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Is vital wheat gluten only useful for recipes with non-AP/bread flours? How much should I use?
Got some VWG and attempted to use it in my regular roll recipe. The results were interesting. It rose more and seemed fluffier but seemed like it needed to be baked at a lower temperature. The dough seemed more elastic. I use... | A lot of times VWG is used in
A lot of times VWG is used in conjunction with flours such as whole wheat or rye where you don't get the same strength in your dough as you would using AP/bread. It is also used heavily in industrial bakeries as a way to increase volume and dough tolerance. There's nothing "wrong" with u... |
Pain de champpagne round bread
I don't where to begin, so here goes. About a month ago, I decided to try homemade bread. So, I purchased a bread machine for my wife (Panasonic sd-yd250). She baked a couple loaves of white bread with mixed results. Now she wishes to try a loaf of the above subject title. Neither of us ... | Pain de champange round bread
My original post was deleted for some reason, so I'll re-submit later. |
Dough sticks and tears...so frustrated.
Hi, I am so frustrated. I've been baking for several months, so I'm new at this...I've been progressively working wetter doughs, longer fermentations, but there is something I just can't seem to solve:Whenever I take the bulk fermented dough from the container to the table for pr... | Sticky Dough
Yes, this can be exasperating but there are things you can try.First I recommend a plastic scraper to assist you in working with sticky dough. If you employ long fermentation times and a series of stretch and fold procedures, the dough should go from sticky/hard to handle (scraper is handy at this stage) t... |
look at my oven
hi bakers my name is George rudd I want to show you my oven highest setting is 260 c it us convection used for kitchens do.I need to use a baking stone or can I use the racks and pans for baking pizza etc and artisan bread that require direct heat baking like deck oven etc any tips of any one used in b... | Go for it...
Start baking bread. You'll need some sheets to put the dough onto to load it in though. Also put a shallow tray on the bottom so you can throw in a cup of water just before closing the door to generate a bit of steam.-Gordon |
Vegan pretzel
Hi. I have a vegan in my family and would like to learn to cook pretzels. The recipe I have in Richard Bertinet's Crust has milk and an egg wash too. Does anyone have a pretzel recipe that is vegan? If it is sourdough too so much the better. Thanks. | http://cooking.nytimes.com
http://cooking.nytimes.com/recipes/1013159-bavarian-style-soft-pretzelsUse shortening instead of butter. |
Type of bread for braiding?
I've been seeing ibor's braids and think they are wonderful. However I think the recipe for Blueberry Cream Cheese braid on here looks yummy too. What type of bread is best for both of those? I was thinking braiding would be a challah and the blueberry cream cheese one might be a pastry doug... | Ibor is the best person for this
I too have been admiring Ibor's braiding. Marvellous. I think traditionally enriched sweet breads are braided and I would think it'd have to be low hydration.Challah isn't normally filled but for special occasions they're sometimes made sweeter with sweet toppings or glazing and might h... |
A Great Video..
There's something so relaxing about watching this video.. I found it in my mailbox this morning.. it's from some mailing list I must have signed up for at some point.. I don't think I'd every make this, but I loved watching it.. enjoy.. https://www.chefsteps.com/activities/kouign-amann--2?utm_source=Che... | Nice video. The one thing that was possibly missing
was enough salt and sugar.......:-) |
Rye Chops - where? (while here: fave cracked and pumpernickel)
I know it's been raised before, but I didn't quite find a resolution. One member here who appeared to have a business and provided small quantities, appears to have gone out of business. Online providers either provide cracked rye, or confuse cracked rye... | Cracked rye sources
Within recent memory, I purchased rye chops at the KAF store in Norwich, VT. They're not listed in the website but an email or phone call should get you an answer about availability.New York Bakers has a good selection of rye flours and cracked rye available for sale. The business has been a good so... |
Baking Stone Placement ... and How Many to Use?
I have three baking stones that I picked up over the years. Two are round, thin pizza stones. One is an old Pampered Chef rectangular flat baking stone. It is thicker than the pizza stones, but not by much. It is my primary baking stone. I have used it for decades.Right n... | Baking stone
Hi!I do not have any useful advice, so I can only share my experience with it. My oven is electric, LG brand.I have several: a baking stone and baking steel(s). I very rarely use them, for I learned to bake great hearth breads without them, basically, in my eyes they are useful only for pizzas or extra lo... |
Bouchon bakery recipe instructions. are they right?
hi all,i am just beginning my bread making journey and whilst waiting for my starters to grow and develop. i tried the batard recipe in the bouchon bakery book. it mentions the use of all purpose flour as well as mixing in the machine for 20 mins. i am assuming both o... | I suspect you have not gone wrong but have...
...learnt that despite their general designations being the same, all-purpose flours from different mills behave, well, very differently. I've found it often takes several attempts to match something from a bakery book.I've not read it, but one huge problem that possibly ap... |
Chinese Steamed Buns (Man-Tou)
First, I apologize if I am not posting in the correct forum.I am trying to figure out what causes the Chinese steamed buns (man tou) NOT as white as those I saw and learn from YOUTUBE videos. The steamed buns I made was great in taste, texture, shape and all, but the color is a bit brown... | White Steamed Buns - it's the flour
http://www.asiandumplingtips.com/2009/12/how-to-make-steamed-chinese-bao-white.htmlYour steam buns sound great. Hope Andrea's words encourage you to accept the colour. |
Different tasting
My wife currently baked a second loaf of sandwich bread in our first ever bread machine. The bread was much more moist than the first loaf. However, I have never had the opportunity to eat homemade bread (ever). The bread machine bread has a different taste from store bought bread that I've been cons... | (:
First of all, if you like the taste and texture of your bread then you made it the right way, that is ultimately the goal of bread baking to bake a loaf that you like.Second of all you will find that homemade bread tastes nothing like the store bought bread, this is because of the "stuff" they add in to make it last... |
Are there any recommended resources that talk about how different ingredients affect breads?
For example, if I use milk instead of water, what will happen? If I add a whole egg, or egg white, or egg yolk, what will happen? What will butter do? Do butter and oil affect bread differently? Does honey work differently in b... | Lessons
Hey, I am not sure If you have checked this out already but TFL has a great lessons section that covers some basic techniques and in lesson 2 it goes over what different additions will do to your bread.If you have not already I would recommend going over all of those lessons as they are very helpful. Good luck-... |
Norwegian flour vs Canadian flour
Hi, I lived in Canada for 10 years and used buy 100% whole wheat pita bread. I recently moved to Norway and can't get a hold of these kind of delicious pita bread I bought in Canada. I tried to make them myself, which didn't turn out good as expected. Then I went to different pita/bre... | Norges mel
Hi, Kittymodel.I think that in Norway we have not the same flour that in Canada. A big problem is gluten. We have not good enough gluten because it is not enough sun and too much reign.You can try 0-typo italiensk flour from Møllerens. It has good gluten.God baking! |
Dry bread
I purchased a Panasonic bread machine for my wife. Three days ago she baked a loaf of plain white bread from a recipe that came with the machine. When it was done and cooled, I cut a slice for breakfast. It seemed dry, nothing like bread from a bakery or even store bought. She followed all instructions and u... | What was the recipe?
Dd you use a normal recipe or something that came with the machine? |
When to divide the dough??
Hey folks,Thinking of scaling ingredients to bake 2 loaves instead of one. I'm using Trevor Wilson's recipe and methods here: http://www.breadwerx.com/how-to-get-open-crumb-from-stiff-dough-video/, and don't want to de-gas at all. I also don't want to have to work each loaf separately. At wha... | divide and conquer...
You'd typically be dividing immediately prior to proofing. So using Trevors method, you do the final bowl loosen to tip it out, then cut into 2. Then you can carry on the tightening and shaping with the 2 separate lumps of dough, rest/shape/proof.-Gordon |
Transferring bread from banneton to Romertopf - loaf deflates but springs back in oven
I have a couple questions that have been bugging me for a while but I've just been dealing with it and now decided to get off my lazy butt and try to fix it. Whatever bread I bake (white, multigrain, or rye, all sourdough if that mat... | I've had the same issues
As to the deflating, I think that means the dough is over proofed. I still find it difficult to judge but a ltitle under proofed is much better than over, or even fully proofed. It helps if at least the last bit of theprooofing is done in the fridge, it stiffens the dough up a lot and seems to ... |
What is this Italian "Loaf" risen and baked in? (See Picture).
It looks like this is a loaf almost as if it were risen in a pan but it looks rounded on the bottom and not quite like a pan.Anyone have a theory here? | Maybe
It's a sandwich bread made in a mold with the shape .... I think. |
Weight for Pullman tin
I regularly make my own bread and rolls but have had a request from the grandchildren to make square sliced bread for sandwiches. I want to use a Pullman tin, 10cm x 33cm can anyone please tell me what weight of dough I should use.thank youLiz | I think I read here....
Although I love a crusty boule, when it comes to making bread for toast or sandwiches I too reach for the Pullman pan Liz. I think I read here that filling a pullman pan to the top with water, and then halving the weight of that water would give an approximate dough weight. I found I had to adj... |
Is Kyrol flour generally unbleached or bleached?
The local restaurant depot near me in Los Angeles has 50 pound bags of Kyrol flour, but the bags don’t specify if it’s bleached or unbleached. The bags say they’re milled in Colton, CA. Even the ingredient label on the bag simply says wheat and then lists the enrichment ... | I would imagine being in
I would imagine being in California it would be unbleached. I believe the common bleaching agent potassium bromate is banned in California. Interestingly, Ardent Mills's (a Colorado based company) Kyro l is listed with potassium bromate on this Amazon link.https://www.amazon.com/Premium-Gluten-... |
How to Incorporate Water into Biga (Step 2)? - KAF Rustic Italian Ciabatta
I have made a few ciabatta loaves lately, relying on King Arthur Flour's "Rustic Italian Ciabatta Bread" recipe. If you have not looked at it in a while, be aware that it has undergone many changes at the King Arthur Flour website over the years... | You can cut up the biga into
You can cut up the biga into small pieces, then with your hands keep squeezing the biga into the water until it incorporates.You can also use a stick blender to incorporate.Even though the process of incorporation is a little more difficult the results are worth the effort. HTH,Danny |
Non-wheat breads with Gluten, any suggestions?
Recently, I have been experimenting with making seitan and it had me thinking why don't I make some bread from a non-wheat flour and use gluten to get the right texture. I know there is a lot of interest in non-wheat breads for gluten-free food, but I am happy to eat the ... | Barley?
How about barley? |
First Italian Bread
This is my first attempt at something other than basic sandwich bread.It's the Italian Bread from The Baker's Apprentice. Made with Gold Medal bread flour and instant yeast. Let the biga ferment for 2 hours before moving it to the fridge. The next day added a couple of tablespoons of extra water. Th... | Things dry out fast in Cali
Nice results with quick rise. It's a fun challenge to fool around with different ways to get your dough right in the head when things happen so fast using quick rise. I'm guilty of neglecting my starters sometimes and have resorted to quick rise when company was coming over and expecting fre... |
Rules for Poolish?
Is there any reason to make a Poolish or biga exclusively with AP flour? Is there any reason I wouldn't want o make either with a blend of flours?In most of the formulas I see they are most often with bread flour. But for flavour optimization one might want to blend flours. | From www.myweekendbakery.com
"You can make a poolish or biga from another type of flour than the one you are using for the actual bread. For example, we use spelt, rye or whole wheat flour to add extra (and different) flavours to our bread".https://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolish-biga... |
I'm looking for a video posted here
Does anyone can help me find (I tried...) A video posted here of a guy visiting a very old italian village and making bread with an old woman. It was hosted in youtube, I found there some similar but not the one I'm looking for.It was a post just to share the video, i think v | video
may be this one?!https://www.youtube.com/watch?v=0p5zNpxxgokgood luckrudi |
Looking for a Vimeo!
Well gee. It worked for _vk; maybe I'll have luck. I watched a video - on Vimeo I think - when I first started bread baking. I stumbled on it somehow or another and haven't been able to find it again. It is a young woman who bakes for sale using a wood fired oven in the hills of France. It is the... | Indeed, it works !
Yes, your borrowed strategy will be paying dividends : https://vimeo.com/34325967Sadly, this delightful video serves as but a reminder of what looked like a great bakery, now closed as far as my research tells me. Luckily, someone had the fortuitous forethought to capture this woman's work on camera ... |
Are dough enhancer and vital wheat gluten the same thing?
Are dough enhancer and vital wheat gluten the same thing? If not, what's the difference? When would you use one and not the other? What purposes do they serve? I am new to baking and haven't really heard much about these. Thanks a lot! | Gluten is the type of protein
Gluten is the type of protein in wheat. VWG is a powdered form of this protein. A small amount of VWG is often added to bread dough that contains a good deal of (or mostly) whole grain flour and/or a lot of seeds/nuts to improve the structure and elasticity of the dough. Dough containin... |
Help! Bagels won't pass float test
I made Hamelman's bagels last night same as always, except used Bioreal yeast for the first time. This recipe has always turned out well. The shaped bagels had an overnight chill and have been rising at room temp (about 70) for 2 hours (usually takes about 1/2 hour), and still won'... | Float Test
Mont, I am by no means a pro (making a post of my bagels right after this), but I never do the float test. I just let them rise for a few minutes after forming and put them in the boiling solution. Usually they sink at first, and float within a couple of seconds.Jamie |
This Morning's Bake - Bagels
I love Montreal bagels. The texture, the flavour and the rough "rustic" look of the professional product is unmatched in the bagel world IMHO. I've been experimenting and I have the flavour decent, but they rise too much and while I've been told they are VERY good, some say excellent, they ... | Lucky Office Mates!
I bet the staff looks forward to your 'practice' bakes. These look as though they have some "chew" to them - yea! Most of our west coast bagels are big and fluffy - workable to hold sandwich fixin's, but less than satisfying as a bagel.Thanks for sharing!Cathy |
Today's Bake - A Success, But A Question Or Two
Those of you who read and remember my intro post will know my first try at a bread made with a poolish was a failure. So not being one to give up easily, I tried another. I chose a recipe I found that had been adapted from Ken Forkish's book "Flour, Water, Salt, Yeast". T... | Oooo, yum
I have some goat butter handy I'd like to put on your bread. Looks delicious.hester |
More cake like Stollen
I know it's a while away until Christmas but I really fancied Stollen. I've been buying them from supermarkets at Christmas for the last couple of years, even the cheap one's you get from Lidl are delicious to me. Yesterday I attempted to make my own after looking at various British recipes (I h... | breadlike stollen
Is probably the more authentic version but there is a fine line between bread and cake. The difference would be how much eggs or butter I suppose. You could toggle a current recipe or find another. Which one did you follow? |
Mulino Marino flours question
Hello-I am a fan of Mulino Marino flours - I have so far tried 00, Pandisempre and Semola, all brilliant.A question I am trying to work out the answer for...which of their flour would be the closest to a UK 'Strong white' flour called for in many recipes?I see from their website that the 0... | Flours and their attributes
Strong White flour in the UK is generally anything that has a protein content of 12% or more and would be roughly equivalent to Italian Type 0 flour in terms of extraction.Mulino Marino's Burrata flour is Type 2, so very brown, and could be referred to as high extraction flour. Note that Typ... |
Combining Yeast Water and Sourdough in One Bread
I'm planning to bake Hamelman's Vermont Sourdough and would like to incorporate YW alongside the sourdough but am not sure how best to go about it. I'm sure there's an answer somewhere in this forum, but content is scattered in many threads and I'm clearly not searching ... | Many ways to do this
Easiest would be to just replace some of the water in the final dough with yeast water. One pro would be ease and not having to think about changing the recipe. One con would be because Hamelman uses a large sourdough preferment and a relatively quick final dough the yeast water might have minimal ... |
What is the best way to tell if your dough is proven ready for baking?
Could someone please tell me what is the best way to tell if your dough is fully risen/proven ready for the oven ? Thanks | I do the gentle poke test,
I do the gentle poke test, when the dough comes back slowy it is fine.For my dough * Sourdough bread * 2-21/2 hours is perfect.It depends of course of the warmth of your kitchen, how active your starter is... |
What's on deck for your weekend bake?
What's everyone doing? What's got you padding around your kitchen this morning? What kind of flour will you be sweeping up off the floor? I didn't bake last weekend... I'm still recovering. I am making Sourdough Noir again for the Hubs. http://www.thefreshloaf.com/node/49030/hubb... | Sprouts for me
I have a selection of grains and was inspired by Cedar Mountain's beautiful bakes. My grains are now sprouted and waiting for me to get to it. I'll follow the Tartine method (in that I will autolyze for a shorter period with the leaven mixed in) but I will not start with 85% hydration. I'll drop down ... |
New here. I bake bread for a long time
White flour is no problem at all for baking. I was diagnosed as pre diabetic and reversed it partly by baking bread from whole wheat stone ground (Big flour particles). I now add vital gluten and this makes the bread very sticky. Yesterday the bread lost it's form by sticking to t... | Whole wheat bread
Welcome, and I hope you find a lot of good information here. You might try entering "100% Whole wheat" in the search box; there are many threads discussing methods and recipes for whole wheat bread that you might find useful. |
Fermentation Fest 2016, Reedsburg,Wisconsin
Fermentation Fest 2016October 1-9,2016Reedsburg, WisconsinThis festival happens every year and I always seem to be just a bit too far away to get to it. It is everything fermentation-bread, beer, kraut, kombucha, kefir, cheese, herbs, etc,etc. This year Peter Reinhart will be... | Sounds
Wonderful - just like all things fermented! |
ISO sourdough conversion of traditional British granary style loaf
Hi, y'all. Gearing up for another wild and crazy weekend of bread baking. :)I bought (on line..) a 1kg bag of Hovis Granary Bread Flour because I was interested in replicating a traditional British granary loaf for a dear neighbor of mine who hails from... | Hovis
Hovis flour is basically white bread flour with malt flakes and caramel for colouring. So treat it as white flour and you won't go far wrong. |
Traveling abroad with a Starter
Hello! I'm hoping to find some advice about traveling abroad with my starter.I live in Los Angeles and may have a work opportunity in Beijing, for approximately 3 months. I've grown very attached to my starters and don't want them to perish during this time.Has anyone here ever traveled... | Dry it before you depart
I had almost the same problem when I wanted to give some starter to my friend in UK and I was flying there. So I decided to dry the starter and give him dried one. When the starter was mature I spread it on a plastic envelope as thin as possible and it took half day that it was completely dry.... |
Hamburger Buns Recipe
I know there's a lot of Hamburger Bun Recipes out there and believe me, I've tried many, but I haven't found what I'm looking for. Does anyone have one where the inside is not dense, but soft. It appears all the ones I tried are too dense for my hubby's taste. I'm tired of looking and trying. | Try these.
There are no reason why you could not make these a little bigger and turn them into burger buns. You could even sprink them with sesame seeds. Here is the link:http://www.thefreshloaf.com/node/48970/prospector-buns-twist |
New blog, THE RYE BAKER
For anyone interested in rye baking, this is the place to go. Just launched. Look for lots of useful information on rye baking chemistry, techniques, history and -- of course -- lots of recipes. Why Rye Bread? – THE RYE BAKER | Link doesn't work for me
Stan |
ISO a good squaw bread & Potato bread recipe..
Hey all
I'm looking for a few good recipes.
When I lived in California I would eat squaw & potato bread all the time.
Moving here to Canada I can't really find it. So would love to try and make myself.
thanks! | You Have Mail
Check your mailbox.
If you Google "Squaw Bread" you'll find over seven hundred thousand choices. |
Identifying Ingredient P.P.M.
Hey all!I just found an old restaurant’s recipe binder at a thrift store, and I found a recipe for Ciabatta. One of the ingredients is labeled P.P.M. Any idea what it could be? I’ve researched a lot on this site and others but can only find references to “parts per million” for additives. ... | Might help if you post the whole recipe
So we can see what's been including and deduce what seems to be missing which may be the P.P.M. referenced.The only reference to P.P.M. I can find is Parts Per Million but that wouldn't explain the 2%. |
English muffins, for the millionth time (I suppose)
I’ve been baking the English muffins by Brian Lagerstrom, here:https://www.brianlagerstrom.com/recipes/eggs-benedict?rq=BreakfastIngredients are:140g or 1/2c warm water (86F/30C)4g or about 1.5tsp instant yeast100g or 3/4c poolish or sourdough starter (poolish method ... | You could have a look at
You could have a look at Ananda's recipe on TFL. Andy's recipes are always highly reliable and I've made these muffins once or twice.It's a relatively simple yeasted recipe and the muffins are baked on the hot plate (dry - not fried), as is the traditional way in England.Bear in mind that the y... |
Flour in India
Hi everyone. I live in Delhi, India, where we don't generally get good flour for bread baking. I have seen a few posts about it on this site. What we usually get is maida, and it's called all-purpose flour, but it seems to be somewhat different from it too. The brand I usually buy states it has 10-11% pr... | On InstagramBread_umbaker is
On InstagramBread_umbaker is baking great bread out of Mumbai. Perhaps you can get some ideas where to get flour |
Preferment questions
I have been baking sourdough bread for quite a while, but i am starting to get more and more into yeasted breads, because it fits better into my schedule and i just generally dont have as much stress about it. I am also learning about preferments, because i want to make up for the loss of flavor i ... | Preferments
Preferments such as poolish (so-named by the French after the Polish bakers who originally developed it) and biga (an Italian version) are used mainly to enhance the flavor of bread thanks to the significant amount of pre-fermented dough that has developed flavor during a 12-18 hr fermentation before being ... |
Less yeast = longer ferment / rise time?
http://www.instructables.com/id/My-ultimate-bread-learn-the-secrets-of-slow-bak/?ALLSTEPSI've been making Emeril's basic Italian bread lately. Makes a nice bread and also a great pizza crust. I've noticed however, that the amount of yeast he calls for (tried Compressed/Cake and ... | Less yeast
Less yeast equals longer fermentation time therefore more flavour. This is one way to improve the taste using commercial yeast which isn't as flavoursome as sourdough. Reducing the temperature also has this effect. Both are a great way to make tasty bread from commercial yeast. Other ways, which are a variat... |
Cooking bread in my Weber gas grill?
I have been on a Diogeniacle quest for the perfect pizza dough for many years now. I can only say that I blame it all on Jerry's pizza in Middletown CT. I am sure you can find many posts here documenting my efforts.It all boils down to temperature. Everyone has the same ingredien... | Pizza is life
Have not been to "Jerry's" but have made pizza at a few brick oven pizza places. I find that the sweet spot is 700 for golden crust; fluffy on the inside crispy on the outside. Grilled pizza is good! I wonder why no one has tried to open a grill pizzeria haha Too bad you don't like sourdough:p that's were... |
What's on deck for your weekend bake?
On deck for this weekend's bake:Sourdough Noir (it sounds slinky...surely I'll fit in my pants next week, right?) - Bread made with Dutch process cocoa, and loaded with toasted pecans, dark chocolate chunks, and dried cherries. That one is by request of the Hubbin.For me - a Treehu... | It's rye for me!
Hi, Runnerfemme!Sourdough Noir. I need a cigarette after THAT! ;)Dabrownman shared a recipe in the "Why is it always 500° F?" thread that I'm going to try this weekend.I've been wanting to try a dark bread. This is a great weekend to mess around and I bet this will be a delicious thread to follow! :)Mu... |
feedback please: online bake sale site
hi everyone,just soft-launching homebaked.co and asking for lots of feedback.would love to hear your critiques and what features you'd like to see next :) many blessings,Chi | If it ain't home baked...
Just a quick thought from my own experience...I was doing some printing (I was a Master Printer in a former life) for a man who ran a shop cranking out food products that he labeled "home made." Of course, they weren't, and the law came down on him.He changed the name to Home Maid or something... |
Quadrupled the oil in my flatbread - Salvageable?
Hello! Unfortunately this is my first post, as I'm hoping to get an answer while the dough rests. :)So, I am making m'smen (a flatbread that gets fried in a skillet on the stovetop) for the first time. I halved the recipe, but forgot to halve the oil when I weighed it. ... | It's been a little while, and
It's been a little while, and I'm still very interested in anything anyone has to say or suggest. But meanwhile, for the sake of entertainment and experimentation, I'm going to proceed as follows:1. Prepare proper recipe as it's supposed to be.2. For the six balls of the extra-oil version,... |
YW Success! Old sprouts OK?
I'm proud to report that I hatched a Yeast Water that raised a levain in 10 hours. I'm psyched! Forgive me for crowing but where else can I go to share a success with people who "get it?" :)I did a bunch of reading... teketeke, RonRay, a whole lot of others, and followed dabrownman's Yeast W... | Some pointers
A YW dough feels more hydrated then other doughs of the same hydration. The oven spring is immense. Get ready! Best of luck. |
Is Stone-Buhr bread flour unbromated?
Have been trying to get an answer from Stone-Buhr but so far no response. Does anyone know if Stone-Buhr bread flour unbromated? The package says it's unbleached but I am not sure about bromate. Any help would be very appreciated! | What ingredients are listed on the label?
If one of them is potassium bromate, then it is bromated. Proving a negative will be more difficult. Since it is unbleached, it might not be bromated, either. If it contains ascorbic acid (vitamin C ), it is almost certainly not bromated. Let us know what you hear. Paul |
What is exactly cornflour?
Sorry if the question is stupid, but someone wrote me that cornflour is actually corn *starch* rather than a more finely milled corn *meal*.
Can someone disambiguate the term, please? I'm losing my sleep :-)
Thanks. | True, Nico, Corn flour is a
True, Nico, Corn flour is a highly refined Corn Flour containing only the starch in the endosperm.
True Corn Flour however is named Corn meal due to its gritty consistency. |
Are Kithen aid mixer recipes more wet in general?
Hi all,
I was looking at my kitchen aid recipe book and the water content is 83%? I think I did the math right, but are mixer recipes just wetter in general? I recently used my mixer to make the Cafeteria Lady rolls and it was a very wet dough, I only had to add a few t... | wet doughs in mixer
Mixers are good for most types of dough, and can be very helpful with high hydration ones that are hard to deal with by hand. After learning stretch and fold techniques, I rarely use the mixer for anything but doughs that require a crumb with less holes, i.e., tighter. In your rolls recipe, the milk... |
What's in your wallet, er, pantry?
What flours and grains are in your pantry? Both ground and unground?Am I weird or too far from normal for having as many as I do?Whole unground grains:generic hard red winter wheat.Bronze Chief hard red spring wheat.Prairie Gold hard white spring wheat.Kamut generic milletquinoa (oka... | I'm almost as bad? Or worse...
Unground:Hard redhard whiteryeeinkornsoft whitespeltfarro - now the not really grains...quinoabuckwheat groatssorghumseeds-sunflower, pumpkin, sesame (black, natural and white) flax, hemp, chia (black and white)Flours:TapiocaWhite and Brown RiceChickpeaPotatoSorghum365 Organic AP contraba... |
Help figuring out the recipe for this bread
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My neighbors’ son comes by to see his parents on some days. I was lucky enough to be given some of his freshly made bread that in my opinion is the best bread I’ve ever had. I asked him couple times for the recipe and he said ... | Have you seen this?https:/
Have you seen this?https://breadtopia.com/sicilian-no-knead-bread/ |
Making Bagels with Asian Bottled Lye Water
Hi everyone. I was just in our local Asian market and found bottles of Tropics brand lye water. It is only two ingredients: water and sodium hydroxide. I bought it with the intention of using it in place of baking soda when making bagels.Unfortunately, the bottle contains no... | Put the whole bottle in and better yet, just use lye
water for the whole boil bath. |
How bakeries work
I know that bakers start their day in the early hours of the morning, but where exactly do most of the professionals start? Do a majority of the breads have a pre-ferment going on overnight? Or do they usually start from scratch first thing in the morning? I know every bakery would be different, b... | It does depend entirely on
It does depend entirely on the size of the operation and the desired outcome. In nearly 9 years of doing this for a living, I have seen round the clock operations where I would mix the afternoon preferment at 2 am, finishing my sourdough mixes and be done at 11 am. Then the afternoon shift wo... |
Improved Burst (aka Spring, Ears etc)
Hi and thanks to some of the members for advice on oven spring. Finally got some better improved presentability with my baguettes - specifically with some of the defined ears and burst along scores.I added some snaps - the bottom baguette in this picture is the one that seemed to ... | Looking good!
All the things I said before: good shaping, good oven spring, good consistent scoring. All three more so that a lot of others on TFL who try to do baguettes. What's to complain about ;-) |
Breadsticks?
So...at the risk of sounding stupid here...
Has anyone here ever made breadsticks? Is it very different from making other breads?
Got any favorite recipes to share? Something that would go well with pastas and lasagna dishes and such would be ideal! | Pizza house style breadsticks
When you say bread sticks do you mean similar to the ones you get a pizza restaurants. I worked in a pizza joint and the breadsticks they make are basically the pizza dough. The only difference is there's no sauce and cheese on them. In fact the place I worked at even made sandwiches fr... |
Pão de Queijo vs Buddha Bread
Hello bakers. I’m a long-time reader of The Fresh Loaf, but this is my first time posting, and I’m hoping someone here might be able to help with my question.Several months ago my wife, who can’t tolerate wheat, brought home a product called “Buddha Bread”. It’s a Yuca flour bread that i... | Pan-de- yuca
I believe that this is what you are looking for. Hope this helps.http://nogluten-noproblem.com/2013/02/pan-de-yuca.html |
100% Whole Wheat Dough: Windowpane test and Proofing
Hi all, I'm currently working on to perfect my skills in baking a 100% whole wheat bread based on the book "The Laurel's Kitchen Bread Book". However there are 2 persisting problems that I'm unable to resolve. Hope there is someone who can enlighten me.1) I used a Ki... | Recipes were meant to be abandoned
Often the recipes found in a book will leave the home baker disappointed, as they cannot take into account local variations and often rely on ideas of the progress of a dough that are achievable in professional settings, but unrealistic in the home environment.1. The windowpane test r... |
Gold Medal Flour E. Coli Alert
I noticed on my grocery receipt that Gold Medal is suggesting you throw away many of their flours, due to possible e.coli outbreak. I'm not good at internet stuff, but please check out their site for a complete list of products that may be infected. If one of you can post the correct site... | http://www.fda.gov/Safety/Recalls/ucm509693.htm
http://www.fda.gov/Safety/Recalls/ucm509693.htm |
Loaf is soft, rolls are not!
Hello,
Is there way to shape rolls so they're not so dense? I made soft sandwich bread (that stayed soft for days with an autolyse) but the rolls made with the same dough were dense a day or two after. Is that just normal with rolls or am I handling them too rough? I just learned how to sh... | Could they have been baked
Could they have been baked too long? What about proof time, could they use a longer rise? |
New here, great site!! Bread suggestions please - for toasting and snacking
Hello friends,I hope everyone is doing well.I am in the Houston, TX area.This is a great forum. I am new to this site, and to making bread. I am hoping to learn how to make bread through this site, and of course, share my knowledge as well.Till... | Two Recipes
Here are two recipes to start you off. Let me know when you are ready to tackle sourdough; that takes more patience and time. Time and patience is the key to making good tasting bread but time and patience squared is the key for sourdough.FordWhite Bread For the poolish3 cup (12.8 oz.) King Arthur Bread F... |
Bagels overproofing immediately after shaping
Hi everyone, this is my first thread. Sorry if what I am about to ask has been answered in other threads on this board. Please direct me there if that is the case.Before I begin, here is my most recent recipe:583.5 g flour337.5 g water14.5 g salt26.8 g sugar1 package of yea... | Have you tried using
half of the yeast in the recipe or cutting it back to a teaspoon? Or what about using ice water when mixing the dough? Or chilling the flour?At 58% hydration, they may be still too wet. Chill your hands in cool water before handling the dough... um um and what about using chilled towels to cover ... |
Tip - A Comparative Test of fresh milled Whole Grains
I decided to compare the following wheat berries in the 50/50. Each test used a single 50% Whole Wheat according to Maurizio’s instructions for his 50/50 Whole Wheat Sourdough.A few pieces were sliced from each of the 6 bakes and frozen in labeled bags.My granddaug... | Well done.
Thanks for posting! |
Brainstorming adaptations homeoven baking
Hi Fresh Loaf! Ive been reading the website for years now, but finally made an account!Ive been reading the breadbakers apprentice and am excited to try out some recipes. Ive made some pate fermentee but Ive run into a problem.I'm disabled and I have some issues with lifting th... | You don't need steam.
You can make great tasting bread without steam. In my opinion the benefits aren't worth getting burned for. I start with a cold oven which allows my loaf to expand before the crust sets up.Check out this post: https://foodbodsourdough.com/cold-oven-baking/And here is a nice comparison: https://www... |
Boil bagels room temp or cold?
I successfully made Hamelman's bagels recently (added lightly soaked dried cranberries, patted dry, with orange zest). After shaping & overnight retardation, he boils straight from the fridge. I just watched the Breadtopia bagel videos, and after a night in the fridge (shaped), before b... | Each bagel recipe is different. So don't even have
an overnight retard at all - Lauren Groveman's famous Julia Child bagels on YouTube come to mind buyt they yeast bagels. I like to overnight retard 18 hours because I make SD bagels. They always pass the float test cold out of the fridge if I let them rest on the co... |
Improving burst
I recently tried some suggestions on the forum for burst improvement by using a foil pan to cover loaves. I'd heard of this before as well as the science behind it (apparently more steam is trapped which prevents the crust from forming too soon) and so, promptly went out and purchased a large foil pan.... | Oven spring
you are already achieving exceptional oven spring (what I think you mean when you write 'bursts'). You really shouldn't expect much more than what your front baguette is getting. That baguette look great As does the crumb that you show.as for generating steam, forget the spritzing of water on the oven wal... |
Pistachio cranberry stretch and fold question
First time I tried stretching and folding today, or at least the first semi-alright result I could muster. After I tried THIS delicious but nightmare-inducing knead: http://www.wildyeastblog.com/fruit-and-nut-sourdough/ ... and so today I decided to wing it, using only rati... | slice it
From the picture I don't see any ugliness (beauty is in the taste buds of the beholder.) Can't really see the crust very well.Sprinkle some chopped nuts into the score marks? or Roll the dough in something to crack open while baking or how about a different shape, a twist or a roll up? Dust with a cocoa/nut... |
Mills in Philadelphia area?
I am looking to use fresh flour for my bread baking. Looking for a local mill that sells to small bakers.. Any suggestions? | daisyflour.com Mill is
daisyflour.com Mill is located in Annville, PA in/near Lancaster. Online purchase and a list of retailers is on the website. I haven't used them, just used google and around 90 seconds of time to find it. |
New on The Rye Baker blog: Wholegrain Franconia Rye
Franconia Rye is a typical Alpine rye. Like so many other of the region’s ryes, it’s built on multiple sour sponges (in this case a 3-stage rye sponge), contains a blend of rye and wheat flours and incorporates the sweetness of sugar beet molasses and the understated ... | Now that is one fine whole grain rye.
It looks tasty for sure and the photos very good. Now I'm hungry. Goof thing the smoker is smoking! Well done and happy baking Stan |
tweaking with bread timeline
Hi all,I've been making Reinhart's whole grain sandwich loaf for a while now and love it. I've been closely following the recipe, but sometimes the timing/scheduling aspect is less-than-ideal for my purposes. I would like to bake the bread the morning after I prepare it by leaving it in t... | I think option a would work
I think option a would work well, just keep notes on what you change and your timing. I use his epoxy method, and have varied it quite a bit, and still have enjoyed the end results. |
Bulk and Proof - what and why?
As I work to get more control over each recipe I try, I wonder what the function of the separate bulk and proof stages are? I'm trying to get better about judging when each is complete, but I don't really understand the distinct functions.It seems that the leaven is affecting the dough t... | Bulk, Divide, Proof and Bake
Bulk fermentation - Yeast and bacteria feed on the flour and water, releasing byproducts that enhance flavor, improve color and cause the dough to rise (gas). Gluten begins to form into linked strands that will help provide support of the resulting loaf. Time and temperature play a big part... |
Sticky Dough
I haven't done a lot of bread making, but I have this same problem all of the time. No matter what recipe I am following, I always have to add way more flour that what the recipe calls for in order to get a dough that is not really sticky. I measure ingredients very carefully, so I don;t think the proble... | More sticky dough
I suggest you do a search on this site for "sticky dough" - I think you'll find all kinds of comments and advice! |
Help with Falling Yeast Donuts
I'm hoping some of the bread wizards here can give me some feedback on what I might be doing wrong or what I need to make sure I do with my donuts. I've only made then once where they had a nice light ring around the middle and didn't fall to some extent as they were transferred to the o... | Did you fry them
upside down?
Top side down into the oil and let the bottoms expand in the "air" while the tops are browning, then flip them over. :) |
Peter Reinhart's bagels with stretch and folds
Hey all. Newbie here looking for help with bagels. I moved to a location that doesn't have access to bagels, so I'm trying to make my own at home with some success.I'm following Peter Reinhart's bagel recipe (link below). I scaled it down to a 1/3. The end result is tasty ... | Bagels
What's your time period for completing bagels, start to finish? If you're going to take several days then intensive kneading won't be necessary nor will additional flour which could negatively affect the texture of your bagels. If you're going to take several days then stretching and folding the dough several ti... |
Yeast in freezer
How long can yeast stored in the freezer remain usable? I've kept mine in a baggie for what I think is more than a year and it doesn't seem to be particularly active. | Years.
Although almost universally rejected as a good idea, ADY will last for more than 5 years in a freezer and still have good potency. Protecting it from moisture seems to help. My ADY is in a “Ball type” glass jar with a sealing lid. I open only to get out what I need and immediately return to the freezer. |
Using a small egg incubator for firm starter. This is a Lievito Madre I am developing to use in Panettone.
9278672F-C604-4825-8893-B31E8F922934.jpeg | Innovative!
Nice one Sue and very original!I have also recently invested in a new proofing chamber comprised of a heat mat and regulator in a box. Gone are the days of having to constantly manage the temperature by adjusting the door of my airing cupboard!Before this years ago I did use an aquarium heater but that even... |
Floppy dough? How to maintain shape of high hydration doughs?
I have been trying to make a good hooley crumb loaf on and off for a couple of years now, based on my own experimentations. It all started with the no kneed bread, which worked fine however it took 2 days and it was always floppy. I worked out that flours ... | OK...
That's a lot of different issues in your post, really. My suggestion would be to get a book like 'Flour Water Salt Yeast' and follow its instructions. I think it will help with a bunch of the variables, get you into a more typical range. (Start with something like the Overnight Poolish recipe). Basically, underst... |
Scoring bread
What is the best way to score a loaf such as a baguette? What tool? And before or after its final shaped rise?My cuts always come out sloppy and seem to stick to the dough. | Thin and Sharp
I use double sided safety razors for this purpose. They are inexpensive and available at any decent drug store. They slice through the bread with ease. |
Lumps in shaggy mass?
Hi!Should there be lumps in a "shaggy mass?"I'm working on a few runs of dmsnyder's SD from SFBI Artisan II class. That, and many other recipes, call for an initial mix of ingredients to a shaggy mass. I use a bowl and wooden spoon. In order to get all the lumps of dry dough out, I'd have to knead... | One variable. Mixing
David's write-up is exceptionally well done as is everything he posts. What I especially like is he includes both baker's percentages and gram weights. It's very, very tight but for the mixing instructions. This is because he is reporting on his experience at a high-level seminar and is so very muc... |
Baking with freshly milled landrace/heirloom flour
A couple of weeks ago I went up to LA to pick up some flour. While I was there I decided to stop at Grist & Toll, the country's only urban flour mill and one that specializes exclusively in stone-ground landrace, heirloom and heritage grains.I spent over an hour there ... | Love G&T!
So glad you discovered this special place and made excellent use of some of their many fine products. Your breads look wonderful! |
He swings! It's a brick!!
Ovenproofed. <sigh>20% levain. 75% hydration. AP flour. Mix, counter ferment four hours, retard 15 hours. All good-ish...I think I should have shaped and baked cold.Instead, I toyed with it, stretching and folding four or five times at 30-45 minutes over two or three hours and then vegetable ... | We learn as we go...
I think you're right, probably overproofed. It takes a while for the dough to cool down once it goes into the refrigerator, so had more 'counter time' than you thought.Disappointing, I'm sure, but it's experience and will help you make increasingly better decisions.Others can chime in more ably reg... |
4 Strand Challah
I love making challah breads. The dough usually comes together so nicely and is so easy to work with that it's a very predictably delicious loaf to make!It's so pretty to look at and makes so many delicious sandwiches that you can't go wrong.For this loaf, I used a particularly elegant recipe:500g AP ... | Nice looking challah. I
Nice looking challah. I liked your video as well. The only suggestion I would make would be to slow down the portion where you do the braiding. Many people have trouble with braiding and I think a slow motion section would be beneficial.Regards,Ian |
BBGA Article on Rye Chemistry
Bread Baker's Guild of America recently published my article on rye chemistry in their quarterly newsletter, Bread Lines. To download click here.Stan Ginsbergtheryebaker.com | Stan Ginsberg's Rye Chemistry
Congratulations, Stan!I'm afraid your link doesn't link. Can you try it again?Murph |
Baking with avocado (it's nicer than it sounds)
I made a banana, cocoa and coconut cake using avocado. If anybody is interested in the recipe I would really love it if you had a look at my blog! I have other recipes on there too, and I like to have a bit of banter and fun as I write them. | it sounds very yummy.....
and as our avocados are only about 2 months from harvest I might just try this with a ripened windfall!!!Leslie |
Help find a recipe
Back in the day when I had a small commercial bakery, I developed a very popular bread from a one-loaf batch written for home bakers. I've since lost both recipes, and am hoping someone can help me find it.The original source would have been from printed media widely available in the mid 90s, probabl... | Sounds interesting
What are the exact characteristics that you're looking for, which you haven't been able to re-create with available recipes? Maybe that would help the experts here (not me, but the real experts!) determine what you might try to change if you can't find the original. Things about the taste, the crust,... |
reducing water is the only option?
Last weekend I baked my two first attempts of making a bread (sourdough) without following a recipe. I mean I adapted the recipe I've being following, and gone handling it much more by feeling than by times and temperatures. I made two different doughs, both with 70% hydration. One al... | Strengthening a 'white' dough
Actually, they both look quite lovely! Well done. You might try more stretch & folds at shorter intervals for the white dough (say, every half hour for the first 2 hours).And just to note - to counter the slight bitterness of the whole wheat bread many bakers add a bit of honey or other sw... |
Flavor of flour?
Hi, I am returning to bread making after a long time away. The last time I baked with intent the internet had not been invented, and I am glad to see that so much knowledge about baking is being shared so freely. I have a question about flour, and more specifically about the flavor. I have made a few b... | A couple thoughts
One of the things I immediately thought of was that the un-named flour may have not been very fresh. It obviously was not rancid (you would have DEFINITELY tasted that) but perhaps it was just old.Another thought I had was that the un-named flour may need a long,cold retard in order to develop more co... |
The Museum of Odd-Shaped Bread
I think that I could seriously start one.
I've said many times before that I have scoring issues. I'm getting better, but sometimes things still turn out all wrong. One of them is in the oven right now. Instead of calling it Susan's Ultimate Sourdough, I think I'll rename that loaf UFO br... | So it's not as bad as I
So it's not as bad as I previously thought. But it's still bad. |
Please help newbie... Refrigerating monkey bread??
Hi all, I'm new here but have been lurking around this site for years. Any help greatly appreciated! Long story short, I was asked last minute to make mini loaf-sized monkey breads for a party tomorrow. I was already baking a dozen pies for my own family/friends and wa... | Make sure they are cool, then
Make sure they are cool, then cover them with plastic and leave them on the counter. You'll be fine.By the way, with a username like TheCarboholic, you should buy one of these. I'm wearing mine today (well, this morning while running errands and cooking, not for our Thanksgiving feast). H... |
Perfecting Pretzel Prep
Hey guys. I am thinking of starting up an in home flavored soft pretzel business so I am sure I will have a ton of questions. Instead of flooding the forum I will post all of my pretzel related questions for you guys here. If you are willing to help me out, please keep a check while I create ... | Are you baking for yourself, or your customers?
No snark intended by the question. You say that "I am not a fan of yeasty flavor." But you aren't going into business so that you can sell yourself pretzels, one would think. If your customers like the yeasty flavor, instead of the pancake mix flavor, you probably won'... |
don't eat the dough!!!!!
Well, I'm sure everyone enjoys taking a fingerful of raw dough and tasting it. I do all the time. Yep if there is fresh egg in there, I have a pang of caution before I do so. But just now we're told by the FDA that raw flour itself is an e.coli risk.http://www.fda.gov/forconsumers/consumerupdat... | And this, soon after
And this, soon after. Some common sense. Yes, raw dough can kill you, but so can a lighting bolt. Stay indoors!http://www.slate.com/blogs/browbeat/2016/07/01/the_fda_s_abstinence_only_approach_to_eating_cookie_dough_is_unrealistic.html |
Need Math Help: Starter Build
I know it's here but I can't find it after searching. Please forgive redundant question.Recipe calls for 115g starter at 100% hydration. How much should I scoop out of my big jar of 100% hydration starter in the refrigerator to finish with 115g after a three-stage build each at 1:1:1?I kno... | Murph, I don't have a
Murph, I don't have a formula, but I come up with 121 grams, which means you can scoop out 115 from the 121 after the triple stage, and you should be fine. I often plan it for a little extra, and that amount goes back into the fridge. |
Holstein Fine Rye/Holsteinisches Feinbrot
"Fine," is one of those words that has a multitude of meanings. It can mean "good," as in "How are you?" "I'm fine." It can mean sophisticated or refined, as in "fine dining" or "fine jewelry;" or it can describe a smooth, silky texture that's the opposite of "coarse." In the c... | I am fine with that
I am fine with that description. |
On Scalds and Scalding
Latest blog post here.Stan Ginsbergwww.nybakers.com | Nice post, thanks Stan!
Nice post, thanks Stan! |
Flavor of bread: is it the down to the farmer?
As a bread baker, it is always important to me to get the best flavor that I can in my loaves. I came across this interesting article discussing how the harvest of the grain can have a large impact on the flavor of flours and subsequently baked goods in general. Although ... | More info on harvesting grain here
almost all, the great and vast majority, grains grown in the world do not follow organic and rabbinic rules. The idea that other farmers are somehow growing an inferior grain is mainly a pure marketing myth based on emotion and religion. Modern grain production and storage is a well... |
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