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how much time to bake a loaf?
I've created a one pound loaf of bread and would like to know how long to bake it?Here are the ingredients6 oz warm water1.5 Tablespoons honey1.5 Tablespoons butter9 oz all purpose flour2 oz whole wheat flour1 rounded teaspoon salt1 teaspoons bread machine yeastAfter kneading and rising a ... | time
maybe 225-240 degree celcius,30-40 minutes. not easy to say. I usually take out my bread when the inner temperature of the bread is 98 degree celcius. did you have a digital thermometer or something? |
hard loaves
I've always made the bread in our house, but now husband wants to take over, which is good!But our results are so different. Using identical recipes (brioche type or wholemeal) mine is well risen and light and fluffy inside, his rises at first then stops, turns out solid, hard. Good taste.We have a dough mi... | easy on the degasing phase
Before the bulk rise, bash all you want. During the degasing. gentle is the key. In shaping the loaf, stretch the surface. If the stretch is difficult without tearing let the dough rest for about ten minutes before stretching.Ford |
Warm from the oven
is how my wife likes her bread, but I just can't seem to be able to bake a loaf that can be cut as it comes out of the oven, without the center being gelatinous. My wife doesn't like waiting for an hour or even a half hour for my bread to set. She was spoiled by a trip to the east coast where we stum... | Personally I don't think you
Personally I don't think you are missing anything. It is just science. The starch is forming a gel which requires a cooling to hold it's structure. Many consider cooling as an one of the essential steps in the process. If your bread is over 160F will be gelatinous and not have set. After i... |
crispy crust softens on cooling :-(
There is a sadness in my life.I bake loaves of lovely bread which come out of the oven with a crisp crackling crust, but by the time they've cooled down, it's gone soft. They still look picture perfect, but not a whisper of crunch remains.I bake at the max temperature for my oven, ab... | I can tell you this...
I have watched this happen to the baguettes my brother, who lives in rural France, buys from his local bakery. The crust gets softer as time passes. When he wants it to crisp up he paints it with water and pops it into his hot oven for a while. Works like a charm. The crispness of the crust d... |
Questions about Marbled Rye bread
Hello,I made Marbled Rye dough this morning, its rising now. It is the Peter R. recipe from BBA. This is a test batch for me, my first time making this bread. I used dutch cocoa for the dark dough, but I think it should have been regular unsweetened cocoa instead. Will this impact the ... | How much rye is in the dough?
if it is less than 30% you probably won't notice the difference. |
banneton dried out bread out during 18 hr retard.
Normally I use the cloth liner in my baskets while proofing and never have issues. This time I wanted the spiral design so I took the liner out and placed dough directly in the banneton. Two problems occurred which I seek advice on..The wood of the banneton dried out t... | Two thoughts
First, regarding drying, you may need to express more air from the ziplock bag as you close it. The stiffness of the plastic can make this a bit challenging. Less air in the bag = less drying. Alternatively, you might want to use a different type of bag that is more flexible. Second, regarding sticking... |
everything turns out dense/yeasty, help!
Hi, I am desperate to figure out why this keeps happening. Every time I make bread or breadlike things it turns out dense, too moist and with a strong yeast flavor. I have made rolls, loaves and bagels now and had the same issue with each. The recipes I've used do not infer this... | Dense Bread
You should post the formula you are using so someone can tell you what the problem is. |
Questions about mixing ingredients
These may be pretty stupid questions but I'd like it confirmed by those who know better then I about mixing ingredients. My philosophy is to always use the KISS principal whenever possible. So, let's begin. I have this English Muffin Bread recipe that calls for the following ingredien... | Hydration
Hi Rick,
If you remove a tablespoon of the liquid, you are reducing the hydration. Not sure to what percentage since volume measurements are listed.
I recall reading on another thread that the baking soda adds to the holes in the crumb, so I'm guessing that adding it at the beginning of the mix may defeat t... |
Breads that are dense in texture and nutrients?
Hey everyone! Its been a long time, since I last baked bread, but have decided to start up again!To the point, I've become quite active in the past while, and am looking for types of breads that are more dense in texture, and hopefully nutrients as well. I've tried Googli... | Rye?
You might try searching for rye bread recipes. If you want to stick with wheat, try searching for "100% whole wheat bread recipes," as they will be much more dense than typical whole wheat breads, which are usually only 1/2 or 1/4 whole wheat. It's true, most recipes are geared toward trying to make bread lighte... |
Waffles can be eaten anytime
Hi all,I wanted to share my infamous waffle recipe with all of you.I've been told that I could put Waffle House out of business with this recipe. These things are so light and fluffy that you must use real maple syrup and real butter to keep 'em on your plate.Waffles PlusMakes 4-5 plate siz... | Hi JWT
Hi JWT,
You can 'read all about it' here. Unfortunately, I bought one of the last ones a year ago or so;
http://www.toastercentral.com/waffles.htm
It was made in the mid to late '20s before thermostats were invented and is a bit inconvenient. I've installed a switched receptacle so I can turn it off and on to ... |
croissant crisis
For weeks I have been trying to make the perfect croissant. (open honey comb, thin wall, crispy flaky) I have been using the following recipe by Thomas Keller:Poolish50 G ap flouryeast50 G Watermix everything together and leave at room temp overnight. (approximately 25-26C)250 G ap flour5 G dry yeast37... | thank you so much for your
thank you so much for your comment. I thought my butter was leaking when i heard something split but when i check there are no leak outside (maybe on the inside) or maybe the butter has incorperated into the dough. |
French vs American Croissant Recipe
I noticed there are some difference in French and American croissant recipes. Mainly french recipes include allot of butter in the mixed dough (20% of flour weight), allot of instant yeast (+2%), and do not include milk. American recipes on the other hand will include less butter (10... | Because the Americans
think they like them that way ..until they go to France. The French like them that way until they go to Austria. The Austrians like to eat them in Italy. I say, go with an Italian recipe! :) Rumour has it that the Italians go for Karin's (Hanseata) croissants:http://www.thefreshloaf.com/no... |
not-quite-right crumb with no-knead bread
I've consistently had one problem with my no-knead bread: the inside is never as well-done as I'd like. That is, it's not doughy or anything, but slightly translucent, as if the starches aren't quite set and are still a bit gelatinous. Tasted good, but the texture in the mouth ... | Get an instant read thermometer.
white bread isn't done until it hits 205 F or 96 C on the inside - no matter what the outside looks like, Guessing doesn't work well when based on what the loaf looks like on the outside. Happy baking |
Help with T55!
I've a nearly new 25kg sack of T55 from Shipton Mill and a string of failures so far in baking a basic loaf. The crumb is always gummy and I'm probably not getting a sufficient rise. Why and what to do?My basic recipe has been 400g T55, 5g yeast (tried both quick and active), 5-7g salt and hydration ra... | I would
go to 235c and keep everything else the same. An internal temp of 95c upon removal from the oven would be perfect. |
Looking for suggestions...
I am getting a little burnt out on the tartine /FWSY style. I have uped the concentration of whole wheat, that provided some nice variety. I enjoy baking these loaves, but I want to mix it up a little. My last two loaves a sprinkled "additives" into the scores. The first loaf has red hawa... | So many ways to go
How far would you like to take things? Adding seeds, nuts, alternative and/or sprouted grains and flours, porridges, dairy, cheese, fruits, spices, herbs, alternative liquids... The sky is the limit. A couple of suggestions to start your brainstorm (and not necessarily together)... beer, quinoa, wint... |
Adjusting from using dutch oven to corningware
I've been doing my baking in a dutch oven approx 9.5 inches in diameter using doughs with about 450-500 grams of flour. I'd like to try smaller loaves and searching revealed that some people use corningware, which I've had for many years, both the square cornflower and the... | Bake some test loaves. I'm
Bake some test loaves. I'm sure something will change. |
Measuring oven temperature
Any ideas how to measure oven temperature to check how it matches the set values without an infrared thermometer, having only a regular food thermometer with a plastic body? Just curious if there are any options. | Throw in a cup of water let
Throw in a cup of water let it heat, measure. Won't help with upper and lower set points (usually+/- 20 or so) but should give a pretty good idea. Enjoy! |
Wood Block Working Surface
Does anyone have any experience with working with dough on a wood butcher block work surface? I don't mean a wood counter top, but a larger wood block that would sit on top of a counter. I plan to buy a large wood counter top from Ikea, approx. 73 inches x 25 inches, cut it down to approx 3... | A towel under it will work
A damp towel under it will work just fine. |
65% stoneground wheat 35% medium rye
Our favorite bread. 65% stoneground wheat flour T80 (Moulin de Colagne, France) + 35% medium rye flour (Adler, Germany). About 80% water, 20% sourdough and 0,3% instant yeast. About 3 hours of bulk fermentation with some stretchs and folds in between, and about 1 hour of final proof... | Looks very nice!
Can you treat us to a crumb shot, too?Happy baking,Karin |
Calculating hydration % when using a soaker or porridge
I'm not clear on how to calculate what the hydration % is when a recipe includes soaker or porridge. For example, if I use 500 gm of flour and 350 gm of water, it's 70%. NP so far.But what if I add 200 gm of soaker or porridge that is made up of 100 gm water plus ... | Debatable
Most go with not including the moisture/liquid from a soaker/scald in their final hydration. But some do. i believe J.H. does in "Bread" but always mentions that the high hydration % is offset by the grains soaking up the water. It's just perspective for the person reading the formula. I like to just have... |
Australian Bakers Handbook
Hi,Some weeks ago now I was surfing the net and came across a link on a bakery suppliers website for a E-Book which was a electronic reprint of the last annual (or bi-annual) book that used to go out to Australian bakeries c1970's?. I imagine this had a lot of industry news, recipes, and adve... | Have you tried...
I don't know about the handbook you are referring to, however have you tried contacting the Baking Assn of Australia (BAA)? Their website is www.baa.asn.au. They may have it or be able to guide you in the right direction. |
Ideas for boosting umami
I'm curious if anyone has ideas for bread with more umami. I searched here for "umami". Basically, it returned sourdough rye with seaweed and nothing else. So, I'm wondering if anyone has further thought, and especially if you've tried anything.For example, has anyone tried using high-umami ing... | Well
I made a sesame pumpkin seed Rye in which the seeds were doused with soy and roasted before going into the dough. And the seed percentage was quite high. The bread certainly had savory appeal to it. Or shall I say boosted umami. I've also used cheese and cured meats but that's not so uncommon. Some folks on I... |
Happy new baking year
None | Happy New Year rolls...
are almost too cute to eat! Is that cocoa powder stenciled on the rolls? You have produced remarkably uniform faces….mine would be much more "diverse." |
Salt water glaze?
In this Great British Bake Off book, it is said that a salt water glaze can help to achieve a thin, crispy crust. This is made by dissolving 1/2tsp sea salt flakes in 50ml water.I've never seen this in any other book and couldn't find anything when I searched about it either. Has anybody tried glazing... | Salt Water Glaze
I've never tried it, but I know a way to find out! |
Differences between potato water and filtered
We boiled potatoes to make mashed for yesterday's family dinner and I remembered to keep some of the water to try in making bread. I'm not sure when I'll get around to baking next - possibly not for a couple of days or more - so I figured I'd ask what differences I'm likely... | you need to
use the potato water rather quickly because it changes. It is nice to make bread soft |
tangzhong in recipes with long bulk ferment / proof?
I've made milk bread a couple of times so have used tangzhong. In what I've seen and read about it, I don't remember anything about using it in recipes with long ferments or proofs. So I'm curious as to whether there would be any potential benefit to doing so. | I use it
in long proofs and ferments as do many TFL'ers like Ian (isand66). Search for Tang Zhong and you should find all kinds of recipes for using it with long ferments and proofs to develop flavor. |
Lecithin?
Season's Greetings everyone.Has anyone used lecithin to extend shelf life of their breads? I see it as an ingredient in many commercial breads. Does it work with sourdough?GregS | it doesn't extend
anything at all, really. It helps to make the crumb more regular, to incorporate fats more evenly (especially with weaker flours), but it doesn't really work as a preservative. It's an improver when you don't use eggs, just that.It's also supposed to preserve gluten integrity when you freeze dough, bu... |
Diastatic Malt Powder and yeast
Not a pro, still learning, quick question: Can I use diastatic malt powder together with my yeast when baking bread? Or is it one or the other? Thanks. | yes they are completely diff
yes they are completely diff functionsyeast is a rising agentdiastatic malt is for breaking down starches into sugars and thus contributing to rise (by creating more yeast food), flavour and browning |
Pizza Dough VS Bread Dough
When I find the difference it will explain a lot.I have been frequenting "Jerry's Pizza" for over 30 years now. There is something that he does that I have spent at least 20 years (on and off, mostly off) trying to figure it out. Here is the set up: The crust that Jerry makes tops out all ... | What process
Have you used? Do you have a sourdough culture? The best pizza doughs are made with a preferment and long (12-36 hours) of cold fermentation. As for the pre ferment I've seen sourdough, poolish, bigs, and often pate fermente. Pizza dough is the same thing as bread dough. It's just a formula focused towar... |
Tall panettone!
Can you believe this? I filled the can 1/3 full but had lined the can with parchment paper above the level of the lip (good thing!) . This is my second attempt from Floyd's panettone recipe from 2009. http://www.thefreshloaf.com/recipes/panettoneMy first attempt was not very successful but now I have 5 ... | haha
Great stuff. And I love the can idea. Enjoy! Merry Christmas. |
Should I clean a pizza stone?
I am not sure what got onto it but it now has black blotches that, since I never wash it, don't dry scrub off.In that it is dangerous to place just any stone in the oven, can a pizza stone tolerate being cleaned in a self-cleaning oven?Do I really need to be concerned about cleaning the st... | I brush mine off when it
I brush mine off when it cools after using but beyond that its left alone. I've used it going on 4 years now no problem. It's thick though. It's a Fibrament baking stone. |
All Purpose Dough
I have a great recipe for an all purpose dough. I've made it into buns, crescent rolls, and into submarine rolls. If you want the recipe it's here:https://chubbychipmunkcheeks.wordpress.com/ | Great looking buns - so shreddible
but the link doesn't work so no recipe. |
So, what is this "Crumb" that I have been reading about?
How does it change?What causes it to be changed?What is preferred?Is this where the term "Crummy" (Crumby) derives? | The crumb
Is the inside of the loaf of bread. We assess this by taking a cross section (Cutting with a knife) of the loaf and looking at the structure of the alveole or bubbles on the inside. So many things make it change. The formula itself will have a lot to do with the final crumb structure ie. types of flour, ty... |
Substituting instant for active dry in a panettone recipe
Hi, I am new to this site - I come here often to look up previously given advice, and now I have a question for you all I finally decided to register and log in. So... anyway - my recipe calls for active dry yeast; but I use instant. I couldn't recall the ratios... | A rough guide
This came from our head of program at baking school. He suggested as a rough guide that the substitution, for all practical purposes, can be treated as a 1, 2, 3 relationship. That is, if a recipe calls for 3 oz. of fresh yeast, you can substitute 2 oz. of active dry or 1 oz. of instant. So whichever dire... |
pan de pascua (Chilean Christmas bread)
I have a quick question. Is this bread best served room temperature or cold? Hoping someone knows because I'm serving it tonight and can't remember from when I tried it made by friends of the family in Chile back in 1996! It's got elements of German stollen and Italian panettone ... | Room temp.
I'd serve it at room temperature. |
How to make a dough like this?
Hi,I saw this video and it seems unreal:
Pizzaiolo Mario
Video of Pizzaiolo Mario
How can you stretch the dough like that and it wouldn't be ripped? Can it be done using basic ingredients available at home or do they use something else? Is it related to gluten maybe? Though ... | World Champion
Yes, it's possible, in particular if it was done by the world champion pizza maker! He does amazing things with the dough. |
How to handle sticky doughs?
Hi,Some recipes use very little flour compared to the water, so based on my small experience I know the dough will be very sticky. When this happens, am I supposed to add more flour while the bread machine is still kneading or should I do it after the dough is ready (90 mins later)?Because ... | If the recipe is a sticky dough
Then why do you wish to change it to a non sticky dough? Some breads are meant to be high hydration. Changing the hydration may work but you'll be making a different bread. Sometimes a recipe doesn't call for a sticky dough but due to other variables it does turn out sticky so you'll nee... |
New baker help
Hi I recently started baking and whilst I've been enjoying largely good results (I've only had to chuck one loaf so far!), I feel my simple white loaf is a bit on the dense side. I knead by hand so I could simply be under doing it but I'm not so sure. I always check the dough is ready with the windowpane... | The First thing that pops out
The First thing that pops out to me is your rather low hydration. 65% is pretty low to get that big open crumb. Also some more info on yer time and temps could be helpful. How long to you bulk ferment/proof, does your house have heat ect. |
Anova Oven - settings for bread
So I got that Anova oven - great! What would be a good bread setting? Here is what I do now:Whole-wheat sourdough (700g flour), baked in a rectangular form (I like long breads)Oven settings:Top+bottom 225°C (437F) Steam 100% 25 MinutesTop+bottom 190°C (375F) Steam 0% 35 Minutes The top ... | I used an Anova for about a
I used an Anova for about a month over the summer.For high percentage ryes, I found I could bake them exactly as directed in most recipes and they came out as close to instagram-worthy as I've ever achieved. Truly stellar.For wheat breads, I found I had to step the temperature down -- starti... |
Poolish + autolyse
I'm wondering if anyone more experienced (which probably means everyone who reads this forum) can offer some thoughts / insights on using poolish and autolyse in the same recipe. Is this worthwhile? If so, any tips on combining the two to make the final dough? I have only made one batch this way, and... | This is where a really stout mixer helps
My creaky KitchenAide couldn't deal with it, so I squish everything together until it is all combined, as you have done. One slight improvement would be to cut the autolyse into smaller pieces and marinate it in the poolish for a while* so that the autolyse starts to absorb moi... |
Fresh Yeast
I have recently purchased my first block of fresh yeast. I am so excited to used it! I have never used fresh yeast before so I would appreciate any pointers. | Fresh Yeast
I am a huge fan of fresh yeast. I made brioche with it a couple of weeks ago. I love using it with enriched breads. |
how do i make home made marshmallows in a dlx mixer?
Hi,I urgently need to make home made marshmallows. Every few months, I get a hankering to try but never did because I have a DLX stand mixer.All the recipes require a whisk attachment to whip the marshmallow mix.My mixer came with the plastic bowl and whisk but it s... | That's what you
That's what you need the whip for. To whip egg whites with sugar. Then after adding the cooked sugars you'll add melted gelatine and mix in. then you turn out onto cornstarch/powdersugar and roll out to desired thickness before it sets. The roller scraper will not work. You need to use the whisk a... |
Help with Ancient Egyptian, 100% emmer, sourdough loaf?
I'm trying to make a reasonably authentic loaf of ancient egyptian bread, using 100% emmer wheat flour, and ancient Giza sourdough culture from Ed Wood's International Sourdough.I've tried adapting a spelt sourdough recipe with little success, and I am now attempt... | I think ancient Egytians
Used khorasan wheat. |
Retarding Sticky buns?
My mother-in-law, not normally a baker, traditionally makes sticky buns for Christmas morning. This year we're doing Christmas at our place, and my wife would like to do sticky buns herself. The challenge is that she'd really like to have something she can bake the morning of. My inclination w... | Retarding buns overnight
Hi,I make some mean fluffy, gooey cinnamon buns. If I want them for afternoon tea I make and bake them in the morning.If I want them for visitors in the morning I make them during the previous evening (I use the DOUGH setting in my bread machine for my yeast pastries, but this could be done by ... |
Malted Sandwich Loaf
Malted sandwich loaf65% bread flour, 35% whole wheat flour, 60% water, 8% sunflower oil, 8% molasses, 2% fresh yeast, 2% salt and 1,5% roasted rye malt flour. This time I made before a sponge with 1/3 of the flours and all the yeast. | Beautiful, beautiful, beautiful....
Caro Abelbreadgallery, te lo dico anche in Inglese:"your bread is wonderful", ne avrei assaggiato volentieri una fetta tostata e spalmata di buon burro e marmellata di frutti di bosco.Che peccato essere così lontani........A presto, Anna |
Another image for Identify Recipe
Sorrry, I couldn't get two pics on the same post. This is after toasting. | looks like
Caraway seeds in there |
Identify Basic Recipe?
I get these rolls from a local store. They are purchased frozen. After toasting, the outside is wonderfully crispy, and the inside is light and airy. Can anyone steer me in the direction I need to go to make these myself? I have no bread baking experience, but I am fearless! | Hopeful and Fearless, hit the books!
Without any idea of what kind of roll you've purchased, it's really hard to figure out any kind of recipe to give you. However, if you really want to start learning how to bake bread, there are some books that just might help you in starting your search."The Bread Bible" by Rose Lev... |
Another image for Identify Recipe
Sorrry, I couldn't get two pics on the same post. This is after toasting. | Hmmm, they do look like
Hmmm, they do look like Wholemeal rolls to me with seeds in, kind of what we have in Germany and we can get those frozen , pre baked in our Lidl store. |
Tangzhong in recipes with little water
Can tangzhong be used in recipes that rely mainly on eggs for liquid?Janet | Sure
When it comes down to it, only the tangzhong requires water or milk. Go ahead and use water or milk in the tangzhong and you'll be fine if you wish to use only eggs for the remainder of the liquid. You'll just have to experiment and see how many eggs are required to get the dough to your desired consistency. Cheer... |
Will converting White recipe to Whole Wheat require more water?
I am trying to convert a 100% white loaf recipe to a 50/50 (white and whole wheat). Will the amount of water need to be adjusted in this conversion? If so, is there a way to calculate the adjustment? | water
I use 90% hydration on the whole wheat flour and 66-70% on the white flour. Account for the water and flour in your starter too.trevor wilson has a good video on a 50-50 loaf.http://www.breadwerx.com/make-50-whole-wheat-sourdough-video/ |
Pandoro, light, rich and buttery
My first effort making Pandoro was a huge success!see more on my new blog...http://staffoflife.wordpress.comI will include my recipe as soon as I can. | recipe
The recipe is now up on my blog: http://staffoflife.wordpress.com |
Long distance gift of bread
Hi All,My family is doing a secret Santa gift exchange this year. I would love to send my cousin fresh baked bread, but because we're a few states apart the logistics have me stumped. I was thinking of putting together a "bake your own" kit to mail to him where I would pre-measure ingredient... | long distance gift of bread
If it is dry yeast it wont hurt to freeze. I dont bake at home as much as I would like so when I buy my yeast I buy from sams club and buy 2 one pound packages at a time. I freeze one and keep the other on a air tight container in the fridge. Hope that helps. |
A Kasha Bread - Better than You Think
The kasha, about a cup cooked per loaf, worked rather well in a whole wheat bread. I like the sound of the name buckwheat bread as well. Made in a loaf pan. Very tasty. | I've been looking for a kasha bread recipe
for my vegan brother. Did you need to tweak the amount of liquid to compensate for the kasha? Is the recipe available? |
Adapting a recipe for overnight proof
With Thanksgiving right around the corner, I will once again be baking the rolls for the family. This year I think I'll try to mix it up a bit and instead of doing a lot of white bread rolls, I'll do a variety of white, wheat, and whole grain. With so much going on and "dinner" b... | Depends
on the recipe. Any recipe can be adjusted. Making bread is simply a balancing act of the different factors involved which in the main are the time needed for fermentation (proofing), the taste (mild to sour) and crumb texture.
By tweaking the ingredients and their quantities or the processes you can affect th... |
Tartine Method in a Cold House
Ever since winter came I've been having trouble getting my Tartine style (70 - 85% hydration) to firm up the way it did in the summer. The Temps in my house are about 19-22 C and 66-72 F. I've tried:1. Allowing for extra time in the Autolyse: I've tried giving anywhere from 30 minutes ... | Tartine Method in a Cold House
Take the cold one step further - overnight the dough in the fridge. |
BBGA Format : 2009 is the latest version.
I emailed the BBGA about their 2009 format guidelines.I wanted to know if there's a more recent version than the format formatting guidelines posted here: http://www.bbga.org/bread/formula_formattingShort answer: No.Laverne Dicker, Director of BBGA Membership Services, respond... | Being
a total formula dweeb, I have considered joining the group you mention. But at this moment, I'm not taking on any more tasks that involve deadlines. I've heard that some people do this thing called "sleep." I want to try it.Guild membership does have its advantages, as Laverne has said. And they throw some r... |
Rye Test Week 3
Danish Rye BreadCrumb Shot The other one was a Yogurt Rye Bread. The proof for this was extremely long and still didn't rise like it should have. Although it still tastes good.A crumb shot. | Looking good on the Danish
Looking good on the Danish Rye. Looks like your Yogurt Rye was under-proofed or your starter may have been uncooperative. My last bread for the test was not one of my favorites but I will post it tomorrow. Working on the second one tonight and will bake tomorrow.Happy Test Baking!Ian |
What do you do with blue cornmeal - other than singing the blues?
Answer: Bake a cornmeal bread of a different color, a la the Wizard of Oz's horses of a different color. Strange eating a bread that looks purple, but tastes very nice indeed. The recipe is adjusted from Hamelman's Bread for sourdough starter instead of ... | Wait! Here's the recipe
Forgot to include the blue cornmeal recipe and how it came to be that blue cornmeal ended up in the house. It's the Car Talk theory of domestic chores. |
Best method for thanksgiving roll
I've been tasked with baking rolls for thanksgiving. i'm a competent bread baker but I've never been out of tiwn for the holiday before. I'm leaving wednesday afternoon, about 90 minutes away. Should I bake ahead, or bake there even if I am risking using an oven I'm unfamiliar with. | bake early….
My vote would be to bake the rolls early…Tuesday perhaps. Then freeze them. (cool completely, foil wrap, and put into a plastic bag.) Have them completely baked but not overly browned. When the turkey is out of your host's oven, you can put foil wrapped rolls in the oven and re-heat them briefly.I see o... |
BBA Multigrain questions
I know that the multigrain struan has been discussed a lot, but I still can't find exactly what I am looking for. This is about the one from BBA not the one from WGB or his other books.I made this for the first time the other day and have a couple questions. First, I noticed (like others) that ... | "My understanding is that
"My understanding is that things like seeds, etc. are not usually added to the dough until closer to the end of the kneading process"
This is true for hard seeds/grains as they will simply tear the gluten strands. Folding them in gently during S+Fs is the way to go as you suggest. In the cas... |
Searching for a recipe...
I'm trying to find a recipe for something called "Water Rolls." They are very small (like almost dinner roll size), with a crusty exterior that is covered with flour, and a single small slit down the middle. My dad used to just call them "powdery rolls."We used to get them from the Mona Lisa B... | Coud this be it?
Is it this: https://www.kingarthurbaking.com/recipes/crusty-european-style-hard-rolls-recipe |
Help me with Croissants
I made a whole bunch of croissants this weekend. I really love croissants so I was super excited! I noticed a problem, though, while they were baking. A lot of the butter leaked out of the dough and the pan that they were baking on was drenched in it. Does anyone have any suggestions on how ... | That is leaking which can be caused by a few things
The lamination itself. That being the butter wasn't rolled thin enough. But my guess is it's the proofing as thats always my issue. If the proof is too warm they end up leaking. Proof croissants for longer in a cooler space. But maybe you could share your formula... |
Rye Test - Week 2B
Here is the Milwaukee Rye. Underproofing resulted from a conscious decision on my part, not a flaw in the formul | And the crumb:Very good stuff!Paul |
sourdough V yeast ?
Ok guys... I guess this might be a Cat amongst the Pigeons kind of thing, but what are the pros and cons of Sourdough V yeast why is one better than the other if at all ??? | Quick results
I'm not an expert in any way, but here is a quick answer to start you off. Sourdough gives a lot more flavor and better nutritional quality to the bread because of long fermentation. You could do the same with yeast, but it would actually be more challenging than just using sourdough. Yeast is better if y... |
Autolyse
I am applying a receipt with pre- ferment with : half of flour, about 60% water, 2% SALT, 0.7% Yeast.I do the night before.Then, the following morning I add the remaining Flour, remaining water ( overall is 68%), 2% SALT and 0.7% Yeast.3 bulk fermentations (spaced 50 min)preshaping of 20 minutes.Shaping round... | salt and yeast
When you autolyse, are you adding the preferment? It looks like it, but I might be reading that wrong. If so the salt and yeast can interfere with the autolyse. If it is a shorter autolyse then the yeast might be okay, but the salt is still a problem. For an overnight autolyse, salt and yeast will both i... |
French toast - your ideal bread?
I've been craving French toast today, and was just wondering; if you were going to "create" a bread specifically for the purpose of making French toast, what would it be? I would go for a tight-crumb loaf, with a medium-soft crust and a moderately high proportion of whole wheat includin... | Challah
Leftover Challah is perfect for French Toast. |
Directions to tweak recipes for using half-wheat flour.
I' m folllowing recipes from J. Hamelmann, like the 'rustic bread'
Many recipes follow the same scheme like here below:
- Preferment (including salt), the evening before
- mixing, the following morning
- bulk fermentation (2-3 hours), during which we have 2 or 3 ... | Great question
Hopefully you will get lots of useful advice from the experts here.
To start the ball rolling here's one suggestion.
Go for a low hydration preferment (such as a Biga) as opposed to a standard 100% hydration mix. This should add more strength to the dough (all to do with the acidity levels).
Looking ... |
Kefir Bread
This loaf was made using the "sponge and dough" method that I use for most of my bread. The inclusion of a large amount of kefir (a cultured milk product similar to yogurt, but containing more microorganisms) lends a rich aroma and flavor to the bread. Here is the formul | After six hours of fermentation at room temperature, the sponge (preferment) is ripe.The dough ingredients were then used to break up the preferment, after which all ingredients were machined in a 7 cup food processor for 45 seconds. The fully developed dough was then turned out onto a wooden board and rounded.After a ... |
Stuffing Bread
I had hand reconstruction surgery a month ago so I can't cook, bake, or type except on a tablet with a stylus, but I want to share my stuffing bread recipe. I made 2 loaves before surgery, then tore them into chunks and dehydrated them. Think Pepperidge Farm make-it-yourself, AKA instant stuffing. Com... | Happy Holidays
Thank you, FlyinAggie, for the extra time and energy it took to post your recipe. It sounds great! Happy Holidays to you and yours!Cathy |
Tartine 3/ White Whole Wheat Loaf Problems
Has anyone here had experience with this particular recipe in Tartine 3.? I attempted a batch last night and my loaf came out terrible. It had a few really big gas pockets, but the crumb was dense. The taste was good, but I have a hard time believing that a loaf consisting of ... | The Grail
I've done the WW loaf from the first book, and a variation with all WW flour, and getting it to come out like Chad's pictures continues to be a grail-like quest (with many fiascoes not unlike the movie along the way).In working on the Tartine 1 WW formula, cranking up the hydration into the low to mid 90's ha... |
Ken Forkish Overnight White - Sticky wet mess
Greeting everyone. I'm so glad I've found this forum. I'm a new to baking bread and I picked up Ken Forkish's Flour Water Salt Yeast book to make my start. I've had great success with half a dozen same-day breads outlined in his book. But my woes have begun with the overnig... | Me too
I can’t help you other than to say I am having the same exact problem as we speak. Except mine rose about 2.5 times during bulk and my kitchen was only about 67 degrees overnight. And I still have the same problems you described!! |
Tight crumb...Is it overproofed?
Hi everyone, I'm back after a few month away from sourdough baking and have been trying to get back on the saddle...And it's not been easy!!!Here is my latest bake, not too bad for a 75% T110 La Milanaise and 25% whole red fife mix, and they were absolutely delicious, but I'm a bit perp... | Benny's explanationhttps:/
Benny's explanationhttps://forum.breadtopia.com/t/underproofed-vs-overproofed/23781Based on his criteria I wouldn't think it was overproofed but I'll wait for the experts. |
RLB Interesting technique
Rose Levy Beranbaum's new book The Baking Bible will be published this week. As a preview to the book she has introduced one of the recipes on her blog. In it she shares an interesting technique. When developing a bread containing white chocolate she found the chocolate on the surface browned ... | Don't understand.
Is she talking about little lumps of chocolate peeking through the top of the loaf? If so, the answer is very simple, just pick off any bits that poke through. I do that with raisins or currants to keep them from burning. |
KA Flour pumpkin yeast bread
so it's been a good long while since I even thought about this recipe, but I love King Arthur Flour's pumpkin yeast bread, it was the first pumpkin bread I tried, and nothing's compared since, it's moist and fluffy and just a little bit sweet. I get some spare time and I realise I haven't b... | Bread with Canned Pumpkin
This has nothing to do with the King Arthur recipe, but it does have canned pumpkin in it:http://www.thefreshloaf.com/node/40002/sweet-coffee-breadUp to 70% raisins can be included in the formula. They are added during the last minute of mixing (low speed).Bob |
We 3 gmas Rye Tested - Week 1
Here are the pictures of the breads we made for week one of Stan's new Rye bread book. Helen's Barb's Mine Fun baking with my sisters! Fun checking out Stan Ginsberg's recipes for his new cook... | Quick!
Wow! You really leapt to it! I just got my box of goodies and have my first loaves in process. |
Right proofing time.
I am just getting started baking. I have been reading many entries on this site and thanks to all of you folks who contribute so much so selflessly.My question is how to determine the right amount of proof time for a loaf? Does it all depend on the recipe or is there a way to find out from the te... | For a typical wheat bread you
For a typical wheat bread you should have proof time about half as long as fermentation time if the tempreature is the same. |
Okay, what am I doing wrong now?
So I baked bread for years, completely unaware of the "windowpane" test or that the purpose of kneading was to develop the gluten, etc. Mostly, things came out fine, or at least I was blissfully unaware that they could have been better. Now suddenly I've been reading up on these things ... | What percentage water did you
What percentage water did you use by weight (total water weight divided by total flour weight x 100)? I highly doubt you kneaded too much if you were doing it by hand. |
A tree falls in the forest
If you double the levain from 20% to 40% in the Tartine basic country formula, is it still considered Tartine?Feeling philosophical,Mary | Probably
I would say probably. I wonder what effect that would have on the bread. Obviously it would decrease fermentation time. Would it change flavor at all? Or the overall rise? |
Malt powder
Hi, I have questions concerning malt powder in bread. I've read a lot on malt powder, and it all seems to say the same thing: two kinds, diastatic and non-diastatic, diastatic gives yeast a boost, non- is mostly for sweetening, too much malt makes bread sticky/gummy. However, I have been unable to find an... | I went through the same
I went through the same confusion too and I think you answered your own question in your last sentence. You are experimenting and that is the best way to find out what works for you in your home and your bread. If I were you I would experiment using both types of malt and varying degrees taking... |
Bread with quinoa?
But not grounded up and turned into a flour, just an addition like you would add seeds.I've read that quinoa has amazing properties because it's one of rare plant products that has a complete protein, which is important if you are a vegetarian.If anyone has tried it, how would it taste and contribute... | Quinoa/kamut
Hey there! I made a quinoa / Kamut bread from Tartine 3 a while back (posted in my blog, title "Khorasan..."). I highly recommend it, but you need about 2-3 days to let the quinoa sprout. I don't see why you couldn't make this with spelt or Einkorn instead of Kamut. I used a black quinoa, but there are... |
Approaches to kneading? - please ignore
I'm sorry about the 'noise'. I've just seen a similar topic. How can I delete this one?I've been doing a lot of reading and experimenting with different recipes and sources of recipes. I came across Dan Lepard's book The Handmade Loaf and have noticed that he has a different app... | There are many ways to
There are many ways to develop gluten and Dan's way is just one of them. The gluten will develop quite well on its own with a minimum of hands on time. Each time you knead it again you will see how much stronger the dough has become simply by sitting for a time after a brief kneading session.If... |
Do you save your bench flour?
It must be my Depression-era mother coming through but when I clean my bench flour ( I usually toss it) I feel like I am wasteful. I don't bake often enough and of enough variety to have a crumb bucket going to make delicious pastries, but sometimes the bench flour can amount to a few tabl... | re use
I work on clean benches as well. I usually collect the bench flour with a scraper, toss it through flour sieve over a my 'bench flour' container. It ensures no lumpy bits, and makes me feel good for not throwing stuff away that can be used. I also try to minimize the amount of flour I use on my bench. |
Panettone..
So i've hopped on the panettone bandwagon for the second year running.. The first year was fraught with failures and in my current year, I've gotten a failed one and a successful batch. I'm onto my third batch but I was just wondering if this was normal. So my first dough takes about 12 hours which is a ok... | Leavening
Are you sure the first dough is tripling in volume? Massari says that for every minute the first dough leavening is shortened you can expect an additional 3 minutes be added to the final proof.I have heard others report such an issue but I can't say I can relate, since I've never had this problem. For me, if ... |
Catholic Altar bread...why still white after baking?
Anyone know why the Catholic Altar bread, used in communion, is still white after baking? Even the ones made with, looks to be, a special modified waffle iron are white as snow after baking.Is it the type of machines they are made with that keeps them lily white? | It's a miracle !
It's a miracle ! |
High Hydration Nightmare
Ladies and gents,I have a problem. I guess the first step toward resolving the problem is admitting that you have a problem. Well, I have a problem. I cannot handle high hydration dough. I just fail. Miserably.Yesterday I watched a video of some French guy doing a high hydration recipe, using t... | Don't get me wrong ...
The end result is still quite acceptable: I'm just getting extremely frustrated with the fact that I can't seem to get that lovely silky looking dough that I see other people produce almost effortlessly.... |
Pumpkin levain bread
I had some leftover cooked squash from a pumpkin pie, and a hankering to make bread, so I adapted Shiao-Ping's Pumpkin Sourdough with Coconut and Orange (http://www.thefreshloaf.com/node/12795/pumpkin-sourdough-coconut-amp-orange) to make a simple pumpkin sourdough (no coconut or orange).I didn't l... | Looks great!
Looks great! |
Where do I get nutritional information?
Hi all,Does anybody know how to obtain the nutritional information for a personal recipe?Is there a place on the net where you can inter your recipe ingredients and get a nutritional spit out?Allrecipes.com used to do this for your personal recipes but I just got back from there ... | USDA
Upu can start with the US department of Agriculture; http://ndb.nal.usda.gov/ndb/Ford |
crumb hole location
I remember one of my bread books had a great picture showing crumb analysis. I can't seem to remember which book and flipping through the old standards I can't find it. In particular I remember a picture where the bubbles were gathering at the slash like a volcano ready to erupt. I can't remember wh... | Interesting
Just posting a comment in order to get notified of any replies. |
Winnipeg rye bread recipe
anyone have a winnipeg rye bread recipe, traditional baking, not for use with a bread machine? I am having issues finding a good one.Thanks | Does this help?
I never heard of this rye but someone mentioned the bakers came from the Milwaukee area. There are a lot of ryes to be enjoyed here. This bread sounds delicious.http://www.winnipegfreepress.com/arts-and-life/food/33101974.html http://baking.food.com/recipe/winnipeg-rye-bread-173582 |
Just had a delicious bread
At Bread Street Kitchen by Gordon Ramsay. I'd love to know how to approximate it at home. It was a artisan-style boule, the crust was moderately thick and crunchy, the crumb was tight (no big holes at all) and a medium brown, but incredibly light and fluffy, similar to tangzhong breads, the... | That sounds interesting,
That sounds interesting, thanks! I'd never have thought about using lard for tenderness. |
Comparing kneading techniques
This may have been discussed before but I'm curious what people think.Comparing 2 somewhat different approaches:E. Hadjiandreou in "How to make Bread" writes:"I believe in a very basic method of kneading... The dough is effectively folded inside the mixing bowl 10 times and for about 10 se... | I have not.
I find a method that works for me and that is it. The idea is to get the gluten formed by mixing and then stretching the dough to get the long molecules oriented so that they have the strength to hold the loaf together, to contain the carbon dioxide gas for rising, and to strengthen the skin of the loaf so... |
Pretzel question
Hi, Have made pretzels a few times but keep having trouble with the pretzels sticking to whatever I bake them on.I have been using a method that uses lye. After mixing, proofing and shaping the pretzels, I dip them into the lye solution for 10 - 20 seconds. I have tried to bake them on cookie sheets a... | No to boiling
You don't want to be boiling the lye solution from what I've read. At most, use a warm solution.The sticking problem will probably be better addressed using silicon baking mats from what I understand. |
Grown up banana bread with sourdough
Hi everyoneWe had some bananas that were becoming over-ripe, but we had had enough banana quickbreads. We decided to make a sourdough bread with a substantial amount of bananas. The banana added a nice, moist texture to the bread, but did not taste overly of bananas. It is also fr... | Looks delicious!
Looks delicious! |
Stollen 101
Since I am a novice I have a lot to learn about Stollen. In Wikipedia I am advised:
"Stollen is a bread-like cake traditionally made in Germany, usually eaten during the Christmas season as Weihnachtsstollen or Christstollen. Stollen (originally Striezel) was created in Dresden in around 1450, and the most... | Romancing the Dry crumb
I actually like it dry, it soaks up more hot wonderful coffee in the dark morning hours of a cold Winter's day. Good with hot tea too! The icing sugar leaves lips coated much like powdered donuts do and Stollen resembles snow covered hillsides and the aroma of Christmas by candlelight. My Mot... |
Sandwich Loaf Height
Yesterday my girlfriend made a basic white sandwich loaf with a recipe from The Pocket Bakery book. The recipe seemed very odd to me as it uses around 850g dough for a 450g/1lb loaf tin whilst all of the others would use a 900g/2lbs tin for this amount. After baking, we have a loaf that's just unde... | Supermarket magic
At my supermarkets there are many kinds of breads for sale. I confess, that I have not tried to categorize them by size and weight, but have to imagine that not all supermarket breads have the same density such that breads of the same size have the same weight. It sounds like your bread is more dense ... |
English Muffin Recipe like Bays
Our family loves english muffins but the only store brand they like is Bays. I have tried numerous time to replicate them using the ingredients listed on the package. No luck! I know I can't find an exact recipe and method the company uses. Dos anyone have a recipe though that comes... | If you want English muffins with large holes
use a very wet dough, or even a batter and muffin rings to hold shape during cooking in a skillet or griddle. A conventional bread dough, baked in the oven will give smaller, more uniform holes, like white bread.Here are the ingredients from their website (for the regular En... |
Need Help Containing Steam in Home Gas Oven
I have a gas oven that has a fan, and it turns on and off during the baking. So this really destroys my steam environment and I think it is the reason why my breads haven't been blossoming. I just bought a cast iron for more steam introduction, but need to do something about ... | When i was working with a
When i was working with a convection-only oven, I found the best course of action is to bake in a dutch oven.if you are doing baguettes or batards, I found the best course of action was to pre-heat a thick stone for an hour, then use a steaming setup ("magic towel technique" with boiling water... |
Fermentation, Sprouting and Super Soft Honey Oat Wheat Bread
Let me first give the disclaimer that I am not an expert on health in relation to bread. What I am is a guy who does not like Pharma and therefore goes the natural herbal route (with excellent results), and who really loves baking bread (and eating it too!)I... | Great looking loaves and nice
Great looking loaves and nice write up. Thanks for sharing! |
What is ideal hydration for soft rolls?
I'm trying to make cinnamon rolls. What's the ideal hydration for a dough so that it's malleable enough to roll and results in a soft & moist roll? I just tried a recipe that was more than 57-60% hydration. It was too wet to nicely roll. Some of the recipes I've seen seem to be 4... | About the same as for sandwich bread
Go with 60-62% hydration (by weight). That will be in the ballpark; you can adjust according to your preference, but I wouldn't stray too far.cheers,gary |
unlimited prep time but very limited pre-bake schedule.
Trying to help out a good friend of mine who is trying to increase business at his donut shop. Everybody loves my breads, so this is an opportunity to see if we can make a bit of extra cash and go legit at the same timeWe have unlimited prep time and can refriger... | it depends!
It depends on many factors that you haven't told us about the recipe and the environment. You can bake straight from the fridge, so the bread needs to be close to fully proofed before you put it in.Yeasted formulae are a bit more predictable, so you may be able to time it by the clock, but for sourdough, it... |
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