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Which types of baked goods benefit from steam when cooking? Hello all :) Ok, I own an embarrassing amount of breadmaking books (to the extent that I'm going to have to invest in another bookcase for them), but none of them cover this issue -for cooking sweet breads, viennoiserie and laminated things, am I still suppos...	My opinion My opinion is that croissants benefit from steam. I don't like to use egg wash, partly because I'm clumsy at brushing it on, so I cook my croissants outside in the brick oven which is a humid environment.I don't think using steam will hurt any dessert. It prevents cheesecake and tort from cracking while ba...
Kneading french method? I remember when I was a kid, my grandmother would make the worlds greatest sweet bread. When I learned how to make bread myself and learned how to knead the traditional method (some 20 years later), I remember thinking to myself "I seem to recall my grandmother slamming the dough on the table". ...	I used this method today, for I used this method today, for the 2nd time ever, and it worked well. Very tiring though, and more time consuming than using the mixer. I'll have to try the same recipe using the mixer to see if there's any difference in the results, and if not, I'll relegate the slap & fold to when I'm f...
Please Help Analyze Sweet Roll Recipe I found a recipe for rolls on the net. The measurements were in volume, so I did my best to convert into weight, then compute the baker's percentages and estimate hydration.Based on my examination of the recipe, I think:Salt amount is too low. It should be between 1.8 - 2% per http...	very dry recipe hydration way to low and if I include the egg still comes out to approx. 41% hydration. Cups of flour are also small. Even with 125g of flour per cup, I get more flour than 550g (562g.) Sweet recipes shouldn't have 2% salt, salt is around 1%. Hmmm. I would have to taste the dough after kneading.2,...
Spelt, roasted bacon and black pepper Spelt (80% white, 20% whole), roasted bacon and freshly ground black pepper. Just substitute all the salt by a mixture of salt and pepper. Let's say, 8 gr of salt + 2 gr of pepper instead of 10 gr of salt. It makes a difference!	Nice looking loaf you have there, haven't used white spelt in a while. This is the kind of bread I yearn for
Introducing a YouTube Channel and Website Came across an excellent YouTube Channel and accompanying website which I think you'll enjoy. Talented baker with wonderful recipes and really informative. Enjoy!https://www.chainbaker.com/https://www.youtube.com/c/ChainBaker And A Sample Video:	Very nice Thanks for sharing, Abe. I took a quick look around, and watched his Challah video. Well done, and I will explore more for sure!Rich
Dough Stretches Back, Hard To Shape? I have a 65% hydration dough that I was mixed by a stand mixer followed by a 1 hour rise. I'm supposed to roll out the dough into a long log that's about 2 inches in diameter. The problem is that when I roll it out to the length it's supposed to be, it seems like it pulls back to a ...	It is normal for dough to It is normal for dough to spring back , I would roll it out as much as you can , than let it bench rest for 10 minutes and roll it further.What was the recipe and how long did you knead it in the Stand Mixer?What flours where used?
Autolyse: minimum hydration levels, other liquids? When doing an autolyse, what is the minimum hydration level required for it to work?Also, aside from water, what other liquids can go into an autolyse? Eggs whites? Milk? Etc.?	Definition: Autolyse (or dough autolysis) A process in which the flour and water in a formula are mixed together at low speed and allowed to sit for a rest period, usually of 20 minutes. This pre-hydration allows for better links between gluten and starches and results in shorter mix times and improved dough extensib...
How to knead using stand mixer? I'm working on a dough that about 67% hydration + about 7% oil. Initially, it's very wet, so I use a paddle attachment to incorporate all ingredients. Then I switch to the hook attachment to finish off the kneading.The problem is that it seems to take forever. It took about 20+ minutes o...	With 7% oil, is this an With 7% oil, is this an enriched or lean dough?
SAF red vs gold Hello, I've tried searching this, but didn't come up with any conclusive answers. I'm currently using Lowan's IDY, and have come across SAF in both red and gold varieties which cost less than the Lowan's. I don't really bake enough to have both types lying around, and I'm wondering if there are any do...	I've used the red and the gold SAF yeast I bought a package of SAF Gold and it worked as advertised. I used it all up on everything I bake. No complaints, except it's not locally available. It was a mail order purchase, so there were shipping charges to consider, and I didn't order it again. But the red also works if m...
What happened to my dough? I'm making my regular baguette recipe (9% protein T65 flour, 65% hydration, poolish), and because normally the dough is a bit too wet for my liking, I decided to reduce the hydration to 62%. However, instead of becoming easier to work with, the dough actually got even stickier! The only oth...	First things first How did you work out the 62% hydration?
Chinese Bread Recipe Question I have come across a recipe and I have questions about it. I have posted it here. I am wanting to know why a high protein and a low protein flour are combined in the recipe. I have searched for information online and cannot find any, as to why the two flours are combined. I have found a nu...	Bread is a matrix Bread is a matrix of gluten strands that traps the starchy gel and whatever else that we add to the dough. Water allows the gluten and starch to form, resting the dough in some form of autolyse,using a tang zhong,, preferment,sponge,etc helps to allow the wheat to absorb the water so gluten and gel ca...
Is soy dangerous? I've been researching various nutrients recently and I came across this article.I'm not entirely sure if this also applies to soy flour but I've found similar articles, some contradictory.Does anyone know about this controversy here, I've mentioned soy flour multiple times on this forum yet no one eve...	soy I believe that much of the concern comes from the fact that much of the soy produced these days is a GMO, and also some concerns that the phytoestrogens can cause disturbances in hormones. There might be some other concerns, but those are the two biggest ones that I recall reading about. Some also believe that gra...
Guess the bread based on ingredients list Given a list of ingredients and their quantities, is it possible to guess the type of bread the recipe is for? Assume that no steps are given, just the ingredients list. Is there a comprehensive list of bread types along with their ingredients list + bakers' percentage?	Well, Just a list of ingredients tells us something, however, a properly laid out formula in baker's percents (that includes relevant pre ferments - which make a big difference, soakers, roll in ingredients, etc.) tells us a lot.Most experienced bakers could tell the general nature of the bread/product being made from ...
Water roux for recipe that doesn't have water? I'd like to modify an existing sweet bread recipe to use the water roux technique. The general guideline I've found is to take 10% of the flour and add water that's 5x the amount of flour. That's easy enough for recipes that have water. The sweet bread recipe that I have u...	milk is fine It's perfectly fine to use milk instead of water in the tangzhong (water roux).
Substitute milk? My recipe for cinnamon rolls calls for milk. I don't want to be bothered with scalding. Can I substitute milk for powdered milk? If so:What kind of powdered milk would I need? Regular? Skim? KA Baker's Special Milk Powder is not available to me.How much powdered milk and water would be the equivalent o...	The benefits of powdered milk It's already scalded through the process. Just rehydrate according to instructions.Regular powdered milk will do. And use the same amount of hydrated powdered milk as the recipe calls for.
Home-made DURUM pasta. I've expanded my durum repertoire a bit, from bread to pasta.I've made some noodles from the four kinds of durum flour that I've used for bread.So far I have used (all from Patel Brothers grocery):Sher brand "Fiber Wala" whole-grain durum, roller milled, from Brar Mills in Canada. https://www.the...	SD discard + durum + egg. Unfortunately, nothing was measured here, except for exactly one (1) egg.I saved the discard from the last refresh of two different 100% hydration starters, (made entirely with KA bread flour) added Patel stone-ground whole grain durum, and saved them in the fridge as stiff starters, separate ...
Best Flour For Soft Buns? I'm trying to make cinnamon rolls and dinner rolls. What is the best type of flour to use for these types of bread? Should I use AP flour? Or bread flour?One recipe I saw had vital wheat gluten. I'm guessing for more gluten development? Is more gluten ideal for such breads?By the way, I enjoy ...	Bread vs AP Flour If you were to look at the nutrition labels on both bags of flour you would find that bread flour has a higher protein content. In baking, when you hear the word protein you should automatically think "GLUTEN!"If bread flour has a higher protein content then naturally the gluten complex that it forms...
what kind dough can make this kind of bread? hi, my daughter bought a bread, looks like this, she love this very much, ask me do it for her at home.but, the thing is , i have no idea what kind of dough can produce this kind of breadcould anybody can help me to figure it out? thanks! 10483327_478441468956138_198331364...	More information? Maybe there's just some kind of baked on topping that's throwing me off, but that looks like cake. Have you tried one yourself? Do you know what the inside looks like? How does it taste and what's the mouthfeel?It's possible that it's a yeasted cake, which might be why the word "bread" got applied to ...
Scalding milk is unnecessary? KA says so! Scalding milk does neutralize protease, but protease has little to no effect on yeast growth according to http://community.kingarthurflour.com/content/scalding-milk-yeast-dough:Hi,Sorry to be late on this one. In very old recipes, scalding was done to "sanitize" and warm raw mi...	What effect does protease have on the gluten matrix? With a longer fermenting time? Say with a sourdough as opposed to a faster instant yeast dough?Would like to know... :)
No Margarine! Can I use butter instead? I'm making a cinnamon roll and the recipe calls for margarine. I have a spread and unsalted butter at home. The spread is 65% vegetable oils. According to http://www.landolakes.com/blog/is-it-a-butter-margarine-or-spread-they-are-not-created-equ, it seems like spreads are not rel...	I would use the unsalted I would use the unsalted butter and make sure it is soft but not melted. That should work fine.
Substitute active dry yeast? I'm making cinnamon rolls and don't really like the "hassle" of proofing active dry yeast. Could I substitute this with "rapid rise" (I think also called "instant") yeast? I don't want the bread maker yeast; I want the yeast that I can just add to the dry ingredients. If so, is it a 1 to 1 ...	instant yeast I now use instant yeast in all my breads; it's cheaper and easier.
Roux + Autolyse Fail? My recipe for sweet buns called for 550 grams of flour and 300 grams of milk.I took 30 grams of flour and 150 grams of milk (scalded) to make a roux (which ended up about 125 grams when it was done).The remaining 520 grams of flour was mixed with the remaining 150 grams for milk (scalded). I was t...	Next time mix the roux into the autolyse. 28% water won't autolyse much of anything and will just make a hard lump of paste that you won't be able to incorporate well later. Once the eggs, salt and butter go in you can do a final check to see if it needs more milk. 55 g of liquid was lost when you made the roux so ...
Dough Recipe Doesn't Have Enough Liquid? I found a bun recipe that listed ingredients in volume. I converted it into weight and plugged it in a baker's percentage calculator so I can study it. A few questions:1. The recipe is for a bread machine. I do not have a bread machine. I have read up online on how to convert th...	Hydration Milk + Eggs + Oil = Hydration.I do not know how to convert Margarine to % in Oil. But Milk + Eggs already = 55% hydration.I believe 1% of the dough for active dry yeast is a good conversion. So you would want 12g which is probably 2.5 teaspoons at a guess.That's the best I can do.
Autolyse and Gluten I am new to bread baking and have about a dozen batches of bread under my belt, most of them sourdough and a few Tang Zhong loaves. I use a Kitchen Aid mixer to mix my dough.I just read through this scaled recipe for Peter Reinhart's Italian bread:http://www.thefreshloaf.com/node/8437/pr039s-italia...	Speculations Hey John,I do not think that a true autolyse would produce an inferior loaf. In fact, a true autolyse will actually help you with the second problem you are running into, as a TRUE autolyse (no salt, no leavening) will contribute significantly to the development of the gluten in your dough. Following the a...
Teaching how to make bread My daughter's friend wants me to show her how to make bread. She has already made bread before, but really likes the loaves I've made. I've told her that it is the Tartine Bread recipe for baguettes and she can get it from the library, but she doesn't think she can learn it from a book.(I dis...	No that's how the food network works That's how the cooking TV shows worked. A colleague of mine got a chance to work on a cooking show and told me they had everything in all it's stages (with extra just in case) so the show could be aired in a reasonable amount of time. In school we would have more than one thing we ...
Raisin bread and hydration I plump the raisins when I make raisin bread. I soak them in hot water for about 30 minutes and then set them aside to drain and I pat them dry. I make the bread dough and then add the raisins and my dough goes to mush. I have to add flour to rescue it.I have tried adding a touch of flour ...	Measure Put the hot water into a suitable jug and weigh how much water there is in grams. Then put in the raisins to soak. When they are done soaking, pour out the excess water into another jug and weigh how much water there now is. Subtract one measurement from the other and that's roughly how much water is now i...
Tangzhong Temperature Here is an interesting TFL post on making and using Tangzhong with a bit of history included. It is interesting to note that originally the cooking temperature of the Tangzhong was specifically 65C - the magic mashing temperature for beer production and of course no coincidence.Indeed the original...	Thanks. Thanks. I just now bookmarked that post.
Great recipe but missing baking temperature I use to be a member of topsecretrecipes.com forum when it was still around and printed off this recipe which was posted 4/15/1999 by Alex. He or she didn't specify what temperature to preheat the oven to.. Please help. I tried baking them in a cupcake tin at 350F for 15 minu...	Try 390-400F for 20 mins. Try 390-400F for 20 mins.
Which oil to use and how much? Soybean, olive or canola?And what would be the ratio to flour, for example a 500g bread would need how much oil?	I use Olive oil and for a I use Olive oil and for a 500g bread I use 1-2 tbsp, I do not take it from the amount of Water though.If I use only wheat bread flour I use 1 tbsp, if I use a mix of wheat bread flour and wholemeal or rye, I use 2 tbsp.
Cannot Get My Bread Dough to Form Gluten for Awesome Soft Bread So I have bake bread like about 7 or 8 time. I mostly do white sandwich bread and once sourdough, by far the hardest to do from start without the starter going bad fast. While most turn out smelling good they were rather hard and not soft like the ones in ...	I do it like this In a bowl I add 500g of flour and add 15g of butter and rubb it in the flour, than I add 1 tsp of sugar , 1 1/2tsp of Salt and 2tsp of yeast.I give it all a good mix and than add 300ml * made of 100g boiling water and 200g of cold water * and add it to the mix.I than bring it all together and knead it...
Another attempt at eliminating the 'flying crust' problem Hi,I posted a couple of days ago about avoiding large holes under the top crust of my rolls: http://www.thefreshloaf.com/node/39392/large-gaps-under-top-crustI had another couple of attempts at the recipe, bearing in mind the advice I received about shaping and ...	Degassing To me the problem seems to be too little degassing after the bulk fermentation. If you want the crumb to be tighter, you should degas a little bit more. You can see, not only the flying crust, but large irregular holes in the crumb, which indicates little degassing.
Nostalgia Breads Are there breads that you remember that you just can't find anymore? Breads that used to be commonly available but hardly anyone seems to make these days?My curiosity is two-fold. It's partly a life-long interest in folkways; the things that figure prominently in our memories and experiences. It's a...	Schuettelbrot There is a flat bread in Tirol (Austria) called schuettelbrot, with anise, fennel and cumin, which is a childhood love of mine. It is hard and crackling and delicious. It has some rye flour and bread flour, I believe. It's impossible to find in England but every time I go back to Austria I buy some and...
Large gaps under top crust Hi, I've just made some soft Italian rolls from Reinhart's BBA. They turned out nicely, springing up substantially in the oven, but all the loaves had the same flaw: a clear layer just under the upper crust of oversized air pockets and stretched-to-breaking-point gluten strands. Here's a few ...	Losing the roof This is a common happening when dough has been over proofed. But it can also be caused from not degassing when shaping. The squared bottom edges of the roll suggest to me that it was a bit overproofed. What is your timing and temps ? Josh
Italian flours Hi again all; I'm back again w/variations of the same dumb questions about Italian flour. I recently stumbled on a recipe for pizza in Cucina Romana that called for tippo 0.020 white flour. Should I be scared? What is itand, what's the diff. from tippo 00? Anybody out there?	Wassa mata, no speak a da Wassa mata, no speak a da Italian,,,??http://www.cooksinfo.com/italian-flours
Traditional pumpernickel? Does anyone have a recipe for traditional German pumpernickel bread? I would like to make some but I haven't had any luck finding a recipe/procedure.	Lots of posts here about Horst Bandel's pumpernickel. Great stuff! A quick Search will generate a lot of hits. Paul
How Long Does Oven Spring Last? I've heard two common explanations of oven spring – pop a well-proofed and shaped dough into the oven and:1) The existing gas pockets in the dough expand thermally (or alternatively that liquid water vaporizes and expands).2) The yeast increase activity due to increased temperature.Regar...	Everything that you have Everything that you have witnessed and noted is "oven spring" as it should be.JeffI should add that you will see much greater oven spring in sourdough breads than you will see in yeasted doughs.
Flour MESS everytime. Any way to be neat with flour? This is always a mess everytime bread is made or starter is fed. Is there a neat and tidy way (or maybe pourable container system) for working with messy dusty flour?	How much flour are you using? I simply scoop mine from the container, weigh or measure it into a bowl and add it from there. Keep a bench knife, or pastry scraper, by you at all times - easy cleanup - and don't use too much flour all at once.
Rate My Crumb - underproofed? This is a basic white recipe (from Paul Hollywood's book that my wife bought me):500g bread flour30g butter320ml water10g salt10g yeastNotice how compacted the crumb is at the bottom of the loaf - while I'm pretty darn happy with this loaf (I did a cooler slow-rise yesterday over about 3 h...	Looks great At 64% hydration and a smidge of oil, this looks just right for a classic sandwich bread. You should be happy with the result!, but in what ways would you like to improve it?
How do you clean your cutting board/work surface? I just finished making some dough for pita bread and I noticed that my wood cutting board is starting to get kind of "gummy". It's probably due to the fact that I use this as my kneeding surface. Normally, I use some dishsoap and cold water to rince it off after use. ...	Re: How do you clean your cutting board/work surface? Scarlett, I do several things: When done with the board I take my bench knife and scrape it across the entire board at a low angle. This move generally gets all the stuff that is sticking. And it makes it easier to clean. I then wash using a bit of soap and water....
Autolyse? What difference in flavor and dough do you find:Autolyse at 50% or 100% hydration?1 hour and 8 hours at room temperature?	Autolyse?? I usually autolyse at the hydration of the batch of bread I'm making - all the water and flour and sometimes the leaven but no salt. 45 minutes is usually adequate. I've never noticed a difference in taste
Bread making as a way to stay grounded, human, connected to the Earth, and to use those senses... This was a comment I was making to another forum member but then it turned into such a rant, I realized it needed its own place here. Not sure if anyone will care or feels the same way but here it is, in case anyone else ...	p.s. - just for the sake of p.s. - just for the sake of complete honesty, re. parenting:I really am not trying to sell myself as one of "those" parents - you know, the Martha Stewart type A parents out there whose kids are bound to go to end up in an ivy league college...the shiny happy people types. I'm sharing this ...
Bagels Hello EveryoneI have this recipe for bagels made with instant yeast. I like the flavor and would like to convert to sourdoughCan anybody please point me in the right direction as to how much water, yeast etc is needed when converting such a recipe250g strong white flour125g water (I go as much as 140g which mak...	Step 1: Read this excellent Step 1: Read this excellent post from Wild Yeast blog.
Pricing Goods I plan on selling Macarons at a farmers market and need help with pricing. I used the search function and saw that is was advised for home bakers to use volume instead of weight. I do not know if I am doing something wrong but, I found it easier to use weight i.e grams. Example:Almonds 48 oz $13.00. 28 gr...	Why volume? The way I calculate the basic price for my breads:cost of goods (price of ingredients) multiplied by 3 (one third COGs, one third my work, one third my profit. If the ingredients for a bread are rather expensive (nuts, eggs, butter), I round the price a bit down, if they are very cheap (flour, water, yeast,...
what did bread look like? I'm pretty new to the bread culture (so to speak). I understand the bakers yeast is a relatively new (in the last 100 years) development. Prior to that, loaves were built using natural starters.What did bread look like in 1900? Were loaf pans used? I read somewhere that bread was sold by the p...	Here are links to bread books from around 1900 .The first e-book has color plates with pictures of bread from around the world in 1903. The second e-book is an illustrated equipment supply catalog for bakeries from 1907 showing equipment, pans, etc. You can download the first book in PDF by clicking on the "gear" symbo...
Brown rice flour -- use up or give away? I have posted re my attempt to use up the several pounds of brown rice flour I was given. Thanks to the folks here, I tweaked my sourdough recipe to replace one cup of bread flour with a cup of rice flour plus some vital wheat gluten.The bread turned out fine, but with just me e...	Always good to share but... If kept refrigerated or frozen, your brown rice flour should stay good plenty long enough for you to use it up.http://www.stilltasty.com/fooditems/index/18184
Broetchen success-thank you hanseata! A friend recently travelled to Germany and extolled the "broetchen" she had every day. She asked me to find a recipe and one of these days she and I will make them. Hanseata's post :http://www.thefreshloaf.com/node/18402/elusive-german-roll-wo-gibt039s-bloss-ganz-normale-broetchena...	Yummy They look very appetizing, im not a soft bread person in general but they look very tasty. Especially with the crisp crustWill have to give it a try one day
Ceramic Bread Box Is it worth buying a ceramic bread box to try and keep lean bread somewhat fresh, or will wrapping the bread in linen pretty much accomplish the same thing?	Mine sits on a wooden Bread Mine sits on a wooden Bread cutting board with a clean Kitchen towel over it.
Doughnut Help Hello everyone. I am not sure if anyone will know but, I stuck. Me and a few friends decided to see who can make a doughnut most similar to Krispy Kremes. I have tried a few recipes and this one has gotten the closest. http://www.cookingclassy.com/2014/01/copycat-krispy-kreme-doughnuts/ the problem is th...	try adding cooked potato Cooked mashed potato or potato flour may help you with soft texture. I'm sure they are not in KK's original recipe but it does help keep doughnuts fluffy. Potatoes are part of what makes Spudnuts soft. I'm assuming when you say they are "too firm" you mean that the dough texture is too tight an...
out-of-date yeast I use a Panasonic bread-making machine, usually with much success. However, twice recently I had bread which hardly rose at all, and the heavy slab that emerged was doughy. Then I noticed that the tin of dried yeast (the usual brand from a supermarket) was out of date. Does tinned dried yeast last bey...	Why not test it with warm Why not test it with warm water to see how active it is?
compact refrigerator Can a compact refrigerator be turn up to 60 deg? None of then tell me in the spec.	if not... put a thermometer inside and put the plug into a timer switch to turn on and off regularly to establish your desired temp. Will take some trial and error. :)
Report on the rice flour experiment I've posted twice before re my quest to use up some brown rice flour that was given me. Thanks to the help here, I ended up substituting a cup of rice flour + vital wheat gluten for one cup of the white bread flour needed (have to do by volume and feel, don't have a scale). I used th...	Was the bread a bit gritty? I have found that the loaf can have a slightly gritty chew when I use brown rice flour. Not unpleasant but definitely present. I haven't used it in a while but I was going to try soaking it-like I do with my whole wheat- to soften it up in an attempt to eliminate that texture. Simply take th...
Gluten free One family members has developed celiac disease, another a gluten sensitivity, another 2 now have diabetes, and another wants to eat less gluten. I love the breads, pizza, and flat breads I make and I take a great deal of pride when they come out well and are enjoyed by others.I have my doubts about being a...	SO much info out there There is a learning curve to be climbed on this subject. One of the forums here is "Baking for Special Needs". Start there.GF baking is like baking any bread. It takes a while to get familiar with the ingredients, how they behave and how to get the best out of them. You wouldn't expect a 100% who...
Bake vs Frying Donuts Shelf Life. 1)How long would each last at room temp.?2)If you had to make a few dozen donuts would one last longer/taste better than the other?	Raised fried donuts have a Raised fried donuts have a shelf life of about 12 hours, and are best eaten right away. Cake fried donuts are generally a little more crispy and can probably last a bit longer than that. Baked? No idea. Don't know if the boxed cake donuts that companies like Entenmann's produce are baked or f...
How to use up ten pounds of brown rice flour They cleaned out a freezer at my Zen center today, and sent me home with some unwanted flour.Someone, at some point, was fond of brown rice flour. I am wondering how best to use it up. I searched for rice flour discussions here and they all seemed to involve rice flour to du...	10%-20% brown rice flour in any standard white bread recipe works great.Millet flour gets rancid. Be careful.Tapioca flour is a bit like cornstarch.Happy Baking,Juergen
improvising I use a plastic top to a butter dish as a hot dog bun dough cutter. The plastic is cheap and its sharp on the edges.	I never though about using a I never though about using a cutter for my rolls. How do they rise compared to hand forming? Do you use a wet or firm dough?
How much vital wheat gluten? I bought some vital wheat gluten at my health-food co-op today and now I'm trying to figure how to add it to the brown rice flour I was given and want to use up.My sourdough bread recipe, from Peter Reinhart, starts with a biga of 2/3 cup ww flour, 1 cup + 2 tablespoons white bread flour, 2...	What percent Gluten is your VWG usually comes in a range from 55% to 65% gluten. Never seen any 75% gluten around here But if 7/8 C of a cupof rice flour weighs 120 G then I would use 7/8 C of rice flour less 1T and 1/8 cup of VWG plus 1T of VWG if it is 75% Gluten.
Fermentation ?? What is the bad thing about over fermentation? I know it will fall but as soon as I move it , it is going to fall anyway. Then it comes back to life when I proof it.That bring up another question. If I stir down the starter before it falls, will it rise up again? Can I keep it active this way with out ...	Over fermenation Bad thing. To the max degree your dough will run out of food become exhausted and all the life created will start to die ending in a bad loaf of bread. To more moderate degree it can bring off flavors, damage the structure of the bread making a very even crumb, and decrease the overall volume of the ...
Humidity and Height Hi ! I love recipes of buns and rolls and I'm developing some, I have had some success so far but sometimes I find one contradiction, that perhaps someone could explain. I've read that to achieve a bread full of holes (as a ciabatta), the recipe must be high in moisture but I also want a roll with g...	Proper dough development and Proper dough development and steam in the oven will allow a very high hydration dough to achieve great volume with large holes. I have had great success with 85% hydration for a white sourdough and 105% for a whole wheat sourdough. Both pieces are essential. You can get good rise without...
How to measure the flour for Recipe #1 I am a total dunce. Do I measure the flour by the grams, which is 128 grams a cup? or 4.5 ounces on my scale. Anyway, this is what I did this time for the first recipe. 3 cups flour would be 13.5 ounces of flour on my scale. I know nothing about baking and had someone talk to me a...	There's a variety of opinions There's a variety of opinions on what the weight to volume conversion is for flour, but your numbers (128g/4.5 oz) sound pretty much like what I would use.
How to prevent Loaf Burstage during baking? I recently baked multiple loaves using Bob's Red Mill Artisan Flour. I am using a pizza stone to bake my loaves. Once the oven is preheatedto 250 c I insert the dough and immediately add boiling water to the bowl of lava rocks right beneath the stone for steam. I have noticed...	It's blowing out in one It's blowing out in one portion of the loaf (not the top).Shaping error?Uneven heat in the oven?Steam underneath the stone cooling a portion of the stone more than the other side?
Croissant I have searched the web and have yet to find an answer. I was wondering what the average cost of a croissant is when made at home.	That varies considerably That varies considerably based on the price of your ingredients, the size of your batch and how big you're making each croissant. Even the recipe that you use could cause the average cost to vary.
Some general beginner questions that I have been saving up.. I have been baking for about 1.5 years now. Just baguettes and sandwich breads. During this time, I have had made many successes and mistakes. It has been a wonderful and rewarding journey. I have some questions that I have saved up and hope I can get some an...	Here are my thoughts on these questions I expect others will show up to express their opinions and hopefully also help expand upon my answers, as I'm sure I'll miss a few points, but here's some thoughts.What is the difference in "function/purpose" between the first rise and the second rise? To clarify, when I hear the...
Tartine 3 question Hi all,I am using the Tartine 3 book for the first time, and I noticed a seeming contradiction in it. For the porridge formulas, the instructions are to incorporate the porridge after 60 minutes of bulk ferment. Earlier in the book, when explaining the Master Formula (page 36), it says to incorpora...	I never did catch that But have had difficulty adding the porridge after 2 folds and then switched to adding at the start. I've only a done a few of these style breads but much more success on the latter (when adding porridge/rice at the start. Josh
Fustration.. Dough collapsing after scoring! Twice in a two week period I made sandwich bread... and twice it collapsed upon scoring just before it went into the oven. Both times the dough had risen about 1 to 2 inches above bread pan before scoring. I scored once, the lengh of the loaf.The first time, I accidently put...	Overprooved, likely Sounds like overprooving, particularly on the final proof. Next time don't let the dough rise so high above the pan.Things might might be happening quicker than you expect because the amount of instant yeast in that formula seems pretty high. I guess it's about twice what I would use for 3 cups (36...
Semolina flour??? What is Semolina flour exactly? I just bought some. I know it's used for pasta. I know the Bread Baker's Apprentice has some recipes using Semolina. Fresh pasta question? All the recipes for fresh pasta use eggs for fresh pasta.....but, the ingredients all the different brands of italian pasta ju...	Semolina Pasta Semolina is supposedly very hard to work. I think most pasta made with pure durum semolina and water must be worked by machines (i.e. don't try this at home -- work by hand). When I make fresh pasta I use 1/2 cup durum semolina and 1/2 cup all purpose flour. One egg and two tablespoons of water is enough...
Slash..... Any tips on how to make slashing the higher hydration dough a bit easier. As long as I keep the hydration low, slashing is a doddle, but add a bit more water and suddenly I make a balls of it ... Not quite ready to invest in a Lame yet. Not convinced that it would make much of a difference to someone at my a...	Slashing pointers @ rozeboosje Suggest reading this:Scoring Bread made with high-hydration doughHappy baking!David
Difference in browning between yeast and baking powder? While creating cake donuts, I used one recipe with yeast and made an identical batch with baking powder instead of yeast. Oddly enough, the batch with yeast browned extremely quickly, while the batch with baking powder browned very slowly. Everything else, includi...	Probably the yeast in Probably the yeast in conjunction with the enzymes converted the starches into sugar more quickly than the baking powder ever could. And with more converted starches into sugar, the more caramelization. Research the term "Maillard Reaction".
Problem with second rising when using 100% wholemeal in mix ? HiThis is becoming very frustrating. I've been making my own bread for years but I have a constant problem when adding 100% stoneground wholemeal to my mix. I have tried 50/50 (white/brown) and progressively reduced the brown by 1oz each baking but still my ...	My 100% whole wheat sourdough My 100% whole wheat sourdough bread doesn't rise as high as white bread, but it does rise twice. Some of the rise in the finished loaf occurs in the oven. The bread makes nice sandwiches. What I feel was the key to making nice bread from 100% whole wheat is soaking all of the flour over...
A Couple Questions for the Pros I have a alive and healthy sourdough starter! Followed the directions, feed it weekly and it works great! Now I really want a 100% whole wheat starter and 100% rye starter. Any tips or suggestions?For the rye one, what rye flour should I use? Dark rye, light rye, or whole (pumpernickel) ...	Easy You could seed your white starter with whole wheat flour and dark rye flour respectively. The whole wheat you can handle similarly to the way you handle your white starter but with the rye starter you'll want a smaller inoculation as rye ferments quickly. I do 1:8 twice a day myself. 1 part seed to 8 parts who...
Breadzilla Today, I tried to make a bread from a recipe for an Italian Country Bread from a book titled "simply bread" by Wendy Sweetser, published by metro books.The operative word here is "tried."Even though something about the recipe didn't seem quite right to me, I naively followed it to the letter, then when it be...	Anytime you have more water Anytime you have more water than flour you know something is not kosher. Doing a rough calculation you have around an 85% hydration dough which is very high for this style of bread. Also it seems like you have a big amount of yeast as well. Even though the olive oil technically does not c...
More Sourdough Troubleshooting Hi Everyone!Another weekend has passed, and therefore some more sourdough experimentation has taken place. For reference, this is a followup to this post about my very first sourdough bake a little over a week ago.I believe this weekend's experiments have reinforced the idea that my star...	1:3:3 Is the better of the two and better than last week. I think it looks very good indeed. Some indicators your starter is "slow" - then again all starters are different - but I think that's a lovely bake. Your well explained and in-depth write up has told us something. Yes, your starter is slow but the 1:3:3 levain ...
Khachapuri Last week I was visiting Budapest. I didn't expect finding a Georgian Restaurant. I had the chance of having a wonderful khachapuri. Amazing!	Acharuli Kachapuri! Lovely! I Acharuli Kachapuri! Lovely! I've only ever had (made) imeruli kachapuri. I think the above style is one of the prettiest, though.
Im back for more proofing help ok, so i was able to make a fresh new batch of dough following this recipe: 3 cups lukewarm water1.5 tbls kosher salt1.5 tbls yeast6.5 cups all purpose unbleached flourmix and let rise 3 hours. shape in free form loafs and let proof for 40 minutes. back at 450 with steam I am having troub...	Slow the rise and use only 1 Slow the rise and use only 1 tsp of yeast. It appears you're using too much yeast, 1.5 TBS. Slowing the rise to 8-18 hours using a mere pinch of yeast will allow the dough to form a skin on the outside that aids in retaining a more cylindrical shape once slashed.Pre-warm the oven temp to ...
Bulk fermentation in enriched doughs When you've got the chance of talking with professionals you notice that one thing is what you have read in books (theoretical aspects) and the other thing is what you make in your real life as a baker (practical aspects).Many professionals bakers skip bulk fermentation when they wo...	But 15 minutes at high speed But 15 minutes at high speed will bleach out most of the flavor, even if fat and sugar/sweetner provide sufficient flavor. I would use a stiff yeasted biga and then i'd skip bulk fermentation. Khalid
using milk vs milk powder I am trying to avoid using milk powder (or powdered milk, whichever you choose to call it). If I recall correctly, adding milk powder to whole wheat sandwich bread is supposed to improve the texture. Would one receive the same benefit from substituting milk for a portion of the water in the re...	I am using milk powder which I am using milk powder which I desolve in the Warm water before I add it to my flour * I am not using a bread maschine anymore but used to have one*I am interested about the replies you get to your question.
White Bread starting to sour during storage So, I have a strange problem. The last couple time I baked white bread, about 4 days after baking the bread gets a fowl, sour smell; not like sour dough. Here is what I am doing.4 ¾ Cup All-purpose flour2 Cup Water1 ½ teaspoon Salt½ teaspoon Active Dry Yeast1 teaspoon Honey...	Is the loaf baking through Is the loaf baking through and reaching the 200 degree mark. Sounds like the moist enviroment of the sealed bag is allowing something to grow.
Pandoro internal temperature What is the correct internal temperature for pandoro?The recipe I use says to bake the pandoro in a convection oven at 325°F for 35 minutes: "The loaves should be a rich golden brown and their internal temperature should be 185F (http://www.wildyeastblog.com/2009/12/15/pandoro)." Other reci...	94°C is generally considered the ideal temperature. Overbaking can lead to loss of flavors, that in a very rich dough like pandoro is a serious flaw.Another possible mistake is baking at home in convection mode: generally it leads to excessive dry-outs, while sweet doughs (and pandoro in particular) should have some re...
bread using bananas (not banana bread) I've been given a large number of bananas and there's only so much banana bread (quickbread) we can eat. I'd much rather make sourdough anyway. For the purposes of hydration, how much liquid does a banana contribute?So far i've made one batch baked and one proving as we speak. Bot...	Bananas are 75% water by weight Hope that helps.Keep in mind that a wheat berry itself is 13% water, so I don't think you want to use the full 75% for considering hydration.
Question about dough with high hydration Do dough with a higher hydration take longer to proof? I know the amount of leavening and the room temperature are a factor.. Just doing some research. Any help would be appreciated.	shorter In my experience, and from what I've read, higher hydration doughs always ferment more quickly. Typically a dough with a hydration of over 70 percent or so will accomplish it's bulk ferment in a little under 4 hours as long as your kitchen is 75 degrees or you heat your water in the dough up to 80 before mixin...
A Semolina Loaf I made the Semolina Bread on page 129 of How to Make Bread by Emmanuel Hadjiandreou. As you can tell, it did not turn out like the photos in the book. Not the shape nor the crumb. But it is a light, soft and good bread.I did make a ring of the dough. Just not big enough. I suppose I should have all...	The large holes may be the The large holes may be the result of insufficient degassing when shaping, but the density of other sections are more likely to be incorrect proofing.A tip for the hole in the center: you can also stick a cup or small bowl inside the hole to help maintain the shape with proofing. You may want ...
Filling rolls with fruit. Yay, I totally thought my way around a box and got creative. I wanted sourdough dinner rolls, my son is on a raisin bread kick and I thought I might do cinnamon rolls for a change (but they are kind of too sweet for my taste buds). I also spent some time last night on Pintrest and really wante...	You might also consider You might also consider filled "crescent dinner rolls." Have never used that particular recipe myself, but used to bake miniature fruit filled croissants from frozen puff pastry dough. Worked great, but for something heftier and less sweet the dinner roll style would probably be more appropriate...
oven temp for dehydrating grains I would like to begin sprouting grains and I was wondering if I could use the bread proofing feature on my oven which only gets to 100F degrees. The lowest I can get my oven to go is 200F. Is 100 degrees sufficient?	100 F will work fine. If it 100 F will work fine. If it has convection at that temp, even better . 200F will be far too high.
How to bake a very large boule? Hello everyone,I will be doing a 8 loaf batch of Tartine bread in a wood - fired oven tomorrow night. Just for fun I would like to include a very large loaf. The book Tartine Bread has an old painting from France that shows a guy cutting up a loaf that must weigh 10 lbs. It got me wond...	Try covering the crust with a sheet of aluminum or anything that will shield the loaf from the direct heat just like you do with a turkey or pie that is browning too fast. Reducing the heat is also a good idea. I would bake it at 375-400F and go by internal temperature to see if it is done. I bake mine to 205F or more....
Elasticity in dough I recently made a wild-yeast sourdough starter. At feedings I just stir it a bit, not bothering to get it smooth. Whenever I use some of the starter (anywhere from four hours to four days after feeding), I notice that it is kind of rubbery or elastic, as if it had been kneaded. It puzzles me, becaus...	interesting..... I would like to know what the experienced bakers can say about this. My starter is more like a sticky paste and I only feed it 2X a week when I bake. Sometimes it has a bit of hooch that I just stir in. Maybe it's got to do with the amount of water you add when feeding. I use equal water and whole whea...
We 3 gmas made grilled-cheese croutons and tomato soup Our sisterly bake this week was grilled-cheese croutons... with Ina Garten's Easy Tomato Soup... The lead in is Barbra's husband's lunch. Looks great. Here is her soup in the pot...and in a bowl Helen's soup is looking great too... We all liked the soup and the cro...	Rainy days and soup just seem to go together. The fun of being in the kitchen at least vicarously, with my sisters made up for the gloomy weather. A combination of basic ingredients with saffron was a new experience. Thank you to Helen for sharing the precious spice.Barbra
Cheese sticks Does anybody have a recipe for cheese sticks? Not the kind you make with a cookie press, but like this brand:http://www.cheesesticks.com/John_Wm_Macys_CheeseSticksI think it is a laminated sourdough with cheddar and asiago.Janet	Agreed, laminated dough grate and sprinkle into the butter? or just in one last layer...Can imagine a ruler and pizza wheel would work well for cutting strips to twist. or this
Dinner rolls I've been working on making dinner rolls. Loosely based on floydm's kaiser rolls (which are based on the BBA rolls). What I've done though is use my sourdough starter to build the recipe. The basics:90 gm 100% hydration starter (20 gm starter + 35 gm AP flour + 35 gm water - about 8 hours at room temp)4...	Hydration and final proof Your dough seems to be somewhat drier than the recipe you're basing it off of; not including the egg and egg white, your dough is ~50% hydration, while the kaiser rolls are about 64% hydration. That's pretty significant, and it's no wonder your Kitchen Aid had trouble with it.Also, since you w...
some Tartine baking Hi! I've been jumping around Tartine book 3, with the idea of being disciplined and baking the same kind of loaf over and over to help my technique. I think I like the improvements that are happening for sure, and I'm pretty proud of some of these loaves lately. The one on the left is Barley Porridg...	They look wonderful. Sounds like a great book.
Warning: Possible Stupid Question ahead I am an amature baker who has been baking standard artisan bread (in home oven) for about 1 year now.Instead of buying expensive yeast in a jar from the local grocery store, I have been watching many videos on how to make my own starters. It appears that all the bread recipes tha...	Yes, for the most part I converted a yeast recipe to one using my own starter. If you knew what sourdough was and you suspected it you could tell it from the commercially yeasted bread. Barely. The recipe was an enriched one using butter and sugar but the texture, look and taste were just about identical to the ones...
"Unreal" Baking Roasted some sweet potatoes for yet another variation of Floyd's famous rolls.From a single batch of dough sprang these questionable classics:Briouche — A genuine pain in the levainDonot — Now with crudstardFagella Bagella — Holesome little moth treats, not too kosherNyetzels — Pretzels, schmetzeled dis...	Beautiful and hilarious! Beautiful and hilarious! Thanks for posting.
dough doesn't rise after shaping! Hey friends!!Well, the title says it all, but let me explain more!I've been baking for almost about a year now, and one of my favorite breads so far has been the Italian Bread, found on this website...Now, I've made this bread around 12~13 times now, with no problems, and it always tur...	You're probably overdoing the bulk fermentation -- the dough reaches its maximum capacity for rise during that time (especially since you say there are very many bubbles after it) and just doesn't have enough to rise a second time.Rather than increasing preferment, you should decrease bulk fermentation time and see wha...
Sundried tomato and olive bread Hello all,Just thought I'd make my first real mark on the forum with this sundried tomato and olive bread I made today.Made with a poolish and resulting in a final hydration of about 68% - I wasn't too precise!Comments welcome :) -- Jacob	Looks nice Jacob: Love sun dried tomatoes and olives....I am sure it tasted great. What kind of flour did you use? Do you have a crumb shot? Best, Phyllis
Chestnut Sourdough... Hello, everyone Long time no see! I just made a very nice sourdough bread, recipe originally from Farine's blog, and would like to share it with you here. I messed up the recipe a little (what else is new?) but in the end it worked quite well... If you have access to chestnut flour, this ...	Beautiful! SallyBR: Can you post some photos of the crumb? It just looks gorgeous....I bet it was really tasty as well. Congratulations. Best, Phyllis
Did anyone see L'atelier du Pain Serie by SFBI I see that SFBI is offering access, for a fee, to the L'atelier du Pain Serie that just ended. I am interested in the whole wheat section, and wondered if anyone here caught if, and if so, what did you think?	Yes The guest bakers are in front of an audience, there is a lot of talking and questions, but some actual preparation. The recipes are commercial quantities but can be scaled down. The sessions are probably worthwhile if you can afford the fee, but there is a lot of filler in each video. I do not dispute that these ba...
Long term levain storage I placed my starter into long term storage. I took my starter after a feeding and kneaded flour into it untill it was a stiff dough. Probaly around 50 percent hydration. I then buried it in a jar of fresh flour and placed it in the fridge. Any thoughts on this pratice. I have been reading up on...	perfect storage solution.. That is exactly what I do and it has worked every time for months on end. When ready to use again take out a piece and float it in warm water till it softens. Add enough flour to make a 100% approx hydration and let it bubble up. You will be very pleased with the strength that your starter ha...
Has ever made a hybrid bread? I would like to make a bread that is half sourdough(actually sour) and sweet Hawaiian roll. Sorta going for a sweet and sour flavor profile. I feel that the difference in dough density and cook temperature of the two will be a problem. I plan to make a two layered pullman loaf using the...	I have made sourdoughs with I have made sourdoughs with added honey or sugar but never a half and half.Interesting to hear how it comes out.Let us know.
Combination steam oven - thoughts of whether or not they are worth it? Hi All,I am currently looking at getting a new oven, and thinking of buying a combination steam oven. There isn't a huge amount of information out there on them, so wondered if anyone has one, or has used one and what your thoughts are?Thanks very m...	I have had two, one of the I have had two, one of the cheap countertop ones, and now a full sized 240 volt combi. Far and away the main benefit of the combi is reheating. Most combi's have a reheat function which is heat plus a little moisture. It lets you reheat nearly anything without drying it out. I have reheat...
why a dutch oven? I bought a decent cast iron dutch oven because I wanted to conserve and bake in the wood stove, well after four hours and one grindstone I got enough material ground off that it fits in the stove, but have not come close to managing the coals for the right temp, and seeing wood burning season is comin...	Yeah, dutch ovens get really Yeah, dutch ovens get really hot and radiate a lot of heat evenly and intensely. Certainly not necessary though. I just use one of the enamel steel soup pot and it works fine.
Hydration ?? Can someone provide me with a % regarding this formula...thanks1½ cups hot water1 packet yeast3¾ cups flour¼ cup honey ½ cup sugar 1 egg4 yolks ¼ cup vegetable oil2 tablespoons butter, diced and softened1/8 teaspoon salt1 tablespoon vanilla extract	sure... 1½ cups hot water.... 1.5 x 240g= 360g1 packet yeast3¾ cups flour...........3.75 x 125g=470g¼ cup honey½ cup sugar1 egg .................white... 36g (egg whites contain lots of water)4 yolks¼ cup vegetable oil2 tablespoons butter, diced and softened1/8 teaspoon salt1 tablespoon vanilla extract.....15g (...
Spicy Roast Carrot Poppy Sesame Knotted SD [Formerly Kaiser] Rolls Because nothing should ever be simple. ;-)Swiped Floyd's recipe for Sweet Potato Rolls and desecrated the hell out of it. :)Substituted roast carrot for the sweet potato, BF for AP, and powdered milk reconstituted with orange pineapple juice for the who...	sorry, no longer kaisers Sorry, I have to object to your "kaiser" name, these are no longer Kaiser rolls. Knotted rolls, yes, and very lovely ones and I love the crumb colour! ...and very curious about the taste.But...A Kaiser roll is very limited in it's shape and ingredients.

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