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Pasta Old Style
Maybe better stated as classic style! I'm impressed withe her style and skill!
Aunt Rita's Homemade Pasta
Video of Aunt Rita's Homemade Pasta | Great video!
Thanks for posting it!If I start practicing today, maybe, in another 83 years, I'll be able to make pasta like Zia Rita.David |
Rise and then fall...
I get this with some of my breads and I am just curious as to why this happens. It is usually my breads that have other flours added. I get a beautiful rise, and then if I let it go a bit too long, or sometimes it happens during baking, the bread falls. I was just wondering why this happens. | Fermentation is happening
Fermentation is happening faster, it seems. Different flours ferment at different speeds, such as Whole rye and whole spelt flours. Spiking a dough with either one of these or both will lead to an active dough that must be watched closely. Share the recipe you're having trouble with, perhaps w... |
Micro-baker? Join us Wednesday for #BreadChat
Hi everyone,I'd like to invite you to participate in this month's #BreadChat — especially if you're a micro-baker, aspiring micro-baker, or just curious about baking larger batches of bread in your home kitchen.Hanseata joins us as a guest co-host, along with a number of ot... | Looking forward to the chat!
And good questions!Karin |
Bread bakers seem to be very happy.
Bread bakers seem to be very happy. I must say folks that after being around cake bakers for a long time. Bread bakers seem like some of the nicest people.The bread forums here are so pleasant. That's not me in that picture : ) but he looks happy. | funny
That's funny that you noticed a difference. It reminds me of some young culinary students comparing the students training to be chefs vs. the students they met in the pastry chef courses. Both of the students agreed that the students planning to be savory chefs were in general wild, liked loud environments and w... |
Sesame seed Adhesion
I love sesame and poppy seeds on bread and rolls but have been unable get them to stick to a loaf before baking ? I tried misting with water before sprinkling them on the loaf but the mostly fell off after baking ? Any ideas on getting them to stick.Thanks for any helpJon in Ohio | both at work and at home I'v
both at work and at home I'v always rolled them seam side up on a damp towel then rolled them on/in the seeds, short of glue (a joke) this has the best results. loosing some after baking is the nature of the beast but you should be able to retain the vast majority as long as you aren't supe... |
Sourdough Starters - Scientific Paper
I came across a scientific paper "Ecological parameters influencing microbial diversity and stability of traditional sourdough".A bit of a mouthful, but it's an easier read than it sounds; it gives a useful overview of sourdough starters and the different microbes therein and how d... | Thanks for sharing that.
Thanks for sharing that. There’s so much information to extract but I can’t battle through all the science terms to get it and assimilate. I’ll give describe some points that I was able to get:If I'm reading the tables right it confirms that young starters contain a diversity of different micro... |
Maillard reaction in a 212F/100C oven setting?
Hello,I'm experimenting with low temperature (sprouted) bread baking, and I just baked a bread with oven temperature set at 212F/100C (boiling point of water).The loaf was placed in a cast iron pot with lid. After many hours, the bread came out with a very browned crust. I... | how your oven works
Hi Ian, I know exactly what happened. Well, I think I do. What happened is that you placed your loaf in a cast iron pot with lid. After many hours in the oven it got much hotter than 100C. Here is why. You set your oven at 100C. The oven heats until the oven thermostat tells it that the AIR within i... |
Thanks to Y'alll
Sometimes I surprise myself, and thanks to y'all it happened again yesterday. I was making a batch of dough when 1- the telephone rang & 2- the door bell went off; all at the same time. Of course by the time I got back to the mixer I had totally forgotten how much flour had gone in. I added the rest... | Since my baking apprentice
is a hairy hair brain and the world is busy place where we all have ti multitask I have taken a page from my closet chefing days and bake mis en place. Nothing goes anywhere until it is all measured out and in its place.that way no matter what happens everything is always fine and dandy,Stil... |
First ever artesian ingredient shopping trip & yeast video
A few days ago I realized I didn't have some vital ingredients for really starting to make great bread. I promised myself I'd go on a solo shopping trip, and tracked down a great tiny organic food mart in town (in which I had a delightful conversation with the ... | btw..
..I'll likely be posting things non-question related in the blog section from now, forward. Forgive me as I just realized that's where this information should have been posted! Take care and God bless! |
Surprising result of ailing oven
I turned off the oven after baking cherry cobbler and the entire condo went dark. No amount of fiddling with the fuse box worked, but the resident manager got the lights on again from the main switch outside.I believe that something in my oven must have short-circuited, because after th... | Cooler Oven
A cooler oven gives the dough more time to expand before the crust and crumb begins to harden, resulting in greater oven spring. It sounds like you have accidentally hit upon the proper temperature for your oven and the type of bread you are baking. I hope the crumb comes out well (it should).Bob |
Mini Oven
Do you really have a very small oven? If you do, then maybe you can help me. My own oven (large) kicked the bucket, and now I'm using a small countertop convection oven and I need to bake some bread, one loaf, obviously. Can anyone help? | yes....
What do you want to know? It preheats faster, bakes about as long and watch out for hot spots. Check the instructions for use with alu-foil. Steaming can be problematic. :) |
Can you freeze diastatic malt powder?
I just got some diastatic malt powder today from KA and it is a bit short dated. I'm wondering if I can freeze some of it and whether it will still work well after it's been frozen. Thanks in advance, Dan. | Yes and yes.Just make sure to
Yes and yes.Just make sure to wrap it securely to prevent moisture getting in. |
Malicious Ad on TFL??
Heads up for all . I have an ad appearing that says I have a message and unthinkingly clicked on it.For that microsecond before my brain engaged, I thought it was a PM in my account on TFL. It instructed me to download something and by then I snapped to attention and quickly left the site. Hopeful... | Probably not
Probably not, but I haven't seen it yet. Anyone else seeing it? If so, could you get a screen snap of it and share it?@Clazer123 Are you on Windows? I know there are many trojan-y things that can get downloaded that'll replace real ads with fake ads. Maybe if you downloaded some shareware one of those ... |
How to teach novices Artisan Bread making?
Hello everyone: I taught a Thai cooking classes at my local YMCA three days ago and I also show case my cooking school via Power point presentation. In the show , there are pictures of my Artisan breads . I learn how to make these type of breads via this web site and had been ... | Making bread, of any type, is
Making bread, of any type, is like all crafts in that one must first gain command of the basic skills involved for production. Going from no baking experience at all to making more difficult breads requires a number of learning steps that are not going to occur in one class. Start by te... |
KA for kneading at higher than #2?
Hi everyone!I just have a new KA proline 7 qt mixer. I posted this question elsewhere but I am reposting here as a separate question.its a great mixer, its quiet, moves through batters and cookie doughs very easily. .However I really bought it for kneading bread dough and I can see t... | @katiajini ... KA Mixer
I have an older Kitchen Aid ... purchased in 1994-ish. It is the tilting head type so I think it is smaller that yours (not sure).Anyhow, I made Jason's Ciabatta and ran it up to speed setting #8 (per the video posted by Jen Menke) and I did not encounter any problems other than the entire KA sh... |
SFBI January Course
I have finally pretty much retired, and am baking more. I am going to the Systematic Approach to Breads January 2014 5 day course at the San Francisco Baking Institute. My wife and I are staying the first few days at the Inn at Oyster Point, which is pretty close to the school. I am interested in... | Restaurants near SFBI
Don Pico for Mexican comida in San Bruno and the Basque Community Center in South San Francisco. The BCC once had only a fixed menu and seated all-comers at banquet tables "family style." Today seating is in the more usual restaurant plan and a diverse a la carte menu supplements the rotating six ... |
steel cut oats vs oatmeal (flakes) in soaker
I have been making the struan (the recipe version posted by Floydm here from BBA). It uses oatmeal soaked for a short while or overnight. Steel cut oats take so much longer to cook and soften than oatmeal but can you still use them in place of oatmeal in a soaker? Will the... | Presoak in boiling water, or
Presoak in boiling water, or cook for a period, if you want to ensure they are soft as you desire. Then include in soaker. |
Taste testing
This subject came up on Twitter earlier: Has there been a blind taste test on long cold ferment vs short room temp ferment, e.g. which "tastes" better or worse? I know there are a lot of claims re: health, nutrition, texture, etc, but I couldn't find anything that was more rigorous than Youtube videos or ... | papers
Quick search yielded two published studies that evaluated this.https://www.sciencedirect.com/science/article/pii/S2212429220310427?casa_token=GOe9SG9mlYMAAAA |
So which one are you?
I wonder what the bread we like says about us. I don't know what if any science is behind this but it can;t be much.http://www.huffingtonpost.com/2014/01/06/favorite-sandwich-says-about-you_n_4538478.html?icid=maing-grid7%7Cmain5%7Cdl12%7Csec1_lnk3%26pLid%3D428196Happy Sandwich Making | Pastrami on rye with some
Pastrami on rye with some Thousand Island Dressing. Must be real thin sliced pastrami warmed up and through in some melted Munster cheese and I'm good.A pulled pork or smoked brisket would tie for second. |
how and how much wheat germ to use? Soak?
I have never used wheat germ in cooking and baking. I am just discovering it and love the flavor (of the toasted, that's the only version I have tried so far), and it is of high nutritive value I gather.If I want to add it baking bread, how should I do this?When measuring whit... | Where to start?
Wheat germ is part of the wheat berry. It is the embryo, the life force inside the seed. The germ, along with the bran, is removed during the milling process for white flour. It is about 2 1/2% of the weight of the wheat berry . If you are using whole grain flour, it has not been removed but you can add... |
Dough dried out overnight
Two questions: 1. If my dough dries out after an overnight rise in the fridge, even with plastic wrap on top, does that mean my fridge is just too cold, too dry or I didn't use enough water in the dough? 2. Follow up, I had to add a fair bit of extra water to the Bagel recipe in the Artisan Je... | Post your recipe otherwise is
Post your recipe otherwise is hard to say what wrong, but sound like you need more water in dough.Mirko |
What size should sandwich bread be?
No, not how wide is a pickle, but how wide should bread be? The humorous responses should be easy enough: wide enough to wipe your face, wide enough to hide the peanut butter, etc, etc.I pose this question as I have been struggling with my conversion from a Kitchen Aid Pro 600 with s... | As far as I know,
Pullman pans are most often made to have a square cross-section that measures 4 by 4 inches, so that would be the "standard" American measurement of a bread slice.I don't live in the US, or America for that matter, so the question you ask is somewhat humorous to my mind: who cares what anyone thinks t... |
dough in food processor vs stand mixer
I just made Jason's Ciabatta, a very, very, wet goopy dough in my tiny food processor. It was very fast and seemed effortless. It actually worked quite well compared to all the other ways I have been trying to make it since I don't have a stand mixer. I don't know how the dou... | What kind of blade are you using?
Are you using the plastic dough blade that comes with a lot of food processors? You can certainly use that to incorporate the ingredients together. If I'm correct, then Jason's Ciabatta is 95% hydration, so that is super wet. That would form gluten fairly rapidly just sitting there ... |
need to find bread bags in bulk
I sell bread at our local market and am thinking of expanding my breads to include some more artisan type breads with crispy crusts. Our breads have to be wrapped by law so I need to find a source of bread bags that are made of paper- preferably with a window in it that would hold a two ... | King Arthur sells plastic
King Arthur sells plastic clear bread bags but they are expensive, try looking at bakedeco.com, their store is in brooklyn but they sell also on their website. |
Christmas spice sweet buns
yesterday I made some sweat buns. I have written up the process on my blog. I would live to hear feedback and suggestionshttp://blog.fireandfocaccia.com/2013/12/spiced-christmas-sweet-buns.html?spref=fbThanks Matthew | They really look great!
They really look great! |
Dough Hook v. Standard Paddle
Hello! I am new to bread making and am working on my second loaf. Does anyone know if using the paddle attachment and then switching to the dough hook works better than using the dough hook for the entire process? I used the hook before and thought not everything mixed thoroughly, but it... | Mixing vs kneading
Yes, the paddle is for mixing and the dough hook is for kneading. I find that I like to mix the dry ingredients before adding liquid. I'll often do all the mixing with a dough scraper in the bowl I use for weighing. Then I'll put the mix in my Kitchen Aid for kneading. |
a200
The 1st gear on my Hobart a200 won't turn under dough load but 2nd will. Does that make sense? If I pop the top off what should I be looking for? I'd rather try at home cause the thing is heavy.
thanks | Odd... I'm still trying to
Odd... I'm still trying to fix my a200, but I have the opposite problem. I can get 1st to work. Second will spin faster, but the second you put it under load it goes back to the speed of first. Or if I flip one spacer I can get second to work correctly, but first gear spins the same speed as ... |
Food Grade Plastic Bags to Cover Half-Sheet Pan
Reinhart and others recommend half-sheet pans for proofing bagels, etc. But you are supposed to place the half-sheet pan into a food grade plastic bag during the proofing and retarding cycles. Twenty years ago my late mother in law purchased a large quantity of such bag... | uline has bags
I purchased my bags from uline.com, smaller ones when I individually bagged bagels for sale and I still have hundreds of the larger size that I use for loaves. They have gusseted bags that are FDA/USDA compliant in sizes from single servign to covering industrial equipment. If you tend to wash and reuse ... |
Danish Dough Whisk
Hi thereIf I get a danish dough whisk does it mean I never have to stick my hand into bowl to do the initial mixing ever again? | Only if you're Danish
:D |
Question, Yorkshire Pudding
I am making Yorkshire Pudding for the first time today. Would bacon grease be an option instead of vegetable oil? We will be serving them with a chuck roast stew cooked in a crock pot. Thanks for any opinion you may have.Kirk | Bacon grease will definitely
Bacon grease will definitely work. Traditionally, Yorkshire pudding is made with beef fat, so pork fat is an even closer approximation. Plus, I don't think anyone will complain about the bacon flavor :-) |
High Hydration Dough ... how much kneading/folding is enough?
Recently I've been trying lower hydration doughs with more kneading in order to get a "smooth" dough. Also try the "windowpane" test ...So how does one know when a high hydration dough has been worked enough? When I use the stretch and fold method, the dough... | Stretching and folding is the
Stretching and folding is the way to go for high hydration doughs. The dough getting elastic and smoother in appearance is a good sign that the gluten is developing. Another is that your dough is no longer sticking to your bowl or container ( for this reason, never oil the container you're... |
Kneading Question
As I mentioned in my introduction a few days ago, I am new to bread baking and new to this great site. I use a stand mixer for mixing and kneading because of arthritis. I've learned here that approximately 10 minutes of hand kneading is required but how does that translate to a stand mixer? I am curre... | Using a mixer
The times will be decreased. And the time starts the moment you begin mixing. In these style mixer's for a white dough is say its 3 minutes in low then maybe 5 more in medium speed. These mixers have a tendency to get wrapped around the hook so u may need to stop and remove a couple times so its kneading ... |
"Artisan" Bread?
My sister posted this today on her FB page, and I was wondering if anyone here has tried this recipe. I have several concerns - such as the technique, as well as placing a cold stone in a 450* oven, and especially adding pepper to a bread dough.Of course I realize the pepper is an optional ingredient, ... | I think you're right
It does seem a bit suspect to me, too. I just looked at it briefly, but it seems to contradict a lot of what I think I know about how to make good bread. It may be edible, but "Artisan" is a strong word I would hesitate to use. |
Good Yeast gone Bad!
I have to post this shot, only because things cannot get any worse than this when it comes to over fermentation of batter. We used the Tartine Bread recipe for making waffles using starter. The recipe calls for a lot of sugar and melted butter added to some starter and flour mixture.. can't reme... | Mama mia
Your starter culture was so alive it wanted to leave the fridge and go on it's own... |
Baking Bread T-Shirt (Breaking Bad parody)
http://shirt.woot.com/offers/baking-breadI think this forum would be appropriate audience that would appreciate this! | Poor Imitation
C'mon T-shirt guys... with just a few minutes in Photoshop, you could have created a graphic that at least looks something like the Breaking Bad logo. SteveBwww.breadcetera.com |
Happy Thanksgiving!
A quick note to say "Thank you" to everyone who shares their experiences here and makes TFL such a wonderful community.To the American bakers celebrating today: I hope your feasts come together wonderfully and your Thanksgiving is full of love and gratitude. I look forward to seeing your creations ... | And Happy Thanksgiving to you also!
I am thankful for all my fellow "breadies", who inspire me to do better and to try new things! Have a wonderful day to you all! |
Crust color mystery!
Hello, these loaves are basically Robertson Tartine using KAAF and are from the same bake. The size differential is due to the lazy baker who failed to weigh the loaves. The color differential has happened repeatedly (even when I measure weights). This has happened time and again. I retard my l... | sounds like physics
"... the exact same thing with the second loaf."Nope, something is different. How about temperature of the cover? Wetness inside the cover? hmmmm... |
Baker's Percentage Conversion Calculator
Hi,
I'm a newbie who's created an OpenOffice/MSExcel speadsheet for calculating Baker's Percentages.
It calculates ingredients based on the weight of the finished bread desired and displays them in lbs, oz, gms, cups, tblsps, and tsps.
If you'd like to try it, use it, critique i... | No charge
No charge Chrissie,
I did it more to gain an understanding of Bread Percentages than anything else.
I've found in life, the best way to learn is to Do.
I replied to the floydm email with the attachments, duh.
If you don't get them please message me here with your email address and I'll send them again. |
Sourdough
I'm just wondering why sourdough bread is called 'sour'. My starter only has potato flakes, sugar and water. It ferments and smells like over-ripe bananas at times but it doesn't match my idea of 'sour'. I appreciate your wisdom. Paul | One of the good bacteria in
One of the good bacteria in wild yeast starters is Lactobacillus and its by product is lactic acid. The smart folks should be along shortly to give you more information. http://en.wikipedia.org/wiki/Lactobacillus and http://en.wikipedia.org/wiki/Sourdough |
Sharpening razor blade
I have one double-edged razor blade left, for scoring my loaves. I haven't gotten a round tuit to buy more. I took a hint from a long-ago sojourn in a third-world country and started sharpening my razor blade on my whetstone. Seems to work well, for a kludge. | You should be able to put a
You should be able to put a keen edge on a double edged blade, but doing so seems awfully dangerous.How do you hold the blade when sharpening? I’m thinking you could safely hold the blade in the jaws of a pair of forceps.I use an old school straight razor and really like it. I sharpen it fro... |
25 year old Kitchenaid mixer--grain mill attachment
My Kitchenaid mixer is so old I can only find the manual for it at kitchenaid, not any parts. But I am debating getting the grain mill, but I don't know if it will work on my mixer. Does anyone here know? (Model KSM 5BBU, it's about 25 or so years old).Thank you,Chris... | If it has a universal motor I
If it has a universal motor I wouldn't put a grain mill on it. Universal motors can be identified by screw heads extending outside the motor housing toward the rear half of the motor/gear housing. Universal motors can't take heavy loads. Research the KA grain mill (google) and specifically... |
Breadmaking history
Stuff I thought I'd share here.While searching for information on ancient grains, I found this PDF file online:www.cog.ca/documents/AncientgrainsWI07.pdfQuite interesting.Several ancient grains discussed, as well as the difference between spring and winter wheats.Then I started looking into the asso... | ergotism
Thank you for the above posts- they were fascinating. I am reminded of an article I recall in Science some years ago where an archeologist uncovered an area in a cave in France where grain had been stored in very early times and growing there were species of Streptomycetes, an organism capable of elaborating ... |
Tweeting bakers? Who to follow?
Any suggestions who to follow on Twitter? I have already followed:@breadmaking@RealBread@weekendbakers@sourdough_bread@thefreshloaf@robin_edberg@BreadStormBaker@bakemagAny others who you think I should follow? | You might try
following:@PonsfordsPlaceCraig Ponsford is a pretty fair baker :>) |
Bakeable Cream for Danish
I need a recipe for a bakeable custard/pastry cream to use on Danish pastries.Looking for one that will hold its shape, not "explode", or get completely absorbed into the pasty.I've used several commercial ones that work great (Puratos) but I need one made from scratch.If not available, any id... | Pastry Cream
There is a recipe for one to fill eclairs here http://www.thefreshloaf.com/recipes/eclairsOr Cream Cheese danish filling here http://www.thefreshloaf.com/recipes/painauxraisinsNow I want a danish... |
Ergot, witchcraft and civilization
I spent some time reading up about ergot and rye this past week. Really fascinating stuff. It has had a significant impact on European civilization and was likely the reason for Christianity's whole outlook on witchcraft - all through bread.I did a (rather lengthy, sorry) blog piece a... | Interesting, but apparently not a clear cut case
Ian,Saw your post and read your blog. Thought it was very interesting, so I forwarded a link to my daughter who can only eat rye breads (wheat allergy), is an early modern european historian, and taught classes on witchcraft at Rutgers recently. Definitely thought she'... |
Lye, soap, bread
Can I use lye in my mixer to make soap, wash it out and then make bread? Does the metal bowl hold any chemicals that could affect the bread? How similar is food grade lye to soap lye? Is it a concentration difference? Thanks | Food grade is different than non-food grade
The concentration is the same but there are usually many contaminants in the non-food grade. Both are very strong bases and very caustic. Eye and skin protection MUST be adhered to, as well as protecting anyone near the activity. It can be very dangerous to work with and shou... |
Calorie count?
My flour bag tells me there are 110 calories in 1/4 cup of flour. A small artisan loaf takes 2 1/4 cups and gives me roughly 10 slices. That should translate to 110 calories/slice, average (commercial bread is 85-100 per slice).So is that a good reckoning? Or does the yeast eat some of that and reduce th... | Calories
I do the math based on the ingredient weight (except water) and their caloric content, then weigh my bread after baking/cooling. Typical calorie contents for lean breads (flour, salt, water, yeast or sourdough) are about 210 kcal/100 gram. With rich breads and when incorporating raisins/currants this can sho... |
Bread in restaurants
An interesting piece about the changing place of bread in restaurants.SF Gate: The cost of serving bread in restaurantsThe cheapskate in me doesn't like having to pay for something I get for nothing right now, but I actually like that it makes people think a bit more about bread. Heaven knows good... | Bread is not free all over the world
And in Europe, it is very common practice that if bread is not written on the menu that it "comes with bread" it will be charged separately. A basket will be presented for choice, but every piece has a price. Not telling the waiter how much you ate could be considered extreme bad ... |
La Cloche or Bread Dome?
I am thinking of getting a stoneware baker and am undecided between the LaCloche and the Bread Dome, both made by Sassafrass. Has anyone compared the two as far as size and functionality? | before you buy either, consider this
Make your own from parts easily purchased at a hardware store. I know there are searchable notes about this but I'll try to describe it here: buy a large unglazed (red-orange) flower pot base and a flower pot that, upside down, fits neatly into the base. Then seal the hole in the... |
Interesting experience-what is good bread?
Every year I attend a Soup and Bread luncheon given at a local church. There is an accompanying bake and produce sale and all proceeds go to support programs. It is in a lovely setting in a 19th century chirch in the county. All the soups,breads and baked goods are homemade by... | Hi Clazar,Good thought
Hi Clazar,Good thought provoking question.I found your comments on how the loaves were all similar in taste at the luncheon you attended and my first thoughts were that probably none of the breads were made with any kind of preferment and were simply baked the way I learned to bake before I disco... |
typical oven temp range & recipe target temp?
I have two questions regarding electric temperatures and baking recipes:1) what is considered 'good' for the temperature range an electrical oven can maintain for a given temperature and is that range typically a constant or does it change and you move from the minimum temp... | Where/how are you seeing that
Where/how are you seeing that variation? Is it in difference places in the oven (upper/lower/mid or left/right/mid, etc...) or is that in a single place over time? (And, if so, where.)I can't speak for authors but I would imagine that, whatever the allowance for oven temp variance (as all ... |
I know that guy!
Hats off to Brad Price, winner of the Student category in America's Best Raisin Bread competition at the IBIE in Las Vegas this week. We've been friends of his family for 15 years or so. Brad is a student at K State in Manhattan, KS. It's great to see a young person pursuing his passion.Paul | Sure you taught him everything
It's nice when you have the chance to brag on a friend like this. Good going, Brad! |
New short bakery film
Hi EveryoneI'd thought I'd pos this, it's a short film made about our bakery in Liverpool. It's done by a local company producing stories about small independent businesses. I hope you like it and let me know what you think.
The Baker
Video of The Baker
ThanksSam | Great video
Sam, I like it.Nice and relaxed but your passion for the bread comes through. One quick result, I'll be down to Bridgewater Street tomorrow to pick up a loaf or two.Good luck |
Guess What I Found!
While reading reviews on about 30 bread machines, trying to figure out which one to buy, I remembered I had a bread machine I bought off eBay about 10 years ago. It was purchased as used I only used it a handful of times myself.Well, I sent DH into the storage room (sounds better than junk room) to... | Hiding the knife will
Hiding the knife will probably only encourage him to rip the bread off in chunks. LOL!Congrats on your "new" new-old breadmaker. I use my Zo to knead almost everything these days - saves a lot of time and effort. Though since I replaced my old Hobart-era KA mixer with a Bosch compact I am start... |
The Threat of the Cinnamon Bomb
Anyone traveling with baking supplies? Never leave your luggage unattendend!http://www.thedailymeal.com/flour-cinnamon-bomb-shuts-down-airport/100113Enjoy,Karin | That's too funny!
I wonder what that person was really up to. The article doesn't tell. The easiest thing to do is to 'check' any baggage that may be deemed suspicious by anyone for any reason. That way, you don't misplace it, you don't have to explain to the TSA guy what's in it, and it is sure to arrive safely 5000 m... |
Dan Lepard's 4 hour croissants.
Does anyone have this recipe? I watched the full GABO online and couldn't believe it when he had the bakers make croissants in 4 hours. | Is it this?Great Australian
Is it this?Great Australian Bakeoff Breakfast Croissants |
seam side up or down?
Maybe everybody but me knows the answer to this question but here goes: Do I place the dough into a banneton/brotform to proof seam-side down or up? Since it will ultimately be flipped for baking it seems to me the skin should be down in the brotform. But I tried that yesterday, after pinching the... | For most breads it would be seam
side up in a basket where you plan to flip it over and dump the bread out ready for slashing, There are some breads that you don't slash and want the bread to naturally open at the seams, like many of Forkish's breads and then you do seam side down so the seam is up when baked and it ca... |
Kneading Conference West 2013
I am curious if other TFLers will be at the Kneading Conference West in Mt. Vernon, WA, starting next Thursday, Sept. 12. I would love to meet up. It was fun to meet some of you last year. | Yup!
Yup! I'll be there. |
Amount of water in bread
What changes can I expect to see in a bread dough and its finished product if I were to increase the water from say 50% to 70%?Would it be more elastic? Chewier? More open crumb?I am trying to understand how each ingredient affects dough and final product better... | While the hydration of the
While the hydration of the dough relies on the type of flour you're using (flour with low protein can absorb less water), there are major differences between 50% and 70% hydration.50% hydration is extremely low - far too low, I think to make a good loaf of bread. That's practically in bagel t... |
with yogurt
Thought I would try some thing different yesterday made some bread in the Cuisinart. Used just over a cup of warm water then added a 100g Activia vanilla yogurt, 1 cup flour, the butter, sugar salt and yeast pulsed a couple times, and then enough flour to give me a nice dough, then pulsed a little more, the... | Type yogurt
in the search box. Lots of Freash Lofians make their own yogurt and use it in bread as well as the whey for bread liquid. Your recipe sounds like a fine enriched dough perfect for rolls or hamburger buns.Happy Baking |
silicone bake ware
just curious, what do you think of the silicone bake ware, no I haven,t seen bread pans, but i mean for cakes ect.. qahtan | brand
uhm, that stuff depends a lot on the quality of the single piece. Better avoid cheap stuff and buy well known brands or you'll repent bitterly. |
Variation in Crumb
Hey Everyone,I've noticed that the batards I've been baking have an uneven crumb structure through out the loaf. The ends are open and the middle is closed and heavy. I'm assuming this is a shaping issue. Has anyone else encountered this and found a solution to making an even structure. I'm really... | How do you proof them? And
How do you proof them? And how do you bake? |
Which conducts heat better Iron or Steel
I would think iron and more evenly but, then again I think not..because all of these steel heating plates are coming out on the market. I received an e-mail from Sur La Table and they are offering free shipping on any $59 purchase. One new item is their Baking Steel plate 14X1... | Cast Iron
Sylvia - I believe cast iron would be considered a better heat conductor than steel in that it holds heat better and more evenly. That said, it takes longer to heat (hence the reason it holds heat better too - it takes longer to cool down). The baking steels are becoming very popular. I have one and it outpe... |
todays bake
todays bake,,,,,,,, just plain white.. qahtan | Beautiful!
They should last you awhile, qahtan, or not! |
questions
has any one made Desem bread?.`````````````````````````With regard to flavour of whole wheat bread maybe even breads like Hovis, Bermaline and similar can be greatly improvedby FRESH KERNELS, FRESHLY GROUND.,I know myself I never liked whole wheat bread the taste was FUNNY. .But once I ground my flour fresh w... | @qahtan, re: Desem
I remember JMonkey posting about a Desem that he made. There are probably others. The Search tool might turn up additional posts.Paul |
another antique pan
another from my collection of antique pans.. this one tricky to get the right amount of dough in it... qahtan | milk bread
Hi qahtan,These are for milk bread. Sealed pan protects the dough so it doesn't get burned. Not the milk sugars are not fermentable by yeast, hence milk bread has high degree of colouration when baking.Best wishesAndy |
Loaves from double pans
double pan loaves. qahtan | Beautiful!
They look terrific, qahtan; how I envy you that pan! I finally got one of those cylindrical pans from England and though I've made bread in it, I so seldom use it now because the slices are very small. Yours look to be about the perfect size. |
Loaf baked in hovis pan.. g | HAHAHAHAHA! Is Hovis still
HAHAHAHAHA! Is Hovis still around? Because I think you should get a royalty for every loaf, LOL! |
This time it"s Bermaline bread
the name is not do good on this one.q | Loaf baked in Bermaline pan
qahtan |
.Hovis pans, before and after
I wanted a Hovis loaf pan,, a kind soul sent me two.. the top picture is how the arrived for me,, bottom picture after my husband worked on them,,, just though you would like to see my antiqie treasures.. qahtan | So, what brand of sandblaster
So, what brand of sandblaster does your husband own? LOL!From the before pictures I'd have sworn the letters had been completely eroded - was there really that much crud on the pans that once you got if off (sandblasting or otherwise) the letters were entirely restored, or did it require ... |
ovens
Hi everyoneI am looking to buy an oven to support my small bakery enterprise. I read about a ROFCO oven and got feedback from the weekend baker in holland about her oven. I saw a few people write about this oven , has anyone in the UK or elsewhere any experience with this type of oven I would like to buy one as i... | Ovens
Hi Albert26The cheapest (and smallest) ROFCO - the B10 was about 660GBP at the beginning of the year and carriage about 95GBP. The B20 was about 980GBP. Given that even the largest size they make - the B40 and B50 - are big enough for just 12 x 850g loaves (and only the B50 is annotated as "Possibility of conti... |
Atkins Diet
Ok, this is it and for the past 3 weeks I have been a faithful Atkins Dieter. It's coming off as described but I will have a few more weeks to go.Alas, I will never ever be able to "devour" my creations and now only allow myself a very scant piece now and then.My husband loves it though, so much more for hi... | I have birds that have trained themsleves to
eat every tomato before it can completely ripen, If I start picking them pink the birds eat them green. Makes you wonder how many animals the farmers are killing to keep us fed. Good luck with the Adkins diet. Once you lose weight you can go back to eating bread like I d... |
Utilizing the sun?
Hello,Is there any interesting way to utilize the sun in my baking process? It's a bit of a reach, but it is always extremely hot in Florida obviously, either so bright you can't see or clouds so dark you think you're in Twister. Yes, solar energy is one way, I am looking into it a bit to reduce ener... | You can look into solar
You can look into solar cookers - they heat the food by concentrating sunlight directly on the cooking vessel. I've never seen one myself, but know they exist :)E.g. a review https://ecavo.com/best-solar-ovens/ |
blackberries | Ooops again sorry
Ooops again sorry |
Hot X buns
variation on the same dough.. no special recipe, I just didn't put the crosses on them as it wasn't Easter...qahtan | These are some great buns.
We love to make French toast out of them!Well done asn happy baking |
Dieting and bread consumption
I *hope* I've finally found an effective way to diet. I am doing intermittent fasting. I refrain from eating 16 hours a day (8 PM to noon) and let myself eat the other 8. Probably just a personal quirk, but it's a lot easier to NOT EAT, period, than it is to think about what to eat, how mu... | 5:2 diet
Have you tried this diet? You restrict food intake to 500 calories for women, 600 for men, on 2 non-consecutive days each week and the other 5 eat as normal with no restrictions. That way you can continue to bake and eat your bread. :>} Patsy |
Yorkshire puds
A challenge like bread, but easy when you know how,,, qahtan | Your post put me in mind of
Your post put me in mind of an old Stanley Holloway poem about Yorkshire puddings.Care to share your method? Mine always come out flat :( |
scones
scones every ones favourite,, g | You might want to consider
You might want to consider consolidating all your photos in one thread. You don't really need an individual one for every picture you take. |
pullman loaf | pullman loaf
Sorry, i did a double take on the above.I find it a challenge to bake a loaf in these pans, to get the right amount of dough to fill the corners but not too much to make a hard top.any one else have such a problem. ?? qahtan |
Baked Baking Soda
After my big disappointment with lye...I want to try baked baking soda.My question is...with the lye, so long as it is sealed you can use it indefinitely (even in its solution form)...will a baked baking soda solution keep for re-use as well??Also, sometimes I go wild and make dozens and dozens of pre... | Don't know much about it,
but I do know that some sources say that it can be used instead of lye. Try it out - sodium carbonate (washing soda) is more alkaline than sodium bicarbonate (baking soda), after all.Is it practical to store the solution itself, however? Washing soda is dirt cheap to buy, so maybe mix a soluti... |
whole wheat
Whole wheat made with fresh ground wheat berries,,,,,,,,qahtan | You have to like the outcome
of these breads using home miller wheat. Well done. |
pictures
None | loaves of bread
Well i don't know what I did. but it looks ok..... qahtan...... |
round loaves
baked in round tins......like a toast loaf.. qahtan | Perfect Sandwich loaf for
balogny, mortadella and other salamis of all kinds. Nice baking! |
Lost recipies in Hamelman's "Bread"
Hi!Does anyone know which recipes didn't make it from the first to the second edition of Hamelman's "Bread"? I don't seem to be able to find that information anywhere. I think I read that somewhere but for the life of me can't find it. | You will find a comment from
You will find a comment from Hamelman here: Hamelman's bread, third edition is coming. | The Fresh LoafI have owned all three editions and can say the 3rd Edition is fabulous. There are about 36 new recipes with some contributions from around the world. He has rationalised some formulas by ... |
Guinness and walnut
Gotta post this one, of our favourites.. Guinness and walnut. yum.....looks like I am trigger happy with pictures now.Nice to know that I have been missed. qahtan | Looks well risen, Qahtan. a
Looks well risen, Qahtan. a general overview of the recipe perhaps :)welcome back!-Khalid |
Baguiette Hopes Fade for some French Farmers on Low Protein Wheat
A long cold winter and a wet spring are having an adverse affect on French wheat farmers. http://www.bloomberg.com/news/2013-08-01/baguette-hopes-fade-for-some-french-farmers-on-low-protein-wheat.htmlWild-Yeast | Tell me please
I thought hard wheat was used for making bread. Why is this (only slightly) lower protein content in soft wheat going to be a baking problem? I guess I don't understand what is going on in the flour milling process. The article says that the wheat needs to be at least 11% protein, and suggests that it ca... |
brown bread ice cream
This is really really good.. I don't have an ice cream machine so freeze my mixrure in a small loaf tin, when it is solidI can tirn it out andslice it, as thick or thin as required, you will find it will be thick,.Brown Bread Ice CreamIngredients45g wholemeal breadcrumbs500ml whipping/heavy cream1... | Does this count towards recommended whole grains?
Does the whole meal breadcrumbs count towards the daily recommended amounts of whole grain we are all supposed to have? (Tongue in cheek on this one. )Sounds like heavy cream deliciousness! |
Crackers made from No-Knead dough
I have been using the No-Knead dough for making crackers for the last six months or so.I usually make a small batch. I used white bread, brown bread, rye bread, and a garlic bread. When I am going to make the crackers, I cut the dough into little balls.Then, with the use of a little e... | Herbes de provence is nice on
Herbes de provence is nice on crackers. |
We 3 gmas ... made pasta salad ETC...
Let me start off by saying... Barb bakes a lot of bread!!! She has many blessed friends, family and apprentii (is that a word?)... The ingredients above went into her pasta salad...All those good things with a great dressing... that had cheddar cheese cubes, parmesan cheese, mayo e... | Warm weather
is finally here to the Northwest US and with it comes a whole new baking/proofing routine. I was not prepared for the Tartine bread to move along so fast and as you can see it didn't rise to the height that is typical. Great taste though and nice even crumb.Since it is already well into July and I am at th... |
NY Hard Rolls Disappointment!
I haven't been back to upstate NY in 7 years. I so, missed the Hard Rolls. Can't get anything like the Hard Rolls in NY. Well, went to visit family finally! Went out to eat in a well know diner. Couldn't wait to order a cheeseburger with onions on a lucious hard roll. Disappointment.... | curious. How hard are these
curious. How hard are these rolls? |
Apology to my much-maligned kitchen
I have been blaming you (and your cool temperatures) for slow proofing.As you can see, the fault was not yours.I guess it was time to replace the old(er) -- but not actually expired -- yeast with a new supply. | haha
That's funny...I did the same thing with my sourdough starter! Blasted 65 degree house! Then I realized it was actually just that my starter wasn't old enough and active enough yet...and now I proof in the fridge... |
thanks Floyd - for the bread browser feature on the site
I really like the bread browser feature. Took me awhile to discover it, but I think it's a great addition to the site.Thanks for all your hard work on the site redesign. | Glad to hear you like it!
Glad to hear you like it! |
Anyone watched the bread challenge on The American Baking Competition last night?
Did anyone watch The American Baking Competition last night? It was the bread challenge where the contestants had to make their signature breads, soft pretzels, and croissants (plain and filled croissants). If you're in the U.S., you can ... | It was an interesting episode
It was an interesting episode & nice to see that even the "pros" have issues some of the time. Of course, they were very limited on time and I'm sure that had a lot to do with it. Also, they didn't have a glass of wine or a cold frosty beverage at their side like I sometimes do. That al... |
Play it by ear
I've only recently started baking bread. I read lots of books & TFL posts & advice.I followed recipe instructions to the letter, bought thermometers for the oven and kitchen & the rest but the results were never that good. I was always trying to achieve the 'window pane' test with dough but failed.To tes... | Thanks
Great time for me to read this post. I'm baking my first loaf of bread tomorrow . . .Hoping for the best, preparing for the worst, haha! |
Calculating Overall Hydration when Working with Liquid Sweetners
When working with baker’s percentages and such, I understand the hydration percentage is the amount of water calculated against the total flour which is considered 100%. Pretty straight forward in a simple recipe.I’d like to ask then, how are additional l... | Rick, I’ve seen a chart for
Rick, I’ve seen a chart for water content for specific ingredients, but was unable to locate it. You can google “water content of butter” for example to get the information.When it comes to dough hydration, most bakers use their experience when considering the “feel” of the dough. In my case... |
Too hot for rising bread - doubling in 20 minutes!
I need good starting point for making bread in hot weather. It is 30* in our apartment at not quite 10am, and I'd like to bake bread. The last time I did bread this hot though, it doubled in 20 minutes the first rise, the second rise even faster, and it was very, very ... | you should use much less yeast
1/3 or 1/4 of the usual amount, possibly in a preferment (biga or poolish). |
e mails
several weeks ago I had a computer problem and had to purge my cookies and most files. I haven't recieved an email from TFL since then .. how can I get back on the list ? | Hi Micki... See this thread
Hi Micki... See this thread for info on how to get on the new list.http://www.thefreshloaf.com/node/33142/im-not-receiving-notifications |
King Arthur Flour Sweepstakes
Don't know if anyone is interested, but here is a link regarding their sweepstakes.http://bit.ly/11DhMup | Too bad it's facebook only.
Too bad it's facebook only. |
Bread Browser --- Hey Floyd !!!
I just love the "bread browser", what a wonderful addition to the site.Jeff | Glad to hear it! I'm
Glad to hear it! I'm enjoying it too. |
Swopping sourdough starter for biga/pate fermente/poolish
Just idle curiosity I suppose, but I was looking at some sourdough recipes and wondering if they could be used by swopping the sourdough starter with an equal quanitiy of biga/pate fermente/poolish. I appreciate that the fluid needed may have to be adjusted to h... | Yes, it is perfectly doable
Yes, it is perfectly doable for you to make your own versions of recipes as you please. I do it all the time. Haven't baked with yeast in over a year, but used to convert sd to yeasted recipes frequently. I make my versions of recipes with what I have, or desire to use, be it sd(sourdough) t... |
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