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Effect of more yeast.
My whole wheat sandwich bread is lacking in yeasty flavor, which I find aromatic. But how will adding more of it affect my bread in terms of proofing and others?Right now, my bread has good oven spring and it shows in the splits on both sides of the loaf. I have extended the final proofing time, b... | Pictures would be really
Pictures would be really helpful here.What do you mean by yeasty flavor? Normally, bread shouldn't have a specifically yeasty flavor if it's made correctly. What recipe are you using? Are you scoring the tops of the loaves? |
Jupiter flour
The local Safeway bakery was selling their flour to consumers -- 20kg bags of "Jupiter" flour from P&H Milling -- but there's no nutritional information on the packaging and I can't find anything on the internet. I emailed the company, but didn't receive a response. Any commercial bakers here that can hel... | Text and part number?
Could you transcribe and post all the text and the part number from the bag? That might give clues.Or post a pic if all the text and part # is legible in the pic.A search on "Jupiter flour" just turned up cake flour in Ireland, from a different company. |
flour additive?
So my sister-in-law has a hard time digesting flour products. No, it's been established it is not celiac disease or some gluten allergy. It's something else. Bizarrely, she found that when she was in Europe, bread goods there were easily digestable, and she has convinced herself that there is some flour... | Not much to go on
She has convinced herself! Well that doesn't mean any additives are to blame. Did she eat regular bread in the US and sourdough in Europe? It could be that while on vacation she happened upon sourdough but bought regular store bread while at home. That and any other long list of reasons could be the a... |
Making my own bread flour, cake flour and pastry flour
Hi!i have a mill and some hard red and hard white wheat berries from bluebird farms and I am ordering some soft white wheat berries from community grains. I also got a flour sifter and another one that is 1/50 For super fine flour.i want to make my own bread flour,... | You can run grains through your mill and sift out
various sizes of particles but making flour like they do at roller mills using sophisticated techniques of milling, bolting and laboratory testing is another thing entirely. The best thing you can hope for is a general interpretation that gets you somewhere in the ball... |
Vital gluten
hello! I have been trying to use up a 50 pound bag of white flour my father bought me and whole wheat flour as well. I have been using the artisan five minute bread books, but I really don't like using so much added gluten (vital gluten) in the recipes. I understand it helps the rise, texture and softness ... | Just don't use it. You may
Just don't use it. You may need to modify your processes somewhat especially for your whole grain breads. Your whole wheat bread will probably turn out denser, this is normal. AP flour is perfectly suitable for making many types of bread without added gluten...All depends on what you're t... |
hypothesis and questions about preferments
dear all, Being new to using preferments in bread, I have studied its use and preparation methods online. Based on what I've learned, I can't help to have the following hypothesis about preferments. Since the direct consequence or (maybe objective too) of usin... | You need to consider several
You need to consider several points for starters- What will ferment faster - straight or prefermented dough depends on how much yeast you put in either.- Effect of preferment on the fermentation will depend on the percentage of prefermented flour. - Nutrition in the dough never gets exhaust... |
Proper scoring technique
Hi everyone,I started making sourdough about a year or so ago and have always had a difficult time with my scoring. I tend to rely on Ken Forkish's technique of baking the bread seam side up and letting it crack naturally because I'm so bad at scoring. Can anyone help me out? I'm not sure if I ... | Word searches on this site answer most questions
... but here's a great resource:
http://www.thefreshloaf.com/node/31887/scoring-bread-updated-tutorial |
Basic questions regarding making bread.
I'm new to the forum and to making bread, been doing it now for about 6 weeks but have a few issues. My bread never rises much, I use good strong bread flour and good quality yeast, mix it up by hand, knead it for 4 or 5 minutes until it's a silky and elastic dough.I put it in a ... | Yeast
What type of yeast are you using. Is it instant? Also have you tested your yeast to make sure it is still good? |
is it possible to bake bread on stove top alone?
hi, My little oven does not heat very well, and I really want to preserve energy and not preheat my oven for too long. But I get the idea that to have a good oven spring, the baking temperature needs to be very high from the start. Thinking that stove top can he... | No
I suggest you try English Muffins. They are baked on a griddle. |
Cioccolatini bread
Hi everyone! I used a formula that I found here on THEFRESHLOAF for a simple chocolate bread. As i recall it was in paragragh form and not really written out. I thought it was named cioccolatini bread but I have searched several variations of spelling and I have not been successful in locating the fo... | Do you mean this one or a similar one
Pane casereccio, chocolate and beetroot bread, and other things...or search for casereccio |
Kale pesto and feta spelt and wheat twisty bread
I made this bread a couple of months ago for the blog and had kind of forgotten about it. When I made it again the other day I fell back in love with it so thought I'd share it here!!http://rootsandwren.com/pesto-and-feta-twisty-bread/My first time sharing on the forum! ... | That is one fancy do
loaf of bread. Well done and happy baking |
Kitchenaide bowl probs
Does anyone have suggestions about how to keep a Kitchenaide P-6 mixer bowl on the "arms" when making stiff dough; mine wobbles around then hops off the "posts" on one side or the other. | never had that happen
I have a 7 qt KA and have never had that happen even with a double batch of bagel dough. Do you have it clamped onto the spring latch in back?
If so there might be a problem with the latch and you might want to replace it would be my guess. |
My First Rye Loaf
I'm very new to baking and started at the deep end - supposedly - with spelt and rye flours. I've had amazing success so far. I've attached a few images of my first foray into rye. The recipe was off the back of a Dove Farm rye packet (just so I could get started). I baked both the Dark Rye Loaf and t... | Looks good so-far ...
you'll soon find out that a lot of us like to see the inside as it were - the "crumb shot" :-)I've not tried the Doves farm recipes, so I've no idea what their chocolate almond loaf is like - if it's flour free then yes, some almond cakes can be a bit dense. Adding baking powder on it's own won't ... |
T55 flour
I can find 1kg bags of T55 flour but where/what can I get in a large size (15-50lbs)? | What country are you in?
If you are in the US, and if you meant _French_ T55:https://www.lepicerie.com/pastry-ingredients/ingredients/french-flours-traditional-and-organic/le-moulin-dauguste-pastry-wheat-flour-t55/ |
Issue with baking bread in steam-convection oven
Hey Forum,I'm new here, so apologies for maybe not posting in the appropriate section.I've been operating a small sourdough bread baking business and so far using only a normal kitchen oven. The results were great, but volume-wise I was not happy since I wanted to expan... | Can you cancel the steam
Can you cancel the steam after about 10 minutes and finish in a drying oven? I have a Miele home oven that has a steaming function (Moisture Plus). Cheers,Gavin |
Croissant help
So, I made my first batch of croissants. Overall I am okay with them, but I was wondering if anyone had any thoughts on where I went wrong--I used non-European butter AND I've never done a laminated dough before so I don't know if it was my butter or my technique that left them kind of dense and undefine... | Butter too warm?
Hi!! Did you refrigerate the dough for long enough between each turn? I had some turn out similarly one time and I'm pretty sure that it was because I wasn't letting the butter harden up enough in between the turns. If it's not really cold the butter melts and then the lamination won't work.
They look... |
Latest Blog Post: Pinzgau Country Rye (60%)
This is a very mellow, undemanding loaf. Find it at theryebaker.com. | Looks good!
A classic form both in shape, crumb and Rye %. :) |
40 videos on the basics of baking bread Plötz's
Many of you must know this German baker and his blog, PlötzBlog.Recently, he put 40 videos about the basic of baking bread onto iOS app. Android version will come later. Since my phone is Android-bade, I haven't tried the app yet.Thought this might interest you. | Great blog!
I follow his blog and am tempted to buy the app. Will you purchase it? I have an iphone and a Mac, but no tablet. Would I be able to watch these videos on my Mac as well, do you know? |
Hearty Sandwich Loaf
On America’s Test Kitchen they made what appears, a really good grilled cheese sandwich. It calls for a hearty sandwich loaf. I’m guessing they mean a tight crumb that will hold the cheese in place. Can anyone recommend a recipe to me? Thanks,John | Try this
White Sourdough Bread [19 sl./lf., 1/2" sl., 47 g, 110 cal, 3.3 g prot, 2.0 g fat, 19.3 g carb.] 3 cups (27 oz., 255 g) refreshed sourdough starter (100% hydration), at 70 to 80°F3 3/4 cups (32 oz., 907 g) tepid scalded milk (skim ©)11 to 11 1/3 cups (46.8 to 48 oz., 1327 to 1361 g) bread flour*1 1/2 Tbs. (1 o... |
Suggestions for rye bread recipes
I'm beginning to think I might have an allergy to wheat and would like to try more rye-based breads.Any suggestions for rye bread recipes that aren't too dense and sour? I like open light breads with open crumbs and my heart sinks at the thought of the heaviness of a lot of the ryes I'... | What about 100% spelt?
You mention spelt, so before jumping into the weird & wonderful world of Rye, try spelt or another ancient grain first?However they're still wheats - just an older variety, but some people find they can digest spelt easier than wheat.Also - what about long fermentation? Are you already making whe... |
the way to cool bread and bread height
hello,
My bread always seems to get shorter in height after being cooled in an upside position. I've checked that the gluten development is quite good before second proofing, and there are not signs of overproofing either. Other aspects of the baked bread seem fine, such ... | re: to cool bread
Hi Liming and welcome to the forumI've had this happen a few times and have always attributed it to overproofing of lower gluten doughs. I've only experienced it with loaf pan breads and one thing in common was that while the density of the crumb was fine at the lower part of the loaf, as I looked up ... |
Southeast Michigan (Detroit area) Bakers?
Hi there! My name is Andy and I'm looking to connect with other breadmakers in the Detroit metro area. I actually just started a meetup group, because I want to bake better bread, and there are very few worthwhile breadmaking classes in the metro area that I can find.Anyone out... | Hey, I'm in the Kalamazoo
Hey, I'm in the Kalamazoo area. I'm not super familiar with the Detroit area, but just saying hi as a fellow Michigander. Field and Fire up in Grand Rapids does a pretty good job. That's run by Shelby who formerly worked and Zingermann's which makes ok bread. Again though, I've only been o... |
Video tutorial: Shaping a sandwich loaf
Here's a video that I put together this weekend on how to shape, slash and bake a sandwich loaf. Nothing too hard, but it gave me a great excuse to play around with iMovie. Fun!I hope you all enjoy the video. Here's a link. Hopefully, it'll show up as an embedded video soon. | Shaping video
Thanks for that video, JMonkey! Shaping is really an Achilles heel for me.
I have a couple of questions:
1. Do the ends of the loaf need to be touching the ends of the pan?
2. How do you prevent your whole wheat dough from ripping when it is being shaped? This is a constant problem for me.
The whole w... |
How to Store Dry Active Yeast?
I bought a bag of dry active yeast from costco in a few weeks ago. After I opened the package, I put the dry active yeast in a plastic container then leave it in the room temperature. I was wondering if that is the right way to store dry active yeast? | I store it in the
I store it in the refrigerator, I think I had the same question a couple of years ago and many people suggested this and it has worked fine. The costco yeast lasted me for a year and that includes giving a fourth o it to a neighbor. |
Doing a happy dance today
Hi Y'all!Ive been lurking for quite a while here and have been learning a lot while doing so. Im a huge fan of cooking and baking but have made it a goal to seriously increase my bread baking ability this year. Currently baking my way through FWSY while reading the bread bakers apprentice. Mil... | These look great for a first time SD
using a new starter. Well done andHappy baking |
Putting Marmalade into [Rye] Bread
There's been talk about using preserves for flavour in bread as you can see in my other forum post. A while back I did a Swedish Rye Bread (for which I have also posted a more recent bake here) and having no zester I substituted the orange zest for marmalade with fantastic results. Th... | I think it comes down to the
I think it comes down to the relative aromas of the components. In this case I suspect the sour and the spices will overpower the marmalade. At least that's what happened to me when 10% of apple butter met coriander. |
steamed flour
Yesterday I was prowling little markets on Parliament St. in TO and came across a shop with a bunch of Sri Lankan stuff. They had bags of steamed rice flour, amongst many other things.I did a little digging but didn't find much about it. I guess steaming kills microbes and denatures enzymes but I saw othe... | Steamed Wheat Flour
Interesting. I tried googling. I only found some recipes (like Puttu) that mix rice flour and other ingredients and then steam.I did found "steamed wheat flour", or "steamed flour" in the category of atta (wheat) flour. This one claimed: Steamed wheat flour is widely used for improving the quality a... |
White (golden) Wholemeal bread
I've read here about White Wholemeal flour - and been confused by it, however I've recently obtained some, although the stuff I have is called "Golden Wholegrain". (Wholemeal and Wholegrain mean the same in the UK).So what I gather is that it's the colour of the bran which is normally a r... | It suee looks like a great whole wheat
sandwich bread..... Well done! |
Best French Toast Ever
I am no longer in the restaurant business but if I ever decide to get back in, which may be soon, it will probably be as a small local place that does Artisan style sourdoughs and a few great yeasted breads. We would serve breakfast to those who came in the morning to get the fresh baked product... | Fresh or a few days later...
Hi Grady95,Do you make the French toast with the bread fresh or a few days later? |
Keep Messing this Up!
New to this site. Hi everyone. I am attempting to make Kathleen Weber's Semolina Loaf from her book, Della Fattoria, page 230. This is my second attempt, however, the dough is so very slack, so I don't think it can possibly produce a decent loaf. When I have been to her bakery, this bread is wonde... | That's a tough bread to start with!
87% hydration? That's like making bread out of cream of mushroom soup! OK, as suggested above, would you consider bringing the water level down to around 75-76% You're going to still get a wonderful loaf but it might be easier than this formula. I remember breaking an old thermom... |
Latest attempt at "sandwichable" loaf without a pan
I baked another loaf on Sunday for sandwich bread this week. I used this recipe as a starting point and took some liberties with the kneading and baking process: http://www.sourdoughhome.com/index.php?content=sfsd1Differences being I used dark rye flour instead of who... | That looks quite nice to me.
That looks quite nice to me. Reshape your sandwich not your loaf at least until you get the pan.Stu |
English Cottage loaf and others
Hi,I'm in the UK but we don't have such a good forum over here so hopefully you will be able to help me.We have a small monthly market in our village and I'm hoping to help out with some baking as the previous lady has had to give up. I make my own bread by hand, using a sponge, left ov... | Yes, you can.
You'll need proving containers of some sort, bannetons or bowls lined with floured linen. Use less dairy and introduce steam to the oven if you want crustier loaves. A stone/two or three terracotta tiles in the oven help if you're not using tins. Get them good and hot before baking on them and use semolin... |
I think I have proof that I'm learning.
I made some english muffin toasting bread.I love having some homemade toast with my breakfast. I love english muffins, but don't love the amount of work they are. This tastes like english muffins but is tons easier.I used king arthur's recipe and the first time it was so-so but d... | Looks good.
Looks good. |
Oven turned into a bread machine
I have been looking into how to ge fresh bread also during the week in the morning before going to work. In the weekend I had tried already to do the final proofing overnight in the fridge. In the morning all I had to do was put the bread straight out of the fridge into a pre heated ove... | Wow, that looks pretty
Wow, that looks pretty impressive since you had to guess at proofing times. Keep us updated. |
Sweet dough problems
I followed the recipe for sweet dough from "Artisan Baking" by Maggie Glezer, but by the time I got everything kneaded in something didn't feel right. The dough was quite dense and heavy. In addition, the dough didn't rise in the pans at all. The loaves I'm using the sweet dough for is also in t... | Yeast
The only reason I can think of that would make a dough not rise would be a problem with the yeast. You can have any number of problems with the dough and it will still rise if the yeast is good.
If you could post an exact count of how you put the bread together that might give some insight. And you can check yo... |
Too many eggs
Hey guys,I'm making smitten kitchen's challah for the fifth time for a Christmas social I have tomorrow night. Apart from the time that I overworked the strands to make the six braid bread look prettier (*sigh*), this recipe has turned out wonderfully every time.Here is the recipe:3 3/4 teaspoons active ... | way too many eggs
I make a challah with 2 eggs and same amount of flour, and so on. And less yeast. I use 2 1/4 tsp. You do not need as much yeast--less yeast and longer rise really increases the flavor. Try that. |
Help a newbie: slowing down proofing in the fridge
I am new to breadmaking and have been making a Challah recipe that is turning out well. I am at altitude (5000 ft) so the recipe includes some adjustments including a second rise prior to shaping and the final proof.My challenge is that I can't always stay at home for... | You can do it!
You may retard the dough in the refrigerator at any stage that suits you. I would test the proofing by the finger indentation method, not by the time. Hold your middle and index fingers together and gently poke the dough and release. If the indentation immediately springs back, the dough is underproof... |
orange blossom water
can anyone recommend a specific Orange blossom water brand?I have been looking at ingredients on the orange blossom water bottles, and it varies greatly.having abandoned my attempts to make mini panettone, I want to try gibassier. | Cortas, it smells nice and I
Cortas, it smells nice and I used it in one recipe. |
Rhum Negrita
Hi, If you know where I can buy it in the U.S., please let me know. Thx,Yippee | Liquor stores.
Check the websites of your local upscale liquor stores.One meaning of "rhum negrita" is "dark rum." "Rhum Negrita" is also a trade name used by the Bardinet company. If you can't find it, the closest taste equivalent among "dark rums", or in this case "agricole rum" is Barbancourt according to this revie... |
Autolyse
Hey everybody. I'm new to this site, so I just thought I would say "Hi". So far I'm loving this community that you have created. So much information and so many helpful people.I have been baking bread for about 3 years using commercial yeast, and have had awesome results. I recently switched it up in the sprin... | Acid bad for the gluten
If you do not add your starter to the autolyse period there should be no problem. However, the acid environment could be bad for the gluten, if you add starter to the autolyse mixture.See also Mike Avery's site for sourdough. http://www.sourdoughhome.com/index.php?content=tipsFord |
My TV Show Freshly Baked
Hi friends, I am writing to share that I will be baking breads on my TV show Freshly Baked. It can be viewed live at:http://www.masala.tv Here goes the promo of the show, I am excited about first show being aired today Saturday 9th January.https://web.facebook.com/MasalaTv/videos/10944414306087... | Well. Isn't that special?
"US You are not authorized to view Live TV in this region" |
New Rye Recipe - Heavy Country Loaf
http://theryebaker.com/?p=93 | This looks amazing
Lovely! Looks delicious. |
Kneading using stand mixer (Kenwood Major)
I have been trying to adapt my daily recipe for the stand mixer but it keeps coming out denser than i want it. The recipe and method I was using successfully without the mixer. 250g white flour (sometimes very strong sometimes just strong)250g whole wheat flour10g salt8g yeast... | saw this on another post..
saw this on another post.. "For a whole grain bread, allow an autolyse (rest) period of 20-60 minutes after mixing the basic ingredients but before adding the salt and yeast and then knead for 3-5 minutes." anyone agree? / have another idea?I have never added the salt in after the initial mix... |
Brioche help? Underdeveloped gluten?
Hi all,First post, apologies if this is a noob question.I've made a few attempts at making brioche, and each time, it ends up crumbly instead of bread-like.My general process is:Mix all ingredients except butterAutolyse 30 minsKnead till dough comes together in a horrible sticky mes... | What is the recipe?
Can you post the recipe that you use? Are you measuring by volume or weight?Most brioche recipes should form a workable and not too sticky dough before the butter is added. |
Can you help me with substituting some white wheat flour into this recipe?
It's for english muffins. I'd like to use some of my white wheat flour. Also, I don't have bread flour on hand but AP flour. Most of y'all have more experience than I do, so how would you change this recipe to do this? Recipe: 397g lukewarm milk... | Confused...
That recipe already uses white wheat flour - or is "539g Bread flour" something different where you are?(This is the King Arthur muffin recipe)Muffins like this are essentially a simple enriched bread dough recipe - however using a strong bread flour (wheat) works best IME.-Gordon |
Where did I go so wrong with this recipe?
. | What's your recipe?
I've not made doughnuts that often - no deep fat frier here, but I don't recall it being that challenging, nor that wet a dough (I make ring dougnuts and use a scone cutter)-Gordon |
Ciabatta Bread Recipe
Ciabatta Bread RecipeHello there..Today i'll show you how to make Ciabatta Bread a little hard from the outside but very soft in the inside with a lot of bubbles inside.. well i'm posting this here so everybody get the benefit from the recipe i'd like to share.first of all the ingredients are :- 1... | A few questions
Why so much salt?Why so much yeast?Why so little time? |
First bake- coffee can brown bread
Hi there this is my first post on TFL and I can't tell you how glad I am to find such an informative forum I look forward to years of research and contributions! I'm baking hi-rise's version of brown bread in coffee cans. Its a mixture of all purpose white flour. Whole wheat flour. Wh... | Coffee can bread substitutions
Hi spottydotty, welcome! I'm pretty new to posting here too, though I've lurked around this group for a while. Wonderful bunch of bakers!Re substituting rye for wheat - do you mean to a total of 35% whole rye flour and the rest bread (or AP) flour? I guess it depends on what the original ... |
Italian Bread from BBA | I think I earned a glass of
I think I earned a glass of wine just figuring out how to upload pictures! |
Anyone familiar with Central Milling's flours (in particular the High Mountain flour)
I am thinking about giving CM's organic flours a try. I typically bake sourdough bread, yeasted baguettes, and pizza. I am mostly familiar with King Arthur's bread flour and have generally had great experience with it, in particular i... | fast email response.
It was before Covid when I contacted them, but CM had very fast response to my tech question. I think I just used their online contact form.so just ask what their suggestion is for replacing KA Bread flour, and is also thirstier than RR Bakers Special.RR Electra Light, or RR Keith's Best might do.U... |
Bakers percentages for breads
I regularly bake yeast and sourdough bread. I noticed that whenever I pick up new recipe, there is the same problem. for example, my regular yeast ciabatta recipe calls for 75-80% hydration. However, if I use that, I get a puddle of dough and flat bread. Taste is fine, crust is fine, but f... | total vs final dough.
Welcome back.1. Some recipes are not clear whether the hydration % that they specify includes the water in the levain or not. I usually re-calculate the author's percentages from the gram weights to verify if they included the levain's water in the hydration figure. A good recipe author specifie... |
Cannelé in San Francisco
I am in SF visiting family, and they've never eaten cannelé. Nor have I, except for the ones I've made myself. I'd like to know how a proper cannelé tastes. Where can I buy them in San Francisco ? | I don't know if they are
I don't know if they are 'proper' by traditional French definitions, but Boulette's Larder (@ the Ferry Building) and B on the Go (Calif & Divis) have canele. I believe both bakeries make them in limited quantities daily. Crisp and caramelized on the outside and creamy and custardy on the insi... |
Would someone describe "Shaggy dough"
I have a recipe where the sponge should be the consistency of a "thick shaggy dough". When I follow the recipe, I get something like a batter. I'm not sure this is right and don't know what a shaggy dough looks like. | re: shaggy dough
Hi Sammie1Shaggy dough would one that is not fully hydrated or at least not worked to a smooth state. Looks a bit like a shaggy dog.Hope that works. Just add the water to flour a little at a time and you'll see it.dobie |
Bread is never white
No matter what type of ingredients I use, the bread I make always turns out an off color - not purely white. It tastes good but doesn't look like a nice fresh white loaf. What would account for this? | The flour you're using isn't bleached.
This is a Good Thing. |
Buttery Buns | http://www.kingarthurflour
http://www.kingarthurflour.com/recipes/buttery-sourdough-buns-recipeGood and easy. |
Bien Cuit Bialys - Rye Malt Extract?
I'm hoping to make the bialy recipe from the beautiful new Bien Cuit cookbook, which I just received as a gift. I have a couple of questions about the recipe.1. Recipe calls for 1 Tablespoon of rye malt extract. I understand this to help with both flavor and rise. Of course, my loca... | A possible substitute
For rye malt extract is barley malt.Never baked Bialys so can't help you with the final proofing question.I believe these are named after Bialystock where my great grandmother came from. Looking forward to seeing the results. |
Soda bread help
Hi, I've tried to make soda bread for a couple of times and they always turn out slightly yellow and smell not very nice.Anybody knows how this can happen and how to solve this?Or just give me a recipe you know that works. Dries | Go Simple
A long time ago I did some soda breads but been a long while so prefer to just find a recipe for you by googling it. The last one I did was a mix of spelt and rye but I think best go simple first then when you've got the hang of it experiment.Here is a recipe from BBC Food... Ingredients 170g/6oz self-raising... |
How to achieve a crust/crumb texture like this?
I bought this amazingly delicious bread from a bakery in my hometownIt was dense but it felt light and with a great crispy crust and plenty of grains.I wonder how they achieve such texture of the crust and crumb.Any ideas? | With what flours are they made?
Also what size are they? It's hard to to tell if they're a few inches or a few feet long. :) Great photos btw. Any more details would be useful. Maybe the name of the loaf? Name of the bakery? |
Prebaking pizza bases
Does anyone have experience pre-baking pizza bases, and freezing them for future use... I use the Tartine sourdough standard recipe, and often we dont get through two loaves, so I am thinking I could make one of the loaves into a couple of pizza bases instead that I could pop in the freezer, so I ... | I parbake ours, brushed with
I parbake ours, brushed with XV olive oil, then I brush them again before topping and returning to the oven. I get a very nice crispy pizza this way (about 11 mm thick crust btw). I do it on a preheated iron base. Although I usually don't freeze them after parbaking, I have done so a couple... |
please help develop a fluffy stretchy texture, cinnamon chip bread
Hi everyone,I want to make a bread that I am intrigued about. I have never had it or seen it in person. But of course I have heard huge praises. Great Harvest's Cinnamon Chip Bread.Its a white sandwich type bread with cinnamon chips in it. The ings ar... | It's all about the kneading,
It's all about the kneading, refer to this post by txfarmer. I learned a lot from her when it comes to soft breads which are the preferred breads here. Now, I knead my dough longer than I used to before reading her post. Oh, I really miss the Empress, I hope to see more from her soon. |
Free shipping today
with no minimum purchase. It's Bob's birthday :)Bob's Red Mill | thank you!
That's a great tip. |
Roux'd Awakening @ pi - 2
Whilst Tangzhonging flour for last Saturday evening’s 50% ww pizza doughs, it occurred to me that they will take a hydration hit from the water evaporating out of that there saucepan. So I weighed the finished tz product and added the amount of vaporized H2O back to the dough at mixing. Made ... | I compensate
I compensate for evaporation on tangzhong and scalds. |
Scottish Shortbread
Hi all,I'm hoping someone like Gordon (since he's a Scots man I believe or Mini with her eclectic experience) can offer some insight on how to bake shortbread.My mom was a Scots woman and made shortbread every Christmas. She's not here to cater to us anymore and I find that I don't do as good a job... | It varys...
Which isn't a helpful answer...I make 2 types of shortbread - same recipe, all butter like yours, but I use white sugar. A traditional extra is to substitute about a fifth of the flour for rice flour too. (I mix sugar & flour, then rub-in the butter and eventually knead into a smooth paste)Baking time varie... |
Ultimate Flaky Buttermilk Biscuit
I couple of months ago I came across a recipe for the "Ultimate Flaky Buttermilk Biscuit" in "Cook's Illustrated" Sept-Oct 2015). I have tried this recipe and find it excellent. I made one main change in the recipe to make a thinner biscuit and I bake the trimmings rather than throw... | Those look great! Thanks for
Those look great! Thanks for sharing.Regards,Ian |
baking bread in a dutch oven vs other methods
I started baking bread recently mainly because my husband bought a dutch oven for another purpose, and I wanted to use it. So I tried the basic Bittman no knead recipe and fell in love. Since then I have made semolina bread, rye bread, sourdough bread, etc. etc. using ... | So Many Formulas ... So Little Opportunity
I tend to agree with you, for most of my bread baking needs, so when I make a loaf of bread a rustic boule from my dutch oven is the simplest method I can think of. But I sometimes want to make baguettes from which I might prepare crostinis or I may want to prepare a meal wit... |
Humidity and flour
Does ambient humidity have allot of effect on flour? I am asking because I am noticing inconsistency in the flour I use from the same batch. Sometimes I mix it with a fixed amount of water and get a good consistency and other times I get a sticky consistency. Since the flour is from the same batch an... | I have read that humidity can
I have read that humidity can cause exactly that issue. I have not actually noticed that, but I home mill most of my flour and store it in a freezer, so it is possible the humidity is always the same. |
freeze and bake at party?
I made some rosemary/lemon baguettes to take to Thanksgiving. I baked them 2 hours ahead of when we left, maybe; wrapped them loosely in foil/ top open; put them in the oven briefly before dinner was served. They were NOT elegant. This is partly because my crusts are not yet elegant, so the cr... | tanning salon bread ...
It's what most supermarket in-store "bakery" does. At least here in the UK. I've no idea if you can replicate it at home though - you need to get them out of the oven once the crusts have set then into a blast freezer to get them chilled and frozen as quick as possible.Some places freeze after b... |
Thanksgiving baking
I put together a new recipe for the sandwich bread we have around the house. It's a nice, soft, slightly sweet bread that uses honey, spelt and more. Here's a pic:This in turn led me to make another bread based on it. I called it Mike's Cinnamon Raisin Bread.I took some of this to work and severa... | folks wanted, demand
I can see why, Very pretty and pretty yummy looking loaves! :) |
Books ?
I have recently bought 'Bread' by J. Hamelman and I am a little disappointed as it seems to be a book for commercial bakers rather than home bakers, he talks about using machines for mixing etc. I want a book specifically for the home baker who mixes by hand and gives me lots of info' about autolyse, mixing, p... | Ken Forkish's book is good fr
Ken Forkish's book is good fr home bakers "Flour Water Salt Yeast" |
Easy sandwich bread recipe please
I would really appreciate finding an easy but yummie recipe for white bread for my after Thanksgiving turkey sandwich. Like many folks, the turkey sandwich is almost better than the big dinner. Thank you so much!! | Easy!
500g Bread Flour300g Water8g Salt0.5g dried yeast (or 1-2g fresh yeast) Method:Night before... Make the dough and knead till full gluten formation. Then cover the bowl and bulk ferment overnight for 8-10 hours.Next Morning... Shape and Final Proof for 35-40min.Bake in Pre-heated Oven. |
Candida Albicans Sourdough Starter? (Just for fun)
First, a disclaimer:There is no intention here of triggering a political debate or offending anyone. I just found this story entertaining and worth sharing.There's a blogger who seeded a sourdough starter with her own yeast infection (NSFW language and content, but no ... | Too gross to think about
I hope I don't know this person. I never want to eat in her kitchen. |
Lemon/Rosemary Baguette - the best ever!
Last night I wanted a baguette that would go well with Italian food. I made a basic AP dough: 2 c flour/ 1 c water/ 1T yeast/ 2t kosher salt, some olive oil - and I added chopped rosemary and grated lemon zest, about 1/4 c. each - (less rosemary). I painted the top with olive o... | Sounds really good
Perhaps a recipe and method write up, step by step, with pictures. |
Antimo Caputo “00" Chefs Flour
I would like to know the specs and characteristics of Antimo Caputo 00" Chefs Flour. The bag states that it is good for long fermentation. I read that “00” signifies the ash content and in other places that “00” describes a flour of extremely fine grain. Often described as feeling like ba... | I just found this. http:/
I just found this. http://orlandofoods.com/product/00-chefs-flour/ Their site states 13.5% protein. But I’ve read from other sources that it is ground from soft white wheat.As far as I know, Orlando Foods is the only importer of Caputo flours in the US. I have called them before, and plan to ... |
Forkish Field Blend #2 -
So followed Forkish’s recipe for Field Blend # 2 and have to say that after baking just about everything in that book this has to be one of the tastiest I ever tasted. It is outstanding. Both loaves turned out well. Crumb could be slightly more open. | Looks like you nailed it!
Looks like you nailed it! |
Double or Triple in Size - what allows it to have enough strength to double
I have been making bread for quite some time ( nearly all 100% home milled wheat ) and have noticed that some recipes call for bulk fermentation until the dough doubles in size, some call for less and say increase 50% in volume. I have learne... | long fermenting
Long fermentation can result in the break down of gluten, especially with an acidic dough, such as, sourdough. This will also occur if you use milk, including powdered milk, that has not been scalded.Ford |
Good recipe for brioche burger buns
Can anybody offer me a good recipe for brioche buns? | Lazy Man's brioche
My "go to" brioche recipe. I've made it dozens of times. Just make it into rolls ( 3-4 ounces of raw dough per bun)http://www.thefreshloaf.com/recipes/lazymansbrioche |
Recipe for curry filling
Looking for a recipe for curry-filled buns.Janet | Haven't tried this
but I'm going too. Also another good bread site.http://www.weekendbakery.com/posts/bakpao-the-steamed-buns-project/If you try it let us know about your results. |
Jello in bread?
Hello all, In attempt to make it easier to work high hydration dough, I had a thought about using gelatin and water in order to make jello cubes, and incorporate them into the kneaded dough. The idea is that unlike extra water, the jello will not have much adverse effect on the dough texture, stickiness... | dough enhancer
Gelatin is used in some dough conditioners (especially homemade ones). It might change the texture a bit. I know it is also used in gluten free bread to make the dough stretchier.I don't see why you would need to make the cubes first. If you add the dry gelatin to the dough and let it sit long enough it ... |
Difference in crumb between sourdough and ciabatta
Hello Is it normal for the crumb to be less open with sourdough? My ciabatta is much more open. even if I up the hydration on the sourdough it is not as open as the ciabatta. Plus my sourdough crust is more chewy. It is good. Just I think this is a sourdough thing.... | What do you mean by sourdough
What do you mean by sourdough? Sounds like you mean a specific type of bread. I think, around here, sourdough is generally understood as a natural leavening alternative to commercial yeast - people make sourdough ciabatta, for example.I'm not sure if the crumb is commonly less open with ... |
Tough crumb
Hi all, I have noticed recently that my bread (baguettes and boules) have a tough and chewy crumb. I have used various brands of strong bread flour (between 11 and 12g protein content) and mix the dough in a KA mixer until it passes the window pane test (around 10 mins). I let the dough rise at room tempera... | All purpose flour
I would suggest that you try using all-purpose flour instead. |
Bagels
Hi all! I've been using Smittenkitchen's version of Peter Reinhart's bagel recipe. I've made these bagels about 4 times now and I find the kneading to be absolutely impossible. My husband even bought me a Kitchenaid to help. In her recipe she instructs one to knead by hand for 10 minutes or 6 by machine but it t... | Use less flour
When adding the last 3/4 cup of flour, not all of it needs to be added if it is going to make the dough too stiff:"The hydration range never can be given as an exact ratio because each brand of flour absorbs liquid differently, and it may even vary within the same brand from batch to batch. So I always a... |
I'd like to know your opinions of this loaf
HiThis is based on the recipe for a 'rustic loaf'. When I have baked it as a boule or longer it has always had bigger holes, baking it in a smaller tin to give it a better shape for sandwiches etc seems to have reduced the bubbles - would you say that is the case, and what is... | Looks OK..
Like a nice "rustic" tin loaf might look (whatever that is - I'm guessing this is something like a 80% white 20% wholemeal mix?)I don't think I'd be unhappy if I baked that. It's probably quite nice with the sesame seeds on-top too.-Gordon |
Something else I am never sure about......
Something else I am never sure about is this; should the crumb be completely dry or ever so slightly moist ? | Moist.
Otherwise it's toast, not bread. ;-) |
How do you know when the dough is ready for the oven ?
I am following recipes. If a recipe says leave the dough to rise for x hours, how do you know that it is actually ready, as things like temperature can change proving times ?Thanks | Finger poke test ...
Google for videos as moving pictures are worth more than just words ...-Gordon |
First Street Flours from Smart and Final Stores - Protein (Gluten) Levels
Smart and Final is a chain of grocery stores in Western states, mostly in California. They tend to sell more bulk items than typical grocery stores. I assume that the larger quantities are targeted at small "mom and pop" businesses and restaurant... | Change to Smart & Final Flours - October 2022
I started this thread to share the information I had gathered about Smart & Final's First Street brand flour, some of which is not available anywhere else on the internet. I am back solely to maintain this thread, because I believe that non-members may be finding and relyin... |
Sparse documentation on 100% freshly milled breads... Reason?
Hello,Having gotten a stone mill at home recently and having found a source for organic wheat berries that cost less than non-organic store bought flour, I tend to have the desire to utilize as much freshly milled flour as I can, for whatever health benefits... | Yes, when you look at the
Yes, when you look at the number of people that bake bread, the percentage that use 100 home milled is quite small, and when you break that down into particular grains, yeast v. sourdough, sifting v. none sifting, the groups grow smaller still. I have often thought that the reason for the sma... |
diastatic malt powder
I've been baking sourdough for about a year now and cannot seem to get any consistency with Baguettes. I've used the Tartine recipe, The Perfect Loaf recipe and a recipe from Dan Leaders Living Bread. They are all quite good but still not what I'd like to achieve. Despite good oven spring, they ar... | diastatic malt powder
I had my best success with Trevor Wilson's method Easy Baguettes for Beginners, nice music and he has a very gentle and relaxing way with the dough. It doesn't use DMP. I looked all over for DMP, couldn't find it except online and I refuse to use Amazon. A friend from the UK who orders all his ... |
Teresa Greenway in the news
Meet a mom of 10 who has earned $323,000 teaching people how to bake sourdough bread on Udemy | Teresa Greenway
She is a wonderful person! I took some of her classes long, long ago on her sourdough adventures. |
questions re slashing and retard
I have recently come across the notion of 'retarding' the dough, why retard ?I am having trouble with my slashing, I have tried razor blades, sharp knives and serrated knifes, I have tried wetting the blades, oiling the blades as well as wetting and oiling the surface of the dough but e... | I can't help with the
I can't help with the slashing, I am not very good at that, but retard has two main benefits. Retarding in a fridge can help with timing - if it takes 3 hours to knead and bulk ferment and shaping a loaf, and another 1 1/2 hours for final proof, by retarding in the fridge after bulk ferment a... |
Need help with my coffee buns.
Hi, I just started baking and wanted to make coffee buns. The buns come out great but the coffee layer is a bit soggy/ runny. I want it to be crisp and easy to hold. Do you guys have any suggestions on how to do it? I used cake flour as the recipe I followed instructed. | Recipe
Can you post a recipe? |
How do I get more/better holes in my crumb ?
HiI am reasonable happy with the Rustic bread I've been baking recently but pictures show it has bigger holes.What is it in the process that gives bread its holes and how can I encourage bigger holes in the crumb structure ? Thanks ! | Hydration, kneading, dough
Hydration, kneading, dough handling, and proper proofing can all contribute to the crumb structure. Do you have a baking stone? Are you steaming the oven? What is the hydration of the dough? How are you mixing? |
Result of adding 100% gluten to rye
I'd like to see pictures of bread made with rye flour with a small percentage of added pure gluten (like http://www.kingarthurflour.com/shop/items/vital-wheat-gluten-16-oz) | Rye bread containing vital wheat gluten
This rye bread contains 2.5% vital wheat gluten:http://www.thefreshloaf.com/node/41424/milwaukee-dark-rye-breadBob |
Really slack and wet dough ?
HiI am in the process of trying out this Rustic bread recipe: http://www.thefreshloaf.com/recipes/rusticbreadI have followed the recipe exactly and the final dough is really wet - is it supposed to be like this ? I think it will be very difficult to 'fold'. | How long and at what temp
Did you do the preferment? I copied the recipe and preferment directions over...Rustic BreadMakes 2 large loavesPreferment:1 lb. bread flour (3 1/2 cups)9.5 oz. water (1 1/4 cups)1/2 tablespoon salt1/8 teaspoon instant yeastFinal dough:10 oz. bread flour (2 1/2 cups)6 oz. whole wheat or rye f... |
Halloween, Dia de muertos, Ognissanti Holiday Breads
My family will insist I bake pan de muerto. I think I will use this sourdough recipe from Wild yeast bloghttp://www.wildyeastblog.com/pan-de-muerto/. I have used the Fine Cooking recipe in the past that was well appreciated. I may also make a Pan De Calabaza (Pumpk... | Barmbrach
Not my thing but in Ireland they eat a fruit bread called barmbrack or barm brach or barmbrach. |
whipping air into the dough
I always read that one of the main advantages of hand mixing dough is to minimize incorporating air into the mix. This helps maintain all the natural pigments in the flour from being oxidized by the extra air machine mixing introduces.Few days ago, however, I ran into this video of Richard B... | hand vs machine
There is a difference between whipping the air in by machine and by hand. The machine can overdo it easily, where it is difficult (if not impossible) to overdo it by hand. The french slap method he demonstrates so well is great if you want to try it out. |
Going large
What considerations have to be taken into account when making larger breads?Could I, for example, simply triplicate a recipe for a 1kg bread and expect a 3kg bread to work?I would guess:Oven times change, but "done" internal temperature shouldn'tOven temps should be lowered to allow internal cooking without... | I think it's simply
Keeping the same ratios and adjusting. If it's a simple conversion then simply halve, double or triple.This is also where bakers percentage comes into play. Take the flour in the recipe as 100% then everything else goes according to the flour. So for the following recipe: Flour 500gWater 300gSalt 10... |
Bread Bowls
These are fun to make! I had the opportunity to bake 20, 275g bread bowls for the monks the other day. The bake went well and the soup was broccoli cheddar, it was good. I wish i took a photo of the soup spilling out over the bread bowl! | Fun! :)
Mini |
So many variables
Each new bread teaches me the impact of one new variable. This time I learned about "DO lid removal time". After a one-time return to <70% dough, last night I went back to my progressive hydration increase and made an 80%.The kneading went well. The bulk raise before the 24h fermentation was simpler t... | Keep your simple white loaf recipe
But now make 10% of the flour whole rye, (not sure what hydration you're doing but 10% probably won't affect it too much even though rye needs higher hydration), and see what a difference that makes. |
French flours
Hello,I recently ordered 2 french flours from a local supplier , I wanted bread flour and pastry flour (as they are difficult to find in my country) Before I order, I read this article http://www.thefreshloaf.com/node/51263/what-are-flour-types-t45-t55-t65-t150-type-0-or-type-00-magic-enzy-flour-rye-flour... | Hi Huda! A few of us are
Hi Huda! A few of us are working to perfect baguettes. General consensus is that T65 french flour is best. All of us have remarked that the Le Moulin d'Auguste T65 is a weak flour that does absorb a lot of water. It is excellent for baguettes but as American bakers we find the flour handles ver... |
Old English Breads
Hello, I am interested in learning about English bread. Specifically breads that incorporate interesting methods and techniques. Can anyone point me in the right direction? thanks | Old Traditional English Breads
Look up Barm Breads. Breads leavened using beer barm would be old traditional English style breads. Beer Barm is the froth which forms on top of a fermenting beer. They used to use this as a leavener. Also you can look on Wiki for a list of British breads. That will point you in the right... |
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