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Light whole wheat loaf
We all know whole wheat flour is healthier than regular bread flour. It contains dietary fiber, minerals, amino acids ... But a 100% whole wheat flour loaf is too heavy for me in terms of flavor and taste. I like to use light whole wheat flour, what we call T110 according to the french standard. ... | Beautiful bread
What lovely crumb. I am wondering whether King Arthur white whole wheat is the equivalent of your light whole wheat. A hydration percentage that is outside of my comfort zone, so well worth a try. Thanks for sharing. Any tips on this particular dough would be welcome, such a kneading versus stretch and ... |
rookie question - handling the dough
I've been baking SD breads using the dutch oven and it's working great. Now, however I'm making hot cross buns and thinking about making some kaiser rolls. The hot cross bun recipe calls for a 3-1/2 hour proof, divide the dough into the separate buns and form them, then refrigerat... | videos really help
I think a lot of beginners are afraid of 'hurting' dough - I know I was! Watching shaping videos on YouTube really helps to see how you can handle dough. Here's one for shaping rolls - my rolls are typically smaller than the dough ball in the video and I use the second one-hand rolling method she d... |
1st attempt at bread making
This are my ingredients:300g All-Purpose Flour (Brand: Bake King)1 tablespoon sugar6g salt3ml instant yeast (Brand: Bruggeman)200ml waterMethods:Mix all the ingredients together.Knead for about 10-15mins to form a smooth dough.Put some vegetable oil in a bowl and left the dough to rise for 1... | Suggestions
Hi Daphne! I’m by no means an expert, but maybe I can help answer your questions.1) I think I used too little flour. Thus, the dough was not big enough to fill the baking tray. How and what else should I improve?That does strike me as too little flour. Most pan loaves I have seen have more, but I don't thin... |
Baking in Flower Pots
Hello TFL-ers, I don't own any bannetons so my boules usually end up looking a little on the flat and puddly side when I proof and bake them on a baking tray. I also haven't found any reasonably priced ones here in Ottawa, so I was wondering if I could adapt my recipes that require proofing basket... | Flower Pots??
I would be leery of using flower pots for cooking, because I would not know what materials might be leached out of the clay. Use something that is approved for food preparation. I have used a colander lined with a dish towel as a banneton.Ford |
The quest for MY perfect french bread.
Hi, I've been reading a lot on this site for a long time. and finally found some things that have helped me today on my quest for the perfect french, for me.To me I want a thin crispy crust and a light airy crumb.As you can see by the photos below I almost have what I want but the... | Yeast?
:). Type and amount, please. |
What's the secret to a great strawberry donut/pop tart glaze?
I've been trying to make a good glaze, but can't figure it out. Does anyone have a good pop tart/donut glaze recipe? Specifically, I'm having trouble with the strawberry flavor. All the local donut shops have a delicious (albeit artificial) strawberry glaze ... | Of course not.
You can't replicate a flavor that is artificially enhanced. And "natural" does not mean you can create it outside the laboratory or without a chemistry degree. People make millions developing these flavors that trick your brain into needing/wanting more. I doubt this helps, but your goal should be to mak... |
starter and yeast compare
in making a batch of dough for no knead bread using store yeast (Jim Lahey's measurements), I also decided to make a batch using a starter that is now nine days old, I used about a tablespoon and a half of the starter for about two and a half cups flour (both batches using AP flour), the yeast... | SD isnt ike commercial yeast
where you add a little bit to the dough flour. Your 2 1/2 C of flour is about 350 g and your 1/12 T is about 35 G which make for a very small inoculation amount.. The flour and water amount of your dough must be at least 600 g or so. Normally you would want to inoculate this dough with 20% ... |
Everything And Then Some SD Raisin Rye Bagels
With Caraway, Fennel, Sesame, Poppy, Onion, Garlic, Dill, and Pickling Spice. Plus Powdered Buttermilk & Toasted Wheat Germ in an Apple, Beet & Grapefruit Levain.Molasses, Honey, VWG + DMP too of course.Please tell me if I've left anything out.(No, I didn't forget the salt.... | can you tell me more about the levain ?
What do you mean when you say apple/beet/grapefruit ? Are you making yeast water from these ingredients ? If so what method and amounts ? I use my AYW all the time , I just posted a bread. I use it in the levain. Would love to branch out. Thanks. Your bagels look yum ! c |
Farewell to gluten free: Why we are so easily fooled by pseudoscience
and marketing gimmicks when it comes to food. Very interesting article!I can only say "Amen" to that!Karin | Cartoon in New Yorker
Of a woman standing outside a shop with the sign "Free Gluten" in the window. |
Window pain :) test
I fail at this simple test every time, but get good bread. Got up decided to do the Milk Bread from The Laurel's Kitchen Bread Book. I used King Arthur whole wheat. Kneaded forever. ;) Still get rips and tears. Let it rest 10 minutes. Kneaded again. Started out smooth and silky looking, but then mov... | Give it a rest!
When the bread dough starts to tear, you kneed to stop kneading and let it rest and recover. I seldom use the window pane test, it is sometimes just a pain to do. The dough tells me when enough is enough, already; yours told you. By the way, I too like King Arthur flours.Ford |
My Concha dough is spreading and not rising.
Hey all. I haven't posted anything on this site before, so I'll introduce myself. My name is Joshua, and I just started baking at the end of last year, so I'm still very new to it. I'm 15 years old, so I have plenty of time to learn. I have been into making Conchas lat... | Sounds like the dough may have been too wet
Did you skip this part? "(If the dough gets too sticky, add 1 tablespoon of flour at a time until it's no longer sticky.)" Flour can be more or less moist depending on age and storage conditions, so recipes may need a little adjusting from one day to the next. Good for you f... |
Mac bread software?
Anyone know of an alternative to BreadStorm, please?Something like that is what I think I'd find useful - but support seems almost non-existent; and it's very expensive…TIA! | I'm working on one
Browser-based, pc/mac/tablet. Free.Please stand by... |
Big Holes in Bread
Howdy All, I seem to have a predicament on my hands. My name is Dan, and I'm a young, and very eager bread-baker. From Peter Reinhart's "The Bread Baker's Apprentice" I've tried the "Pain A L'Ancienne" bread a few times, along with Ciabatta. I get small, maybe 1/4'' holes, but nothing huge and extrav... | Wheren I come from
room temperature is 72 F. For final proof I might want 85 F for an hour or so. If you wnat big holes read dmsnyder's blog on SFSD or San Joaquin or Pulgiesi Capriosso or txfarmer's blog on 36 hour baguettes or anything else she bakes. Both helped me a lot. |
dutch oven on a stone
when baking with the dutch oven should I put it right on the rack or use my large stone? | Either way is fine, but if
Either way is fine, but if you use the stone, you probably should preheat the oven longer, cause it takes longer for the stone to heat up than the rest of the oven. I used to use a stone, don't anymore for that reason. |
Alas failure, but perhaps something learned?
I've had some problems with getting good results with my Bosch Universal recently and forum hubbub caused me to revisit that today.I followed Hamelmans recipe for bagels seeking to determine the friction factor for my machine and as I have not had good gluten development as ... | scale
I'm quite happy with my Oxo scale. 5 kg/11 pound limit with gram increments. I chose it because Cook's Illustrated picked it as top choice in one of their equipment reviews. |
How high can I go with white sandwich bread hydration??
I've been making white sandwich bread Japanese style at 76% hydration for some time now. I've changed the original recipe to reflect larger pan size, and, I've incorporated an XLG egg as part of the water weight. I was wondering if it would be any softer with high... | For softer, don't develope as
For softer, don't develope as much gluten/add fats/use lower protein flour. Much easier that way. Enjoy! |
no knead bread question
I am trying the no knead bread as directed by the originator (Lacey in Staten Island), it looks like he just left the bread dough overnight (12 hours) uncovered unrefrigerated according to NYTimes video on Youtube, so that's what I did, next morning (this morning it had risen, but had a crust (d... | Hi Jim!
You need to keep it in a food storer with a lid - that's what I do to prevent a crust as you describe:http://nobreadisanisland.blogspot.co.uk/2010/04/basic-loaf-of-bread.htmlLook for method C.The dough just needs a bit of folding and flattening to tighten it up, shape into your required form, then put to prove.... |
KC Bakers: Central Milling Flour comes to town
Once again, Costco has brought in something different and worthwhile in flour. I was going through the baking supplies aisle at the Lenexa Costco and found a Central Milling AP two pack of ten pound bags. The price was around $11-$12 if I recall correctly. I've never used ... | Central Milling
The Central Milling Organic AP Flour is also at the Costco in Independence. I bought the two ten pound bags for around 13 or 14 dollars. Very good deal |
For a fluffy dough, more rises or longer rises?
I've recently started rising in my fridge, which seems like it takes about ~24 hours for a recipe that is supposed to rise, in room temp, for about 2 hours. This is because my house is about 60 degrees, which doesn't seem to be enough for the bread to rise in time (it tak... | Fluffy bread
I really don't know how much longer or more risings have to do with fluffy dough. I believe it is the long term kneading and/or the enrichments that are more likely to accomplish that. More knowledgeable voices could explain better. It does seem that you would be benefitted by looking up Floyd's post on... |
hard roll or kaiser roll
years ago in CT my dad was a baker and the small bakery made that were called hard rolls, these were a nice thin but crispy/flakey egg shell thin crust with poppy seeds and the star shape on top, these were light rolls and not heavy or dense, they were unbelievably delicious and left crumbs all... | Still very poular in central
Still very poular in central and westen new york. Try the light enriched dough recipe from inside the jewish bakery with the longer bulk ferment stan talks about. Give them an egg wash too even if your not putting seeds on them. That recipe produces the roll your after. |
Is it cheating?
I purchased a 1lb lump of dough for 79c at the supermarket. Let it defrost in the refrigerator for 2 days. Set it on the counter to warm up for about 12 hours. I have baked my own bread only a few times but this one did not get that soft punch-down effect even though it did rise quite nicely. I kneade... | Whatever works!
I would have thought that the oven would be too warm, but it sounds like it worked nicely, at least for the rise. Maybe the high heat is intended to kill the yeast over time so it does not rise too much?I have never baked bread that way, nor have I ever purchased frozen dough. I am curious what it is ma... |
Fell asleep while the bread was rising. Is it still ok?
For some reason, my bread never rises to "double the size" and "1 inch over the pan" until about 4 hours after rising. I was making this bread late at night and it was taking longer then usual, and I fell asleep. As of now, it has been rising for about 12 hours (a... | It might be past its optimal
It might be past its optimal proof, but I'd personally bake it anyway. You wouldn't lose anything but electricity for the oven, and you'd most likely still be able to eat the result. You might even be surprised at the last minute oven spring.Not an expert, but 4 hours sounds like a long tim... |
Bread not getting to temperature
I am having a little trouble with a white bread recipe. I want to bake a typical sandwich loaf with super soft crust, one that my kids will like for sandwiches. I have a recipe that works well, but when I try to bake it to 190 or 200 Deg the crust gets too dark. It actually get dark ... | Lower the baking temperature to 350-F or 325-F
Bread will brown starting at an oven temperature of 325-F. The main reason to use higher temperatures is to speed up cooking or to make a crispy, crunchy crust. Baking bread is a balance. You want the crust to be browned and the interior to be done at nearly the same time ... |
Light fluffy with thin crust.
Hi, I decided to contribute this recipe through an answer given by one of the forum members to a question I had asked. Because I have a digestive problem i.e I cannot eat most breads other than really soft, fluffy and usually have to remove the crust. This recipe was found on another forum... | Is your "mills" a unit for
Is your "mills" a unit for weight or for volume? |
Rice Flour dusting for taste?
I have been experimenting with Rice Flour (RF) dusting for added taste. I am trying to replicate the taste of a loaf that I buy locally . The top of the loaf is burnt black and has a beautiful taste.I can produce the cracked Black surface but not the taste. I have searched this forum and r... | I would hope that
if you ask them they will tell you how they do it? |
Help - oven spring bursts through the sides
Hello everyone. This is my first post here. I have been reading the discussions and come across some really good tips and tricks for baking bread.About one year ago I started making my sourdough starter and it has been bubbling ever since. I have been experimenting with numer... | Interesting! Based on how
Interesting! Based on how little expansion came from the cuts you made on top vs. what happened on the bottom, it looks to me like the crust on the top formed too quickly and the oven spring had nowhere to go but where the crust was weakest, seemingly on the bottom. Do you do any sort of steam... |
Am I scoring wrong?
I find a lot of my loaves are, for lack of a better term, "double-bursting". As in, the bread opens up where one would expect along my score line but then cracks a second time (always within the scored area, which makes sense I guess, given that would be the weakest part of the forming crust). I h... | just a guess but do you think
just a guess but do you think your gluten is strong enough? If the loaf is falling apart, maybe that's an issue.Also that your shaping is well integrated?Hard to know without a cross-section, but the dough looks a little weird in that open crack |
yeast water
What is yeast water? How do I use it? | If you type in
YW Primer in the search box and much of what you seek will be found there or go here directly. RonRay has a great string of YW posts as well.http://www.thefreshloaf.com/node/35473/yw-primer |
Trying No Knead Artisan Bread by Jim Lahey in Singapore
Hi, I live in Singapore with tropical temperature. I am new to baking bread and just started on the No Knead Artisan Bread by Jim Lahey. This method calls for proofing in room temperature for 12 to 18 hours. But I realised my dough turns sour by then!I am just won... | it's almost certainly the warmer temperature
I believe Lahey assumes a room temperature of 65-72 Fahrenheit. Warmer than that will speed things along. You can ferment it for less time. (Because he uses the long fermentation to help build gluten without kneading, it may be that shortening the time too much would mean to... |
Altamura Peasant Loaf
I adapted the recipe from Dan Leader's book 'Local Breads'. I did not have a pure durum sourdough. Rather I had the stiff dough levain from his Pain au levain, refreshed this yesterday and then decided on the spur of the moment to try something different. Since I had some Red Mill #1 Durum wheat o... | That is a nice looking loaf.
Nothing like the color of the crust and crumb that durum puts on bread. Well done |
Peel (esp. for Mini Oven)
Thanks to the moderators for removing the spam and hopefully the spammer yesterday.Inevitably with it went a nascent thread on peels.I just wanted to say that I eventually jumped and bought EXO's Super Peel.Works as advertised - and worth every penny. Good luck! | Thank you. :)
The peel now has blinky lights! I have to work the weight into my luggage.Oooo! a super peel! fancy! |
question about keeping bread fresh
Hi, I have filled my freezer with bread, and I have more loaves that won't be sold for 2 days. How to preserve freshness outside of freezer? These are high percentage ryes, that I would be fine with leaving out for 1 day, but don't know about two. Can the refrigerator be of h... | Vacuum?
Interesting challenge, Varda.I haven't put bread in the fridge in years and wouldn't do that to your obras de arte, nor to your customers. Maybe buy a smallish chest freezer? We have one in the garage we eat out of all winter for our summer garden produce -- wasn't terribly expensive.A cottage/family bakery n... |
Bread science video
http://sciencefriday.com/segment/03/21/2014/food-failures-knead-to-know-science-behind-bread.html?utm_source=Science+Friday+Mailing+List&utm_campaign=... Thought y'all might enjoy this. | Spoiler alert! Science
Spoiler alert! Science Friday doesn't air here for a few more hours!Just kidding. My favorite NPR show talks bread, what could be better?Thanks for the heads-up!Marcus |
Anadama
When I first started baking bread and pizza I was all over the map in regards to baking different types of breads. As a result I tended to have mediocre results because I never got dialed in on particular styles. Realizing that things weren't getting better I decided to only make French bread baguettes, rye bou... | Any bread with corn in it
seems to taste better than one without any?Here are some notes on the bread.http://en.wikipedia.org/wiki/Anadama_breadIt seems that many recipes have 1 C of corn meal and 1/2 C of molasses but KAF's version is 3/4 C of Corn and 1/4 cup molasses. So both can vary at the baker's whim.Your versi... |
Basic Bread - Kneading but never get silky/smooth
Hi,I want to start learning to bake. I've watch a few youtube videos, online recipes, and even my grandma's recipe, but seems to never succeed when I try them. I suspect I've failed on kneading. But what do I know :DI've googled a lot and found a similiar topic in TFL, ... | Just a few remarks
1. I've never been kneading for 45 minutes, let alone an hour. If you knead by hand, 15 minutes should be more than enough.2. 1 tbsp of salt is 15 gr. That's just too much for this recipe, cut it by half (at least, I'd only use 1 teaspoon max.).3. The yeast: is it active dry yeast or bread machine... |
HELP NEEDED!!
hi can anyone answer my question here.. thanks. I am doing a caramelized onion and cheese roll bread. the question is, can i leave the ready made bread ( as in it's already stuffed with filling and cheese and cut up and placed in baking pan) in the fridge first? I was supposed to leave it till for a secon... | Yes you can
Or if you will be away for a long time, freeze until needed, thaw, leave to rise, and bake. |
restricted oven spring
Hi all,I need a bit of help debugging my bread. I recently started trying to make bread again. The problem I'm having is that my loaf clearly wants to spring more in the oven as is evident by the final shape being tube like even though it started flat on the baking stone, but the crust won't le... | Scoring Direction Might Help
CT - The scores you are making on your loaf do not go in the direction that helps the bread expand the most. I found this video very helpful for explaining the scoring for this loaf shape: https://www.youtube.com/watch?v=3QdzHuhJ-lsI hope that's helpful! |
Bannetons
Hi Everybody,I'm still new here, so if it's not consistent with the agreed-upon etiquette of the site that I'm making multiple posts back-to-back-to-back, let me know and I'll stop flooding the market. I'm just so excited about baking bread! :)Ok, so this question, as the title suggests, is about bannetons.I... | Don't have a banneton, never
Don't have a banneton, never used one, baked lots of different sourdough.Do some google searches on shaping loaves. You can bake boules, batards, baguettes, miches just by shaping dough and building up surface tension. Shaping is fun. You get to feel the living dough in your hands.You can a... |
Tritordeum baguettes
100% tritordeum baguettes. 65% hydration, 20% tritordeum sourdough and a pinch of yeast. Tritordeum is the result of a cross between a wild barley (Hordeum chilense) and durum wheat (Triticum turgidum). | Where do you get tritordeum grain or flour?
There are 3 posts-all by you- about tritordeum. Tell us more about the characteristics of working with this new cereal,please. And where do you obtain this grain or flour? I googled it and can only seem to get informational or scientific articles. |
My dough never passes window-pane tests; what is wrong
No matter what recipe, I can never get my dough to window-pane. Does this mean I am not kneading it long enough or is there another issue?My flour is always King Arthur and my last recipe was http://www.kingarthurflour.com/recipes/classic-baguettes-recipeI always w... | Insufficient gluten development.
The windowpane test is just a way to test whether or not you've achieved "sufficent" gluten development (although some would argue that it's an indicator of too much gluten development).Gluten begins to develop as soon as water and flour are mixed. Kneading and/or mixing speed up the pr... |
Autolyse expirement
Hi Everyone. I have been baking 2-3 loaves a day trying different techniques and trying to get the highest loaves possible. I measure each bread that I make for width and height. One thing I noticed is that sometimes my bread was more squat for the same recipe then other times and I wasn't sure why.... | Very interesting and both are
nice breads. Well Done. |
What type of pan and how greased?
I am using Dadio anodized pans and calphalon dark pans. I am bouncing back and forthe between butter, smart balance oil, and olive oil for the pans. I tried baking spray and won;t use it again. Should sweeter breads be baked with butter, regular with oil, and foccacia type breads wi... | I use generic Pam on my loaf
I use generic Pam on my loaf pans (which are already nonstick), and parchment on my sheet pans |
To Artisan or Not To Artisan
I've been making and baking what everyone calls Artisan bread, with it's over night or multiple night retarding the yeast in the refrigerator and cooking in a dutch oven and all this other stuff for several months now. I'm on my 2nd jar of yeast and have gotten tot he point I've bought flou... | I'm not 100%, but the
vinegar's primary purpose is to add acidity to the dough, thus changing its handling characteristics and also taste. Note that some bakeries would have used the vinegar in absolutely miniscule amounts, same as ascorbic acid is sometimes added to flour to the tune of "parts per million". If you thi... |
beginner question why cover the rising dough, volume baffles me, and whats up with my temp?
Hello,The Minnesota winter has me trapped and I can only bake so many pies. I also miss the old NY Italian delis of my childhoodI am now waiting my my fourth ever batch of dough to rise. i have it in nice mixing bowl and covere... | Some people wrap their
dough in the bowl so it doesn't dry out and possibly form skin on the top, I personally cover mine to keep from escaping and having to send the apprentice out to find it when I need it :-) Peaking is perfectly allowed, expected and no worries! |
Croissant Dough Formula
Great lesson BUT..........
Can you please translate this formula
to laymens language, pounds and onces or metric, any thing but %, thanks qahtan.
Croissant Dough Formula
Bread Flour 100%
Milk 23%
Water 38%
Sugar 13%
Salt 2%
Yeast 1.2%
Dry Malt .5%
Butter .5%
Total Dough 181.7%
Bu... | Formula Conversion
Sorry, because I deal in many size portions it is easier for me to work in percentages.
Here is the formula in metrics
Flour 1000 g or 1 K
Milk 230 g
Water 380 g
Sugar 130 g
Salt 20 g
Yeast 12 g
Dry Malt 5 g
Butter 5 g
Dough Weight 1.817 K
Butter for roll-in 454 g
Hope this helps
If not I can reconve... |
No Knead Bread = No Baked Bread Smell?
Hi, I've only been baking bread from a couple of the no knead books for about 2 months now. In that time I've probably done about two dozen loaves. Like a lot of people, I grew up with my mom making bread the old fashion way for our family, mixing, kneading, raising and baking. I... | bread aromas
Have you been in the kitchen all day? When baking the bread, or right after while it's cooling, walk outside and get some fresh air. Then come back into the house/kitchen. I guarantee you will smell fresh baked bread. Sometimes our brains block out a lot of what our nose takes in as normal so we can se... |
Sifting fresh milled flour
Hi,I am trying to get back into baking more of our bread and grinding more of my own flour. Does anyone sift their fresh flour? I remember there was a lady on here a few yrs ago that sifted hers. I was wondering what do you sift with? I think she said something about having different size... | check out these
http://www.fantes.com/sifters-shakers.html. I have the 55 and the 30 but the 30 holes are too big. I could get by with just the 55. It makes really nice flour and bran for coatings. |
Can i skip out part of the proving?
I am making a recipe from Paul Hollywood's book for corriander, olive and onion bread. The recipe calls for the dough to be made in the usual way and then to leave to prove until doubled in size as with a usual bread recipe. It then tells you to knock back the dough and knead in the ... | I am not familiar with the
I am not familiar with the book or the recipe....however, really good bread is largely about proper technique. If you shortcut the technique, the bread will suffer.Jeff |
UPDATE - Light/Soft Bottoms
Hi Everybody,Just wanted to drop a note to say thanks again to everyone who provided advice in this thread a few days ago. I tried out some of the recommendations, and got a bottom crust I'm much happier with. I've attached a photo of my new oven arrangement, as well as the nice toasty bot... | Super! Yeah steam is a tricky
Super! Yeah steam is a tricky thing for the home oven. Looks like you set up a nice compromise. |
First Loaves Ever :)
I've been making regular appearances on the forum trying to map out the process of making real bread from a sourdough starter. I've made bread before, but it was a simple flour water salt yeast mixture and it came out bland with no big bubbles in the crumb and the crust was really light even though... | Congratulations they look
Congratulations they look great! We'll done on your first bake. |
Pretzel... ROLLS?
I have a family member that is begging me to make pretzel rolls. This is, apparently, a new fad in the food world. New to me at least...I have made pretzels before, and the method doesn't seem conducive to rolls. They have to be boiled in a baking soda mix prior to baking and are rather dense. I could... | The search bar is your friend
http://www.thefreshloaf.com/node/27639/pretzel-rolls-laugenweckLove pretzel rolls! |
Sweet Vanilla Bread with Granola
Hi Everyone, I decided to make sweet vanilla bread with granola topping. Here's the results! | Looks delicious, Mind
Looks delicious, Mind sharing the recipe with everyone? |
Multi-grain bread
Multi-grain bread. 50% bread flour, 50% whole wheat, sesame, poppy and flax seeds. Abel Sierra, Barcelonawww.breadgallery.wordpress.com | Whoa that looks good.
Whoa that looks good. |
A bread, darker than the ingredients would let you assume!
This is my latest bread:It has quite a lot of ingredients that would make you guess it would turn out with light color:~ 9% altus of white wheat bread~ 24% white wheat~ 32% white ryeIt just has 35% whole rye.But:I cooked a part of the rye with diastatic malt fo... | Really nice.
Really nice. |
Need some ideas for type of bread and flavours
I am studying a baking course and I have an assessment on bread. I need to make either 18 white bread rolls, 3 different shapes, six of each. I can use any fillings and flavours. OR I can make two different loaves again with any flavours i wish.I was thinking to possibly d... | To add more olive flavor to my olive bread
I add about 1/2 cup (115 gm) of brine liquid from a jar of green olives (pimento olive brine is okay to use also) to a loaf that uses 500 gm of flour. Make sure to adjust the other salt in the recipe if you do this. It really adds an olive flavor to the bread. |
I DID IT
I made my first sourdough bread and it turned out great! It was a Pain De Campagne. 500 grams of flour and I got it baked to 4.25" high and 8.25" wide. It was perfect. Crunchy chewy crust with very delicate crumb. I ate half a loaf and made myself sick. | Wow! congratulations. It
Wow! congratulations. It looks perfect, inside and out. My first loaf looked nothing like that. Looks like you have the touch! Best, Phyllis |
Collapse of loaf top
Hi all,I was following below video;Italian Herb Bread in the Bread Machine http://www.youtube.com/watch?v=cIR-ZCfvN1gbaking the breadIngredients:(750g loaf)water (lukewarm) 1 cups 3 tbspsall purpose flour 356gmilk powder 1 tbspsugar 1 tbspsalt 1 1/2 teaspoons Parm... | I am no .expert, but it looks
I am no .expert, but it looks like a classic case of too high a hydration. By my calculations, 1 cup water 237 grams, 3 tb is another 44 grams for a total of 281 grams water divided by 653 grams flour which yields 78% hydration. That would okay for a whole wheat flour, but i would cut ... |
"Soft Dough"
I have not been baking bread very long, but I notice some doughs, like the tangzhong are so soft, supple and easy to work with, while others are firmer, dry, and stiff. I enjoy making the tangzhong as it consistently makes a nice loaf for eating, but also like the crusty artisan loaf. Aren't all doughs ... | Doughs vary a great deal in
Doughs vary a great deal in hydration (ratio of water to flour). Bagels, for example, are really stiff. Sandwich breads usually in between, French breads quite wet, and focaccia and ciabatta super wet. When making artisan breads, "The wetter, the better" usually holds true, but you can hit... |
Is it worth upgrading to 2nd edition of Hammelman's Bread book?
I have the first edition. | your decision
here is what added/removedgot it from the mellow bakers forum so - the list is not my and the credit goes to themChanges to Recipes by Section: +added, -removed, N:apparent name change from/toUnder Yeated Pre-Ferments+Honey Spelt Bread+Brown Rice Bread+Cracked Wheat Bread+Buttermilk Bread-Beer Bread with ... |
Flour on ciabatta bottom caking
I can’t seem to find anything on this. I did a batch of ciabatta and the recipes always say to be liberal with flour but the bottoms had crusted raw flour that tasted pretty gross. The details and pictures will probably help tell the story and what I did wrong. I may not have heated the ... | Brush it off
Guava,I just take my counter brush and remove excess flour from top and bottom. Doesn’t seem to hurt anything and makes the mouth feel significantly more pleasant. Ciabattas are very wet doughs so the flour does help, but you’re not required to keep and consume every bit of it.Cheers,Phil |
Cooking temperature
Hi Everyone. I am cooking a round loaf in a dutch oven using a recipe from the book "Flour Water Salt Yeast." The recipe is 500g white flour and 72% hydration. I am using a white 4.5 quart Le Creuset round dutch oven to cook it in. The book calls for baking the loaf at 475 degrees for 30 minutes wit... | It depends...
Hi Sam,I try to bake my bread as high a temperature as I can without the bottom burning. Sometimes this is 550˚F and sometimes it is 375˚F. Doughs that have sugars (honey, molasses, etc.) will burn at lower temperatures than plain doughs, and some flours (e.g. spelt) can't go as high as wheat in my expe... |
Conversion for sourdough starter to dry instant yeast?
Hi Everyone. I am trying to make a recipe that calls for 1 Tablespoon of sourdough starter. I only have dry active yeast. Does anyone know what the conversion (if any) would be? | Details
This will likely be tricky as sourdough starters typically require much longer time to do their raising and to add their flavours to the dough. Any recipe that calls for sourdough starter will likely have long proofing times of many hours. If you leave a dough with dry yeast for a similar amount of time the ... |
Banh Mi Success!
I've been trying to replicate both banh mi and New Orleans-style po-boy loaves off and on for years with minimal success. Most of the recipes here and elsewhere are complicated (rice flour or other uncommon ingredients; difficult shaping tips) or are too dense. By "dense" I'm referring to the weight pe... | Inside of loaf
Here's an inside shot--I actually took one of the flatter loaves and sliced it and tore it before I took the shot, so it got a little squashed. But you can see the shattering crust and fluffy interior. |
The Smoke and Mirrors Behind Wheat Belly and Grain Brain
This is worth a read. I have long been dismayed by the villianization of wheat and other gluten grains as people stuff their faces with deadly animal products instead.http://www.forksoverknives.com/the-smoke-and-mirrors-behind-wheat-belly-and-grain-brain/ | Not exactly balanced views either way
The article was an interesting read, but in my opinion, the author is just as guilty of demonizing meat and dairy products. I believe rather firmly that there is no demon food on the Earth. Of course, I'm not talking about the garbage created by huge corporations that they try to p... |
Chocolate Sourdough Bread
Sharing with you guys my production from this past weekend, turned out great, I did not expect to like this bread as much as I did. Not overly sweet, very complex flavor I include a link to Farine's blog, in case anyone would like to try the recipe http://www.farine-mc.com/2012/04/chocolate-a... | That looks delicious! Those
That looks delicious! Those chocolate boules catch my eye every time someone posts one. I keep thinking I must try it, I am not sure whether I would like the flavour or not, and keep putting it off. But that looks so beautiful, what do you partner it with? |
Overnight Country Blonde
Overnight Country Blonde, according to the formula in Flour Water Salt Yeast by Ken Forkish.90% bread flour, 5% whole wheat, 5% rye, 78% water and sourdough. 12 hours bulk fermentation at room temperature and 4 hours final proof. Yeah! You're great, KEN.Abel Sierra.www.breadgallery.wordpress.co... | Wow, that's gorgeous!
That bread looks fantastic, Abel! And your photo is so artistic--I can practically smell the aroma of the wheat and taste the crunch of the crumb. Delicious! |
Coconut water for dough and poolish?
I want to try an experiment: using coconut water in both the dough and the poolish. Has anyone done this, and if so what should I consider or change? Is it too much sugar (will the yeast rise too fast - so I should add more salt?)?I want to make a coconut bread, and will also add sh... | How did this work out for you
How did this work out for you? I did a version of this this morning using desiccated coconut and coconut milk (and sourdough), loaf is currently cooling. I don't know if any of my changes (more liquid, high grade flour, longer kneading) made a difference or are relevant to your coconut wat... |
how to make bread more chewy?
Wondering, is there a way to add, remove, decrease, increase some ing(s) in a bread recipe to give the crumb (and crust, if possible) more chew? Everything I am making is tasting nice, but so, so soft. So far I have been making only pan loaves but I am open to all breads and experiences.... | Do you want to just modify
Do you want to just modify your recipe to one with more chewyness to it or do you also want new recipes?
Can you post an example of a recipe and the temperatures.
On wheat breads you can usually say that the more (developed) gluten you have, the more chewy it will get. More gluten (stronger f... |
Yeast from home brew
I was wondering if I could use the yeasty depost from home brew to bake bread. Idealy I would like to make a starter I keep for a while and use for other loaves long into the future. How would I go about this please | Of course!
In fact, that is how people in some areas of the world used to get their yeast, rather than keeping a sourdough starter. The commercially sold "bread" yeast you'd find in grocery stores is actually "brewers" yeast - the same yeast you use for making your home brew. It is not a wild yeast. It has been cultiva... |
Proofing dough in another appliance - crock pot?
My house is normally fairly cool during the day - 61-62F from 7:45 a.m., until 5 pm. That's when I do most of my baking, however. Dough rises slowly and sometimes incompletely. Looking for a solution.I'm about ready to build a proofing box, but before I go to the effort,... | A simple simulation of a
proofing chamber is a microwave oven with a container of warm water inside. If your microwave is large enough and has good enough insulation, this works pretty well: with some practice, I can keep a consistent 25 C temperature, plus the humidity doesn't let the dough dry out. Try it! |
Light/Soft Bottoms
Hi All!I've been having a consistent "issue" on most of my bakes where the crust is nice and dark brown all the way around, but the bottom is (at least pretty close to) ghost-white, and even a little uncooked-dough-looking. It's still usually hard and hollow-sounding when given a good tap, but it's ... | Don't cover floor of oven.
Welcome to TFL!"I'm making steam via a cast iron pan in the bottom of the oven..."There's your problem, if by bottom you mean floor.You're not supposed to put anything on the floor because there is a hidden heating element there. You're blocking the heat.--Another possible factor:Use only 1/2... |
Shattering glass! Careful of your steaming technique!
This literally just happened to me 10 minutes ago:
I had made a nice sourdough boule and was going to put it in the oven per my most recent steaming technique: hot cast iron pan (I don't have a pizza stone or a cast iron pot) with an oven-safe, Ankor Hocking pyrex... | One Easter dinner I got a
One Easter dinner I got a little bit of water on a hot pyrex dish filled with I can't remember and the same happened. Good reminder. |
Correct use of Soy Lecithin?
Hi Everyone. Can someone tell me how to use granular soy lecithin in an existing recipe? I have the granular soy lecithin from King Arthur Flour and on the front it says "Use 1-2 Tablespoons per 3 cups of flour", however, on the back it says, "Substitute 1-2 tablespoons per 3 cups of flour ... | Soy Lecithin Levels
Soy lecithin is a powerful emulsifier, and should be used in tiny amounts. The generally acknowledged optimum amount (in baker's percentage) is 0.25% of flour weight. I use a slightly lower amount, at 0.19%. Assuming that one teaspoon of lecithin granules weighs 2.5 grams, then you should be using 3... |
Pullman loaf from Bouchon Bakery
I like to make the "Pain au lait" from the Bouchon Bakery book, but I'm a bit baffled by the fact that the proof time is only 15 mins. Could this be a misprint? It would be surprising for a book known for its precision.Any opinions on that? I like the resulting bread but I feel the proo... | Being unfamiliar with the
Being unfamiliar with the formula my best suggestion is to bear the super short proof time in mind but to watch the dough not the clock. Is there crazy tons of yeast? how long is the bulk ferment? |
Poor volume with natural levain version of 36hr baguette from Txframer
I have great result with commercial yeast 36hr version ( I may need to proof longer as the hole tend to be vertical in steads of in a round shape?)But I cant get as opened as above with the sourdough version, volume is much lowerI feel the dough is... | Your SD version
looks awful good to me. Comparing the open holes in the SD version to what you can get with commercial yeast, is like comparing the taste of the two. No matter how good, the commercial yeast version will always lack that great taste of SD, |
dough softening, dissolving, not rising?
I made Oatmeal Molasses Bread. The recipe is simple. Pour boiling water over the oats, add molasses, butter, salt. Cool a little then knead in the flour. Rise, shape, rise, bakeI tried the recipe in two ways, because I am trying to gain experience with adding whole grains to b... | yeast or starter?
What are you using for leavening in your recipe? There are many more experienced than me on the list…but it seems the dough that falls sounds like it has over fermented. |
Adapting bread machine recipe, 2 questions
I am looking at Beth Hensperger's Bread Machine book. There are so many interesting recipes, I would like to make some of them. Could I just take a BM recipe and make it by hand or stand mixer? I don't see anything that is glaringly different from a recipe that is written f... | Go right ahead
Bread machine recipes work fine by hand or mixer. You do not need so much gluten -- I use it only rarely, and I adapt most recipes for whole wheat flour : ) The bread machine makes a nice, warm environment so the dough rises fairly quickly; unless your environment is similar, your dough will probably t... |
Dutch pancake
In Holland, they have these Dutch pancake restaurants. They call these pancakes (forgive my misspelling) pannekoek and they are much closer to a pizza than to a pancake. They are baked and topped with your choice of topping. Cheese (kaas) and bacon (spek) are popular. I think they are yeasted. Does ... | How to search for Dutch pancake recipes
You can search in Holland on the ".NL" domain for pancake recipes. If you use Google Chrome browser, it will translate the Dutch web pages into English for you.First go to Bing Translate:http://www.bing.com/translatorTranslate "pancake recipes" into Dutch: "pannenkoek recepten"Go... |
Autolyse question
I mainly make "sandwich" style breads (all sorts - white, whole wheat, honey/oat, buttermilk, chestnut, multigrain, etc...) To do an autolyse, should I NOT be mixing in the salt until AFTER the autolyse has been completed? If so, will the salt get thoroughly blended into the dough added afterwards? ... | By Definition
Of autolyse you are only supposed to mix the final water and flour in the dough for a minimum of 20 minutes and up to 60 minutes. Some say you must add the preferment if it contains a higher % of hydration than that of the final doughe final dough. It's pretty common for liquid levains to be held out of... |
Question on Hamelman's Soft Butter Rolls
I attempted to make the soft butter rolls on pg. 258 in the book "Bread" but I had some issues. The flour I used was KA AP.
One of my issues was that the dough was extremely dry. So dry in fact, I had to add an additional 4 tablespoons of water (the dough was crumbling). It c... | Buttermilk acid-
I had some very acidic yogurt once that I used to make a cinnamon raisin bread. (PR's wholegrain recipe). The recipe said that you could use yogurt but I wonder if because my yogurt had gotten too acidic from a longer than normal culturing time if this is where my problem arose.
Anyway, I had dough sim... |
Hydration level for a soft sandwich loaf?
Hi all my first thread here. I am currently focusing on making soft sandwich loaves using sourdough. I own neither a kitchen scale (working on that!) nor measuring cups/spoons so my biggest cues are from hydration and feeling/observing dough behaviour. I've had a few successful... | Higher hydration
can cause slackness, yes, but I suspect something else is also the culprit. It's best if you use a higher protein flour as that strengthens the dough structure, allowing for a better rise without collapse. I suggest you try that out. Ideally, the hydration for sandwich bread is 55%-65%. I have heard th... |
What to cover with for rise / fermentation
Hi All!I'm brand new to breadmaking, and have stumbled around finding a couple of random beginner recipes in various corners of the internet. Our first few loaves have been underwhelming, but each one has been better than the last. Am having a blast tweaking variables and tr... | You seem to make it sound
You seem to make it sound complicated from reading your post. The whole point of covering the dough is so it does not dry out and also for bug control or anything else that could fall into it. I am not pretending to be an expert here but the way I like to ferment my dough is to pressurize it s... |
Kitchenaid Pro vs Commercial: What's the diff?
Our Kitchenaid mixer at work (restaurant with a sort-of-bakery) is on its last legs and the boss is pondering getting it replaced. I assume, however, that will only happen once it actually dies, which will mean an emergency purchase. So to try and avoid a poor panic purcha... | My Opinion
This is only my opinion. I have the commercial unit and so far no problems. I use it more for bread, but have also used it for other things. I have only used the mixer for making three loaves of bread. Since there are only 2 in our household that is all we need. I also have the Bosch Universal Plus but ... |
Late bakings, more sugar and butter
Lately I've benn trying to perfect my skills in sweet doughs. Intensive mixing + dough retardation really changed my experiences, all for the best. Panettone di Carlo - heavily modifiedrecipe is as follow. dough is enough for 2x750 gr panettones.380 gr strong flour140 gr egg yolks200... | I give up
...even trying to tease you about your sweet tooth Nico,Happy New Year!Marvelous; both the Panettone and the croissants.Andy |
Can I refrigerate dough successfully
I have what I hope is a very simple question.Over the weekend I want to make one batch of bread rolls on both Saturday and Sunday. As I am lazy, could I just make up one batch (say 800g) of dough (ordinary white bread dough) and then having knocked it back split it in to two halves,... | Can I refrigerate dough successfully
I retard almost all my breads overnight in the fridge. You needn't wait until after the first rise to divide & refrigerate, either. I usually keep the dough out long enough to do 2-3 stretch & folds, then toss the bowl into the fridge (covered well, of course). The dough will contin... |
Can Water Roux be Refrigerated?
I'm curious if anyone has tried making roux ahead of time, refrigerating it and using it in a dough recipe the next day. I like to make bread on weeknights from time to time and I can really only pull it off if I start as soon as I get home and make bread that requires no more than three... | I have always made my water
I have always made my water roux(s) ahead of time and either kept refrigerated or stored in a very cool room. Only for a few hours though. Never waited until the next day to use it, but I think it is ok to store for up to about a day at least.If it has been refrigerated, I always let it come... |
Homemade Wheat Flour
I'm very new to baking (in general, not just bread!). I recently made my own flour by grinding up hard red winter wheat berries. As far as incorporating this into recipes, should I treat it as whole wheat flour? Also, I assume I cannot just wholly substitute my flour into a recipe calling for al... | I use 100% home-milled whole
I use 100% home-milled whole wheat flour to make my sourdough sandwich bread. The only thing that you have to remember is that the bran in your home-milled flour will absorb more water than does refined flour. You need to add a little more water, and allow that to soak in for a little lon... |
Newb Questions re Baguettes
I made my first loaf a couple weeks ago. It was a no-knead recipe and it went pretty well. Today I decided to try my hand at baguettes. I'm not too happy with the way these baguettes turned out, however (photos can be seen here: http://imgur.com/a/WeS1G#7sly6A8). I would have liked someth... | If you don't have a stone,
cheat! This is what I occasionally do and the baguettes come out pretty well: take two long bread tins, shoot for ones as long as your baking sheet (the longest I've got is 39 cm). Shape baguettes so that they would fit under the bread tins with them acting as a cover. Preheat oven to desired... |
One vs Two risings before shaping and over proofing?
Hello everyone!I read on different threads here that "you probably overproofed the dough during the first rising so it didn't rise very well second time, (or some other small mishap)...."However I see recipes that often direct you to gently deflate the dough after it... | Double proofing
I almost always give my bread dough two rises in the bowl before shaping and baking, and I've even let the dough triple in bulk before shaping. I do know that if I let it rise too high in the pans before baking that it can deflate when the heat hits it, but honestly, I've never known why. One thing I ... |
Determining hydration with powdered milk
How would one determine the final hydration of a dough that calls for powdered milk (or any powder/dry ingredient), would you simply divide your overall water content by your dry ingredient weight?water / (flour + powdered milk) - is this correct? | Hydration Definition
When using baker's percent, all ingredients (powdered milk, salt, water, everything) are expressed as a percentage of the total flour weight. Water absorption is defined as water/flour. This absorption may vary as you add additional ingredients to the dough (such as powdered milk). |
500g flour = what size tin?
Just using a recipe that calls for 2x 500g flour tins. No idea what this means, never seen a bread tin advertised like that.Just wondered if someone could point me in the right direction?Greatly appreciate your help!Charlie | That is a very vague term,
That is a very vague term, after all do they mean tins that will hold dough made from 500g of flour, or a total dough weight of 500g? My guess would be that they mean the latter. Is the recipe from a book? Sometimes, somewhere in a book there will be explanations of tin sizes used.I think yo... |
ciabatta dough got delayed in fridge
scheduling left me without the time complete the task.The dough is in the fridge about 4 days old.Is there anything I can or should do before I try to rescue it in the oven? | If it were me
I would take the dough and mix it with 25% more fresh flour and water and 2% of the added flour in salt. When it warms up, do some slap and folds and then shape it and proof it one more time. It might be fine just shaping and baking it after it warms up but why take the chance when you don't have too an... |
Seeduction Bread Formula
Whole Food's Seeduction Bread is one of the very top tasting breads that I've eaten. I am trying to put together a recipe/formula for it. The recipe that looks best (and is duplicated times over on the web) is found here.http://allrecipes.com/recipe/142061/seeduction-bread/It seems that one use... | Non-Diastic malt for flavor
My understanding is that diastic malt is used in very small quantities (like 1/4 tsp per loaf) for the enzyme activity to convert more sugars for the yeast. I grind my own wheat - so I add a little - but storebought flour generally already has some diastic malt enzymes. Too much of this ma... |
gluten formation, time and temperature
As we all know, gluten is formed as proteins in bread are combined in water. So it's best to let the dough "rest" for a while to let that happen. Being a little impatient, I choose to warm my dough to speed up the rising. In doing so, I am minimizing the resting. My question is to... | Gluten formation
Hi!Your answers might be in patents for gluten production, after all, they strive to maximize the output, to produce the max amount of gluten in the shortest time possible to extract it from wheat flour to produce seitan and dried vital wheat gluten.Earlier European methods designed for moderately stro... |
French Baguettes made at home, easy
An easy recipe for making french baguettes.Very good from taste. | Recipe and instructions
Making your own baguette is not that difficult.A short video on how to prepare and bake baguette in the oven.Add the ingredients flour, salt, yeast and milk, knead, let rise, roll and finally bake.The baguette is ready.Full recipe can be found at the last minute.ingredients:800 grams of fine flo... |
rosemary asiago bread, in the slow cooker!
I've been having a hard time getting my bread to proof in the cold and am not ready to buy an electric bread proofer.I tried the slow cooker method, and it worked! Process, with photos, found here. | What a great idea!
What an inspired idea! Thanks for posting this along with the recipe. I'm going to be without an oven for about 6 months and this is a great way to 'bake' bread.Linda |
My brioche experiment
I have just been playing around with making brioche for the first time. After reading a few recipes online and deciding what sort of brioche I wanted these are the initial results. I have written a lengthy discussion about the technique used in a blog post http://blog.fireandfocaccia.com/2014/01... | Me too!
:) |
Doughnuts with leaven.
I've been experimenting with doughnuts and I think I've hit on a winning technique. It is a bit of an involved recipe, but doughnuts aren't an everyday food anyway. The process is detailed on my blog. http://innerfabrications.wordpress.com/ | I think you've created a tasty doughnut, but...
...basically you've got 1 tsp of flour, water, wild yeast and lacto-bacillus. I'm estimating 4g because you didn't specify the hydration of your sourdough starter. How much, by weight, of that sourdough is yeast and bacteria relative to its flour and water that constitute... |
Richard Bertinet's Slap & Fold Sweet Dough
Yesterday, I decided to tackle Richard Bertinet's "slap and fold" method of hand kneading after watching his video on Gourmet Magazine's website. I was extremely inspired. His motions and his hands make it look easy and in fact, overall, I found that it wasn't difficult to m... | Ooh! Yum!
Those look absolutely scrumptious! I just finished dinner and now you are making my mouth water all over again!
Paul |
Rye & olive oil ciabatta
75% bread flour, 25% whole rye, 66% water, 10% olive oil, 2% salt, 1% fresh yeast. 12h bulk fermentation in the fridge. 1h final proof. | Those look great and must
Those look great and must have tasted terrific. |
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