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Need help with my Muffuletta bread. (Update)
So Ill start by saying Im no baker and what little I know is self taught. My muffuletta bread is good but not where I want it to be. The crust is kinda crackly/crunchy and authentic muffuletta bread crust is more soft like sandwich bread. The crumb of my loaves are fine b... | From one Muffletta lover to another
A few little changes should get your bread to where you want it. The bread should be placed on a baking sheet once shaped. The way you are baking it now is like a deep dish pizza. I like to shape mine into a boule, flatten out a bit, let it rest 10 mins or so, gently flatten it out m... |
Susan's Soft Hamburger Rolls
I am new to the group and you all have helped me before with another question. This question is about something different. I have been drooling over the pictures of Susan's hamburger buns and have looked at the recipe and I need help in understanding the ingredient measurements. I do not ha... | I can't do it tonight....
but will convert this for you..it may be next weekend though. I feel fairly certain that someone will do this for you before I can get to it..but not to worry, great bunch here..it'll be done. |
Adding chopped olives
I decided to try making some Kalamata olive bread. I bought some barley flour (I vaguely remembered that the bread I used to buy had some barley flour in it) and some pitted Kalamata olives. I used Floyd's Pain Sur Poolish recipe. Made a poolish with KA white whole wheat and water, the next mornin... | Olives, yumm!
Back when we running the bakery, olives breads were among our most popular. At the farmers market, we made sure we had an olve bread each week, and we never took any home with us. My approach was to drain them to make sure no juice would darken the bread too much. Then, it depended on how I mixed the bre... |
Spelt bread
Anyone got a good spelt bread recipe they'd like to share?CheersDave W | This one is highly touted........
http://allrecipes.com/Recipe/Very-Simple-Spelt-Bread/Detail.aspx |
freeze down, or leave dough in fridge
Hi. I am hand making bread daily, and was expecting visitors today.One is ill so they have postponed the visit. What do you suggest. I now have the dough mixed for my bread. Do I keep the dough in the fridge for a couple of days, or bake and freeze it down. I am reluctanct to mak... | frozen fresh
SYLVIAHGordon,Lot's of bakers freeze their fresh baked bread with excellent results...I cool my bread down, seal it well into plastic freezer bags and freeze....there are other methods of wraping...this one works fine for me..I usually use it up within the month...Be sure and thaw your bread in the sealed ... |
Dough/bread question from a frustrated amateur
(My apologies in advance for my poor command of baking terminology). I'm having some trouble understanding why sometimes my some of breads puff up nicely, and at other times they do not, after I follow the exact same recipe for them each time I make them. For example, twic... | A hint
When I was running a bakery my mantra was, "it takes a consistent process to create a consistent product." So, I worked hard to be consistent. Most hobbyists measure flour by cups. The problem is there isn't a lot of agreement on how to fill a cup, and it turns out this is very critical. In a usenet newsgroup... |
Muffaletta recipe?
A few weeks ago a student asked if I'd ever made muffaletta. I hadn't. Last week, for the first time in ages, I went to a Schlotzky's. I re-discovered how much I really like their sandwiches and their bread. Which brings me to the question. Does anyone have a recipe for a muffaletta that they have ... | A slight disclaimer...
I haven't made either of these two links, but just wanted to post them in case you hadn't encountered them in your searches. I have made the red beans and rice recipe from gumbopages.com, but not the sandwiches. The NOLA cuisine link also has a recipe for the bread; gumbo pages does not.NOLA cu... |
Chewy crust
Lately, whether I've been baking lean country bread or rich brioche, the overly chewy crust has continued to haunt my loaves. When I take my loaves out of my oven, the crust is a little dry (but not crispy =( ) and after they've cooled down, they get all thick and chewy I've always steamed my oven with abou... | Crust
Hi, Dwu3193.
The kind of crust you get depends on the dough and on how you bake it.
A dryer dough will give you a dryer crust, all other things being equal. But most wetter doughs provide a nicer crumb. With most lean breads and many enriched breads, the crust should be hard when the loaf comes out of the oven, ... |
herbs
I need help.I was looking on the web "the fresh loaf" and want to try the recipe "Halzonat beljobin w neana (feta cheese & mint snails).I the recipe they talk about I need one teaspoon SUMAC.What is sumac and where I can buy it.I was looking for it everywhere and nobody know what it is. Please help. | It's a Middle Eastern spice
I found this link about sumac:http://www.slashfood.com/2008/03/27/ingredient-spotlight-sumac/ It's a spice used in Middle Eastern dishes. Rosalie |
Bread in Italy
Hi all,I'm back from my trip to Italy and just wanted to share a bit of bread info that seemed strange to me. First of all, bread was not my main purpose for being there, so my observations are sort of just a result of where we were and happened to eat. We travelled mostly in the areas between Milan, Pa... | Italian Breads
Some thoughts--Did the breads taste pretty low in salt? A lack of salt can cause oxidation during the mixing, thus bleaching the crumb, and probably causing a lack of good crust color. An intensive mix can also cause bleaching, and also a more fine, airy crumb, since the gluten is worked to maximum dev... |
Price of flour in the UK
Noticed today that the Strong whiteflour in tescos seemed really cheap at 48p for 1.5 KG. ( call it ~1 $ per 3 pound bag)Much cheaper than anyof the other flours, their own strong brown flout was almost double the price and more around what I am used to paying..I checked on line and the trend ... | uk flour prices
I buy flour here in the uk too, don't know the answer to your question for definate but it could be due to scales of economy in production, that is more people use white flour for every day use which means they pump out more to meet demand which means they sell it cheaper. I have also noticed here the ... |
Cottage Loaf Take 1
Here is my first attempt at a traditional English cottage loaf - these loaves are not as easy to make as they first appear to be!The dough was made with white bread flour, hydration 58%; preferment was a 4 hour sponge with 36% pff, hydration 130% and 0.84% idy.Top knot dough weight 312g, base 710g.A... | Cottage Loaf take 2
Not perfect, but getting better.I cut the vertical hole in the top knot with a 1/2" cork borer before placing it on the base piece and then used a wooden spoon handle to push down through the hole to the bottom of the base.I also did radial scores in both pieces to make the expansion go outwards rat... |
Storing bread...
We are off on Thursday for our annual Deschutes River rafting & camping trip. With a group of 30, a menu is planned and guess who gets to bring some bread ? I have sourdough for Friday's lunch and Italian for garlic bread on Saturday. Because of my work schedule I had to bake it off today. I'll freeze ... | Depends on the bread.
The ficelles and baguettes we buy occasionally at the Patisserie up the road only last a day; next day they're hard as nails. I've found that my sourdough bread, if kept in a plastic bag, lasts a good long time, up to 10 days by which time it's good for toast if nothing else. As for other, more ... |
Morel mushrooms
We,ve had an great morel season and was wondering if anyone has made any breads with morels. | Morels---you are so fortunate
Don't know where you live (I'm guessing Oregon) but if you have morels you're truly fortunate. They sell for a king's ransom here on the east coast. Never heard of using them in bread but I do know they're great in omlettes and quiches or sauteed in very hot butter as a side dish or with... |
Naan Advice - Anyone?
Well, summer has come to the Rockies and the oven is being used only sparingly.I thought that I might fire up the tandoor and make some naan.I have made it before, but with mixed success (flaming dough at the bottom of the tandoor anyone?)I'm wondering if the assembled wisdom of TFLers could help ... | Manjula's Kitchen
I love this recipe/instructional video from Manjula's Kitchen. |
Smooth Looking Bagels
Hello, With the recent increase in food prices everyone is suffering under, I've been making more and more of my families food in the kitchen, rather than buying it pre-fab (or whatever you call pre-made food). Among many success at this I've "conquered"*: english muffins, crumpets, granola bars,... | Comments
I have a fairly long discussion of sourdough bagels at http://www.sourdoughhome.com/sourdoughbagels.html that has worked out for a number of people. That is about half the information in my bagel book. Since you didn't post your recipe, it's hard to comment on that. However, here are some general suggestions... |
I'm impatient
Hi. I'm looking for a flour around here the equivalent of KA Sir Lancelot, nothing seems to be sold around here. Instead of waiting for it in the mail, can I add vital wheat gluten to KA AP flour to get the same results? I'm looking to make bagels and pizza dough. TIA,Patrick | Where's "here"?
It might help if you mentioned where "here" is. Mountain Earth Whole Foods Grocery in Crested Butte, CO carries a very nice high gluten flour in their bulk bins. As does Gunnison Vitamin in Gunnison, CO. I don't recommend trying to supercharge flour with vital wheat gluten. You are adding one compone... |
Half white/ half WW Dough tears as I shape
Another beginner haveing problems, useing 1/2 A.P. and 1/2 W.W. flour to make a pullman loaf, as I try to ball the dough for rising, the top tears. What am I doing wrong, I've machine Kneeded, hand kneeded, not too dry, just wondering what is it that I'm doing to cause that pr... | Altough you say its not I
Altough you say its not I whould think that your dough is suffering from under hydration. When making WW bread without a soaker you should have a pretty slack dough right after mixing. This dough firms up during fermentation, do a couple of folds etc. then when you are shaping the bran should ... |
100% Rice Bread
2 eggs 375ml/ 13 floz rice milk 1 tspn lemon juice (I just used half a lemon) 1 tspn salt 1 tbspn honey 50g/ 2oz dairy free spread 175g/ 6oz white rice flour 200g/ 7oz brown rice flour (or a 375g/ 13oz white/brown rice flour blend, which is what I used) 25g/ 1oz rice bran 1 tbspn xanthum gum 1 tbspn ac... | Looking foward to seeing pictures!
And Welcome! Mini O |
Help With My Bread Please
I keep getting these holes in my bread.
The taste and the texture are really good but I keep getting these cavernous holes; can anyone tell me what I’m doing wrong? | Yup, done that
Hi BettyRI've done that...both on purpose (ciabatta) and NOT ;-)For me, It's usually a matter of trapping air while shaping...shaping too loosely. Occasionally I will have a huge bubble or two on the surface of the dough after first rise and if that gets folded in while shaping, it can cause a bubble to... |
yeast
Hello. I am new to a "blog" and not sure how all of this works. I have a question about yeast. I am presently using SAF instant yeast. When a recipe tells me to disolve my yeast in warm water to proof it.........do I have to do this with instant yeast? Now, when I return to this blog, where do I go to find ... | Instant yeast.
I don't dissolve the instant yeast, even when a recipe calls for it. I just mix it up with a cup of the flour, then add it to the liquid. I'm not sure you're blogging here, though you could, I gather. You'll see the answers to your questions in with the "latest comments". |
Recipe for a good hoagie roll
Hey all, this is my first time posting on the forum. I just found the site a few days ago and have learned a lot already. I was wondering if anyone had any good recipes for making hoagie rolls. Being very new to the bread-baking scene, I'm not all that good with adapting a standard frenc... | Check out hamburger bun...
ryan_d,I think you'd get an OK rendition of a hoagie roll (MiniOven did something like this) by just using the "A Hamburger Bun" recipe (link) I posted in a blog recently. You would shape into about 4-5 hoagies instead of 10 hamburger buns. To shape, cut dough into 5 pieces and let rest for 5... |
Difference between Slap & Fold vs Traditional Hand Kneading
I am making my first Vermont Sourdough today. Watched a video yesterday where Hamelman used slap and folds for mixing and for the folds during bulk ferment. I have never tried them (usually do a traditional hand knead), so I tried it today (I mean it is his ... | Gluten Breakdown
It is extremely difficult to break down gluten with hand kneading. Even with a domestic planetary mixer eg KA/Kenwood you will find it very difficult. Lance |
Converting bread machine to oven
HiI would like to know if there is anything special to do about converting bread machine recipes to a conventional oven. I know that bread machine yeast is a little different, but I don't know if this would really affect anything. Every once in a while, I see a recipe I would like to ... | Re: Converting bread machine to oven
We have recipes that we switch from bread machine to semi-bread machine to hand as is most convenient, and they work fine[1]. Also we use "bread machine yeast" for all yeast recipes with no problem. sPh [1] Keeping in mind that the recipies that come in the booklet with the bread ... |
Kneading by Hand
Well, now that I've committed myself to artisan bread, I need to move up from making only two loaves at a time. I have a wood-fired oven that I only fire once a week, so I'd like to increase the load to make better use of the heat/oven space. My thought is to try to make a dough using 5# of flour + sta... | Kneading help
ClimbHi,I've been making 5lb batches of challah for a few years now mostly by hand and now, sometimes with the mixer. I'm not at all professional about the kneading and everyone who has this challah seems to really like it. That sounds like bragging, but I just mean to point out that a variety of techni... |
Challah braids spreading/splitting
When baking a challah, the braids are not staying together. They spread and split apart on top (see below).Any advice or suggestions would be greatly appreciated. Thanks. c1 | Braiding too tightly?
You have to braid them fairly loosely or they've nowhere to rise and will split sideways and any other way they can. I've read that if you dust the strands with rice flour before braiding loosely this can help. |
Portuguese white bread and LARD
A while ago I posted (somewhere in the forums; I can't find it now) about a recipe for Portuguese white bread that called for shortening. I was wondering about substituting oil or butter.The cookbook author and I (the copyeditor) ended up using the recipe with shortening, but suggesting ... | Lard
Lard is a fantastic fat to use in pastry - gives a very delicate flaky pastry. If you've ever had a good chinese egg custard tart then you'll know what I mean. In bread, I've maybe used it once and I'm not so sure that it was the best fat to use flavourwise. I was using supermarket lard (although I'm fairly sure ... |
White bread texture
I have been making bread of various kinds for more years than I care to remember, but lately have a problem.The crumb of the finished bread is coming out coarse textured.Could this be some thing different in the flour, I am useing the same as always, but I have been using all milk instead of water i... | What else is in the recipe
What else is in the recipe you use? The sandwich bread recipe I've been working with includes a not-insignificant amount of vegetable oil, which, as I understand it, helps to soften up the crumb and generate the more "wonderbread"-like texture that I know I associate with a standard loaf of ... |
Steam baking Whole grain bread
I was talking to a German Baker the other day and he said that in Germany they steam, then bake whole grain loaves. I could not really understand if he meant they were steamed in steamer first and then tranferred to an oven. I do not think he was refferring to steaming the oven. He told t... | link to article
I don't know about German bakeries, but here's a link to one baker's method for steaming and then baking french bread.cold oven steam-rise baguette - hope you find it useful |
white loaf
I know this is going to be boring but!!!!!!! my wife wants me to make an ordinary white loaf, soft white, no sourdough!!!! not rustic, no crusty white bread, but just like a sliced loaf anyone would buy! help please! (no i'm not going to go out and buy one!)CheersDave W | Plain White Bread
Your First Loaf Susan from San Diego |
Poolish Question
How does everyone create their poolish? Is it ok to be fairly random about it ? Just mix flour, water, add a bit of yeast and a bit of salt, and leave in the fridge? How long will it keep and do you need to do anything to it ? I've fiddled a bit with poolish and tried using it up by adding to bread dou... | Poolish simple
Like you wrote only I mix before going to bed and let it stand covered on the counter top. I think the flavour improves at room temp. I only refrigerate it if I can't work it into dough within 16 hours after mixing it up and then it has set out all night. I have pasted a basic recipe to my scales so ... |
Speaking of Large Loaves: NPR's Basque Sheepherder's Bread
This morning on NPR was a Kitchen Sisters story about Basque Sheepherders. They told us to go to the web site for recipes, including one for bread. I found it at http://www.npr.org/templates/story/story.php?storyId=90914888.This NPR recipe calls for, among ot... | It's possible to bake a loaf
It's possible to bake a loaf that big in about that amount of time. If I make a huge loaf with 2 lbs of flour and 20 oz of water (which makes it 3+ lbs) I don't have to bake it for much more than the usual 40 minutes at 400 degrees. The last time I tried a double loaf, I think I only had ... |
Seaweed and Other Cracker Recipes from the Los Angeles Times
I saw these recipes in the LA Times this morning and just don't have the time to try them, but thought I'd pass along the article. Maybe someone would like to give them a try. They sure look interesting to me. http://www.latimes.com/features/food/la-fo-crac... | The four-seed crackers look
The four-seed crackers look good - and I have all the ingredients on hand.Thanks for the link, Marni. Will give them a try this weekend. |
Bread pan question
I have an extra large Hovis bread pan that measures 9 1/2”x 5 1/2” x4 inches deep. Does anyone know what size loaf this would make. I am guessing it is more than a 2 pound loaf. | Bread pan question
I had to measure my pan in inches... It is 10 1/2" x 4" x 4", which I would say is commercial loaf size (give or take a mm). I make an approx 1 kg loaf, which is approx 2 pounds (unless American pounds are different from UK pounds?). Go metric, it's easier!I also made a brioche which weighs slightly ... |
Whole Foods White Small White Baguette Recipe or Technique?
As we shop more and more at Whole Foods we have had occasion to buy the small white baguettes in their bakery. Their flavor is darn good, the and crust and crumb are pretty good. I would love to be able to duplicate this small baguette at home. I'm supposing t... | I really like the recipe an
I really like the recipe an Maggie Gleezer's book Artisian Baking Across America. I have made it quite a few times and while it takes a little time the taste is wonderful. The only problem I ever had with it was that it never was very thick and mabye that was a shaping issue I had but it i... |
No Rye Flour
I don't know what it means but I have been at 4 supermarkets in the last 2 weeks and there is no rye flour. I wonder if this is the food shortage. | yes, there was a thread by jmonkey about a month ago..
on here I think concerning rice and flours.I also read about it in the paper a while back. Google it and you can find several articles about it. I don't know if the shortage is real, or just people thinking it is and stock piling; causing a shortage. Anyway, give i... |
A Cry For Help from friends in the Dallas/Fort Worth and Denton area
I'm trying to get a baking school aimed at hobbyists off the ground. Some classes are aimed at the never ever baked before set, others at advanced hobbyist. Newspapers are more expensive than I thought (OUCH!). As I looked for places with bulletin b... | Market Street? ..... and Mike, don't forget
churches in the area. Also, have you posted on Craigslist? |
Need help weaning off of white sandwich bread :)
hello folks -i've started baking at home recently and came across this wonderful forum while trying to solve a problem: how best to wean my family (especially with 2 young kids) off of the white sandwich bread to which we've become accustomed over the years. when i fi... | You'll probably be pretty
You'll probably be pretty surprised at how quickly people's tastes can change, especially children. Mine went from the daily baguette (we're in France) to regularly eating the equivalent of semi whole wheat and white sourdough. Now they find a regular baguette "tasteless".I guess it depends on... |
Scaling ppm?
I'm trying a recipe from The Taste of Bread which like most of the others, calls for ascorbic acid. (Exhibit 11-9) In the ingredient columns is printed the percentages, for example:Salt 200g 2%Yeast 200g 2%A. acid 30mgs 30ppm I've adjusted the other ingredients in the recipe, but... | Welcome!
Hi, Brotnik.
Welcome to TFL! Depending on the amount of dough you are making, you want to use between a smidgen and a pinch of ascorbic acid. Certainly, much less than a dash.
My package of ascorbic acid from King Arthur Flour says to use 1/8 tsp, but it doesn't give a ratio of ascorbic acid to flour. Anyw... |
kneading
i noticed a pretty significant change when i kneaded a baguette dough prior to the first fermentation. all of a sudden it became pretty hard to knead, almost tough. is that something i should "knead through" in the hopes it will break down and get malleable again or did i knead too much? | Just let it rest a bit
When the dough starts fighting back and feeling tough, you should just set it aside and let it rest for 10 minutes or so. The toughness is a sign the gluten is tightening up too fast, and leaving it alone for a while will let it relax. (This also works with pie crust, a fact I learned too late t... |
Are all liquids equal?
I wouldn't think so. I'm going to make a whole wheat sandwich bread and I want to try it with buttermilk. Would I use the same amount of buttermilk as I would water for a dough with 65% hydration. I think I would need more. Larry | Re: are all liquids equal?
You would want to start with an equal weight, not volume, of the buttermilk but be prepared to adjust while you are kneading.Liquids very definitely do not have the same density. Last time we discussed this I referenced an essay from a Navy helicoper pilot who made a quick assumption that eq... |
Saving bread with bread
Just a quick question: Will the recent increase in prices for food and fuel make you want to bake even more? My kids haven't successfully made the leap to dad's bread from the store stuff, and more than a few kids at school are jealous of the larger than average sandwiches they get. And even i... | Bread prices
G'day wombatq!I did a batch costing for bread and I got about (AUD) $1.80 per kilogram for plain bread (white, rye or wholemeal). A "Helga's" loaf costs around $2.50 if you buy two loaves, or around $3.00 if you only get one.I buy my flour in 10 Kg bags costing around $23.00 for organic white breads flour ... |
No oven spring in oatmeal bread?
I wanted to make a sandwich bread with oatmeal and whole grains in it, and adapted a couple of recipes from here. Both times the dough rose fine, but I got no oven spring at all and ended up with a brick. I've done fine with other breads. Is it possible that it's the oatmeal that's caus... | Not the oatmeal, works every time
I've now made my multi-grain oatmeal sandwich bread many times and it works like a charm every single time. Always light and very tasty. Several others have reported making it with similar results. Have you tried that one?I take the success of that bread as evidence that your problem i... |
Bagel Questions
Hi Everybody, I am baking bagels today its been awhile. I am following the recipe in Reinhart's Whole Grain Breads.I want add chopped garlic to some of them, should I saute it first or just add it raw?In the book they form the bagels by rolling the dough into a dowel shape and then join the ends togethe... | stinky bagels
I think I would saute or, better yet, roast the garlic before adding it to the bagels.
Either shaping method will work.
25 minutes seems like a long time to me too, but I've never tried whole grain bagels. Perhaps they are dense enough that they need that long to cook through. |
First try on a 50 Rye:50 AP sandwich bread
Hoping to get some thoughts from the community on this loaf and what I can do to improve it. I'm still very early in my sourdough learning curve, and trying to understand what my final product is telling me. :-) I'm creating a 50:50 rye:AP starter and it's just about there.... | Some things to try:Use only
Some things to try:Use only rye flour in the starter and hold the yeast for the mix stage. This will acidify a larger portion of the rye and should help improve texture.In addition, this is the kind of load that could benefit from extra strong wheat flour if you have access to some. |
Couche Question
I proofed two batards last night in the refrigerator on a couche (homemade, I purchased duck cloth and hemmed the edges, foured it and keep it in a plastic bag with two cups of flour. I roll it around every now and then to keep it floured. Anyway, for the first time the loaves stuck to it like super glu... | Fabric frustration....been there, done that! Yuck.
Eli, I purchased a heavy linen cloth from a local fabric store, using a small bottle of corn oil and a heavy dusting of flour, I prepped it and used it until I could no longer resist. I finally broke down and purchased the fabric item from KA flour. It cost me much ... |
Issues with my brioche dough
I tried to make some brioche dough today and I thought all was well until I put it in the fridge to proof and 20 minutes later I found that it was as hard as a rock. Is this normal? If not, what should I do? Is my bread ruined? | Not ruined!
The butter in your dough just chilled in the fridge. I don't know how well it will proof, but I suppose you can find that out!SOL |
First use of Semolina Flour
When I first started my breaducation a little over a year ago I had purchased a bread book off the bargain table at Borders. One of the recipes I have been meaning to make since then was a Sicilian Scroll that featured Semolina Flour. I finally got around to making this loaf today. The semol... | Semolina flour
Hi Xlperro.Get some durum flour. Semolina is coarse-milled durum and is not the same as durum flour (or fancy durum flour as it is sometimes called. It is also called semolina flour).I made a recipe from Reinhart's "The Bread Baker's Apprentice" for Pane Siciliano (Italian for Sicilian bread), using a 50... |
Waste free sourdough starter
I have a new way of looking after my starter, following an experiment / accident in December! Results in no flour being dumped at all, and a starter with attitude! I keep about 100 grams of starter in the fridge. When the starter comes out of the fridge to be used (usually about 6.00 pm),... | Some quick questions
How often do you bake using this method? Are you on a more-or-less regular schedule and what's the longest interval your starter has gone without refreshing since you started this routine? I have to say I find this very interesting. Mary |
kneading in raisins
This seems like such a simple thing but somehow it has me flummoxed. I made a raisin only version of Susan's Walnut Raisin sourdough yesterday and when we sliced it the raisins were mostly grouped around the edges. Is there some simple way of kneading them in (by hand) so that they are evenly disper... | Re: Kneading in raisins
I usually find it easiest to pat the dough out into a flat disc or rectangle and sprinkle the raisins over it evenly. I then fold the dough over the raisins or roll it up like a cinnamon roll and gently knead it a bit more. It works pretty well for me. |
Soy flour
I have some soy flour that I would like to use in my daily loaf breads. How do I substitute wheat with soy? | Soy Flour Suggestions
Hi bnb, I haven't baked with soy flour, but you got me interested and after some looking around I did find a couple of things that you might find useful.There are a few websites you might want to see. The first two describe a lab experiment done and give some good descriptions of the outcome of t... |
Easter Rabbit
These are some pages from a very old small publacation from the retail Bakers Asoc.this is so old there is no copyright date in the book so i am summing that is is now in public dominsorry it is so late but this week has been crazy and its not over yet. i don'e think i'll have much time till the middle o... | Thanks so much nbi! I'm
Thanks so much nbi! I'm going to make it, for "spring." Have you made it? If so, what type of dough? The recipe says "lean coffee cake dough. If too rich a dough is used finished product will be too dark in color and will not bake out properly."Do you think I'm better to just go with a basic ... |
Hokkaido milk bread
I am planning on making this bread soon. The only thing that has me stumped is the loaf pan size. The original recipe yields a pretty big loaf and calls for a 13x33x12cm pan which converts to 5x12x4 inch loaf pan?? Anybody who's made this bread please let me know if this is correct. I want to half ... | there is a mistake in your
there is a mistake in your math a very coman one.when you half a recipe you that requires a loaf pan you DO NOT have to worry about pan hight or how wide the pan is. just the middle dimantion how long the pan isso in your case a half a recipe that started with a pan 5 x 12 x 4will now need ... |
Serving Time and Temperature
Hello everyone,Based on some reading I've recently done, I was wondering how long everyone lets their bread rest after baking before serving it. Similarly, what temperature do you serve it at? I have often read to let the bread cool before slicing, but I always thought that that was just ... | Completely cool
I personally find the taste of the crumb is best the next day. I've tasted the same loaf while it was still warm and the next day, and I find there is a big difference. So I let my bread cool completely. If I want to serve it warm, that's easy to do just before it goes to the table. But as you sugges... |
sandwich bread
I am new to bread making. Today I made Susan's Farmhouse White Sandwich Bread. I ended up with 2 loaves and 2 pans of cinnamon rolls. Bread was good. Family likes. Texture was good. but I really am looking for a yeastier and much sweeter taste. Can anyone point me in that direction. Do I make changes to ... | Hello PaulaV,
I am sure
Hello PaulaV,I am sure bread baking is different things for different people and I don't think you should be intimidated from jumping in and getting your hands dusty with any recipes you find interesting. As far as working on one recipie at a time trying to get it perfect, remember that many th... |
Where is the Breadstorm App?
I use the Breadstorm app for working out formulas and scaling. The IOS version for iPhone and iPad is no longer in the App storeRecently they posted on their website that they were on a break (and removed the download) and now their website appears to have been taken off the web altogether... | Out of business???
It appears they went out of business. Website is blank, nothing on Twitter since March 2019, nothing in the App store. Not sure if they had a Facebook page or not. Surprised they didn't notify their customers..... |
Starter troubleshooting
Hi ,My starter is fed twice a day, 1.1.1. 30.3030g... 40% unbleached white flour, 40% whole wheat and 20% rye...Its like 3 weeks old and i cant get it to double in 3 to 6h... its kept at warm temperature... it takes like 10h to double... Is it because its not mature yet? ...should i raise the ra... | hi Marrianne!
Just finished working with a user, ‘FirstBase’ concerning his new starter. NOTE - we worked via PM to avoid the possible confusion of so many bakers offering differing suggestions. All sourdough bakers are well aware of the possible problems when starting a new starter.You mentioned keeping it warm. What ... |
Colomba di Pasqua
Made Colomba for Easter using my electrolux dlx, and a recipe from Cresci: The Art of Leavened Dough. I used 1/5 recipe of Colomba -pandoro method. I have three pictures one is a picture of the ingredients I used, not scaled out yet though, used fiori di sicilia instead of orange extract and used clo... | Wow! That looks really
Wow! That looks really good! Whatever is Colombo, anyway? I assume it is Italian of sorts? |
Grape skin flour
Does any one have any recipes experience etc using grape skin flour. If so could you please post.... qahtan | Look in Richard Bertinet's "Crust"
He has a recipe using this flour. The bread looks really nice in the pictures. Where did you get the flour from? My bread blog: http://foldingpain.blogspot.com |
Why did it work?
I had made some hot chocolate and stored the leftover in the refridgerator. When I poured off the liquid, I noticed a chocolately sludge on the bottom. As the chocolate was a bit too intense when first made, I decide not to stir up the sludge, but to save it and add it to some bread. I've been baking F... | bread doesn't need that much
bread doesn't need that much yeast as long as you give it more time. I normally use 1/8 tsp for ~3# of dough. I would also bet that you'd get better oven spring if you proofed your regular recipes 1.5 times longer. |
Irish Soda Bread
Anyone here have a Irish soda bread they really like? I'd love to bake some loaves this week-end for gifts for my office mates for Saint Patty's day - I would love your suggestions. Trish | i posted this a few weeks
i posted this a few weeks agohttp://www.thefreshloaf.com/node/6141/irish-soda-bread |
Hot Cross Buns
Hi I have a craving for Hot Cross Buns. I see them in the store now. Anyone have a good recipe or link they can share?Thanks Bakerincanada | Hot cross buns
Hot cross buns HERE |
Pizza
Hi. I'm trying to make pizza with a thin, crisp base. Any advice / recipes very welcome. One big problem is my electric oven - max temperature is 220° Centigrade. Is this high enough - with a stone - to achieve a crisp base, or I am permanently doomed to produce biscuit like crusts??!! I will be using fresh yeast... | Go hungry
I can get to 500F in my oven and that is barely acceptable even if I heat my stone up for an hour or more. 220C is only about 425F. I too am after a neopolitan type pizza. If your oven is a self-cleaning type, you might try to disable the door lock and set it on "clean". This is a standard trick used by home... |
WW Flour Tortillas?
A while back I tried making some flour tortillas with white WW flour.They came out very stiff. I am wondering if I should try mixing in some soft wheat to make them less stiff.My ideal tortilla would by puffy, soft and slightly elastic. | Is there any oil in your
Is there any oil in your tortilla recipe? I make whole wheat (half wheat actually) tortillas by substituting whole wheat for half of the flour in a regular white recipe. Maybe don't cook them so long? I put them in a towel-lined basket straight off the griddle, then fold the towel over them.... |
Artisan bread in five minutes - Brioche/challah
Hi everyone, I have started making the Brioche/challah recipe from Artisan bread in five minutes. I don't own the book, I got the recipe off the internet and the instructions do not say anywhere that the dough should be kneaded. I made the dough yesterday and set it in th... | I have the book
I have the book but haven't made the enriched doughs yet. However, everything I've made so far is very wet and slack. I make a boule to create surface tension, then begin shaping if I'm doing something other than a boule. A French Fold may be a bit too much for this dough. But you'd be suprised how ... |
Fresh Yeast
Having used sourdough starter now for some years, and tinned dried yeast on my boat, I decided I wanted to try fresh yeast again. It is YEARS since I used this! Buying it was a problem - the local health food shop had none, or the local supermarkets. Eventually I asked at a HUGE supermarket bakery, who said... | Fresh yeast........
I only ever use fresh yeast now, and do all my yeast baking with it.... The old way was to cream it with a little sugar till it goes to a sort of syrup, only takes moments, but now I just crumple it in to my flour and water/ale adding the salt last.A friend in Sussex UK usually gets a lump of yeast ... |
BreadBakingDay #08: Celebration Breads
Some of you have participated in BreadBakingDay in previous months. I'm hosting this month and I'm hoping for the best TFL representation ever.The theme this month is celebration breads. Find more info and details on how to participate athttp://www.wildyeastblog.com/2008/03/05/bbd... | Nice! I'll try to put
Nice! I'll try to put something together this month. |
Question about milk and milk powder
Hi,I'm planning to make txfarmer's recipe of Sourdough Sandwich Bread back from 2010 but I don't plan to by a whole package of milk powder and would rather replace it with UHT milk I already have on hand; I'm wondering how much should I use and how much water I'd have to cut out? Fro... | Swapping out milk powder
According to Hamelman, 4oz of milk powder will produce a quart of milk when water is added. The recipe you’re using calls for only 14 gr milk powder - 1/2 oz or 1/8 of the amount necessary for a qt of milk. Thus, the 14 gr of milk power could produce 4 oz of milk if water were added - 113 gr. S... |
Crust
I've baked several loaves of bread using the "My Daily Bread" recipe on this site. Every time it's come out very good but I can't get the crust right. When it comes out of the oven the crust looks perfect, dark brown, and crusty, but as it cools it gets paper thin and soft. Am I not baking it long enough, to long... | Keep it dry
First a disclaimer: I haven't made this particular recipe, so forgive me I say something that doesn't apply here.The first thing you have to know is that crust gets soft. It happens to any bread that comes out crisp from the oven over time. Correct cooling and storage is critical to keep that bread crusty. ... |
I forgot the sugar in my brioche dough
I decided to try my hand today at making, for the first time, brioche. I decided to follow Richard Bertinet's recipe from his excellent book "Crust". I worked hard and kneaded the dough by hand (and that took a while, kneading all that butter in!)The dough has been rising for a co... | not only is the sugar for
not only is the sugar for tasteas the bread bakes the sger carmalizes creating the rich color on the crustsuger is also a tenderizer as well aws a yeast foodso you will get a small denser bread with less oven spring the dough will have a ligh crust with little color as well as being a little o... |
even crumb in loaf pan breads
While I don’t post too often, I’m a regular reader (and huge fan!) of TFL, so thought I’d finally ask a question I’ve been wondering about for months. I bake a lot of loaf-pan sandwich breads (50% to 100% whole wheat), and while they taste great, I have trouble getting an even crumb—the bo... | what you are seeing is
what you are seeing is absoulty normal for pan breads . i have a diagram od the this showing the diferent names for the sections yor are refering to. i need to look for it and scan it. i will post it wnen i do this.as for weight an 8 by 4 1/2 loaf pad is a standard size and should hold about a 1... |
Anpan
Anko paste (easily enough for 8 to 10 Anpan)1 cup Azuki (aka Adzuki, Aduki) beans100g Caster Sugar (adjust to taste)4 cups Water (enough to cover the beans and then some)Rinse the beans thoroughly. Cover the beans with water in a saucepan and bring up to a simmer. Cover with a lid and continue to cook at a gentl... | OMG foolish Poolish!
It is
OMG foolish Poolish!It is 5am here, and I DREAMED about these! I was in japan, and I didnt like it and had to somehow trow it away with out the japanese dude with me seeing me. lol!I am gobsmacked to see this.I must try it then :)I love red bean paste, so thanks for the recipe! TGB |
Bread colour
I've noticed that my 'white' bread (unbleached white flour only) looks distinctly off-white. I'm not using any special flour (it is unbleached) but the colour of the bread is most definitely greyish-cream rather than the white that I've seen in many of the photos in the gallery etc.Is this poor technique. ... | Re: Bread Color
Hi Toby,On the contrary, I'd say your off-white crumb color is a sign that you're doing something right.A bright white crumb is usually the result of extensive mixing, which oxidates the dough and breaks down the caretenoid pigments responsible for the off-white color. These pigments also enhance flavor... |
English Muffins
I've been experimenting with making english mufifns and I have run into 2 distinct methods and I am wondering if anyone has an opinion or some suggestions (I know people have opinions, but are the willing to share).It seems that there are 2 different methods of making english muffins. Not so much in coo... | crumpet
Crumpets are a close relative to english muffins. Crumpets are usually more batte-like and pour onto the griddle in containment rings, muffins are thick doughed shaped and placed on the griddle alone. either way I love them both with butter and jam. _______________________________________________________ Redu... |
Biga/Poolish/Pate Fermentee - why knead?
HiReading Reinhart BBA etc. regarding Biga and Pate Fermentee (not so much Poolish) I noticed that the preparation of these preferments involve kneading and proofing much the same as you would for any final dough.Since I presume neither gluten nor trapping carbon dioxide, bulk/... | Hopefully some answers
I've kinda wondered similar things about kneading bigas and such for gluten development myself, but I have learned a little bit about them. As I understand it, the reasons for the things you wonder go like this: For one, the CO2 capturing properties of developed dough are a bit helpful, as they s... |
Happy Fastnacht!
FastnachtsA little history of Fastnacht.It means "eve of the fast." The Pennsylvania Germans celebrate Fastnacht the Tuesday before the beginning of Lent by making this deep-fried dough. It was a way of using up the lard (fat) before the fasting of Lent. The recipe I used is from Edna Eby Heller's Dutc... | awesome
Great photo and great description, I've officially learned something new today! |
Forgot to add ingredient!!!!!
My mixer is currently kneading a half batch of Peter Reinhart's bagels from BBA, which I have made before, and I just realized I forgot to add the malt powder/honey/brown sugar. I figured it was too late to add so I just let it keep kneading. This may sound like a stupid question but, wh... | It is a small amount... I'm
It is a small amount... I'm sure they'll be fine, though perhaps a little less authentic. |
kernals or berries??????
Hello, I am new to all of this. Years ago, I did teach myself how to make basic bread from a recipe. But since then I have grown in the health world and become a food snob. I now want to grind grains and make bread this way. Once I get this down, then I would like to move on to sourdough st... | You're going to like it here, Ramona
Welcome, Ramona. I've been a member of this forum for about two months, and my confidence has grown many-fold. I found the site looking for information on fresh-ground flour from my new NutriMill, and I'm now trying sourdough again. So you and I both will be looking for whole gra... |
Question about BBGA spreadsheet
For years, I have had all my bread formulas set up in an elegant little app called BreadStorm. Regrettably, it is no longer supported by the developers and, while it still works for now, that could change at any time. I am in the process of converting all my formulas to spreadsheets usin... | Yes—I believe it is possible
Everything is calculated using the bakers’ percentages once you enter total dough weight (TDW). In the formula you included above, the ingredients total 176%, and the flours (1,2 and 3) combine to equal 100% ( as is always the case with bakers’ percentages). So, the total flour will be 100/... |
Reviving frozen, sliced, bread
Hi all, I have a loaf of bread that I've sliced, wrapped in foil and then plastic, and froze. I would like to thaw and revive the entire loaf. What is the best way? I guess I should thaw overnight, on the counter, in the foil. However, can I also put it in the oven for a bit to revive it?... | For what it's worth
I slice and freeze bread all the time. Right now I have a large boule of sliced sourdough whole wheat in the freezer. After slicing it I place it in a plastic bag in its original loaf shape. Then when i'm ready to use I it take out the number of slices needed. I do not wrap it in alum. foil, jus... |
whole wheat and malt
made and shaped into pans risen and baked qahtan | How do they taste???
They
How do they taste??? They look gorgeous! I have never seen loaf pans so HUGE! |
Rum Raisin Bread
I am trying to find a Rum Raisin bread recipe that is not made in a bread machine. I don't own one but would love to make the bread. Can anyone help me?Thanks!Diane Emmich | Rum raisin bread
How about soaking your raisins in rum overnight, then proceeding with your recipe, or a bread recipe (raisin bread), but adding the soaking liquid. Would that not make a rum-raisin bread? |
Bagels
We dont do bagels in the UK, its an American thing, whats the point in making a bun with a hole in ! everything will drop out the center! any how in the interests of Anglo/American baking i'm going to have a go. Now Iv'e been working my way through Nancy Silvertons La Brea Bakery book thta I got for Christmas, a... | Re: Bagels (shaping)
I tried the various roping and looping techniques for forming bagels, but my meager dexterity wasn't up to it.Based on Floyd's suggestion I ended up pre-shaping the bagels into 4.5 oz balls, letting them rest 10 minutes. then holding the balls on the tips of my fingers and poking my thumb through ... |
Mixing method
What is the easiest way to mix my ingredients? I'm missing a part for my mixer, so that's not an option. I tried a spoon and my hands (oh so sticky in the beginning). Steph | Re: Mixing method
For initial mixing I use two metal spoons, one larger and one smaller. This will be either a soup spoon and teaspoon or mixing spoon and teaspoon from our standard Target-issue silverware set. I use the large spoon to stir and mix, to scrape the sides and bottom of the bowl, and to turn/fold the bl... |
I'm trying to make a Cocoa Bread and
It calls for 2 small eggs. All I have are large eggs. Do I use one whole large egg and one additional yolk? Or one large egg and one additional egg white? Any one know? | Eggs
Each large egg is 1/4 c approx, so I'd use that as a guideline.SOL |
Farm fresh can be problematic
I use farm fresh eggs all the time, I work on an egg farm so they are always available.However, they are not always what you want exactly as they are not graded for defects.Case in point, recently while making crepes and adding cracked eggs directly into the mix one at a time I noticed a d... | Chickens little
Defect egg as in no longer technically an egg so much as a cradle? 'Cause I have definitely had that experience. Very educational.By the way, I made your pfeffernuse over Christmas and posted a picture in the gallery and at the recipe thread. The friend I made them for said they were better than the on... |
Eggless Brioche?
I figure I'll mess around with this over the next week but I was wondering if anyone has made Brioche without eggs....now, I know there will probably be plenty of thoughts (and maybe posted comments) around why oh why would you bake Brioche without eggs but humor me. I know that getting the fluffyness... | I've never made brioche
I've never made brioche myself, and I am also into the omitting eggs, dairy (if it can be replaced with comething healthier like sunflower oil) etc thing. But I think there are somethings you cant quite add "replacements" to, bfore they are no longer what there were.If you get me.I think Brioche... |
Parmesan-Potato Loaf
Parmesan-Potato Loaf: At 3 lbs. 6.6 oz I guess I should've made it into two loaves! Very tasty, soft. Parmesan cheese makes for a sticky dough. | Wow, what a huge beauty
What do you taste more, the potato or the Parmesan? Was this your own recipe or did you use someone's? Great looking loaf. weavershouse |
Hovis flour
My brother and SIL came to lunch to day, they live about 50 miles away. Where they live is an shop that sells lots of English stuff.So they brought me down a 1 Kg bag of Hovis flour, and some Thorntons toffees. Now I can use my Hovis tins for the a couple of proper Hovis loaves. I think maybe I will dilute ... | Thornton's Toffee
qahtan, did they bring you treacle toffee? My all time favorite but it is all delicious. I am soooooo jealous, A. |
How French Baguettes Are Made In Paris (YouTube)
This film was made in Feb 2020, before the pandemic hit France. At that time, Mahmoud M’seddi was planning to open a bakery in Canada. Was it already open? | Tremendous amount of kneading
Tremendous amount of kneading, nice. Thanks for sharing this, it's interesting. I hope this gets wide viewership on this site, because the video shows exactly the opposite of the low/no kneading concept. This video shows dough with extensive mechanical kneading, which is required to ach... |
Transporting bread cross continent - need ideas
Next month I'm flying back east to be with family around Thanksgiving. I'm planning to bake up a few batches of cookies and ship them ahead of time. But then my sister said something like, "I was hoping for a loaf of bread." I told her the logistics of that were beyond... | Transporting Bread
I would take a 5# bag of your favorite flour and some reliable yeast, and do a loaf of something you love there. You need 12hrs of waiting on a poolish for great results and 30 minutes of oven time. The bread will be fresh and much better than anything that was baked 3 days ago. The family doesn't ne... |
Whole wheat or whole meal?
I have found a recipe where the author states "whole wheat (whole meal) plain (all purpose) flour", is this something common outside of Canada or something particular to this author? | "whole wheat" in the US is
"whole wheat" in the US is "whole meal" in the UK; "all purpose flour" in the US is "plain flour" in the UKI've no idea which terms are more common in Canada though! |
Grinding your own flour: Where do you buy the grain ?
For those of you who grind your own flour ...where do you buy your grain? I live in the Seattle area and am interested in both local dealers and internet dealers. I don't have a mill yet ...want to make sure it is going to be practical to buy the wheat first ..... | health food store.
If you go to your nearest health Food store, you would be able to find whole grains in bulk section... Also the store should be happy to make a special order for you and you can order a whole sack (usually about 15lbs or so) and get 10% off. |
spreads
Hello...with all this wonderful bread to eat...I'd like to hear some ideas from others about their favorite spreads...different flavored butters, jams, peanut butter, etc....I make my own butter spread with butter, oils, & salt...what about you? Please feel free to share recipes... Thanks! Beth | favorites
I make my own apple butter. It goes with many kinds of bread. How about a real spread though, like smoked salmon? Put some smoked salmon (wild caught) in a food processor and add a package of cream cheese, some capers, some lemon juice, some coriander, black pepper, a little garlic powder, a little ginger,... |
That 'burnt' carmalization taste of sugared breads....
Last night, I made a walnut raisin with the following ingredients;- 1% instant yeast - 1.5% salt - 60% milk (1% is all I had) - 12 % sugar (1/2 white / 1/2 brown).- 6% lard - And of course perhaps a half cup soaked raisins and walnuts. .... Now, the bread tastes ... | Aluminum Foil Tent
Have you tried covering the loaf with an aluminum foil tent? I know I do that if a loafs' crust is browning a little quicker than the inside is cooking. Perhaps that would stop or slow down the carmalization of the crust and prevent the burning flavor your taste buds are picking up. Hope that helps... |
My Bread doesnt smell?
I am a beginner at breadmaking, this is my 3rd attempt at making my own bread by hand, but somehow during the baking process in the oven till when its complete, i do not get the smell of fresh bread aroma. I find this very strange as everyone seems to say their bread smells around the home, and ... | Proofing correctly>
Hi Calisiacia and welcome to the wonderfully frustrating and ultimately satisfying world of bread making! Let me see if I can offer you a little comfort and help with this one.Let's start from the inside and work our way out.To understand why your bread has a very dense texture we first have to exa... |
The flour fairies were good to me today
Score! I was shopping at Trader Joe's, and since I'm almost finished with my 50 pounds of flour I bought a while ago on an adventure with (Pyrex) Susan, I grabbed a bag of KA all-purpose flour to tide me over till I can make another mondo purchase. At the register, the checker ... | Sweet!
Sweet!
Last year I hit TJ's on ... something like the 28th of December. They were selling off Advent Calendars for a penny each! I spent something like 35 cents and gave a box of chocolates to each of my coworkers. I still had enough left over keep the pantry full of cute little German chocolates all year. |
Dark spots on my freshly baked bread?
Hi, Lately I have been baking a great bread that started as the sunflower rye bread from the Bread Baker's Apprentice by Mr. Reinhart.I have altered the recipe a little and it now consists of rye flour, whole wheat flour, high gluten flour, sun flower seeds, walnuts, and flax seeds... | I'm willing to bet it has something
to do with steel. Let's investigate! Check your pans very carefully for any rust spots or corrosion. Where were they manufactured? Are they new or antique? Are the spots random or do they seem to be specifically around walnuts, flax, bubbles, or whole grains? or on seems and ... |
Pancakes
Pancakes like bread require flour, water, salt, and a leavener.1) Does anyone have a recipe for Fluffy Pancakes? I use the following but am interested in anything better.Fluffy Pancakes1 3/4 cups flour2 Tablespoons of sugar4 teaspoons baking powder1 teaspoon salt2 eggs (separate yolks from whites; beat separa... | From James Beard
This is the recipe my mom used and I use now. It comes from Beard's 1972 "American Cookery" cookbook. 2 C All Purpose Flour1 teaspoon Baking Soda1 teaspoon Salt2 C Buttermilk3 Eggs, separated1/4 C melted Butter Sift all dry ingredients into a mixing bowl. Stir in the buttermilk and well beaten egg y... |
Did it rise or did it fall?
Hello,Does anyone know of a way to tell if a bread rose and fell or just failed to rise. I prepared two loaves of bread using the breadnerd's semi-whole-wheat recipe. My first rise failed due to my ignorance about temperature, so they were placed in the fridge in two pans for about ten hours... | Dense or dimply?
Hello, samkc. Unless they were really going great guns for some reason, it's unlikely your bread rose and fell in the refrigerator. The cold puts the brakes on pretty efficiently. One clue is that they were dense in the morning. Over-proofed dough is usually wrinkly and sponge-like, and isn't ever goin... |
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