is useful information.But in answer to the question > Who cares how many grams/ounces there are in a cake of yeast? I do. This is why I asked.Even though I could calculate how much... |
Best yeast for refrigerator rise?
Which yeasts do you think are best and worst for refrigerator fermentation?I bake GF and I like to ferment my breads overnight in the fridge for several reasons (better flavor, less grittiness, more cohesive dough.) I typically use instant yeast.When I first started out I bought a jar ... | For a long fermentation
I use either/or SAF Red and Fleishman's Rapid Rise in GF.I find GF requires more yeast and some sugar. I typically use between 10g- 12g for every 500g GF in my recipe. And if you are using xanthan gum, it needs to be pretty fresh. If it's a year old, it just doesn't work. Personally, I try t... |
Ack! Chloramines!
I made an innocent query to our city about how the water was treated. The water is not softened, but the public works manager said, "After being initially disinfected with chlorine, state water [yes, Morro Bay is on state water] adds enough ammonia to form chrloramines. Chlorine is a stronger disinfe... | WAY COOL!
All of the reports I've had on chloramines have been from people who didn't know which end of whisk to hold on to. I am somewhat afraid that my request will lead to you wasting time, but could you try to start a starter in your water and let us know what happens? If you already have, could you share your me... |
Robin Hood Flour recall
in Canada because of e.coli contamination, this seems limited to the 10kg bags. Would there still be a potential of illness even when used to bake bread and has been fully cooked. For me it is just a hypothetical question but non of the news seems to answer it.Gerhard | The danger is not just the
possibility of contamination in the flour itself, but in all of the things that it can come in to contact with and contaminate on the way to the oven.Realistically, flour is one of the most difficult items to try to isolate, since there are always small particles which become airborne and wil... |
Adding gluten to all purpose flour?
I ended up with a ton of all purpose flour, and I'm noticing it's definately not performing as well as bread flour, I was wondering if it would be worth it to buy some gluten to add? would it improve performance enought to worth it? Or should I just stick with the all purpose and ble... | 2% gluten flour
You need to stay with bakers math anytime you change a recipe such as adding gluten flour. What works for me is to reduce the flour to 98% and add 2% gluten flour. With a ton of all purpose flour you are going to have to experiment which is part of the fun in bread making anyway. good luck......... |
Cornmeal-Wheat bread with biga
I developed this loaf as a compromise between my partner and I. He likes soft sandwich breads that are either white or have a small percentage of whole grain - light, soft, fluffy. I like big country loaves at >50% whole grain - strong crusts and a hearty crumb. Between us, we've eaten 3/... | mix 180 grams AP flour, 70 grams coarse yellow cornmeal, 170 ml water (80 degrees F), .5 g of yeast until incorporated. Cover and let ferment at room temperature until tripled in volume. On a warm day, this took 11 hours, but in colder weather, I imagine could be as long as 14.For the final dough: mix 250 grams whole w... |
Sourcing flour and grains in Boston area
Hi,Just moved to the Boston area and am looking for good local sources for flour and grains. I've searched the forum archives and haven't found any local sources other than the typical mail order sources.In particular, I'm looking for good sources of stone-ground flour (wheat, ... | Grains and flours around Boston
I live in a somewhat isolated area, so must get all my bulk flours and grains from a local co-op. The co-op buys from Associated Buyers, a distrubutor of natural foods located in New Hampshire. They only deliver up this way once a month, but I know they deliver to the Boston area at leas... |
Sandwich loaf - proofing problem vs shaping?
Hi everyone,I made a loaf of white sandwich bread today (the recipe is from Rose Levy-Berenbaum's The Bread Bible). Overall it turned out pretty nicely, but I did notice a small area of denser crumb along the bottom/the bottom left-hand side of the loaf. Could this be due to... | the crumb will tell you a lot
The patterns in the crumb is what you look at to help determine the problem. See how there's areas of denser crumb mixed in with large irregular holes?When there's a mix of dense uniform holes with a splattering of irregular holes randomly spread throughout the crumb thats usually a sign ... |
pumpernickel flour source
Has anyone a good source, NYC or interweb, for real "course meal" pumpernickel flour? Old world style like once used for bagels and pumpernickel bread? KA and Hodgsons aren't quite what I'm thinking. | Is it a flour?
Webster's defines pumpernickel as "a dark coarse sourdough bread made of unbolted rye flour", unbolted means not sifted which I suspect means not sieved. You might try Bob's Red Mill at www.bobsredmill.com. They offer an 'organic pumpernickel dark rye meal' that might be what you are looking for.Lee |
French bread altitude change?
I have a Panasonic bread maker that made excellent French bread in the Colorado Rockies. However, since moving to sea level in the Pacific Northwest, the same breadmaker using the same ingredients just doesn't work -- the dough doesn't rise and the bread comes out heavy as a brick. What gi... | Have you tried adding more yeast?
You may need to play around with the amount of yeast until you hit the sweet spot. I hope others will come in with more suggestions as this was the only thing I could think of. |
flour distributors in Philadelphia
Hi: Given the 3-5 loaves per week that get inhaled around here, I need to find a bulk flour source. KA has officially hit $1/lb at my local supermarket. I'm open to ordering online and having it shipped, (and have searched the archives for all your suggestions--Thanks!)but would pref... | Finding distributors
Note that King Arthur is probably giving you the name of their regional wholesaler/rep agency. That entity in turn most likely supplies local distributors in your city. It would be worth calling the number that KA gave you and asking if they have a local distributor or rep. They would also know ... |
Gerard Rubaud
I've been baking for years but just stumbled upon the existence of Mr. Rubaud. His bakery happens to be quite close to where I live and I'd love to go see it. The bakery is out of his home and there is no web presence and I'm concerned about reaching out to him directly. I know several members on here hav... | Call first
I did a short apprenticeship with Gerard a couple years ago, and he definitely accepts visitors. I would suggest calling first rather than just stopping in. That way he can give you a good day and time that is convenient for him. It's a great place to visit, I'm sure you'll love it.Cheers!Trevor |
Breadfruit, what about it?
I'm coming from outer space again... Breadfruit, a tropical fruit, hangs in big trees, grows to about the size of a volley ball, outer skin green. Where did the name come from, does it have potential in a bread? Any recipes out there?In my reading...."The dried fruit has been made into flo... | Re: Breadfruit
Mini O,Never saw it, never had it, so can't comment from personal experience. A friend who did a stint with the Peace Corps in Samoa said it was absolutely nasty stuff to eat. I'm sure that there are others with different opinions, but that was his view.Paul |
Rye-spelt-wheat sourdough, recipe in the making.
Hello All,I've been around for a bit, mostly reading. I've been baking for around three years, and around two for real. Since I enjoy it, but at the same time enjoy sharing my experiences, I started writing about it. The greatest effort is doing it in two languages and I... | Spelt is wheat
a very old variety. :) |
Yet Another First Clear Sub?
Making Borodinsky provided by Rus Brot (thanks, Ilya - subscribed). Have no first clear on hand, but would like to give it a shot.In Stanley Ginserg's book, for a sub he calls for either a higher-protein flour in the range of 13.5% - 14.5%, or a bread flour with lower overall protein and t... | Borodinsky is not made with
Borodinsky is not made with first clear, Russian second grade flour is a completely different beast. It's not even a single flour, as it was milled differently in different time periods, but in either case it was not a strong flour. Take a regular APF, add 25-50% of WW and you are going to... |
Scalding Experiment with Spelt Sourdough
There is an interesting article on scalding over at Breadtopia.Scalding Experiment with Spelt Sourdough | Scalding is catching on
Gary,Thanks for the link. A few weeks ago I went to a small demonstration at Tartine Bakery in San Francisco. Chad Robertson shared that his current formula includes a small percentage of scalded flour to increase the moisture in the crumb. I’ve since tried it and was able to get a lovely loaf a... |
Looking for Yellow Dent Corn
My wife and I are driving from Spokane to Reading, Pa in a couple of months and I would like to buy, 200 pounds or so, yellow dent corn along the way. Leaving Spokane we will be on Hwy 90, then 94, through Chicago and on to Hwy 76 to Reading, Pa. Any suggestions as to where I might shop, a... | Any feed mill
This is just "field corn" and any feed mill in cattle or hog country ought to be able to supply sacks of it. Check out http://www.agway.com for locations in the Ohio/PA area. Paul KobulnickyBaking in Ohio |
Croissant questions
I worked on croissants from the first Tartine book yesterday. They came out very pretty, but the interiors are not really layered - more like normal bread.I'm thinking that I rolled too soon after removal from the fridge / rolled too hard and the butter layers broke up. My solution would be to let... | I'm no expert in croissants
Never even tried to make them but very interested in your question and what the answer might be. Sorry about not being able to help you but wish to comment and hopefully we'll see an answer before long.Best of luck! And keep trying :) |
Beer yeast
I am thinking about purchasing some whole malt from a brewers supply, but since they employ "single rate" shipping ie. no matter how much you order the shipping and handling costs stays the same I am thinking, can beer yeast be used directly in bread? Or will this result in odd taste or over rising? | It's a different strain
I had the same idea a long time ago. I used lees from lager beer to try to raise bread. It didn't work at all well 24 hours later, there was no sign of rising. Ale yeast would have been a better choice as it works faster and is the same species as bread yeast. Lager yeast is sacrhomyces car... |
Cooling before slicing
I like my bread fresh and ready in the morning. I usually do the refrigerator proof overnight and bake when I wake up, but I just don't know the right amount of time to wait before cutting in to it. Would it be wiser to bake it in the evening and then cool it overnight in order to be ready in t... | Yes and No
They say you should wait at least an hour, preferably two, after bread has come out of the oven before cutting it open. This allows the flavors to fully develop and for the bread's structure to settle in. Having said that, there's also something wonderful about fresh bread still warm from the oven. If you'... |
Make-your-own Farina?
I've come across an interesting-looking pancake recipe that calls for farina (such as Cream of Wheat). Wikipedia describes farina as "made from the germ and endosperm of the grain, which is milled to a fine granular consistency and then sifted."I'm wondering how I can approximate it with my Nutri... | Actually the hand-crank, not the NutriMill
Actually, since the recipe only calls for 1/3 cup farina, I would be using my hand-crank Back To Basics mill, not my NutriMill. I think it's easier to control the texture with the hand-crank, but the NutriMill is easily better for larger quantities like a couple cups or more.... |
Marriage Bread
Hello everyone.
Has anyone heard of these marriage breads before? They're specifically made in Crete, Greece, but maybe in other places as well? They're decorative breads that are traditionally given as a gift to the married couple. I don't know much more about them, and the recipes I find do not explain... | a constant dry climate
and don't add any leavening or salt to the dough for longer life. Google: dead doughhttp://www.breadhitz.com/pdfdvd/pro3nonyeastdecdoughsyrup.pdf |
Enrichments
In another month or so we will be putting together an on-line book of sorts, so, having this thread as a discussion of enrichments could be useful.Possibly some of our more experienced members could provide guidance as to specifically how do adding anyone of the following ingredients impact the quality of... | With hopes of help on this.......
With hopes of help on this if someone has a moment.Thanks. |
Ok.. I'm really not going to like..
.. putting a suit on to go to the office tomorrow morning after watching this..https://vimeo.com/188942035?utm_source=Bread+Magazine&utm_campaign=f42cffd8b8-EMAIL_NEWSLETTER_7&utm_medium=email&utm_term=0_f584c366f4-f42cffd8b8-118... | Yep! I wouldn't want too either!
Thank you for sharing this too! |
All those extra ingredients
Namely, sugar, fat, and egg...Not that I've gotten any better with my basic bread baking (flour, yeast, water, salt, sugar, and olive oil), but I visited my mother and baked anyway. Reaction was, can you make the bread any sweeter?So after two loaves of this with the same reaction, I snapped... | Bit more salt.
If you add a tsp. more salt, it should help retard the yeast enough so you won't have your loaves leaping out of their pans, or if they're free-form and slashed, the extra salt should keep them from cracking open so wildly. |
Sourdough bread bowls
Hi all,I am very new to the baking world, but it's been an absolutely amazing experience for me learning about baking bread. I have a quick question, I have a sourdough recipe that I have been baking for the past several weeks that I really enjoy, no qualms with that, But I was wondering, any sugg... | I don't recall the answer
but I know the question has been discussed previously. Try using the Search tool in the upper right corner and see what comes up. Paul |
Golden buffalo flour advice?
I ordered Golden Buffalo flour from Heartland Mill after reading several very positive comments about it from other bakers on TFL. I have my first bread using Golden Buffalo fermenting. It is Hamelman's Miche, ponte-a-calliere, which I have made several times before, using King Arthur First... | Golden Buffalo
David,Yes, it does require a good deal more water, maybe as much as an extra 7-10% hydration compared to what you would use for the same consistency in a white flour. You can treat it something like a whole grain flour as far as water and soaking goes. I've found I do well to soak the flour overnight, ju... |
Advice on shaping these rolls
I tried making these poppy seed buns, but when it came to shaping them I had a hard time understanding what to do. The image above is what the buns are supposed to look like. The buns were tasty but they didn't look anything like what they were supposed to.the instructions sayroll out the ... | Being somewhat lazy and not especially dexterous,
I'd just roll up the dough from each side towards the middle after spreading the filling, then slice. That would completely eliminate Step 5. Paul |
ABC News: Wheat Prices Rise
Just wanted to point out this short piece that aired recently on ABC World News: http://abcnews.go.com/WN/story?id=4318523It's good to see some press about this really big problem. If you haven't seen the price jump at your local bakery, you will within weeks. On a personal note, they interv... | Hand Model
Strattor,Congrats! You are now a hand model! |
Brioche - it's heavenly!
HI all,I started here on TFL from the lean sourdough breads in about October last year. I never ever baked any bread before then. I fell in love with this hobby and since then, I've baked a variety of yummy sourdough loaves, variety of shapes and fours, added seeds, made aromatic rye bread, 100... | Wow
Beautiful. Can't wait to see your SD version next! |
New to bread making
Hello!In all my years in the kitchen, I've always been doing muffins and pancakes, and I've only recently started doing my own bread. I'm impressed with how few ingredients are essential to bread. In theory just, wheat, water, yeast, and salt?I followed the recipe printed on the back of the flour ba... | taste is so subjective, but
taste is so subjective, but i'm relatively new to breadmaking also (six months or so, about a loaf every other day or every 3 days at most). here are my observations from my own experiences in the kitchen: if you're going to add a fat (oil), choose one with a mild flavor or try using butter ... |
Daily Bread: Ciabatta
This Ciabatta is our bread of choice for morning toast. It's the Cooks Illustrated recipe, although I have modified the mixing speeds/times to accommodate our KA Professional 5 Plus mixer (the recipe as written works well for the KA Artisan with original blade).Also, I add a dollop of unfed sourd... | Lovely!
You did an awesome job! Well done! |
Grains
I seem to have a problem with grains, such as rye grain etc, as in say Dan lepods recipe he says "boil the grains for 45 mins and then soak overnight. Now iv'e tried this twice now with different recipes but they still taste hard even after baking the loaves, making them almost inedible, iv'e actuly soaked them ... | another way
Why don't you grind them first and then put them into a soaker overnight? |
Sandwich Bread
Does anyone have a good sandwich bread recipe they can suggest? I've tried a recipe that's around 85% whole wheat and had issues with it in terms of oven spring and taste (too "wheaty" for lack of a better term). | Go the other way...
80% white, 20% stoneground wholemeal...My best selling tin loaf is 50/50 though.-Gordon |
How long does Molasses keep?
I have a container of Molasses that I bought about 4 years ago. I keep it at room temperature in a closed container. There is nothing detectably wrong with it, and I use it baking occaisionally, but I am wondering long it will still be good?Colin | almost forever
I've got a bottle of blackstrap molasses in the pantry, been there for years, and it's still okay. The fancy type molasses also tends to keep for years. |
How is this being scored to expand in this way
Hello, I am trying to recreate the expansion in the scoring of the bread following linkhttps://www.dicamillobakery.com/products/niagara-native-fresh-bread-3-small-baked?variant=329033083 I have a nice crusty italian recipe that I will put below and I even form the dough in... | Hmmmm....
There seems to be a couple of different sets of instructions in your post, so it's hard to say what might need changing. I think 400F seems too low for baking an un-enriched (no fat, dairy or sweetener) bread, but the 450F should work. Or you might try pre-heating to 475F, leave it there for five minutes afte... |
Good quality oats
I am looking to buy oat "groats" that aren't meant for animal feed and preferably aren't loading with agricultural pesticides and herbicides.I don't need a 50lb sack but, I also can't afford the super expensive organic specialty packages that are 20~50 cents per ounce either.I am looking to roll my ow... | Country Life Natural Foods
If you are in the Midwest, Country Life Natural Foods has what you want. Oats and barley $1/lb. for 5 lbs., less for 25 lb. pkg. Shipping is reasonable. They have LOTS of other grains and flours, organic and regular alike. I buy thick rolled oats and other baking supplies from them. I like th... |
flour for enriched bread
Does anybody have any experience with Costco's Ardent Mills Minnesota Girl Bakers Flour? Up until now I used King Arthur Unbleached for my enriched dough, but it's pricey. Couple of times I used Harvest King. But I'am wondering how Costco's Minnesota Girl would perform with enriched doughs. | Ive not used it but...
from the page here https://www.ardentmills.com/products/traditional-flours/high-protein-bread/ it looks to be roughly the same protein as an AP (about 12%) so I'd imagine it would work well. |
Skim milk powder
I have seen several posts on the subject of milk powder and subtuting fresh skim milk.While there are forulas for adjusting for the lactouse (milk sugar) and the milk fat i am going to keep this basic.i am posting to make a correction in a nother thread that i sawin this threadhttp://www.thefreshloaf.c... | Adding milk granules to oil.
I was making baps one night, and added the milk granules right after putting in the vegetable oil and I ended up with clumps of oily milk, so be careful there. Now I try always to buy real powdered milk rather than the granules, but I'm still careful not to add the milk powder and oil toge... |
Recipe of this dish please
Hi all,I would like to know if anyone has tried this dish called New England Clambake. I read about the dish here, https://www.blountsmallshipadventures.com/the-classic-new-england-clam-bake/. It is a seafood dish, and its main ingredients are Mussels and crabs, Potatoes, onions, carrots, and... | Being from New England, but
Being from New England, but hating shellfish, never tried it, but have seen it plenty. It's a simple dish as I recall. Not much to it. Google it - I'm sure you'll find many recipes. |
Gluten
I buy my bread flour in 12.5kg bags. It doesn't disclose the protein content but I'm assuming it's 11.5%. When I come accross recipes for high gluten flour, I generally add 30g of gluten per 500g of flour. I have no idea where I came accross that information. How much gluten should I add. Also how do I work... | Adding vital wheat gluten
I'd say the amount you should add is the amount that gives you the results you're looking for ;-)I would probably add around 15-20 g of vital wheat gluten per 500 g of flour. Assuming the VWG has a protein level of around 75%, this would bring a flour with originally 11.5% protein up to around... |
Bread weight, start first combine to oven.
I am curious as to whether or not others allow a percentage of wastage when calculating the end size of a loaf, or is it assumed that there is no wastage at all?For example, if I am to make three 825g panettone, would one assume an initial mix total of 2,475g - and then divide... | Food for thought?
Interesting thought experiment, but unless you have some strong reason--i.e., a competition with very strict finished weight criteria, like precisely 250g baguettes--I don't know why you would plan for waste.If you did have some strong reason for finished weight, I would probably prefer to keep standa... |
Dough Relaxer or Dough Improver??
What is the difference between Dough relaxer and dough improver? I want to put it into my hand made white bread to give it a soft fluffy texture, but not sure which one to use, or would any of them work? any advice appreciated thanks!! :) | a dough relaxer is user to
a dough relaxer is user to make the dough strach more with out snaping back or shrinking in the oven. Relaxers are acid cased such as taple viniger or lemon juice will work as wellas cream or tarter.a dough improver will give more volume in the final product make a softer crum with better k... |
Need help identifying this bread
Fast forward to the 50 second mark. I want to use it for a dish I'm making
Chicago's Best Street Food: Haute Sausage
Video of Chicago's Best Street Food: Haute Sausage | It's a split top (top sliced) hot dog bun!
Most of the time, you need a special pan to make them. Here is how to make them. |
European/King Arthur Flour equivalents
There has been a lot of discussion of flours available in the U.S., continental Europe, the U.K., Australia, etc. The German and French flour types are government regulated, in both cases according to ash content. In the U.S., we categorize flours by protein content, mostly. But o... | Thanks
That's really helpful David. Now at the very least I know what the various percentages of protein I should be aiming for are.Fiona |
Babka in advance? Need advice.
I’m going out of town Wednesday night and not arriving home until late Friday night. Would like to have babka for breakfast Saturday morning. So, my question is how much prep can I do Wednesday?Could I make the entire loaf, filled, rolled, and tuck it in the back of the fridge to bake Sat... | I can't advise on 36-hr retardation, but...
...I've had decent results freezing a fully baked babka for a week or 2.However, there's nothing like fresh-baked babka! |
Need Barley Malt source
I have been using barley malt syrup as my main sweetener for bread and granola. I normally buy a 20 oz bottle made by Eden at the store for around $5.00. I tried to find a source that sells it in bulk and the best thing I came up with is homebrew stores which sell malt syrup for about $3.00 per ... | quality
I also use the Eden brand. You should go onto their website and read how they make this. Theirs is organic and processed in a high quality manner. Others cannot compare and some use MSG in their processing. I highly reccommend just about all of their products. They really are in the top of the health food ... |
What is Better for Bread Flour?
From this sitehttp://natashaskitchen.com/2012/02/26/no-knead-artisan-bread-recipe/the ingredients call among other for "3 cups better for bread flour or all purpose flour"What is "better for bread flour"? | Guess
My guess is that it means "Bread Flour".Ford |
Foreign matter in flour
A while ago now I've started using Giusto's flour bought in bulk from my local Whole Foods. Since then (I only realized recently the coincidence of these things), I've been finding small items in my doughs that don't belong. Luckily for me, I've always discovered them during a little final hand ... | I once had similar things in
I once had similar things in my dough after kneading it. I thought it was that the flour was old or something like that, becuase they seemed just like you describe except that they squished between my fingers and a flour-ish substance came out...although I thought it was weevil/bug eggs. So... |
Finally i've learned how to score high hydration dough
I was hesitating too much. Has to be quick and sure. Know how you want to score then quickly (but safely) slash the dough with the tip of the blade. If there is any hesitation it'll drag and tear. | Confidence
Confidence is key. I'm not confident in my scoring yet but pretend to be when I'm doing it! |
To soak? Not to soak?
I'm going to try to replicate an incredible apricot-sage hearth bread I had a couple of years ago at New Pioneer Co-op in Iowa City, IA; I'm just trying to figure out whether I should soak the apricots or otherwise prepare them before throwing them into the dough. Has anyone tried both who can com... | Apricot Sage bread
I just happened to bake Apricot sage bread a few days ago (see my blog entry for January 21, 2008). I also used a little bit of prunes, but mostly apricots. I soaked the dried fruit, and retained the soaking water. The soaking plumps and moistens them up, and water becomes sweet and flavorful, which ... |
Protein keto-bread
Hi, I'm trying to make a protein keto-bread in a machine breadmaker.Keto means less than 4g of carbs per slice of bread(assume that single slice is 50g).I was wondering if you could help with advice for this composition of ingredients: Yeast, active dry, 7gCoconut Flour 200gVital Wheat Gluten 200gFla... | A stab in the dark
Never even attempted a bread like this so this is pure guesswork. The vital wheat gluten is in there to enable a good rise. If you wish to do without gluten then you'd need to replace the 200g with some other non cereal flour of your choice but you're still going to need a gelling agent in there. I s... |
White Whole Wheat Bread -- What is it?
White Whole Wheat -- What is it?I understand that whole wheat contains the bran, rich in fiber, endosperm, the largest part of a wheat kernel, consisting of protein and water, and the germ, the embryo of the wheat, surrounded by highly nutritious vitamins, minerals and oils. What ... | Re: White Whole Wheat - what is it?
=== What parts of the wheat kernel consist the white whole wheat flours we see today? ==="White" whole wheat is the result of a selective breeding program to develop a strain of wheat whose hull (and therefore bran) contains less of the bitter compounds than red wheat (note that re... |
Do the twist - a good technique for rolled loaves
I tried a new-ish technique today for the Cinnamon Bread that I baked last week. I've found in the past that breads with stuff rolled up in the loaf (like cinnamon raisin bread) tends to end up with a spiral void in the loaf, and if you just add all the butter, sugar, c... | Wow . That is a load of cinnamon bread for sure,
The customers will be happy as pie. Your technique is great fro all kinds of festive bread. Bake half with garlic and sun dried tomato and half with pesto. After cutting and twisting the two together just roll up like a snail loaf for a beautiful red and green Italia... |
vital wheat gluten
Are you sure that you are using "organic" vital wheat gluten? I have never been able to find an organic source for this and when I went on Bob's site, it didn't state organic and when I searched on the site for organic, it said no results. | Ramona..
Who are you responding to? |
Can flour be grinded too fine for bread baking?
I recently purchased a country grain mill manual grinder and just getting into grinding my own flour for breads.From a baking stand point, is it possible to grind wheat into flour "too fine" for breads? | I am no expert, but I have
I am no expert, but I have used a number of mills, and have set them to grind as fine as possible and have not had any problems. |
Injected CO2 gas instead of yeast...
I was driving an old friend the other day and mentioned I liked to baked sourdough to see what he might say. Let me explain that this dear friend fought in the last world war and was held captive in Russia after the war. Now he was telling me that in this POW camp, the bread was m... | I just picture dough
being pumped up like bubble gum and "BOOM" .... It might involve a pressure chamber.... like dough in a cold pressure cooker pumped with gas, would that do it? I think this has more industrial applications than domestic ones, still, a little sci-fi.... oops, oh dear, we all know what "industri... |
Convert to Couche
I have just used couche for only the second time and am finding it a fantastic way to proof. The formula for this is:90% White Bread Flour10% Wholewheat flour69% Water0.65% Instant Dried Yeast2% Salt3.5% Eight Seed Mix. Process-I mixed in my Ankarsum Assistent using the paddle to get a shaggy mas... | Looks good!
Fine looking loaf and I'm sure it tastes good too!I started using a couche for speed mainly - scaling and shaping a dozen loaves - dusting the bannetons was taking too much time, but the couche is a breeze to use. I've also learned to flip the proved dough into my hand and then onto the loading sheet rather... |
Mashing malts - Using {wort] in recipe?
Reading through Stanley GInsberg's book and looking over some formulas that use rye or barley malt; has anyone thought to mash the crushed grain, and use the extract/mash liquor as part of the liquid for the bread?Having sold off virtually all my brewer's equipment I no longer ha... | Sounds like scalding, very
Sounds like scalding, very commonly employed in rye bread. Improves flavour, aroma, texture and prolongs freshness. Look up recipes for Borodinsky, the most famous bread including this process (I recommend checking out Rus Brot videos on YouTube).Scalding is done with flour, not crushed grain... |
Biga Fail...
So I decided last night I wanted bread for today, and didn't have "time" to start a levain from my NMNF starter. Biga! I thought, so I mixed it up with some dry yeast and went to bed. I got up this morning, and it's flat. Yeast expired in 2018...should have looked at that. Apparently I don't use yeast ... | If fermentation did not occur
If fermentation did not occur (dead yeast) to the dough then it would be like a long autolyze, which should work fine by adding a SD starter. |
Malt and its uses......
In the Bread Bible by Levy she takes a whole page to discuss malt, but not really Why one uses it other than to suggest for a bit more crust. Can someone out there tell me the different uses of malt? I have looked all over for it around where I live -Westchester County, NY-and no one has it, s... | Malt uses.
Good info here.http://www.breadmachinedigest.com/library/glossary-m.htmlmore info. and a recipe I Googled.Making and Using Diastatic MaltFrom April 1985 , "Drying Times" by Barb MoodyThis is taken from a reprint of an article that appeared in The Rodale Catalog and was sent to us by one of our subscribers. ... |
What is wrong with this dough?
I usually make bread this way: mix flour, water, yeast, leave it overnight in a warm place, add the remaining flour , knead, leave for a few hours to rise, bake. It usually rose about 5 times the original volume and the bread was good. But recently, with a new brand of flour it started to... | First things first
Salt? |
Difference between European and North American wheat?
I was recently visiting a friend who lives in East Riding of Yorkshire, UK. There's an old windmill there, the Skidby Mill, where they grind their grain under stones turned by the windmill...It's great to see and the people who run the show love to tell you all abo... | whole meal source
I get great whole meal from an old (demonstration) water powered stone mill here in eastern Ohio. The wheat grown around here (and throughout the East) and thus the wheat they grind is Spring wheat (ripens in the Fall)... on the soft side. Look for similar places near you. I bet there are old mills ... |
Sprouted grains without drying and milling
I want to try sprouting wheat berries and adding them to bread, but I do not want to fool with drying and milling the flour. Any suggestions on taking freshly sprouted grains, grinding them up, and adding them to a recipe?I was thinking of doing the Tartine bread with 30% spro... | I often add sprouted grains to my breads
without drying or milling them. I don't worry about adjusting the water as I don't find that the sprouts add any water to the dough. You have a couple of options like you stated in terms of adding them whole or grind them up. I tend to add them whole. Basically, just go for it. ... |
Organic Chopped Rye for Pumpernickel
I bought a pack of Organic Chopped Rye for Pumpernickel from shipton mill in UK and a bit stuck as what to do with it - my husband really likes Pumpernickel bagels and bread, but I haven't got the courage to try it out yet.Any suggestions/recipes will be greatly appreciated Thank yo... | pumpernickel
GoddisgoodeThe recipe on the shipton page for pumpernickel looks good. I used to make 'pump' in the only factory of its kind in yhe uk, Springhill farm bakery, Aylesbury, Buckinghamshire. We did the scalding process with some of the grain we milled and left it overnight then added more freshly cracked rye ... |
Can over proofed loaf be saved?
Hi I'm brand new to making sourdough bread. I had been fermenting some dough in the refrigerator took it out this morning and set it out on the counter thinking it would be fine this time of year. I got home checked my dough and it won't hold any shape, sticks to everything and is very... | Make pancakes or english muffins with it
It is just like a starter discard now. Don't toss it - use it. |
Sourdough Squash Bread
Add cooked winter squash (which is in season now) to your breads! It gives a wonderful gold color, as well as boosting nutrition and flavor. Mix about a cup of mashed cooked cooled squash into the dough. You can do it with non-sourdough breads too I suppose. Not that I ever bake those. Plus I lik... | Pumpkin works, too, and so
Pumpkin works, too, and so does shredded zucchini. Color, flavor, nutrition--one-stop shopping. |
Easy giftable nut breads?
Hi all, I'm looking for some recipe recommendations for a loaf I'd like to make later this month as a gift for a friend. I know that she often buys breads with nuts in them and I've been served a (very tasty) hazelnut bread from a local bakery a few times at her house. So I was thinking of som... | How about crackers instead?
I make these and they are to die for!http://www.dinnerwithjulie.com/2009/01/27/rosemary-raisin-pecan-crisps/Note that I replace the raisins with cranberries. I am trying another similar recipe today but I can't vouch for those yet. |
Semolina vs. Durham
I recently made Semolina loaves of Hamelman's which is roughly:Pate Fermentee or Preferment: Durum Flour.. 1 ½ cupsBread flour… 1 ½ cupswater ………..1 1/8 cupshoney ……..…½ teaspoon yeast …..1 1/4 teaspoonFinal dough:2 1/8 .. cups Durum flour2 ¼ …. cups bread flour1 3/8 .…. cups water1 ……….Tbspn Sal... | Chapiti Flour (I think) is essentially the same...
as the Durham flour that KA markets. Chapiti is easily found if you have any Indian markets in your area and yes - I've found there is a great difference between durham and semolina - semolia is much more coarse. Trish |
Terracotta bread loaf pan baker into a hot or cold oven?
HiI am getting quite confused by the information available from the two main terracotta bread form manufacturers! Neither are specific in regard to whether one can put a ready to bake bread baker with risen dough into a hot oven. Just been told by customer servic... | Heat up in oven
I've never tried to put my terracotta baker straight into a hot oven, but I would advise against it if you're working with a really hot oven, like you would be for an artisan-style loaf. I always heat up the baker, empty, in the oven for a half hour or more, as the oven gets up to 500. Then (carefully!)... |
Egg Wash (How to Store Unused Eggs)
I know eggs are not that expensive and I just love using egg wash on my baked breads for its color, shine, crust, etc. But sometimes, I just happen to use very little and end up cooking scrambled eggs. I recently read in another website that you could freeze unused eggs after using i... | egg storage
There are probably different opinions on this but as a general rule I've always heard that freezing the whites (in ice cube trays if you like) is fine. Yolks, however, have too much fat to actually freeze hard and will continue to deteriorate even in the freezer.With anything, once thawed it's best to use ... |
Can someone give me insight!
I just posted a blog entry still new to posting things on TFL would like to know what everyone out there thinks about my bread tonight thanks a lot everyone ! | Looks good, but can you give
Looks good, but can you give us some more details? What is the formula or at least main ingredients? How about a crumb shot? What did it taste like? |
switching yeast and starter???
Is it possible to switch a starter for a recipe that calls for active dry yeast and vice versa? | I have done this myself with
I have done this myself with good results. What I do is determine my baking formulas (percentages) in the recipe and substitute some of my flour and water in the formula with my starter in its place, and leave out the yeast. You can read all about bakers formulas as they relate to percenta... |
Belgium traditional Bread
I bought the other day a loaf of bread “traditional Belgium bread” and found it excellent. It had a soft crumb and a nice firm crust. Anyone has a traditional Belgium bread recipe? Searching the web I found nothing similar | Do you have a picture to share?
And, can you provide the listing of ingredients from the label? Both of those would help with the identification.Paul |
Whole Wheat Flour Past Sell By Date
We found a package of Whole Wheat flour at the back of a kitchen cupboard with a sell by date in Nov. of 2006. How do we tell if it has gone bad? It doesn't have a bad smell to it.Colin | W/W past date
Whole wheat flour is said to start to go rancid in 72 hours, this why so many mill what and how much they want at home when they want it. Home milled flour has a totally different flavour. I would dump the bag you have.. Wheat kernels keep at least a year in cool conditions. qahtan |
Noob with bricks
Hi all. I am fairly new to bread baking. First few loaves baked a while ago, took a long break, tried again. I get small dense bricks consistently. I've read a lot of advice here and elsewhere, and I'm going to try a bunch of things based on what I read. That said,I noticed a couple of things that mig... | Aram, welcome. FIrst, you
Aram, welcome. FIrst, you are right on the money to want to stick with one recipe, and keep making it till you master it. I suggest, however, you start with http://www.thefreshloaf.com/lessons/yourfirstloaf I have read a number of the Reinhart books, but don't recall that recipe. The ... |
Yeast and Baking Powder at the same time
Hope anyone out there could help me out... I attended this 1 day baking seminar wherein the chef was making Pork Buns. He stressed out that in order for the bread to have a strong foundation inside for the pork fillings, you would have to add baking powder to the buns. How would... | Are you refering to the
Are you refering to the chinese pork buns? Usually the chinese would use a double action baking powder. This is for a double action rising. the first rise is when you proof the bread after shaping and the second is when the bread hits the oven.Which recioe did you use. would you care to share it... |
Pub Brown Bread?
Anyone have a good recipe for the dark brown, nearly black, rich brown bread I seem to see mostly in brewpubs and taverns? I've tried a number of recipes from Beer bread through Pumpernickel but haven't found something that quite matches this bread. I'm assuming it has a bunch of molasses in it for... | Boston brown bread
Try Boston brown bread from Fanny Farmer's Cookbook, 1918. Delicious.gary |
Help! I have a question about grain.
Hi all,As a result of my 9 yr old's interest in ancient Egypt, we're trying to re-create the bread they baked. After one disaster involving whole spelt (the disaster was my mess-up, not the spelt's!), we did a little more research and found that, in addition to my overproofing, we h... | IMHO, focus on ancient techniques and equipment, not the grain
When a child is interested in learning how "bread" was made 4000 to 3000 years ago, I think s/he would learn more by being exposed to the techniques and tools of the era rather than concentrating on the actual grain used.> explore flat breads; ovens require... |
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