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#BreadChat -- Join us on February 11
Tomorrow we Chicago Amateur Bread Bakers celebrate our first anniversary. As part of the festivities, we're experimenting with some new activities for the new year. #BreadChat is a discussion hour for bakers of yeasted, artisanal breads. We will meet on Twitter and tag our tweets wi... | Hi
I would like to participate. I have never twit, so I'm not sure how you do that. I do have some questions and bread baking is something that I do really enjoy. I see a lot of people here who are incredible bakers and they put out unbelievable products. I wish one day I could do the same. Anyway, thanks for the ... |
Storing homeade bread
Hi guy,Can you all share what way you like best to store homeade bread? I love making bread, but it seems like by the next day, it is stale already. Should I put it in tupperware or maybe wrap in foil? ThanksStacey | I waste so much bread because
I waste so much bread because i only like it the day it's baked...and i seem to bake everyday, so, what am i going to do, choose fresh, or that old bread! I find that my sourdough does last more than a few days, i store it in a big tupperware, but i only eat the old bread toasted....just ... |
Searching a member's posts?
I think this is the right forum. Mods, obviously, whatever you'd like to do.There are at least a few people whose journey here I'd like to view; something of a virtual tutorial through time by some very knowledgeable folks. I see tracking, but as far as a I can tell, that's maybe a thread t... | Go to the user’s profile and
Go to the user’s profile and choose “Track”. Look for all topics that were posted by that particular user.Example -https://www.thefreshloaf.com/user/gadjowheaty/trackChoose those topics that were posted by Gadjowheaty. |
Need help with ITJB almond horns, to be baked with homemade almond paste
I just (hooray!) made almond paste for the first time. I made half the recipe in ITJB. I used my food processor and added a couple TBSP of water after the almonds were processed the first time, and that enabled the mixture to be finer and smooth... | Beautiful!
That looks delicious! If the recipe just says "beaten," I wouldn't assume it meant to beat the whites until they were stiff. I would think if stiff egg whites were meant, the recipe would indicate that.Best wishes! |
Angel food cake Texture in Bread crumb
Several weeks ago I had bread in a restaurant that had the crumb of angel food cake, and noticeable very white just like the cake. btw it was very tastey. Does anyone have info on this type of bread and how I might get that texture. Thanks | Wonder- B !
... ok... search box... water roux and again with... feather fluffy white |
how to store home made pasta
I would like to make pasta, noodles, spinach fettuccine, etc. If I am at it I would like to make a large quantity. My question: How do I store it? I would hang it and dry it, then bag it. I fresh pasta in the stores in a refrigerator case.. but if you dry it why does it need refriger... | I'll bet the refrigeration has something to do
with raw eggs in the pasta and maybe a regulation. Check into it and...Anything in the supermarket refrigerator case advertises as "fresher" because it implies it can spoil and take less time to cook. Also more customers hang around the refrigerator shelves and make quic... |
Homemade Pasta
Am looking for some assistance. I make a type of homemade spaetzle, handed down from my grandmother (the recipe lol). While we LOVE the "homemade noodles", they are not quite right for things like alfredo sauce. They seem to be more like mashed potatoes (on which you might put butter, gravy, etc) as o... | Typically pasta-making calls
Typically pasta-making calls for durum flour. |
White Rice Flour
I've been using Semolina flour to dust my peels for bread but I can only find it online or at an Amish shop about an hour from my home (and Ive only been there once; how I have my Semolina flour now). I've found it to be rather expensive online and so when I bought white rice flour at less than three d... | Corn Meal
is very cheap, available everywhere - and works great at keeping breads from sticking to the peel. |
Find any recipe you want
http://www.foodferret.com/#ttl=%2BWhole%20%2Bwheat%20%2Bbread&m=normal&n2131-sourdough%20starter=on&n94-yeast=on&x322-baking%20soda=on...The site above allows you to search recipes for any word combination, also to include and exclude ingredients.The page I linked to is a search... | Recipe
This is amazingly good. Is this your project? It inspires me to make changes to my site.I would change the color scheme, but that is a minor issue right now.-Michael |
Addictive Bread
I went to a seminar today about the interrelationship of stress and alcohol and aging (I only have a problem with one of those). It got me to thinking about impulsive and compulsive behaviors. When I got home, I heated up some delicious white bean soup, and sliced some of the BBA Poilane-style Miche I... | Great Post
I couldn't think of a better problem to have. (I say don't stop) A baguette, batard or boule or some sort will come along and fill the void and you'll be back to square one. |
Lawsuit Farmers vs Monsanto re Control of Crop Genetics
I became aware of this general issue on this site I believe in Andy's blog. It seems almost surreal to me - now Monsanto is trying to prevent farmers from planting certain crops because of cross-pollination with their patented genetically engineered varieties gr... | World Domination
and some corporations will stoop so low to achieve it!Andy |
Seeking feedback on bread formula calculator
Hello All,I've created a bread formula calculator -- just for the fun of it. Here's a link: http://happybreadhouse.com/post/16327906955/ciabatta-formulaBefore I use this to post other formulas, I would love some feedback on how the tool works.More background for anyone who ... | Interesting
Looks interesting. I'm really bad in math so this looks handy. Will let others reply who are a lot better in math than I am. |
Cast Iron vs. Baking Stone?
I finally figured out how to make basic sandwich bread and now I'm moving on to greater challenges. I would like to get a baking stone but there seems to be a number of people who prefer cast iron. I am already a huge fan of cast iron. I have several cast iron pieces already and enjoy theire... | Baking stones: risky business in my hands
In my hands, baking stones are at constant risk for breakage. I stopped buying them after the third cracked. I'm not an inexperienced baker at all, but my luck with the things just wasn't good. I moved to 6" X 6" unglazed quarry tiles. They work just as well for me as the ... |
Poppy Seeds
Poppy SeedsBeing of Central Europe descent I am fond of poppy seeds on my bread and in desserts, but be aware that if you consume them it may give a false positive for opiates in a drug test. It is known that they can be detected in urine up to 48 hours after consumption and may persist even longer. If you ... | Ibor, not an appropriate
Ibor, not an appropriate question for this forum. I suggest you find a medical or forensic forum to post this request.Cheers,Gavin.EDIT: I did not intend my comments above to be disrespectful in any way. I was just suggesting that if Ibor wanted an experts opinion he should go to the experts. ... |
Making Your Own Linen Brotform Liners
I had read that hemp linen makes wonderful bratform liners. I decided to give it a try and ordered myself a yard from Dharma Trading Company.While waiting it's arrival I decided I had better make a prototype out of scrap material before attempting to make one using the hemp.I know... | I have a question...;-P
Janet, just how does one go about running a sewing machine? ;-)Ron |
Bread density
If I take a plain bread recipe that weighs 1.2 pounds it should fit in a 1 pound loaf pan and weigh 1 pound after cooking, from what I have read. My question is, if I add to that recipe 2 oz sugar, 1 oz dry milk, one egg ( 1.65 oz), 1 oz butter, it then weights approkimately 1.45 pounds going in. But wi... | My Guess
If you add the egg and butter, it will increase the dough's hydration, so you will probably need to add more flour as well to get the same dough hydration as the original recipe. That said, your dough will weigh more and probably not fit well in the 1 lb. loaf pan. You may need to use a larger loaf pan (5 x... |
Baking time vs Temperature? And the Winner is...
Hi all,I have a new Italian convection twin-fan assisted oven with steam function. Very nice, very even bake but oh so f-a-s-t!Problem is: If I follow recipes times and temperatures to the letter, my breads,pastries and cakes are overbaked and the recommended bake time i... | Convection bakes about 25-30% faster.
The following are general guidelines for converting conventional recipes for use in a convection oven.Option one: Bake at the same temperature that the conventional recipe recommends, but for less time. Option two: Bake for the amount of time that the conventional recipe calls for,... |
How to search for blogs
Can anyone explain how I can search what blogs are available on the site? Thanks. | Blog Search on TFL
If you are keen to read more blog posts from a particular contributor, you can click on their user name, this will take you to their account page and if you scroll to the bottom of the page there is a link to "view recent blog entries". You can also put 'username blog' in the search box to find their... |
Importing Sourdough Starter?
Hey All,I've been lurking around here for quite some time and it's an awesome site. Thanks for all the incredible info.I have an interesting question:I live in Japan and have managed to cultivate a sourdough culture in the heart of a city. I am moving back to the States in about 2 months ... | Paint it
I would paint it onto parchment paper.... dry it out and then fold it up and wrap it tight and put it in a ziplock bag... and then rehydrate it when I get moved. |
Sugar work book?
I've been asked to teach a module on sugarwork, (pulled, poured and blown) to a bunch of Pastry students.Problem 1: I have to either make or suggest a text book.Problem 2: When I learned, we didn't use text books, just an old, snooty French guy, and he must have passed on by now.Can anyone suggest a g... | The Advanced Professional Pastry Chef by Bo Friberg
The Advanced Professional Pastry Chef by Bo Friberg has extensive chapters on sugarwork, but it's not inexpensive. As textbooks go, though, $42 USD is downright cheap.Patisserie 2nd Ed. by LJ Hanneman is another. It too is a comprehensive patisserie textbook and had a... |
Anybody has expirience with using alginat in bread baking ?
I read this articlehttp://www.sciencedaily.com/releases/2010/03/100321203508.htmand now I want to try a new "wonder", but i haven't found any recipe in Google.Please, i appreciate any piece of information or idea. | Found some interesting links
http://www.livestrong.com/article/365009-how-to-buy-sodium-alginate/http://www.willpowder.net/sodiumAlginate.htmlhttp://www.amazon.com/WillPowder-Sodium-Alginate-16-Ounce-Container/dp/B00250UHDShttp://www.5min.com/Video/Lab-Coat-Cooking-Cilantro-Pearls-80473658The last video is really a coo... |
Crust on baguettes
I am extremely excited because yesterday I made 4 baguettes that had a wonderfull and open crumb. I decided to go against the grain (no pun indended), and just not knead the dough. Instead I made an extremely wet dough (about 80% hydration) and did the stretch and fold method. I would then let the ... | temp
I second the temp thing, it could be the culprit.But iw ould also like to add higher hydrations doughs often need a bit more time in the oven than lower % doughs to get that extra boost in color, but often have less of a shiny finish. |
Confusion between measurements of Flour.(volume/weight)
I've been baking breads and rolls for quite a while. My problem is most recipes are by volume, some by weight. Now when I go to convert, I get different measurements depending where I look or by what recipe. I started with 3 cups of flour and that could be anywher... | 2680 hits on this site alone!
http://www.thefreshloaf.com/searchresults?cx=partner-pub-5060446827351852%3A9bvu1n-clx1&cof=FORID%3A9&ie=ISO-8859-1&cow=volume++weight&sa=Search |
What type of bread....
What type of bread goes well with turkey? Just wondering if any of you have a preference.Stephanie | Perfect dinner bread
My whole grain version of Pain a l'Ancienne (BBA) is my default dinner bread.Merry Christmas,Karin |
Convert Food Recipe to Spreadsheet
Looking for ideas to convert a typical food recipe to a spreadsheet. I would like to use the sheet to size the recipe up and down and want to portion out in grams.My first thought is to use the main ingredient (in the case below, crab meat) as 100% and everything else as a percentage ... | Sounds like a reasonable plan
Sounds like a reasonable plan to me. I then might add another cell for servings and have the amount of crab meat based off that. |
Last Loaf of 2011 - Happy New Year
to everybody here in TFL - you are are the best!My Last Loaf of The Year 2011 - German Many Seed Bread (from WGB). (Sorry, no crumb shot - these were for sale).Happy 2012 baking,Karin | lovely loaf any time of year
Happy New Year Karin!A splendid looking loaf to finish the year on. All the best to you in life.... and of course baking for 2012.Franko |
Yeasty smell problem
I made a 100% whole wheat sandwich loaf today, based on Reinhart's Whole Grain Breads formula. Previous attempts at this have turned out good bread apart from a strong yeasty smell. I reckoned the 2.5 tsp of instant yeast called for in his recipe could be excessive in my warm tropical climate. In m... | Overproofing
A beer-like, boozy, yeasty smell is probably a result of overproofing. Since the temperature where you are is so high, I'd place bets on that being the case.Reduce the amount of time the dough spends proofing. |
Incorporating whole grains
I am new to bread making. I tried a variation on a poolish and had amazingly good results. I am looking to incorporate whole grains into my bread, (granola, caraway ect, not as flour). Is there a favorite or best way to do this? Thanks. | Soaking
Try soaking them overnight in water and using any water that isn't absorbed as part of the moisture in the final dough, especially for spices like caraway, anise, cumin, etc. You don't want to lose the essence of those spices.The moisture absorbed by the seeds will definitely impact the moisture of the final do... |
I'm looking to make a yeasty tasting but good bread, but I'm not ready for sour dough yet
I'm looking to make a yeasty tasting but good bread, but I'm not ready for sour dough yet. Any suggestions? | Poolish
Hey Rocky_Creek, welcome to the forums.It sounds like what you're looking for is a poolish or a biga, which consists of just making some of the dough a day ahead of time. Mix equal parts flour and water (subtracting those amounts from the final recipe), add a much smaller portion of yeast than you would use for... |
Enough bad attempts - need some help.
I've been pretty impressed with the knowledge of people on these boards here. I've been reading them for about a week taking in new information.Here is where I stand though. I haven't done much baking, but what I have done have all been pretty much failures. I was researching why m... | Sorry
That much honey with lemon juice? Pardon, yet you may be confusing cooking with baking. Two different things. Try the lessons offered here Your First Loaf - A Primer for the New BakerJim |
Dusting bread before baking
Has anyone used a flour duster to "add" flour to the top of bread before baking? When I proof bread in a basket, my bread normally has a nice white coating from the rice flour I use to prevent sticking. When I don't use a basket, I'm tempted to sprinkle flour on the top for decoration. Do... | Adding Flour
I think this is up to you, depending on the way you want the loaf to look. I expend a lot of effort on my breads and like them to look the way I think artisan bread should look. I don't like the look of a flour covered loaf concealing the blisters, the carmelization of the crust and the scoring. These attr... |
Sharp lame, good slashing = better oven spring
I tend to economize on razor blades for slashing, using them quite a few times before throwing them away. I think I've been handicapping myself. I used a new blade for the last batch of ciabatta, and got aggressive with the slashing -- 1/4 inch deep, at a 45-degree angle t... | Slashing ciabatta?
I didn't think that ciabattas were slashed at all? But after a few loaves the razor blades do get blunt and slashing is easier and better when you use a new blade. |
Failed first sourdough attempt and Gosky Patties
As I discarded the lump of pumpernickel colored modeling clay that refused to become bread after much tender care and extra time in the oven, I was reminded of Edward Lear's recipe for Gosky patties:" TO MAKE GOSKY PATTIES"Take a pig, three or four years of age, and tie ... | Too bad,
I know its not easy, I haven't managed to get a starter going let alone a loaf of bread made, even a failure.But I'm not going to give up, I will keep on working to get my kitchen is some sort of non disaster mode, and find the time to work on it, and try again.I really want to try and make sour dough bread, b... |
Geoffrey Chaucer's Onion Tart
Before I grab my cooke's knyfe I just have to share this. Enjoy!Onion Tartà la Geoffrey Chaucer225g plain shortcrust pastry1 tablespoon fresh thyme, chopped25g butter2 tablespoons olive oil8 onions, finely slicedSalt and black pepper2 teaspoons caster sugarA quarter teaspoon each of grated... | I love it!
As you may gather from my name, I'm a Chaucer fan. I loved the rhymes and the middle English words and I can't wait to try the recipe myself. Thanks for the big smile I got when I read it! |
Photos from Dec 4th "Taste-and-Tell" with Chicago Amateur Bread Bakers
Since July we've been rather remiss about posting recaps of Chicago Amateur Bread Bakers events. In meantime, our membership has grown, and our bakers have grown in skill.Our focus topic for the December 4th "Taste-and-Tell" was "A Bread You've Neve... | Nice looking breads!
Nice looking breads! Especially from that "M.P." he must be some kind of guru!Got another loaf of that one rising on the counter right now, FYI to others, got some great tips at the last T&T as to why my bread is deflating when I score.Mike |
Tip: loaf identification
Sometimes I do trials where two shaped loaves are treated differently - eg bulk or proof time, temperature, and so on.It is easy to lose track of which loaf is which and a simple solution is to sprinkle about 1/2 tspn of sesame seeds on one loaf.As long as you write down which loaf is which, it... | Good idea, Lance! I often use
Good idea, Lance! It is nice that the small amount of seeds are on the bottom of the loaf.I often use ~3g of chocolate brewer’s malt (non-diastatic) or as much as 2% to tint the dough. It is easy to loose track of what dough is what, when experimenting.Thanks for posting. |
Attention Kansas City area TFL folks- Possible Meeting
Last month, Suzy R contacted me through the message service to inquire about whether or not there were any gatherings or meetings of TFL folks in the KC, MO area. The idea has been suggested at least a couple times over the last two years or so but nothing has ever... | I'd be interested, Jim
So far as I know, my social calendar for January is fairly open.Paul |
Lyle's Golden Syrup
A question about this product...What exactly is it and what is it used for? Bread baking or sweets?Thanks,Janet | From Cane
Hi Janet,Both Lyle's Golden Syrup and Black Treacle are hugely popular in the UK and have been around over 100 years.Tate and Lyle are manufacturers of sugar from cane only. The other main sugar producer in the UK, Silver Spoon from British Sugar is made from beet.Golden Syrup is used in a variety of differ... |
A Side Benefit of Bread Baking: Homemade Croutons
A couple slices of a day-old, 7o+% hydration, Italian 00 flour loaf made for some great soup croutons. I may need to make soup more often when I have good bread about. To make the ones in the picture, I tossed the cubes of bread in olive oil and spices and then baked ... | Have you considered
that those lovely homemade bread crutons would make a great base for a savory bread pudding, which is basically an egg custard soaked into the dry bread, with crutons it might take a bit more custard and a longer soak, but I've seen some that are soaked overnight and baked in the morning for breakfa... |
Poilane-Recipes-Secrecy
I am wondering how a bakery like Poilane's manages to keep their recipes in confidence. I know that the basic ingredients are known but I believe that the specifics are not. Does anyone have experience with keeping recipes confidential when numerous employees have access to those recipes and t... | I had to sign an agreement
I had to sign an agreement that stated I would not use the recipes outside of work, or work with another bakery during the time of my employement at my past bakery. The outcome of doing so would result in the loss of my job and payment towards damages done to the companies reputation and so o... |
New windows = better bread
We've recently replaced the windows in our house (built in 1937) with brand new ones. We've also insulated, so now our house is considerably less drafty and cool. My loaves proof so much better! I'm amazed at how much better at baking I've become in only a week...This is going to be a goo... | Cool House-Cool slow Proofing
A few Months ago I received my home Folding Proofer from Brod and Taylor and it changed everything for me. I posted an evaluation of the product expressing my joy at being able to control my fermenting and proofing temperatures, for the first time. I didn't want to sound like I was shillin... |
Vicarious Poilâne Visit
Just took a vicarious visit to Poilâne, courtesy of David Lebovitz, thought some of you might like to do the same. | Nice article. Thanks,
Jeff
Nice article. Thanks,Jeff |
Has anyone used the Bob Mills Malted Barley Flour?
From what I have been able to find out it's diastatic malted barley powder just under a different name, if you have used this product what were your results and how would you rate it? | re: Bob's Red Mill Malted Barley Flour
I have a 1# bag in my freezer. Sometimes I put around 0.1% (sometimes more, but sometimes even less) in loaves I'm making. It works great for me. I've experienced "too much", with everything from a little gummy residue on my slicing knife to whole loaves feeling like they should h... |
Need help with what these ingredients are! (from UK cookingbook)
Hey all!I have some UK friends and one of them gave me the baking book called "The Complete Cookies, Muffins & Cakes Cookbook" since I love to bake!However, when I'm reading the recipes, since I'm not born english speaking, there are some words/ingredient... | Hi there,Sugar:During the
Hi there,Sugar:During the processing of sugar there are many stages of refinement with white sugar being the most refind.Caster sugar is typically white and is of a fine grain like sand.Brown sugar is less refind hence why its brown in colour. I have only ever seen soft brown sugar tightly pac... |
The Sourdough Hotel
Haha !http://ca.news.yahoo.com/video/odd-22186925/stockholm-hotel-caters-to-sourdough-bread-fans-27282220.html | I wonder if they do dogs too?
This is a hoot. The lengths people will go to.Eric |
I recently picked up some dried malt extract is this the same
As diastatic barly malt powder or can it be used more or less in the same way?I recenly made some knotted rolls using Rienhart's version 1 for white sandwich bread and added the malt extract to it ( I couldn't remember how much malt to use per cup of flour s... | It's almost certainly non-diastatic
Explanations regarding the processes used to create diastic malt and non-diastatic malt are available on TFL: use the search engine. Bottom line: malt extracts, prepared for home brewing, are non-diastatic, as such, for baking its just a sweetener.David G |
Ciabatta with double hydration (bassinage). Video
https://www.youtube.com/watch?v=oatxY2HilAoIf a picture is the equivalent of a 1000 words a video bests 10.000.000.enjoy | Thanks for sharing. I have a
Thanks for sharing. I have a WFO in the backyard mostly used for pizza and roasted meat and veg - this video is inspirational. |
Fermenting and Proofing Max temps…..why?
I just had someone ask me why he couldn't ferment his dough at a higher temp. since yeast cells can live up to 140° F.I haven't read anything about this but what I have read suggests that optimum fermenting temps. are around 77° F so I am guessing that if one goes above that and... | If the proofer is too warm
If the proofer is too warm you will get a lot of rise on the outside portion while the interior is still cool and not done much proofing.Gerhard |
Question for those in the know concerning diastatic malt powder
Is it worth using (does it really make that much of a difference in taste and texture?) and for those that do use it what types of bread to you bake using it? | Little difference in flavour...
...but a lot of difference in colour; in fact, that's really all I use for these days: to see what colour crust will result if I use Caramel Red No. 5, etc.It's generally used for retarded breads (or ones that undergo a long, slow fermentation).If used in large(-ish) quantities, then its... |
bread slicers?
Hi all. does anyone know of a manual slicer for whole loaves? | Hand Powered, Not Electric???
If you are asking about a manual, hand-powered, multi-blade bread slicer than I do not think one has ever been invented, or marketed..
The only manual, hand-powered, single-blade bread slicers that I am familiar with come as standard equipment on every human being on the planet..They are, ... |
bringing flour from Europa
Hi, my daughter from Switzerland will be comming in November. She will bring me some "Ruchmehl" . Does anybody know if there are any restrictions? Thanks for your imput. Barbara | US customs regulations
on this topic can be found here: https://help.cbp.gov/app/answers/detail/a_id/82/~/travelers-bringing-food-into-the-u.s.-for-personal-use. Seems like to be on the safe side, she will have to declare it, but she should be able to bring it in otherwise. I'd check to be sure, of course. :) |
web Hickup
Hi floyd I got 35 messages this am. Looks like a hick up from the web . Because I am on a air card traveling I did not look at them. Have a nice day Bobwww.siemann.us/motosat | There was, indeed, a hiccup
There was, indeed, a hiccup yesterday. I believe it has been fixed, and my apologies for the duplicate messages.-Floyd |
Formatting change on this site
Today when I checked in here there was a change at the bottom of each post. A box containing 3 options that require checking....I used to automatically get emails notifying me when people posted comments on topics that I had commented on too.I am not sure that is happening automatically ... | No new formatting
The Subscribe section has been there for a long time. If you haven't been using it, don't worry about it.The scheduled job that sends out notifications is failing. I am trying to figure out why, but it is not a trivial thing to figure out. Hopefully I have it back in action later this evening.-Floyd |
Comedy Bread
I've been baking bread at home for 1omnths now with a variety of results and was quite suprised when I ended up with this!https://picasaweb.google.com/tonyinga/ComedyBread?authkey=Gv1sRgCP6e8r6Y2LD54gE#Not entirly sure what happened but think it might be a combination of timid scoring and the tray tipping ... | Stacked loaves
Tony, Tony, I am glad to see you have a sense of humor in your baking. Welcome to the site. I look forward to seeing more of your loaves.Eric |
He's throwing away my bread!
After an anxious month during which I failed to rent out my spare bedroom, I rented it to a young Saudi male, a graduate student at a local university. I had initially turned him down, but a friend convinced me to give it a try.She was wrong, I was right; I gave him notice three days later.... | Not about bread but about renting to students
When I rented my spare rooms to graduate students, I told them I needed to make a phone reference to their mothers. Those who didn't want their mothers to talk to me I didn't rent to. I had some weird ones but never a real problem. LOL |
A Beginner's Question!
I am back into baking bread after a 20 year break (kids!). I read the books and they talk about a fermentation step and a proofing step. Except for the shaping, is there really a difference. In both cases the dough is rising. Am I being too simplistic in the way I look at this? This is more ... | Except for the shaping
Well, that's the thing. Shaped or not. Bulk ferment or "proof"?The fermentation step is what gives bread its flavor (and also some of its structure) and it wants to be fairly long and slow. During this long, slow step the dough will relax quite a bit. You can see this yourself. Take a freshl... |
Malted Wheat Flakes
I recently purchased some malted wheat flakes to use in some of my enriched loaves.I am wondering if anybody has ever made their own by malting wheat berries and then running them through a flaker or if there is another way to make you own???? The purchased ones were pretty pricey....Thanks,Janet | Malting
Hi Janet,I think malting barley grain can be quite an involved and intricate process.At least if you want to use the malt for brewing. I've only ever used it prepared as crushed malted barley for brewing beer. I gather the degree of sprouting/germination is important, as is the pressure applied to crush the... |
Home processor permit in the US
Wondering if anyone who has a home processor permit in the US uses a Rofco oven, we are interested in using a Rofco B40 but are unsure if that is considered commercial equipment, which is not allowed with this permit. We are also considering a 30 qt mixer in the future...Thanks! | This can vary from state to
This can vary from state to state. Most want to have a UL listing for the product. This seems to have a CE listing, which is for Europe. "The CE marking (an acronym for the French “Conformite Europeenne”) certifies that a product has met EU health, safety, and environmental requirements, whi... |
Signature
Wasn't sure where to put this guys, sorry.Just wondering if one can add a signature line, at all? Thanks,Paul | No, I don't think there is a
No, I don't think there is a spot for sigs here. |
Yum!! Asparagus season has started
I don't post about my bread, mainly because I don't have a camera and photos really make a post, and while Akiko and Lumos are wonderful exceptions, all those years in Japan have left me hesitant to step foward to talk about my bread. Today I just wanted to share my pleasure of eating... | Jealous!
Well Robyn, I am jealous. The first asparagus of the season is simply fantastic. I like it briefly blanched and refreshed in cold water to set the colour and then tossed in lemon olive oil, salt and black pepper then grilled briefly on a hot grill. Our asparagus bed will be three years old next year so we b... |
What's your favorite toaster?
I've had lousy luck with toasters. They either toast unevenly or even just stop working at all. An important issue is the slot size as I mostly make hand shaped loaves. Most toasters out there are scaled to grocery store pan loaves and anything a bit odd sized, long or wide just won't fit... | The Oven Or the broiler
I don't use a toaster ; I just bake in the oven or run under the broiler. I hate to lose counter space. Al |
Spell Check
Don't know if it is just my computer but as of 2 days ago my auto. spell check stopped operating on this site....anybody else run into this? Thanks,Janet | Check Browser Settings
Your spell-check isn't a component of your computer's operating system or programs, it's more likely your browser. |
religous beliefs
As someone that likes to brew Stout and to use it in my Bread baking i would like to ask any of my fellow TFLr'S that follow the Muslim faith whether the use of that brewed product in bread making would affect them being able to choose that to eat, remebering that all the alcohol will have been driven... | religon / alcohol
i have just noticed another thread on alcohol on the go at the moment and probaly could have posted this with that as it seems that i could well be relavantyozza |
Math Percentage Question Seeking Solution
Okay, when I began baking I didn't expect to have to remember my college algebra but little did I know what was awaiting me.Question:I have 150g of starter at 75% hydration.I want to know what the formula is that I can apply to determine the weight of the flour and the weight o... | Baker percentage
You can also use baker percentage to work this out.
Say, starter with 75% hydration would be
Flour 100%
water 75%
total 175%
You now want to work out the composition of 150g starter. Take 150 divide by 175 (baker percent) = 0.86
Take 0.86 multiply the flour percentage, which is 100. You have 0.86*100= ... |
Monkey Bread Whine ;-)
I was about to shape a boule when I spilled some oil on the counter which made the boule too slippery to shape so I decided to cut it up into little balls and make monkey bread. It came out of the oven looking beautiful. I turned it out of the pan and it came right out without sticking like con... | Sugar?
Heidi, did you use cinnamon sugar? Sugar melts as it heats up and then acts like glue to keep the bread balls stuck together. Sugar, of course, is the glue that holds society together. This opinion brought to you by a pastry chef. |
how to hold then finish as though fresh baked
There was a posting here not too long ago about a way to partially bake bread, then store it for a day or two, then finish baking it, where the result looked and smelled just like it had been freshly completely baked. Now that I want to reference that post, I can't find it ... | Par baking
Was this it?http://www.thefreshloaf.com/node/22843/freezing-dough#comment-163192 |
Dead Battery
I have come to depend on my Frieling 11 lb. scale so when I set up for My weekend baking & 90gr on the scale changed to low bat I said a bad word.I don't have a mechanical scale & my other scale is a 150 pounder for sausage making with a 2 ounce accuracy, no good for a 3K batch of Ciabatta. No problem I'll... | hi Charlie,
sorry about your
hi Charlie,sorry about your ordeal! Although you did make a very amusing read out of it :-)i suggest you ditch the scale just stick with the cow. When the electricity goes out and you can't cook at all, the cow will still be there to milk! |
Covered risotto
Years ago (about 16!) my wife and I visited a restaurant in Cinque Terra on the Ligurian coast of Italy. On our first night we randomly chose a restaurant, and we had the best pizza we had ever tasted. We visited a second time, and we ordered a covered risotto. When we got our food, we were presented... | great idea
wow, great idea! thanks for the inspiration!! |
western NC: Food Lion has KA flour @ $2.99 on their shelf.
I am in Brevard,nc. got me 60lb of KA flour! Have not seen it that low since ever! check it out at your local Food Lion! | Great!
I'm in Asheville, is it all kinds of KA? |
Rye Cookies-anyone try these?
Has anyone tried THESE? Intriguing! A rye & AP flour cookie that uses hard boiled egg yolks and toasted flours (both the rye and the AP) in the ingredients.I may have to use part of my precious stash of rye flour for this recipe if the reviews are good.King Arthur sells rye flour but it ... | My spicy rye biscuits
Those cookies look delicious! There's definitely something good about the flavour that rye flour gives to cookies and biscuits. I often make these, which are beautifully light and crunchy (makes about 30 biscuits):
Ingredients
‘Stork’ (brand)
cooking margarine, 250g
Light brown
sugar, 175g
Vanill... |
50% rye experiment
I'm in the process of learning about different flours and thought it would be edifying to see what comes out of the same basic 70% hydration formula.Some of you will remember my 100% first clear flour loaf last week. Yesterday I took the exact same formula (600g flour, 9g yeast, 12g salt, and 420g w... | unfair treatment and comparison of rye!
I don't think 50% rye can be blamed for the dense crumb and small loaf. The very low temp of the oven is to blame. Did you bake the good looking breads the same? |
Fermenting Containers that are not plastic
I am looking for containers that are cylindrical, transparent and GLASS so I can watch my dough as it ferments and can better judge when it has doubled in size.I have nice small glass canning jars that I use for my starter but have not been able to find glass jars large enoug... | Glass vs. Plastic; Recommendation & Suggested Supplier
I use Cambro 4 liter - 1 gallon plastic restaurant style food grade containers to refrigerate starter. They're translucent allowing the dough inside to be easily viewed and are marked volumetrically on one side for estimating fermentation volume. Though not as tran... |
Kneading Conference West coming in Sept. to Washington
I just ran across this and don't see it mentioned on TFL. For members in the Pacific Northwest, this should be worth the time. It's an offshoot of the Kneading Conferences that take place annually in New England.http://kneadingconferencewest.com/ | The Breadfarm is near this conference.
http://www.breadfarm.com/It's (5766 CAINS COURT, BOW, WA) about 10 miles from the conference (16650 State Route 536, Mount Vernon, WA 98273). |
Levain or Leaven
I know I have read the difference between 'levain' and 'leaven' but now I can't find where I read it and I can't remember what distinguishes one from the other - or if they are one and the same...So does anyone know the definitions of each of these words? If so, will you be so kind as to refresh my me... | Levain is the french term for
Levain is the french term for leaven, both which mean sourdough culture. |
Newbie to measuring by weight & using percentages finds another reason to do so
This may be obvious to everyone else but I was delighted at how easy it was this morning to add the last cup or so left in a bag of flour to a recipe because I just took the resulting weight of the flour and recalculated the salt, yeast, an... | Weight vs Volume
Once you get used to weighing baking ingredients, you will find you are weighing other things as well. For instance, I weigh the coffee beans for our morning coffee. It is easier than volumetric measures.Ford |
Deleting Messages
Just wondering if there is a quick way to delete messages in our message 'boxes' or if they have to each be deleted individually?Anybody know a short cut? I loved to learn one!Thanks,Janet | Janet, check the box to the
Janet, check the box to the left of "Subject" at the top of your in box. This will automatically check all your individual messages. Now hit the delete button. That should get rid of all of them, at once.Syd |
seeking apprenticeship/work trade in MA
I have been travelling for the past few years and in that time I've become more and more intersted in bread, especially sourdough. Everything I learned is mostly from books and experimenting. I was lucky to have had the oppurtunity to bake underground for a local restaraunt and n... | Apprenticeship
Hello Ted,I have a Artisan bread/European bakery in Southern VT and posted here on The Fresh Loaf intent on finding an apprentice/partner opportunity. I am about 2 hours from Northampton. I would love to talk to you about a possible apprenticeship and/or work trade. I also have the possibility of a housi... |
Which scales? UK please
Hi there,my cheapy scales broke ages ago and it's time I bought some new ones... I did search TFL for previous threads on the subject but makes that got the most votes (OXO, My Weigh) are unavailable here in the UK (i did find a few My Weigh's on eBay, but at only 3 kg capacity and £40 it's not ... | For the accuracy and ease of
For the accuracy and ease of use, I just can't live without this. Unlike Salter's and other makers' scale readily available in UK market, Tanita's scales can deduct the weight into negative figures, not only adding up like others. I only hyperlinked Amazon UK site, but if you google it, you... |
Shelf Life
I am new to baking and have had some successes (I think anyway) with my breads, basic white loaf, wholemeal with some linseed and pumpkin seed loafs, also the cinnamon and oat meal loaf from this website, but I find that the bread does not keep for very long, and dries out , becoming stale and only really go... | Do you attempt at all to
Do you attempt at all to cover the loaves while consuming? Some ideas on what you are currently doing (even if just letting it sit on a bread board in the open air) will help us with your question...- Keith |
Can we test cinnamon's effects on yeast together?
I just read some comments in a TFL forum thread on bagels that talked about cinnamon causing dough not to rise properly. This struck me as odd since I was, coincidentally, just eating the last slices of some whole wheat bread into which I had thrown 2 tsp or so of cinn... | chinese cinnamon
I remember reading somewhere that chinese cinnamon (Cinnamomum cassia) has a much higher concentration of coumarin than other cinnamon plants, causing the concern of various health agencies. |
Farmer's Market Set-Up
Hey Everyone,Question for you: I was recently asked to participate in a local farmer's market and wanted to ask the community for advice on essential set up materials for my booth. Outside of a table, a pop-up tent, and a POS are there some must have items you've found that make selling easier?... | I did Farmers Markets in Florida in the BEFORE times
Even then I had everything individually wrapped in plastic so people could pick up and touch an item even if they didn't wind up buying it. Cookies & small items were packaged in cello bags with ribbons. Make sure you follow the state requirement for how/what to put ... |
what to do with bench flour? what can I use it for?
Hi, what does one do with accumulated bench flour? Considering the price of flour, could I use it to feed my starter or use it in another batch of dough? I use it very sparingly but there is always some left on the bench. Suggestions are greatly appreciated. Love this... | I reuse it as bench flour
I use a condiment shaker like this:to sprinkle bench flour for baking, so when I'm done, I use a brush/dustpan to collect what's left and just pour it back into the container. I use that brush/dustpan only for this application (lest I get it dirty with other stuff that ends up in the shaker). |
One loaf in the oven, the other still on the counter
Ok, so, let's get the brief intro out of the way: 41 year old dad & husband who started baking bread in May despite supposedly being on a low carb diet, been lurking around here picking up a lot of good info, and feeling a bit nervous of putting my question out ther... | In short, see if you can find
In short, see if you can find a cooler location somewhere in the house for the second loaf to proof. This has been working reasonably well for me lately. Actually quite well. My basement is about 12 - 15 degrees cooler than the kitchen right now, so actually, all the proofing is done ther... |
Given this forum is primarily for bread baking
Does anyone know of any similar sites only instead of the main focus being on bread but on pastry? | how about ...
http://www.thefreshloaf.com/forums/general-discussion-and-recipe-exchange/cookies-cakes-and-pastries |
Zweiback, or something else?
I've been making my basic wholewheat ciabatta for years; I can do it on autopilot. Yesterday, my autopilot failed when I was trying to proof bread AND do the laundry. I formed the bread into boules for the last rise and ... forgot about it. Hours later, after the laundry had been folded and... | there's always croutons,
there's always croutons, breadcrumbs, or "altus" :) |
Using a salt-based spice mix in bread
If a spice mix is chiefly salt and most of its weight is salt why not substitute it for salt -- maybe with a bit extra to account for the other components. I tried it today and it worked.When Bill walked by the rosemary bush this morning, he requested rosemary olive bread like we ... | Oh, what a wonderful idea.
Oh, what a wonderful idea. I have several jars of salt-based spices that I will never use to cook with again, but have not yet thrown out because I am essentially a cheapskate. *laugh* |
I do not want to use steam !
Some of my family members prefer a soft crust. To accomidate this need as well as the longevity of my oven's electronic system, can I just omit the steam treatment from a bread recipe? or will my final rise change drastically. | Omit the steam and worry
Omit the steam and worry not. Your bread will be different and still as great as ever.Jeff |
PASTEURIZATION OF WHOLE EGGS
A recent forum on Pasta Carbonara and raw eggs prompted me to submit this post. I make my own mayonaise and I use eggs that I have pastuerized in the shell. Any time I prepare a dish that uses eggs that remain uncooked, I use this method to kill any possible Salmonella enteritidis (Se). P... | Relax
Salmonella from raw eggs is extremely unlikely. It has been estimated that about one egg in 30,000 is a problem whereas 1 in 7 chickens is likely infected ( so always wash your chicken well). Also, most of the time, any infected egg will have the bacteria on its shell, not inside.Restaurants and other commercial ... |
Measuring by weight question...
Recently I got a digital scales to measure by weight my breads and pizzas, mostly. I was told this was a more accurate way to measure, flour, starter, water, etc. than by using cup measurements.
I'm getting the hang of it slowly, but was unsure how to proceed today when the recipe I was ... | Thank you for those links,
Thank you for those links, Luc. So maybe I sort of got it right by measuring the starter by fluid ounces. I'm trying to get the hang of putting all the bread ingredients in one stainless bowl and zeroing out the scales after each addition, but it's a learning process. Thankfully, bread is ver... |
Trial and error, or better living through chemistry
Day before yesterday, I made an exceptionally fluffy sesame semolina bread and now understand the meaning of "flaccid" dough. Today, I gained cognitive competency over the term "brick" by making a 100% rye loaf, perhaps more suited for ballast. Just thought I'd shar... | No No Heidi
You now have to find the proper topping for the dense and coveted dark rye, loaded with delicious rye flavor. Cream cheese, capers, salmon and a few pieces of onion. It's all in your perspective. Be sure to wrap the loaf in a tea towel for a day to let it stabilize before you appreciate its brickness Lol.Er... |
Preferments
I bake exclusively with whole grains that I mill myself and I have used Peter Reinhart's method of using 2 preferments when preparing my dough. (A soaker which is flour, water and a bit of salt. And a biga which is flour, water and a bit of yeast or a sour dough starter)I am branching out now trying formula... | A little experience with preferments
I don't really use whole grains alot, but I do know a little about preferments. Firmer preferments are going to bring more strength to bread and often produce a much meatier chew. The higher the hydration level the more chemical activity that is allowed to go on, which in turn can a... |
Dense Loaf. Help
Hi,Took delivery of some organic bread flour that I purchased, today and had a go at making my first load and it came out so dense, almost like cake. Wondered what I did wrong?Recipe was..500g Flour10g Salt7g Yeast6g sugar 400ml water Mixed it in a bowl and then worked the dough for about 5 mins. Let i... | Welcome to TFL!
- Welcome.- How much did it rise the second time (as in percent) ?- what brand and type of flour are you using? Not all flour is the same. Can you provide a link to the seller's or miller's web page for that flour? Let's see the nitty gritty details.- Did you read somewhere that that particular brand ... |
Italian village bets on 'best bread in the world' - newspaper article
article in Deutsche Welle published Jul 25 2011...In the Italian village of Ro Ferrarese, locally grown organic wheat and a traditional floating mill are coming together to make what some call the 'world's best bread.'...The small village of Ro Ferra... | Thanks for posting
Very interesting article - thanks for sharing it with us. Wish I could visit Italy and taste this bread.Ben |
Beware...
!!! BREAD IS DANGEROUS !!!
!!! BREAD IS DANGEROUS !!!
Research on bread indicates that:
1. More than 98 percent of convicted felons are bread users.
2. Fully HALF of all children who grow up in bread-consuming households score below average on standardized tests.
3. In the 18th century, when virtually all b... | Pretty funny stuff! Thanks
Pretty funny stuff! Thanks for that.
hell
“A woman should be ashamed to have poor bread, far more so, than to speak bad grammar, or to have a dress out of the fashion. |
amount of water used in steam ?
how much water should i use to create steam?and is less water make better steam than more?Thanks :) | How are you creating steam?
It depends on how you are creating it. There was a method described here not too long a go that used a loaf pan and several water-soaked towels.That works really well-I have used it often. Or just throw 1/4 c in the bottom of a preheated oven-but NOT if you have an oven glass door! Many memb... |
Excel 2003 - Simple Dough Scaling Spreadsheet
I have made a simple little 1 sheet spreadsheet to scale recipes easily. I have attached comments to certain cells in the spreadsheet to explain how it works. If anyone is interested, I saved it in Excel 2003 format. If you are interested in obtaining a copy of this spreads... | I'd like to try it
I am not to savvy on excel but I'd like to play with itthankstom jonkertb at ccrtc dot com |
How does egg effect to bread?
As I said in the subject, I want to know how will the bread be like if I add egg the dough.Any idea? Thanks! :) | It softens and enriches the dough
Try it sometime. It will affect the liquid amount you will need so just decrease that a bit. The loaf may rise a bit higher and be a little fluffier.If you use just the egg white,you can get the same effect but it may tend to dry out faster. The lecithin and fat in the yolk enrish and... |
Need a Chicago style hot dog relish recipe
I can make killer buns (thanks to TFL) and buy the Vienna beef hot dogs but I cannot find a recipe for the relish to go on my dogs. I'm into making my own kraut and pickles but have never been able to find "the recipe" for this relish. I'm not even sure if the "real thing" is ... | Are you looking for the sweet one?
Are you looking for the sweet relish or the dill one? |
Warburton's Bread
I'm confused why most supermarket white sliced breads (in particular Warburtons') have slices that can only be torn in one direction; from the top of the loaf downwards. (Never width-ways). Can anyone explain this? The only explaination I can think of is that the bread is woven... :) | Tearing
Hi lizz 1155,Much of the explanation for this phenomenon comes from the intensive mixing process used to develop the dough to the maximum. The use of a number of additives which contribute in various ways to creating further strengthening of the dough is also key. Additionally, the divided dough pieces are ... |
Another bakery video - croissants and other pastries
http://www.youtube.com/watch?feature=player_embedded&v=hhpxkGB1OyYCommercial baking to a rock and roll beat. | baker
Vincent has a lot of great videos on Youtube, I encourage you to check them out. He has one which shows him working a revolving oven with baguettes, he works at a pretty quick speed. |
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