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What Kind of Dough
What kind of dough you keep in refrig. an make bread an leave a piece in refridg.for next time you make bread again. It seems I have lost the recipe. Helpo me out here. | Hi Mary! It's Pate Fermente!
You're looking for a Pate fermente recipe. :)
Here is an interesting link.
Mini |
Costco Kirkland and other discount sources for baking ingredients??
Hi, TFLers,
It's autumn again and my thoughts have turned to baking baking baking. But I looked at my grocery and KAF bills and could not believe how much I have spent on butter alone in the past several weeks, much less the other pricey stuff.
So, I... | I have yet to buy anything Kirkland that I didn't like.
As far as KA flour, WalMart prices are very good. |
National Festival of Breads - KAF calling for amateur bakers to compete for a free trip
NOTE: From the King Arthur baking community website:
Submitted by KAF editor on Tue, 2010-08-31 15:30 Start: 2010-09-01 12:00 pm End: 2011-02-07 11:59 pm
The National Festival of Breads is back for 2011! Amateur bakers ages 18 an... | All expenses paid, eh?
Wonder if they'd book a ticket for me from South Africa?
Paul |
Flour, water and salt
I need to redo this video. | There is a recipe in the
There is a recipe in the video description: 6 eggs, 1,5 cups water, 1,5 cups AP flour, pinch of salt, whisk smooth, chill for 30 min.But I got a better one: 300 ml milk, 20 g sugar (omit for savory crêpes), 3 egg yolks, 75 g brown butter, 100 g AP flour, pinch of salt. Whisk smooth and chill fo... |
Eek! 5# bleached flour snuck into my cupboard! Should I use it for bread?
I generally buy unbleached Gold Medal or Pillsbury AP flour for general and some bread use. My main use of flour is for sourdough based bread every weekend and most of it is organic wheat berries I grind myself.I use very little AP flour in my br... | If you'd rather not use it in
If you'd rather not use it in baking you could always make salt dough for the kids to play with, then throw it away! |
Is That Plastic Container Safe?
I like to keep refrigerated bread dough in the refrigerator so I can bake a loaf of bread, a pizza, pita bread, or fougasse on a whim without planning ahead. I keep the wet dough stored in a plastic men's shoebox because it is the perfect size and shape for efficient storage. However, I ... | What? More health worries?
Dave,
Thanks for the info. I have discontinued the use of my favorite plastic dough container (usually filled with dough made from white flour) in favor of a larger one that is listed as less toxic. I was able to find the needed room in the fridge by moving the lard, bacon, heavy cream, holla... |
Artisan Bread in 5 Video - did this make anyone else cringe?
http://www.startribune.com/video/11967361.html
A video by the authors that just made me cringe!
I watched this video this morning and I just couldn't help but cringe!
Volume measurements.
Salt tossed right in on top of yeast.
Flour that was scooped out of the... | Not a snob :)
You're not a snob at all! Merely educated, and thus have formed an informed opinion :) (this is how I justify my preference for quality ingredients in cooking and baking to DF when he accuses me of being "picky")
That video hurt my brain. It's quite painful. I'll stick with my scale and methods many of ... |
Japanese Bread
Does anybody know of a good cookbook in english containing japanese and/or other asian recipes for bread. I have become enthralled with the japanese bread styles! | Not sure what you mean...
I live in Japan and my wife is Japanese
To me, 'Japanese' bread means the soft, white, square, supermarket half-loaves that they sell everywhere in 4/6/8 slices wrapped in plastic...You can even buy this stuff in Guam, Hawaii and Saipan, apparently...
To my wife, everything she buys from a bak... |
Honeyville Grain Company now offers $4.65 Flat Rate shipping on anything in the USA
Honeyville Grain Company now offers flat rate shipping on anything you want for just $4.65. I thought that was a great deal, so if you needed anything like unbleached flours, etc... now is a good time to buy. I like their California B... | Make sure to sign up(on main
Make sure to sign up(on main page) for their email list. Usually once per month they send out a coupon for at least 10% off the price of your order. That would be an additional $4.30 off the example in op.
Occasionally, it will be 15% off. My last coupon just expired a few days ago. |
Need Source for Opera-length Rubber Gloves
Pardon the novice question. I am sure the experienced bakers here have a solution to the problem of dough getting stuck in the arm hair. I am making a large (for me) batch of Vermont Sourdough (so should this topic be in the Sourdough forum?). And using a dough scraper to m... | Gloves
It's funny you should ask because about an hour ago I actually saw some at TJ Max and I wondered why anyone would need them that long--LOL. Of course, TJ Max is one of those stores that the stock is constantly changing and I have no idea if you would find the same stuff where you live that I'm seeing here in Mo... |
Great New Blog Posting
Great new blog post on Hefeweizen Yeast
http://blog.khymos.org/2010/09/06/baking-with-hefeweizen-yeast/
Carlton Brooks CCE, CEPC, ACE | Thanks Carlton
A true "barm" bread in the traditional sense.
Wonderful to see
Thanks
Andy |
slow food baking and gardening
I have been on this site for over a month. I have baked all our bread. I can't see buying what I can do cheaper and better except for what I can't afford. I have a raised bed veggie garden. I am going again this spring. In the summer there's not much better than fresh bread & tomatoes or ... | Welcome Mariah
Welcome to TFL, Mariah. You will find many people here who share your aspirations.
--Pamela |
How to convert a recipe from "firm" starter to 100% hydration starter?
I'd like to make Susan's Ultimate Sourdough (see her blog here). Her recipe calls for 12g starter and 175 g water, from which I assume she is using a small portion of firm starter. She says "Starter is...1:3:4 (starter, water, flour)".
I have a nice... | It's just arithmetic, Rick
Susan uses 3 parts of water (by weight) for every 4 parts of flour (also by weight) to feed her starter. If you permit me the liberty of rounding, the 12g of starter called for by the formula will contain approximately 5g of water and 7g of flour.
If you want to work with a 100% hydration st... |
Need parts for my KA mixer...anyone know a good site for parts?
My old KA mixer needs a face lift and a few internal parts. If anyone knows a good site to order from I'd appreciate the info.
Thanks,
Betty | I have had good luck with
I have had good luck with mendingshed
http://mendingshed.com/kitaidparts.html |
axis mixer model ax-m8
I have just been given this older axis mixer from a friend. I t needs some work and replacement flat beater and the whip is needed. Also need to have the speed control dealt with, live on Vancouver island, BC. so not sure how to proceed. Cannot find the replacement parts anywhere. suggestion... | This is parts breakdown with
This is parts breakdown with part numbers. When searching for the flat beater, part CS10003-30, nothing comes up. You may want to contact this company to see if they can get you Axis parts: https://www.partstown.ca/ |
trouble posting a photo for my profile
Hi, I am having trouble posting a photo of myself for my profile, and wonder if someone can help. I went into "My Account" then the "Edit" tag. Then I successfully uploaded a photo for my profile. Then I realized that it was too dark, so I wanted to replace it. I was able... | Give it a day
Same thing happened to me, but a day or two later it updated on it's own |
Found Wheat Montana white wheat berries at Walmart
I was surprised to find 25 lb of Wheat Montana Prairie Gold Wheat, (hard white spring wheat) at Walmart today for sale for $12.68. I also was able to buy King Arthur all purpose flour, which our Walmart sometimes has had in the past, but not usually. We live in Evans... | I have found that the most
I have found that the most reliable, local, place to buy wheat in bulk is the feed-n-seed type store. Most towns have one, and most of them sell bulk emergency foods such as 10-bean soup mixes in 50# bags, wheat in 25# to 50# bags, 5 or 6 gallon food-grade buckets with lids that seal, etcete... |
Outdoor bread baking, gas grill and attempt #1
I tried my hand at baking bread on the grill this past weekend. With summer upon us, and daily temps at 100 degrees, sometimes higher, it is necessary to forego the kitchen oven and hone my breadbaking skills in a 'cooler' environment. Since I normally do the grilling, I... | Can't wait to see the pictures!
What a great bread adventure! That sounds like such fun and I'm so glad you enjoyed the results. I don't have a stone lying around to use or I'd be trying the BBQ tonight, you make it sound so good.Marni |
Rye Starter Collapse is Fun
Does anyone else get excited when they shake their rye starter and it collapses like an underground nuclear test?
I sure do!
I think it's why I keep a voluminous one going in a big bowl almost full time.
White and whole wheat starters are nowhere near as entertaining.
I'm easily amused.
My ... | I don't shake a mature rye starter
I like to peel back the top skin and look at the bubble structure. Somewhere between oozing and falling. High time to feed it. Have you tried feeding with rye altus crumbs yet? Wonderful aroma! Tell me if the crown holds out longer before falling! (it should)
Mini |
A question of quantity...and sanity
Ok this sounds crazy to me but I'm going to ask anyway. My sister is getting married next fall and for the reception is asking that people not bring gifts but instead bring a dish to share. She really wants it to be a "down home family affair" They are planning on providing turkey, h... | Pan Rolls. Easy, delicious,
Pan Rolls. Easy, delicious, fast, loved by all.
20 pans should do it.
LOL! |
A better understanding of weights and hydrations
I feel like I'm missing something in putting together formula's from other sites where they offer recipes by weight as well as by measure. Specifically, the King Arthur Flour website has me puzzled and I'm not sure if I'm making something out of nothing, if their formul... | Too much water?
Hi BellesAZ,
the KAF recipe says:
7 to 9 ounces lukewarm water*
*Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.
I'm going to presume you used the full nine ounces of water.
There are a lot of factors involved in hydrating the flour, includi... |
Bread Bottoms - looking at the underside
Bread Bottoms What do they tell us? Lots of information there yet we tend not to show them. Yet we flip over a loaf as soon as we have it in our hands, many times before it lands on the cooling rack. Some bottoms we don't see, others we do. Dark, they speak of a hot oven;... | Last rise in non-stick
flat bottom wok. High % Rye baked in lightly oiled non-stick pan. The outside of the pan was dark. The bubble formations occurred during the rise and then trapped during the bake looking much like the bubbles seen thru bottom and sides of a glass or plastic container of rising dough. The lo... |
mistake in Peter Reinhart's Pain au Levani (ABED)??
hi there
does anyone know of mistakes in Peter Reinhart's Artisan Bread Every Day (ABED)?
In particular, I have been trying the Pain au `Levain (p 61) different times, with poor results. The recipe calls for a lot of starter in relation to flour: 16 oz/458 g starter b... | Glad you asked
I'm glad you asked. I'll be watching this thread as this is the next bread in my list. |
Storing Bread
I make bread weekly, but having a problem storing it. We don't mind the fact it gets a wee bit stale, we use it only for toast after the third day. But what is the best way to store homemade breads, sourdoughs, artisian, and plain old white sandwich breads? I have a plastic bread box that seals air tight,... | All I do is place the bread
All I do is place the bread cut side down on the counter. Cheers, Tony. |
Yeasty smell developing
I notice that after I make a loaf of bread sometimes it smells yeasty.
Even if it does not smell too yeasty right after baking, the next day it get's worse as time goes on.
And then this time I made the bread with just starter and no additional yeast! | try more salt maybe? perhaps
try more salt maybe? perhaps you need to clean your dishes more thoroughly because some yeast survived? |
Fleischmann's Instant Yeast at Sam's Club, $5 for 2 pounds!
Two vacuum packed cubes, shrink-wrapped together.B.C (Before Covid), Fleischmann's Instant Red Star Yeast was available at SC, 2 pounds, $5. Just as I was running low on my initial purchase of 2 lbs., Covid hit, and yeast doubled and tripled in price, when y... | Glad to see it's back, thanks
Glad to see it's back, thanks for posting. I have a business account with them, so shipping is free for me. It's come in really handy this year.Dave |
Wheat Futures
I would suggest that members think about stocking up on flour, soon. If anyone has been looking at wheat futures, the price of wheat has surged worldwide, and I mean surged. It has gained more in the last couple months than any commodity on the exchange.
Get ready for sticker shock like you haven't see... | what is it due to?
I remember the price rise in durum wheat flour that made pasta price spike 3-4 years ago. |
Double load of Ciabatta in KA?
I've gotten into trouble before putting too much dough into my KA so I'm wondering if anyone has tried doubling the Jason's Quick Ciabatta recipe in a 6 qt. KA, and if so, did it work out OK? The original recipe is about 1K - 500g flour, 480g or so water, - double that would be 2K with a... | What's KA?
Please, tell me, what's a KA, in case I need one. |
Question for experienced mud oven builders
I'm hoping for some advice from anyone who has built a mud oven... BreadNerd? Shimpiphany? Pumpkin Papa? Anyone else?I'm not sure I understand when I can/should remove the sand form. I finished the mud layer 3 days ago and it feels rock-solid on the outside, although it still ... | Sand Mold
I removed my sand mold after a day...It was scary, but it didn't collapse. I figured it would help it dry out that way. My advice would be start digging and go slowly and it should be fine. Good luck! |
Taking Sourdough Starter on Airplane interstate
Hello,
I will be travelling interstate (SYD - QLD and return by airplane) later in the year and was wondering will it be a problem taking part of my (dry dough) sourdough starter in the 'checked in' luggage or will this cause issues with quarantine.
The other option is ... | I don't advise the post
in summer heat, the temperature in mail trucks can kill it.
Just mark it clearly and include the ingredients and the date. Put your name and address on it. Pack well insulated in the middle of the suitcase away from the outsides. I like to use zip locks pressing the air out. Make the starter... |
How to Get Homemade Bread
I bake weekly for a friend. We recently had this brief exchange
SHE
Oh Dread!No Bread.'Nuff said?
ME
Cast off sorrow. Bread tomorrow. | More bread poetry
Here's my contribution:
ODES TO YEAST
1.
I don't know why I love my yeast
I hate to kill the little beast
I watch it rise
Before my eyes
And when it's done we have a feast.
2.
Now I know it's the yeast in the bread
That makes it rise up in its bed.
Yet I hardly can wait
For the heat to abate
Then ... |
Kings of Pastry Documentary
Just notice a trailer in Apple site: Kings of Pastry
Filmmakers D A Pennebaker and Chris Hegedus secured exclusive access to shoot this epic, never-before-filmed test of France's finest artisans. The film follows chef Jacquy Pfeiffer, co-founder of Chicago's French Pastry School, as he jour... | Recommended!
I've seen that doc. and it's really good!
Pennebaker is a great filmmaker - I love his Dylan and (especially) Bowie films too. |
proofing dough
when proofing dough following recipe,if the rise does not come all the way up should it be allowed to proof longer,and will it change the crumb if allowed to rise longer. | Um, maybe
Then again, maybe not. How are you defining "all the way up"?
If, for instance, you are talking about the final proof in a bread pan, several factors come into play. Cooler temperatures can slow the rise beyond the time advised in the recipe. In that case, you would want to permit the dough to continue to ... |
Albertson's has Organic White Whole Wheat Flour
My local Albertson's has such a variety of KA Flours. They were all on sale..I bought 25lbs. They also now carry the Organic White Whole Wheat.
Sylvia in San Diego | Thanks, Sylvia. I'll check it
Thanks, Sylvia. I'll check it out up here.
--Pamela |
GE/Hotpoint/others oven glass yours for the cost of shipping
I know many of us have at one point or another broken the inner glass of our oven doors with spilled or splashed water while steaming.
GE sells the inner glass for most of their ovens only as a "glass pack" with the two inner pieces held together by a stamped... | That's nice of you. Too bad
That's nice of you. Too bad I don't need it.
Brian |
Can't use search function
Hi there,
For a week or so when I try to search the site I get a box labelled "Search Favorites" but no results. Is it me or the site? | I just searched a random term
I just searched a random term and got normal results...what are you trying to find? |
Advertisements on the site
I am getting back to using fresh loaf after a few months absence. Now, I ma getting advertisements intruding on the site. Is there any way to block this?Thanks, Jim Burgin | uBlock Origin
Works great for me. It is a free plugin for Chrome or Firefox. |
In what do you mix and how do you rise your doughs?
I'm curious how others rise/proof/ferment their doughs and what you make them in- I'm always looking for new ideas.
I make all my doughs in a ceramic mixing bowl, or if it's a double batch a large ceramic pasta bowl. I recently picked up a bowl that will allow me to m... | A large plastic bowl is what
A large plastic bowl is what I use most of the time. I like the plastic as it is flexible. When it comes to cleanup I let the dough that's left in the bowl dry, then a flex and scrape and its clean.
I also mix dough with my stand mixer and use its stainless bowl. Much harder to clean.
As fo... |
No Seeds or Grains for me.
I've noticed the trend of trying to stuff as many ingredients as possible into a loaf of bread these days. As for me, I like my bread, plain, and my coffee, unflavored.
Flax Seed, Whole Wheat, Whole Rye, Rolled Oats, Peanuts, Cashews, Cherry Pits, Olives, Caraway, Dill, Rosemary, etc., etc., ... | Flower Pot Bread
Today was the first full air day of The Cooking Channel, which took the place of Martha Stewart's Fine Living Channel. On old episode from The Galloping Gourmet, Graham Kerr, was on and he featured a white bread being made in a 6" clay flower pot. He talked about seasoning and curing the flower pot bef... |
Bread falling after loaf rise
Ok, I have been making bread for some time now, and it has always seemed to work, but now I have developed a problem. Really don't think that the mix has anything to do with it, so I will leave it out for now.
I usually use 2 cups of WW flour, then use AP unbleached for the rest. I put ... | Two Questions
First of all, why are you heating your liquids to 125-130F? Most baking books that I've read have said that 105 to maybe 115F is optimal and that higher than that will start to kill your yeast. When I use active dry yeast, I can use temps between 85 and 95F and still get the desired results. Maybe I'm wro... |
What is this bread (other than huge)?
A friend sent me some photos of his bicycle trip across Hungary. There were stops for wine and bread along the way. Check this loaf out. | Kenyer
Looks to me like Kenyer ... ;-)
Seriously, potato breads are popular Hungarian menu items so I suspect that's what you've found here.
I have read about Hungarian Gastronomic Festivals and it looks to me like your friend rode his bicycle into one of those celebrations. |
Different types of yeast?
Can someone tell me what the difference is between yeast types? I was looking to buy instant yeast to make pita bread and noticed that there were "bread machine" yeasts, "pizza dough" yeasts and the obvious instant/active dry yeast. | Just get the instant yeast.
It'll be very fine granules, but otherwise just straight yeast. It's much more convenient than active dry, as you can throw it straight into your dry ingredients without having to worry if it will dissolve or not. |
Pasta question for our Italian members
I made a batch of tagliatelle today. I use Marcella Hazan's recipe which calls for 2 large eggs and 1 1/2 cups of AP flour. However, I have been curious how it would be made with Italian doppio 0 flour. I used Caputo red label. To my surprise, it was much thirstier than KAF AP, an... | Nice pasta indeed!
In Italy large eggs weigh approximately 60 grams (excluding the shell), while medium eggs weigh around 55 grams.
Italian 00 (AP) flours are generally much weaker and less thirsty than american flours: generally 100 grans of flour need no more than 50 grams of water to get a bread-like dough; in certa... |
gas fired oven for French bread?
I am having a problem creating the paper-thin, shatteringly brittle crust on my French bread and I'm beginning to suspect that the problem my be my oven. I have a regular home-style gas oven. I have no problem with other baked goods: cakes,muffins,rolls, etc. The oven will hold any temp... | Good crust in a gas oven
The situation you are facing can be overcome by using a cover to bake under. There are round and oblong clay "la cloche" baking devices available that work well. You can also use a baking stone and place a bowl over the dough or a roasting pan to isolate the dough from the moist environment tha... |
Dog Biscuits
Does anyone have a practiced recipe for this? We have a local, organic creamery that's interested in getting a recipe.
Thanks | my dog cookies
Hi MJS,
I made cookies several years ago and I can't remember the measurements but here are the ingredients:
Cookie # 1
Whole wheat flour
peanut butter (natural, unsalted, chunky or smooth to preference)
safflower oil
chicken broth (basically the water from boiling chicken)
apple (finely grated)
carrot (... |
What, pray tell, is a miche?
I see them all over the board but I can't tell if the word is referring to a shape, a size or a general recipe. | One big round loaf of Bread!
They can also be small but the best ones weigh more than 2kg and 4 kg. Usually have a final proof in a banneton or Brotform to help it maintain its shape in the oven during oven spring. It is more a shape than a specific recipe.
Mini |
a time-sensitive question about bread shape and staying power
I'm leaving town early tomorrow for a weekend getaway with friends. I've got a batch or sourdough bread rising which I will shape/bake tonight.
My question is: Are there shapes that would hold up better for the weekend? For example, boules or batards? Epis... | The key concern
Is surface to volume ratio: the lower the better. Of classic three-dimensional shapes a sphere has the lowest. Therefore for bread shapes, Boules, closest to spherical, have the lowest, epi loaves the largest. Batards and baguettes would be in between. Consequently, I'd bake boules for longest lasting (... |
Micro bakery
Can anyone share the sq footage of their micro bakery? I'm looking into building a room in my garden / backyard to use as a dedicated bakehouse. Currently thinking it'll be around 2.4m x 3m (7 x 10ft).Is that too tiny? | With or without rain or snow?
Do the dimentions include the oven? |
James Beard awards 2010
Here are the winners of James Beard awards 2010.
Does anyone own any of the winners? I'm tempted by "The country cooking of Ireland"... | Well I own Baking by James
Well I own Baking by James Peterson and can say I love it and have tried numerous recipes from it. I recommend it for anyone looking at making or enchancing skills while making some nice pastries at home. |
Pls explain why cider has this effect on sourdough?
Through a calamity of events that I won't bore you with, I ended up using a UAP with more protein (12% instead of 11%) that I never used before for a lean sourdough, 76% hydration. The dough came out much more runny, very difficult for me to work (if it does work at a... | Acetic acid is a protein strengthener in dough
I remember reading somewhere (here, possibly) recently that acetic acid (the acid present in vinegar) is often used as a dough conditioner in commercial breads because it strengthens proteins (which gluten is). So by adding apple cider vinegar to your sourdough, you essent... |
Front Page on Wall Street Journal
For those who might have missed it, "The Fresh Loaf" and sourdough made the front page of The Wall Street Journal today, Monday, May 3, 2010. The bottom of the page, but the front page, none-the-less -- and continued on page A6.
Ford | The story is a bit off
but then, I suppose we do seem weird to other people.
Jeremy |
question to baking underneath a cover
I am just so thrilled to have found this forum where I am learning so much from everybody. I remember reading about the different things people use to cover the bread while baking. At a thriftstore I have found a rectangular roaster 17x12x5(lid), bottom same dimensions. It just fit... | Congratulations on a great find
The lid or base will make a great "cloche" on a baking stone as long as there are no plastic handles.
Simply preheat whichever you are using and there should be no big change in the baking time. I always bake my dough covered for the first half of baking and then remove the cover for th... |
MERCURY an thermometers need advice
while cooking chicken strips in 350+ degree oil in cast iron dutch oven i notice the candy thermometer that i was useing for oil temp didnt look right...i pulled it out and the bulb had broken....i assume it has mercury in it tho it the liquid is blue...i of course threw it all out ... | Hi Vince
Mercury is very dangerous, but the good news is that it is not blue. Mercury is shiny like a mirror. You have already cleaned you dutch oven so you are good to use it.
Greg R |
Site problem
Is there a problem with some of the blogs on the site?
In the latest new content notification email all the blog links I've tried so far show the same problem
When I click on the link, all the comments show (subsequent posts), but in the original topic, the first entry on the page, has only the title, the ... | Deleted?
It may be that foolishpoolish deleted the content and replaced it with the "." |
Bread boards -- Is there one that contains the flying crumbs?
Not trying to start a riot here...I know that flying crumbs while cutting a well-made loaf of bread are just one of the joys. However, there are times when I bring bread to a potluck or a friend's house when it is less than opportune, based on the location o... | I use a teatowel...
under the cutting board. i'd say just about all the crumbs end up on that, easy to shake off on the grass for the chooks :)
that being said, I only hand-cut, and don't get crumbs literally flying everywhere, though I can see it happening if you use an electric knife. |
2010 Masters of Boulangerie
Coupe du Monde de la Boulangerie
The result was announced on March 10:
Pao-Chun WU, Master Baker in the BREAD category
Thomas PLANCHOT, Master Baker in the VIENNESE PASTRY category
François BRANDT, Master Baker in the ARTISTIC PIECE category
I'm from Taiwan, so I'm very proud of Mr. Wu'... | While
my congratulations go out to all the winners. This was not, exactly the World Cup of Bread Baking.
This was the "Masters of Boulangerie" - where the best bakers from the 2008 Coup du Monde de la Boulangerie, the Loius Lesafre cup of 2007, and some "wild card" candidates were invited to bake.
Just to nitpick (got... |
Rev 1.0 web-based hydration calculator
I like to "do my own thing" with flour, water, salt, and sometimes yeast. This means that I often need to figure out hydration levels of a dough with 1 or 2 pre-ferments. I could do it, usually, but it pushed the bounds of my arithmatic skills. My husband wrote a javascript hyd... | Thanks
Thanks for sharing. That will come in handy. I bookmarked the page. :) |
French terms
Daniel Wing in the book "The Bread Builders:......." mentions that he prefers the dough be on the stiff side, adding water to make it the consistency he feels is right. He says the water is incorporated into the dough much more easily than flour. He mentions a French term for this process of adding water t... | I think I've found what you're looking for?
Hi
On pp74 Wing writes regarding the difficulties of wet dough, and the 2 different methods he offers: "One is to really beat up the dough, stirring it very vigorously, then stretching it way out of your bowl. The other is to add less than the full amount of water, work the... |
Hi Fresh Loaf! Looking for feedback on "declarative" sourdough calculator
Hi members of the fresh loaf,I wanted a way to write down what percentages of flours I want in my sourdough bread, and it'd just calculate the flour amounts I needed, so I created a little calculator for it. :-)I hope it's OK that I share it with... | Wow
That's really great. Thank you. |
Baking Mecca?
Dear all
I'm heading over to Paris in the next few weeks for my honeymoon. I'm wondering whether there are any bakeries and/or baking supply shops that I need to visit when I'm there. Any suggetsions are welcome!
Thanks
Josh | about bakeries in Paris
Hi Josh, Just read your short message...I thought I had already answered but perhaps I made any kind of mistake...a couple of years ago, the bakery Le Duc de la Chapelle won the prize for the best baguette of the year in Paris...perhaps you could write to JaneDo, the author of aulevain.fr to get... |
Poilane Video
Dorie Greenspan has posted a video clip which I think will appeal to TFLers:
http://doriegreenspan.com/2010/03/cbs-video.html
It was too slow on my computer but I found by clicking "share" the video would pause and the next bit would slowly download, so alternating between 'share' and 'play' when it stutt... | Great!
Now I know how they make so many loaves than they have enough ship all overt the world! |
Poilâne's Miche
Is his miche white, whole wheat, or both? | High extraction rate
Hi
Poilane had his flour milled to a high ash content; it equates to around 93% extraction on the US/UK milling system. That said, French flour is quite different to that found in the US.
Best wishes
Andy |
Interesting article: health benefits of sourdough/whole wheat/whole grain
I thought people here might find this interesting! I loves me whole grain (fortunately, I have a flour mill), but good to know sourdough is good to! http://health.lifestyle.yahoo.ca/channel_health_news_details.asp?news_id=15727&news_channel_id=... | Fascinating article and of
Fascinating article and of interest to me as the vast majority of my baking is with sourdough. Here is an essay on whole grains that may shed more light on the subject.Jeff http://www.westonaprice.org/foodfeatures/be_kind.html |
Spammer?
Think we have a spammer here.
Al | Spamer indeed...
I posted a note to Floyd and some time when he settles down (tomorrow?) he'll look at it I'm sure. In the mean time there is not much we can do but not touch their links and not repy to their posts. Withold anything that might be construed as feedback and maybe they'll decide it is "unproductive grou... |
French is the language of bread
My new neighbour, a high school French teacher, upon receiving a welcoming loaf of bread from me told me that "pain" is french for "bread" and "copain" is French for "friend". I don't remember exactly what she said the "co" part was, but it linked bread with friendship very basically. ... | And bread is part of the language of friendship
as you proved with your "Welcome Loaf". Cool indeed Paul. Keep up the good work.
OldWoodenSpoon |
Posting details
May I respectfully suggest that all posts should be tagged / contain some hint of the poster's location, even if only the country. Somtimes you can find out by looking into the poster's profile, but this shouldn't be necessary.
This is an INTERNATIONAL forum, we don't all live in one particular state in... | Don't get worked up...
Agreed that it would be helpful if people posted their location when they are looking for local goods or services, but please don't be rude to folks who don't. Many of those posts come from first-time posters here, so you can shout as much as you want about it and it still won't make a differenc... |
London, England
My husband is heading to London in April for a week. Any suggestions of what I should ask him to buy me from England (of a bread nature, of course!) | Hovis Granary flour!(send me
Hovis Granary flour!(send me some)...jk |
Start your day with a smile
Priceless moments of mayhem in the kitchen from KAF | Thanks for sharing-very
Thanks for sharing-very funny! |
just wanted to share this video with u all
Hi, came across this video while looking to watch Italian food safari, immediately thought i'd share it here, with the bread obsessed ;)
http://player.sbs.com.au/food#/food/features/food_full_episode/playlist/Eating-Art-Ep-3-Fully-Baked | Video Blocked
This video reports it is blocked in my area (US). |
Organizing the ~12 steps in baking
I admit to being left-brained but somehow I'm still terrible when it comes to figuring out when I need to start an operation so that I end up with the bread sufficiently cooled after baking so that we can have it for lunch, dinner or whenever. So that's why I came up with my 24-hour ... | Wathc the Dough, Not the Clock
The only arguement I would have with your clock method for planning is that I don't believe it's a good idea to prepare bread based upon clock watching. The dough always communicates when the time is right for the next step and using a clock to time each phase introduces constants that a... |
Collaborative baking challenge from Peter Reinhart's Artisan Breads Every Day
Hi all:
I'm working with Peter Reinhart and his publisher, Ten Speed Press, to do a collaborative recipe reviewing challenge, sort of a Julie & Julia meets 'crowdsourcing' for Peter's newest book Artisan Breads Every Day. It's all being c... | I'm on board....
and have a couple of reviews posted.
FF |
Wonderful video
A wonderful video about the art of making bread.
http://www.cbsnews.com/video/watch/?id=6341065n | that was mad! thanks, so i
that was mad! thanks, so i guess we could use his technique on any cookie recipe? that was really mad how he handled the dough, and brought it all tog. thanks again |
Raymond Blanc's Kitchen Secrets: bread
In the UK there is a fantastic TV show called "Raymond Blanc's Kitchen Secrets". It's a delightful program presented by the wonderfully enthusiastic Raymond Blanc. His passion with food is thoroughly addictive. In each of the series' eight episodes, Raymond Blanc concentrates on a... | It was a delightful
It was a delightful programme, wasn't it? Raymond Blanc hasn't been on tv for many years, so it has been a joy to see him and his zest and love for his craft once more on the screen. He is a bit of a national treasure here in England..... 2 star Michelin restaurant etc etc.... He has a lovely websi... |
Quote
I love this:
"How can a nation be great if its bread tastes like Kleenex?" - Julia Child | Where is the original?
I've seen that before, but never actually found it written down. Was it something she said on one of her TV shows, or in an interview?
Thanks for sharing.
Jeremy |
Availability of Flour
Wonder if anyone has had this experience yet. Went into Safeway near my work for quick shopping, and could not find the bread flour. Asked the clerks if they had moved it somewhere else, and they told me that the only bread flour they had were in those little boxed mixes for bread machines. The... | it's about profits
The food industry doesn't make its money on ingredients, but on value-added (quality-diminished) prepared foods -- and that includes the supermarkets who allocate shelf space based on volume and profitability. It's simply not as much in their interest to sell bread flour for $0.50 a pound or so as it... |
Folding and bulk fermentation
I'm currently making Hamelman's Rustic Bread recipe that was posted on the site. It calls for two folds during the 2.5 hour bulk fermentation at 50 minute intervals. I am wondering if after the last fold, am I to be looking for the dough to double volume? If so, is the dough supposed to... | An observation?
I hope I'm not annoying by replying to my own posts.
I made the same recipe today, but in a larger amount and from my observation (for what that's worth) it seems like the dough volume should double based on the initial volume prior to folding.
For example, after kneading, I had 4 cups of dough. Each f... |
Why can't I access users' pages and blogs?
I am having trouble accessing users' blogs, pages and forum participation pages. I log in, search for a user, and more often than not the users' pages turn up blank. What am I doing wrong? | I'm not sure, but it is doing the same thing to me
I just went to look for a blog that I know a user posted, so I went to the user page, then clicked on the blog link, and got a blank page. I found what I was after by clicking on all blogs, then scrolling to find one by that user, then clicking on that user's blog, th... |
Baking all the family's bread
Hello,
One of my goal has always been of baking the entire family's (5 kids) portefolio of breads. I am now pretty far from that, and generally speaking the kids are somewhat fussy about this, so we still buy a large proportion of commercial bread of various kinds.
This leads me to a few ... | Baking all the family's bread
I'm currently baking about 8/10ths of my families bread, but I only have two children not five. Still, I think that hat you are attempting is possible.
I think the key is having a repertoire of recipes in rotation that fit into your schedule. I resisted no knead for a long time, but have... |
Breadmaking workshops hurrah!
Just wanted to share this link, hope it's not against the Forum's rules! A friend told me about this site (she knows I'm obsessed with food) and it lists great foodie things to do. And, they have breadmaking as a category!
Couldn't find any breadmaking classes in London (but they do featur... | Thanks!
It is Dorcas - many thanks, I'll check it out! |
Balsa baskets
Hi there,
I am looking for balsa basket (see attached picture) to seel my loaves in.
Any idea where I can buy these?
Thanks a lot,
David | No photo attached
There was no photo, David, but out of curiosity I Googled balsa baskets and came up with a number of hits.
If you're in the UK, try this one: http://www.bettysbypost.com/product/Balsa-Baskets,18780,52.aspx |
Rough Ear
I have a double question about ears. Firstly, if you look at the pictures, why are my ears so rough? I never seem to get "classic" ears that are smooth and a bit like a wave. Is it scoring or something else? Secondly, how can I promote a double ear? Usually one side is large and the other side has little or n... | So many factors
This might help. I'd guess it was related to the angle of your cut, (perpendicular rather than angled) and more like 1/4" is normal.https://challengerbreadware.com/bread-techniques/spotting-scoring-mistakes/ |
how much height to expext?
How much height (vs width) should i reasonably expext in a sourdough mostly white flour boule?I have learned that overproofes dough will run away like lava and result in a very low flat loaf.But a well proofed loaf? Yesterday my liaf was about 20cm wide and 8cm high. So a 2.5:1 width to heigh... | Height is a function of many
Height is a function of many things: flour type(s), dough size, hydration, scoring, shaping, how it's baked and really what you're going for with the crumb.In my 70% hydration sourdough loaf using 12% protein bread flour with 18% whole wheat. a 500g boule proofed in a 18cm round banneton an... |
baking sourdough without yeast?
I had a customer ask me if I could make sourdough bread without yeast as his daughter isn't supposed to have yeast. I don't make sourdough yet. I thought that I read somewhere on this site that you can do sourdough without yeast but does that mean that the bread would be yeast free as I ... | No, it isn't.
It is possible to make sourdough without adding commercial yeast, but sourdough starter is really a yeast (and symbiotic helpful bacteria) farm. |
whats the difference between the two sugars?
whats the difference between confectioners sugar and powder sugar? | Nothing
While some quick research validates that there are many different grades and a few variants of these sugars, in common use confectioner's sugar and powdered sugar are the same.
Hope this is helpful. |
Need some advise, please.
Hey all,
So I was wondering how many of you are home bakers that sell their goods?
I've been REALLY thinking of doing this and need advise.
baking makes me happy, and now that I no longer work in a restaurant I find I miss it VERY much!
I would love to be able to bake for people still, and i... | License to sell
Hi Candice,
You first need to determine whether your state allows you to sell home baked goods without a license and without approval by your local health department.
Here's one link on cottage laws.
If your state is listed, then you should read the relevant law so you can comply with any requirements.... |
soo bummed, did not turn out..*croissants*
Hey all,
So I have never had issues with making croissants in the past, I have always used the same recipe.. and they always turned out.
Well now that I live in Canada I have been unable to find fresh yeast anywhere! I even resorted to calling local stores and bakeries to se... | The yeast wasn't the problem.
Of course, I can't tell you what the problem was, as I'm no expert on croissant, and your post was lacking in detail regarding what, exactly, went wrong, but I can tell you the yeast almost certainly wasn't it. The simple fact is dry yeast (particularly instant/quick rising yeast, which h... |
New content notification are old?
I look forward to the email from the site giving me a list of "new content notification". I scan thru the topics and read the ones that tickle my fancy. Often there are links to old threads and I wondered if there is something I can change in my settings to eliminate these..to only sh... | That happened to me too
Prolly just a glitch, but was fun to scan the old posts :) |
Das Unit Converter - good for baking!
I found this nice piece of free software - Das Unit Converter - on the internet and have been using it for a few weeks now. For baking, the weight and volume sections are particularly useful to me.
www.das-uc.110mb.com/download.html
aloha,
Dave Hurd, Hilo, Hawaii | Das Unit Converter
HiI tried to download and install this twice, and when I tried to run it, I got an error message. Thanks anyway though!! |
anyone ever made a cinnamon roll cake?
i have a friend whose birthday is comeing up and she loves cinnamon rolls. i was looking at the cinnamon "paste" that is spread on the dough from on the TFL links for cinnamon rolls an wondered if a layer cake could be cooked and spread that cinnamon paste over the cake after cook... | Sounds a lot like a streusel coffee cake,
although that usually involves baking the cinnamon/butter/sugar/flour mixture with the cake. Not sure which filling you are looking at, but most that I am familiar with wouldn't be amenable to spreading on an already-baked cake.
A quick Google search using +cinnamon +cake brou... |
Pulling a window pane
http://how2heroes.com/videos/techniques/bakers-tip-pulling-a-window-pane | Window pane test video
Great video, Hans. It should be very helpful to many that have had difficulty with this technique.
--Pamela |
Sponging
Hello again! Its me with another question. :) I'm always asking questions and never answering anyones, though I really do appreciate the answers I got. Thanks to all who commented.
What I would like to know is what exactly does sponging do? And I read in a bread recipe that sponging makes whole wheat bread lig... | Sponging can really annoy people
if done consistently. ;-)
In bread terms, though, creating a sponge has beneficial effects. The biggest benefit is flavor since the extended ferment time for the sponge itself releases additional flavor compounds from the flour. To a lesser degree, a sponge also contributes to gluten... |
hey i havent been on in a while but i have a question
a friend of mine ask if i knew how to make the dough like is used to make dough-nuts. i told her i havent a clue as to how to make that sort of dough but i knew where i could ask..so here i am once again...thanks for any an all help..vince | cake type or yeasted type?
Describe the crumb you're looking for. |
It Tastes Like Corn. Are We Making Tamales or Bread?
I love roasted corn, it's one of my favorite things. And this being sweet corn season, I'm up to my neck in it!
I love cornmeal too, being essential to many ethnic recipes, especially those from Mexico.
For bread, however, there's a time and a place for cornmeal, lik... | corn and baguettes
Just a nit, but you DO realize that the baguette post-dates the introduction of corn into Europe by at least a couple hundred years (depending on what you say "a baguette" is)? |
My First Attempt at Homemade Italian Bread
Here are some pictures of my first attempt at homemade italian bread. Turned out much better than I was expecting. The bread is a little denser than I like and the crust isn't quite cruncy enough but all in all a good first try. | A very good first try!
I'd guess they tasted wonderful.
Paul |
Technical Help on producting a blog - how to save/edit
I am a blog virgin! Trying desperately to create my first blog. I can now insert pictures and texts BUT can anyone tell me how to edit and save a text which I intend to work more on before publishing it. It seems that either I have to log out of TFL and lose wha... | Offline
It's easiest to do your writing, editing, grammar and spell checking offline, using your word processing software. Once you're satisfied with the accuracy of the content (and any formula), then you can paste it and insert the photos.
Use the preview function often before saving, to confirm your alignment, etc.... |
preparing banneton's for first use
Hello,
I have a couple bannetons that I am planning on using for the first time tomorrow. I have read that I should spray them with baker's joy/baking grease and place them in a 200*F oven before the first use. Is this accurate? I am worried about ruining them and Baker's Joy has f... | I've been using 2 coiled willow
bannetons for about 8 years. From their first use I've only dusted them heavily with flour, and rubbed it into the crevices. When I use them more than once a week I don't bother brushing out the flour that remains, but I keep them stored in a tightly sealed plastic bag. If I don't use th... |
Nutritional Value of Yeasted Bread?
The following quote was made in an article on sourdough bread making at annarbor.com
"In books on baking and even in nutritional/medical writings, the two techniques [for making bread], natural leaven (sourdough) and baker's yeast, are often mingled and confounded.... Baking with na... | Bread, nutrition, and life
=== You quoted "... "In books on baking and even in nutritional/medical writings, the two techniques [for making bread], natural leaven (sourdough) and baker's yeast, are often mingled and confounded.... Baking with natural leaven is in harmony with nature and maintains the integrity and n... |
Very sour sandwich bread; what to do?
I make sourduogh sandwich bread because hubby and little man like to have sandwiches for lunch. My SD usually doesn't taste very sour; bwteen the 4th and 6th day it does develop a very subtle but nice sour flavor. The loaf doesn't last more than a week so don't know if the sourn... | Oh I forgot to mention
I had developed the sponge the night before for 13 hours, using 133% hydration. Processed the dough for 45 minutes then rose for an additional 9 hours, before baking my very sour bread. Al |
Newbie needs help with pans
Thank you to anyone who might be able to help me. I am new to bread baking. I have cast iron loaf pans that I want to use to bake white bread. Do I have to pre-heat these pans as I do with the cast dutch oven for no knead bread? Can/should I use parchment paper in them? Do I adjust the bake ... | Welcome to TFL
The only bread I have baked in cast iron is corn bread. Whether they be corn pones or other corn bread. I preheat the skillet or corn pone pans, add grease, then the batter and bake. For loaf bread it would be a guess on my part. I am sure there are others who can answer your question.
Ford |
Flour Question?
Could someone explain to me what flour is needed for a recipe that calls for Plain White Flour and Strong White Flour. I normally use KA AP Flour. I also have other flour on hand but am not sure what is meant by Strong White Flour. Any help would be appreciated. Thanks! | Strong flour is bread flour
The higher the gluten content, the stronger the flour. |
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