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Weak and mushy seam!
I am fairly new to baking, but have got to the point where I can reasonably competently shape a batard, up until the final stitching. I am using 40% WW and 80% hydration. So, having folded the dough "trifold" from a rectangle, I roll it up and all appears good - a puffy dough, fairly tight skinned ... | first thought
though I'm not an expert here but have you thought about dropping hydration a bit to like 75%? |
Turmeric Polenta Orange Straight Dough
I had some leftover grits made from stoneground corn and I have been wanting to make a corn/turmeric/orange loaf for a while. So no recipe-everything pretty much off the cuff and here it is.I have my recipe development incuded with my notes. The volume amounts for a few items were... | Dry grits1/3 c52 g Water 208g Salt½ tsp4g Cook grits/polenta as directed and cool to lukewarm or use leftover. Liquids:Orange juice2/3 c100mlMix into grits and whisk smoothWater1 ½ c200 mlDecrease to 150ml next timeOther ingredients: AP flour2 ¾ c400g Turmeric2 tsp7gDecrease to 1 tsp next timeSalt1 tsp6g Yeast1 ½... |
How to edit an Excel Spreadsheet using an iPad
I’m hoping there is a way to edit an Excel file on iPad without having to purchase any software. The only thing I can find is Office 365. It is not inexpensive.I would like to be able to edit my formula spreadsheets on my iPad. As it stands now, if I want to edit my Total ... | Google docs
Google docs |
Donuts & Gluten Structure Formation
Hey Guys!Just joined this website and thought you guys could help me with some donut making I've been running my donut business now for a few months but I'm having issue with my gluten formation causing the donuts to become 'spongy'. At first my donuts were very dense and heavy - thi... | Using bread flour?
If you are using bread flour, switch to AP. Bread flour will give you exactly that kind of crumb.Donuts need some gluten formation and AP flour has adequate gluten for the job. Cake/pastry flour has too little gluten capability and you will end up with pancakes. You can continue to make it as a brioc... |
Freezing Bread and Other Things that dry out
Hi,I've tried many things but this technique seems to work best.Place bread/food in food grade plastic bag, get rid of as much air as possible, seal well Wrap with very damp, not dripping wet, towel. I use a cotton kitchen towelPlace in another bag and sealSorry, my photos w... | How do you thaw your bread?
I find that if you leave it on the counter overnight still wrapped in the plastic, the moisture goes back into the bread and it is like fresh baked. No need to add a wet towel in there. Double wrapping is a good idea if you are storing it for more than a couple of weeks. |
This weekend's bread giggle
Okay, so it was more like a guffaw. I taught a class Saturday that focused on a variant of Pain l'Ancienne (about 9% whole wheat subbed in for some of the white flour) and a yeasted version of a Pain de Campagne. One thing that I stress for my students, most of whom are not accustomed to me... | I know how she feels, Paul. I
I know how she feels, Paul. I’m constant reaching into the bowl to pull out that extra gram or so. Even Though I know it is ridiculous {;-) .We people are a strange lot... And the world is filled with innumerable variations.Dan |
Toasted bran + buttermilk
Toasting any ingredient in your bread is a good way to enhance flavour and aroma. This time I toasted in the pan some wheat bran, and added it to bread flour, creating such as a false "whole wheat flour" with more aroma (the germ is missing). The ratio was 93% bread flour + 7% toasted bran. To... | Great idea Abel!
I’ve been searching for ways to increase the flavor of my seedless breads. My all-time favorite is Hamelman’s Five-Grain Levain. Every other bread I have baked ends up being compared to the 5 Grain, and I’m yet to find one that compares.Have you got any other ideas I might try?All of your breads are go... |
The Perfect Crust?
I've got crusty issues! I've made both Lahey No-Knead and Ken Forkish Saturday bread and I get very different crusts with each. I am preferring the Saturday bread crust as it's thicker and crackling, but not chewy. The Lahey crust is entirely too thin and weak. I've tried baking the Lahey loaf longer... | It would help if you posted the formula/recipe of each
Tried looking up the recipes but I didn’t easily find them. It would help if you posted the formula/recipe of each. But especially Lahey’s since that is the one giving you problems.I think that thicker crust is more the norm. I have a hard time getting thin and sof... |
Tangzhong with more than 5% flour & TZ with S & F?
Typically the TZ portion is made 5% the weight of total flour and 5X that weight of water (or liquid). I have read that up to 10% the total weight of flour can be used in the TZ. However the dough becomes stickier and stickier to deal with. But nowhere does it say wha... | The most i've used is
The traditional 5% of the flour and 5x it's weight taken from the total water. Haven't noticed too much difference in the handling of the dough while developing the gluten through stretch and folds. But it's been a while since I've done a tangzhong and never done one with enriched breads. |
Does Tangzhong method change timings?
I've never tried using the TZ method before, and I want to try converting one of my favorite recipes to TZ (using standard 5% of the recipe flour and 5 times its weight in water).I'm satisfied with the non-TZ recipe timings for bulk fermentation, proofing, and baking. Should I expe... | No. Your timing should not
No. Your timing should not be effected.Good luck. |
refrigerating dough for 5 - 6 hours
im wondering if its possible to make sweet dough (for chelsea buns and buchteln - a type of yeasted bun ) for about 5-6 hours. The bulk rise is only an hour before shape and proof and at them oment im making the mix late in the ight and then going straight through to bake. Would be ... | Since i bake mainly with sourdough starter
Please treat this as at best an educated guess. I don't see an issue if you refrigerate and I think better at the bulk ferment stage before final shaping. If I was trying to do this I'd probably do what you suggested.Another option would be to reduce the amount of yeast so you... |
First Baguette
YEAH !! Yesterday was a gooo day - I baked my first baguette - this had been on my bucket list for a long timeI used the E.H. Bagguette Mold(+) Very tasty - no sticking - just a bit brown(-) needed color - needed more "crusty" - dough was not pliable enouth Do you have suggstions Rdeal | How about a photo of the bread?
Including photos of your bake and some basic info on the bread formula you used would be most helpful. |
bread not rising!
Hi all,(This is my first post). Been trying to make my own bread. Did it successfully the first time but not since then.Below are my ingredients and the method.Personally, i think its my kneading as the dough is not elastic when i put it into the bread tin.Any help/advice/tips on where i am going wr... | The first change I would make
The first change I would make is the point where you add the oil. Get the flour and water together first without the salt, before the oil is added. The oil added directly to the flour is probably inhibiting the formation of gluten. Although I use ghee instead of olive oil I've found that m... |
white doughnut ring
i've been trial and error-ing so many donuts recipe, from the classic yeasted, water roux method, sourdough, added baking powder, etc but not ALL of them had that white ring like beautiful wide ones at the bakeries. some of them had that super tiny white ring line, like a thread but most of them had... | I know nothing about donuts
so take what I am going to say with a huge grain of salt!Isn't the ring caused by the dough not contacting the oil? So the higher you can get the donut to float in the oil, the wider the ring? So the trick would be to have super light and airy donuts that float up higher?Remember that I know... |
HOL-E attempt #4
So this weekend I attempted to create a more open (HOL-E) crumb per Trevor's influence. I made some changes from previous attempts to good effect.I used 80% bread flour, 20% whole wheat flour, 10% levain (100% hydration) at peak, 2% salt and 70% hydration.This week on Friday night I mixed the flour, wa... | Wow, oh wow!
I haven’t read your post yet, I just went straight to the crumb shot. It’s gorgeous!!!!! Just wow! Okay, going to read your post now. ? |
Autolyse + fat 2.0
So as promised I tried this again.There were some changes. This time I used my go to bread recipe. Because I'm more familiar with it. Modifying this recipe for the experiment. First I replaced the one cup of milk with one tablespoon of crisco and one cup of water. I also added the baking soda and one... | should have added...
Easy to see I cut this wile it was still hot. Habit of mine. I'll cut a hot chunk off. Toss it in the freezer for a few minutes. Then give it a taste. |
Rye and Flaxseed bread
Hi,I seem to have a lot of trouble with this rye and flax seed loaf from Paul Hollywood. It does not seem to rise as much as possible and sinks overnight.I am a newbie to bread making but want to learn.Any advice appreciated. | post your process and recipe..
Don't worry, it's edible! :)But if you post your recipe and process then someone will figure out how to help!Keep at it.. you'll get there! |
Francisco Migoya - “Insights from Modernist Bread"
In May, 2017, 200 serious bread-heads gathered in Charlotte, NC for On the Rise, The Johnson & Wales University International Symposium on Bread, presented by Puratos. The Symposium’s theme was, “The Future of Bread” and ten internationally known experts on various fac... | On The Rise II
I got an email yesterday announcing a follow up conference: On the Rise II. Thursday – Saturday, April 26-28, 2018, also in Charlotte NC. More info coming soon. |
Need help getting big pockets
Hello friends, This is my first post here, I'm a long time lurker though. I've been visiting the forum for almost 3 years now, although i had a big hiatus in between.Everything I know about bakery i learnt it at tfl, tho it may not be much. So this post is because I've been strugling to ge... | This book may be a little
This book may be a little advanced for you at this stage, but it is a must have IMO for open crumb. Others on this site seem to agree. It is called “Open Crumb Mastery” by Trevor J Wilson. It comes in a PDF file that is downloadable. https://trevorjwilson.selz.com/item/open-crumb-mastery-for-... |
Is this the right forum for HELP!!!!! ??
I prepared a brioche dough last night that looked perfect. I put it in the fridge for a nice, long, slow rise. I checked early this morning, but only eyed it, didn’t touch it. It looked like a perfect rise. I prepped, and took the dough out; my dough froze! So what do I do now? ... | I would just let it warm up on the bench
have you shaped it or was this the bulk ferment? I have never had this happen to me but I do freeze pizza dough balls and once they defrost carry on and all is well. I think I would thaw then reassess. Reshape if necessary or shape and proof as usual. Good luckLeslie |
Gummy problems with "foccacia" bread
Hi all!Im a professional chef making bread for the restauraunt I work for. Often we have the same problem of having a gummy underside. I think that the bread is too high of a hydration to form a crust properly before the tops of the bread are done or burnt.My biggest concern is that... | Have you tried mixing @ 80%
Have you tried mixing @ 80% hydration? Lowering the water to 1200g.Just a thought.Dan |
My adventure with Autolyse, crisco and eggs.
This particular recipe was easy to divide. All the liquids and most of the flour went to make the autolyse. The remaining cup of flour, salt, buttermilk solids, sugar, everything but the egg and oil were blended together and set aside. Once the autolyse side had sat for some... | The other option, skip the bulk
rise if the folding takes the same length of time, all things considered equal. The bulking was going on while the the dough was folding and resting, you just kept knocking it down. Delaying yeast may change the flavour profile a lot as the flavour would have developed with the yeast i... |
Buckwheat Brown Rice Date Pepita Loaf
This bake has been inspired by Abe's buckwheat explorations HERE that started with the GF Community Bake. Rather than hijack his thread, I thought Id post this separately.Right up front- "Thanks,Abe! This is the best GF loaves I've seen! or tasted"I used Bob's Red Mill Whole Buckwh... | Really nice loaf! Crust and
Really nice loaf! Crust and crumb look great. How was the moisture? Was it gummy at all?Congrats on the bake! |
Cold vs room temp bulk ferment
Using instant yeast, would using my regular recipe and cold fermenting for x hours yield essentially the same result as the same recipe with a fraction of the yeast fermented at room temp? The recipe calls for 10g instant yeast but I could use 2g, for example and let it go at room temp fo... | The longer the ferment
the better the bread. Whether you slow it down by temperature or use less yeast it improves the final results. I imagine they'll be similar.Have you thought about going down the poolish route? |
Bread Categories
I’d like to make a list of bread categories, or maybe what I mean is dough categories. Not bread types, that would take an entire book. For example: basic white, basic whole grain, enriched breads, flatbreads, etc. How would you (yes, you) categorize bread? | Bread Categories
Flat, straight, sourdough, hybrid, enriched. Subcategories are probably near infinite. |
Dusting the board with flour. Why?
For my entire bread making career, I've dusted the kneading board with flour. Primarily to keep the dough from sticking to the board, and sometimes to work a bit more flour into a dough I deemed to be too loose (happily, that happens much less often as I've gained experience).I was ... | Some thoughts
in my limited experience, the only real concern is when preparing doughs with very high hydration. If you’re making a ciabatta, for example, over-flouring the board can make the dough too dry and you’ll lose some of that precious stickiness. For the most part, however, flouring the work surface is a prett... |
keeping the crust crisp
So I bake french bread every week or so. Marvelous. It would be nice to store it in such a way that the crust stays crisp. I just throw mine in a long plastic newspaper bag, and that preserves it nicely, but obviously doesn't retain the crisp crust. So what's the trick? Certainly a paper bag is ... | Yeah, linen or paper work
Yeah, linen or paper work well. Basically anything that lets moisture escape yet doesn't allow a draft, which would dry out and stale the entire loaf quickly.I often use a linen tote bag, one of a few we've gotten for making donations or subscribing to magazines. |
Help - my linseed bread is too moist?
Hi - I'm on a very restrictive 'paleo-ketogenic' diet for medical reasons - no sugars, very low carbs, gluten free, high fat but no 'real' dairy. Dairy substitutes, eggs and salt are allowed. The only grains I can bake with are those whose carbohydrate content is nearly all fibre,... | Okay I know nothing about this
but have you tried mixing the two seeds? So you get the best of both. I was also trying to think of Seeds that are mostly fibre and chia popped into my mind. Since it absorbs so much water though, it might not be a good addition but you won’t know unless you try. |
Dough coming together then de-balling in mixer
Why is the dough not balling up in the mixer? I have the same problem with every bread recipe that I try. I start with the lowest recommended amount of flour and use the paddle at a low speed (1 on KitchenAid mixer) for 2 minutes. Then I use the dough hook. I will add more... | I get the 'bunny ears'
I have a Kitchen Aid pro stand up mixer. What I usually end up with is part of the dough sticking to the hook. Then one or two 'bunny ears' flopping around the bowel. I usually drop the bowel, reincorporate the ears with a hard spat or spoon and start it up again. I've also had the entire mass c... |
Anne Madden - “Wild Microorganisms, Found in Strange Places for Better Flavo
From here Discovering the diversity of microorganisms found in sourdoughI discovered Anne Madden... Then I found this...Quite interesting I thought! | Enjoyed the video Thanks
Enjoyed the video Thanks for that. |
Crackly French Bread
Hello All, I read somewhere that adding 1 TBLSP of baking soda to a recipe for French Bread would result in getting a thin and crackly crust. I tried that with my own recipe but it turned out to be a BIG mistake. It seems that the baking soda interfered with the action of the yeast. The loaves nev... | Tricks to getting French bread to be more French
Seem to ve a dime a dozen and reason for the tricks is that French bread is incredible because the French are bread masters. Of its really important to you because you maybe have had bread in France then trick,w/o probably only disappoint. As to why the loaves didn't r... |
how long does thawed bread last?
It's been a little while since I have posted but have popped in to do a search for some help. Great search engine and the info that is here !The problem is that I can't seem to find any information of how long a thawed baked bread will last. I took a loaf of sandwich bread I had baked... | Thawed bread will last about as long as fresh bread,
assuming that it was put into the freezer as soon as it had cooled from the oven. The time spent in the freezer puts everything on hold, including the growth of molds. Room temperature and humidity tend to be stronger predictors of how long bread will last before s... |
My first loaf
Hi all. Had a go at the NYT no knead recipe. Plus and minus: + A loaf was produced+Very edible+ Delighted to get a result - I made a couple of little errors of method (even thought it' so simple).- 2nd rise wasn't as good as I'd hoped it would be.- A little too salty.- Not 100% sure that it was cooked thr... | Looks amazing!
Really lovely.If you have a thermometer, the bread is done at b/w 190 - 210 degrees. Makes it much easier when you know for sure. But yours looks perfectly done! |
Panettone Comparison
After getting a new Ankarsrum, I've been working my way thorough a few different panettone formulae to see what I want to use next holiday season. Starting this thread to collate some notes and thoughts on what I've found, and see what others think. If you have any other formula you really like, ... | help with the Ankarsrum
Hello. I just bought a new Ankarsrum also. Yet, I have some difficulties in developing the gluten structure. sometimes it works, sometimes it doesn t. do you use the roller or the hook? for high hydration do you put all the watter from the beginning? thanks, |
Hobbit Alert! Need Lembas Bread ideas
My 15 yo daughter has been very taken with the recent "The Hobbit" movie. She's also always on the run with afterschool activities, always looking for "grab and go" foods while trying to maintain a vegetarian diet. So last night she turns to me and says,"I know what I need: Lemba... | Cool!!
What a GREAT idea! I would also include some Quinoa (keen wa) as it is VERY high in protien and is the only grain that has all the amino acids our bodies need. It also will give it a nutty flavor. Amaranth is also a good one for the protien and nutty flavor. Please let us know how it goes! You may end up with an... |
Question re: overnight fridge ferment
I'm new to the stretch and fold method of bread baking and have been working from the Forkish book. I recently took a sourdough bread making class at a local bakery and have tried to adapt their method to one of Forkish's recipes - Overnight Brown. The main difference from the Fork... | You can go from fridge to oven,
but if you let it rest on the counter for a few hours after refrigeration, more of the complex sour flavers come out. I used to do the former b/c it seemed easier to score cold bread, but prefer the flavor after the bech rest.if you havent used enough pressure in shaping to have a skin h... |
Happy New Year 2018!!!
Happy New Year to everyone.I haven't been doing a lot of baking nor been on the Fresh Loaf a lot in the past year, I want to say thank you to all, you have been an inspiration to me in many ways. Also, have kept me grounded when I needed grounding and some pleasurable moments that kept me going ... | Thank you, Betty!
Happy New Year's wishes to you too! Looking forward to seeing some of your bakes in 2018. |
Does anybody else work with Teff?
Hi - this is my first post. Technically, it's my third try at my first post. I'm going to see if it works before going into why I like using Teff in my starter and bread, so my basic query is whether anyone else uses it and what they think, compared to other flours. | Welcome
Welcome to TFL. I hope you find this site friendly and informative.I have no teff experience. Are you shooting for a gluten-free baking experience or are you using teff for other reasons? |
holiday bread how to know size it will spread out to
I found a recipe for what is called Star Bread. Really, there are two or more that are made similar an called star bread. King Arthur's is Cinnamon Star Bread, another one that I found online is Raspberry Snowflake Pull-Apart Bread but follows the same directions f... | Star bread
Call the baker's hotline at King Arthur flour. My impression is that the breads rise, not spread |
Beer bread. what I did.
Finally found a Porter beer. I'm not a beer drinker. The last beer I bought was also to cook with. That was a good 15 years ago to make soup. Caramelized onions beer and cheese makes a great soup. So I took this Porter home and tried it. Picture this. You take beer outside. Clean your bar-b-q pi... | Quick Beer Bread
I’ve been making a quick beer bread for nearly 40 years. As a teenager in the late 1970’s in New Zealand I had to feed myself and not surprisingly would find myself with no bread for lunch and being in the country there were no shops anywhere close to go and buy a loaf. Especially on weekends when ever... |
Help with Grandma's Cinnamon Rolls!
While I have never had them (she passed before I was born), my family raves about Grandma's cinnamon rolls yet no one can manage to make them. They have tasked me with making them, and I'm stumped as well. Below is her recipe, as written (the picture was just too hard to read): In la... | Love those old recipes!
That one made me chuckle; it reminded me of how my grandma 'measured' ingredients. :)Let's see. The first step is to prove the yeast (I'm assuming 1/4 cup of water). Once it's bubbling (15 minutes). The milk is heated to 'extra warm' to de-activate the enzymes (also called scalding; usually to a... |
Kitchen Aid Rye Recipe
Hello
Has any one tried the light rye recipe in the Kitchen Aid Manual page 63. I think I had tried it some time ago and forgot. Mixed this am and somethig is wron. I think I had the same problem last time .
It is so dry after kneading in the K A Pro. Like a stiff ball I do not think it will or ... | Looks like a situation where
Looks like a situation where one does not know the exact quantity(weight) of ap flour to be used, until the recipe is attempted. Since the flour weight is not given in the recipe, weighing the flour serves only minimal purpose(unless the weight per cup has previously been established by the... |
some winter baking fun
so somehow the 3-5 inches of snow that was predicted in the Hudson Valley area yesterday turned into 12 to 30, wind whipping the snow around didnt help. So decided to tinker with some fun bread today. Nothing special about this dough, it was more about trying to play with my food :)for the dough ... | nice
Looks fun. Nice work. |
Quick leaven?
I've been having some success with a "quick leaven," one that passes the float test in about three hours as opposed to after an overnight ferment. All I did was triple the amount of starter I put into the leaven build. That gives me a good, float-y sponge in a relatively short amount of time. To be honest... | Taste and time
I would think taste and time. But if both suit you then that's ok!If it's been a long time between feeds then you might want to balance the flavour by giving a greater feed. If it hasn't been a long time between feeds and you wish for a quick starter build then by all means.I'm there's some other explana... |
Making High Gluten flour from Bread Flour
It's been bothering me that I can't purchase high gluten flour easily for bagels/pizza dough.Below are the amounts of vital wheat gluten that are required to create a high gluten flour from both KA Bread flour, and KA AP flour.** Vital wheat gluten is about 75% protein roughly.... | >>It's been bothering me that
>>It's been bothering me that I can't purchase high gluten flour easily for bagels/pizza dough.Why can't you? Where do you live? Is mail order not an option? |
Percentages, ratios, an extra ingredients
I’m just learning baker’s percentages and the attendant ratios. I get the flour, water, yeast, salt ratio, but what about when you add other ingredients, specifically sugar, fat and eggs, and then things like potato flakes and dehydrated milk, and all those little goodies you a... | 100% bread flour, 70% hydration, 1.6% salt, 1.6% yeast. The recipe also contains sugar, butter, and dried milk. Using the recipe, the sugar and butter each become 7% of the flour, and the dried milk figures out to 3.3%. The tangjhon (the starter) is 6.8% of the total flour, and 50% of the total water. Are those fairly ... |
How to substitude sugar with golden syrup
Hi all,I have some stock of golden syrup, containing 77.4 g sugar per 100g of syrup. I want to comsume it. Please advise;1)sponge cakeIf the recipe calls for 100 g granulated sugar how many gram of syrup shall I use for its substitution?2)BreadIf the recipe calls for 100 g gran... | look up recipes under golden syrup for best results
I wouldn't be caught with the stuff in my cupboard... too much fructose and sugar (pure poison in my book, and worse than using just sugar -- which is half fructose) But...Use like honey. Add flavorings to make pancake syrup. Use instead of sugar in tea and coffe... |
My challah burst from oven spring
just made Maggie glezers delicious challah - tastes great but it burst a little in between braids - I know it’s hard to diagnose without image - im thinking that’s because I didn’t weave 3 plaits tightly enough. Does that sound right? | More likely it was underproofed
If you were to braid the strands tightly, the challah would tend to look knobby. If underproofed, the tighter braid would still burst between the braids since that is the softest/weakest point. And yes, a picture would help. :)Paul |
Fermentation. Does it need yeast?
I've learned that the longer a sponge or biga is left to ferment the less yeast is needed. Right now I have both fermenting away to see difference each will make in bread tomorrow. Both using two cups of flour (11 oz ) and 1/4 teaspoon of yeast. They have both been active for over two ... | Spontaneous Fermentation
Isn't that sourdough? Isn't yeast + bacteria the cause of that fermentation too? If not done using a starter though then it'll be uncontrolled, take too long and it'll go mouldy or the dough will break down long before you get a bread out of it, fermentation through bad bacteria, the list goes ... |
Refrigerating a yeasted dough with poolish?
I'm more familiar with a sourdough... Can one do the final proofing of a yeasted bread in the fridge the same way as a sourdough? Will timings be different? | Proofing Yeasted Dough
I read that it can be done but in my experience I haven't had much success. Using a reliable formula that takes the ingredients to the oven in about 4 hours, I have tried overnight bulks and proofs with marginal results. Usually the fermentations and proofs advance more quickly than I had anticip... |
Chinese Bakery Bread Buns
Hi,I'm trying to make the buns you can buy from the chinese bakery but have been struggling...my bread is very soft (good) but also cakey compared to the buns you buy from the bakery.I've done some research and think it could be the gluten not being fully developed? I knead for 30mins because ... | Like “pineapple” buns?
Not sure what characteristics you are after, but I’m thinking of pineapple buns (named for their appearance, not for their flavor). They are made with tangzhong or water roux. Same technique used for Hokkaido milk bread. Here’s a link to a good recipe:http://yireservation.com/recipes/hong-kong-pi... |
Christmas Auvergnat
Some Auvergnat loaves I made with Christmas inspiration.Greetings from Mexico. | Auvergnat
Very impressive, but I had to Google Auvergnat. I'm not familiar with this bread. |
Sonora-style hot dogs — with love, from Hermosillo
El Dogo, a Mexican take on hot dogs are popular in Tuscon and Los Angeles.Wondering if anyone's baked buns like the one in the picture below;Wild-Yeast | The buns for these dogs are a take on traditional
bollio rolls. Bollios are a take on enriched French bread the Mexicans got form the French when they ruled Mexico for a short time. What makes Billios different is that they use Mexican flour, I prefer LaFama AP, lard instead of butter and honey instead of butter. Th... |
Pushing the hydration and some hydration clarifications
Hi, it's a newbie observation but it just struck me that not all flours can be used for all hydration levels. This happened while I was making my standard 80% hydration all whole wheat sourdough bread using a new WW flour. Even after 30mins of hand-kneading the do... | I am not going to get technical on you
but what I do is start being very conservative with the water and I add until the dough feels the way I like it. I have totally given up on figuring out hydration levels for the most part. When I do figure it out, they are usually in the mid to high 70% hydration. It took me a whi... |
hero loaf help please
Ello all:) Glad to be back! I need some help. I am in search of a easy (preferably)100% whole wheat hero roll recipe. I am wanting to make sandwhiches at home rather than always buying from subway:)Thanks Matt | NY hero
hi Matt, see if this works for you.this makes about 12 @200 grams each.900 grams whole wheat 350 grams sir Lancelot (you can substitute any other white if you like)15 grams instant dry yeast22 grams regular table salt925 grams water 100 grams sourdough starter(you can omit if you don't have)mix all ingredients ... |
Bagels Do Not Retain Shape When Proofing (Retarding)
I have been obsessively making NYC style bagels since April and I feel really close to achieving an a bagel that style of bagel perfectly. I use all the ingredients used in New York (high gluten flour, malt powder, malt syrup, salt) and I use pre-ferments (Poolish). ... | You don't need to prove bagels
Boil them immediately after shaping, then bake.If you must leave them in the fridge, put them in a very cold area so that they won't puff.If you want to improve the flavor instantly without retarding or a pre-dough, use concentrated lactic acid sourdough (CLAS) in the dough.Yippee |
Retardation after proofing
I built dough for two loaves of Hamelman's Rustic Bread today, but could only bake one at a time. The weather was hotter than usual, which resulted in the second loaf becoming slightly over-proofed.My proposed solution, should this recur, is to "retard" the awaiting loaf in the fridge whilst... | Forkish suggests
putting the second loaf in the fridge 20 minutes before the first loaf is fully proofed and goes into the oven. Then the second loaf gets baked right out of the fridge. |
Oven Temperature
I have been satisfied with the breads and cookies I have been baking. This week I tried baking danish and they didn't do so good. The recipe called for the oven temp. 350 degrees for 12-15 minutes. At the end of 15 minutes my danish did not looked like they were done. I added 3 min and 5 min and s... | If you're using an IR
If you're using an IR thermometer on the baking sheet, it may not register the correct temperature of the sheet is very shiny. |
Bakers math..?.. trying to use sponge
hi bakers, I have been baking what is my perfect loaf for a few months and it’s going well. As a newbie I am now wanting to explore poolish/sponge ? I would like to try it to see how much my bread will improve ....the recipe for my bread is...450 flour2 tsp yeast1-1/4 tsp salt255 ... | For a sponge
You can use upto 50% of the flour and it's weight in water.Then use 1% of the flour in the sponge for fresh yeast or a third of that if using dried yeast.Then you can make up the rest of the dough when the sponge is ready. You don't have to add in anymore yeast but you can add in an extra pinch if you wish... |
Liquid Dough Desperation
Hi everyone!First of all, thaks for all your incredible content. It's great to have such a huge and reliable source, even if I live in another country (in my case, Brazil).I've been playing with levain for past a year now, but I've always baked pretty normal loafs that look like regular yeast b... | Which flour are you using?
Can you post a link to the brand please? |
5 Qt. Cast Iron Dutch Oven - Dough
I usually make two loaves of bread using 724 grams of flour. Would that be too much to make one loaf it the 5 qt. Dutch Oven? Also I do not want to preheat the Dutch oven, so would add extra baking time? | That's difficult to say
There is no way to know the dimensions of your loaves so while a single loaf with that much flour would easily fit, two of them might run into each other if the 724 grams was split between them but if each is 724 then I would guess that they are going to touch and squeeze together.Not preheating... |
Help troubleshooting my first attempt at a sponge
Hi! Newly obsessed, first time poster. I'm hoping someone can help me troubleshoot my experiment with a sponge.So I thought I made a pretty much spot on sandwich loaf from lesson 1 of abreaducation (https://www.abreaducation.com/content/lesson1-first-loaf).After making... | First of all welcome
Nice to have you on board. Here's a couple of thoughts. For a sponge, and by no means is this a steadfast rule, for best results up to 50% of the flour is the norm. If you have used the recipe in the link and used all the water then for the flour you must have used more than 50%. You then used all ... |
Help with diagnosis..
This is a 10% whole grain rye, with 1.25% (fresh) yeast and everything seemed to go well until baking, the dough developed nicely and was easy to shape, but it didn't rise much in the oven and crumb is kind of closed. I'm not sure if it was underproofed and/or overproofed or just bad shaping? I ha... | Looks like a lovely loaf to me
Can you explain your autolyse method? You mix everything then autolyse and onto bulk ferment? |
Panettone 2017
Started my test batch of Panettone for this year. Will be making a dozen loaves in 2 weeks, but moving on from the Berenbaum formula. After many rave reviews here (and a no-chestnut batch last winter), I am using an adaptaion of Suas's Panettone. For those who want to play around with it, I make a ... | Will have a crumb-cut
Will have a crumb-cut tomorrow after the test batch cools. Everything went well, but I'm going to have to be very careful to see how I can fit 6 of them into my (new) oven at once. Either that, or find a way to retard 3 loaves by an hour so I can bake off 2 batches in one day.This is the only ... |
I need a diagnosis
Hey guys! So I've had a problem for a bit now, and would like to know what you think is the culprit. As you can see in the picture above, half of the crumb is open, and the other half is closed. I have some Idea of what might cause this. One might be that the loaf is undeproofed. However, I'm more in... | Problem?
Where? Don't tell me what's in the picture is the problem. I'd happily take that off your hands :)Looks fantastic. |
freezing fruit bread
I've been wanting to try a recipe I found and was able to do so yesterday. It was called a Norwegian Christmas bread and I don't remember where I even found it.It has AP flour, yeast, cardamom, egg, butter, salt and sugar along with some candied fruit. I thought I might have ruined it as I added ... | Its hard to guess
because each recipe is unique but I have had very good luck doing this, freezing bread for very long periods of time, so for Christmas I would guess that this will be just fine.What I learned over the years to do is to cool the bread and then slice it. Put in it a very heavy dry freezer zip bag. Regul... |
Working with buckwheat flour
I thought I'd try out a Buckwheat Loaf like THIS RECIPE with a few modifications. First off, I mixed up a half recipe as I don't have much buckwheat flour. I bought a package of Bob's Red Mill Whole Buckwheat flour. It is a nice tan color and when the water is added is actually quite dark g... | The recipe
Also has eggs and oil plus a little ACV. So if you're pre-fermenting at 70% hydration (which will behave exactly as you have said) and then adding the eggs + oil and salt right before portioning out into the loaf pan it will end up being the correct hydration and looking more like the batter as in the recipe... |
Bench shaping before final proof problems
hello all, would appreciate any suggestions for overcoming my problem. After a suitable bulk proof of my tartine like sourdough, I typically tip dough out onto bench, do a light preshape and then leave it alone for anywhere between 15 min to half hour. However, when I try to ma... | You may be under working the
You may be under working the dough. Sounds like the gluten is not fully developed. Are you kneading by hand or stretch and folding?Are you using bread flour or all purpose flour?Dan |
How many tsp yeast for 300g Flour?
Does anyone know how many teaspoons are needed for 300g flour please? | 3g dried yeast
About one teaspoon. But there is no rule. More for a quicker bread and less for slower. The less you use the longer it takes and the tastier it is. |
My Daily Bread: Bagels
Loosely based on Reinhardt's ratios in Artisan Breads Every Day (I use a mix of AP, bread and rye flours). Will dig out the last of our home-smoked salmon from the freezer today, and enjoy for lunch. | looks great! do you mind
looks great! do you mind sharing the recipe? i was just about to start a batch of bagels this evening... |
Alcohol smell from bread 4 days old
I have been baking bread for 30 years and have learned so much from everyone's posts on this site as well as all the "leads" to other places.
I switched to measuring the temperature of my WW breads and rolls to determine doneness (200 degrees) but I have noticed an alcohol smell if t... | I bake my breads to 205°F
and haven't run across the alcohol problem. Good points Dan! |
Adding molasses
I have a quick 1hr bread recipe I use once in a while. It's not the tastiest bread but when it doesn't need to be the star of the show and you've just just come in from a 27 freezing cold bike ride and need something in a hurry to go with the game stew you have ready, it's a winner :)Tonight I added so... | Bread Science Experiments
My recommendation would be to source a formula that incorporates molasses. That formula will reflect the time and effort someone else put into the experiment you are undertaking.In my experience adding new components to an already successful formula rarely yields the desired results, without a... |
Deep in a hole - doughnut problems - need help!
I've been making doughnuts now for about 6 months, working on a recipe that works for me. It was all working out great until about 4 weeks ago when all of a sudden my doughnuts were coming out very oily. I'm baffled by the sudden failure, and the doughtnuts are now not of... | As far as I know
The oil issue with doughnuts is down to temperature of the oilIt's getting cooler and your oil may need a little more heating. I think 180c is the generally accepted temperature to not burn the outside or underbake inside(if oil is too hot) and not too cold to allow the dough to absorb oil. Just my 2 ... |
Some questions about "autolyse"
A recent posting motivated me to look into the "autolyse" method in bread baking. Seems that all I need to do is pre-mix my flour water and yeast (?) for about a minute and then let it sit for about 20 minutes before continuing with my recipe, as usual. Worth the small effort? Are the ... | Not that I'm an expert, but I
Not that I'm an expert, but I've deffinetly seen a benefit in the dough in only 30 mins of autolyse. Less shaggy, less kneeding time required than at no autolyse. I too would love to know if there is a sweet spot to autolise time |
Bagels!
My brother sent me a link the other day:https://www.washingtonpost.com/video/lifestyle/food/homemade-bagels-are-easier-than-you-think/2016/05/10/b12efd28-1624-11e6-971a-dadf9ab18869_video.ht...In the comments some guy said something to the effect of: just go buy a bagel, it's not worth the time to make it yours... | Not made bagels, being in the
Not made bagels, being in the uk, I've only even bought them. But did I read correctly that they are put in a lye water bath ?!! Lye in U.K. Is highly corrosive and would take the skin off you in a flash. |
Texture of dough has changed
I've been using a recipe for rolls and bread which has been working every time. Now the dough has become much wetter for some reason. I have tried carrying on working it to see if it came together but it didn't and have also added some extra flour but that changed the texture a bit. Does ... | sourdough?
what temps? room, dough temp, water temp, all of the above? sure it could!More details needed, please. |
Baguette trays
hi Bakersim looking at buying a baguette tray, I have seen several at 2.5cm width trays and a couple at 5cm width.whigh would you recommend, my thinking is 2.5 basically 1 inch seems very smallThanks | Baguette Trays
It seems like people are not coming to your aid on this subject so let me offer a thought.I have baked thousands of baguettes and never used a tray. While some folks do, I think the majority just let them proof in a couche, transfer them onto a peel or parchment, then place them in the oven.Most of the t... |
I need desperate help/education
I am at wits end. I am in Australia and have been baking bread successfully for some time. However, I have always used the Laucke Crusty White bread mix, which I assume has some dough improver in it, and as such have always felt like a bit of a charlatan. I made the decision to start ba... | Helping out
I'm fairly new to this board and have been consistently impressed with the positive spirit and willingness to help fellow bakers.We can help, but we need more information on what recipe you are using.In my experience, and I'm pretty sure most others would agree, bread baking is both a combination of chemist... |
PR’s Neo-Neapolitan Pizza, Struan and Wild Rice and Onion Bread
So, I’m brand new to bread baking; it all started couple of months ago when a wet sticky pizza dough defeated me. It was the first time really trying anything with dough and I threw half out. The problem was, the half we ate was amazing! I tend to be obse... | Your whole grain struan looks
Your whole grain struan looks great. I am a fan of Peter Reinhart, and have made many of his recipes, but not the straun. |
Need a soft rye roll
Any recommendations for a soft rye dinner roll? I made Rye Bites from Stan Ginsberg's book The Rye Baker and thought they were delicious! And easy! But my audience for dinners like softer, enriched rolls with rye flavor. So any recommendations for a recipe? | My next "shreddable" rye
Initially I went to "The Rye Baker" for rye roll recipes and found that most are either rather hearty and dense (the way I like rye to be) or too involved for my time frame. The guests I was having are fans of softer bread but I definitely did not want to buy commercial rolls. I have a reputati... |
Braiding / plaiting
Here's one of the clearest videos I've seen for how to braid, or plait dough from 3 to 9 strands. | Gosh ...
... I have enough trouble with shoe laces, which is why I wear loafers! |
Dough Consistency experiment
Hello, I am trying making a regular bread loaf, I just use flour, salt, water and fresh yeast. Just to test, some times, I make the dough like cake batter, runny and thick like honey, rest process is same, I use hand blender to blend the batter for 5-6 minutes, the rise is good and the brea... | You "discovered" batter bread
I understand your question but I'm not sure I know the answer either except it to be a social evolutionary step. I'm speaking from a USA perspective. For a long time people made their own bread out of necessity. Then more commercial bread (store bought) became available and people loved t... |
Dough Un-Mixing
I've always been a fan of the slap and fold method for mixing wet doughs (75%+ hydration), it just works very well for me. I usually mix my doughs for 15min to get the windowpane right. Recently, a friend of mine (whom I got into bread making) was complaining about how sticky his doughs became whenever ... | Thanks for posting!
That's fascinating! Always something to learn... |
Soda bread splitting on the side
The dough is a very wet dough so I really can't slash it as the recipe says to.It's an Irish recipe by Odlums flour, so I measured out the ingredients by weight so that it would be correct. I had the same issue with the pre-packaged Odlums bread mix. It is like a quick bread so not a... | Some Details?
Could you post a photo of the bread? Also some details about the recipe and what you are doing in the step-by-step.The recipe I followed made a point of indicating that I might not need to add all of the buttermilk, and in fact I typically found that all of the flour was absorbed without adding all of th... |
Am I expecting too much rise from seeded bread?
Am I expecting too much rise from a heavily seeded bread? I'm new to baking enriched breads. For years I've been baking lean sourdough breads. I have no experience to rely upon in this area.I'm working to perfect a heavily seeded bread that contains 7% fats, and anywhere ... | It's definitely not the seeds
I baked a test loaf without Gluten or Diastatic Malt. I also reduced the overall sugars. The rise surprised me.This test seems to prove to me that a heavily seeded (43%) loaf can rise very nicely.Dan |
Gordon Family Cinnabon Cinnamon Rolls Clone Recipe
I found several postings mentioning their recipe, but their website is down(for good?).
Hopefully we can preserve it here at TFL.
Cinnabon Cinnamon Rolls Clone Recipe
Recipe By:
Ron and Shallen Gordon
Serving Size:
15 Rolls
Preparation Time:
3 to 4 Hours
C... | Many Thanks
Thank you so much for including ingredient weights. That'll make it a lot easier to duplicate your offering. |
Oven Query
Hi alli have been using my oven on fan setting to bake Bloomer loaves, usually start at 230 c for 10 minutes then turn it down to 190 c for remaining time 30 to 35 minutes. Results have been great nice crispy crust etc, although sometimes one side can get a bit dark.i read that if I used top/bottom heat ie t... | on steam...
are you steaming for the whole duration of the bake? the softer crust can definitely be traced to steam used throughout the bake. you might consider finishing in a dry oven (remove the steam).you also noted that you use cold water in a pan. i'm curious about timing of when you put water in the pan... i use ... |
Substitute ingredients
I recently ran out of vegetable oil and substituted rape seed oil instead. The end result was a total disaster! Should it have made that much difference? | What happened?
Exactly what was the nature of the disaster? Texture? Taste? Some people are sensitive to the taste of rapeseed (canola in the US) and describe it as a "fishy" smell/taste. |
Happy Canada Day
Hi TFL, just wanted to wish you all a Happy Canada Day. We in Canada have a long weekend so I am looking forward to seeing everyone’s Canada Day bakes this weekend. I’ve already posted my bakes in my blogs but let’s see yours.
D8D6A5CA-8CDF-43A2-816E-AF7FB4203A9E.jpeg
AC6E1707-4D39-42CA-AE4... | they look soooo good Benny
sadly, Canada (Vancover) is a 13 hour flight away 😊 enjoy your weekendLeslie |
Rheinhart’s Sprouted grain bread from WGB
I have been following Fresh Loaf site for almost a year now and I am really in awe at the amount of knowledge you people seem to possess..So finally I thought you may be able to help me out:I have been baking the sprouted grain bread and the Spelt variation posted by Karin an... | Posting the recipe will help
Would like to suggest something but not sure where to start after you say the recipe has very little flour apart from the amount contained in the starter. Not sure what to make of this.Rye is very different to other flour. Without knowing enough about the recipe I suggest you can substitute... |
Crumb problem in sandwich loaf - SWIRLS....!
Hello EveryoneI'm new to bread making and attempted my very first loaf the other day! It was edible, seemingly cooked all the way through (internal bread temp reached was 200°F), but far from being a great loaf.I wonder if I could please ask for help and guidance from you go... | Could this be flour from shaping?
How did you shape the loaf? |
Whole wheat bread with millet
Hi bread lovers,I would like to make a whole wheat sourdough bread with addition of millet flour. My question is how much millet flour in % is it safe to add since millet doesn't contain gluten? Should I bake it in a bread pan so it hold the shape better? Thanks! | I think you should be fine
With upto 20% of the flour. This is the normal range. But may I suggest with starting off small and slowly working your way up. Say 10%? |
Round 2 of Poolish.....
Thought I would try another poolish with my sandwich loaf. I increased the flour for poolish to 1/3 of the recipe and used 1/4 tsp yeast instead of 1/2 tsp. I was making the poolish overnight but by morning poolish had fallen ...overripe. I used it anyway...put the rest of the recipe together do... | Well that looks perfect
Issues or not you produced a lovely bread. To me that says no issue! Why not use chilled water if doing a long ferment and you can't keep an eye on it? |
French baguette (and other French breads) Making
Hello!I am a neighborhood blogger from Paris. I would love to get some insights based on your experience in learning to make French bread. I would absolutely appreciate if you help to complete this short survey, it requires less than 3 minutes.https://natalia114.typeform... | I've responded to your survey, Natalia
My responses are couched in the context of my experience as an instructor in the consumer market. Some would be different if I were answering from the context of an aspiring professional baker. If it turns out that most of the people who might take the classes you are considerin... |
Too much rise time? Too much yeast? Not enough kneading?
I am trying to make rolls similar to the famous Amoroso rolls from Philadelphia. I found a recipe that claims to be similar, but I'm having trouble on the execution. I'd appreciate any advice.The recipe is located here: https://www.rockrecipes.com/homemade-philly... | cheesesteak rolls
The recipe you linked uses volume instead of weight. I calculated using 1 cup of flour = 128 grams and 1 cup water = 236.6 grams. That recipe is about 80-82% hydration (it says "a little more flour for kneading" so depending on how much you use). That's fairly wet dough but lots of people here ma... |
Can you store a dough in refrigerator?
So can i make a dough and store it in refrigerator and if yes for how long and what kind of ingredients of the dough are avaiilable to store like flour,yeast et.cI was wondering,if i make a dough today morning and use it next day morning would that be possible and if yes how? | Absolutely. In fact if you
Absolutely. In fact if you look around you will find all kinds of posts about stretching out fermentation time by putting dough in the refrigerator. The only thing you might need to adjust is the amount of yeast (either commercial or starter) so that it does take over during the refrigeratio... |
pan release applied before proofing?
Hello, I am building high hydration 70%-rye sourdough to be proofed and then baked in the same pan/form. Can I apply pan release paste (grease, oil, flour) to the pan before the dough is put there for proofing? Or this paste only works when used just before baking? This is a Nordi... | Pan release
I almost always proof my bread in the pan and I almost never need to use anything except the first couple of times when the pan is new I spray it with PAM (lecithin is what makes it work I think) - as long as I only bake bread in the pan it will never need spray again. If I were to make a meatloaf or mac n... |
Crumb and Crust
hi - i am a novice at sourdough baking. This Bread is 50% strong white flour and 50% spelt flour. 65% hydration. Bulk ferment for 6 hours at room temperature then overnight fridge proofing in the banneton for 12 hours before scoring and baking. Total baking time 40 mn ( 20mn with steam and 20 minutes wi... | Are you sure you're a novice?
Looks great from where I'm sitting. Lovely loaf. The higher the percentage of spelt the more you compromise the crumb. Or I should say the more you compromise the crumb you'd expect from a normal wheat loaf. |
Bagels & pretzels ...
... I made up the dough for NY Water Bagels, formed the twelve shapes and refrigerated them this afternoon for tomorrow's breakfast. However there's a good chance my wife and I will not demolish the lot! So I am musing - why not set half aside for dinkum bagels and the other half for boiling in ... | Bagels
Haven't done pretzels properly yet. Are you able to freeze leftover bagels, or prefer them fresh? I use mainly some flavor variation of Reinhart's recipe and always make a double batch. My shaped bagels rise on sheet trays stacked on racks on an empty fridge shelf overnight. It's rare to have that space, and... |
Why is my panettone primo dough not rising?
My PM is very healthy and more than triples each feed with great ph numbers. I don't understand why when I mix my primo I get gorgeous silky strong dough but it never rises. It only barely doubles after 15 hours in the proofer at 79F with pH of 5.5. So frustrating! Any ideas ... | need more information
Some questions:What panettone recipe are you using?What is your PM maintenance schedule? Ratio, flour used, temperature, time |
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