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A bakery in Goa and the history of bread in South Asia
Y'all might be interested in this article about bakeries in Goa (a small Indian state that was once a Portuguese colony).http://www.3quarksdaily.com/3quarksdaily/2011/06/the-pao-of-love-part-one.html#more | Thank you for the interesting link ;-)
Thank you for the interesting link, Felila. I enjoyed it, but wish part 2 had been posted, as well ;-)Ron |
Graduation speech
A friend sent me this poem. Enjoy!Graduation Speechby Charles W. PrattLike much that matters, baking bread is easyEnough, with good ingredients, a simple recipe: To water, sweetener, salt and yeastAdd flower, and mix. Oh, yes, there's Mystery,But who demands to understandWhen the dough is answering th... | that's funny
My high-school English teacher just sent me this because she knew about my baking. I think it's beautiful, but a little lacking in passion. Personally, when I take loaves out of the oven, I feel like God at the creation of the universe. The speaker here begins to understand that but doesn't go far enough i... |
When to cut or not to cut?
I am wondering what the general consensus is here in regards to cutting into your fresh baked loaves of bread? I know this makes me a bad man, but my wife and I both love to only wait 10-15 minutes and cut into a loaf and eat it while it is still warm and able to melt the butter some, without... | What a couple does in the
What a couple does in the privacy of their own kitchen, assuming no children are present, is their own business. No one is entitled to judge them. I've always been of the opinion that any impulse that could be resisted didn't qualify as temptation anyway. |
David Lebovitz baguette dilemma
Most of us who make our own bread would tend to fall in and out of two camps - planning well and generally maintaining a pretty good production/consumption balance versus getting carried away testing or generally enjoying baking and letting that ratio get out of kilter.Reading David Leb... | Thanks, Robyn ;-)
Robyn, that was a fun read. Thanks for posting the link.Ron |
Bakeries worthwile visiting in LA and Sacramento
I will be visiting with familie in LA and Sacramento in July. I would like to visit a couple bakeries. Any suggestions? | Porto's Bakery
Porto's Bakery, their website: http://www.portosbakery.com/I've never tried their breads and pastries. Their meat stuffed potato balls are delicious. |
Bread baking challenge on a blog:
If anyone is interested, there is a Bread baking challenge going to start on the blog at the link below. It will be using the book Peter Reinhart's Whole Grain Breads book, New Techniques, Extraordinary Flavor.http://somethingtosavor.blogspot.com/2011/05/wgb-challange.html | full link
http://somethingtosavor.blogspot.com/2011/05/wgb-challange.html |
Happy 50th "Chorleywood" Bread!
Couldn't help sharing this with everyone here:
http://www.bbc.co.uk/news/magazine-13670278
"For the past 50 years, a British food stuff has spread across the world to Australia, South Africa, South America, Turkey and even to supermarket shelves in France. But is the long life, plastic w... | Cotton wool
Paul Barker's right! Sticks to the roof of your mouth.Revolting substance: I'd hate to have to be "treated" to eating such pap.Not a bad article, although there's a couple of inaccuracies I can see.Andy |
newbie question - why need to let dough rise twice?
Most of my recipes mention letting the bread rise, punching down, then letting it rise again....Is this a taste thing or a chemistry thing? | Improving the Outcome with Second Rise
The CO2 gases tend to congregate in their own little pockets rather than circulating throughout the dough. A degasing and second rise help to redistribute some of these gasses. It also helps to renew the yeast's activity by providing it contact with new food sources after it has... |
Ancient Baking
"How did the ancient Egyptians feed thousands of workers at Giza?"This question is posed and somewhat answered in this rather fascinating article.Jeffhttp://www.aeraweb.org/lost-city-project/feeding-pyramid-workers/ | Thanks for pointing out the article
Yerffej, thanks for pointing out the article. I found it very interesting and even found a copy of Ed Wood's book to buy.ThanksRon |
Video - KAF wheat farmers
Here in NZ the longest running television programme is called Country Calender, it started in March 1966. When I saw these videos I wondered if such a programme has currency in the USA .... Anyway I am sure those who speak so well of KAF products here on TFL will enjoy this KAF video project, ... | Thank you for the link,
Thank you for the link, RobynI really enjoyed to watch the video. I wish you could buy King Arthur flour there.. Best wishes,Akiko |
Help wanted - Outdoor baking for the masses
Hi folksI’d appreciate your collective advice… I’m part of a group organising a walk ‘back into history’ over the Quantocks here in Somerset to celebrate 3.7 billion years of life on earth http://www.ancestorstrail.net/main.htmWe are expecting roughly 150 walkers to end up at... | Sounds like fun, at a glance
Sounds like fun, at a glance doing a home made dough thing on that scale in rustic conditions sounds really ambitious. I would be tempted to use purchased wrappers and then heat the wraps on a camp skillet til melty and delicious. That way they can practically be done to order. But that is ... |
Boule formation video??
I have been making rye boules but I need to work on forming the loaves. Is there a good video out there on boule formation? My rounds look good when placed in the bannetons but when they rise the bottoms seem to come apart which makes for mishappened loaves when baked. | See above
Click on "Videos" near the top of the home page. Pick the third one down for J Hamelman, tons of good info, shaping and more. If the bottom of the dough doesn't seal there's too much flour on the board or dough, use a spray bottle to moisten what will be the bottom of the boule.Jim |
Focacia Video
This Video, in the LA Times web site was fun, I was particularly tickled at her somewhat elaborate use of plastic wrap =P. She is making a delicious looking focacia bread, does call her sponge a sourdough starter but I got over it. | Focaccia link?
Got a Link????http://www.latimes.com/features/food/la-fo-masterclass-20110526,0,1188913.htmlstory |
UPDATE BELOW- Still Messed Up!!! Can anyone help me figure this one out?
Hello everyone!! I am new here- actually only new posting. I have been obsessively reading and learning from this site but have been (embarrassingly) too lazy to register and post. Until now, that is.I have been learning all about the sourdough st... | textbook underproofing
your yeast hadn't spent itself yet, so the initial blast of heat created a blast of CO2 that blew the crust. try proofing until your finger leaves a dent in the dough that doesn't spring back.Stan |
Poolish is frugal
I've recently made the Struan (struan? no cap?) bread from one of Peter Reinhart's books and it was wonderful! Tender and tasty. It probably helped that I used a mixture of heavy whipping cream (leftover) and water for the liquid.There's just one drawback to the recipe: it calls 2 tablespoons of yeast... | Yeast by the pound
You're right and slow rising with less yeast results in more flavor. But at $10/pound, I find I don't stint when I want something to hurry along. That's what I paid for my current yeast. I see now that there's a source on Amazon selling 4 lbs for $14.07! |
US Bread Festivals
Know of bread festivals in your area or anywhere in US? Would appreciate dates and locations, websites if available. Thanks.
Sylvia | Summerloaf
The Portland Farmers Market has held a festival known as Summer Loaf every year. I've got pictures from last year.
I'm just looking at the schedule for 06 and it doesn't look like they are doing it this year. Sniff, sniff. :( |
WFO coop or bread club?
I am almost done building my WFO, and can see that for my uses it will not get to live to it's full potential. so I was thinking about trying to get together a coop or bread club to use the oven like the village ovens of olden times. Has anyone tried this and if so what worked and what didn't? H... | In what city are you located?
Hi Tara,That's a great idea. In what city are you and your wood-fired oven located? I am thinking, perhaps I'm connected with someone in your town, with whom I could connect you? In any case, it's worth a try. In addition to thefreshloaf.com, I have found that Twitter is a great way to net... |
WSJ article: Prof Kaplan/baguette
Enjoyed this article and thought other TFLers might too:http://online.wsj.com/article/SB10001424052748703992704576306713124407704.html | Good article.
That was a good read. Thank you for posting it. JSS |
Has anyone notice the change on the formatting tool bar in the blog post/forum post?
Hi All,
Has anyone notice the changes on the formatting tool bar? There used to be formatting buttons on top of the text box, for "bold", "italic", "link", etc. These buttons are now gone. The only formatting option can be done is HTM... | and I love the strike thru button!
You show me your buns, and I'll show you mine my pictures! The spelling checker still underlines flavour but I do that because I want a flavor that lasts. I still have bold, italic, and underline (didn't have the underline before with Apple & Safari in simple mode) I'm a happy camp... |
LaCloche question
I would like peoples' opinons on using a LaCloche baker. It is better to preheat it and then place the dough inside( does this deflate the dough) or should the dough be placed inside of the LaCloche and then directly into a preheated oven?Thank you. | Mixed Opinions
I've had success pre-heating top and bottom. Others don't pre-heat. Try both ways and see what you like. Remember to remove the lid for the last 5 to 10 mins of baking. I proof on parchment paper trimmed to the loaf, and use a peel for sliding the loaf onto the base. Jim |
What is "Slacking"?
I thought that I was pretty knowledgeable when it comes to bread baking, but I have recently heard the term "slacking" in regards to the process of baking. Is that another name for one of the steps in the process, or something different? Given the meaning, I would think it could refer to fermentatio... | "slack" instead of "slacking"?
I'm only familiar with it as the adjective "slack", meaning a dough that hasn't got much form, usually because of high hydration. A "slack" dough may have a tendency to spread out flat like a pancake (one TFLer uses the term "frisbee loaves":-). A "slack" dough "fights back" less if you k... |
Odd way to check bread
A friend tells me that his grandmother insisted that if in doubt of when her bread was all the way done she would remove it from its pan & touch the bottom to her nose. Her claim was when done there would be no more steam coming from the bottom & it wouldn't burn her nose. I said " Ernie that a n... | I hope she washed her nose first!
That is really a funny way to check bread but it actually does make some sense. The crust would be sealed when it is done and all the moisture should be contained. I dopn't think it would get a health inspector's approval, though! |
Downloading Pictures Problem Today
I am not able to downloading pictures here today. I am not sure if it has to do with my computer or the site.
Wondering if anyone else is experiencing any problems?
My computer is a macbook pro. I have downloaded successfully before. I am able to go through all of the steps excep... | Are they the right size?
Without any more information than you provided, I can only tell you that the max resolution for images on TFL is 800x600.
Billybob |
Summer baking/dough raising?
I know a lot of bakers take time off from baking in the summer because it's so hot but I refuse to eat store bought bread and will need to bake occasionally. This brings me to a question: If you bake during the hot months, how do you deal with raising your dough?
Our typical summer day is ... | Here are some things you can
Here are some things you can do to slow the process down under warm temperatures:
store all your flour in the freezer
use chilled water and add ice, if necessary
chill your equipment
use glass bowls instead of stainless steel ones: glass transfers the outside temperature at a much slower r... |
Help a newbie troubleshoot?
Hello all,Not sure if there's a subforum for this (if not maybe one can be created?) but need some help figuring out what went wrong with a dough I made yesterday. Poolish - 24 hr ferment500g - white flour500g - water1/8tsp - yeastFinal mix - 3 hr bulk fermentation450g - white flour50g - wh... | Hi, and welcome.
My first guess would be you might have used a different brand or type of flour than before, and it requires less water. Did you try adding some flour ? |
What to do with saltless baguettes?
FF | Oh Boy
You're makin' me hungry! I'll be over for lunch is 12:45 okay? :)
Very nice,
Jim |
Khalid's diagnosis spot on....from DMS to CBS
My children are teenagers. They know everything and I get dumber every day...
I knew I was dealing with DMS (Displaced Mother Syndrome) but hadn't a clue as to what else had taken over my life until I happened upon Khalid's term 'CBS' in a thread a few nights ago - actuall... | Does baking 3X per week
Does baking 3X per week qualify? :) |
Bernard Clayton Jr., 1916-2011
Details published at the New York Times | He leaves a legacy.
Bernard Clayton’s New Complete Book of Breads is one of the first bread books I bought, and it remains a favorite. He will be missed.
Michael |
Non-woven batard form?
This is probably going to sound completely odd, but our cabin has a tiny little water closet under the stairs and I need to find/make a very narrow lavatory sink (6" deep max front to back) to go in it. In order to wash hands, the sink only has to be the width of your hand, but it would help if i... | Bowl
I am not insensitive to your need. I've been to Alaska; is there not a place where you can find a bowl, glass, stainless steel, pottery, that would fit your need. An aluminum roasting pan might work. I am not sure where in the wilderness you are but can you not get to a town to buy one?
Ford |
Self rising flour
I came across 25 lbs of self rising flour from a friend, he did not have any use for it, was wondering before I possibly throw it out, are there any worthwhile recipes to make bread, I normally make a french or Italian bread.
thanks
Chet | If not for yeast breads, you
If not for yeast breads, you could always just "look up" some "other" recipes using sr flour to see if there are some you may like.
Got a feeling there won't be many yeast bread suggestions or recipes, but there are undoubtably some, out there, somewhere.
Instead of tossing it, it probably ... |
Can I.... Clay pot question
Can I put a glass bread pan in a clay pot when I bake my bread? | I don't see why not.
If the clay is pre-heated, you might want to lay some toothpicks on the bottom to slow heat transfer to a cold glass dish and reduce the chance of heat stress on the spots that directly touch the hot clay. |
Help the people of Japan
Just a quick note to let folks know that Mercy Corps is collecting donations to help with the earthquake recovery in Japan. We will be passing donations straight through to our partner there, Peace Winds Japan, who are providing large shelters, emergency tents, water, food & blankets to quake ... | Thanks Floyd!
I looked for a fundraising page, but couldn't find it. TFLers have been so generous in the past, I hope the spirit continues. We all have plenty to be thankful for, even something so simple as a loaf of bread.
Betty |
Matzah reciepe
Passover is coming in about three weeks. I will have to put my bread baking on hold for a week. However if anyone has a recipe for matzah it would be appreciated.
Mike Robinson | Matzah
Wheat flour, water.Mix & quickly bake.Carl |
I think I got a good deal
I bought an oven/proofer combo from a closed blimpie sandwich franchise for 300 bucks. I'm still a few years away from having a place to plug this in but darn it a guy can dream can't he ? I looked up the Mfgr web site & wow they want huge piles of money for these things. I'm thinking of just ... | Compassion
How compassionate of her. But compassion means, "Deep awareness of the suffering of another coupled with the wish to relieve it." Maybe you need the compassion. A six foot oven? Wow! Go for it and open your own bakery.
Ford |
Bread Proofing Project
Hi!
I am working on a team of 8 people to develop a new, innovative product for a class assignment at Boston University. We have decided to develop a home bread proofer that can be sold commercially and we really need feedback from experienced home bakers and baking enthusiasts. The survey takes ... | Non-survey feedback
JLCorbin,
The conceptual design is shaped much like a breadbox, which is a problem. A proofer needs to have the maximum usable internal volume possible. That argues in favor of a rectangular box shape, rather than a rounded front that lops off a significant volume.
Some design considerations that ... |
KAF Baking Sheet CD
I am wanting to buy a CD that King Arthur flour published that had The Baking sheet magazines on it; All the magazines from 1990-1999. Does anyone have one they would sell OR know where I could search? It isn't available from their website anymore. Thanks! | You could try King Arthur:
You could try King Arthur: https://www.kingarthurbaking.com/blog/2009/03/05/a-baking-time-story-or-how-%E2%80%9Cthe-baking-sheet%E2%80%9D-came-to-be This is an article about it written by the lady who is responsible for it now. The article is from 2009, but it's still worth a shot.Or try the ... |
bakesale for japan
Hello everyone,I just came across information on a bake sale fundraising effort for Japan:http://bakesaleforjapan.com/bake-sale-for-japan-april-2-2011
from breadsong | Thank you, breadsong,
for the info on the bake sale for Japan. I replied that, though I can't make it on the 2nd, I'd be happy to drop off some hearth loaves to someone to sell at the Marin Country Mart. Hope it can be arranged. |
For those who speak German
A German documentary about "bread technology". | Thank you, J
Interesting (near the very end) how the old bread (instead of being thrown away) is dried and used 1:1 mixed with wood pellets to burn and heat the ovens in the bakery. Why so much waste? The biggest problem is stores maintaining full shelf stock into the evening for late customers. Then the shelf is emp... |
Weights of Breads
Just out of curiosity. Does anyone have a reference for average weights of portioned doughs that will yield a certain sized loaf etc. Basically I'm looking for some average numbers to produce a normal sandwich loaf, a Large Boule and some dinner rolls. | Approximation
Generally speaking, a 520 gram ball of dough gives me something close to a one pound loaf. But nothing I've done has ever given me a precisely weighted end product based on the initial weight of the dough I load into the oven. |
using a mixer to knead the dough
Has anyone used a stand mixer with the hook attachment to knead your dough? I have a problem with my hands and can't knead the dough for 10 minutes or so and wondered if it would work with my mixer?
cobourger | using a mixer to knead the dough
Of course. You can use the stand mixer and hook (5-7 minutes) or Cuisinart with steel blade, 1 minute (what I use). |
I have a question about this lesson please...
I just read King Arthur's artisan lesson http://www.kingarthurflour.com/baking/documents/baguette-ciabatta.pdf
During the section of shaping the loaves, they suggest letting the loaves rise for about 20 or 30 minutes in a couche or bagette pan, however they don't explain ho... | Parchment Sling
As I understand the instructions, the dough is deposited into the baguette pan after the pan is lined with parchment. But you can bake it in the baguette pan so there's really no need to remove it unless you prefer to bake it on a stone. To remove it from the baguette pan I suspect you'd use the edge... |
"Back" button behavior after reading a searched-for article
First off, let me express my gratitude to Floyd for engineering this website and to my fellow bakers for providing this community from which I've learned so much.
When I use TFL's search feature, I see results in sets of 10. If I click on an article on the fi... | me too
Same as you, my "back" button always returns me to the first page of search results, even if I was looking at a thread entered from the second page.
It happens consistently for me with Firefox 3.6.13, Firefox 2.0.0.20, Firefox 1.5.0.1, and Mozilla 1.6. I too would be very grateful if anyone can shed some light o... |
Primitive Cooking Techniques & Discussions
I've been trying to work with volumes instead of weights while developing my baking skills. Most responses to my questions have been, get a set of scales, use percentages and weigh your ingredients. My reason for using volume measurements instead of weights is that bread was m... | One pre-requisit would be yeast, could be in form of
store bought, or you have made your own starter with basic flour and water, the how-to s are in another section of this website.
My basic bread recipe for the cast iron is 1 part starter 2 parts water 3 parts flour and salt to taste, normally 2 teaspoons (depends on ... |
bread song and video
I thought my fellow freshloafers would get a kick out of this fun video:
http://www.youtube.com/watch?v=Ixz4ujwoCJk&feature=player_embedded
Ed | awesome video
...especially the bit about letting the dough rise again.
-Mark |
abbott and costello on loafing in a bakery
I thought you all would like some humor based on 2 meanings of loafing:
http://www.youtube.com/watch?v=Q_TGQ7rGL-Q | Classic! Thanks for posting
Classic! Thanks for posting that. Some much needed humour at the beginning of my day.
Syd |
The proofing towel cover
I am ecstatic to have discovered another way to cover my dough during the proofing stages. I read in an OLD bread book to give a linen towel a good dusting of flour and place it over the bowl. I WORKS!! Yippie! I've had some disappointment with the dampened towel peeling my dough's crown aw... | Linen
Hi ML
That makes sense, it is the same material that is used as a couche for proofing baguettes etc. Apparently a mixture of ordinary and rice flour is good to prevent sticking, but I haven't tried it personally.
R |
Finding Larousse book of bread
I would like to buy a copy of this book but the only ones on line are very expensive. Does anyone know of a economical source ? Used and clean is fine. | Not a direct answer to your
Not a direct answer to your question but you can find some of Eric Kayser’s recipes in his videos on YouTube. His videos are in a group called Maison Kayser Academy. The recipes are written out in English under the various videos and many are from his Larousse text so you can access a sele... |
Kindle - for recipes
Hi Everyone
I wanted to share an idea I tried an am happy with - putting you recipe's on your Kindle.
Having recently left my cache of favorite recipes at the stepson's house (far way). I was faced with tracking down the originals I had printed out. What I did instead was create an eBook myself. It... | Computers and cooking
I have many recipes stored as files, but I print them out and store them in a binder in the kitchen. That's my cookbook. I prune recipes I don't use and add new ones I'm trying out.
But then, I have a desktop computer and don't have a Kindle. An ereader, or a tablet computer, would work just as we... |
Vancouver Whole Wheat Flour?
I'm living in Vancouver and for the past few months I have been able to make nothing but mediocre whole wheat bread, because no matter where I go I find flour that isn't fully ground, and isn't very good. Can anyone recommend a good flour?
Thanks!
Kate | Flour
If you are refering to Vancouver B.C. There is ANITA"S organic flour in Chilliwack and Costco carries ROGERS Whole Wheat and unbleached white. Both excellent flours.
Albert |
Can you freeze dough?
I have been asked to bake bread for a bake sale in a few weeks. It will be during the week so I'm trying to figure out how to bake 4-6 loaves after work! They are requesting a rosemary bread I make which makes two loaves at a time.
Can I make the dough ahead of time on the weekend, freeze it an... | Welcome, Lisa
It's not a good idea to freeze the dough. Why not bake the breads and freeze them instead?
Wrap them very well in deli film, put them in a large freezer bag, then take them out the night before the bake sale and they'll be thawed by morning. |
how to entice a hubby to eat healthy bread: "Hubbie's Delight"
a little tweak on KF's Sharing Bread.Barbara | LOL - too funny!
I've been
LOL - too funny!
I've been adding a couple of Tbsps wheat germ and oat bran to my recent boules, trying to make them a little 'healthier' and saw this post ..wasn't what I expected! |
Nice Video demonstrating Lame cuts on Baguettes
Just thought I'd share this video from Chef Ciril Hitz.. it's a nice summary video of how to make the proper slashes in a baguette
http://www.youtube.com/watch?v=3QdzHuhJ-ls | Excellent!
Thanks for that link, BellesAZ. Great video - love it that he actually drew on the baguette! This one should definitely be added to the TFL video library. |
safety snafu - don't try this at home
I was shaping some dough when I thought I'd kicked the corner of my baking table and felt a sharp pain. Turns out, my scoring lame was on the floor, and it had just sliced into the outer part of my foot about a third of an inch deep and an inch long. As Anthony Bourdain would put i... | I just rinse mine, then just
I just rinse mine, then just plop into a cup or glass, in and at the back of the cabinet, blade end down. This leaves the handles(coffee sticks in my case) as the only part one is likely to grab. Guess it might not hurt to wrap the blade end with a little piece of napkin or towel to help pr... |
Bit of a "fiber" rant
Hope this is the right place for this. My husband got an exam this week and based on (fairly age-appropriate) diverticulosus, NOT diverticulitis, the doctor told him to stop eating bread and pizza and go on a low-starch diet to avoid any problems in the future. They didn't ask anything about our ... | Bit of a "fiber" rant
IMNAD, nor do I play one on TV, but I do have the same disorder as yoour husband, so may know a bit more about it than the aveage person
Generally, for uncomplicated diverticulosis (which, as you say, is quite common as one ages), the recommendation is to eat a healthy diet - that is, one rich in ... |
Breaking Rules and Getting Away with It
I decided to try my hand at developing a formula, based on Peter Reinhart's french bread (baguettes) from BBA. I prepared the pate fermentee using bleached AP flour and a "bread flour" that was essentially identical in protein value, but stuck with the original formula in all ot... | I LOVE it!
Some of my best baked goods have come from accidents such as this. Often I try to duplicate the effect and incorporate it right into the recipe. I call it my “Bozo The Clown” baking method. :0 |
Where online can I buy baking tools?
Where can I buy some quality baking tools such as a bread scoring tool, hand scrapers & peels? | lots of places
Too many places to list for where you can buy that stuff:
The Fresh Loaf store, Breadtopia, King Arthur...
Here's a link to a long list of baking tools suppliers :) |
Bread Day in Toronto
Here's a heads-up for Fresh Loaf people in the Greater Toronto Are | on Saturday, February 26th, from 1-3 pm, the venerable Cookbook Store will be hosting a free Bread Day featuring the owner of Fred's Bread. The Cookbook Store is located at 850 Yonge Street (at Yorkville) on the west side. Have a look at what they offer at www.coo-book.com. I'm going to try and make it.
CJ |
Experiment on a 70% rye
This is a little experiment I wanted to do for years: Using my single step Detmolder rye recipe (see e.g. https://www.thefreshloaf.com/node/23830/german-baking-day) with a Rye:Wheat ratio of 70:30 I wanted to know if the results were different using the two methods:1. Mixing everything together ... | No difference?
I vote with the no-pick crumb. And not due to the :( pick.The crumb on the right has a unified color/flour, slightly less fermented (dark compact near bottom crumb and flattish gas bubble shape on the left) and just looks better. More consistent which might have to do with not having to blend into an ... |
How to paste a spreadsheet into a post without losing formatting
Can anyone tell me how to post a piece of a spreadsheet? When I copy and paste it looks great in the editing window but loses format such as gridlines when it is posted. I see other people do it so I know it must be possible. Thanks. -Varda | Formatting
Hello Varda,I struggled with this same problem.David kindly replied to my similar question; his reply is here.Switching to a table created in a word processor solved this formatting problem for me.from breadsong |
DIY hearth oven from a propane grill
I am in the process of converting a "42,000 BTU/hr" propane grill into a pizza/hearth oven. The grill is a used (and definately abused) three burner I found on craigslist. The box is rather large and mostly square, so lining it with firebrick shouldn't be difficult.
I tested it -wit... | DIY Hearth Oven
I have used fire brick stacked on the sides and back of my Weber Genesis gas grill. I lay a stone down and pre heat the whole thing for a while. It takes an hour to get the thermal mass warmed up. The results are pretty good and would be fine if the power goes out for any length of time. What it's missi... |
Bob's Red Mill
I post this here because I don't know what else to do with it. I just got OSU gardening newsletter and there was info and a link to this atricle about Bob's Red Mill. Nice article and interesting. At least we Portlanders have access to many different whole grains and beans, and have had long before it wa... | Go Bob!
Bob is awesome.
BTW I just got an email from Bob's Red Mill saying that on Tuesday February 15th from 1-2 they are going to hold a birthday celebration for Bob. "Each person who visits the store between 1 p.m. to 2 p.m. will have a chance to get their picture taken with Bob, and will receive a free whole grain... |
scales
A few days ago while at my favorite kitchen store Mirador, in Portland, i saw this adorable little scale by escali. About 3 inches in diameter and can weigh up to 11 lbs. Fits in a tiny space. Now that I write this I do not remember if it had a tare function. Only $22.00. I just love bargains and I think ever... | Pico?
If you mean the Escali Pico (4" x 4"), it's all over the Web. Try Google.
Looks cute. |
Naming my bread
I'm not sure if I'm putting this in the right forum but here goes. Ok, so I was asked to make up a new bread for a restaurant, they are competing in the Cast Iron Cook off, in West Virginia. But the Bread needs a name. It's the like ciabatta, but it's got just enough rye, cornmeal, and whole wheat to... | Nom de pain
Appalachian Dipping Bread?
Coal Truck Ciabatta?
The local Indians were not only making corn bread, but, also flat rye bread called "banick" (from Wikipedia)
Cumberland Ciabatta? |
cream cheese/neufchatel questions
I need to use several boxes of neufchatel cheese (was a bargain I just could NOT pass up!). Would really like to use it in bread, but don't want to do the usual filled bread.
Can I use neufchatel in place of butter/oil in bread? Or as part of the liquid? I've got a quick bread that us... | Cream cheese ideas
I've never tried using cream cheese as a replacement for other fats, but I can think of a few things I'd try if I had an excess of cream cheese.
The blueberry cream cheese bread here is always a hit and can easily be adapted for whatever kind of berry or fruit you have in your freezer. Cream chees... |
A word of caution regarding kiln shelves
As a baker and a ceramist I thought I would put some information regarding the use of kiln shelves for baking bread. I don't know what the effect of using a NEW kiln shelf for baking would be but I do know that kiln shelves that have been used to fire ceramics are most often tre... | "brick oven" cordierite most easily available as kiln shelf
What home bakers really want is the material "cordierite"; it's typically used in "brick ovens" like your local pizza parlor probably has. But that material tends to not be easily available to the general public in smallish quantities (anybody have an oven 80 ... |
Looking for a spiral mixer
Hello.
I currently use a KA for all my mixing needs.
I am looking for a used micro spiral sp5 mixer so I won't burn out my KA.
Thank you,
vmscook | SP5
My husband ordered the SP5 from TMB baking in Oct. We just received it about 4 days ago.I have used it a couple of times.The bowl is easy to clean. When I am mixing dough, I stop the machine at least once and give it a good scrape down. There is hardly any dough to clean out at the end.I mixed a very low hydratio... |
Baking powder taste in bread flour
First, some of you may remember, just before the holidays I posted about not being able to get bread flour here in the small villiage I live in in Central America.
I was able to make a connection the other day and score 100 pounds of what is referred to as Strong Flour. The problem i... | Hard to Say
" Is there anyway to force the browning, as they are getting done on the inside, but when left to brown, they get hard on the outside."
It would help if you could provide a full description of the stove you are using and whether your experience is universal within your community or unique to your stove. |
Starting a bread club
I posted a notice in my local social group suggesting that we start an artisan bread club. So far 5 of us are meeting on Sunday. I'm not sure of just what we'll be doing and I thought I'd ask if anyone has ideas about good things to discuss in a club like this. I think we're all pretty much nov... | I've never been in a bread
I've never been in a bread club, but participate sporadically in a local photography club and have been part of a homebrewing club in the past. Here's what they do:
1. Set meeting time and place, and a good way to post it online or otherwise keep track of it.
2. Have a topic / speaker /... |
San Francisco: bulk buying flour for home made sourdough
Hi there,I have been baking sourdough for a few months now. My main ingredient is Organic Type 85 which I order from Central Milling directly (5lb bags). The shipping cost to San Francisco ends up being non-trivial so I was wondering if there are more folks in th... | Costco
Have you tried the downtown Costco? I've seen CM flour there, 20lbs for about $11. Not sure if it is Organic Type 85 though. |
How to determine the size of bread from recipe?
Hi,I just bought a Panasonic SD-R2530 bread maker and I went to the shops and bought a packet to bake gluten free bread in the bread maker. I followed the instructions, added everything and then when the bread was cooked, it seemed like whatever the ingredients were for ... | Not specific to your machine, but…
https://glutenfreeeasily.com/bountiful-bread-basket-top-20-gluten-free-best-bread-machine-recipes-tips/The above link may give you some ideas that you could use. I also found some machine-specific recipes using wheat flour that were geared to use 500g of flour. That may, or may not, ... |
Ingredient labeling for products for sale
Hello! I am trying to comply with NYS labeling laws that state that home processed goods must list ingredients, allergens, address, etc. I am wondering if anyone else has tackled this? Any helpful hints? Also, if you have a product that has baking powder (for example), do yo... | Cottage Laws vary from state to state
In Colorado - yes - if baking powder has sub-ingredients, you must list them all. It never hurts to list the sub ingredients. I once spent a sleepless night because someone was allergic to barley (and barley malt is in most commercial flours) and had eaten a product of mine and was... |
Saving over-risen dough with sugar
I tend to forget about my bread if I don't set the timer. Yesterday I mixed my pre-ferment with the additional flour, olive oil, and water; it was supposed to sit for 45 minutes to an hour before I added the salt and extra yeast. I didn't set the timer and remembered the dough about t... | I'll bet...
...that you didn't need to add the sugar. A bit of kneading will liberate additional food, and/or move the little critters from a depleted area to a fresh area of the dough, and it'll help to reconstruct any gluten that's started to break down.
The sugar didn't hurt, though, obviously!
Well done! |
New attachment coming soon
There is a new attachment coming out soon( late November) for the Bosch Universal Plus Mixer. It is a flour sifter that will sit on top of the bowl and will allow you to sift out bran from whole grain flours. For more information please send me a message or visit my site at www.organicwheatp... | Date?
Are you sure you shouldn't be posting this on April 1st? |
Help
I have tried to post on this site a total of three times, only once being successful. It seems I am thought of as some sort of spammer and I am asked to decode some jumbled mass of letters to assure the site that my intentions are honorable. Unfortunately, twice now the decoding process has not worked. This last t... | Hi Polo,
I've marked you
Hi Polo,
I've marked you trusted so you shouldn't see that any more.
Welcome to the site.
-Floyd |
It's either squash vinegar or possibly squash yeast
I left a bowl of pureed,cooked squash on my counter for a few days (unintentionally) and when I came back to it, it had a very sour tang and taste but no bubbles.It looks absolutely normal-no funny growths or anything. I have been making lacto-fermented pickles and sa... | Feed some of it flour
(use the squash water as yeast water) and give it some salt and see what kind of loaf you can make. If it's pumping out gas, I predict a tender crumb. A little nutmeg might be good and why not a little orange or lemon zest? A shake of tabasco and or black pepper if you feel lucky. If you find... |
Bakers % spreadsheet
Back in January Doc Tracy was kind enough to share an excel bakers % program. My computer died and sadly I lost it. If anyone can share with me I would really appreciate it and I'm sure a lot of newcomers would love it also. Thanks, Carol
carolvincent@bellsouth.net | I'd be happy to
Please send me a direct message with your email address and I'll be happy to send it to you! |
Freeze or hold at room temp? NEED ANSWER SOON
I just finished baking two nice boules of ciabatta that I'm taking to a Thanksgiving dinner due to start about .... 39 hours from now (now being approximately 9 PM Honolulu time).
If I leave bread out (stored in plastic bags) too long, it molds in the humid air here. I was ... | I vote to freeze them
Hi there
Hope this isn't too late for you. If I were you I'd freeze your bread as it will retain freshness, just take care to thaw it while wrapped so moisture isn't lost. If you plan to use your hosts oven for a last minute reheat of the thawed bread, it might pay to call ahead and check oven sch... |
Bean Flour
has anyone added bean flour to bread? I have heard of this to increase proten but I cant seem to find anything on it. | I could've sworn there was
I could've sworn there was something about bean flour here, but I can't find anything good with the search function either. I do know of a couple related recipes, though. Zorra posted a recipe using chickpea flour, and I coincidentally baked today a loaf with a high percentage of lentil flo... |
Videos of two talented bakers
I'm not sure how many people look at the food blogger site called The Fermenter, but he has posted a couple of amazing videos, one of a pizza shop:
http://thefermenter.dikaryon.org/post/1602688055/bread-porn-my-aim-is-true-this-guy-rolling-and
and one of a guy rolling Indian flatbread:
htt... | I know who that second guy is
He won some sort of international pizza competition in Naples this summer.
And here I felt so proud of myself last night because I shaped my pita breads by hand -- without a rolling pin. Took forever compared to those journeymen! |
Using the real deal
I like to score my boules and have used a single edged razor blade in the past. They kept disappearing as my DH uses them for various things around the farm. I decided to buy a REAL lame' for my scoring and found that there is a huge difference. I love my new lame"! It makes much deeper cuts than t... | Ditto
I also just bought the lame from Breadtopia and am finding the same thing as you. I am seeing much better scoring since I switched from a small serrated paring knife to the lame. Such a good device and so cheap as well. Very good value there.
I just made the Tartine Country Bread using your flours and the resu... |
Question about using a KitchenAid mixer
Last weekend I made two batches of bread from the Lesson 1 recipe on this site. The first one I made and kneaded by hand and the second was made using the dough hook on my mixer. I could sorta feel when the dough was ready by hand-kneading, but when I used the hook, I saw the d... | Mostly wet mix
Hi There!
My experiance with the kitchen aide as far as baking is in Pizza dough, baguette's (French -Itlaian, etc)
which all for me is a pretty wet mix, more like a batter during most of the kneading. So, it is never a problem.
If I have a low hydration dough, not wet enough, yeah, it will fly right up ... |
Cleaning cane bannetons
Today for the first time ever I found some bannetons in a thrift store, $3.50 each! I bought the best two but even they have dried dough/ flour? and what looks suspiciously like mildew spots. Would it be safe to wash them, and how can I get rid of the little "freckles"? Any advice will be gratef... | I wash mine
in warm water with a plastic scrubber. Towel dry and put in a 250F oven for 1 hour or until completely dry. It works great. Mine had mold on them when I first started baking and didn't know how to clean them properly. The first time I cleaned as stated above it killed the mold and it hasn't returned. Now I ... |
King Arthur's Flour SALE
I apologize if I am double posting I am trying to create a blog and make sure my info like this SALE gets seen. Any tips welcome
Hi all..happened upon a KAF sale today every bag was at least one dollar less than their site. This is in Boston area (Massachusetts). Not sure all Stop and Shops i... | food lion
food lion has it on sale for 2.99, reg $4 something.
I have boughht several bags
Jim B |
Another Pasta question
I would like to try making whole wheat pasta. My questions are.....would half all purpose and half WW work well? Do I need to switch out and use some semalina to replace part of the AP or WW? Would it help to smooth out the pasta if I soaked the WW for some time before mixing? Any thoughts or... | I use WW in about everythng
In my Baguette's and pizza dough, I always use a cup or two of whole wheat. It has better flavor, texture, and is better for you. So, I usually always use it.
I just mix it with my bread flour and high gluten flour equal parts. No big deal at all, works great.
I recently did a WW lasangna no... |
calcium propionate
Do any of you professional bakers use calcium propionate in your breads as a preservative? If so, do you mix it into the flour before adding other ingredients? Does its' usage affect the flavor of the final product? | Yuk!
Sure there will be some that do. Hope they list it in the ingredients section.
Use good flour or mill your own, let the dough ferment, don't store in sealed packaging and your bread will last for many days without any additives.
Sorry for the rant. |
Bread People
If you want a laugh today, check out Bread People. A sample:
Like many internet memes, my second reaction (after laughing) is "Man, someone has way too much time on their hands." I'm glad they do though, because some of them are hilarious. "Bun Jovi" and "Joseph Stollen" are my favorite so far. | wow, talk about a niche
wow, talk about a niche audience. After the second page I kept reading just to see how many pages there could be. SIX, there are six pages of celebrity bread puns... just wow. |
My makeshift portable proofing bag
I have seen posts from the good folks on TFL posting various ways to proof their dough when the weather becomes too cold for their dough to rise and there were some very clever suggestions but which involved a degree of electrical know-how and handywork, both of which I lack. So I c... | Good idea
I like this idea, and I'll apply it with the coming summer in Australia.
Last night was the first time I mixed my bread dough when the temperature is 28c (82F). I only started making bread six months ago when it was in autumn. So, I can use my padded picnic bag to proof my dough when the summer is here and th... |
Computer access has become impossibly sllooowwww
I have an "older" computer, one that's neither as fast nor has as much memory as the latest and greatest. (But it's paid for:-) I have a broadband connection, which provides a pretty snappy display of lightweight sites.
TFL has always been a bit slow for me to access, bu... | How old is "older"?
I don't think your rig is any older than this office dud I'm on right now, which is a Windoze 98 unit using a 1991 bios and less than 512MB RAM.It runs an unsupported out of date version of Firefox (nothing else works with W98) and has no problems or slowdowns at TFL. In fact TFL is the only site t... |
what happens when you don't notice what time it is when you start?
what happens when you don't notice the time when you start a couple of loaves?
you find yourself cruising the internet, past your bedtime, while you wait for your loaves to finish baking... ggrrrr
i should have paid closer attention to my start time.
... | Been There
Been There, Done That...must be a T-Shirt for it somewhere....haha |
Turn off the email "service" please!
I thought I turned off the "subscription" to be notified by email of new posts but it won't stop. I've gone into "my account" and down to "settings", disabled everything (so I thought) and saved but I'm still getting notified of new posts. Please tell me how to make them stop. Th... | You were still subscribed to
You were still subscribed to a couple of pages. I unsubscribed you. |
Anyone for gelatinized flour from a vending machine?
Sometimes German engineering is misdirected | Thanks for sharing !
Great article. Just recently went into my first Aldi in Burlington, North Carolina. A tiny version of a Costco with less to choose from and VERY UNFRIENDLY staff, but great Genoa salami. |
Is it possible to hand-knead brioche?
Hi,
Is it possible to hand-knead the brioche dough? I'm thinking to make one with about 30-40% butter percentage.
I looked at Michel Roux's Pastry books, in which he suggests making most, if not all, pastries by hands. However, even Michel Roux suggested using machine to knead brio... | Yes it's possible
Hi Sue,
Yes it's possible, and in some ways preferable to mix it by hand in order to feel when you've achieved the proper dough development. Richard Bertinet has an excellent video demonstration of his hand method for brioche included on a DVD that comes with his book 'Crust', but I believe it may be ... |
Fermentology Francisco Migoya - Modernist Bread
Next week's Fermentology lecture features Francisco Migoya of Modernist Bread fame. Myth buster or inadequately researched proclamations? Have a listen and decide for yourself!Lance | Wonderful site!
Thank you for the link! I just viewed the introductory video and look forward to viewing additional videos. I haven't seen the Migoya one listed yet but I will be looking for that one,also. Thanks! |
carrot bread?
I have an overabundance of carrots from my garden and would like to incorporate them into bread somehow. I was wondering if anyone has made a yeast bread with carrots as an ingredient? | a bread machine recipe I altered
1 1/4 c water
1 1/2 c grated carrot
1 tbsp butter
1tbls honey
1 1/2 tsp salt
1 c white flour
2 1/3 c ww flour
2 tsp yeast
You can mix in bread machine, wait til end of 1st rise, then put in a pan, let rise, finish in oven.
I usually double and mix by hand.
Sorry, it's not a very ... |
Bill Buford Baking on BBC TV
It's a good week for baking in the UK on BBC TV, last night the entertaining Bill Buford spent some time in Lyon learning alongside "Bob the baker", very interesting to see an experienced french baker handling the dough so gently and scoring the loaves expertly and tonight we have another p... | Bob the Baker
Just watched it on i player.
http://www.bbc.co.uk/iplayer/episode/b00rm4wz/Fat_Man_in_a_White_Hat_Episode_2/
enjoyed the Bakery bit but turned it off when he started to talk about butchery.
Peter |
An appeal for charity
As many folks here know, for the past two years I've had the honor of working for Mercy Corps, a humanitarian aid organization based in Portland, Oregon. Even if you are just a casual visitor to The Fresh Loaf, you may have noticed the Mercy Corps banners and tiles that I run for free here from t... | Well said.
As one who gives regularly to charitable institutions of my personal choice, and who is familiar, at least as a local news item, with Mercy Corps, I recommend giving as a way of life to those who have not yet learned the joys therein. As one who has also received of the generosity of others at times of crisi... |
Italian tipo "00" flour ...soft wheat flour
I've just received my mail order "Antimo Caputo" est. 1924 tipo "00" flour. This flour is milled in Napoli, Italy...should be the real deal for pizza.....I would like some recipe ideas for this flour.....I have a good pizza dough recipe for my King Arthur unbleached Bread Fl... | Hi rainwater! Great flour
Hi rainwater! Great flour for making pizza's! There are some recipes for useing this flour...again at the http://www.fornobravo.com The hydration of this flour is going to different from that of the KA flours. First time I used it I added to much water! |
Organic Whole Grains, especially emmer wheat or farro
I haven't seen it posted here before so I will risk duplicating. I have found an excellent source of whole grains and whole grain flours especially for emmer or as it is known in Italy, farro. Emmer is one of the precursors to our modern hybridized wheat and is expt... | Bluebird Farms
We use grain from these folks at our bakery. I can attest to the quality of the flour and the great customer service. |
Kneading or Stretch an Fold or both
If this has been discussed and I missed it I'm sorry, but I didn't see it.
I tried a new recipe:http://artisanbreadbaking.com/bread/french_baguettes
recipe for a 60% hydration French Bread dough, the so called French Bread
It requires 5-7 min. kneading, then stretch and fold several ... | Kneading in the mixer or by
Kneading in the mixer or by hand begins to develop gluten. Depending on your flour and intensity of the mix, full gluten development happens around the 10 minute mark. The goal is to mix to proper gluten development.
When you fully develop the gluten, air gets incorporated into the mixture a... |
Stuck Cloth Needn't Deflate ???
Once in a while a cloth sticks to my dough. That makes me curse, remind myself to be more careful next time, and sprinkle no-stick around more liberally.
But I've never had the loaf deflate; I've always eventually been able to get it unstuck without damage. Is this just weird luck? Or is... | A mix of technique and luck, I'd guess.
The other factor might be that your loaves aren't over-proofed, which would render them less likely to deflate even with the extra handling.
Paul |
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