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Hydration?
I'll be using 550 grams of all-purpose flour & 50 grams of whole wheat, and the recipe calls for 300 grams of water but was stated the bread seemed a little dense. If I choose to use just all-purpose flour would the 300 grams of water be ok. If I did choose to use both all-purpose and whole wheat flour how... | Not enough
Hi KMIAA,don't know what type of bread the recipe is for but am pretty sure the hydration is too low, whatever.If you want to use 600g white flour, mnimum water to aim for is 336g, but you should get 360g and more in. If you want to use the wholemeal portion then aim for 342g minimum, and hope to achieve c... |
Storing Yeast packets
Hello,Sometimes I use Rapid Rise yeast that come in the 3 packs, and when Im working with recipes that dont use the entire pack, I try to save the left over yeast by "tightly sealing" the packet back up as best I can. But when I go to make new bread I'm hesitant to use my left over yeast because ... | freezer
I buy in 1 pound bulk and store the loose granuals in a jar in the freezer. I take what I need out a few minutes before. I easily have gotten 18 months or more out of this method with no discernable deterioration in how the yeast performs.Another tip: try SAF-Instant yeast, It is superior to most of the other... |
Growing Local Grain: Let's Take Back Our Wheat
At GoodFood World (www.goodfoodworld.com), we just published a piece called "Local Grains: Taking Back Our Wheat" (http://www.goodfoodworld.com/2012/12/local-grains-taking-back-our-wheat/).I put it here to open discussion; this has been a group known for its knowledge of g... | Yes, Local Wheat
A farmer in Dixon, Nigel Walker, is growing local wheat again. He is growing Sonora, a white wheat, that he will be milling at his farm and selling at the San Francisco Ferry Building Farmers Market next year. His is a labor of love and community. As members of his CSA, Eatwell Farm, you can purchas... |
What give crumb a grey colour?
Made a bread where the crumb has a noticeable grey colour.Can't figure out yet what causes it - the recipe used is 'loosely' based on Alan's recent baguette post where he used Hamelman's seeded SD recipe.So, could it be:- The approximately 17% rye flour used (together with an AP flour).- ... | Yes, the rye.
Yes, the rye.Of note, you have double the quantity (by %) of rye that Alan uses. (And, because rye flour is pretty much a free-for-all in North America* perhaps you mighti also have a darker rye than Alan uses.)* - Rye's a free-for-all in Australia, too, but then all our flour is like that because our onl... |
Salt and pepper loaf- just a glaze?
Hi guys, been a painfully long time since I posted on these forums! Hope you are all well.Anyway, I recently tried a salt and pepper loaf from a well known supermarket and was pleasently surprised at how nice it was. So have decided to dive back into some bread making and try and cre... | Pepper quite nice as a spice in bread.
Don't be afraid to try the many varieties of pepper. You can also find a variety of recipes that vary from adding one teaspoon to a tablespoon per loaf. Take your favorite loaf and add pepper. Spice up your sandwiches for sure! You've given me a great idea for a super fine bla... |
From the UK - First mixer-kneaded loaf is a disaster... What have I done wrong?
Hello there,I'm not completely new to bread making, as a couple of years ago I bought a copy of the River Cottage Bread handbook (I'm in the UK) and made most of my own bread for a period of about 6 months. It was mainly a wholemeal/white f... | Its strong white flour
It is strong white flour alright, BreadPiglet! A high protein flour that needs more water, as it contains more protein, and more kneading to develop the gluten within.I wouldn't blame the yeasts, nor the temperature of fermentation, nor any other factor for this matter. The pictures you posted do... |
Hand prepared french bread
Today I tried baking my first ever French bread loaf. I used a UTUBE descriptions. It seemed to go fine untill the second rising When I took the dough out of the bowl to knead and form the loafs it was very aticky so i added some flour whereupon it got I guess too dry so i assume I put in to... | It sounds like you may have
It sounds like you may have over-proofed it. You want to get it in the oven while it is still on the rise and just starting to crest. If you catch it on the way down then, yeah, often it deflates and you end up with a flatty.Better luck next time!-Floyd |
Who do YOU share bread with?
I enjoy baking, so I like to bake loads on the weekend - about 12-13 lbs/weekend, which is far more than my sweetie and I can eat in a week. That's why I end up giving away some of it.This morning, for example, I shared the following:2 x light rye (85/15 white/light rye) baguettes with a f... | I try to force it
on anyone who is easily fooled - those I haven't given bread to before :-) Like you; my wife, apprentice and I can't eat all the bread we bake and that is only about a couple of loaves a week! The dentist got (4) 1/4 boules of different breads and (1) WW baguette this week. There are exactly 5 p... |
Chewy bagels - help!
Hi, I just made bagels for the first time in a while, and the first after experiencing the quintessential New York bagel at Ess-A-Bagel. I don't know if my consciousness is raised or what, but I realized the the exterior of my bagels are too chewy. I used Hamelman's formula with two changes... | Chewy bagels
Hi Varda,I've never had Ess-A-Bagel, so I don't know what their secret is. However, I also don't bother with a bagel board. You only really need them to prevent the wet bottom of the bagel from sticking directly to the hearth it's baked on, so if you bake them on parchment, as I do, there's no need for t... |
Bun Baking
Probably a stupid newbie baker question but....If I want to make some hamburger buns can I pretty much take any recipe, sourdough or otherwise, for bread and just form the balls for buns instead of a loaf? Cooking time less..?Thanks..Ron | Yep, you can
I've done exactly what you propose many times. But be careful -- once you make your own buns, you'll have to grind your own meat, right? At least that's what happened to me. :^)In my experience a 4-oz. bun is big, requiring a big burger. I usually go with 3 oz., and I use a 6-oz. burger (pre-cooked weight)... |
Bread looks like a bolete. Why?
My friend just sent me these pictures of her last bread. It looks funny and I hope it tastes well but I still wonder why it took that funny shape. Is underproofed or poorly shaped ?Unfortunately, my friend doesn't have scales. She could only tell the recipe is about 40% medium rye, 40% w... | best guess is
best guess is underproofed.also was the loaf scored on top? can't tell from the photos. |
Doubling bread recipe; How to calculate bake time and temp?
I've been using this baguette recipe from King Arthur to make boule loaves instead of baguettes.http://www.kingarthurflour.com/baking/documents/baguette-ciabatta.pdfThe boule loaves come out perfect, however I do have one problem with them.... The boule loaves... | Larger or just more?
If you're just planning to make more loaves, or boules, then the baking time and temp would remain the same. If you're going to make larger boules, and you can shape bread dough any way you please, then the baking time would be longer. |
Making a bunch of loafs
I apologize for the obvious rediculous of this question at the start. I have starter in a jar and I make 1 loaf of sourdough at a time. I use 1 cup of starter, 17 7/8 oz. of flour a little salt and a little olive oil. I want to make like 8 loafs at a time and my question is: Do I just multip... | Baker's Percentage
Your question is not ridiculous.
Baker's precentages teach us that as long as the formula increased in linear fashion the end result can be relied upon to be essentially the same. So a 60% hydrdation dough using 100 grams of flour, 60 grams of water, 2 grams of salt and 1 gram of yeast can be doub... |
Baking with Red Star PLATINUM Yeast
KosherEye.com is inviting all bakers to participate in our Red Star PLATINUM Yeast sampling and baking contest.PLATINUM is the newest Star - bake like the pros.The first 50 entries are eligible to participate in the Baking Contest and will receive 3 packets of the new Red Star PLATIN... | "premium instant yeast
"premium instant yeast blended with dough improvers"? Uh, yeah, I'll pass. |
Sourdough Casatiello
I recently made a sourdough version of the casatiello from BBA. I'm vegetarian so I used olives and sun-dried tomatoes in place of salami. The other change was using 24% butter as opposed to 33%. Assuming butter is 18% water and eggs are 75% water, the total hydration is about 66%.Formul | 434 g Cairnspring Mills Sequoia T85 flour11 g Fairhaven Mills whole rye11 g Nash's hard red whole wheat flour184 g water124 g starter124 g butter13 g dehydrated milk solids2 eggs (99 g)7 g salt156 g kalamata olives24 g sun-dried tomatoes, soaked and drained.155 g grated cheddar cheese15 g grated Parmesan cheeseDash of... |
Grandma's rolls
This is my grandma's roll recipe:Mix 2 eggs, 1 C Mashed potatoes, 1 C warm milk. Add 1 cake yeast (2-1/4 tsp?). Add enough flour to make a sponge cover.THERE are no directions for how much flour. I'm unsure of what a sponge cover looks like.Rise 2-1/2 hoursAdd 2 tsp salt, 1/2 C butter & remaining flourA... | Now I
Know what we will do with the leftover mashed potatoes that are a combo of Yams and Russets! Thanks fir your GMA's recipe. It sounds great and with butter and cream added to the mix somehow - what is not to like :-)Happy thanksgiving to you, yours and all GMA's everywhere. |
Happy thanksgiving
Counting my blessings and this site is one of them. I've become an ok baker with confidence over time only because of the generous bakers on this site. So thank you and happy turkey day. Patrick from Modesto | Also Thankful!
I have baked breads for 37 years, but had NO idea all the things I could do so much better and all the things I have learned! Thank you ALL for your grace, friendship and willingness to answer my stupid questions! I have friends who want to be better bakers too who are now members of this site. It has be... |
Thanksgiving bread?
As usual, I've been charged with baking bread for this year's Thanksgiving Dinner (which is being held two weeks early in my family, but that's neither here nor there).Usually, I end up baking something fairly safe, like a Vermont Sourdough or a light rye. This year, though, I'm thinking about chang... | How about homemade dinner rolls?
A nice, rich, buttery, soft dinner roll? How about Parker House rolls? |
Ancient fruit cake recipe.
What's the oldest form of alcohol laden fruit cake out there and the best place to get dried and candied fruits? Thanks | Harry and Davids
For dried fruits to be used in baking special gifts, I'd prefer relying on Harry and Davids. Candied fruits are widely available locally so I just pick them up at the local market. |
My first circular braided loaf ("Crown loaf")
I decided to experiment a little today, and attempt a new "style" of loaf - the crown loaf, also known as circular braided chala.Thank goodness for youtube - no shortage of video tutorials there to lead me in the right direction.It was a lot easier to braid then I thought, ... | That looks beautiful. I
That looks beautiful. I would get severely lost in that maze ... |
Lunch Lady Rolls
We got into a short discussion during the testing period for Stan and Norm's upcoming book. It was a recipe for lunch Lady rolls. As I recollect Allabubba (Allan) was experimenting with the two recipes. It's cold and raining here today in Omaha and good old-fashioned pot roast is on the menu. The lunch... | From this
From this thread.
http://www.thefreshloaf.com/node/13907/southern-style-yeast-rolls
Thanks to Cooking202 for the original recipe.
There have been several tweaks to the original recipe culminating with this.
Cafeteria Lady Rolls
Ready in: 2 hrs Serves/Makes: 16
Ingredients:4 cups flour (19 oz)1 table... |
Bread glazes
Hello,Rose Levy Beranbaum posted a list of glazes and their effect on bread crust, on her site.Here is the link:http://www.realbakingwithrose.com/2012/11/glazes_for_bread.html:^) breadsong | Wonderful
Thanks for this post. |
How come you can add salt to flour before the yeast?
Sorry I'm sure this has been asked before but I can't seem to find the answer. I don't understand how, if salt kills yeast, we can add salt to the flour before adding the activated yeast? In most pizza recipes that I see you add flour to a bowl and add the salt. T... | salt will not kill the yeast
unless it is added directly to yeast with very little water. |
King's Hawaiian Rolls
Hi all-Last week, I wanted to practice making some rolls for Thanksgiving dinner. I wanted to duplicate King's Hawaiian Rolls, so I searched the site. Most of the pertinent results suggested that Hawaiian rolls were simply a straight Portuguese Sweet bread or a variation of that bread. I've previo... | Cake mix and pineapple juice
Here's another from recipelink.com that uses cake mix and pineapple juice. I'll try this sometime in the future.COOK X'S COPYCAT KING'S HAWAIIAN SWEET BREAD5 cups unbleached all-purpose flour1 pkg. yellow cake mix (18-18.5 oz. size)4 pkg. active dry yeast 1 1/4 cups pineapple juice, warmed ... |
pre-steam
Many posts and reciepes suggest steaming the oven in advance, few minutes before baking the bread. I never did that, so I wonder what the benefits are ? Wouldnt all the steam come out when I open the door to add the bread in ? | Pre steam
Not enough to matter. Just takes a few seconds to put the bread in. If you're steaming, the door will be open and much of the steam can escape and the temperature drops during that time. At any rate, shouldn't make much difference and all you have to do is try it one way, then the other on the next bread an... |
Converting standard recipes to No Knead recipes
Hello All, My name is FrankJ and I am new here. Before I post a question to any forum I try to find the answer by searching. I searched the site for about 35 min. but didn't find an answer to...How to convert a standard recipe to No Knead. I cannot knead well because of... | Check the private message I sent you
Check the private message I sent you - there are some detail and 2 recipes.Tony |
Hot scoring
There's this technique that I've been discussing with my baking friends lately where you don't score a loaf before putting it in the oven, but instead remove it five minutes in, score it in the pan, replace the cover and return it for the rest of the bake as normal.I've made two loaves with this method this... | It's my standard practice
It's standard practice in my procedure.In fact, it's the step that comes right after me exclaiming - in unprintable terms - that it has come to my attention that I have placed yet another bake in the oven without scoring it.A variation on this technique is frequently practiced where I insert ... |
Hamelman-esque Sourdough Pizza Dough
I am trying to make a sourdough pizza based upon my favorite sourdough recipe, the Hamelman Vermont Sourdough. I've decided that the way to do this is to try to adapt the sourdough recipe to the pizza dough recipe in his Bread book. I'd appreciate any comments or suggestions since t... | The closest thing we have in America to
Caputo is regular old AP. Most folks don't have Caputo to make pizza or any 00 flour either. There is a tendency to over do the bread flour thinking the gluten is required for pizza. There is also a tendency to over do the hydration as well. I assume we are talking thin cru... |
How can I speed up bringing dough to room temperature?
So I made dough yesterday but I wasn't able to use it so I put it in the fridge, and this happens a lot. I know this is a good thing for the dough, but the problem I usually have is that when I want to use the dough, I need it to get to room temperature first, and... | there is a microwave warm up technique in the archives
try looking for it under: microwave proofing :) your ideas would all work, warm hands helps a lotother ideas... hot water bottle and a thick towel (remember if the water is too hot for your own skin, it is too hot for yeasts in the car with the sun shining ... |
Retarded dough => pure gum
Hi,whenever I retard my doughs (whatever flour I use, but especially with durum wheat) I always get a very gummy crumb. The more the dough stays in the refrigerator the more gumminess it acquires. Am I over-sensitive to gumminess or maybe the temperature is the wrong one? My fridge keeps 6° i... | I dont have an idea why that
I dont have an idea why that is. But i sometimes have the same problems. My pizza was amazing the I made it. After 1 day in the fridge it was really gummy and disgusting. Maybe some professional baker can help us?? |
Why add oil in the slash gap?
I was watching this video, just passing some time: http://www.youtube.com/watch?v=wJRpBCVfN_QAt around 6:58 she oils the slash, does anyone know why? | The only reason I can think of
is that it is going to be a while before it sees the oven heat and she is afraid it will close up before then and not bloom as she wants? |
What happens if I increase the heat required in my recipe for baking?
So I noticed something recently, when making pizza at least, the commercial ovens go to a much higher temperature than conventional home ovens. That being said, I also understand that in restaurants they do use their ovens at the highest temperature... | You can go a bit hotter and
You can go a bit hotter and it'll speed things up some, but you need to make sure it bakes all the way through still. I believe commercial/brick ovens have enough thermal mass that they radiate a lot of heat, baking things not just on the surface but inside very quickly.Good luck!-Floyd |
Dough with Shredded Mozzarella
I wonder if anyone has tried baking bread with shredded Mozzarella cheese inside the dough Perhaps it’s not a new idea but I thought it might taste good to through some cheese into the dough and that is what I did. Problem is that on dough of 3 cups of flour I put 1/2 cup of shredded chee... | Cheese
I made a bread that I added one cup of freshly grated Romano cheese. No problems using yeast with the cheese. |
Where does oil,honey and sugar fit in hydration formulas?
I am starting to re-write my recipes in a formula format and include baker's percentage. I'm just not sure where oil,honey and sugar fall in the scheme of things. Liquid?Is baker's percentage used for things like cookies or cakes? | Sugar and oil
and oil are zero for water content and hydration. Honey is 50% water so half the weight goes to hydration. |
Fear of Culture Care & Vinegar Rye Bread
Surely I can't be the only one who thinks to herself, "Self, do you really want to take care of a sour?" and decides the answer is no. For the time being, at least, the care and feeding of a sour is just not something I want to deal with. Yes, I know it's easy and rewarding an... | Butter Milk
You also may wish to experiment by subbing in butter milk for all or part of the water, instead of the vinegar.Jim |
I need a lighter crust on my large loaves
I have really nailed a certain recipe using my 4.5 x 8.5 inch chicago metallic pans. They describe these as a "1 lb. loaf pan". I preheat the oven to 450, put the loaves in and bake 5 minutes @ 450, then 43 minutes @ 350. When I use my large pans, which are described as a 1.... | Baking time
Hi,First off: without knowing what you're baking it's hard to know what your panned baking temps/times should be.Second, 450 for any panned bread seems excessively high. 350 degrees is a common baking temp for panned breads. And a bake of over 1 hour is a red flag as well.Larry |
Bread flour or Plain white flour
Hello to every one and a Happy Holliday season. It seems I have been on this forum forever with posts about Ciabatta Bread and the good luck I have with it. Now I must confess I have a bigger problem.Regular bread baking has never been a ??? success it seems for what I expect from a go... | Flour confusion
Not uncommon, because bread flour goes under any number of different names, and unfortunately, with great inconsistency. If you are baking something like ciabatta - or other hearth breads, like baguettes - then the flavor of the finished loaf is derived primarily from the flour that is used. Most "br... |
Ciabatta/Biga/autolyse and Ankarsrum
First, I hope I posted this in the appropriate forum. I received my brand new Ankarsrum model 6230. I made a 2 loaf basic white bread to get a bit of a feel for it. The bread turned out fairly well. I didn't get the oven spring I usually get from using my old mixer. Anyway, I... | What 'rule'?
When you reference the "basic rule of adding all liquids first . . ." - is this a rule for using a biga, using the Ankarsrum or some general rule?I can't say I've ever heard of that as a 'rule', though I believe that, in large, commercial mixers, it's best to add the water first and then the flour so that ... |
Pan de Mie Wilton Pullman Pan High Altitude
Someone brought me a 16x4x4 1/2 inch Wilton Pullman style aluminum pan, which I'm grateful for as a pullman pan costs over $100 here. My greatest concern is the yeast. Tardi-Pan, which is a Mexican brand. The good news is that Tardi-Pan IS a SAFMEX product, which makes SAF... | Too Hot?
Perhaps you can describe your recipe in a little more detail. For example, if your recipe uses milk or sugar, it will brown more quickly during the bake. If what you described happened to my loaf, the first thing I would try is to lower the oven temperature. I don't have experience baking at altitude, so hop... |
Recipe help for pistachio and raisin bread
Hi, I am hoping to reproduce some bread I had in a restaurant one time. The bread contained pistachio nuts and raisins but wasn't sweet and went very well with cheese. Goats cheese, blue cheese etcDoes anyone have a recipe for such a bread or can give any advice and how I shou... | It all depends
It would be difficult to suggest reproducing a recipe without any info on it. What kind of restaurant was it? Indian? Italian? German? With the current info, and based on my own preferences, I would do maybe a 70 -72% hydration sourdough with a small sweet starter, and a flour mix of 10% rye, 85% bread f... |
bread does not rise properly.
Based on following thread;http://www.carina-forum.com/ricette/bread/bread/0000040_en.phpModified recipe as follow:Ingredients:-75 g chestnut puree*225 g mineral water (substituted with water for cooking chestnut,86g + tap water, 110g)400 g wheat flour (substituted with plain floor)25 g rye... | What is the difference?
You say that you substituted plain flour for flour. What is the difference?And what was the character of the dough after mixing?There are lots of things in this that could inhibit yeast growth including the whiskey which has at least twice as much alcohol as the liqueur, the chestnut purée, and... |
a good bread recipe that works well with bruschetta
Hello all,I am running a few restaurant that do not produce our own bread. I would like to start making our own bread for bruschettas and I was wondering if anyone had a good recipe for an easy bread recipe that a cook can make without too much fuss?thank you all. | Bruschetta to me is served on toasted day old bread
not fresh. So I would choose a basic white bread recipe using water and malt. Your basic Vienna dough. Like that for Kaiser rolls (scroll down on the left margin) and shape into long baguettes. Let them dry or stale a little bit and then cut and toast. Mini |
Syrian Traditional Sweets "Maamool"
On the occasion of Eid Al-Adha, Happy Eid to all.I just finished baking this Syrian traditional sweets called "Maamool" that we usually make of religious holidays.It is made of sweets dough made with butter, fine semolina flour, bread flour, sugar syrup and filled with Pistacheos, Wa... | I LOVE those pastries!
We had a Lebanese bakery not far from us, but it closed down last year. Do you have the recipe for those? I adored the ones with pistachio. |
Brioche for Breakfast?
Hi all, first post here. I am a long time enthusiastic cook, recently learning about bread and loving it. I am based in London and can only talk metric I'm afraid so sorry for any communication difficulties.As a full time worker I have been trying to work out the best way to fit bread making into... | I think I would slice them
1 1/2 " thick and leave them out to dry overnight and make some killer French toast for breakfast! It might be as good as Challah! It might be little dark for you but not at all bad in my book . Brown food tastes good. What temperature did you bake it to on the inside? I bake brioche at... |
Braiding Success!
I just watched to check in an say thanks to everyone who provided insight and thoughts on my issues with my chala braids "cracking" ( http://www.thefreshloaf.com/node/30646/how-prevent-braided-breads-cracking-when-rising ) - I took another stab this week, but made sure to give the bread more proofing ... | That is
a beautiful challah - Shabbat Shalom to all. My your day of no work be peaceful! |
The Case of the Melting Dough
Twice now my dough has melted during kneading. Wondering why.From Reinhart's Crust and Crumb, p. 105 trying to make a yeasted rye -Sponge:1 cup unbleached bread flour1 cup coarse rye flour (I am using pumpernickel grind)1 tsp instant yeast1 cup cool waterDough:2 cups unbleached bread flour... | I was reading "Professional
I was reading "Professional Baking" by Wayne Gisslen, last night, He stated that the word formula, rather than recipes are used in bread baking, because the basic ingredients are the same, but the change in the formulation of those ingredients gets different results. I agree with Wildman, no... |
Baking in an electric oven
Hello,I'm trying to bake something in my oven but its not coming out like it does in the store. I want to replicate the way they cook in a gas oven in the store, which has the gas cooking from both sides of the oven. However, my home oven is electric and has three options, Bake, Convection,... | ...it depends...
Hi Giyad,Many home bakers use electric ovens, and in some sense, they can be better than gas ovens. But it depends what you are trying to bake. For example, if you want to bake rustic loaves, one common approach is to heat the oven with the stone for at least 45 minutes to an hour, then peel the loaf... |
My contribution to World Bread Day....
Was a couple of loaves of Essential Columbia, a great recipe from Maggie Glezer.... will be definitely making it again. I blogged about it, but did not include the recipe, as I was unable to obtain permission... but I think this bread has been discussed here in the past, if I rem... | Didn't know one need
Didn't know one need premission, unless you worked for that company and had signed a non diclosure agreement. |
Very slow proof of Challah
I have been baking challah for many years. Lately, although the end result is a beautiful and tasty loaf, I have been surprised at how long the dough takes for a final proof, after braiding. I want the dough quite puffy before baking, and it never quite gets where I want, even after 4 hours. ... | Highly enriched doughs can
Highly enriched doughs can take longer. If the 4 hrs is out of the norm for you, there's been a change in something. What that would be is best determined by you. If it's always been 4 hrs, add more yeast, or just wait. Enjoy! |
How to prevent braided breads from "cracking" when rising?
When I see braided breads at the bakery, the braids are always nice a whole, like thisYet whenever I braid bread, the braids always "crack" at the seams during baking, resulting in a bread that looks like this:Any idea what causes this, and how I can prevent it... | You can try letting them
You can try letting them proof longer before baking. |
Bakery Recommendations
I am going to be visiting New York City this weekend. I would appreciate any recommendations for top bakeries for artisan breads in Manhattan and Brooklyn. Thanks for any help. | sadf
There are so many and NYC is so big but I'll list a few of my favorites before I moved to California.Sullivan Street Bakery West Side of Manhattan has great bread and I think is the innovator of the no knead bread. Balthazar Bakery 80 Spring StNew York, NY 10012 On Friday's they used to have a Valhrona Chocolate... |
How to estimate percentage of vital gluten to add
I know that adding vital gluten to a bread can make it chewier and hold better together. Is there a number (baker's percentage) that can be used as a general rule for how much vital gluten to add to a whole wheat loaf? For example, I have been making some Peter Reinhard... | Here is a thread on how
Here is a thread on how someone did it. http://www.thefreshloaf.com/node/25039/vital-wheat-gluten-mathI have always just went with 2% VWG whenever I am baking with KABF and want to up my protein up a bit and that is close to what she ended up calculating to approximate KASL. Good luck! Hope the ... |
Peruvian Potato Breads?
Hi All!I was recently in Peru and tried the most amazing potato bread at a restaurant (The restaurant was called "Chicha por Gastón Acurio") - I've been trying to recreate it every since without any luck. Anyone know if there is such thing as a "traditional" Peruvian potato bread receipe, or was... | Pan de Papa
Try a Google search using "Pan de Papa recipe" - "Pan de Papa" is Spanish for Potato Bread...,Wild-Yeast |
Under Baked Crust Fix After Taken Out Of Oven?
Hey all. Today I took on quite a challenge as a new home baker. I told my in-laws, my parents and my wife that I would be bringing freshly baked bread for Thanksgiving dinner (for those Americans that don't know, us wacky Canadians celebrate Thanksgiving this coming Mond... | Sure, you should be able to
Sure, you should be able to throw it back in the oven for a bit to color up the crust further. Yes try a high heat, but for a short period of time only. |
Improving my French bread crust?
Last week I decided what I really wanted alongside my roughly 2-3 times weekly sourdough loaves was a daily bread - preferably to be baked when I got up so there was fresh bread each day. I spotted the French bread in Crust and Crumb fitted the bill perfectly timing wise. I did a test r... | Wow, what great blisters.
I'm not sure I would mess with that beautiful loaf ! If it were pastry I would say add more butter to get it more flaky. To improve the crunchy crust you can leave it in the oven, on the stone with the oven off and door ajar for 10 minutes - after it finishes baking to 205F in the center - t... |
Anyone have experience baking batter breads?What are they like?
I am currently a one-handed baker (hand surgery) and soon to be a half-of-one-hand baker (more surgery but on other hand) so handling big items and kneading are out of the question but I can't give up baking.I love my bread too much. I recently acquired an... | Lookey here
http://www.kingarthurflour.com/recipes/parmesan-batter-bread-recipeAnd search for a txfarmers' batter bread ; hereJim |
freezing yeast
I know this topic has been discussed to death, but I am getting mixed information regarding the efficacy of freezing instant yeast. I had been using the remains of a one pound block of instant yeast stored in my freezer, in one large mouthed container, for several months. The use by date is somewhere in ... | Storing yeast
I store my larger yeast varieties wrapped in the freezer. Smaller jars labeled with about a months supply in my refrigerator. No problems so far. I think opening and closing it for use from the freezer lets to much moisture in on the yeast.
Sylvia |
help in identifying the bread type and a recipe for it
what got me into baking is sandwiches love and more specifically panera bread chicken frontega and the bread that you will see in the picture below. I believe it is a ciabatta. And I have been trying to make small sandwich size ciabatta like 8x5 inches but never co... | It's a panini made from foccacia.
It's a panini made from focaccia.http://www.panerabread.com/menu/cafe/panini.php?ref=/menu/cafe/sandwiches.php There are some formula here and I found a reference to another which has a recipe for a sandwich which seems similar to the one you show. http://www.jsonline.com/features/foo... |
Can't Get Bottom to Brown
Having trouble getting the bottom of bread to bown. This is what it looks like: I pre-heat my baking stone for one hour at 250c, the turn down the oven to 220c for the remainder of the baking time. | Stone not hot enough
You must have a relatively thick stone. Also, your stone may be made of such a material that it takes longer to absorb heat than some other materials.Where is the stone positioned in the oven? To help increase the stone's rate of preheating, you might try positioning it closer(as close as possible/... |
Not scoring sourdough loaves
Proof bakery that many probably have heard about released a video today where the baker forgot to score a batch of loaves before baking, and in the end shows the effect in comparison to scored loaves. Quite interesting, the difference is surprisingly small.Also has some interesting thoughts... | Thanks Ilya - worth watching
Thanks Ilya - worth watching for the loader!I don't think he's quite correct about good steam retention being a function of oven insulation - I would say it's more a function of the gas tightness of the oven cavity.Lance |
Bread that young kids like
Hi all. This is my first post here. I live in Canberra, Australia and have a 7yo daughter.I recently started baking bread again after quite a few failed attempts earlier. And finally produced a few loaves that I like. It's the recipe that's on the first page of the only bread baking book I ow... | Fast rise
Hi,My family disliked the yeasty taste of fast rise bread when I started baking a few years ago.Now the bread which they probably like most is the Pugliese, maybe followed by the Vienna Bread from ITJB - this is also quite fast to make.Bud kids are always a surprise - my 6-year old asked for black pumpernicke... |
Baking with muriatic acid
and I thought this was only good to clean oily driveways :)Check out "unfermented bread" from November 1879.http://www.ctgenweb.org/county/cowindham/records/other/recipes1800s.htm | Drafty kitchen ...
Nope, also good for removing heavy lime deposits from fishtank heaters, water stills, and toilet bowls. They must have a drafty kitchen. I always hold my breath when I squirt that stuff on things. |
Ezekiel bread
Hi Has anyone baked an Ezekiel bread before? I would love to compare recipes. Do you cook your beans before the time or do you grind the dry beans? Thanks Ilse | Ezekial bread
hello! I have made in the past sprouted grain bread, it was called Ezekial bread-- but nothing was cooked before the final low bake, it was all sprouted then ground up and mashed together and baked at a really low oven setting. I used lentils, wheat, millet, barley, and added some cinnamon and raisins an... |
Boiling Water
Hello, everyone,I have an Easy French Bread recipe that includes the instruction to use water that has been boiled and then cooled to tepid. (thinking 110 F). The yeast has already been proofed in 1/2 cup of warm water with sugar. This would be for the remaining water in the recipe. My question is - wh... | boiling water
If you have clean water, I see no reason to boil it. Is the recipe from a scout camping manual perhaps?110°F is not tepid. tepid is slightly warm or luke warm. For the yeast sake I wouldn't go above fevered body temperature or 104°F? |
do I need brotform to make soup bowl ?
Hi, I purchased this 5.5 brotform for 13$ and made the sourdough soup bowl that you see in the pictures which was awesoe. Is there is a way to make the same bowl shape without the brotform ?? otherwise i have to buy 5 of them :( lol I tried to put it on a cermiac soup bowl and dus... | On parchment
That looks like it was a pretty sturdy dough; if you shape it good and tight, you can probably proof right-side up (on parchment, no brotform required). There's only one way to find out - give it a try, and please let up know how it worked! |
Good recipe for everyday sandwich bread?
Hey all, new to the forum - moderately experienced home cook but a definite novice in the baking arena.My first goal is to produce a tasty general sandwich bread, just your basic unbleached white type deal. Unfortunately all my early attempts have met with very mediocre results,... | sandwich bread
Try the bread recipe at AllRecipes.com for Amish sandwich bread. It is simple, true to the recipe and taste is excellent. Also, very good toast. The only change I made in the recipe was to change the amount of sugar down to 1/2 cup. If you read the "comments" most folks lessened the amount called for. Th... |
Yeast water?
Sorry for being obtuse, but what is yeast water?Thanks | Natural Yeast From Fruit
Yeast water is natural yeast cultured from fruit pieces left in some water. This is as opposed to sourdough, which is yeast cultured from milled grain left in some water. It is basically the first step in primitive wine-making, but instead of letting the yeast ferment all of the fruit sugar i... |
A special Challah idea to bring in the new year
Hello all,As a new and enthusastic baker I volunteered to bake a Challah for my family's Rosh Hashannah gathering in a few weeks. Naturally, I decided to challenge myself to do something special. It is tradition to bake round Challah for the holiday (a symbol of the renew... | I get yelled at
by Challah purists when I tote out my unconventional mutigrain with sprouts version that is unbraided yet round, so I see no reason why you shouldn't make an unconventional shaped sunflower that is round overall and very cool. I would still put the butter on and then put the cinnamon sugar mix on that ... |
Bread collapses while baking
I am making whole wheat bread using my mother's recipe. She has used this recipe since the mid-1980s, and I am using similar equipment. She has been at my house - as recent as two weeks ago - and we have made bread using my ingredients with her recipe and it has come out perfectly. But when... | It's the time, not the ingredients
As in too much time for the fermentation. At 105F, 30-40 minutes might have been plenty. Next time, keep an eye on the dough instead of relying on the clock to tell you when to bake. There are a lot of posts here about gauging when a dough is ready. Use the Search tool for poke tes... |
Crumbly Bread
Good morningI would like to know why my wholewheat bread becomes crumbly after a day or two? I use the stretch-and-fold method of kneading. I mix my dough until just mixed. Then I let it sit for an hour. Then I give it the 1st stretch and fold. Sit for 45min, then 2nd stretch and fold. Again 45min late... | That is a tendency of wholewheat breads, Ilse
Two techniques to counter it are an autolyse and extended kneading, which may sound redundant. The autolyze (an extended soaking of the flour without salt or yeast) gives the flour and bran time to absorb the water-bearing liquid (not oils). I'd recommend at least an hour... |
Poor Man's Brioche
I recently made a sourdough version of Peter Reinhart's Poor Man's Brioche from BBA.Here is the formul | 213 g KA bread flour8 g sugar5 g salt7 g dehydrated milk solids21 g water2 eggs56 g starter57 g butterI fed the starter the night before baking around 9:30. I started the mix at 8:30 the next day. I may try a stiff overnight levain next time I bake this bread.I started by mixing the starter, eggs, and water together. N... |
Off to bake sourdough in a WFO
Made a sourdough starter using the pineapple method a week ago. It has been doubling for the past few days. Got the text this evening that my friend was starting to fire his cobb oven and would be ready to bake later tonite. So, I mixed up a batch of the tartine bread and pulled out my ba... | Fun!
Keep us posted, please.Paul |
Batter Bread-Whole wheat
I had hand surgery on both hands this year and for a while I couldn't hold/grab much. Thankfully, the surgeries were not simultaneous so I always had 1 useable (tho weak) hand. I didn't know how I'd live without my fresh bread and kneading and scooping out dough was going to be impossible, even... | Great improvisation, clazar
Sorry to hear about the surgery but impressed by your drive and innovation. I hope that your healing is on track.Paul |
Not browning on bottom
I seem to keep having this problem. My loafs seem of be fine on top. Good color and crunch. But the bottoms never seem to brown. 450 degrees for 30/35 minutes and one cup of steam to start. turn loaf once while cooking. Any suggestions how to get bottom browner?Also might like a bit more harder c... | Browning and crust??
I meant to say one cup of water for steam to start. |
A shout-out to Ying Shi!
You may know her better as txfarmer, who regularly delights us with innovative breads and photography. Jarkko Laine, another TFL regular who publishes an e-zine, Bread, features an interview with Ying Shi / txfarmer in Issue 3. The theme for Issue 3 is Fermentation and Ying Shi / txfarmer sha... | Lovely, Paul! lovely read
Lovely, Paul! lovely read indeed!So, it is lovely Mrs. Ying who is behind the Texas farmer avatar! I have subscribed to the Magazine, and read the interview. Couldn't help but follow her link to her chinese blog... Nice! Her lovely sourdough is even featured on the content's page of the magazi... |
Looking good recipe
Well I have finally created a recipe that I am reasonably happy with for sandwich bread. I made it Monday arvo, and today is Thurs and the outside was a bit dry but the inside of what was left was still soft. So I am pleased. It still needs a little tweaking. I made it soley in my breadmaker as Miss... | The salt is a little over 1%
you might want to up it to 1 1/2 teaspoons to 1.6 % which is still a low amount of salt. Average ranges around 2%. A low salt loaf will not rise as high as one with 2%. |
Side by side comparison of two different steaming techniques -- photos!
Today I loaded two batards into my oven. Same formula (Hamelman's Vermont SD with Whole Wheat), same scoring, same size, same length of time in the oven. Very different results. I loaded them both on my baking stone. I placed a narrow aluminu... | Intriguing results
I'm curious - what drove you to check the effect of the tent? |
ITJB Montreal bagels
Had the baking itch tonite. Went to the bookshelf and scanned the books. Decided to make either bagels or croissants so I had something for breakfast tomorrow. Wanted something quick so I went with ITJB bagels. Im a NYC bagel person but didnt want all the work in the morning. So, montreal bagels it... | I with
you on the NY bagels. I have Stan Ginsberg's favorites retarding in the fridge for tomorrow's bake. Both Montreal and NYC are great places to visit, but NYC has the best bagels not even close.Nice baking regardlees! |
Semolina Flour
I would like to try the semolina bread from this site, however I am not sure if semolina and semolina flour are the same thing. I have both coarse and fine semolina in my pantry, but am a little unsure whether either of these count as flour? Here in Sth Australia we are a little devoid of flour mills a... | Why not try a mixture of both and see where it ends up?
After hydrating the flour let it sit for half an hour to soak up any water, then make adjustments while kneading or folding. :)Yesterday I was just throwing a loaf together, brioche sort of style. I started out with yogurt (probably way too much) and added old fr... |
Dough Didn't Rise - why?
I followed this recipe: http://blog.junbelen.com/2010/03/24/how-to-make-pan-de-sal-filipino-bread-rolls-at-home/. My dough didn't rise very well. Here are some notes:I used bread flour.My yeast proofed well. I measured the temperature of the water.I used a stand mixer and mixed for 15 minutes. ... | Temp might be the problem...
The dough did not double in size....first clue that something isn't right. First check the yeast, it is instant or active dry? There is a difference. How warm was the water and how warm was the oven? If you can't touch the sides of the oven or hold the rack with bare hands or keep your f... |
Baking "Boot Camp?"
I have two weeks of vacation left this year and I'd like nothing more than to take a bunch of baking classes to learn more techniques AND (hopefully) learn more about the business side.King Arthur Flour has an "education center" in Vermont that is PERFECT...except practically EVERYTHING is already s... | This is in your area
https://apps.jwu.edu/chefschoice/clt/resultsections.aspxLike all classes such as this they are expensive and sell out quickly. Good luck and hope this helps. |
No spring?
I haven’t baked in a while, so I turned to DL’s Country Classic Hearth Style bread since he calls it a learning recipe and I haven’t baked in a long time. Everything was going well, and I gave the final proofs the old poke test which indicated it was just about right, albeit 40 minutes early. Room temp was 7... | Very hard to say anything
Very hard to say anything without seeing the crumb! Please post a picture of the crumb after you slice one of them and someone will surely diagnose the problem. |
Looking for
I am looking for a bread I think is Lebanon or Syrian maybe. The bread starts with a L ( like Lumpian something like that.) Thank you | Lavash?
I suspect you are looking for lavash. Lots of ways to make it. Generally no yeast or sourdough though you can use starter that is a couple of days old and very sour (and not too alive) to add flavor. It is flat and thin but flexible. Some people make it so that it is crisp enough to snap when it comes out o... |
Overproofed?
Hi All. I suspect the answer to my problem is overproofing but please provide your input so I know for sure.The bread I made this weekend turned out a bit deflated. I used dry active yeast and proofed for 2 hours and 15 mins. After the proofing stage, the dough was extremely unstable. This meaning, it ... | Care with your dough
Hi Song of a Baker,Are you using any period of bulk fermentation?From what you have written, I believe that if you had knocked out the gas from the dough and carefully re-shaped it and proved once more, it would have been fine.Your description shows your dough had becomed "skinned"; you need to avo... |
Breadsticks —— My Second Bread
Today is my second day in baking bread in my life. I am easy to excited and fast to fall in love with something new and creative. This morning i bought The Bread Baker's Apprentice which The Flash Loaf recommended and find a recipe easy to follow and also funny to made —— the breadsticks.... | Great shots Lucky-O
The out-of-focus background and edges of the frame really set off the bread! Let me guess... photography first, bread second! But the bread is first rate!
Welcome to TFL! (Do you think we could be related?) :)
Mini-O |
Everyday sandwich bread that lasts.
I am after an everyday bread that we can use for sandwiches, toast etc that lasts longer than a few hours without drying out.I currently store my bread in a linen bag as that helps a bit. Leaving the crust as a cover. But I am still having 2nd day issues. My kidlets make their sandwi... | Perhaps an airtight bag
Perhaps an airtight bag rather than linen would help? I find I can keep bread fresh 2-dynasty's longer if I store it cut side against the counter in a bag. |
Cambodian-French Bread
My daughter is in Cambodia for the summer working on her master's project. I asked her if there was good bread in Cambodia. I guess I was expecting some cool and unknown to me Asian varieties. She surprised me by saying that there was a lot of very good very cheap French bread. I asked h... | I know in Vietnam....
... the bahn-mi sandwich is based on baguettes - not surprising, given the history, but I'm surprised it's hung on so long. Spotted this about a bit of the history of French bread in what used to be known as Indochin |
Hurricane Isaac Sourdough
I'm bored waiting for Isaac to rear it's ugly head here in New Orleans and thought I'd share how I'm passing the time. SO, I'm making my first real sourdough bread. Here are my loaves shaped and proofing....waiting to be baked. Since Isaac won't hit us head-on until later this evening I'm conf... | Good luck
with your SD bake and hope no harms comes from Isaac and your power stays on and NO doesn't flood again. Can't think of a better way to wait for the storm - baking bread ......and waiting out the storm - eating it. |
Fresh Bread
I am looking for suggestions on the best way to store bread. I enjoy baking fresh bread, but as I am the only one in the household and don't eat much bread (all those carbs), my beautiful bread stales before I can eat it all! Freezing doesn't work for me, it gets a little soggy on defrosting. Any suggest... | soggy on defrosting
How are you defrosting to get soggy bread? Or how are you freezing to get soggy defrosting? :) What kind of bread? |
TX Farmer's Croissants
Here's my latest with TXFarmer's formula.First two inline in the set.http://www.flickr.com/photos/52713318@N08/sets/72157625818510441/show/ Thank you TXFarmer for posting... | Wow! Those look amazing.
Wow! Those look amazing. I'm not even hungry but I am starving after looking at all your beautiful breads and pastries.Are you a pro? If not, you should be. |
Brioche with eggy smell
Hello,This morning I baked brioche for the first time. The recipe I used is from Bread bakers apprentice - poor man's brioche. 23 % butter, 39 % eggs, 6 % sugar... I kneaded by hand. Room temp was very high so I kneaded in three sessions placing in the fridge in between.Baked at 180 C max. 35 mi... | I've had the same reaction as
I've had the same reaction as you - Peter Reinhart's brioches are quite eggy. I'm not knowledgeable enough to know whether brioche "should" be that way, or if it's just his take on this type of bread. I'm not a fan of the flavor or texture of super-eggy brioches, so now I use Ciril Hitz' f... |
seeking a soft crust: milk vs egg vs oil vs steam
GreetingsWhen I make bread buns and loaves, the crust always comes out hard and cracky. I like simple basic recipes, using just flour, water and yeast. But I've always read that adding fats to the dough makes the bread softer. I don't like fat though. But I wonder, if ... | You could brush soft butter
You could brush soft butter on the top of your loaf soon as it comes out of the oven, this will soften the crust considerably. Covering the loaf as it cools also helps.As to the dough fat, Butter would be the best in the dough, followed by oil and milk. In any case, steam must always be ap... |
Baguette - retard length testing
Hi all,I am spinning this out of a previous thread which I was starting to take over. Apologies to Brotaniker! That thread is here:https://www.thefreshloaf.com/node/68848/baguette-dough-how-long-can-stay-it-fridge#comment-492835We happened to want to embark on the exact same experiment,... | Details
For specifics, this is my process:Formulation:Flour (T65 @ 11.5%) - 100%Water - 75%Salt - 1.8%Yeast (IDY) - 0.4%---------------------------------------1. Autolyse500g flour (11.5% protein)325g water- 2 hours (I meant for 1 hr but work called!)2. Add yeast2g IDY dissolved in30g water- dimple and pinch/folder/scr... |
Anyone have a cheese bread recipe?
Just wondering if anyone has a tried and true recipe for cheese bread that I can try.
Thanks so much!
Sarah | Here is my favorite cheese
Here is my favorite cheese and bread recipe. http://oakflatsourdough.homeunix.com/index.php/2009/Bread/blue-cheese-and-rye.html
People at work request this cheese, bacon, and Jalapeno bread more than any other bread I make. http://oakflatsourdough.homeunix.com/index.php/2009/Bread/jalapeno-... |
3 1/2-hour, yeast-only, 50% rye
Since I can now make a 20% fluffy sandwich rye pretty reliably, I decided to apply the same method to a 50% rye with the expectation of a denser, moister bread. Bingo! It worked. A nice, moist, chewy rye.For two loaves:350 g dark rye flour (35%)150 g coarse rye meal (15%) plus extra f... | It works! First non sourdough
It works! First non sourdough rye ithis beautiful i come across. Nice work heidi!How was the flavor? |
Newbie's first loaves!
This is part me showing off, part asking for input. :)A bit about me - I've always enjoyed cooking, but just recently (as of a week ago) dove into bread-making for the first time ever when I bought a few packets of active dry yeast on a whim. I've made two batches, and I've got my third one retar... | Nice job, and welcome to the
Nice job, and welcome to the wonderful world of baking bread!Would adding some vital wheat gluten flour to the first recipe strengthen the gluten structure enough that I could get a better rise/more holes out of it?If you want more holes, you should use more water and less cream. The more f... |
Need ideas for nutrition-packed rolls
I'm not ready to embark on this journey,yet, but I have been thinking about how to prepare for it.I know there are many people from all over the world on this forum who have many different experiences.Perhaps someone can offer me some perspective on this project.Someday in the near... | Some thoughts
I'd look into whey as an ingredient for your rolls. It's got a ton of protein and water-soluble vitamins in it. Nearly all of the fat has been removed so if you're looking for lean that's something to consider. It's also tasty.Of course if you do want it, fat would be a great source for softening the roll... |
Ingredient Functions
Hey guys,I am adding a post to my blog about common ingredients and how they alter breads. It's in a draft stage and I plan on writing about everything from flour to dough conditioners for professional bakers.I have several books that I'm using for reference and would love to add as many details as... | Looks pretty good to me. A
Looks pretty good to me. A few things to add of course: a section on "salt", also "fats & proteins". You may want to change "water" to "water and other liquids". The liquids can be anything from milk to beer to chicken stock."Sugars" might be another section: aside from different sugars (whit... |
Retired US Navy Bakers? Hamburger Buns
I didn't know where really to put this. I see there are some hamburger buns listed but I was hoping to get lucky.Retired Navy Bakers?I was on Submarines while in the service, although not a cook. The senior cook was always the baker, ours was exceptional. The baker’s watch was the... | US Military recipes are in
US Military recipes are in open accesshttp://www.quartermaster.army.mil/jccoe/publications/recipes/section_d/D03306.pdf |
O'Charley's Rolls
Well, I don't know how everyone feels about O'Charley's rolls, but I find them amazing. The texture is wonderful and that sweet yeasty flavor is only heightened by the honey butter that they give you. I have seen recipes using boiling water and adding the sugar, oil, and salt to that before adding you... | Also
By the way, I hope this isn't an inflammatory post. I know that some people detest bread from chain restaurants and bakery's but sometimes, at least for me, it is nice to have that familiar flavor but with the comfort of not having to leave the house. The satisfaction of replicating something in the home is quite ... |
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