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another antique pan
another from my collection of antique pans.. this one tricky to get the right amount of dough in it... qahtan | milk bread
Hi qahtan,These are for milk bread. Sealed pan protects the dough so it doesn't get burned. Not the milk sugars are not fermentable by yeast, hence milk bread has high degree of colouration when baking.Best wishesAndy |
Loaves from double pans
double pan loaves. qahtan | Beautiful!
They look terrific, qahtan; how I envy you that pan! I finally got one of those cylindrical pans from England and though I've made bread in it, I so seldom use it now because the slices are very small. Yours look to be about the perfect size. |
Oven Spring & Oven Top Heat
This is a topic we have discussed frequently on TFL and the general consensus is that for those lucky enough to have an oven with switchable top and bottom elements, then the top element should be off for the initial steam phase of around 20 minutes. This is so the dough doesn't prematurely ... | It is nice to have this
It is nice to have this option, as my oven only has the heating element on the top. I think the steam will only be effective if it is on top of the bread. I bake with a steel plate that covers almost the whole rack, and below I have a huge cast iron pan where I dump boiling water into before the... |
Loaf baked in hovis pan.. g | HAHAHAHAHA! Is Hovis still
HAHAHAHAHA! Is Hovis still around? Because I think you should get a royalty for every loaf, LOL! |
This time it"s Bermaline bread
the name is not do good on this one.q | Loaf baked in Bermaline pan
qahtan |
.Hovis pans, before and after
I wanted a Hovis loaf pan,, a kind soul sent me two.. the top picture is how the arrived for me,, bottom picture after my husband worked on them,,, just though you would like to see my antiqie treasures.. qahtan | So, what brand of sandblaster
So, what brand of sandblaster does your husband own? LOL!From the before pictures I'd have sworn the letters had been completely eroded - was there really that much crud on the pans that once you got if off (sandblasting or otherwise) the letters were entirely restored, or did it require ... |
ovens
Hi everyoneI am looking to buy an oven to support my small bakery enterprise. I read about a ROFCO oven and got feedback from the weekend baker in holland about her oven. I saw a few people write about this oven , has anyone in the UK or elsewhere any experience with this type of oven I would like to buy one as i... | Ovens
Hi Albert26The cheapest (and smallest) ROFCO - the B10 was about 660GBP at the beginning of the year and carriage about 95GBP. The B20 was about 980GBP. Given that even the largest size they make - the B40 and B50 - are big enough for just 12 x 850g loaves (and only the B50 is annotated as "Possibility of conti... |
Atkins Diet
Ok, this is it and for the past 3 weeks I have been a faithful Atkins Dieter. It's coming off as described but I will have a few more weeks to go.Alas, I will never ever be able to "devour" my creations and now only allow myself a very scant piece now and then.My husband loves it though, so much more for hi... | I have birds that have trained themsleves to
eat every tomato before it can completely ripen, If I start picking them pink the birds eat them green. Makes you wonder how many animals the farmers are killing to keep us fed. Good luck with the Adkins diet. Once you lose weight you can go back to eating bread like I d... |
blackberries | Ooops again sorry
Ooops again sorry |
Hot X buns
variation on the same dough.. no special recipe, I just didn't put the crosses on them as it wasn't Easter...qahtan | These are some great buns.
We love to make French toast out of them!Well done asn happy baking |
Dieting and bread consumption
I *hope* I've finally found an effective way to diet. I am doing intermittent fasting. I refrain from eating 16 hours a day (8 PM to noon) and let myself eat the other 8. Probably just a personal quirk, but it's a lot easier to NOT EAT, period, than it is to think about what to eat, how mu... | 5:2 diet
Have you tried this diet? You restrict food intake to 500 calories for women, 600 for men, on 2 non-consecutive days each week and the other 5 eat as normal with no restrictions. That way you can continue to bake and eat your bread. :>} Patsy |
Yorkshire puds
A challenge like bread, but easy when you know how,,, qahtan | Your post put me in mind of
Your post put me in mind of an old Stanley Holloway poem about Yorkshire puddings.Care to share your method? Mine always come out flat :( |
scones
scones every ones favourite,, g | You might want to consider
You might want to consider consolidating all your photos in one thread. You don't really need an individual one for every picture you take. |
Sourdough starter containers
I just found these on Amazon. Plastic, twist top containers in various shapes and sizes. Since I only bake every 4 to 6 weeks I keep only about 100 grams of stiff starter in the refrigerator and use it to propagate levain for baking.These sturdy containers have smooth interior walls with no... | Oh good find, I think the
Oh good find, I think the size might be perfect to keep and maintain a small amount of starter. I have two expensive glass jars in similar size that I use for my starter but I will order two of these plastic ones to try out since they look very cheap. I always like non stick plastic containers... |
pullman loaf | pullman loaf
Sorry, i did a double take on the above.I find it a challenge to bake a loaf in these pans, to get the right amount of dough to fill the corners but not too much to make a hard top.any one else have such a problem. ?? qahtan |
Baked Baking Soda
After my big disappointment with lye...I want to try baked baking soda.My question is...with the lye, so long as it is sealed you can use it indefinitely (even in its solution form)...will a baked baking soda solution keep for re-use as well??Also, sometimes I go wild and make dozens and dozens of pre... | Don't know much about it,
but I do know that some sources say that it can be used instead of lye. Try it out - sodium carbonate (washing soda) is more alkaline than sodium bicarbonate (baking soda), after all.Is it practical to store the solution itself, however? Washing soda is dirt cheap to buy, so maybe mix a soluti... |
whole wheat
Whole wheat made with fresh ground wheat berries,,,,,,,,qahtan | You have to like the outcome
of these breads using home miller wheat. Well done. |
pictures
None | loaves of bread
Well i don't know what I did. but it looks ok..... qahtan...... |
round loaves
baked in round tins......like a toast loaf.. qahtan | Perfect Sandwich loaf for
balogny, mortadella and other salamis of all kinds. Nice baking! |
Guinness and walnut
Gotta post this one, of our favourites.. Guinness and walnut. yum.....looks like I am trigger happy with pictures now.Nice to know that I have been missed. qahtan | Looks well risen, Qahtan. a
Looks well risen, Qahtan. a general overview of the recipe perhaps :)welcome back!-Khalid |
Baguiette Hopes Fade for some French Farmers on Low Protein Wheat
A long cold winter and a wet spring are having an adverse affect on French wheat farmers. http://www.bloomberg.com/news/2013-08-01/baguette-hopes-fade-for-some-french-farmers-on-low-protein-wheat.htmlWild-Yeast | Tell me please
I thought hard wheat was used for making bread. Why is this (only slightly) lower protein content in soft wheat going to be a baking problem? I guess I don't understand what is going on in the flour milling process. The article says that the wheat needs to be at least 11% protein, and suggests that it ca... |
brown bread ice cream
This is really really good.. I don't have an ice cream machine so freeze my mixrure in a small loaf tin, when it is solidI can tirn it out andslice it, as thick or thin as required, you will find it will be thick,.Brown Bread Ice CreamIngredients45g wholemeal breadcrumbs500ml whipping/heavy cream1... | Does this count towards recommended whole grains?
Does the whole meal breadcrumbs count towards the daily recommended amounts of whole grain we are all supposed to have? (Tongue in cheek on this one. )Sounds like heavy cream deliciousness! |
Crackers made from No-Knead dough
I have been using the No-Knead dough for making crackers for the last six months or so.I usually make a small batch. I used white bread, brown bread, rye bread, and a garlic bread. When I am going to make the crackers, I cut the dough into little balls.Then, with the use of a little e... | Herbes de provence is nice on
Herbes de provence is nice on crackers. |
We 3 gmas ... made pasta salad ETC...
Let me start off by saying... Barb bakes a lot of bread!!! She has many blessed friends, family and apprentii (is that a word?)... The ingredients above went into her pasta salad...All those good things with a great dressing... that had cheddar cheese cubes, parmesan cheese, mayo e... | Warm weather
is finally here to the Northwest US and with it comes a whole new baking/proofing routine. I was not prepared for the Tartine bread to move along so fast and as you can see it didn't rise to the height that is typical. Great taste though and nice even crumb.Since it is already well into July and I am at th... |
blog photo not appear in bread browser
I've done two blogs but the first photo doesn't appear in the bread browser. What am I doing wrong? | Photos
Photos attached as the header appears in the bread browser. Photos attached in the body of the forum post or blog won't. When you write a forum or blog post right at the top you'll find a tab to attach a photo. That photo can be seen on the front page for a while (until more posts push it further down the line t... |
NY Hard Rolls Disappointment!
I haven't been back to upstate NY in 7 years. I so, missed the Hard Rolls. Can't get anything like the Hard Rolls in NY. Well, went to visit family finally! Went out to eat in a well know diner. Couldn't wait to order a cheeseburger with onions on a lucious hard roll. Disappointment.... | curious. How hard are these
curious. How hard are these rolls? |
Apology to my much-maligned kitchen
I have been blaming you (and your cool temperatures) for slow proofing.As you can see, the fault was not yours.I guess it was time to replace the old(er) -- but not actually expired -- yeast with a new supply. | haha
That's funny...I did the same thing with my sourdough starter! Blasted 65 degree house! Then I realized it was actually just that my starter wasn't old enough and active enough yet...and now I proof in the fridge... |
thanks Floyd - for the bread browser feature on the site
I really like the bread browser feature. Took me awhile to discover it, but I think it's a great addition to the site.Thanks for all your hard work on the site redesign. | Glad to hear you like it!
Glad to hear you like it! |
Anyone watched the bread challenge on The American Baking Competition last night?
Did anyone watch The American Baking Competition last night? It was the bread challenge where the contestants had to make their signature breads, soft pretzels, and croissants (plain and filled croissants). If you're in the U.S., you can ... | It was an interesting episode
It was an interesting episode & nice to see that even the "pros" have issues some of the time. Of course, they were very limited on time and I'm sure that had a lot to do with it. Also, they didn't have a glass of wine or a cold frosty beverage at their side like I sometimes do. That al... |
Play it by ear
I've only recently started baking bread. I read lots of books & TFL posts & advice.I followed recipe instructions to the letter, bought thermometers for the oven and kitchen & the rest but the results were never that good. I was always trying to achieve the 'window pane' test with dough but failed.To tes... | Thanks
Great time for me to read this post. I'm baking my first loaf of bread tomorrow . . .Hoping for the best, preparing for the worst, haha! |
Too hot for rising bread - doubling in 20 minutes!
I need good starting point for making bread in hot weather. It is 30* in our apartment at not quite 10am, and I'd like to bake bread. The last time I did bread this hot though, it doubled in 20 minutes the first rise, the second rise even faster, and it was very, very ... | you should use much less yeast
1/3 or 1/4 of the usual amount, possibly in a preferment (biga or poolish). |
e mails
several weeks ago I had a computer problem and had to purge my cookies and most files. I haven't recieved an email from TFL since then .. how can I get back on the list ? | Hi Micki... See this thread
Hi Micki... See this thread for info on how to get on the new list.http://www.thefreshloaf.com/node/33142/im-not-receiving-notifications |
King Arthur Flour Sweepstakes
Don't know if anyone is interested, but here is a link regarding their sweepstakes.http://bit.ly/11DhMup | Too bad it's facebook only.
Too bad it's facebook only. |
Bread Browser --- Hey Floyd !!!
I just love the "bread browser", what a wonderful addition to the site.Jeff | Glad to hear it! I'm
Glad to hear it! I'm enjoying it too. |
Swopping sourdough starter for biga/pate fermente/poolish
Just idle curiosity I suppose, but I was looking at some sourdough recipes and wondering if they could be used by swopping the sourdough starter with an equal quanitiy of biga/pate fermente/poolish. I appreciate that the fluid needed may have to be adjusted to h... | Yes, it is perfectly doable
Yes, it is perfectly doable for you to make your own versions of recipes as you please. I do it all the time. Haven't baked with yeast in over a year, but used to convert sd to yeasted recipes frequently. I make my versions of recipes with what I have, or desire to use, be it sd(sourdough) t... |
bread box
our very old plastic bread box is cracked badly. Never much cared for it, but I would like something countertop for storage other than a paper bag.Just big enough for one loaf. I'm thinking wood. Anyone have one they like and recommend that isn't $200.If it matters, more for loaf type sammy breads not so m... | This?
https://www.amazon.com/Kitchen-Discovery-Universal-Bread-Container/dp/B084HJLN4Z/ref=asc_df_B084HJLN4Z/?tag=hyprod-20&linkCode=df0&hvadid=416645826693... this? |
Skillet breads?
I first tried making Johnnie cakes with my skillet last year after watching Townsends YouTube channel. Used Jiffy's Corn Muffin mix. It works sort of, if you add melted butter to the batter.Did this yesterday morning and works real well if add a few spoonfuls of whole wheat flour to the mixture. But I u... | Not a bread exactly however...
Here is a recipe for Farinata. An Italian chickpea flour pancake baked in a skillet. |
Plastic Bannetons?
San Francisco Baking Institute (SFBI.com) is offering a well-priced plastic "banneton". The description includes some cautions about high-hydration dough sticking.Has anyone had direct experience with these containers? What are your thoughts?GregS | I've never used those exact
I've never used those exact ones, but I have a plastic one with the same kind of construction. I use it with removable a cotton liner , and it works very well. Properly floured high-hydration doughs may stick a little bit to the liner, but not to the basket. If this happens, you can peel the... |
Kneading questions
From what I've read I seem to have a problem with kneading.All dough I've kneaded so far tears as I stretch it. I read that this could mean it wants more kneading even though I've been at it for 10 to 15 minutes. I once kneaded for 30 minutes but it still tore.I also read about the windowpane test bu... | hydration?
What is the hydration level of the recipes (ratio of water to flour)?Wetter dough is much easier to stretch without tearing also seams will definately stick if the dough is wetter..Are you adding a lot of flour while kneading? This is a common beginner mistake. Try a bench scraper to lift and fold the dough ... |
Oven temperature heat loss
Let's say that I pre heat the oven to, say, 240c before putting in the dough.I then open the oven and lose about 20 - 30 degrees so the dough's going in at a far lower temperature than recommended.Would it be advisable to pre heat to 260c to compensate for the heat loss? | I think you're right. I
I think you're right. I always preheat my oven to the highest temperature(about 270C). |
A fun time-lapse video I made
A fun time-lapse video I made of my English Muffin dough rising and over proofing over a 4 hour period.Click the link below to view.
It's Alive
Video of It's Alive
Time-lapse Video | ha, that's great! isn't it
ha, that's great! isn't it amazing how active a dough/starter can be! and I'll bet the muffins turn out fantastic. good stuff! |
You made it!
tumblr_inline_mkhm0zOBK41qz4rgp.gif
If you are seeing this, you've made it the new TFL server. Hooray!Feel free to leave a comment on here to test out the new system. It doesn't have to be about bread!-Floyd | Yay! So hopefully folks will
Yay! So hopefully folks will be seeing the new content soon.There's still a few small usability quirks that will hopefully get improved over the next few days, but Floyd's busy getting the basic functionality switched over tonight. |
A damn good knead
After reading a lot about baking bread it can start to sound more like science than baking:The overwhelming amount of equipment used: cloches, stone baking sheets, banetons, lames, couches, pump sprays, peels, scrapers etc;The numerous varieties of flours & yeasts, starter recipes, and kneading techni... | A suggestion
Shorten your learning process by working your way through a text book. Think of it as having your own professional bread baker at home with you. Read it through from beginning to end. Pretty much all will be revealed therein. While everything you'll ever want to know about bread baking is available on ... |
The affair is over...
Having attempted and failed 8 times to make a decent sourdough loaf I think that the affair is over.I tried various recipes with 3 different starters and each time the result is disapointing - flat loaves, bricks, prove failures etc.The time spent, the odd schedules, the conflicting instructions, ... | This bread baking thing can
This bread baking thing can be frustrating at times. It can be rewarding too. Just take a break, bake some things that you like to bake and make friends, family well fed and happy. Then sometime in the future, try again. Good luck. |
Bagel Question
Thanks in advance...does the amount of time spent in the boiling malt water effect the crust? My refrigerated bagels float immediately so I am unsure as to how long they stay in the bath before removal. | Forty five seconds, per
Forty five seconds, per Master Baker Jeffrey Hamelman. That will give you the lovely thin crust that crunches when you bite into it. |
Measuring Oven Steam?
Does anyone out there have a method of measuring oven steam? I have been trying to think of a way to test some of the many oven steaming methods on TFL without all the time and variability involved in baking real loaves of bread each time. Here is what I came up with: I wanted some sort of artific... | I have had a similar thought
I have had a similar thought that it would be great to measure steam, but had no idea how. Not sure I understood your test. Were you heating bread that had already been baked? If so, I am not sure that would be an accurate measurement of the moisture in a dutch oven, since the moisture ... |
Another nice touch, Floyd
Hi Floyd - I like the new feature that outlines new posts on a page. It's an easy way to visually find the ones you haven't read yet. Nice touch! Thanks for coming up with all these good things.-Brad | Thanks! Still some tuning
Thanks! Still some tuning going on... but it is getting better. |
What's your favorite "warm spot" to let your dough rise?
Hey bakers! I have a question for anyone who is kind enough to answer! Where is your favorite warm spot to let your dough rise (when you're specifically looking for a warm place)?Is it on top of your fridge? In your turned-off oven? Next to a heater? Something el... | Oven heated to about 90F.
Oven heated to about 90F. |
Bread Browser
Floyd,You have hit a home-run with the bread browser! BRAVO!!!!! | :)
Glad you like it!The Bread Browser loads the latest posts (newest first) with an image attached using that new field "Image" that is right at the top of the screen when you make a new post. It shows up on the homepage and on a dedicated page. As I've mentioned, as folks use that more I'll be able to lots of cool st... |
Course in SFBI
Hello there, i would like to make some course in sfbi, but i'm with low budget and i live in brazil who know any kind of cheap hostel i would love it.thanks for all reply! | Low budget at SFBI
Hello, Hideki.There are many hotels very close to SFBI, and they provide a shuttle service for free to and from SFBI. When you register for a course, SFBI will send you a list of nearby hotels. The SFBI is located in an area of South San Francisco called "Oyster Point." The hotels in that area are ge... |
The Science of Hamelman's...
Hamelman's bagel...I fell in love with the technique: slow refrigerator ferment (right word?)...IMMEDIATELY into boiling water...then ice...then super hot oven....It really improved my bagels...but I'm wondering...what's the science behind this? The benefit of cold dough into boiling water ... | Slows the expansion
Yup, Mr. Hamelman's bagel formula sure is the simplest and fastest method when compared to others out there. Mix, bulk ferment, shape, and into the refrigerator to be retarded overnight. I also think it's the most authentic in taste and texture (so long as you use high-gluten flour).The ice bath sl... |
not rec' emails
Floyd, I hope you will see this, I am not getting the emails from the new system. I did at first, then they stopped. I couldn't even figure out how to contact you, the old way of clicking on the user in the post is not working now. Also, I'm sure you are aware a lot of the printed areas are very light, ... | Hi Jean,The main discussion
Hi Jean,The main discussion about email notifications is here. Not an ideal situation, but I think the email solution I've found is pretty good.I've made some adjustments to the type, trying to make the important things like links easier to find while keeping the volume turned down a bit fr... |
Two artisan baking short courses in Portland, Oregon this summer
I received a press release from the Wheat Marketing Center in Portland, Oregon announcing that they are hosting two short courses there this summer.The first course is on Artisan Bread Baking and runs from June 17-21, 2013.The course schedule looks pretty... | Sweet!
Looks like each course is 5 days long? and $1,200 per person... shoo... |
Oil vs. Butter in slowing stale-ness
According to Peter Reinhardt in his whole grain book, oil and butter slows the staling of breads. In practically all his recipes when lipids are called her, he lists "oil or butter" can be used. My question is this: which is a better agent to slow staling, oil or butter? | They are equivalent
"Butter" is a member of the class "oil". There are other products that delay the crystalization of starch but they all do approximately the same thing. If you like butter, use butter. If not, use a different oil. Bread is best when it contains some solid fat in addition to any liquid fat used, so... |
Using La cloche Clay Baker
I have just bought an oblong La Cloche Clay Baker. I baked my first loaf in it yesterday. The bread rose beautifully, but stuck so badly to the bottom that I had to cut it out and it was unusable. What must I do to the baker to prevent this sticking? | I have a
Romertopf oval clay baker and spray it with canola oil before loading in the dough. Never sticks that way. |
Measure conversions
Firstly, congrats Floyd on the new site. Very clear, but takes a while to re-navigate. I have a question re cups to gram conversions. I have seen conv charts which state anywhere from 110 - 140g for a cup of AP flour! It is very frustrating for those of us in far flung countries who use solely m... | Link@Sondra
Don't blame you for being frustrated. Volume measurements are inconsistent and problematic.Here's a link from the ABIF website which should help you out:http://www.artisanbreadinfive.com/2008/10/18/no-knead-whole-grain-baguette-buns-with-extra-sourdough-kick-this-time-weigh-out-the-ingredients |
Migration update
Hey everyone,Just a quick update on the migration to the new system for everyone.As expected, there were a few bumps in the road, some I knew about and others that caught us off-guard. The good news is it looks like most of us are here now.User Icons - a number of user icons got mixed up. If you are... | Subscribing. (until we get a
Subscribing. (until we get a better global email subscription module working again, this is a quick way of getting email notifications to a thread you want to follow - just be sure to select "all comments" when you check the "notify me when new comments are posted") |
Some direction needed
Hello Everyone,I'm a Canadian currently living in South Asia. I'm rather new to baking but I love to cook and I'm quite comfortable in the kitchen. Bread here is either terrible, or decent bread is only available a fair distance from my house. Thus I've begun baking 2-3 loaves a week for my wife ... | The white bread recipe is a good basic 60% hydration recipe.
A good one "as is" and also to experiment with. Get to know this recipe inside and out. You can drop the oil or use another kind. You can up the hydration or lower it, you can add sugar, you can poolish it (combine equal amounts of water & flour, 200g each... |
Simple flour protein test
Apologies if this has been asked before. I couldn’t begin to think of the right terms to search for a previous discussion.I’ve been experimenting with a few different flours, which I store in identical containers.I have had a momentary lapse in my usually pretty good labelling.I have two conta... | The differences are little
The differences are little enough to not worry about. Just use it as per recipe. To fix the labeling lapse - don't label anything! Enjoy! |
Oh no
Now I can finally make that Golden Flaxseed Boule I've always dreamed of. | And paint it green
with pink stripes and blue polka dots too!Can't wait to see the movie Tom |
Closed
Thanks everyone, solved! | Like gluten-free bread
I would be searching for gluten-free bread formulations and modifying the hydration to get it to extrude the way you want it to.Tapioca flour + potato starch + xanthan gum (I wonder what that phase diagram looks like) might be a place to go but the response to hot fat is not something I have enou... |
replacing fuse in my Brod & Taylor folding proofer
Has anyone replaced the fuse in their Brod and Taylor folding proofer? I googled it a couple ways without luck. The compamy will replace it for free if I ship it to them and even pay for shipping it back to me. While I apreciate their excellent customer service and am ... | answering my own question!
I just talked to a technical rep from the company and was told that the fuse probably burned out due to a faulty chip, a known defect in boxes shipped the last couple months of 2011. I will be taking them up on their offer of a free repair. What a pleaure to deal with a company with such good... |
Something got in the way of my baking :)
February was a very lean period for my bread baking. Primarily because 7 of us (the 5 of us plus 2 friends) went on a cruise from Portsmouth, UK, to Norway, reaching as far north as Alta in the hope of seeing the Northern Lights. We also managed to go Reinderr sledding, smowm... | I'm jealous!
You sure seemed to have had a great time! I'm sure it was worth being away from your homemade bread during those time. I heard that it's a bit hit-and-miss with the Northern Lights and not everyone gets to see them? I'm putting that on to my list of must-sees-in-my-lifetime. |
Video of slap & fold sourdough brioche
Hi all,I just spotted a video on the excellent Swedish blog Brödpassion ("Passion for bread") which shows that it is in fact possible to slap and fold brioche dough. Not only that, the end result looks marvellous! I guess one will have to buy his book, "Den Franske Bagaren" ("The ... | nice video
Hans Joakim.I noticed that the flour has a very creamy color, it looks like durum wheat. None of my flour is creamy like that. Nico |
What do you do with your mixer when you're not using it?
My wife and I have a disagreement regarding our Kitchen Aid mixer.She said that most people put their mixers away and don't leave their counters cluttered up. I disagree. Everyone that I know that has a KA mixer has a place for it on the counter, where it stays. ... | Put away
I have a Bosch mixer, a Bosche Mill, a Kitchen Aid mixer, a Hamilton Beach MixMaster, a Komo mill, a blender and a food processor. They all live on a couple of big, deep shelves in a corner of the kitchen. The only things out on the counter are the bread box, toaster, cookie jar, coffee pot and coffee bean g... |
Occupation Questions
I am just curious as to what kind of professional backgrounds people have? It seems that many are computer, technical backgrounds.Just curious with the demographics.Eli | Computer Science
I'm currently a student in Computer science, I'm also kind of interested in hearing what sort of people are around here, |
Movies about baking
Hi.I'm putting together a little food film festival in February (I know, alliteration is everything). I have three films already - Greenhorns, Our Daily Bread and Jiro Dreams of Sushi but am short of a decent film about baking. I've googled it and had a quick scan of the search results here but have... | The Nick Cage character in Moonstruck is a baker
Okay, so the move isn't exactly about baking but there are some scenes that might fit the bill ...As to foodie movies, "The Big Night" is wonderful! Such a paean to a great meal! |
Kitchen Aid 575 watt 'Professional' mixer failure after just 2 months
I was given a 5.5 qt, 575 watt Kitchen Aid "Professional" mixer for Christmas 2012, used it for just over 2 months. I am using again a 300 watt Kitchen Aid mixer, which replaced my first one from the 1980s. I wasn't looking quite yet myself for a n... | Mixer failed during first use!
7 or 8 years ago I got a Pro 600, to replace the 4 1/2 qt mixer, mainly because I needed something larger - the old KA was still kickin' even though I got it in '76! The new mixer stopped during the first use - I thought maybe I just didn't know something about it, and it had a hidden sw... |
Anyone else having issues/difficulties with the word processing on this wonderful site? Floyd?
Multiple miscellaneous issues. I have taken to constructing the post reply in Word and cutting/pasting it into the site. That seems to work.I can't always see where I place my cursor (no blinking cursor but text usually appea... | I've been fighting all kinds of lock ups
and having to shut down Safari and reopen to remove the problems. Just did it again because I couldn't pull up the home page. Edit: I lost the net soon after posting. I think a lot of my interruptions are caused from my service here timing in and out. Sometimes hard to pinp... |
To rinse the olives or not to rinse?
I'm going to make Maurizio's green olive and herb sourdough soon. In his recipe, he rinses the olives before adding them to the dough. I was somewhat surprised by this. I have put olives in bread before, but have never rinsed them. I do usually reduce the salt by 1/2% to compensate ... | Never thought of it before.
I suppose I would rinse if there was a scum on the brine. ??? Oily olives might slip out of the dough more often. Maybe a rinse and pat dry helps them stick to the raw dough. It does give one time to inspect and taste the olives.That reminds me...better go check for skum on my olive jars... |
Ever wonder what to do with stale baguettes?
This design studio found a creative use for stale bread: http://www.studiorygalik.com/baguette-tables--vienna-design-week/Be sure to scroll through all 7 photos. Credit to Clotilde Dusoulier for finding this site.-Brad | No glass table top?
I'll stick with bread pudding ;) |
Looking for baking classes in Phoenix area 3/4-3/7.
I will be accompanying a spouse who is on a business trip to the Phoenix area and trying to find a class to take during that time frame. Looking for bread/baking/cheesemaking/fermentation classes (in order of preference).Any ideas of people or places to check with? I ... | baking classes
Call Sweet Basil kitchen store where they have regular cooking classes. Ask for the names of teachers who teach baking classes and get in touch with that person or persons and use them as resorces. |
Strange Starter
Does anyone remember what thread this image came from?It's a photo taken of the top of a sourdough starter exhibiting strange behavior. I don't remember the title, and I'm coming up empty on search.TIA!dw | "What happened to my starter? Help!"
Paul, yes, that's it! Thanks so much,dw |
Micro-perforated bags for fresh bread storage
Here in warm, moist South Carolina, keeping fresh bread fresh is a challenge. In something too air tight, the bread gets gummy or worse, molds! Out in the open draws bugs. So, I went on the hunt for "micro-perforated" plastic bags, knowing that I would probably have to g... | Do check the bags from
Do check the bags from time-to-time... plastics are not always forever and they can (and do!) break down. If the bags get sticky or slimy or otherwise change characteristics, it may be time to dispose of them. |
How does a baker work at perfecting the craft?
This question has bothered me slightly. Its probably because I'm quite a ways down from even being knowlegdebale on the subject, but as I wait to attend a baking school, I've wondered how to work on the craft at home. So far I've been running through the BBA. I feel like I... | Baker's math is pretty
Baker's math is pretty important if you want to get consistent, controlled results. I'm not sure what you mean when you say that it "wears down supplies." To the contrary, it allows you to scale quantities down or up according to your needs. I would also recommend the book "Bread" by Jeffrey Hame... |
Replacing Instant yeast with Osmotolerant yeast
Hi,I have this 1lb bag of osmotolerant yeast and I am wondering how much to reduce it by if I'm using it in replacement of regular instant yeast. My breads seem to rise too fast if I use the same amount and as it is a big bag to me, I find it pointless to get a separate b... | Hi
Osmotolerant yeast is made to use it for enriched doughs that contains 10% sugar or more per kilo of flour.Reduced by one third, but generally it is not indicated for use other than the one i mention above.Good luck! |
Wink in Beasts of the Southern Wild is a professional baker
Great video story in the NYT about Dwight Henry, the actor who played Wink in Beasts of the Southern Wild. He's a professional baker in New Orleans and owns a doughnut shop called the Buttermilk Drop. Very cool.http://www.nytimes.com/video/2013/01/23/movies/aw... | Great little story. Now I
Great little story. Now I want to see the movie.Thanks, Jeff |
updated Hamelman bread book
Hi fellow breadheadsI am thinking of purchasing Hamelman's Bread, the updated edition, and I wanted to find out if any of you have bought this book and find it useful. I don't have the first edition, and despite widespread praise I remember there were some issues with the recipes being desi... | Wink
Jeff Hamelman had Debra Wink check his formula conversions, and yes there are Baker's Percentages included.Jim |
mobile device problem
Is it just me or is there anybody else who's been having a funny problem when accesing TFL site from a mobile device, like a tablet? It only started happening earlier this morning ( UK time ), but all the layout of the pages look weird, out of normal places. I've checked other non-TFL sites but I ... | agreed
i am having the same issue. different colors and layouts. |
Too Funny for me
Gluten Free?https://www.youtube.com/watch?v=k9QbC41oQRo | Glad
to know that even gluten free bakers sing when they bake. They seem to sing better than most bakers though! |
Tough crust
I've made both pita bread and naan recently and both times the result have had tough crusts. They each have puffed exactly as they should have but the results have been too chewy. Each was made with King Arthur regular flour which is fairly high protein and the dough was kneaded in my mini Bosch for 6 mins.... | Crust or crumb?
Is it only the crust that is too tough, or is it the crumb (inside) too?If both, don't knead/mix so long. Kneading develops stronger gluten.(By "regular flour", I assume you mean all-purpose.)If just the crust per se, then cook at lower temps, or not so long.Traditionally, flat bread is only minimally k... |
posts disappear during composing?
I've tried to post an intro a couple of times but half way through composing it (it's not that long, lol) the page seems to automatically refresh or something, and the post I'm working on disappears and the page goes back to the list of forum topics. Does this happen to anyone else? ... | I have had some problems,also.
A few weeks ago this seemed to start. I have had some problems while composing,also, in that I cannot often see where the cursor is. That seems intermittent as I can see it just fine tonight.I had a problem previewing a post a couple times. I would preview it and part of the post would be... |
Had to share this...
From Macleans Magazine: Men who love to loaf around: What’s not to like about a man who bakes his own bread?Discuss. :) | Thanks for posting this
Thanks for posting this thought inducing article Floyd. I didn't know that more men than women bake bread as a hobby.Personally, I don't agree with the 'gooey, sticky' theory. I for one do not enjoy that part of bread making. In fact, if anything, it was that aspect that kept me from making b... |
Searching for Bread Baking Class - Portland, Seattle or West Coast
I have been baking bread for my family since the 1970s but I am trying to learn how to produce high quality French and European style breads in my home oven. I have most of the books by Reinhart, Clayton, etc. and I try to follow their written instruct... | Grand Central
Maybe Grand Central Bakery in PDX has a class, you could call and ask them for advice.WingnutPS. Don't tell them about the deck oven, they might get nervous bakers are a funny lot. |
Tech tools for modern baking-survey and discussion-great brioche recipe!
I finally have all my recipes in electronic format and now I am in the process of formatting them and putting them in cups/gram. Quite a feat! Currently, if I am baking, I will print out the recipe from the computer which is in a room adjacent to ... | Excel, then paper
Great question and I'm sure you'll get a 100 comments. My practices, while still evolving but always with Excel, have settled into a very satisfactory routine. Here's the path I've followed over the past year.Formerly: On my laptop, I grabbed screen-shots of Excel tables programmed in BBGA format, d... |
Quick proofing box from available materials
I've moved from the couche sitting on the peel on top of a 2 x 8 over the bathtub with hot water, to the couche on a serving tray inside a large plactic bag. After visiting a bakery and seeing their stand of trays covered in a zippered plastic bag I've been thinking. I save... | Clever
I like this, very simple... very reusable I haven't got into proof boxes yet, is there something they give you that just covering a bowl with plastic wrap doesn't? |
Proofing Box
For the past week I have been having a blast constructing a proofing box.Like so much of what I have done with baking in these past almost 2 years, I couldn't have done this without the help of others who have gone before me and posted their boxes here for all of us to see. I leaned heavily on their ideas... | Looks great!
Janet, what a nice setup. Seems you've thought of everything. I'd love to build one, but I don't think I can find the space.I've been noticing differences in oven spring I think are due to an uneven base temperature of the dough (some parts are warmer than others). I'd imagine a proof boxes creates a more ... |
Oil in Bowl and Dough Still Sticks
Hello all. I'm new here but have been lurking for ages and must say that I'm impressed that so many give so much help to others and the professionalism displayed. I hope I've posted this in the correct place.Excuse any incorrect terminology. My problem seems so stupid and basic in tha... | When you oil the bowl, do you
When you oil the bowl, do you in turn also roll the dough all over the oil in the bowl so that its surface is also covered in oil? You need to do that, otherwise the dough will likely stick. Covering your bowl with plastic wrap shouldn't be a cause for the stickiness. |
When is a pre-ferment of use?
This question is not to, in any way, offend anyone's methods or knowledge of baking.Having read numerous bread books, the consensus seems to be that you must have a pre-ferment. Bread made quickly via a straight dough will be not have near the flavor without a pre-ferment. Hmmm, sounds l... | Poolish
A poolish contains no salt. Equal parts of water and flour, and a very tiny pinch of yeast. |
SHB meaning
Hi, Fresh Loafers,Have been reading some TFL entries and the acronym SHB is mentioned here and there. Can anyone tell me what it stands for? (my guess is Serious Home Baker?)Just wondering...?Thx. J. | Correct
You are correct, J. That term is used on the BBGA (Bread Bakers Guild of America) forum to differentiate between the pros and the home bakers who are members. |
Gather the angry mob
http://www.simplyhomemadebread.com/Saw the ad a couple of days ago and said "give me a break". Watched the commercials last night that added insult to injury after seeing Alton Brown on Good Eats use tunafish cans and muffin batter to make "english muffins". Then to get me pissed even more in the s... | A lot of words come to mind
A lot of words come to mind but ridiculous is what keeps coming out! |
Maillard reaction in a 212F/100C oven setting?
Hello,I'm experimenting with low temperature (sprouted) bread baking, and I just baked a bread with oven temperature set at 212F/100C (boiling point of water).The loaf was placed in a cast iron pot with lid. After many hours, the bread came out with a very browned crust. I... | how your oven works
Hi Ian, I know exactly what happened. Well, I think I do. What happened is that you placed your loaf in a cast iron pot with lid. After many hours in the oven it got much hotter than 100C. Here is why. You set your oven at 100C. The oven heats until the oven thermostat tells it that the AIR within i... |
Baking Poem, I know this is last minute but I need help finding a Poem
As mentioned above, I know it is last minute but it was the only think left for me to do today. I wanted to add a poem to my goodie baskets I've put together. I didn't even give it a second thought about finding one, because I needed the same type o... | Baking Poem
While my hands are creating a dish to delight, I think of you often, and pray you're alright.As Christmas approaches and presents are near, I give what I baked to those I hold dear.May your Christmas be Merry, your New Year be blessed, now sit down and eat this, youdeserve a good rest.LOL... not great... bu... |
Rising
I'm making crescent rolls. They call for 3 hours to rise. I forgot to add the salt so after an hour I had to reknead while adding the salt. Will that matter? Should I let it rise another three hours or just two? Also I want to go play "Just Dance" and was wondering can I let it rise longer? I mean, if I ha... | If it's the first rise (bulk
If it's the first rise (bulk fermentation), then you want it to just about double in bulk, perhaps a little less. After punching down, I would only give it 2 more hours, then proceed with shaping, final rise etc. as described in your recipe. |
Questions from newbies
Hello All,We're new bread makers and have realized some successes over the past couple of months in creating the perfect sourdoughs.We have made some great French bread -- light sourdough flavor -- but only recently have been able to kick it up. Our solution was to go from 2 to 4 rises in cooler ... | novice here also
I've been baking bread for about a year now with ups and downs, the last 3 months nothing but sourdough, but thats part of the fun, that said.I use to use cups, teaspoons,etc to measure out all my items. It wasnt until I went to a scale and started to use grams that I started to get consistancy. As sil... |
Bakers math and lesson 3
The web is replete with examples of how to do bakers math and I think that I have a good handle on it, enough to put together a spreadsheet anyways. However, I seem to trip myself up on preferments. Could someone show me the bakers percentages for the recipe in lesson three? Enough of them so ... | Try Susan's site
Susan of Wild Yeast did a lovely tutorial on baker's percentages in 2008. Here's the link to the fourth part of her tutorial, which deals with preferments.http://www.wildyeastblog.com/2008/05/12/bakers-percentage-4/Hope you find it helpful. |
Sad news
I was contacted last night by Eric Hanners' son Ken. Eric passed away unexpectedly on Friday. He was very active on this website. If anyone would like information regarding his services please send me a message. I tried to leave my email here but it is coming out encoded. | Eric will be missed very much
Am so sorry to hear about Eric's passing. TFL has lost a treasured member who has contributed much to this forum. Very sad. |
Dinners survivors
Dough was just a spur of the moment mix and worked out well.1000g flour, bread625g water50g oil, olive20g diastatic malt20g salt10g yeast, instantmix, scale, shape, cold proof, let come to room temp (about 2-3 hrs) make pizza and bake at 500 deree F. On stone in lower half of oven. | We can't see that if we
We can't see that if we aren't logged into Facebook. |
60 day bread
Hi allI thought this article would be of interest to many of you:http://www.bbc.co.uk/news/science-environment-20540758It describes a new process that has been developed to microwave bread in a particular way to totally destroy the mold, so the cooked bread keeps without growing mold for up to 60 days. Th... | Watch for the Article
Watch for the next article:"How to Build a Slotted Radiator to Introduce Overlapping Microwave Frequencies" for the home microwave breadmaker. Aww, don't get mad. Just havin' a littlel fun on a rainy day. ;>} |
Butter, milk, oil & eggs
I know guys that the topic of adding butter, milk, eggs & oil and how is that considered in terms of hydration has been discussed here before, but i seem failing in finding the place where this matter was discussed. So guys, any input how should i treat butter, milk, eggs & oil when it comes to... | Some interesting thoughts
Some thoughts on your question in this link--http://www.thefreshloaf.com/node/20390/hydration-wateriness-or-liquidiness |
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