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Another image for Identify Recipe
Sorrry, I couldn't get two pics on the same post. This is after toasting. | looks like
Caraway seeds in there |
Identify Basic Recipe?
I get these rolls from a local store. They are purchased frozen. After toasting, the outside is wonderfully crispy, and the inside is light and airy. Can anyone steer me in the direction I need to go to make these myself? I have no bread baking experience, but I am fearless! | Hopeful and Fearless, hit the books!
Without any idea of what kind of roll you've purchased, it's really hard to figure out any kind of recipe to give you. However, if you really want to start learning how to bake bread, there are some books that just might help you in starting your search."The Bread Bible" by Rose Lev... |
Another image for Identify Recipe
Sorrry, I couldn't get two pics on the same post. This is after toasting. | Hmmm, they do look like
Hmmm, they do look like Wholemeal rolls to me with seeds in, kind of what we have in Germany and we can get those frozen , pre baked in our Lidl store. |
Tangzhong in recipes with little water
Can tangzhong be used in recipes that rely mainly on eggs for liquid?Janet | Sure
When it comes down to it, only the tangzhong requires water or milk. Go ahead and use water or milk in the tangzhong and you'll be fine if you wish to use only eggs for the remainder of the liquid. You'll just have to experiment and see how many eggs are required to get the dough to your desired consistency. Cheer... |
Can you convert diastatic rye malt to non-diastatic rye malt?
Hi, I was just given four pounds of diastatic malted rye berries. I know a little about the differences between diastatic and non-diastatic malt, and I am definitely quite ignorant of the process that goes into creating them, but I want to experiment with bo... | I would think you can
Heating them up higher then a specific temperature will deactivate the enzymes. Just the exact procedure and how high the temperature will need further looking into or hopefully someone will chime in but it can be done. |
Will converting White recipe to Whole Wheat require more water?
I am trying to convert a 100% white loaf recipe to a 50/50 (white and whole wheat). Will the amount of water need to be adjusted in this conversion? If so, is there a way to calculate the adjustment? | water
I use 90% hydration on the whole wheat flour and 66-70% on the white flour. Account for the water and flour in your starter too.trevor wilson has a good video on a 50-50 loaf.http://www.breadwerx.com/make-50-whole-wheat-sourdough-video/ |
Pandoro, light, rich and buttery
My first effort making Pandoro was a huge success!see more on my new blog...http://staffoflife.wordpress.comI will include my recipe as soon as I can. | recipe
The recipe is now up on my blog: http://staffoflife.wordpress.com |
Long distance gift of bread
Hi All,My family is doing a secret Santa gift exchange this year. I would love to send my cousin fresh baked bread, but because we're a few states apart the logistics have me stumped. I was thinking of putting together a "bake your own" kit to mail to him where I would pre-measure ingredient... | long distance gift of bread
If it is dry yeast it wont hurt to freeze. I dont bake at home as much as I would like so when I buy my yeast I buy from sams club and buy 2 one pound packages at a time. I freeze one and keep the other on a air tight container in the fridge. Hope that helps. |
A Kasha Bread - Better than You Think
The kasha, about a cup cooked per loaf, worked rather well in a whole wheat bread. I like the sound of the name buckwheat bread as well. Made in a loaf pan. Very tasty. | I've been looking for a kasha bread recipe
for my vegan brother. Did you need to tweak the amount of liquid to compensate for the kasha? Is the recipe available? |
Adapting a recipe for overnight proof
With Thanksgiving right around the corner, I will once again be baking the rolls for the family. This year I think I'll try to mix it up a bit and instead of doing a lot of white bread rolls, I'll do a variety of white, wheat, and whole grain. With so much going on and "dinner" b... | Depends
on the recipe. Any recipe can be adjusted. Making bread is simply a balancing act of the different factors involved which in the main are the time needed for fermentation (proofing), the taste (mild to sour) and crumb texture.
By tweaking the ingredients and their quantities or the processes you can affect th... |
Tartine Method in a Cold House
Ever since winter came I've been having trouble getting my Tartine style (70 - 85% hydration) to firm up the way it did in the summer. The Temps in my house are about 19-22 C and 66-72 F. I've tried:1. Allowing for extra time in the Autolyse: I've tried giving anywhere from 30 minutes ... | Tartine Method in a Cold House
Take the cold one step further - overnight the dough in the fridge. |
BBGA Format : 2009 is the latest version.
I emailed the BBGA about their 2009 format guidelines.I wanted to know if there's a more recent version than the format formatting guidelines posted here: http://www.bbga.org/bread/formula_formattingShort answer: No.Laverne Dicker, Director of BBGA Membership Services, respond... | Being
a total formula dweeb, I have considered joining the group you mention. But at this moment, I'm not taking on any more tasks that involve deadlines. I've heard that some people do this thing called "sleep." I want to try it.Guild membership does have its advantages, as Laverne has said. And they throw some r... |
Rye Test Week 3
Danish Rye BreadCrumb Shot The other one was a Yogurt Rye Bread. The proof for this was extremely long and still didn't rise like it should have. Although it still tastes good.A crumb shot. | Looking good on the Danish
Looking good on the Danish Rye. Looks like your Yogurt Rye was under-proofed or your starter may have been uncooperative. My last bread for the test was not one of my favorites but I will post it tomorrow. Working on the second one tonight and will bake tomorrow.Happy Test Baking!Ian |
What do you do with blue cornmeal - other than singing the blues?
Answer: Bake a cornmeal bread of a different color, a la the Wizard of Oz's horses of a different color. Strange eating a bread that looks purple, but tastes very nice indeed. The recipe is adjusted from Hamelman's Bread for sourdough starter instead of ... | Wait! Here's the recipe
Forgot to include the blue cornmeal recipe and how it came to be that blue cornmeal ended up in the house. It's the Car Talk theory of domestic chores. |
Best method for thanksgiving roll
I've been tasked with baking rolls for thanksgiving. i'm a competent bread baker but I've never been out of tiwn for the holiday before. I'm leaving wednesday afternoon, about 90 minutes away. Should I bake ahead, or bake there even if I am risking using an oven I'm unfamiliar with. | bake early….
My vote would be to bake the rolls early…Tuesday perhaps. Then freeze them. (cool completely, foil wrap, and put into a plastic bag.) Have them completely baked but not overly browned. When the turkey is out of your host's oven, you can put foil wrapped rolls in the oven and re-heat them briefly.I see o... |
BBA Multigrain questions
I know that the multigrain struan has been discussed a lot, but I still can't find exactly what I am looking for. This is about the one from BBA not the one from WGB or his other books.I made this for the first time the other day and have a couple questions. First, I noticed (like others) that ... | "My understanding is that
"My understanding is that things like seeds, etc. are not usually added to the dough until closer to the end of the kneading process"
This is true for hard seeds/grains as they will simply tear the gluten strands. Folding them in gently during S+Fs is the way to go as you suggest. In the cas... |
Tip - Flour Stress Test
Kristen of Full Proof Baking published a video that included a method of testing flours for gluten characteristics. I think it is valuable and will be of interest to many bakers.The video is best viewed using THIS LINK. | Flour Stress Test Tip
Thanks for pointing out the video, Dan! I liked the aliquot jar tip about using a spice jar.Capers came to mind as a perfect vessel. There are others, of course. The supermarket is littered with them!Benito has a great video on how to use it, too.Kristen does a great job but I can't always keep up... |
Searching for a recipe...
I'm trying to find a recipe for something called "Water Rolls." They are very small (like almost dinner roll size), with a crusty exterior that is covered with flour, and a single small slit down the middle. My dad used to just call them "powdery rolls."We used to get them from the Mona Lisa B... | Coud this be it?
Is it this: https://www.kingarthurbaking.com/recipes/crusty-european-style-hard-rolls-recipe |
Help me with Croissants
I made a whole bunch of croissants this weekend. I really love croissants so I was super excited! I noticed a problem, though, while they were baking. A lot of the butter leaked out of the dough and the pan that they were baking on was drenched in it. Does anyone have any suggestions on how ... | That is leaking which can be caused by a few things
The lamination itself. That being the butter wasn't rolled thin enough. But my guess is it's the proofing as thats always my issue. If the proof is too warm they end up leaking. Proof croissants for longer in a cooler space. But maybe you could share your formula... |
Rye Test - Week 2B
Here is the Milwaukee Rye. Underproofing resulted from a conscious decision on my part, not a flaw in the formul | And the crumb:Very good stuff!Paul |
sourdough V yeast ?
Ok guys... I guess this might be a Cat amongst the Pigeons kind of thing, but what are the pros and cons of Sourdough V yeast why is one better than the other if at all ??? | Quick results
I'm not an expert in any way, but here is a quick answer to start you off. Sourdough gives a lot more flavor and better nutritional quality to the bread because of long fermentation. You could do the same with yeast, but it would actually be more challenging than just using sourdough. Yeast is better if y... |
Autolyse
I am applying a receipt with pre- ferment with : half of flour, about 60% water, 2% SALT, 0.7% Yeast.I do the night before.Then, the following morning I add the remaining Flour, remaining water ( overall is 68%), 2% SALT and 0.7% Yeast.3 bulk fermentations (spaced 50 min)preshaping of 20 minutes.Shaping round... | salt and yeast
When you autolyse, are you adding the preferment? It looks like it, but I might be reading that wrong. If so the salt and yeast can interfere with the autolyse. If it is a shorter autolyse then the yeast might be okay, but the salt is still a problem. For an overnight autolyse, salt and yeast will both i... |
French toast - your ideal bread?
I've been craving French toast today, and was just wondering; if you were going to "create" a bread specifically for the purpose of making French toast, what would it be? I would go for a tight-crumb loaf, with a medium-soft crust and a moderately high proportion of whole wheat includin... | Challah
Leftover Challah is perfect for French Toast. |
Directions to tweak recipes for using half-wheat flour.
I' m folllowing recipes from J. Hamelmann, like the 'rustic bread'
Many recipes follow the same scheme like here below:
- Preferment (including salt), the evening before
- mixing, the following morning
- bulk fermentation (2-3 hours), during which we have 2 or 3 ... | Great question
Hopefully you will get lots of useful advice from the experts here.
To start the ball rolling here's one suggestion.
Go for a low hydration preferment (such as a Biga) as opposed to a standard 100% hydration mix. This should add more strength to the dough (all to do with the acidity levels).
Looking ... |
Kefir Bread
This loaf was made using the "sponge and dough" method that I use for most of my bread. The inclusion of a large amount of kefir (a cultured milk product similar to yogurt, but containing more microorganisms) lends a rich aroma and flavor to the bread. Here is the formul | After six hours of fermentation at room temperature, the sponge (preferment) is ripe.The dough ingredients were then used to break up the preferment, after which all ingredients were machined in a 7 cup food processor for 45 seconds. The fully developed dough was then turned out onto a wooden board and rounded.After a ... |
Stuffing Bread
I had hand reconstruction surgery a month ago so I can't cook, bake, or type except on a tablet with a stylus, but I want to share my stuffing bread recipe. I made 2 loaves before surgery, then tore them into chunks and dehydrated them. Think Pepperidge Farm make-it-yourself, AKA instant stuffing. Com... | Happy Holidays
Thank you, FlyinAggie, for the extra time and energy it took to post your recipe. It sounds great! Happy Holidays to you and yours!Cathy |
Tartine 3/ White Whole Wheat Loaf Problems
Has anyone here had experience with this particular recipe in Tartine 3.? I attempted a batch last night and my loaf came out terrible. It had a few really big gas pockets, but the crumb was dense. The taste was good, but I have a hard time believing that a loaf consisting of ... | The Grail
I've done the WW loaf from the first book, and a variation with all WW flour, and getting it to come out like Chad's pictures continues to be a grail-like quest (with many fiascoes not unlike the movie along the way).In working on the Tartine 1 WW formula, cranking up the hydration into the low to mid 90's ha... |
bean flour, buy or DIY?
Where can I buy bean flour for low cost? Should I grind the beans myself? what about Dehydrated beans? I made some bean patties using black refried beans and oatmeal, and looking for ways to make them w/o getting messy. | azure
Try azure. They have a lot of beans if you can grind them. The only flour I saw was garbanzo flour.There is free shipping if there is a contact person in your area. |
Ken Forkish Overnight White - Sticky wet mess
Greeting everyone. I'm so glad I've found this forum. I'm a new to baking bread and I picked up Ken Forkish's Flour Water Salt Yeast book to make my start. I've had great success with half a dozen same-day breads outlined in his book. But my woes have begun with the overnig... | Me too
I can’t help you other than to say I am having the same exact problem as we speak. Except mine rose about 2.5 times during bulk and my kitchen was only about 67 degrees overnight. And I still have the same problems you described!! |
Flours! Can we clarify this once for ever?
Good morningI have spent already over hundreds of hours reading books, reading forums, watching videos in at least 4 languages about flours. I am still lost. What about all experts hereby help to clarify this once for ever for International users!Among countries, flours have a... | Unfortunately, Jean Paul I
Unfortunately, Jean Paul I don’t think this can be settled. It would be nice if all countries got on the same page, but that’s not likely. I wished all flour was specified with the Italian method of flour spec sheets. Even if two flours from different countries had similar specs, the characte... |
Tight crumb...Is it overproofed?
Hi everyone, I'm back after a few month away from sourdough baking and have been trying to get back on the saddle...And it's not been easy!!!Here is my latest bake, not too bad for a 75% T110 La Milanaise and 25% whole red fife mix, and they were absolutely delicious, but I'm a bit perp... | Benny's explanationhttps:/
Benny's explanationhttps://forum.breadtopia.com/t/underproofed-vs-overproofed/23781Based on his criteria I wouldn't think it was overproofed but I'll wait for the experts. |
RLB Interesting technique
Rose Levy Beranbaum's new book The Baking Bible will be published this week. As a preview to the book she has introduced one of the recipes on her blog. In it she shares an interesting technique. When developing a bread containing white chocolate she found the chocolate on the surface browned ... | Don't understand.
Is she talking about little lumps of chocolate peeking through the top of the loaf? If so, the answer is very simple, just pick off any bits that poke through. I do that with raisins or currants to keep them from burning. |
KA Flour pumpkin yeast bread
so it's been a good long while since I even thought about this recipe, but I love King Arthur Flour's pumpkin yeast bread, it was the first pumpkin bread I tried, and nothing's compared since, it's moist and fluffy and just a little bit sweet. I get some spare time and I realise I haven't b... | Bread with Canned Pumpkin
This has nothing to do with the King Arthur recipe, but it does have canned pumpkin in it:http://www.thefreshloaf.com/node/40002/sweet-coffee-breadUp to 70% raisins can be included in the formula. They are added during the last minute of mixing (low speed).Bob |
We 3 gmas Rye Tested - Week 1
Here are the pictures of the breads we made for week one of Stan's new Rye bread book. Helen's Barb's Mine Fun baking with my sisters! Fun checking out Stan Ginsberg's recipes for his new cook... | Quick!
Wow! You really leapt to it! I just got my box of goodies and have my first loaves in process. |
Right proofing time.
I am just getting started baking. I have been reading many entries on this site and thanks to all of you folks who contribute so much so selflessly.My question is how to determine the right amount of proof time for a loaf? Does it all depend on the recipe or is there a way to find out from the te... | For a typical wheat bread you
For a typical wheat bread you should have proof time about half as long as fermentation time if the tempreature is the same. |
Okay, what am I doing wrong now?
So I baked bread for years, completely unaware of the "windowpane" test or that the purpose of kneading was to develop the gluten, etc. Mostly, things came out fine, or at least I was blissfully unaware that they could have been better. Now suddenly I've been reading up on these things ... | What percentage water did you
What percentage water did you use by weight (total water weight divided by total flour weight x 100)? I highly doubt you kneaded too much if you were doing it by hand. |
A tree falls in the forest
If you double the levain from 20% to 40% in the Tartine basic country formula, is it still considered Tartine?Feeling philosophical,Mary | Probably
I would say probably. I wonder what effect that would have on the bread. Obviously it would decrease fermentation time. Would it change flavor at all? Or the overall rise? |
Malt powder
Hi, I have questions concerning malt powder in bread. I've read a lot on malt powder, and it all seems to say the same thing: two kinds, diastatic and non-diastatic, diastatic gives yeast a boost, non- is mostly for sweetening, too much malt makes bread sticky/gummy. However, I have been unable to find an... | I went through the same
I went through the same confusion too and I think you answered your own question in your last sentence. You are experimenting and that is the best way to find out what works for you in your home and your bread. If I were you I would experiment using both types of malt and varying degrees taking... |
Bread with quinoa?
But not grounded up and turned into a flour, just an addition like you would add seeds.I've read that quinoa has amazing properties because it's one of rare plant products that has a complete protein, which is important if you are a vegetarian.If anyone has tried it, how would it taste and contribute... | Quinoa/kamut
Hey there! I made a quinoa / Kamut bread from Tartine 3 a while back (posted in my blog, title "Khorasan..."). I highly recommend it, but you need about 2-3 days to let the quinoa sprout. I don't see why you couldn't make this with spelt or Einkorn instead of Kamut. I used a black quinoa, but there are... |
Approaches to kneading? - please ignore
I'm sorry about the 'noise'. I've just seen a similar topic. How can I delete this one?I've been doing a lot of reading and experimenting with different recipes and sources of recipes. I came across Dan Lepard's book The Handmade Loaf and have noticed that he has a different app... | There are many ways to
There are many ways to develop gluten and Dan's way is just one of them. The gluten will develop quite well on its own with a minimum of hands on time. Each time you knead it again you will see how much stronger the dough has become simply by sitting for a time after a brief kneading session.If... |
Do you save your bench flour?
It must be my Depression-era mother coming through but when I clean my bench flour ( I usually toss it) I feel like I am wasteful. I don't bake often enough and of enough variety to have a crumb bucket going to make delicious pastries, but sometimes the bench flour can amount to a few tabl... | re use
I work on clean benches as well. I usually collect the bench flour with a scraper, toss it through flour sieve over a my 'bench flour' container. It ensures no lumpy bits, and makes me feel good for not throwing stuff away that can be used. I also try to minimize the amount of flour I use on my bench. |
Beremeal
Has anyone tried baking bread with beremeal? I got a bag with an order recently, wanted to try it, but curious whether anyone has experience with it already.Bere is some sort of ancient variety of Barley grown in the north of Scotland, and beremeal is a flour made from it (as far as I understand it's actually ... | Beer info
I haven't heard of this grain and was curious. Some info, for anyone else who might be interested:https://en.wikipedia.org/wiki/Bere_(grain) |
Panettone..
So i've hopped on the panettone bandwagon for the second year running.. The first year was fraught with failures and in my current year, I've gotten a failed one and a successful batch. I'm onto my third batch but I was just wondering if this was normal. So my first dough takes about 12 hours which is a ok... | Leavening
Are you sure the first dough is tripling in volume? Massari says that for every minute the first dough leavening is shortened you can expect an additional 3 minutes be added to the final proof.I have heard others report such an issue but I can't say I can relate, since I've never had this problem. For me, if ... |
Catholic Altar bread...why still white after baking?
Anyone know why the Catholic Altar bread, used in communion, is still white after baking? Even the ones made with, looks to be, a special modified waffle iron are white as snow after baking.Is it the type of machines they are made with that keeps them lily white? | It's a miracle !
It's a miracle ! |
High Hydration Nightmare
Ladies and gents,I have a problem. I guess the first step toward resolving the problem is admitting that you have a problem. Well, I have a problem. I cannot handle high hydration dough. I just fail. Miserably.Yesterday I watched a video of some French guy doing a high hydration recipe, using t... | Don't get me wrong ...
The end result is still quite acceptable: I'm just getting extremely frustrated with the fact that I can't seem to get that lovely silky looking dough that I see other people produce almost effortlessly.... |
Pumpkin levain bread
I had some leftover cooked squash from a pumpkin pie, and a hankering to make bread, so I adapted Shiao-Ping's Pumpkin Sourdough with Coconut and Orange (http://www.thefreshloaf.com/node/12795/pumpkin-sourdough-coconut-amp-orange) to make a simple pumpkin sourdough (no coconut or orange).I didn't l... | Looks great!
Looks great! |
Where do I get nutritional information?
Hi all,Does anybody know how to obtain the nutritional information for a personal recipe?Is there a place on the net where you can inter your recipe ingredients and get a nutritional spit out?Allrecipes.com used to do this for your personal recipes but I just got back from there ... | USDA
Upu can start with the US department of Agriculture; http://ndb.nal.usda.gov/ndb/Ford |
crumb hole location
I remember one of my bread books had a great picture showing crumb analysis. I can't seem to remember which book and flipping through the old standards I can't find it. In particular I remember a picture where the bubbles were gathering at the slash like a volcano ready to erupt. I can't remember wh... | Interesting
Just posting a comment in order to get notified of any replies. |
Winnipeg rye bread recipe
anyone have a winnipeg rye bread recipe, traditional baking, not for use with a bread machine? I am having issues finding a good one.Thanks | Does this help?
I never heard of this rye but someone mentioned the bakers came from the Milwaukee area. There are a lot of ryes to be enjoyed here. This bread sounds delicious.http://www.winnipegfreepress.com/arts-and-life/food/33101974.html http://baking.food.com/recipe/winnipeg-rye-bread-173582 |
Just had a delicious bread
At Bread Street Kitchen by Gordon Ramsay. I'd love to know how to approximate it at home. It was a artisan-style boule, the crust was moderately thick and crunchy, the crumb was tight (no big holes at all) and a medium brown, but incredibly light and fluffy, similar to tangzhong breads, the... | That sounds interesting,
That sounds interesting, thanks! I'd never have thought about using lard for tenderness. |
Comparing kneading techniques
This may have been discussed before but I'm curious what people think.Comparing 2 somewhat different approaches:E. Hadjiandreou in "How to make Bread" writes:"I believe in a very basic method of kneading... The dough is effectively folded inside the mixing bowl 10 times and for about 10 se... | I have not.
I find a method that works for me and that is it. The idea is to get the gluten formed by mixing and then stretching the dough to get the long molecules oriented so that they have the strength to hold the loaf together, to contain the carbon dioxide gas for rising, and to strengthen the skin of the loaf so... |
Pretzel question
Hi, Have made pretzels a few times but keep having trouble with the pretzels sticking to whatever I bake them on.I have been using a method that uses lye. After mixing, proofing and shaping the pretzels, I dip them into the lye solution for 10 - 20 seconds. I have tried to bake them on cookie sheets a... | No to boiling
You don't want to be boiling the lye solution from what I've read. At most, use a warm solution.The sticking problem will probably be better addressed using silicon baking mats from what I understand. |
Grown up banana bread with sourdough
Hi everyoneWe had some bananas that were becoming over-ripe, but we had had enough banana quickbreads. We decided to make a sourdough bread with a substantial amount of bananas. The banana added a nice, moist texture to the bread, but did not taste overly of bananas. It is also fr... | Looks delicious!
Looks delicious! |
Help narrowing down ingredients to add to recipe
Hi all. I am working on a sandwich loaf recipe. The recipe is 100%WW flour. Things are going well, but I am at the point in my recipe creation process in which I want to start experimenting with different dough additions to improve flavor and texture.I am really only int... | What do you want to improve
What do you want to improve by adding ingredients? Texture? Flavour? Modify fermentation? Sorry, your posts with the progress are clearly very detailed and useful, but very long :) |
Stollen 101
Since I am a novice I have a lot to learn about Stollen. In Wikipedia I am advised:
"Stollen is a bread-like cake traditionally made in Germany, usually eaten during the Christmas season as Weihnachtsstollen or Christstollen. Stollen (originally Striezel) was created in Dresden in around 1450, and the most... | Romancing the Dry crumb
I actually like it dry, it soaks up more hot wonderful coffee in the dark morning hours of a cold Winter's day. Good with hot tea too! The icing sugar leaves lips coated much like powdered donuts do and Stollen resembles snow covered hillsides and the aroma of Christmas by candlelight. My Mot... |
Sandwich Loaf Height
Yesterday my girlfriend made a basic white sandwich loaf with a recipe from The Pocket Bakery book. The recipe seemed very odd to me as it uses around 850g dough for a 450g/1lb loaf tin whilst all of the others would use a 900g/2lbs tin for this amount. After baking, we have a loaf that's just unde... | Supermarket magic
At my supermarkets there are many kinds of breads for sale. I confess, that I have not tried to categorize them by size and weight, but have to imagine that not all supermarket breads have the same density such that breads of the same size have the same weight. It sounds like your bread is more dense ... |
English Muffin Recipe like Bays
Our family loves english muffins but the only store brand they like is Bays. I have tried numerous time to replicate them using the ingredients listed on the package. No luck! I know I can't find an exact recipe and method the company uses. Dos anyone have a recipe though that comes... | If you want English muffins with large holes
use a very wet dough, or even a batter and muffin rings to hold shape during cooking in a skillet or griddle. A conventional bread dough, baked in the oven will give smaller, more uniform holes, like white bread.Here are the ingredients from their website (for the regular En... |
Need Help Containing Steam in Home Gas Oven
I have a gas oven that has a fan, and it turns on and off during the baking. So this really destroys my steam environment and I think it is the reason why my breads haven't been blossoming. I just bought a cast iron for more steam introduction, but need to do something about ... | When i was working with a
When i was working with a convection-only oven, I found the best course of action is to bake in a dutch oven.if you are doing baguettes or batards, I found the best course of action was to pre-heat a thick stone for an hour, then use a steaming setup ("magic towel technique" with boiling water... |
Fermentation, Sprouting and Super Soft Honey Oat Wheat Bread
Let me first give the disclaimer that I am not an expert on health in relation to bread. What I am is a guy who does not like Pharma and therefore goes the natural herbal route (with excellent results), and who really loves baking bread (and eating it too!)I... | Great looking loaves and nice
Great looking loaves and nice write up. Thanks for sharing! |
What is ideal hydration for soft rolls?
I'm trying to make cinnamon rolls. What's the ideal hydration for a dough so that it's malleable enough to roll and results in a soft & moist roll? I just tried a recipe that was more than 57-60% hydration. It was too wet to nicely roll. Some of the recipes I've seen seem to be 4... | About the same as for sandwich bread
Go with 60-62% hydration (by weight). That will be in the ballpark; you can adjust according to your preference, but I wouldn't stray too far.cheers,gary |
unlimited prep time but very limited pre-bake schedule.
Trying to help out a good friend of mine who is trying to increase business at his donut shop. Everybody loves my breads, so this is an opportunity to see if we can make a bit of extra cash and go legit at the same timeWe have unlimited prep time and can refriger... | it depends!
It depends on many factors that you haven't told us about the recipe and the environment. You can bake straight from the fridge, so the bread needs to be close to fully proofed before you put it in.Yeasted formulae are a bit more predictable, so you may be able to time it by the clock, but for sourdough, it... |
Which types of baked goods benefit from steam when cooking?
Hello all :) Ok, I own an embarrassing amount of breadmaking books (to the extent that I'm going to have to invest in another bookcase for them), but none of them cover this issue -for cooking sweet breads, viennoiserie and laminated things, am I still suppos... | My opinion
My opinion is that croissants benefit from steam. I don't like to use egg wash, partly because I'm clumsy at brushing it on, so I cook my croissants outside in the brick oven which is a humid environment.I don't think using steam will hurt any dessert. It prevents cheesecake and tort from cracking while ba... |
Kneading french method?
I remember when I was a kid, my grandmother would make the worlds greatest sweet bread. When I learned how to make bread myself and learned how to knead the traditional method (some 20 years later), I remember thinking to myself "I seem to recall my grandmother slamming the dough on the table". ... | I used this method today, for
I used this method today, for the 2nd time ever, and it worked well. Very tiring though, and more time consuming than using the mixer. I'll have to try the same recipe using the mixer to see if there's any difference in the results, and if not, I'll relegate the slap & fold to when I'm f... |
Please Help Analyze Sweet Roll Recipe
I found a recipe for rolls on the net. The measurements were in volume, so I did my best to convert into weight, then compute the baker's percentages and estimate hydration.Based on my examination of the recipe, I think:Salt amount is too low. It should be between 1.8 - 2% per http... | very dry recipe
hydration way to low and if I include the egg still comes out to approx. 41% hydration. Cups of flour are also small. Even with 125g of flour per cup, I get more flour than 550g (562g.) Sweet recipes shouldn't have 2% salt, salt is around 1%. Hmmm. I would have to taste the dough after kneading.2,... |
Spelt, roasted bacon and black pepper
Spelt (80% white, 20% whole), roasted bacon and freshly ground black pepper. Just substitute all the salt by a mixture of salt and pepper. Let's say, 8 gr of salt + 2 gr of pepper instead of 10 gr of salt. It makes a difference! | Nice looking loaf
you have there, haven't used white spelt in a while. This is the kind of bread I yearn for |
Liquids for pre-ferments & soakers?
What kinds of liquids have folks used for pre-ferments (poolish, most likely) or for soaking grains? I've tried kombucha (very nice; just need a little bit), milk kefir (made a poolish with this for the Christmas stollen; yummy!) and of course beer (the DH's home-made ale). I'm wonde... | keeping it simple here...
flour, water and a teaspoon of my sourdough starter to make an overnight poolish ...-Gordon |
Introducing a YouTube Channel and Website
Came across an excellent YouTube Channel and accompanying website which I think you'll enjoy. Talented baker with wonderful recipes and really informative. Enjoy!https://www.chainbaker.com/https://www.youtube.com/c/ChainBaker And A Sample Video: | Very nice
Thanks for sharing, Abe. I took a quick look around, and watched his Challah video. Well done, and I will explore more for sure!Rich |
Dough Stretches Back, Hard To Shape?
I have a 65% hydration dough that I was mixed by a stand mixer followed by a 1 hour rise. I'm supposed to roll out the dough into a long log that's about 2 inches in diameter. The problem is that when I roll it out to the length it's supposed to be, it seems like it pulls back to a ... | It is normal for dough to
It is normal for dough to spring back , I would roll it out as much as you can , than let it bench rest for 10 minutes and roll it further.What was the recipe and how long did you knead it in the Stand Mixer?What flours where used? |
Autolyse: minimum hydration levels, other liquids?
When doing an autolyse, what is the minimum hydration level required for it to work?Also, aside from water, what other liquids can go into an autolyse? Eggs whites? Milk? Etc.? | Definition:
Autolyse (or dough autolysis) A process in which the flour and water in a formula are mixed together at low speed and allowed to sit for a rest period, usually of 20 minutes. This pre-hydration allows for better links between gluten and starches and results in shorter mix times and improved dough extensib... |
How to knead using stand mixer?
I'm working on a dough that about 67% hydration + about 7% oil. Initially, it's very wet, so I use a paddle attachment to incorporate all ingredients. Then I switch to the hook attachment to finish off the kneading.The problem is that it seems to take forever. It took about 20+ minutes o... | With 7% oil, is this an
With 7% oil, is this an enriched or lean dough? |
SAF red vs gold
Hello, I've tried searching this, but didn't come up with any conclusive answers. I'm currently using Lowan's IDY, and have come across SAF in both red and gold varieties which cost less than the Lowan's. I don't really bake enough to have both types lying around, and I'm wondering if there are any do... | I've used the red and the gold SAF yeast
I bought a package of SAF Gold and it worked as advertised. I used it all up on everything I bake. No complaints, except it's not locally available. It was a mail order purchase, so there were shipping charges to consider, and I didn't order it again. But the red also works if m... |
What happened to my dough?
I'm making my regular baguette recipe (9% protein T65 flour, 65% hydration, poolish), and because normally the dough is a bit too wet for my liking, I decided to reduce the hydration to 62%. However, instead of becoming easier to work with, the dough actually got even stickier! The only oth... | First things first
How did you work out the 62% hydration? |
Chinese Bread Recipe Question
I have come across a recipe and I have questions about it. I have posted it here. I am wanting to know why a high protein and a low protein flour are combined in the recipe. I have searched for information online and cannot find any, as to why the two flours are combined. I have found a nu... | Bread is a matrix
Bread is a matrix of gluten strands that traps the starchy gel and whatever else that we add to the dough. Water allows the gluten and starch to form, resting the dough in some form of autolyse,using a tang zhong,, preferment,sponge,etc helps to allow the wheat to absorb the water so gluten and gel ca... |
Is soy dangerous?
I've been researching various nutrients recently and I came across this article.I'm not entirely sure if this also applies to soy flour but I've found similar articles, some contradictory.Does anyone know about this controversy here, I've mentioned soy flour multiple times on this forum yet no one eve... | soy
I believe that much of the concern comes from the fact that much of the soy produced these days is a GMO, and also some concerns that the phytoestrogens can cause disturbances in hormones. There might be some other concerns, but those are the two biggest ones that I recall reading about. Some also believe that gra... |
Guess the bread based on ingredients list
Given a list of ingredients and their quantities, is it possible to guess the type of bread the recipe is for? Assume that no steps are given, just the ingredients list. Is there a comprehensive list of bread types along with their ingredients list + bakers' percentage? | Well,
Just a list of ingredients tells us something, however, a properly laid out formula in baker's percents (that includes relevant pre ferments - which make a big difference, soakers, roll in ingredients, etc.) tells us a lot.Most experienced bakers could tell the general nature of the bread/product being made from ... |
Water roux for recipe that doesn't have water?
I'd like to modify an existing sweet bread recipe to use the water roux technique. The general guideline I've found is to take 10% of the flour and add water that's 5x the amount of flour. That's easy enough for recipes that have water. The sweet bread recipe that I have u... | milk is fine
It's perfectly fine to use milk instead of water in the tangzhong (water roux). |
Substitute milk?
My recipe for cinnamon rolls calls for milk. I don't want to be bothered with scalding. Can I substitute milk for powdered milk? If so:What kind of powdered milk would I need? Regular? Skim? KA Baker's Special Milk Powder is not available to me.How much powdered milk and water would be the equivalent o... | The benefits of powdered milk
It's already scalded through the process. Just rehydrate according to instructions.Regular powdered milk will do. And use the same amount of hydrated powdered milk as the recipe calls for. |
th effect of vitamin enhanced flour on bread
Hi, I have been using a flour that has added vitamins in my bread making lately, and it has made better bread. Can anyone explain why this may be? The flour has added Iron, zinc, folic acid, vitamin A, B1, B2, B3, D3.It is flour that I bought in Indonesia. I used many diff... | Vitamin enhanced flour
It has long been known by many that vitamin enhanced flour was encouraged by the US government during the first half of the twentieth century as a way to restore the vitamins in flour that were removed by eliminating the bran content for white flour."The international effort to start enriching fl... |
Home-made DURUM pasta.
I've expanded my durum repertoire a bit, from bread to pasta.I've made some noodles from the four kinds of durum flour that I've used for bread.So far I have used (all from Patel Brothers grocery):Sher brand "Fiber Wala" whole-grain durum, roller milled, from Brar Mills in Canada. https://www.the... | SD discard + durum + egg.
Unfortunately, nothing was measured here, except for exactly one (1) egg.I saved the discard from the last refresh of two different 100% hydration starters, (made entirely with KA bread flour) added Patel stone-ground whole grain durum, and saved them in the fridge as stiff starters, separate ... |
Best Flour For Soft Buns?
I'm trying to make cinnamon rolls and dinner rolls. What is the best type of flour to use for these types of bread? Should I use AP flour? Or bread flour?One recipe I saw had vital wheat gluten. I'm guessing for more gluten development? Is more gluten ideal for such breads?By the way, I enjoy ... | Bread vs AP Flour
If you were to look at the nutrition labels on both bags of flour you would find that bread flour has a higher protein content. In baking, when you hear the word protein you should automatically think "GLUTEN!"If bread flour has a higher protein content then naturally the gluten complex that it forms... |
what kind dough can make this kind of bread?
hi, my daughter bought a bread, looks like this, she love this very much, ask me do it for her at home.but, the thing is , i have no idea what kind of dough can produce this kind of breadcould anybody can help me to figure it out? thanks!
10483327_478441468956138_198331364... | More information?
Maybe there's just some kind of baked on topping that's throwing me off, but that looks like cake. Have you tried one yourself? Do you know what the inside looks like? How does it taste and what's the mouthfeel?It's possible that it's a yeasted cake, which might be why the word "bread" got applied to ... |
Scalding milk is unnecessary? KA says so!
Scalding milk does neutralize protease, but protease has little to no effect on yeast growth according to http://community.kingarthurflour.com/content/scalding-milk-yeast-dough:Hi,Sorry to be late on this one. In very old recipes, scalding was done to "sanitize" and warm raw mi... | What effect does protease have
on the gluten matrix? With a longer fermenting time? Say with a sourdough as opposed to a faster instant yeast dough?Would like to know... :) |
No Margarine! Can I use butter instead?
I'm making a cinnamon roll and the recipe calls for margarine. I have a spread and unsalted butter at home. The spread is 65% vegetable oils. According to http://www.landolakes.com/blog/is-it-a-butter-margarine-or-spread-they-are-not-created-equ, it seems like spreads are not rel... | I would use the unsalted
I would use the unsalted butter and make sure it is soft but not melted. That should work fine. |
Substitute active dry yeast?
I'm making cinnamon rolls and don't really like the "hassle" of proofing active dry yeast. Could I substitute this with "rapid rise" (I think also called "instant") yeast? I don't want the bread maker yeast; I want the yeast that I can just add to the dry ingredients. If so, is it a 1 to 1 ... | instant yeast
I now use instant yeast in all my breads; it's cheaper and easier. |
Roux + Autolyse Fail?
My recipe for sweet buns called for 550 grams of flour and 300 grams of milk.I took 30 grams of flour and 150 grams of milk (scalded) to make a roux (which ended up about 125 grams when it was done).The remaining 520 grams of flour was mixed with the remaining 150 grams for milk (scalded). I was t... | Next time mix the roux into the
autolyse. 28% water won't autolyse much of anything and will just make a hard lump of paste that you won't be able to incorporate well later. Once the eggs, salt and butter go in you can do a final check to see if it needs more milk. 55 g of liquid was lost when you made the roux so ... |
Dough Recipe Doesn't Have Enough Liquid?
I found a bun recipe that listed ingredients in volume. I converted it into weight and plugged it in a baker's percentage calculator so I can study it. A few questions:1. The recipe is for a bread machine. I do not have a bread machine. I have read up online on how to convert th... | Hydration
Milk + Eggs + Oil = Hydration.I do not know how to convert Margarine to % in Oil. But Milk + Eggs already = 55% hydration.I believe 1% of the dough for active dry yeast is a good conversion. So you would want 12g which is probably 2.5 teaspoons at a guess.That's the best I can do. |
Autolyse and Gluten
I am new to bread baking and have about a dozen batches of bread under my belt, most of them sourdough and a few Tang Zhong loaves. I use a Kitchen Aid mixer to mix my dough.I just read through this scaled recipe for Peter Reinhart's Italian bread:http://www.thefreshloaf.com/node/8437/pr039s-italia... | Speculations
Hey John,I do not think that a true autolyse would produce an inferior loaf. In fact, a true autolyse will actually help you with the second problem you are running into, as a TRUE autolyse (no salt, no leavening) will contribute significantly to the development of the gluten in your dough. Following the a... |
Teaching how to make bread
My daughter's friend wants me to show her how to make bread. She has already made bread before, but really likes the loaves I've made. I've told her that it is the Tartine Bread recipe for baguettes and she can get it from the library, but she doesn't think she can learn it from a book.(I dis... | No that's how the food network works
That's how the cooking TV shows worked. A colleague of mine got a chance to work on a cooking show and told me they had everything in all it's stages (with extra just in case) so the show could be aired in a reasonable amount of time. In school we would have more than one thing we ... |
Raisin bread and hydration
I plump the raisins when I make raisin bread. I soak them in hot water for about 30 minutes and then set them aside to drain and I pat them dry. I make the bread dough and then add the raisins and my dough goes to mush. I have to add flour to rescue it.I have tried adding a touch of flour ... | Measure
Put the hot water into a suitable jug and weigh how much water there is in grams. Then put in the raisins to soak. When they are done soaking, pour out the excess water into another jug and weigh how much water there now is. Subtract one measurement from the other and that's roughly how much water is now i... |
Ghee, what if
I've been following the discussions about croissants and butter content and moisture levels in butter. And then I saw a container of ghee at the supermarket and said "Hmmm."
Ghee is something that I have never used. Since it is clarified butter, I suspect it's moisture content would be much lower than ... | Hi Paul,
It will work as
Hi Paul,
It will work as butter, but you have to compensate for more water.As Cheryl said, GHee contains no Moisture, it is essentially Milk Fat. It will enrich any kind of dough you put it in beyond your imagination!
Mebake |
Tangzhong Temperature
Here is an interesting TFL post on making and using Tangzhong with a bit of history included. It is interesting to note that originally the cooking temperature of the Tangzhong was specifically 65C - the magic mashing temperature for beer production and of course no coincidence.Indeed the original... | Thanks.
Thanks. I just now bookmarked that post. |
Great recipe but missing baking temperature
I use to be a member of topsecretrecipes.com forum when it was still around and printed off this recipe which was posted 4/15/1999 by Alex. He or she didn't specify what temperature to preheat the oven to.. Please help. I tried baking them in a cupcake tin at 350F for 15 minu... | Try 390-400F for 20 mins.
Try 390-400F for 20 mins. |
Wheat flour recommendation needed
For the longest time I've been trying to make whole wheat bread like the good stuff you get at some of the nicer restaurants. I've been using KA Whole Wheat flour mixed with either KA AP flour or a higher protein flour like Guisto's High Performer, High Protein. I usually go with 50%... | ingredients are fine
So try a better recipe. Plenty of 50/50 ww/white formulas can be found here on TFL
http://www.thefreshloaf.com/search/node/50+whole+wheat
and at https://www.theperfectloaf.com/?s=fifty-fifty
Good luck, and bon appétit. |
Wheat flour recommendation needed
For the longest time I've been trying to make whole wheat bread like the good stuff you get at some of the nicer restaurants. I've been using KA Whole Wheat flour mixed with either KA AP flour or a higher protein flour like Guisto's High Performer, High Protein. I usually go with 50%... | ingredients are fine
So try a better recipe. Plenty of 50/50 ww/white formulas can be found here on TFL
http://www.thefreshloaf.com/search/node/50+whole+wheat
and at https://www.theperfectloaf.com/?s=fifty-fifty
Good luck, and bon appétit. |
Central Milling flour T 70, 80 85 110, why so many types?
I just bought some 5Lb bag of CM flour types to try.I wonder what the different types of organic flour are all about? 70, 80, 85, malted, wheat flour...?Here is what I believe I know:number (70,80 85,110)= ash %the malt-- for increasing enzymatic activitiesMy q... | see this page:
http://www.theartisan.net/Flours_One.htm |
Central Milling flour T 70, 80 85 110, why so many types?
I just bought some 5Lb bag of CM flour types to try.I wonder what the different types of organic flour are all about? 70, 80, 85, malted, wheat flour...?Here is what I believe I know:number (70,80 85,110)= ash %the malt-- for increasing enzymatic activitiesMy q... | see this page:
http://www.theartisan.net/Flours_One.htm |
Central Milling 25% off
As of 11/13 they are having a site wide 25% off sale. Code FALLBAKING. It'll at last offset some of the shipping charges. I've been using their 70T Malted as my only bread flour and really like it. | web site:
https://centralmilling.com/store/ |
Central Milling 25% off
As of 11/13 they are having a site wide 25% off sale. Code FALLBAKING. It'll at last offset some of the shipping charges. I've been using their 70T Malted as my only bread flour and really like it. | web site:
https://centralmilling.com/store/ |
Uses for weak 00 flour
I accidentally bought 10% protein 00 flour, which is too weak for pizza. I could mix it with extra-strong bread flour for pizza, but I was thinking if there are some ideas for what it would be particularly well suited for? Any baked goods that don't need strong flour, and would benefit from such ... | packaging, web site ?
What does the packaging say? Any suggested recipes?Have you looked up the product's web page at the miller's web site?--Subject to revision based on further info from the package/website, my guesses would be: pancakes, waffles, bannock, crepes, thin flatbreads such as tortillas/chapatis, quickbr... |
Uses for weak 00 flour
I accidentally bought 10% protein 00 flour, which is too weak for pizza. I could mix it with extra-strong bread flour for pizza, but I was thinking if there are some ideas for what it would be particularly well suited for? Any baked goods that don't need strong flour, and would benefit from such ... | packaging, web site ?
What does the packaging say? Any suggested recipes?Have you looked up the product's web page at the miller's web site?--Subject to revision based on further info from the package/website, my guesses would be: pancakes, waffles, bannock, crepes, thin flatbreads such as tortillas/chapatis, quickbr... |
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