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Recipe request, Madeiran potato bread, has anyone got any ideas, please!
Hi everyone, me again, bit disappointed as no one has responded to my recent request, can anyone suggest any place I can find this type of bread recipe, please. Its a flatbread, with potato or cassava flour, especially typical of the Madeiran isla... | http://www.madeira-island.com
http://www.madeira-island.com/interactive/forums/read.php?1,18004,19633Try this link. May be what you're looking for. |
You know you are totally hooked on Baking
when you finally found a Store that sells fresh Bakers Yeast and you feel like crying for joy.lolI ordered a lot of cubes of fresh Yeast from that Store and it will arrive this Friday. yeahhhhhhhhhNot only does it help me to follow a fantastic Authentic German * Mischbrot * rec... | I think nyour a baking
addict when you make your own fresh cake yeast:-) OOPPPSSS!!! that's sourdough - never mind! |
Party time again.
300 gram (dough weight) SD mini loaves, your basic WBF sourdough recipe. I got the mini bannetons from Amazon. | So,
what's in the bowl? |
Nice video: Bread and Butter
"I aspire to be a sushi master of the bread & butter world. The 'Jiro Dreams of Sushi' of bread and butter."http://vimeo.com/100214939 | Nice! Thanks for posting.
Nice! Thanks for posting. Making my own cultured butter is still on my list of things to do... |
scaling of recipes
hey everyone,quick question here. is scaling a recipe just a matter of percentages if you keep the measurements in weights?example: if i have a recipe for 3 loafs of bread can. can i scale up to a 100 loaf recipe so long as i use the same percentage ratio from the 3 loaf recipe.any an all informati... | Yes
I often scale up and down this way - just check that the hydration remains the same.Cheers |
Autolysis & soda bread
Has anybody ever tried to combine autolysis with making "soda bread"?My idea is as follows. The soda bread is based on 300 grams of flour in total, so that would require 15 grams of raising agent, which I would make by adding 10 grams of Cream of Tartar and 5 grams of Bicarbonate of soda, and pro... | Don't see the point.
Why would you want to rest the plain flour and water? Soda bread has been made very successively for decades, centuries, without any resting of all or part of the dough. Okay, if you were using stone ground ww flour, maybe then soak that flour for a bit, but I wouldn't bother with plain white flo... |
Anti-bread sentiments
I'm coming across more and more negativity about bread recently that I'm really starting to get annoyed by it.Why has bread become another dietary whipping boy? Comments? | Take no notice...
Bread has been around for a long time and if there were anything negative about it then I'm sure the human race wouldn't be here by now. As with all these food issues - watch what you eat and how much you eat. Bread's great and I love it.Cheers |
I'm not making any of Ian's avocado bagels!
Here's whyhttp://www.kitchendaily.com/read/10-most-dangerous-foods-your-kitchenI might hurt myself. | Yeah
And you might fall and break your leg getting out of bed, so why do it?!!! |
Baking Temperatures
I made another sourdough loaf from Bread by J. Hamelman. This was the Vermont Sourdough with whole wheat. The recipe calls for 460F for 40-45 minutes. I steamed the first 5 minutes (he cautions against over steaming) and due to browning, reduced the temperature to 400 at 20 minutes. At 35 minute... | I bake hotter
I think the temps in the book are those that would used in an industrial oven. Unfortunately home ovens lose a lot of heat from opening the door. This is why many of us preheat as hot as we can knowing the loss of temp will leave the oven nearly perfect for a good hot fast bake. None the less my loaves... |
baking stones
I am just becoming aware of baking stones, which are not easy to find here in Ireland. Could fire bricks be used as 'baking stones' ? | These stones are good
I have one of these and it is great for home use;http://bakerybits.co.uk/bakery-equipment/baking-stones-and-domes/granite-baking-stone-30cm-by-30cm-and-3cm-thick.htmlAs a cheaper alternative -I recently had some new kitchen worktops fitted and noticed some some spare granite pieces in the van of m... |
crusts and rising....
Does steam in the oven give a soft crust or a hard one ? I like a crusty loaf.Why two risings rather than one ? | Good questions
I wouldn't say steam, categorically, produces a "soft" or "hard" crust, because the quality of the crust depends also on how one treats the bread after it is removed from the oven. Steam will certainly enable you to achieve those seductively "crackly" crusts that, when squeezed, compel their boulangers t... |
Where to buy a variety of flours in Ireland ?
Does anyone know of any good on-line places in Ireland or UK where I can buy a good variety of flours to cover all of my needs for artisan bread making ? | Where to buy a variety of flours in Ireland ?
You can buy Manitoba flour from Costco.co.ukhttp://www.costco.co.uk/view/product/uk_catalog/cos_6,cos_6.3,cos_6.3.8/155037 |
Ball widemouth Canning Jars
I am in need of 2 1QT Ball widemouth Canning Jars but can not find any here in the UK.I had a look at the once sold at Amazon.uk but the price is unbelievable.Does anyone know of a place in UK where I can get Ball canning Jars are the sold in USA only?Any large widmouth Canning Jar 1QT would... | My recommendation is the thrift store
I googled a few UK sites and was amazed at how expensive they are! I often find them at my local thrift stores, so you might try a few of those. Good Luck! |
Bread tastings / pairings
Wine people have tastings. Coffee people too. Beer people have flights. So why not a tasting and pairing for bread?I baked 4 different rye breads from the Rye Baker site a few weeks ago, then sliced and froze them. I waited until Christmas day to dig into them, with my plan to sample all four ... | I don't like sour cream
On a domestic US flight they handed out some sour cream pretzels. I don't like sour cream at all but had been travelling a while and was starving. I also happened to have a glass of red wine so decided I'd have the pretzels and wash them down with the wine. Guess what... I actually enjoyed the s... |
steaming, cooling, mistakes and successes
This is my second attempt at Vermont Sourdough from Bread by Jeffrey Hamelman. The first attempt was edible and some folks loved it but I really screwed it up. I used a rye starter that has proven quite healthy. I welcome all advice, critiques and comments.I used the tips fr... | Just a couple of details left
Mike,I wish my second attempt at sourdough looked like that; nicely baked and excellent oven spring.I also use the pan steaming technique, but put the pans on the bottom rack, under the stone. I also stole the tip from dabrownman to put the pans in when the oven has heated to 25 degrees be... |
Using Steam
Hello everyoneWhen is it better to use steam ? Through time I started not using for enriched breads and only for Lean breads. Is this the idea or should I always be creating steam first few minutes when bread goes in?ThanksGhazi | Your oven needs full steaming
Your oven needs full steaming around 3 minutes prior to stuffing your loaf. ....And around 5 minutes following stuffin your loaf. And halfway thru your bake open slightly the oven door to release ALL humidity to ensure a crackly crust. |
Brainstorming Bread Shapes
Hello TFLers,I've been mulling over some ideas regarding optimal bread shapes for serving to groups and thought it might be a fun topic for discussion. Here's the situation I have in mind and the accompanying parameters:I'm going to a weekend retreat of about 60 people where we will be cookin... | A food slicer?
I've had this food slicer for almost four years, now. I use it daily to slice bread for sandwiches and toast; from soft, enriched sandwich loaves to lean, hard crusted rustic loaves. I wouldn't even make pumpernickel if I didn't have the slicer to cut thin slices perfectly every time. The slicer is small... |
Using both baking powder and vinegar in yeast bread
This is suggested in some gluten free recipes, but my question has to do with how these ingredients combine. The recipes I've seen call for the the baking powder to be mixed with the flour(s). I've read that the baking powder is more effective when mixed with the liq... | I would dilute one of them
first before mixing together or you loose most of your bubbling reaction into the air instead of trapping the gas in dough matrix. Blend in the vinegar first with other liquids before adding the baking powder and salt. I would think one would want the reaction to come as close to baking tim... |
Trouble Shoot My Loaves Please
Hi I'm a complete beginner and have had a couple issues wondering if I could get some help. Just have made 3 basic beginner loaves. 1. On all three the texture inside has been very dense and heavy not light at all. 2. The top always gets a "stringy" look or like a "moon surface" and real ... | Can't help much
wthout the recipe and methods since the fixes, easy enough most alwas, are usally found there. |
You know your a bread baker when...
I made a loaf of bread and replaced 20% of the flour with barley that I ground in my spice (a.k.a. coffee) grinder and sifted it. The loaf came out nice and had a nutty smell and flavor to it. Now you know your a bread baker when... I had some left over barley and used it to feed my ... | You know your a bread baker when
Your car has a coating of flour inside and out. Your at your mental peaks between the hours of 8pm-8am. You most common question is "What day is it?"I'll come up with some moreJosh |
Ordering from USA, shipping to Canada
Seems I may have to buy my DMP from an American company, since I can't find a Canadian source.Both KAF and Barry's Farm have it in 1 lb bags - KAF for $6/lb, BF for $2.29. Shipping for KAF is higher, too.Anyone have any experience with these companies shipping to Canada? BF take sP... | Shipping!
And border fees. I found that out the hard way when I ordered flour from Bob's Red Mill. It cost a blind fortune and then wasn't worth the cost. |
Calculating calories in bread
I'd like some confirmation that my method for calculating the calories in the breads I make is correct. It seems quite straightforward, but I want to make sure I'm not missing something.
I simply add up the calories of all of the individual ingredients. Then I divide the total ingredient... | Why divide?
The only thing that leaves bread when baking is water. Ingredient calories stay the same. Or are you dividing the total calories to find out the calorie per gram? If that is the case, you are correct.The difference in your bread and others are obviously going to be ingredients, so it's difficult to say with... |
Video of various bread braids...
Not sure if this was already posted..I just saw it and thought it was amazing.https://www.youtube.com/watch?v=e5HINId9jLM So skillful! | Amazing!
I bookmarked that video so I can look forward to some fancy braided breads in the future. |
Artisan bread in its ultimate form
I think the picture speaks for itself | Haha
V. Good! |
Searching TFL
It is pretty well known that you can use Google to search TFL with the site: term and perhaps get better hits that way.I've just discovered another variant of the Google search engine that lets you also list the results in date order which could be useful:https://programmablesearchengine.google.com/contro... | Great find.
Thanks! I've been thinking of making a search page for TFL for use from my phone. On my Chromebook I use the "search engines" feature of Chrome so I can type tfl in the search bar and get a Google search. Now I can touch the bookmark on my phone home page to get to my TFL search page. |
anna thomas' christmas stollen recipe
the recipe note says that you substitute Bob's Red Mill almond flour because it is easier. but my question is... do you sub it for the flour (all purpose) or sub it for the almonds/nuts? | Don't have the recipe so can't comment
However another TFL'er quite a while back did her adaptation of this recipe which you can find here. Hope you find inspiration. |
When do you score?
The dough, that is.I have seen 2 different instructions on different recipes:1. Score immediately after shaping and at the start of the final proof and2. Score at the end of the final proof and just prior to putting the loaf into the oven.It certainly seems easier to score on the denser, non-proofed ... | Scoring tutorial
clazar 123: I am attaching David's excellent scoring tutorial, which I just pointed out for another baker looking for scoring tips. I am certainly not as skilled as many bakers on this site, but I haven't heard of scoring before proofing....Good luck with your scoring. Best, Phyllishttp://www.thefr... |
Paddle in bread machine
Hi,I'm sure this must of been asked before but I did a search and couldn't find so, here's the problem.I've been making bread for a year now with a breadmachine. I really love the bread but the hole in the bottom created by the paddle is frustrating as heck. I don't mind a small hole but lots of... | Depending on your bread
Depending on your bread machine, you could pull the paddle out after it deflates the dough for the 2nd rise.If the above doesn't work then I would take it to the next level since you obviously desire a better product. You could mix the dough in the bread machine and then form it into buns, loav... |
Use Oil, Not Butter...For Softer Bread, Longer?
I was just reading a book on cake making...and the author addressed the use of oil vs. butter in cakes.Essentially...butter is a solid at room temperature so, while it melts in the oven, once the cake sets and especially if it is refrigerated...the butter inside will firm... | Oil
I don't know about the softness aspect, but I seldom, if ever, use butter in my breads now; it's always oil. The last time I made Sally Lunn, I did notice that the bread was not as rich or soft with oil rather than the butter called for, though. |
What kind of water do you use?
My friend who owns a baking supply company tells me he is obsessed with using pure water for his breads. He says he'd leave water out overnight if necessary to let the chlorine evaporate. I'm using warm water straight from the tap in San Francisco, and I've never noticed any off flavors. ... | I wouldn't worry about it
I wouldn't worry about it unless you notice the water causing problems. |
The price of wheat
Today I saw hard red wheat listed at less than $9.00/bushel. But when I checked local suppliers, a 45-50 lb bag is about $45. Now I understand a bushel to weigh 60 lbs. I used to buy hard red for about $25 for 45-50 lbs.Am I looking at the wrong info? | Even though wheat priccs
are up 17% this year they are almost what they were this time in 2012 and down 46% from their high in 2013 June - July. I can still get AP flour at the grocery store 5# for less than 40 cents a pound so you should get better pricing that that for a 50 # bag I would think. |
I like my plumber ...
... but I really don't want him to become my best friend. Any thoughts as to how NOT to clog up the sink? Tips or tricks?I scrape out as much dough as I can from bowls, buckets, and so on, but no container is ever dough-free when I go to wash it. I've been letting the stuff soak, in an effort t... | Have you had problems, or are
Have you had problems, or are you trying to avoid a potential problem? The reason that I ask is that I have never had an issue. |
Has this website been hijacked by football (soccer) fans?
In the last few days I have been receiving the update e-mails from TFL full of football crap. Anyone have any idea what is happening? | @Maluz
Spam.Please make sure to report any posts like that by using the "report this" button. If we help the moderators they will help us by eliminating the spam.Cheers-Dave |
Joke for the day....
How can you tell that someone is an amateur baker….. By the hard dough sticking to the finger hairs :-) | Re Joke for the day....
:-) |
Chad Robertson book signing in Bellingham, WA March 28th
I just noticed that Chad Robertson will be doing a book signing at Village Books in Bellingham, Washington on March 28th. I'm not sure if I'll be able to make it, but it looks worthwhile for anyone who can. Any other stops in the NW that anyone is aware of? I ha... | Chad Robertson
I talked to folks at the WSU Bread Lab today and Chad is there for 2 days doing some experimenting. He'll be doing the book talk the evening between. So this isn't really a book tour, it's just a local thing.. I was hoping he'd be coming down to Seattle, but no such luck. I'd really like to be an elf in ... |
Proofing not proofing much
I mixed up some dough last night, mostly just KA bread flour and freshly milled Spelt grain. 60% BF and 40% Spelt. I used my wild yeast starter, added some honey and diastatic Malt... left in garage overnight (39 F.) for retarding dough after a good hour or two of autolysing. This morning... | I'm fairly new at SD, and not
I'm fairly new at SD, and not too comfortable on giving advice when I usually need advice, but since you are searching for an immediate answer, I thought I would offer some suggestions. If nothing else, you could salvage the dough by refrigerating it. Then later, take pieces of it to use... |
Unusually powerful poolish
Has anyone else had this experience ? Last night, while I was asleep, the plastic lid on my pre-ferment bowl blew right off. When I awoke, the lid was sitting on the counter next to the poolish. 34 gram W.W. flour34 gram Unbleached bread flour68 gram of water(to use the absolute minimum of ... | You're not the only one
This has probably occurred to most bakers at one time or another. I found that using a small sheet of plastic wrap over my fermentation container and a rubber band to snug it down keeps dust out and prevents drying out. The gas will occasionally cause some doming of the plastic wrap but the seal... |
Pasta Old Style
Maybe better stated as classic style! I'm impressed withe her style and skill!
Aunt Rita's Homemade Pasta
Video of Aunt Rita's Homemade Pasta | Great video!
Thanks for posting it!If I start practicing today, maybe, in another 83 years, I'll be able to make pasta like Zia Rita.David |
Rise and then fall...
I get this with some of my breads and I am just curious as to why this happens. It is usually my breads that have other flours added. I get a beautiful rise, and then if I let it go a bit too long, or sometimes it happens during baking, the bread falls. I was just wondering why this happens. | Fermentation is happening
Fermentation is happening faster, it seems. Different flours ferment at different speeds, such as Whole rye and whole spelt flours. Spiking a dough with either one of these or both will lead to an active dough that must be watched closely. Share the recipe you're having trouble with, perhaps w... |
Micro-baker? Join us Wednesday for #BreadChat
Hi everyone,I'd like to invite you to participate in this month's #BreadChat — especially if you're a micro-baker, aspiring micro-baker, or just curious about baking larger batches of bread in your home kitchen.Hanseata joins us as a guest co-host, along with a number of ot... | Looking forward to the chat!
And good questions!Karin |
Bread bakers seem to be very happy.
Bread bakers seem to be very happy. I must say folks that after being around cake bakers for a long time. Bread bakers seem like some of the nicest people.The bread forums here are so pleasant. That's not me in that picture : ) but he looks happy. | funny
That's funny that you noticed a difference. It reminds me of some young culinary students comparing the students training to be chefs vs. the students they met in the pastry chef courses. Both of the students agreed that the students planning to be savory chefs were in general wild, liked loud environments and w... |
Sesame seed Adhesion
I love sesame and poppy seeds on bread and rolls but have been unable get them to stick to a loaf before baking ? I tried misting with water before sprinkling them on the loaf but the mostly fell off after baking ? Any ideas on getting them to stick.Thanks for any helpJon in Ohio | both at work and at home I'v
both at work and at home I'v always rolled them seam side up on a damp towel then rolled them on/in the seeds, short of glue (a joke) this has the best results. loosing some after baking is the nature of the beast but you should be able to retain the vast majority as long as you aren't supe... |
Thanks to Y'alll
Sometimes I surprise myself, and thanks to y'all it happened again yesterday. I was making a batch of dough when 1- the telephone rang & 2- the door bell went off; all at the same time. Of course by the time I got back to the mixer I had totally forgotten how much flour had gone in. I added the rest... | Since my baking apprentice
is a hairy hair brain and the world is busy place where we all have ti multitask I have taken a page from my closet chefing days and bake mis en place. Nothing goes anywhere until it is all measured out and in its place.that way no matter what happens everything is always fine and dandy,Stil... |
First ever artesian ingredient shopping trip & yeast video
A few days ago I realized I didn't have some vital ingredients for really starting to make great bread. I promised myself I'd go on a solo shopping trip, and tracked down a great tiny organic food mart in town (in which I had a delightful conversation with the ... | btw..
..I'll likely be posting things non-question related in the blog section from now, forward. Forgive me as I just realized that's where this information should have been posted! Take care and God bless! |
Surprising result of ailing oven
I turned off the oven after baking cherry cobbler and the entire condo went dark. No amount of fiddling with the fuse box worked, but the resident manager got the lights on again from the main switch outside.I believe that something in my oven must have short-circuited, because after th... | Cooler Oven
A cooler oven gives the dough more time to expand before the crust and crumb begins to harden, resulting in greater oven spring. It sounds like you have accidentally hit upon the proper temperature for your oven and the type of bread you are baking. I hope the crumb comes out well (it should).Bob |
Mini Oven
Do you really have a very small oven? If you do, then maybe you can help me. My own oven (large) kicked the bucket, and now I'm using a small countertop convection oven and I need to bake some bread, one loaf, obviously. Can anyone help? | yes....
What do you want to know? It preheats faster, bakes about as long and watch out for hot spots. Check the instructions for use with alu-foil. Steaming can be problematic. :) |
Can you freeze diastatic malt powder?
I just got some diastatic malt powder today from KA and it is a bit short dated. I'm wondering if I can freeze some of it and whether it will still work well after it's been frozen. Thanks in advance, Dan. | Yes and yes.Just make sure to
Yes and yes.Just make sure to wrap it securely to prevent moisture getting in. |
Chock Full of Nuts Whole Wheat Donuts
Hey New Yorkers of a certain age. Do you remember Chock Full of Nuts lunch counters? It was my go-to when I was in my 20s. Delicious food and cheap. The only problem was figuring out who was going to get up from the counters to give you a seat! Anyway, they used to make whole w... | Maybe some help..
I've often found trying several alternative search engine's help when I stump Google with a search. It's worked in the past for me. I just tried Yahoo.com and put "whole wheat donuts" in quotes and came up with some recipes - but with no reference to that restaurant per se. I then tried to search "ch... |
Malicious Ad on TFL??
Heads up for all . I have an ad appearing that says I have a message and unthinkingly clicked on it.For that microsecond before my brain engaged, I thought it was a PM in my account on TFL. It instructed me to download something and by then I snapped to attention and quickly left the site. Hopeful... | Probably not
Probably not, but I haven't seen it yet. Anyone else seeing it? If so, could you get a screen snap of it and share it?@Clazer123 Are you on Windows? I know there are many trojan-y things that can get downloaded that'll replace real ads with fake ads. Maybe if you downloaded some shareware one of those ... |
How to teach novices Artisan Bread making?
Hello everyone: I taught a Thai cooking classes at my local YMCA three days ago and I also show case my cooking school via Power point presentation. In the show , there are pictures of my Artisan breads . I learn how to make these type of breads via this web site and had been ... | Making bread, of any type, is
Making bread, of any type, is like all crafts in that one must first gain command of the basic skills involved for production. Going from no baking experience at all to making more difficult breads requires a number of learning steps that are not going to occur in one class. Start by te... |
KA for kneading at higher than #2?
Hi everyone!I just have a new KA proline 7 qt mixer. I posted this question elsewhere but I am reposting here as a separate question.its a great mixer, its quiet, moves through batters and cookie doughs very easily. .However I really bought it for kneading bread dough and I can see t... | @katiajini ... KA Mixer
I have an older Kitchen Aid ... purchased in 1994-ish. It is the tilting head type so I think it is smaller that yours (not sure).Anyhow, I made Jason's Ciabatta and ran it up to speed setting #8 (per the video posted by Jen Menke) and I did not encounter any problems other than the entire KA sh... |
SFBI January Course
I have finally pretty much retired, and am baking more. I am going to the Systematic Approach to Breads January 2014 5 day course at the San Francisco Baking Institute. My wife and I are staying the first few days at the Inn at Oyster Point, which is pretty close to the school. I am interested in... | Restaurants near SFBI
Don Pico for Mexican comida in San Bruno and the Basque Community Center in South San Francisco. The BCC once had only a fixed menu and seated all-comers at banquet tables "family style." Today seating is in the more usual restaurant plan and a diverse a la carte menu supplements the rotating six ... |
steel cut oats vs oatmeal (flakes) in soaker
I have been making the struan (the recipe version posted by Floydm here from BBA). It uses oatmeal soaked for a short while or overnight. Steel cut oats take so much longer to cook and soften than oatmeal but can you still use them in place of oatmeal in a soaker? Will the... | Presoak in boiling water, or
Presoak in boiling water, or cook for a period, if you want to ensure they are soft as you desire. Then include in soaker. |
So which one are you?
I wonder what the bread we like says about us. I don't know what if any science is behind this but it can;t be much.http://www.huffingtonpost.com/2014/01/06/favorite-sandwich-says-about-you_n_4538478.html?icid=maing-grid7%7Cmain5%7Cdl12%7Csec1_lnk3%26pLid%3D428196Happy Sandwich Making | Pastrami on rye with some
Pastrami on rye with some Thousand Island Dressing. Must be real thin sliced pastrami warmed up and through in some melted Munster cheese and I'm good.A pulled pork or smoked brisket would tie for second. |
how and how much wheat germ to use? Soak?
I have never used wheat germ in cooking and baking. I am just discovering it and love the flavor (of the toasted, that's the only version I have tried so far), and it is of high nutritive value I gather.If I want to add it baking bread, how should I do this?When measuring whit... | Where to start?
Wheat germ is part of the wheat berry. It is the embryo, the life force inside the seed. The germ, along with the bran, is removed during the milling process for white flour. It is about 2 1/2% of the weight of the wheat berry . If you are using whole grain flour, it has not been removed but you can add... |
Dough dried out overnight
Two questions: 1. If my dough dries out after an overnight rise in the fridge, even with plastic wrap on top, does that mean my fridge is just too cold, too dry or I didn't use enough water in the dough? 2. Follow up, I had to add a fair bit of extra water to the Bagel recipe in the Artisan Je... | Post your recipe otherwise is
Post your recipe otherwise is hard to say what wrong, but sound like you need more water in dough.Mirko |
What size should sandwich bread be?
No, not how wide is a pickle, but how wide should bread be? The humorous responses should be easy enough: wide enough to wipe your face, wide enough to hide the peanut butter, etc, etc.I pose this question as I have been struggling with my conversion from a Kitchen Aid Pro 600 with s... | As far as I know,
Pullman pans are most often made to have a square cross-section that measures 4 by 4 inches, so that would be the "standard" American measurement of a bread slice.I don't live in the US, or America for that matter, so the question you ask is somewhat humorous to my mind: who cares what anyone thinks t... |
dough in food processor vs stand mixer
I just made Jason's Ciabatta, a very, very, wet goopy dough in my tiny food processor. It was very fast and seemed effortless. It actually worked quite well compared to all the other ways I have been trying to make it since I don't have a stand mixer. I don't know how the dou... | What kind of blade are you using?
Are you using the plastic dough blade that comes with a lot of food processors? You can certainly use that to incorporate the ingredients together. If I'm correct, then Jason's Ciabatta is 95% hydration, so that is super wet. That would form gluten fairly rapidly just sitting there ... |
Calling all Florida bakers
Lots of years baking in my humid west coast Florida environment, but still have difficulty with over-hydration.Doubt my water is any wetter than anyone else's, so has to be that the flour is damp due to the high humidity. I store flour in air-tight containers as soon as I buy it, but right fr... | "hold-back" water.
Many TFLers always "hold back" some of the water that is called for in the formula. And then add it to the dough, after mixing, or during kneading, or during the "stretch and fold" phase, only when needed, and do so "based on feel."Probably not the answer you were looking for, but I hope it helps so... |
need to find bread bags in bulk
I sell bread at our local market and am thinking of expanding my breads to include some more artisan type breads with crispy crusts. Our breads have to be wrapped by law so I need to find a source of bread bags that are made of paper- preferably with a window in it that would hold a two ... | King Arthur sells plastic
King Arthur sells plastic clear bread bags but they are expensive, try looking at bakedeco.com, their store is in brooklyn but they sell also on their website. |
Christmas spice sweet buns
yesterday I made some sweat buns. I have written up the process on my blog. I would live to hear feedback and suggestionshttp://blog.fireandfocaccia.com/2013/12/spiced-christmas-sweet-buns.html?spref=fbThanks Matthew | They really look great!
They really look great! |
Dough Hook v. Standard Paddle
Hello! I am new to bread making and am working on my second loaf. Does anyone know if using the paddle attachment and then switching to the dough hook works better than using the dough hook for the entire process? I used the hook before and thought not everything mixed thoroughly, but it... | Mixing vs kneading
Yes, the paddle is for mixing and the dough hook is for kneading. I find that I like to mix the dry ingredients before adding liquid. I'll often do all the mixing with a dough scraper in the bowl I use for weighing. Then I'll put the mix in my Kitchen Aid for kneading. |
a200
The 1st gear on my Hobart a200 won't turn under dough load but 2nd will. Does that make sense? If I pop the top off what should I be looking for? I'd rather try at home cause the thing is heavy.
thanks | Odd... I'm still trying to
Odd... I'm still trying to fix my a200, but I have the opposite problem. I can get 1st to work. Second will spin faster, but the second you put it under load it goes back to the speed of first. Or if I flip one spacer I can get second to work correctly, but first gear spins the same speed as ... |
Food Grade Plastic Bags to Cover Half-Sheet Pan
Reinhart and others recommend half-sheet pans for proofing bagels, etc. But you are supposed to place the half-sheet pan into a food grade plastic bag during the proofing and retarding cycles. Twenty years ago my late mother in law purchased a large quantity of such bag... | uline has bags
I purchased my bags from uline.com, smaller ones when I individually bagged bagels for sale and I still have hundreds of the larger size that I use for loaves. They have gusseted bags that are FDA/USDA compliant in sizes from single servign to covering industrial equipment. If you tend to wash and reuse ... |
Question, Yorkshire Pudding
I am making Yorkshire Pudding for the first time today. Would bacon grease be an option instead of vegetable oil? We will be serving them with a chuck roast stew cooked in a crock pot. Thanks for any opinion you may have.Kirk | Bacon grease will definitely
Bacon grease will definitely work. Traditionally, Yorkshire pudding is made with beef fat, so pork fat is an even closer approximation. Plus, I don't think anyone will complain about the bacon flavor :-) |
High Hydration Dough ... how much kneading/folding is enough?
Recently I've been trying lower hydration doughs with more kneading in order to get a "smooth" dough. Also try the "windowpane" test ...So how does one know when a high hydration dough has been worked enough? When I use the stretch and fold method, the dough... | Stretching and folding is the
Stretching and folding is the way to go for high hydration doughs. The dough getting elastic and smoother in appearance is a good sign that the gluten is developing. Another is that your dough is no longer sticking to your bowl or container ( for this reason, never oil the container you're... |
Kneading Question
As I mentioned in my introduction a few days ago, I am new to bread baking and new to this great site. I use a stand mixer for mixing and kneading because of arthritis. I've learned here that approximately 10 minutes of hand kneading is required but how does that translate to a stand mixer? I am curre... | Using a mixer
The times will be decreased. And the time starts the moment you begin mixing. In these style mixer's for a white dough is say its 3 minutes in low then maybe 5 more in medium speed. These mixers have a tendency to get wrapped around the hook so u may need to stop and remove a couple times so its kneading ... |
"Artisan" Bread?
My sister posted this today on her FB page, and I was wondering if anyone here has tried this recipe. I have several concerns - such as the technique, as well as placing a cold stone in a 450* oven, and especially adding pepper to a bread dough.Of course I realize the pepper is an optional ingredient, ... | I think you're right
It does seem a bit suspect to me, too. I just looked at it briefly, but it seems to contradict a lot of what I think I know about how to make good bread. It may be edible, but "Artisan" is a strong word I would hesitate to use. |
Good Yeast gone Bad!
I have to post this shot, only because things cannot get any worse than this when it comes to over fermentation of batter. We used the Tartine Bread recipe for making waffles using starter. The recipe calls for a lot of sugar and melted butter added to some starter and flour mixture.. can't reme... | Mama mia
Your starter culture was so alive it wanted to leave the fridge and go on it's own... |
Is it Sourdough?
Hello Everyone!This is my first ever post and I don't know if I am doing this correctly!I have delved into the life of sourdough for the past 3 years and I find it to be not only enjoyable and satisfying but also very relaxing and calming. At this time I have one question which has puzzled me. One of... | I believe sourdough is just a
I believe sourdough is just a generic name for culturing natural yeast and bacteria, it has nothing to do with the amount of fermentation in the dough. The amount of fermentation will depend on what you are after, every dough must have some fermentation as that is the nature of making brea... |
Baking Bread T-Shirt (Breaking Bad parody)
http://shirt.woot.com/offers/baking-breadI think this forum would be appropriate audience that would appreciate this! | Poor Imitation
C'mon T-shirt guys... with just a few minutes in Photoshop, you could have created a graphic that at least looks something like the Breaking Bad logo. SteveBwww.breadcetera.com |
Happy Thanksgiving!
A quick note to say "Thank you" to everyone who shares their experiences here and makes TFL such a wonderful community.To the American bakers celebrating today: I hope your feasts come together wonderfully and your Thanksgiving is full of love and gratitude. I look forward to seeing your creations ... | And Happy Thanksgiving to you also!
I am thankful for all my fellow "breadies", who inspire me to do better and to try new things! Have a wonderful day to you all! |
Crust color mystery!
Hello, these loaves are basically Robertson Tartine using KAAF and are from the same bake. The size differential is due to the lazy baker who failed to weigh the loaves. The color differential has happened repeatedly (even when I measure weights). This has happened time and again. I retard my l... | sounds like physics
"... the exact same thing with the second loaf."Nope, something is different. How about temperature of the cover? Wetness inside the cover? hmmmm... |
Baker's Percentage Conversion Calculator
Hi,
I'm a newbie who's created an OpenOffice/MSExcel speadsheet for calculating Baker's Percentages.
It calculates ingredients based on the weight of the finished bread desired and displays them in lbs, oz, gms, cups, tblsps, and tsps.
If you'd like to try it, use it, critique i... | No charge
No charge Chrissie,
I did it more to gain an understanding of Bread Percentages than anything else.
I've found in life, the best way to learn is to Do.
I replied to the floydm email with the attachments, duh.
If you don't get them please message me here with your email address and I'll send them again. |
Sourdough
I'm just wondering why sourdough bread is called 'sour'. My starter only has potato flakes, sugar and water. It ferments and smells like over-ripe bananas at times but it doesn't match my idea of 'sour'. I appreciate your wisdom. Paul | One of the good bacteria in
One of the good bacteria in wild yeast starters is Lactobacillus and its by product is lactic acid. The smart folks should be along shortly to give you more information. http://en.wikipedia.org/wiki/Lactobacillus and http://en.wikipedia.org/wiki/Sourdough |
25 year old Kitchenaid mixer--grain mill attachment
My Kitchenaid mixer is so old I can only find the manual for it at kitchenaid, not any parts. But I am debating getting the grain mill, but I don't know if it will work on my mixer. Does anyone here know? (Model KSM 5BBU, it's about 25 or so years old).Thank you,Chris... | If it has a universal motor I
If it has a universal motor I wouldn't put a grain mill on it. Universal motors can be identified by screw heads extending outside the motor housing toward the rear half of the motor/gear housing. Universal motors can't take heavy loads. Research the KA grain mill (google) and specifically... |
Breadmaking history
Stuff I thought I'd share here.While searching for information on ancient grains, I found this PDF file online:www.cog.ca/documents/AncientgrainsWI07.pdfQuite interesting.Several ancient grains discussed, as well as the difference between spring and winter wheats.Then I started looking into the asso... | ergotism
Thank you for the above posts- they were fascinating. I am reminded of an article I recall in Science some years ago where an archeologist uncovered an area in a cave in France where grain had been stored in very early times and growing there were species of Streptomycetes, an organism capable of elaborating ... |
Tweeting bakers? Who to follow?
Any suggestions who to follow on Twitter? I have already followed:@breadmaking@RealBread@weekendbakers@sourdough_bread@thefreshloaf@robin_edberg@BreadStormBaker@bakemagAny others who you think I should follow? | You might try
following:@PonsfordsPlaceCraig Ponsford is a pretty fair baker :>) |
Bakeable Cream for Danish
I need a recipe for a bakeable custard/pastry cream to use on Danish pastries.Looking for one that will hold its shape, not "explode", or get completely absorbed into the pasty.I've used several commercial ones that work great (Puratos) but I need one made from scratch.If not available, any id... | Pastry Cream
There is a recipe for one to fill eclairs here http://www.thefreshloaf.com/recipes/eclairsOr Cream Cheese danish filling here http://www.thefreshloaf.com/recipes/painauxraisinsNow I want a danish... |
Ergot, witchcraft and civilization
I spent some time reading up about ergot and rye this past week. Really fascinating stuff. It has had a significant impact on European civilization and was likely the reason for Christianity's whole outlook on witchcraft - all through bread.I did a (rather lengthy, sorry) blog piece a... | Interesting, but apparently not a clear cut case
Ian,Saw your post and read your blog. Thought it was very interesting, so I forwarded a link to my daughter who can only eat rye breads (wheat allergy), is an early modern european historian, and taught classes on witchcraft at Rutgers recently. Definitely thought she'... |
Ciabatta ala Alfanso
You may have noticed that I haven’t posted much of anything lately, we’ve been in Florida on vacation so no baking for me. However, we did get a chance to meet up with Mr and Mrs Alfanso while down here and guess what, they were kind enough to bake some treats for us. Alan baked a 79% hydration c... | How fun is that!!
What a treat! So glad you all got the chance to connect, and enjoy some special bread while there. Enjoy the rest of your vacation!Mary |
Lye, soap, bread
Can I use lye in my mixer to make soap, wash it out and then make bread? Does the metal bowl hold any chemicals that could affect the bread? How similar is food grade lye to soap lye? Is it a concentration difference? Thanks | Food grade is different than non-food grade
The concentration is the same but there are usually many contaminants in the non-food grade. Both are very strong bases and very caustic. Eye and skin protection MUST be adhered to, as well as protecting anyone near the activity. It can be very dangerous to work with and shou... |
Calorie count?
My flour bag tells me there are 110 calories in 1/4 cup of flour. A small artisan loaf takes 2 1/4 cups and gives me roughly 10 slices. That should translate to 110 calories/slice, average (commercial bread is 85-100 per slice).So is that a good reckoning? Or does the yeast eat some of that and reduce th... | Calories
I do the math based on the ingredient weight (except water) and their caloric content, then weigh my bread after baking/cooling. Typical calorie contents for lean breads (flour, salt, water, yeast or sourdough) are about 210 kcal/100 gram. With rich breads and when incorporating raisins/currants this can sho... |
Bread in restaurants
An interesting piece about the changing place of bread in restaurants.SF Gate: The cost of serving bread in restaurantsThe cheapskate in me doesn't like having to pay for something I get for nothing right now, but I actually like that it makes people think a bit more about bread. Heaven knows good... | Bread is not free all over the world
And in Europe, it is very common practice that if bread is not written on the menu that it "comes with bread" it will be charged separately. A basket will be presented for choice, but every piece has a price. Not telling the waiter how much you ate could be considered extreme bad ... |
La Cloche or Bread Dome?
I am thinking of getting a stoneware baker and am undecided between the LaCloche and the Bread Dome, both made by Sassafrass. Has anyone compared the two as far as size and functionality? | before you buy either, consider this
Make your own from parts easily purchased at a hardware store. I know there are searchable notes about this but I'll try to describe it here: buy a large unglazed (red-orange) flower pot base and a flower pot that, upside down, fits neatly into the base. Then seal the hole in the... |
Interesting experience-what is good bread?
Every year I attend a Soup and Bread luncheon given at a local church. There is an accompanying bake and produce sale and all proceeds go to support programs. It is in a lovely setting in a 19th century chirch in the county. All the soups,breads and baked goods are homemade by... | Hi Clazar,Good thought
Hi Clazar,Good thought provoking question.I found your comments on how the loaves were all similar in taste at the luncheon you attended and my first thoughts were that probably none of the breads were made with any kind of preferment and were simply baked the way I learned to bake before I disco... |
I know that guy!
Hats off to Brad Price, winner of the Student category in America's Best Raisin Bread competition at the IBIE in Las Vegas this week. We've been friends of his family for 15 years or so. Brad is a student at K State in Manhattan, KS. It's great to see a young person pursuing his passion.Paul | Sure you taught him everything
It's nice when you have the chance to brag on a friend like this. Good going, Brad! |
New short bakery film
Hi EveryoneI'd thought I'd pos this, it's a short film made about our bakery in Liverpool. It's done by a local company producing stories about small independent businesses. I hope you like it and let me know what you think.
The Baker
Video of The Baker
ThanksSam | Great video
Sam, I like it.Nice and relaxed but your passion for the bread comes through. One quick result, I'll be down to Bridgewater Street tomorrow to pick up a loaf or two.Good luck |
Guess What I Found!
While reading reviews on about 30 bread machines, trying to figure out which one to buy, I remembered I had a bread machine I bought off eBay about 10 years ago. It was purchased as used I only used it a handful of times myself.Well, I sent DH into the storage room (sounds better than junk room) to... | Hiding the knife will
Hiding the knife will probably only encourage him to rip the bread off in chunks. LOL!Congrats on your "new" new-old breadmaker. I use my Zo to knead almost everything these days - saves a lot of time and effort. Though since I replaced my old Hobart-era KA mixer with a Bosch compact I am start... |
The Threat of the Cinnamon Bomb
Anyone traveling with baking supplies? Never leave your luggage unattendend!http://www.thedailymeal.com/flour-cinnamon-bomb-shuts-down-airport/100113Enjoy,Karin | That's too funny!
I wonder what that person was really up to. The article doesn't tell. The easiest thing to do is to 'check' any baggage that may be deemed suspicious by anyone for any reason. That way, you don't misplace it, you don't have to explain to the TSA guy what's in it, and it is sure to arrive safely 5000 m... |
Dan Lepard's 4 hour croissants.
Does anyone have this recipe? I watched the full GABO online and couldn't believe it when he had the bakers make croissants in 4 hours. | Is it this?Great Australian
Is it this?Great Australian Bakeoff Breakfast Croissants |
Is air circulation required for a starter?
Hi allI had read somewhere that air circulation was needed for a healthy starter so I had removed the rubber ring from my Kilner jar but I noticed that minuscule flying insects (fruit flies?) get in the jar so I put the rubber ring back on.What are your views, please?cyber | If I use the rubber ring,
I take off the clamping device so gases can escape the jar and not build up inside the jar. Clamping a piece of paper towel or cloth instead of the rubber seal is also an idea to keep out bugs. I often use a piece of plastic and a large rubber band to keep the bugs out, just tight enough to ... |
seam side up or down?
Maybe everybody but me knows the answer to this question but here goes: Do I place the dough into a banneton/brotform to proof seam-side down or up? Since it will ultimately be flipped for baking it seems to me the skin should be down in the brotform. But I tried that yesterday, after pinching the... | For most breads it would be seam
side up in a basket where you plan to flip it over and dump the bread out ready for slashing, There are some breads that you don't slash and want the bread to naturally open at the seams, like many of Forkish's breads and then you do seam side down so the seam is up when baked and it ca... |
Kneading Conference West 2013
I am curious if other TFLers will be at the Kneading Conference West in Mt. Vernon, WA, starting next Thursday, Sept. 12. I would love to meet up. It was fun to meet some of you last year. | Yup!
Yup! I'll be there. |
Amount of water in bread
What changes can I expect to see in a bread dough and its finished product if I were to increase the water from say 50% to 70%?Would it be more elastic? Chewier? More open crumb?I am trying to understand how each ingredient affects dough and final product better... | While the hydration of the
While the hydration of the dough relies on the type of flour you're using (flour with low protein can absorb less water), there are major differences between 50% and 70% hydration.50% hydration is extremely low - far too low, I think to make a good loaf of bread. That's practically in bagel t... |
with yogurt
Thought I would try some thing different yesterday made some bread in the Cuisinart. Used just over a cup of warm water then added a 100g Activia vanilla yogurt, 1 cup flour, the butter, sugar salt and yeast pulsed a couple times, and then enough flour to give me a nice dough, then pulsed a little more, the... | Type yogurt
in the search box. Lots of Freash Lofians make their own yogurt and use it in bread as well as the whey for bread liquid. Your recipe sounds like a fine enriched dough perfect for rolls or hamburger buns.Happy Baking |
silicone bake ware
just curious, what do you think of the silicone bake ware, no I haven,t seen bread pans, but i mean for cakes ect.. qahtan | brand
uhm, that stuff depends a lot on the quality of the single piece. Better avoid cheap stuff and buy well known brands or you'll repent bitterly. |
Which conducts heat better Iron or Steel
I would think iron and more evenly but, then again I think not..because all of these steel heating plates are coming out on the market. I received an e-mail from Sur La Table and they are offering free shipping on any $59 purchase. One new item is their Baking Steel plate 14X1... | Cast Iron
Sylvia - I believe cast iron would be considered a better heat conductor than steel in that it holds heat better and more evenly. That said, it takes longer to heat (hence the reason it holds heat better too - it takes longer to cool down). The baking steels are becoming very popular. I have one and it outpe... |
todays bake
todays bake,,,,,,,, just plain white.. qahtan | Beautiful!
They should last you awhile, qahtan, or not! |
questions
has any one made Desem bread?.`````````````````````````With regard to flavour of whole wheat bread maybe even breads like Hovis, Bermaline and similar can be greatly improvedby FRESH KERNELS, FRESHLY GROUND.,I know myself I never liked whole wheat bread the taste was FUNNY. .But once I ground my flour fresh w... | @qahtan, re: Desem
I remember JMonkey posting about a Desem that he made. There are probably others. The Search tool might turn up additional posts.Paul |
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