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Baking Eric's Favorite Rye
I'm still processing the sad news that long-time community member Eric Hanner has passed away and have been trying to think of fitting ways we could honor him. Three ideas have come to mind:Baking Eric's Favorite Rye. Eric shared many recipes and much baking wisdom, but Eric's Favorite Rye ... | Thank you Floyd. I too will
Thank you Floyd. I too will be honoring and remembering Eric. |
TFL App needed
Dear Floyd, We need a TFL App. How would you/we go about this? Reading posts on a smartphone is very hard to do, zooming only provides a few words.Thank you!Anna | A TFL app will not be coming
A TFL app will not be coming any time soon, but an adaptive theme for the site that renders well on smartphones is very likely to come this winter. I'm working on a couple of similar projects and have a pretty good understanding of what is involved now. -Floyd |
Taste testing
This subject came up on Twitter earlier: Has there been a blind taste test on long cold ferment vs short room temp ferment, e.g. which "tastes" better or worse? I know there are a lot of claims re: health, nutrition, texture, etc, but I couldn't find anything that was more rigorous than Youtube videos or ... | papers
Quick search yielded two published studies that evaluated this.https://www.sciencedirect.com/science/article/pii/S2212429220310427?casa_token=GOe9SG9mlYMAAAA |
Sugar
Hi everyone, I'm wondering what's the deal with sugar...Can I use raw sugar for both brown and white sugar? Is it really necessary to buy white sugar, brown sugar and dark brown sugar when I go to the store? I'm trying to stay away from processed foods.
Thanks! | It depends...
What does a recipe require to produce a specific flavor in the finished product? Do you want your lemon meringue pie to have a hint of molasses flavor because you used brown sugar instead of white? Will you mind if the meringue itself is sort of off-white instead of glossy white if you make it with some... |
How do I?
I want to save pages, blogs, misc to my account. Can't figure out how - help very appreciated! There is soooo much to try - thanks | Click the "add to favorites"
Click the "add to favorites" link on the bottom of a post to add it to your profile. It's a teeny link, but very useful!Best,-Floyd |
CBS Baking Show looking for amateur bakers
Fresh Loafians,I was just contacted by the casting associate of the upcoming 'CBS Baking Show' in hopes that I might know some amateur bakers interested in auditioning for this show. If you are, check out this link for info about the show. I'm not at all affiliated with the... | This looks like the a version
This looks like the a version of the UK show 'The Great British Bake Off' broadcast by the BBC. If it's anywhere near as good then it will be complusive viewing for all amateur bakers. |
Android Baking App
I was looking for an android app to store recipes in baker's percentages and automatically scale the quantities. The Baker App does this and also handles imperial/metric conversion very elegantly and generally looks pretty.It is only just out and so far there does not seem to be any way to export or ... | Baking App
Sounds very useful. However I have an Apple iPad. Anyone know of a similar app for my device?Sondra |
ARTISAN BREAD BAKING CLASSES WITH WOOD FIRED OVEN AT A FARM B&B
Hello bakers,The HAINS HOUSE is offering 3-day Artisan Bread Baking Workshops. If you are looking for a bread get-away or maybe a nice baking gift for someone, this workshop at a farm B&B could be perfect.Classes will be offered NOVEMBER 2-4th, 2012; JANUA... | Your link is not
working. What city and state is this in? |
Thanks for the info
I just want to thank everyone that has contributed to this site and has inadvertently helped me. I made Peter Reinhardts Pain A L'Ancienne but I changed up the method a bit. I used my newly acquired dough whisk (learned about that here) to just bring the dough together. I put int in a covered bowl,... | This is an amazing site-thanks Floyd!
I can't think of what is most amazing about this site except that it is not really just about bread. It is an international site where people from every country on the planet talk about a subject as simple as flour,water,yeast,and salt. Everyone helps anyone that asks. Everyone wh... |
Thinking about making a pottery cover to steam, advice?
I've just started making bread and I'm having a great time experimenting!I've tried several methods for getting a crisp crust. Tried baking in a Dutch oven (DO) and that gave the best crust, but I don't like dropping the loaf in there. Tried inverting the DO ove... | Janetcook
has a great way to cloche using a large inverted clay flower pot with a with an eye bolt through the bottom hole held in place with nuts and washers You can search for it. But an alternative is to go to Goodwill and buy DO bottom (or one like them) for a buck on dollar Thursdays. I have picked up several t... |
Happy World Bread Day!
Here's wishing everyone a Happy World Bread Day!Whatcha baking today? | Myself, I'm working on 3
Myself, I'm working on 3 epi's with the BBA recipe for Pain de Campagne. Happy World Bread Day! Lane |
VERY basic proofing question
I have been baking bread for a long time. Sometimes with great success and sometimes not. The one thing that has always troubled me is in the proofing. How do I know exactly what I am looking for to make sure my dough has proofed enough and not over proofed. I have always gone with the doub... | Very basic proofing answer
Usually the recipe tells you how much or how and how long and at what temperature and humidity to proof the dough before baking. In that aspect every bread is unique, some only double in volume, some are not supposed to rise at all, or barely so, others rise 4x and even 6x in volume. It all ... |
Barley groats, hulled millet, black sesame seeds, acorn starch, powdered barley malt and duck eggs
Barley groats
hulled millet
acorn starch
powdered barley malt
duck/hen eggs ( just tossing that in because my flock are producing like crazy! All bakers should have ducks!)
All (but the eggs of course), are leftovers from... | No, you are not alone. I too
just made a multigrain bread to use up all the pits and pieces of leftover grains. No acorn starch in it though :-) |
Danish Dough Whisk
Hi thereIf I get a danish dough whisk does it mean I never have to stick my hand into bowl to do the initial mixing ever again? | Only if you're Danish
:D |
How to make taste-free bread
Hubby Bill kept bugging me, "Why do you put salt in bread? I can't taste it. We probably don't need the sodium." So, finally, tired of his repetitions of the topic, I did. I made a fine 75% hydration filtered water, hi-gluten Pendleton flour, and yeast bread without salt. It, of course... | Tuscans
everywhere are picking up pitch forks and marching on the nearest salt lick :-) I'm with your Wild Bill and think cutting salt down to say 1.5% doesn't change much in the way of taste. |
Light cheesecake lost
Please help - about 2-3 weeks ago I was reading an old post I think about 2010 that was an exchange between I think someone in Texas and a Japanese lady. The post was about bread, but she also had a receipe for an awesome sounding cheesecake. It called for a 6x3 springform pan. Now that I bough... | Not sure........
.............but if you scroll down to the cheesecake recipe in txfarmer's blog, it may be what you are looking for.Here's the link http://www.thefreshloaf.com/node/30270/cream-cheese-soft-sandwich-loaf-pineapple-buns-and-japanese-souffle-cheesecake |
After surgery, I've lost my taste for bread
I prepared for hip replacement surgery by filling the freezer with bread and bean soups. I've been back from the hospital for three weeks and I find that I can't eat any of the stuff I prepared so carefully. It all seems loathsome; I don't know why. I thawed a loaf of bread, ... | Lost taste for bread
Hard to believe but eating is hard work for the body. I wouldn't presume to guess what may be the issue/s but I can tell you that when I was far into undiagnosed congestive heart failure, very little tasted good or appealed to me. When I did try something the only way I could describe it was that i... |
bread
Toppings on my bagels and onion rolls do not adhere well. Have used commercial product without much success. Ideas, please. Earle | toppings
Try wetting the surface with egg white and pressing the seeds ever so slightly just after shaping. Or, just wet with water add the seeds then lightly spray a mist of water onto the surface. Some seeds will fall off no matter what.Ford |
Montreal bagels!
Montreal bagels. There's honey, sugar, oil, malt powder and an egg in the dough and I boiled them before baking in malt and honey infused water. They're denser and sweeter than American style bagels and I vastly prefer them...they lack the smokey flavor that you get from the wood burning ovens used in ... | How did you get the seeds to
How did you get the seeds to stick like that? That's my biggest problem when making bagels. |
Pasta Machines
Can anyone recommend a good basic, sturdy pasta machine? I've looked at the Pro Cucina, the Marcata Atlas and also the Imperia. They all seem reasonably priced and adequate, but I was wondering if anyone could talk about their personal experience with any of these machines to help me decide which to buy... | I like the Marcata Atlas
Years ago, I had a different brand (I forgot which) and it wasn't precision enough -- the rollers gave an uneven sheet of dough. I think the ravioli attachment doesn't work very well. |
Name this scale?
I found this for a dollar at a yard sale 20 years ago and have used it to measure for cooking/baking ever since. It measures grams on one side oz on the other and works by sliding the band on the spoon until it balances. ( I think the photo shows it clearly balanced empty) I have compared it to all ty... | Spoon balance scale
A google image search on "antique balance scale" turned up this photo.Here is a link with a little information regarding scales like your very cool scale: http://en.allexperts.com/q/Collectibles-General-Antiques-682/2009/7/Date-scale.htmDavid |
using BBA's pain a l'ancienne for ciabatta loafs
I have made BBA's pain a l'ancienne twice now and my wife and I enjoy it immensely with olive oil and seasonings. Today we tried using it for sandwiches and the taste and texture were a wonderful accent to our lunch. So, I got to thinking has anyone here ever tried using... | Pain l'ancienne for ciabattini and focaccia
I have used this recipe to make both small loaves, that came out like small ciabatta, and also it makes wonderful focaccia. I find it easier to divde into rolls, or press out onto a sheet pan for focaccia, if I use the dough fresh from the refrigerator. The rolls I just coo... |
Baking Temps
Do you typically bake as hot as your oven goes or do you do it at a specific temperature? My oven can get as hot as 600 degrees, but the bread recipes often call for a pre-heat at 500 and a bake at 450, though commercial ovens bake much hotter. | I bake my sourdough bread in
I bake my sourdough bread in my convection oven at 450F for 20 minutes, followed by 350F for 40 minutes. As it happens, 450F is as high as that particular oven will go. My conventional oven will go to 550F but I don't recall ever baking anything at that temperature. Possibly the frozen p... |
My doughs are too wet!
Hi all,I just moved to upstate New York (Capital region) from the Indianapolis area. Anyway...I have noticed that the doughs I am making, using the same recipes/formulations I used in Indy, are much wetter. I am having to add as much as 2 - 3 oz of flour to the dough to get it to be self suppor... | Humidity
Do you keep your flour in an airtight container?If your kitchen is very humid, the flour will absorb some of that humidity. As you noted, different flours have different rates of moisture absorption, especially rye.Why not just hold back some of the water during the initial mix of ingredients? It's easier t... |
Sharpening razor blade
I have one double-edged razor blade left, for scoring my loaves. I haven't gotten a round tuit to buy more. I took a hint from a long-ago sojourn in a third-world country and started sharpening my razor blade on my whetstone. Seems to work well, for a kludge. | You should be able to put a
You should be able to put a keen edge on a double edged blade, but doing so seems awfully dangerous.How do you hold the blade when sharpening? I’m thinking you could safely hold the blade in the jaws of a pair of forceps.I use an old school straight razor and really like it. I sharpen it fro... |
I need to buy another set of these
I am looking to buy some sets of these. If anyone has any to sell please let me know. They are the round crimped bread pans originally sold by King Arthur flour company. | Google can be your friend
Sears, $CDN 43 for a 4-loaf set (depending on where you live in Minnesota, may be worth driving north for?)Amazon.com, $US 85 for 4-loaf setCentral Restaurant Products, $US76 for 4-loaf setThe Webstaurant Store, $US 38 for a four-loaf setBakery Equipment Worldwide, $US 189 for 2 x 4-loaf setPi... |
The Spam is starting to get really annoying... and how do you...
Lately, there has been A LOT of spam coming into my email inbox. For a long time, I wasn't getting any notifications of any kind (I set it up this way, I hate SPAM or pesky notices everytime someone comments) and now, it seems I'm gettting barraged with ... | Agreed
It's pretty annoying. Not ready to leave yet, but ... Never used to be a problem, but it's gotten worse recently. Sure would be nice if TFL could remedy this. |
Article: The Secret Life of Ciabatta, by Robin Stummer
I thought this article from The Guardian (UK newspaper) would be interesting for this forum. The direct link is: http://www.guardian.co.uk/theguardian/1999/apr/30/features11.g24 | Hi Thihal 123
Thanks for
Hi Thihal 123Thanks for posting and sharing that article with us, i enjoyed it, just like, well a good ciabatta!kind reagards Yozza |
Why lower shelf?
I've been trying to make some good sandwich bread lately, and today I am doing the Basic Soft White Sandwich Loaf from RLB's Bread Bible. It's a rather long process that starts with a sponge, and for this and other breads the instructions for baking include baking the loaves on the lowest level (on a ... | Radiant heat.
The idea is to get as much heat into the loaf as fast, so placing it as close as possible to the radiant heat source is the best way to so that.-If you want a great white sandwich loaf (and don't want to deal with the RLB's sponge method), try Peter Reinhart's White Bread Variation 1, p. 266 of The Bread ... |
Would you bake if you didn't knead with your hands?
I was just wondering if I'd be so interested in baking bread if I automated much of the process using my Kitchen Aid professional series mixer. I'm thinking I probably won't be as interested, though the interest would still be there. What I live about the bread making... | I loved kneading the dough,
I loved kneading the dough, but I hated the sticky part leading up to that point. Doing the sticky part of the work with a bench mixer and dough hook has made me into a baker of bread on a regular basis, when before I was interested but dreading the mess. |
Recommendations for good vegetable reference-ish book?
I'm a fan of reference-ish type books for food. I don't have many cookbooks because recipes generally bore me. Even with bread books, the kinds I like are reference-ish types with some recipes. Recipes are okay, but I like to get the "theory" behind them. Recipes a... | I have this
I have this book http://www.amazon.com/Fruit-Nuts-Comprehensive-Cultivation-Food-producing/dp/0881927597/ref=la_B001HPQOGG_1_1?ie=UTF8&qid=1345087396&sr=1-1 and I see she also make a vegetables and spices companion book. Honestly, I can hardly imagine a more indepth book about food. No recipes at all. Just ... |
vinegar in recipes
I know this site is mostly focusing on breads, but thanks to this site, I found King Arthur's website, and used a recipe of theirs for chocolate cake. It called for 2 tsp of vinegar in addition to baking powder and baking soda and the other usual ingredients. I am assuming that the vinegar interacts ... | acid-base reaction
Hi Sandy,You are correct in that the vinegar reacts with the baking soda. Vinegar is an acid and baking soda is a base, and when combined, they neutralize each other, resulting in the formation of water and carbon dioxide (CO2). The CO2 helps with the leavening of the cake. Since they are neutrali... |
Can anybody figure this out?
Hello, I'm sorry to come here with such a stupid question.But i feel helpless, because my google searches have turned up pretty much emtpy.I have a bread recipe from way back, but i have lost the process pages. And now i cant track the recipe back to it's origns.I would be greatful if anybo... | It's not a sourdough
I think the proper term for the "Starter" may be "Sponge". A lot of these terms are bandied about rather loosely. I have heard the phrase "Pre Dough" and "Autolyse" also used. "Starter" usually refers to a natural levain (commonly called sourdough starter") and is a culture of natural yeast, as yo... |
Scales
Hey all,I am wondering if there is a scale out there for simply weighing buns and stuff, that is not like the battery powered ones, and not like any other electric scale, and of course that is not like the thing that balances weights. I am thinking more along the lines of the same scale that you stand on in the ... | Mechanical kitchen scales
Search Amazon for mechanical scalescheers, gary |
Picking the ants out of the honey
I bought a large jar of honey at Costco, much larger than the small jars of artisanal honey I was buying at my food co-op. I used to store my honey atop the microwave. Never had problems with ants, probably because the artisanal honey was put up in canning jars with tight lids. The Cos... | If the ants are mostly
If the ants are mostly floating in a layer on top, you could put the honey in the fridge and allow it to crystallize to facilitate scraping the remaining ants off. Then you could sink the jar in some hot water to re-melt the honey.While eating some ant carcasses probably won't harm your roommates... |
typical oven temp range & recipe target temp?
I have two questions regarding electric temperatures and baking recipes:1) what is considered 'good' for the temperature range an electrical oven can maintain for a given temperature and is that range typically a constant or does it change and you move from the minimum temp... | Where/how are you seeing that
Where/how are you seeing that variation? Is it in difference places in the oven (upper/lower/mid or left/right/mid, etc...) or is that in a single place over time? (And, if so, where.)I can't speak for authors but I would imagine that, whatever the allowance for oven temp variance (as all ... |
Can anybody figure this out?
Hello, I'm sorry to come here with such a stupid question.But i feel helpless, because my google searches have turned up pretty much emtpy.I have a bread recipe from way back, but i have lost the process pages. And now i cant track the recipe back to it's origns.I would be greatful if anybo... | I'm not sure that this is
I'm not sure that this is necessarily a sourdough bread. What the recipe calls a "starter" could just be a "soaker," which would not be unusual given the whole grain content. If it is, indeed supposed to be a sourdough starter, it would be quite a liquidy one, at 175% hydration.However, the ba... |
Kindle as kitchen gadget -- getting a recipe from the computer into the kitchen
This may be obvious to many of you but I am new to e-readers having just gotten a Kindle (the basic model) this week.One problem I have with having recipes here at TFL on hand in the kitchen is that there is no printer attached to my laptop... | There's another way without connecting PC via usb
You can copy the recipe from the website and then save to PDF (that way you'll have photos, not just text). Then send the PDF to your Send-to-Kindle E-Mail (it's something you can set up in Kindle account->manage your Kindle) with just 'convert' (without quotes) in the ... |
Fruit flies and starter protection
the little so n sos try to invade my starter. Cheesecloth isn't fine enough.Is a paper coffee filter too fine to let the yeasties in and keep the ff out? | You don't need to expose your
You don't need to expose your starter to air to establish a starter culture. If you use whole meal flours during the starter creation, the desired yeasts and bacteria will already be present, because they live on the grain itself. Search the TFL site for some of Debra Wink's research. I bu... |
KAF Baking Center in VT - worth a visit?
Hello TFLers, My husband and I are planning a last-minute road trip in New England, we'll be spending time in Vermont and Maine in the middle of August. I was wondering if the King Arthur Flour Baking Center in Norwich, VT is worth a visit even if I won't get to take a class the... | KAF bakery
Hi Maya,I've taken a couple classes at their Baking Education Center and it's been immensely enjoyable and rewarding in lessons learned. However, the bakery is a working bakery - they produce something in the neighborhood of 600-700 lbs of dough per day if I recall correctly, and for all sorts of good reas... |
News of Andy and the Farmers' market in Alnwick
Although I live in Edinburgh, I went to Alnwick in Northumberland having seen here that Andy was having a stall at the Farmers' Market today. I met a friend but stupidly chatted too long over coffee, so that by the time we got to the Market at about midday, Andy had almo... | Username to name
Hi Nici,It was lovely to meet you and thank you so much to both of you for coming along today. I love TFL for surprises like this!I did manage to capture a cluster of photos as I set up; here's one shot, with the rest on flickr here: http://www.flickr.com/photos/24731237@N03/sets/72157629058640709/Al... |
'gluten free' non-wheat products
To the best of my understanding, gluten is a protein composite found in foods processed from wheat. I am emphasizing 'wheat' because I have a question about this.I was in the supermarket yesterday. While walking through the Meat Dept., I noticed in the refigerated shelves they had pack... | Glaze
Sometimes ham comes with a glaze, and the glaze contains wheat. Sometimes manufacturers add a current catchy (and overworked) phrase to their products, such as "artisan carrots."The ingredient list should be your guide. |
Can freezing actually improve a baked loaf?
Baked Reinhart's Pain de campagne (BBA 195). Not exactly my greatest Reinhart success: crust less than crackling, crumb too dense. But still tasty enough, especially when eaten fresh.I baked two boules, one for now, one for later. "Later" was cooled thoroughly (maybe an hour ... | Maybe.
On more than one occasion I have noticed the same thing. It doesn't make sense that the frozen loaf would "get better," but it seems to do just that. Perhaps someone can provide an explanation that makes sense. |
Doing something wrong with my grignette/lame?
Hi there,I recently bought a grignette/lame from an online retailer. The description says:"This grignette has a fixed and curved stainless-steel blade (or lame) attached to a handle, overall length about 6". It is perfect for making fast, clean slashes on dough just before ... | Maybe it's a wet dough issue?
I use an inexpensive box-cutter (similar to Exacto knife) for scoring I find I have a similar problem, when the dough in question is very wet. Otherwise, it works okay. I was thinking of moving to a razor-blade based lame, but I wasn't sure if it'd better on wet doughs. Could this be your ... |
May #BreadChat is today! (May 16) Topic: Amateur Bakers Going Pro
New for 2012, #BreadChat is a Twitter discussion hour for bakers of yeasted, artisanal breads. When is the May 2012 #BreadChat?Wednesday, May 16, 2:00-3:00 pm Chicago time (UTC/GMT -5 hours). That's 20:00 London time, 21:00 in Berlin, 22:00 in Helsinki. ... | Transcript of the May 2012
Transcript of the May 2012 #BreadChat is posted at http://www.thefreshloaf.com/node/28702/transcript-april-2012-breadchat-twitter |
Using Durum flour for "Non-Bread" (and other flours, too)
I love using Durum patent flour in bread. Yummy, yummy. But for the last week or so, since I finally bought a motor for my pasta roller, I've been using the durum patent flour for fresh pasta. Oh, happy, happy tummy! Hubby has been looking over the flour she... | Bread and pasta for sure but don't
forget many flours; garbanzo, buckwheat durum, farro, spelt, kamut, etc., also make very fine polentas too! |
Spam Attack
Maybe stating the obvious, but it looks like TFL is being heavily spammed at the moment!Lance | hi Lance i report it as soon
hi Lance i report it as soon as i see it come up and being a good few hours timezone ahead it does help Floyd get it deleted pretty quickly especially if its being posted from this side of the globe. |
Variation in Crumb
Hey Everyone,I've noticed that the batards I've been baking have an uneven crumb structure through out the loaf. The ends are open and the middle is closed and heavy. I'm assuming this is a shaping issue. Has anyone else encountered this and found a solution to making an even structure. I'm really... | How do you proof them? And
How do you proof them? And how do you bake? |
I need commiseration.
You know that feeling when you dumped too much of one thing in and then you dumped in another to try and balance it and during the rising/proofing you think you are probably making a brick but you won't know for a few hours until the process is complete and the bread is cool before you know if it'... | Words of wisdom
In the 1980s Nathalie Dupree had a cooking show on PBS, and during an episode when she was making pie crust, she commented about how bakers tend to stress over failures. She said that the cost of ingredients was pretty small (flour was probably cheaper back then!), and even if the baking was a failure, ... |
need a recommendation
I need to find some sort of oven proof bakers' twine that I can use to tie two halves of a crimped pan together. Any suggestions? | Anything cotton should work
or metal clips or wire. If you have lips on the pans, how about several small vice grips, they can clamp on and release easily and won't expand? need a picture?Crimped? |
The Sourdough Hotel
From the UK "guardian online" today, 30th May. Holiday sancutary for your pet!!!Make of it what you will, but it's a good, quick readSee: http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/may/30/the-sourdough-hotel-cultural-centreBest wishesAndy | I love it....that's pretty
I love it....that's pretty funny! |
Range, stove top etc
I hope it's ok to post about something not completely related to bread baking.... I need some help!We are moving from Oklahoma to Kansas next month, got a house that has an old induction type range, and we'll have the opportunity to get new appliances (range and fridge)I am going absolutely CRAZY t... | Dual Fuel Range
You can buy a range that has both an electric oven and a gas cooktop. They're called Dual Fuel ranges.I used to recommend Dynamic Cooking Systems, but they sold themselves and started a new company call Capital Ranges. I don't know enough about the new company to recommend these ranges, but if they're a... |
Oven Frustration
Yesterday I went to the store and bought some sliced turkey breast for making a sandwich for dinner. I got home and whipped up a quick Ciabatta dough using the Jason's Ciabatta recipe on this site. After letting it rise I formed the dough and started the second rise. At this point I turned on my oven t... | I've fixed my fridge twice
I've fixed my fridge twice and oven once using the site below. You can read all you want on the forums, but you can only post if you "donate".You should be able to glean some easy troubleshooting tips to figure out if its the control board(timer), oven elements, or something else. http://www... |
High School Bread Mold Experiment
This morning my 15 year old comes to me and says, "Dad I have a bread mold experiment I have to do for Biology". Instantly, I gloss over the "mold" and start thinking he needs some starter to take to school but, I digress. Anyway, they have to wet a piece of bread leave it on the the c... | that teacher
would be very disappointed if she had my bread to examine, or at least she would have to wait for a very long time :-) |
Sprouted Whole Wheat Grains
Today i had my first sprouted Winter Red Wheat whole grains for breakfast. Well i believe in them as nutritional valuable resources for many useful vitamins, minerals, antioxidants...etc. But then i thought of them as: 1- Can i add them to my whole wheat bread recipes? And how would the doug... | Hi, Izzat!
Be aware of those
Hi, Izzat!
Be aware of those enzyme packed grains, as sprouting will activate a full spectrum of enzymes from alpha to beta amylases to proteases..in bread, sprouted grains allowable for good result, without turning your dough into a gummy paste, must be used only if their sprouts are only ... |
Vincent Tallue's latest
Vincent is such a happy baker!http://www.youtube.com/watch?v=iUuKstAWof4&feature=email | Had a lunch with some UK
Had a lunch with some UK TFLers in London yesterday (just a casual lunch. Not a full-blown one like the Oxford get-together) and one person mentioned about this video. So, thanks for posting. Immaculate timing! Haven't heard from him for a while, so I was assuming he was quite busy at a bakery... |
Inside an Italian bakery
Here's a great video I found on youtube recorded in some Italian bakery. The baker is obviously an older baker and I just love the laid-back fashion in which he shapes and scores his bread. It shows that he's probably been a baker all his life. Note the very old scale his uses to weigh the doug... | Inside an Italian Bakery
The mark of the true expert, the baker makes it look so effortless and casual. Maybe my problem with slashing has been that I am too hesitant. I will think of this video next time I pick up my lame`. Enjoyed watching the way he picked up that wet dough and shaped it. Yesterday when I was making... |
You're Invited! -- April 21st "Homemade Bread Showcase"
A few times per year, Chicago Amateur Bread Bakers put on the "Homemade Bread Showcase," at which we offer samples of our freshly baked bread and share bread-baking techniques. The event is free and open to the public, and all ages are welcome.
Our sponsor Urb... | A photo/video recap of the
A photo/video recap of the "Homemade Bread Showcase" is now up! |
Utilizing the sun?
Hello,Is there any interesting way to utilize the sun in my baking process? It's a bit of a reach, but it is always extremely hot in Florida obviously, either so bright you can't see or clouds so dark you think you're in Twister. Yes, solar energy is one way, I am looking into it a bit to reduce ener... | You can look into solar
You can look into solar cookers - they heat the food by concentrating sunlight directly on the cooking vessel. I've never seen one myself, but know they exist :)E.g. a review https://ecavo.com/best-solar-ovens/ |
#BreadChat -- tune in March 14
New for 2012, #BreadChat is a Twitter discussion hour for bakers of yeasted, artisanal breads.Next #BreadChat:Wednesday, March 14, 2:00-3:00 pm Chicago time (UTC/GMT -5 hours). That's 19:00 London time, 20:00 in Berlin, 21:00 in Helsinki. In Sydney, 6:00 Thursday, March 15; in Auckland, 8... | The transcript is posted
The transcript of the March 14, 2012 #BreadChat is posted here: http://www.thefreshloaf.com/node/27804/transcript-march-2012-breadchat-twitter |
Master Artisan Baker - Trinidad & Tobago
Hi there ,We are family owned bakery located in Trinidad an Tobago , in the Caribbean . We are looking forward an experienced artisan baker with a minimum of 10 years . This line intends to be leading manufacturer and distributor of quality ciabatta and other artisan bread in ... | Check out the BBGA
Hi pascal,Do check into The Bread Baker's Guild of America, which has a classified section where you can post your job opening.There's also a very experienced baker who's posted a "seeking employment" ad there.http://www.bbga.org/classifieds |
slashing
Hello All, I try to slash my dough, even with a razor, and it still just rips. Any tips on getting the patterns I see posted? I've tried slashing before and after putting in the oven and still no difference. Any tips appreciated! TIA, Barrie | Scoring@Barrie
First, welcome to TFL! Here's a good tutorial on scoring your bread: http://www.thefreshloaf.com/handbook/scoringHope you find it helpful. |
Rising
Toaster oven @ 150 *F works great for proofing!
Barrie | When I want to accelerate the rise
I put my dough a few inches below our under-counter xenon lights.Better be careful with your toaster oven, too much rise and you'll be like Woody Allen in Sleeper. |
My Baking Mantra
Flour is nothing...until mixed with water.Dough is nothing...until leaven and salt are added.Bread is nothing...until someone enjoys it. Jim | My Baking Mantra
Dabrownmen like dark brown bread because it tastes so darn dallgone good! |
Gas oven "quick bake" feature
Our gas oven has a "quick bake" feature that starts afan inside the oven. Do I want to use this when baking bread or not?Thanks for any replies.Jim | Use and Care Manual
I can only guess that the quick bake is like a convection mode. Bread is fine when baked with the fan on, but it only speeds the bake time by approx ten percent. If you have a use and care manual for your oven, read what it says about that feature. If you don't have one, visit the company's website;... |
Dough that didn't rise
I know exactly why it didn't rise. I was working too fast, and (silly me) put in 2 teaspoons of yeast instead of the 2 tablespoons. Duh.But that means I have this large doughy mass, that I'm about to throw out... but I hate to throw it out!Any suggestions? Crackers? Communion wafers? | that shouldn't cause the
that shouldn't cause the dough to not rise at all. 2 Tablespoons is a lot of yeast, and chances are you don't need nearly that much to get the dough risen. How long as the dough been fermenting? You may just need to give it a little bit of time. |
Where to find a tall cake mould - panettone type
In my home country, people bake lots of cakes. Tall cakes. When I say tall, I mean the height of one would be roughly the same as its diameter. Sort of like a very big muffin :)The problem is, I can't find any tall moulds here in the UK. Maybe there are some and I just d... | Panettone Cases (Pirottini)
There are a couple of pans here that might work: http://www.cakescookiesandcraftsshop.co.uk/acatalog/Round-Cake-Pans.htmlA panettone is traditionally baked in a panettone case (a pirottini), right? If that's what you're looking for, try here: http://bakerybits.co.uk/Panettone-Cases-750g-or-1... |
Once upon a time, I was...
Or maybe I wasn't. Is sourdough fast or not... | Say what?
Is this a question or a comment? Elaborate, please.Ford |
Confused about using pre-ferment
Hi guys, I've been hanging around here for some time but this first forum post. I'm a little confused on how to use a poolish. To be more exact; is the poolish an integral part of a recipe or is it a distinct ingredient (and should be treated as such)?Let's say I'm making a simple Frenc... | Please
go to www.bbga.org On the menu bar select "Bread" and from the drop down that should appear select "Formula Formatting" - in the text body where it says click "here" - click there.This is a much better explanation than I could give you in a few brief sentence.But to give a sound bite - a pre ferment represents a... |
Lost recipies in Hamelman's "Bread"
Hi!Does anyone know which recipes didn't make it from the first to the second edition of Hamelman's "Bread"? I don't seem to be able to find that information anywhere. I think I read that somewhere but for the life of me can't find it. | You will find a comment from
You will find a comment from Hamelman here: Hamelman's bread, third edition is coming. | The Fresh LoafI have owned all three editions and can say the 3rd Edition is fabulous. There are about 36 new recipes with some contributions from around the world. He has rationalised some formulas by ... |
No Flavor!!
Today my wife and I were out running errands and decided to stop into what is widely considered to be the best bakery in town. We got a "traditional" French Baguette and two "Regular" Baguettes. I was horribly disappointed. I don't know if it's because I am used to my breads or what but this stuff was reall... | "The fermentation method"? I
"The fermentation method"? I certainly hope so! What's the alternative, baking powder baguettes?But I think this is a common phenomena for people who have become accustomed to carefully done homemade breads. |
Funny Story
Just a humorous story so that everyone knows exactly where I rank in my household. Today, my beautiful and wonderful wife of 19 years went to the store. As I was unloading the groceries from the bags in the kitchen I came across a 5 pound bag of Bob's Red Mill Whole Wheat Flour. I turned to my wife and said... | I hope she uses a sourdough
Most the dogs I know love sourdough. Meet Dolly, my sourdog. She also loves bread porn and is a compassionate lurker. :) |
Preheating question
PreheatingSome preset programs of my breadmaker, Kenwood BM450, has preheat step at start. I have been googling a while on its purpose without result. Could any folk help me to understand why preheat is necessary when all ingredients are in the baking pan before kneading start. What is its advant... | Predictability, consistency
I guess, theoretically, if the ingredients are all at a known temperature, then things should go according to plan, more consistently. You don't have to worry about maybe putting in one, or more, ingredients that may have been so cool/cold as to slow the process(yeast) down, if there were no... |
Ceramic Relief Sculptures of Bakers
I am not sure if anyone follows the Gentle Author's blog of Spittalfields Life in the East End of London, but the blog entry for 23rd March 2012 is fascinating. These beautiful reliefs of bakers at work are worth a visit online or even in the flesh ! see www.spitalfieldslife.com an... | Wow thanks for sharing that
Wow thanks for sharing that website, it was a good read and beautiful sculpture. Thank You. |
How to make heavy cream for whip
Hi all, Where can I find the recipe for heavy cream to be used for whipping? Heavy Cream Substitute 3/4 cup milk 1/3 cup butter is NOT for whip TIA B.R. satimis | heavy cream is an ingredient
if beaten beyond whipping, heavy cream separates into butter and skim milk.In order to get heavy cream, you need a lactating cow, a bucket or similar container and a three legged stool. Skip the bucket and stool (plus warm hands and making friends with the cow) if you can just get a hold o... |
A Challah for slicing and freezing
Today my wife asked me to make a Challah for slices that she will use from the freezer.I usually bake braided or snail shapes, but for a sandwhich or a snack, a loaf made in my adjustable non-stick pan is ideal.It took me about 6 years to develop my recipe.It is very soft, fluffy, sli... | Bread slicer
I received a PM and I thought it may make sense to add it to my thread:I see in the picture the white bread cutter. Where did you get that? Looks really neat. I could use one of those, because when I make a loaf, my cutting skills go disarray and sloppy. Challah looks great by the way!Presto Bread Slicing ... |
Lenders frozen bagels rated "very good" by Consumer Reports? Nay, says NY Post.
Here's an article to amuse us all: http://www.nypost.com/p/news/local/half_baked_4nxl6LzpMoeChzubqcaFUONow, back when I was a teen and you could go to Mr. Lender's bakery and get directly from him what was coming hot off his newly develope... | Subjectivity
This is the problem I have with all food reviews! They're rating based on their own perceptions and expectations. It's entirely subjective. Two people can eat exactly the same thing and they'll subject it to entirely different criteria when deciding whether they like it. Some people even believe they like ... |
Sugar substitute
Hi all,Sugar is an essential ingredient in bread and cake baking on account of its component, carbohydrate. However its too much intake may cause problem especially for persons of sedentary lifestyle.Is Sugar Really So Bad?ehealthforum_dot_com/blogs/ehealthguide/daily-bite-is-sugar-really-so-bad-b2514... | Just a thought
Firstly, sugar does more than just sweeten, depending on how and where it is used. Admittedly, as a culture, we use way too much sugars. Rather than replace sugar with an artificial sweetner, maybe we should consider reducing the amount we actually use while sticking to sugar (sucrose), brown sugar, hone... |
Lesson on distraction
Here's is just a lesson on distraction. Today I was making English Muffins, since it was a cold rainy day here in Southern California I decided to use the oven to get them to rise. I turned the oven on to 350 for about 15 seconds to warm it while I was doing this my 16 year old son distracted me a... | My oven
sometimes decides on its own to switch to broil! Usually I notice it only after the smoke alarm went off and the dog goes crazy.But the kitchen timer is my best friend, after I experienced several distraction "accidents" due to untimely telephone calls - or just getting sucked into the computer...Happy baking,K... |
Anybody have the list of all countries represented on TFL?
It was quite an amazing list when Floyd posted it. Is there a link somewhere? | Countries
In the last month, here are the countries the site has had visits from, sorting from most visitors to least.United StatesCanadaUnited KingdomAustraliaIndiaNew ZealandSingaporeMalaysiaPhilippinesIrelandGermanyItalySouth AfricaFranceSpainNetherlandsIsraelHong KongRomaniaUnited Arab EmiratesMexicoJapanGreeceDenm... |
Calculating Overall Hydration when Working with Liquid Sweetners
When working with baker’s percentages and such, I understand the hydration percentage is the amount of water calculated against the total flour which is considered 100%. Pretty straight forward in a simple recipe.I’d like to ask then, how are additional l... | Rick, I’ve seen a chart for
Rick, I’ve seen a chart for water content for specific ingredients, but was unable to locate it. You can google “water content of butter” for example to get the information.When it comes to dough hydration, most bakers use their experience when considering the “feel” of the dough. In my case... |
Gray/grey white bread?
Using nothing but white flour. salt, filtered watwer, and yeast; my no-knead Ciabatta bread is considered to be excellent by all my family and friends.However, the Ciabatta is not white, it seems almost like Rye bread in color.After a day or so, we toast it, and it becomes something other than a ... | Search
Type gray dough in the search box |
52 Loaves
"52 Loaves" is the title of a book I found yesterday at a Barnes and Noble bookstore in Omaha, NE. It's written by William Alexander, the writer who did another book "The $64 Tomato" about his home gardening experiences. I haven't read the book but did skim enough of it that I thought it might be of interest ... | 52 loaves, eh! Sounds like a
52 loaves, eh! Sounds like a challenge :-D |
Our palate has been ruined.
We were at the local hippy-yuppie-organic-free-range grocery store picking up real parmesan and hitting the olive bar when hubby said, "let's make your life a little easier today and buy a loaf of bread." He picked out something dense and boasting a plethora of tasty grains. I tried it thi... | Yes
It is tragic, isn't it? To think that people still eat plastic wrapped loaves of air and think it's real food...I can't think of anything I've made that hasn't beaten store-bought by a wide margin. The average US citizen spends less of their income on food than any other country in the world. I can't help but think... |
Why own a machine to mix bread dough?
I prepare no-knead bread dough in a large glass bowl.I mix for less than 2 minutes using a SS flat blade butter knife.After 12-18 hours the gluten is fully formed.Next, I shape the loaf using my adjustable no-stick pan on a Teflon baking sheet.http://www.youtube.com/watch?v=bmU3Ufl... | well
I don't think it would be ideal for quickbreads! I make banana bread when we get some bananas that are close to spoiling and won't get eaten. Without a mixer, those bananas would probably just go to waste.If you have 12-18 hours or longer, the no knead method is nice. It allows for a great deal of flavor developme... |
Happy Purim! Golden Norwitch...
After a couple of months working on the Norwitch sour, I baked 25 loaves in one week for Purim holiday baskets. Here is my oven with brick and cast iron pan for steam:Here are my proudly baked loaves:Walla! | Nice work, David!
Those are some very handsome loaves.Paul |
egg and soy free
I have a granddaughter that has been put on a soy and egg free diet. We've always made a sweet roll refrigerator roll for family get togethers. What suggestions would you have to replace the egg? The recipe calls for 1 egg.I'd appreciate any suggestion that you would have. Thank you for your time. | Sunflower
The main benefit you're getting from the egg that you also get from soy will be lecithin. You can also get this from sunflower seeds. You can buy them and grind them yourself to form a flour, or there might be a local source in your area. You can also buy it online, though it isn't really cheap. Edit: Sorry, ... |
Enzymes?
I'm interested in learning more about enzymes and how they affect the dough. People seem to talk about them frequently and I have a general understanding of what they do but I'm really looking to expand my knowledge a little more. | Check this book out - excellent
If you are truly interested in the science involved in bread making then this is the book for youBread Science: the Chemistry and Craft of Making Breadcheck out the following TFL thread toohttp://www.thefreshloaf.com/bookreviews/breadscienceThis should do it for you - hope this helps.Ben |
Opinions needed!
Dear everyone,For several years I've been working on a book about bread-making, less from the standpoint of individual recipes than the underlying principles, science and history.Although not quite complete, I've posted the finished sections as pdfs on my website, and I would really appreciate any comm... | Thanks for sharing
Neil,I just started reading the preferment section, this really looks like an excellent resource. Thanks so much for sharing this with everyone. Incidentally, I'm a software developer and have a bit of expeience in the publishing industry (technical experience). If you need any help maintaining this ... |
Ammonia smell in flour?
An odd question: The large plastic-ware container that I use for storing unbleached AP flour holds about 6 pounds of flour. I empty it completely and run it through the dishwasher twice a year or so, so I'm always fairly certain that there's no flour in it more than six months old. And I've stor... | Are you confusing the smell
Are you confusing the smell of bleached flour with ammonia possibly? I store my flour in similar containers and haven't had that issue. Also white flour usually has an extended shelf life of up to 2 years, 1 year for whole wheat. |
Looking for a display that shows the difference in fresh ground vs store bought flour
Greetings all, I hope to be on this site for a long time to come!I KNOW that I have seen before, and now cannot find, an educational display (it looks like test tubes in a holder sort of thing) that outlines and explains the differenc... | Flour Values
If you can find or borrow a copy, take a look at "Bread Matters" by A Whitley. The beginning of the book gives his explanation as to the declining values in modern processed wheat for flour. It is an opinionated view so don't take it for gospel without further reading. |
Awesome Garbanzo Sandwich?
I was on here last year and came across a post that posted a link for a highly recommended, incredible garbanzo/chickpea sandwich filling, and I thought I printed or bookmarked it, but I cannot find it anywhere. It was in a post of sourdough starters, but there are sooooo many it's like looki... | Link within the post?
I want to say it was in a scientific post about starters, with ongoing discussion between a woman who is a scientist and did some cool studies and a guy who was really trying to learn and offering his successes and challenges for suggestions. I just cannot remember it. I think there was a link in ... |
THE BEST 5-DAY EUROPEAN ARTISAN BREAD BAKING & PASTRY WORKSHOP: Guest Instructor German Master Baker
THE HAINS HOUSE PRESENTS 5-DAY EUROPEAN BAKING COURSEMARCH 10-15, 2012Günter Franz Guest Instructor European Master Baker Small Class Size Hands-On Wood Fired Oven Learn the... | Too bad
I'd be interested in this, but it's impossible with three weeks' notice. Frenchcreek baker, are you the one putting this on, or are you just passing on the info?I'd love to have more lead time if something like this was going to happen in the future. |
Formula 1 Bread Car!!!
http://www.totalprosports.com/2009/08/28/the-making-of-the-f1-bread-carwith-bread/ Check this out, it's my two passions combined Bread and Formula1 racing...too cool!! | SWEET. I'm willing to bet
SWEET. I'm willing to bet that thing stands a better chance of scoring points in 2012 than HRT. |
bread slicer recommendation
Can somebody recommend a good bread knife, or bread slicer? I find that my crusts are sometimes very difficult to cut through and get nice, even slices, though I do have a fairly sharp serrated knife. I was poking around on Amazon to see about either an electric knife, or a a bread slicer.... | I used
My electric knife, its a black & Decker and it came with 2 sets of blades (one is longer than the other set) and it works pretty good. Its a simple one nothing special, but it does the job.Norman. |
HELP! - how do you get the risen baguette off the linen cloth??
Hi there, first time poster here - I'm a relative new comer to home baking but am knocking out some pretty good hybrid Sour-dough loaves (100% hydration, 2-3 gms yeast to 500g flour) I've recently decided to give baguettes a go and am reasonably happy wit... | There is a trick to it!
The way I was taught was to use a "transfer board". It is easier to see and understand than it is to explain in words, so I'm going to ask you to watch this excellent video tutorial (on ciabatta as it happens) by Mark Sinclair (mcs here on TFL) who owns and operates the Back Home Bakery here in... |
Cracked Oven Glass
Ever since I read the BBA, bread baking finally made sense and it finally clicked for me. (Better Homes & Gardens Cookbook's bread section--what a waste!) I've been been baking bread...a LOT. As much as I can manage it--which is several times a week. I'd probably bake more, but my family and the o... | reread BBA
Yeah, stuff happens. If you read the sidenotes in BBA he talks a little bit about breaking oven glass. Fear not, it really isn't the end of the world. Check out the appliance parts suppliers on the interwebs, they also offer advice on repairs,mike _______________________________________________________ Re... |
Help, Dry Muffins
It seems every time I bake muffins lately they come out dry. I follow (supposedly) tried and true recipies. I check my oven temp. and it is correct. I tried a "coffee cake" muffin from Dunkin Donuts and it was so moist the day I bought it and still moist the day after. That is what I am trying to a... | Overmixing?
Do you, perhaps, overmix them? Without knowing the formula you use, it's a bit difficult to come up with some ideas.Karin |
Happy Valentine's Day!
Happy Valentine's Day, everyone!I just couldn't help posting it.Jitka | Ah! Happy Trinity Tuesday!
Don't quite know what a triangle has to do with a lover's holiday... Threesome? Sounds progressive... |
Celebrate Fornax and the festival of Fornacalia, Feb. 17th
Fornax,A Roman goddess, who is said to have been worshipped that she might ripen the corn, and prevent its being burnt baking in the oven (fornax.) Her festival, the Fornacalia, was announced by the curio maximus. (Ov. Fast. ii. 525, &c.; Festus, s. v. Fornacal... | How will you be celebrating?
I can't bake tomorrow, but I have some plans for the weekend. How will you be celebrating? Let's share our efforts here.Jeremy |
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