instruction stringlengths 2 23k | output stringlengths 3 23.1k ⌀ |
|---|---|
Sandwich loaf using sourdough, seeds and 1.5lb pans?
hello! I am hoping someone can help...I want to bake sandwich bread (hearty, like Dave's Killer Bread) preferably using whole grain flours, a mix of seeds, and using my sourdough starter. I have been trying recipes but a complication is that I am using the large 1.5 ... | Vermont Sourdough by Jeffrey Hamelman
RECIPEFlour : 490g [440g bread flour, 50g rye]Water : 267g Salt : 10-11gLevain : 196g @ 125% hydration Levain Build : 14g starter + 102g water + 80g bread flour [12-14 hours before] METHOD 1. Mix flours with water and levain until well combined. Let the dough rest (a... |
Knead for 10"??
My previous efforts (10 years ago) at bread-making had always been with recipes. I distinctly remember using all the flour that was called for, having to let the dough rise til doubled, and most especially 'knead(ing) for 10 minutes.' Although I was pleased then, looking back, I was only a beginner.Fast... | Just a beginner
I just recently begun making bread but, in my limited experience, it takes me way longer than 10 minutes to knead by hand.Yesterday I started an 80% hydration simple white sourdough and I spent at least 20 minutes until I was satisfied with the elasticity and resistance of the dough.I'd suggest you just... |
How to bake olive/spinach/cheese etc. pastes on top of bread?
I had bread from a store whereby the spinach+cheese filling is baked as part of the bread. The bread is in the shape of a rowing boat, and it's like the sides have been pulled thinly over the filling.To make this type of bread, should I prepare a bread roll,... | Sounds a lot like calzone.
Bet you could just basically follow the recipe for those but shape the dough more like they do in that store. |
How to par-bake, freeze, and do final baking?
I'm making some dinner rolls. I'd like to bake them (but not to completion), then freeze them, then bake them to completion when I am ready to consume them. The post here http://www.thefreshloaf.com/node/14281/need-help-par-baking#comment-88647 seems to suggest I should bak... | Partially Baked Goods
There is a section about "partially baked goods" in the book"Baking Science and Technology, by E. J. Pyler v.2",1952, page 470This is about how to prepare commercial baking products like "brown and serve rolls", etc. It gives detailed information on how to bake these products (baking temp, dough t... |
>75% Hydration, shaping the loaf, tips needed
With high hydration dough, I already manage to knead it nicely with no flour, using Bertinet's "slap, pull and fold". However, after the long fermentation I have problems with the loaf shaping.The technique I'd like to use is dropping the sticky mess on a clean surface, flo... | Had the same issue...
Are you trying NOT to use a banneton?Because I had the same mentality and encountered the same challenges -- until I finally became super frustrated, gave up with a purely manual method and bought a 2-piece deal for oval rattan bannetons for my sourdough loaves.Now, I just shape and load into a ba... |
Fault parallel to side crust.
I'm occasionally seeing a vertical fault in the crumb of my loaves. The loaves are baked in sandwich tins and the fault runs parallel to the crust on one, and only one, of the long sides. I've never had a loaf, yet, with two faults. It's not always visible when I first cut into the loaf an... | oven spring
Sounds like oven spring. So either the crust is forming too fast or the dough is under-proofed (or a combination). Normally pan breads don't require steaming, but you might give steaming a try or try proofing longer. |
Pinza Triestina
Recipe for Pinza Triestina adapted from the blog Nuvole di Farinahttp://nuvoledifarina.blogspot.com/2012/04/cucina-regionale-giuliana-pinza-e.htmlWe had an Italian conductor from Trieste stay at our place for a week when he was visiting for a music festival. He wanted to bring us a something from Italy... | The recipe sort looks like a free standing
panettone with starter and 2 dough builds eggs and sugar.. This has to be tasty! Well done andHappy baking |
Measuring
When I first started making bread I would measure everything with a digital scale to exactly what the recipe says. But now I generally know what I'm looking for hydration-wise. I've baked the same recipe over and over and dont think I need to measure anything, it doesn't seem to matter, I can get fairly consi... | You are fine.
You figure humans baked bread for at least 500 years without digital scales.I can load out 500g of flour +/- 10g by eyeball, water is even easier, I use a marked flask in MLs for water.And I almost always adjust my hydration after building the final dough. Dusting of flour or a little water with the first... |
Help..
hi..well i tried to make calzones at home stuffed with cheese and other stuff.. but it didn't turn out appealing.. but i still managed to make a video about it..https://www.youtube.com/watch?v=cwl1MXwSa2Mthis is the link to the video..i want your opinion on it and if i can make it more appealing or better.i used... | Reinhart
Here is a video of Peter Reinhart making calzones. Notice that he mixes the sauce with the cheese and just presses the dough together. I think you might not have enough ingredients for the amount of dough you use.http://www.finecooking.com/videos/how-to-make-calzones.aspx |
Problem with bread ripping
Hi, I've recently noticed my bread rips a lot during the baking process. What are the main causes of this and how can I prevent this?The seam is with both breads at the bottom and both are scored. Thanks, Dries | Steam?
Do you use steam when baking your loaves? |
Powdered Honey for Bread Dough
Does anyone have experience using honey powder in place of liquid honey or other sweeteners in bread dough?Are there benefits to using honey powder in sourdough bread doughs?Thanks in Advance,Danny | Why?
Hi Dan.. I'm a hobby beekeeper. Honey has about 18% water/moisture content. Honey powder would/should just be dried out honey that's been ground into a powder. I would be skeptical about what's in it unless I did it myself. But then again what's the point? Adulterated honey is a real problem. If you haven't watche... |
Bread Book recommendation that uses Grams, not Cups
Newbie on this forum. I just got a new Bread Maker!I have looked for bread machine books that use Grams, and cannot find any. Thoughts?(I REALLY tried to make bread totally by hand; but my Apartment just does not have quite the space for this; and I got frustrated.)... | Welcome to The Fresh Loaf! An
Welcome to The Fresh Loaf! An entire forum devoted to Bread Machines may be found here: Bread Machine recipes. (It's not just for recipes.) |
Bagel Question
Hi all- I am an amateur baker who does a small amount of baking at the restaurant I work at. I have been making bagels there for some time but have been having a lot of trouble with them coming out not as I would hope. Before making them at work, I had made them on occasion at home with no trouble. Usual... | Are you
shaping then refrigerating overnight?? |
A Question for the Bread Mavens
I have been baking bread for years now and feel very comfortable with the process of baking. I am always learning something new or better. But something happened the other day that has me baffled. I was making a Challah and lately I have not been braiding it and making it in a loaf pan. ... | You know, that doesn't look
You know, that doesn't look like a problem with over proofing. It makes me think of a story a friend told me many years ago. She said when she was growing up on a farm, they baked their own bread. One time the bread rose and baked beautifully, but when they cut it open, it was all hollow ins... |
Oh man!! It's good to be back!!
Hey everybody. It's been way too long since I baked. Had a super busy summer so it's been over 3 months since I last baked a loaf of bread. That's definitely 3 months too long.But I'm back and can't wait to get involved with you lovely people on the forum. One of my favorite places to be... | That's a great .of of bread.
Doesn't look over proofed at ll to me, Well done, welcome back andHappy Baking |
Sourdough English Muffins
Hi, I would like to make Alton Brown's English Muffins that was revised by someone but they call for yeast, 7g. I'm wondering how I can change this to Sour Dough. Ingredients below. I'd like to use my discard for the muffins. I just started Sour Dough so hope someone can help me out.36gno... | Hybrid
Just make a hybrid and substitute some of the flour and water with your starter. Or try without the yeast since the soda will add lift. I would try the hybrid first. The starter will add flavor and you can get an idea of what you are trying to achieve. You can also try other recipes that are written for sourdoug... |
How do I bake Bread like a Bakery?
My local shop has bread from some Bakery, I bought a loaf and it's the most amazing white loaf I've ever had. It's a real big loaf but it is light as anything, it feels lighter than my attempts and I weighed it at 800g but mine are 500g. It has the most amazing crust, it's somehow che... | Rome wasn't built in a day
I'd suggest working through the "Lessons" and see how you fare. All the knowledge you are requesting is available on this site. You may, however, have to do some reading and some practical application. |
Bakers with candida infection
I have been attempting to find information linking bakers to Candida infection with no luck. My questions are: Does our yeasty environment affect our micro biome?Can we develop Candida overgrowth from the air? I apologize for the length of this post. Here is some background info about my l... | sourdough yeast..
is often candida milleri..according to popular sources, anyway.Get more sleep.... I never did get the whole "can't eat bread as I have a candida infection" thing at all. All yeasts are as dead as a dead thing in bread once baked. What gives?-Gordon |
Inner temperature of bread
Being a novice, I still have little sense of bread timings so I decide when to open the oven by means of a long wire thermometer. Cooking on an oven sheet I set 90ºC as the limit.My questions are:- Is there a difference in ideal inner temperature if bread is made in a dutch oven (inside the ... | Where is 90°C coming from?
"...decide when to open the oven..." Baking oven or Dutch oven? The baking oven will be warmer than the DO (dutch oven) as the DO contains more steam. Yes. There are different inside "done" temperatures between types of bread and between types of grain. Different grains have differe... |
I'll never take water for granted again
I recently moved from Menomonee Falls (near Milwaukee),Wisconson to Eden Prairie (near Minneapolis), Minnesota. I had excellent quality drinking water in Milwaukee and just took it for granted. My SD thrived with no worries and my coffee tasted great.Now it is a different story i... | :)
http://learningstore.uwex.edu/assets/pdfs/G3558-4.pdf |
Sandwich Rye Help
I have had mixed results with my sandwich rye and could use some advice. I want a high loaf for sandwich loaves. There have been times where I've gotten the results I want but I can't reproduce it at will.There seems to be a fine line between not being proofed enough - where it turns out short and den... | Dough may be too dry
An absorption level of 62.8% seems low for rye bread using a high protein flour like Commander, but this may be necessary to avoid stickiness when using the straight dough technique. The sponge and dough technique usually yields superior results in the production of rye bread, as does the sourdough... |
How to get large holes in bread
So I've read here and a bunch of books recently and get the whole idea about hydrated dough will stretch more, therefore rise better while giving you a more airy light bread. I have all the banetton baskets and flax linen proofing cloth to treat the fragile dough as careful as possible b... | I would guess if your dough is so
fragile that a little anything deflates it, then you have over proofed the dough dramatically. You don't need a DO to get the crust you want but over proofing isn't the way to get there either. The hardest thing to learn is when the dough is ready for the oven. It comes with experie... |
Barley malt syrup storage
I've tried a clean glass jar with plastic wrap. Still gets funky.It's now in the fridge.Has anyone a working method for storage of this stuff? I do like it for multi grain bread and I'm committed for at least this can.But I may have to go back to the sprayed powder version. | Guess I answered my own
from this posthttp://www.thefreshloaf.com/node/24830/diastatic-malt-syrup-storage |
Cast Iron Cooker vs. Granite Ware -Thermal Data-
Formerly a huge advocate of cast iron cookers, I have become evangelized by TrailRunner, aka Caroline. After much dissent, I conceded to Caroline's persistence and decided to give the Granite Ware (GW) a try. I thought, how could a light weight cover hold anywhere near t... | this must have been so much fun to do!
Thanks for sharing some really helpful info :-) |
effect of RTF on taste developed during retarding
When preparing pizza dough, with 0.1% CY, I bulk ferment in fridge for 33 hours, then take it out and allow it to rest for 2 hours. This gives the dough a lovely moderate tangy taste.But the bottom of the crust seems white and tastes raw, with no oven rise, which hints ... | A few ideas...
1. Leave out at room temperature for a couple of hours then bulk ferment in the fridge for however long and final proof at room temperature for less time2. Change the recipe... "bread in 5 minutes a day" has a great recipe with a higher percentage of yeast. The dough is left out for 2 hours before refrig... |
Store bought bread
I just realized that in Northern California I was spoiled. While homemade bread was better than the normal supermarket bread, it wasn't bad in a pinch. Of course if I wanted to drive 40 minutes round trip I could bring home some yummy Acme bread too. Now that I am in Florida, my wife got some superma... | Mediterra Bakery in Coolidge AZ
sells their fine to excellent SD bread at Whole Foods and Chompies Bakery in Scottsdale sells their decent Jewish Deli style rye breads and others plus bagels at Fry's (Kroger). The rest of the best is par baked crud like La Brea Bakery with different names depending. My wife buys Oro... |
Preservative for bagels
Hi all. I am looking for a great natural if possible, preservative for bagels. I am hoping to get one that does not change or have a taste. Thank you in advanceMike | freeze 'em
:) |
Flour Quality UK - Cost - Confused
I am newish to bread baking and in all honesty started to bake my own to save cash. Since them it seems to have become an edible hobby. Still, the cost of flour I shall consder in the future. I notice a big difference between flour prices and can't see the reason for this. Please hel... | In a word, taste
I am not in the UK, so I can't speak specifically to those types of flours that you have available to you. Here in the U.S., I have found a difference between flours with respect to how they behave in recipes, how consistent they are batch to batch, and, most of all, taste. I tend to buy the ones tha... |
Advice for sprouted Kamut® loaf from Tartine Bread Book 3
Hey all I need some input:I'm baking sprouted Kamut® loaf from Book 3. 60%bread flour + 40% whole wheat Kamut, and 85% hydration. I autolyse for ~10hrs at ~75 deg. F, then mix in the levain; I use ~4hrs primary fermentation.I have done this loaf several times wi... | That's a very high
hydration. No wonder you don't get good oven spring. You should be looking at 60-65%. Obviously hydration is a preference and lower or higher wrong per se but at 85% it'll struggle.When forming the dough give it a 10minute old fashioned knead to get the gluten formation off to a good start. Then inco... |
Mold or what?
Hello,I've been making large batches of dough and storing them overnight for use the next day. I'm noticing that when I pull the dough out of my stainless steal bowl, the bottom sometimes has something grey or greenish on it, in spots. I can't believe that mold can form that fast, could it be? This hap... | Is your bowl made of food
Is your bowl made of food-quality stainless steel like 18/10? |
warm vs cold poolish
Given equal fermentation times, which is better, to mix poolish with cold water and more yeast or with warm water and less yeast?I am asking this question because I was wondering if it is better to mix a poolish with warm water and less yeast to exhibit protease enzyme development. Thanks | Poolish
I just use room temperature water, and have no problems. |
Simply Mason's
Hey Guys,My name is Karl and I am a baker. I have been baking since I was about 8 years old. Fast forward 11 years later, I am still love baking and I have expanded my capabilities widely. At 19, I am currently going to college to get a degree in psychiatry. Recently I had business idea that I believe c... | what is your website?
I went to www.simplymasons.com and nothing came up. Though I'm trying to access from a Samsung Android cell phone. |
Just need to share this...
I found this fascinating. Must be the best video I've seen on bread kneading. The second half where he separates the starch and gluten blew me away.... Please watch this. https://www.youtube.com/watch?v=aAvlONuJXP0 | Amazing!!
Lots of interesting little pointers for those of us still struggling with dough texture! Very interesting how he extracted the gluten. |
shelf- life yeast or no yeast tortilla
dear all,I want to sell fresh tortilla in local stores. Should I chose from non-yeast/ yeast tortilla receipe to increase its shelf life? Or yeast has no effect on shelf life?Thanks | Traditional Tortilla's don't have yeast in them
Unlike Nan or Pita other flour flat breads. Tortillas are flour, water, salt, lard and baking powder.. Commercial manufacturers put in preservatives to extend shelf life.Some recipes use butter, margarine or oil for the fat and some have no baking powder but they aren't... |
Where to find good T65 in the UK
Hi All, I had a packet of T65 CRC flour from Foricher Les Moulins. My baguettes turned out perfect. However; i am struggling to find the flour in the UK. Can anybody suggest where to find T65 flours? ThanksHulya | Have you checked Bakery Bits?
Have you checked Bakery Bits? Lance |
No Knead Bread with Miele Combi-Steam Oven
Has anyone made this bread in a combi-steam oven instead of using a Le Creuset? If so, what settings do you use? Wanda | Wanda, there is a fair amount
Wanda, there is a fair amount of info here https://www.houzz.com/discussions/4050171/sourdough-bread-in-miele-combi-steam-oven#n=80 |
New Orleans Poboy Bread Revisited
Just finished my Summer semester in culinary school and wanted to revisit my quest for creating real New Orleans Poboby bread. I have viewed and tried most of the recipes on here and so far have come up short. Some have the correct crumb but not crust or flavor, some have the correct c... | On Poboy's
New Orleans is not well known as a bread town though their Poboy's enjoy world renoun - another one of those go figures.Baguettes didn't appear in France until 1923 when they arrived from Austria with their new steam ovens. Oven spring and crust development are both factored in with the addition of steam and... |
Rye Bread Needs Rescuing
Hullo folks!First time posting here about bread, I posted earlier about buying an Assistent or a Globe, the former won! Now I've made brioche quite happily with the Assistent as well as wholewheat, rye and white bread, however in making rye this time I seem to have hit a wall.I decided to try a... | Take a measuring cup
or scale and put about 2 T of apple cider (need some acid) into the cup and then fill up to make 150 water (or forget it and use about 200ml buttermilk)Mix ever so gently or fold in by hand into your dough because you have a 60% rye dough with 50% hydration. Need to up the moisture to about 80% or... |
Need help with Kitchenaid Artisan
I have had this machine for many years. I cannot make a single loaf of bread with it. I don't know what I'm doing wrong unless you have to make more than one loaf? I have searched many videos online, tried many different ways people do it, and I get so frustrated, I want to give it aw... | two actions.
One is the dough hook going round the bowl, the 2nd is the dough hook rotating as it goes round the bowl. If the dough hook is going round the bowl, but not rotating itself then it's broken, but if its not broken and you're in the UK and want to get rid of it, send it to me :-)Holes in baked bread is usual... |
Do you do extended autolyse?
Do you do an extended autolyse for you bread dough? By extended I mean 2 hours or more. I usually make my baguette dough with 50%^ poolish. I am thinking about mixing the remaining 50% of the flour and water with the poolish and leaving it to autolyse for 2 hours before adding instant yeast... | With bread flour
The benefits of any longer then 30minutes are minimal. Wholegrain will need longer for the same benefits and may be speeded up when autolysing with warmer water.Certainly cant harm but wouldn't do any longer then 30 minutes for your current recipe. |
Wholemeal Beetroot Bread
In former times when kitchens were run on the principle that nothing should be wasted vegetables were often added to bread dough. Eliza Acton(1857) lists rice, potatoes, beans, parsnips, turnips and beetroot as possible adjuncts although she says "it is only in cases of real need that such an e... | Love this one.
If you turn the beet into puree in a food processor the color will be baked out of it. If you leave it in small chunks the color will stay around near the chunks and make for a beautiful crumb. Well done and happy baking Not So Pink Valentine Vienna Chocolate Rose Color goes awaySourdough Pink Valent... |
The perils of relying on internal temperature
So, I was thumbing through a copy The Science of Good Cooking by Cook's Illustrated and came upon a description of this experiment:"We commonly advise checking the internal temperature of a loaf of bread before making the decision to pull it from the oven. A properly baked ... | Poorly designed experiment?
I suspect one or both of two errors. 1) Did they support the probe in a manner to keep the tip centered in the loaf? 2) How did they prevent the probe from conducting heat from the oven to its own measuring tip.Concerning #1, did the tip migrate down to the hearth or at least very close? ... |
How long can dough keep in the fridge?
I know this question has been asked many times before, but theres a little twist on my question. I made a batch of dough that makes about 6-8 pizza-like sandwhiches. The dough is pretty standard and doesn't contain anything but yeast, flour, water, salt, sugar and oil. After fi... | Safe, yes
ok to work with? maybe you tried and realized it's a bit of a gooey mess at this point. i'd recommend smaller batches &/or trying pate fermente with it on the next batch. |
How much bread is enough?
I'm going to bake ciabatte for a party of 40-45 people. It will be for beef/sausage sandwiches and I want enough bread for 2 per person. How much dough weight would be good for each bun? I was thinking 120-150 grams per bun. Too small/big?thankschris | Why, more, of course!
However, assuming that you wanted a serious answer, 120g (dough weight) should give you a good big bun for sandwiches.Paul |
Bread in a Chicken Brick: Take 2
Just shy of three weeks ago I made my first attempt at baking bread in a chicken brick. I detailed the attempt HERE. It sort of worked and I really appreciated the feedback I received. Now that my oven's been fixed, I thought I'd put the lessons I'd learnt to the test and have another g... | I used the brick cold after
I used the brick cold after pre-soaking in water. Not tried it hot yet, though it was one of the suggestions I received on the original thread.This particular brick is 9.5 x 7 inches and 6 inches tall. It takes a medium-sized loaf (375g flour, 225ml water). Here's what it looks like with the... |
spraying water versus injecting steam
I tired the technique of spraying water on bread right before putting it in the oven but it does not seem to give the same effect as injecting steam inside the oven. Why is that, doesn't spraying achieve the same thing as steam by covering bread with a layer of vapor that allows fu... | Steam
I put a broiler pan on the shelf below my stone and add boiling water, after the oven has been at the set temperature for at least a half hour. I spray the loaves with water immediately after slashing and then immediately place them on the stone. I then spray the loaves every two minutes for about three times. ... |
Source for consolidated list of flour strengths?
I watched an online video by guy who purportedly was a world-champion pizza maker and he said the most important factor in (Neapolitan) pizza flour was its strength or "W" rating (which Italians call panificazione). He said the "W" rating should be 280-330. I notice on... | American millers do not
American millers do not publish W-P/L data, and it's quite possible they don't even measure them. I guess you can rifle through the old issues of Cereal Chemistry, or dive into thesis collections of strong Grain Science departments, like the one at Kansas State, but there is no one stop shop fo... |
Bassinage of an Italian flour that turns to soup
So this morning I was mixing in levain with an Italian flour - https://granoro.it/le-linee-granoro/farine-e-preparati/ - the light green bag "per pizza" - soft wheat - type 0 - W250 - 10.7% protein.Have had similar happen before with Italian flours in my kitchen where th... | I'm familiar with this type
I'm familiar with this type of thing.What % was the levain used at and how was that fed and fermented? |
How to store dough?
When I make some dough I store it in the fridge but because it expands, it's hard to find a container for it. rubbermaid ones open up and the dough forces itself out. Saran wrap also doesn't work that well.Is there a better container for this purpose? Where do you guys store yours so it doesn't dry ... | You can purchase a dough
You can purchase a dough rising bucket. I bought mine at King Arthur flour and I have 2 for bulk dough and 2 for my starters. YOu can probably find them on Amazon as well. Mine is similar to this: http://www.amazon.com/Plastic-Rising-Bucket-Storage-Container/dp/B009SYQYZO/ref=sr_1_1?ie=UTF8... |
How do you name your bread doughs?
Hi,I don't know if this is a stupid question but I always modify my own recipes to try different things like adding some protein, garlic, egg, yogurt, feta cheese water instead of water for example, etc.But this makes so many bread doughs that I don't know how to identify later on. If... | name the bread after the grain
for starters; 50/50 AP & Whole wheat for example, or 20% rye (assuming AP wheat makes up the rest) Then any major flavour changing ingredients. Cheese water is called whey, much shorter. Then tag on the type or hydration of dough... Pizza, Brioche, Sourdough. Example: 20% rye whey... |
The ultimate loaf
I am an elderly novice baker and my goal is to bake the perfect loaf. After many good results and even more sad ones today I have a 'not sure'. The mix was extra strong flour, toasted wheat germ, a smat of butter and honey, salt water and fresh yeast. The dough was very active and proved well. The r... | Sounds like enriched
white bread. |
advice needed - my first baguettes
Hi allI finally posted my first blog post last night, and would love some advice if you have time to look at it. I made my first baguettes - two different recipes - and want to do it again for a family party this weekend (in fact I have just finished setting up a batch of san joaquin ... | forgot the link sorry!
http://www.thefreshloaf.com/node/43010/my-first-baguettes |
how heavy is too heavy?
I have just finished up baking 2 loaves of Hamelman's Whole Wheat bread using a yeasted pate fermente. The actual bake was done using the lodge cast iron skillet/dutch oven combo. I only have 1 single d.o. combo so I baked them consecutively. I put the first loaf in a little early, and it's a ... | A physics Question...
...and I thought it was a crumb one. Weight in the middle of a rack is more likely to bend a rack and make it fall because the rack no longer fits into the oven rack supports. If you can distribute the weight closer to the supports, and avoid the rack curving or bending, it should support the w... |
dried yeast question
I used to always find fresh yeast in the markets for my home bread hobby, yet the last 12 months, it is very hard to find. They are not selling it quick enough I think so are not wanting to carry it anymore. I have to now resort to dried yeast. Well, a few of my bread books say that if you are not ... | Yeast
As far as I know dried yeast comes in 2 forms, Active Dry and Instant. The main difference is that Active Dry yeast needs "activating" (which is ironic). I add it to about 50mls of the recipe's water warmed slightly (13s in the microwave at 900W) with a teaspoon of sugar dissolved in it. After a few minutes the y... |
Baking Bread in a Chicken Brick
A few days ago in another thread, I wondered whether a chicken brick might be an alternative to some of the significantly more expensive options for baking breads in pots etc. So I said I'd give it a go as I have a couple of the things stashed in my cupboard... You all have to bear in mi... | It works!
Looks great! Can't wait to see the crumb shot. Maybe some practice shaping so that you get a nice tension on the surface of the loaf. That way it will hold it's shape better and rise more up. That cooker is a great shape for doing batards. |
Croissant Dough RESISTING
I am having a big problem with croissant dough resisting while laminating. It seems no matter what recipe or ingredients I use my dough always starts resisting after the second single turn. The third turn becomes hard to complete and the final rolling becomes a nightmare. The end result are de... | Too much mixing/kneading
The objective is to have a strong dough at the end. Start by mixing at low speed just long enough to thoroughly get stuff together. In my DLX/Assistent, that's two to three minutes max and usually closer to two minutes. You won't have a creamy, smooth dough. Then increase the speed a bit and... |
Organic Gluten Free flour
Hello, where can I purchase organic gluten free flour in bulk? | Doves Farm
https://www.dovesfarm.co.uk/Specifically: https://www.dovesfarm.co.uk/sack-flour/gluten-free-sack-flour/ -Gordon |
Vanilla, Cardamon, and Almond Praline Danenuts
Meet the new Danenut...Same as the old cronut. Just without the registered trade mark. :PFollowing on from Bakingfanatic's superb Strawberry and lemon sherbert sourdough Cronuts, here's my more modest offering. No need for a recipe, Bakingfanatic explains it perfectly well... | extra vanilla in the crème pâtissière, vanilla sugar coating, and vanilla icing. Now I've eaten one, I can see what the fuss is all about. You expect something as sturdy as a doughnut, instead they're light, crispy, flaky delights. And I can also see why Dominique Ansel produces so many different flavour combinations. ... |
Rye Flour
Rye flour came up in a recent thread, and I thought it convenient for everyone if I started a separate thread devoted to just rye. This way you can cut and paste it to a document if you wish to save it for future reference.From my books so far, I have gleaned that:RL Barenbaum in her Bread Bible discusses it... | good post
I think you did a good job in putting all that information together in such an organized way. Rye breads were always my main goal, when I decided to start making my own breads. My husband grew up eating them regularly and enjoys them. But so far, I have total failure with them. I have alot of trouble shap... |
Adding barley malt
A yeasted bagel recipe calls for a small amount of it. I wonder what it's for? Do I need it if I have CLAS in the formula?Thx,Yippee | In the dough or in the boil?
I can't speak to the CLAS portion of the question, Yippee.If you use a malted flour, then diastatic malt wouldn’t be needed in the dough. If you use an unmalted flour, then some diastatic malt would improve the bagels' color as they bake. Since bagels aren’t usually sweetened, I’d elect t... |
Dutch oven disaster
hello all, still recovering from my latest attempt at bread baking and I need help! I've been baking a tartine style loaf, no problems, for a while now. I use a staub enameled matt finish dutch oven, again typically no problem. Last night though, the loaf stuck and good to the pot. I could not dislo... | Parchment paper works best
and not least because you can use it as a sling to lower it into the hot pot.However, other release agents include greasing the pot or sprinkling some other material in the bottom as a release agent. Possibilities include: flaked grains (like rolled oats), semolina, corn meal, bran, etc. Al... |
How can I get more oven spring from a tin loaf?
I've recently gone back to baking tin loaves using a generous-sized farmhouse style tin.This recipe is approx one-third wholemeal, remainder stoneground white, hydration 67%, 600g flour so it will come out at a little under 1kg or a generous 2lb.I get a good rise on the f... | Some ideas
1. Making sure the right sized dough for the loaf tin used is important2. If the sized dough for the tin is used then final proofing till it crests the top is a good indication of when to bake3. Making sure your oven is hot enough is a factor so try preheating to 240 C then dropping to 210 C after you put th... |
Strawberry and lemon sherbert sourdough Cronuts
joyfully satisfying to make with a freshly made croissant dough. The tang of strawberries and lemon cut through the utter richness of the cronuts beautifully. My full recipe: https://bakingfanatic.wordpress.com/2015/06/17/strawberry-lemon-sherbert-sourdough-cronuts/ | Excellent, thank you...
..I'm just preparing to do my first batch of danenuts - (cronuts but with danish dough) - this weekend. It's nice to get the chance to read such a helpful walk-through of the process beforehand. Mine won't use quite such strong flavours - I don't want to lose the cardamon flavour of the dough. I... |
How to package freshly baked flatbreads (such as pita)?
I was wondering if anyone had any tips on packaging flatbreads, such as pita? I am going to run my own experiments, but I'd like tips and also some logic behind the best methods for packaging.Some questions:Is it best to let the steam subside before packaging a f... | The solution will depend
on your location and local customs as well as temperature and humidity and what is available. You might just have to start with paper inside plastic and see where that takes you. The more packaging you require, the less "fresh" it looks to customers. So make sure your packaging looks crisp... |
Sponge versus Straight Dough
I've often wondered what difference using a sponge has compared to making a straight dough with long fermentation. There have been various discussions here but I've never seen a definitive answer. So I decided to try my own experiment by baking two loaves with identical recipes.The first lo... | Sponge
Have baked different types of bread, mostly baguettes and boules, both ways many times and never found a bit of difference. I never bother with a sponge, poolish etc anymore. |
what mixer to buy
Had a kitchenaid stand mixer but the gears stripped. Now looking for something else. Have a zojurushi (sp?) bread machine that I use mainly to mix and knead bread dough. The trouble is I like to use a biga once and a while and this taxes the machine. I miss my kitchenaid mostly for making cookies,... | I Have a KA Professional 610
and it's fine for all my baking needs. It's a 6 quart model and I also have the smaller 3 quart bowl for cookies and cakes (it comes with it's own beater as the 610 beaters are too big). I've mixed up to 2.5kg of bread dough without any issues at all. |
Doughnuts glazing trouble
hu everyone regards from mexicoHope you can help me out, we make glazed doughnuts, on our bakery, and we are having this issue.As the doughnuts are coming out of the fryer we glaze them, and they get dry, then we put them on our trucks for delivery, and the glaze completely melt down, as water... | Doughnut glaze
I don't make doughnuts, so this may be a wrong answer, but could the problem be glazing the doughnuts while they are still hot? Also, the word "antiadherent" sounds to me like something that keeps something else from sticking.Also, you might want to send an email, with your question, to Joe Pastry, whos... |
Breadhenge - The Buckwheat Dolmen
I’ve been doing a lot of test bakes for my Menhir Sarrasin recipe and, yesterday, looking at three of them on the cooling rack, my inner Stone Age man asserted itself. I built a dolmen. A lot easier than with two hundred ton rocks, although tricky to balance until I dug out some cockta... | Great Imagination
you have there....Roundhaybake....I LOVE IT! Very, very nice :) Regards,FrugalBaker |
New oven and crust won't brown or get crusty
Help! We have a new electric oven and my crust won't get brown and is not crusty. I bake on a preheated baking stone with a preheated pan below which I fill with hot water when I put the bread in the oven. I've used the same recipe and same method with my old electric ove... | Preheating
Hi Sliss,From your description, it sounds like the oven is not hot enough, and just to venture a guess, you may need to preheat it longer. I use a Bosch electric oven that has a "Fast Preheat" mode. It tells me the oven (with a baking stone) is up to 460˚F in 12 minutes, but my experience has shown that it... |
Effects of Proof Temperature on the Quality of Pan Bread
There is a research report here. www.aaccnet.org/publications/cc/backissues/1993/documents/70_351.pdf Two takeaways. One is that to keep proof time constant through a range of temperatures, varying amounts of yeast are necessary; the other is cooler proof tempera... | A cooler proofing temperature
A cooler proofing temperature allows the gluten structure of the dough to develop more slowly. At higher temperatures, the yeast is much more active, pumping out so much carbon dioxide that the bubbles expand the gluten 'scaffolding' faster than it can stretch, causing it to collapse, eith... |
Comments on First Street Flour sold at S&F
Hi, I was at Smart & Final, saw they had 25lb bread flour and AP flour by First Street. The cost is ridiculously low, ie about $7.88 for 25lbs. If anyone has experience using the First Street flours, please comment on taste and how it might compare to say KA or Gold Metal.... | In addition, recommendations
In addition, recommendations for a good storage container options, less than $20 for 25lb bag of flour, would be greatly appreciated. Utility or function more important than style here. |
German No-Knead Bauernbrot (German "Farmer's Bread")
When I first joined this Site, I was making some interesting breads and mentioned that we were having company over for dinner for a German Dining Fare. My girlfriend, who I do refer to as "The Beautiful Countess Marina", or usually "The Countess", for short, is Germa... | Dragon Rider, Thanks for
Dragon Rider, Thanks for sharing! My husband is German and has been asking me to make German type bread. I'm a newbie baker and haven't ventured into Sourdough yet, so this Commercial Yeast recipe is one I'd like to try.Can you describe the taste with the beer - is it bitter or more subtle? |
help please, bread falls apart
I've been experimenting with Einkorn flour from Jovial foods. I've been having a problem where the top portion of the loaf falls apart. It's like there's a air buble about one inch below the surface that runs the entire length of the loaf.My ingedients are:5 cups flour1.5 cups water (105-... | Try a No-Knead Recipe
I have been exclusively baking with Jovial's Einkorn flour for a bit over a year now. I found that Einkorn is unique in just about every possible way that is important. Yes, you can make a decent bread with it but it seems to defy the rules that apply to all other strains of wheat.First I recommen... |
How do you 'prove' a proving basket?
Hi there guys, having mastered the art of sourdough, can anyone tell me how I can prevent my dough from sticking to the inside of my proving basket. I have tried flour mixed with semolina with mixed success but today I lost a great second prove due to the dough not turning out smoot... | More flour.
Some people "season" them by using a fine water mister then dusting with flour - I've never bothered. Just used lots and lots of flour.And then some more flour.And don't be in a rush to tip it out either. Unless the dough has proven over the top, leave it upside down for a few more seconds before gently lif... |
Exploding sandwich bread
So... had a little problem with my sandwich bread today. I use this KAF recipe for basic sourdough bread and usually have no problems with how it turns out. However, today the top blew up with some major oven spring. Like this:and in the crumb, which is uneven, there is a tiny area of raw dough... | Size of your pan?
You could try to use a bigger loaf pan. It looks to me if your dough was not having enough of room to expand while baked in the oven resulting in dense and uncooked texture?As for the holes...it could be due to shaping. Be firm on degassing the dough and shape according. Regards,FrugalBaker |
Clorine in the water: Problem or non-issue?
Although it is not as good as NYC water, we do have a good supply. However, on rare occasions, I can smell the chlorine in the water fresh from the tap. I know that if I let it sit for a day, the Chlorine will dissipate out but wonder if it really makes any difference for b... | Just boil the water and the chlorine is gone
The trace amounts of chlorine should not have much if any an impact upon bread baking. I routinely use boiled water in the tea kettle for mixing dough but also have used water from the tap (Washington, DC) with no adverse results. |
Corn Flour Bread
A number of years ago, on this very site, I followed a link from one of our regular posters to a "Corn Flour Bread" recipe. It was wonderful and was a stenciled loaf in the shape of an ear of corn. The recipe called for a good amount of corn "Flour" as opposed to cornmeal. All of that was fine with... | Here is my version along with
Here is my version along with a link to the original post: https://mookielovesbread.wordpress.com/2012/02/23/sourdough-corn-bread/You can type corn in the search box on my blog site and you can see a whole bunch of other recipes I have made using corn flour and corn.Good luck.Ian |
best herbs for bread
Hello TFL members,I have just kicked off my herb bread theme week on mybreadandbrot.com. I will be posting some of my favourite herb bread recipes thanks to my thriving herb garden.I would be very interested to hear which herbs and combinations my fellow TFL bakers like to bake with..... | I don't bake much with herbs
Other than adding some Italian herb mix to my pizza dough and caraway seeds to rye bread... I haven't really tried adding herbs to my bread. Though, now that I think about it, many years ago Tassajara used to sell the most wonderful cottage cheese dill bread. Now I am going to have to look ... |
Help!!! Can this sponge be rescued?
I need help! I'm made my sponge for cinnamon raisin bread and I added the butter to the flour mix that I sprinkled on top of the sponge (that was going to chill in the fridge overnight). I don't know what I was thinking. I am a novice bread maker and I don't know if this will gre... | It should work
don't worry. :) |
Favorite everyday loaf for sandwiches.
I've been baking bread now for the last year or so. I love my sourdoughs, but i'm really looking for an excellent everyday sandwich loaf. What's your favorite go to recipe that your kids go nuts over? I'd really appreciate your input.Thanks, | Kids are grown up but...
My favorite is based on Hamelman's whole wheat with a grain soaker. I use sunflower, flax, and sesame seeds. Wonderful texture with a slight crunch. |
inexperienced about how to put questions on this site?
I wanted to know if Rye bread tastes good without the Caraway seeds? I was looking for something else to use instead but don't like the Fennel, Anise because all over powering to me overpowerWould it be good with sesame seeds, or sunflower? I am up for suggestion... | I put all kinds of seeds with rye
Sunflower are good, toasted ones have a stronger flavour. Sesame, the same. Another seed good in rye is coriander seeds lightly toasted and crushed. You don't have to put Caraway seed in rye bread if you don't like caraway. You can also try drained canned sweet corn or cooked whole... |
New and Getting confused....
Hi all. I'm new (and addicted) to this! When I say "new" I mean totally... it's been like 3 or 4 weeks and I've just figured out the baker's percentage thing.I have "perfected" a pizza dough that I love. Now I've moved on to cinnamon buns.Problem is I'm getting confused. Mostly with why/w... | Certainly
liquids other than water contribute to the moisture in the dough. There are formulas available for calculating "effective hydration" for these various ingredients, but I am a fairly experienced baker (well acquainted with baker's percentages and unafraid of math) and have never really needed to bother with th... |
Black specks appearing in 100% whole wheat flour
Hi,I’m new to baking bread and pastries and this is absolutely doing my head in. I’ve been using Waitrose strong whole meal flour (which has been fine and turns out beautifully) and recently “upgraded” to Bob’s Red Mill’s 100% Whole Wheat Flour and 100% Whole Wheat Pastr... | Those should not be there.
They look big enough that you should be able to sift them out. As to what they are, I have no idea. Could be insect parts going through the mill. I would contact the manufacturer. |
dinkelkartoffelbrot
A fascinating recipe for spelt & potato bread from https://www.ploetzblog.de/2013/10/09/dinkelkartoffelbrot/It features a 20-hour rye sourdough levain, a salted spelt scald, a stale bread soaker, plus mashed potato & yeast in the final dough.80% spelt / 20 % ryeI was probably over-gentle with my kne... | Beautiful loaves, Rob
Rob, your breads are full of character and look so delicious! I am sure they are.My only suggestion would be to try different flours, your crumb is darker than it should be. Whole grains are different from sifted/bolted/high extraction flours. Thus, you are absolutely right. Your whole grains need... |
Beginner Questions
Hi There,Sure could use some help. I'm having a hard time forming dough balls. I used a no knead pizza dough recipe which is very wet, tacky and sticky. I have to use quite a bit of flour to even handle it. I then fold 4 times, turn over and do the circular motion with two cupped hands, rotating the ... | might help if you posted the recipe
... so others can see your hydration levels, flour, etc. |
Bagels, Boiling, Baked Baking Soda
I'm confused. I've read where dipping my formed bagels into baked baking soda somewhat replicates lye. Fair enough. However, in my browsing I see, "dip in baked baking soda solution, drain and rinse, and bake". What happened to the boiling? I'm going with the "no such thing as a s... | I think baking soda is added
I think baking soda is added to the boiling water. |
Popcorn Bread?
So, I buy my flour from a Utah mill called Honeyville - their bread flour is so flavorful and in my limited opinion, superior to just about any I've ever tried. I get emails occasionally from them and this time, it was a link to a bread they made using popcorn from an air popper. It is ground into a fi... | What a great idea to give
those of us that are afraid to break our teeth on the kernels, a second chance at a beloved snack. Popped Popcorn flour could even be used to flavour crackers or bread sticks. "If you can't eat popcorn, make popcorn into flour!" Popcorn pancakes (mixed with some AP) topped with whipped b... |
TOO MANY LARGE BLISTERS IN DOUGH
Hello All,After my bulk fermentation and I dump the dough out onto the work counter the 1st thing I notice is that there are very many extra large bubbles or if you prefer air-pockets. When I say large I mean the size of peach pits and whole cherries and whole grapes. Since I am using a... | Two comments:
These comments are guesses, but based on making a lot of baguettes in your hydration range.1. Perhaps the combination of poolish and old dough yields non-heterogeneous volumes of strong and weak gluten structures. Consider dropping either the poolish or the old dough. I'd recommend dropping the old dough;... |
Forkish bake week
Last week decided to bake a number of breads from FWSY.Started off the baking with 2 yeasted loaves. White with poolish, which I have made before and enjoyedand and as I am using up stuff in the pantry, 50% wholewheat with biga.Then I refreshed my starter and the next morning built the levain (luckil... | What fun! And
practice! Lots of bread to eat! haha I'd be driving all over town delivering breads to friends if I baked all that...as it is I'm still giving away half each time. Just dropped off two at the in-laws yesterday from my weekend bake.The loaves look great!Wendy |
Supporting the Real Bread Campaign..
Mostly a UK thing, but there are real-bread bakeries all over the world.It's "Real Bread Week" next week. See: http://www.sustainweb.org/realbread/national_real_breadmaker_week/for details and help support the cause here: http://www.balconyshirts.co.uk/catalogsearch/result/?q=camp... | Good cause and good reason to
Good cause and good reason to bake up a bunch of loaves and give away to friends to make true believers! |
Hybrid dough - Forkish field blend #2
Just a question - would like to make this with just sourdough, no additional yeast. Do I need to adjust recipe or just carry on without yeast. specifically would I need to increase amount of levain? I expect I would need a longer fermentation though? the dough dictates doesn't it... | Never need yeast....
Commercial yeast will change the properties but you can rise a loaf without it. You are correct that you will probably need more time to proof. In my opinion that extra time will dial in a lot more flavor too. Give it a try and keep your eye on things. It should be a fun adventure. |
Overworking the dough
Can anybody please tell me about over kneading dough. I have been working on it for 10 minutes and still struggling with the consistency of the final loaf when cooked. I use bakers strong flower and the final loaf is very dense and springy. I am also adding 1 teaspoon or Bread Improver with the ye... | John, I have read that it is
John, I have read that it is virtually impossible to over knead if you are kneading by hand, and extremely difficult to over knead even by machine, 10 minutes would not be over kneaded by most machines. If you are getting a window pane, kneading is not the issue, post the recipe and someo... |
Autolyse with milk?
Is it possible to autolyse with milk? Will I still get the benefits of autolyse if I use milk instead of water including the development of protease enzyme which improves dough extensibility? Does milk promote the development of protease enzyme like water does? Thanks | I've tried it..
.. for both brioche and kugelhopf. Wish I could say it made a difference but I could not detect any. Perhaps too many flavours going on in an enriched dough? That said, it didn't do any harm. And perhaps they might taste better to others with more refined taste buds than myself? |
Recipe Discrepancies
Hi All,I am sure this is something I am doing wrong, but I consistently notice that recipes don't yield the amount specified.For example, last night I made some homemade hoagie rolls. The recipe stated that it would yield eight rolls, but I was only able to get six decently sized rolls. I have noti... | The simplest explanation
is that what you consider a decent-sized roll or loaf is different from the opinions of the people who wrote the recipes. |
Adding liquid sweetener
Hi all. When adding liquid sweetener, should i reduce the water by the same amount? Thanks in advance | How much liquid sweetener?
What type of sweetener are we talking about? I understand with some sweeteners it just takes a few drops. |
Long Lasting Keeping Bread Recipes
Looking for bread recipes that keep well at room temperature. Newby here and there may be some obvious choices I have not found yet via search.We live on our boat in the Caribbean. Locally baked bread is a challenge - soft, sweat, and molds quickly. We do not have room to keep bread i... | You might want to check out
You might want to check out tangzhong and sourdough. Both processes relate to increased shelf life.EDIT: also those little moisture absorber packets that come in pill bottles |
Gluten Free Bread
Hello,I am in need of help for my little boy who is 16 months old. He has a gluten intolerance and I am desperately trying to find some type of bread which I can either buy or bake for him. The problem Im having is that a lot of gluten free breads and flours are substituted by potato starch and he is ... | Things you could try are corn
Things you could try are corn-based quick breads or 100% rye loaves. |
Brioche Help Please
Greetings. New to the board and I am looking for some advice about Brioche Loaves. I have been baking brioche from the Tartine Bakery book. The formula uses a bit of levain, some poolish and then standard brioche ingredients like eggs, milk, flour, commercial yeast, and salt. I am baking hamburg... | Judging by the picture of the
Much like you stated, the dense line across the bottom of the loaf is raw dough, so I would keep it in the pan for 5-10 more minutes, until the sides are nicely browned. Then the loaf will be able to support itself and maintain a pan-style appearance.The hole could be from shaping, either ... |
A country Sourdough loaf in your KitchenAid mixer... Mostly.
This just makes it easy peasy... https://app.box.com/s/i2tlan68pywv1qe9xjzozgafebywqt4h | Anti gravity bread!! :)
Looks great!Rich |
Have I FINALLY achieved an ear?
Part of todays's bake was Forkish's white bread with poolish. No dramas at all untill final shape, proof and slash. Suddenly realised I had too much dough for my banneton, panic!! used my loaf tins with a floured teatowel instead. When I tipped it out, it spread out like larva, pani... | yep, you got ears!
Congratulations! Very pretty loaves. :)Hubby is looking over my shoulder and said he wants some, just like yours. (Wait till he finds out I have only einkorn and rye flour...) Does seem like it's that time of the year for white bread. Time to go shopping for flour! |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.