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working with wet dough
Hi guys, been a while since I last posted on these forums! Hope you are all well.I have been trying to work with a wetter dough the past few days, but for the life of me I just can't handle it. Now when I say wet, it is what the recipe suggest. (its a very basic 500g flour/ 300ml water combo)I us... | stretch
and fold as many times as necessary to develop elasticity. Repeat every time the shape is lost.wetter is not generally better, on the contrary it will create a lot of troubles both during fermentation and during baking. It's hard to say when a wet dough is perfectlt baked, infact many times the crumb softens an... |
May I crow: Flax Seed Bread&Sour Dough Sandwich Bread
My flax Seed and my Sour Dough Sandwich Bread won ribbons at the NC Mountain State Fair. The Flax Seed recipe grew out of a recipe in a Swiss baking book and got perfected thanks to TFL to the today's formula. The Sour Dough Sandwich bread is basically a Hammelman r... | Something worth crowing about
Something worth crowing about indeed! Well done. |
Our classical Sandwich loaf
Our classical Sandwich loaf. | I can hear
Mozart playing in the background! Well done! |
Bread airbags for New Year's Eve | I had this vision in my head
I had this vision in my head of carrying a couple of loaves in the front seat of the car. Impact resistance, bread baker style! |
Panatonne
I've been wanting to try baking Panatonne for Christmas the past few years. I find many recipes, some using the traditional, long sponge process which takes several days and some one day recipes. Any hints, tips or recipe suggestions would be appreciated.Thanks | Panettone recipe
I posted a recipe of a quick and easy panettone, with poolish method. I invite you to prepare it:http://www.thefreshloaf.com/node/35323/panettone-poolish-versionAbel Sierra, Barcelona. |
How does apple juice affect fermentation?
Hello all,I'm going to attempt sourdough apple cider donuts in a week and I wanted to get some advice on how go about fermenting a dough where apple cider is the main source of liquid.I won't be using any commercial yeast, only wild yeast. (I know I'm probably needlessly stubbo... | Time!
Can't imagine the apple juice affecting it too much. Sugar content isn't so high and it won't amount to the same as many enriched dough recipes. The only thing to look out for is an expected longer time to ferment. Sourdough does work well with enriched doughs if given all the time it needs. What you can do, alth... |
Burned bread bottom
I was teaching my step mom to make sourdough bread, it came out pretty perfect except that the bottom of the bread stuck to the dutch oven we baked it in, and when I got it loose it was all black/burned on the bottom.The only difference was she added some honey to the dough. Is it possible that's wh... | In my experience, breads
with a significant addition of honey do burn easier than if you used an equivalent amount of sugar, for example. The dutch oven should have minimized the effect, though. Maybe try putting parchment paper on the bottom of the DO before you put the loaf in, at least it will not stick that way and... |
What does the corn flour do?
http://www.theguardian.com/lifeandstyle/2007/oct/06/recipes.foodanddrinkhello, in this recipe for soft white baps, what is the function if the corn flour?i baked them on Christmas Eve so that we coukd have bacon and eggs baps on Christmas Day. They were lovely, but what does the corn flour ... | Corn Flour
This being a UK recipe, the reference to corn flour means corn starch. I can think of two possible reasons for its inclusion. It's very absorbent, so more moisture will be retained. Since it has no gluten, it serves as a tenderizer. |
Throwdown Alert: The Battle of the Panettones
Merry Christmas everyone! We started out day, my wife, myself, and mother-in law (močiutė aka babushka) with a delicious Panettone and Caribou coffee laced with peppermint mocha. A made my first Panettone two days ago and it has been sitting in the cupboard awaiting C... | What a beautiful Baby!
Forget the panettone - the baby takes center stage and is way better that even a 1,00 of the best panettones!Your first try turned out petty good, my first and only two panettone bakes ended breaking in half and on the floor when hung upside down to cool:-)Congratulations & Merry Christmas to you... |
Questions about BBA Pannetone
Today I'm going to do bake of my Peter Reinhart's Pannetone. I have real baking forms, not the tin cans or something I constructed with parchment paper, scissors, and tape. (But don't get me wrong, I love it when people come up with creative ideas while baking or anything for that matter)... | The first thing that pops into my mind is
that you should drink the unabsorbed rum as a pre mixing treat, I think this is a great idea for two reasons, firstly RUM! and secondly you mentioned adding extra alcohol heavy ingredients and I think that combined with a potentially immature chef you might want to consider hol... |
How to adapt stretch and fold technique to work with traditional kneading?
In quite a lot of sourdough recipes they say stretch and fold (usually with 30 min intervals) instead of kneading the bread vigorously for 10-15 mins. I love doing it this was and find it far easier and that I get better results than traditiona... | Switching to S&F
With most un-enriched breads, I would just do an autolyse for 20-60 minutes. Note: If using a liquid starter, incorporate it into the autolyse, holding back only the salt. If using a firm starter, add it with the salt after the autolyse. If there are a lot of whole grain flours, do a longer autolyse. T... |
Cinnamon Raisin Walnut Bread possible disaster
Today I decided to try a sweet bread out of the Peter Reinhart's Bakers' Apprentice. On page 147 there is this recipe that looks easy enough, and I followed the recipe to the ounce (he measured in ounces) but found that after 3 hours of waiting for it to rise, there would... | I think it will be okay
And I commend you for daring to do what you could to salvage the project. I myself bake largely by the feel of my dough and often find myself changing things up along the way. I am sure that it is going to be a delicious loaf! |
What do you think of Aldi's Stollen?
I haven't tasted really good stollen since I can remember. My wife picked up a $5 cellophane wrapped stollen from Aldi and we tried it out this evening. I thought it tasted damn good!! But I have not benchmark to compare with. If anything, it reminded me of a less dense version ... | Which one? Our's sells two:
Which one? Our's sells two:
Marzipanstollen and Butterstollen.
The first one is without real butter but with vegetable oil. The second one is without real marzipan. I'd go with the Butterstollen. Butter is a must. I've had much worse ones from local artisan bakeries.
But I still think you ca... |
Supercrumb
80% bread flour, 20% french T110, 72% water, 2,2% salt, 0,3% instant yeast. 5 hours bulk fermentation, 1h15 final proof.Abel Sierrawww.breadgallery.wordpress.com | Looks like you just need a
Looks like you just need a good olive oil, some roasted red peppers and cheese and you are all set!Nice baking.Ian |
Does steam affect the oven thermostat? I'm losing heat.
I've been having trouble keeping my oven at the desired temperature when baking bread.We've moved house recently and I'm still trying to adapt to the new oven. It has coils at the top and bottom, as well as a fan. I've got two baking stones in there (above and bel... | Seems this would be easy to
Seems this would be easy to test by taking these same measurements while not using steam. Everything else would remain the same, of course.Also, I typically load my bread when I know the temp cycle is on an upswing(just after the thermostat light turns on). As opposed to just after it has tu... |
How Can I Tell if Flour is Bleached or Unbleached?
The packaging doesn't seem to say one way or the other...does silence on the subject mean unbleached? | Check the ingredient list.
Check the ingredient list to see if it has any of these bleaching agents:https://en.wikipedia.org/wiki/Flour_bleaching_agent |
Question about a bread I ate this weekend
I was at a Farmers Market this past weekend, and purchased a loaf of "Sunflower Bread". I had the pleasure of discovering this bread last year at the same place, so when I had to chance to return and get another loaf, I did. The bread was insanely good; warm just out of the o... | Funky link
For some reason, the website tells me that's a one-time link that I can't use, so can't see your example. Sounds like an Amish seed bread I make that's enriched with yogurt and egg but without being able to see the picture, I might be way off base. |
Holiday Baking
So, it's Christmas time again, bringing with it big family meetups, dinners, brunches, breakfasts - plenty of excuses for us bakers to practice our craft! So, do any of you have any special baking plans for the holiday time? Any special loaves to impress your friends and relatives?Personally, I intend on... | For Christmas Eve and New
For Christmas Eve and New Year's eve I'll bake some simple white bread with direct fermentation, that we'll use for cheese fondue:
800g wheat flour; 600g water; 16g salt; 50g starter. Overnight fermentation. Just 4 or 5 stretch&folds.
Tomorrow I'll bake some traditional Stollen (I have no idea... |
how to keep seeds on bagels
I have a problem with all the seeds coming off of bagel when I put it in a bag - not when it goes straight from the cooling rack to the bread board. I have read on the site about keeping seeds on bread. The difference is that you can't put the seeds on before proofing for a bagel. What... | A suggestion
Varda,I've never made bagels, but the secret to getting seeds to stay on the surface of bread: spritz it with water and sprinkle the seeds on.I don't remember the process exactly, do you boil the bagels and then immediately bake? If so, then just sprinkle the seeds on after removing from the water bath. |
Trying for a closed crumb.
Most of the search results I've spotted tell how to get an open crumb. This is all well and good, and I actually appreciate info on this (since I love a good open-crumbed bread,) but I've got a specific application for which I want a closed crumb.I'm planning on making bread bowls for French ... | water/sourdough percentage.
have you considered the water percentage and changing that? my breads do have a more closed crumb than average hol(e)y sourdoughs because of that, I thought. more french countrybread style.and what percentage sourdough do you use. |
Determined to make a yeast-free chewy loaf of bread!
Hi! I am determined to make a yeast-free, chewy loaf of bread. My impression is that yeast-free breads typically get their rise from baking powder. Now, is it possible to do this while still keeping the loaf chewy? I typically add some vital wheat gluten, which helps... | What kind of recipes have you tried?
Irish Soda Bread comes to mind. |
Baby baguettes
Hey guysI am pretty new around here but I am a bit of a bready and thought I would share last nights baguettes with you all. There were a pretty simple bake but super tastsy and highly recomended, should have made more than four little babies but now I have the formula I can..and so can you :)Pre ferment... | Beautiful bagettes!
Those baguettes are beautiful, and the crumb is just awesome! |
Scoring wrecked my loaf?
I used this recipe today: http://www.breadtopia.com/whole-grain-sourdough/comment-page-7/#comment-443622. All went well until I gently dropped the dough into the cast iron pot. It deflated a little bit, but it really lost volume when I tried scoring it. I used a very sharp knife. It didn't cut ... | Sounds like over proofing
I would cut the final proof time in half. See if that helps. Use the finger poke method to test the dough if you are familiar with that. |
Traditional Swiss bread?
Hello, I have a question that I'm not sure has an answer, but I'm hoping someone here can help me out. My friend is hosting an exchange student from Switzerland for the year. She loves bread, and I thought for Christmas I could make her a traditional swiss bread.Problem is, I don't know if such... | the fresh loaf's own...
tsssaweber has a blog where he shares some recipes and what not about Swiss breads. Thomas grew up in Switzerland and if you follow the link and pull down the drop-down menu you can see his take on Zopf, Bread of Basel, and a few more.-Mark |
Honey & Orange Sandwich loaf
We've made the Christmas version to our favorite sandwich load recipe. We've added half orange juice and half water instead of 100% water. We've increased the quantity of butter and honey and we've added candied orange.This is how we did it:http://breadgallery.wordpress.com/2013/12/07/pan-b... | Nice! That must make great
Nice! That must make great French toast for sure.Ian |
Bertinet "Dough" question
Hi allIm just starting out and am amazed at all the ideas and spending endless amounts of time on this forum learningA really basic question is that Im getting confused with yeast quantitiesIve got Bertinets Dough recipe book and he specified an amount of yeast to use (often 10g). Im assuming ... | Yes you will need to reduce
Yes you will need to reduce the quantities in the formula if you are using instant or dried instead of fresh. you May find this conversion table helpful. http://www.theartisan.net/convert_yeast_two.htmRegardsYeasty |
Sad NJ transplant looking for beloved Portuguese rolls recipe - however, not the Portuguese sweet bread previously discussed
I am a NJ transplant in Omaha, Nebraska and am dying to make Portuguese rolls the way I could get them while living in NJ. They are not the Portuguese sweet bread that I have read much about els... | Your screen name
I'm not from NJ, I've never heard of the rolls you're talking about, but I'm familiar with Maximillian Kolbe. He was an amazing man. Are you Catholic?SOL |
Problem with YW SD 100% wholewheat sandwich bread
The Recipe I used is belowLiquid levain 210G (100%)Kefir Milk 180GOlive Oil 30GHoney 30GWholewheat Bread Flour 320GSalt，8.2G.Yield 8 X 4" Pullman Loaf Pan 680G DoughI mixed the Levain with Milk then Autolyse everything for 30minutesknead the dough, it was so tight that ... | Hi, CeciI've calculated your
Hi, CeciI've calculated your dough's hydration level, and it is roughly 73%, which is soft enough for whole wheat breads. You're wholewheat bread flour may have a high protein content which absorbs lots of water, but you've added more water so that makes your dough plenty soft.Your preferme... |
shelf life of sweet yeasted breads
Hi, I am an occasional baker, so this might be out of my league. I was thinking I would like to make some braided breads made from sweet dough with sweet filling (like Nutella or some fig or date paste) for friends and family this Christmas. If I shipped them Priority Mail as soon as ... | Ship It
Give it a try, you have nothing to loose. I remember getting nut rolls from home when I was away, and even though they may have been "stale" to their standards they tasted pretty darn good to me. I'd say ship and ask for feed back from those who receive them. Stale home made is still much better than month o... |
A question for new bakers
I am in the process of designing a Bread 101 class for bread novices. While I have a good idea of the material that I think should be included, I want to solicit feedback from TFLers (and maybe some lurkers, too) about the kinds of things that they would like to learn if they attended this ki... | Paul: Your outline sounds
Paul: Your outline sounds excellent. I am a big sourdough fan, but totally understand how this would be difficult to cover in a class from 10 - 3. As a fairly new baker, I think it would be very helpful if you explain most common mistakes and the associated outcomes....too much/too little ... |
substitute for dry milk (powdered milk)
Hi all and happy holidays!I want to bake simple rolls which call for 3 tsp of dry milk (0.9 oz). I don’t have dry milk at hand and in the stores it comes only in big packages which I don’t need because I never use it.So my question is how can I substitute it? Thanks a lotTal | Wouldn't bother.
If it's only 3 tsps. I would just simply leave it out. |
Poolish or preferment vs wild yeast starter
Hello all, just joined this incredibly informative fascinating board. I'm an experienced baker with mostly commercial yeast, though for several years I used nancy silvertons sourdough starter recipe. i now prefer to use a simple poolish or preferment (1/4 tsp active dry yeast... | Here is
where a little baker's math goes a long way.See www.bbga.org for a lesson on baker's math. You can access these articles from the public area.Calculate the "amount of flour pre fermented" from your sourdough formulas.Use that same percentage for your poolish - or other pre ferment based on your pre ferment hyd... |
savory bread for stuffing/dressing
Hi everyone!My favorite day of the year is very close now. i volunteered to bring dinner rolls which i have some great recipes for. I also said id drop off a loaf of bread the day before to be used in the dressing/stuffing. Ive always used my standard toasting bread in the past, but ... | Wild Rice and Onion Bread
Peter Reinhart in his book "Artisan Bread Every Day" has a bread called "Wild Rice and Onion Bread", which along with "Struan" was one of his most popular breads when he owned the Brother Juniper's Bakery. He says "At Brother Juniper's, during the holiday season we even added parsley, sage, r... |
Just for Fun.
A little something for those who get it. By the way, I do have a degree in chemistry. | Cool...this would make a nice
Cool...this would make a nice poster for a bakery. |
Crumb doesn't open up for 50% wholewheat with biga @ 80% hydration
Biga ferment for 12 hrs500g white bf340g water 0.4g yeastMain dough500g wholewheat dread flour460g water 22g salt3G yeast20g flaxseeds10g sesame20g pumpkin seedsall seeds toasted and add at the first fold.after mixing the final dough I give it 4 s&f wit... | Honestly, that's a pretty
Honestly, that's a pretty good crumb for the amount of whole wheat flour and seeds. In general, breads with more than ~30% whole wheat are going to have tighter crumbs. You could play with the hydration a bit and up it toward 90%, but I think you've got a pretty nice looking loaf there.You cou... |
Fusion Bread
A little experiment yesterday. Wholemeal sourdough married with a plain white (dried yeast). | Do tell us a little more
Do tell us a little more about this. Looks like a piece of marble pound cake:) |
Convection - Bagel missing sheen
I have been trying to learn to use my Cadco convection oven. This morning, I made a dozen bagels, baked 9 of them in conventional gas oven, and 3 in the Cadco. In the picture above, two bagels in back are baked in gas oven, bagel in front in Cadco. The Cadco bagels came out larger... | How to get a Sheen (Not Charlie)
The sheen on bagels, as well as pretzels, is from dipping in a strong Alkaline solution before baking. I think commercial bakers use lye water. I've never made bagels or pretzels, so I'm really no help at all. But, there is a handy-dandy search box at the top right of this page that mag... |
Sourdough Starter
16355535029774903592241515823407.jpg
My starter is a month old. I refresh it using 50g of old starter, 50g of T85 flour and 50g of filtered room temperature water. My T85 flour is 12.5% protein, roller milled malted, and processed in Utah in the U.S. I refreshed my starter this morning at 9am ... | Looks ready to use now
Very active and bubbly. Agreed from the top it doesn't look like it's beginning to fall but that might just be because it's quite thick. From the sides it does look like it's peaked as you can see where the line goes up to and where the starter is now. Bubbles are breaking the surface. If it has ... |
Second Loaf of Tartine
My first loaf was a total brick. This one was much better! I think the my starter was more active this time. The dough felt lighter and rose more during the bulk fermentation and final rise. | Getting closer!...looks like
Getting closer!...looks like you still need a bit more hydration? Are you using a scale to weigh your ingredients?John |
Pumpkin bread
Yesterday we baked Pumpkin bread, with pumpkin puree and pumpkin seeds.Delicious! Abel Sierra.www.breadgallery.wordpress.com | Those look really good
I will look up the recipe on you website. |
Bread Bowl
Hey all,I was wondering, is there a particular recipe I should use to make a bread bowl for soup?I want to surprise my lady with a cream of chicken/potato/veggie soup in a bread bowl next time she comes over for dinner; although I can make bread pretty well I don't know how I'd make a bread bowl. I forsee it... | There's no single recipe that
There's no single recipe that would work, but it's probably best to use a lean dough like a baguette dough that's not too wet. Shape it as a tight boule, and degas the dough aggressively as you're shaping so you don't get too many large holes. Jeffrey Hamelman's recipe works well. There ar... |
Making delicious, chewy french baguettes without yeast? Baking powder?!
Hi, I was just wondering if it was possible to make a delicious, chewy french baguette without yeast. I've heard that the combination of yeast and gluten is what gives it a chewy texture. Is this possible with baking powder instead of yeast? Why or... | Sort of yes and definitely no
Yes, in the sense that you do not need to buy yeast if you use a sourdough starter / levain / chef / levito naturale. In that case, you are using a wild yeast and bacteria culture that you maintain for leavening purposes.No to the idea of using a chemical leavener, such as baking powder o... |
third time with pretzels......yea, I know, its not "bread".....
This is my third or fourth time baking some pretzels and think this is my best batch. Did it with all purpose flour and sourdough starter letting it rise in the fridge for 24 hours and a few out on the counter top..............well, I guess I don;t know h... | Pretzels are Bread!
And the thicker ones make great sandwiches! Hope to see the pictures soon. Have you looked in the FAQs for loading pics? |
White Breads: Var 1 The Bread Baker's Apprentice - Too Yeasty
I made White Breads: Variation 1 from The Bread Baker's Apprentice and I made knot rolls and they turned out very yeasty. I put in .22 ounce (1%) of Fleshman's IDY as was called for. I tried to follow the recipe as exact as I could and everything seemed to... | My go to white bread...
Is White Bread: Variation 2 from The Bread Baker's Apprentice. I don't notice it being too yeasty. I use Fleischmann's instant yeast and follow the recipe as published. I've made it by hand, in a Kitchen aid and in a bread machine. One thing I do is add a Tangzhong water roux to the recipe to ma... |
help in identify the problem with my bagels.
Hi there, I followed peter reinhart recipe for bagels. i had 12 bagels 3 which i baked without retardation which turned good. but then when i retarded the rest for the next day for some reason the dough was overproofed ( even with cold temperture in the fridge) and i hardly... | How long were they out before being refrigerated?
Was your refrigerator opened a lot during the day? Were warm items put in near the bagels? Were the bagels left at room temperature for a long time after being taken out of the fridge the next day? All of these might contribute to excess proofing. |
Pics of 2nd bread (sandwich, whole wheat, Dave's Killer wannabe)!
Hi folks -We borrowed a Magic Mill DXL 9000 mixer (I think it's from the '80s) to help me decide if I want to get one of the new ones - the Ankarsrums. Wow - I do love it! First I made a seriously dense triple batch of cookie dough and then tonight (we... | Trying to add more pics...
Trying to add more pics... |
Pull apart bacon/cheese/ranch mix bread
I borrowed the recipe from http://www.yummly.com/recipe/Pull-Apart-Bacon-Bread-Recipe-Taste-of-Home-45204?columns=4&position=4%2F11 to try with some left-over dough.I added some French's fried onion pieces as well. It was an absolute treat and gone in a flash with a mere pat of... | With cheese and that much
With cheese and that much bacon how could it not taste great!Thanks for sharing and a Happy Turkey Day to you as well.Ian |
Whole wheat-unbleached flour ratios and bread rising
I made a modest little pan loaf yesterday (no-knead) using 1 1/4 cup unbleached flour and 1 cup nine-grain (whole wheat) flour. Tasty, but it didn't rise as much as expected, so was a bit denser than optimal.Is the ratio of wholewheat to white too high to get a good ... | This loaf is 50% stone ground whole wheat and 50% bread flour.
This loaf is 50% stone ground whole wheat and 50% bread flour.I used the stretch and fold technique on 65% hydration light wheat bread (half bread flour & half whole wheat flour).It came out as good as when I make the recipe from kneaded dough. I adapted th... |
Seeds in my starter
I use dark rye non seeded flour. I found seeds in my starter. How did they come in? This is a mystery. Has this ever happened to anyone else? | Do you grind it yourself?
Or do you buy Flour? A photo might help. |
50% whole wheat Sandwich Loaf
Tastier and nutritious!http://breadgallery.wordpress.com/2013/11/07/pan-bembo-semi-integral-half-whole-bembo-loaf/ | I am now craving...
a BAT sandwich - bacon, avocado and tomato! That looks really good! |
An onion and seed bread :-)
Very happy with how this turned out so I'm sharing it!I started off with an organic rye starter back in September (The Monster Raving Loony Starter - see http://www.thefreshloaf.com/node/34905/monster-raving-loony-starter ), and I have since switched to plain white organic wheat flour to kee... | Looks great
I would think that loaf would be very tasty and great with all sorts of sandwiches or grilled cheese. :) |
Q.s about low-hydration vs high-hydration re. 2 popular mixers
Hello -I'm new to the world of bread-making. My b-day's right around the corner and I'm hoping that I can get my hubby to order me my first stand mixer while I get started on reading about bread-making, strange and premature as that might sound (I need a s... | Thought of another question
Thought of another question:What is easier: taking a dough that has come out of a mixer which is known for making lower-hydration doughs, and "hydrating" it somehow (if possible, under that circumstance - i.e. has it been kneaded to death?), or is it easier to take a dough that came from a h... |
Question about starter in La Brea book
Hi, I just got Nancy Silverton's La Brea book. I'm a bit confused about the white starter. She builds it at 133% hydration, but I can't quite understand whether she is saying to maintain it at 133%. Anyone know? Thanks. -Varda | White?
145% |
Bread flour-All purpose flour
Hello all: I am going to make Classic French Bread(which I made it many times and love it). I don't have bread flour on hands at the moment but I do have 20 lb. bag of the unbleached -un-bromated King Arthur All purpose flour.Question: Can I use the All purpose flour instead of Bread flo... | Cassic French Bread
is made with lower gluten flour and KA AP should be more than adequate to make it. |
Breadmaking taster day in Somerset, England
Last Saturday, October 26th, I held a taster session in Nether Stowey, a small village in Somerset. I managed to attract 25 students of all ages - mostly new to breadmaking - during the day, who all went home with either a small soda bread loaf or a batch of shaped rolls.I've... | Well done
Congratulations, teaching someone something so useful must be a great reward. The wee lad looks well chuffed. ;) |
Inside The Jewish Bakery
I just received my book today and was delighted to find that it had been autographed by Mr. Ginsberg. Thank you.I just want to share a memory.I grew up in Cleveland Heights during the fifties. I remember as many as five Jewish Bakeries on Coventry Road during that period. All had wonderful brea... | Just about every week
folks bake a selected recipe from this book. You will see what is up next by watching the forum and bake it too if you want. I have done the last 2 and it has been great fun. I think they have done 14 so far. I loved the bialy's. Yummy! |
Stretch dough
What factors allow dough to be stretched into phyllo and "thrown" noodles?Janet | Example of pulled or thrown noodles
In this video they are called "Dragon's Beard" noodles.http://www.youtube.com/watch?v=auhHl5-6VdY&list=PL8652C139E5C8F3CF |
So are oatcakes a cracker or a cookie? Tell me how you eat them.
I finally tried a recipe for "Oatcakes". In my brief research, I have seen different forms of what are called oatcakes in different parts of the globe-mainly the British Isles and Nova Scotia. Some seem to be like an American pancake-soft and cooked on a ... | Nova Scotia staple
The cookie effect you're getting is probably contributed to by the extra sugar and thinner roll you did. Here they are not sweet in and of themselves and are thick, like a dry firm cake, not crispy and if done well not crumbly either. Sometimes made with large flake recognizable oats and sometimes ... |
White Dough with Poolish.
Last night we had an order for 10 sour dough loaves but I screwed it up and they just did not rise!So we had to make something else real quick to make up for it and we tried this:Poolish: We let this rest for only an hour.Flour 500gWater 500gYeast 50gFinal Dough: Short Mixed (Slow speed for 1... | Hey AA
Under your circumstances you made a fast bread with a 1 hour sponge and rightfully so as you needed the bread to be ready quickly. So lets look at your formula. First off your hydration is at 100% so this will get you a ciabatta like dough if you are using white flour or mostly white flour. If you want a lo... |
Toronto Atta Flour $5 for 20lbs Parliament nofrills
20lbs Golden Temple Red Bag Durum Atta blend on for 4.97 at Matt's nofrills on Parliament near Gerrard.At the back, at the end of an aisle on the bottom shelf... across from milk products I think. | Expire date?
That's a great tip.What's the expire (or best by) date? |
Why does bread drop when cool?
Morning all.I made a 95% hydration loaf which was beautiful when it came out the oven but as it cooled it seemed to loose a lot of the "lift" (?) oven spring. I was aiming for a ciabatta type crumb, which I'm sure was there after the bake, but the loaf just dropped when cooling.I understa... | —
According to KA, you've likely let it go too long before baking. Try baking it earlier.http://community.kingarthurflour.com/content/why-does-my-bread-fall-ovenAlso judging by the color of your crust, you could bake it a while longer before taking the top off. That might make the starch firm up even more but I'm kinda... |
Can anyone help re a post I found but then lost here?
I found this great tread re shaping breads etc and I was especially interested in how to make the mini Santa bread face, the leaf etc...as I would love to doI signed up for my account, then when I logged in, I could not find the page.I have looked and searched "shap... | Is this it?
http://www.thefreshloaf.com/node/12049/fun-bread-shapes |
Saf-Instant not refrigerated
When I bought my Saf instant in the vacuum pack package I just put it in the cupboard. I realized later that I had bought it from the refrigerated section. Do you think it's okay ? It's been in my cupboard now for several weeks unopened. | Your yeast is fine. I had an
Your yeast is fine. I had an opened package of SAF yeast survive a summer month in an outdoor storage unit and a cross-country trip in a moving truck. |
Dough elastic but never silky and smooth
This is my first post ever so forgive my poor use of the jargon!I'm posting this in the general section because this is an issue I've had with all of my yeast doughs. The pictures I'm including are for one of my first sourdough loaves, if this has any relevance, but I digress. I... | Not so silky...
The recipe you are using never uses the term 'silky', which is a good thing. That's a term I usually associate with doughs which contain some kind of fat.Smooth is another matter. The recipe calls for 5-6 minutes of machine kneading; you will probably hit an equivalent texture in 10-20 minutes of hand... |
I'm not receiving notifications
Floyd, I'm not receiving notifications anymore after the update of TFL. I re-saved all my settings, but still I don't get any email.Thanks, NIco | Hi Nico,I'm still working on
Hi Nico,I'm still working on finding a good replacement for the subscriptions and notifications we had here. I thought I'd found one, but it turned out to be more complicated, more taxing on the server, and unreliable. Not a good combination! :( If you keep that "Notify me when new commen... |
Apple tart competition
I’m by no means a great baker but my local school have asked if I’d enter an apple tart for their Holloween competition bash but I want to put a twist on your standard apple tart and here is what I’m thinking. I’d value your views and opinionsI’m using an 8 inch fluted pie tin and rather than usi... | moderator. There is an awful
moderator. There is an awful lot of gobbly-gook appearing on my post, any idea of what is causing it; can you clean it up. Many thanks Kevin |
Whole wheat bread flour /whole wheat pastry flour
Good Afternoon Folks:It is me "the Thai chef" again asking question about flour. Now that my family bought a Nutrimill , we are grinding our own wheat to make whole wheat breads and trying to do more whole grains baking. I have the "Laurel's kitchen Bread book for a whi... | ww pastry flour not for bread
I don't grind my own wheat, but I have used whole wheat pastry flour in the past for muffins, cookies, biscuits, scones, etc. You would definitely not use it for bread because it is a soft wheat with very little gluten. |
Making bread better.
Hi all I am looking for some advice.First off, I work at a Bakery in Victoria, Australia. And I have been tasked with improving the quality of our products as I have a background in Artisan Baking, the thing is we make bread using "Improver" for you Americans Improver is a dough conditioner and I a... | improver?
What is the improver made out of? Even with dough conditioners i would bulk ferment my dough.as for mixing, is it a spiral? If so i would mix all ingreeds together until it forms a rough dough, then 2nd speed until you get your window pane. |
Bread flour-All purpose flour
Hello all: I am going to make Classic French Bread(which I made it many times and love it). I don't have bread flour on hands at the moment but I do have 20 lb. bag of the unbleached -un-bromated King Arthur All purpose flour.Question: Can I use the All purpose flour instead of Bread flo... | All Purpose? All right!
In my opinion you're better off using All-Purpose flour for french bread and baguttes. Bread flour tends to be more on the chewy side (especially King Arthur Bread Flour), while All-Purpose comes out softer and lighter. King Arthur All-Purpose has about 11.5% protein anyway, so you'll have no tr... |
Recreating a hotdog, sorta
I know, I nearly put this under Special Needs but let me explain:I have an artisanal bakery in Port Hawkesbury, which is on Cape Breton island in Nova Scotia, Canada, which becomes important in a few sentences time.I also have a farm just outside said town on said island in said province etc ... | Artisnal isn't exclusive...
...to bakeries. There is a renaissance underway in many disciplines in the food world. I would suggest you would change your attitude about hot dogs if you made your own. I highly recommend you obtain a copy of:Charcuterie The craft of curing and smoking, authored by Michael Ruhlman (food wr... |
Completely new at grinding wheat
Completely new and needing lots of education. I have a grain mill and some hard white and hard red wheat berries. I tried to make a loaf of bread and it didn’t rise or take on a normal texture. The texture was very chewy-grainy and strange. I ground it on fine and kept the whole grain i... | chewy and grainy? so you've
chewy and grainy? so you've got 100% milled whole grain? that's a lot of bran in it. bran can damage gluten and miht be chewy and grainy because it never had time to absorb wateryou might want to sift out some bran. you can soak it or scald it to soften it up.you don't mention autolyse (soak... |
Final rise - straight from the fridge or not?
All of the material I have read until now suggest that even a previously shaped dough needs time to sit out at room temperature. Generally the advice is for one or two hours. FWSY says you can pop a refrigerated and shaped dough right into a hot oven. I have done this twice... | Yes you can. No worries
Here is one I posted today but just bout all of my recent ones came straight out of teh frdge and into the oven or hot DO with no warm up. Josh and so many others bake straight out fo the fridge too. happy Baking.http://www.thefreshloaf.com/node/35293/20-whole-grain-9-grain-sourdough |
Machine Kneading vs Hand Kneading
Hi all,Ive been doing tons of reading here but have not run across the appropriate thread. I have a Kitchenaid Artisan mixer and would love to use it to its full potential. I am also not a big fan of hand kneading as I either get to tired, or what usually happens is, while kneading b... | The answer is
"It depends."What I really mean to say, is that you must either knead or mix the dough to a proper stage of gluten development. 10 minutes by hand might mean 5 on the medium speed of a mixer or not. What you need to learn (and what is so difficult to communicate without actually having you work with the... |
How to tell when high percentage rye is proofed
What does a fully proofed dough look like and how do you tell it is proofed adequately to bake and have a good crumb? Does it have a certain look or feel? I don't think the "fingerpoke" test works for high percentage rye as there is little springback-or am I mistaken in t... | use thermometer
For me it was following instructions and deciding if I liked the results. One reason I like rye, along with the flavor, is that it is more dense. I think after a while you just develop a sense of time and temperature, along with feel. (Especially when kneading.)The last rye I baked is now cooling, and... |
How do you shape an oval for an oval banneton?
Hello,I understand the boule and find it user friendly. However, what do or how do I shape an oval. I could make it oblong. However, I believe it would become uneven. I have searched for videos however I find more for scoring than the shaping. By the time my bread boo... | Here's a link for you
http://www.thefreshloaf.com/node/21730/video-lessons-master-baker-jeffrey-hamelmanYou'll shape it as bâtard. Hope you find the video helpful. |
Why "dock" rye dough? Pictures of it?
When working with a dough, such as a high percentage rye, that has very little gluten, I thought the idea was to trap as much of the gas bubbles as possible and NOT let them escape. Doesn't docking encourage the escape of gas bubbles from the dough?Anybody have pictures of how they... | docking is a form of slashing
Docking is poking holes in the dough weakening areas as a means to stop large air pockets from forming while baking. If a rye dough is docked too late (like scoring with any over-proofed dough) the gasses do escape and a compacted loaf is guaranteed. The trick is to dock before the dough... |
How does baking temp affect a high percentage rye dough?
I am trying to figure out the BEST practice in baking a high percentage rye dough to get the most rise and driest crumb without being crumbly. I will be using a finely milled flour with NO large particles. I want to use this as a sandwich bread that can be somewh... | Here is what I have recently learned
If you look at my blog entry for the high percentage rye - you will note that the German baker's manual calls for a very hot oven with a lot of steam when the loaf is loaded - and then give a temperature at the finish. This is a "receding" oven and depending on your oven and how it... |
Braided Bread
First post, be gentle with me. Today I tried my first braided bread. Although the finished loaf tastes fantastic (modest I know) it did not look like I intended. Immediately after the braiding it looked fine but after the final proofing the braids had almost completely disappeared.For info, the loaf is fl... | It sure is a nice loaf of bread
and the spelt, bacon and caramelized onions means that it has to taste great. So I give it a A -.Braiding has much to do with developing the gluten well without too high a hydration so it doen't spread and meld back into itself when proofing - like spelt likes to do anyway. Were you us... |
Focaccia not cooking thru
So im having trouble getting this focaccia to cook all the way through. Initially I thought it had to do with the water and oil poured I too prior to baking. But it's definitely just not cooking ( bottom and too brown nicely, but top 1/4-1/3 stay doughy). I'm cooking very high heat (preheat to... | Try putting your oven rack at
Try putting your oven rack at the highest position possible. Another solution is to use two stacked sheet pans instead of one to insulate the bottom. When the top starts to brown, you can remove the second sheet pan and continue baking until done. You'll have to play around with when you r... |
Making bread with homebrew mash
So I'm wondering if anyone's made bread from their homebrew mash. I'm a baker and a brewer and I've tried making bread with my mash before but the bread always turns out waaaaay to wet. I'll cook it for ever and the inside never gets done. I've tried a few ratios of flour to mash, alw... | Drying Spent Mash?
Do you allow the spent mash to dry? If not, how are you removing the hulls? I would suggest placing a few pounds on a cookie sheet and baking it at 200 degrees for a few hours to help dry it (or if you live in a sunny warm spot to use some solar power to help you dry it out).
I have to believe that... |
Trying to work sourdough into my busy week
Hello all fellow TFLers! I have a particular challenge that maybe you can help me with. I'm trying to figure out how to get my bread making time down by letting the sourdough do it's thing while I'm sleeping and while I'm at work. I figured if I can do it in 12 hour increments... | You'll control your process
You'll control your process better if you toss in a little commercial yeast in addition to the sourdough starter. I get a 2 hour rise time vs 4 hour by doing this, and that makes the process much less time-consuming and thus more doable during the week.And there's really no reason to ever ge... |
Finished loaf weight vs Store bought
I originally started baking loaves to avoid the rising cost of a french bread loaf from Publix that we would buy a couple times a week that creeped up to the $2.50 range. I love any type that I have made, but the question is: How are those Store ones so light as a feather most of t... | Good gluten development and
Good gluten development and proper rise. Bread is light cuz the ratio of gas to bread is high. Simple really - good gluten will hold lots of gas bubbles, proper proof will create lots of gas. Enjoy! |
Heavenly "hard rolls"
Sometimes I just want to dance around singing "Heaven, I'm in heaven ..." when I make bread. Yesterday was one of those days. I finally got the "hard rolls" I've been looking for. Rolls that have a thin but hard crust and pillowy innards with just the right amount of chewiness. Makes this disp... | Mike's Videos
Am trying to find the videos on his site. Do you have a link for the stretch & fold videos? So far I haven't seen it listed. Your rolls sound great. I, also, was trying for a good har roll. NY Type, Crackly crust. |
Improving this recipe for Turkish pide
Hi - I was wondering if someone could take a look at this recipe and help me figure out what's going on here. This is a recipe I found online while searching for recipes for Turkish ramazan pide bread. It's a type of flat bread, but not nearly as flat as what you find in the US la... | On page 228 of On Baking 3rd
On page 228 of On Baking 3rd ed, they provide a formula this bread.Maybe this will help. Carlton Brooks CCE, CEPC |
Trying to understand different %'s of hydration when making bialys
I started making bialys again after about 3-4 months and boy did I miss them. Somebody had sent me their recipe with the water to flour hydration like 68-70%. I've been using along 55% water to flour. Trying to understand when you use say 55%, 60% and 6... | Hydration levels
There is much information about hydration levels already on this site. Try using the search box in the upper right corner of the page. Just quickly though, higher hydration, in general, leads to a more open crumb, and a lighter texture. I don't know about bialys, but I would expect 55% to make a dense,... |
Leathery crust, and rubbery crumb.
I know these are tow things most of you probably consider abominable. But, with my recent escapade into the world of artisan French bread, I have found much to be desired. A huge amount of work, and time, with preferments, folding, raising, kneading and the like, all to end up with a ... | leathery crust, and a rubbery crumb
does not sound very good. If fact it sounds awful to me. Leather to me is like my jacket and rubber best describes Dolly's favorite chew toy. I think I need a different description here... just for my sanity ... and you are looking for leathery crust, and a rubbery crumb. Hard c... |
Cresci Panettone Paradiso :)
After two failed attempts and a third where I nearly had success but had my panettone break apart when flipped upside down, I finally managed to successfully complete Panattone Paradiso from Iginio Massari's Cresci book. Michael Wilson has discussed this recipe previously and got me obses... | folds and skin
Hi,folding the dough every 30 minutes during the final rise for 3-4 times will make the dough stronger, more consistent and easier to score, but if you want an even easier scoring let the dough rise uncovered during the last hour, when it's approaching the rim for the mold. It will create a tougher skin ... |
Can I store bread in fridge overnight or longer?
Can I make a batch of dough for 2 or 3 loaves of bread and store it in the fridge so I can use it throughout the week or longer? So If I made up a batch of dough for lets say 3 loaves can I put it in the fridge for the first rise. Following day pull out enough for 2 loa... | You can leave dough in the
You can leave dough in the fridge, but I've found it really begins to degrade in quality after three days. You might want to freeze some dough and let it defrost in the fridge before using it. |
Help! Mixed up flour!
I have Lock 'n Lock canisters that I keep my flours in. I have (currently) three types of flour in them - White Lily AP, a local Southern style AP flour that is about 9.2% protein, and bread flour @11.6% protein (Costco bread flour). All three were labeled with labels that (I thought) were glue... | you could do an absorption test, don't mix them together!
home style. It goes something like this... Take equal amounts of each flour, label them A and B. Let's say 50g flour and add 25g water to each one use separate forks and bowlsFirst observation for this 50% hydration mixture. Which one is dryer? That ... |
Same Recipe -different outcome
Hi All,I started learning bread baking a few months ago. I have a basic white bread that after a few attempts, I have managed to perfect. It is:500g flour,320g water,30 g butter,10g saltFor the yeast, I use fresh yeast and only about 6g and get great results.As I said, I have been maki... | Saving
Hello hardough4010,The recipe is absolutely fine; you don't need to play around with that.2 areas I would look at:1] What flour are you using? Make sure you have decent quality bread flour at your disposal.2] Try to keep a handle on your dough temperature somehow. If you can make sure your dough temperature ... |
Stale bread
I'm on to 20th or so loaf of bread and I'm beginning to get some good results but there is still one problem that is present in all of my loaves of bread, no matter what ingredients go into them. They go stale after less than a day! I start a loaf in the morning and it's out of the oven by about 3pm. Fresh,... | What kind of recipe or
What kind of recipe or formula are you using? What percentage of protein, fat or sugar does it contain? Protein, fat, sugar (milk, butter, oil, honey, sugar, etc) and mashed potatoes will increase life and reduce staling. Sourdoughs also stay fresher longer. Try incorporating more of any one of t... |
Ciabatta, Take 2
This was made precisely following the instructions of poolish Ciabatta from Fundamentals of Classic Bread Baking. As you can see there is a more open crumb than my last sad attempt, but still not as open as I would have liked. I think this time I may have over baked, I could have taken the loaves out o... | Ciabatta, Take 3
I think I finally got it right this time:Cut the proofing time to 40 minutes, cut the baking time to 20 minutes. |
Lemon White Chocolate Mint Bread help!
Every summer I get this delicious lemon white chocolate mint bread from the farmers market. I will absolutely continue to buy it in the summer, but what am I supposed to do the rest of the year? And now I don’t even know when our farmers market will open again!So during this time ... | If you want something with
If you want something with less crunch, then enriched dough is the way to go. Replace some (or all) of the water with milk, add some butter and egg, maybe yoghurt, the possibilities are endless. Think brioche, dinner rolls etc. |
Biga
I have a recipe for biga..Does it have to go in the frig overnight?I've waited too long to post so this is moot, but for future reference...Thanks.Stephanie | It all depends..
It all depends on whose book you're getting your information from and what people call a biga. A biga , to some people, is a very dense preferment of 50% or so hydration. Because there's so little water relative to the flour, the yeast doesn't grow as quickly as in a 100% hydration poolish. These dense... |
Internal dough temp and final rise time
Hi guys, Anyone out there has a spread sheet showing the Relationship between rise time and dough temp. For instance my last rise on the sourdough is usually 2h30 at 76 degree. However if for some reason i am baking at a friends house and i cannot control my temp because i dont h... | Time?
I cannot give you an accurate answer in time, but I would guess about an additional hour. You might try placing the dough in a cold oven with the oven light on and check the temperature. Your best test would be the two finger impression test of the dough.Ford |
We 3 gmas baked English Muffins!
The pantries and freezers were out of English Muffins. Hard to believe, I know... with Sourdoughs to feed and Yeast Waters to grow, but it happened, we restocked this week. Sourdough EM, Barb and Helen used KA's recipe, I used Wild Yeast's.The lead-in is Barb's picture. Closer...Great l... | After you said you were going to
make EM's this week. I had my apprentice look and sure enough we were out of them and bagels too so it has been a busier week of baking than usual and more on the whole grain side.Your EM's all look fantastic, well crafted and finely dry fried too.The peaches have been good this year an... |
Kugelhopf
Made with Montmorency Michigan cherries soaked in Bacardi.Dust with confectioner's or drizzle with a glaze? | I say drizzle first and dust second but
do both and don't forget the lemon juice for the drizzle liquid and zest for an extra kick and with the zest sitting on top of the sugar snow an real show stopper.Nice cake! |
How could we obtain flour (whole sale) as a group?
We are a small group of bakers which struggle to find flour (whole sale, as a group) at a decent price. we are selling at a farmers market in Brevard NC.I realize, as a very small business one is really disadvantaged because of not being able to buy large amounts of i... | Are
Are you near a Costco? I know Costco does carry some nice flours and even if it didn't provide all of your flour it may save you some money. Better yet. If you took the time to drive to a major city and pick up your flour you could save quite a bit and have a full line of product to choose from. Just do your r... |
Challah, in large quantities -
Greetings -With the Jewish holidays approaching, I'm considering methodologies for making quantities larger than what will fit in my KA stand mixer and am looking for advice. I have a challah recipe I've played around with and perfected over the years, basically "Almost Grandmother's Cha... | For challah you will want
an intensive or at least improved mix (at least that is what I always use) to develop the gluten very well which allows it to rise a lot, especially with all the eggs and fat there is in the dough.I think it is possible to develop the dough somewhat using stretch and folds, but you must rememb... |
creating steam in a domestic oven
Most bread books direct you to add steam to your oven, usually by putting a pan, preferably something solid, in the oven when you begin to pre-heat, then add water (varying from boiling to ice cubes) at the same time as you put your dough in. But, I have Bread Matters by Andrew Whitley... | Steam makes a difference in bread
Steam makes a difference in bread baking, and various methods are often discussed on TFL. Lots of very innovative techniques here, and doing a search on 'steam' will yield good results.This is probably the most referenced method on TFL (at least from my reading):http://www.thefreshloa... |
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