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Artisan Bread in Five Minutes a Day--Using less yeast
I know that one of the major criticisms of the Artisan Bread in Five Minutes a day method is that it uses too much yeast and the quick fermentation does not permit good flavor development.
The authors have addressed those concerns here by demonstrating that the tech... | Correct!
IMHO, ABin5 is nothing more than capitalizing on the no-knead recipe developed by Jim Leahey. I bought the book thinking it was something different, only to find that is was nothing new. I have made the "Master Dough" just like regular no-knead dough, and got the same results as you. ABin5 is nothing more than... |
Sharing Medium Rye flour, Asheville NC area
I am currently concentrading on baking rye breads: lots of recipes call for medium rye flour (Hammelman) . I only get whole rye from Hogson mill, dark rye from Red Bob Mills or white reye flour ( which looks like cement). Honeyville sells a 50 lb bag medium rye flour for $57.... | You can buy Medium Rye flour
You can buy Medium Rye flour in a 5 lb bag which is affordable from King Arthur Flour on-line. That is where I buy most of my flour from. The pricing is reasonable and the product is excellent. |
Counter top ovens
Have noticed several TFLovians are using countertop ovens this summer. After a late, cold, and wet Spring, Summer has settled in with 95-100 degree days. Still have lovely cool nights so won't complain too much. Absent doing the 2AM baking (which I really do love to do once in a while) I've been consi... | I use two
of Sylvia's steaming cups and throw extra water in the bottom of the mini convection cuisinart. Get nice blisters. Have only been using it for bread with steam for less than year though but all the electronics and controls are on teh bottom and below the oven compartment. The steam seem to go up. So far n... |
Long - very long, Bulk fermentation
So I didn't do this test, but a Domino's did a test on a very long, warm bulk ferment - it made the news https://www.dailymail.co.uk/news/article-9963667/Dominos-pizza-dough-thrown-Hurricane-Ida-unstoppable-blob.htmlI could not find out how much dough they originally through in t... | If they'd only known...
to stir it down, it wouldn't have made a mess on the ground. :-) |
Fougasse (without a peel)
So, I just tried my hand at making fougasse. It's a very, VERY easy and simply hearth bread (just white flour, water, yeast, salt). My problem is how to easily transfer the fougasse from countertop to the oven baking tray without a peal. I'm not about to buy one. I hate accumulating stuff and ... | I use
a cutting board with parchment paper on it. Just slide the parchment and bread onto the stone in the oven. No worries. You can remove the paper when you remove the steam or just leave it in until the bread is done. |
The Dangers of Bread
1. More than 98 percent of convicted felons are bread users.2. Fully HALF of all children who grow up in bread-consuming households score below average on standardized tests.3. In the 18th century, when virtually all bread was baked in the home, the average life expectancy was less than 50 years; i... | Thank goodness, I was hoping
Thank goodness, I was hoping someone would post this! Safety first!! :)Most bread eaters are utterly unable to distinguish between significant scientific fact and meaningless statistical babbling.Possibly my favorite line! |
Best options for using up a large amount of bleached costco flour??
I'm still rather inexperienced at baking, but when I was just starting I bought a BIG sack of bleached, unbromated AP flour from Costco. I've since realized nearly all the recipies I try call for unbleached bread or AP flour and it seems to make a dif... | You have some options, Hank
You could add a small percentage (5-10%) of whole rye flour to an otherwise white bread to boost the flavor without making it overtly "whole grain". Ditto for adding regular whole wheat. Or you could go with a substantially higher white whole wheat fraction (if some of your "customers" are... |
How to keep old dough
So I'm making oatmeal bread. I heard one trick is to keep a portion of the dough to make bread the next time. Well, how do I keep a portion of this dough to make new bread? How do I store it? How do I feed it, or do I need to? | Sealed container in the fridge
That's how I keep my old dough.If it's old dough (and not a levain or a sourdough), it doesn't need to be "fed", although I notice that after 2 weeks or so, the quality degrades, so I whip up a new batch twice a month or so (I bake every weekend).Hope this helps. |
What to do with discarded sourdough starter?
I'm in the process of nurturing (? is that the word) sourdough starter. It'll be my first. Tomorrow, I'm supposed to discard half of it. Are there creative ways to use this discarded starter? Could I make thin pancakes from it? Throwing it away seems like a waste. And, I don... | Pancakes!
Sourdough pancakes are a great use for excess starter. So are sourdough biscuits. Recipes abound for both. Go for it!Larry |
Tip: Creating Steam
I have a tip that maybe some of you have discovered and already use. It's about how to create steam in the oven when we don't have a built-in steamer. The tip is to bake the bread while baking something moist, like vegetarian meatballs (made with tofu). That would create a good amount of steam, even... | confused a bit
What breads would you be baking below 400 degrees that would need steam? |
Plums plums plums duck eggs duck eggs duck eggs and rhubarb...tons of rhubarb
I love this time of year and want to use this amazing harvest more for baking this year
I freeze, dry, jar jelly, jam, chutney
But have enough to really play this year
And the eggs! Oh my the number of eggs my six ducks and four hens put out... | Rhubarb butter (think apple butter but tart and pink)
I like to keep rhubarb butter on hand to use like jam. It's easy to make and freezes well. Just cut up some rhubarb, peel and pare some apples, squeeze in some lemon juice and simmer as you would to make apple sauce. Tender rhubarb will wholly come apart on its ... |
Lost but can be found here
Came across an interesting article about searching for the real "New York" food specialities. http://www.nytimes.com/2012/08/01/dining/lost-then-found-new-york-food-classics.html?pagewanted=allIf they only knew, for the price of ITJB and a little help from their friends here at TFL, they cou... | After looking
at the list of their recommended retail outlets I was wondering who paid the Times the most for their being mentioned in the article. The Times needs cash bad. Nothing like selling some product placement to rake in free cash without any investment required whatsoever. I think we will stick with you 3 ga... |
Trying to find a reliable way to adjust recipes for 10x5 pan.
As the topic says. When I started doing my breadbaking and being a total newbie at it all, I read about someones review of different pans here and found that the Williams Sonoma goldtouch pans did very well (short of having cast iron bread pans of course). S... | Compare their volumes
Here's a suggestion.If you have a pan the size prescribed by the original recipe fill it with water, and measure the amount of water it holds. Do the same with your 1.5 pan.If you don't have a the small pan, calculate the volumes.Either way, calculate the ratio of the two.I just did it both ways w... |
Garlic Butter Bowknots
This recipe for these buttery, garlicky knots is perfect for a meal with a great, simmering sauce. Don't be alarmed by the amount of garlic cloves in the recipe.. the saute of the mince in butter over low, slow heat really brings out the nuttiness and rich flavor of the garlic. The rolls themse... | Your garlic butter
bow knots look so delicious! I love the garlic, since it may keep evil spirits, bad omens werewolves and some vampires away long enough to escape! Or maybe it attracts them I'm not sure :-( Your knots sure attracted me.Nice baking. |
bulk fermentation time comparison
I wanted to experiment different bulk fermentation times so I did a comparison test and prepared 3 identical doughs, following the exact same protocol; the only parameter that differed is the bulk fermentation time: 6h, 7h and 8h at 24C (75-76F) Here are the specifics: 100% hydration s... | Very nice experiment! 6h is
Very nice experiment! 6h is indeed clearly underfermented with large holes and some denser areas, although not terribly. I'd say 7 is OK, and 8 is spot on, at least for my preference. |
Possible trouble with a recipe
Hi! I'm new here, but have taken an interest in bread baking (baking in general, actually) and am starting to try new recipes. I'm pretty inexperienced, though, so am never sure if what I experience with any given recipe is usual, or within a range that could be called usual, or if I've d... | I don't think you did
I don't think you did anything wrong. Flour absorbancy can vary, and you'll actually find as time goes on that "the wetter, the better." A dough that is so sticky that it sticks to your hands and the sides of the bowl will often actually develop quite nicely if you give it enough time and fold i... |
Question: How to get maximum banana flavour into a (non-quick-bread) banana bread?
I'm going to make a sourdough banana (maybe banana nut) bread that's not a quick-bread.Some of the banana will be dried/dehydrated banana, which has an intense banana flavour (added to final dough(and maybe the preferment))Some of the ba... | you want banana flavour? use dead ripe bananas!
the greener the banana, the weaker the flavour. My friends jokingly pass around my "dead banana bread recipe" and getting a good laugh, point being the fruit should be dead ripe for strong flavour. "Too dead" will start to take on an alcohol taste as they start to fer... |
A surprising find
In the process of doing some searches relating to bread this past week, I encountered several recipes from a site named www.igaalliance.com. In refining my search somewhat, I learned that the site would not display any information if I tried to visit the site by directly entering the address (or suba... | Weird.
Weird. |
Is a good banneton really necessary?
I am about to switch from baking in my Zojirushi bread maker to just using it to knead and proof the bread, then baking it in the oven. Should I even proof it in the ZO machine or just do it outside? Is a good banneton really necessary? Any advice to help me make the transition from... | Bannetons are convenient
Bannetons and brotforms are convenient but with a little ingenuity, you can substitute common household stuff to do the same thing.I'm not the first and won't be the last to use a colander, a small basket, or a small bowl lined with a smooth towel or even a clean cloth diaper as a proofing tool... |
I stopped using a poolish and still get great flavor
I've always used a poolish for my no knead bread recipe. It called for one cup of APF and 6 oz of water and 1/8 teaspoon of instant yeast. I would let it ferment over night and then mix it with 7 oz of bread flour, 2 oz semolina flour, 1-1/4 teaspoons of salt, 4 oz ... | Reinhart, in Artisan Bread
Reinhart, in Artisan Bread Every Day, reached the same conclusion. Think of it as pre-fermenting the whole loaf. I do the same for most breads, except that I mix to the desired strength, then move to the refrigerator immediately for an overnight, slow ferment.You can produce different flavor ... |
Having Trouble with Your Magic Mill Dlx Assistent? This video was awesome!
I was reading a few posts here about problems and frustrations with the Magic Mill Dlx Assistent. When I first bought mine two years ago, I tried using it several times and was sorely disappointed in how it worked for me. Dough crawling out o... | Right you are, BellesAZ!
I've watched Ashley's video over and over (and over), even taking notes. As you said, it is extremely helpful. It takes some of the mystery out of achieving the "donut" shape ideal for kneading in the Assistent/DLX. In another video on the site (during which she demonstrates multiple products, ... |
Light-hearted breadmaking!
I teach breadmaking (around 10 hours a week, ATM) – and each session only lasts two hours from start to finish. I run two sorts of sessions; one for adults with learning difficulties, where we make different breads each week; and regular 5-week courses - for parents and children in a local pr... | You could add crackers ;-)
You could try crackers ;-)http://www.thefreshloaf.com/node/22562/sourdough-crackersRon |
Corn/Flour Tortillas
Hi all -- I am having a taco party this weekened and want to make homemade corn tortillas (I've never made them before). I have read that an issue with corn tortillas, is breakage/cracks when folded, after they've been cooked. I am thinking of adding some wheat flour to the mix, to add that some st... | I have made corn tortillas
I have made corn tortillas and I have made wheat tortillas. They are two very different products resulting from two very different processes. The problem that you describe with corn tortillas is correct. The solution is making a proper corn tortilla and that is unlikely to happen on your f... |
Healthy rolls than white flour
Recently I have been getting away from white flour and leaning towards a healthier alternative for steak rolls, every now and then I like a cheese steak hoagie, anyone have any recipes I may try. Chet | If there's a recipe that you have been using, chetc,
how about substituting 30% or so of the white flour with either white or red whole wheat flour? If you like that, you can then experiment with increasing the whole wheat fraction to find out if/where it gets to be more than you want.Paul |
What flour was it ?
Hello,Here in China I tested flour. It was white wheat flour, high gluten with no additives and unbleached ( I think )The flour was very thirsty. I mixed by hand and easily reached 80 % hydration. The dough was very easy to work with, I could shape baguettes with it. Baked baguettes had nice open ye... | What might the label say?
And no, I'm not trying to be a smart-aleck. Even if the label isn't illuminating, just telling us the brand name might be enough for some of our posters in that part of the world to give you some feedback.Paul |
Sweet sourdoughs
Hello!I've recently been trying to bake sourdoughs enriched with sugar, and I'm having a heck of a time getting my doughs to rise.I used 9% prefermented flour, and 16% prefermented flour on two recent bakes and in both cases I got a negligible increase in volume during proofing, and very little oven sp... | I had the same issues. Sweet
I had the same issues. Sweet and fatty breads with sourdough are difficult, you need a super active starter, and it seems not any recipe is even realistically possible with SD.Here is the thread with some advice I got when I had this issue: https://www.thefreshloaf.com/node/68117/complete-f... |
coco bread
in had a great coco bread reciepe that used coconut milk , but the reciepe lost. wondering if anybodys got an authentic reciepe for this very underrated bread >>>thanks! | one can easily substitute milk in a bread recipe with coconut
milk. I also like to throw in the fiber from the processed (chopped to the point of butter from dried unsweetened coconut flakes in my kitchen machine) into the bread, up to about 10% of the flour weight depending on the type of bread. Flaked is also good... |
Gluten Free
This is probably a sacreligious question, but does anyone have a good recipe for Gluten Free Bread?Pat | Use the Search tool
at the upper left-hand edge of the page. You'll probably find more than you need.Paul |
How to keep bread moist?
Is there a way to keep homemade bread moist for a longer period of time? My breads are pretty good (I'd think) for the first couple of days. After that, it gets slightly dry and begins to crumble easier. It's still good, but not what it was just two or three days ago. Any tricks I could use? My... | keeping bread
I usually cut the bread into slices, then freeze it. If defrosted at room temperature or in a toaster it keeps well.Alternatively you could add some mashed potato, potato flakes or flour to the dough, as this retains the moisture. Bread made with a sourdough starter also resists getting dry for longer t... |
Biscuit Help
I've been trying to make the perfect biscuits for months now. The picture with the jalapeno biscuits is from about a month ago. I had it down. They were perfect, even the plain buttermilk. Now, I can't, for the life of me, recreate them. The other pictures are of what mine keep coming out like now. I have ... | No leavening?
Every biscuit recipe I've seen has some form of leavening. If you have just milk,butter and buttermilk, it is more like a pastry. EDIT: Duh! Just figured out SR flour means self-rising. Time for another cup of coffee-the brain isn't awake yet. |
What five breads do you bake over and over again?
They don't have to be your favorites, just the stalwarts, the ones you find yourself baking over and over again.I guess mine would be:Olive Bread, Breads of the La Brea Bakery, Nancy Silverton. Why? I love olives and this is a near-perfect sourdough loaf.Fig-Anise Bread... | My five faves
1) House bread: 20% AP, 40% stoneground local WW rye, 40% stoneground local WW, ~15% pate fermentee, about 70% hydration and some pumpkin seeds.2) Plain, white, lo-salt bread: 70% hydration straight dough with about 15-20% pate fermentee.3) Bertinet's Olive white w/cheese: Whenever I ask someone if ... |
hamburger bun question
How many ounces of dough are used to make hamburger buns? | none, I wrap mine in lettuce!
:) |
no bake just boiled bread
every holiday my gma always made what she called "Big Huntz" servred with some berry sause.here is the receipe:1c melted Lard/shortening3 eggs1 tsp soda3C milk1 tsp salt1 tsp cinnanon1/2 tsp all spice1 C Rasins6 C flourBoil for 3hrs slice and serve.not realy an oven bread but is anyone famili... | Sounds more like a steamed pudding
Was the mixture in its own pan/container that was set in a pot of boiling water?Paul |
Fruit Pie's
I have been working on making pies. The crust is great and the fillings are coming out wonderful since I started using some tapoica as a thicking agent. My rustic pies came out very good and the bottoms were perfect. But, my pies in the pan were not so great. The bottoms were soggy. I know blind-baking them... | Never used simple syrup
I've seen recipes that specify brushing the dough either with milk or beaten egg to "seal" the crust under a pie filling. I don't recall ever seeing simple syrup mentioned, but that's no proof it won't work! Something about it says to me it would not be very effective, but I don't know why I say... |
Tried something different
Hey everybody my wife said the other day "How about making breads that are like potato chip flavors BBQ, Sour Cream and Onion etc. So I figured I would give it a try. The first and so far only one I have tried to make is BBQ. My first attempt I made a basic dough enough for two loaves and adde... | What a great
idea! They sure look BBQey to me. Bet they taste great. What do you think about using so BBQ spice rub in the dough as it ferments (like you put on ribs) and then sauce the loaf later :-) ??Can't wait to see your other concoctions. |
Do I need to use bakers percentages or can I just multiply the recipe with the number of batches I want to make?
Hello,I'm using a recipe that calls for:2.5 cups for bread flour1 cup of cake flour1 tablespoon of sugar1 tablespoon of vegetable oil2 teaspoons of salt1 teaspoon of yeast1.25 cups of waterNow, this recipe m... | Without being elitist no
Without being elitist no matter whether you simply multiply by five all of the ingredients or you first convert them to bakers percentages you are going to get the same answer. Bakers percentages really help when you discover that you have only 85 % of the flour you need for a recipe and you d... |
Banneton bottom suddenly getting wet
Hi guys, Something strange started happening with no other changes so I'm unsure what's wrong. Basically I do a 76% hydration sourdough with stretch folds etc, place it in an opened bag for 48 hrs in the fridge.The top of the plastic bag always gets condensation, sometimes a bit mor... | My first instinct would be
to suspect something growing in the basket and cloth that is attracting moisture. Examine carefully.Most likely have to sanitize. Make sure both baskets and cloths are thoroughly dry before next dusting and use and dry well between uses. With warmer temps., the dough may also be warmer than e... |
Quick question - to retard a 100% spelt loaf or not?
Quick because it is proofing away as I type this. My first go at all spelt, 50:50 wholemeal:white, 80% hydration, sourdough leavened and I am winging it a bit, but the dough feels nice but different and it is just starting to rise.I have heard that the proteins in s... | Ferments quickly.
Spelt is a "sugary" grain. It converts starch to simple sugars quickly. And with that amount of whole grain, it will be supercharged, and will still chug along in the fridge.Spelt is not strong gluten either. But it can be worked with.You might be able to pick up tips from this gorgeous spelt bake,... |
Playing with Semolina
Hello All! After my disappointing encounter with pumpernickel and deli rye, I decided I needed to drown my troubles in Semolina. Again from BBA (it is the only bread book I own, being a very new bread baker) I wanted to try the Pugliese and the Pane Siciliano.I was having a difficult time findin... | Pane Siciliano got rave reviews in our household
But I'm a lot more generous with the sesame seeds. They're not only for decoration - they add a lot to the taste - and they're good for you too!Meir |
What happens to dough once it is flattened (or rolled out) and left over time?
Does anyone know what happens to dough that is flattened or rolled out but then left for a day? What does the yeast do, what happens to the dough itself?I rolled out some dough and didn't end up using it all, so I put 2 of them in the fridg... | Fermentation creates acidity
Gluten aligns itself over time creating a stronger network. Also the dough will continue to ferment creating a build up of organic acids. Acidity causes the gluten to tense up and so the dough becomes more elastic. The fact that it's rolled out doesn't really matter.Plenty of great articles... |
Surface tension
I have seen 'surface tension' mentioned a great deal, on this and other forums and websites, in relation to the shaping of dough to produce a taut 'skin'. Achieving good surface tension is said to help a loaf keep its shape (especially important when using very soft doughs) and improve oven spring.
I fe... | a taut skin "helps" reduce spreading somewhat
I think you're right that trying to use the "scientific" meaning of the term "surface tension" is misleading, that a more accurate way to express what's being talked about may be your phrase "creating a taut skin".
For a thorough description and discussion of shaping in suc... |
Mistakes, I've made a few...
So I made some potato sandwich bread, a recipe I have made a couple of times before - except this time I got this:I believe I 'over-proofed'. I went back to check the recipe and saw it was for two medium loaves when I have been using two large loaf pans (this was a hint I got from another f... | Yup, on the right track!
I enjoyed your first blog entry. :: also evil laughter ::My first thought was the pan might be too big. Your math sounds about right. Go for it!If you're going with fresh roasted potatoes try some of the colored skinned ones like red and purple and grate the skins into the dough. Makes for... |
Retarding bagels
Why do you have to retard the bagels overnight? I don't have room in my fridge to store a tray of bagels.Steph | Flavor
The purpose of an overnight stay in the fridge is to further develop the flavor of the bread itself. This process usually replaces the second rising of a day. By slowing down the yeast fermentation you develop more flavor. Hope this helps. ~Tablebreadhttp://tablebread.blogspot.com |
Ciabatta with coconut milk
I started with my old reliable, a ciabatta recipe from this site, but made it with more white bread flour than whole wheat. I replaced the mix of water and olive oil with coconut milk and one egg. No water at all. The dough was extremely soft and supple; I nearly decided to add more flour. It... | Sounds like a great idea. I
Sounds like a great idea. I have used coconut flour but have not tried milk yet....it's on my to do list!Thanks for the inspiration. |
No-Knead French?
When I worked at a bakery we mixed everything in a big spiral mixer, and everything mixed until it would pass a window pane test (even whole wheat). But when it came to the fermenting (first bulk rise) sourdough got a strech and fold every hour for 3 hours while French dough (poolish) did not. This, co... | Stretch and fold and baguettes
SFBI teaches stretch and fold with long bulk fermentation times for their baguettes and country loaves. Works very well for me and my bread baking needs.
I'm curious why you'd stretch and fold dough that already passes the window pane test. |
Current Bun Recipes for Peter Rabbit Fan
Hi Everyone, My 3.5 year old daughter loves Peter Rabbit to such an extent that she calls pretty much any bread shaped like a roll a 'current bun'. In the story, Mrs. Rabbit goes to the bakery and buys four current buns, one for each of her baby rabbits. Does anyone have or ... | My guess would be to head for a hot cross bun recipe
and forget the "cross" brushing just milk on the buns before baking. Baby bunnies are heavily associated with spring and that's when currents are popular in Easter recipes. What about scones?And what about making them extra small baking them in tiny baking dishe... |
? on cheese danish method
Hello I have a question on method? I am currently in the process of making a laminated dough for cheese danish. Thanks to TXFarmer for your lovely blog post and recipe. I am wondering about the second and third fold? Do I rest for and hour in between these folds as you do with the first one? T... | I always rest the dough in
I always rest the dough in the fridge between folds, this is to make sure the butter and dough stay cool and don't melt into each other. |
Ballooning bialys--I keep trying!
I've been hard at work, trying to recreate the "classic" bialy (did it once, so why can't I do it again?). Any insights will be more than welcome. I think I may have the answer, but let me back up a minute. I baked two recipes (a dozen each) from ITJB. The first batch, baked yester... | joy, here's what I do which
joy, here's what I do which seems to work, which Stan told me to do.But, I remembered something very important Stan G had told me from one of his posts... the bialys have to reach full proof, i.e., just about at the point of collapse, before you "pull" them into their flat-bottomed ring ... |
Freezing a whole loaf
I am visiting some friends mid week and they would like some bread. However, I won’t be able to bake it the day before and would have time to bake it about 3 days ahead of the visit. My plan was to bake a sourdough Hokkaido milk bread. What would be the best way to freeze and then thaw the loaf ... | We freeze bread frequently
and our best results are fully cooled loaves double bagged with minimum air in the bag. We have gone to the extent where we put a straw in the bag to suck out the air, if that made a difference it was minimal. When removed from the freezer we leave them in the bag till they have warmed close ... |
Cheese starter culture as a sourdough starter
I just made a loaf from a cheese starter I had in my freezer, because wikipedia tells me the same micro-beasties that make a cheese starter are also in a sourdough starter. It worked!I thought it was going to be a miserable fail, because the milk I was using as liquid in my... | Sourdough starter vs cheese starter
Sourdough starter contain (wild)yeasts, which are primarily responsible for raising the dough. Yes sourdough starters also contain the same, or similar, bacteria as the cheese starter. The bacteria, are primarily responsible for the "sourdough" taste. The cheese starter, by itself, w... |
Vichyssoise (Potato-Leek Soup) Bread
A favorite soup of mine makes a favorite bread of mine. Ingredients For Soup:1 tablespoon butter ( 15 g)1 leek ( white portion, chopped)1/4 medium onion ( chopped)1 potato ( 8 ounces, peeled and chopped)1 1/2 cups chicken broth ( low sodium) or 340 g water1/2 teaspoon table salt ( ... | Sounds great. How does it
Sounds great. How does it taste?Does it taste like a bowl of soup? |
what is fat ratio of eggs
When adding eggs to a dough, is it 100% fat? or just the yoke? | the yolk contains all the fat and approx. 33% protein
the white is protein & water ...basically wiki might be more specific |
I finally got my fluffy rye!! Tee hee!
Oh, I like the solid, very dark, European rye, too, but I kept making stabs at getting a fairly light, hole-filled, rye bread. Thanks once again to all the information here on TFL, I think I conquered the rye-door-stop demons. At least for today.First, it had to be a yeast brea... | That is very nice looking
fluffy rye Heidi! Just love the marble and thick dark crust too. Was thinking about your beef stock and thought a little of it would be pretty good in your bread too. I've been wanting to use some chicken stock in bread but beef would be the stock of choice for rye.Nice bread baking with st... |
New bagel-maker question
I’m a new bagel-maker and I’m using the following recipe from Inside the Jewish Bakery:5 cups High-gluten flour*1½ cups+ 1 Tbs Warm Water (105°F/40°C_)1 Tbs Malt powder, malt syrup,* or honey1 tsp Table salt½ tsp Instant yeast*2 Tbs Poppy seed, sesame seed* and/or kosher salt for topping2 Tbs M... | I don't know the solution but...
...the bagel dough I make, using Peter Reinhart's incredibly easy, forgiving and delicious recipe from Aritsan Bread Every Day, is ready for bulk fermentation when it a fairly stiff, supple mass that is slightly tacky but not sticky at all.I hope you have wonderful success with the batc... |
optimum hydration for a Bosch Universal plus
A friend of mine is after a Bosch Universal plus, she called a few places and did not get a solid answer, she makes breads with hydrations between 63 & 66% is this an ideal hydration for good kneading Chet | My opinion
would be yes. I don't prefer to use mine with hydration higher than that because the dough climbs the center spindle and doesn't knead well as a result. But with hydrations in the 60's it's a great workhorse and is very easy to clean. I also think it does a great job with cookie doughs, whipping cream an... |
Pierogi/pirozhki
Hi folksI currently have a Polish family on my Family Learning course and I wanted to make pierogi with them in the last session - tomorrow morning.I've previously avoided stuffed dumplings, preferring bread with a crust. However, I had a practice this morning with my special needs group and thought th... | The recipe looks fine. It is
The recipe looks fine. It is very easy and fast to bring the ingredients together into a dough by doing this in the food processor. |
All Trumps in Omaha!!!
I just discovered you can buy All Trumps flour in Omaha from Omaha Bakery Supply for $17.50/50 lb bag!! Contact info below:Omaha Bakery Supply4224 South 133rd StreetOmaha402-731-5572http://omahabakerysuply.com/index.html | AT in Omaha
Congratulations on your find. Unfortunately, their website is under construction at the present so I can't find out what other goodies they may be carrying. OTOH, I could justify the trip from the KC area for a look see if I stopped by "La Casa" for pizza and stocked up on some of Stoysich's sausage while I... |
bread recipes by weight
I want to make some italian bread, like 6 loaves and want to weigh the ingredients rathen than by volume, where can I find what I am looking for. Chet | I think this answers your question
I assume you need to know how to convert volume measurements to weight/mass measurements?If so, I have found these two sites helpful:http://www.gourmetsleuth.com/cooking-conversions/calc.aspxhttp://www.onlineconversion.com/weight_volume_cooking.htmJust be careful about:UK cups, Austra... |
My first (kinda sorry attempt) of Swiss "St. Gallerbuerli"
Got this recipe a couple of days ago direct from Switzerland: St. Gallen is a town in the east of Switzerland and one of their specialities besides St. Galler Bratwurst is the St. Galler Buerli. There are only a few bakeries which makes them " right"! In an art... | substituting instant for fresh/cake yeast
At first I did not pay attention that the recipe is talking about fresh yeast, so I put 7gr of instant yeast in the preferment. When I made the final dough I realized the recipe calls for 17 gr. of fresh yeast all together so I put in another 3 gr. of instant yeast .Substitutin... |
Bellarise yeast
Good morning, has anyone tried Bellarise Instant Dry Yeast from Sam’s Club? I’ve used Fleischmann’s or SAF my whole life and generally keep a large package in the freezer. I’d love to hear what from someone who has used Bellarise; any problems with longevity, action, etc. | I can't help, but I'm also
I can't help, but I'm also interested in anyone's experience, since that's what our Sam's is carrying. I've read reviews but most were thru 3rd party sellers like on Amazon and expiration date seemed to be a problem there, but I've seen the same issue on Amazon with other brands too. If I can... |
Frozen
Anyone has experience with half baked frozen dough ? What do I mean ? can I half bake my ...let's say baguette, then freeze it. When wanting to eat, just pop into the oven to finish the bake. I see them in the supermarket, so it should be possible... Question is, WHEN to stop the bake...Thanks. | a bakery i worked in for a
a bakery i worked in for a while did a lot of par baked baguettes. They were baked to about 90%ish done, basically baked but just a little anaemic when they came out of the oven, they were then left to cool at ambient and blast frozen. After that they would be delivered to various cafe's etc ... |
Hocus Pocus from Saveur
http://www.saveur.com/article/Kitchen/Bread-Accurate-Cups-WeightMe thinks a sample of n=20 would prove this method completely (as the Car Talk guys say) booo-oooo-ooooo-oooo-gus.(At least they mention using a scale. That's a plus, I guess!) | Your address
took me to Saveur's OOPPSS! page |
Is it ok to add more water, or flour to dough after it has already risen?
Hello,I'm new to baking and after making some dough, I have a question.When I was kneeding my dough, I felt I got it to a point where it was elastic enough, but after rising and punching it down it looked like it didn't contain enough water as it... | Just wet your hands to handle
Just wet your hands to handle the dough and use minimal amounts of flour while shaping and remember or write what you did this time and make corrections next time. The difference between a good batch of bread and a great batch is about two or three days. Bread is much like sex. It can be ... |
Cheesequake
If anyone wants to make my Parmigiano Reggiano bread (or anything else that calls for this cheese (or Grana Padano)), consider buying the cheese right now.The already exorbitant cost is about to get much worse:An earthquake in Italy destroyed 400,000 88-pound wheels of Parmigiano Reggiano and Grana Padano c... | Oh my, those are a staple in
Oh my, those are a staple in my kitchen- thanks for the head up so I can plan accordingly! |
Moo Shu Pancakes (Mandarin pancakes) (Báo bǐng)
Anyone have a reliable recipe for Moo Shu pancakes, like these in the upper right-hand corner:I can't evaluate the (very different) ones I see online.I'd prefer not to have to make 10 versions before I find one that's close to authentic.The first try was a bust: http://ww... | They look like water and flour crepes
Not much of a recipe. Thicken water and fry. too tough, more water, to soft, more flour. Mix up and let stand 30 minutes before frying. Stir often. Pinch of salt. |
Steam then bake...why not?
I've been wondering about the possibility of first steaming breads in a wok steamer, and then maybe 5 to 10 minutes later, transfer the bread to a preheated oven. Do you think such a method could be successful for the home baker?The reason I thought of this yesterday was because it's typicall... | Interesting . . .
I would be interested to see what happens with a 10 minute direct steam. I assume this would result in a VERY thick crust that you might not find desirable in your finished loaf. Good luck! Let us know. |
Fruit Bread too soggy troubles
Hi there,I am new to this website and can't wait to get some baking in. I have only just started baking bread for my family and enjoying it greatly.I made my 2nd loaf of a fruit bread which was better than the first but still had some problems with it.It was baked for 30min on a 425F oven... | Several ideas for you
That happened to me when I first started so I bought an instant read thermometer and no more problems. Most breads need to be 190-200F internal temp to be done. It really made that part less anxiety provoking.As for the oven temp, it does depend on what the bread is made with-is this a whole wheat... |
I have a problem
I have a problem. My wife and I eventually want to open our own bakery and that means that we will need to make some kinds of Whole Wheat Breads to sell. The problem is we both absolutley hate whole wheat bread. (Gasp) I grew up in a house where the only bread we were allowed to eat was Whole Wheat bre... | LOL I'm with you
I don't mind a WW bread right up to about a 60-40 whole wheat-white flour ratio, after that YUCH! Don't even get me started on 100% whole wheat whole grain bread of the "integrale" type, which to me tastes like compressed sawdust but which many of our customer go gaga over and wait in line for them.Tha... |
thanks for all the help with bakers percentage
Thanks to everybody who gave input to my need for help with this subject. What a great forum this is! I call it the baker's university. Henryruczynski's lowtech, paper and pencil approach did it for me ( I am one of the older folks here :-) ). I am now happily going throu... | Has the Baker's University forsaken ye?
Me thinks the Baker's University hast forsaken ye!The lowtech version means you have to rewrite the recipe by hand each time you want to scale it.Baker's percentages help you scale a recipe up to make 20 loaves, down to make 2, and around to fix measurement errors (added too much... |
What am I doing wrong
I seem to be having a issue getting my loaves out of the bannatons after being in the fridge overnight. I have tried an assortment of flours, bread flour, semolina, rye, wheat and they all seem to get somewhat stuck. I do put them into an airtight bag before going into the fridge and they (the bas... | Use rice flour
Rice flour is sort of like teflon. Use a 50-50 mix of rice and wheat flour and I think your problems will be over. Just be sure to pack it into the spaces between the coils of the brotform. If you are using a banneton, which has a linen liner, a rice flour mix would work on that as well.I found rice ... |
Need Help with Hollow Crumb
I am experimenting with Babka that is baked in a closed vessel. The circular spirals has lots of voids in them. Any ideas for a solution?By the way, if anyone is interested HERE is the LINK for the bread mold. It is well built and every loaf so far has baked up beautifully. My only wish is t... | Could this have some useful
Could this have some useful tips?https://www.kingarthurbaking.com/blog/2020/11/12/5-ways-to-reduce-the-gap-in-cinnamon-swirl-bread |
Heartwarming challah story + ITJB
There's a heartwarming story called "Grandma’s Lost Challah, Found" in Tablet --http://www.tabletmag.com/jewish-life-and-religion/99579/grandmas-lost-challah-foundI don't want to ruin the ending, but you've probably already guessed that ITJB plays a part! | Wasn't all Challah bread
some kind of naturally leavened bread like SD before Fleischmann's invented their commercial yeast in 1876? Yeast Water , grape juice starter and others would have possibly worked and they were around before commericial yeast too? I'm thinking Challah was probably SD though, with a piece o... |
Worktops and hands, floured or oiled?
I use an oiled bowl between folds, and other such proofs, as I'm sure most people do; I also use oil on the worksurface when folding and shaping. I don't use anything while kneading.My dough is generally 71% hydration, which while not a problem to handle, keeping any sort of shape... | It's different with every stage, every bread.
I work on a granite countertop.Most of my breads are 70 - 80% hydration and all mixing is done by hand.Countertop.When mixing/kneading, I don't oil or flour the countertop (unless I'm adding flour to reduce dough hydration).When shaping, I lightly flour the counter before r... |
Is there a standard or convention for how refresh/feeding ratios are written?
When feeding/refreshing a starter, you often see ratios written like this: 1:2:2, 4:2:1...n:n:n.Is there a standard or convention for how these ratios are written?starter:flour:waterstarter:water:flourflour:starter.waterflour:water:starterwat... | 1 or 2 (3, 4, 5, 6, can be eliminated)
The first ratio is starter, and depending on the author, can be followed by either water or flour. Many known authors will write flour after starter and then water in order of importance (s:f:w) but long ago I and others found that awkward because it didn't follow logic order... |
How does BBGA format do multi-stage starter builds? If at all?
I'm converting Silverton's Olive Bread to BBGA format.Mini helped me resolve the math issues, which are now correct. Thanks, Mini!What I'm not sure about is how to represent a multi-stage starter build process in the BBGA format.By multi-stage, I mean the f... | How I did it.
Thomas:I'm not familiar with the BBGA format, but I can share with you how I did it back in 2010, when I still used several SD builds in my procedure. Nowadays I don't 'build' anymore as I've altered my workflow and am still able to achieve the flavor profiles I desire. It is an additional step outside o... |
Gluten Development in 100% Whole Wheat Sourdough
Having aquired a Hobart A200, I set out to make some 100% whole wheat bread.Specifically attempting this recipe of txfarmer with no success in a variety of ways.After about 20 iterations, it was discovered that at least one factor in the preceding failures was not enough... | Hydration issues
Every flour is different, but when I do whole wheat, I mill it myself and have settled on about 80% hydration as the ideal. Perhaps your dough is too dry? |
Eggs fried in bread crumbs - Delicious!
One of the many benefits of bread making is that one can always have a good supply of fresh bread crumbs. I adore bread crumbs toasted up in some olive oil and tossed onto fresh pasta, vegies, salad etc. Perhaps my favorite is egg fried in breadcrumbs -- a delicious balance of c... | Looks pretty good to me!
It's one of those "why didn't I think of that" dishes. Has to add some nice texture and sure is healther than some of the stuff I normally like with breakfast eggs. Thanks for the idea, Barbara. I've got a couple of heels of sourdough on my counter that now have a good purpose. |
Thicker Yogurt?
Hi, all.I am hoping there are some people on the list who maybe make their own yougurt along with baked goods.I have been making my own for a while - pretty straightforward. In the past, I have added a couple of packets of gelatin (boiled shortly in a little water and then stirred into the hot milk) to ... | Thickening Yogurt
Well, I do know the way you make thicker yogurt in the Greek style is to place the finished yogurt in a colander lined with cheesecloth suspended over a bowl on the counter overnight. You can keep it that way for about a day if you want it even thicker. You can strain it to the point where it has a co... |
I can taste.... salt
Howdy again!I used to put 1% salt into my loaves, but after recommendations, moved up to 2%; this has helped slow down the sourdough yeast, which is what I really needed. The problem now is that I can taste the salt, which for me is generally an indicator that I've added too much.I 'was' using tab... | I use unrefined celtic sea
I use unrefined celtic sea salt from France. As it is not chemically treated there is no chemical residue on the salt and it retains a great many trace minerals essential to life itself. Not only that, it tastes good.Jeff |
Looking for a Stretch and Fold Recipe for Basic White
Hi everyone,I'm looking for a good stretch and fold recipe for a basic white bread, and I wondered if anyone had one they would like to share. I've never used the technique before, but after doing some research I am hoping it will be a way for me to get back to brea... | I've been using stretch and fold with anything from Laurel
I've been making whole wheat sandwich loaves out of "The Laurel's Kitchen Bread Book," and I've found they all work well with stretch and fold. If I want a slower rise, I reduce the yeast. Otherwise, I just stretch and fold every 45 minutes or so throughtout ... |
Janis Joplin: You only have to do one thing well to make it in this world.
Janis said it, but it true for baking?Are there any successful bakeries that do just one thing well?What about 1 thing well/month, like Olive Bread in May, 60% Caraway Rye in June, etc.? | Gerard Rubaud
I believe makes only one kind of bread and is successful at it. Read about him here on MC Farine's blog http://www.farine-mc.com/2009/11/meet-baker-gerard-rubaud.htmlOne must always, however, keep in mind the many definitions of "success." |
Dough comparison: need help to understand
I just baked 2 loaves in a row with a few differences in the process and as you can see the results are very different: Bread #1 is plump with what seems to be a nice oven rise to my neophyte eyes: actually it’s the first time in a long while that I have had such a decent oven ... | Nice loaves!
I’ll be totally honest and say that both loaves look absolutely delicious and I would be pleased to have produced either of them.From your description the answer seems to lie in the handling of your dough, the folding and the final shaping. And a firmer dough will pretty much always end up more plump than ... |
Videos Fixed on 'Les formes de pains'.
There were a couple of shaping videos on Les Formes de Pain that did not play correctly.D. Guedes, who created and posted them, was able to fix the ones that weren't working.If you've already watched them all, these two did not play.Le Fer a Cheval fendu (http://techno.boulangerie... | dunno how "fixed" they are
They still lock up something fierce and take forever to load even on my high-speed connection. Mind you, it could also be my browser which has been acting funny lately. Are they working well for others?Cheers |
Dan Lepard's Sour Cream Sandwich Loaf
I was skimming The Guardian's website and found Dan Lepard's Sour Cream Sandwich Loaf.Knowing I had a huge Costco container of sour cream, I decided to make it.Result: Very pleased! So simple (a total of about 5 minutes of actual "work") and the "dough feel" was a revelation, espec... | Dan Lepard's sour cream loaf
Looks interesting. I wonder if it would work substituting yogurt for the sour cream and using whole wheat flour?Sue |
First shot at Cuban bread
One of our favorite sandwiches are Cubans. We have made them numerous times with different types of bread. When we lived in Syracuse, there wasn't anywhere that I had found that carried Cuban bread, so we made it with whatever we could get. Since moving to Atlanta, Cuban bread can even be foun... | good recipe
I've been making this for a few years minus the palm fronds on top. It's pretty good. |
Chad Robertson "Tartine Bread" masterclass video
Great Chad Robertson video...
http://www.youtube.com/watch?v=cIIjV6s-0cA
Cheers,Phil | +1 Great Chad Robertson video
Thanks for the link Phil. It's a great help to see a baker working with their dough. Sometimes I see comment here that the tools we rely on, scales and such, are not needed, that bread has been made for thousands of years without them. What such commenters neglect is that people regularly ... |
Dough nuts (not doughnuts)
The link below is to an article in the UK's Independent newspaper talking about the increase in male home bakers.http://www.independent.co.uk/life-style/food-and-drink/features/dough-nuts-theres-a-new-breed-of-amateur-foodie--men-who-bake-their-own-bread-7707175.... | When I first saw the thread
When I first saw the thread title, I thought you're talking about yourself. :p What a great article! Thanks for sharing. (though I still think you're definitely one.... :p) |
Making Jim Lahey's No Knead Bread with Milk?
Hi, all! I just registered, and this is my first post. I have always been a weekly home bread maker (bread aisle bread isn't food!), but recently I have been raising a toddler and so have been a bit out of the loop.Anyway, I stumbled across this site today because I had just... | try powdered milk
I have enriched the original NKB receipt with 1/4 cup of powdered milk and a good squirt of honey and used a loaf pan instead of the dutch oven(remember to lower the temp of the oven for a softer crust) and it has come out fine. If your going to use whole milk and your worried try fermenting in the fr... |
What is translucent crumb?
I have just got done reading the extended discussion on this list of Gérard Rubaud flour mix, miches, etc. and saw several references to a translucent crumb. I was somewhat mystified by this phraseology, as nothing could be more solid (if holey) than bread. However, I just made a sourdoug... | translucent crumb
Varda,I think you can see the 'translucentness' of this baguette crumb. It's shiny and see-through in parts. The crumb indicates a lot about the process that the baker used, that's why everyone on TFL always asks for pictures of the crumb. It shows how the dough was handled, shaped, the time it too... |
Dock into the light - Dock that rye bread!
In a recent rye thread, I threw my hat in the non-docking ring. If the loafs are perfectly proofed, maybe you don't need to. After a particularly 'rustic' looking batch of Vollkornbrot last week, I busted out the dough docker and the resulting loaves are definitely better look... | row, row, row your boat....
Dock, dock, dock, the rye, gently 'vor the steam. Merrily, merrily, merrily, merrily,Life is but a dream ...great-looking-rye. :) |
Rye-wheat scalded (mashed) sourdough bread with dried fruit powders
I found the recipe of this bread in Livejournal (it's written in Russian). The author uses apple powder, very rich in natural apple pectin. Scientific ground for using fruit powders and quantities were taken from article http://www.ncbi.nlm.nih.gov/pm... | Is it purple?
Is it just my computer monitor, or is that dough purple?What is it with purple these day? http://www.thefreshloaf.com/node/28335/fermenting-vegetables#comment-214005raspberries, black currants and blueberriesI guess that explains it.-(That steam chamber idea is kinda' neat). |
Bread storage
curious what others use for bread storage.The multigrain loaf I make will sometimes be around a week.In the winter that is not much of a problem, but as the weather warms, the amount of time the loaf can be left "out" is shorter, before penicillin starts to grow.Normally, the loaf is in an open plastic ba... | Bread Keeper
I use the Bread Keeper. Works great for me - the Whole Wheat Flaxseed Bread sometimes sits in it for a week, with the vents fully opened, without any problems. The bread stays moist, doesn't dry out and won't mold.Pleasant Hill Grains sells it here (scroll down on the page).Stephan |
tartine baguette bulk rise question
i'm trying to make the tartine baguettes and want to extend the bulk rise to overnight in the fridge. my question is: at what point do i actually put the dough in the fridge?the normal bulk rise takes 3-4 hours with stretch/folds for the first two hours. do i put the dough in the ... | Baguette
I’d retard after bulk rise is complete. I have tried in the past and it seems to be fine, although I wouldn’t retard for longer than 8 hours. |
Made My Day
So, I was a bit bummed this afternoon as I was slicing my loaves of whole wheat sandwich bread and discovering the tunnel down the center (I am attributing this to my loaf formation and possibly a too long proof time...) As I handed a slice to my wife to try, she informed me that our daughter's best friend ... | Most likely
Either loose shaping or too much bench flour while shaping. Overproofing would likely cause the loaf to collapse in the oven.Jim |
Substituting sourcream with something else?
I have attempted some hand-kneading bread recipes and ended up with massive upper body workout that left me in pain and with impossible-to-consume fail bread (I will probably put up another question-filled post about hand kneading...). So I have been researching about no-knea... | The portion of sourcream is too high.
I make Dan Lepard's Sourcream Sandwich Loaf often.It's delicious and easy to make (and a good way to dispense with those giant containers of sourcream I buy at Costco).I don't think you could substitute the sourcream, though: It's essential to the quality of this bread.When I poste... |
Mazta season is here!
Matza baking has begun and here is my call out to TFLers knowledge.Matza baking is how I got into bread beaking.Our family has been baking for about 5 years - learning and lovin every part of it.I'm happy to answer any questions - Here are the rules:Dry and wet ingredients stay far apart until th... | the matzo tradition as I understand it...
If you are chalakic, you must follow the tradition according the understandings of the rabbis, end of story. On the other hand, if you're Reform you can be looser about the rules and rituals. The science of unleavened bread is pretty uncomplicated: the warmer your ingredient... |
Sandwich loaf with real buttermilk
Today I needed to make regular sandwich bread for lunch for the kids. On Sunday I made butter and kept about a quart of the buttermilk left over from making butter. Not the cultured kind. Luckily I remembered I had it and used it instead of water in my regular recipe. This bread s... | Buttermilk bread
Looks beautiful! I make my butter as well from our own dairy cow. Always looking for uses with all the buttermilk. I'll try this next week. Thank you!Gail |
Hand kneading and bread making problems....
I am a beginner of beginner bakers, very new to baking bread.There was not a single time I succeeded with a bread recipe that requires anything longer than 5 minutes of kneading.I was able to produce pretty good, eatable bread with Bread Bible's Pullman loaf sandwich bread re... | Ingredients, Fermenting/Proofing time & temperatures
It would help if you provided some more information. What flour are you using? What is your fermentation and proofing times and temperatures? What kind of yeast are you using, how do you incorporate it into you dough, i.e. mix straight in, mix with water then add to ... |
Substituting honey with molasses or sugar when baking a sandwich bread
I got the Bread Bible Pullman Loaf sandwich bread recipe from Liam who posted it on this site.I followed everything to the tee with the exception of butter because buying and finding real butter can be very difficult in the part of South Korea I liv... | Two Tbs of Molasses would change the flavour
Yes, you can easily use white sugar. You can leave it completely out if you so desire or reduce to just one teaspoon sugar per loaf. I prefer less sugar in my bread recipes. I think small recipes of cookies are more sensitive to substitutions than dough in this amount. S... |
What is the magic formula?
My efforts at finding The Magic Formula which predicts sourdough fermentation time if (Temperature in Farenheit and Percent Prefermented Flour) are known is not going so well.The most precise fit of the data so far (after 3 hours of computation) is:Fermentation Time in minutes = -5.66e10*log(... | Look here for the definitive model
APPLIED AND ENVIRONMENTAL MICROBIOLOGY,July 1998, p. 2616–2623 Vol. 64, No. 7Modeling of Growth of Lactobacillus sanfranciscensis andCandida milleri in Response to Process Parameters ofSourdough FermentationMICHAEL G. GANZLE, MICHAELA EHMANN, AND WALTER P. HAMMEShttp://aem.asm.org/con... |
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