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Pop-Up Adds
Haven't been around in a bit, but what is up with the pop up adds. Every time I change to another page I get another annoying add covering that entire page. Not good. | This has been happening to me
these past 2 weeks. But petering off now. Not as bad at the moment. |
Is it a really bad sign...?
Is it a really bad sign when you stand in front of your newly loaded oven for 15 minutes and switching the internal light on repeatedly, just to watch the magic of dough rising inside? ;-)Happy baking! Colin. | Bad Sign???
Colin,Ya know,, I really don't think so. But, a really bad sign would be if you tried to climb in the oven with your bread or sleep with it!!Have FUN! |
"In the Dough" video circa 1932
I just ran across this video on Youtube and it is fascinating. It is titled "In the Dough" and is a silent film produced by Fleischmann's Yeast. I found the microscopic view of gluten strands and yeast cells fascinating and there is a section covering a laboratory demonstration of the ef... | Really interesting video.
Really interesting video. Thanks for posting! |
Swiss Farmhouse Bread
Hello! I hope everyone is having a great summer?I am attempting to make Swiss Farmhouse Bread and was wondering if anyone else has tried to make it for I have a question.I have soaked the raisins for the appropriate length of time and I am now making the first build which calls for:bread flour 5.3... | With a hydration of less than 15%
.75/5.3 = 14.15% it is a wonder that any flour could be incorporated in such small amount of liquid, If the recipe calls for it to be incorporated then the recipe is a bad one. I'm guessing the recipe calls for much more liquid somewhere? |
PBS presents................
The secret to the $4.00 piece of toast, a fun (and true) videohttps://www.youtube.com/watch?v=da5UJTB5x6k | Got my coffee. I'd be more
Got my coffee. I'd be more than happy to test one of those toast slices for them!Fun video. Thanks! |
Pineapple starter up and running, next step?
In day 5 of a starter is bubbly measuring about a pint.I understand that feeding is 50/50 water/flour but I do not read how much and how often. Is it always purified water?Is there any rule of thumb for how much starter to use in a recipe?Is it true that as it reaches two w... | TMQ, no all good questions, I
TMQ, no all good questions, I'm on day five of my first starter too and tested it this morning and it's bubbly and a spoon full floats in a bowl of water and it no longer smells like feet.So I've fed it and await an answer to how much to use in a recipe? I've been using room temp. water fr... |
Is air circulation required for a starter?
Hi allI had read somewhere that air circulation was needed for a healthy starter so I had removed the rubber ring from my Kilner jar but I noticed that minuscule flying insects (fruit flies?) get in the jar so I put the rubber ring back on.What are your views, please?cyber | If I use the rubber ring,
I take off the clamping device so gases can escape the jar and not build up inside the jar. Clamping a piece of paper towel or cloth instead of the rubber seal is also an idea to keep out bugs. I often use a piece of plastic and a large rubber band to keep the bugs out, just tight enough to ... |
"reversed" proofing box
While most people need a warmer environment to ferment & proof the breads, when outside temperature are, year long, around 30C (86F) a cooler place is what is needed. A styrofoam box and a peltier module were the base of my project. After using the "cooler box" my dough seams to have more str... | Very cool (no pun intended)
How about a parts list with your sources?It is bigger than a personal refrigerator, holds enough dough for a family, and should work in anyplace that has reliable power.How long does it take to cool down and stabilize with your normal load? |
Bread Bakers of Connecticut: Unite!
and please help me with my quest.I need to identify how a pizza place in Middletown CT gets the flavor in their pizza dough. I have mentioned this enough times that I think people figure that I am pushing this place but trust me.I have had good conversations with the owners and they... | How do I include a picture from my computer here?
I tried clicking on the picture thing but apparently I have to create a URL to some web site or have it on Youtube.... |
Care and feeding of a starter. (It's dead Jim....)
My first one: 1 3/4c APF, 1 tbsp sugar, 1 tbsp salt, 2 tsp yeast and 2 1/2c room temperature water.The first day, it was a well blended gooey mass. The second day it was a gooey mass on water. The third day is was a gooey mass under water.I did a stir once in a while ... | Don't fear a prosecution
That's a different kind of starter from what I've utilized in my baking. Is that a "friendship" starter? |
Le Pain Rustique: boulanger de la Ruche de Lavalette
I ran across this video on Youtube and found it fascinating. I guess it's about as rustic as it gets! I know virtually no French, but the description seems to say they use sourdough for their breads.
Le Pain Rustique : boulanger de la Ruche de Lavalette
Video of... | Thanks for the share!
Thanks for the share! |
Gas Oven Breads: May I see pics your breads baked in home gas ovens.
I know this is an odd request, but I am pondering buying an all gas range. However I have been informed that baking breads in a gas oven is not the best thing. May I see some pics of some of your breads baked in gas ovens; breads that were baked uncov... | BKSInAZ, you may want to
BKSInAZ, you may want to qualify that. For example, if you bake a bread in a covered Dutch Oven, it's not really gonna matter if your oven is gas or electric. I'm guessing you want to see loaves baked in home gas ovens that are uncovered in open pans or are free-standing. |
blocked
I can't make an introduction post as it's saying it's being blocked as spam. | "Your submission has
"Your submission has triggered the spam filter and will not be accepted. If you feel this is in error, please report that you are blocked."It's odd that I can post here but not to the introductions. |
acids
Ive been wondering if acids reduce gluten elasticity. It seems to me that they do. Can anyone speak to this? | I'm not a chemist, but a few
I'm not a chemist, but a few times I have added lemon juice and/or orange juice and when using too much it did effect the gluten structure to the point that I ended up with a gloppy mess. |
Beer Yeast in bread
Been away from TFL for a while...A good friend of mine is an avid home beer brewer. He was complaining he always feels guilty throwing away the yeast at one of the last steps (I don't brew, so I really don't know details). So he gave me a baby food sized jar full of yeast, which he said is still a... | From what I understand it can
From what I understand it can be done. But you are literal dealing with a different animal. So there is adjustment required. |
final proofing, time, temps and humidity
Hi, this is my first post here just curious if there are any nerdy well experienced bakers here? :) ---Im thinking to start a little micro bakery, sourdough, not commercial yeast assisted. Once I get my ideal dough temp sorted I will need a proofing cupboard/retarder, yes? And s... | µBakery ..
I run a microbakery - my suggestion would be to concentrate on making bread and wory about fridges, proofers, etc. later. That's my plan, anyway... Got all the bits for my proofer/retarder, just need to build it now!You need to control humidity - unless you keep all your dough fermenters/proving baskets cove... |
freezing fresh yeast
A friend has asked if it's possible to freeze a block of fresh yeast without killing it. I think I tried once, but it turned into a useless liquid. I've frozen dough, but even that loses some of its spring.Can anyone advise?I should think that freezing dried yeast might work. | I've froze fresh yeast
just be sure to cut it up first into small blocks and wrap individually. Thawing turns it into a liquid but it still works.Dry can also be frozen for years. Keep it tightly closed. |
Oven Spring & Oven Top Heat
This is a topic we have discussed frequently on TFL and the general consensus is that for those lucky enough to have an oven with switchable top and bottom elements, then the top element should be off for the initial steam phase of around 20 minutes. This is so the dough doesn't prematurely ... | It is nice to have this
It is nice to have this option, as my oven only has the heating element on the top. I think the steam will only be effective if it is on top of the bread. I bake with a steel plate that covers almost the whole rack, and below I have a huge cast iron pan where I dump boiling water into before the... |
Great People on TFL
What a great place to have wonderful people sharing their thoughts and pointers on baking..... | This is a great site
I'd have never been able to bake bread like I do today without this site. Wonderful collection of knowledge. |
Baking Decision Tree
A few years ago I made this very simplified version of a decision tree for baking, where basically you go down from the root to the leaves and each branch narrows down to a certain type of baked good. Has anyone seen or thought about a more complete version of this? Think of this like a phylogeneti... | Take a look at what this guy did!
http://www.cookingforengineers.com/article/280/Analyzing-a-Baking-RecipeThis came up a few years ago and it is fascinating. This person really got into calculations! Kind of a neat idea.Generally a very experienced baker can tell from the ratio of ingredients and how they are manipulat... |
Is my Artisan Bakery concept any good?
Hi everyone!I am a student at Nottingham Trent University currently working on my dissertation project which focuses on developing a new business idea for an Artisan Bakery! It is something different and i need to measure the amount of interest in my idea. I am looking for individ... | Awesome!
Tiffany,What a wonderful idea! With every artisan bakery- the right oven and tools are KEY! I will take the time, and answer your questionaire. Much luck in your exciting adventure, but a little bit about our ovens and why they are energy efficient for a new business is they bake bread perfectly going up to 10... |
Holidays
A very happy Easter to all ! Let's try these adorable bunnies :)http://www.momalwaysfindsout.com/2013/02/easter-bunny-shaped-rolls/ Anna | hot cross bunnies :)
just one more batch of H x B's to make on Monday and that's it for another year... Made about 300 so-far. Almost got the hang of it..I'm not sure those bunnies would work well in bread dough - the article mentions pastry dough - probably something like a shortcrust..But I might give it a go for Mon... |
PBS presents............. (I hope this works)
https://www.facebook.com/search/str/pbs%2bdigital%2bstudios%2btoast/keywords_topToast the old-fashioned way, YUM !!! :)From PBS Digital Studios (as seen on Facebook), the making of a fresh piece of toast for a mere $4.00 | Now you have two threads going
No worries, Josey is good enough for 2 threads:-) |
Hi all
sorry I was not around for a while.My healt was not to good and 2 of my sons where in a car crash, one got away with whiplash and bruises, the other one was on the ICU.Both are doing fine now,well, one is still wearing a neckbrace , he broke a vertabrae in his neck, his ribs * all where broken in 2 places and n... | Happy Baking to you, too
And, speaking for your well-wishers, I'm glad your sons are on the mend, not worse, and that your health seems better.Here's how I handle the slicing of the boule: I start by making my first slice straight down through the middle of the loaf, then, putting each piece in turn cut-side down on t... |
I bake sourdough, whats your superpower?
I've been having so much fun baking. I've learned a lot from the people here, I'm so glad I found The Fresh Loaf! In just a couple months I've gone from bricks to beautiful delicious artisan loaves. Well, mostly. I still have a lot to learn--last nights loaf was overproofed, but... | I would love a superpower
Of perfectly timing final proofing |
Silly question I know...
I've just got a 1Kg banneton. Does this mean that the sourdough dough I put in needs to weigh that much? Never used a proving basket before. Cheers. | Nope
Those are usually rough maximum numbers; you can put more or less. Of course if you put a tiny or huge amount of dough in it you won't get much benefit from the basket. My dough fills the bannetons somewhere between 1/2 and 3/4. It's not critical; experiment. Bob |
Am i doing it wrong?
Hi!i have only recently started making my own bread to fill up the spare time i've been having recently. But it seems i'm running into some problems.Every attempt thus far hasn't been great and i'm getting a bit clueless as to where it went wrong. Every time my bread ends up being pretty dense and ... | Thanks for the information, asukhama
It gives a good starting point for a diagnosis. First, the dough is at the dryer end of the range for this style of bread; only 61%. An enriched bread like this (contains fats and/or sugars) is frequently baked in a pan, rather than as a hearth loaf. That isn't a rule of any sort,... |
Newbie baker question on Freezing Fresh dough?
hi I am new to the world of baking bread and to this forum.. i have a question relating to freezing..I seen a few topics here and more or lesa get it I Think..but if say I wan to freeze small rolls already portion out n wrap with ingredients like sausage or tuna filling et... | freezing..
Commercial bakeries use many techniques - one I've seen is to mix/knead/prove the dough, then shape it with fillings, then freeze it. So the dough has had one ferment/rise - you know the yeasts are working (or were at that point), so you take it out of the freezer, thaw/prove/bake.Here its common to process ... |
Sourdough starter containers
I just found these on Amazon. Plastic, twist top containers in various shapes and sizes. Since I only bake every 4 to 6 weeks I keep only about 100 grams of stiff starter in the refrigerator and use it to propagate levain for baking.These sturdy containers have smooth interior walls with no... | Oh good find, I think the
Oh good find, I think the size might be perfect to keep and maintain a small amount of starter. I have two expensive glass jars in similar size that I use for my starter but I will order two of these plastic ones to try out since they look very cheap. I always like non stick plastic containers... |
Keeping bread
I live in sub-tropical climate and would like to know how fellow forum members in similar climates keep their precious breads from getting mouldy. We had a lot of humidity lately (70-80%) and I just had to toss my left-over batard because it showed signes of going 'the other way'.Has anybody a fail-proof ... | Slice and freeze it
then pop the slices in the toaster and they come out great. I tried storing it in the fridge but it gets dried out in there. |
Wrappings for gift breads
My daughter keeps giving away my bread to her friends and has depleted my supply of gift bags. How do you package the breads you share? It doesn't have to be fancy; we just don't want to hand it over in a plastic grocery bag!Janet | wrapping paper!
You need the thin type that gift shops use. I use 2 sheets. Loaf on-top, patterend side down, then bring 2 sheets up each side, then tops of the sheets together and roll (or pleat) down to the top of the loaf. You now have a tube surrounding your loaf (obviously arrange the loaf lengthways if it's not a... |
Hacked site???
Hay Floyd, Been a while since I stopped by. Checking up on some posts here and keep getting shoved off to some lemonaid mag . com site. What's up with that? Did not know if I was the only one having this issue. | the link
http://lemode-mgz.com/sc/10056/special-report.html?voluumdata=vid..00000001-8057-417c-8000-000000000000__vpid..554be800-99f6-11e4-8af7-9b59f06db252__c...\.\g\.\doubleclick\.\net%2Fpagead%2Fads%3Fclient%3Dca-pub-5060446827351852%26output%3Dhtml%26h%3D60%26slotname%3D1428539328%26adk%3D2343816233%26w%3D468%26lmt... |
San Francisco Baking Institute
I am on the brink of registering for a class, Whole Grains, Ancient Grains and Alternative Wheats, at the SFBI in March 2015. If there is any one who has been there and has any tips, insights about the Institute, where to stay, etc. I would appreciate hearing, especially about where to s... | check it out...
not trying to be nasty, just letting you know it does come in handy |
Finding Bread Clubs
This bread-baking thing is starting to become a passion (obsession?). The Fresh Loaf community is truly exciting. Amazes me how fast people respond, some with thoroughly researched answers.Can anyone suggest how to find amateur bread bakers in my local area of 1-million people? So far, quick searche... | BBGA
Perhaps you could join the Bread Bakers Guild of America and contact other members from your area to inquire about bread baking clubs. Or, find a community education class on bread baking and start a group with other folks attending the class. There are many communities that have built wood-fired masonry ovens i... |
Geography makes a difference
I just assembled a throw-together yeasred sandwich loaf and a sourdough french loaf. One thing I immediately noticed is that the flour was a lot more humid than back home in Wisconsin winter wonderland (temp and humidity very low). I am currently in Tampa,Florida,USA where the temp is about... | I've heard the water
can have a different pH as well. Having a holiday from your scales? FUN! :) touchy, feely, bakin' |
Muffin trade secrets
Wonderful article in the New York Times about trouble over the secret processes for making Thomas' English Muffins. Great fun -- though perhaps not for the people involved.
Jeremy | Jeez. Now I don't feel so bad
Jeez. Now I don't feel so bad about my holes, or lack thereof.
Been baking a lot of english muffins lately. |
Independent Study about Bread in History
Hi! I'm a junior in college and I'm doing an independent study this semester about the cultural history of bread. I'm particularly interested in the role bread has played in social movements; i.e. bread riots, but I'd also like to look at examples in which people have used bread... | Hi there-That's a big topic!
Hi there-That's a big topic! In terms of Europe, one go to author is the French historian Steve Kaplan. His earlier academic work focuses on social history of bread and grain in 17th and 18th centuries, with more recent material on the vagaries of bread in France in postwar years. His lat... |
Recommended reading?
Hello and thanks for your wonderful site and forum! I'm making my way through the reading list of books, compiled under your site's main menu.Can anyone recommend magazines and other blogs that discuss baking either at home or even in professional bakeries?Thanks in advance! | Bread, an e-magazine
http://bread.insanelyinterested.com/"Bread" is a beautiful, informative e-magazine published by Jarkko, a member of The Fresh Loaf community. It's reasonable, too! Scroll down to the bottom of the page linked above, and you'll find the first four issues produced are free. |
Crumb Help!
Hi everyone!I've finally fixed the gummy dough issue-- the crust was hardening too fast in the oven, which was preventing the inside of the dough from cooking all the way. Now,I spray the loaf with a lot of water before putting it into the oven, and I add ice cubes in a hot cast iron pan for steam. The brea... | more water
Your hydration is only about 67%, Make it about 75%. Bake until the interior temperature is 195+°F (91+°C).I was never a fan of putting ice cubes in a cast iron pan. I put boiling water in a roasting pan for the first 15 minutes. Why add ice to water you want to boil?Ford |
blog photo not appear in bread browser
I've done two blogs but the first photo doesn't appear in the bread browser. What am I doing wrong? | Photos
Photos attached as the header appears in the bread browser. Photos attached in the body of the forum post or blog won't. When you write a forum or blog post right at the top you'll find a tab to attach a photo. That photo can be seen on the front page for a while (until more posts push it further down the line t... |
Pasta machines recommendations
Hi people.I live in Israel, and looking to buy a pasta machine for thr first time.Available in stores and internet websites shipping to my area are two brands, Marcato and Imperia.Can anyone give a strong recommendation for any of those?The Imperia is a bit pricier than the Marcato, and i... | Pasta machines
Hi, I have an Imperia Classic...excellent. .others seem to be much lighter, and don't last...make sure you flour regularly, and don't ever get it wet, or it rusts apparently... |
Merry Christmas
and a happy, successful 2015 to all TFL folk and their families. - may your bread rise spectacularly all year.Leslie | I second that!
I hope everyone who celebrates Christmas has a wonderfully Merry one, and a good and healthy New Year. |
Help please! Loaf shapeing issues
Can someone help me with this reoccurring shaping issue that I have been having when making any longer shaped loafs of bread. This has occasionally plagued me for years and I know it's a problem with how I'm shaping the loaf after I've punched down the dough. I dont ever have this pro... | dusting flour?
Are you using too much when you do the shaping? (or any at all?) That might cause it to de-laminate during baking. also when you fold during shaping, do push it down with the heel of your hand, or fingers/knuckles, depending on the technique you use. You have to make that nicely stretched gluten surface ... |
Thanksgiving: Pls. give me some new ideas?
Thanksgiving is nearly upon us, and I am wondering what TFL-ers plan to bake for the holiday weekend?
Any special recommendations for old favorites or fresh new ideas?
I'm thinking of baking some old-fashioned soft white (southern style) dinner rolls, but have yet to choose ... | Thanksgiving
As usual, I have been assigned rolls and dessert for Thanksgiving. I am planning rolls made from the Hokkaido Milk Bread recipe, as it it soft and light and a bit sweet. For dessert I am planning to make the hazelnut chocolate tarts from "The Pastry Queen" by Rebecca Rather. I've made those before, and the... |
For Bread Enthusiasts! Bread Mix Survey. Respondents Ages 18-39 Needed!
Hello bread enthusiasts!As Food Marketing majors at Saint Joseph's University in Philadelphia, Pennsylvania, we are performing a semester-long research project for a company that is looking to introduce a new bread product into the U.S. market. We ... | I live in the UK
But have completed the survey. Chose CA as my State. All helps. |
Recommendation For New Scale.....
I am in need of a new scale as my old one is no longer very accurate. Can anyone recommend a brand that is accurate but not too expensive? TIA. | My Weigh
I have the My Weigh KD8000 and like it. It does turn off if not used for a little bit (at least when on batteries). It has a baker's percentage function that I never use, but the 7000 is about the same price without that ability so I went with the 8000. Bought it last year. Somewhere around $34 at amazon. I mi... |
Accessing TFL on an iPhone
When I try to access this website on my iPhone, a short message in a huge pop-up window appears: Please upgrade your version of Flash to 10 or above.(I don't have any version of Flash, as it is not compatible with iPhone.) The window obscures everything else, and I haven't found a way to clos... | There are flash browsers
Where you don't have to have flash installed. Look for one that is compatible with iPhone and there are a few apps as well. |
King Arthur flour 25lb bags @ Smart & Final in Southern California
Was very happy to wander into my local Smart & Final (Camarillo CA) to finally find that they had King Arthur All Purpose flour in 25lb bags at a pretty reasonable price: $16.49 for 25 lbs, or $0.66 per lb. That works out to $3.30 per 5 lb bag, which is... | That's a good deal.
That's a good price for a 25-pound bag. My local Smart and Final carries the King Arthur 10-pound all-purpose flour that sells for about $9. The price has probably risen since the last time I purchased it which was a few years back. I just looked at the King Arthur site for the price of the all-purp... |
Canned Bread???
I was looking for something else on Amazon, and found these products:B&M Brown Bread Original, 16 Ounce Canhttp://amzn.to/l413ufB&M Brown Bread Raisin, 16-Ounce Canhttp://amzn.to/ifocCuCanned bread?!?The purist in me thinks, "riiiiiiiiiight, this must be pretty bad", but there are things I like (like tr... | It is Boston brown bread
Look here:http://en.wikipedia.org/wiki/Brown_breadlook down the page to find the New England brown bread paragraph.Steaming is the key. Sort of like a mildly sweet whole meal dumpling with raisins but steamed in a cylinder and sliced (getting it out can be a challenge).Eat it with baked beans.... |
l.sanfranciscensis metabolism
For those interested.Lactobacillus sanfrancisco a key sourdough lactic acid bacterium : a reviewhttp://comenius.susqu.edu/biol/312/lactobacillussanfranciscoakeysourdoughlacticacidbacteriumareview.pdfAuthor(s)GOBBETTI M. ; CORSETTI A. | fun
I'll add it to my copy of:http://www.amazon.com/Handbook-Sourdough-Biotechnology-Marco-Gobbetti/dp/1461454247 |
Skillet breads?
I first tried making Johnnie cakes with my skillet last year after watching Townsends YouTube channel. Used Jiffy's Corn Muffin mix. It works sort of, if you add melted butter to the batter.Did this yesterday morning and works real well if add a few spoonfuls of whole wheat flour to the mixture. But I u... | Not a bread exactly however...
Here is a recipe for Farinata. An Italian chickpea flour pancake baked in a skillet. |
Searching for Collaborators for the Sourdough Library
The Sourdough Library is a free, online index of sourdough-related resources, specifically for amateur homebakers. The problem: it hasn't been updated for months. Since opening my bakery, I've gotten busier and busier and therefore less time to write and post articl... | Nice library
I tooled around the site for a bit and thought it was a great idea I won't be writing for it any time soon, but am glad the resource is out there. |
Favorite additions to Hamelman's Bread edition 2?
Skimmed through a couple of older threads and didn't find too much so I thought I'd make a new thread to ask about the most worthwhile additions content wise and recipe wise to the new edition of Bread. Is the book similar to the older version? Are there new techniques... | Yes@Breadhead
While I haven't done a page-by-page comparison between Bread I and Bread II, I have noted that Mr. Hamelman has introduced some new techniques (such as bassinage - p 91) and elaborated on techniques presented in the first edition. He also provides good info for home bakers, something that wasn't really ... |
Price of whole wheat berries/kernels?
Hi, I went to my local bulk food store and priced out the wheat berries vs. the commercial bread flour. Wheat berries are almost double the price. Why? You would think that the overhead on the commercial flour would make it a lot more expensive. Why does it cost so much more ju... | This has always bothered me
This has always bothered me too. I assume it's just a matter of supply and demand. If you are fortunate enough to live where wheat is grown, it's a lot cheaper to buy direct. If you aren't so fortunate, the shipping cost is prohibitive. |
Classes at SF Baking Institute
Seeking feedback on the weekend courses at SFBI on Baguettes or Sourdough. 2 days for each course at $398. I'm a fairly experienced home baker, have been working through Hamelman and Reinhardt books (and forum recipes) for the past year. Thanks to this forum I also have a wild yeast st... | some thoughts on your mixer choice
My own experience, over forty years of home bread baking, is with a KA and what Electrolux now calls an Anksarum. My KA is older than the Ankarsum by probably a decade and the Anksarum is at least 20 years old. Both still work well. I cannot speak much about any other mixers but fo... |
anyone selling breads in farmer's market on L.A. or San Francisco in October?
Hi all, I'm having a holiday in L.A., Vegas and San Francisco currently. Looking forward to buying some breads from the bakers here.Will be visiting a few markets. Thanks,Ryan. | If you get a chance, try to
If you get a chance, try to make it to Wild Flour Bakery in Freestone. It's near Santa Rosa off 101. Great scones and other goodies baked in a wood fired oven! |
The crust
My bread turn out fairly good crumb and crusts are OK, however they are never smooth, since the dough gets too tacky and depute all its surface is never very smooth and I cannot ever score it properly. The look is too organic at times, and i have hard time handling the sticky surface while shaping, since i do... | Hi Farah, I only have a guess....
It looks like your crust is drying out during proof. I often handle my dough with wet hands and tools, and I'm always rinsing my hands. I also proof under plastic, to keep humidity high.Do you have a formula and process?Good luck! |
Side Benefits of the Baguette Quest
If I lived my life in proper chronological order I would have preceded this post with actual crust and crumb reports, but... well, I don't seem to be on top of the linear existence thing at the moment, I guess. Anyway, during the past couple of weeks my baking obsession has been most... | Fresh baguettes keep wonderfully
if made with sourdough instead of commercial yeast. They taste better too!. I don'tt make non SD bread anymore for these 2 reasons. But could care less if anyone else does though. Some folks just don't like sour bread and pefer commercial yeast ones instead, Bread salad is a great ... |
Moving house tomorrow
We are moving house tomorrow, almost done packing here.We will not have Internet until coming Monday so I wont be able to be here and read. wahhhhWhere do I get my daily bread forum fix from. I am exited to move to the new house, the landlord is nice, the house is beautiful , my 2 dogs will love t... | I know what you mean when you
I know what you mean when you say this forum is a "fix". I have confessed as much to Floyd himself!Hope it all goes well, I'm sure it will.see you around here MONDAY!Michael |
I messed up my dough
Today I woke up the wrong side of the bed and insisted on making bread since I already had my preferment ready. Everything went good until shaping time, I used a plastic round container, swiped it with olive oil and sprinkled plenty of flour. But the round dough stuck after rise and deflated.In an ... | probably not, but try anyway
most likely you will end up with over-proofed dough, without the benefit of the fermentation gases as they were released in the handling.I find a plastic bowl scraper to be a pretty good tool for gently removing risen dough from a bowl without deflating. |
Vermont bread story on US National Public Radio
NPR story about a wood-fired oven, a sourdough starter, a couple who is retiring (he's 90 and she's 73) and baking bread for a Vermont farmers market for 37 years. This is so sweet on so many levels. I want to inherit this oven and the schmatte technology. So great a read... | What a great story! Thanks
What a great story! Thanks for the link.Janet |
What's your favorite "warm spot" to let your dough rise?
Hey bakers! I have a question for anyone who is kind enough to answer! Where is your favorite warm spot to let your dough rise (when you're specifically looking for a warm place)?Is it on top of your fridge? In your turned-off oven? Next to a heater? Something el... | Oven heated to about 90F.
Oven heated to about 90F. |
batter not dough
I'm not old enough to remember this, but this TV commercial totally cracks me up. https://www.youtube.com/watch?v=JiX8UKClaPM:) Mary | Whipped?
I don't remember this either, though I'm old enough. But honestly! |
So, just what is yogurt, anyway?
I haven't found anything that goes with this stuff. It reminds me of sourdough but there isn't anything to put it in.I don't eat it very often cuz of its cost but I did like Dannon's Fruit on the Bottom versions occasionally.So, what is this stuff? Just a fancy expensive desert?Thanks,R... | You can use unflavored yogurt
in pretty much any baking recipe that calls for milk, buttermilk, sour milk, sour cream, etc.-----Here are some other uses:Ken's Steakhouse Creamy Apple Cider Vinaigrette Copycat1/2 tsp Spiced Cider Apple Flavor Drink Mix powder (sugar-free like Alpine or Mott's)1/3 cup Vanilla Yogurt (lik... |
Bread with peaches in it
We were traveling on a divided highway traveling east to west in Vermont and found a lovely country store that sold maple syrup and bread with peaches in it, among many other delicious items. I have been searching for bread with peaches in it for years.Does anyone have a recipe for yeast bread... | There is a peaches and cream bread
recipe on the King Arthur Flour website. Their headquarters is in Vermont. Peaches and Cream Bread recipe that uses yeast.http://www.kingarthurflour.com/recipes/peaches-and-cream-bread-recipe |
Recipe request, Madeiran potato bread, has anyone got any ideas, please!
Hi everyone, me again, bit disappointed as no one has responded to my recent request, can anyone suggest any place I can find this type of bread recipe, please. Its a flatbread, with potato or cassava flour, especially typical of the Madeiran isla... | http://www.madeira-island.com
http://www.madeira-island.com/interactive/forums/read.php?1,18004,19633Try this link. May be what you're looking for. |
You know you are totally hooked on Baking
when you finally found a Store that sells fresh Bakers Yeast and you feel like crying for joy.lolI ordered a lot of cubes of fresh Yeast from that Store and it will arrive this Friday. yeahhhhhhhhhNot only does it help me to follow a fantastic Authentic German * Mischbrot * rec... | I think nyour a baking
addict when you make your own fresh cake yeast:-) OOPPPSSS!!! that's sourdough - never mind! |
Nice video: Bread and Butter
"I aspire to be a sushi master of the bread & butter world. The 'Jiro Dreams of Sushi' of bread and butter."http://vimeo.com/100214939 | Nice! Thanks for posting.
Nice! Thanks for posting. Making my own cultured butter is still on my list of things to do... |
scaling of recipes
hey everyone,quick question here. is scaling a recipe just a matter of percentages if you keep the measurements in weights?example: if i have a recipe for 3 loafs of bread can. can i scale up to a 100 loaf recipe so long as i use the same percentage ratio from the 3 loaf recipe.any an all informati... | Yes
I often scale up and down this way - just check that the hydration remains the same.Cheers |
Autolysis & soda bread
Has anybody ever tried to combine autolysis with making "soda bread"?My idea is as follows. The soda bread is based on 300 grams of flour in total, so that would require 15 grams of raising agent, which I would make by adding 10 grams of Cream of Tartar and 5 grams of Bicarbonate of soda, and pro... | Don't see the point.
Why would you want to rest the plain flour and water? Soda bread has been made very successively for decades, centuries, without any resting of all or part of the dough. Okay, if you were using stone ground ww flour, maybe then soak that flour for a bit, but I wouldn't bother with plain white flo... |
Anti-bread sentiments
I'm coming across more and more negativity about bread recently that I'm really starting to get annoyed by it.Why has bread become another dietary whipping boy? Comments? | Take no notice...
Bread has been around for a long time and if there were anything negative about it then I'm sure the human race wouldn't be here by now. As with all these food issues - watch what you eat and how much you eat. Bread's great and I love it.Cheers |
I'm not making any of Ian's avocado bagels!
Here's whyhttp://www.kitchendaily.com/read/10-most-dangerous-foods-your-kitchenI might hurt myself. | Yeah
And you might fall and break your leg getting out of bed, so why do it?!!! |
Simple flour protein test
Apologies if this has been asked before. I couldn’t begin to think of the right terms to search for a previous discussion.I’ve been experimenting with a few different flours, which I store in identical containers.I have had a momentary lapse in my usually pretty good labelling.I have two conta... | The differences are little
The differences are little enough to not worry about. Just use it as per recipe. To fix the labeling lapse - don't label anything! Enjoy! |
Baking Temperatures
I made another sourdough loaf from Bread by J. Hamelman. This was the Vermont Sourdough with whole wheat. The recipe calls for 460F for 40-45 minutes. I steamed the first 5 minutes (he cautions against over steaming) and due to browning, reduced the temperature to 400 at 20 minutes. At 35 minute... | I bake hotter
I think the temps in the book are those that would used in an industrial oven. Unfortunately home ovens lose a lot of heat from opening the door. This is why many of us preheat as hot as we can knowing the loss of temp will leave the oven nearly perfect for a good hot fast bake. None the less my loaves... |
baking stones
I am just becoming aware of baking stones, which are not easy to find here in Ireland. Could fire bricks be used as 'baking stones' ? | These stones are good
I have one of these and it is great for home use;http://bakerybits.co.uk/bakery-equipment/baking-stones-and-domes/granite-baking-stone-30cm-by-30cm-and-3cm-thick.htmlAs a cheaper alternative -I recently had some new kitchen worktops fitted and noticed some some spare granite pieces in the van of m... |
crusts and rising....
Does steam in the oven give a soft crust or a hard one ? I like a crusty loaf.Why two risings rather than one ? | Good questions
I wouldn't say steam, categorically, produces a "soft" or "hard" crust, because the quality of the crust depends also on how one treats the bread after it is removed from the oven. Steam will certainly enable you to achieve those seductively "crackly" crusts that, when squeezed, compel their boulangers t... |
Where to buy a variety of flours in Ireland ?
Does anyone know of any good on-line places in Ireland or UK where I can buy a good variety of flours to cover all of my needs for artisan bread making ? | Where to buy a variety of flours in Ireland ?
You can buy Manitoba flour from Costco.co.ukhttp://www.costco.co.uk/view/product/uk_catalog/cos_6,cos_6.3,cos_6.3.8/155037 |
Ball widemouth Canning Jars
I am in need of 2 1QT Ball widemouth Canning Jars but can not find any here in the UK.I had a look at the once sold at Amazon.uk but the price is unbelievable.Does anyone know of a place in UK where I can get Ball canning Jars are the sold in USA only?Any large widmouth Canning Jar 1QT would... | My recommendation is the thrift store
I googled a few UK sites and was amazed at how expensive they are! I often find them at my local thrift stores, so you might try a few of those. Good Luck! |
steaming, cooling, mistakes and successes
This is my second attempt at Vermont Sourdough from Bread by Jeffrey Hamelman. The first attempt was edible and some folks loved it but I really screwed it up. I used a rye starter that has proven quite healthy. I welcome all advice, critiques and comments.I used the tips fr... | Just a couple of details left
Mike,I wish my second attempt at sourdough looked like that; nicely baked and excellent oven spring.I also use the pan steaming technique, but put the pans on the bottom rack, under the stone. I also stole the tip from dabrownman to put the pans in when the oven has heated to 25 degrees be... |
Using Steam
Hello everyoneWhen is it better to use steam ? Through time I started not using for enriched breads and only for Lean breads. Is this the idea or should I always be creating steam first few minutes when bread goes in?ThanksGhazi | Your oven needs full steaming
Your oven needs full steaming around 3 minutes prior to stuffing your loaf. ....And around 5 minutes following stuffin your loaf. And halfway thru your bake open slightly the oven door to release ALL humidity to ensure a crackly crust. |
Brainstorming Bread Shapes
Hello TFLers,I've been mulling over some ideas regarding optimal bread shapes for serving to groups and thought it might be a fun topic for discussion. Here's the situation I have in mind and the accompanying parameters:I'm going to a weekend retreat of about 60 people where we will be cookin... | A food slicer?
I've had this food slicer for almost four years, now. I use it daily to slice bread for sandwiches and toast; from soft, enriched sandwich loaves to lean, hard crusted rustic loaves. I wouldn't even make pumpernickel if I didn't have the slicer to cut thin slices perfectly every time. The slicer is small... |
Using both baking powder and vinegar in yeast bread
This is suggested in some gluten free recipes, but my question has to do with how these ingredients combine. The recipes I've seen call for the the baking powder to be mixed with the flour(s). I've read that the baking powder is more effective when mixed with the liq... | I would dilute one of them
first before mixing together or you loose most of your bubbling reaction into the air instead of trapping the gas in dough matrix. Blend in the vinegar first with other liquids before adding the baking powder and salt. I would think one would want the reaction to come as close to baking tim... |
Trouble Shoot My Loaves Please
Hi I'm a complete beginner and have had a couple issues wondering if I could get some help. Just have made 3 basic beginner loaves. 1. On all three the texture inside has been very dense and heavy not light at all. 2. The top always gets a "stringy" look or like a "moon surface" and real ... | Can't help much
wthout the recipe and methods since the fixes, easy enough most alwas, are usally found there. |
To rinse the olives or not to rinse?
I'm going to make Maurizio's green olive and herb sourdough soon. In his recipe, he rinses the olives before adding them to the dough. I was somewhat surprised by this. I have put olives in bread before, but have never rinsed them. I do usually reduce the salt by 1/2% to compensate ... | Never thought of it before.
I suppose I would rinse if there was a scum on the brine. ??? Oily olives might slip out of the dough more often. Maybe a rinse and pat dry helps them stick to the raw dough. It does give one time to inspect and taste the olives.That reminds me...better go check for skum on my olive jars... |
You know your a bread baker when...
I made a loaf of bread and replaced 20% of the flour with barley that I ground in my spice (a.k.a. coffee) grinder and sifted it. The loaf came out nice and had a nutty smell and flavor to it. Now you know your a bread baker when... I had some left over barley and used it to feed my ... | You know your a bread baker when
Your car has a coating of flour inside and out. Your at your mental peaks between the hours of 8pm-8am. You most common question is "What day is it?"I'll come up with some moreJosh |
Ordering from USA, shipping to Canada
Seems I may have to buy my DMP from an American company, since I can't find a Canadian source.Both KAF and Barry's Farm have it in 1 lb bags - KAF for $6/lb, BF for $2.29. Shipping for KAF is higher, too.Anyone have any experience with these companies shipping to Canada? BF take sP... | Shipping!
And border fees. I found that out the hard way when I ordered flour from Bob's Red Mill. It cost a blind fortune and then wasn't worth the cost. |
Calculating calories in bread
I'd like some confirmation that my method for calculating the calories in the breads I make is correct. It seems quite straightforward, but I want to make sure I'm not missing something.
I simply add up the calories of all of the individual ingredients. Then I divide the total ingredient... | Why divide?
The only thing that leaves bread when baking is water. Ingredient calories stay the same. Or are you dividing the total calories to find out the calorie per gram? If that is the case, you are correct.The difference in your bread and others are obviously going to be ingredients, so it's difficult to say with... |
Video of various bread braids...
Not sure if this was already posted..I just saw it and thought it was amazing.https://www.youtube.com/watch?v=e5HINId9jLM So skillful! | Amazing!
I bookmarked that video so I can look forward to some fancy braided breads in the future. |
Artisan bread in its ultimate form
I think the picture speaks for itself | Haha
V. Good! |
When do you score?
The dough, that is.I have seen 2 different instructions on different recipes:1. Score immediately after shaping and at the start of the final proof and2. Score at the end of the final proof and just prior to putting the loaf into the oven.It certainly seems easier to score on the denser, non-proofed ... | Scoring tutorial
clazar 123: I am attaching David's excellent scoring tutorial, which I just pointed out for another baker looking for scoring tips. I am certainly not as skilled as many bakers on this site, but I haven't heard of scoring before proofing....Good luck with your scoring. Best, Phyllishttp://www.thefr... |
Paddle in bread machine
Hi,I'm sure this must of been asked before but I did a search and couldn't find so, here's the problem.I've been making bread for a year now with a breadmachine. I really love the bread but the hole in the bottom created by the paddle is frustrating as heck. I don't mind a small hole but lots of... | Depending on your bread
Depending on your bread machine, you could pull the paddle out after it deflates the dough for the 2nd rise.If the above doesn't work then I would take it to the next level since you obviously desire a better product. You could mix the dough in the bread machine and then form it into buns, loav... |
Use Oil, Not Butter...For Softer Bread, Longer?
I was just reading a book on cake making...and the author addressed the use of oil vs. butter in cakes.Essentially...butter is a solid at room temperature so, while it melts in the oven, once the cake sets and especially if it is refrigerated...the butter inside will firm... | Oil
I don't know about the softness aspect, but I seldom, if ever, use butter in my breads now; it's always oil. The last time I made Sally Lunn, I did notice that the bread was not as rich or soft with oil rather than the butter called for, though. |
What kind of water do you use?
My friend who owns a baking supply company tells me he is obsessed with using pure water for his breads. He says he'd leave water out overnight if necessary to let the chlorine evaporate. I'm using warm water straight from the tap in San Francisco, and I've never noticed any off flavors. ... | I wouldn't worry about it
I wouldn't worry about it unless you notice the water causing problems. |
The price of wheat
Today I saw hard red wheat listed at less than $9.00/bushel. But when I checked local suppliers, a 45-50 lb bag is about $45. Now I understand a bushel to weigh 60 lbs. I used to buy hard red for about $25 for 45-50 lbs.Am I looking at the wrong info? | Even though wheat priccs
are up 17% this year they are almost what they were this time in 2012 and down 46% from their high in 2013 June - July. I can still get AP flour at the grocery store 5# for less than 40 cents a pound so you should get better pricing that that for a 50 # bag I would think. |
Tough crust
I've made both pita bread and naan recently and both times the result have had tough crusts. They each have puffed exactly as they should have but the results have been too chewy. Each was made with King Arthur regular flour which is fairly high protein and the dough was kneaded in my mini Bosch for 6 mins.... | Crust or crumb?
Is it only the crust that is too tough, or is it the crumb (inside) too?If both, don't knead/mix so long. Kneading develops stronger gluten.(By "regular flour", I assume you mean all-purpose.)If just the crust per se, then cook at lower temps, or not so long.Traditionally, flat bread is only minimally k... |
I like my plumber ...
... but I really don't want him to become my best friend. Any thoughts as to how NOT to clog up the sink? Tips or tricks?I scrape out as much dough as I can from bowls, buckets, and so on, but no container is ever dough-free when I go to wash it. I've been letting the stuff soak, in an effort t... | Have you had problems, or are
Have you had problems, or are you trying to avoid a potential problem? The reason that I ask is that I have never had an issue. |
Has this website been hijacked by football (soccer) fans?
In the last few days I have been receiving the update e-mails from TFL full of football crap. Anyone have any idea what is happening? | @Maluz
Spam.Please make sure to report any posts like that by using the "report this" button. If we help the moderators they will help us by eliminating the spam.Cheers-Dave |
Joke for the day....
How can you tell that someone is an amateur baker….. By the hard dough sticking to the finger hairs :-) | Re Joke for the day....
:-) |
Chad Robertson book signing in Bellingham, WA March 28th
I just noticed that Chad Robertson will be doing a book signing at Village Books in Bellingham, Washington on March 28th. I'm not sure if I'll be able to make it, but it looks worthwhile for anyone who can. Any other stops in the NW that anyone is aware of? I ha... | Chad Robertson
I talked to folks at the WSU Bread Lab today and Chad is there for 2 days doing some experimenting. He'll be doing the book talk the evening between. So this isn't really a book tour, it's just a local thing.. I was hoping he'd be coming down to Seattle, but no such luck. I'd really like to be an elf in ... |
Proofing not proofing much
I mixed up some dough last night, mostly just KA bread flour and freshly milled Spelt grain. 60% BF and 40% Spelt. I used my wild yeast starter, added some honey and diastatic Malt... left in garage overnight (39 F.) for retarding dough after a good hour or two of autolysing. This morning... | I'm fairly new at SD, and not
I'm fairly new at SD, and not too comfortable on giving advice when I usually need advice, but since you are searching for an immediate answer, I thought I would offer some suggestions. If nothing else, you could salvage the dough by refrigerating it. Then later, take pieces of it to use... |
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