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Protein morethan stated
Recently I have used an AP flour (Spanish) which offers that the protein is 10.5%. It is; Flour traditional Zamorana. Strong flour. (Harina tradicional Zamorana. Harina de fuerza) However more than one commentator offers that that percentage can rise to as much as12%. Is this normal, common, ... | A possible answer
https://www.ndsu.edu/faculty/simsek/wheat/flour.htmlFlour is a biological material and when obtained from different sources can vary considerably in its protein quality, protein quantity, ash, moisture, enzymatic activity, colour, and physical properties. It is essential for the baker to be aware of a... |
Increasing flour for wholemeal
I have a bread recipe I am very happy with, shown below, but want to add some wholemeal flour in. Am thinking of replacing the 'bread flour 14%' with a wholemeal version, same strength. I have read that you use 3/4 of the amount of wholemeal to the amount of white flour you would use. ... | Answering my own post now
Answering my own post now lolI have reduced the wholemeal in the recipe and worked it out to a total flour of 228g. I readjusted the % of all ingredients and then resized it back up so the total flour was 250g again. Not sure if that is right or not.228g total flour65g wholemeal bread flour ... |
What did I do wrong?
I tried to do a coconut-bun for a keto-burger, but it didn't turn out as I expected.At first, it looked and felt fine, but once you firmly grab it like you would a normal burger, it felt soggy and fragile.Here is the list of the exact ingredients I used for 3 buns(10cm diameter, 2cm height):60g Coc... | Interesting texture?
The amounts of liquid (eggs and water) to flour make this look more like either an omelet or a thick crepe.Upon googling "coconut bun for ketoburger" I came up with this site that has a similar recipe except for the water.https://www.mypcoskitchen.com/ultimate-keto-buns/The buns shown were much dri... |
An Attempt of the Tartine Country Loaf
Over the weekend, I had the misfortune of being in a terrifying car accident. My car flipped and flew across three lanes of traffic on the interstate. Luckily, I was able to walk away unscathed for the most part, with the exception of two sprained wrists and a sore body from where... | And you walked away?!
Wow! How fortunate you are to have nothing worse than sprains and soreness after a wreck like that. The bread looks gorgeous, especially the wheat pattern you've scored on the crust. It appears that you got the loaves into the oven just before they succumbed to overproofing. The size of the bub... |
Fleischmann's Bread Basket Cookbook - Nostalgia
Hi all-I found something on the Intranet, so I thought I'd share my discovery with those that might be interested. I found a copy of Fleischmann's Bread Basket Cookbook and it must have been printed in the 1950's or '60's. This is purely a nostalgia item, but I've made it... | Thank you!
Have you baked
Thank you! Have you baked recently using recipes from that book? How much yeast (ADY, IADY) do you recommend to take instead of Fleishmann's compressed yeast from 1940s? mariana |
Fresh Sage - do you just use the leaves?
I've been making 4 cheese and spinach ravioli and lemon/sage butter to dunk it in - it's delicious! But I am curious when using fresh sage, am I being wasteful (it's expensive - I should grow it I guess) to just chop up the leaves? In the picture below, I have been plucking t... | My favourite sage and butter pasta recipe...
... says "place butter in a saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum", this with 30g butter and 30 fresh sage leaves to feed four. Delicious! |
The 'bench' in bench-rest..
I just finished performing a final shape on a loaf that rested on my 'bench' for 20 minutes. And something struck me..My "bench" is a three inch thick wooden butcher block which has never been used for anything truly butchered! I'll dust it well with flour, pre-shape and then do a final shap... | Have you ever cleaned
the wood, sanded and soaked with mineral oil to pre-treat its tendency to soak up moisture? Sticking, I find, has more to do with dough development and the particular flours and ingredient in the dough. Also hands on skill level. Sometimes the wood "effect" is taken into account working much li... |
Cuban bread trials
I've tried several recipes for Cuban bread and I don’t think I've been successful. I've tried recipes with and without a starter but it makes no difference. I end up with decent bread, but I don’t think it's Cuban bread. The problem is that I've never had the real thing, so I don’t know what I'm t... | Take a look at this thread
http://www.thefreshloaf.com/node/2596/cuban-bread |
Does this look ok
I have been practising and tweaking bread roll recipes for my husbands packed lunch and am now happy with the results after some absolute shockers lol. I usually make the dough, knead for 10 mins and then do the first rise then shape and put them in the fridge overnight and bake in the morning. I ha... | They look perfect to me
You've got a lovely crumb there. Not dense but not cotton wool either. They rose well. Absolutely nothing wrong with these. In fact there's an awful lot right with them. Seems like you got a good mix with the bread and AP flours for that excellent crumb. If I were you I'd build on this recipe. S... |
How to incorporate Ascorbic acid and diastatic malt while kneading?
could someone here help in guiding me how and when to add Vitamin C and Diastatic Malt to the dough? also can i ling ferment after having added both or either of them? | As to the Vitamin C, I add it
As to the Vitamin C, I add it when I mill flour from the berries, so I am sure you can do it then, or at any stage so long as it is in the dough prior to bulk ferment. I think the same is true as to the Diastatic Malt, but don't use that much. |
Not sure what this flour is in the UK
I am new and have been looking through the lessons to start. I am based in the UK and am confused by the flours in the enriched bread in the lessons. I know the second flour but not sure about the first?2 cups all-purpose enriched unbleached flour1 cup bread flour (or all-purpose... | In the UK
We do not have bleached flour in the UK so don't worry about finding unbleached. It's all unbleached. We also don't have AP flour however you can make an AP flour by combining 50:50, by weight, very strong bread flour and plain flour. Plain flour (or cake flour) is weak in protein so we're talking about 10% p... |
100% rye sour dough bread under baked
What makes the crumb in 100% rye bread not soggy or under baked? Mine comes out not too soggy...but somewhat moist. This only happens with 100% rye bread. I bake it for about an hour, use the Bertinet 100% rye sour dough from his Crumb Book. By the way the bread comes out delicious... | Internal temp?
What's the internal temp of the loaf when you pull it? |
Modifying a sandwich bread recipe?
http://www.thekitchn.com/how-to-make-basic-white-sandwich-bread-cooking-lessons-from-the-kitchn-166588I've been making this recipe for sandwich bread consistently for the past couple weeks, and I really enjoy it, but I'm wondering if I can just switch out the butter for olive oil inst... | I always use olive oil
Around 1.5% of total flour weight works fine for me. |
Scoring Loaves
I decided to try to make some Cuban bread and read/watched many recipes. Several of then say to use a wet shoestring pressed into the length of the loaf top just prior to baking. It results in a perfect score. Anyone else run across this technique? Or have I been totally oblivious to what everyone el... | Maybe for a single score
But baguettes typically have 3+ scores so cant imagine how that would work. Personally i think theres over emphasis on blade handling and angles etc when in (at least my) reality its been more about shaping and proofing and oven temps which when all done correctly cause any cut to burst regard... |
what to do with white corn flour ?
hey everyone, thanks for all the support and awesome replies to my posts. I have one question, recently I went out to buy some corn meal ( yellow color flour ) but instead, i got some white corn flour by mistake. please let me know what kind of bread or cakes or .. I can bake with wh... | anything
There is no difference between white and yellow cornmeal except the color. Use them the same as you would the other. |
First time making baguettes (Hamelman poolish recipe) - thoughts for next time?
Hi all - I'm relatively new to bread baking, although have been making bagels and pizza dough for quite some time. I made baguettes for the first time this weekend and, although they turned out all right, I am hoping that folks here have s... | I happen to have some baguettes in mid process right now
Welcome to the loaf that looks easy but is the exact opposite and kudos on your first (of probably many). First your dough is really gooey but with KA flour so kong as you hover around 70% hydration you should not be entering the ciabatta zone which appears to b... |
Croissants with tight crumb
Hello everyone!My name is Carlota, I'm from Spain. It's a pleasure to participate in this great forum which I've been consulting for a while. We also have a great forum in Spain, but I wanted to ask here as I see there are some "croissant" experts here :) Sorry for my strange english.I've do... | Some interesting posts
I haven't tried myself. But after googling, I found this two blog posts from a bakery Balti Bakehouse at Liverpool.The Trouble With Croissants: this gives some advice on fermentation and lamination. Later, the bakery posted a newer post, Our Croissants Aren't French, which shows a "better"-lookin... |
Irish Potato Bread
hey I used the recipe provided in https://bellyrumbles.com/irish-potato-bread-smoked-salmon-spread/ and I made some Irish potato bread, it tasted really good. here is the picture :let me know what do you think? do you guys happen to know any better recipe for Irish potato bread? | Potato pancakes
This looks a lot like potato pancakes. You can find quite a few different recipes for these (this one, for example) online. Most use egg and possibly baking powder, and usually some savoury ingredients like herbs, onions, cheese, etc. You could try a few of those variations and see if you like them.Thes... |
pre shape
hi i am trying to open my own cafe and in my menu have some sandwichs with these breadsenglish muffin 10 eachbagels 10 eachbaguette 5whole grain loaf 3ciabatta 8i want to made these bread the day before put in the fridge and bake the next day in morning i am not able to be all night making thati can do that w... | Pre Shape
It looks like you would like a simple answer to what many of us here have spent years trying to perfect.The short answer is yes, you can make most or all of the breads listed and retard them in a chiller until needed, but some of your customers might expect a certain quality that comes from baking all night. ... |
Parsley & Parmesan Bread
hey, guys, i used the recipe from http://www.agardenforthehouse.com/2017/04/video-parsley-parmesan-bread/ and baked a parsley & parmesan bread, I must decrease baking powder and oil a little next time because my bread had some cracks on top and also I felt the bread could have been made with a ... | Oil
I would probably try half of the oil. One half cup seems like a lot for a small loaf. I bet you won't miss it. I'm not sure I would decrease the baking powder--might make it too dense. However, it just might work if you decrease baking powder and oil. Certainly worth a try. |
baguette that don't brown
hey everyone , i have looked in to the forum to see other peoples topics with same problem but i didn't really find a good answer , so i am asking this question here and i tell you my progress .i have Gastroback 42812 Design Bistro Oven here is the picture of inside my oven i preheat the oven ... | Before the slash...
I would smear some olive oil on hand palms and fingers and gently rub onto the shaped mini-baguettes before they rise up. Most likely the oven is not as hot as it claims (tell me something new!) and a little bit of oil will help. So would just a teaspoon of sugar or malt in the dough per 500g flo... |
Question about eggs in bread
I wanted to know how long it lasts if you make a bread and used an egg on it? I've seen some recipes about soft bread and they use 1-2 egg and some milk powder and i am wondering how long will the bread last without freezer and without refrigerator ofcourse^^ | Egg Substitute?
I read last week that 1 tablespoon of Chia seeds to 3 tablespoons of water can be used as an egg substitute.I haven't tried this myself but presumably you have to soak the seeds and then put the mix in a blender, or mash it into a paste. Maybe someone with a bit of knowledge about vegan foods will have ... |
Deflating on the scored side
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Hello,I’ve been working on my sourdough baking lately and I’m finding that I can never get that nice oven spring. Although many of my loaves have had a nice crumb and texture, they don’t seem to expand from the score but rather almost deflat... | Blowout?
The bottom looks blown out from this pic. Did a skin form on the top overnight? Or perhaps it set too quickly in the oven (top element on?). |
A Well Risen Loaf
Like most bakers, I like to make a well risen loaf; no one like bricks or pancakes.But what constitutes a well risen loaf? I have come to the conclusion that, at least for me, a well risen loaf made with 900g/2lbs of dough should have a height at the centre of about 10cms/4".This is a bit of an ideal ... | Following
Interesting questions! I have two bannetons one slightly larger than the other, and two dutch ovens, and I find I have to put the large banneton loaf in the small dutch oven and the smaller one in the larger dutch oven to make them come out the same size, so I wonder if some of it is in the baking and contai... |
Smooth and soft
How are you? Need help. I have used the breads similar to those in the big hamburger shops in my diner. I would like to learn how to make the same fast food bread.Are aerated and beautiful, how to do? Does anyone have recipe?Thanks. | Link
http://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe |
Publix Breakfast Bread - Please help me tweak recipe!
Hi all! I'm new to baking and I absolutely LOVE the breakfast bread from Publix. Please see pictures attached to see the official Publix Breakfast Bread.Meanwhile, I have been using the recipe found here to make my own: http://www.tuscaloosanews.com/article/DA/20101... | Here is a starting point
Andrea,It is good that you have a recipe to start from and now you will just be tweaking it until you get the bread that you want. I have converted your recipe into both weight and volume and have added the Baker's percent. This will make it easier for people to offer suggestions. Note: I h... |
dough does not hold shape
Hi guysI have been baking bread for few years now, but still have novice mistakes.Mixing my sourdough bread by hand using autolyse and stretch and fold technique, but when I get to more than 70% hydration, I find that my dough does not hold its shape when formed =( Watched so many videos that ... | 5-7 folds over 5 hour period
Is that 5 hour period including your final proof? Are you comparing sourdough to yeasted dough? There is no crime is using less water in the dough. What's the recipe? What season and roughly where's your location?If you are mixing by hand, what's the kneading technique? Maybe with more ... |
sheermal , challah , milk bread
Hey, everyone, I have come again with yet and other bread Lol, sheermal is a bread that I think is the same as challah and milk bread in some other countries, it's a Persian bread and we like it so much and I have been trying to make it recently. https://en.wikipedia.org/wiki/Sheermala s... | All humans share bread
No matter the culture, social mores or manners. No matter skin color, hairstyles or language-all humans share bread. Or as my mother used to say-We are more alike than different.Beautiful bread. |
Cheddar Cheese Rolls
I made these cheddar Cheese rolls, I was happy with my dough, although I made 2 batches of doughs soi could get it right on my third try. The main issue in here was the taste of the cheese itself, I think my cheddar cheese didn't taste good, I mean it was kinda tasteless, I just have to mix some o... | Cheese in bread
How did you incorporate the cheese? I put cheddar in my cheese and onion bread. I first cut the cheese into about 1/2" (1 cm) cubes, then freeze the cubes in a bag. On the day I make the dough, I dump the required amount of frozen cheese into my food processor and chop it with the metal blades. It ends ... |
Basic Bread making query
Hello members, Just have 2 quick questions. (a) Can I bake breads are lower temperatures say 150 or 160 degree C if the recipe calls for 180 degrees? Say If I proportionately increase the time.(b) I use Fresh yeast. Does it need to be activated fist and is sugar necessary to activate it, I have... | There are breads
That have longer baking at lower temperatures. Whether the bread you are baking suits this I wouldn't know. Interesting question as bread is baked when the internal temperature is 200 C F and how will that ever happen at lower temperatures? I'm following this thread to find out. My understanding is th... |
Ciabatta gone flat
I know that ciabatta doesn't rise like say a sandwich bread, but I just tried making it, and it came out more like a flatbread, very little rise, and I did 4-45 minute rises, pressing down and turning the dough at each interval. Plus about a 3 hour rise after forming. I wonder if perhaps too long of ... | recipe? type of yeast? sourdough?
More information would be helpful. :) |
Venting a Home Oven
There are a bunch of posts that include tips on creating steam. My question has to do with venting (i.e., focused on the second phase of the bake). Several books indicate that home ovens are designed to get rid of moisture and do not need vents such as are found in commercial ovens. On the other ... | I have never propped the door open during
the bake (another of those frightfully wasteful suggestions in my opinion), but have left the loaf in the cooling oven with the door propped open for 5 or 10 minutes after the "bake" is over and the oven is turned off. This does seem to do a nice job of crisping the crust a bi... |
should I leave oven door open while loading multiple loaves
im currently using a deck oven that can hold 10 loaves at a time and ive been steaming the oven, putting 2 loaves on the peel, opening the oven, loading, closing oven door and then putting 2 more loaves on peel, open door, load, close door and so on until all ... | Speed Loader
Here's what I do.Since my deck isn't sealed I have to continuously inject steam for the full duration. About 30 seconds before I begin loading the oven I kick on the steam, essentially pre-steaming the oven. There is no doubt about the presence of steam when the door is opened and after loading I close the... |
My Model for Great Oven Spring
Notice the fullness of shape and the prominent ears.
Have a great weekend.
From Glenn Snyder and Tasha, the big loaf. | Methinks the scoring
might hurt the baker more than the loaf!
Paul |
Panino Napoletano
Made some panini napoletani today. Dough:350g warm water2 tsp active dry yeast450g all purpose flour50g potato flakes, or mashed potato1.5 tsp salt Filling: 2 hard-boiled eggs, diced50g diced italian dry salami30g diced pancetta50g mozarella and provolone cheese blend 1. Dissolve yeast in warm water ... | Panini Napoletani
Those look pretty yummy! Are we talking pizza dough roll-ups here or is there a method we should consider? |
Breadcrumbs
As we try to reduce our contribution to the waste stream (keeping things out of the rubbish bin) we freeze any leftover stale bread and make breadcrumbs from it - food processor, oven dry, sieve.So the problem is what to do with a heap of breadcrumbs, apart from using them to coat other food (meat, fish etc... | Mix with grated cheese as a
Mix with grated cheese as a topping for all sorts of things, or treacle tart |
Billowy v. Overfermented
Today I began Field Blend #2 (from Forkish's FWSY). Kitchen temp was a nice 74 F, and dough temp after initial mixing was 78 F. I included the instant yeast along with my levain and kept an eye on the dough (as so often advised and after naively following Forkish's lengthy bulk fermentation t... | Watch the shape of the gas
bubbles. As the dough moves along the time line from mixed to baked, the gas cell bubbles change not only their size but their shape. They go from tiny round little bubbles to a variety of larger bubbles that eventually push and can break against each other. |
240c and falling
Hi folksI have a recipe that says '240c falling'. I pit the oven on 240, load it then turn it... down to say 200c or off? Jamie | Never heard of that
However, most recipes seem to have you turn the oven down at some point during the bake (I generally turn mine down from 454F to 425F after five minutes), but there are a few recipes where you do turn the oven off, usually nearer the end of the bake. Where is this recipe from? |
Scoring -- Obtaining a Proper Surface
There are many posts about scoring bread, but the vast majority seem to assume that the surface of the dough has reached the correct texture and consistency. Asking someone what is needed will often produce answers such as create surface tension, hold the lame a certain way, and s... | Hear, hear!
I, too, would like very much to see the answers to these questions. Over the past few years of reading and participating on this site, the quality of my bread has improved by orders of magnitude. The last piece of the puzzle for me would be the appearance of my loaves. I'm slowly zeroing in on making gre... |
Flavoured sourdough
Okay, I am after some Input for my upcoming competition. One of the criteria is for flavoured sourdough, what are some of your thoughts on a nice flavour? Last year I did Olive and Rosemary, however I am wanting to change it up this year and I am currently thinking jalapenos. P.s. I thought I would ... | Flavor?
I like the natural flavor. I certainly would NOT use jalapeños. They burn the inside of my mouth. Raisins, nuts, or cheese are great in bread.Ford |
Baking fruits and other things in bread
I have been making Chocolate Babka bread for a while and decided to make a cranberry almond bread. I rolled out the dough into a sheet and then I used an almond paste that I made and added craisins then rolled it up like I do the babka bread. The flavor was great but the layers w... | I would think
You need to get the almond paste into the dough and not as a layer. So add it in as you would when adding things like oil or honey into a bread dough. Find a recipe that has honey in it and substitute with almond paste. With the craisins they can be added at any stage really but normally I'd add them into... |
Sprouted Grains - Can you use them whole in bread?
Hi there, I'm new to bread making and I'm keen to give sprouted grains a go in my next batch of Rēwena (Potato Sourdough bread). I bought some rye and barley berries to sprout.My questions are;Do I have to mill them or can I add them to the bread whole?Are they soft en... | Well I'm new to bread making
Well I'm new to bread making so not much experience so other posters might be more informative, but I cooked mine for 20 mins after sprouting and added them cooled. They were still chewey cooked, so I can't imagen what they would be without cooking. Dentist comes to mind. |
Boiling Bread
I usually make large batches of dough and keep it in the refrigerator. I was wondering if using the same dough I could make "bagels" I would remove the dough and shape it into balls. Let them sit for 20 minutes make the bagel shape let rise for another 30 min then boil for a few minutes, and finally put i... | Yes & No
Hi Logan24, Keeping dough in the refrig is great for flavour. Just remember bagel dough is stiff (low hydration), so if your refrigerator dough is say 70% hydration, you will have to add flour to stiffen it up. If you had to add a lot of flour, I would take the dough through 2 rises, instead of the 1 you menti... |
Where did the oven spring go?
Hi everybody,I hope you can help me figure out what went wrong with this recipe. It's the first time I've made it and I had NO oven spring at all.The ingredients are:1 cup skim milk1 cup water1 cup app flour2½ cup whole wheat flour4 tbsp sugar2 tbsp oil3/4 cup oat bran1/4 cup flax seeds1/4... | What was your room temperature for
the final proof (rise) in the tin? What does the crumb look like?While I'm not familiar with timing using a bread machine, these loaves look over-proofed to my eye, so I'm suspecting that your room temperature was too warm for an hour-long final proof. You should have gotten more ov... |
Toronto - Seeking Business Partner for Startup Artisan Bakery
Hi TFL,Very longtime lurker here, only recently made an account.I'm an experienced home baker who is making the transition to opening a small artisan bakery.The business focuses on sourdough breads, and savoury take-out snacks such as focaccia, soft pretzels... | Hi there, I’m not interested
Hi there, I’m not interested in a new business proposition however, but would like to wish you good luck and hope you’ll let us Torontonians know when and where you open up your new bakery. Best of luck.Benny |
What is a water roux?
I have seen this posted and I have done a search here and on google but haven't found an explanation that really explains what it is. Any help would be appreciated. | Basically, it's a method,
Basically, it's a method, started somewhile back, in China, where a "roux" is added to a bread recipe. This roux, along with usually, eggs and milk, makes a uniquely soft textured bread, that is supposed to maintain it's softness and freshness for considerably longer than breads without the ro... |
First Banh Mi roll....
I am delighted with this recipe for Banh mi rolls...https://youtu.be/Dz9r3vNRxPA The rolls are so light just what I was looking for soft and light in the Center and slightly chewy crisp crust. Mine not as flaky crust as video but lovely. Made with an overnight sponge and half flour mixed in next ... | Excellent Sandwich Roll
I am so glad that you found this formula! I too really enjoy that same light crumb and delicate crust when it comes to a sandwich roll. Your efforts look wonderful.I will make some soon. Right now I am using baguettes and as you know, the contents generally end up in your lap as you grind your t... |
Bagels collapsing
I'm new to the forum, so hi. I've been working on a bagel recipe for some time. One of the problems (according to my wife, according to me its the only problem) is that they tend to deflate after I take them out of the boiling water and put them in the cold bath. They do rise some in the oven, but it ... | Recipe? Welcome!
Bagels are made from a very stiff low hydration dough and not allowed to rise much. :) A look at the recipe and hydration may help solve the problem. |
Wheat free bread that doesn't have to be gluten free?
I know this could have gone in the special needs section but it didn't seem very active. I'm having trouble finding more information about wheat-free baking that doesn't necessarily have to be gluten free. Everything is about gluten free baking! My son was just diag... | Go where there is the most development
I understand the distinction between a wheat allergy and a gluten allergy/intolerance but it is easiest to find good recipes and information on celiac/gluten free sites because that automatically eliminates wheat. There are a lot of delicious recipes out there-I think you haven't ... |
Salt in soakers (hot or cold)
What is the general rule regarding when to use salt in a soaker and when not to. In my favourite multigrain all salt is added into the hot soaker. In Hamelman's five grain levain he splits it. in his seeded levain there is none in the soaker. | The only thing I can think of
Would be to stop any unwanted fermentation in the soaker. Adding the salt will prevent this. I suppose it depends on the recipe, type of soaker and length of time to personal preference. |
Baguette Additions
Is it totally blasphemous to add things to a baguette dough? Think herbs, hard cheeses, black pepper, roasted garlic. Of course, getting anything to stick to the outside would be a bit of a challenge, but how about in the dough. Is that just no longer a baguette? What say you, bread friends? | Absolutely not! Add whatever
Absolutely not! Add whatever you desire! Then eat it! I've added cheese, caramelized onions, etc. I've seen some people add pancetta. Just keep in mind not to add too much or it will get too dense. |
Why do my laminated dough layers separate?
My croissant layers visibly separate and slide around. My theory is that I'm either overproofing or my dough is getting too strong during the rolling process. Has anyone else seen this? | From my experience it is
From my experience it is issues for croissants come as you do the layering. Could be a few things though, what sort of butter are you using? |
Scoring matters
funny thing is they are made with same recipe.I know there are a lot of reason to make this happen but this time I want get advice for scoring dough.time table of each bread is this Left one Right oneMixing speed1 3mins ... | Timing
Scoring certainly is a factor but as you mentioned in your post, there are many things that can create the result on the right.My instincts point me to two issues from which I suffer - not enough steam and over proofing. While your timetable shows that you adhered to the timing closely, the temperature of the en... |
New Baker discovers tin differences....
Hi I am pretty new to baking and have just discovered the great differences in 2lb loaf tins. I use 500g flour but was getting a variety of results depending on the tin. I have just discovered the perfect tin for 500g flour sandwich loaf. I was so happy to get the tallest loaf I ... | Thank you for sharing!
Its amazing, isn't it, the difference a simple thing such as a tin can make. Nice looking sandwich loaf! |
Scoring
Hey guys. Just joined. Made a wholemeal loaf today. Really nice dome and then I scored just before baking. Proved for 2 hrs. Dough collapsed a bit. Do I even need to score this sort of loaf? I think my cutting could improve as well? Help please:) | Welcome!
Nice of you to join us. :)Two hours might be a bit too long for a wholemeal loaf, especially if the weather is hot (you're in the UK, right?). The top of the dome should be no more than one inch above the rim of the pan (hold it at eye level to check) when you put it in the oven. You shouldn't need to score it... |
my toasted bread slices do not brown?
Hi, I have been making a basic utility bread loaf recipe for a few years. It's a 75% hydration dough using King Arthur Organic Bread Flour, water, salt, and yeast. I employ a 2 hour autolyze stage before adding the yeast. I bake the loaves in large bread pans to make a simple whole... | Do it twice
My breads always take two trips through the toaster to get any color, but they do eventually brown. Maybe it’s the retained water content in the crumb since the water on the surface needs to evaporate before the sugars can brown. I’m pretty sure most store bought breads have low moisture. Just a thought. -B... |
Viennese Potato (and Raisins) Bread
I was really excited after being able to buy Barbara van Melle's book "Der Duft von frischem Brot" ("The Aroma of Fresh Bread") last week in Vienna. It's a wonderful collection of recipes from the supposed best master bakers of Austria. So I was really itching to try out a recipe ... | This looks great. Thanks for
This looks great. Thanks for sharing. Do they have an English version of this book or is it only in German? |
Rye Bread with sour cream - questions
I usually bake a rye bread using:5 lbs King Arthur Bread flower2 lbs. Bobs Red Mill Dark Rye2 cups of carraway seeds6 tsps of instant yeast7 tsps of salt7 Tblspns of honeythen water as needed.Yield: 4 loavesCan I add 3 cups of Sour Cream without any problems?Many thanks. | try it and see
For 3175g flour, 2 cups is a lot of caraway. I would scald the sour cream and part of the water (to prevent burning) eventually topping off with water or ice cubes for the recipe water amount, then adjust from there if you need more water. I would also soften the caraway while heating the water but on... |
Happy....
None | lol - its a Aussie/kiwi thing eh!
:) |
Lesson 2 Bread
I've been learning to bake bread reading the Bread Baker's Apprentice. I've focused on variation 3 of the white bread formula. I mix by hand. The bread, and dinner rolls especially, from this recipe have been coming out great.I figured it was time to try something new, so the Lesson 2 bread looked good. ... | Nice. Keep it up!
Nice. Keep it up! |
air pocket on crust
Hi, I've baked batard kind of with recipe from 'bread' by Jeffrey hamelmansometimes there is huge air pocket on the crust or just under crust which change the shape of final results.it looked fine before putting it in the oven.I'm pretty sure my shaping skill is the main reason.Do you have any advi... | Air Pockets dilemna
I've been faced with the same problem. When I see them after the final shaping, I use a small, pointed object to prick the bubble and then pat down the remainder. It's not a pretty solution but it works. |
Advice on shipping Pumpernickel across the country ...
I recently made a pumpernickel loaf for the first time and my mom wants the recipe, but she is *not* a baker. I don't know that she has ever made bread before at all, in fact. The recipe I used was from the Rose Levy Beranbaum's Bread Bible.Anyway, I thought it wou... | First a question...
How much rye and wheat is in the loaf? Is it a sourdough? |
Dough becomes sticky
I'm so lost on how to knead by hand. I can do it just fine, and have the techniques down, but every time I knead by hand, my dough becomes unbearably sticky, to my hands and my work surface. I make sure my hands are perfectly dry and when I knead with, say, a fork, the dough remains perfectly norma... | Sticky Dough
We've all been there so be patient. It will get better.Without knowing the hydration of your formula it is hard to know how "wet" the dough really is. Without some direction on the source of your flour it is hard to know if it will absorb the amount of water you have introduced. If you can provide more inf... |
Tough crust? Aha!
I'm just reading through the Laurel's Kitchen Bread Book, and found this little gem of information:> If very warm dough is chilled during its final rise, the crust area will be thick and tough, and there may be holes inside because the gluten ruptured.I thought I would share that because so many peopl... | Good thought
I've posted about tough/leathery crust. This totally makes sense. If the dough is warm and doesn't get to acclimate to a "colder" temp aka your fridge...of course it's going to dry out and form a layer of "skin"If I proof in the fridge, I wonder if I should let it sit out for a bit on the counter before po... |
Bagels with Gold Medal Better for Bread Flour + Vital Wheat Gluten?
I'm trying to make Peter Reinhart's bagel recipe but all i have at home is some vital wheat gluten and Gold Medal bread flour. Has anyone tried adding vital wheat gluten to the flour with good results, and is there a ratio of VWG to flour that I should... | Adding VWG
If you look at his recipe, he calls for either unbleached high-gluten or bread flour.
I've tried adding VWG to bread flour, but to my taste, I just made bread doughnuts, not bagels.
I can't recall the exact amount ov VWG added, perhaps 1 - 1.5 TBS. You have to be careful with VWG because too much can turn... |
Troubleshooting for Fruit Yeast Water Bread
Hi, I just started to bake with Fruit Yeast Water and have read a few success story from some member here on bread baking with FYW. Apparently it's not the case here. I have tried twice, once with raisins yeast water and once with apple yeast water but they're all underproof... | Have you tried an unenriched bread
and had any success? Logic tells me that if your levain triples in size then your bread should have no issues either.My process would be to take a sourdough recipe and build the levain with flour + YW.So if you have a simple sourdough recipe e.g. 500g bread flour270g water8g salt150g ... |
Matcha bread?
Hi there! So I got gifted a big bag of matcha green tea powder. Super nice gift, but I am a diehard coffee drinker and just don't think I will make it through this bag of matcha powder. Curious if anyone has ever added matcha powder into bread? There are a bunch of recipes online but hard to tell what is ... | I like
This one: https://cooktildelicious.com/sourdough-matcha-black-sesame-swirl-bread/I made it a while back and it turned out well.If you are looking for something more like a hearth loaf, Kristen of Full Proof Baking does that sometimes. You can scroll through her Instagram until you see something green. I have fou... |
Quick & easy hot dog bun pan
I had an urge for some hot dog buns yesterday, and don't happen to have a hot dog bun pan (just another thing I don't have room for in my kitchen). So I pleated up some parchment paper and put it in a rectangular glass cake pan. I sprayed it with pan spray so there was no problem removing t... | Great idea!
They look almost identical to the ones baked in a hotdog pan. |
Baking with grains from brew shop
Hello,I was thinking of going to a brew shop to buy grains to add to my bread. All I seem to find on this topic is "spent grain" bread. Is it possible to just use fresh grains from the shop instead of spent grains from breweing? If I can use the grains without having used them for brew... | "Malt" or "malted grain" are the
ones that have been sprouted and roasted to a point where the enzymes are inactive but there is a distinct flavour and colour. These are what you would use in small amounts (we're talking usually 2% or so baker's percentage) as a flavouring for your breads. They have already been "co... |
Need advice on bread bowl
i have my grandmother's wooden dough bowl. It is over 100 years old. During a recent remodel we had to put all our stuff in storage and mice got into the box the bowl was in. I could just cry. How can I safely disinfect this bowl so I can continue to use it?Thanks, Sonya | Vodka rub down
I think I would rub it down or mist it with vodka. Are there any stains from the mice? |
First time Burger Buns...
Today I wanted to try and make a Burger bun....so I did, and all went well...happy happy happy. | Nice job!
Please add in the recipe and procedure that you used so that the rest of us can try and get that kind of great result, too.Thanks for sharing all of your happy bakes - and keep enjoying them! |
Preserving pretzels
I've been making soft pretzels, and I've noticed that after about a day, the large salt pieces I have on them tend to absorb moisture and melt, leaving a rough texture on the skin of the pretzel. It's still salty, but a bit damp.Is there a way to prevent this? I've been using a coarse salt to salt... | It is the nature of salt to
It is the nature of salt to pick up moisture in a humid environmen, in table salts they add minerals to keep it free flowing I doubt that this is an option for this purpose though. Gerhard |
Please help!- My wife is obsessed :)
Some weeks ago my wife started to bake sourdough, and I admit very nice it is too. However, I have very little interest in baking sourdough so have not taken any great notice in how she is preparing the dough other than that she always seems to be doing stretch & folds.Anyway she ha... | I find the higher the hydration
The more stretch and folds. One can easily lower the hydration and do only two or three sets or low enough to do it only once. Refrigerated dough requires less also. First figure out the hydration of her recipe and go from there. See if you can come out with the same bread with les... |
Questions about TangZhong method
So weekend i tried using this method for cinnamon rolls and i encountered a small hiccup with the TZ stage.My TZ got very lumpy and wasn't quite the smooth silky custard as seen in the guides!Also, can TZ be made with heavy cream or butter milk? Or must it be milk or water. | What ratio of flour to liquid
are you using? are you whisking until smooth before placing the pot on the burner? Are you whisking constantly while heating? Are you checking temperature to ensure you are not overheating?i only use water, so I |
Pretzel production
I do soft pretzels in my bakery, and while they aren't the star of the show given all the sweet treats to choose from, I enjoy doing them and people have been enjoying them. I only do a few a day right now (I only just opened), and I've gotten pretty quick at making them already, but I would LOVE to... | You could probably get away
You could probably get away with freezing the dough.However, I would not recommend doing pretzels in advance. They are meant to be a straight dough with short proofing times. That, and that they are so thin, are the reasons they are known to stale so quickly. I freeze mine and deliver them t... |
Drawing a line.. of bread, choice and honesty..
Admittedly I haven't baked in the past two months. I think about it all the time, and of course the daily emails from TFL stoke the fire. It's summer, it's hot, family visitors invaded my house, my kitchen gets ridiculous hot at the best of times, life, work, etc.. so I'v... | There is an NPR program
There is an NPR program called Snap Judgment. In the introduction to one episode , the host gives a great example of this http://snapjudgment.org/senseless listen to the intro on the psychology class and wine and see if it rings a bell.After years of using only 100% home milled whole wheat,... |
Lots of Questions about my roll recipe
First, I'm typing this from my phone while at 3:30am between making dough at work. I apologize for any typos, grammar mistakes, or issues in formatting. I work at a restaurant that makes dinner rolls in house. We previously had someone hired solely for rolls that would come in par... | Ok...
Because you're running a restaurant and getting good results I don't wish to give advice on altering the recipe. You don't want to have a disaster on your hands and I would prefer a professional to advise you in this matter.There are some tweaks I would do that doesn't mean changing the recipe as such. Just a sli... |
Progress after 2 weeks
This is 66% my Calida wheat flour protein 1478 (Wheat Califa Eco Fine flour), and the rest AP. . It gets a little caught (not burnt but on its way) when I do 230C for 30 mins with tin foil hat, followed by 310C for 20 mins. I'm using a fan assist so next I'll try 220C - 200C.Tastes delicious wh... | Crumb progress
Poolish 10% Rye, 90 AP. Dough 100%AP. Wasn't sure if best to add the Rye to the poolish or the dough. |
Just out of the oven...Cinnamon Raisin bread... | Looks perfect!
Please show us the crumb. |
Noob /nhuman: Bulk Fermentation Dough Keeps form from the get go
Hi,I am trying to make my first loaf ever following the basic loaf recipe from the Tartain bread book.It is 70% water dough. I am using high gluten flour as my white flour (don't ask me why, just I though that high is better than low). Question: Is it OK ... | Can't be a bad thing
If it's keeping its form already then it sounds like the gluten formation is going well. While it's ok to tighten up the dough in the first set of stretch and folds don't go beyond resistance in the subsequent stretch and folds. Try not to deflate the dough while doing them. Once you feel the dough... |
Aerobic and anaerobic fermentation and how does it work?
Hello and greetings to the forum, which i have been reading for quite some time. Lots of infos and great people here, so first of all thank you for your whealthy knowledge. I have been baking bread for some time now, not very successful for a long time (i really ... | I know it works, I know not why!
I can drive a car but don't know all the workings of the engine. For an answer to all your questions you're going to need someone with far more in depth knowledge and the science behind bread.However I can chime in with two points:1. There is a difference between fermenting and proofing... |
Need help with croissant dough lamination yield
Hi bakers,I have a question about laminating croissant dough, well this also apply to any laminated dough in general. When I am laminating dough it seems that there are a lot of dough I have to trim off, because the butter sheet won't spread to the corner of the dough.cur... | My Recipe
This is the recipe that I use. See whether you can adapt any of it to your taste.Puff Dough This laminated yeast dough is the version of puff pastry found in France at the boulangerie, or bakery, as opposed the classic puff pastry made at the pâtisserie or pastry shop. Sometimes it is sweet, as for a Danish... |
why is my recipe start failing now?
Hi all, I've been making bread loafs with this recipe with lots of success. However, recently my bottle of instant yeast ran out so I bought a new bottle of the same brand. Ever since then, I'm having over proofing problems... The weather has been a little bit hotter recently but sin... | salt
Salt amount in recipe is very low (under 1% of flour weight) too low to regulate and control the yeast so results will vary at the slightest temp rise or variable difference. Try going up to one teaspoon of heavy table salt if you prefer low salt (still under 1.6% of flour weight.) More if using large crystal sa... |
Davina's flying roof
Davina posted a question in another thread about a "flying roof" problem she had encountered. Here is what she said:"I baked a bread yesterday. The top crust separated from the crumb and continue to expand and rise in the oven, leaving a void area in between the top crust skin and the crumb. It ... | I'll venture one guess
But it is only a guess. A proofing issue and/or the crust hardening quickly on the outside but the crumb collapses on the inside. Getting the proofing just right and introducing sufficient steam should help correct this issue. I think if Davina posts the recipe and her baking method then we'd get... |
Any idea what this is | Can't see the picture
Can you try attaching it at the head of the post where it says attach file? |
Need Help with Baker's Math
I am interested in baking Portuguese Sweet Bread. A baker from Honolulu posted a thorough recipe in 2010 and it doesn't look like he is still active. The link to this recipe is http://www.thefreshloaf.com/comment/117287#comment-117287I'd like to save this information with Baker's Percentages... | I did a quick spreadsheet...
INGREDIENTAMOUNT (g)FLOUR TOTAL (g)% STARCHSTARCH (g)% WATERWATER (g)% ALCOHOLALCOHOL (g)BAKER'S % Unsalted Butter115 17.920.59 15.33Sugar210 00.00 28.00Water (boiling)285 100285.00 38.00Instant Dry Milk40 41.60 5.33Instant Mashed Potato Flakes40 70.628.246.62.64 5.33E... |
Foodborne Illness Dangers Due to Long Fermentation?
I am currently earning my food sanitation certification (while I entertain the idea of selling bread in local farmers markets). As I'm going through the course, and learning about certain foods that are particularly vulnerable to food-borne pathogens, I realize that I... | Foodborne Pathogens
I'll bite...Long fermentations with a natural levain will tend to register acidic. These acids tend to favor certain bacterial growth that is favorable to the human gut. Adding meat and dairy to this long fermentation is asking for trouble in my opinion. I feel somewhat certain that the local health... |
Real Croissant Vs 20 Mins Croissant by Edd Kimber
Hi Everyone!I am wondering if anyone has tried using Edd Kimber's 20 mins Croissant dough recipe? How did it turn out? Was it as nice as the real deal? Some people told me that some shops now uses the "rough" method to do croissants as its faster. If you really want ... | It's not exactly 20 minutes,
It's not exactly 20 minutes, is it? From a quick scan of the versions online it's almost as much time and work as the normal method.I remember a puff pastry recipe that used the same ide |
When does the flour brand matter?
Since different brands of flour have different amounts of protein, when does the specific brand matter?In rose levy beranbaum's books, some of her recipes call for gold medal bread flour or half all purpose and half sone other brand of bread flour to get a similar amount of protein.Thi... | RLB opinion
It's a good question Shirley!According to RLB not even sticking to the brand that she recommends in her book(s) will give consistently good results. She discovered it in pandemic when her favorite GoldMedal flour quality sudddenly plummeted and she had to switch to the commercial bread flour to obtain the s... |
When is a loaf not a loaf....
Two loaves one white one iced coconut and jam.....you have to be bad sometimes....lol | And both are beautiful!
And both are beautiful! |
Bread always cracks one side and gummy centre
Hi there, I am trying to bake Hokkaido bread based on the recipe from http://dessertfirstgirl.com/2015/02/hokkaido-milk-bread-tangzhong.html. Main difference is I adjusted sugar levels, replaced extra virgin olive oil with butter and increased the ingredients by 1.5x for a ... | Just learnt how to upload
Just learnt how to upload more photos. |
Rising--once, twice, three times?
I am still having a difficulty getting my mind around the concept of rising. For example today I did Cook's Multi Grain recipe. My KA is not working as well as it should so I took the dough out after about 4 minutes and then kneaded for 4 minutes more on the counter. Put dough in bowl ... | Oh, my, where to begin?
So many implicit and explicit questions in such a simple-sounding inquiry! Let's try this, shall we?Generalization #1 - Gluten forms when two proteins in flour, glutenin and gliadin, come in contact with water.Generalization #2 - The mixing/kneading process, whether done by machine or by hand, ... |
Dinner Rolls with Dark Tops
While a schoolboy in the 1960s-1970s, I was fortunate enough to enjoy the most excellent dinner rolls baked and served ( if you can believe it) by my school cafeteria. I have searched in vain for years for a recipe that produces rolls that resemble those that were mass produced in the schoo... | This sound like
Totally the type of thing I would become obsessed over and btw some of the best food I have had is from school cafeterias (meat pies in primary school and hamburgers in high school - I could go in forever describing each nuance) now however there so many rules that small kitchen recipes are become a thi... |
Cinnamon rolls in fridge to cook tomorrow...
I have made up my cinnamon rolls after first rise and put in the fridge. They have grown quite a bit since going in the fridge now I'm concerned that they might over proof during the night. Is there anything I can do if they do, or will I just stick them in the oven tomorrow... | You could bake them now! :)
You could bake them now! :) |
Spent Coffee Grounds Bread? Ideas? Thoughts?
I'm saving up our spent coffee grounds (nice locally roasted Colombian coarse ground for the French press) and want to bake them into a sourdough loaf. Not the biggest sweets person so...ideas/thoughts? I'm thinking rye + grounds + oats (or sprouted oats?). Maybe a hint of c... | I am sorry but not something I would want to try.
A better use of your coffee grounds would be to use them in your garden either as mulch if you don't have dogs (if they eat them, it can make them sick), or bury them in your garden to improve the soil. |
Another try at cinnamon Raisin Bread
Happy Happy Happy...instead of one huge loaf a more manageable 2 loaves. | You should
be happy - those are a pair of absolutely gorgeous looking loaves.Nice job! |
Lamination help – Thicker layers?
How does chef Bedros Kabranian (@bagarebedros on Instagram) achieve such perfect, discrete, and, it appears, slightly thicker-than-usual layers?Here's a link to his Instagram, you'll see what I mean.I'm undaunted by at-home lamination (I've made puff pastry before) but I'd love to try ... | Mutterings of Palmyras
I would take a blind guess as wonder if a light touch of sugar was involved but the obvious stickiness is absent.That has to be one of the best pictures of laminated bread porn I've seen. I can understand your need to emulate. Just look at the texture! :) |
Baguettes not expanding between scoring cuts
Hi All,As the title says... Whenever I make the multiple score that are done on traditional baguettes, the loaf stays tight between the scores.In this photo, it's the loaf on the top with the two scores that I'm troubleshooting. As you can see, the bottom single scored bague... | A question for you and some suggestions
If the top baguette were a batard, a bit fatter and shorter, would you be happy with the scoring? I would like to think so.But onto the real question. There is nothing that I see wrong with the way the baguettes opened up. 12% protein is not too high, as it can be anywhere fro... |
Ciabatta - dense crumb
Hello everyone! I have some problems with my ciabatta.That is Suas Poolish Ciabatta from advanced bread and pastry book.I mix 6-8m with slap & fold and 2 folds at 45m during bulk ferment, bulk was ok, fina proof also dough was very gasy after 30m at 27C, but when I flipped it maybe degass it to... | Try upping oven temp
Notice the edges of your loaf have a more open crumb. This is probably because the heat is entering at that point and inflating the gas pockets fast enough before the loaf has set its final shape. The bottom has barely any inflation so your stone, tray, whatever is not transferring heat quickly e... |
Turmeric and olive oil loaf
Hey there!I wanted to share this delicious bread I made last weekend. I found the recipe on the Hungry Herbivores (https://www.thehungryherbivores.com/turmeric-olive-oil-loaf/) but I made a few changes. I subbed out the garlic powder for everything bagel spice, because I love it, and it flec... | Turmeric fan
Hannah I baked this, with a couple of minor changes. My wife likes Turmeric for health reasons but this had an interesting flavour. I'll try it tomorrow toasted but just wanted to say thanks for sharing and I wondered if you had come across other Turmeric delights? Cheers Nigel |
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