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Lame
Can anyone recommend a good lame and where it can be purchased? Thank you! | OR you can use a razor blade
I bought some single-edge razor blades for breadmaking. Work OK and cheap! |
Whole Grain Honey Whole Wheat Sandwich Thins
Thin sandwich breads appear to be the rage these days, and my wife is among them. She committed sacrilege by bringing those chemical laden "things" into our kitchen, which prompted me to immediately get creative to outshine the commercial competition (I heard their thins sti... | Those look Great
I have been looking for the perfect recipe for these puppies... will definitely make them... I am with your wife on liking the thin sandwich breads... sometimes it is hard to cut my sourdough etc thin enough! LOLDiane |
Preferment dough in warm water "bath tub"
Does anyone know this method of SOAKING a prefermented dough in WARM WATER? i came across this method from the video clip (http://vivalafocaccia.com/en/2012/03/15/ricetta-croissant-cornetti-sfogliati-fatti-casa/). The prefermented dough is left in a tub of warm water and let it... | "bath tub"
HelloThe Richmond school of baking in Switzerland, mentions this technique as being a fast preferment used to start the swelling process and that it makes for a more plastic feeling dough. They warn that the dough piece takes on a unknown amount of the soak water and that adjustments have to be made for this... |
Light rye/wheat banana bread too dart
Hello All.This is my first post so I hope I am within the guidelines. I make a banana bread using a rye starter. The dough consists of a 50/50 mix of light rye and light wheat flour.I shape these into oval loaves and put them in banneton baskets, and from there, they go into the fr... | Lower the temps across the
Lower the temps across the board and keep an eye on them. Enjoy! |
NYC-style Sourdough Bagels
My first attempt. Despite errors in dough- handling...the flavor, chewy crumb and crunchy crust were very good. Going to regroup and try again in a couple of days. Thanks for looking. Dave | Nice. I haven't made bagels
Nice. I haven't made bagels since COVID. Do you use a bath in an alkali solution? I use molasss and "baked baking soda."Poke or pinch to make the ring?No crumb shot! We need a crumb shot :) |
Pauline et Paulette. Nous sommes T80.
100% Organic French Flour T80.Abel Sierra.www.breadgallery.wordpress.com | Yum! tres belles.If only i
Yum! tres belles.If only i can have some.-Khalid |
Picnic breads
A friend and I spent a day at the cricket last Saturday - and needed lunch and dinner for us.Here's what I came up with - pizzas and bread pasties which keep well all day:http://nobreadisanisland.blogspot.co.uk/2013/08/picnic-food-for-day-at-t20-cricket-and.htmlI used the same dough for both - with bouill... | Last time we had a picnic...
was sitting in the car on a very hot day, outside a very posh general store in North Hatley in the Eastern Townships of Quebec. We'd bought a baguette and a lovely runny brie, and tore off hunks of bread and lathered them with the cheese. Delicious! That was many years ago and we haven't... |
Time to finalize holiday recipes?
I usually get to November and THEN realize I wanted to perfect this or that recipe so I could make it confidently for the Christmas holidays. MWilson's beautiful pannetone post reminded me of this.So is it time to work on that biscotti? Butter cookie? Pannetone? Brioche? Stollen? or wh... | Holidays
I like to bake in advance (two weeks) and double wrap and keep in the freezer. Just make sure that you have all the special ingredients and baking supplies! I only use saffron once a year and just thought I had it (because, years!) and I used it all up last year. :( |
bagels
My bagels flatten after boiling for a couple of minutes. Apparently it's water saturation that's collapsing the bagels. Please advise | I boil mine for only half that long
Some say to boil them until they float, but mine float from the get-go. If you're boiling for a minute, turn them over after 30 seconds.The one time I boiled them longer, they also came out flat. |
Question about final proofing
I do a lot of baking at home for friends and aquaintences. Mostly I produce dinner roll type breads called "Pandesal". Each batch yields around 12 dozen rolls. In the past I would make up the rolls on sheet pans and place them on my kitchen table (around 8 or 9 half-sheet pans) and cover t... | Just curious. Did I place
Just curious. Did I place this thread in the wrong category? |
Ugly bread
Hello,Hopefully someone can tell me what I'm doing wrong to make such ugly bread.This happens whether I use a light coating of oil on the counter or flour. Any help would be appreciated.Thanks SharonThis is the recipe I use:3 cups warm water (110 degrees F/45 degrees C) 1 tablespoon active dry yeast ... | With this much yeast and warm
With this much yeast and warm water your dough rises, in what, an hour? This requires you to knead the hell out of it. It does not look like you did. |
Horrible! Assistent mixer knocked over
My brand-new Assistent mixer got knocked off the counter and the opening with the connecting pins where you plug in the power cord needs to be reset.There is a KitchenAid/Viking service center quite close to where I work that refurbished my Hobart, would it be OK if I took it ther... | a story, possibly related
I have had problems with two successive KitchenAid food processors, leading to two delightful outcomes. In both instances the company seemed uninterested in the how or why of the machine's failure, just that it had failed. In return for getting the entire machine back in return mail they shi... |
We 3 gmas baked with Margarita!
That is Barb's daughter-in-law, not the drink...although.... We baked Filipino Ensaymada... a great bun thingy with melted butter, sugar and shredded cheddar on top. Barb's cooling rack picture leads the intro... and below are Helen's and my finished products... and when I say finished I... | I think a Margrita is the perfect addition
to all weekly group baking - as long as it is past noon - somewhere! I had to look up the recipe on line to make sure that I knew what was in these exactly but, I was wrong of course, but nothing new there. I'm pretty sire they are Spanish in origin because of the name. We ... |
glazing problem
When I brush egg glaze on my rolls or loaves, just before baking, they usually collapse. What am I doing wrong?Sometimes they regain their "lift" in the oven, but are never as springy as pre-glazing.edit : if I put the bread in the oven without glazing, then took them out and glazed halfway, then return... | Some possiblities, @patf
From what you describe about the dough collapse, Pat, it sounds like over-proofing. Time is variable with temperature (higher temperature = shorter time and vice versa) for proofing, so try cutting back on the final proof by 15 minutes and see what that does for you. No, you don't want to appl... |
Preferment ingredient amounts - in or out of formulas?
When I took up baking a few years back, i did it with a bread machine. After a couple of months, I converted all my recipes to formulas and optimized the formulas for the size of the bread machine pan. Since the pan size is a constant, when I began using preferment... | What kind of preferment
are you using? There is quite a big difference between a polish and a biga using commercial yeast and a SD or YW preferment amd how much is used. I use 10-20% for the total dough weight for SD preferment but have seen recipes for 30% or more if a 166% hydration liquid starter.I would figure s... |
Has anyone ever hear of rising biscuits over warm water overnight?
I had a recipe.It was involved, so it got put away(AWAY, that mysterious place. That you have to trip over to find.)I remember making it, using and 8x8 pan for the biscuits and a 13x9 pan to put the water in.Left it on the stove overnight.Was disappoint... | Update
King Arthur Flour, replied that it would have to contain yeast.????I've seen Angel Biscuits, BUT. |
Izzy's New York Rye and Bwraith's Sourdough Bagels
More fun this morning with...
...two 2-lb. loaves of 'Izzy's New York Rye' from Nancy Silverton's 'The Breads of the La Brea Bakery', the same rye I ruined last weekend by over-proofing.
The bottom crusts have the traditional cornmeal crust.
The loaves contain lots of... | Apologies for the poor video
Apologies for the poor video camera. It's ancient. |
Yeast and salt
Hi!While reading "Artisan Bread in Five Minutes a Day", I noticed that some of the standard steps in almost all recipes are"... Warm the water slightly. ... Add yeast and salt (kosher or other coarse type) to the water in a 5-quart bowl. ... Don't worry about getting it all to dissolve. Mix in the flower... | Salt slows yeast reproduction rates
but does not stop it unless it is a very high concentration - 2% is like the control rods in a nuclear reactor. In this case, it is used to keep the dough in the bowl from exploding and overlowing |
I have raised a heathen.
My son, home from college for the summer, had been chomping at the bit to try one of my BBA French Bread baguettes, but I wouldn't let him touch them until they had cooled. When one reached room temperature I gave him a piece, and then turned aside to do some cleaning.Next thing I know I hear t... | Teach him!
Teach him to put the buttered bread under the broiler for a few seconds (~30) to soften the hard butter. I do this all the time when I prepare buttered toast. I can then spread the bread and toast it in the oven.BTW All teenagers are heathens, but with gentle encouragement they will turn out as great adul... |
Baking in the bowl...
Sooooo...
I have been working on my sourdough. I always have trouble with my round loaf flattening out, my dough tends to be a little over hydrated and surface tension is an issue. But I like the lighter crumb I get with the hydrated dough (I am sure I have lots of areas for improvement, I will ge... | Lol, OK, fairly fail but the
Lol, OK, fairly fail but the bread is tasty and looks good upside down... The slices are perfect sammach size anyway |
Sourdough Rye Bread
This is the results of a sourdough rye I created, using the "Caraway Rye" recipe from Fundamentals of Classic Bread Baking but adding 3 oz. of liquid sourdough starter to the rye levain.I am having 2 minor problems:1. I can't make good slashes in the dough. Maybe this is from using a sharp knife ins... | The crumb in these really do
The crumb in these really do look nice. How much rye did you use in the final dough?John |
Interrupted Bulk Ferment! Can I Do This?
Hey all.I miscalculated how much time I had to make my bread dough today. We are catching a movie and need to leave right in the middle of the bulk ferment time. I am doing a Whole Wheat Tartine type loaf.Question: It is now in it's autolyse stage. Can I place the autolysed... | Don't do anything
leave the autolyse on the counter. I've done 10 and 12 hour room temperature autolyses with very good results after reading Toad.d.b's blog - your loaf will be even better. |
100 percent sifted Rye bread.
Hi.Does anyone have a good recipe for a 100% Rye bread (sourdough), which contains only sifted rye flour (without most of the bran)?I want to make a light and juicy Rye bread from sifted Rye-flour.bye | try this:
Hi Lorren, see the search box in the upper right hand corner and type in "Rye 100%". there are a fair amount of posts discussing this topic. You may find a thread that suits your needs. Good luck!! |
Swedish Rye Bread: 2nd installment
In my first ever two-bread day (!?!?!?!?), one of the breads I prepared was the delicious, grain-loaded Swedish Rye Bread.Based on the improved recipe I developed with the invaluable help of several knowledgeable TFLers, this time it included a grain soaker (another tip from Karin!) a... | Looks great
can't wait to see the crumb. |
Can't get my kneading right
Hi there! I've been lurking the forums for a while and now I like a ask something if I may.I never seem to get my dough developed right before it falls apart.I'm using - German type 1050 flower (supposed to have a high level of proteins)- 68% water- 1,5% salt- 1% sugarI mix it in my mixer (K... | Type 1050 german flour is
Type 1050 german flour is considered a high-gluten flour. High-gluten flour is generally harder to knead. I don't think you overkneaded it, I bet it's still underkneaded. I don't know how many RPM speed 1.5 is on a Kenwood. On my Kitchenaid at manufacturer's highest recommended speed (speed #2... |
Field Blend #2 by Ken Forkish
A favorite bread of one of my favorite bread books: Flour Water Salt Yeast by Ken Forkish.The method is a little bit long to explain, so I've written it here:http://breadgallery.wordpress.com/2013/07/27/field-blend-2-de-ken-forkish-field-blend-2-by-ken-forkish/Abel, BCN. | Nice!
I baked my first loaf (Wheat Walnut Bread) from Ken Forkish's book last week, and was very pleased with the result.This one is the next on my list.Happy Baking,Karin |
Sweet Potato Rolls
I made this recipe up last night. We thought they were great, so I think I'll make them again for Thanksgiving.
The sweet potatoes give the rolls a beautiful orange color. They also give off a nice earthy smell. You don't taste them very much, though they do keep the rolls soft and supple.
I made ... | Sweet Potato Rolls
Hello Floyd,
Those rolls look wonderful. Is your sweet potato what we call here kumara - has it got bright pumpkin-coloured flesh and yellow/grey skin? M |
Baguette making: second attempt
In my first ever two-bread day (!?!?!?!?), my second bake involved some tasteful Poolish Baguettes.Note: the preparation of the two breads was done intercalating phases from the two processes.Thanks to a tip from barryvabeach (the KAF`s video collection you indicated was incrediby enligh... | Very Nice
Very nice for a high hydration baguette on only your second try. I'm not sure of the formula/procedue is but I wonder a few things that may help. What temp was your oven set and how long did you pre-heat? With a baking stone? I'm guessing based on the color the oven wasn't hot enough to get good spring whi... |
Almond and lemon brioche
“Let them eat brioche!”, said Marie Antoniette when she was told that the French populace had no bread to eat. This is a “pain brioché”, which is the poor version of the regular brioche, because we're gonna add less butter and less eggs. We're gonna give it a twist adding the zest of a lemon an... | What a nice
brioche. Way to go! |
Can't beat a good Scone!
Plain Scones:- 225 gr flour- 55 gr softened butter- 25 gr sugar- 15 gr baking powder- Pinch of salt- 150 ml milk- One egg.Mix flour, sugar, baking powder, salt and softened butter, until it resembles breadcrumbs. Add milk. You’ll get a very sticky dough, but don’t worry. Put the dough on a flou... | Mighty pretty scones, ...
... Abel!!! Congrats!Todo bien en tuya hermosa ciudad?Why do the scones have that horizontal indentation around their middle? What causes it?Have a great day! |
white bread being white.
Why is my white bread not white but a lighter shade of brown. I use strong white flour, sugar, salt, yeast , rapeseed oil and water. | You mean the crumb color?
You mean the crumb color? Crumb color depends on flour type, and amount of kneading. Less kneading will result in a more yellow or gray crumb. If you want a whiter crumb, knead very intensively. In a home stand mixer, this means probably at least 10 minutes at low or medium speed.Look at txfar... |
Baguette making: first attempt
After some very rewarding attempts at baking a poolish-based grain-loaded Swedish Rye Bread, a biga-based caraway-seasoned Schwarzbrot and a Tangzhong-based Fluffy Milk Bread, I decided to be really bold :-) and try my hand at some simple baguettes!!!To make it easier on this overly enthu... | I can't offer suggestions,
I can't offer suggestions, other than to say that is some pretty good looking baguettes for your first approach. Hamelman points out in his Baquette recipe that the most basic of recipes can be the hardest to master. I haven't looked at the Jmonkey adaption in very much detail, but see it r... |
Summer vegetables bread
Ingredients:- 450 gr flour (400 gr bread flour + 50 gr whole wheat flour or spelt flour)- 240 ml water- 100 gr of diced vegetables (bell pepper, zucchini, eggplant)- 1 tablespoon of olive oil- 9 gr salt- 4 gr sugar- 5 gr instant yeast or 15 gr fresh yeast ** The quantity of yeast I suggest is on... | Such a great idea. Would love
Such a great idea. Would love to see a crumb shot.Does adding the vegetables at the end of the kneading process before the final shaping evenly distribute the vegetables? Do you use a stretch and fold? ThanksAndy |
Eastern European Breads
Hi!This September, I`ll spent about a month traveling by car around Eastern Europe. The round trip will start (and finish) in Prague (Czech Republic).I`ll be visiting Vienna (in Austria), Budapest (in Hungary), Split, Dubrovnik, one of the Adriatic islands and the Istrian town of Porec (in Croat... | Lucky you bruneski.I have
Lucky you bruneski.I have been to Split, Ljubljana and Dubrovnic. All beautiful. The Adriatic is just amazing. Not on the top of my list of favourite breads, but since it is part of my heritage, you need to try Pogaca or Lepinja. Excellent with cevapi.Also, not quite a bread, but you have to... |
My Love Life: Coffee Cake and Richard Bertinet
Ah got your attention :)I've been baking the Richard Bertinet way for the past few months or so and my girlfriend is over the moon about the stuff I'm turning out (thanks Richard) anyway she's put in a request for Coffee Cake and I was wondering if any of you have a Berti... | Hi,I'm not unfamiliar to Mr
Hi,I'm not unfamiliar to Mr Bertinet. Are you talking about a specific cake? Or just wondering? I'm not sure he knows what a coffee cake is, I mean, he's not unworldy, but I've never seen one published. |
gluten flour
I've recently come across 'gluten flour' which I'm guessing is just the same stuff I've read about in a couple of places around the web under a different name, the ingredient list reads... "Wheat gluten." I bought it to add to my rye breads (I don't have a gluten allergy, just enjoy the taste) to increase ... | Sounds like Vital Wheat Guten
If it the normal 65% gluten content then 1 tsp for 1 cup of whole wheat sounds right. I use it for all kinds of applications. Added to plain low protein AP it becomes decent AP or even bread flour. Bread flour becomes super bread flour for pizza, I and it to spelt and farro to up the p... |
Burger. Hotdog buns
Hello allMade this batch today, finally came round to doing so after your last commentsRecipe250g strong white250g strong whole wheat600ml watermixed this before going to bed, gave it a good beating!next day I added400g strong white100g strong whole wheat60g butter50g soft brown sugar1 tsp dry yeast... | Based on photos at the site.
Based on photos at the site. I have a long way to go, though being my first real attempt its okI think needs more fat i.e milk , butter to be softer . any advice?constructive criticismthanksghazi |
Little help - bigger holes
I usually make the Saturday white bread from Ken Forkish's book. I know boring but that's what the family likes. I see many pictures where fellow bread makers have results with bigger holes in their final loafs, I get holes but not as big.What steps can I add to get bigger holes in my final ... | The digital book "Open Crumb
The digital book "Open Crumb Mastery" 2ns Edition by Trevor J Wilson is well worth the modest cost. It's the best for open crumb. I personally don't like large holes else the butter and honey drops through :) |
Honey and salted butter bread
Honey and salted butter bread This is an enriched bread, a kind of a "pain brioché" without eggs. Nice flavour, ideal for breakfast, to eat with soft cheese or with a piece of chocolate. I usually bake it in a tin, but you could shape it in litlle buns. Ingredients for a 750 gr bread - 240... | Looks so good
I find your instructions clear. Will to try it soon. I visited your blog and found a lot of very good recipes. Nice ! |
Rye and olive oil ciabattas
Ingredients:- 375 gr bread flour- 125 gr. whole rye flour- 10 gr. salt- 50 ml. olive oil- 330 ml. water- 5 gr. fresh yeast or 1,6 gr. of dried instant yeast.Mix flours, salt and water. Knead five minutes and let it rest five minutes more. Continue kneading. Add yeast. Continue kneading.You c... | Very pretty bread!
Very pretty bread! |
Gateau Savoyarde
Ingredients:- 6 medium eggs (6 yolks and 6 whites)- 200 gr sugar- 125 gr flour- Pinch of salt- 2 tbs Grand Marnier or Rum (optional)To grease the silicone baking mold10 gr butter20 gr sugarDivide yolks and whites.In a bowl, beat egg whites until stiff peaks form. I suggest you to use a hand mixer.In an... | I disagree with the rum being
I disagree with the rum being optional. |
Soft, white-ish sandwich bread
There was a request recently for soft sandwich bread, and I actually have been baking my own soft sandwich bread for several years now. It began as a recipe from my MIL, but I have made some changes to suit our family better. It's a white bread, but there is a pretty hefty amount of whe... | KJKNITS Soft Bread
Looks interesting - may give it a try this weekend.I am confused on one issue: salt vs yeast.Some recipes add salt at basically same time as yeast, but others caution to put salt in later.Can anyone explain rationale for either or both method(s)?Old Camp Cook(Oklahoma) |
Quick question on Overnight Blonde, Forkish
Hello everyone!I browsed through some of the entries concerning this recipe, but did not find exactly what I'm looking for. I have the Kindle version of his book, and I'm a bit puzzled - he recommends retarding the dough right away after mixing the final dough, but making a f... | No Chill for Those Country Blondes
One of my favorite breads, and books too, but took me forever to settle into the routine for the different procedures. The directions in the book are evidently different from the Kindle version.In short, you mix the dough, leave it at room temperature, doing three or folds during the ... |
Yemenite Malawach
I made malawach following several Yemenite recipes exactly, and made the pan size ones which I "fried" in 1 teaspoon of oil, as directed. It was really good, although not as flakey or multi-layered as I have tasted with the frozen ones I have purchased. How can I create more layers of flakiness? Does ... | You've peaked my interest,
You've peaked my interest, and I've been up all night, so I refuse to google, what is a yemenite malawach? |
Baking the Richard Bertinet way
The past few months I've been baking the Rchard Bertinet way. Using ordinary yeast, weighing all ingredients, and working the dough rather than kneading it.And I'm loving it!There is a difficulty I'm experiencing and that is in the wetness of the dough. I work the dough pretty well givin... | No two flours are exactly
No two flours are exactly alike.Jeff |
Improved Schwarzbrot
Thanks to the outstanding help and wonderful pieces of advice I got from Karin (hanseata), Khalid (Mebake), Juergen (Juergen Krauss) in my previous thread about Schwarzbrot (http://www.thefreshloaf.com/node/33787/schwarzbrot), my (actually, I should say our) tweaking of the original recipe produced... | Great!
loaf! Spotted two possible improvements for the looks... Before retarding, run a wet spatula around the outside edge of the dough and make a deep groove between the pan and the loaf, round the "shoulders" and push more dough into the middle of the loaf (unless you want a flat loaf, then just make a deep grove ... |
loaves dry and crumbly
I make white bread and wholemeal bread, and the last 6 months or so both have been dry and crumbly, with a space between the top crust and the crumb. I haven't changed anything in method or ingredients.For the white I use Allinsons, and the wholemeal, Doves Farm organic.For 1.5kg of flour, 4packs... | Change
Hi Patf,In practice, current UK flour is quite likely to have changed in the time period you mention, as the poor weather resulted in a dreadful wheat harvest in the UK last season. This has meant a greater reliance on imported wheat in the grist of a typical UK bread flour this year.The fault you describe may... |
Biga + flour/water autolysis
Hi!Let`s assume I`m making a biga-based bread which(a) has the biga made with 200 g rye flour, 130 g water and 0.5 g (1∕6 tsp) active dry yeast and(b) incorporates 120 g unbleached white flour and 110 g lukewarm water in the final dough.(for simplicity, I`ll omit the remaining ingredients s... | a challenge :)
1. Should I first dissolve the biga, cut up in small pieces, in the 110 g lukewarm water, then mix in the 120 g unbleached white flour and finally let this mix (biga-water-white flour) autolyse for 30 to 60 minutes?2. Or should I mix 110 g lukewarm water and 120 g unbleached white flour, let this mix (wa... |
Flour problem
Central Milling Bakers Craft Plus has been my bread flour of choice for close to four years now. I just received a new 25lb bag and none of my formulas are working the way they used to. The dough is super slack regardless of hydration level and no matter how much strength I try to develop through mixing a... | Did anything else change?
Welcome back!Either the flour changed, or something else changed. Perhaps the water.Did you move to a new residence? If so, the tap water changed. Does the new home take water from a different source than the previous home? Does the new home have different water filtering/conditioning devices... |
Keeping bread/Storage
Okay, I am always faced with the dilemma of how to store bread.In plastic bags: Sweet breads, non-crusty things. Cut and uncut. Will soften, but that's usually the plan.In perforated/paper bags: Crusty breads, anything to be refreshed in the oven, left entire.But what about crusty breads if they'r... | Paper bags.
Everything you wrote is true. For French-style breads either eat the bread faster, invite friends and family to eat the bread faster, or bake smaller loaves and keep unused ones in freezer until you're ready to unfrost, recondition in oven on low temp. for 10 minutes and eat them. I don't think it's sacrile... |
Jim Lahey no-knead bread recipe help?
Hi, I'm a new baker. I thought the no-knead bread recipe by Jim Lahey looked interesting so I tried it. I have already mixed all the ingredients together, but I am using KA whole wheat flour. I let the mixture rest for 20ish hours and I just took it out and folded it. However, ... | Akat417. I have never tried
Akat417. I have never tried this recipe but wanted to try it when I first started baking bread last summer.I am assuming by your post above, that you are using only whole wheat flour and no bread flour or All Purpose flour. If this is the case, your main problem is deviating from the reci... |
100% Whole Wheat Gluten Development and Crumb
Is it possible to produce a 100% whole wheat loaf involving only flour, yeast, salt and water which results in crumb that looks like the following:
whole+wheat_fllaxseed+bread.jpg | Certainly!
Some of the best posts on the subject are by txfarmer, who really does fluffy-crumbed WW breads very skillfully. A good example would be http://www.thefreshloaf.com/node/22831/sd-100-ww-sandwich-loaf-bulgur-cracked-wheat-my-sourdough-starter-declare-defeat |
Jeffrey Hammelman's Hazelnut, Fig, Fennel Seeds & Rosemary Bread
I want to make this bread but do not have Hazelnuts and can't get them at this time. I do have on hand, Almonds, Pecans, Walnuts & Pistachios. I was thinking of using Pecans but don't know how that will go with the Fennel Seeds & Rosemary. Any input wo... | I love to pair
pistachios with Italian bread ingredients like the ones you are using, They are expensive, probably why pistachios aren't used much in breads but, the green purple colors sure pop off the tan crumb and that taste is unique.Happy baking |
Hokkaido Milk Bread with Tangzhong: my first attempt
Hi, my friends from TFL!This weekend I decided to "try my hands" at the Hokkaido Milk Bread with Tangzhong.I attempted to follow Floyd's instructions (http://www.thefreshloaf.com/node/32997/hokkaido-milk-bread-tangzhong), but using the amounts listed by JDYangachi (h... | Yes,
missing the first rise is a likely culprit for the crumb not being Cotton candy shreddable. Still, a very nice bread anyway. Happy baking |
Converting confectioner's sugar to cornstarch + granulated sugar in a recipe
Hi!I would like to convert confectioner's sugar to (granulated sugar + cornstarch) in a recipe I'm using. Is there a good way to do this? Will it affect the rise of my yeast or the consistency of my bread at all?Thank you! | Lebel reading on the packages.
How is the granulated sugar and the cornstarch written up in the recipe?What does the label say on the confectioner's sugar as far as ingredients are concerned? |
We 3 gmas baked Healthy ;-}
Sorta... Helen picked the recipe for "Double Chocolate Zucchini Bread"now we can say that since it has 2 cups of vegetable and eggs in it... it could be called Healthy... but take a look and see if you think "decadent" is a better adjective in this case.I led in with Barb's DDD (Dark, Delic... | Holy Chocolate Explosion Batman!
Wow! I never thought something with zucchini in it could look so bad....and I mean that in a good way:)they all look delicious and very low calorie....RegardsIan |
The liquids used in sponges...
can be just about anything right? I've only ever used water, milk, and eggs, and wonder if anything disastrous will happen if I use the vegetable puree below.I've in mind to make a 'sweet' red pepper bread, using the puree in a flying sponge (about 6hrs). (I'm not sure I would risk making... | Vegetables ferment
Some Examples would be kimchi, vodka, pickles, cassava,... peppers especially ferment well.But water is a liquid in a sponge and doesn't ferment by itself without anything in it. It is the carbohydrates added to the sponge that ferment... grain flour, veggie, fruit, various sugars or whatever If... |
What is the science behind the 'water roux' method?
I'd love to know WHY the water roux method works. I get the impression that it's something to do with the heating temperature allowing the gluten particles to absorb more water... but I'm a little iffy on that. An explanation of the chemical process and its effects wo... | Substitute gluten for starch
Substitute gluten for starch and you have your answer |
brioche
Tried a hybrid adaptation of Peter Reinhart's and KAF's brioche recipes. You can see step-by-step photos, the instructions, and view the recipes here. The crumb was much more buttery than the no-knead version I tried a few months back. I suspect the higher quantity of eggs and butter also had something to do wi... | I really have
to stop reading or looking at these enriched dough bakes. I'm beginning to think one could die from 2nd hand butter and egg :-) Nothing wrong in risking death from that bread though. Nice baking |
does ciabatta benefit from fridge ferment
normally an overnight bread for me, I wonder if there is any benefit in flavor or "eyes' from fridge time? | Yes.
I recently changed my fridge time from overnight (8h) to overnight+1d and I get noticeable better flavor. Just try it out, there is zero more work, only issue is fridge space ;-) |
Enriched Bread
Hello allI have been trying to make a good sandwhich loaf which in turn i can make hot dog and burger buns out of the same batch of dough. Everytime i make it i use more whole wheat flour than white. Its all purpose im using no strong flour included.By the second day the bread is very crumbly and does no... | Hi, GhaziCould you tell us
Hi, GhaziCould you tell us what ingredients you used? Was there a preferment, or was it a straight dough.-Khalid |
Biga-based, 30-min-autolysed, 7-hour-bulk-retarded, ...
... bread-machine-assisted, grain-loaded, 41%-rye (by weight), 80%-hydration (by weight) Swedish rye bread! Wholesome, beautiful, aromatic, moist, chewy ... scrumptious bread!Made with just 1.5 g active dry yeast (0.5 g for the biga and 1.0 g for the final dough).... | That is
One of those meals in a slice breads... Awesome!Diane |
Newbie makes bread!
This is my first post. I am a beginner baker so any advice will be much appreciated.The other day I decided to try to bake Pain á l’Ancienne, using DM Snyder’s blog dated Sept 6, 2008 and some ideas from Reinhart’s BBA. This bake would be my first autolyse, my first stretch and fold, my first baguet... | Pictures would help, but
Pictures would help, but blotchy color can be due to lack of sufficient steam, incorrect proofing level, insufficient combination of temp + baking time, or some combo of all 3. For proofing, generally you want to avoid more than double during bulk fermentation, but if it goes beyond that, it do... |
Water
In the preparation of preferments, final doughs or straight doughs, what differences, in the results, might arise from the use ofwarm water (say, at 45-60 degrees C),room temperature (say, at 20-30 degrees C) water (at least here in Rio, most of the time) orcold water (say, at 10-15 degrees C)?Thanks. Bruneski. | Bruneski, some home bakers,
Bruneski, some home bakers, and many professional bakers measure the temperature of the dough before they set it for the first rise. and some even measure the different ingredients ahead of time, and adjust the water temp to get a desired dough temp. In general, the warmer the dough, the qu... |
Thank you TLF, I've learnt so much from this website
I recently came across a very easy to follow recipe for a 50/50 wholewheat loaf and decided to give it a try. I've only ever made a wholewheat loaf with 20 to 25% wholewheat flour in case it was too dense but I was quite successful for a first attempt at a 50/50 ww.U... | The bread looks very nice and
The bread looks very nice and is good enough to warrant a blog of its own :). TFL is truly wonderful! |
Challah splitting
Lately I've been making Challah and most of the time I get a split like in the picture. Any ideas how I can avoid this? This is made with starter but other than that is a pretty basic challah. Thanks. -VardaUpdate - Take 2:For these I made a few changes: 1. Braided looser 2. Proofed a lot l... | How do you feel
about the proofing on these? I ask, because that's the first culprit I would suspect.The next suspect would be the tighness of your braiding. Not seeing the dough before you baked it that's a hard thing to comment on. You don't want to have any tension on the dough when you braid.Just some things to ... |
Uncommon types of flour
What should I do when I come across an interesting bread recipe that includes a type of flour not readily available to me, like spelt, kamut, durum, etc? What should I replace each of them with?Are there any flour-replacement rules/guidelines for them, once we allow, of course, for some "accepta... | If you live
in the US then all of them are available as flour or whole grains at Whole Foods in the bins. Kamut is a proprietary Durum semolina. Einkorn, Emmer, farro and spelt are all very similar wheat type grains so WW will work to replace them all. There is no replacement for rye. Still they are all available ... |
Too stale, too quickly. What do I do with a recipe that is predominantly cornstarch?
I have a delicious donut recipe that is predominantly starch. It turns out great right out of the fryer and for maybe an hour after that, but then it becomes horribly stale. The inside is quite dense, like a cake donut. When it becomes... | Sadly, your right
Staling is primarily gelatinized starch recrystalizing. High starch = Fast Staling.You might try rewarming the doughuts just before serving them; that seems to work, briefly, with stale bread. Or, wrap them immediately after draining them in an insulating clothe, or put them in an insulated container... |
Making a Tartine style loaf into the shape of a sandwich loaf
hey everyone I love using sourdough or country style loaves for sandwiches because I love the crumb structure and crust development. The rich, dark, crackly crust is my priority. The problem is that since these loaves are round, I can get maybe 4-5 similarl... | A few thoughts:Why not shape
A few thoughts:Why not shape the bread into a batard (torpedo) style instead of boule (round)? That way slice size stays pretty consistent, much like a sandwich loaf, and if shaped right you probably can still fit it in a cast iron dutch oven or combo cooker. Why not just use a "standard" l... |
Cute hotdog buns
Just found this on DIY http://taste-of-japan.blogspot.co.uk/2012/03/hot-dogs.htmlhow adorable. !! | How Cute!
How Cute! |
Baguette dough - how long can stay it in the fridge?
When I do baguettes and/or buns/hard-rolls I do the "overnight" method - prepare the dough in the evening. Shape and bake next morning.When I add an extra day (8h > 32h) it works the same - but taste is noticeable better! I wonder, what is the maximum time you can ke... | How timely!
How timely.I am just sitting down after starting a bulk ferment of a batch of baguettes and my situation is near identical - I use 500g of flour as that does seem the minimum my Kenwood will deign to mix but this time I mixed and kneaded (slap+fold) by hand so that particular restriction didn't apply. Still... |
Making breads on the stovetop technique questions
Hi there bakers,Yesterday I was super excited to roll out a batch of sourdough english muffins - actually the first thing made from my new-to-me starter. The taste turned out well, nice big bubbles in the crumb (is that the right wording?) ... However!Like everytime I h... | Some of my experience...
I would think your cast iron griddle would be ideal fro English muffins. I have used a well seasoned electric griddle (heavy cast aluminum) with nothing but a light sprinkling of semolina (no oil) between griddle and dough with no sticking whatsoever. Well seasoned cast iron should be even bet... |
Madame Meng's Soft Custard Bread with images
The other day a friend sent me an intriguing recipe and I just had to give it a try. This bread looks very much like Milk Bread, only it uses a "custard" as a base that is mixed with the dough. It is ultra soft and squishy.. and my family really went nuts over it. I did a... | Great!
Let me know how it works out. It really was seriously good bread! I'll be anxious to hear how you liked it. |
Tell me about proofing a pan de mie when the lid is closed
I have a thread in which I have asked the best use of an antique pan that is lidded and clamped shut.http://www.thefreshloaf.com/node/33440/any-ideas-best-use-panI decided to use it to make my weekly whole wheat but I have never made a pan de mie type bread. No... | I'm no expert on pan de mie
I'm no expert on pan de mie but my understanding is that for a standard pullman pan, you let it rise so that the pan is 70% full or so, then you slide the lid in place. Based on your pan, I'd shape it, pan it but leave it unhinged, let it rise a bit then close it when it has expanded "enough... |
Designs for a small bakery
Hello,I am a software developer slowly becoming a farmer. My project is described in www.chilhuacle.com andwww.gingeros.org. I am reaching a point where I need to build a small bakery to produce sourdoughs as well as other yeasted breads. ( I finally have the teleras I grew up eating in Mexi... | mixer to oven
Hi arifainchtein,I believe you should look at a better and bigger mixer than you are thinking here. Otherwise I predict your mixer will die young.Sounds like a really interesting project; the very best to youAndy |
Slashing the top of the loaf, timing?
Hi all,I make my bread from the basic bread recipe in the River Cottage Bread Book. You slash the tops before putting it in the oven, & sometimes I can't quite get it smooth/fast enough and it can slightly deflate the bread. It is possible to slash the tops say after 10 mins in t... | scoring
Sounds to me like your bread is over-proofed if your scoring is deflating it. Even if you dont get a perfect cut, it should not get deflated. Try adjusting your proof times.Oh, and after 10 min in the oven the crust will, most like, be set already. |
Commercial kitchen space rental in the New Haven, CT area
Hi everyoneI thought this announcement might interest those of you in the New Haven, CT area who are thinking of starting a small bread business:If you are looking for a commercial kitchen space for your new or existing food business, you are invited to attend t... | Hello all,Sorry for the
Hello all,Sorry for the delayed response. I am not affiliated with the rental space at all, so I have no idea what the status is. I was simply passing along some information I saw online. Sorry! |
An Eight Foot Long Loaf of Bread!
Everything is up to date in Manhattan, that is the "Little Apple" of Manhattan, KS. While looking at the Kansas Wheat Commission's site for info on the state of the state's harvest potential, I found a link to:https://thewheatbeat.wordpress.com/where I found the desired information and... | The Naming of Things...,
I got stuck on the name of the place:"the Kansas Wheat Innovation Center"..,Though reading down about the annual wheat tour proved much more interesting than the 8 foot loaf prank - guess the PR person is dying for any sort of press notoriety. The upshot is the 2013 Kansas wheat harvest is exp... |
Tough time scanning: Recent comments
And it hangs with the word "on"... member's name on discussion nameI've tried to sort it out but I keep mixing up the loafer's name and discussions titles together... it is quaint but I can't get used to it or easily separate the two, really have given it some time but I am frust... | I'll see what I can do.
I'll see what I can do. |
Yoghurt bread - more water needed?
Hello everyone!I was hoping someone could help with a simple question. This morning, I made some bread dough ready to bake tomorrow. (I always refrigerate dough overnight and bake the following day). My dough always contains the same amount of liquid to flour which is 300ml liquid to ... | Yes, more water will be
Yes, more water will be needed, presuming your results were not satisfactory.I use yogurt for a lot of my breadbaking in which I have altered a recipe to use my homemade yogurt instead of water, milk, buttermilk, etc.I usually add water and stir very well to get a consistency between milk and bu... |
Independent Bread Review - Toronto, Canada
Dear Fresh Loaf members in Toronto (Canada)I am a Toronto based hobby baker (100% sourdough only). I am interested in getting some independent reviews of my bread. I am just putting out feelers to to see if anyone is interested. I would prefer people with hobby bread or profes... | The only way that
anyone can review your bread as you wish is to post it here with the formula so that others can make it and see what they think.Happy baking |
Wedding Challah - Serving Size Advice?
Hi all! I have been asked to bake a wedding challah. The only parameter I have been given is that the challah must serve 12 people.My usual challah is a little under 2 pounds and around 16" long. Will this feed 12, or should I double my recipe?I've never been to a Jewish wedding b... | Be generous!
Go for doubling the recipe!Ford |
artisan bread bakers in savannah georgia
Hello All bread enthusiats in USA. I am spending a few weeks with my daghter and grandson in Savannah Georgia and is wondering if anyone out on this site might suggest anywhere where i can find atrisan bread bakers in the area to visit and spend time with.them . I found Back in... | bakery - Savannah
pasties:http://www.connectsavannah.com/savannah/keep-calm-and-eat-pie/Content?oid=2251113bakery: http://www.harrisbakingco.com/all I could find at the moment, can't help much with the flour search. Ask at the bakery. :) Have a good visit! |
Rye Bread
Hello, my friend has asked me to make him a Rye Bread. It's his favorite, and he knows I can bake bread fairly well so he asked me for one. But I honestly have no idea how to make Rye bread.Is there a simple recipe on this site I could use to make my first loaf of Rye? Or somewhere else that has a good one?Th... | What kind of rye
bread does your friend want? There is quite a differennce in Jewish Deli Rye of which 'Eric's Favorite Rye' is a good one to seach for on this site or, an 80% - 100 % rye bread and then Mini Oven has several good ones,OR this one that Khalid psted recentlyhttp://www.thefreshloaf.com/node/33391/hamelma... |
Find Recipe- Polish Dinner Rolls
Hi All,I'm on the hunt for a traditonal Polish dinner roll. I had these rolls when I was in Warsaw, Poland and can't seem to find a recipe or a name for the rolls to search by. The name for these rolls in Polish translate to rolls/bun, I've tried searching the Polish word with no luck. ... | Are you talking about bułki?
Are you talking about bułki? Something like these? My wife just hit the Polish market here today and picked some up. I was actually hoping to taste them tonight and see if I could make something similar in the next couple of days. |
Rye flour as an add-in
I have a white sandwhich bread which I bake a couple of times a week. I have been adding dark rye flour in small amounts to see what taste change I can get. I'm up to 10 % in a formula which has 1170 grams of AP flour. There seems to be very little change in the taste. Two TBSP. of brown sugar ... | 20% is good compromise
between taste and dough stability. If you use all your rye flour in the poolish (at any percentage) the taste will be much more intense than the taste your will get with rye flour as an add-on, but watch closely the dough: it will be more prone to over-proof and/or tear before eventually collapsi... |
Are croissants impossible to make??
I've made croissant dough twice now and both times they haven't risen!! Yeast is fine. I'm fairly sure it's the laminating technique. All the recipes say to place into fridge to keep cool between rollings. When I pull the dough out the butter is brittle and I think these pieces pierc... | Not so impossible
Hi Betty,I consider myself a Croissant beginner, but here are a things I find useful:1. Use European style butter with a high fat content2. Read TXFarmers post http://www.thefreshloaf.com/node/22677/poolish-croissant-pursuit-perfection3. Read ananda's post http://www.thefreshloaf.com/node/16082/lamina... |
Converting a regular bread recipe into a Tangzhong/ water roux recipe?
Hello everyone,I have been in search for a good bread recipe and came across the water roux/ tangzhong method. I used it and it was wonderful! Now I really want to try and incorporate this method for other bread recipes that do not orignally call fo... | What I do
is take 25 g of the dough flour and add 125 g of water to it to make the roux. I don't change the total amount of flour in the mix and I add the 125 g of water - not reducing the dough flour amount, Most recipes are not very high in hydration 70% or less so this just makes the dough a little more wet and th... |
Seam up or down?
I have a real basic beginner question, that l have found conflicting answers to.when I shape into a boule and place in a banneton, should it be seam side up or down?ThanksLloyd | Seam side up is what I do
Then flip the banneton over to carefully drop your loaf onto the peel. Don't worry too much about how the seam looks. no one time on the hot stone will over a lot of sins. |
Holey loaf!
HelloI've been making standard loaves shaped into boules. I've made them with white and wholemead flour. They taste good with a good rise. But, almost everytime I get these giant holes in the loaf (see photo). I've had flying crusts early on and it isn't this. I'm fairly sure it's to do with kneading.....do... | I'm not sure it is the kneading.
No knead bread doesn't have holes like that. I'm guessing the answer lies in the shaping of the boule, Degassing it gently before shaping tightly will solve this. If not your, kitchen is probably haunted and you might need divine intervention :-)Hopes this helps! |
Crackers!!
Tried my first batch of homemade crackers today. Used half of this recipe:5 cups flour1 1/2 cups lukewarm water2 1/2 teaspoons instant yeast1 tablespoon vegetable oil1 tablespoon salt Kneaded by hand as my dough hook was in the dishwasher lol. Rise, deflate, then rolled out on the back of a jelly roll pan ... | Ok, not that this seems to
Ok, not that this seems to be of much interest to anyone lol, but just in case there is a cracker-making lurker out there who is interested hee hee!.....Tried two more recipes today. One was the same recipe as above, though the water level was GREATLY increased--to batterlike consistency and... |
A video of Richard Bertinet mixing sweet dough
Richard Bertinet has a very interesting kneading technique that I really like. It is similar to the technique that Maggie Glezer describes in her book "Artisan Baking". Bertinet's method is initially a little difficult to understand from the words alone, but the book is ac... | Great video Bshuval
This is another great dough handling video. The folding he is doing is something we have been calling the French fold. When I learned to do this simple technique my understanding of gluten development jumped way forward and my breads were greatly improved. I love the way he breaks up the cake yeast ... |
Chocolate bloom in chocolate loaves
Hey guys! So I recently baked a loaf of chocolate chip bread, and a few days later the chocolate bloomed inside the loaf. Has anyone experienced this before? I understand that chocolate blooms when in contact with moisture but I dont get this when I bake chocolate chip cookies.I need... | Perhaps because cookies are dryer
If chocolate blooms when in contact with moisture it would stand to reason why it's less susceptible to blooming when baked in cookies. Cookies being dryer and bread being more moist. You could try lowering the hydration of the dough if you think it's too high and/or baking for a bit l... |
Bagels with Diastatic and Non-Diastatic Malt Powder
This picture of my bagels has only taken me days of messing with my computer and reading and rereading Varda's instructions on how to put a picture up. I don't really know if I could put another picture up again. I contributed the recipe a few days ago before I coul... | Those look great, but...
Those look great, but I have some good news and bad news for you. I am just getting ready to cut the site over to a new version of the software it runs on, probably later this evening. The good news is it should be much easier to attach an image to a post, but it will mean a bit of relearning... |
Newbie's Log: Day 65
Day 65 on this delicious journey, giddy just brushing on egg wash... the obsession continues. Each time I bake, I get a bit more confident. This time-temperature thing is making more sense. It's still magical when the dough changes consistency. It's no longer frustrating when the dough fights back,... | Yay melon bread! Delicious
Yay melon bread! Delicious stuff!-F |
One glorious loaf
Hokkaido Milk Toast, with Taro Paste stuffing... Went in like thisCame out like this... | Oooooh so shiny and golden!
Oooooh so shiny and golden! How did you incorporate the taro paste stuffing? Was it rolled into each of the strands? |
Sourdough Oat Bread
A friend of mine passed along a recipe he made about 15 years ago. It hails from Arkansas. I am going to convert the recipe from cups and spoons to grams. I have some questions regarding the use of sourdough starter, yeast AND baking soda in this bread. Does it really need all three? What would... | baking soda
I find that baking soda, just a small amount, about 1/2 tsp., cuts the sourness of the bread. It really isn't necessary if you love the sour taste. |
bran
Hi I just bought some wheat bran thinking I would add more fiber to my diet. Ok now what? I want to add while baking and need to know how much and any other need to know facts. Thanks for any help. Patrick from Modesto | How much wheat bran you can
How much wheat bran you can add to a formula and how it will affect the outcome will depend on what you're trying to make. If you want to add wheat bran to a lean wheat bread, just be prepared for the loaf to turn out denser, since the bran flakes will interfere with the gluten structure of ... |
Yeast as a thickener?
So I made two batches of cake donuts the other day which contained significant amounts of starch. They were identical in every aspect, except I used 1/2tsp yeast for one and 1/2tsp baking powder for the other. For whatever reason, the baking powder batch was significantly thinner.My question is, w... | How precisely were they the same?
I suspect a difference in mixing rather than a difference in ingredients.How closely did the assembly processes match? Time, temperature, mixer, speed, paddle, autolyse? |
a recipe for this?
I've been asked to make a particular bread. I've no idea how to find the recipe. Here's the description: it is a dense, possibly unleavened, honey and bran-containing cracker/loaf served about 25-years ago in a parochial school in Seattle, sometimes substituting for standard communion wafers.Anybo... | Sounds like wheat thins
http://mylittlekitchen.blogspot.com/2006/03/communion-bread.html |
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