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I screwed up!
I made a serious mistake this morning, and I am wondering if anyone on this forum might have a way out for me.I was baking a chocolate cake. I'd weighed out flour, baking powder, baking soda, white sugar and brown sugar, when I discovered that, rather than weighing out and mixing in all purpose flour, I h... | Bake it!
Bake it, mistakes, failures and pain are the greatest teaching tools. If its no real hardship for you, bake another one with the right ingredients and compare. |
Bread Flour?
I'm just starting my first Tartine Country Bread and I'm a little confused by the term "bread flour." Is it acceptable to use my normal unbleached white all-purpose or is there a specific type of flour I should be looking for. I live in a pretty rural area and my options are limited unless I feel like driv... | Yes
Bread flour typically has a higher protein level than many all purpose flours, but all purpose flour makes great bread. There are mail-order sources for baking supplies, including flours, but use what you have and follow the formula and directions as presented.You may (haha, you will) make some breads that are bett... |
Tangzhong question
As a newbie, I have a question about the Tangzhong method. Can I use Tangzhong in a recipe for an herb bread? Can I use it in a recipe for Cinnamon Rolls? Is there a general ratio of Tangzhong volume vs. dough volume? Thanks in advance. | tangzhong flour weight
is usually 5-10% of the total flour weight in your recipe. So if the recipe calls for 500 gm of flour, you would use 25-50 gm to make the tangzhong, then add the rest when you mix the dough. |
Supporting a bakery in the Ukraine
I came across this on my IG follows in case anyone is interested. I'm not affiliated, was just touched by what they were doing.https://gofund.me/8b4a8133 | Another baker baking all day
Another baker baking all day and feeding hungry in occupied cityhttps://www.cnn.com/2022/03/11/europe/kherson-baker-supplying-bread-ukraine-war/index.html |
Baking Novice, question about science of heat
Hello everyone! I am a culinary student who found interest in baking. Thing is my oven at home can only reach 300-350 degrees Fahrenheit, and I can see most recipes call for 450 degrees. I can't afford to buy a better oven at the moment, so I would like to ask if baking som... | You need to find lower temp breads
I am no expert but temperature will effect a lot of things and longer times won't help. I.e oven spring and crust formation. That being said things will get cooked but will have different properties. Enriched breads challa brioche probably will work fine. You could also try long slow ... |
Mixing equipment
I use an Ankarsrum mixer. It replaced a Bosch Universal Plus that failed (which in turn replaced a KA 600 Pro). The motor is being replaced with a new one at the factory service center and the Bosch will soon be back home all nice and neat. So, what to do? The Bosch is complete with blender, cookie... | My experience with the DLX (Ankarsrum)
I've had mine, used when I purchased it over 20 years ago, and have NEVER had a problem with it. Sell the Bosch unless you've someone to gift it to. |
Storage time for rye flour
Question, I still have some rye flour left over from test baking for Stan. Its been in the cabnit for a year. Anny thoughts on if its still good to use. | smell it ...
if it's wholemeal then 6 months is the usual recommendation - mostly due to the oils going rancid - if you know what rancid oils smell like and it smells OK then you might get away with it ...-Gordon |
Bread questionaire
Hi everyone,A bit of background:I am allergic to gluten, however, I have aspirations of learning to bake great artisan bread with wheat because the rest of the world is fully capable of eating it with no ill effect.So here is my question:When I make bread I can eat, I am the primary tester. As we all... | keep it simple:
Bake what you enjoy baking, then ask:1. Would you buy it again.2. If not, what would you change?That's all you need.-Gordon |
Panettone mold and dough weights
If those of you who have successfully made panettone in the commercial brown paper molds have an accurate record of how much dough (in grams only please or ounces and I'll do the conversion) you put into a specific mold, I will collect the data and put out a chart. I can't find such ... | I use 3.5 liter mold for 1
I use 3.5 liter mold for 1 kilo of dough, so pretty much half of what you use. |
For those that shop at Sprouts
Sprouts has 5# bags of Bob's Red Mill Flour on sale for $2.50 till next Wednesday. | Sprouts ...
Aargh - can only think of this at this time of the year:https://en.wikipedia.org/wiki/Brussels_sproutImagine a shop called that... :-)-Gordon |
Tartine Bakery and Blue Bottle Coffee Call Off Merger
The merger of Tartine Bakery and Blue Bottle Coffee has officially been called off...,The news that Tartine Bakery was in talks to merge with Blue Bottle Coffee was met with more than a just a little skepticism. The idea that Chad Robertson's bread mystique would ev... | The next logical people for
The next logical people for Blue Bottle to hook up with would be Josey or the people who used to run La Boulange. |
French Dining Staple Is Losing Its Place at the Table
An interesting piece in the New York Times - European Edition:http://www.nytimes.com/2013/07/31/world/europe/a-french-dining-staple-is-losing-its-place-at-the-table.html?_r=0Handmade slowly fermented "tradition" baguette versus industrial grade "classic" baguettes a... | I was struk by this part
“The secret to making a good tradition is time, time, time. Fermentation is very, very slow. The aromas, the sugar have to emerge. It takes a good three and a half, four hours from start to finish.”To show the difference, he sliced a tradition and then a classic baguette in half and lengthwise ... |
My old starter died RIP Eric. Sydneysiders - anyone willing to sell some of theirs, please? (Sydney, Australia)
Dear all, I am sorry to say that my starter 'Eric' is in the yeast heaven. I just came back from family visit trip to Europe and I cannot revive my frozen starter :(. Unitill now I managed to freeze some of t... | You could try starting a starter
while you bake some yeasted loaves for yourselves while waiting. It isn't that difficult in a kitchen that already has experienced sourdoughs. Put a few spoonfuls of flour in a dish, cover with chlorine free water stir and add some more water if needed to make a soft paste or batter. ... |
Free Range Bread Farm (video)
Okay, this ad for Abbott's Village Bakery cracked me up!
Abbott's Village Bakery - Free Range Bread Farm
Video of Abbott's Village Bakery - Free Range Bread Farm | Ha ha ha ha ha! Love it!
That is so funny! Where is the bakery?Australia? |
How much weight is lost in baking?
Is there a rule of thumb regarding how much weight is lost by baking? I know it will be mostly determined by how much moisture is present in the dough. I'd expect most or all of the moisture weight to be gone. Is that right? How much of everything can be expected to cook away? I'm jus... | Both
It is ingredients and trial and error.A substantial part of the loss is actually due to yeasts making carbon dioxide.For my 100% rye I have a loss of 120g / kg finished weight. |
The end of the world as we know it.
I think? Maybe, the ability to turn flour salt and water into bread qualifies us for a good spot in a survivalist colony? I sure do hope it does not come to that. #UnpreparedThe photo is strickly for attention. Mom's unscaled down Minestra. (Maltese vegetable stew)& Hamelmans peasant... | and I feel fine
(Time I had some time alone) is the next verse in that song. I am making winter minestrone today since winter won't leave us alone. Giada's recipe is a staple in our house. No peasant bread for me though because the king of bread is also in the house. |
Savoury brioche baked in a tall tin?
Is there a name for this? I was aiming for a loaf like kulich/panettone, but ended up making it savoury instead (specifically, parmesan and black pepper, because it was convenient). Would you just call this a tall, large, savoury brioche? Or is there such a thing as a savoury kul... | I'd call it "Cheese Brioche"
Pepper can be both savoury or sweet. Cheese sounds salty. Sweet and Salty... How does it taste? The airlines like to do that with crackers, combining salt and sugar to keep the kidneys from filtering and keep flyers in their seats. |
Lāči bread bakery in Latvia
Ran across this video on youtube. Thought their rye bread very interesting. Huge loaves baked very hot and quickly.
Laci - Bread Bakery Lāči (bears) in Latvia - ENG
Video of Laci - Bread Bakery Lāči (bears) in Latvia - ENG | clay
It looked like he was working with modeling clay. That crust got really dark too. Very interesting. Thanks for sharing. |
Sour dough timingsk
Could I call upon your experience please?I recently made a sourdough starter. The next step is to make some bread. The recipes that I have call for 5 hours for the first prove and up to 13 hours for the second prove. The minimum is 9 hours for the second prove. My problem is that I'm not around th... | 13 hours for the second
13 hours for the second proofing seems extraordinarily long if it is done at room temperature. That can't be right since I would think you would end up with a deflated puddle. What is the recipe?For timing, I would use the refrigerator. No reason why you couldn't do that. |
Bench rest
I'm so impatient to see pretty smooth gluten development. With stretch and folds, how long do you bench rest between folds? I confess to folding every 30 minutes or so because I just can't wait. But it's really just barely long enough for a fold to have noticeable effect on gluten. A loaf retarded overni... | Depends on the flour and hydration level.
But the effect on gluten structure should be noticeable immediately as you stretch the dough. The bench rest is there so that the gluten structure's elasticity can give a little before being stretched again, preventing over-tightening from causing tearing. |
Stove Top Breads
I'm new and not too sure where to post this - please redirect me if there is a home for it.I spend most of my time living on a small boat and although I have an oven it is iffy and makes the boat *unbearably* hot.I love bread and am trying to get together a collection of breads made without an oven. A ... | english muffins.
they'll cook on a griddle/skillet/heavy frying pan.https://www.youtube.com/watch?v=KFUu_B_KlYw-Gordon |
Weighing Ingredients
Hello:Is there a chart showing converting measurements to weight? I would like to move from scooping and leveling flour to weighing flour and other ingredients to see if my baking will yield more consistent results. Do measuring cup to weight metrics vary for different types of flour or other ing... | weighing ...
There are many charts that will do the conversions, but what I'd do is get a good set of digital scales, then make up a batch of your favourite bread, but place the bowl on the scales, zero the scales, then scoop the number of scoops into it. Note the weight, then zero the scales and move on to the next in... |
scraper for loosening bread from a machine bread pan.
Does anyone have a suggestion for something available for loosening product from a bread pan. Something flexible enough to curve in the bottom of the pan? | Do you mean removing a finished loaf...
...or reside left after baking?As you use the word 'product' I assume it's the first but, if so, I wonder whether it might be worth considering why the loaves are sticking in the first place. In my experience it's not usual for loaves to stick to those pans unless the pan is old ... |
Video ads
I don't get the pop up ads, but I am getting auto start video ads in the sidebar. A bit jarring and also annoying when I happen to be watching a video on another page of the browser. As a rule I don't mind ads as I know they are a source of income for the site, but the videos are a bit much for me. | I'm getting both
Is this some sort of glitch? Clamed down for a bit but it's back with a vengeance. |
VitaMix
I have been given a VitaMix and wondered if any of you guys have one and if you have ever used it for grinding flour. There are instructions, but I'm a bit sceptical. Any comments, pro or con would be appreciated.
Carol | I am a chef and I own a
I am a chef and I own a Vita-Mix Vita-Prep 3 which I not only cherish beyond belief, but use for all manner of tasks in my home kitchen..
Like any tool that people use for multi-tasking the Vita-Mix blenders can be used for tasks that they are less than suited for..One of these tasks is grinding... |
Reducing sauerkraut fermentation time
Not bread related, but thought this would be a good group to ask.Has anyone ever used sauerkraut from a previous batch to seed or kickstart fermentation on the next batch?I'm on my last jar and need to get the next batch going. The jar has been refrigerated since finishing ferment... | I don't see why not
Try it and see. Or split your batch testing half. It would mean eating the innoculated batch first while the regular batch catches up. You can compare them easy enough to see if one method works faster and compare tastes. I know you can raise a loaf with the juice after a few flour feedings so I ... |
red velvet elephant ears
I'm new to the site and new to making any type of dough. I am trying to figure out how to add a red velvet elephant ear to my menu. I'm not sure where to even start. I use frozen dough for my regular elephant ears but want to try to add a product that would increase sales. Could someone please ... | I'll bite, what's a "red
velvet" elephant ear? Something to do with chocolate, a palmier, like the cocktail velvet hammer or like a red velvet cake or roll? Educate me. I take it there is flour in it and something red. Always up for a challenge. :) |
Help finding a post....
It was a post that I saw sometime before August of this year on an Asian (Chinese?) method for making laminated, flaky dough. I believe it involved 2 doughs but I don't remember the details. I have searched but can't seem to find it. Anybody have a link? | Flaky Olive Oil Pastry
Do you mean this blog post? http://www.thefreshloaf.com/node/43303/flaky-olive-oil-laminated-pastry |
Bakery Economics Survey
The team behind Modernist Cuisine: The Art and Science of Cooking is hard at work on their next multivolume set, which is completely dedicated to bread. As we work on our bread book, we want to know more about what it means to be an artisanal bakery and would love to hear from the Fresh Loaf com... | US only or worldwide?
I had a look, but I don't buy flour in 25lb bags. I know this might be a bit picky, but here in the UK I buy in 25Kg sacks. (and 1, 2.5, 8, 16Kg depending on the flour)-Gordon |
Black Carbon Bread
Two weeks ago I was in Singapore in a PD trip with my Faculty. As a side trip 4 of us went to Malacca for the day. We ate the most delicious 5-star Malaysian Rijst tafel I have tasted in years. It was just amazing. While looking around the hotel lobby we found the Hotel Equatorial's 'Cafe etc...' wit... | Bamboo charcoal bread
Just Google Bamboo Charcoal bread in Google Images. Apparently featured in the 29th episode of Japanese anime Yakitake. |
Baker % Calc - Android App
I want to share with you a simple App I did and I use every week for my baking (pizza, bread and brioche) ... if you use baking % formula for your dough formulation you know what it is.It runs on any Android smartphone (Android > 4.0) and you can find it on Amazon AppStore in two versions her... | Way to go Joe.
Sadly, I just got rid of my Android:-( |
Where bread began
Where bread began: Ancient tools used to reconstruct -- and taste -- prehistoric cuisine. ScienceDaily just posted this report on new research carried out by archaeologists on a palaeolithic site in the Jordan Valley.12,500 year-old 'proto-pita' anyone? | WOW! It had to take a huge leap in faith
to give up hunter gathering and move to a agricultural society 3,000 years before grain was domesticated and there wasn't much to eat except roasted wild barley made into roof tiles - not much fare there:-) |
specks in bread dough
Sorry if this has been discussed. I haven't logged in a quite a while.It has been my experience that no matter how clean my utensils and table, etc. are. I find that when the dough is risen there are small specks of "something" brownish. Could something be hatching during the rise? | microscope?
Get a cheap USB one and have a look..Wevils are generally visible to the naked eye and would be obvious in the flour when you're making the dough - same for flour/pantry moths and their larvae.However sure it's not bits of bran? I'm assuming this is a 100% white loaf though...-Gordon |
Swiss WW2 bread trucks?
I was reading Rose Levy Berenbaum's Bread Bible last night, and the intro talks about the Swiss having "self-contained bread trucks" in WW2. Searching the web, I can't find any other reference to this - other than a link on Google Books back to the original text.Has anyone ever seen a source or... | I did find
a reference to a US WW1 bread truck:https://books.google.com/books?id=vMkxAQAAMAAJ&pg=PA314&lpg=PA314&dq=self-contained+bakery+truck&source=bl&ots=jHfRwDbD5f&sig=BWnXfB-E8UL4nR-VAyEboDVD... 6000 loaves an hour. |
Image upload help
Floyd, I totally get that you don't want the traffic of large images on your server, and that FlickR/Photobucket is the way to go.I've tried using links from both and the image resolutely refuses to show up. My photobucket link just shows as the URL link. The FlickR shortlink shows a tiny placeholder.... | Hey!I just went and looked at
Hey!I just went and looked at (and fixed) one of your comments w/ image issues. I noticed a couple of things. First the link was to the Photobucket page, not the image file itself. Second it wasn't in an img tag.I did two things. I went to Photobucket, right clicked on just the image, a... |
Pop-Up Adds
Haven't been around in a bit, but what is up with the pop up adds. Every time I change to another page I get another annoying add covering that entire page. Not good. | This has been happening to me
these past 2 weeks. But petering off now. Not as bad at the moment. |
bread friendly (consumer) gas ovens
Gas ovens are very unpopular with bakers, but this seems due to the standard vented design, which is presumably the simplest and cheapest. It seems a baking friendly oven design that uses a gas fuel source should be possible. At minimum, one would want steam trapping sealed chamber... | Why not just get an electric
Why not just get an electric oven?.. |
Is it a really bad sign...?
Is it a really bad sign when you stand in front of your newly loaded oven for 15 minutes and switching the internal light on repeatedly, just to watch the magic of dough rising inside? ;-)Happy baking! Colin. | Bad Sign???
Colin,Ya know,, I really don't think so. But, a really bad sign would be if you tried to climb in the oven with your bread or sleep with it!!Have FUN! |
"In the Dough" video circa 1932
I just ran across this video on Youtube and it is fascinating. It is titled "In the Dough" and is a silent film produced by Fleischmann's Yeast. I found the microscopic view of gluten strands and yeast cells fascinating and there is a section covering a laboratory demonstration of the ef... | Really interesting video.
Really interesting video. Thanks for posting! |
Swiss Farmhouse Bread
Hello! I hope everyone is having a great summer?I am attempting to make Swiss Farmhouse Bread and was wondering if anyone else has tried to make it for I have a question.I have soaked the raisins for the appropriate length of time and I am now making the first build which calls for:bread flour 5.3... | With a hydration of less than 15%
.75/5.3 = 14.15% it is a wonder that any flour could be incorporated in such small amount of liquid, If the recipe calls for it to be incorporated then the recipe is a bad one. I'm guessing the recipe calls for much more liquid somewhere? |
PBS presents................
The secret to the $4.00 piece of toast, a fun (and true) videohttps://www.youtube.com/watch?v=da5UJTB5x6k | Got my coffee. I'd be more
Got my coffee. I'd be more than happy to test one of those toast slices for them!Fun video. Thanks! |
Pineapple starter up and running, next step?
In day 5 of a starter is bubbly measuring about a pint.I understand that feeding is 50/50 water/flour but I do not read how much and how often. Is it always purified water?Is there any rule of thumb for how much starter to use in a recipe?Is it true that as it reaches two w... | TMQ, no all good questions, I
TMQ, no all good questions, I'm on day five of my first starter too and tested it this morning and it's bubbly and a spoon full floats in a bowl of water and it no longer smells like feet.So I've fed it and await an answer to how much to use in a recipe? I've been using room temp. water fr... |
"reversed" proofing box
While most people need a warmer environment to ferment & proof the breads, when outside temperature are, year long, around 30C (86F) a cooler place is what is needed. A styrofoam box and a peltier module were the base of my project. After using the "cooler box" my dough seams to have more str... | Very cool (no pun intended)
How about a parts list with your sources?It is bigger than a personal refrigerator, holds enough dough for a family, and should work in anyplace that has reliable power.How long does it take to cool down and stabilize with your normal load? |
Bread Bakers of Connecticut: Unite!
and please help me with my quest.I need to identify how a pizza place in Middletown CT gets the flavor in their pizza dough. I have mentioned this enough times that I think people figure that I am pushing this place but trust me.I have had good conversations with the owners and they... | How do I include a picture from my computer here?
I tried clicking on the picture thing but apparently I have to create a URL to some web site or have it on Youtube.... |
Care and feeding of a starter. (It's dead Jim....)
My first one: 1 3/4c APF, 1 tbsp sugar, 1 tbsp salt, 2 tsp yeast and 2 1/2c room temperature water.The first day, it was a well blended gooey mass. The second day it was a gooey mass on water. The third day is was a gooey mass under water.I did a stir once in a while ... | Don't fear a prosecution
That's a different kind of starter from what I've utilized in my baking. Is that a "friendship" starter? |
Le Pain Rustique: boulanger de la Ruche de Lavalette
I ran across this video on Youtube and found it fascinating. I guess it's about as rustic as it gets! I know virtually no French, but the description seems to say they use sourdough for their breads.
Le Pain Rustique : boulanger de la Ruche de Lavalette
Video of... | Thanks for the share!
Thanks for the share! |
Gas Oven Breads: May I see pics your breads baked in home gas ovens.
I know this is an odd request, but I am pondering buying an all gas range. However I have been informed that baking breads in a gas oven is not the best thing. May I see some pics of some of your breads baked in gas ovens; breads that were baked uncov... | BKSInAZ, you may want to
BKSInAZ, you may want to qualify that. For example, if you bake a bread in a covered Dutch Oven, it's not really gonna matter if your oven is gas or electric. I'm guessing you want to see loaves baked in home gas ovens that are uncovered in open pans or are free-standing. |
Email as user name FAO Floyd
I see some new members appear to be using an email address as a user name - unless they are fake email addresses, of course.I was always given to understand that this is a bad practice from security and privacy points of view and perhaps it should be discouraged at sign up? Lance | You should assume that any
You should assume that any bad guy who wants your email already has it. |
blocked
I can't make an introduction post as it's saying it's being blocked as spam. | "Your submission has
"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."It's odd that I can post here but not to the introductions. |
acids
Ive been wondering if acids reduce gluten elasticity. It seems to me that they do. Can anyone speak to this? | I'm not a chemist, but a few
I'm not a chemist, but a few times I have added lemon juice and/or orange juice and when using too much it did effect the gluten structure to the point that I ended up with a gloppy mess. |
Beer Yeast in bread
Been away from TFL for a while...A good friend of mine is an avid home beer brewer. He was complaining he always feels guilty throwing away the yeast at one of the last steps (I don't brew, so I really don't know details). So he gave me a baby food sized jar full of yeast, which he said is still a... | From what I understand it can
From what I understand it can be done. But you are literal dealing with a different animal. So there is adjustment required. |
final proofing, time, temps and humidity
Hi, this is my first post here just curious if there are any nerdy well experienced bakers here? :) ---Im thinking to start a little micro bakery, sourdough, not commercial yeast assisted. Once I get my ideal dough temp sorted I will need a proofing cupboard/retarder, yes? And s... | µBakery ..
I run a microbakery - my suggestion would be to concentrate on making bread and wory about fridges, proofers, etc. later. That's my plan, anyway... Got all the bits for my proofer/retarder, just need to build it now!You need to control humidity - unless you keep all your dough fermenters/proving baskets cove... |
freezing fresh yeast
A friend has asked if it's possible to freeze a block of fresh yeast without killing it. I think I tried once, but it turned into a useless liquid. I've frozen dough, but even that loses some of its spring.Can anyone advise?I should think that freezing dried yeast might work. | I've froze fresh yeast
just be sure to cut it up first into small blocks and wrap individually. Thawing turns it into a liquid but it still works.Dry can also be frozen for years. Keep it tightly closed. |
Great People on TFL
What a great place to have wonderful people sharing their thoughts and pointers on baking..... | This is a great site
I'd have never been able to bake bread like I do today without this site. Wonderful collection of knowledge. |
Baking Decision Tree
A few years ago I made this very simplified version of a decision tree for baking, where basically you go down from the root to the leaves and each branch narrows down to a certain type of baked good. Has anyone seen or thought about a more complete version of this? Think of this like a phylogeneti... | Take a look at what this guy did!
http://www.cookingforengineers.com/article/280/Analyzing-a-Baking-RecipeThis came up a few years ago and it is fascinating. This person really got into calculations! Kind of a neat idea.Generally a very experienced baker can tell from the ratio of ingredients and how they are manipulat... |
Is my Artisan Bakery concept any good?
Hi everyone!I am a student at Nottingham Trent University currently working on my dissertation project which focuses on developing a new business idea for an Artisan Bakery! It is something different and i need to measure the amount of interest in my idea. I am looking for individ... | Awesome!
Tiffany,What a wonderful idea! With every artisan bakery- the right oven and tools are KEY! I will take the time, and answer your questionaire. Much luck in your exciting adventure, but a little bit about our ovens and why they are energy efficient for a new business is they bake bread perfectly going up to 10... |
Holidays
A very happy Easter to all ! Let's try these adorable bunnies :)http://www.momalwaysfindsout.com/2013/02/easter-bunny-shaped-rolls/ Anna | hot cross bunnies :)
just one more batch of H x B's to make on Monday and that's it for another year... Made about 300 so-far. Almost got the hang of it..I'm not sure those bunnies would work well in bread dough - the article mentions pastry dough - probably something like a shortcrust..But I might give it a go for Mon... |
PBS presents............. (I hope this works)
https://www.facebook.com/search/str/pbs%2bdigital%2bstudios%2btoast/keywords_topToast the old-fashioned way, YUM !!! :)From PBS Digital Studios (as seen on Facebook), the making of a fresh piece of toast for a mere $4.00 | Now you have two threads going
No worries, Josey is good enough for 2 threads:-) |
Recipe Adjustment
I just cannot seem to figure it out.But enough about my intelligence.But now that I mentioned not being able to figure things out, I could use some help with a bread recipe adjustment that I also cannot seem to figure out.Before I submit my current recipe, let me describe the baking environment, and w... | In addition, I have tried
In addition, I have tried many other internet recipes, but everything I find is portioned for two loves, and when scaled down come out dense. |
Hi all
sorry I was not around for a while.My healt was not to good and 2 of my sons where in a car crash, one got away with whiplash and bruises, the other one was on the ICU.Both are doing fine now,well, one is still wearing a neckbrace , he broke a vertabrae in his neck, his ribs * all where broken in 2 places and n... | Happy Baking to you, too
And, speaking for your well-wishers, I'm glad your sons are on the mend, not worse, and that your health seems better.Here's how I handle the slicing of the boule: I start by making my first slice straight down through the middle of the loaf, then, putting each piece in turn cut-side down on t... |
I bake sourdough, whats your superpower?
I've been having so much fun baking. I've learned a lot from the people here, I'm so glad I found The Fresh Loaf! In just a couple months I've gone from bricks to beautiful delicious artisan loaves. Well, mostly. I still have a lot to learn--last nights loaf was overproofed, but... | I would love a superpower
Of perfectly timing final proofing |
Silly question I know...
I've just got a 1Kg banneton. Does this mean that the sourdough dough I put in needs to weigh that much? Never used a proving basket before. Cheers. | Nope
Those are usually rough maximum numbers; you can put more or less. Of course if you put a tiny or huge amount of dough in it you won't get much benefit from the basket. My dough fills the bannetons somewhere between 1/2 and 3/4. It's not critical; experiment. Bob |
Am i doing it wrong?
Hi!i have only recently started making my own bread to fill up the spare time i've been having recently. But it seems i'm running into some problems.Every attempt thus far hasn't been great and i'm getting a bit clueless as to where it went wrong. Every time my bread ends up being pretty dense and ... | Thanks for the information, asukhama
It gives a good starting point for a diagnosis. First, the dough is at the dryer end of the range for this style of bread; only 61%. An enriched bread like this (contains fats and/or sugars) is frequently baked in a pan, rather than as a hearth loaf. That isn't a rule of any sort,... |
Newbie baker question on Freezing Fresh dough?
hi I am new to the world of baking bread and to this forum.. i have a question relating to freezing..I seen a few topics here and more or lesa get it I Think..but if say I wan to freeze small rolls already portion out n wrap with ingredients like sausage or tuna filling et... | freezing..
Commercial bakeries use many techniques - one I've seen is to mix/knead/prove the dough, then shape it with fillings, then freeze it. So the dough has had one ferment/rise - you know the yeasts are working (or were at that point), so you take it out of the freezer, thaw/prove/bake.Here its common to process ... |
Keeping bread
I live in sub-tropical climate and would like to know how fellow forum members in similar climates keep their precious breads from getting mouldy. We had a lot of humidity lately (70-80%) and I just had to toss my left-over batard because it showed signes of going 'the other way'.Has anybody a fail-proof ... | Slice and freeze it
then pop the slices in the toaster and they come out great. I tried storing it in the fridge but it gets dried out in there. |
Wrappings for gift breads
My daughter keeps giving away my bread to her friends and has depleted my supply of gift bags. How do you package the breads you share? It doesn't have to be fancy; we just don't want to hand it over in a plastic grocery bag!Janet | wrapping paper!
You need the thin type that gift shops use. I use 2 sheets. Loaf on-top, patterend side down, then bring 2 sheets up each side, then tops of the sheets together and roll (or pleat) down to the top of the loaf. You now have a tube surrounding your loaf (obviously arrange the loaf lengthways if it's not a... |
Hacked site???
Hay Floyd, Been a while since I stopped by. Checking up on some posts here and keep getting shoved off to some lemonaid mag . com site. What's up with that? Did not know if I was the only one having this issue. | the link
http://lemode-mgz.com/sc/10056/special-report.html?voluumdata=vid..00000001-8057-417c-8000-000000000000__vpid..554be800-99f6-11e4-8af7-9b59f06db252__c...\.\g\.\doubleclick\.\net%2Fpagead%2Fads%3Fclient%3Dca-pub-5060446827351852%26output%3Dhtml%26h%3D60%26slotname%3D1428539328%26adk%3D2343816233%26w%3D468%26lmt... |
San Francisco Baking Institute
I am on the brink of registering for a class, Whole Grains, Ancient Grains and Alternative Wheats, at the SFBI in March 2015. If there is any one who has been there and has any tips, insights about the Institute, where to stay, etc. I would appreciate hearing, especially about where to s... | check it out...
not trying to be nasty, just letting you know it does come in handy |
Finding Bread Clubs
This bread-baking thing is starting to become a passion (obsession?). The Fresh Loaf community is truly exciting. Amazes me how fast people respond, some with thoroughly researched answers.Can anyone suggest how to find amateur bread bakers in my local area of 1-million people? So far, quick searche... | BBGA
Perhaps you could join the Bread Bakers Guild of America and contact other members from your area to inquire about bread baking clubs. Or, find a community education class on bread baking and start a group with other folks attending the class. There are many communities that have built wood-fired masonry ovens i... |
Looking for someone
I am looking for the three people who responded to my post of just three days ago asking how to get good (French like light and crispy) crust in in a Lodge pot. Excellent replies that I appreciated but cannot find (on the site) how to respond with thanks. If you were one, please let me know. Th... | Here's the link:
You can see them here:https://www.thefreshloaf.com/node/69707/lodge-dutch-oven-bakingYou double posted, but they responded to only one post. The other post has no responses.--To see all your previous posts, go to your User Account page, and click on the "Track" tab. You can also see how many replies a... |
Geography makes a difference
I just assembled a throw-together yeasred sandwich loaf and a sourdough french loaf. One thing I immediately noticed is that the flour was a lot more humid than back home in Wisconsin winter wonderland (temp and humidity very low). I am currently in Tampa,Florida,USA where the temp is about... | I've heard the water
can have a different pH as well. Having a holiday from your scales? FUN! :) touchy, feely, bakin' |
Muffin trade secrets
Wonderful article in the New York Times about trouble over the secret processes for making Thomas' English Muffins. Great fun -- though perhaps not for the people involved.
Jeremy | Jeez. Now I don't feel so bad
Jeez. Now I don't feel so bad about my holes, or lack thereof.
Been baking a lot of english muffins lately. |
Independent Study about Bread in History
Hi! I'm a junior in college and I'm doing an independent study this semester about the cultural history of bread. I'm particularly interested in the role bread has played in social movements; i.e. bread riots, but I'd also like to look at examples in which people have used bread... | Hi there-That's a big topic!
Hi there-That's a big topic! In terms of Europe, one go to author is the French historian Steve Kaplan. His earlier academic work focuses on social history of bread and grain in 17th and 18th centuries, with more recent material on the vagaries of bread in France in postwar years. His lat... |
Recommended reading?
Hello and thanks for your wonderful site and forum! I'm making my way through the reading list of books, compiled under your site's main menu.Can anyone recommend magazines and other blogs that discuss baking either at home or even in professional bakeries?Thanks in advance! | Bread, an e-magazine
http://bread.insanelyinterested.com/"Bread" is a beautiful, informative e-magazine published by Jarkko, a member of The Fresh Loaf community. It's reasonable, too! Scroll down to the bottom of the page linked above, and you'll find the first four issues produced are free. |
Crumb Help!
Hi everyone!I've finally fixed the gummy dough issue-- the crust was hardening too fast in the oven, which was preventing the inside of the dough from cooking all the way. Now,I spray the loaf with a lot of water before putting it into the oven, and I add ice cubes in a hot cast iron pan for steam. The brea... | more water
Your hydration is only about 67%, Make it about 75%. Bake until the interior temperature is 195+°F (91+°C).I was never a fan of putting ice cubes in a cast iron pan. I put boiling water in a roasting pan for the first 15 minutes. Why add ice to water you want to boil?Ford |
Pasta machines recommendations
Hi people.I live in Israel, and looking to buy a pasta machine for thr first time.Available in stores and internet websites shipping to my area are two brands, Marcato and Imperia.Can anyone give a strong recommendation for any of those?The Imperia is a bit pricier than the Marcato, and i... | Pasta machines
Hi, I have an Imperia Classic...excellent. .others seem to be much lighter, and don't last...make sure you flour regularly, and don't ever get it wet, or it rusts apparently... |
Merry Christmas
and a happy, successful 2015 to all TFL folk and their families. - may your bread rise spectacularly all year.Leslie | I second that!
I hope everyone who celebrates Christmas has a wonderfully Merry one, and a good and healthy New Year. |
Help please! Loaf shapeing issues
Can someone help me with this reoccurring shaping issue that I have been having when making any longer shaped loafs of bread. This has occasionally plagued me for years and I know it's a problem with how I'm shaping the loaf after I've punched down the dough. I dont ever have this pro... | dusting flour?
Are you using too much when you do the shaping? (or any at all?) That might cause it to de-laminate during baking. also when you fold during shaping, do push it down with the heel of your hand, or fingers/knuckles, depending on the technique you use. You have to make that nicely stretched gluten surface ... |
Thanksgiving: Pls. give me some new ideas?
Thanksgiving is nearly upon us, and I am wondering what TFL-ers plan to bake for the holiday weekend?
Any special recommendations for old favorites or fresh new ideas?
I'm thinking of baking some old-fashioned soft white (southern style) dinner rolls, but have yet to choose ... | Thanksgiving
As usual, I have been assigned rolls and dessert for Thanksgiving. I am planning rolls made from the Hokkaido Milk Bread recipe, as it it soft and light and a bit sweet. For dessert I am planning to make the hazelnut chocolate tarts from "The Pastry Queen" by Rebecca Rather. I've made those before, and the... |
For Bread Enthusiasts! Bread Mix Survey. Respondents Ages 18-39 Needed!
Hello bread enthusiasts!As Food Marketing majors at Saint Joseph's University in Philadelphia, Pennsylvania, we are performing a semester-long research project for a company that is looking to introduce a new bread product into the U.S. market. We ... | I live in the UK
But have completed the survey. Chose CA as my State. All helps. |
Artisan breads for 35?
I am involved with a zen community. Currently 35 are in the midst of a weeklong intensive training period at our monastery here in WI. It's traditional the final morning, after a week of a pretty grueling experience, they enjoy an informal breakfast replete with goodies.I'd like to bake various... | 4 oz, per person, post bake weight.
Just guesstimating here -- no guarantee.If it's a complete meal, maybe 2 oz bread/rolls per person, on average. 3 oz per person if it's really good, or someone is hungry. Teenagers, or pigs like me, could eat 4 oz as part of a regular meal. Preparing for maximum, 35 x 4 oz = 140 oz. ... |
Recommendation For New Scale.....
I am in need of a new scale as my old one is no longer very accurate. Can anyone recommend a brand that is accurate but not too expensive? TIA. | My Weigh
I have the My Weigh KD8000 and like it. It does turn off if not used for a little bit (at least when on batteries). It has a baker's percentage function that I never use, but the 7000 is about the same price without that ability so I went with the 8000. Bought it last year. Somewhere around $34 at amazon. I mi... |
Accessing TFL on an iPhone
When I try to access this website on my iPhone, a short message in a huge pop-up window appears: Please upgrade your version of Flash to 10 or above.(I don't have any version of Flash, as it is not compatible with iPhone.) The window obscures everything else, and I haven't found a way to clos... | There are flash browsers
Where you don't have to have flash installed. Look for one that is compatible with iPhone and there are a few apps as well. |
King Arthur flour 25lb bags @ Smart & Final in Southern California
Was very happy to wander into my local Smart & Final (Camarillo CA) to finally find that they had King Arthur All Purpose flour in 25lb bags at a pretty reasonable price: $16.49 for 25 lbs, or $0.66 per lb. That works out to $3.30 per 5 lb bag, which is... | That's a good deal.
That's a good price for a 25-pound bag. My local Smart and Final carries the King Arthur 10-pound all-purpose flour that sells for about $9. The price has probably risen since the last time I purchased it which was a few years back. I just looked at the King Arthur site for the price of the all-purp... |
Canned Bread???
I was looking for something else on Amazon, and found these products:B&M Brown Bread Original, 16 Ounce Canhttp://amzn.to/l413ufB&M Brown Bread Raisin, 16-Ounce Canhttp://amzn.to/ifocCuCanned bread?!?The purist in me thinks, "riiiiiiiiiight, this must be pretty bad", but there are things I like (like tr... | It is Boston brown bread
Look here:http://en.wikipedia.org/wiki/Brown_breadlook down the page to find the New England brown bread paragraph.Steaming is the key. Sort of like a mildly sweet whole meal dumpling with raisins but steamed in a cylinder and sliced (getting it out can be a challenge).Eat it with baked beans.... |
l.sanfranciscensis metabolism
For those interested.Lactobacillus sanfrancisco a key sourdough lactic acid bacterium : a reviewhttp://comenius.susqu.edu/biol/312/lactobacillussanfranciscoakeysourdoughlacticacidbacteriumareview.pdfAuthor(s)GOBBETTI M. ; CORSETTI A. | fun
I'll add it to my copy of:http://www.amazon.com/Handbook-Sourdough-Biotechnology-Marco-Gobbetti/dp/1461454247 |
Searching for Collaborators for the Sourdough Library
The Sourdough Library is a free, online index of sourdough-related resources, specifically for amateur homebakers. The problem: it hasn't been updated for months. Since opening my bakery, I've gotten busier and busier and therefore less time to write and post articl... | Nice library
I tooled around the site for a bit and thought it was a great idea I won't be writing for it any time soon, but am glad the resource is out there. |
Favorite additions to Hamelman's Bread edition 2?
Skimmed through a couple of older threads and didn't find too much so I thought I'd make a new thread to ask about the most worthwhile additions content wise and recipe wise to the new edition of Bread. Is the book similar to the older version? Are there new techniques... | Yes@Breadhead
While I haven't done a page-by-page comparison between Bread I and Bread II, I have noted that Mr. Hamelman has introduced some new techniques (such as bassinage - p 91) and elaborated on techniques presented in the first edition. He also provides good info for home bakers, something that wasn't really ... |
Price of whole wheat berries/kernels?
Hi, I went to my local bulk food store and priced out the wheat berries vs. the commercial bread flour. Wheat berries are almost double the price. Why? You would think that the overhead on the commercial flour would make it a lot more expensive. Why does it cost so much more ju... | This has always bothered me
This has always bothered me too. I assume it's just a matter of supply and demand. If you are fortunate enough to live where wheat is grown, it's a lot cheaper to buy direct. If you aren't so fortunate, the shipping cost is prohibitive. |
Classes at SF Baking Institute
Seeking feedback on the weekend courses at SFBI on Baguettes or Sourdough. 2 days for each course at $398. I'm a fairly experienced home baker, have been working through Hamelman and Reinhardt books (and forum recipes) for the past year. Thanks to this forum I also have a wild yeast st... | some thoughts on your mixer choice
My own experience, over forty years of home bread baking, is with a KA and what Electrolux now calls an Anksarum. My KA is older than the Ankarsum by probably a decade and the Anksarum is at least 20 years old. Both still work well. I cannot speak much about any other mixers but fo... |
anyone selling breads in farmer's market on L.A. or San Francisco in October?
Hi all, I'm having a holiday in L.A., Vegas and San Francisco currently. Looking forward to buying some breads from the bakers here.Will be visiting a few markets. Thanks,Ryan. | If you get a chance, try to
If you get a chance, try to make it to Wild Flour Bakery in Freestone. It's near Santa Rosa off 101. Great scones and other goodies baked in a wood fired oven! |
Suggestions wanted for diet that includes bread
I was and am overweight (was 213 lbs, now 198 lbs). I decided to see what all the hype was about the Ketogenic diet. I have been following a Ketogenic diet for about 3 months now and I have steadily lost 15 lbs. Problem is, I very much enjoy and miss baking and eating bre... | Small things
I can't speak to keto, since I've never tried it.My peak weight was 205 and my current weight is 165, but I spent a lot of years in the 190-195 range. For reference, my height is 5'9". What I have had success with is making small modifications that yield long-term results. For instance, I try to get in at... |
The crust
My bread turn out fairly good crumb and crusts are OK, however they are never smooth, since the dough gets too tacky and depute all its surface is never very smooth and I cannot ever score it properly. The look is too organic at times, and i have hard time handling the sticky surface while shaping, since i do... | Hi Farah, I only have a guess....
It looks like your crust is drying out during proof. I often handle my dough with wet hands and tools, and I'm always rinsing my hands. I also proof under plastic, to keep humidity high.Do you have a formula and process?Good luck! |
Side Benefits of the Baguette Quest
If I lived my life in proper chronological order I would have preceded this post with actual crust and crumb reports, but... well, I don't seem to be on top of the linear existence thing at the moment, I guess. Anyway, during the past couple of weeks my baking obsession has been most... | Fresh baguettes keep wonderfully
if made with sourdough instead of commercial yeast. They taste better too!. I don'tt make non SD bread anymore for these 2 reasons. But could care less if anyone else does though. Some folks just don't like sour bread and pefer commercial yeast ones instead, Bread salad is a great ... |
Moving house tomorrow
We are moving house tomorrow, almost done packing here.We will not have Internet until coming Monday so I wont be able to be here and read. wahhhhWhere do I get my daily bread forum fix from. I am exited to move to the new house, the landlord is nice, the house is beautiful , my 2 dogs will love t... | I know what you mean when you
I know what you mean when you say this forum is a "fix". I have confessed as much to Floyd himself!Hope it all goes well, I'm sure it will.see you around here MONDAY!Michael |
I messed up my dough
Today I woke up the wrong side of the bed and insisted on making bread since I already had my preferment ready. Everything went good until shaping time, I used a plastic round container, swiped it with olive oil and sprinkled plenty of flour. But the round dough stuck after rise and deflated.In an ... | probably not, but try anyway
most likely you will end up with over-proofed dough, without the benefit of the fermentation gases as they were released in the handling.I find a plastic bowl scraper to be a pretty good tool for gently removing risen dough from a bowl without deflating. |
Vermont bread story on US National Public Radio
NPR story about a wood-fired oven, a sourdough starter, a couple who is retiring (he's 90 and she's 73) and baking bread for a Vermont farmers market for 37 years. This is so sweet on so many levels. I want to inherit this oven and the schmatte technology. So great a read... | What a great story! Thanks
What a great story! Thanks for the link.Janet |
batter not dough
I'm not old enough to remember this, but this TV commercial totally cracks me up. https://www.youtube.com/watch?v=JiX8UKClaPM:) Mary | Whipped?
I don't remember this either, though I'm old enough. But honestly! |
So, just what is yogurt, anyway?
I haven't found anything that goes with this stuff. It reminds me of sourdough but there isn't anything to put it in.I don't eat it very often cuz of its cost but I did like Dannon's Fruit on the Bottom versions occasionally.So, what is this stuff? Just a fancy expensive desert?Thanks,R... | You can use unflavored yogurt
in pretty much any baking recipe that calls for milk, buttermilk, sour milk, sour cream, etc.-----Here are some other uses:Ken's Steakhouse Creamy Apple Cider Vinaigrette Copycat1/2 tsp Spiced Cider Apple Flavor Drink Mix powder (sugar-free like Alpine or Mott's)1/3 cup Vanilla Yogurt (lik... |
Bread with peaches in it
We were traveling on a divided highway traveling east to west in Vermont and found a lovely country store that sold maple syrup and bread with peaches in it, among many other delicious items. I have been searching for bread with peaches in it for years.Does anyone have a recipe for yeast bread... | There is a peaches and cream bread
recipe on the King Arthur Flour website. Their headquarters is in Vermont. Peaches and Cream Bread recipe that uses yeast.http://www.kingarthurflour.com/recipes/peaches-and-cream-bread-recipe |
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