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English Cottage loaf and others
Hi,I'm in the UK but we don't have such a good forum over here so hopefully you will be able to help me.We have a small monthly market in our village and I'm hoping to help out with some baking as the previous lady has had to give up. I make my own bread by hand, using a sponge, left ov... | Yes, you can.
You'll need proving containers of some sort, bannetons or bowls lined with floured linen. Use less dairy and introduce steam to the oven if you want crustier loaves. A stone/two or three terracotta tiles in the oven help if you're not using tins. Get them good and hot before baking on them and use semolin... |
I think I have proof that I'm learning.
I made some english muffin toasting bread.I love having some homemade toast with my breakfast. I love english muffins, but don't love the amount of work they are. This tastes like english muffins but is tons easier.I used king arthur's recipe and the first time it was so-so but d... | Looks good.
Looks good. |
Oven turned into a bread machine
I have been looking into how to ge fresh bread also during the week in the morning before going to work. In the weekend I had tried already to do the final proofing overnight in the fridge. In the morning all I had to do was put the bread straight out of the fridge into a pre heated ove... | Wow, that looks pretty
Wow, that looks pretty impressive since you had to guess at proofing times. Keep us updated. |
Sweet dough problems
I followed the recipe for sweet dough from "Artisan Baking" by Maggie Glezer, but by the time I got everything kneaded in something didn't feel right. The dough was quite dense and heavy. In addition, the dough didn't rise in the pans at all. The loaves I'm using the sweet dough for is also in t... | Yeast
The only reason I can think of that would make a dough not rise would be a problem with the yeast. You can have any number of problems with the dough and it will still rise if the yeast is good.
If you could post an exact count of how you put the bread together that might give some insight. And you can check yo... |
Too many eggs
Hey guys,I'm making smitten kitchen's challah for the fifth time for a Christmas social I have tomorrow night. Apart from the time that I overworked the strands to make the six braid bread look prettier (*sigh*), this recipe has turned out wonderfully every time.Here is the recipe:3 3/4 teaspoons active ... | way too many eggs
I make a challah with 2 eggs and same amount of flour, and so on. And less yeast. I use 2 1/4 tsp. You do not need as much yeast--less yeast and longer rise really increases the flavor. Try that. |
Help a newbie: slowing down proofing in the fridge
I am new to breadmaking and have been making a Challah recipe that is turning out well. I am at altitude (5000 ft) so the recipe includes some adjustments including a second rise prior to shaping and the final proof.My challenge is that I can't always stay at home for... | You can do it!
You may retard the dough in the refrigerator at any stage that suits you. I would test the proofing by the finger indentation method, not by the time. Hold your middle and index fingers together and gently poke the dough and release. If the indentation immediately springs back, the dough is underproof... |
Rhum Negrita
Hi, If you know where I can buy it in the U.S., please let me know. Thx,Yippee | Liquor stores.
Check the websites of your local upscale liquor stores.One meaning of "rhum negrita" is "dark rum." "Rhum Negrita" is also a trade name used by the Bardinet company. If you can't find it, the closest taste equivalent among "dark rums", or in this case "agricole rum" is Barbancourt according to this revie... |
Autolyse
Hey everybody. I'm new to this site, so I just thought I would say "Hi". So far I'm loving this community that you have created. So much information and so many helpful people.I have been baking bread for about 3 years using commercial yeast, and have had awesome results. I recently switched it up in the sprin... | Acid bad for the gluten
If you do not add your starter to the autolyse period there should be no problem. However, the acid environment could be bad for the gluten, if you add starter to the autolyse mixture.See also Mike Avery's site for sourdough. http://www.sourdoughhome.com/index.php?content=tipsFord |
My TV Show Freshly Baked
Hi friends, I am writing to share that I will be baking breads on my TV show Freshly Baked. It can be viewed live at:http://www.masala.tv Here goes the promo of the show, I am excited about first show being aired today Saturday 9th January.https://web.facebook.com/MasalaTv/videos/10944414306087... | Well. Isn't that special?
"US You are not authorized to view Live TV in this region" |
New Rye Recipe - Heavy Country Loaf
http://theryebaker.com/?p=93 | This looks amazing
Lovely! Looks delicious. |
Kneading using stand mixer (Kenwood Major)
I have been trying to adapt my daily recipe for the stand mixer but it keeps coming out denser than i want it. The recipe and method I was using successfully without the mixer. 250g white flour (sometimes very strong sometimes just strong)250g whole wheat flour10g salt8g yeast... | saw this on another post..
saw this on another post.. "For a whole grain bread, allow an autolyse (rest) period of 20-60 minutes after mixing the basic ingredients but before adding the salt and yeast and then knead for 3-5 minutes." anyone agree? / have another idea?I have never added the salt in after the initial mix... |
Brioche help? Underdeveloped gluten?
Hi all,First post, apologies if this is a noob question.I've made a few attempts at making brioche, and each time, it ends up crumbly instead of bread-like.My general process is:Mix all ingredients except butterAutolyse 30 minsKnead till dough comes together in a horrible sticky mes... | What is the recipe?
Can you post the recipe that you use? Are you measuring by volume or weight?Most brioche recipes should form a workable and not too sticky dough before the butter is added. |
Can you help me with substituting some white wheat flour into this recipe?
It's for english muffins. I'd like to use some of my white wheat flour. Also, I don't have bread flour on hand but AP flour. Most of y'all have more experience than I do, so how would you change this recipe to do this? Recipe: 397g lukewarm milk... | Confused...
That recipe already uses white wheat flour - or is "539g Bread flour" something different where you are?(This is the King Arthur muffin recipe)Muffins like this are essentially a simple enriched bread dough recipe - however using a strong bread flour (wheat) works best IME.-Gordon |
Where did I go so wrong with this recipe?
. | What's your recipe?
I've not made doughnuts that often - no deep fat frier here, but I don't recall it being that challenging, nor that wet a dough (I make ring dougnuts and use a scone cutter)-Gordon |
Ciabatta Bread Recipe
Ciabatta Bread RecipeHello there..Today i'll show you how to make Ciabatta Bread a little hard from the outside but very soft in the inside with a lot of bubbles inside.. well i'm posting this here so everybody get the benefit from the recipe i'd like to share.first of all the ingredients are :- 1... | A few questions
Why so much salt?Why so much yeast?Why so little time? |
First bake- coffee can brown bread
Hi there this is my first post on TFL and I can't tell you how glad I am to find such an informative forum I look forward to years of research and contributions! I'm baking hi-rise's version of brown bread in coffee cans. Its a mixture of all purpose white flour. Whole wheat flour. Wh... | Coffee can bread substitutions
Hi spottydotty, welcome! I'm pretty new to posting here too, though I've lurked around this group for a while. Wonderful bunch of bakers!Re substituting rye for wheat - do you mean to a total of 35% whole rye flour and the rest bread (or AP) flour? I guess it depends on what the original ... |
Italian Bread from BBA | I think I earned a glass of
I think I earned a glass of wine just figuring out how to upload pictures! |
Bakers percentages for breads
I regularly bake yeast and sourdough bread. I noticed that whenever I pick up new recipe, there is the same problem. for example, my regular yeast ciabatta recipe calls for 75-80% hydration. However, if I use that, I get a puddle of dough and flat bread. Taste is fine, crust is fine, but f... | total vs final dough.
Welcome back.1. Some recipes are not clear whether the hydration % that they specify includes the water in the levain or not. I usually re-calculate the author's percentages from the gram weights to verify if they included the levain's water in the hydration figure. A good recipe author specifie... |
Cannelé in San Francisco
I am in SF visiting family, and they've never eaten cannelé. Nor have I, except for the ones I've made myself. I'd like to know how a proper cannelé tastes. Where can I buy them in San Francisco ? | I don't know if they are
I don't know if they are 'proper' by traditional French definitions, but Boulette's Larder (@ the Ferry Building) and B on the Go (Calif & Divis) have canele. I believe both bakeries make them in limited quantities daily. Crisp and caramelized on the outside and creamy and custardy on the insi... |
Would someone describe "Shaggy dough"
I have a recipe where the sponge should be the consistency of a "thick shaggy dough". When I follow the recipe, I get something like a batter. I'm not sure this is right and don't know what a shaggy dough looks like. | re: shaggy dough
Hi Sammie1Shaggy dough would one that is not fully hydrated or at least not worked to a smooth state. Looks a bit like a shaggy dog.Hope that works. Just add the water to flour a little at a time and you'll see it.dobie |
Bread is never white
No matter what type of ingredients I use, the bread I make always turns out an off color - not purely white. It tastes good but doesn't look like a nice fresh white loaf. What would account for this? | The flour you're using isn't bleached.
This is a Good Thing. |
Buttery Buns | http://www.kingarthurflour
http://www.kingarthurflour.com/recipes/buttery-sourdough-buns-recipeGood and easy. |
Bien Cuit Bialys - Rye Malt Extract?
I'm hoping to make the bialy recipe from the beautiful new Bien Cuit cookbook, which I just received as a gift. I have a couple of questions about the recipe.1. Recipe calls for 1 Tablespoon of rye malt extract. I understand this to help with both flavor and rise. Of course, my loca... | A possible substitute
For rye malt extract is barley malt.Never baked Bialys so can't help you with the final proofing question.I believe these are named after Bialystock where my great grandmother came from. Looking forward to seeing the results. |
Soda bread help
Hi, I've tried to make soda bread for a couple of times and they always turn out slightly yellow and smell not very nice.Anybody knows how this can happen and how to solve this?Or just give me a recipe you know that works. Dries | Go Simple
A long time ago I did some soda breads but been a long while so prefer to just find a recipe for you by googling it. The last one I did was a mix of spelt and rye but I think best go simple first then when you've got the hang of it experiment.Here is a recipe from BBC Food... Ingredients 170g/6oz self-raising... |
How to achieve a crust/crumb texture like this?
I bought this amazingly delicious bread from a bakery in my hometownIt was dense but it felt light and with a great crispy crust and plenty of grains.I wonder how they achieve such texture of the crust and crumb.Any ideas? | With what flours are they made?
Also what size are they? It's hard to to tell if they're a few inches or a few feet long. :) Great photos btw. Any more details would be useful. Maybe the name of the loaf? Name of the bakery? |
Prebaking pizza bases
Does anyone have experience pre-baking pizza bases, and freezing them for future use... I use the Tartine sourdough standard recipe, and often we dont get through two loaves, so I am thinking I could make one of the loaves into a couple of pizza bases instead that I could pop in the freezer, so I ... | I parbake ours, brushed with
I parbake ours, brushed with XV olive oil, then I brush them again before topping and returning to the oven. I get a very nice crispy pizza this way (about 11 mm thick crust btw). I do it on a preheated iron base. Although I usually don't freeze them after parbaking, I have done so a couple... |
please help develop a fluffy stretchy texture, cinnamon chip bread
Hi everyone,I want to make a bread that I am intrigued about. I have never had it or seen it in person. But of course I have heard huge praises. Great Harvest's Cinnamon Chip Bread.Its a white sandwich type bread with cinnamon chips in it. The ings ar... | It's all about the kneading,
It's all about the kneading, refer to this post by txfarmer. I learned a lot from her when it comes to soft breads which are the preferred breads here. Now, I knead my dough longer than I used to before reading her post. Oh, I really miss the Empress, I hope to see more from her soon. |
Roux'd Awakening @ pi - 2
Whilst Tangzhonging flour for last Saturday evening’s 50% ww pizza doughs, it occurred to me that they will take a hydration hit from the water evaporating out of that there saucepan. So I weighed the finished tz product and added the amount of vaporized H2O back to the dough at mixing. Made ... | I compensate
I compensate for evaporation on tangzhong and scalds. |
Scottish Shortbread
Hi all,I'm hoping someone like Gordon (since he's a Scots man I believe or Mini with her eclectic experience) can offer some insight on how to bake shortbread.My mom was a Scots woman and made shortbread every Christmas. She's not here to cater to us anymore and I find that I don't do as good a job... | It varys...
Which isn't a helpful answer...I make 2 types of shortbread - same recipe, all butter like yours, but I use white sugar. A traditional extra is to substitute about a fifth of the flour for rice flour too. (I mix sugar & flour, then rub-in the butter and eventually knead into a smooth paste)Baking time varie... |
Ultimate Flaky Buttermilk Biscuit
I couple of months ago I came across a recipe for the "Ultimate Flaky Buttermilk Biscuit" in "Cook's Illustrated" Sept-Oct 2015). I have tried this recipe and find it excellent. I made one main change in the recipe to make a thinner biscuit and I bake the trimmings rather than throw... | Those look great! Thanks for
Those look great! Thanks for sharing.Regards,Ian |
baking bread in a dutch oven vs other methods
I started baking bread recently mainly because my husband bought a dutch oven for another purpose, and I wanted to use it. So I tried the basic Bittman no knead recipe and fell in love. Since then I have made semolina bread, rye bread, sourdough bread, etc. etc. using ... | So Many Formulas ... So Little Opportunity
I tend to agree with you, for most of my bread baking needs, so when I make a loaf of bread a rustic boule from my dutch oven is the simplest method I can think of. But I sometimes want to make baguettes from which I might prepare crostinis or I may want to prepare a meal wit... |
Humidity and flour
Does ambient humidity have allot of effect on flour? I am asking because I am noticing inconsistency in the flour I use from the same batch. Sometimes I mix it with a fixed amount of water and get a good consistency and other times I get a sticky consistency. Since the flour is from the same batch an... | I have read that humidity can
I have read that humidity can cause exactly that issue. I have not actually noticed that, but I home mill most of my flour and store it in a freezer, so it is possible the humidity is always the same. |
freeze and bake at party?
I made some rosemary/lemon baguettes to take to Thanksgiving. I baked them 2 hours ahead of when we left, maybe; wrapped them loosely in foil/ top open; put them in the oven briefly before dinner was served. They were NOT elegant. This is partly because my crusts are not yet elegant, so the cr... | tanning salon bread ...
It's what most supermarket in-store "bakery" does. At least here in the UK. I've no idea if you can replicate it at home though - you need to get them out of the oven once the crusts have set then into a blast freezer to get them chilled and frozen as quick as possible.Some places freeze after b... |
Thanksgiving baking
I put together a new recipe for the sandwich bread we have around the house. It's a nice, soft, slightly sweet bread that uses honey, spelt and more. Here's a pic:This in turn led me to make another bread based on it. I called it Mike's Cinnamon Raisin Bread.I took some of this to work and severa... | folks wanted, demand
I can see why, Very pretty and pretty yummy looking loaves! :) |
Books ?
I have recently bought 'Bread' by J. Hamelman and I am a little disappointed as it seems to be a book for commercial bakers rather than home bakers, he talks about using machines for mixing etc. I want a book specifically for the home baker who mixes by hand and gives me lots of info' about autolyse, mixing, p... | Ken Forkish's book is good fr
Ken Forkish's book is good fr home bakers "Flour Water Salt Yeast" |
Easy sandwich bread recipe please
I would really appreciate finding an easy but yummie recipe for white bread for my after Thanksgiving turkey sandwich. Like many folks, the turkey sandwich is almost better than the big dinner. Thank you so much!! | Easy!
500g Bread Flour300g Water8g Salt0.5g dried yeast (or 1-2g fresh yeast) Method:Night before... Make the dough and knead till full gluten formation. Then cover the bowl and bulk ferment overnight for 8-10 hours.Next Morning... Shape and Final Proof for 35-40min.Bake in Pre-heated Oven. |
Candida Albicans Sourdough Starter? (Just for fun)
First, a disclaimer:There is no intention here of triggering a political debate or offending anyone. I just found this story entertaining and worth sharing.There's a blogger who seeded a sourdough starter with her own yeast infection (NSFW language and content, but no ... | Too gross to think about
I hope I don't know this person. I never want to eat in her kitchen. |
Lemon/Rosemary Baguette - the best ever!
Last night I wanted a baguette that would go well with Italian food. I made a basic AP dough: 2 c flour/ 1 c water/ 1T yeast/ 2t kosher salt, some olive oil - and I added chopped rosemary and grated lemon zest, about 1/4 c. each - (less rosemary). I painted the top with olive o... | Sounds really good
Perhaps a recipe and method write up, step by step, with pictures. |
Forkish Field Blend #2 -
So followed Forkish’s recipe for Field Blend # 2 and have to say that after baking just about everything in that book this has to be one of the tastiest I ever tasted. It is outstanding. Both loaves turned out well. Crumb could be slightly more open. | Looks like you nailed it!
Looks like you nailed it! |
Double or Triple in Size - what allows it to have enough strength to double
I have been making bread for quite some time ( nearly all 100% home milled wheat ) and have noticed that some recipes call for bulk fermentation until the dough doubles in size, some call for less and say increase 50% in volume. I have learne... | long fermenting
Long fermentation can result in the break down of gluten, especially with an acidic dough, such as, sourdough. This will also occur if you use milk, including powdered milk, that has not been scalded.Ford |
Good recipe for brioche burger buns
Can anybody offer me a good recipe for brioche buns? | Lazy Man's brioche
My "go to" brioche recipe. I've made it dozens of times. Just make it into rolls ( 3-4 ounces of raw dough per bun)http://www.thefreshloaf.com/recipes/lazymansbrioche |
Recipe for curry filling
Looking for a recipe for curry-filled buns.Janet | Haven't tried this
but I'm going too. Also another good bread site.http://www.weekendbakery.com/posts/bakpao-the-steamed-buns-project/If you try it let us know about your results. |
Jello in bread?
Hello all, In attempt to make it easier to work high hydration dough, I had a thought about using gelatin and water in order to make jello cubes, and incorporate them into the kneaded dough. The idea is that unlike extra water, the jello will not have much adverse effect on the dough texture, stickiness... | dough enhancer
Gelatin is used in some dough conditioners (especially homemade ones). It might change the texture a bit. I know it is also used in gluten free bread to make the dough stretchier.I don't see why you would need to make the cubes first. If you add the dry gelatin to the dough and let it sit long enough it ... |
Difference in crumb between sourdough and ciabatta
Hello Is it normal for the crumb to be less open with sourdough? My ciabatta is much more open. even if I up the hydration on the sourdough it is not as open as the ciabatta. Plus my sourdough crust is more chewy. It is good. Just I think this is a sourdough thing.... | What do you mean by sourdough
What do you mean by sourdough? Sounds like you mean a specific type of bread. I think, around here, sourdough is generally understood as a natural leavening alternative to commercial yeast - people make sourdough ciabatta, for example.I'm not sure if the crumb is commonly less open with ... |
Tough crumb
Hi all, I have noticed recently that my bread (baguettes and boules) have a tough and chewy crumb. I have used various brands of strong bread flour (between 11 and 12g protein content) and mix the dough in a KA mixer until it passes the window pane test (around 10 mins). I let the dough rise at room tempera... | All purpose flour
I would suggest that you try using all-purpose flour instead. |
Bagels
Hi all! I've been using Smittenkitchen's version of Peter Reinhart's bagel recipe. I've made these bagels about 4 times now and I find the kneading to be absolutely impossible. My husband even bought me a Kitchenaid to help. In her recipe she instructs one to knead by hand for 10 minutes or 6 by machine but it t... | Use less flour
When adding the last 3/4 cup of flour, not all of it needs to be added if it is going to make the dough too stiff:"The hydration range never can be given as an exact ratio because each brand of flour absorbs liquid differently, and it may even vary within the same brand from batch to batch. So I always a... |
I'd like to know your opinions of this loaf
HiThis is based on the recipe for a 'rustic loaf'. When I have baked it as a boule or longer it has always had bigger holes, baking it in a smaller tin to give it a better shape for sandwiches etc seems to have reduced the bubbles - would you say that is the case, and what is... | Looks OK..
Like a nice "rustic" tin loaf might look (whatever that is - I'm guessing this is something like a 80% white 20% wholemeal mix?)I don't think I'd be unhappy if I baked that. It's probably quite nice with the sesame seeds on-top too.-Gordon |
Something else I am never sure about......
Something else I am never sure about is this; should the crumb be completely dry or ever so slightly moist ? | Moist.
Otherwise it's toast, not bread. ;-) |
How do you know when the dough is ready for the oven ?
I am following recipes. If a recipe says leave the dough to rise for x hours, how do you know that it is actually ready, as things like temperature can change proving times ?Thanks | Finger poke test ...
Google for videos as moving pictures are worth more than just words ...-Gordon |
Sparse documentation on 100% freshly milled breads... Reason?
Hello,Having gotten a stone mill at home recently and having found a source for organic wheat berries that cost less than non-organic store bought flour, I tend to have the desire to utilize as much freshly milled flour as I can, for whatever health benefits... | Yes, when you look at the
Yes, when you look at the number of people that bake bread, the percentage that use 100 home milled is quite small, and when you break that down into particular grains, yeast v. sourdough, sifting v. none sifting, the groups grow smaller still. I have often thought that the reason for the sma... |
Teresa Greenway in the news
Meet a mom of 10 who has earned $323,000 teaching people how to bake sourdough bread on Udemy | Teresa Greenway
She is a wonderful person! I took some of her classes long, long ago on her sourdough adventures. |
questions re slashing and retard
I have recently come across the notion of 'retarding' the dough, why retard ?I am having trouble with my slashing, I have tried razor blades, sharp knives and serrated knifes, I have tried wetting the blades, oiling the blades as well as wetting and oiling the surface of the dough but e... | I can't help with the
I can't help with the slashing, I am not very good at that, but retard has two main benefits. Retarding in a fridge can help with timing - if it takes 3 hours to knead and bulk ferment and shaping a loaf, and another 1 1/2 hours for final proof, by retarding in the fridge after bulk ferment a... |
Need help with my coffee buns.
Hi, I just started baking and wanted to make coffee buns. The buns come out great but the coffee layer is a bit soggy/ runny. I want it to be crisp and easy to hold. Do you guys have any suggestions on how to do it? I used cake flour as the recipe I followed instructed. | Recipe
Can you post a recipe? |
How do I get more/better holes in my crumb ?
HiI am reasonable happy with the Rustic bread I've been baking recently but pictures show it has bigger holes.What is it in the process that gives bread its holes and how can I encourage bigger holes in the crumb structure ? Thanks ! | Hydration, kneading, dough
Hydration, kneading, dough handling, and proper proofing can all contribute to the crumb structure. Do you have a baking stone? Are you steaming the oven? What is the hydration of the dough? How are you mixing? |
Result of adding 100% gluten to rye
I'd like to see pictures of bread made with rye flour with a small percentage of added pure gluten (like http://www.kingarthurflour.com/shop/items/vital-wheat-gluten-16-oz) | Rye bread containing vital wheat gluten
This rye bread contains 2.5% vital wheat gluten:http://www.thefreshloaf.com/node/41424/milwaukee-dark-rye-breadBob |
Really slack and wet dough ?
HiI am in the process of trying out this Rustic bread recipe: http://www.thefreshloaf.com/recipes/rusticbreadI have followed the recipe exactly and the final dough is really wet - is it supposed to be like this ? I think it will be very difficult to 'fold'. | How long and at what temp
Did you do the preferment? I copied the recipe and preferment directions over...Rustic BreadMakes 2 large loavesPreferment:1 lb. bread flour (3 1/2 cups)9.5 oz. water (1 1/4 cups)1/2 tablespoon salt1/8 teaspoon instant yeastFinal dough:10 oz. bread flour (2 1/2 cups)6 oz. whole wheat or rye f... |
Halloween, Dia de muertos, Ognissanti Holiday Breads
My family will insist I bake pan de muerto. I think I will use this sourdough recipe from Wild yeast bloghttp://www.wildyeastblog.com/pan-de-muerto/. I have used the Fine Cooking recipe in the past that was well appreciated. I may also make a Pan De Calabaza (Pumpk... | Barmbrach
Not my thing but in Ireland they eat a fruit bread called barmbrack or barm brach or barmbrach. |
whipping air into the dough
I always read that one of the main advantages of hand mixing dough is to minimize incorporating air into the mix. This helps maintain all the natural pigments in the flour from being oxidized by the extra air machine mixing introduces.Few days ago, however, I ran into this video of Richard B... | hand vs machine
There is a difference between whipping the air in by machine and by hand. The machine can overdo it easily, where it is difficult (if not impossible) to overdo it by hand. The french slap method he demonstrates so well is great if you want to try it out. |
Going large
What considerations have to be taken into account when making larger breads?Could I, for example, simply triplicate a recipe for a 1kg bread and expect a 3kg bread to work?I would guess:Oven times change, but "done" internal temperature shouldn'tOven temps should be lowered to allow internal cooking without... | I think it's simply
Keeping the same ratios and adjusting. If it's a simple conversion then simply halve, double or triple.This is also where bakers percentage comes into play. Take the flour in the recipe as 100% then everything else goes according to the flour. So for the following recipe: Flour 500gWater 300gSalt 10... |
Bread Bowls
These are fun to make! I had the opportunity to bake 20, 275g bread bowls for the monks the other day. The bake went well and the soup was broccoli cheddar, it was good. I wish i took a photo of the soup spilling out over the bread bowl! | Fun! :)
Mini |
So many variables
Each new bread teaches me the impact of one new variable. This time I learned about "DO lid removal time". After a one-time return to <70% dough, last night I went back to my progressive hydration increase and made an 80%.The kneading went well. The bulk raise before the 24h fermentation was simpler t... | Keep your simple white loaf recipe
But now make 10% of the flour whole rye, (not sure what hydration you're doing but 10% probably won't affect it too much even though rye needs higher hydration), and see what a difference that makes. |
Old English Breads
Hello, I am interested in learning about English bread. Specifically breads that incorporate interesting methods and techniques. Can anyone point me in the right direction? thanks | Old Traditional English Breads
Look up Barm Breads. Breads leavened using beer barm would be old traditional English style breads. Beer Barm is the froth which forms on top of a fermenting beer. They used to use this as a leavener. Also you can look on Wiki for a list of British breads. That will point you in the right... |
Sandwich loaf using sourdough, seeds and 1.5lb pans?
hello! I am hoping someone can help...I want to bake sandwich bread (hearty, like Dave's Killer Bread) preferably using whole grain flours, a mix of seeds, and using my sourdough starter. I have been trying recipes but a complication is that I am using the large 1.5 ... | Vermont Sourdough by Jeffrey Hamelman
RECIPEFlour : 490g [440g bread flour, 50g rye]Water : 267g Salt : 10-11gLevain : 196g @ 125% hydration Levain Build : 14g starter + 102g water + 80g bread flour [12-14 hours before] METHOD 1. Mix flours with water and levain until well combined. Let the dough rest (a... |
Knead for 10"??
My previous efforts (10 years ago) at bread-making had always been with recipes. I distinctly remember using all the flour that was called for, having to let the dough rise til doubled, and most especially 'knead(ing) for 10 minutes.' Although I was pleased then, looking back, I was only a beginner.Fast... | Just a beginner
I just recently begun making bread but, in my limited experience, it takes me way longer than 10 minutes to knead by hand.Yesterday I started an 80% hydration simple white sourdough and I spent at least 20 minutes until I was satisfied with the elasticity and resistance of the dough.I'd suggest you just... |
How to bake olive/spinach/cheese etc. pastes on top of bread?
I had bread from a store whereby the spinach+cheese filling is baked as part of the bread. The bread is in the shape of a rowing boat, and it's like the sides have been pulled thinly over the filling.To make this type of bread, should I prepare a bread roll,... | Sounds a lot like calzone.
Bet you could just basically follow the recipe for those but shape the dough more like they do in that store. |
How to par-bake, freeze, and do final baking?
I'm making some dinner rolls. I'd like to bake them (but not to completion), then freeze them, then bake them to completion when I am ready to consume them. The post here http://www.thefreshloaf.com/node/14281/need-help-par-baking#comment-88647 seems to suggest I should bak... | Partially Baked Goods
There is a section about "partially baked goods" in the book"Baking Science and Technology, by E. J. Pyler v.2",1952, page 470This is about how to prepare commercial baking products like "brown and serve rolls", etc. It gives detailed information on how to bake these products (baking temp, dough t... |
>75% Hydration, shaping the loaf, tips needed
With high hydration dough, I already manage to knead it nicely with no flour, using Bertinet's "slap, pull and fold". However, after the long fermentation I have problems with the loaf shaping.The technique I'd like to use is dropping the sticky mess on a clean surface, flo... | Had the same issue...
Are you trying NOT to use a banneton?Because I had the same mentality and encountered the same challenges -- until I finally became super frustrated, gave up with a purely manual method and bought a 2-piece deal for oval rattan bannetons for my sourdough loaves.Now, I just shape and load into a ba... |
Fault parallel to side crust.
I'm occasionally seeing a vertical fault in the crumb of my loaves. The loaves are baked in sandwich tins and the fault runs parallel to the crust on one, and only one, of the long sides. I've never had a loaf, yet, with two faults. It's not always visible when I first cut into the loaf an... | oven spring
Sounds like oven spring. So either the crust is forming too fast or the dough is under-proofed (or a combination). Normally pan breads don't require steaming, but you might give steaming a try or try proofing longer. |
Pinza Triestina
Recipe for Pinza Triestina adapted from the blog Nuvole di Farinahttp://nuvoledifarina.blogspot.com/2012/04/cucina-regionale-giuliana-pinza-e.htmlWe had an Italian conductor from Trieste stay at our place for a week when he was visiting for a music festival. He wanted to bring us a something from Italy... | The recipe sort looks like a free standing
panettone with starter and 2 dough builds eggs and sugar.. This has to be tasty! Well done andHappy baking |
Measuring
When I first started making bread I would measure everything with a digital scale to exactly what the recipe says. But now I generally know what I'm looking for hydration-wise. I've baked the same recipe over and over and dont think I need to measure anything, it doesn't seem to matter, I can get fairly consi... | You are fine.
You figure humans baked bread for at least 500 years without digital scales.I can load out 500g of flour +/- 10g by eyeball, water is even easier, I use a marked flask in MLs for water.And I almost always adjust my hydration after building the final dough. Dusting of flour or a little water with the first... |
Help..
hi..well i tried to make calzones at home stuffed with cheese and other stuff.. but it didn't turn out appealing.. but i still managed to make a video about it..https://www.youtube.com/watch?v=cwl1MXwSa2Mthis is the link to the video..i want your opinion on it and if i can make it more appealing or better.i used... | Reinhart
Here is a video of Peter Reinhart making calzones. Notice that he mixes the sauce with the cheese and just presses the dough together. I think you might not have enough ingredients for the amount of dough you use.http://www.finecooking.com/videos/how-to-make-calzones.aspx |
Problem with bread ripping
Hi, I've recently noticed my bread rips a lot during the baking process. What are the main causes of this and how can I prevent this?The seam is with both breads at the bottom and both are scored. Thanks, Dries | Steam?
Do you use steam when baking your loaves? |
Bread Book recommendation that uses Grams, not Cups
Newbie on this forum. I just got a new Bread Maker!I have looked for bread machine books that use Grams, and cannot find any. Thoughts?(I REALLY tried to make bread totally by hand; but my Apartment just does not have quite the space for this; and I got frustrated.)... | Welcome to The Fresh Loaf! An
Welcome to The Fresh Loaf! An entire forum devoted to Bread Machines may be found here: Bread Machine recipes. (It's not just for recipes.) |
Bagel Question
Hi all- I am an amateur baker who does a small amount of baking at the restaurant I work at. I have been making bagels there for some time but have been having a lot of trouble with them coming out not as I would hope. Before making them at work, I had made them on occasion at home with no trouble. Usual... | Are you
shaping then refrigerating overnight?? |
A Question for the Bread Mavens
I have been baking bread for years now and feel very comfortable with the process of baking. I am always learning something new or better. But something happened the other day that has me baffled. I was making a Challah and lately I have not been braiding it and making it in a loaf pan. ... | You know, that doesn't look
You know, that doesn't look like a problem with over proofing. It makes me think of a story a friend told me many years ago. She said when she was growing up on a farm, they baked their own bread. One time the bread rose and baked beautifully, but when they cut it open, it was all hollow ins... |
Oh man!! It's good to be back!!
Hey everybody. It's been way too long since I baked. Had a super busy summer so it's been over 3 months since I last baked a loaf of bread. That's definitely 3 months too long.But I'm back and can't wait to get involved with you lovely people on the forum. One of my favorite places to be... | That's a great .of of bread.
Doesn't look over proofed at ll to me, Well done, welcome back andHappy Baking |
Sourdough English Muffins
Hi, I would like to make Alton Brown's English Muffins that was revised by someone but they call for yeast, 7g. I'm wondering how I can change this to Sour Dough. Ingredients below. I'd like to use my discard for the muffins. I just started Sour Dough so hope someone can help me out.36gno... | Hybrid
Just make a hybrid and substitute some of the flour and water with your starter. Or try without the yeast since the soda will add lift. I would try the hybrid first. The starter will add flavor and you can get an idea of what you are trying to achieve. You can also try other recipes that are written for sourdoug... |
How do I bake Bread like a Bakery?
My local shop has bread from some Bakery, I bought a loaf and it's the most amazing white loaf I've ever had. It's a real big loaf but it is light as anything, it feels lighter than my attempts and I weighed it at 800g but mine are 500g. It has the most amazing crust, it's somehow che... | Rome wasn't built in a day
I'd suggest working through the "Lessons" and see how you fare. All the knowledge you are requesting is available on this site. You may, however, have to do some reading and some practical application. |
Bakers with candida infection
I have been attempting to find information linking bakers to Candida infection with no luck. My questions are: Does our yeasty environment affect our micro biome?Can we develop Candida overgrowth from the air? I apologize for the length of this post. Here is some background info about my l... | sourdough yeast..
is often candida milleri..according to popular sources, anyway.Get more sleep.... I never did get the whole "can't eat bread as I have a candida infection" thing at all. All yeasts are as dead as a dead thing in bread once baked. What gives?-Gordon |
Inner temperature of bread
Being a novice, I still have little sense of bread timings so I decide when to open the oven by means of a long wire thermometer. Cooking on an oven sheet I set 90ºC as the limit.My questions are:- Is there a difference in ideal inner temperature if bread is made in a dutch oven (inside the ... | Where is 90°C coming from?
"...decide when to open the oven..." Baking oven or Dutch oven? The baking oven will be warmer than the DO (dutch oven) as the DO contains more steam. Yes. There are different inside "done" temperatures between types of bread and between types of grain. Different grains have differe... |
I'll never take water for granted again
I recently moved from Menomonee Falls (near Milwaukee),Wisconson to Eden Prairie (near Minneapolis), Minnesota. I had excellent quality drinking water in Milwaukee and just took it for granted. My SD thrived with no worries and my coffee tasted great.Now it is a different story i... | :)
http://learningstore.uwex.edu/assets/pdfs/G3558-4.pdf |
Sandwich Rye Help
I have had mixed results with my sandwich rye and could use some advice. I want a high loaf for sandwich loaves. There have been times where I've gotten the results I want but I can't reproduce it at will.There seems to be a fine line between not being proofed enough - where it turns out short and den... | Dough may be too dry
An absorption level of 62.8% seems low for rye bread using a high protein flour like Commander, but this may be necessary to avoid stickiness when using the straight dough technique. The sponge and dough technique usually yields superior results in the production of rye bread, as does the sourdough... |
How to get large holes in bread
So I've read here and a bunch of books recently and get the whole idea about hydrated dough will stretch more, therefore rise better while giving you a more airy light bread. I have all the banetton baskets and flax linen proofing cloth to treat the fragile dough as careful as possible b... | I would guess if your dough is so
fragile that a little anything deflates it, then you have over proofed the dough dramatically. You don't need a DO to get the crust you want but over proofing isn't the way to get there either. The hardest thing to learn is when the dough is ready for the oven. It comes with experie... |
Cast Iron Cooker vs. Granite Ware -Thermal Data-
Formerly a huge advocate of cast iron cookers, I have become evangelized by TrailRunner, aka Caroline. After much dissent, I conceded to Caroline's persistence and decided to give the Granite Ware (GW) a try. I thought, how could a light weight cover hold anywhere near t... | this must have been so much fun to do!
Thanks for sharing some really helpful info :-) |
effect of RTF on taste developed during retarding
When preparing pizza dough, with 0.1% CY, I bulk ferment in fridge for 33 hours, then take it out and allow it to rest for 2 hours. This gives the dough a lovely moderate tangy taste.But the bottom of the crust seems white and tastes raw, with no oven rise, which hints ... | A few ideas...
1. Leave out at room temperature for a couple of hours then bulk ferment in the fridge for however long and final proof at room temperature for less time2. Change the recipe... "bread in 5 minutes a day" has a great recipe with a higher percentage of yeast. The dough is left out for 2 hours before refrig... |
Store bought bread
I just realized that in Northern California I was spoiled. While homemade bread was better than the normal supermarket bread, it wasn't bad in a pinch. Of course if I wanted to drive 40 minutes round trip I could bring home some yummy Acme bread too. Now that I am in Florida, my wife got some superma... | Mediterra Bakery in Coolidge AZ
sells their fine to excellent SD bread at Whole Foods and Chompies Bakery in Scottsdale sells their decent Jewish Deli style rye breads and others plus bagels at Fry's (Kroger). The rest of the best is par baked crud like La Brea Bakery with different names depending. My wife buys Oro... |
Preservative for bagels
Hi all. I am looking for a great natural if possible, preservative for bagels. I am hoping to get one that does not change or have a taste. Thank you in advanceMike | freeze 'em
:) |
Flour Quality UK - Cost - Confused
I am newish to bread baking and in all honesty started to bake my own to save cash. Since them it seems to have become an edible hobby. Still, the cost of flour I shall consder in the future. I notice a big difference between flour prices and can't see the reason for this. Please hel... | In a word, taste
I am not in the UK, so I can't speak specifically to those types of flours that you have available to you. Here in the U.S., I have found a difference between flours with respect to how they behave in recipes, how consistent they are batch to batch, and, most of all, taste. I tend to buy the ones tha... |
Advice for sprouted Kamut® loaf from Tartine Bread Book 3
Hey all I need some input:I'm baking sprouted Kamut® loaf from Book 3. 60%bread flour + 40% whole wheat Kamut, and 85% hydration. I autolyse for ~10hrs at ~75 deg. F, then mix in the levain; I use ~4hrs primary fermentation.I have done this loaf several times wi... | That's a very high
hydration. No wonder you don't get good oven spring. You should be looking at 60-65%. Obviously hydration is a preference and lower or higher wrong per se but at 85% it'll struggle.When forming the dough give it a 10minute old fashioned knead to get the gluten formation off to a good start. Then inco... |
Mold or what?
Hello,I've been making large batches of dough and storing them overnight for use the next day. I'm noticing that when I pull the dough out of my stainless steal bowl, the bottom sometimes has something grey or greenish on it, in spots. I can't believe that mold can form that fast, could it be? This hap... | Is your bowl made of food
Is your bowl made of food-quality stainless steel like 18/10? |
warm vs cold poolish
Given equal fermentation times, which is better, to mix poolish with cold water and more yeast or with warm water and less yeast?I am asking this question because I was wondering if it is better to mix a poolish with warm water and less yeast to exhibit protease enzyme development. Thanks | Poolish
I just use room temperature water, and have no problems. |
Simply Mason's
Hey Guys,My name is Karl and I am a baker. I have been baking since I was about 8 years old. Fast forward 11 years later, I am still love baking and I have expanded my capabilities widely. At 19, I am currently going to college to get a degree in psychiatry. Recently I had business idea that I believe c... | what is your website?
I went to www.simplymasons.com and nothing came up. Though I'm trying to access from a Samsung Android cell phone. |
Just need to share this...
I found this fascinating. Must be the best video I've seen on bread kneading. The second half where he separates the starch and gluten blew me away.... Please watch this. https://www.youtube.com/watch?v=aAvlONuJXP0 | Amazing!!
Lots of interesting little pointers for those of us still struggling with dough texture! Very interesting how he extracted the gluten. |
shelf- life yeast or no yeast tortilla
dear all,I want to sell fresh tortilla in local stores. Should I chose from non-yeast/ yeast tortilla receipe to increase its shelf life? Or yeast has no effect on shelf life?Thanks | Traditional Tortilla's don't have yeast in them
Unlike Nan or Pita other flour flat breads. Tortillas are flour, water, salt, lard and baking powder.. Commercial manufacturers put in preservatives to extend shelf life.Some recipes use butter, margarine or oil for the fat and some have no baking powder but they aren't... |
No Knead Bread with Miele Combi-Steam Oven
Has anyone made this bread in a combi-steam oven instead of using a Le Creuset? If so, what settings do you use? Wanda | Wanda, there is a fair amount
Wanda, there is a fair amount of info here https://www.houzz.com/discussions/4050171/sourdough-bread-in-miele-combi-steam-oven#n=80 |
New Orleans Poboy Bread Revisited
Just finished my Summer semester in culinary school and wanted to revisit my quest for creating real New Orleans Poboby bread. I have viewed and tried most of the recipes on here and so far have come up short. Some have the correct crumb but not crust or flavor, some have the correct c... | On Poboy's
New Orleans is not well known as a bread town though their Poboy's enjoy world renoun - another one of those go figures.Baguettes didn't appear in France until 1923 when they arrived from Austria with their new steam ovens. Oven spring and crust development are both factored in with the addition of steam and... |
Rye Bread Needs Rescuing
Hullo folks!First time posting here about bread, I posted earlier about buying an Assistent or a Globe, the former won! Now I've made brioche quite happily with the Assistent as well as wholewheat, rye and white bread, however in making rye this time I seem to have hit a wall.I decided to try a... | Take a measuring cup
or scale and put about 2 T of apple cider (need some acid) into the cup and then fill up to make 150 water (or forget it and use about 200ml buttermilk)Mix ever so gently or fold in by hand into your dough because you have a 60% rye dough with 50% hydration. Need to up the moisture to about 80% or... |
Need help with Kitchenaid Artisan
I have had this machine for many years. I cannot make a single loaf of bread with it. I don't know what I'm doing wrong unless you have to make more than one loaf? I have searched many videos online, tried many different ways people do it, and I get so frustrated, I want to give it aw... | two actions.
One is the dough hook going round the bowl, the 2nd is the dough hook rotating as it goes round the bowl. If the dough hook is going round the bowl, but not rotating itself then it's broken, but if its not broken and you're in the UK and want to get rid of it, send it to me :-)Holes in baked bread is usual... |
Do you do extended autolyse?
Do you do an extended autolyse for you bread dough? By extended I mean 2 hours or more. I usually make my baguette dough with 50%^ poolish. I am thinking about mixing the remaining 50% of the flour and water with the poolish and leaving it to autolyse for 2 hours before adding instant yeast... | With bread flour
The benefits of any longer then 30minutes are minimal. Wholegrain will need longer for the same benefits and may be speeded up when autolysing with warmer water.Certainly cant harm but wouldn't do any longer then 30 minutes for your current recipe. |
Wholemeal Beetroot Bread
In former times when kitchens were run on the principle that nothing should be wasted vegetables were often added to bread dough. Eliza Acton(1857) lists rice, potatoes, beans, parsnips, turnips and beetroot as possible adjuncts although she says "it is only in cases of real need that such an e... | Love this one.
If you turn the beet into puree in a food processor the color will be baked out of it. If you leave it in small chunks the color will stay around near the chunks and make for a beautiful crumb. Well done and happy baking Not So Pink Valentine Vienna Chocolate Rose Color goes awaySourdough Pink Valent... |
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