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Poolish bread spreading out rather than rising upwards I have tried sourdoughs, plain white breads, and poolish. My ultimate goal is a crunchy crust and soft, holey crumb. Poolish recipes have gotten me the best results for the least complexity, but the loaves won't rise "upwards". I spray the hot oven with water to ge...	If you could post the recipe If you could post the recipe you are using we could help better:)
Confusion about measuring fluids such as water or milk.. Much of the recipes give water or milk in "ounces", so do I measure the weight on a scale or use a measuring cup?	measure by weight you should always measure by weight. 1 UK fluid oz (volume) of water is equivalent to one ounce (weight) of water. (The US fluid oz is very slightly different) but it would be different for milk or other fluids. recipes generally list ounces as weight.
The Urban Bakery Co, Leeds, is looking for a new head baker The Urban Bakery Co is a recently established micro bakery supplying fresh bread, pastries and cakes to schools, cafes and restaurants around the Leeds area.We have recently opened a retail shop selling sandwiches, coffee, cakes and of course, bread! We are lo...	A good place to advertise is www.bakerybits.co.ukThey have a section for advertising job vacancies.Best of luck.
Yeasty bitter taste to my first first loafs. Hi folks, New to the forum here. I'm new to baking bread and I have a pretty loaded first post. I only had NoName Brand Pastry and Cake Flour, but I really like the texture of the bread. It's just too yeasty. 6 Cups Cake and Pastry Flour2 1/2 cups water2 packets yeast (1 ins...	Yeah... I think I'd suggest Yeah... I think I'd suggest:All Purpose Unbleached Flour rather than Cake FlourSlightly less water, perhaps closer to 2 or 2 1/4 cups. You should be able to handle it and knead it for this kind of bread.Less yeast. One packet or either type should be enough. I don't know that your proofing ...
Soakers: Hot or Cold? I will be making Hamelman's 5 Grain Bread with Pate Fermentee this week and I have a soaker question. Does using hot (boiling) water instead of colder water for the soaker adversely effect the quality of the bread? I want to be sure that the flax seed and rye chops (home made rye chops) are in...	Either way works fine depending on how much time you have . Boiling water gets them softer ...faster.
Mixer I am looking to get a new mixer what is the best on the market for my moneyI am looking at the 6 quart pro line Kitchen aid what do you suggest?	What would you like to make with your mixer? Cakes and frostings? Cookies? Bagels? Quick breads? Meringues? Enriched white breads? Lean whole-grain breads? Pizza dough? Very few machines will effectively handle all of the items I have listed. The second consideration is duty cycle. How often do you expect to ...
Einkorn and spelt flour sources, please Can anyone recommend good sources where I can buy small (2lb, 5lb… experimenting) quantities of Einkorn and Speltflours, please? Is this Bob's Red Mill as good as any supplier for spelt? Jovial seems to have cornered the market for einkorn…? Ideally I want organic whole, not AP/w...	Einkorn and Spelt Here’s a couple https://breadtopia.com/product-category/grains-flours/https://www.janiesmill.com/collections/shophttps://flourist.com/en-us/collections/specialty-flourIf you search individual organic Einkorn berries and organic Spelt berries sometimes some of the suppliers offer milled products also. ...
Can You Overnight Cold Proof Enriched Doughs Rookie baker here - I made Maurizio's/Perfect Loaf's Pain de Mie, which yields two (2) 800g loaves. If you watch his video he says not to halve it as it is such good bread that it gets eaten too fast. I currently have only one loaf pan, so I had to stagger proofing and bak...	No reason not to… Cold proofing enriched doughs is actually SOP for highly enriched doughs like brioche. Almost every dough I make, lean or enriched, spends at least one night in the fridge. I recently had a timing issue with a batch of ciabatta (only lightly enriched with a bit of olive oil) so it went in the fridge u...
Grain flakes Has anyone tried rye or spelt (or other similar) flakes as a bread ingredient? Would it be similar to cracked grains? Although flakes are obviously cooked, but perhaps that only adds flavour?	I have used rye flakes and I have used rye flakes and barley flakes in the past. I just use them as you would rolled oats. You can soak them, or cook them if you like, but they don't have to be cooked.
hadjiandreou's coriander/orange zest 100% rye Does anyone here have any experience with Emmanuel Hadjiandreou's 100% rye with coriander & orange zest from How to Make Sourdough?It came out OK, but I'm disappointed in the flavor, which seems to lack many of the things I've come to expect in high %age ryes. It doesn't ha...	How To Make Bread or How to Make Sourdough? I do have his How To Make Bread book but I don't think it's in that one. I'm curious what the recipe is as rye with coriander and orange zest should be very flavourful. And an overnight levain should bring with it lots of flavour. I'm thinking somethings gone wrong somewhere....
Bosch Universal Plus Friction Factor I purchased a Bosch Universal Plus a few months ago and I am having a problem with overheated dough. I've monkeyed around with temps of all ingredients, used shorter mixing times, different speeds (I generally mix on lowest speed), etc. My finished dough is very warm (in the lower...	colder water? I don't use this mixer, but what springs to mind is to compensate for its heating effect by using colder water. For instance, if using room temp water produces 90-degree dough, then you could try using water that's about 50 degrees instead so that after the mixer heats up the dough, it should still be qui...
Bread spreading out, tasting sour and other questions I made a sourdough starter last month and have been baking with it at least twice a week ever since. I've gotten some mixed results and some questions about my latest 'loaf' of bread. Previously I only baked bread in the pyrex loaf tin, and so didn't seem to have so...	dough spreading out too I have all the same issues and it makes no difference if I proof more or less, if I knead more or less. I do know that if you want more sour, use less starter (go figure).
Scottish baps I just finished a reading novel that is set in the Scottish Highlands. Even though it is a murder mystery, there is a sizable subplot about the authentic baps made by a Polish baker.Some Internet recipes for baps aim for a soft crust; others produce a hard crust. Some are round balls; others are flattened...	Baps Scots Baps are covered in one of my favorite books: Elizabeth David's English Bread and Yeast Cookery. They are for breakfast. Well-hydrated. Half milk.
Polish Rye Experiment #1 Hey all, this weekend I'll be spending Easter with my wife's side of the family. Every year my mother-in-law requests that I make some bread. My wife's family is from Poland and this year I've decided to go with a Polish Rye and some baguettes. But I'm sort of a perfectionist so I've started wi...	I'm betting the rye SD version will be the taste winner! Well done and Happy baking
Substitutions in a whole-wheat soaker? Forgive me if this topic belongs in another forum. I wasn't sure which header fit it best.I want to make a whole-wheat bread from a Reinhart formula. I've made my share of other breads from his best-known book, but WW would be a first for me.He calls for coarse whole-wheat flour f...	You have exactly what you need. That is the type of flour that Reinhart was using. I've made several loaves using the ideas from that book and they usually turn out pretty well. Try making your first with just the WW that way there is a baseline for comparison when you start adding other stuff like the steel cut oats.W...
I'm having four issues when baking bread... 1. I'm struggling to get my bread to just rise up and fill out like what I see in a bakery. I kept having the same issue of it just going outwards and being much flatter than I want. So I saw somewhere about using Gluten, and it has totally changed my dough so now it has stru...	That's a lot of info requested Without meaning to dampen your enthusiasm, let me say that most of us spend our spare time scouring the forums or baking or posting specifics. For a start I'd begin at the beginning by reading through the lessons. Or read the blogs to get some background. All your questions are comme...
What can I do to improve the flavor I love home baked bread. Sometimes I knead the dough by hand and sometimes I use my Kenwood bread-making machine on dough cycle. The general measurements for my dough are:All purpose flour(maida in my country) 500 gmsWater 300 mlButter or Olive oil equivalent to about 20-30 mlSalt 1 ...	Preferments The easiest way to get more flavor out of your bread is to add a preferment. A preferment is basically flour, water, and a tiny amount of yeast that is prepared ahead of your final dough. The preferment will give the bread more flavor and will add strength to the dough. Here's a link that describes preferme...
Uneven Top All the cakes I bake they always come out with the center raised as per attached pictureI would like to know why and what I can do to have an even flat top or perhaps a uniform top	Flat-ish tops If when you put the dough into the pan, you push the sides up a bit so that they're slightly higher than the centre, your cake or bread should bake evenly. There are also strips you can buy to put onto the pans that are supposed to keep cakes even, but I have never seen them.
Soft Craisin Sourdough This might be my wife's new favorite. 75% Bread flour, 25% Spelt Flour, 69% water, 20% sourdough starter (100% hydration) 2% salt, 2% sugar, 20% craisins. 2-3 stretch and folds over the course of 2 hours. Into 50F fridge overnight. Taken out in morning shaped and proofed in loaf tin. Into 375F ov...	Looks like a fine breakfast toast is in order or maybe French toast.too! Well done adn Happy Baking
How do you save your recipes? I've got several binders full of loose papers that include my mother's recipes for various things, plus more things I've copied down.I got a bit smarter and bought a spiral notebook, for notes while I'm trying new recipes - but I find myself flipping back through many pages to redo a popul...	Computer files plus binder If I do not have the cookbook, I will copy interesting recipes I find online. I save them, edit them following a standard format, and store them in a recipes folder on my hard drive. The folder has subfolders for drinks, breads, salads, soups, mains, etc. Some of those subfolders have subfold...
wheat flour. In my country (Brazil) there is no standardization for wheat flour. The same brand, depending on the lot, date, etc. has characteristics that make the result of a process not repetitive. Is there any empirical way to know how much moisture a flour is capable of absorbing?bsorbing.	from abelbreadgallery I read this idea from user Abelbreadgallery.He said to another user (not in Brazil, but the idea is good) to buy _professional bakery_ flour. Because professional bakeries demand quality and consistency that is not found in grocery store flour.Does that make sense for Brazil?
Complete Beginner - No spring & undercooked! Hi All, Please forgive the very basic questions I am completely new to making bread!I have tried to follow this recipe: https://www.bakewithjack.co.uk/blog-1/simple-loaf-recipe Two minor adjustments:Half all quantities Dutch Oven in an oven at 230C rather than bread tinI sco...	Missing information The referenced recipe says that the author's Room Temperature is 21C. Is your room temperature the same, cooler, or warmer?The water used is to be at Room Temperature (21C). Was your water the same, cooler, or warmer?The recipe specifies an oven temperature of 200C, with the note to reduce the tem...
Oven Spring I was wondering if someone could give me an explanation as to the cause of oven spring? I was working at the bakery last evening and had to make a batch of cracked wheat bread. Normally, when doing bread, I mix the dough, let it rest, form my loaf, which I put in the pan to rise before going into the oven. ...	cinnamon and oven spring Hi Ricko,I don't bake with cinnamon (yet) but there seems to be some collective thought and evidence out there that cinnamon, as well as a few other spices, inhibit fermentation and/or oven spring. Too many links to put here, but both TFL and the web have a number of references on this subject...
very dark crust with rye bread eI make to recipe a rye with rye in sponge only. Baked at 450 first 12 min. and then 400 for 35 min. interior temp was 190 to 200 when remove to cool. the crust is a little too dark. Should I bake at a lower temp for more time ?	yes Try 435°F for 15 min then to 400°F or 375°F for the rest of the bake. I aim for 205°F inside temperature.
Can Anyone Suggest a Bread to Go With Barbecue I am looking for a good style of bread/recipe to accompany some barbecue (shredded pork butt). Any suggestions.	Ciabatta with barbecue... Hi,I've very much enjoyed ciabattas for left over grilled steak sandwiches made in a size where you cut them in half and slice lengthwise. I've used them for hamburgers, too. The crust holds in the juice, and the crumb will absorb it. A nice variation is to do them with sourdough. One easy wa...
The easiest bread recipe in the world Hello!I have a hypothetical scenario for the bread experts out there.Let's say you knew someone who was content with his store-bought sandwich loaf. Perhaps he acknowledges that homemade bread is better, but thinks that it's just not worth the time and effort.And let's say that you...	5-Minute Artisan Bread Recipe http://leitesculinaria.com/93789/recipes-5-minute-artisan-bread.html/print
Baking problems - any advice? Hi All,It has been a while now that I have been baking sourdough bread. It is delicious. But I still have a lot to learn.How I bake:Starter + Flour + Salt: knead for 10 minutes and I leave for about 5-6 hours at 15 degrees CCome back and almost doubled in size: I knead a second time put in...	Using a cold stone is a good reason not to use one. If you think you need to buy a stone based on this loaf, I would disagree.Simply because I don't bake on a stone. I see your tweaking as involving these three points:Starter + Flour + Salt: knead for 10 minutes and I leave for about 5-6 hours at 15 degrees CCome bac...
Hawaiian Hilton bread Up until a couple of years ago the Hawaiian Hilton made a breakfast bread with coconut and pineapple flavoring. It was a bread you put in the toaster or ate as is. I would really like to be able to recreate this bread. Does anyone have any knowledge of such a bread and/or any ideas on a formula...	Hawaiian bread There is a recipe in Bernard Clayton's book "Breads of France" for Faucon Hawaiian bread. It contains coconut and macadamia/hazel nuts but no pineapple. He describes it as rich and best toasted.
Does my sourdough look ovenproof? Dear all, I've been baking sourdough since January this year so I'm really quite new to this new adventure of mine. For the first few bakes, I managed to get awesome good looking sourdough with oven spring. However, lately my breads are looking quite sad even though I've just switched...	oh! 3-D and 2-D! Got a crumb shot? You can always slow down the fermentation using ice water in the recipe or chill all the ingredients. If you want to. Or use less % sourdough starter. That does sound like a fast rise. Faster than commercial yeast.Make sure the stones have air space between the walls/door and s...
help wanted Hi everyone, I am a very novice bread maker with a few quesitons. I have been milling my own wheat and making ezekiel bread for the family for about 4 months now. I have a recipe that we love, but have some questions and would love some advice. I have been to this site on several occasions and am in awe...	Is there really 2 tablespoons yeast per loaf? That seems really excessive-even for a highly seeded loaf.The crumb doesn't look bad. It looks a bit underproofed to me (the increased density at the bottom and edges) and possibly the shaping can be a bit tighter.i.e.. Search "finger poke" test in the search box. The loav...
hydration noob question Hi guys so ive done some reading but i think im overcomplicated it and am unable to figure it out properly. So in my case if i have a starter that was created with roughly 1:1 water and flour. i take out about half of it daily (200 grams about ) and then add back 100 grams water and 100 gram flo...	there are dozens of ways to do it .. Which is good in that there is a variety and bad in that it creates irritation between people who think their way is the one true way. I always tell people to keep doing what works for them.So if your way works for you, then stick to it.Your starter hydration is 100% - same as mine ...
garlic powder One teaspoon of garlic powder was added to my regular recipe. The rise was diminished and the dough was drier.Is this due to the dehydrating effect of the powder or anti-microbial action?	Oxidizing power of garlic Dehydrated garlic is a natural oxidant, with effects similar to ascorbic acid. It is possible that your dough was over-oxidized.Bob
Margarine or butter for puff pastry and croissants Hi i am from colombia but now i live in usa and in my country sell an special butter or margarine for croissants and puff pastry doughs its more elastic and have a higher melting point as far i know but i dont know how to find that here. I try to type margarine for puf...	Welcome to the US! (I visited Welcome to the US! (I visited Medellín a couple of years ago and LOVED it)I have never had the pleasure of using special sheeting butter, but I'm sure it's great. If you have money and resources, you could probably source (A LOT) of these butter sheets from a restaurant supply store in you...
Gummy crumb Okay, so I've tried a few recipes, and have been playing with my bulk and my proof and the temperature... Everything turns out gummy. It can great flavour, I get good rise, everything is good, but my bread is still... Gummy. Am I cutting it too early? Is there a simple solution I'm overlooking?	Under-fermented You need to be a bit more adventurous when it comes to the bulk ferment. If you are already giving it quite some time, at the correct temperature, and it's still under fermented then you need to look at your starter.
Regards Yeast and Gluten Hello members, I had tow basic question but after lot of searching could not get a clear picture so thought to ask here (a) Normally every bread recipe says to use sugar to activate yeast. Is sugar really needed, can the yeast feed on flour itself? If we do not use sugar, will the activation be...	Yeast and gluten Hi,(a) Commercial yeast nor the yeasts in natural starters need sugar. The yeasts eat sugars broken out of the starch in flour by enzymes naturally present or added in the form of diastatic malt. Sugar may increase the activity of yeast but is not necessary especially if you are using a slow fermentati...
bread pudding recipe? I have a freezer full of stale bread and a hankerin' for bread pudding. The one thing I don't have is a recipe! Would anyone mind sharing his or her favorite bread pudding recipe? Maybe something with a splash of bourbon? I'd love to make it tonight if at all possible. Thanks!	Bread pudding You say you would like bread pudding, but there seems to be a big difference in Bread pudding made as in UK, like a heavy delicious fruit cake. yum. And bread pudding made on this side of the Atlantic, that is like the UK bread and butter pudding, totally different, also yummy but different. it has a kind...
cinnamon raisin bread question. OK so here's what happened. Our 11 month old can finally eat wheat(allergies) and my wife said "you should make some cinnamon raisin bread today" and it was getting on in the day. So instead of finding a proper recipe for it I used one of Reinharts cinnamon roll recipes. Long story short...	Rolls can bake hotter and faster than loaves. If the outside is browning too fast, the oven its too warm, drop the temp a little and bake longer. Also bake the loaves lower in the oven. Why don't you try a favourite loaf recipe and simply add a cinnamon swirl and some raisins to the dough? It doesn't have to be a...
Bulk Flour storage I have an opportunity to pick up a 50# bag of Occident premium flour. I am looking for a good way to store it. The local donut shop sells their used food grade 5 gallon pails and lids for a few bucks each. I figure I can put it into two buckets. I can even freeze one of the buckets. What do you ...	Bake more bread :) then it won't last long...However - keep it in its original paper sack, but put that inside a plastic bin if you have something big enough - just to give it a layer of isolation from whatever it's sitting on. Keep the sack rolled tight and you'll be fine.I buy flour in 25Kg sacks every 3-4 weeks and ...
Popping out to say hi and a favor to ask Hi my dear TFLers, I haven't been post much because I am still working on editting the baking book (to be published in China soon). Hopefully I will be done with that and have time to post again soon. On a different note, I will be visiting Paris next week, just wondering whethe...	paris recommendations went a few years ago and had the most amazing time. here are some bread specific recommendations:la Patisserie des Reves has a laminated brioche that i'm vaguely obsessed with. the first of my few posts on TFL has a gorgeous crumb shot of it. here is their website.http://lapatisseriedesreves.co...
Newbie baker..my soft rolls have a doughy aftertaste? i been using a bunch of different soft roll recipe and somehow some people say it got a doughy aftertaste as in when bitten into it and chew if become pieces of wet flour?? i don't get it ..I mix well ..let it 1st rise for 2-3 hour then divided it into small balls ...	Yes I do flour the surface of Yes I do flour the surface of the table lightly and flour my hands ..only when the dough is sticking a bit..dont have picture atm but I bake 15-20 minute at 180'c ..once its golden brown i take it out..inside is quite fluffy and airy ..to me i don't really taste or get what some people say...
Help find a recipe - Cheese, Cranberries, Coconut Recently had a bread at a restaurant and do not know what the bread may be called. It was like a soft brioche and had a layer of cheese, cranberries and shredded coconut. Am looking for something similar that I can try and make....	Found a pic or description... Found a pic or description... Any suggestions on what recipe I can use to make this?http://www.yelp.ca/biz/copacabana-brazilian-steakhouse-niagara-falls
Soft 'shredable' rasin bread formula please I want to try my hand at a raisin sandwich loaf like the ones we used to buy from different bakeries in South Africa. From what I can recall about the taste, it's basically an enriched white bread with raisins. Would a brioche baked in a sandwich pan work?	Give it a go... No real reason for it to not work - the dough will hold the raisins in-place unlike a soft cake mixture which might let them sink to the bottom if you're not careful... So its essentially a "yeasted tea loaf" (as we might call it in the UK) so there will be many recipes for those if you want to compare....
Lucy’s 2014 Breads of the Year This is the 3rd year for Lucy’s bread picks. In 2012, all 3 winners were mainly white SD breads by none other than TFL’s David Snyder. Because he swept the podium, Lucy banned him for a year so he was ineligible for 2013. His winners were SFSD, SJSD and the upside down no slash baked P...	So much to learn... I have so much to learn on this site, and this is a great beginning guide!
Has anyone tried baking bread in a double oven range? I tend to bake large batches of basic wheat bread for my family. Right now, I have a regular oven range. I have the opportunity to get a double oven range but I am curious if anyone has had any experience baking bread with one of these? Can you bake bread in the ...	Yes, 30 years ago Back when our children were small, and we lived in a home with a double oven, this did work. Ours was not a double oven range, though, not that I think it would matter. We had a separate counter-top stove top, and a double oven off to the side. We loved the arrangement for many things, and occasion...
Powdered Chocolate Compared Michael Wilson’s recent post of Tiramisu got a number of bakers excited and at the same time hungry. This extravagant delicacy has a number of strong and complementary flavors. One of which is unsweetened chocolate powder. I decided to venture out and try some of the more exotic powdered cho...	No need to experiment? I know what I like. To make my favorite hot chocolate, I also add this and this with milk.Yippee
Dough too wet after rising in banneton? Hello, have been fairly strictly following Tartine book for a year now, and getting results I think are great.It is 75% hydration but when ready, dough is fairly firm.Once the dough is in the floured bannetons, I leave it overnight in fridge and bake next day. (They rise a bit in...	They were over proofed, hence They were over proofed, hence the flat loaves. Rice flour is good to dust bannetons with to resist dough sticking.
switching to red star dry active yeast I've been baking about two loaves a week using the regular Fleischmanns yeast. I've been using one packet per loaf, and I've been happy with the results. Yesterday, I bought a 2 pound package of red star dry active yeast (much much cheaper!). My understanding is the Fleischmanns i...	Sounds right Yes, a packet is about 2 1/4 tsp. of dry yeast, or about 7 grams, I think.I think Red Star is a slightly better yeast than Fleishmann's. I think if you used 2 tsp. even, you'd still be fine, and your measuring would be a little simpler.If you're concerned about the cost of yeast, you could consider trying ...
Basic questions I am a novice and just started baking, have some questions: (a) I have regular 32lt convection home oven normally when I preheat it, in auto mode it preheats in around 2-3 minutes, is this pre heating time enough or should be more for home baked breads.(b) If I put more yeast, will the rise be more (air...	These are all great questions... and I agree that they're basic, meaning truly understanding how one arises at the answers will help you with much more about your bread baking. Try this: buy a basic bread baking text book and learn directly from the expert who wrote it for a course he was teaching. This, by the way,...
Ideas for making Danish Rye Bread have a very dark crumb? I make a very passable Danish Rye Bread. Everyone who has tasted it thinks it's just ducky. But those who have eaten it in Scandinavia have asked why mine's so light. They think of it as a having a much darker crumb. If you've succeeded in making it really d...	Dark Rye Commercial bakeries sometime use caramel coloring. Home bakers often add coffee or chocolate. Of course there are also some very dark rye flours, labeled Pumpernickel.
steam is not always the same temperature I've been reading through the forum archives and have come across several threads where steaming methods were discussed, and the statement has been made that "steam at atmospheric pressure is always at the same temperature", and I haven't seen anyone refute this. As understand...	I also have an engineering degree ... ... but thermo was over 25 years ago and I've forgotten 98% of my knowledge of steam. I do recall saturated steam, dry steam, and superheated steam ... a quick review at wikipedia didn't help. I would speculate, however, that a container of water in my oven isn't going to give me a...
Some basic level questions Hi everyone! I am a basic lever bread baker for about a year now. I have been using Emmaneul Hadrijandreu's book "How to make a bread" for all of my bread baking experience. Even though I have been baking bread for rather a long time now, I consider myself to be at very basic level as all of ...	I see my last sentence is not I see my last sentence is not very understandable. Sorry. It was supposed to go like this:Why doesn't it always open on the sides of the slash making a great crust?
how much time to bake a loaf? I've created a one pound loaf of bread and would like to know how long to bake it?Here are the ingredients6 oz warm water1.5 Tablespoons honey1.5 Tablespoons butter9 oz all purpose flour2 oz whole wheat flour1 rounded teaspoon salt1 teaspoons bread machine yeastAfter kneading and rising a ...	time maybe 225-240 degree celcius,30-40 minutes. not easy to say. I usually take out my bread when the inner temperature of the bread is 98 degree celcius. did you have a digital thermometer or something?
hard loaves I've always made the bread in our house, but now husband wants to take over, which is good!But our results are so different. Using identical recipes (brioche type or wholemeal) mine is well risen and light and fluffy inside, his rises at first then stops, turns out solid, hard. Good taste.We have a dough mi...	easy on the degasing phase Before the bulk rise, bash all you want. During the degasing. gentle is the key. In shaping the loaf, stretch the surface. If the stretch is difficult without tearing let the dough rest for about ten minutes before stretching.Ford
Warm from the oven is how my wife likes her bread, but I just can't seem to be able to bake a loaf that can be cut as it comes out of the oven, without the center being gelatinous. My wife doesn't like waiting for an hour or even a half hour for my bread to set. She was spoiled by a trip to the east coast where we stum...	Personally I don't think you Personally I don't think you are missing anything. It is just science. The starch is forming a gel which requires a cooling to hold it's structure. Many consider cooling as an one of the essential steps in the process. If your bread is over 160F will be gelatinous and not have set. After i...
crispy crust softens on cooling :-( There is a sadness in my life.I bake loaves of lovely bread which come out of the oven with a crisp crackling crust, but by the time they've cooled down, it's gone soft. They still look picture perfect, but not a whisper of crunch remains.I bake at the max temperature for my oven, ab...	I can tell you this... I have watched this happen to the baguettes my brother, who lives in rural France, buys from his local bakery. The crust gets softer as time passes. When he wants it to crisp up he paints it with water and pops it into his hot oven for a while. Works like a charm. The crispness of the crust d...
Questions about Marbled Rye bread Hello,I made Marbled Rye dough this morning, its rising now. It is the Peter R. recipe from BBA. This is a test batch for me, my first time making this bread. I used dutch cocoa for the dark dough, but I think it should have been regular unsweetened cocoa instead. Will this impact the ...	How much rye is in the dough? if it is less than 30% you probably won't notice the difference.
Rye Flour in US, east coast? My usual sources of rye flour is drying up, have used Harris Teeter, Bob's red mill, vitacost.com and amazon in the past.Do any of you know of place where I can get a 25 lbs bag where it's not $100 ??I'm located in US, east coast	Central Milling ships 5 pond bags The price and quality is very good. Shipping for me is about $1.00/lbhttps://centralmilling.com/product/organic-whole-dark-rye-flour/
banneton dried out bread out during 18 hr retard. Normally I use the cloth liner in my baskets while proofing and never have issues. This time I wanted the spiral design so I took the liner out and placed dough directly in the banneton. Two problems occurred which I seek advice on..The wood of the banneton dried out t...	Two thoughts First, regarding drying, you may need to express more air from the ziplock bag as you close it. The stiffness of the plastic can make this a bit challenging. Less air in the bag = less drying. Alternatively, you might want to use a different type of bag that is more flexible. Second, regarding sticking...
everything turns out dense/yeasty, help! Hi, I am desperate to figure out why this keeps happening. Every time I make bread or breadlike things it turns out dense, too moist and with a strong yeast flavor. I have made rolls, loaves and bagels now and had the same issue with each. The recipes I've used do not infer this...	Dense Bread You should post the formula you are using so someone can tell you what the problem is.
Questions about mixing ingredients These may be pretty stupid questions but I'd like it confirmed by those who know better then I about mixing ingredients. My philosophy is to always use the KISS principal whenever possible. So, let's begin. I have this English Muffin Bread recipe that calls for the following ingredien...	Hydration Hi Rick, If you remove a tablespoon of the liquid, you are reducing the hydration. Not sure to what percentage since volume measurements are listed. I recall reading on another thread that the baking soda adds to the holes in the crumb, so I'm guessing that adding it at the beginning of the mix may defeat t...
Breads that are dense in texture and nutrients? Hey everyone! Its been a long time, since I last baked bread, but have decided to start up again!To the point, I've become quite active in the past while, and am looking for types of breads that are more dense in texture, and hopefully nutrients as well. I've tried Googli...	Rye? You might try searching for rye bread recipes. If you want to stick with wheat, try searching for "100% whole wheat bread recipes," as they will be much more dense than typical whole wheat breads, which are usually only 1/2 or 1/4 whole wheat. It's true, most recipes are geared toward trying to make bread lighte...
Waffles can be eaten anytime Hi all,I wanted to share my infamous waffle recipe with all of you.I've been told that I could put Waffle House out of business with this recipe. These things are so light and fluffy that you must use real maple syrup and real butter to keep 'em on your plate.Waffles PlusMakes 4-5 plate siz...	Hi JWT Hi JWT, You can 'read all about it' here. Unfortunately, I bought one of the last ones a year ago or so; http://www.toastercentral.com/waffles.htm It was made in the mid to late '20s before thermostats were invented and is a bit inconvenient. I've installed a switched receptacle so I can turn it off and on to ...
croissant crisis For weeks I have been trying to make the perfect croissant. (open honey comb, thin wall, crispy flaky) I have been using the following recipe by Thomas Keller:Poolish50 G ap flouryeast50 G Watermix everything together and leave at room temp overnight. (approximately 25-26C)250 G ap flour5 G dry yeast37...	thank you so much for your thank you so much for your comment. I thought my butter was leaking when i heard something split but when i check there are no leak outside (maybe on the inside) or maybe the butter has incorperated into the dough.
French vs American Croissant Recipe I noticed there are some difference in French and American croissant recipes. Mainly french recipes include allot of butter in the mixed dough (20% of flour weight), allot of instant yeast (+2%), and do not include milk. American recipes on the other hand will include less butter (10...	Because the Americans think they like them that way ..until they go to France. The French like them that way until they go to Austria. The Austrians like to eat them in Italy. I say, go with an Italian recipe! :) Rumour has it that the Italians go for Karin's (Hanseata) croissants:http://www.thefreshloaf.com/no...
not-quite-right crumb with no-knead bread I've consistently had one problem with my no-knead bread: the inside is never as well-done as I'd like. That is, it's not doughy or anything, but slightly translucent, as if the starches aren't quite set and are still a bit gelatinous. Tasted good, but the texture in the mouth ...	Get an instant read thermometer. white bread isn't done until it hits 205 F or 96 C on the inside - no matter what the outside looks like, Guessing doesn't work well when based on what the loaf looks like on the outside. Happy baking
Help with T55! I've a nearly new 25kg sack of T55 from Shipton Mill and a string of failures so far in baking a basic loaf. The crumb is always gummy and I'm probably not getting a sufficient rise. Why and what to do?My basic recipe has been 400g T55, 5g yeast (tried both quick and active), 5-7g salt and hydration ra...	I would go to 235c and keep everything else the same. An internal temp of 95c upon removal from the oven would be perfect.
Looking for suggestions... I am getting a little burnt out on the tartine /FWSY style. I have uped the concentration of whole wheat, that provided some nice variety. I enjoy baking these loaves, but I want to mix it up a little. My last two loaves a sprinkled "additives" into the scores. The first loaf has red hawa...	So many ways to go How far would you like to take things? Adding seeds, nuts, alternative and/or sprouted grains and flours, porridges, dairy, cheese, fruits, spices, herbs, alternative liquids... The sky is the limit. A couple of suggestions to start your brainstorm (and not necessarily together)... beer, quinoa, wint...
Adjusting from using dutch oven to corningware I've been doing my baking in a dutch oven approx 9.5 inches in diameter using doughs with about 450-500 grams of flour. I'd like to try smaller loaves and searching revealed that some people use corningware, which I've had for many years, both the square cornflower and the...	Bake some test loaves. I'm Bake some test loaves. I'm sure something will change.
Question about Tartine Baguette Recipe Hello everyone, I have a question about the spelt and toasted corn-flour baguettes recipe in the Tartine 3 book. I just got this book (and don't have any of their other books), and wanted to make the baguette recipe. It requires incorporating an overnight poolish and same-day pool...	poolish + leaven My reading is that the leaven is in addition to the poolishes. The text supports that in several places: page 58 paragraph 2, page 60 paragraph 3, and page 61 paragraph 1.Also, if you add up all the water weights and flour weights, you get 1050 / 1610, which works out to 65% hydration. If the addit...
Measuring oven temperature Any ideas how to measure oven temperature to check how it matches the set values without an infrared thermometer, having only a regular food thermometer with a plastic body? Just curious if there are any options.	Throw in a cup of water let Throw in a cup of water let it heat, measure. Won't help with upper and lower set points (usually+/- 20 or so) but should give a pretty good idea. Enjoy!
Wood Block Working Surface Does anyone have any experience with working with dough on a wood butcher block work surface? I don't mean a wood counter top, but a larger wood block that would sit on top of a counter. I plan to buy a large wood counter top from Ikea, approx. 73 inches x 25 inches, cut it down to approx 3...	A towel under it will work A damp towel under it will work just fine.
65% stoneground wheat 35% medium rye Our favorite bread. 65% stoneground wheat flour T80 (Moulin de Colagne, France) + 35% medium rye flour (Adler, Germany). About 80% water, 20% sourdough and 0,3% instant yeast. About 3 hours of bulk fermentation with some stretchs and folds in between, and about 1 hour of final proof...	Looks very nice! Can you treat us to a crumb shot, too?Happy baking,Karin
Calculating hydration % when using a soaker or porridge I'm not clear on how to calculate what the hydration % is when a recipe includes soaker or porridge. For example, if I use 500 gm of flour and 350 gm of water, it's 70%. NP so far.But what if I add 200 gm of soaker or porridge that is made up of 100 gm water plus ...	Debatable Most go with not including the moisture/liquid from a soaker/scald in their final hydration. But some do. i believe J.H. does in "Bread" but always mentions that the high hydration % is offset by the grains soaking up the water. It's just perspective for the person reading the formula. I like to just have...
Australian Bakers Handbook Hi,Some weeks ago now I was surfing the net and came across a link on a bakery suppliers website for a E-Book which was a electronic reprint of the last annual (or bi-annual) book that used to go out to Australian bakeries c1970's?. I imagine this had a lot of industry news, recipes, and adve...	Have you tried... I don't know about the handbook you are referring to, however have you tried contacting the Baking Assn of Australia (BAA)? Their website is www.baa.asn.au. They may have it or be able to guide you in the right direction.
Ideas for boosting umami I'm curious if anyone has ideas for bread with more umami. I searched here for "umami". Basically, it returned sourdough rye with seaweed and nothing else. So, I'm wondering if anyone has further thought, and especially if you've tried anything.For example, has anyone tried using high-umami ing...	Well I made a sesame pumpkin seed Rye in which the seeds were doused with soy and roasted before going into the dough. And the seed percentage was quite high. The bread certainly had savory appeal to it. Or shall I say boosted umami. I've also used cheese and cured meats but that's not so uncommon. Some folks on I...
Happy new baking year None	Happy New Year rolls... are almost too cute to eat! Is that cocoa powder stenciled on the rolls? You have produced remarkably uniform faces….mine would be much more "diverse."
Salt water glaze? In this Great British Bake Off book, it is said that a salt water glaze can help to achieve a thin, crispy crust. This is made by dissolving 1/2tsp sea salt flakes in 50ml water.I've never seen this in any other book and couldn't find anything when I searched about it either. Has anybody tried glazing...	Salt Water Glaze I've never tried it, but I know a way to find out!
Differences between potato water and filtered We boiled potatoes to make mashed for yesterday's family dinner and I remembered to keep some of the water to try in making bread. I'm not sure when I'll get around to baking next - possibly not for a couple of days or more - so I figured I'd ask what differences I'm likely...	you need to use the potato water rather quickly because it changes. It is nice to make bread soft
tangzhong in recipes with long bulk ferment / proof? I've made milk bread a couple of times so have used tangzhong. In what I've seen and read about it, I don't remember anything about using it in recipes with long ferments or proofs. So I'm curious as to whether there would be any potential benefit to doing so.	I use it in long proofs and ferments as do many TFL'ers like Ian (isand66). Search for Tang Zhong and you should find all kinds of recipes for using it with long ferments and proofs to develop flavor.
Lecithin? Season's Greetings everyone.Has anyone used lecithin to extend shelf life of their breads? I see it as an ingredient in many commercial breads. Does it work with sourdough?GregS	it doesn't extend anything at all, really. It helps to make the crumb more regular, to incorporate fats more evenly (especially with weaker flours), but it doesn't really work as a preservative. It's an improver when you don't use eggs, just that.It's also supposed to preserve gluten integrity when you freeze dough, bu...
diy brown sugar can the big bags of organic cane sugar that CostCo sells be used to make DIY brown sugar?If so, how would one do that?Will sugar bears work with the CostCo sugar to keep it from clumping?	White sugar+molasses=brown sugar Molasses makes up 7% (light) to 10% (dark) of brown sugar.https://www.kingarthurbaking.com/blog/2020/03/04/what-can-i-substitute-for-brown-sugarI find it convenient to add them separately.
Diastatic Malt Powder and yeast Not a pro, still learning, quick question: Can I use diastatic malt powder together with my yeast when baking bread? Or is it one or the other? Thanks.	yes they are completely diff yes they are completely diff functionsyeast is a rising agentdiastatic malt is for breaking down starches into sugars and thus contributing to rise (by creating more yeast food), flavour and browning
Pizza Dough VS Bread Dough When I find the difference it will explain a lot.I have been frequenting "Jerry's Pizza" for over 30 years now. There is something that he does that I have spent at least 20 years (on and off, mostly off) trying to figure it out. Here is the set up: The crust that Jerry makes tops out all ...	What process Have you used? Do you have a sourdough culture? The best pizza doughs are made with a preferment and long (12-36 hours) of cold fermentation. As for the pre ferment I've seen sourdough, poolish, bigs, and often pate fermente. Pizza dough is the same thing as bread dough. It's just a formula focused towar...
Tall panettone! Can you believe this? I filled the can 1/3 full but had lined the can with parchment paper above the level of the lip (good thing!) . This is my second attempt from Floyd's panettone recipe from 2009. http://www.thefreshloaf.com/recipes/panettoneMy first attempt was not very successful but now I have 5 ...	haha Great stuff. And I love the can idea. Enjoy! Merry Christmas.
Should I clean a pizza stone? I am not sure what got onto it but it now has black blotches that, since I never wash it, don't dry scrub off.In that it is dangerous to place just any stone in the oven, can a pizza stone tolerate being cleaned in a self-cleaning oven?Do I really need to be concerned about cleaning the st...	I brush mine off when it I brush mine off when it cools after using but beyond that its left alone. I've used it going on 4 years now no problem. It's thick though. It's a Fibrament baking stone.
All Purpose Dough I have a great recipe for an all purpose dough. I've made it into buns, crescent rolls, and into submarine rolls. If you want the recipe it's here:https://chubbychipmunkcheeks.wordpress.com/	Great looking buns - so shreddible but the link doesn't work so no recipe.
So, what is this "Crumb" that I have been reading about? How does it change?What causes it to be changed?What is preferred?Is this where the term "Crummy" (Crumby) derives?	The crumb Is the inside of the loaf of bread. We assess this by taking a cross section (Cutting with a knife) of the loaf and looking at the structure of the alveole or bubbles on the inside. So many things make it change. The formula itself will have a lot to do with the final crumb structure ie. types of flour, ty...
Substituting instant for active dry in a panettone recipe Hi, I am new to this site - I come here often to look up previously given advice, and now I have a question for you all I finally decided to register and log in. So... anyway - my recipe calls for active dry yeast; but I use instant. I couldn't recall the ratios...	A rough guide This came from our head of program at baking school. He suggested as a rough guide that the substitution, for all practical purposes, can be treated as a 1, 2, 3 relationship. That is, if a recipe calls for 3 oz. of fresh yeast, you can substitute 2 oz. of active dry or 1 oz. of instant. So whichever dire...
pan de pascua (Chilean Christmas bread) I have a quick question. Is this bread best served room temperature or cold? Hoping someone knows because I'm serving it tonight and can't remember from when I tried it made by friends of the family in Chile back in 1996! It's got elements of German stollen and Italian panettone ...	Room temp. I'd serve it at room temperature.
How to make a dough like this? Hi,I saw this video and it seems unreal: Pizzaiolo Mario  Video of Pizzaiolo Mario  How can you stretch the dough like that and it wouldn't be ripped? Can it be done using basic ingredients available at home or do they use something else? Is it related to gluten maybe? Though ...	World Champion Yes, it's possible, in particular if it was done by the world champion pizza maker! He does amazing things with the dough.
How to handle sticky doughs? Hi,Some recipes use very little flour compared to the water, so based on my small experience I know the dough will be very sticky. When this happens, am I supposed to add more flour while the bread machine is still kneading or should I do it after the dough is ready (90 mins later)?Because ...	If the recipe is a sticky dough Then why do you wish to change it to a non sticky dough? Some breads are meant to be high hydration. Changing the hydration may work but you'll be making a different bread. Sometimes a recipe doesn't call for a sticky dough but due to other variables it does turn out sticky so you'll nee...
New baker help Hi I recently started baking and whilst I've been enjoying largely good results (I've only had to chuck one loaf so far!), I feel my simple white loaf is a bit on the dense side. I knead by hand so I could simply be under doing it but I'm not so sure. I always check the dough is ready with the windowpane...	The First thing that pops out The First thing that pops out to me is your rather low hydration. 65% is pretty low to get that big open crumb. Also some more info on yer time and temps could be helpful. How long to you bulk ferment/proof, does your house have heat ect.
Good idea or no? In the middle of an Olive and Rosemary Sourdough. The recipe calls for black Kalamata olives. In my local store the choice I had was black pitted or green pitted olives by Crespo. The black olives were preserved in 'Salt, Stabiliser: Ferrous Gluconate; preservative: Potassium Sorbate'.And the green oli...	About black olives We live about 20 minutes away from an olive grove/mill. They cold press & bottle oil from their own grove (as well as from other areas) and give tours so you can see how it is all done. The gift shop offers all-things-olive for sale, along with a variety of other cool things.They do not have or menti...
Anova Oven - settings for bread So I got that Anova oven - great! What would be a good bread setting? Here is what I do now:Whole-wheat sourdough (700g flour), baked in a rectangular form (I like long breads)Oven settings:Top+bottom 225°C (437F) Steam 100% 25 MinutesTop+bottom 190°C (375F) Steam 0% 35 Minutes The top ...	I used an Anova for about a I used an Anova for about a month over the summer.For high percentage ryes, I found I could bake them exactly as directed in most recipes and they came out as close to instagram-worthy as I've ever achieved. Truly stellar.For wheat breads, I found I had to step the temperature down -- starti...
Poolish + autolyse I'm wondering if anyone more experienced (which probably means everyone who reads this forum) can offer some thoughts / insights on using poolish and autolyse in the same recipe. Is this worthwhile? If so, any tips on combining the two to make the final dough? I have only made one batch this way, and...	This is where a really stout mixer helps My creaky KitchenAide couldn't deal with it, so I squish everything together until it is all combined, as you have done. One slight improvement would be to cut the autolyse into smaller pieces and marinate it in the poolish for a while* so that the autolyse starts to absorb moi...
Fresh Yeast I have recently purchased my first block of fresh yeast. I am so excited to used it! I have never used fresh yeast before so I would appreciate any pointers.	Fresh Yeast I am a huge fan of fresh yeast. I made brioche with it a couple of weeks ago. I love using it with enriched breads.
how do i make home made marshmallows in a dlx mixer? Hi,I urgently need to make home made marshmallows. Every few months, I get a hankering to try but never did because I have a DLX stand mixer.All the recipes require a whisk attachment to whip the marshmallow mix.My mixer came with the plastic bowl and whisk but it s...	That's what you That's what you need the whip for. To whip egg whites with sugar. Then after adding the cooked sugars you'll add melted gelatine and mix in. then you turn out onto cornstarch/powdersugar and roll out to desired thickness before it sets. The roller scraper will not work. You need to use the whisk a...
Help with Ancient Egyptian, 100% emmer, sourdough loaf? I'm trying to make a reasonably authentic loaf of ancient egyptian bread, using 100% emmer wheat flour, and ancient Giza sourdough culture from Ed Wood's International Sourdough.I've tried adapting a spelt sourdough recipe with little success, and I am now attempt...	I think ancient Egytians Used khorasan wheat.
Retarding Sticky buns? My mother-in-law, not normally a baker, traditionally makes sticky buns for Christmas morning. This year we're doing Christmas at our place, and my wife would like to do sticky buns herself. The challenge is that she'd really like to have something she can bake the morning of. My inclination w...	Retarding buns overnight Hi,I make some mean fluffy, gooey cinnamon buns. If I want them for afternoon tea I make and bake them in the morning.If I want them for visitors in the morning I make them during the previous evening (I use the DOUGH setting in my bread machine for my yeast pastries, but this could be done by ...
Malted Sandwich Loaf Malted sandwich loaf65% bread flour, 35% whole wheat flour, 60% water, 8% sunflower oil, 8% molasses, 2% fresh yeast, 2% salt and 1,5% roasted rye malt flour. This time I made before a sponge with 1/3 of the flours and all the yeast.	Beautiful, beautiful, beautiful.... Caro Abelbreadgallery, te lo dico anche in Inglese:"your bread is wonderful", ne avrei assaggiato volentieri una fetta tostata e spalmata di buon burro e marmellata di frutti di bosco.Che peccato essere così lontani........A presto, Anna

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