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Need help with soft dinner/cinnamon rolls I've been trying to make soft dinner rolls and cinnamon rolls for the past few months but have been having issues with getting the desired texture. Right out of the oven they are soft and pillowy and how I imagine most people would like their rolls but once it cools the bread t...	There's probably a more definitive answer I don't wish to go into the actual recipe as it's not something I've made often enough however degassing the dough completely before shaping helps towards a soft texture. And perhaps if you're using a strong flour try using a softer flour with less protein.
History of Dough Folding I'm curious as to when this technique was developed, and how long it took to become widely known - at least among the bread baking world. Any ideas?	My sense from reading Good My sense from reading Good Bread is Back and other books on baking history is that folding and low/no kneading was the way it was done for years prior to mechanization. Following World War II, when people had eaten heavy, sub-par bread out of necessity, machine-mixed, light fluffy loaves see...
help please Floyd I would like to not have to get a new password everytime I click on a link to a response in a thread I'm watching. I don't understand the reason for this. I get a temp login, type my password twice, and respond to a msg. Then on the next automatic msg from the site. I click on a link, try to login wi...	Your screen name is ron. Your screen name is ron. That should be all you need to login (and your password). If you are going back to the temp password URL every time you visit then I'd guess you are resetting your password each time. Try just going to www.thefreshloaf.com and using the login block in the left nav. Al...
Sweet Rolls recipe This is a recipe a friend gave to me, and it's DELICIOUS. These rolls are fantastic! They have a sinful amount of butter and sugar and really zero nutritional value, but oh how they are good. Recipe makes 4 dozen rolls. It can be doubled if you need to make more, though it's not as easily halved you ...	what kind of flour? A P, Bread, ? I can't wait to try these. Audra 36274
leaving house while bread is still cooling Does anyone have any suggestions on what to do with an bread that is still cooling down from baking and too hot to put away, but you have to leave the house for several hours or go to bed? I have been putting a towel over it, but are there any other suggestions that work bette...	Cooling loaf I suppose what to do with a cooling loaf depends on the kind of crust you want and for how long you have to leave it. I don't think leaving any bread on a cooling rack for an extra hour or three is going to matter much. If you are going to leave it cooling for 8 hours, I would put it in something that brea...
high gluten seems lumpy? Hiya I have been using a regular organic unbleached flour and decided to try using some high gluten flour. I did a 50/50 mixture of the 2 flours and kneaded and kneaded but it still seems very lumpy. Is this normal?	It's because high gluten is not the same Hi there--High gluten flour absorbs much more liquid than bread flour, which in turn absorbs more than a-p. Adding more water will help (that's flour that's only part of the way hydrated that you're talking about), but usually, high-gluten flour isn't recommended unless you're ...
what are you eating? I just thought some of you would want to know this.Once wheat berries are broken open, the nutrients begin to oxidize. Within 72 hours of milling, 90% of 30 nutrients are virtually gone. With white flour, some of the chemicals used to "improve" white flour include oxides of nitrogen, chlorine, ac...	Seriously, what are you eating The big 5 year cancer research report is outhttp://www.guardian.co.uk/society/2007/nov/01/healthand it says among other things to stay away from red meat, bacon, and vitamin pills.And we all already know that eating large fish such as swordfish and tuna is bad because it is wiping out the...
fresh bread or rolls for breakfast - how early?? Greetings -I'd like to have something freshly baked for breakfast at 7:00.Has anyone recipe suggestions that can be prepared (or pulled out of the fridge) and baked in short order that doesn't require that I get up much earlier than 6:00?Thanks kindly.- Richardhttp://www...	Fresh baked, ready to eat in an hour Boy, that's tough. Even if you have a risen loaf in the frig., and you start with a cold oven, breads generally shouldn't be eaten until they have thoroughly cooled, which takes an hour or more, depending on the size and shape of the loaf.The closest I can come from breads in my rep...
Bread sculpting Hi All, I have been looking for information on how to make edible bread art and can't seem to find anything. In fact the only article I could find was about an art student/baker who made bread look like very realistic body parts. I had something a little less corporeal in mind. Has anyone here had...	Jeffrey Hamelman's Bread: A Jeffrey Hamelman's Bread: A Baker's Book of Techniques and Recipes has a lot of information on making bread sculptures and art. Almost 100 pages, if memory serves me right.
Sticky wet dough? or firm dough? I often hear, "wet dough is better" for lean breads like bagettes. Is that also true for enriched breads as well?It's realy hard to tell what the dough needs or what it should feel like, especially when using egg because it acts as a leaven as well as liquid.I am wondering what would be...	huh ... In general, wet doughs have more gas activity thus producing a coarser structure (bigger holes) to the finished dough. Dryer doughs work when you have stuff in your bread (nut, berries, seeds, etc) because the stuff is held in place more uniformly and does not fall to the bottom of the loaf. It also makes a tig...
bagels and breads(rolls, loafs, baguettes) in oven...need steam injection or not that necessay? hi, i am looking to purchase an oven for my home that will eventually be used for business. the oven i am looking to purchase is powered by gas and is laid out with firebrick on the floor, side of walls, and ceiling. would t...	Need steam I saw this last week and thought you would get an answer from someone who bakes with gas. I don't have any experience using a gas oven but I know the folks here who do also use steam like I do. If it is your plan to bake baguettes and other french style breads you will want to be able to introduce steam for ...
Terminology: inoculation This is probably a case of “too many cooks spoiling the broth”. In articles and recipes I have come across contradictory definitions of inoculation rate and I hope to settle it once and for all with the aid of the experts on this forum. What exactly is the inoculation rate?To make my examples c...	The inoculation is 10% because there is 50g of fermented flour to 500g of unfermented flour. This is what I always assumed was correct.B: The inoculation is 9.09% because there is 50g of fermented flour to 550g of toral flour. The following two definitions sound bonkers to me, Bu I’ve seen these definitions peddled as ...
How do you make onion bagels onion-y? I've only ever learned to make plain bagels, and I want to branch out into onion (& maybe garlic) ones. I'm wondering a few things: a) Do you make the bagel dough onion-y or garlic-y, and if so, how? Somehow, I feel like fresh onion or garlic would be hostile to yeast... garlic, I'...	Onion Bagels If you haven't checked out Floyd's Bagel recipe yet I would start with that. He has a good step by step that talks about adding seeds and such. I use Penzies dry onions and Shallots on the outside and they are great. I have tried adding some crushed up into the dough but go easy on that as a little goes a ...
When you bake more than you eat, do you sell it? Ok, I know I can give bread away and have eager receiptants, but lets say I want this bread baking hobby to kind of pay for itself... or pay for the any new future tools etc., how does one go about it? Anybody here sell their bread? How do you price it and how do you w...	Sales The advertised weight is the weight that it is after it is baked. Getting your kitchen certified to legally allow you to bake and sell is a huge hassle in much of the US. I recently heard a story on NPR about a stealth baker here in Portland who bakes twice a week but does it all on the down-low to avoid health ...
Converting Your Recipes: Percentages, etc. A large number of people on the Forum are heavy duty computer consultants and so probably already know this but some of the other members may wish to go to and bookmarkhttp://www.soople.com/soople_intcalchome.phpto convert their grams or get percentages when working on their ...	Recipe Converter CB ~ Thanks for the site info . Bookmarked for sure Happy Baking - And til the Bread Crumbs SlideN____Out
Bread bowl recipe- Chili, Stew, Soup, have one to share? I'm a big fan of this type of service in a bread bowl. What I'm looking for is a sturdy recipe that can hold up to all three applications, but versatile enough to incorporate wheat and rye flours along with regular bread or AP flour. Any recipe suggestions would...	I hope I didn't lead you astray I didn't mean a chili, soup, or stew recipe, I meant a bread recipe that would serve as a bread bowl FOR these things. Does no one have a suggestion for a bread recipe that'll hold up to this sort of application, and any advice as to shaping it? It isn't shaped like a bowl to bake, it's...
Whole Grains and the Windowpane Test Does the windowpane test work differently with whole grains?Rosalie	windowpane test for whole grain flours Windowpane test can work differently for whole grains.See this forum post re. alternative windowpane test
Too darn hot Folks, I just want to say I appreciate the fact that so many of y'all are keeping that bread flag flying despite this psycho heat wave. Is it not hot anywhere in the continental US? Here in SW Ohio, we're working on a record for consecutive 90+ degree days. We hit 100 today, and probably will again tomor...	cool Cooky, maybe you should come and visit Whidbey Island - we had cool drizzle all day yesterday and sprinkles on and off today, with temps under 70*. In fact I am planning on starting a NKB this evening and maybe Susan's Norwich Sourdough tomorrow. This in spite of a diagnosis of bronchitis this afternoon. Thank goo...
"Everything" Bagels Hi all -I'm thinking of trying some bagels this week-end. Here in Omaha our local bagel baker, The Bagel Bin, makes an "everything" bagel with all the toppings. I know there is sesame seed, poppy seed, coarse seal salt and some type of onion and garlic(?) maybe. I've got the seeds and the salts can ...	Garlic on bagels.. I've always minced up some garlic and mixed just a bit of olive oil in. I'd be hesitant to use dried garlic for fear it might over cook. There's nothing worse than burnt garlic. You might also try caraway & fennel seeds.
Did I screw up? Dough Temperature with Dough Hook Yesterday I started my first sourdough loaf. I usually prefer a no-knead approach, but decided to knead this mostly whole wheat dough with my stand mixer. It was kneaded for 12 minutes at 4 in a Delonghi/Kenwood. At the end, there were great gluten strands, and the d...	I think you'll be alright Your dough just needs a chance to warm up. Since it's 5 hours after you wrote the above, it should be starting to rise. Did you finish adding your ingredients? If not, get them worked in and continue the bulk rise. (you will use less flour now) By refrigerating right off the bat, you migh...
Why big holes? In reading a bread book from the 1980s, I am reminded that large holes in the crumb used to be considered undesirable. One of the goals of breadbaking was to produce a fine-grained crumb. However, today's artisan baking movement considers large holes to be a mark of success.Is this something new? What...	A change in philosophy I just lost a brilliantly written analysis of the history of the world post depression/WWII that explained this thoroughly by blundering stumble fingers hitting the wrong keys...Basically, there was a general trend after WWII in the new world of consumerism, with the availability of all sorts of ...
Pretzel help I posted a question on the preztle recipe thread, but thought this was more appropriate place. I have tried to make pretzels but the problem I have is that when I put the dough into the boiling water, it instantly started to turn into noodle--soggy and messy. Then when I tried to bake them (thinking "Well,...	Pretzels Atropine--I've never made pretzels, but here are a couple thoughts:I know bagels are pretzels' kin, and in order to keep bagels from falling apart in the boiling water (and also for the right texture), you have to use high-gluten flour. Maybe your flour is too low in gluten? I don't think even regular high-p...
Texture differences between sourdough and commercial yeast? Hello you wonderful people, Has anyone noticed a significant difference in the texture between the two different methods of leavening dough? My sourdoughs tend to be significantly chewier or almost tough compared to commercial yeasted breads, which are always ...	Differences, isnt it GREAT? vive la différence!(some might call the soft stuff, cake)
HELP! occasional failure to rise much (baker's yeast formulas) Sometimes I make a sourdough loaf and a baker's yeast loaf. Sometimes the sourdough loaf rises nicely while the baker's yeast one doesn't.I use instant yeast that proofs up well (when I do proof it, usually I don't.) Typical formulas will include 2 tables...	Richard, I've only used the Richard, I've only used the food processor once for pizza dough and noticed that the temp was Very warm, more due to my inexperience with that method and the machine being such a powerful tool. Curious what is the final dough temp after processing - getting up to 140 will kill the yeasties....
NYT Bread in bread pan, in cold oven. I've read a few references to baking the NYT no knead bread in bread tins, and also to starting the bake from a cold oven. Would the rather enclosed shape of a traditional loaf pan work this way? I'd love to save some hot oven time, and a more sandwich friendly shape would be wel...	yes it works fine to put a "No Knead" dough in ordinary tins and bake from cold. I do this all the time now when on my boat (can't justify heating an oven in advance on calor gas!!) I use ordinary loaf tins, slash the top once length wise, deeply, with a bread knife when it is risen above the edges of the tins (about ...
Stretch and Fold vs French Fold Call me a dummy or accuse me of not paying attention, I don't care. I'm confused about Stretch&Fold and French Fold. They're the latest, and I agree they're great. But I'm confused about what they are.I know about Mike Avery's writeup and videos on SourdoughHome.com. I've printed it ...	Good question ... It's a good question, Rosalie. What I am doing, I guess, is a Stretch & Fold because, well, I stretch and fold the dough when necessay. Personally I don't think there is much of a fine-tuning ... I just stretch the dough and fold it on from all sides, flip it around - add one more fold if the dough s...
Repeated deflating: boon or bust? The typical bread cycle involves one or two rises, each followed by a deflation, then a final shaping and proof.But sometimes my timing doesn't work out. I've already let the bread rise twice maybe and I'm not ready to shape it; or I've shaped it into loaves and I'm not ready to put i...	Pros and cons Hi Roslie:Pros are that you are redistributing available food for the yeast, but on the con side if you rise and push down too many times the yeast will consume all the available food and will not be able to generate any more CO2. If you find yourself not ready too bake, and the dough has not overproofed...
Go Lean Bread Ever since I bought this hot cerealhttp://www.kashi.com/ourfood/GOLEAN/GOLEANHotCereal/Default.aspx I have been wanting to make some bread with it. Well I was down to the last packet so it looks like today is the day. I am hoping fora slighly sweet white bread with some whole grains in it. Tentative r...	Good luck, April! Beth Good luck, April!Beth Hensperger has a recipe in the Bread Bible for 7-grain hot cereal. I have used the regular Kashi pilaf in it before, and it's good. The GoLean might work the same way. I'll be looking forward to seeing how it goes for you!Katie in SC
The Banana Bread Puzzle Ok folks this is probably a real simple puzzle for you. Today I made two loaves of banana bread based on RL Barenbaum's bread bible. Basically the recipe is the basic white loaf plus a cup of milk and 2 ripe bananas. So the loaves are fine but there is no taste of banana in them. Please note...	Banana bread/cake Hi CountryBoy, I guess I know what you mean by "banana cake", but everyone I know calls that banana bread. I have never seen white bread with banana in it, but hey, I haven't seen it all! I don't have RLB's book--are you saying that she has a white bread recipe with bananas in it? Or that you used ...
No pre-heat and raisin-walnut bread Last night, I was making a batch of whole wheat raisin-walnut cinnamon bread. I've been pleased with how the no pre-heat worked with my sourdough sandwich bread, so I naturally tried with this bread as well.One of the reasosn I've been so pleased with no pre-heat is that not only doe...	That's just the way it is .... JMonkey, either way you put it, every loaf depending on the formula and shape needs certain minimum temperatures plus energie (in form of heat over time) to bake. The balance of the 'heat over time' has alot to do with how your crumb and crust turns out. Of course you can produce a loaf ...
So, Hey, TT and JMonkey... ...er, what are you finally going to bake with these increasingly huge starters? Wannabees wanna know.ta,Sue	Great Googly Wooglys Where do I start. I have so many ideas, but first I HAVE to try some of Sourdough-Guys recipes. I have been drooling over his work since I came on here. There are so many great bakers here that have posted so many great recipes I really dont know which way to go from there. Not to mention my bo...
How to get apple flavor in yeasted bread? I threw some bread together with following ingredients, and while it turned out just fine, I can't detect even a hint of apple flavor in the result. The loaf that came out is tasty with a bit of sweetness...but why don't I taste any apple? And how much apple would I have to add...	Apple bread I'm too tired to type in the recipe at the moment, but I remember that in Jeffrey Hammelman's Bread, there's a recipe for Normandy Apple Bread. I've never made it, though I certainly intend to do so in the Fall. It uses apple cider and dried apples, and though it does use commercial yeast, about 15%-20% of ...
Middle-Class Brioche hello all. so i finally got a copy of bread bakers apprentice and I made the recipe for the middle class brioche. I baked off a third of the dough last night just after 4 hours of refrigeration and the results were fantastic. Im proofing the rest of the dough right now and im very curious to see...	JMonkey just did it see link. It is mentioned a couple of paragraphs after the muffin photo.Sue
Long Autolyse Experiment - eliminating a big variable Most of my past failures have been due to over proofing while I'm trying to build gluten but why have I been trying to get these two separate processes to finish at the same time when it apparently isn't necessary?I have interesting results from a long autolyse expe...	That's really interesting! Can you provide details on:- what type of whole wheat flour are you using?- when did you add the leaven? In the morning with the salt and remaining water? - how long your bulk fermentation was after the autolyse?Thanks!
This weeks lesson: sugar. Last week I was in a hurry to get my regular brioche prep out of the way so I could get on with my other loaves, and forgot to put the sugar in. There isn't much in there, but boy does it make a difference! My brioche have a long-ish bulk then a long overnight second prove in the fridge. They ...	Sweet thing Heh, yeah, it is amazing what a difference even a teaspoon of sugar can do to a loaf of bread. You may not taste the difference, but you certainly can see it. Those are very pretty.
Sticky sticky arrgggh This weekend I had an absolute baking disaster. I've not had time to blog about the mess I made (or the things I did successfully bake: veggie Piroshkis from Laurel's Kitchen, rolls that my daughter shaped from leftover Piroshki dough, absolutely divine 100% whole wheat (with oats) cinnamon rolls ...	Sticky Dough JMonkey, here's how I've approached that, and only for boules: Put the shaped dough upright on parchment and lower the parchment into a bowl with vertical sides. Refrigeration does help. At baking, lift the parchment and dough right out of the bowl and set it on your baking surface. I slash or snip wit...
Looking For a Great Garlic Roll Recipe Like Cinnamon Rolls i would like to try making garlic rolls (like cinnamon rolls but not sweet). does anyone have a great recipe?here's what i was thinking of doing - adapting a recipe...i thought i would make a sweet roll dough minus the sugar (well maybe keep in 1 or 2 tablespoo...	Strombolini The Strombolini I make from time-to-time are along those lines.
Floyd Would Be So Proud! :D yesterday was a day of giant experimentation. and nope. i'm not nearly experienced enough as a bread baker to be experimenting at this stage lol! but necessity is the mother of invention don't you know. i had exactly 3 cups of ap flour left in my pantry and a 5lb bag of regular grind cornmea...	That's great That is great that you have the confidence to experiment now. And I'm pleased to hear it came out. An internal temp of 200-205 for a lean dough is about perfect.
Pate fermente sitting for 4 days, maybe longer. This past friday night I decided to make a pate fermente so that I could bake something hopefully tasty this weekend. Well, this weekend became a bit hectic and I never got around to do anything with it. Hopefully I'll be able to bake something this week but with work a...	Still bubbly? I think if it's still got bubbles it's usable. I have run into similar situations a couple of times with poolish, and had good results just throwing in a bit more flour, maybe a quarter cup. That seemed to keep it fresh and happy for a while. However, never having tried a biga, I don't know if the same t...
Help with a new bread baking challenge... I'm going camping next weekend and I have been given the responsibility of providing bread for the breakfast on Sunday morning. Others are supplying things like eggs, meat and cheese, so I believe the plan is to make breakfast sandwiches of some sort. I could make croissants, E...	feet to the fire? You could try scones or even crumpets, which happily are a yeasted product, if you have something that can be pressed into service as rings. I'd get them well down before I tried them over a campfire, though. Yikes.
No Knead Bread gone wrrong seven days ago - I baked my usual two loaves of NKB which turned out to have a sour taste. I commenced a new batch - everything the same and after the suaul 20 hours of doing what it does - the dough has a sour smell - I used a new bag of flouor same brand - everything else is the wame. An...	ambient temperature? If you're following the same recipe and not usiing a sourdough starter, my first guess would be that it's rising at a higher temperature-- since it's warmer outside now than it's been any other time since the original NK recipe was posted... Well, in the U.S. anyway. And of course, that's assuming...
First attempt at posting recipe using google docs Here is my wheat bread recipe via google docs (thanks sourdough guy for the suggestion!) Wheat bread recipe Hey it looks like it works :)	Thanks Recipe looks good, I tried it tonight. I'm pretty new at all this, so here's what I did:Combine all ingredients and mix for 5 minutes. Let rest for 10 minutes (autolyse?). Knead by hand another 10 minutes until gluten is developed (windowpane test). Ferment until doubled (about an hour), then divide in two and r...
Freezing Bread What is the best breads to freeze and what do you store your in and how long does it keep. Thanks!	I freeze My regular artisan rye bread by wrapping it in freezer paper, and then in a plastic bag with tied end. When I need it, I take it out and put it in the oven for 10-15 mins. I have no idea how long bread can be kept.
Impact of accelerating fermentation/proofing? I'm relatively new to baking and I wonder what the conventional wisdom is on acceerating fermentation or proofing by using a warmed space (usually an oven that has been briefly warmed or an oven with a pot of steaming water beneath the fermentation vessel). Now, there is no...	Try adding more yeast. Yor recipe strikes me as low in yeast. Try adding another teaspoon. If you're at sea level add one and a half. Mini Oven
Christmas breakfast Just the two of us in this era of social distancing, fresh bread some ham, eggs, honey, jam and a couple of nice cheeses. 15233BB1-568B-4101-B631-5E84B7CE3F1A.jpeg	Looks like a lovely meal! Looks like a lovely meal! Here's ours: star bread with cinnamon, pecans and dried apples. He had his with coffee, and I had mine with a cold glass of milk.
newbiebaker - 2nd rise, dough spreading out Hi newbiebaker,---with a very wet dough, how do you get it to hold its shape during the second rising period? because, while letting a loaf do its second rise, it turned into like a giant pancake almost... or was this too wet? ---If you could give more details about the recip...	hello, first thanks for hello, first thanks for making a thread for this here. second, im trying to make like a simple artisan style frenchbread or sourdough french bread. this past weekend we made a cottage loaf and during the second rise it spread out and didnt hold its shape, i think the dough may have been too wet...
Brioche, not for beginners huh,.? Trouble mixing. Adding eggs in two batches as in The Professional Chef 7th Edition, page 891, and I can't get them incorporated without adding additional flour. A lot of flour. Also, when adding the butter, does it take a lot of flour to bring the dough together? First time making....	slippery little devils I have no experience with that recipe but I find combining all the wet liquids together first including melted butter and then adding to the mixed up dry ingredients works good to combine them. If you combine unmelted butter, put it with the dry stuff. Hope that helps. :) Mini Oven
Why isn't there a TV show about bread making? Hi all, I was curious as to your thoughts on why there isn't a show on Food Network dedicated to bread making? It seems that bread is the thing that freaks the most people out, yet it's the thing that is hardly ever taught on the television shows. I personally have no clu...	I can't even seem to find a I can't even seem to find a class around here for breadbaking. The closest class I can find is in Vermont, which is a 9.5 hour drive from where I live (outside Toronto). It's very frustrating. The closest thing I've found on TV is the PBS series, Baking with Julia. There are some good video ...
My challah is dry! I don't have the money to buy Rose Levy Beranbaum's Bread Bible, but I checked a copy out of the library and set out on my first loaf of challah. (If I close the book up tight, perhaps the pages will flatten out again and the library won't notice the flour smudges.) I had been invited to a friend's h...	Dry challah I guess you were lucky you didn't take a loaf of dry bread to dinner! But that's a shame after all the work and good intentions. You might want to check out Rose's website. The search feature on the left works well, and can take you to all the challah references. You can even ask questions directly o...
Top of bread flat - why? I've been using a wonderful recipe for wholewheat bread (not a breadmachine one). The last 2 loaves have rsien well but the tops haven't been dome shaped...in other words the top is flat, even a bit sunken down the middle. Does anyone know what causes this please? Thanks in advance!	flat tops It has been my experience that the flat or slightly sunken tops are usually due to overproofing. Hope this helps. Wayne
oatmeal bread This is the first time I have been able to post any pictures for a long time.. qahtan	lovely rise That's an amazing height for loaf bread. How long/high do you let it rise (in the pan) before sticking it in the oven?
What's the secret to nice crust? I own a small coffee shop and am trying to offer my own whole grain bread for sandwiches, along with the wraps and panini I currently offer.I purchased a pullman pan because I want the slices to be uniform - less waste.Question 1. I recently learned that the interior temp of bread shou...	answers for gloriakal Q1: Depends on the type of bread. Enriched breads with milk and butter should be cooler, around 185-190. Lean breads with just water, salt, yeast and flour should be a little hotter, around 205-210. 200 is a reasonable average. Q2: A bread with honey and milk will likely brown very easily. You...
Going Nuts on the Oregon and California Trails Here were some of the frustrations for those baking sourdough bread on the Oregon and California Trails. Coast to Coast Elevations - Boston 10 feet; Harrisburg, PA 320 feet; Ft. Leavenworth, KS 772 feet; Ft. La Rame or Ft. Laramie, Wyoming 4,200 feet; South Pass on the Wyo...	Altitude Just like in cookbooks, when not stated assume that most of us are near sea level. It is asking too much to expect everyone to include their altitude in their recipe (just as it would not be fair to expect Europeans or Canadians to post recipes in Imperial measurements or Americans to post in metric). As wit...
Volume to weight conversions Here are some commonly needed volume to weight conversions from a popular reference: All-purpose flour: 1 cup = 5 oz = 142 g Bread flour: 1 cup = 5.5 oz = 156 g Whole wheat flour: 1 cup = 5 oz = 144 g Rye flour: 1 cup = 4.6 oz = 130 g For reference 1 cup = 2.37 dl 1 dl = 0.423 cup = 6....	Starter weight How much does starter weight? Let's say 2 cups rye starter? Steph
Bread Color This may seem like a silly question, but I was wondering who uses unbleached bread flour and what color your bread turns out. I have BBA and Peter Reinhart consistently recommends unbleached bread flour, but all the pictures in his book show bread and dough that is essentially white. I use unbleached brea...	The magic of Photoshop I suspect the whiteness of the crumb in the photos in his book is due to overzealous color correction on the part of the photo editor. Unbleached AP flour won't result in a brilliant white loaf, but it is still quite white. If you use organic unbleached flour, you'll often find there is a bit ...
Malt Syrup making bagels soft ? I have been making bagels for a while now I have been increasing the amount of malt syrup (I love the taste). I 'm adding as much as 3 Tablespoons to the dough as well as in the water but have noticed the last couple of batches have come out too soft. Baking times and temperatures have ...	Color and sweetness Hi Bobku, Barley malt syrup adds color and a touch of sweetness. I never measure the amount added to the water, but go by Hamelman's instruction to add enough to turn the water the color of very dark tea. It could be you are boiling too long perhaps? I boil the (retarded) bagels for about 45 secon...
OH MY GOD! OH MY GOD!!! I did it!!! It's traditional, with instant yeast, but it's tastes fabulous. In my humble opinion. Tastes a whole lot better than when I put made it in a bread machine!! If I could only find my damn Bluetooth adapter, I'd post a pic. Josie and I are going to take some to my sister tomorrow. ...	Way to go Steph Before long, when word gets out, every one will want you to bring a loaf over. Can hardly wait to hear how the starter tuns out. jeffrey
Ooops!! What have I done? I started making wheat bread yesterday afternoon. I'm learning this is an all day affair. It got too late to let it rise one last time and bake, so after I put them in loaf pans I put them in the frig. Well, I didn't cover them, and I certainly didn't expect them to rise. Now as I look at ...	:S I have no idea what to :S I have no idea what to do :S how long were they in the fridge for?
Bread stone I bought a bread stone today. I sprinkled some corn meal on it before I put my loaves on it. Seemed to work fine. Anything I need to know about caring/maintaining it? Using it? I'm going to be dreaming of my traditional bread success tonight ;-D My starter is doing great. I dumped half of it, and f...	Care of stone The one I have now has been real sturdy, but if it is a thin one be careful, they are easy to break. Other than that, the only thing I'd say is be sure to give it plenty of time to preheat to maximize the pop. At least half an hour, more like an hour. I find it is easiest to just turn the oven on with ...
Cornbread??? Hi everyone,Just a quick question. Does anyone know of or have a recipe for Corn bread?I had a recipe once and I lost it when I moved interstate. I'd like to make it for the up coming holiday season and cant find a Corn bread recipe made with yeast.......real bread.All I did find were more like cake than a...	cornbread I do mostly think of a cake-y quick bread for cornbread, made without yeast. BBA has an anadama bread which is a yeasted bread with cornmeal added, which is very good. I've also made a honey cornmeal bread from Beth Hensberger, I think mine is from Beth's basic bread book, but I suspect it might be in some ...
Cherry Chocolate Bread Hey everyone, I was reading Michael Ruhlman's "The Making of a Chef" a while back and remembered something in his chapter on the bread class at the Culinary Institute of America. He mentioned that they were making a Chcocolate Cherry bread by adding chocolate chips and dried cherries to either a ...	re:cherry chocolate breat In Nancy Silveraton's book Bread's of La Brea Bakery, there is recipe of sour cherry and chocolate bread, I've been wanted to try it for some time now. But I can look it up later today and possibly answer any questions about how much to use and what not. demegradhttp://www.demegrad.blogspot.c...
Dough woes I spent much of today in the kitchen baking. I atempted my grandmother's Cardamom Bread recipe again. Twice before it turned out beautifully. This time, the doe was a disaster. I have no clue as to what went wrong. It was way too sticky. In the mixer, the dough would not set up properly, it looked more ...	I'm no expert I'm no expert by any means, so take this with a grain of salt. I remember reading in a bread book - peter reinhart? - that dough can be overmixed in a standup mixer. It's something like this: mixing by dough hook heats up the dough (whereas your hands almost never would) and once it passes a certain po...
Whole Wheat flour question I just bought a new bag of King Arthur Traditional Whole Wheat flour and I notice it no longer says it is stoneground...the bag I bought about a year ago said it was stone ground (I cut out and tape the labels onto my flour bins so I know what is what). I also looked at the KA website and it ...	Bob's vs KA I was actually thinking of picking up some of Bob's WW flour tomorrow to compare to the KA WW flour. My impression is that the KA WW flour is much more finely ground than Bob's, but I haven't verified that.
the phantom greenie So I have posted two things over the last two weeks and I cant seem to find either post! I posted pics of my very wonderful bagels about a week and a half ago, and then I posted this afternoon with a "Help me please" post. Neither came up. Is it me? AM I not looking properly? Can anyone enlighten me...	Greenbaker You can see all the threads you've posted on by going here: http://www.thefreshloaf.com/user/2214/track I don't see either of those posts. Did you perhaps hit Preview but not hit Post? I've done that before.
Whole Wheat Bread I hope this is the correct place for my first post. I am interested in getting back to baking bread again, after many years not doing so. Eventually, I'd like to get a grinder (any recommendations---I'd like one that would be electric, but which I could hand grind if necessary) and grind my own wheat....	Sweet Wheat The Honey Whole Wheat Bread recipe I've posted here is certainly on the sweet side. Most the folks who have tried it have been pleased with it. Welcome to the site.
Supermarket whole wheat bread Whenever I've made whole wheat bread, the dense whole wheat flour makes for a very dense loaf of bread, so I've got to mix it with something like bread or AP flour.My wife is big on 100% whole wheat bread. When she buys it, it's got to say specifically "100% whole wheat". But I'm trying ...	Commercial bread versus home baked I was wondered about something similar this morning while eating the tail end of the raisin cardamom bread I baked this weekend. It was rather tough, despite being kept in a sealed plastic bag for a couple of days. This got me wondering how commercial bread stays so soft for so long...
Asking with Pyrex vs cast iron I don't have a small cast iron enameled dutch oven for baking TARTINE SD. Can I use pyrex? Or not?	Be very careful I once exploded a Pyrex pan trying to bake bread. If you’re baking at a lower temperature, might be fine. But if you’re starting around the 500 degree mark, not a good idea! In any case, best not to take the pan out of the oven and immediately put it on a hard room temperature surface. Putting it on an ...
Flour for pandoro What kind of flour is used for pandoro?	As strong as possible, low As strong as possible, low ash (tipo '00')
Stand Mixer Kneading Incident... Hi everyone,I was making bread yesterday (one of my first attempts!) and I used my Kitchenaid mixer to knead the bread. However, when it was kneading the doug climbed right up the dough hook and into the mixer a bit. Is this normal? Did I do something wrong? Otherwise it did a good job...	Kitchen Aid and the climbing dough.... JeffO,The answer to your question is yes, sorta.I personally use a trick to keep my dough from climbing up the bread-hook. Non-stick cooking spray.Remove the hook from your mixer, hold it by the hook, then spray the top and bottom of the "flat paddle" with the non-stick spray.The...
Storing Cheesy Breads This summer I, like many of you first did, bought myself a copy of BBA and got baking. I've had some great results with the book and I've been making a lot of sourdough and pain sur poolish loaves with blue cheese and walnuts, peppadews and cheddar, etc. I usually store the uncut loaves in a big p...	I don't know the precise I don't know the precise answer but I do know that cheese exists historically because it preserves milk. It is "pre spoiled" in a good way. I can't imagine that there are food poisoning issues here.
HELP! bread that tastes like beer I am making a whole wheat bread and after a day or more of storing when you open the container you are blasted with the aroma of alcohol. Also as the days pass the bread takes on the same type of flavor. Thanks	Beer aroma therapy How clean is the container? Maybe yeast is growing on the sides and then scenting the loaves. Wash with a chlorinated cleanser and rinse, then wipe down with a 5% vinegar solution and let air dry would be a solution if it is the container. Could be you have a rope contamination problem. Keep a coo...
Making rolls? Your advice, please. I'd like to make hamburger rolls from my bread doughs. How do you figure out how long to bake - to accommodate for the smaller sizes? Thanks. Sylvia in search of the perfect crust and crumb	How long to bake... Hamberger bun size, I use 100gm dough each and bake them between 12 and 15 minutes 210°c And keep a watchful eye on them. I honestly don't know if there is a formula. In my mini oven, I bake them first 5 minutes on the bottom shelf and then move them to the top shelf to brown 10 min. (loosing h...
Australian sour starter multigrain Australian sour starter multigrain.... Organic whole wheat, spelt, oats, rye, corn, flax, millet, and sunflower seeds..... qahtan	You're making my mouth water.... Lovely pics...:) Mini Oven
Why add salt in sweet bread (or quick bread)? Especially in quick bread recipes. What's the purpose of adding a small amount of salt in the dough, when the leavening is due to baking podwer or baking soda?	Salt brings out the sweet The contrast of the salt actually enhances the sweet flavor of sugar. Try this experiment. Get two glasses of water and, to each, add a teaspoon of sugar. Then, add a bit of salt to one of the glasses. Though it seems counterintuitive, the glass with the bit of salt in it actually tastes sweet...
crust tooooo crunchy today i made my first whole wheat flour bread(with little all purpose flour) using the preferment method. The loaf rose beautifully and before final bake I glased it with water and also sprayed water for the initial 10 minutes of baking. The inside was good soft and nice the crumb good for a first ...	Soft crust There are a couple of other things you can do: 1) Add oil, butter or some other fat to your bread. I find that 1 Tbs of olive oil per loaf (unless you're making big, honking loaves) usually does the trick. But other fats, such as butter or vegetable shortening will also work. 2) You can also brush the crust...
High fiber breads I just started back with Weight Watchers, and for bread you can eat more if it has at least 3 grams of fiber per slice. I've modified my wheat bread recipe by replacing 1/2 cup of the wheat flour with 1/2 cup of wheat bran, to come out with 3 grams of fiber per slice. But it doesn't rise nearly as muc...	Husk & bran Mebbe you could try the addition of psylium husks together with wheat bran? Oh! and not forgetting some soluble fibers from oat bran ;)
Whole wheat sandwich loaf w/pix While my loaves are rising in the pans, I thought I'd upload a few pictures. These are Reinhart's 100% whole wheat loaves. I omitted the optional oil and egg. I also made my poolish this morning and left it in a cool place, instead of the fridge overnight. We'll see how they turn out....	Darn, just like last time This is the second time I've made this recipe. The first time, the loaves didn't rise enough in the pans. This time was no different. It seems like there isn't enough dough to make two, 8-inch sandwich loaves (like the recipe specifies). After forming the loaves, they would have to triple ...
Bleached flours? Does anyone use bleached flours to make their breads? I've stayed away from them in the past, mostly because it seems like one more artificial thing I don't need done to my flour. However, my local Costco has 50# bags of bleached AP flour for $4.49, and bleached bread flour for $10. I would LOOOOVE t...	bleached flour I have used bleached flour for breads before. In my personal opinion, it works well enough for flavoured/ sweet breads and buns leaven with baker's yeast. I find that sourdough don't work very well in these flours, and also, for artisan breads, i think unbleached's better. Btw, i like the smell of unbl...
a loaf shaping technique question The technique works for small loaves, 1.5 lb down and to at least 90% hydration, it removes the need for a banneton. I use white, seeded, grain and wholemeal flours. My loaves take about two and a quarter hours to make after either an overnight rise or a 20 minute premix. I use a bre...	Pictures, please! Your technique sounds fascinating and certainly not anything I've ever heard of before. I'd love to see a full write-up with pictures or a video.
Popovers that didn't "pop" I tried my hand at popovers this morning. While tasty, they never did "pop" out of the pan the way they were supposed to. They were more the consistency of muffins. I don't have a popover pan, so I used muffin tins, but the recipe says you can. I looked in the Joy of Cooking for tips, and the...	pop unders I had the same thing happen last time I tried making them too. The only thing I know I changes was to use a metal muffin pan instead of silicone. I may not have had them on the same rack of the oven or had the oven at a slightly different temperature too though. I don't think I've had room temperature in...
Howdy-doo! Howdy all, I'm a new member and I posted this a few days ago on the blog section. I was hoping for any feedback on my method (I'm always looking for ways to simplify it/improve it). Anyways, I thought that I'd repost here in Forum as it seems to get more traffic. Mr. Peabody On Feb 1st, I posted: I've been...	re: howdy doo Have you read the Bread Bakers Apprentice by Peter Reinhart? Your tehnique sounds similar to his Pain a l'Ancienne recipe. He utilizes a cold fermentain like you. I found the recipe to be quite imformative, and the results are delicious. Maybe your library might have a copy. =) ~JohnnyX
Freezing dough A question that came to me via email: Good morning. I love my homemade breads, but can't often find the time to bake. We don't care for bread that's frozen after baking - can I freeze the dough for use later and, if so, how? How long can I store the frozen dough? Would vacuum sealing be practical & ...	freezing dough I've only frozen my pizza dough. I move it from the freezer to the fridge the day before I want to bake it. That has worked great with dough that I've had in the freezer for up to 4 to 6 weeks. I don't see why the same thing wouldn't work for bread dough. I'd be concerned that if it was already shaped...
salt OK I seem to be afraid of salt. I am always afraid that If I add too much salt, it will retard my yeast too much and I will end up with a funky loaf that didnt rise enough. The result of this is that I end up with really soft, beautiful looking bread that is a bit bland. I want tasty bread, not just pretty bread....	one was a salted I tend to use more salt than yeast. For one pound of flour, I typically use 1 to 1 1/2 teaspoons of yeast and 2 teaspoons to a tablespoon of salt. That tastes about right to me.
Croissant help take 2 So after a long respite from croissant baking after my last horrific attempt, I decided to try again. I followed the recipe from Baking with Julia. Everything went really well..almost. After 18 hours or so of preparation. chill 8 hours, 1st turn, chill 2 hours, second turn, chill 2hours, 3thd turn...	Croissant help take 2 Hi Erithid.... All sounds good until you reach the oven, there we run into problems,:-(( I think your temperature is too low.............. qahtan
Not Degassing the Ciabatta I made my first Ciabatta last night, using the Biga recipe from Bread Baker's Apprentice. They came out a little pale and bulge-y, but basically looking okay; the crumb, however, was way too tight. Any advice for shaping Ciabatta without losing all of the gas in the dough? I found that the ...	Following up on my own post, Following up on my own post, I looked through a bunch of other books' Ciabatta recipes. Jeffrey Hamelman, Rose Levy Bernbaum, the King Arthur Baker's Companion, and a few others all say not to fold or stretch the dough after it is divided. They all seem to be going for a flatter, bigger, ...
oh boy, wish me luck......... Ok I am a bread machine kind of girl. I use it for my kneading. Then I let rise on my own and shape myself and bake in the oven. I have gotten pretty good (meaning I dont get bread bricks anymore, rather something edible and even delicious most of the time) So all the rave reviews on th...	to update, the bread did not to update, the bread did not turn out well. It was way too dense. The flavor was good, but the bread was just the wrong consistancy. It is currently in the oven being turned into bread pudding. eh, better luck next time :) April The Bread Machiene Queen ;-)
Which is it - bread pan or baking stone??? I have yet to bake my first loaf, and can't seem to get beyond a seemingly fundamental question - do I use a baking pan or do I use a baking stone - or do I use both? We have a Wolf oven with a baking stone (it sits at the bottom of the oven). The recipe I wish to try calls ...	Pan vs. stone Eh... Neither one is right for all occasions. I say if the recipe calls for baking in a pan, bake it in a pan the first time. If it turns out well, try it again a week later but bake it directly on the stone. It just takes trial and error to figure out which style you prefer. Good luck. I hope your fi...
Buns for Roast Beef Sandwiches I have been asked to make a bun for a Roast Beef Sandwich. The Roast Beef will have a sauce/gravy over it. The sauce/gravy should be allowed to seep into the bread but be contained by the crust. Fingers should remain sauce-free when eating the bun. Does anyone know of a "Roast Beef Sandwi...	Buns for Roast Beef Sandwiches I answered your query on Dan Lepards forum. :-))))qahtan
Help - Sticky Dough Hi, I keep having problems with sticky doughs after I mix the dry and wet indregients. I follow the recipe exactly but the dough is so wet that it is impossible to knead. The dough keeps sticking on the floured board. This is so frustrating. I need to keep adding flour until I can work with the doug...	Sticky Dough Are you using a mixer to mix your dough? If you are, it sounds like maybe you are over mixing. Dough that is over mixed will release the water and become a shiny, sticky glob. It also won't rise well because the gluten has been broken down. If you are mixing and kneading by hand, then I doubt that is the p...
Difference of pretzel vs. challah Hi,I want to make pretzels, but all the recipes I look at seem to have the same ingredients as a challah (basically 65% hydration dough plus oil and sugar and of course yeast and salt). Is there something in the preparation that is different, or some variation in quantities that create...	Eggs Doesn’t challah have a high proportion of eggs or egg yolks?-Brad
I need some HELP Hi, to tall. I am in hopes you can help me here. I have a real issue with making bread... meaning; I have tried like 15 times (in different time frames) to make a simple soft, light and fluffy white bread (the one with big bubble) but all I get is a heavy and strong one. At the moment I used a Dak WelB...	I kneed some help,,,,,,,,,,,, Well I haven't read any replies to your query, haven't got that far yet,:-))) Fresh yeast, must be creamed with a little sugar before adding it to your other ingredients. it's a bit strange at first mixing the sugar and the yeast but after a couple moments the yeast will liquefy. I like ...
Problem........ I can't seem to post to Gallery, Also how does one post the picture and not just the link to the picture as in my last posting Hamburger buns. thanks, qahtan	Hi qathan - Hi qathan - To post a picture instead of just a link you need to enter: <img src="http://i3.photobucket.com/albums/y58/qahtan/bake/epi.jpg"> instead of: http://i3.photobucket.com/albums/y58/qahtan/bake/epi.jpg I've been fixing your entries when I see them. As far as the gallery goes, you need to actuall...
Simply delicious I made just plain old white bread today,pictured below but boy was it ever delicious, reason being I haven't had any bread for almost 9 weeks.I just couldn't resist any longer, ;-))) This was warm, crispy with cold butter and home made plum jelly. Just bread and jam but it was a great lunch. http://...	that looks wonderful. things that looks wonderful. things have finally taken a turn toward cooler weather here and I'm ready to start baking again. next week looks good.
Knock, Knock Hey, Where is everyone? Out baking bread? Trying out the good recipes on the site? I have been busy lately. Started working part-time at a local grocery bakery. They use the bake off method primarily. They mix, shape, bulk ferment (?), then freeze the breads at their corporate bakery. Then they ship them t...	Re: Knock, Knock Floyd has been busy working on the new technology for the site. It will be cool I think - the blogs on the site right now are awful to work with (they were from some Japanese plugin that was basically a broken tool to begin with - I think folks will be a lot more willing to have their bread blogs her...
Integrating Seeds Tartine directions to integrate seeds is a bit perplexing to me, after the second fold, p.112 "Use you hands to cut and squeeze the seeds into the dough".It's counterintuitive to assault the dough like that when you're trying to build nice, long gluten structure. Why not just mix the seeds in the ini...	Jon, are you familiar with Jon, are you familiar with the lamination technique? If the seeds are large and have jagged edges the most gentle technique I am aware of is to perform a lamination at some time during the BF. After the dough is stretched out, sprinkle the seeds and fold back up.
Panettone - first time - help Hi everyone.I've been making sourdough bread for about three years and now I'll make my first panettone.I have a few questions:1) By what I read, people like to keep the starter with 40% or 50% hidratation and to feed at least 3 times in the baking day. Is that right?2) Some people recomen...	most difficult... Panettone is probably the most difficult bread any of us will ever bake. But it is always fun to try and learn from the attempt. Any of the formulas you posted should work, although I am less inclined to use the bread containing chocolate. I prefer the more traditional candied fruit. I have baked ...
Ascorbic acid HiI'd like to bake loaves with a higher wholemeal content ( 60 wholemeal:40 white or 70 wholemeal: 30 white) and am wondering if the addition of ascorbic acid will help to make them lighter. Does anyone routinely use ascorbic acid in wholemeal/spelt bread making, and if so, what is your purpose in using ...	Ascorbic acid Frogg,I pulled this off breadbaking911 website. When I lived in France boulangers (bread bakers) were allowed to use ascorbic acid, in small amounts, in their bread baking, mostly baguettes, batards, etc.Creates an acidic environment for the yeast which helps it work better. It also acts as a preservativ...
Dosage for 100g flour? So i would like to know the dosage for 100g flour all purpose and 100g whole wheat flour in baking bread.I am really noob in this so i just would like to know the ratio.I would like to know the dosages in grams if possible.1)so for 100g all purpose flour how much yeast,oil,honey?2)so for 100g who...	Reinventing Hi TU. With no disrespect intended, why are you trying to develop your own formula? As a confessed "noob", I'd think you would choose to follow some proven formulas to get your bearings, then play with those formulas to get your desired result.Personally I'd be searching this forum, or the web in general, f...
Why is this so cheap? CheapAnd this one is so expensive?They're both 200.Thx,Yippee	The expensive one is super deluxe It is hand made out of a hardwood. Not sure if it is practically any better? I don't know that much about stone grinding grain.
A basic question... bread is too thick/small bubbles Hi everyone!I am following a recipe from Alan Wainer's book, flour water salt and yeast500 gr flour (11 to 12 grams of proteins, tried both white flour, whole grain and semolina - not sure is the right word in english)360 gr water at ca 36°C - don't have thermomete...	Looks great! You can't eat holes.

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