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Grooves on a Bread Board? I would appreciate some advice on whether to get a bread board with grooves or not from those who have tried one.At the moment I am using a regular flat board with no groove and crumbs from crusty loves kind of shrapnel everywhere when making the cuts on the first day. By the second day the lo...	In my opinion, , grooves on a bread board are over-thinking or over-engineering. I'd go with a non-grooved board.
terracotta tuscan oven Hase anyone any experience of using these. Its a bit like the rommertopf can be used for bread they turn up on auction sites and look ok thanks	Weird smell on Tuscan Oven Hello. I am also looking for experiences using the Terracotta Tuscan Oven. I found one at a Goodwill store and was super excited to bake some bread in it. I put it in the oven to preheat, with the thought of dropping the bread in the terracotta Tuscan Oven and baking the bread covered for...
Crust formed on top of dough - HELP! I had to leave some sourdough in the breadrising bucket in the refrigerator for nearly four days -- the limit, according to Reinhart's book. I just now pulled it out to shape it and found that, even though I had oiled the top, it had dried out. leaving a hard crust on top of the dou...	those hard pieces in the those hard pieces in the middle won't likely soften up. next time i'd probably just bake it with the hard outer crust. not optimal, but I'd rather have crust outside than dried chunks inside.Pulling it apart won't be great either, because it won't spring back.there's always croutons ;)
mixing by judgement Hi all.Rather than measuring exact to the gram.Do any or you mix by feeling the water or flour content i seem to be going in that direction also understanding how important to follow trusted recipes Some flours have different hydration rates etc getting the.feel when its right.For me the results ar...	I measure everything to the gram but I definitely go by feel when it comes to water. I tend to be conservative with the water and then add as needed until the dough feels right to me. It is interesting that I consistently end up in the 74-75 % hydration range. Although this last bake was quite a bit higher than that bu...
Flour recommendation Hi! Maybe this question has been done to death but I can't find a direct answer. Through many trial and errors and also trying to be economical I have found out just how pivotal the main ingredient flour is to the quality of finished bread. Hummmm! And adding gluten to all purpose flour really d...	I like lower protein Gold Medal AP unbleached is my favorite-economical price, (often on sale) and performs well. I also don't like chewy bread and that happens with a bread or higher protein flour or when adding vital wheat gluten. When I buy in bulk, I might buy Dakota Maid AP Unbl, Ceresota AP unbl.. Pillsbury unbl....
A cute dinner roll idea for the Thanksgiving table http://www.ricenflour.com/recipe/how-to-make-pumpkin-dinner-rolls-recipe/Method 2 shaping is beautiful and more life-like, but method 1 looks a whole lot easier! I think that would have to be my choice :) Maybe method 2 could be modified for a boule ...	They look so good! My goodness they look good. Very cute idea and I think you should definitely give it a go. Another idea... If you use butternut squash can you shape it like one? Might be easier ;)
heat mats I have used heat mats for some years with great success the ones used for seed germination.The mixing bowl and final proving in cloche stand on the mat with a constant temp.So my question is " Does anyone else use this method" ?	I don’t but I know that Dabrownman uses a heating pad when things move too slowly for him.
ampia/mercato pasta machine squeaky I've tried to contact them, but so far .........We have a 40 or 50 year old model 110.It's begun to be a little squeaky. I'm looking for info on how and what to safely lubricate it.	this is what I have done https://www.google.com/search?q=how+to+safely+lube+your+pasta+maker&oq=how+to+safely+lube+your+pasta+maker&aqs=chrome..69i57.14855j0j7&sourceid=chrome... Ours is almost 50 yrs old also. Bought it in the French Quarter when we were first married. I actually have only had to add the mineral oil o...
36hour baguette Is there a ratio of ice to water when making ice water?Is there another way to make ice water?	In what context do you need In what context do you need ice water?Generally, the ratio doesn't matter, the temperature of water with ice in it is always at its melting point, 0 degrees C (unless you just added the ice and the temperature is still going down).
Beginner question about final proofing after shaping From a "Do Nothing Bread" recipe:Bulk ferment for 24 hours giving it a S+F inside the bowl at the 12 hour mark.After 24 hours turn the dough out on a well floured worktop and with well floured hands and scraper form a rough boule or whatever shape you want. Final pro...	I am not close to being an I am not close to being an expert like others here but I believe the final proof allows the dough to relax and gain volume after you shape it.I am sure others can give a much deeper explanation Dave
Open Crumb Mastery - converting a formula to a recipe Hello!!I've been baking sd bread for some time now, but my results, while nearly always edible and actually yummy, are wildly variable. I've been reading Trevor Wilson's Open Crumb Mastery, and when I came upon his advice (on p. 150) to work on one bread, just one, ...	Here's what you want to do. So you want an 800g loaf, right? And using the following formula...94% bread flour (94g)4% whole spelt flour (4g)2% whole rye (2g)65% water (65g)2% salt (2g)55% leaven (55g)Total = 222gNow you want an 800g loaf, so...800g / 222g = 3.6036Now multiply everything by 3.6036 94g x 3.6036 = 338.7g...
Silicon valley and sourdough ... ... interesting perspectives, some not without controversy, to be sure! https://www.eater.com/2018/11/19/18099127/bread-silicon-valley-sourdough-tech-bros-tartine-chad-robertson	As a software developer .. I'll just drop my 2c worth ...Is there nothing that these tech umniks don't have to conquer and just let be as an appreciated artform as is ? Seriously ! How many carpenters, Taylors, jewlers and taxicab drivers do they have to enslave or put out of business before they are content or do they...
Warm water bath for the starter... I keep my house at around 62 degrees when I am not home. I would like to start a sourdough culture but need to work around this detail. I don't want to heat my house up so that the culture will be happy! My solution - I have bought an aquarium heater...I want to put the starter in...	How about sticking the aquarium heater into a tall jar of water standing next to the jar of starter? Tip your styro box on end if you need to. I tuck starters into my vest pocket to keep warm. I just don't feed them if letting them cool down at night and count daytime as half a day. Glass or plastic as long as it ...
Cream of tartar cream of tartar isn’t really a spice, it’s a carbolic acid —a chemical. Like baking soda is a chemical. Then why is it so much more expensive than baking soda? Thanks.	Carbolic acid is phenol, Carbolic acid is phenol, definitely not a spice. Cream of tartar is a salt of tartaric acid, and yes, a chemical. As to why it is more expensive than soda - the chemicals don't all cost the same.
dough in fridge When trying to find out how long to store dough in fridge the common answer is 3 days.I have been reading the 5 mins a day book which instructs 14 days in fridge Have I missed something just a bit confused any ideas ?	What kind of dough and how What kind of dough and how much yeast is in it?
Wild Yeast Blog Does anyone know what happened to this blog? Susan doesn't seem to be posting anything to it these days...	I have been wondering the I have been wondering the same thing.It has been a year since anything has been posted.No indication on her site about it closing so, I assume, she simply got involved in something else which left her with no time for keeping Wild Yeast going.
Uneven sourdough expansion in oven Can someone please tell me what happened here? Am pretty new to all of this - it's a simple white loaf bulk proved for 6 hours and then shaped and proved in fridge overnight. is this the result of underproving, not scoring properly, uneven air bubbles? (Or all of the above?) It has ha...	Upside Down? It kind of looks like it was put to bake upside down? Also, did you score it? Scoring usually encourages it to grow the right way
PASTA! Just wanted to look around to see if any other TFLer is a pasta (as well as bread) addict! I love making pasta (and bread) and would love to chat about pasta techniques and the delicious life of semolina!	Hi Vishnut! I looove making Hi Vishnut! I looove making pasta at home and do it at least once a week, most of the time i make fettuccine because my pasta cutter can only cut fettuccine or spaghetti, do you dry your own pasta? I just made a loaf with 70% semolina flour from the recipe book Tartine bread, really recommen...
How important is retarding the dough? Greetings from a newbie sourdough baker from the Philippines! (RT: 32degC/80-92% humidity) Basing on my previous sd bread baking attempts, I only get good rise if I do a same day bake (3hrs bulk proof, 2-3hrs final proof) and my kids prefer non-sour bread anyway so I was wondering,...	Welcome to TFL, piggyprincess Happy to have you as part of this motley crew.You can certainly make sourdough bread without retarding the bulk or final ferments. Given your ambient conditions, you might want to chill the water and the flour prior to making the dough to slow the fermentation down somewhat. Sourness is ...
Rising My bread rises beautifully but as soon as it goes in the oven it drops! does anyone know why and how I can stop this please?	We need more information We need more information about your bread to help you. Please provide a recipe and your methods. It could be that you are over proving the bread, or that it needs to be punched down and have a second rise, or it needs a cold final prove in the fridge, there could be a lack of gluten development...
Nice Story about the WSU Bread Lab in the Seattle Times https://www.seattletimes.com/pacific-nw-magazine/king-arthur-flour-teams-with-the-wsu-bread-lab-to-roll-out-a-community-minded-baking-school-in-skagit...I can't get the Bread Lab's site to load right now. That may just be because too many people are trying to hit ...	...as a WSU alumnus.. and a graduate of the College of Agriculture... Go Cougs!Cathy
struggling to slice bread without snagging hi all thought i asked about this a while ago but i am still struggling.... i use a Paul Hollywood recipe for a lovely tin loaf....using a great French bread flour...i mix the flour butter water salt and yeast and create a lovely dough...shiny smooth firm...it doubles wellitur...	Are you using a cutting guide Are you using a cutting guide or holding the loaf in hand? Is your knife serrated and adequately long?
Sad News Gérard Rubaud RIP (1941-2018) A great baker and certainly a great source of inspiration and knowledge for me, especially his starter and levain methodology, which I still adhere to.Lance	Sorry for the sad news If you and others are still following his methods, Mr Rubaud lives on!
Retarder/Proofer Does anyone have a similar, quite old Retarder/Proofer for SinMag? I just got hld of it second hand and it does not have a manual. Most of It I have figured out. Over on the left of the picture there are two rotating controls to adjust the hydration. One seems to control how often the plumbed in water ...	Suggestion Did you try contacting someone at the company? Perhaps they could send you a pdf.
help with frosting! I am basically looking for a cream cheese frosting that is pipeable but that is not super sweet. The problem is, all the recipes I have found for cream cheese frosting that are stiff enough to be piped, are very sweet (I.e. I have seen pipeable cream cheese frosting recipes that call for 4-6 CUPS o...	How about unsalted beaten butter and unsalted beaten cream cheese combined? How about just beaten cream cheese? Does it have to last long?Could also make a thickened juice using starch, cook, chill, beat and slowly spoon into beating cream cheese. yogurt might make a cake too sour
Barm vs sponge Is there any difference between a sponge and a barm? Are the two terms synonymous?	Barm is the English term for yeast skimmed off in the top floating foam of the beer making process, if it is a top feeding yeast like an ale. A sponge is the English term for a preferment using commercial yeast - it is usually a pretty big one.
buying and using solar ovens I want to buy a solar oven for baking (esp., sourdough breads). I found some old postings but I wonder what has come on the market, and what people recommend; also, whether what suggestions you have adjusting preparation and baking for this method. I live near DC, so summer can be hot (and ...	Don't do it. Solar ovens in your yard and DC won't get it done. Do what I do in AZ, Just get a convesction toaster oven and take it outside, plug it in and bake away. The best bread I make is made i n my Cuisinart couter tope convection toaster oven, You just have to learn how to steam in it, I can help you there...
Two questions about steam I have a couple of somewhat technical questions for all you engineers/physicists/chemists.We tend to think of steam at atmospheric pressure as having a temperature of 100C/212F (or very nearly).Inside an oven, the pressure must be atmospheric, but the temperature is maybe 225C/450F. If we stea...	Answers I think you have answered your own questions. Ovens do leak vapors.Ford
pink dough There has been some interest in pink doughs.I used the tip from an NHK baker in Japan who said to encase the pink (or green orcolored) dough in a white dough. I made a pink dough colored with Persian mulberry juice and it came out pink!	PInk is fun! Love it. How does it taste?
Breadcrumbs Over-proofed sourdough bread made lotsa breadcrumbs. I have been using them with abandon. Today's broccoli-brown rice-egg-cheddar-parmesan casserole was immensely improved by a layer of sourgough breadcrumbs on top. I baked the casserole long enough that the crumbs became extra crunchy. Yay crumbs!	Great idea! That dish looks delicious!
Diastatic malt Diastatic maltQuery.To make it at home you sprout wheat or barley seeds until the germ is as long as the seed itself; then dry and grind them.I wonder if the same procedure can be used with sprouted seeds one can buy at supermarkets.	Diastatic malt In theory, you could purchase barley sprouts, dry and mill them. I do not see barley sprouts around here. And, you want to dry and mill soon after they sprout. The folks that watch their barley sprouts that closely, are folks making malt.I have made my own malt, but I find it easier to just buy at the lo...
baking with bread cubes When you've got a really big, really dense loaf of bread to eat up, it's time to get creative. I don't think my food looks/photographs as beautifully as some, but here's what I've come up with so far. Both things did taste good :-)Stuffed tomatoes and eggplant: the bread mightily resisted being ...	You said you were inspired and the results sure bear that out. Savory and sweet - Very nice indeed. Lucy still wants her smoked Italian sausage in the savory part though - but not good for vegetarians:-) Has to taste great either wayHappy baking Fran
Custardy vs Gummy This is something that I'm trying to figure out as I develop my baking skills.How would you differentiate between these two qualities? I've noticed some of my bakes have been somewhat moist and tender, much more so than you'd find in grocery store bread.My latest bake: it had a high hydration and over...	Gummy crumb Well, that's partly subjective as it depends what kind of bread you like. I've baked a batch before where one customer complained that the bread was 'wet' inside and they couldn't possibly eat it, while another customer said the same batch was lovely and moist and they loved it. Go figure...However, I would...
Anyone tried smoking grains ---- indoors? I want to try smoking grains and either milling them or adding them as a porridge. The caveat: I live in an apartment and don't have ready access to outdoor space for smoking.Can cold smoking be done indoors without stinking up the place?	Yes. Keep the lid tight Yes. Keep the lid tight though. Let it go cold before taking off.
Basic App for keeping track of bread orders for a home baker. Hello everyone!I'm Adrian Kornhauser, just started producing and selling a few loaves (10 to 30) each week. It is an on-demand small operation but I'm having trouble keeping track of bread orders. Would someone know of a iPhone App for this.Basic functions n...	no app, but ... I make/sell about 200 loaves a week. I use a spreadsheet for recipe & quantity calculations, daily work sheets which I write orders into, then weekly invoices are sent via an online service (Debitoor). Seems to work for me so-far...-Gordon
Another ancient bread find I came across this interesting article. Archaeologists have found evidence of bread going back 14,000 years, which is before plants and crops were domesticated. That's a lot earlier than previous thought. Hunter gatherers collected grains in the field and apparently made them into a sort of f...	very cool! The article linked to in the Proceedings of the National Academy of Sciences is quite interesting. Pretty cool that people were baking bread long before the beginning of agricultural settlement :-)
i confess - i use random recipes sometimes i use recipes from people here on TFL or a book, but sometimes i look around for something on google - searches like "fast yeast bread", "cottage cheese bread" or whatever strikes me at the moment. sometimes i'm literally heating up the oven when i feel like trying something ...	if take one step further and if take one step further and learn that most bread is basically just slightly different proportions of flour, water, salt, and yeast, and get a basic understanding of fermentation, you don't need to look up recipes at all, you can just make up your own recipe off the top of your head that w...
Calling all snowbirds I live in 2 homes-summer in Minneapolis (4 months) and fall/winter/spring in Florida (8 months)-a "snowbird" in common parlance. I have sourdough cultures and milk kefir grains to preserve and use at both locations and need to figure out the easiest way to ensure healthy (or at least living) cultu...	What I do ... I too am a "Snowbird" of sorts. We live most of the year in Omaha but have a home in Arizona that we spend a few months a year at. I keep starter at both homes. Omaha is easy as we're there a lot, and I keep both liquid and stiff starters going (use depends on my mood). I also have keep about a tables...
Smoking bread im intrigued by this idea, I love the flavour of smoked food and was wondering if any one has smoked bread either when it was cooking or after it was done. Any info would be appreciate before I go and ruin a good loaf of bread or smoke the house out !	Curiously enough I've been thinking along the same line Curiously enough I've been thinking along the same line. I just bought a pizza stone. I think it will fit my Weber grill. I can get a temp of 400-450f in it with the lid on. That lid would capture some steam...….Hmmmmmm. If I use lump charcoal wouldn't that be the...
Roman bread https://tavolamediterranea.com/2018/06/14/baking-bread-romans-part-iii-panis-strikes-back/	Yes! I found this article very, very interesting. After all this time and actual preserved loaves, we still can't figure out exactly how they made their bread.
Happy Summer Solstice Don't forget that Solstice Challenge Bread like Lucy did!	A challenge? Gosh, in my sporadic attendance I must have missed that one.I baked Hamelman's Hazelnut and Fig with fennel seeds and rosemary yesterday. Turned out very nice, but I'll up the hydration next time. Today I'm just doing the normal Thursday stuff - preparing dough for Saturday's little bread shop and baking t...
Bread on a deserted island Which one, of the breads you make, would you take with you to a deserted island? Only one (1) choice please.My selection: Rustic Bread. From “Bread- A Baker's Book of Techniques and Recipes - Jeffrey Hamelman p.107-108”	Interesting question Thinking about this from a different angle i'm going to have to go with a bread that goes well with fish. After all it is a desert island and that might be all there is to eat. Providing i'm able to catch some. Still a difficult choice but Broa de Milho would be a good contender.
An interesting article https://www.bakersjournal.com/news/baking-sugar-might-reduce-its-calories-7357?custnum=1256056&title=&utm_source=E921&utm_medium=email&utm_campaign=18... It seems legitimate but who knows Gerhard	I've often wondered That is a very interesting article, indeed. Good news for cake eaters!I have often thought that the caloric count of fermented foods (like kambucha or juice kefir) should be lower, but never found any research to support this. With entropy in mind, I was told by different dieticians that the sugars ...
active yeast I guy told me that if you grind down active dry yeast, you can make it rapid rise yeast. Any input will be appreciated, because I never heard of doing that.	makes sense dont know why makes sense dont know why youd do it though?
Quick Bread? In the bread lessons (lesson 2), the author mentions Quick Breads... what exactly is a quick bread and does that imply there are slow breads?Thanks in advance	I’ve always thought of quick I’ve always thought of quick breads as those using yeast and baked the same day as mixed.I haven’t heard the term slow breads but I think it would be applicable. Slow breads would be those that use pre-ferments such as polish, BBGA, Mother Dough, etc.. The longer your dough ferments, the gr...
Construction bread Construction bread because all the bread I have baked so far (five loaves) have all turned out to be bread bricks that could probably be used in construction (smile).It is very discouraging, I watch the videos, follow the instructions and recipes diligently, the bread rises nicely then while baking, ...	If everything seems to go well And during the bake it collapses then that is a sure sign you're over proofing.A recipe and method would help with further guidance.
Proofing In many (most) bread instructions we are told when proofing to cover the dough with a clear plastic wrap then cover with a kitchen towel (sometimes dry and sometimes wet and warm). I have even seen instructions to create a proofing box by microwaving a cup of water for a minute, moving the cup of water to a b...	The reason for covering the The reason for covering the dough is to prevent it from drying out.The idea do the microwave is based on warmth and humidity. You warm the water before putting in the dough. The add the dough in the microwave with the cup of warm water. You would not turn on the microwave while your dough is...
Has anyone else noticed their ad blocker no longer works on this site? I think we have entered a n arms race:-)	it may be that your adblocker it may be that your adblocker is "whitelisting" certain acceptable ads. i grew so tired of seeing taboola and other crap ads on dozens of sites that I started looking into my settings the other day. I discovered that my ABP plugin was allowing "non-intrusive" ads. i don't see anything like...
Interesting news! News about Paris' best baguette competition: https://www.nytimes.com/2018/05/14/world/europe/france-paris-baguette-immigration.html?module=WatchingPortal&region=c-column-middle-span-region&pgType...	Yeah, I found that fascinating as well
Links Just a plea for posters linking to other web pages to do the right thing and instead of selecting "Target - none", select "Target - new window" so your link will open in a new browser tab instead of taking the reader away from the origin post.Thank you,Lance	Thank you! I just recently learned how to do links and didn't know about this. I tested out some of my recent links and unfortunately I had chosen "None" as target. My apologies to all and this will be done properly from here forward.Thank you for bringing it to my attention.
Why is my home-milled bread falling? Last week, I bought a home milling machine (it's a WonderMill). I bought Hard Red Wheat, and ground it per instructions. I followed a recipe that was provided by the bake shop where I bought the mill & wheat, and it wasn't any different from my regular bread recipe, EXCEPT for three...	It appears that the dough is over proofed Having one collapse before baking and the others during baking points to dough that was stretched beyond its limits to hold gas.The question, of course, is why?The biggest change in this picture is the flour. Perhaps the flour, because it contains all of the components of the ...
flour in Muncie Indiana Hello! I am attempting to teach my young friend in Muncie a basic white bread via zoom but I live in Canada and I am completely unfmiliar with the brands of flour available there.I am looking for decent one that I can get without her having to order it and wait weeks for shipping. (I think they ...	Walmart and Meier Walmart and Meier are in Muncie Indiana. They are major grocery and dept stores. They should carry Gold Medal and King Arthur.King arthur AP: 11.5% protein. King Arthur Bread: 12.7%.Gold Medal AP: about 10.5%, I think, don't hold me to it. Gold Medal Bread: 12%.
dough and dermatitis hi, all. i've been baking for six months now (not sure how that happened). i've read a lot about how working with dough has hurt people's hands/skin, but for me, i noticed it helped a LOT with my existing issues with eczema/dyshidrosis.prior to baking, i often worked the line, which meant i had to ...	You asked for it... http://www.thefreshloaf.com/node/2928/beauty-sourdough-facialEnjoy!
I wish I’d known....before I had to call the plumber. Adding to this topic of “wish I’d known” ... why do none of the books or video courses designed to teach the home baker how to make bread like a pro say anything at all about how to dispose of flour and dough? I had to learn the hard way—-when the plumbing backed up...	Yea, I’ve been there. And I Yea, I’ve been there. And I knew better.Try to scrape as much dough into the garbage as possible. Use the drain strainers. I also started soaking the containers and tools in water overnight to liquify the residual dough. I’m hoping that once the dough is watered down to a thin liquid that it...
why is my bread so soft hi allI thought i had developed a consistent approach to producing a loaf.. but not sure why this is happening.. any advice would be welcome... let me describe my process...I use a French flour from Wessex Mill ... lovely and soft and a Paul Hollywood recipeI mix the flour with yeast butter and ...	Some clarification How long after it was baked do you slice into it?Does the inside (crumb) crumble like a dry bread or does the crust crumble?Are you using a sharp enough knife?If you are able to post a picture-that would be VERY helpful. A pic of the loaf and a pic of the crumb and maybe of the results of trying to s...
Effects of delayed starter feeding ? Hey all,I'm very new to bread baking. I've been visiting this forum for a while and you've all been great help with many miscellaneous questions I've had over the months.Now, I have a question in regard to feeding my starter. At room temp, I feed my starter twice a day .. 9am and 9p...	It somewhat depends on a It somewhat depends on a starter but based on my experience I would expect no effect at all. I feed my starter at twice its peak time and have left it even longer.
Advanced Bread & Pastry for $16 Hi All,If you are like me and have been eyeing Advanced Bread and Pastry by Michel Suas, founder of the San Francisco Baking Institute but haven't wanted to bite the bullet on the price...You can rent the title for 6 months for $16 and change at www.vitalsource.com. This is an e-title b...	FWIW, they are fairly easy to FWIW, they are fairly easy to find in $60 range.
Just bought a pizza steel and I'm lovin' it! I've grown tired of replacing a broken stone every few months, so I decided to see what the fuss is all about over what is, essentially, a 14x16x1/4" piece of steel plate (I don't want to give a brand name because I don't want to break any rules and I can't imagine the brand...	steel I doubt the steel explains your bread success, especially since you weren't baking the loaves on it. I think your oven would have to be pretty wonky for the steel on a separate rack to make much difference.Now...back to pizza...have you tried using the broiler to get the steel REALLY hot (mine will get up over 7...
New Yorkers! Great place to find bread and bakers! I just saw a reference to this place and want to share with everyone. Is anyone looking to hire a baker? They train disadvantaged women as bakers so they can earn a living. Love it!HERE is the link. I love the story behind this place and wish I lived closer so I could...	Looks like a great project. Looks like a great project. We have something similar in L
Fears about "Modern Wheat." Gluten. Roundup. Hey TFLI am sure that some of you have heard all the buzz lately about modern wheat, gluten, roundup, etc.Claims are often as extreme as "Wheat is the main driver of most illness in modern times." or "Wheat is making you fat, stupid, and unhealthy. It largely seems to be fe...	I think that the stress of worrying about all that is definitely going to impact one’s lifespan and enjoyment of that life. I believe in everything in moderation and don’t worry about the rest. Of course, I am one of the lucky ones who can eat anything and everything and have no repercussions from what I eat.
Bread Baking Trainings In Paris - Follow Up Hi, I live in Paris and I've spoken with a local baker in a central neighborhood of Marais who has the facilities and would be giving immersive baking training in his bakery to master the art of French baguette, croissants or other traditional French bread. The idea is to let...	Let us know.. Hi Natalia.. I might be interested subject to details. But perhaps it might be easier if you just posted a message explaining what you are trying to organize more specifically, when, with how many students, about the instructor, the program agenda and cost.. etc. This would probably save you and others ...
Bread is like the sun :)	Haha ...that is funny. Outside of what store did you see this?
No Knead Bread problems I am seeking a bit of advice for baking no Knead bread.Most of the recipes I have come across are pretty much the same, and couldn't be more simple, but every time I have tried it they never come out as described in the recipes. Specifically, instead of having a light and fluffy crumb, they alwa...	Rubber like crumb Seems to point to a high protein flour being used. For a more soft crumb you'll want something in the range of 11.5 - 12.5% protein. The stronger the gluten the more rubbery it can become. Do the recipes advise on the flour they're using?
Why start high with baking temperature I'm trying to understand how time/temperature combinations are chosen for different recipes. I think a high temperature increases caramelization of the crust; but doesn't it also harden the exterior more rapidly and thus reduce oven spring? I'm wondering why not begin the bake...	The crust can only harden The crust can only harden once the moisture is gone, and moisture is responsible for the oven spring.For small buns, the oven spring would have been done by the time the crust is formed.For larger loaves, you need to add steam at the beginning of baking to delay the crust formation, giving mor...
BBC Food Programme on Modernist Bread By chance I discovered this week's episode of the the well respected BBC Food Programme (a weekly series) was entitled The Future of Bread and had quite a long interview with Nathan Myhrvold of Modernist Bread fame.It was an Interesting Listen if you get the chance; I'm not sure ho...	Very good. What a great guy, Very good. What a great guy, so enthusiastic about bread. yes, he's right supermarket bread in Britain is bad, but there's a change happening thank goodness and we are seeing some lovely bakers producing great bread.
Additional ingredients to sourdough I've pretty well mastered (okay, not "mastered," but definitely gotten the hang of) reliably baking a good, well-risen loaf of APF naturally leavened bread. I'd be happy doing that for the rest of my life, but my wife has been pestering me for months to add stuff to the bread---garli...	Hamelman has a good variety Hamelman has a good variety of sourdough breads of the kind you seek. There are no valid reasons not to own a copy of his book.
Flour in large but airtight container? I have been storing flour in a large container (so there is a lot of air around it) but it is airtight. However, my flour keeps smelling rancid after only a short while. Is the size of the container and all the trapped air enough to let it go bad? Or is there likely another issue ...	How about temperature? How warm is the place where you are storing the flour?
Success except for one thing ... Latest round of high-hydration sourdough (Danni bread) baked in Dutch ovens was a success ... except that I forgot the salt. I'm soldiering through one bland loaf. The other one will be used for croutons. A little olive oil, salt, and spice, and no one will ever know that I forgot the s...	Great way of not wasting! Sometimes I’ll measure out all the ingredients and lay them out in bowls. As well I check then off on my list, so I don’t forget to add something.
Disappearing Gluten? I recently discovered a nearly full bag of Antimo Caputo 00 “Chef’s Flour” lurking at the back of my pantry. The bag had a use by date of 2014 but it had been stored in a cool, dry pantry for the last 4 years. It looked fine, smelled fine, tasted fine.... why not use it up, right?Three attempts a...	Experiment time! It might be interesting to see how much gluten is in the bag. Take equal small amounts (about 1 cup) and put into 2 separate bowls. Add enough water to make a liquid. Let sit for a short period and them strain out the starch over a doubled cheesecloth. Wash additional starch away and you are left with ...
Success except for one thing ... Latest round of high-hydration sourdough (Danni bread) baked in Dutch ovens was a success ... except that I forgot the salt. I'm soldiering through one bland loaf. The other one will be used for croutons. A little olive oil, salt, and spice, and no one will ever know that I forgot the s...	How do I delete a duplicate post???? I thought I just clicked send ONCE. Not enough sleep?
Any way to change the front page settings? I'd like to be able to see which posts are new more easily than I can now. I realize the unread ones are bolded, but my eyes not being what they once were, the difference isn't as readily apparent as I'd like. It would be easier to spot the difference if the text was a differe...	Use the Home button... Use the Home button...
A New Guy wonders about burning things If I did it right, you ought to be seeing the bottoms of the 4 loaves I made today. The tops are okay, by the way.I'm getting SOME variant of this result each time I bake bread, which is only four times so far.I'm following the recipe off the back of the Gold Medal Bread Flour bag...	If your oven has a convection feature, use that instead of regular bake. I have hot spots in the bottom of my oven and using convection bake fixed the problem for the most part. If I have loaves that have lots of fruit in it, I do have to watch the temperature and maybe drop it a few degrees but otherwise, this works g...
Bread slicer I bake primarily crusty boules. I love them but they are murder to slice, especially towards the ends. I'm looking for a knife guide or something with a small footprint, that will make slicing easier (and safer). I live in NYC and have very limited counter space so a 'deli slicer' isn't really practical...	slicing boule I find the best way to slice a crusty boule is to cut it into halves first, then lay each half cut side down. Then you can cut downwards much more easily. It is still hard to make thin slices with a really crusty loaf by this method, but I like them thickly cut!Ed
Recipe maker (Excel) - Trying to combine different units ? Hello As a newbie in bread baking but having a decent knowledge in coding and computers (my main job) I've tried a while ago to create a way to solve a problem (for me) related to the many and different ways of a recipe's measuring units. I've seen in recipes s...	conversion link Hi Dimitris, This link has been very helpful for me: http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html aloha, Dave Hurd, Hilo, Hawaii
Romertopf Clay Baker HiI was wanting to try baking in a cast iron dutch oven, but cannot find one here in Sth Aust under $250 odd, so purchased a Romertopf instead. However, when I got it home, I noticed the inside lower part is glazed. Is this suitable for baking sourdough loaves at high temp and do I need to soak, ...	It's ok It's normal, I think most modern Römertopf bakers are glazed. At least mine is (the bottom part of it, inside). And it makes wonderful loaves. Don't worry about it too much. I never soaked it or oiled or anything, I just gave it a quick wash after unpacking for hygiene reasons, let it dry and then used it every...
freezer storage containers for flour/grains As part of the current laundry/pantry remodel we're finally replacing the old freezer. What containers do you find are space-efficient and come in variable sizes for storing flours and grains? I've always used whatever is around, but it's a mish-mosh. Also, lids need to op...	What comes to mind are square Cambro tubs with lids but they can get expensive. Tupperware may have something as well. If those don’t work for your hands, there are things called gamma seals which fit on various sized gallon buckets and are a type of screw lid. Once again, not cheap. You can get those from amazon. The ...
Clotted cream; calling all Brits I am confused. I have tried to make clotted cream, the Wimbledonfavorite with strawberries, but instructions have been unclear onone thing. The various methods say to skim off and use thecurds, while the pictures I've seen show a thinner curdled creamwhen used on, for example, crumpet...	Sorry. Not made clotted cream Sorry. Not made clotted cream. I make yogurt and kefir and regularly use the buttermilk to soak my oats seed ect, and yes its lovely in bread. On the clotted cream thingy, I've seen something on YouTube, Also broad and Taylor or another fermenting butter site might help. Good luck.
Bakery incubator An interesting idea, no?https://www.nextpittsburgh.com/business-tech-news/easy-pie-new-program-helps-aspiring-bakers-learn-launch-independent-businesses/	Glad they saved those killer lights hanging from teh ceiling too.
Is toasting baking? What is the perfect loaf? This may be merely the philosophical ramblings of someone infected by the baking bug, but isn't that what belongs in the Miscellaneous Forum.The real question is what do I, an amateur home baker, want when I bake. 95% of the bread my family eats is toasted so I want a loaf...	Bread to suit I often make different style breads for different intended uses. If I'm making a loaf primarily for toasting I tend to make stiffer dough and bake it at lower temps and to a lighter color. I find stiffer dough toasts better (to my tastes) and the lighter thinner crust doesn't become overly hard or dark wh...
Gluten So as I understand, gluten is the compound in dough the provides strength for structure. Here's an interesting video showing the actual gluten developed in low and high protein flours. https://www.youtube.com/watch?v=zDEcvSc2UKAMakes sense to me, the higher protein flour produces more gluten. My thinking is t...	Kneading doesn’t increase Kneading doesn’t increase gluten, it develops it.You said, “A good test would be to bake the gluten shown in the video. Bet it would rise with great structure, but have little or no taste.” He used gas to inflate the gluten. In order for the gluten to rise it would need some sort of rising a...
Why Doesn't my Bread Open at the Score? Hi guys, first post! Not sure if this is the correct forum, sorry if it's not!You can see the healed score and ends busted open. I use a rough translation of the tartine method and this issue has happened each of the last 4-5 loaves. I can't figure it out. I've been baking pretty...	Steam Issue It looks to me like there is insufficient steam and/or your score isn't deep enough. The blowouts on the sides shows that there is plenty of oven spring so I don't think it has much to do with fermentation or proofing. The score is sealing closed before the oven spring takes place.How are you capturing or c...
Fine sea salt vs. kosher salt I’ve seen several bread recipes call for one or the other. I’m sure there is a reason and would appreciate any and all insight.	Need to be careful when a Need to be careful when a recipe calls out kosher salt by volume, especially if you are scaling it up. The volumes are not interchangeable. Kosher salt has larger irregular grains vs table salt which is much smaller granules. Think of filling a jar with sand versus marbles. Same volume in each...
Living Sprouted Grain - anybody using this? I made a trip over to our local Central Milling distributor (Giusto) and now I'm buzzing around their website.Has anybody ever used this? I did a search on this site and zippo came up. Now, they don't sell this at Giusto, so what I'm really interested in is making it myself.h...	I've sprouted and then dried, I've sprouted and then dried and milled, and I've sprouted, then mixed in wet, but I've never mashed up the wet sprouted grain like they're doing. In both cases I've tried, the flavor is great. The down side, more time/effort required.
Flour and humidity I'm trying out a new recipe, which is too wet even if I weigh everything carefully and use 100% hydration starter as required. I wondered if living in the tropics, in the rainy season, would affect my flour. So I googled. http://www.genuineideas.com/ArticlesIndex/flour.htmlNote that Hawai'i is not on...	Hold Back Some Water Rather than add flour (which can upset the overall percentages, because a baker's formula uses the amount of flour as 100%), consider holding back some water when doing the initial mix. I baked some bread last winter and then went to bake the same bread last summer (i.e., during a more humid seaso...
Another thing I wish I had known earlier: how to measure with a scale Yeah, I must be slow. I thought that when I measured ingredients, I had to measure out each one into its own little dish and then add it to the mixing bowl. Which made a lot of dishes and took too much time. And then I thought ... there must be a bet...	Yep! That’s how I do it for the most part. I did learn though not to do this with salt or low weight ingredients. If you put too much in, it’s hard to remove.
La boulangerie de l'écové Yet another great bread making video. Enjoy. -Mark	Thank you for sharing this video. It reminds me of how little mechanization we really need to make good bread.Linda
I wish I had known earlier: homemade pan release I used to just grease my pans with olive oil. Bread still stuck. Finally I used my external brain (Google) and found a recipe for homemade pan release. 1 cup white flour1 cup shortening1 cup vegetable oilMix thoroughly. It took a fair bit of mixing in my Kitchenaid to ge...	Theese days only the cheepest Theese days only the cheepest or oldschool deserts still contain trans fats. Like Domačica in the Balkans =) You normaly cannot find them in shortening that you could buy in a regular grocery store. So no worries =) But you can always check the package. If it lists PARTIALY hygrogenated oi...
How did you upgrade your proofing box? Assuming that you've experimented over the years, what do you consider the minimum practical size for a proofing box, and how do you provide controlled, even heat? Does your box use radiant heat or convection heat?JanetP.S.My proofing box is a styrofoam container for shipping medi...	proofing box depending on how long you need to proof, if you have a microwave you can heat 2 cups (~500ml) water for 2 minutes and then place your dough to proof for up to 2 hours.i think this might also work with an oven that is preheated on lowest setting. Place the water in the oven prior to heating. Turn the oven o...
Kitchenaid mixer K5SS starting and stopping My mixer will turn 1/4 of the way randomly, but most of the time it stands still. I can hear the motor working but the planetary is barely (if at all) moving. Has anyone else experienced this? How did you solve the problem? Thanks!	I haven't had your problem exactly I haven't had your problem exactly but I did recently try to find someone who would service my 20-year-old K5ss for a simple replacement of the lubrication and learned that the nearest place to have it serviced was 100 miles away. So I did it myself with lube and seals ordered online....
bakers percentage Hello friends, I am looking for some advice. I want to add bakers percentages to all my bread recipes. I am pretty sure I have the math down. I wonder is this format okay? Thanks for any advice.	What makes more sense to me Total Formul
Shipping bread for Christmas Gifts - is it possible to get there fresh and edible? I was thinking this morning of all the lovely gift breads I could send to friends and family......Then, the realization that homemade bread "usually", for me, starts losing quality greatly the next day. Have any of you had success with s...	Shipping Breads I have shipped bread to my son in Afghanistan several times and it's always made it in great shape...I have sent sourdough and non-sourdough. I usually send a couple loaves in with a ton of other food items and he always says the bread disappears first....it usually takes about ten days to get to him.....
Another question - proofing too long? Mixed up a Christmas bread, did fine except that I should have waited on putting in the cherries, they were chopped up too much in the mixer.It was still cool in the bathroom, took longer to warm up but the bread did finally start to rise after a couple of hours. We checked it and...	Sounds ok As long as there is enough food left for the yeast then you can de-gas and let the dough rise again. If it's over fermented it won't rise again and the gluten will begin to breakdown. If the gluten begins to break down then it won't resemble a dough anymore and have no structure. There is a difference to over...
Advice re: what to bake for fussy parents Hi all, I need some advice. I really like to make a tartine style sourdough, which after around 5 years I believe that I get a consistently good result. My parents though don't appear to appreciate that style of bread. They are Italian, they like a white style bread, and like t...	Pierre Nury http://www.thefreshloaf.com/node/5500/pierre-nury’s-rustic-light-rye-leader
farm market follies Hi, wanted to share some farm market adventures I've been having lately. I've been baking sourdough for nearly 10 years now and just last year felt my bread was good enough to make it to farm markets, so this is my second year. It's been received with an overwhelming following, keeping me busy every...	Loved your post! I hope you continue to share your market adventures with us. I totally enjoyed reading this.
- None	Hmmm..some brainstorm ideas Is this bread particularly moist? Fungus love moisture. Can the bread be baked more to dry it a bit more?Is the bread being handled with bare hands after being baked? I find my loaves develop mold a lot faster after holding it with my bare hand to slice the loaf. I always try to cover my han...
Dutch Oven What is a good reasonably priced pot and good size For baking bread? THANKS. POPS	Lodge Dutch Oven Lodge makes a series of cast iron dutch ovens. I have one and it works great. Check out their website:http://shop.lodgemfg.com/prodcat/dutch-ovens.asp
Adding Gluten to 100% Gluten Free Flour? Magic or nonsense? I've been wondering for the longest time what would become of a loaf that was made with gluten free flour, ENTIRELY, yet had added vital wheat gluten, and was yeasted, "kneaded" then allowed to rise. It's not for gluten free purposes obviously, but for experim...	First reaction My first reaction was- "What's the point?" BUT we do have a number of posts from people that are low carb and seeking bread and VWG is low carb enough for them. Not a lot but a few. There is a forum here called "Baking for Special Needs" that would be the best place to post, I would think.I always encour...
Soft rolls v crusty rolls I know there are various methods for making a crust on rolls. Is there a method that guarantees soft non brown rolls?	I bake low and slow and do I bake low and slow and do not steam the oven.
Low Carb Bread Problems I just started working at a scratch bakery, and one of the bread types we make is a low carb loaf. I don't know what is in the mix since it is proprietary and the owner won't tell me. The problem is that the bread "breaks" while it is proving, causing large cracks in the loaves. Can anyone t...	Try using a loaf pan to hold up the sides while proofing and probably baking. If a dry surface is the problem, cover to keep them moist. Perhaps with a wrung out thin towel or inverted pans or trays.
starter size Hey all! so I got my first sourdough starter running for a couple of weeks now.Been backing with it almost everyday. I've been making some pancakes (yum!) and few loafs of bread .since I like to use it more I'm not sure about this:I've been keeping my starter in a 70ml glass container above the the fridge ...	By far the best way to manage a starter Is to keep little in the fridge and take some off to feed each time you need some. What's in the fridge will be your starter and the off shoot starter you build with it will be the levain(s). When your starter runs low just take it out, build it up again and return it to the frid...

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