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Bombarded With 'Pop-Up' Ads
Hey Folks,,,, All of a sudden I'm getting ad's continually in all discussions. Has anything changed?? I've checked my browser settings and a few other things… all is OK. I'm OK in other sites. Thanks | Me too!
This happens every once in a while and I'm sure right before the Holidays Floyd could use some extra cash just like the rest of us. |
NC Wheat Montana Coop
Just got this from a friend <www.ncwheatmontanacoop.com>. Has now 3 pick-up locations in NC. I don't know if they provide this service also in other states. would be worthwile to check with them. Does anybody have experience with their flour? If the flour is good it seems to me worthwile. Good pri... | link doesn't work
www.ncwheatmontanacoop.com
doesn't work for me. |
New Baker, New Business
I have been baking for 51 yrs. but I have only been baking Artisan bread for about 3 or 4 months. I have been through a lot of life changes the past 2 yrs. and with encouragement of frIends and family I decided to have a small bread business per the Alabama Cottage food law. I already have all m... | farmers markets
Possible places to start:http://www.thefreshloaf.com/search/node/farmers%20markets |
annoying ad pops up!
the last week or so I have an annoying wine advert popping up when I go to this site and also when switching between tabs! how can I stop it, it's driving me crazy!Leslie | Try this:
AdBlock PlusClick on the green download button and follow the prompts. It's free and gets rid of the ads. |
Brazilian bakers, unite! :)
Hi Brazilian loafers (well everyone is welcome) :)I just put together a little bread forum in portuguese. It's a working in progress, but already functional (I think) :)The idea is to have a place to talk about local bread baking stuff, like our poor flour availability, for instance.If you w... | Okay...,
@Vk,Id' like to hear about the reasons Brazil has such poor flour. Is this true for Argentina as well? I think your site will grow over time as more aficionados come to realize the value of good bread. You might want to check in with us every once in a while to keep us posted on your progress.Best regards,Wild... |
Low oven temperature
I have a commercial oven at work, but I have just started making bread recently. I am starting with soft dinner rolls and cinnamon swirl bread. I use it to rise my dough also. I pour boiling water in a pan on bottom of oven, close the doors and turn the temp on 90 degrees f. It rises in about 25 m... | Hot oven = good spring
Usually putting a product into a hot oven will give it the best oven spring, which makes it fluffier and will give it better coloration. Will it taste better ? That depends on who you're feeding, but in general, yes it will taste better. Putting your breads into a hot oven will help a delicious c... |
Frankenbaggies?
While in Costco this weekend, I noticed an end cap display of "shelf-stable" baguettes to take and bake at home. These were at room temperature, mind you, not frozen. The "Best by" date, which isn't in the photo, is in February of 2017. I didn't stay to read the details, nor did I buy one to try out,... | At that stage of their development, they look
way better than mine do! I wonder if they were nuked to make then shelf stable and they glow in the dark so you can use them as light sabers too? |
Suggestions wanted for diet that includes bread
I was and am overweight (was 213 lbs, now 198 lbs). I decided to see what all the hype was about the Ketogenic diet. I have been following a Ketogenic diet for about 3 months now and I have steadily lost 15 lbs. Problem is, I very much enjoy and miss baking and eating bre... | Small things
I can't speak to keto, since I've never tried it.My peak weight was 205 and my current weight is 165, but I spent a lot of years in the 190-195 range. For reference, my height is 5'9". What I have had success with is making small modifications that yield long-term results. For instance, I try to get in at... |
Meadows stone mill
I have a meadows stone mill that i bought at an estate sale, ser. # 8-30869-60,I tore it down, cleaned everything, put it back together, plugged it in and made corn meal, If anyone is interested please contact me, i am trying to post a pic. Thanks. | Interested in buying some
Interested in buying some corn meal, or a mill??? :) |
A couple of questions
Hello!I've been working on a plain white bread flour sourdough loaf, using either KAF Bread Flour or Bob's Red Mill Artisan Bread Flour. My starter is 100% hydration (half AP/half whole wheat) and fairly active I think. When I make a 75% hydration bread, it bakes into a nice shape, with little sp... | Some ideas
1. The higher the hydration the more challenging the lift! The less forgiving your dough is the less room for any mistakes. Make sure you have developed the gluten enough and have shaped the dough well. If you are currently only doing one shaping then trying including a pre-shape, allowing the dough to relax... |
white bread texture
When I bake white bread my loaf is light and airy. But I want a more dense texture. What's the answer to this. My grandmother always had what I wanted. Any suggestions would b appreciated. | Recipe and type of flour?
:) |
Bake Bread Using Bleached Bread Flour?
I have a very established sourdough starter using un-chlorinated water and unbleached organic flour. However, I only have bleached bread four in the house to bake with at this time. I'm not sure if bleached flour would destroy everything once I mix it all together. Is it worth the... | Bleached flour will work just fine
Using it will also give you a baseline to see what differences and how much you see when you get and try using unbleached. |
Pasta water in breadmaking
HI everyone
I've had nice results making bread with water from cooked potatoes, but we don't cook potatoes too often. I was wondering if water from cooking pasta would achieve the same effect. Both seem to be a similar 'carbo soup' kind of concoction, and there is always a lot of pasta wate... | 1st thought, yes; 2nd thought, no!
I never thought about that, but why not give it a try. On second thought, pasta water is pretty salty--Lydia B. on PBS says it should taste like the sea, so maybe that is not such a hot idea. Also, there is probably a big difference between potato water which probably has good stuff i... |
Bread baking classes?
I live in in Shorewood, just west of the Joliet IL, and have been looking for a bread baking class that is somewhat local to me and have had no success. There's Joliet Junior College but they only offer a basic cooking classes for those looking to go into the hospitality field for work. There ar... | Hi Michael,
I've been
Hi Michael,
I've been teaching myself to bake bread since February and have learned a lot from the BBA by Peter Reinhart. The bread books listed on this site are great, but I find all the info here much more informative. Most people are willing to put their recipes in their message, so I just bo... |
Chocolate Babka
Hi Folks, While researching my latest craze of Artisan bread, I spotted a pic to the side of the webpage I was looking at , and it had an unusually beautiful shaped loaf of bread which turned out to be a Chocolate Babka. I was intrigued and researched more recipes and was overwhelmed as usuall at all... | Try Melissa Clark's Chocolate Babka
Hi and welcome to the forum. "Well I am sure most you have already found out that sometimes folks post recipes incorrect on purpose. I don't know why folks do this why throw folks under the bus." I've been part of this forum for more than 2 years now and have never known personall... |
Bread Quiz
https://www.buzzfeed.com/sarahaspler/can-you-identify-these-breads?utm_term=.pup1NwKok#.kcabZzdBV | I can't believe it
I missed the one identifying the Arepa, which I actually actually grew up eating! Doh! |
Reality Check for Bakery Business
Hello Everyone,I am Jay and I am a very small enterpreneur at the age of 29. I am in tech industry at the moment but I love baking.I am at the stage of choosing a path for my upcoming life because current business is not doing well. I thought about learning how to bake by myself as i l... | How good a baker are you?
If you're going to make a living baking, you need to be able to produce products that people will be willing to buy - people you don't know. So, one thing you should do early on is to assess if your baking is at a commercially viable level. Not that this isn't done by asking your friends and f... |
Help for a newbie HELP :):)
I'm new to the hobby and was drawn by the lure of a good, homemade sourdough. I brew beer at home, so fermentations don't intimidate me. I have a nice, healthy sourdough starter, so I'm good there. I purchased Forkish's FWSY and tried my hand at the Overnight Country Blonde. It didn't go wel... | Welcome to the club!
I mean not only the people-addicted-to-baking-good-bread club, but the I-can't-deal-with-FWSY-high-hydration-dough club! That is not an easy place to start. Check out my latest blog post for my solution> http://www.thefreshloaf.com/node/48681/reduced-hydration-fwsy-harvest-bread-success.I suggest y... |
Party time again.
300 gram (dough weight) SD mini loaves, your basic WBF sourdough recipe. I got the mini bannetons from Amazon. | So,
what's in the bowl? |
I think maybe I'm studying the wrong thing
Ugh. Here I am, making bread to avoid writing an anthropology paper that is due this week. Bread baking is just so much more fun! My husband suggested that maybe I'm just studying the wrong thing. If only I could afford baking and pastry school... June | Hey H, funny you should
Hey H, funny you should mention photography. I enjoyed photography as a hobby for some years and then decided to do it full time as a wedding photographer. Man, did I not know what I was getting into! Needless to say, I am no longer a wedding photographer. Mind you, I did move countries and ... |
Anyone up for a visual critique? Sourdough !!!!
Anyone up for a visual critique? Thanks in advance! | Looks fine to me ...
Did it taste OK?-Gordon |
kitchen aid pro line 7 qt stand mixer anyone?
Is anyone using this mixer? http://www.williams-sonoma.com/products/kitchenaid-pro-line-stand-mixer-7-quart/?cm_src=AutoRel after reading all the sad reviews about the present day Kitchen aid stand mixers I was 99.99% decided to buy the Electrolux for bread making and othe... | no problems with mine
I've had it for a couple of years. Use it for some bread dough recipes (pizza, pita) and for its pasta attachment. Seems very sturdily built.It's quite big, so storing it and moving it on/off the counter are (small) annoyances. |
Artisan Bread Tour of Northern Italy: Need Suggestions
I'll be visiting Northern Italy to hike in the Alps near the Matterhorn, also visiting areas in the vicinity of Milano. We would love to visit artisan bakeries.Please offer suggestions! We have a car, so small, off-the-beaten locales are fine.Thanks in advance! (We... | Sounds like an awesome trip.
Sounds like an awesome trip. Hope you photograph and document it and share! |
conversion
Whilst looking through baking websites I came across this conversion from yeast to sourdough which puzzled me. It said for every teaspoonful of dried yeast remove 62 grams of both flour and water and replace it with 124g of starter at 100%.That it itself didn't sound too bad but when i tried to convert one o... | I've never favoured Paul Hollywoods recipes......
Have you seen the amount of olive oil he uses ?!! 5 teaspoons of dried yeast is a massive (and I think quite unnecessary) amount to use.I'd also suggest a dedicated sourdough recipe, there are plenty on TFLEnjoy! |
Fridge too cold??
at what temperature will yeast stop working. Ive made a few different batches of dough (brioche, and a sourdough) that i let proof at room temp for about one hour. I then put them in the fridge overnight to finish proofing slowly. when i wake up in the morning and take a look at the dough, which has b... | First question:
What's the temperature in your refrigerator? |
Bread is driving you crazy
And not in a good way. At least thats what these guys are saying:http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4809873/ | Clearly, they've had too much
Clearly, they've had too much bread. |
Paris flooding humour
I thought folks here would enjoy this:Syrup Trap: Paris officials sop up rising Seine waters with giant crusty baguette | It's all in one's attitude
The rain and flooding probably isn't doing much to promote tourism, but if there's a lighthearted way to look at it, then it can't be so bad.Thanks, Floyd. |
Outstanding post on KAF blog
There is a beautifully written and photographed post on KAF's blog Flourish. If you don't usually follow this blog, I recommend clicking the link - enjoy!! | Wow!
A lovely article and a dedicated and triumphant performance. Martin is right, it's not about the win, it's about the journey. Much congratulations!Thank you, Robyn, for sharing it with us,Cathy |
chelsea buns
Does anyone have a recipe for chelse a buns using a starter. | Sourdough Chelsea Bunc
You might want to take a look at this link--not a recipe, but some interesting comments on the technique:http://sourdough.com/blog/chelsea-buns |
Bread tastings / pairings
Wine people have tastings. Coffee people too. Beer people have flights. So why not a tasting and pairing for bread?I baked 4 different rye breads from the Rye Baker site a few weeks ago, then sliced and froze them. I waited until Christmas day to dig into them, with my plan to sample all four ... | I don't like sour cream
On a domestic US flight they handed out some sour cream pretzels. I don't like sour cream at all but had been travelling a while and was starving. I also happened to have a glass of red wine so decided I'd have the pretzels and wash them down with the wine. Guess what... I actually enjoyed the s... |
Bread in literature?
Like a lot of you, I suspect, I have been compiling a kind of "commonplace book" about bread. It's a notebook of recipes--some handwritten, some cut'n'pasted--and pages of things like easy substitutions, conversions, etc.
I've started adding short passages from literature that involve bread in some... | Gimpel the Fool
I was listening to a Selected Shorts podcast from PRI this week, and there is the story of Gimpel the Fool--I think by Isaac Bashevis Singer. Gimpel was a baker, who--despite being a fool--rose from being a worker in a bakery to owning his own bakery--it's an amusing story and nicely read on the podcas... |
Classes in the Putnam , Dutchess or Westchester NY area
Hi, Was wondering if anyone could suggest some bread/baking classes in Putnam , Dutchess or Westchester NY area. I've been baking bread for a while but would like get some class room style training with pros. I'm looking for more of a boot camp style class given... | Hey Angelo,
I bet the CIA
Hey Angelo, I bet the CIA has some classes which is up in Hyde Park. I'm positive you can take a course at the French Culinary Institute in NYC. The latter is where I got my training and I'll go ahead and assume it won't be cheap. Might I suggest going to a nice artisan bakery and asking i... |
Victorian Bakers
Those of you who have direct or indirect access to BBC 2 television transmissions might be interested in this programme. Episode one of three to be broadcast this Tuesday.http://www.bbc.co.uk/programmes/b06vn7sq | Victorian Bakers, BBC2
Thanks for posting this, Jon. I have set a diary reminder. Looks really interesting. Best, Colin |
Video of Tartine process
The short film The Art of Making Bread appears to show the Tartine bread process from start to finish, with some minor variations. Might be helpul for someone trying to learn the techniques, especially the fold-in-the-bowl part. | Bread video
That video was pretty interesting. Always nice to watch others do things correctly. The slashing was neat, I never dig that deep, maybe that's why it usually does not work too well. Thanks for the link. Jean |
besam flour
Ok folks besam flour.. Now I have for years made pakoras etc with this flour but never baked bread with it. So can I have youe expert advice and comments please. | Since I had to search for
Since I had to search for both besan and pakoras this advice obviously comes not from direct experience. I would try adding a small amount to a favorite recipe and see if you like it, you can always increase the percentage if the results are favorable. |
Crust and Crumb critique?
Anyone up for a visual critique? Thanks in advance! (20 % whole wheat, 80 % KA Bread flour, 75% hydration) | Beautiful
I'd gladly eat that whole thing with a smile on my face. Might not have time to critique the crumb :)Looks well fermented and well baked. A slightly tighter shaping might leave you with less holes toward the crust, but honestly I think this bread is a testament to consummate skill. Keep doin what you're doin ... |
Best day yet!
After many train wrecks, I finally had one of those days when you feel like a REAL BAKER! I realize I've only learned about .5% of bread baking, but today... today I made the forum proud :)Friday I took my starter out of the fridge, fed it, then worked in the yard all evening. This morning I found a nic... | Good for you!
We'll be looking forward to the photos. |
What have I done wrong to get this kind of crumb?
The openness of the crumb of this loaf is very uneven. Anyone know what could be the problem? I also noticed that the final proof (retarding) did not proof much at all. I should have taken a photo to show but I forgot. The bread look ok from the outside though. | I've been there...
What helped me was dabrownmans advice to preshape the dough let it rest and then do the final shaping before retarding the dough. That helps get rid of some of the big bubbles.Like BakEr said, bake straight from the fridge if its had a full proofing before it goes in the fridge, that's what I do.What... |
Job Love, Enthusiasm, & Talent/Ability
Hey Folks,I'm probably arriving late to the dance, but I just stumbled across the following video. I got such a good feeling and lots of grins out of it. Oh,,, did I mention that I picked up about a zillion tips.If I had just one sixteenth of his ability and dough mastery I woul... | Love it!
Reminds me of some crazy days back in the bakery. Except what we were drawing in the flour wouldn't be suitable for video. Ah . . . good times, good times.Cheers!Trevor |
Convection or Not
I just realized that my home oven has a function for Convection Roast, and then I found out that it is good for baking Artisan Bread. Has anyone on this forum used that for baking their bread? Did you have good result? | Convection…..
Quinny,When I was using a stove / oven (elect) about the only time I'd switch on the fan was during the last 5-10 minutes of the bake.I think that is that it is hard enough to keep sufficient steam in a vented oven, which most are, without the convection fan blowing and if your bake is in a 'dutch oven' w... |
anna thomas' christmas stollen recipe
the recipe note says that you substitute Bob's Red Mill almond flour because it is easier. but my question is... do you sub it for the flour (all purpose) or sub it for the almonds/nuts? | Don't have the recipe so can't comment
However another TFL'er quite a while back did her adaptation of this recipe which you can find here. Hope you find inspiration. |
Creme de la Creme - a new baking show starting tonight on BB2
I doubt it will have the charm or warm nature of The Great British Bake off, but a new show from the same producers is starting tonight on BBC2 at 8pm - Creme de la Creme. "Important professional chefs compete to produce the most impressive miniatures and sh... | I'll watch it ...
via iPlayer as I'm about to go & do my bread mix for tomorrow mornings bake and will miss the start of it.I'll watch the first one at any rate - the 2nd? Who knows... :-)-Gordon |
Visit to Winchester City Mill, UK
Over the Easter weekend I was able to visit Winchester City Mill, an historic restored watermill operated by the National Trust.The mill has regular demonstrations of stone-grinding whole grain flour, which is also on sale to the public. It was a really enjoyable and informative visit.... | Winchester City Mill
How wonderful that the mill has been preserved and is still in operation. It is a beautiful building and the white water rushing under it is indeed impressive. Thank you for your post. embth |
Tartine Country Loaf Questions
Hello. I am new to bread making, and this is my first attempt to bake Tartine's Country Loaf. As for the first time, I'm pretty happy that it is still edible, but it is certainly not as good as I've hoped. The crust is slightly thick and the crumb is not as open. Any suggestion would be a... | Tartine loaf
Well personally, I think the loaf looks wonderful! I'm very impressed that a new baker has done so well with a Tartine recipe (which are quite tricky to deal with). I'm surprised at a couple of things though:Dough didn't spread out during bench rest. I rarely find Tartine breads to be that firm. If mine ar... |
Raisin water
Hi can someone bring me up to speed on raisin water please. Could you use sultanas? I have heard that apple cores can be used too is this correct? | Try this Fresh Loaf link
to Dabrownman's Yeast Water primer: http://www.thefreshloaf.com/node/35473/yw-primerHe's done a very nice write-up on the subject |
proofing basket question
Good morning everyone. I am new to the forum and have been an avid BBQ enthusiast over the past 4 years. There is a trend going on that has connected me to baking recently. I have caught the bug and I am baking up a storm over the past month. I am just into bread making and learning a lot f... | Baskets/Bannetons ...
I think what you get is really a matter of personal taste - and what final shape you want your bread to be... I've baked free-form boulles, bloomers, etc. as well as breads in bannetons in my Kamado Joe in the past. All good stuff - however I don't go for high hydrations at all - even with sourdou... |
Problem with oven rise
I have been baking a particular bread recipe for several years and have always had an excellent loaf from this - in fact the only time the loaf was not just right was when I got distracted and measured the flour wrongly.I have always used a breadmaker to mix and knead the dough then removed the d... | Might be a bit overproofed.
Might be a bit overproofed. Perhaps the new machine doesn't develop the gluten quite as thoroughly as the old machine. Do you use the finger test to make sure the dough is ready for baking?As an aside, 15 minutes for proofing? Yikes. That's incredibly fast. You would get a lot better bread b... |
DDT
Hi! I know it's not simple to come up with a super precise formula for calculating DDT, but do you know any which tries to take the amount of preferment into account fx one which incorporates baker's percentage? The amount of starter I use varies a lot, and I would like to hear how you would handle this. I hope the... | What is DDT?
The only DDT I am familiar with is an insecticide. So to what are you refering? Also what is fx?Ford |
First failure :(
I bought a new book of bread machine recipes recently and tried a recipe for rye bread. It was a pretty standard looking recipe apart from using warm water. However, during the rise stage the dough blew up to about twice the normal volume, nearly touching the lid and almost spilling over the sides of t... | At least
you figured it out in one more try. It took me 7 or more loaves to tweak my honey oatmeal bread recipe so that it would come out consistently. I had flying crusts, I had collapsed tops, I had dough rise and hit the lid, I had all kinds of things happening. For me, the amount of yeast was key. For you, it may b... |
L-Cysteine
I've read about L-Cysteine on this forum and elsewhere and I'm trying to get hold of it. For those who don't know, it's a kind of dough relaxer. I would like to know where I could get hold of some? I am in the UK. But it would be interesting to hear if it's possible to purchase elsewhere too. Thanks. | It is a supplement and you
It is a supplement and you should be able to find it with the vitamins and other supplements at your local store. Do take note that it is derived from hair or feathers. It is an amino acid so it relaxes the dough chemically by breaking it down quicker. Here is a link for those interested.http... |
Ovens.. Bah!
So today I ran a little basic bread course for some chaps at the church my wife goes to - all went well as usual, but being somewhat out of my own kitchen had to rely on the ovens in the church... Now, I've cooked there before and used the ovens, but I hadn't quite appreciated just what these ovens were...... | Same issue here
i have a fan (convection) oven with a covered element on the bottom, a circular element around the fan at the back and the broil element on the top. My oven had been acting very erratically for months in spite of a few service calls. It would not maintain the heat in bake but it would get up to temperat... |
Unusually powerful poolish
Has anyone else had this experience ? Last night, while I was asleep, the plastic lid on my pre-ferment bowl blew right off. When I awoke, the lid was sitting on the counter next to the poolish. 34 gram W.W. flour34 gram Unbleached bread flour68 gram of water(to use the absolute minimum of ... | You're not the only one
This has probably occurred to most bakers at one time or another. I found that using a small sheet of plastic wrap over my fermentation container and a rubber band to snug it down keeps dust out and prevents drying out. The gas will occasionally cause some doming of the plastic wrap but the seal... |
HELP!!!!!!!
400 g starter800 g water1200 g flour40 g saltI measured 1.8 % or so of salt to the TOTAL weight of the batch, instead of the total weight of the flour. This is only my second batch of bread and the first batch I left out the salt completely.Am I going to be disappointed again? Have a overdone the salt too... | should have used...
looks like I should have used 25-28 g of salt, so I've added .28 % salt to the batch. How bad is it? |
slashing dough
How Do I Get A Razor To Slash My Risen Dough? I Used A Brand New Exacto knife Floured The Dough And Knife But it Just Drags Across And Sticks To The Dough. Never Cuts It Just Deflates It. I have Also Tried Very Sharp Butcher Knives With The Same Poor Results | Slashing
I tried a razor for a bit too, but I've gone back to a sharp serrated steak knife. Seems to work much better. On very slack doughs I'll usually sprinkle a little flour over the surface of the loaf first to reduce the 'drag'. |
Pop Up
Hi Guys .. is anyone else getting an annoying Uber pop up on their home page? Only just started. No way to delete it. | The ads on the internet have gotten
completely out of hand. Myself and a couple other posters have noted this problem on a couple previous times. If you're using Chrome, try this: https://adblockplus.org and click on the install button. It got rid of all the annoying ads that creep into this site. They also have ... |
Dry "crust" while proofing or raising bread
I'm relatively new to bread baking, having only started a couple of months ago. And I think I have a problem when it comes to proofing that may not be a real concern, but I'd rather know.My problem is that every time I try to proof bread, or even raise it the dough on the top... | Oil or....
....cover the bowl with a damp cloth. I grease my bowl with Crisco, then turn the dough over to make sure it's greased when I turn it top-side up. It's quite a natural thing to do when making bread. |
Crumpets going grey but not mouldy
Hi there, We have been making sourdough crumpets for the last 6 months or so, and recently they have been turning a little grey, but actually not really going mouldy which they used to do. I have been doing lots of research on why this might happen but have found so many variables an... | Timeframe?
What sort of timeframe are you talking about here? Ideally crumpets ought to be eaten the day they are made. I can't imagine them going grey in a day. Mouldy? You said they used to go mouldy? Again - after how many days? Are you making to package & sell?More information might be handy - basic process/recipe,... |
Alternative to Dutch Ovens
I read here and there on the site that bakers are a bit tired of getting the same boule shape from baking breads in dutch ovens. Let me suggest 4 qt Romertopf clay bakers. Even if you buy them new they are cost competitive with dutch ovens purchased new but I bought both of mine at thrift sto... | interesting
that this should appear today. I just finished doing a large dough batch which I divided and baked one in a small DO and the other half in a clay baker (make unknown but not Romertopf) to compare results. Same dough, same oven at the same time. My clay baker results were much better although I haven't ye... |
Bread Sign
I’m looking for a tin bread sign similar to the one shown to hang on the wall behind my stove, sort of like a back splash. It would have to be about 40” wide. Any help would be appreciated. Thanks, John | or instead you could
If you have (or can get) a reasonably high-res photo, you can have it printed on metal. Google offers many search results for "print photo on metal". |
All is well except CO2 holes
Why can I not get large CO2 holes. Mix good / 1st rise very good / 2nd rise outstanding.Am I over working the dough? The bread taste good, but has the look of industrial white bread.Thanks for any insight. | There can be many reasons for
There can be many reasons for lack of large holes, but here are the top 2 IMO:Too low of a dough hydration - not enough water in your doughOverworking the dough - intensive kneading vs. stretch-and-foldAre you getting good browning of your crust? If not you may be underproofing, which is a... |
Matzo Experts?
Just wondering if there might be someone out there who can help me.On occasion, I get to stop into a good Kosher Deli and almost invariably, will order a Matzo Ball soup.It usually comes as one ball, about the size of a baseball or slightly larger and in a nice, clear chicken broth.The Matzo Balls are a... | The 4 things to make Matzoh balls ight and airy
Are club soda (seltzer water), baking powder, separate egg whites and fold them in, make sure to over them as they simmer gently. Using none of any gives you sinkers the favorite of many. The more BP the fluffier, 1/2 to 1 tsp per cup of matzoh Using seltzer and BP eve... |
Bread Storage
I have found that my bread holds longer placed cut side down on my board covered with a paper bag. Buying bags though in small quantities is a problem. Any suggestions as to where I might find them would be appreciated. | Northern or southern hemisphere?
Orient or Occident?These inteweb thingies get into every nook and cranny, you know, and there are people from all over reading this stuff. Maybe even from where you are. |
Chock Full of Nuts Whole Wheat Donuts
Hey New Yorkers of a certain age. Do you remember Chock Full of Nuts lunch counters? It was my go-to when I was in my 20s. Delicious food and cheap. The only problem was figuring out who was going to get up from the counters to give you a seat! Anyway, they used to make whole w... | Maybe some help..
I've often found trying several alternative search engine's help when I stump Google with a search. It's worked in the past for me. I just tried Yahoo.com and put "whole wheat donuts" in quotes and came up with some recipes - but with no reference to that restaurant per se. I then tried to search "ch... |
Lords, ladies and loaves
One for the linguists: http://www.bbc.co.uk/news/blogs-magazine-monitor-34735855 | Old German
The meaning of hlaef-dige is not absolutely certain, but seems to be "loaf-kneader" with the last part being related to "dough"."-dige" is still used in German. A suffix not related to dough but more like an adjective indicating qualities related to the loaf or showing possession. I translate when reading... |
Bread to go with Grapefruit Marmalade?
Hi Everyone,My husband is a HUGE fan of grapefruit, so I'm making him a grapefruit lovers basket for V-day. I'm including homemade grapefruit marmalade and would like to make a special loaf to go with the marmalade. Since I am not a grapefruit fan, I am having trouble coming up wi... | I'd suggest either a plain white loaf...
...without a great deal of flavour of its own, so that it doesn't detract from the flavour of the grapefruit for him, or something with a good strong flavour which will stand up to the grapefruit. Perhaps a pumpernickel? It works very well with sauerkirsche (sour cherry jam). |
I screwed up!
I made a serious mistake this morning, and I am wondering if anyone on this forum might have a way out for me.I was baking a chocolate cake. I'd weighed out flour, baking powder, baking soda, white sugar and brown sugar, when I discovered that, rather than weighing out and mixing in all purpose flour, I h... | Bake it!
Bake it, mistakes, failures and pain are the greatest teaching tools. If its no real hardship for you, bake another one with the right ingredients and compare. |
Bread Flour?
I'm just starting my first Tartine Country Bread and I'm a little confused by the term "bread flour." Is it acceptable to use my normal unbleached white all-purpose or is there a specific type of flour I should be looking for. I live in a pretty rural area and my options are limited unless I feel like driv... | Yes
Bread flour typically has a higher protein level than many all purpose flours, but all purpose flour makes great bread. There are mail-order sources for baking supplies, including flours, but use what you have and follow the formula and directions as presented.You may (haha, you will) make some breads that are bett... |
Tangzhong question
As a newbie, I have a question about the Tangzhong method. Can I use Tangzhong in a recipe for an herb bread? Can I use it in a recipe for Cinnamon Rolls? Is there a general ratio of Tangzhong volume vs. dough volume? Thanks in advance. | tangzhong flour weight
is usually 5-10% of the total flour weight in your recipe. So if the recipe calls for 500 gm of flour, you would use 25-50 gm to make the tangzhong, then add the rest when you mix the dough. |
Baking Novice, question about science of heat
Hello everyone! I am a culinary student who found interest in baking. Thing is my oven at home can only reach 300-350 degrees Fahrenheit, and I can see most recipes call for 450 degrees. I can't afford to buy a better oven at the moment, so I would like to ask if baking som... | You need to find lower temp breads
I am no expert but temperature will effect a lot of things and longer times won't help. I.e oven spring and crust formation. That being said things will get cooked but will have different properties. Enriched breads challa brioche probably will work fine. You could also try long slow ... |
Mixing equipment
I use an Ankarsrum mixer. It replaced a Bosch Universal Plus that failed (which in turn replaced a KA 600 Pro). The motor is being replaced with a new one at the factory service center and the Bosch will soon be back home all nice and neat. So, what to do? The Bosch is complete with blender, cookie... | My experience with the DLX (Ankarsrum)
I've had mine, used when I purchased it over 20 years ago, and have NEVER had a problem with it. Sell the Bosch unless you've someone to gift it to. |
Storage time for rye flour
Question, I still have some rye flour left over from test baking for Stan. Its been in the cabnit for a year. Anny thoughts on if its still good to use. | smell it ...
if it's wholemeal then 6 months is the usual recommendation - mostly due to the oils going rancid - if you know what rancid oils smell like and it smells OK then you might get away with it ...-Gordon |
Bread questionaire
Hi everyone,A bit of background:I am allergic to gluten, however, I have aspirations of learning to bake great artisan bread with wheat because the rest of the world is fully capable of eating it with no ill effect.So here is my question:When I make bread I can eat, I am the primary tester. As we all... | keep it simple:
Bake what you enjoy baking, then ask:1. Would you buy it again.2. If not, what would you change?That's all you need.-Gordon |
Panettone mold and dough weights
If those of you who have successfully made panettone in the commercial brown paper molds have an accurate record of how much dough (in grams only please or ounces and I'll do the conversion) you put into a specific mold, I will collect the data and put out a chart. I can't find such ... | I use 3.5 liter mold for 1
I use 3.5 liter mold for 1 kilo of dough, so pretty much half of what you use. |
Calling all Florida bakers
Lots of years baking in my humid west coast Florida environment, but still have difficulty with over-hydration.Doubt my water is any wetter than anyone else's, so has to be that the flour is damp due to the high humidity. I store flour in air-tight containers as soon as I buy it, but right fr... | "hold-back" water.
Many TFLers always "hold back" some of the water that is called for in the formula. And then add it to the dough, after mixing, or during kneading, or during the "stretch and fold" phase, only when needed, and do so "based on feel."Probably not the answer you were looking for, but I hope it helps so... |
For those that shop at Sprouts
Sprouts has 5# bags of Bob's Red Mill Flour on sale for $2.50 till next Wednesday. | Sprouts ...
Aargh - can only think of this at this time of the year:https://en.wikipedia.org/wiki/Brussels_sproutImagine a shop called that... :-)-Gordon |
Tartine Bakery and Blue Bottle Coffee Call Off Merger
The merger of Tartine Bakery and Blue Bottle Coffee has officially been called off...,The news that Tartine Bakery was in talks to merge with Blue Bottle Coffee was met with more than a just a little skepticism. The idea that Chad Robertson's bread mystique would ev... | The next logical people for
The next logical people for Blue Bottle to hook up with would be Josey or the people who used to run La Boulange. |
French Dining Staple Is Losing Its Place at the Table
An interesting piece in the New York Times - European Edition:http://www.nytimes.com/2013/07/31/world/europe/a-french-dining-staple-is-losing-its-place-at-the-table.html?_r=0Handmade slowly fermented "tradition" baguette versus industrial grade "classic" baguettes a... | I was struk by this part
“The secret to making a good tradition is time, time, time. Fermentation is very, very slow. The aromas, the sugar have to emerge. It takes a good three and a half, four hours from start to finish.”To show the difference, he sliced a tradition and then a classic baguette in half and lengthwise ... |
My old starter died RIP Eric. Sydneysiders - anyone willing to sell some of theirs, please? (Sydney, Australia)
Dear all, I am sorry to say that my starter 'Eric' is in the yeast heaven. I just came back from family visit trip to Europe and I cannot revive my frozen starter :(. Unitill now I managed to freeze some of t... | You could try starting a starter
while you bake some yeasted loaves for yourselves while waiting. It isn't that difficult in a kitchen that already has experienced sourdoughs. Put a few spoonfuls of flour in a dish, cover with chlorine free water stir and add some more water if needed to make a soft paste or batter. ... |
Free Range Bread Farm (video)
Okay, this ad for Abbott's Village Bakery cracked me up!
Abbott's Village Bakery - Free Range Bread Farm
Video of Abbott's Village Bakery - Free Range Bread Farm | Ha ha ha ha ha! Love it!
That is so funny! Where is the bakery?Australia? |
Savoury brioche baked in a tall tin?
Is there a name for this? I was aiming for a loaf like kulich/panettone, but ended up making it savoury instead (specifically, parmesan and black pepper, because it was convenient). Would you just call this a tall, large, savoury brioche? Or is there such a thing as a savoury kul... | I'd call it "Cheese Brioche"
Pepper can be both savoury or sweet. Cheese sounds salty. Sweet and Salty... How does it taste? The airlines like to do that with crackers, combining salt and sugar to keep the kidneys from filtering and keep flyers in their seats. |
Lāči bread bakery in Latvia
Ran across this video on youtube. Thought their rye bread very interesting. Huge loaves baked very hot and quickly.
Laci - Bread Bakery Lāči (bears) in Latvia - ENG
Video of Laci - Bread Bakery Lāči (bears) in Latvia - ENG | clay
It looked like he was working with modeling clay. That crust got really dark too. Very interesting. Thanks for sharing. |
Sour dough timingsk
Could I call upon your experience please?I recently made a sourdough starter. The next step is to make some bread. The recipes that I have call for 5 hours for the first prove and up to 13 hours for the second prove. The minimum is 9 hours for the second prove. My problem is that I'm not around th... | 13 hours for the second
13 hours for the second proofing seems extraordinarily long if it is done at room temperature. That can't be right since I would think you would end up with a deflated puddle. What is the recipe?For timing, I would use the refrigerator. No reason why you couldn't do that. |
Bench rest
I'm so impatient to see pretty smooth gluten development. With stretch and folds, how long do you bench rest between folds? I confess to folding every 30 minutes or so because I just can't wait. But it's really just barely long enough for a fold to have noticeable effect on gluten. A loaf retarded overni... | Depends on the flour and hydration level.
But the effect on gluten structure should be noticeable immediately as you stretch the dough. The bench rest is there so that the gluten structure's elasticity can give a little before being stretched again, preventing over-tightening from causing tearing. |
Stove Top Breads
I'm new and not too sure where to post this - please redirect me if there is a home for it.I spend most of my time living on a small boat and although I have an oven it is iffy and makes the boat *unbearably* hot.I love bread and am trying to get together a collection of breads made without an oven. A ... | english muffins.
they'll cook on a griddle/skillet/heavy frying pan.https://www.youtube.com/watch?v=KFUu_B_KlYw-Gordon |
Is it Sourdough?
Hello Everyone!This is my first ever post and I don't know if I am doing this correctly!I have delved into the life of sourdough for the past 3 years and I find it to be not only enjoyable and satisfying but also very relaxing and calming. At this time I have one question which has puzzled me. One of... | I believe sourdough is just a
I believe sourdough is just a generic name for culturing natural yeast and bacteria, it has nothing to do with the amount of fermentation in the dough. The amount of fermentation will depend on what you are after, every dough must have some fermentation as that is the nature of making brea... |
Weighing Ingredients
Hello:Is there a chart showing converting measurements to weight? I would like to move from scooping and leveling flour to weighing flour and other ingredients to see if my baking will yield more consistent results. Do measuring cup to weight metrics vary for different types of flour or other ing... | weighing ...
There are many charts that will do the conversions, but what I'd do is get a good set of digital scales, then make up a batch of your favourite bread, but place the bowl on the scales, zero the scales, then scoop the number of scoops into it. Note the weight, then zero the scales and move on to the next in... |
scraper for loosening bread from a machine bread pan.
Does anyone have a suggestion for something available for loosening product from a bread pan. Something flexible enough to curve in the bottom of the pan? | Do you mean removing a finished loaf...
...or reside left after baking?As you use the word 'product' I assume it's the first but, if so, I wonder whether it might be worth considering why the loaves are sticking in the first place. In my experience it's not usual for loaves to stick to those pans unless the pan is old ... |
Video ads
I don't get the pop up ads, but I am getting auto start video ads in the sidebar. A bit jarring and also annoying when I happen to be watching a video on another page of the browser. As a rule I don't mind ads as I know they are a source of income for the site, but the videos are a bit much for me. | I'm getting both
Is this some sort of glitch? Clamed down for a bit but it's back with a vengeance. |
VitaMix
I have been given a VitaMix and wondered if any of you guys have one and if you have ever used it for grinding flour. There are instructions, but I'm a bit sceptical. Any comments, pro or con would be appreciated.
Carol | I am a chef and I own a
I am a chef and I own a Vita-Mix Vita-Prep 3 which I not only cherish beyond belief, but use for all manner of tasks in my home kitchen..
Like any tool that people use for multi-tasking the Vita-Mix blenders can be used for tasks that they are less than suited for..One of these tasks is grinding... |
red velvet elephant ears
I'm new to the site and new to making any type of dough. I am trying to figure out how to add a red velvet elephant ear to my menu. I'm not sure where to even start. I use frozen dough for my regular elephant ears but want to try to add a product that would increase sales. Could someone please ... | I'll bite, what's a "red
velvet" elephant ear? Something to do with chocolate, a palmier, like the cocktail velvet hammer or like a red velvet cake or roll? Educate me. I take it there is flour in it and something red. Always up for a challenge. :) |
Help finding a post....
It was a post that I saw sometime before August of this year on an Asian (Chinese?) method for making laminated, flaky dough. I believe it involved 2 doughs but I don't remember the details. I have searched but can't seem to find it. Anybody have a link? | Flaky Olive Oil Pastry
Do you mean this blog post? http://www.thefreshloaf.com/node/43303/flaky-olive-oil-laminated-pastry |
Bakery Economics Survey
The team behind Modernist Cuisine: The Art and Science of Cooking is hard at work on their next multivolume set, which is completely dedicated to bread. As we work on our bread book, we want to know more about what it means to be an artisanal bakery and would love to hear from the Fresh Loaf com... | US only or worldwide?
I had a look, but I don't buy flour in 25lb bags. I know this might be a bit picky, but here in the UK I buy in 25Kg sacks. (and 1, 2.5, 8, 16Kg depending on the flour)-Gordon |
Black Carbon Bread
Two weeks ago I was in Singapore in a PD trip with my Faculty. As a side trip 4 of us went to Malacca for the day. We ate the most delicious 5-star Malaysian Rijst tafel I have tasted in years. It was just amazing. While looking around the hotel lobby we found the Hotel Equatorial's 'Cafe etc...' wit... | Bamboo charcoal bread
Just Google Bamboo Charcoal bread in Google Images. Apparently featured in the 29th episode of Japanese anime Yakitake. |
Baker % Calc - Android App
I want to share with you a simple App I did and I use every week for my baking (pizza, bread and brioche) ... if you use baking % formula for your dough formulation you know what it is.It runs on any Android smartphone (Android > 4.0) and you can find it on Amazon AppStore in two versions her... | Way to go Joe.
Sadly, I just got rid of my Android:-( |
Baking Records
I try and keep a record of every bread I bake so I can refer back to it later for analysis or repeat bakes. Spreadsheets are fine for formulae, but nothing beats a handwritten record for speed and whatever degree of verbosity you want. So I use an A4 spiral bound, lined page book to keep a record. On the... | I still a newbie and have
I still a newbie and have been writing things down. This might be the perfect time to set this up for myself.Thanks |
Ciabatta ala Alfanso
You may have noticed that I haven’t posted much of anything lately, we’ve been in Florida on vacation so no baking for me. However, we did get a chance to meet up with Mr and Mrs Alfanso while down here and guess what, they were kind enough to bake some treats for us. Alan baked a 79% hydration c... | How fun is that!!
What a treat! So glad you all got the chance to connect, and enjoy some special bread while there. Enjoy the rest of your vacation!Mary |
Where bread began
Where bread began: Ancient tools used to reconstruct -- and taste -- prehistoric cuisine. ScienceDaily just posted this report on new research carried out by archaeologists on a palaeolithic site in the Jordan Valley.12,500 year-old 'proto-pita' anyone? | WOW! It had to take a huge leap in faith
to give up hunter gathering and move to a agricultural society 3,000 years before grain was domesticated and there wasn't much to eat except roasted wild barley made into roof tiles - not much fare there:-) |
specks in bread dough
Sorry if this has been discussed. I haven't logged in a quite a while.It has been my experience that no matter how clean my utensils and table, etc. are. I find that when the dough is risen there are small specks of "something" brownish. Could something be hatching during the rise? | microscope?
Get a cheap USB one and have a look..Wevils are generally visible to the naked eye and would be obvious in the flour when you're making the dough - same for flour/pantry moths and their larvae.However sure it's not bits of bran? I'm assuming this is a 100% white loaf though...-Gordon |
Swiss WW2 bread trucks?
I was reading Rose Levy Berenbaum's Bread Bible last night, and the intro talks about the Swiss having "self-contained bread trucks" in WW2. Searching the web, I can't find any other reference to this - other than a link on Google Books back to the original text.Has anyone ever seen a source or... | I did find
a reference to a US WW1 bread truck:https://books.google.com/books?id=vMkxAQAAMAAJ&pg=PA314&lpg=PA314&dq=self-contained+bakery+truck&source=bl&ots=jHfRwDbD5f&sig=BWnXfB-E8UL4nR-VAyEboDVD... 6000 loaves an hour. |
Image upload help
Floyd, I totally get that you don't want the traffic of large images on your server, and that FlickR/Photobucket is the way to go.I've tried using links from both and the image resolutely refuses to show up. My photobucket link just shows as the URL link. The FlickR shortlink shows a tiny placeholder.... | Hey!I just went and looked at
Hey!I just went and looked at (and fixed) one of your comments w/ image issues. I noticed a couple of things. First the link was to the Photobucket page, not the image file itself. Second it wasn't in an img tag.I did two things. I went to Photobucket, right clicked on just the image, a... |
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