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BBC Food Programme on Modernist Bread
By chance I discovered this week's episode of the the well respected BBC Food Programme (a weekly series) was entitled The Future of Bread and had quite a long interview with Nathan Myhrvold of Modernist Bread fame.It was an Interesting Listen if you get the chance; I'm not sure ho... | Very good. What a great guy,
Very good. What a great guy, so enthusiastic about bread. yes, he's right supermarket bread in Britain is bad, but there's a change happening thank goodness and we are seeing some lovely bakers producing great bread. |
Additional ingredients to sourdough
I've pretty well mastered (okay, not "mastered," but definitely gotten the hang of) reliably baking a good, well-risen loaf of APF naturally leavened bread. I'd be happy doing that for the rest of my life, but my wife has been pestering me for months to add stuff to the bread---garli... | Hamelman has a good variety
Hamelman has a good variety of sourdough breads of the kind you seek. There are no valid reasons not to own a copy of his book. |
Flour in large but airtight container?
I have been storing flour in a large container (so there is a lot of air around it) but it is airtight. However, my flour keeps smelling rancid after only a short while. Is the size of the container and all the trapped air enough to let it go bad? Or is there likely another issue ... | How about temperature?
How warm is the place where you are storing the flour? |
Success except for one thing ...
Latest round of high-hydration sourdough (Danni bread) baked in Dutch ovens was a success ... except that I forgot the salt. I'm soldiering through one bland loaf. The other one will be used for croutons. A little olive oil, salt, and spice, and no one will ever know that I forgot the s... | Great way of not wasting!
Sometimes I’ll measure out all the ingredients and lay them out in bowls. As well I check then off on my list, so I don’t forget to add something. |
Best herb/spice gift from Germany
My son is travelling to Berlin, Germany in a few weeks and always asks what he can bring back for me when he travels. Most recently, I've gotten some wonderful English tea. Wonderful son! I always tell him to go for something small and easy to pack and that unique food items are alwa... | Seasoning
I had a friend bring me back a bag of German chicken seasoning that is used for rotisserie chicken and it was delicious. |
Disappearing Gluten?
I recently discovered a nearly full bag of Antimo Caputo 00 “Chef’s Flour” lurking at the back of my pantry. The bag had a use by date of 2014 but it had been stored in a cool, dry pantry for the last 4 years. It looked fine, smelled fine, tasted fine.... why not use it up, right?Three attempts a... | Experiment time!
It might be interesting to see how much gluten is in the bag. Take equal small amounts (about 1 cup) and put into 2 separate bowls. Add enough water to make a liquid. Let sit for a short period and them strain out the starch over a doubled cheesecloth. Wash additional starch away and you are left with ... |
Success except for one thing ...
Latest round of high-hydration sourdough (Danni bread) baked in Dutch ovens was a success ... except that I forgot the salt. I'm soldiering through one bland loaf. The other one will be used for croutons. A little olive oil, salt, and spice, and no one will ever know that I forgot the s... | How do I delete a duplicate post????
I thought I just clicked send ONCE. Not enough sleep? |
Any way to change the front page settings?
I'd like to be able to see which posts are new more easily than I can now. I realize the unread ones are bolded, but my eyes not being what they once were, the difference isn't as readily apparent as I'd like. It would be easier to spot the difference if the text was a differe... | Use the Home button...
Use the Home button... |
A New Guy wonders about burning things
If I did it right, you ought to be seeing the bottoms of the 4 loaves I made today. The tops are okay, by the way.I'm getting SOME variant of this result each time I bake bread, which is only four times so far.I'm following the recipe off the back of the Gold Medal Bread Flour bag... | If your oven has a convection feature,
use that instead of regular bake. I have hot spots in the bottom of my oven and using convection bake fixed the problem for the most part. If I have loaves that have lots of fruit in it, I do have to watch the temperature and maybe drop it a few degrees but otherwise, this works g... |
Bread slicer
I bake primarily crusty boules. I love them but they are murder to slice, especially towards the ends. I'm looking for a knife guide or something with a small footprint, that will make slicing easier (and safer). I live in NYC and have very limited counter space so a 'deli slicer' isn't really practical... | slicing boule
I find the best way to slice a crusty boule is to cut it into halves first, then lay each half cut side down. Then you can cut downwards much more easily. It is still hard to make thin slices with a really crusty loaf by this method, but I like them thickly cut!Ed |
freezer storage containers for flour/grains
As part of the current laundry/pantry remodel we're finally replacing the old freezer. What containers do you find are space-efficient and come in variable sizes for storing flours and grains? I've always used whatever is around, but it's a mish-mosh. Also, lids need to op... | What comes to mind
are square Cambro tubs with lids but they can get expensive. Tupperware may have something as well. If those don’t work for your hands, there are things called gamma seals which fit on various sized gallon buckets and are a type of screw lid. Once again, not cheap. You can get those from amazon. The ... |
Clotted cream; calling all Brits
I am confused. I have tried to make clotted cream, the Wimbledonfavorite with strawberries, but instructions have been unclear onone thing. The various methods say to skim off and use thecurds, while the pictures I've seen show a thinner curdled creamwhen used on, for example, crumpet... | Sorry. Not made clotted cream
Sorry. Not made clotted cream. I make yogurt and kefir and regularly use the buttermilk to soak my oats seed ect, and yes its lovely in bread. On the clotted cream thingy, I've seen something on YouTube, Also broad and Taylor or another fermenting butter site might help. Good luck. |
Bakery incubator
An interesting idea, no?https://www.nextpittsburgh.com/business-tech-news/easy-pie-new-program-helps-aspiring-bakers-learn-launch-independent-businesses/ | Glad they saved those killer lights
hanging from teh ceiling too. |
Is toasting baking? What is the perfect loaf?
This may be merely the philosophical ramblings of someone infected by the baking bug, but isn't that what belongs in the Miscellaneous Forum.The real question is what do I, an amateur home baker, want when I bake. 95% of the bread my family eats is toasted so I want a loaf... | Bread to suit
I often make different style breads for different intended uses. If I'm making a loaf primarily for toasting I tend to make stiffer dough and bake it at lower temps and to a lighter color. I find stiffer dough toasts better (to my tastes) and the lighter thinner crust doesn't become overly hard or dark wh... |
Gluten
So as I understand, gluten is the compound in dough the provides strength for structure. Here's an interesting video showing the actual gluten developed in low and high protein flours. https://www.youtube.com/watch?v=zDEcvSc2UKAMakes sense to me, the higher protein flour produces more gluten. My thinking is t... | Kneading doesn’t increase
Kneading doesn’t increase gluten, it develops it.You said, “A good test would be to bake the gluten shown in the video. Bet it would rise with great structure, but have little or no taste.” He used gas to inflate the gluten. In order for the gluten to rise it would need some sort of rising a... |
Spelt Flour Bread - Top of Loaf Leans and Splits
As you can see my light spelt loaves are tilting to one side and splitting at the top. Maybe it’s underproofed? I give the dough one hour to rise and then I shape the loaves and give them another hour to rise. I rotate the loaves every eight minutes in the oven at 380 F ... | More details
Can we get more details about flour, hydration, whether these are 100% spelt of part spelt? A one hour rise feels very short. You're using yeast vs a levain I assume? How are you mixing? |
Why Doesn't my Bread Open at the Score?
Hi guys, first post! Not sure if this is the correct forum, sorry if it's not!You can see the healed score and ends busted open. I use a rough translation of the tartine method and this issue has happened each of the last 4-5 loaves. I can't figure it out. I've been baking pretty... | Steam Issue
It looks to me like there is insufficient steam and/or your score isn't deep enough. The blowouts on the sides shows that there is plenty of oven spring so I don't think it has much to do with fermentation or proofing. The score is sealing closed before the oven spring takes place.How are you capturing or c... |
Fine sea salt vs. kosher salt
I’ve seen several bread recipes call for one or the other. I’m sure there is a reason and would appreciate any and all insight. | Need to be careful when a
Need to be careful when a recipe calls out kosher salt by volume, especially if you are scaling it up. The volumes are not interchangeable. Kosher salt has larger irregular grains vs table salt which is much smaller granules. Think of filling a jar with sand versus marbles. Same volume in each... |
Living Sprouted Grain - anybody using this?
I made a trip over to our local Central Milling distributor (Giusto) and now I'm buzzing around their website.Has anybody ever used this? I did a search on this site and zippo came up. Now, they don't sell this at Giusto, so what I'm really interested in is making it myself.h... | I've sprouted and then dried,
I've sprouted and then dried and milled, and I've sprouted, then mixed in wet, but I've never mashed up the wet sprouted grain like they're doing. In both cases I've tried, the flavor is great. The down side, more time/effort required. |
Flour and humidity
I'm trying out a new recipe, which is too wet even if I weigh everything carefully and use 100% hydration starter as required. I wondered if living in the tropics, in the rainy season, would affect my flour. So I googled. http://www.genuineideas.com/ArticlesIndex/flour.htmlNote that Hawai'i is not on... | Hold Back Some Water
Rather than add flour (which can upset the overall percentages, because a baker's formula uses the amount of flour as 100%), consider holding back some water when doing the initial mix. I baked some bread last winter and then went to bake the same bread last summer (i.e., during a more humid seaso... |
Another thing I wish I had known earlier: how to measure with a scale
Yeah, I must be slow. I thought that when I measured ingredients, I had to measure out each one into its own little dish and then add it to the mixing bowl. Which made a lot of dishes and took too much time. And then I thought ... there must be a bet... | Yep! That’s how I do it
for the most part. I did learn though not to do this with salt or low weight ingredients. If you put too much in, it’s hard to remove. |
I wish I had known earlier: homemade pan release
I used to just grease my pans with olive oil. Bread still stuck. Finally I used my external brain (Google) and found a recipe for homemade pan release. 1 cup white flour1 cup shortening1 cup vegetable oilMix thoroughly. It took a fair bit of mixing in my Kitchenaid to ge... | Theese days only the cheepest
Theese days only the cheepest or oldschool deserts still contain trans fats. Like Domačica in the Balkans =) You normaly cannot find them in shortening that you could buy in a regular grocery store. So no worries =) But you can always check the package. If it lists PARTIALY hygrogenated oi... |
How did you upgrade your proofing box?
Assuming that you've experimented over the years, what do you consider the minimum practical size for a proofing box, and how do you provide controlled, even heat? Does your box use radiant heat or convection heat?JanetP.S.My proofing box is a styrofoam container for shipping medi... | proofing box
depending on how long you need to proof, if you have a microwave you can heat 2 cups (~500ml) water for 2 minutes and then place your dough to proof for up to 2 hours.i think this might also work with an oven that is preheated on lowest setting. Place the water in the oven prior to heating. Turn the oven o... |
Kitchenaid mixer K5SS starting and stopping
My mixer will turn 1/4 of the way randomly, but most of the time it stands still. I can hear the motor working but the planetary is barely (if at all) moving. Has anyone else experienced this? How did you solve the problem? Thanks! | I haven't had your problem exactly
I haven't had your problem exactly but I did recently try to find someone who would service my 20-year-old K5ss for a simple replacement of the lubrication and learned that the nearest place to have it serviced was 100 miles away. So I did it myself with lube and seals ordered online.... |
bakers percentage
Hello friends, I am looking for some advice. I want to add bakers percentages to all my bread recipes. I am pretty sure I have the math down. I wonder is this format okay? Thanks for any advice. | What makes more sense to me
Total Formul |
Shipping bread for Christmas Gifts - is it possible to get there fresh and edible?
I was thinking this morning of all the lovely gift breads I could send to friends and family......Then, the realization that homemade bread "usually", for me, starts losing quality greatly the next day. Have any of you had success with s... | Shipping Breads
I have shipped bread to my son in Afghanistan several times and it's always made it in great shape...I have sent sourdough and non-sourdough. I usually send a couple loaves in with a ton of other food items and he always says the bread disappears first....it usually takes about ten days to get to him..... |
What's your baking music?
Setting the mood is essential for my home baking whether inside in the kitchen or outside with the WFO. It may be stereotypical of me, though maybe not, Italian opera. Specificity Rossini. The Barber Of Seville always sets the perfect atmosphere when I'm throwing flour on the bench or putting... | This group's ...
name seems appropriate:https://www.youtube.com/watch?v=c0uMXA51DXA--The lyrics to this one sort-of fit: https://www.youtube.com/watch?v=bjCoKslQOEs--And for the younger crowd: https://www.youtube.com/watch?v=IG7AguJfkUM--For those into twangy Texan Country and Western, this has biscuits: https://www.... |
Another question - proofing too long?
Mixed up a Christmas bread, did fine except that I should have waited on putting in the cherries, they were chopped up too much in the mixer.It was still cool in the bathroom, took longer to warm up but the bread did finally start to rise after a couple of hours. We checked it and... | Sounds ok
As long as there is enough food left for the yeast then you can de-gas and let the dough rise again. If it's over fermented it won't rise again and the gluten will begin to breakdown. If the gluten begins to break down then it won't resemble a dough anymore and have no structure. There is a difference to over... |
Advice re: what to bake for fussy parents
Hi all, I need some advice. I really like to make a tartine style sourdough, which after around 5 years I believe that I get a consistently good result. My parents though don't appear to appreciate that style of bread. They are Italian, they like a white style bread, and like t... | Pierre Nury
http://www.thefreshloaf.com/node/5500/pierre-nury’s-rustic-light-rye-leader |
farm market follies
Hi, wanted to share some farm market adventures I've been having lately. I've been baking sourdough for nearly 10 years now and just last year felt my bread was good enough to make it to farm markets, so this is my second year. It's been received with an overwhelming following, keeping me busy every... | Loved your post!
I hope you continue to share your market adventures with us. I totally enjoyed reading this. |
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None | Hmmm..some brainstorm ideas
Is this bread particularly moist? Fungus love moisture. Can the bread be baked more to dry it a bit more?Is the bread being handled with bare hands after being baked? I find my loaves develop mold a lot faster after holding it with my bare hand to slice the loaf. I always try to cover my han... |
Dutch Oven
What is a good reasonably priced pot and good size For baking bread? THANKS. POPS | Lodge Dutch Oven
Lodge makes a series of cast iron dutch ovens. I have one and it works great. Check out their website:http://shop.lodgemfg.com/prodcat/dutch-ovens.asp |
Soft rolls v crusty rolls
I know there are various methods for making a crust on rolls. Is there a method that guarantees soft non brown rolls? | I bake low and slow and do
I bake low and slow and do not steam the oven. |
Low Carb Bread Problems
I just started working at a scratch bakery, and one of the bread types we make is a low carb loaf. I don't know what is in the mix since it is proprietary and the owner won't tell me. The problem is that the bread "breaks" while it is proving, causing large cracks in the loaves. Can anyone t... | Try using a loaf pan
to hold up the sides while proofing and probably baking. If a dry surface is the problem, cover to keep them moist. Perhaps with a wrung out thin towel or inverted pans or trays. |
starter size
Hey all! so I got my first sourdough starter running for a couple of weeks now.Been backing with it almost everyday. I've been making some pancakes (yum!) and few loafs of bread .since I like to use it more I'm not sure about this:I've been keeping my starter in a 70ml glass container above the the fridge ... | By far the best way to manage a starter
Is to keep little in the fridge and take some off to feed each time you need some. What's in the fridge will be your starter and the off shoot starter you build with it will be the levain(s). When your starter runs low just take it out, build it up again and return it to the frid... |
Failure to rise
I made a bread containing rye flour. Specifically 2c bread flour, 3/4c whole grain rye, 1/4c whole wheat, 12oz rye beer, 1 1/2 t salt and 1/4 t yeast. I left over night and it rose well. I kneaded it and put in a proofing basket. It never rose again. After near five hours I gave up and baked it.Since it... | Rye bread
I'm having a bit of trouble figuring out the percentage of whole grain flour here, as I always work in grams weight instead of volume (cups and such). However, that does look like a fairly high percentage of whole grain flour. Even though the amount of yeast is small, whole grain flour (especially rye) tends ... |
Mixing Salt types?
Greetings,I made my Pate Fermente with Kosher Salt [as I was out of sea salt.]Tomorrow I will make the Baguettes. Can I use the sea salt in the dough(I bought it today)? Or do I need to stick with Kosher as that is what is in the PF?Thank you! | I never know why
One salt is preferred over the other but as I've seen fine sea salt as the preferred salt in many recipes I cannot see why this would be a problem. As long as it's fine. |
Pizza oven for bread baking
I’ve been pining for a pizza oven for quite some time. My wife recently pointed out one of the smaller, portable ovens that run off wood or gas.I would really love something large enough to bake bread in as well. Does anyone have experience with an oven that can do both? Thanks,Chris | Setting yourself up for disappointment
I get your intent. However, I suspect you are setting yourself up for disappointment.Big question is what are you going for in a pizza - Neapolitan style or more NY style and what size oven are you going for?If you think about how the new micro pizza ovens work - it will give you... |
Steam setting in oven
Hello,I have a Samsung convection oven with a steam setting. Should I use it to bake my bread or just continue with the pan water? | Go for it
You should definitely try it out. The steam function certainly won't ruin your bread. Different methods for adding moisture to the bake have varying results... and can ultimately depend on your preference. Personally I use rolled up towels that I've soaked with hot water, placed in a cast iron grill pan. You ... |
Annoying amazon popup
is anyone else having a problem with this pop up,claiming you've won a prize? Can you block it..I have to close out the fresh loaf and start over every time the stupid thing comes up | Yes, almost exclusively on my phone
but I think I've seem it on my tablet as well. You can block the address, but they'll always come up with alternatives. Grr. |
Mailing bread?
I want to mail some bread to a friend of mine, but the shipping process will likely take a few days. What would be the best way to prep the bread for shipment, and/or what can they do when it gets there to make the bread better? | I'd
I'd use a food saver to vacuum pack it after it is completely cooled. I can be crisped up in the oven once they get it. |
Grainiacs of New England
People are growing wheat in New England and selling all they can grow to local millers and bakers. This article comes from a Yankee Magazine email to me so you may or may not be able to read it without a little bit of work.https://newengland.com/yankee-magazine/food/breads/on-the-rise/?mqsc=ED3... | Such an interesting article!
thanks for posting this, great that this "revolution" is happening.Leslie |
Laughter after Irma and Harvey-repost
(I originally posted in "Off Topic" but it received 0 views in several days. I really want to share this so I re-posted.)Hope and laughter. Something many people need a lot more of these days. After experiencing the half empty part of the glass, we HAVE to see the half full part. ... | Thanks!
It made me smile, for sure. It also makes me happy when my bread customers give me hugs. Baking good bread is good for the soul... :) |
Homemade Aussie Pie...
The iconIc Aussie Meat Pie....the best I can do...not the same but will have to do.... | Looks like a pie !
Really sorry I haven't posted a recipe yet (jist too busy currently). Btw I always rated my pies as follows
- crust - is it moist especially on the bottom as we all know despite the pie being a short crust we don't want a classic flakey crust and that's where lard comes in a s great shortening - se... |
Teaching bread making - anyone do this?
I've had a few inquiries from customers and friends about me teaching bread-making classes in my home. Does anyone do this? Any advice? I'm thinking it would be a bit tricky, considering that most of my breads cover at least a day from mixing to baking. Add to that anything to do... | Bread Classes
There was a recent discussion on the bbga.org forum about this same subject. I too have thought about teaching a class.Most folks who taught said that they try to keep it simple, already having levains ready to go and having the ingredients pre-measured. They also had bread either proofing or retarded so ... |
Steam or not to steam
HiI just tried an experiment(Sesame -white- seeds rolls is the closed one)I baked 6 sourdough rolls covered in a pan- as if in a steam oven. I baked another 6 rolls in an open pan in a regular home ovenI baked the open rolls, brushed with olive oil, for 24 minutes at 220 degrees until brownI baked... | Why Steam?
For many years I baked bread without steam. My disappointment was that the bread always had a soft crust. I then started baking with steam - actually injecting steam into my commercial oven for periods of time. The results were greater oven spring, a predictable splitting of the seam at the scoring point, an... |
I did it. I bought a grain mill...
I do not need another kitchen appliance, I really don't. I have a cabinet devoted to them, and I don't have a lot of cabinet space to begin with - small NYC kitchen.But...I bought a grain mill. Over the summer I used the attachment for the KA mixer and loved it. I left it at the c... | Looking forward to
Looking forward to your experience with the Mockmill. I have one on order too and will be posting my exploits. |
Bannatons vs Proofing baskets?
Any one have experience and preferences with/between bannatons and proofing baskets?Something similar to these:https://www.sfbi.com/10-round-nonremovable-lined-baskets-detailvshttps://www.sfbi.com/2lb-round-coiled-wicker-baskets-detail Not to sure which would be preferable or much differe... | Bannetons and baskets
I use some of the cane bannetons (bought on ebay from a place in China), but mostly I use very inexpensive wicker baskets that I buy at a shop in Chinatown for about $1.50 each. I don't use liners in either one. I simply flour them and they work just fine. If the cheap ones get moldy or tatty, I j... |
Unknown Vintage Kitchenaid Attachment
Hello everyone, I am new to the forum and hoping someone can help identify this vintage kitchenaid attachment. I believe it is from a model G. The back side of it has 2 rollers. Thank you! | Probably a pasta maker.
I'd bet it's a kind of pasta maker. It looks similar to a hand-crank pasta-maker that I've seen. Maybe a cavatelli, or similar. Here's the hand crank one that I've seen: https://www.everythingkitchens.com/cucinapro-cavatelli-pasta-maker-530.html |
Hurricane Harvey
hoping all of our TFL friends in Texas are ok as we watch the devastation caused by this storm. Stay safe, our thoughts are with youLeslie | Legitimate donation site links
If you want to help with a donation, here are a few website links of legitimate charities.Red Cross Hurricane Harvey donation:https://www.redcross.org/donate/hurricane-harveyRed Cross General donation:http://www.redcross.org/donations/ways-to-donateRed Cross Health or mental health volunt... |
How to transition from home baking to a bakery setting
I need some assistance, please. I am working on setting up my own bagel-artisan bread bakery once my family returns to the U.S. from my wife's overseas tour of duty. I can bake just fine in a standard oven and making batches for the home and friends. However, I nee... | Two things to consider:1.
Two things to consider:1. What equipment is necessary?2. How much time will it take? Do you have commercial space available to you? For me, I needed a large deck oven, ample refrigeration, and counter space. I was able to purchase a location that had all those. For bagels, you will need a boil... |
Baker % Calc App goes free
After two years after I published the Android App, I chose to release the application for free (donations are welcome!).You can launch and install the app directly from the website and install on iOS / Android devices. Just use the "Add to Home Screen" feature of safari / chrome (guide here).... | interesting app
this looks very cool, i will have to give it a try! |
Summer baking - aaaarrrggghhhh!!
Okay, I'm ready for autumn and cooler weather (at least for baking purposes). I'm sooooo tired of everything being overproofed, over-hydrated, sticky and impossible to handle. I bet if you reviewed posts on this site over the years you could draw a correlation between the weather in the... | Looks yummy!
Summer's heat advances the timing, but your loaf looks great! When I have one that is overproofed or otherwise spreads during baking, I modify the angle as I slice it, Can be quite skewed, but still come up with a cross section that works however needed.Enjoy!Cathy |
Help!! Need starter, Great Malvern
Can anybody help me out with some sourdough starter - am housesitting in Great Malvern,Worcestershire, normally living in France and haven't got any with me. Would be greatlyappreciated to avoid the awful prospect of bought bread ! | How long are you house sitting for
I'm not close, in London, but if you're there for a little while I could dry some out and post some starter. |
Abbreviations
I'm not as experienced in bread baking as many of you are. So when I'm reading an interesting post many times I find abbreviations which make no sense to me at all. English is a beautiful language so unless there are restrictions on the number of characters allowed in a posting, it would really facilitate... | Many are listed here:http:/
Many are listed here:http://www.thefreshloaf.com/faqs/glossaryA lot of folks are posting from mobile devices now and do whatever it takes to minimize typing. You'll pick the terms up pretty quickly. |
Decorative Stenciling Boule
I would like to stencil a boule shape made with my Pan Sisicliano formula. Should I slash the boule or can I leave it unslashed. The traditional snake shape is not slashed. If slashed, should I apply the stencil before or after slashing? | Stenciling
While I am no expert on the subject I think a few things ring true.If the formula you currently use requires scoring for control of oven spring, then I'd suspect you would still need it if a stenciled overlay were applied. I would try to incorporate the stencil into the scoring marks i.e., create the overlay... |
Does the size of the bowl matter during bulk fermentation?
I've been using a fairly large ceramic bowl to house my dough during bulk fermentation. It's large enough that my dough could probably quintuple without it being too crowded.. It rises okay, but I'm not quite getting the results I'd like.This could be due to an... | Bulk Fermentation Container
Maybe this will help:https://www.washingtonpost.com/news/morning-mix/wp/2017/07/26/trail-of-gooey-dough-on-interstate-proves-once-again-that-yeast-rises-in-heat/?utm_term=... |
Cotton bread bags...
Has anyone used cotton bread bags ? Do they really keep bread fresh....do they keep a crisp crust on the loaf for longer...Is a bread box as good or should I use both. Have been using a plastic clip box but think there might be a better way... | I tried once
But found my loaf was literally hard as stone by the following day. Unsure why as the reviews for the bag were generally good but I've never gone back. |
wine connoisseurs pls advise, interesting bread I want to make
Hello friends!Here is a video I found of a bread made with white wine.Its in Spanish, but this woman speaks slowly and clearly and in the context of bread baking I can understand what she is saying. This lovely bread has white wine for about third of the l... | Thanks for posting this
I probably can't advise you on which wine to try, but I'm sure you have enough variety of wines in the US that you could try different ones and see which you like best. I'd stay away from heavy sweet wines, but maybe something dry-ish and fruity would work.This video is also really good for show... |
Using Overly Sticky Artisanal Dough for Pizza
I was distracted during the weighing out of my twice weekly artisanal bread dough (which has become quite easy for me) yesterday and must have put in considerably too much water. I have done the usual round of turns (after autolyse) and overnighted the dough in the fridge b... | It will be great as pizza! I
It will be great as pizza! I use the Tartine country loaf recipe to make pizza all the time. The extra hydration will be great for at home pizza applications since your oven (I presume) isn’t getting close to 900 degrees necessary for true Neapolitan style, and the extra bake time will sap ... |
Vital Wheat Gluten Math
I need to make some bread for a silent auction among some disabled veterans that are raising money to support a nearby hard-up kindergarten class. Piggy me wants to save her mail ordered flours for home so I figured an experiment with vital wheat gluten was in order. If Bob's Red Mill Vital Wh... | just remember...
As it was pointed out to me in a similar thread of mine a while back, there's little relationship between the amount of protein in a flour and the amount of gluten. The "moral" of the thread was that just adding vital wheat gluten will not cause a lower protein flour to behave like a high-protein flour... |
Baguette Pans
Hello everyone,I am looking for some long (18inch or longer) bread pans that don’t have holes on the bottom, as my favorite sourdough is very wet and the dough leaks through the little holes. I can’t find these on Amazon, or anywhere else.Any suggestions?Thanks! | non-perforated baguette pans
I think the Fox Run baguette and Italian bread pans are non-perforated. Amazon has them (Canada and US). Also, I sometimes line my perforated Italian bread pans with parchment if I'm working with a particularly sticky or difficult dough. Works a treat! |
Floyd, Images are inserting upside down
Floyd, I'm still having problems with images being inserted upside down.The actual image below is oriented properly in your image insert application, but it inserted upside down in the post.The image below was rotated 180° in your image insert application in an attempt to have it... | Hmm
I've not heard of IrfanView but I'm guess it rotated the display but didn't update the view.I just used Lunapic and I think it worked as expected. |
Happy 150th birthday for Canada.
I say bake a cake and enjoy this special day. | Sounds like a good idea..
But decided to bake a white, spelt and whole wheat flour loaf with some oat bran and hemp hearts instead.. it's been a long day so I've decided to throw it in the fridge to bulk and will shape and proof tomorrow.. too tired to wait to shape tonight.. will attempt to score a maple leaf on top ... |
Doner Kebab -- anyone have recipe for the bread
It's not a gyro, it's not a schwarma, it's a doner kebab (the o should have umlauts), the official fast food of Germany. Does anybody know an authentic way to make this bread? It's a Turkish transplant to Germany. | Pocket Bread?
Are you looking for Dürüm ( https://en.wikipedia.org/wiki/Wheat_tortilla ), flat pitas or the UFO looking (baby bump) pitas? (It's only a mater of how thin you roll them out.) Basic white yeasted dough. Low hydration. https://en.wikipedia.org/wiki/Doner_kebabThe first time I had the meat it was stuff... |
Can I leave bread to rise in an enclosed space?
Greetings all,I am living in rented accommodation for the next four months. All I have is my bedroom and a kitchenette plus bathroom. I come here every year in the winter.This year I have rodents :-(Last night I set my no-knead bread recipe to rise overnight, with as us... | Yikes!
Um, I don't think enclosing the rising dough should cause any problems if it can breathe a little bit. You could put it in a place with a bit of room, like the cool oven, an empty dishwasher, or a cupboard. That ought to keep it away from the rodents without changing the environment too much.Best of luck! |
difference between sponge/biga/poolish and bulk retardation?
I am not an experienced baker.... I have found in my dabbling though, that if I give the dough a rise at room temperature, deflate it and another rise in the fridge overnight (or longer), then shaped, proofed and baked, the bread is much improved. Actually ... | Reasons for Biga and Poolish
The reasons for a biga and poolish is to improve flavour and texture of the loaf.Both are preferments where biga has the hydration more like a dough and poolish is high hydration like a sponge.Bulk ferment is done at the final dough stage to improve the crumb and flavour but the flavour of ... |
Pull apart
does anyone have a recipe for a chill, lime and coriander pull apart, preferably sour dough. | What is a "pull apart"
I have no idea to what you refer so I cannot help. Please make it clear. |
brushing bread with egg wash
Hey,I was wondering if anyone had tried brushing their sandwich loaves with egg wash during baking.. I've found that when I brush prior to baking and sprinkle with seeds, the loaf comes out uneven. During the oven spring, the seeds are left to one side of the loaf, and the other side expand... | It sounds like your problem
It sounds like your problem is related less to the egg wash and more to shaping and proofing. If your loaf is expanding too much, there will be a lot of un-eggwashed surface exposed during baking, so leaving your loaf to proof until quite puffy will help.Secondly, if you're getting asymmetri... |
Bread of the world
Has anyone seen (or tried) this? It's actually very interesting - Ankarsrum has come up with a bread recipe called "Bread of the World" based on research into all kinds of breads and computer analysis. I must try this one!With help from a computer and deep learning algorithms we’ve transformed flour ... | Interesting that they use DL
to measure the flour. Sounds like it should be tasty! |
Anyone know carbs in a poolish?
I have been working withn starters and poolish for a few months now and have gotten different answers to this question, "How do I figure carb count in a poolish"? I have been told the yeast eats up the carbs during fermentation so there really will be no carbs after a day or so of ... | That's not true, the losses
That's not true, the losses during fermentation are on the order of 1%. |
DIY Bread proofer box
Hello everybody!I'm currently planning my DIY bread proofer box, but have run across a few problems.I have the problem of having a too hot kitchen on summer and a too cold kitchen on winter, so I wanted to build a proofer box that I could regulate the temperature to compensate the weather, which m... | Still need help?
Ive only recently joined TFL, but have made my own proofed which works very well. I wondered how you got on with yours and if you still needed any help or advice? |
New to milling
My first question is, how do I sprout wheat berries, and how long to let them dry. I have a kitchen aid stand mixer with a kitchen aid grain mill. | Many primers on here
Type in "sprouting" into the search box.Here is another website https://www.weekendbakery.com/posts/a-sprouting-adventure/ |
Sandwich breads - to score or not to score?
There have been a few posts lately showing sandwich loaves that are lopsided or which have blowouts on one side, asking "What did I do wrong?". My comment was that the poster should try deeply scoring the loaf down the middle to allow even oven spring.To test this, I decided ... | Strange Behavior...
These were baked in loaf pans, correct? Are they sourdough or yeasted? In all my years of baking sandwich loaves I have never seen any yeast bread in a loaf pan come out lopsided or with a blowout. I never bother rotating the pans either. |
Gas Deck Ovens
HI I am doing a bit of research into deck ovens as i am setting up a small baking kitchen at home.Does anyone have an opinion on gas ovens ? I am considering gas as I only have single phase electricity at home and the bigger electric deck ovens require changing the input to 3 phase electricity which is v... | Gas Deck Oven
I am currently using a Blodgett 911-P that I fitted up with a Reimers steam generator. The 911 has a Rokite stone the is the full size of the baking chamber and about 1" thick. It takes about 2 hours to bring the oven up to 500 F. I am firing the oven with liquid propane (LP) gas.There are pluses and minu... |
Is this Safe to Do?
I'm looking at a recipe for a dough containing milk, butter, flour, salt, honey and yeast. The instructions are to leave it out at room temp overnight and allow it to overproof. Details below.Is it safe to leave pasteurized milk at room temp overnight? I would have thought that nasties might grow.1 ... | Go ahead
Go ahead, but cover the bowl.Ford |
Newbie baker
I am kinda wishing there was a newbie section, because to proper bakers this is not very interesting, but I have just made my best loaf ever....this is just a white loaf that suits us perfectly, the recipe says you can add stuff but I haven't done that yet. I have made this loaf a few times now and am happ... | Lovely
That's a great looking loaf, and it's nice that it's simple, the quest for ever more complicated bread is the goal for some but a good ol' slice of crusty white is welcome anytime for me! Enjoy the process and if it spurs you on for bigger things, awesome... If not at least you know what your eating and you can ... |
Sad news
Eat your books reports Carol Field has died:https://www.eatyourbooks.com/blog/2017/3/10/italian-baking-expert-carol-field-dies-at-76 | _The Italian Baker_ was a
_The Italian Baker_ was a revelation to me when I found it in the late 80s. Wet doughs, pre-ferments, incredible variety. Has anyone done her chocolate bread? Her pastry and cake recipes were great too. |
Anyone want to go bake in France end of this month, April 2017?
Hi, bakers/adventurers:.I'm an older (70), amateur baker living in Hawaii. I built a wood fired brick oven I call Dante and I'd like to learn more about wood-oven bread/pizza baking, and artisan baking in general, and I'm trying to take advantage of a grea... | What a great idea!!
Unfortunately I can't join you.. but I've definitely put this on my bucket list! Dave, even if no one joins you.. jump in with both feet! Heck, your 70! There's no time to waste! When back, post pictures and tell us all about it! Enjoy.. |
Bread Temperature
Here's a link to an article from KA flour about bread temperature. This has to be the longest URL on the net, but it works.http://blog.kingarthurflour.com/2017/04/07/using-a-thermometer-with-yeast-bread/?utm_content=ec170409a-easter-recipes&go=EC170409A_B1&trk_msg=4JUFNPCT... | Thank you for posting this!
This just came up in my recent post (I have NOT been taking the temperature of my bread as I've pulled it out of the oven - I was merely going by color/feel), so this is very timely! |
WHEAT MONTANA FLOUR CONTAMINATION
just a heads-up. i bought a 10 lb. bag of wheat montana all purpose in the blue bag at wallmart in missouri. the flour is contaminated with grey-dark grey pebble like particles. when crushed with a rolling pin, they form sand like gritty particles. the largest is about 1/8" across. i c... | FDA Wheat Inspection Guides
Don't use the flour! Take it back to WalMart. The FDA's Inspection Guide is good reading for anyone that bakes.Wild-Yeast |
Baking Temp
I am following a recipe for a basic loaf in a loaf pan. 375 degrees. But I have enough dough for another loaf, and I'd like to bake it in my Dutch oven. Do I need to change the oven temp to account for the different baking vessel? | It should work although the
It should work although the temp could be higher with a DO. Regardless of which temp you use, bake it until the internal temp of the bread is around 195-degree F then you know it is done. Good luck!!! |
vital wheat protein
A question about vital wheat protein. I have some that was given to me to experiment with. I haven't really done any research on it but don't want it to go to waste. When a recipe calls for bread flour I normally add about 2 tablespoons of it to all purpose flour; does this somewhat simulate bread f... | Never use it myself
but isn't it to increase the protein in lower protein flour enabling a better rise and texture for bread? |
Sticky residue on knife after slicing bread
today (as well as other times too) I had a notiiceable residue left on my bread knife after slicing the bread I baked. It was about 5 hours after baking, I freeze the slices but does this mean I should have baked longer? given the internal temperature was about 208°c I would... | Have you increased the hydration in your breads?
The higher the hydration the longer it needs. And try leaving it for longer before slicing. |
Tartine Leaven vs Stiff Levain?
I bought the book Tartine #3 and it describes the typical long process of creating a leaven by feeding, discarding all but a small portion, feeding, repeat... But he wants us to do this every time we want to make a loaf of bread, then mixing 1Tbsp of the final product with 200g of flour ... | That's the right idea
All this building loads and discarding all but a small amount is very wasteful. Build up! to the correct amount.If you have some stiff starter then take a little off and build up to 150g in 2 or 3 stages. The first stage you could convert to 100% hydration starter then in the second stage you coul... |
The environmental impact of bread?
http://www.truthdig.com/report/item/scientists_seek_to_slice_breads_climate_impact_20170306 | I wonder what the
environmental impact of eating beans is. Seriously you can over think almost anything. |
Adding more starter to a bread recipe
Hi everyone - I'm new to this forum and am impressed and inspired by all the knowledge here. This is my first post so hopefully I don't mess it up. :)I've made Tartine bread before and was wondering what would happen if I added a LOT more starter to the dough? Of course I would s... | A quicker bread
With a different profile. Taste would alter. Would probably be a milder tang. |
Questions about baking in a convection microwave
I am considering getting an over-the-range convection microwave and have a number of pre-research questions.First of all, how hot does the exterior get when it is baking? I have a toaster oven and the outside top and walls will melt plastic and burn flesh if touched when... | My view is
Getting something that is designed for one specific job will do the job better than something which is designed for no particular job, or one specific job with many add-ons. Specialising in one thing means it's the top of its field. Not specialising in anything specific means it can do a lot of different th... |
Why am I blocked?
Hello all, I am trying to post an ad, When I was about to post it I have a error message that I am sending spam and my posts are now blocked. Please help. | Blocked #2
This is the actual message:Your submission has triggered the spam filter and will not be accepted. If you feel this is in error, please report that you are blocked. |
tool to calculate dough volume
GreetingsIs there a tool or an equation that we can use to calculate the volume of mixed dough?I've noticed that the volume of a dough after mixing flour and liquids is far less than the volume of flour + liquids. It would help if an equation can be used for that purpose. | I always measure ingredients and final dough
By weight. Can I ask if there is a specific reason for wanting to know the volume? |
Road trip to Boulder & Albuqerque
Are there any bakeries I shouldn't miss or shops/mills to buy regional flour in Boulder, Albuqerque or along the Highway 25 corridor in between? I've never been to Boulder, haven't seen Denver in 20 years, and haven't done this research on prior ABQ visits. With good bread or pastry ... | Road Trip
You will want to go to Babettes Bakery at The Source, 3350 Brighton BlvdDenver, CO 80216. Steve, the owner and baker, bakes bread like they did in France 200 years ago. He is aspiring to be the first bakery to get a Michelin Star. Fantastic bread and a really nice guy. |
Going to San Francisco...
I'll be in the Bay Area for a week on vacation. Where should I go? Bakeries? Flour mill? I'd like to buy some starter and see a real San Francisco bakery.Thanks in advance | Go to The Mill! Josey Baker (his real name) is
one fine baker of all kinds of breads and mills his own flour in site as the name suggests. He sells one piece if toast for $4 and has 6 toasters going at once and can hardly keep up! Check his website for his famous Pizza Nights too. This why and how I make bread.http:... |
36hour baguette
Is there a ratio of ice to water when making ice water?Is there another way to make ice water? | In what context do you need
In what context do you need ice water?Generally, the ratio doesn't matter, the temperature of water with ice in it is always at its melting point, 0 degrees C (unless you just added the ice and the temperature is still going down). |
unsalted or salted butter in baking
Opinions on the above topic would be appreciated. | Salted Butter
I use salted butter as a rule. Remember, a stick of salted butter contains about 0.4 tspn. of salt. So if your recipe calls for unsalted butter, deduct the appropriate amount of salt from the recipe when substituting salted butterFord |
Online bread course - new stuff to learn?
I've just signed up for this online bread course on advanced sourdough from Udemy. They have a few courses there and some good reduced prices at the moment. I'll report back later. :)Wendy | Looks interesting
I haven't ever done anything like that before. Do you sign up then work your way through material as you have the time? is that how it works? really good pricing at the moment. Leslie |
Trying to find the recipe
While browsing this site I happened to notice a bread made with a levian and cherries for one of theingredients. I waslooking at the process of making this bread and noticed a word (autolyse). I then looked up the meaning and when I tried to return to the recipe I couldn't find it. Would anyon... | Recipe
Would that be Buckwheat Cherry Levain here? Better bookmark it for later, if that's the one you want. I make one very similar to this one only using dried cranberries instead of cherries, and it's wonderful! |
Business
Hi guys, I am planning to start a new business. I bake small items at home, and used to distribute it to my friends and family members. Now, I have been considering of making it a business. I mainly bake cup cakes. A bakery nearby has agreed to keep my cupcakes for sale in their outlet. Now, the problem is reg... | If this is spam it is by far
If this is spam it is by far the most creative I've seen here. I'm still not clicking that link though. |
Pagnotta try 2
I made my second loaf of pagnotta today and wow what a difference from the first try. I am still having trouble with trying to form the loaf without adding to much more flour. It just spreads out all over. I just kept wetting my hands and the scraper and adding just a little more flour. I did get it to f... | Kneading by hand, is almost
Kneading by hand, is almost impossible to overwork the dough. There is a video here (all the videos are very good) on handling wet dough that may help you out.http://www.breadwerx.com/ PS - it like looks things are coming along nicely. Well done! |
Restaurant supply flour
I went by Gordon Food Service and they have 25 lbs bags of flour. Would this be a good flour. I don't recall the price but it was cheaper than buying at trader joe's. Trader joes all-purpose is 4g of protein. I don't know what the restaurant supply was I didn't see a label. | Try it. Flour should only run
Try it. Flour should only run about 9 bucks for a 25 lb bag, so why not? |
Help
I am about to throw my bread machine down the stairs. I just asked it to make dough. It took and hour and a half to make a gloppy mess.Pagnotta1 2/3 C water1/3 C Biga1 1/4 tsp bread machine yeast3 3/4 C ap flourI got it out of the machine feeling like I was battling spiderman. I added a little flour until I could ... | Great gluten formation though
Passed the window test. Don't know what happened but sounds like a good save. Let us know the outcome. |
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