instruction stringlengths 2 23k | output stringlengths 3 23.1k ⌀ |
|---|---|
How do you warm your water?
I had been using filtered water from the sink, which I would leave at room temperature for a day to allow chlorine to evaporate, before using for sourdough. More recently I switched to a Britta to more quickly filter impurities. Now that it is winter, I am starting to pay closer attention ... | I use the microwave. I first
I use the microwave. I first calculate what the water temp should be to meet the desired dough temperature. My water is from the tap that has an in-line filter (on the cold water). If I mix in hot water, it is not filtered, so I use cold and warm in the microwave. |
A scheduler to prepare starter for baking (Excel)
Hi,
Here is a tool I make in Excel to help me when I need to prepare some starter for a recipe.
I believe that it's easy to understand how it works, and it may help all those poor starter-maniacs.
A little help anyway is on the spreadsheet page, to begin.
http://rapid... | thank you!!
This and the spreadsheet sent the other day will both prove useful! thank you!
Nick |
zeppoli
does anyone have a great zeppoli recipe? i tried one that came out a bit dense and oily and did not taste fresh after about half hour. the ones sold at the street fairs look sooo light and fluffy . anyone out there can help ???? thanks | Zeppoli
Here's a link for a recipe. I haven't tried it but you can see if the ingredients and method are what your are looking for.
http://www.foodnetwork.com/recipes/emeril-lagasse/sals-zeppolis-recipe/index.html |
Baked Glazed Ham (uncooked)
My hubby loves my dinner rolls so I will be making them this coming holiday. However, since we are hosting the Christmas dinner and his family will be joining us, I was asked to bake a ham to go along with my rolls (and not a traditional turkey). I know how to cook an already cooked ham an... | Ham 101
http://www.whatscookingamerica.net/Pork/Ham101.html Sorry about the link..but the recipe is type in 'search' Ham 101 How to cook ham
Sylvia |
Bread Pans
I have tryed an tryed different things to get my pans (metal) to brown the bottom of my breads. They are metal, I spray with pam, an finely have to take the bread out and lay right on the rack of the ove for another 5 or so minutes. What am I doing wrong?? | In all likelihood you are
In all likelihood you are doing nothing wrong. Getting the underside to brown while in the pan is a bit of a challenge as steam is trapped there and is essentially keeping the bottom from browning. Removing the loaf from the pan for the last 5 or 10 minutes of baking is the right thing to do... |
stupid mistakes
Recipe called for 3 cups rye flour. I added 3 cups brown rice flour. It was too early in the morning. | so?
How'd it work out? |
Saving over-risen dough with sugar
I tend to forget about my bread if I don't set the timer. Yesterday I mixed my pre-ferment with the additional flour, olive oil, and water; it was supposed to sit for 45 minutes to an hour before I added the salt and extra yeast. I didn't set the timer and remembered the dough about t... | I'll bet...
...that you didn't need to add the sugar. A bit of kneading will liberate additional food, and/or move the little critters from a depleted area to a fresh area of the dough, and it'll help to reconstruct any gluten that's started to break down.
The sugar didn't hurt, though, obviously!
Well done! |
New attachment coming soon
There is a new attachment coming out soon( late November) for the Bosch Universal Plus Mixer. It is a flour sifter that will sit on top of the bowl and will allow you to sift out bran from whole grain flours. For more information please send me a message or visit my site at www.organicwheatp... | Date?
Are you sure you shouldn't be posting this on April 1st? |
Help
I have tried to post on this site a total of three times, only once being successful. It seems I am thought of as some sort of spammer and I am asked to decode some jumbled mass of letters to assure the site that my intentions are honorable. Unfortunately, twice now the decoding process has not worked. This last t... | Hi Polo,
I've marked you
Hi Polo,
I've marked you trusted so you shouldn't see that any more.
Welcome to the site.
-Floyd |
It's either squash vinegar or possibly squash yeast
I left a bowl of pureed,cooked squash on my counter for a few days (unintentionally) and when I came back to it, it had a very sour tang and taste but no bubbles.It looks absolutely normal-no funny growths or anything. I have been making lacto-fermented pickles and sa... | Feed some of it flour
(use the squash water as yeast water) and give it some salt and see what kind of loaf you can make. If it's pumping out gas, I predict a tender crumb. A little nutmeg might be good and why not a little orange or lemon zest? A shake of tabasco and or black pepper if you feel lucky. If you find... |
Bakers % spreadsheet
Back in January Doc Tracy was kind enough to share an excel bakers % program. My computer died and sadly I lost it. If anyone can share with me I would really appreciate it and I'm sure a lot of newcomers would love it also. Thanks, Carol
carolvincent@bellsouth.net | I'd be happy to
Please send me a direct message with your email address and I'll be happy to send it to you! |
Reusing water w/ barley malt syrup
Can water containing barley malt syrup that was used to boil bagels be allowed to cool, then moved to a gallon jug, refrigerated, and reused?
I make bagels about twice a month and it seems silly to dump the BMS water down the drain, presuming it doesn't lose any of its properties.
Tha... | I would think you could bottle it.
Rinse the clean jug with scalding water first and fill while hot with the still hot liquid. Cap and let the vacuum seal the jar. Home canning rules apply. Take care to prevent thermal shock under the jug while filling and cooling. Let slowly cool on a rack or trivet. Refrigerate? ... |
Freeze or hold at room temp? NEED ANSWER SOON
I just finished baking two nice boules of ciabatta that I'm taking to a Thanksgiving dinner due to start about .... 39 hours from now (now being approximately 9 PM Honolulu time).
If I leave bread out (stored in plastic bags) too long, it molds in the humid air here. I was ... | I vote to freeze them
Hi there
Hope this isn't too late for you. If I were you I'd freeze your bread as it will retain freshness, just take care to thaw it while wrapped so moisture isn't lost. If you plan to use your hosts oven for a last minute reheat of the thawed bread, it might pay to call ahead and check oven sch... |
Bean Flour
has anyone added bean flour to bread? I have heard of this to increase proten but I cant seem to find anything on it. | I could've sworn there was
I could've sworn there was something about bean flour here, but I can't find anything good with the search function either. I do know of a couple related recipes, though. Zorra posted a recipe using chickpea flour, and I coincidentally baked today a loaf with a high percentage of lentil flo... |
Videos of two talented bakers
I'm not sure how many people look at the food blogger site called The Fermenter, but he has posted a couple of amazing videos, one of a pizza shop:
http://thefermenter.dikaryon.org/post/1602688055/bread-porn-my-aim-is-true-this-guy-rolling-and
and one of a guy rolling Indian flatbread:
htt... | I know who that second guy is
He won some sort of international pizza competition in Naples this summer.
And here I felt so proud of myself last night because I shaped my pita breads by hand -- without a rolling pin. Took forever compared to those journeymen! |
Using the real deal
I like to score my boules and have used a single edged razor blade in the past. They kept disappearing as my DH uses them for various things around the farm. I decided to buy a REAL lame' for my scoring and found that there is a huge difference. I love my new lame"! It makes much deeper cuts than t... | Ditto
I also just bought the lame from Breadtopia and am finding the same thing as you. I am seeing much better scoring since I switched from a small serrated paring knife to the lame. Such a good device and so cheap as well. Very good value there.
I just made the Tartine Country Bread using your flours and the resu... |
Question about using a KitchenAid mixer
Last weekend I made two batches of bread from the Lesson 1 recipe on this site. The first one I made and kneaded by hand and the second was made using the dough hook on my mixer. I could sorta feel when the dough was ready by hand-kneading, but when I used the hook, I saw the d... | Mostly wet mix
Hi There!
My experiance with the kitchen aide as far as baking is in Pizza dough, baguette's (French -Itlaian, etc)
which all for me is a pretty wet mix, more like a batter during most of the kneading. So, it is never a problem.
If I have a low hydration dough, not wet enough, yeah, it will fly right up ... |
King Arthur's Flour SALE
I apologize if I am double posting I am trying to create a blog and make sure my info like this SALE gets seen. Any tips welcome
Hi all..happened upon a KAF sale today every bag was at least one dollar less than their site. This is in Boston area (Massachusetts). Not sure all Stop and Shops i... | food lion
food lion has it on sale for 2.99, reg $4 something.
I have boughht several bags
Jim B |
Another Pasta question
I would like to try making whole wheat pasta. My questions are.....would half all purpose and half WW work well? Do I need to switch out and use some semalina to replace part of the AP or WW? Would it help to smooth out the pasta if I soaked the WW for some time before mixing? Any thoughts or... | I use WW in about everythng
In my Baguette's and pizza dough, I always use a cup or two of whole wheat. It has better flavor, texture, and is better for you. So, I usually always use it.
I just mix it with my bread flour and high gluten flour equal parts. No big deal at all, works great.
I recently did a WW lasangna no... |
calcium propionate
Do any of you professional bakers use calcium propionate in your breads as a preservative? If so, do you mix it into the flour before adding other ingredients? Does its' usage affect the flavor of the final product? | Yuk!
Sure there will be some that do. Hope they list it in the ingredients section.
Use good flour or mill your own, let the dough ferment, don't store in sealed packaging and your bread will last for many days without any additives.
Sorry for the rant. |
Bread People
If you want a laugh today, check out Bread People. A sample:
Like many internet memes, my second reaction (after laughing) is "Man, someone has way too much time on their hands." I'm glad they do though, because some of them are hilarious. "Bun Jovi" and "Joseph Stollen" are my favorite so far. | wow, talk about a niche
wow, talk about a niche audience. After the second page I kept reading just to see how many pages there could be. SIX, there are six pages of celebrity bread puns... just wow. |
My makeshift portable proofing bag
I have seen posts from the good folks on TFL posting various ways to proof their dough when the weather becomes too cold for their dough to rise and there were some very clever suggestions but which involved a degree of electrical know-how and handywork, both of which I lack. So I c... | Good idea
I like this idea, and I'll apply it with the coming summer in Australia.
Last night was the first time I mixed my bread dough when the temperature is 28c (82F). I only started making bread six months ago when it was in autumn. So, I can use my padded picnic bag to proof my dough when the summer is here and th... |
Brotformen24 question about flouring
Hello!I love my brotformen! I am wondering something, though. I find that my dough releases easily from the form even when I do not flour it. Is there some other function of flouring the form as it relates to how the dough proofs overnight? The flour is a bit annoying for two re... | I find that after I've used
I find that after I've used mine for some time and they have some leftover flour in the sticky parts, if the dough is not very high hydration I don't really need to add extra flour - but I do just in case anyway. Better safe than sorry. But if it works for you without extra flour, you don't ... |
Computer access has become impossibly sllooowwww
I have an "older" computer, one that's neither as fast nor has as much memory as the latest and greatest. (But it's paid for:-) I have a broadband connection, which provides a pretty snappy display of lightweight sites.
TFL has always been a bit slow for me to access, bu... | How old is "older"?
I don't think your rig is any older than this office dud I'm on right now, which is a Windoze 98 unit using a 1991 bios and less than 512MB RAM.It runs an unsupported out of date version of Firefox (nothing else works with W98) and has no problems or slowdowns at TFL. In fact TFL is the only site t... |
what happens when you don't notice what time it is when you start?
what happens when you don't notice the time when you start a couple of loaves?
you find yourself cruising the internet, past your bedtime, while you wait for your loaves to finish baking... ggrrrr
i should have paid closer attention to my start time.
... | Been There
Been There, Done That...must be a T-Shirt for it somewhere....haha |
Turn off the email "service" please!
I thought I turned off the "subscription" to be notified by email of new posts but it won't stop. I've gone into "my account" and down to "settings", disabled everything (so I thought) and saved but I'm still getting notified of new posts. Please tell me how to make them stop. Th... | You were still subscribed to
You were still subscribed to a couple of pages. I unsubscribed you. |
Anyone for gelatinized flour from a vending machine?
Sometimes German engineering is misdirected | Thanks for sharing !
Great article. Just recently went into my first Aldi in Burlington, North Carolina. A tiny version of a Costco with less to choose from and VERY UNFRIENDLY staff, but great Genoa salami. |
Is it possible to hand-knead brioche?
Hi,
Is it possible to hand-knead the brioche dough? I'm thinking to make one with about 30-40% butter percentage.
I looked at Michel Roux's Pastry books, in which he suggests making most, if not all, pastries by hands. However, even Michel Roux suggested using machine to knead brio... | Yes it's possible
Hi Sue,
Yes it's possible, and in some ways preferable to mix it by hand in order to feel when you've achieved the proper dough development. Richard Bertinet has an excellent video demonstration of his hand method for brioche included on a DVD that comes with his book 'Crust', but I believe it may be ... |
carrot bread?
I have an overabundance of carrots from my garden and would like to incorporate them into bread somehow. I was wondering if anyone has made a yeast bread with carrots as an ingredient? | a bread machine recipe I altered
1 1/4 c water
1 1/2 c grated carrot
1 tbsp butter
1tbls honey
1 1/2 tsp salt
1 c white flour
2 1/3 c ww flour
2 tsp yeast
You can mix in bread machine, wait til end of 1st rise, then put in a pan, let rise, finish in oven.
I usually double and mix by hand.
Sorry, it's not a very ... |
Bill Buford Baking on BBC TV
It's a good week for baking in the UK on BBC TV, last night the entertaining Bill Buford spent some time in Lyon learning alongside "Bob the baker", very interesting to see an experienced french baker handling the dough so gently and scoring the loaves expertly and tonight we have another p... | Bob the Baker
Just watched it on i player.
http://www.bbc.co.uk/iplayer/episode/b00rm4wz/Fat_Man_in_a_White_Hat_Episode_2/
enjoyed the Bakery bit but turned it off when he started to talk about butchery.
Peter |
An appeal for charity
As many folks here know, for the past two years I've had the honor of working for Mercy Corps, a humanitarian aid organization based in Portland, Oregon. Even if you are just a casual visitor to The Fresh Loaf, you may have noticed the Mercy Corps banners and tiles that I run for free here from t... | Well said.
As one who gives regularly to charitable institutions of my personal choice, and who is familiar, at least as a local news item, with Mercy Corps, I recommend giving as a way of life to those who have not yet learned the joys therein. As one who has also received of the generosity of others at times of crisi... |
Italian tipo "00" flour ...soft wheat flour
I've just received my mail order "Antimo Caputo" est. 1924 tipo "00" flour. This flour is milled in Napoli, Italy...should be the real deal for pizza.....I would like some recipe ideas for this flour.....I have a good pizza dough recipe for my King Arthur unbleached Bread Fl... | Hi rainwater! Great flour
Hi rainwater! Great flour for making pizza's! There are some recipes for useing this flour...again at the http://www.fornobravo.com The hydration of this flour is going to different from that of the KA flours. First time I used it I added to much water! |
Organic Whole Grains, especially emmer wheat or farro
I haven't seen it posted here before so I will risk duplicating. I have found an excellent source of whole grains and whole grain flours especially for emmer or as it is known in Italy, farro. Emmer is one of the precursors to our modern hybridized wheat and is expt... | Bluebird Farms
We use grain from these folks at our bakery. I can attest to the quality of the flour and the great customer service. |
Dough Mixing Trough
Does anyone know where you can buy a dough trough similar to the one in the video below? https://www.youtube.com/watch?v=ihB6xRmvxiQ | Way cool!
That is way cool! I saw Hammalman using an antique one in one of his videos. I don't know of a vendor. If you're in Az. by chance, my nephew is a custom cabinet maker. He may be interested in your business? |
Kneading or Stretch an Fold or both
If this has been discussed and I missed it I'm sorry, but I didn't see it.
I tried a new recipe:http://artisanbreadbaking.com/bread/french_baguettes
recipe for a 60% hydration French Bread dough, the so called French Bread
It requires 5-7 min. kneading, then stretch and fold several ... | Kneading in the mixer or by
Kneading in the mixer or by hand begins to develop gluten. Depending on your flour and intensity of the mix, full gluten development happens around the 10 minute mark. The goal is to mix to proper gluten development.
When you fully develop the gluten, air gets incorporated into the mixture a... |
Stuck Cloth Needn't Deflate ???
Once in a while a cloth sticks to my dough. That makes me curse, remind myself to be more careful next time, and sprinkle no-stick around more liberally.
But I've never had the loaf deflate; I've always eventually been able to get it unstuck without damage. Is this just weird luck? Or is... | A mix of technique and luck, I'd guess.
The other factor might be that your loaves aren't over-proofed, which would render them less likely to deflate even with the extra handling.
Paul |
What Kind of Dough
What kind of dough you keep in refrig. an make bread an leave a piece in refridg.for next time you make bread again. It seems I have lost the recipe. Helpo me out here. | Hi Mary! It's Pate Fermente!
You're looking for a Pate fermente recipe. :)
Here is an interesting link.
Mini |
Costco Kirkland and other discount sources for baking ingredients??
Hi, TFLers,
It's autumn again and my thoughts have turned to baking baking baking. But I looked at my grocery and KAF bills and could not believe how much I have spent on butter alone in the past several weeks, much less the other pricey stuff.
So, I... | I have yet to buy anything Kirkland that I didn't like.
As far as KA flour, WalMart prices are very good. |
National Festival of Breads - KAF calling for amateur bakers to compete for a free trip
NOTE: From the King Arthur baking community website:
Submitted by KAF editor on Tue, 2010-08-31 15:30 Start: 2010-09-01 12:00 pm End: 2011-02-07 11:59 pm
The National Festival of Breads is back for 2011! Amateur bakers ages 18 an... | All expenses paid, eh?
Wonder if they'd book a ticket for me from South Africa?
Paul |
Eek! 5# bleached flour snuck into my cupboard! Should I use it for bread?
I generally buy unbleached Gold Medal or Pillsbury AP flour for general and some bread use. My main use of flour is for sourdough based bread every weekend and most of it is organic wheat berries I grind myself.I use very little AP flour in my br... | If you'd rather not use it in
If you'd rather not use it in baking you could always make salt dough for the kids to play with, then throw it away! |
Is That Plastic Container Safe?
I like to keep refrigerated bread dough in the refrigerator so I can bake a loaf of bread, a pizza, pita bread, or fougasse on a whim without planning ahead. I keep the wet dough stored in a plastic men's shoebox because it is the perfect size and shape for efficient storage. However, I ... | What? More health worries?
Dave,
Thanks for the info. I have discontinued the use of my favorite plastic dough container (usually filled with dough made from white flour) in favor of a larger one that is listed as less toxic. I was able to find the needed room in the fridge by moving the lard, bacon, heavy cream, holla... |
Artisan Bread in 5 Video - did this make anyone else cringe?
http://www.startribune.com/video/11967361.html
A video by the authors that just made me cringe!
I watched this video this morning and I just couldn't help but cringe!
Volume measurements.
Salt tossed right in on top of yeast.
Flour that was scooped out of the... | Not a snob :)
You're not a snob at all! Merely educated, and thus have formed an informed opinion :) (this is how I justify my preference for quality ingredients in cooking and baking to DF when he accuses me of being "picky")
That video hurt my brain. It's quite painful. I'll stick with my scale and methods many of ... |
Japanese Bread
Does anybody know of a good cookbook in english containing japanese and/or other asian recipes for bread. I have become enthralled with the japanese bread styles! | Not sure what you mean...
I live in Japan and my wife is Japanese
To me, 'Japanese' bread means the soft, white, square, supermarket half-loaves that they sell everywhere in 4/6/8 slices wrapped in plastic...You can even buy this stuff in Guam, Hawaii and Saipan, apparently...
To my wife, everything she buys from a bak... |
Honeyville Grain Company now offers $4.65 Flat Rate shipping on anything in the USA
Honeyville Grain Company now offers flat rate shipping on anything you want for just $4.65. I thought that was a great deal, so if you needed anything like unbleached flours, etc... now is a good time to buy. I like their California B... | Make sure to sign up(on main
Make sure to sign up(on main page) for their email list. Usually once per month they send out a coupon for at least 10% off the price of your order. That would be an additional $4.30 off the example in op.
Occasionally, it will be 15% off. My last coupon just expired a few days ago. |
using whey in bread dough?
I make my own yogurt, and strain some of it for Greek yogurt/labneh, so I end up with a lot of extra whey -- way more than I need for starting the next batch of yogurt, soaking beans, and making sauerkraut, which use up only a few tablespoons a week. It's got a lot of calcium in it as well as... | Limit the use of whey to 20% of liqiud
In the past, I subbed yogurt whey from homemade yogurt for 100% of the water. For most of the time, no prominent problem was observed. However, there was once where the dough failed to rise properly. For details, you may like to refer to this post: http://www.thefreshloaf.com/node... |
Need Source for Opera-length Rubber Gloves
Pardon the novice question. I am sure the experienced bakers here have a solution to the problem of dough getting stuck in the arm hair. I am making a large (for me) batch of Vermont Sourdough (so should this topic be in the Sourdough forum?). And using a dough scraper to m... | Gloves
It's funny you should ask because about an hour ago I actually saw some at TJ Max and I wondered why anyone would need them that long--LOL. Of course, TJ Max is one of those stores that the stock is constantly changing and I have no idea if you would find the same stuff where you live that I'm seeing here in Mo... |
Great New Blog Posting
Great new blog post on Hefeweizen Yeast
http://blog.khymos.org/2010/09/06/baking-with-hefeweizen-yeast/
Carlton Brooks CCE, CEPC, ACE | Thanks Carlton
A true "barm" bread in the traditional sense.
Wonderful to see
Thanks
Andy |
slow food baking and gardening
I have been on this site for over a month. I have baked all our bread. I can't see buying what I can do cheaper and better except for what I can't afford. I have a raised bed veggie garden. I am going again this spring. In the summer there's not much better than fresh bread & tomatoes or ... | Welcome Mariah
Welcome to TFL, Mariah. You will find many people here who share your aspirations.
--Pamela |
How to convert a recipe from "firm" starter to 100% hydration starter?
I'd like to make Susan's Ultimate Sourdough (see her blog here). Her recipe calls for 12g starter and 175 g water, from which I assume she is using a small portion of firm starter. She says "Starter is...1:3:4 (starter, water, flour)".
I have a nice... | It's just arithmetic, Rick
Susan uses 3 parts of water (by weight) for every 4 parts of flour (also by weight) to feed her starter. If you permit me the liberty of rounding, the 12g of starter called for by the formula will contain approximately 5g of water and 7g of flour.
If you want to work with a 100% hydration st... |
Need parts for my KA mixer...anyone know a good site for parts?
My old KA mixer needs a face lift and a few internal parts. If anyone knows a good site to order from I'd appreciate the info.
Thanks,
Betty | I have had good luck with
I have had good luck with mendingshed
http://mendingshed.com/kitaidparts.html |
trouble posting a photo for my profile
Hi, I am having trouble posting a photo of myself for my profile, and wonder if someone can help. I went into "My Account" then the "Edit" tag. Then I successfully uploaded a photo for my profile. Then I realized that it was too dark, so I wanted to replace it. I was able... | Give it a day
Same thing happened to me, but a day or two later it updated on it's own |
Found Wheat Montana white wheat berries at Walmart
I was surprised to find 25 lb of Wheat Montana Prairie Gold Wheat, (hard white spring wheat) at Walmart today for sale for $12.68. I also was able to buy King Arthur all purpose flour, which our Walmart sometimes has had in the past, but not usually. We live in Evans... | I have found that the most
I have found that the most reliable, local, place to buy wheat in bulk is the feed-n-seed type store. Most towns have one, and most of them sell bulk emergency foods such as 10-bean soup mixes in 50# bags, wheat in 25# to 50# bags, 5 or 6 gallon food-grade buckets with lids that seal, etcete... |
Outdoor bread baking, gas grill and attempt #1
I tried my hand at baking bread on the grill this past weekend. With summer upon us, and daily temps at 100 degrees, sometimes higher, it is necessary to forego the kitchen oven and hone my breadbaking skills in a 'cooler' environment. Since I normally do the grilling, I... | Can't wait to see the pictures!
What a great bread adventure! That sounds like such fun and I'm so glad you enjoyed the results. I don't have a stone lying around to use or I'd be trying the BBQ tonight, you make it sound so good.Marni |
Rye Starter Collapse is Fun
Does anyone else get excited when they shake their rye starter and it collapses like an underground nuclear test?
I sure do!
I think it's why I keep a voluminous one going in a big bowl almost full time.
White and whole wheat starters are nowhere near as entertaining.
I'm easily amused.
My ... | I don't shake a mature rye starter
I like to peel back the top skin and look at the bubble structure. Somewhere between oozing and falling. High time to feed it. Have you tried feeding with rye altus crumbs yet? Wonderful aroma! Tell me if the crown holds out longer before falling! (it should)
Mini |
A question of quantity...and sanity
Ok this sounds crazy to me but I'm going to ask anyway. My sister is getting married next fall and for the reception is asking that people not bring gifts but instead bring a dish to share. She really wants it to be a "down home family affair" They are planning on providing turkey, h... | Pan Rolls. Easy, delicious,
Pan Rolls. Easy, delicious, fast, loved by all.
20 pans should do it.
LOL! |
Searching for help
Hi, I'm Rob from the UK and I desparately need your help, sob. I have a few years of experience of making sourdough bread.In the last 6 weeks or so, I've been staying home because of Covid-19 and as a result I've been baking every day.It has been great fun and gone well, working with wetter and wette... | Temperature?
To me, it seems to have become noticeably warmer in the past week. You give timings for your stages. could it be that fermentation is progressing more quickly, so the loaf is overproofed? I'd also try adding the salt during the autolyse to slow things down. |
A better understanding of weights and hydrations
I feel like I'm missing something in putting together formula's from other sites where they offer recipes by weight as well as by measure. Specifically, the King Arthur Flour website has me puzzled and I'm not sure if I'm making something out of nothing, if their formul... | Too much water?
Hi BellesAZ,
the KAF recipe says:
7 to 9 ounces lukewarm water*
*Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.
I'm going to presume you used the full nine ounces of water.
There are a lot of factors involved in hydrating the flour, includi... |
Bread Bottoms - looking at the underside
Bread Bottoms What do they tell us? Lots of information there yet we tend not to show them. Yet we flip over a loaf as soon as we have it in our hands, many times before it lands on the cooling rack. Some bottoms we don't see, others we do. Dark, they speak of a hot oven;... | Last rise in non-stick
flat bottom wok. High % Rye baked in lightly oiled non-stick pan. The outside of the pan was dark. The bubble formations occurred during the rise and then trapped during the bake looking much like the bubbles seen thru bottom and sides of a glass or plastic container of rising dough. The lo... |
mistake in Peter Reinhart's Pain au Levani (ABED)??
hi there
does anyone know of mistakes in Peter Reinhart's Artisan Bread Every Day (ABED)?
In particular, I have been trying the Pain au `Levain (p 61) different times, with poor results. The recipe calls for a lot of starter in relation to flour: 16 oz/458 g starter b... | Glad you asked
I'm glad you asked. I'll be watching this thread as this is the next bread in my list. |
Storing Bread
I make bread weekly, but having a problem storing it. We don't mind the fact it gets a wee bit stale, we use it only for toast after the third day. But what is the best way to store homemade breads, sourdoughs, artisian, and plain old white sandwich breads? I have a plastic bread box that seals air tight,... | All I do is place the bread
All I do is place the bread cut side down on the counter. Cheers, Tony. |
Yeasty smell developing
I notice that after I make a loaf of bread sometimes it smells yeasty.
Even if it does not smell too yeasty right after baking, the next day it get's worse as time goes on.
And then this time I made the bread with just starter and no additional yeast! | try more salt maybe? perhaps
try more salt maybe? perhaps you need to clean your dishes more thoroughly because some yeast survived? |
Wheat Futures
I would suggest that members think about stocking up on flour, soon. If anyone has been looking at wheat futures, the price of wheat has surged worldwide, and I mean surged. It has gained more in the last couple months than any commodity on the exchange.
Get ready for sticker shock like you haven't see... | what is it due to?
I remember the price rise in durum wheat flour that made pasta price spike 3-4 years ago. |
Double load of Ciabatta in KA?
I've gotten into trouble before putting too much dough into my KA so I'm wondering if anyone has tried doubling the Jason's Quick Ciabatta recipe in a 6 qt. KA, and if so, did it work out OK? The original recipe is about 1K - 500g flour, 480g or so water, - double that would be 2K with a... | What's KA?
Please, tell me, what's a KA, in case I need one. |
Question for experienced mud oven builders
I'm hoping for some advice from anyone who has built a mud oven... BreadNerd? Shimpiphany? Pumpkin Papa? Anyone else?I'm not sure I understand when I can/should remove the sand form. I finished the mud layer 3 days ago and it feels rock-solid on the outside, although it still ... | Sand Mold
I removed my sand mold after a day...It was scary, but it didn't collapse. I figured it would help it dry out that way. My advice would be start digging and go slowly and it should be fine. Good luck! |
Taking Sourdough Starter on Airplane interstate
Hello,
I will be travelling interstate (SYD - QLD and return by airplane) later in the year and was wondering will it be a problem taking part of my (dry dough) sourdough starter in the 'checked in' luggage or will this cause issues with quarantine.
The other option is ... | I don't advise the post
in summer heat, the temperature in mail trucks can kill it.
Just mark it clearly and include the ingredients and the date. Put your name and address on it. Pack well insulated in the middle of the suitcase away from the outsides. I like to use zip locks pressing the air out. Make the starter... |
How to Get Homemade Bread
I bake weekly for a friend. We recently had this brief exchange
SHE
Oh Dread!No Bread.'Nuff said?
ME
Cast off sorrow. Bread tomorrow. | More bread poetry
Here's my contribution:
ODES TO YEAST
1.
I don't know why I love my yeast
I hate to kill the little beast
I watch it rise
Before my eyes
And when it's done we have a feast.
2.
Now I know it's the yeast in the bread
That makes it rise up in its bed.
Yet I hardly can wait
For the heat to abate
Then ... |
Dutch Oven Smoke
I have baked about 60 loaves of bread so far and the 2 dutch ovens I have been using are in desperate need of re-seasoning. As anyone had any success seasoning their cast iron dutch ovens so they don't smoke and set off the fire alarm each time you use it?I am familiar with the different smoke points a... | I don’t oil the Dutch oven
so there is nothing to smoke. I bake the bread on a baking stone and place the Dutch oven upside down over the bread for the first 20 minutes. |
Kings of Pastry Documentary
Just notice a trailer in Apple site: Kings of Pastry
Filmmakers D A Pennebaker and Chris Hegedus secured exclusive access to shoot this epic, never-before-filmed test of France's finest artisans. The film follows chef Jacquy Pfeiffer, co-founder of Chicago's French Pastry School, as he jour... | Recommended!
I've seen that doc. and it's really good!
Pennebaker is a great filmmaker - I love his Dylan and (especially) Bowie films too. |
proofing dough
when proofing dough following recipe,if the rise does not come all the way up should it be allowed to proof longer,and will it change the crumb if allowed to rise longer. | Um, maybe
Then again, maybe not. How are you defining "all the way up"?
If, for instance, you are talking about the final proof in a bread pan, several factors come into play. Cooler temperatures can slow the rise beyond the time advised in the recipe. In that case, you would want to permit the dough to continue to ... |
Albertson's has Organic White Whole Wheat Flour
My local Albertson's has such a variety of KA Flours. They were all on sale..I bought 25lbs. They also now carry the Organic White Whole Wheat.
Sylvia in San Diego | Thanks, Sylvia. I'll check it
Thanks, Sylvia. I'll check it out up here.
--Pamela |
GE/Hotpoint/others oven glass yours for the cost of shipping
I know many of us have at one point or another broken the inner glass of our oven doors with spilled or splashed water while steaming.
GE sells the inner glass for most of their ovens only as a "glass pack" with the two inner pieces held together by a stamped... | That's nice of you. Too bad
That's nice of you. Too bad I don't need it.
Brian |
Can't use search function
Hi there,
For a week or so when I try to search the site I get a box labelled "Search Favorites" but no results. Is it me or the site? | I just searched a random term
I just searched a random term and got normal results...what are you trying to find? |
In what do you mix and how do you rise your doughs?
I'm curious how others rise/proof/ferment their doughs and what you make them in- I'm always looking for new ideas.
I make all my doughs in a ceramic mixing bowl, or if it's a double batch a large ceramic pasta bowl. I recently picked up a bowl that will allow me to m... | A large plastic bowl is what
A large plastic bowl is what I use most of the time. I like the plastic as it is flexible. When it comes to cleanup I let the dough that's left in the bowl dry, then a flex and scrape and its clean.
I also mix dough with my stand mixer and use its stainless bowl. Much harder to clean.
As fo... |
No Seeds or Grains for me.
I've noticed the trend of trying to stuff as many ingredients as possible into a loaf of bread these days. As for me, I like my bread, plain, and my coffee, unflavored.
Flax Seed, Whole Wheat, Whole Rye, Rolled Oats, Peanuts, Cashews, Cherry Pits, Olives, Caraway, Dill, Rosemary, etc., etc., ... | Flower Pot Bread
Today was the first full air day of The Cooking Channel, which took the place of Martha Stewart's Fine Living Channel. On old episode from The Galloping Gourmet, Graham Kerr, was on and he featured a white bread being made in a 6" clay flower pot. He talked about seasoning and curing the flower pot bef... |
Bread falling after loaf rise
Ok, I have been making bread for some time now, and it has always seemed to work, but now I have developed a problem. Really don't think that the mix has anything to do with it, so I will leave it out for now.
I usually use 2 cups of WW flour, then use AP unbleached for the rest. I put ... | Two Questions
First of all, why are you heating your liquids to 125-130F? Most baking books that I've read have said that 105 to maybe 115F is optimal and that higher than that will start to kill your yeast. When I use active dry yeast, I can use temps between 85 and 95F and still get the desired results. Maybe I'm wro... |
What is this bread (other than huge)?
A friend sent me some photos of his bicycle trip across Hungary. There were stops for wine and bread along the way. Check this loaf out. | Kenyer
Looks to me like Kenyer ... ;-)
Seriously, potato breads are popular Hungarian menu items so I suspect that's what you've found here.
I have read about Hungarian Gastronomic Festivals and it looks to me like your friend rode his bicycle into one of those celebrations. |
Different types of yeast?
Can someone tell me what the difference is between yeast types? I was looking to buy instant yeast to make pita bread and noticed that there were "bread machine" yeasts, "pizza dough" yeasts and the obvious instant/active dry yeast. | Just get the instant yeast.
It'll be very fine granules, but otherwise just straight yeast. It's much more convenient than active dry, as you can throw it straight into your dry ingredients without having to worry if it will dissolve or not. |
Grams versus Cups
Grams vs CupsJust about every conversion chart I see has different weights for a cup of flour. Understand that different types have different weights, but all-purpose shows anywhere from 120g/cup to 143/cup. Any ideas??? | And herein...
...lies the problem.The only way around this, when converting volume to weight, is to adjust by feel. So either find recipes that only use weight or expect discrepancies in which case you'll need to allow for adjustments and aim for what feels like a nice dough. |
Pasta question for our Italian members
I made a batch of tagliatelle today. I use Marcella Hazan's recipe which calls for 2 large eggs and 1 1/2 cups of AP flour. However, I have been curious how it would be made with Italian doppio 0 flour. I used Caputo red label. To my surprise, it was much thirstier than KAF AP, an... | Nice pasta indeed!
In Italy large eggs weigh approximately 60 grams (excluding the shell), while medium eggs weigh around 55 grams.
Italian 00 (AP) flours are generally much weaker and less thirsty than american flours: generally 100 grans of flour need no more than 50 grams of water to get a bread-like dough; in certa... |
gas fired oven for French bread?
I am having a problem creating the paper-thin, shatteringly brittle crust on my French bread and I'm beginning to suspect that the problem my be my oven. I have a regular home-style gas oven. I have no problem with other baked goods: cakes,muffins,rolls, etc. The oven will hold any temp... | Good crust in a gas oven
The situation you are facing can be overcome by using a cover to bake under. There are round and oblong clay "la cloche" baking devices available that work well. You can also use a baking stone and place a bowl over the dough or a roasting pan to isolate the dough from the moist environment tha... |
Dog Biscuits
Does anyone have a practiced recipe for this? We have a local, organic creamery that's interested in getting a recipe.
Thanks | my dog cookies
Hi MJS,
I made cookies several years ago and I can't remember the measurements but here are the ingredients:
Cookie # 1
Whole wheat flour
peanut butter (natural, unsalted, chunky or smooth to preference)
safflower oil
chicken broth (basically the water from boiling chicken)
apple (finely grated)
carrot (... |
What, pray tell, is a miche?
I see them all over the board but I can't tell if the word is referring to a shape, a size or a general recipe. | One big round loaf of Bread!
They can also be small but the best ones weigh more than 2kg and 4 kg. Usually have a final proof in a banneton or Brotform to help it maintain its shape in the oven during oven spring. It is more a shape than a specific recipe.
Mini |
a time-sensitive question about bread shape and staying power
I'm leaving town early tomorrow for a weekend getaway with friends. I've got a batch or sourdough bread rising which I will shape/bake tonight.
My question is: Are there shapes that would hold up better for the weekend? For example, boules or batards? Epis... | The key concern
Is surface to volume ratio: the lower the better. Of classic three-dimensional shapes a sphere has the lowest. Therefore for bread shapes, Boules, closest to spherical, have the lowest, epi loaves the largest. Batards and baguettes would be in between. Consequently, I'd bake boules for longest lasting (... |
James Beard awards 2010
Here are the winners of James Beard awards 2010.
Does anyone own any of the winners? I'm tempted by "The country cooking of Ireland"... | Well I own Baking by James
Well I own Baking by James Peterson and can say I love it and have tried numerous recipes from it. I recommend it for anyone looking at making or enchancing skills while making some nice pastries at home. |
Pls explain why cider has this effect on sourdough?
Through a calamity of events that I won't bore you with, I ended up using a UAP with more protein (12% instead of 11%) that I never used before for a lean sourdough, 76% hydration. The dough came out much more runny, very difficult for me to work (if it does work at a... | Acetic acid is a protein strengthener in dough
I remember reading somewhere (here, possibly) recently that acetic acid (the acid present in vinegar) is often used as a dough conditioner in commercial breads because it strengthens proteins (which gluten is). So by adding apple cider vinegar to your sourdough, you essent... |
Front Page on Wall Street Journal
For those who might have missed it, "The Fresh Loaf" and sourdough made the front page of The Wall Street Journal today, Monday, May 3, 2010. The bottom of the page, but the front page, none-the-less -- and continued on page A6.
Ford | The story is a bit off
but then, I suppose we do seem weird to other people.
Jeremy |
question to baking underneath a cover
I am just so thrilled to have found this forum where I am learning so much from everybody. I remember reading about the different things people use to cover the bread while baking. At a thriftstore I have found a rectangular roaster 17x12x5(lid), bottom same dimensions. It just fit... | Congratulations on a great find
The lid or base will make a great "cloche" on a baking stone as long as there are no plastic handles.
Simply preheat whichever you are using and there should be no big change in the baking time. I always bake my dough covered for the first half of baking and then remove the cover for th... |
MERCURY an thermometers need advice
while cooking chicken strips in 350+ degree oil in cast iron dutch oven i notice the candy thermometer that i was useing for oil temp didnt look right...i pulled it out and the bulb had broken....i assume it has mercury in it tho it the liquid is blue...i of course threw it all out ... | Hi Vince
Mercury is very dangerous, but the good news is that it is not blue. Mercury is shiny like a mirror. You have already cleaned you dutch oven so you are good to use it.
Greg R |
How to add links?
My forum options for new posts and comments seem to have changed very recently.
How do I do I now add a link to open in a new window?
Lance | code monkey-ing
Hello. Code-Monkey here.
Well, you have to know how to code html.
If you want to learn: see this: https://www.w3schools.com/html/html_links.asp
and then, when editing here on TFL, click "disable rich text" here on TFL while editing your post/comment to go into Html-edit mode, and hand-code it.
the thing... |
Site problem
Is there a problem with some of the blogs on the site?
In the latest new content notification email all the blog links I've tried so far show the same problem
When I click on the link, all the comments show (subsequent posts), but in the original topic, the first entry on the page, has only the title, the ... | Deleted?
It may be that foolishpoolish deleted the content and replaced it with the "." |
Bread boards -- Is there one that contains the flying crumbs?
Not trying to start a riot here...I know that flying crumbs while cutting a well-made loaf of bread are just one of the joys. However, there are times when I bring bread to a potluck or a friend's house when it is less than opportune, based on the location o... | I use a teatowel...
under the cutting board. i'd say just about all the crumbs end up on that, easy to shake off on the grass for the chooks :)
that being said, I only hand-cut, and don't get crumbs literally flying everywhere, though I can see it happening if you use an electric knife. |
2010 Masters of Boulangerie
Coupe du Monde de la Boulangerie
The result was announced on March 10:
Pao-Chun WU, Master Baker in the BREAD category
Thomas PLANCHOT, Master Baker in the VIENNESE PASTRY category
François BRANDT, Master Baker in the ARTISTIC PIECE category
I'm from Taiwan, so I'm very proud of Mr. Wu'... | While
my congratulations go out to all the winners. This was not, exactly the World Cup of Bread Baking.
This was the "Masters of Boulangerie" - where the best bakers from the 2008 Coup du Monde de la Boulangerie, the Loius Lesafre cup of 2007, and some "wild card" candidates were invited to bake.
Just to nitpick (got... |
Rev 1.0 web-based hydration calculator
I like to "do my own thing" with flour, water, salt, and sometimes yeast. This means that I often need to figure out hydration levels of a dough with 1 or 2 pre-ferments. I could do it, usually, but it pushed the bounds of my arithmatic skills. My husband wrote a javascript hyd... | Thanks
Thanks for sharing. That will come in handy. I bookmarked the page. :) |
French terms
Daniel Wing in the book "The Bread Builders:......." mentions that he prefers the dough be on the stiff side, adding water to make it the consistency he feels is right. He says the water is incorporated into the dough much more easily than flour. He mentions a French term for this process of adding water t... | I think I've found what you're looking for?
Hi
On pp74 Wing writes regarding the difficulties of wet dough, and the 2 different methods he offers: "One is to really beat up the dough, stirring it very vigorously, then stretching it way out of your bowl. The other is to add less than the full amount of water, work the... |
Baking Mecca?
Dear all
I'm heading over to Paris in the next few weeks for my honeymoon. I'm wondering whether there are any bakeries and/or baking supply shops that I need to visit when I'm there. Any suggetsions are welcome!
Thanks
Josh | about bakeries in Paris
Hi Josh, Just read your short message...I thought I had already answered but perhaps I made any kind of mistake...a couple of years ago, the bakery Le Duc de la Chapelle won the prize for the best baguette of the year in Paris...perhaps you could write to JaneDo, the author of aulevain.fr to get... |
Poilane Video
Dorie Greenspan has posted a video clip which I think will appeal to TFLers:
http://doriegreenspan.com/2010/03/cbs-video.html
It was too slow on my computer but I found by clicking "share" the video would pause and the next bit would slowly download, so alternating between 'share' and 'play' when it stutt... | Great!
Now I know how they make so many loaves than they have enough ship all overt the world! |
Poilâne's Miche
Is his miche white, whole wheat, or both? | High extraction rate
Hi
Poilane had his flour milled to a high ash content; it equates to around 93% extraction on the US/UK milling system. That said, French flour is quite different to that found in the US.
Best wishes
Andy |
Interesting article: health benefits of sourdough/whole wheat/whole grain
I thought people here might find this interesting! I loves me whole grain (fortunately, I have a flour mill), but good to know sourdough is good to! http://health.lifestyle.yahoo.ca/channel_health_news_details.asp?news_id=15727&news_channel_id=... | Fascinating article and of
Fascinating article and of interest to me as the vast majority of my baking is with sourdough. Here is an essay on whole grains that may shed more light on the subject.Jeff http://www.westonaprice.org/foodfeatures/be_kind.html |
Spammer?
Think we have a spammer here.
Al | Spamer indeed...
I posted a note to Floyd and some time when he settles down (tomorrow?) he'll look at it I'm sure. In the mean time there is not much we can do but not touch their links and not repy to their posts. Withold anything that might be construed as feedback and maybe they'll decide it is "unproductive grou... |
Massari's Cresci - errata?
Panettone making is going very well.... Finally!My lievito madre seems to have been cared for carefully enough, and long enough, to produce excellent results. Now I want to try some other recipes and approaches.Looking at my copy of Cresci, by Iginio Massari, the recipe for chocolate panetton... | Errata
It looks like there's a facebook group dedicated to collecting the errata you need.https://www.facebook.com/groups/338771723354166/about/ |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.