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Soft loaf recipe 1 QT ceramic pot
Hi All:I’m looking for a recipe to make a nice soft small sized loaf that I can bake in a 1QT ceramic pot that has no top. Basically, something the size of a Panera bread bowl for soup. Any suggestions?Thanks! | need some base info, please.
I'll try to help, but first some more info, please.Is it 1qt exactly to the tippy-top, or 1 qt plus a liite extra room?Is it tall or wide? Or better yet, if you can measure, please, what is the height, the inside width (diameter) at the top, and the inside diameter at the bottom?Do you wan... |
Need help with my croissant.
First attempt at making croissants. I have no idea what went wrong. Light, flaky, and very delicate on the outside, but dense in the middle. What do you guys think? Does it look underbaked or underproofed? The recipe instructed me to bake them at 200°C for 19 minutes, but they were getting... | This has been working for me…
I had trouble at higher temps also. Have adjusted baking temps to 15 minutes @ 190 C, then 10-15 minutes more@ 175 C. They still leak butter no matter what for me, but they seem to reabsorb it???I also don’t try to proof and shape dough on the same day that I mix. Here are my prep notes.Mi... |
NYC bread/baking supply stores?
Hey, baking pals!I'm getting into some more involved soaker breads, and I'm curious if anyone knows of a baking supply store in Manhattan that reliably carries things like rye chops and rye berries, and other bread-oriented stuff. I've checked out a couple Whole Foods locations and they ... | I've not found anything like
I've not found anything like that in NYC yet. Your best bet is https://nybakers.com or https://breadtopia.com |
I always get rubber-like crusts.
Hello,I have tried lots of different recipes for bread, of multiple types: french bread, whole bread, whole and rye bread, with different hydrations (60% - 75% for normal flour, 70% - 80% for whole flour) but in all of my finished products, i always get a chewy, rubber-like crust. The c... | Top heat
Would you be able to turn off the top heating elements in the oven? I am guessing that the top heat is browning the top and crust too soon and the inside is not cooking properly. I believe we usually want to bake with bottom heat only for bread. (maybe some top heat at the end to get more color). But i perso... |
Problems and cracks with dough
Hey there, I hope you're doing great. I have a situation with my dough. It's cinnamon rolls. I've been doing cinnamon rolls for a long time. I kneaded the dough by hand but since it was a 8 kilogram batch everyday, I bought a mixer or kneader. I have to say it's really powerful and fast (... | My cinnamon roll dough look
My cinnamon roll dough look kinda like this (left dough in the picture) after kneading it and forming it in balls.
Captura de pantalla 2020-07-25 a las 20.17.11.png |
pH for hydration?
I've been baking successfully for decades BUT, I just realized that my tap water was pH 9.3. Zowie! Tastes fine. The reason is that our lake water is pH 8.2, but it has moderate mineral content, so they add lime (a common procedure) to make it more alkaline, such that some of the minerals precipitate ... | In general, lower pH is better
Coming at this from a biochemical standpoint. A more acidic dough is generally favorable, for a few reasons. Emily Buehler discusses pH a few times in her very enjoyable book that is recommended on this site: http://www.thefreshloaf.com//bookreviews/breadscience. Mainly she describes how ... |
Now that we've baked all kinds of bread, what about cutting it?????
I've made several kind of breads to make sandwiches for my lunch at work. But I seem to cut the bread too thick all the time. I know they're bread cutters/slicers for sale, but does anybody an easier way to cut the bread or has anyone built there own o... | ..
Maybe try an electric knife? It should make slicing easier without putting too much pressure on the bread. |
Croissant shape is weird!
Hello TFL community, I have been lurking here for quite a while without posting anything since at least one person have already asked the question I wanted to ask. But it seems that I’m the only one who has been having problems with croissant shaping. As you can see below, the croissant shape ... | Photos of the exterior and their interior
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Top pictures are the exteriors with the crumb below it. I’m mostly happy with the crumb, but the exterior bothers me the most. What kind of problem is this?? I didn’t realise t... |
Boiling Bread Before Baking
Has anyone tried boiling a loaf of bread briefly before putting it in the oven? This is what gives bagels their crisp and shiny crust, and I'd imagine that it would have a similar effect on a larger loaf of sourdough, but I don't want to waste a perfectly good loaf by experimenting if someon... | let me google that for you...
https://duckduckgo.com/?q=can+you+boil+bread%3FI suppose you could try it with a couple bun size pieces of dough, kinda like a bagel without the hole.Boston Brown Bread is steamed, but that is sort of a "bread pudding." |
French T65 flour- very difficult
Does anybody have experience of baking with this flour?I make sourdough white with about 15% wholemeal (wholewheat), normally no problem.With T65 it often collapses into a sludge, can only take a very gentle handling and fails to rise in the basket or to bounce in the oven.I'd love to h... | Fresh Loaf article about these flours
This article may not answer all your questions but is interesting in that the T65 is a strong flour recommended for dark breads. http://www.thefreshloaf.com/node/51263/what-are-flour-types-t45-t55-t65-t150-type-0-or-type-00-magic-enzy-flour-rye-flour-t1150 |
Bagel Recipe
Trying to "fine tune" my preferred bagel recipe (Hamelman's "pâte fermentée" approach).Use of KA Bread Flour does a good job, but I've heard that boosting flour protein even higher might be beneficial. Is this correct? My eight-bagel recipe calls for about 580g of BF. Would like to replace a small amoun... | VWG Calculator
I can't address the water issue (but I hope someone will). However, here is a calculator for determining amount of VWG to add, depending on the final gluten percentage desired:https://wheatbeat.com/how-to-make-high-gluten-flour/ |
suggestions if I can't find cracked rye
Hello, I can get hold of rye flakes, rye flour, whole rye.But nowhere can I get hold of cracked rye.Does anyone know how I turn whole rye into cracked rye satisfactorily?Alternatively, could I swap in Rye flakes to a recipe?Any help gratefully received. | I would use the rye flakes
Flakes are most likely steamed first before rolling. What role do they play in the recipe? |
Improve flavor in whole wheat sandwich bread
My bottom-line goal is to make flavorful, 100% whole wheat bread for everyday use. I’m very interested in sourdough because I love the taste and I’ve read it’s easier on the digestive system. I tried Peter Reinhart’s 100% Whole Wheat Sandwich Bread recipe (from his “Whole Gr... | Flavor is such an individual thing
One person's "not enough" might be another's "too much", whether we're talking sweet, sour, or spicy.However, if you make a bread using baker's yeast, it is very unlikely to produce any sour notes at all; barring the inclusion of lemon zest, vinegar, or other acidic materials.If sour ... |
Online Bread Calculator
I found this today in a video by FoodGeek. A Bread Receipt calculator for figuring hydration, increasing for multiple loafs. Very Simple, Very Good.The video gives a great tutorial.Here is a link to the calculator itself. | !
Hey this is great! Thanks for sharing. Only slight headache is that if you make more levain than you use in your recipe, you have to guesstimate a little bit the actual amount of each ingredient in your preferment here. But once you've got that it's a wonderful tool for those of us who find baker's math to be confoun... |
Dense loaf
Hi I've been trying to get into bread making for a while but more often than not I seem to have issues with dense loaves. I've recently tried to make a fruit loaf using the below recipe. I've made it successfully before so I know it's possible, but the ratio of good bakes to bad bakes is pretty shocking whic... | What is your process?
What is your process to make this bread? the window pane looks a bit dry and it is torn.Do you soak your raisins before using? when did you mix the raisins and the butter into the dough? how long are you proofing the dough and at what temperature? |
Starter Issues?
Hello everyone! First post here and a newbie baker but getting a bit obsessed during these weird times :DBasically no matter what I've tried my dough goes slack after adding my starter.I generally go around 80% hydration, 20% starter with strong white bread flower and a bit of wholemeal. I do a couple o... | 80% is very high
80% hydration is not an easy dough to work with. Especially if you're just getting into bread making. and if you're saying 80% and then you're added in your starter (which i assume is 100% hydration) you are really above 80% hydration, because you have to count the flour and water in the starter too. ... |
Calculating hydration
Howdy. I am new to baking bread and want to make sure I am calculating my hydration correctly.300g Bread Flour150g Whole Wheat F296g Water15g Salt154g Starter (100% hydation)915g Total WeightMy Math: Starter divided by Two and add number to Water & FlourWater (296+77) / Flour (300+150+77)... | So you analyzed it correctly,
So you analyzed it correctly, but must have made a math error. I come up with 70.7%Water is 296 plus 77 which equals 373.Flour is 300 plus 150 plus 77 which is 527.373/527 = 70.7% |
Question for the Bagel Bakers
Trying to bake a "NY bagel". Almost there except for too thick a crust and a bit chewey.What causes the crust of a (commercial yeast) bagel to be too thick? Too much Barley Malt Syrup or Baking Soda in the poaching liquid? Poaching the shaped dough for too long (60 sec on first side, th... | Crunch?
I'm not sure a bagel is the best bread to try to have a thin crispy crust on. The whole point of a bagel is that it has a thick chewy crust with a dense chewy crumb. You will never get a thin crispy crust if you boil it.Also, I'm not sure why you are putting baking soda in the boiling water. |
What is the best way for generating steam in a home oven? My oven seems to vent all the steam I create.
What is the best way for generating steam in a home oven? My oven seems to vent all the steam I create. Edit: I'm sorry--I meant to say without a dutch oven. I actually have one already but I like to make breads that... | Use a Dutch Oven
Use a Dutch Oven and a lid with a good seal to hold the steam. Sort of an oven within an oven. Add your bread, an bit of water mist, and cover the DO tightly. Much of the steam will come from the water within as the loaf bakes. |
Humity & Hydration
Hi, I live in the country near Bowling Green KY and it gets a bit humid out here. I was curious if the Humidity affects dough hydration? I mixed some dough this week at a 72% hydration and it acted more like an 85% hydration when pre-shaping and final shaping for an overnight cold proof.I am just c... | Yes. I do this by trial and
Yes. I do this by trial and error, based on experience. It's not possible to directly measure flour humidity (water content or hydration) directly in the home kitchen. Based on knowing how my recipes behave in dry winter weather, allows me to reduce hydration during warm humid summer we... |
Help Needed: Increase height for Po-Boy Loaf recipe
Hi:
I’m looking for a way to increase the lift in my home-baked po-boy loaves.
I’ve been using this recipe, from NOLA.com; it’s based on Lee Bailey’s great recipe:http://www.nola.com/food/index.ssf/2011/03/alley_2.html
It works well, but is about twice as dense by we... | Po Boy Loaf
Mark,
It would be helpful if you could post photos of your work.
Interesting that the writer who is giving the recipe first says that the local Po Boy loaf is a French bread mix then the recipe he gives includes sugar and fat. The local bakeries generally use a tunnel oven to produce a loaf with a cloud li... |
Question about croissant recipe
So I came across this recipe, and was curious why the author chose to do "light hand kneading" followed by slap and folds and finally stretch and folds, as opposed to just properly kneading the dough. It doesn't look too wet to actually just knead it.Also willing to accept an explanation... | Is there a right way ?
I dont think so. Well maybe if your ways works then its the right way. As a guy who is too lazy to hand knead and if you just want make croissants without all the fuss here's another method of preparing the dough500g bread flour. (I use king arthur but whatever is available as a strong bread f... |
Are instant and active dry yeast interchangeable?
Say a recipe calls for 10g active dry yeast. Can I just use 10g instant yeast instead? I'm referring to the standard instant yeast such as this, not the one branded as "rapid rise". | Yeast is yeast, but...
they aren’t identical. Some adjustment for quantity is necessary. Instant yeast is “stronger”, that is to say, contains more live yeast cells, than “active dry” yeast. You need about 25% less instant. Here is a link to the handbook entry on the topic here on The Fresh Loaf that will cover the... |
Pan de Cristal from Martin Philip
Just watched this video with a super simple recipe for Pan de Cristal from KAF by Martin Philip, looks really nice! Thought others might like it too.https://www.youtube.com/watch?v=6sOEHrawhX0 | Thanks for this post
I'm on the case - or will be sometime within the week! I've played around with Pan de Cristal before but always added the YT video suggested olive oil and sugar. After one or two duds, had some fair success. But this seems more straight forward.Here is a link to the company that developed and tr... |
What's the purpose of a short sponge?
A lot of recipes for rich or sweet doughs will call for poolish-like sponges that ferment for only 30-60 minutes or so before being added to the dough. I absolutely cannot figure out what benefit this would bring over simply punching down the dough after the first bulk rise and let... | It's for short bread!
rim shot...i think it helps to make a quick sponge to get a bigger volume of active yeast to mix into your final dough. instead of having a little bit of yeast in a dryer environment, you get it feed in a wet environment where they can better multiply and then you have more material to mix into th... |
Mixing cheese into bread
Yesterday I made the Soft Cheese Bread from Reinhart's Artisan Breads Every Day. He instructs to mix the onions/chives into the dough but to layer the cheese on the flattened dough just before shaping. In my case, that created a cavern in the bread where the spiral is. I'm not necessarily bothe... | I use slightly adjust version of a recepi from Foodgeek.dk
https://foodgeek.dk/en/cheddar-jalapeno-sourdough-bread-recipe/Folding the cheese and peppers in works perfectlt.
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Baking in two batches
HiI have a small oven and sometimes when I want to bake bake e.g. 6 ciabattas or baguettes I cannot load all of them them at the same time in the oven so a bake three at a time.What should I do with the second batch if I would like to bake them immediately after the first one? I always have feelin... | Put them to the fridge a
Put them to the fridge a little before you start baking the first batch. Or depends, how long is your final proof? |
Help I made a stupid mistake
Bah.. Just made two Ciabatta loaves which I generally allow to rise after shaping on parchment. After baking the parchment is stuck to the bottom. This is a brand of parchment I have never used before and is the first time I have experienced parchment sticking. Any have any hints or suggest... | Next time
Try turning the parchment over. I have had the same experience and I think it may be associated with having only one side of the paper coated. I think I had to cut it away from the bread last time. |
How to get Ultra high dough expansion (4-5x) during proofing?
Hello,I've been trying to create a recipe for Subway imitation bread. The recipe has the following constraints:It's calorie-controlled just like Subway, about 210 kcal for 6'', or 420 kcal for footlong.Basically has the same volume and texture as Subway stor... | Improvers and processing
It's possible...1st. Start with the right flour, high gluten but balanced.2nd. Use an oxidiser (lemon juice derived ascorbic acid works)3rd. Mix to full development. (This is often overlooked, and takes much, much mixing).4th. ensure sufficient yeast.5th. ensure sufficient food for yeast. |
Great video’s from King Arthur
How to create a bread. https://youtu.be/fohAKf3gdSg | Excellent
Great Video.. I didn't know about that total dough percentage trick. Very simple and smart. Will definitely use that. Thanks for sharing. |
Substitute by weight or volume?
So I feel like this is a dumb question, but I still don't know the answer. If I want to make a substitution in a recipe, say use some whole wheat flour instead of all white, do I substitute the flour by weight or by volume? Whole wheat flour is less dense than white, so would I replace s... | not volume
Forget volume forever. Always weight. Throw these cups away! |
Difference in different yeast brands
Ive been noticing lately that bread bloggers are adding their preferred brand of yeast to their recipes or formulas. Cookbook authors too. Some tout SAF Red, some prefer SAF gold. And while it’s the most widely available at supermarkets here in Vegas, no one seems particularly fond ... | Dry yeasts
Usually, the biggest difference between the SAF and Fleischmann's is the price. Here in the KC area, we can find the SAF instant yeast in any consumer size unit up to the one pound package in a Walmart of our choice. I have yet to see Fleischmann's yeast in a similar one pound package in any box store or su... |
I hope my bread is OK...
So I'm a noob and I tried a no kneed artisanal bread.Here is the recipe I used:400g flour300g water - room temp1/2g instant yeast4g saltthe idea is to barely bring everything together and then coverand let sit out to proof for 24 hours.OK, in the YT vid they covered their dish with saran wrapI ... | Explain
What do you mean by dark spots? |
Parbaking for covid-free bread for neighbors
Hi all,I like to make four loaves of my pain de campagne and share with neighbors, but people are feeling a bit paranoid these days, especially here in Seattle.I was thinking that people might like it if they could finish the bake in their own oven to ensure that the bread w... | I guess you can pre-bake them
I guess you can pre-bake them. So you would take them out when they have a light brown color and then your patrons finish it with an additional hot 10 min. or so. Kinda what you do with those pre-baked supermarket breads. |
looking for info and manual on model 20001 mixer
I have a very old Hobart mixer model 20001 Type SA pat date Jan 24 1905 all I can make out on Ser. is EA It works. It as oil ports what oil is used?and would anyone know were I can get a service manual. I also have a model A200 mixer that works I'm looking for info on lu... | Is it similar to one of these
Is it similar to one of these? https://www.manualslib.com/brand/hobart/mixer.html My old sewing machine had one manual for 3 different models, maybe it's the same with your old mixer? |
how loaf pan size affects bread
I have 3 loaf pans that all say they're 10x5 inches, but I think at least one of them is lying. I believe my bread is a little dense because the pan I've been using lately has been something more like 8x4 inches. My recipe is something like 450g flour, 72% hydration. Is there a genera... | This thread may help:http:/
This thread may help:http://www.thefreshloaf.com/node/4140/one-pound-loaf-flour-weight-or-dough-weight |
Is my instant yeast still good?
Hello,I'm a new baker, just started 2 weeks ago. I have 2 different brand of instant yeast:Yeast | bought in sealed pack of 7gr, the remaining is kept in freezer. It has light sourish/pungent smell, almost fruity. Expiry date is May 2022.Yeast B: bought from a wholesale store. In the store, the yeast is kept on a large, clear airtight glass jar. I got a small amount in a small clear jar, stored at room temperature (... |
New loaf idea
Here's an idea for a new loaf shape. It's called the 'Hot Water Bottle'.Very simple, just proceed to make a bloomer but take great care with the shaping. There's various methods & I've tried most of them with success. The latest method that went well was by Jack Sturgess (see BakeWithJack on Youtube ). Ba... | Then there 's jelly fish
Jelly fish outta water look, cow pie on the level and cowpie on a hill. Drastic malt and whoops, forgot my dough a grain shape. Burnt in the coils adds interesting visual and nasal elements when it does rise more than planned. All puns intended. |
Martin's Potato Rolls
Hi,Since we cannot buy them in Canada, I'm trying to emulate the "Sandwich rolls" from Martin's Famous Shoppe to make hamburgers.I've tried a potato bread recipe that I've baked in the shape of a bun, but it wasn't close.I was wondering if anyone could suggest a recipe.Thanks. | What went wrong?
So what went wrong with your potato bread? never had Martin's, but from the photos on their web site, the sandwich potato rolls look like standard burger buns made with some potato and egg (they are pretty yellow). The King Arthur Beautiful Burger Buns recipe is a good starting point for any soft buns... |
Whats wrong with this bread?
Hy guys. Im new here and also new at baking. I used the tartine country loaf recipe for this bread.Baking in dutch oven. Oven preheated 1hour. What shall i do differently? | What is wrong?
My guess is that it is underproofed. How old is your starter? How vigorous is it? You may need to do daily feedings at room temperature for several more days before it is developed enough to bake with. |
Shaping tips?
Hey y’all! Just made my first sourdough and this is it:https://imgur.com/gallery/BXKs9ckI have a few questions. The procedure I used was as follows:350g AP Flour175g White whole wheat flour25g Einkorn flour385g water75g starter10g saltMy starter was definitely past the peak when I used it, but I read how ... | Did you do any stretch and
Did you do any stretch and folds to strengthen the dough during the start of bulk fermenting. that might help to keep its shape better. I would also do the final proof in the fridge then go straight from the fridge to the oven, and final proof in a bowl that's smaller diameter than wha... |
Is a curved bread lame better or a straight bread lame?
I see that curved is more traditional. Is it recommended for some reason? Thanks! | Some good answers are in
Some good answers are in these posts and comments:http://www.thefreshloaf.com/search/node/straight%20curved%20lame(That's the URL that you get when you put:straight curved lamein the search box, and click the "search" button.)Hope this helps. |
Gummy/rubbery crumb around edges of sourdough tin loaf
Hi all,I baked a hybrid (starter + some commercial yeast) tin loaf yesterday and noticed that the crumb was a bit rubberygummy (especially with a gummy line running near the edges/crust of the loaf). I've had this happen a few times with bread I've made. I know the... | First Time this Happens?
Good evening, Not an expert but I'd say your loaf has got more heat from the top than the bottom. The upper part of the loaf seems properly baked and the bottom half less so.Is this the first time this happens to you?You might want to position your oven rack closer to the bottom next time if th... |
Understanding baking temperature and time
Hi all, I literally just started my first bread a week ago, and has been baking almost everyday, learning from failures and tried again. By far I've made 5 attempts of milk bread roll from one recipe with 73% hydration as my learning ground to learn about the dough kneading tec... | You are doing fine
The rolls look nice. Don't over think this. You are experimenting, which is good. I like higher temperature (500F/260C) for a shorter time, for doughs with no enrichment (no eggs, sugar or butter). For enriched doughs, lower temperature (375F/190C) helps avoid burning. When you rotate the pan, you... |
How to convert a recipe to a cold proof
Following a recipe that calls for 1st proof of 40 minutes followed by shaping and another 40 minute proof. Assuming I'd like to use a cold ferment, how would I "convert" this? | Those are very short proofing
Those are very short proofing times.. is this recipe yeasted or sourdough? Either way, how much “leavener” is in this recipe? |
Improving the flavour of my semi hand-made bread?
Hello,I wasn't sure exactly where to post this as it's a bit of hybrid question.For the last few years, I've been baking a loaf of bread every two or three days. I use a Panasonic bread machine to make the dough which I then shape by hand, leave for a second prove and ... | Flavor
Flavor comes from fermentation and ingredients and you seem to have adequate of both.Initially I wondered if the salt was enough,but it comes in at 2.4% -that should give plenty of salty taste, unless you are someone that needs A LOT of salt in order to taste it. Everyone is different in this department. I am a ... |
Inadequate shaping/folding in bread machine?
Hello all,I use bread machines for most of my loaf making because of some arthritis/inflammatory/time issues. I was gifted a lovely Zojirushi for Christmas and I am just beginning to home into some issues that have plagues me across all machines I have used.I am beginning t... | Zojirushi
Hello!Which Zojirushi model are you using?I looked at the pictures of your previous breads and they seem to be made from very dry dough (not enough water for the amounts of dry ingredients in your recipe). Because it is so stiff, it is underkneaded and underfermented and can't rise much or be deflated much. A... |
Seam side up or down
I can’t get my self straight on the seam up versus seam down situation. To me, seam down “seems” like the way to go. The top expands and creates even more surface tension, while the seam on the bottom stays nice and tight. But most people go seam side up.What is the reasoning / science behind seam ... | You mean seam side up in the
You mean seam side up in the banneton or baking seam side up? |
Fridged autolyse
Help PLEASE!I am attempting my first sourdough after succeeding with my first starter. I ran out of time with the recipe I am following. The recipe required me to refresh my starter and leave for 3 hrs and autolyse the flour for 30mins. The next stage was to add the starter and fold for 4 sessions eve... | Carry on
You made a smart move to refrigerate the autolyse, which slowed enzymatic activity. Paul |
Ant-free storage tips?
Just when I thought I was winning the war against the Argentine ants in my apartment... Aaaargh!!! It seems that they really love Daily Bread too...and the holes in the crumb provided perfect little tunnels for them. I will spare you a photo of this sad stage of my bread's life :) I can't leave b... | Ants.
This is probably no help to you, but here goes any way.
I don't know if you know that ants love to get into ripening figs while they are still on the tree, and we were told when we had this problem that the best way to stop this was to put a circle of ash round the tree, ants do not like ash and will not walk on... |
Newbie here... Overproofed? Help!
Hi All, my name is Lorena, I'm from Chile, and I'm a newbie in this tricky journey of sourdough. I made my starter around 1 and a half month ago.My first loaf was pretty decent but oven spring didn't let me satisfied. It was baked in a dutch oven, straight from the fridge to the oven. ... | Looks good to me.
Maybe slightly overproofed. And try some more gluten development (kneading). Your bread looks nice. |
Whole Wheat Flour query
I'm desperately trying not to sound dumb here.....I'm following a recipe for a rye/white sourdough mix that calls for 20% (of total flour) whole wheat flour. Now here in the UK I cant find this, or I'm not looking in the right place? Is it the same as our wholemeal, or what should I be looking f... | Wholemeal, yes
The recipe probably originated in the US or Canada. Paul |
Varieties of Barley Malt Syrup
I need some non-diastatic barley malt syrup to add flavor in a bagel recipe.Having trouble finding this locally -- perhaps I'll try some of the home-brew stores. If all I can find is diastatic barley malt syrup (or powder), is there an easy way to convert this to the non-diastatic variet... | This is non-diastatic malt
This is non-diastatic malt.https://www.amazon.com/gp/product/B00NIO5YZ6/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1I am pretty sure heating will kill the enzymatic activity. |
American interpretation of Challah
Question for Challah fans - what is it about the American recipes for this bread that make them call for so many eggs? I used to live in Israel and I've never once eaten a Challah that's even slightly yellowish on the inside. Breads Bakery for example, which is one of the most famous ... | I have an excellent French
I have an excellent French brioche recipe that calls for 5 eggs and 500g flour. It seems the recipes you are finding are more brioche than challah. Is there any source documentation that adds credibility to low-egg content Israeli challah? Is there a religious book or document that spells o... |
Croissant Help understanding
Hello I have been trying to make croissant a few months now and I have had a couple of good lots kindof but the rest were butter breads... there are things that I dont understand , I am not looking for a recipy1 )So in my last lot on the outside the croissant looked like croissant with lami... | Can you post a photo?
1. The outside of the croissant experiences different conditions than the inside. During proofing, the exterior is in contact with air, and also egg wash. During baking, the difference for the outside is obvious compared with the inside. So different appearance makes sense. 2. Croissant has yea... |
Rising Problems
After nearly ten years of baking bread I ran into a problem with rising. My method has not changed but my brand of flour has. I think I'm using a good quality flour but, due to covid19 and the store shelves, I'm locked into using a different brand and sometimes type of flour.I have used, exclusively, ... | The flours are different.
Ceresota AP flour"s protein content is listed as 11.5-11.9%. KA bread flour's protein content is listed as 12.7%. That could be enough to cause the results you are seeing. Experiment with baking the loaves when they are less than doubled. Or, have the oven preheated so that the loaves go int... |
Adding fruit and nuts - yeast and water quantity need to change?
I made an artisan loaf using dutch oven method this week and it turned out great. I was hoping to add in some dried fruits and nuts to the next one. Do i need to increase my yeast content since the fruit and nuts are heavier than flour? How about my wa... | Add in adjustments
I have found that strong bread flour, which requires more water, helps to lift the weight of add ins. Unsoaked raisins or dried cranberries will absorb water from the dough and will burn on the crust if exposed. Walnuts will turn the dough a purple color. If you are using a mixer you should add them ... |
In Search of a Recipe for "Pizza Bread"
There is a bread that is used for Italian style hot dogs (a Newark, NJ thing) and sausage. It's known in the area as "pizza bread".I originate from Newark, NJ and this could be a local bread, but now it's known throughout the NJ area. This bread is about 9" round with a hole in t... | Could it be called something else?
I checked Flickr and Google and didn't get a single hit that fits the description, unless you consider these: http://www.flickr.com/photos/freakinchris/5696339735/Maybe this too: http://www.flickr.com/photos/28395750@N04/3452345836/ |
Can I simply swap the Whole Wheat Flour with Rye Flour?
Hi guys,I will like to attempt this recipe but I am out of Whole Wheat Flour. Same for the stores. I wonder if I should swap it with more AP flour or Rye flour or half of each?AP Flour 311grWhole Wheat Flour 89grRye Flour 44grLiquid Levain 89grWater (75°F) 311grFi... | Rye flour
Rye flour behaves differently than most standard 'whole grain' flours, so I would be hesitant to up the amount in your recipe noted above, unless you are wanting to make rye bread. If you swap in AP flour for the whole wheat, the rye percentage would still be more than 10% of the dough (without knowing what ... |
Potato Bread Dough Failing
Hi EveryoneIve been making this potato bread recipe and finding it very hit and miss. Somedays it works great and has minimal shrinkage after baking and then others it sinks terribly at the sides and top. Ive tried making small alterations to the recipe and then cooking time and temp with no ... | Looks like really nice soft
Looks like really nice soft even crumb! How much yeast are you using and what are your bulk/proof times? |
Pain de mie
I'm glad i invested in a pullman pan! This is a yeast loaf but yeast behaves so well. Does what it's supposed to and when it's supposed to!
61155533811__CCAEDA81-1F3D-4B70-B773-B2EA10A2EAAA.JPG | You definitely nailed that
You definitely nailed that!Gorgeous...Danny |
Different ovens have different temperatures?
Somewhat a rhetorical question because I think I know the answer. But I've noticed almost every baking recipe I make is ready several minutes before the time called for in the recipe.Do you adjust your temperature setting to account for a hotter / colder oven? | Oven temperatures
Yes, different ovens can vary in temperature.Best to buy an oven thermometer and check your oven's temperature.Say, set it at 400 degrees, let it come to temperature and then see what the temperature reads.Some ovens allow a user to recalibrate the temperature. If you can't recalibrate it (if needed),... |
Annoying pop up taking up a third of the screen
Lately, I have been getting an annoying instructive pop-up asking me to allow the collection of my personal data. This is the only site that this happens. It is so annoying that I have gradually become reluctant to visit this wonderful resource.What are the solutions? Is ... | Gavn, when they pop up,
Gavn, when they pop up, refresh your screen and it will disappear. |
Poke test applies to first proof?
I noticed that my dough almost never springs back during first proof.Is this test irrelevant for the first proof, or is it possible my dough is over proofed in just 40 minutes?Does it even apply to commercial yeast recipes?I've mainly seen it mentioned in the context of sourdough. | I'm fairly new to baking
I'm fairly new to baking breads, so definitely not an expert, but I recently asked a similar question and it seems the consensus is that the poke test is reserved mostly for the second rise before baking and not for the bulk ferment. With the first proof, we're to be looking for it to rise/doub... |
Muffins: Increasing individual ingredient amounts when increasing overall recipe size mix
Hi,I’m writing for advice on tweaking a muffin bread recipe. It’s base is Fiber One breakfast cereal which I pretty much grind up with a blender. The original recipe from the Fiber One box was for muffins.I followed this with a fe... | Muffin to Bread Conversion
Advice here from Cook's Illustrated:Our findings? To convert a muffin recipe to make a loaf, set the oven rack in the middle position, decrease the oven temperature by 50 degrees, and bake until a toothpick inserted in the center of the loaf matches the visual cue (either “with few moist crum... |
Morphy Richards 42280
Hi, I am completely new to the world of bread making. I was given a second hand machine sometime ago and have only just taken it out of the box. To my dismay, I discovered that the ‘cup’ is missing and nowhere does it say the measurement of said cup???? Can anyone advise me how many ml one cup is ... | I think 250 mlPersonly coming
I think 250 mlPersonly coming from the Netherlands I never use this measuring methode. I weigt every thing in grams for bread baking is this a much more accurate methode. Ads it helps that water is 100 gram for 100 ml etc. |
3rd Insanely sticky dough in a row, help!
I'm an intermediate breadmaker, have done high hydration doughs without issue, and have never previously had any issue with my hand kneading or using a stand mixer. But for some reason, my last 3 doughs have been sticky to the point of 20 minutes of slap and fold, and adding u... | Detective work
Only you can solve it. Make two small doughs, one with Almond milk and ady, one with water or cow milk and ady. Use the same percent hydration, yeast, and salt in each. Observe the results.If they both handle in this odd way, its your flour. |
Poolish
Hey all,Can I get some advice? I'm making bread with poolish and my dough seems very wet. I've looked up videos and instruction. Every one I watch the dough is more firm. I know that I scaled my ingredients correctly so i'm just confused as to what I'm doing wrong. I feel like I mixed it well but its just not f... | Without having any
Without having any information, my guess would be your flour is weaker than the flour used in the videos you watched (assuming they’re using the same exact recipe). What’s the formula and procedure you’re trying to follow? |
Convert recipe to poolish
I'm looking for info on converting my Detroit Style pizza dough from a standard IDY recipe to a poolish. My go to recipe is a 73% hydration. 300 grams flour, 220, grams water, 5 grams IDY. This has served me well for a quick dough in just a few hours. I would like to do the same recipe using a... | When I make focaccia…
…I create a “poolish” with 200 g water, 5 g ADY, 5 g honey and 200 g AP or 00 flour. Next day I add 60 g flour and 8 g salt, giving me a hydration closer to 75%, but not terribly unlike what you’re trying to achieve. This method works well, even though the amount of yeast in the poolish is unusual... |
Rice flour coloring yellow during baking
Hi folks!New user / novice baker here. I started out using home-made rice flour (rice ground in a vitamix) to dress the top of my bread. I noticed during baking that it colored yellow. I had assumed that this was maybe because of the vitamix not grinding the rice fine enough.... | lessee...
1) What's in or on your dough that might turn it yellow? Are you using durum or Kamut flour?2) Do you have a convection oven, or maybe a gas oven?3) Did you use whole/brown rice flour? When I use brown rice flour it turns a little yellowish/brownish.4) Are you using the top (broiler) heating element at a... |
Baker's Calculator for any type of bread (but especially Sourdough)
Hi Folks, I made a calculator to help me with some of the more challenging calculations that come with making sourdoughs and building levain. I searched online and everything I found was either cumbersome or didn't fit in with how I bake. So I made m... | Did you see this one?
https://fgbc.dk/84e |
Favorite burger bun recipe
Anyone got a nice brioche burger bun recipe to share? | I made Kaiser buns last time
I needed a hamburger bun, and last night in desperation used some English muffins I put in the freezer a while back. But these are good, I made them once and they are all gone, so that says something.http://www.thefreshloaf.com/node/54379/hamburger-bun |
Easy Way to Determine Dough Requirement for Pullman Pan
An easy way to determine how much dough to make for any given size Pullman pan seems to be the most illusive bread topic around. The one calculation I could find (repeated by many people) is too complicated and simply doesn't work for me. It also presumes one is... | I do not see what the problem
I do not see what the problem is. You calculate the volume of your pan and use 12 oz of dough per liter. Then you make adjustments based on how it came out. |
Help with a bread making issue I am having
Hello All, I am having an issue when I bake bread, about once a week. I let the dough rise and then punch it, shape it and let it rise a second time before putting in the oven to bake. All is good and the bread rises, is light and fluffy and tastes good. But, there is somet... | Too much flour when shaping?
There are a lot of other more experienced bakers here, but...It sounds to me like you are possibly using too much flour when shaping your loaves, which isn't getting reabsorbed during the final proof. You can find white flour streaks in your baked loaves if this happens (speaking from expe... |
Overnight proofing
I've been experimenting with overnight proofing in the fridge for the final rise so I can have freshly baked bread in the morning but I noticed that, although the crust and the structure of the bread is great, the crumb on the inside has a rubbery texture. Although it's not unpleasant I much prefer ... | Rubbery texture
comes from high gluten flour. Try going for an AP flour or an AP and bread flour mix. |
I’m looking for a quick and easy sandwich loaf
Basic recipe for a nice soft loaf that I can slice up for the kids sandwiches. Any suggestions? | Approachable of course
Look no further than right here.The Approachable Loaf was a 'Community Bake' by members of Fresh Loaf a while back. The formula was conceived as a solution for exactly the challenge about which you've posted. There's no law that says it has to be 100% whole wheat, or even 50%. Make it any way... |
White mould on my first attempt at making raisin yeast water
I've never tried this before, always used dried yeast in the past, but on my first attempt after 4 days there is white mould on the surface my raisin yeast water.Is this normal/ok or do I need to throw it out and start again?Thanks | Hmm
I hope others will chime in but my advice would be to toss and start again, this time making sure to shake your mix at least once a day if not more to drown any mold spores that are trying to sprout. |
Increasing gluten content -
If I wanted, say, 14% gluten content in a flour to make a particular recipe but only had flour with 12%, would I achieve the same result if I just added vital wheat gluten to the mix (in the right quantity) instead of actually using flour with 14% gluten content? It seems like it should be ... | Calculate gluten
Hi Philip, please try here: https://wheatbeat.com/how-to-make-high-gluten-flour/Then go here: https://wheatbeat.com/bagel/Let me know if you have questions,Zuri |
2nd time making Challah
I decided to make some pizza dough and challah for the family today. I liked how this loaf turned out as it took on some colour unlike my first loaf :) Whenever quarantine is over and i get access to a kitchen scale i plan on making a sourdough starter for even more diversity in my baking. | Serhan, your bread is
Serhan, your bread is gorgeous! ...and on your second attempt. |
Old bakery recipes - Having some issues
My great grandparents owned and operated a bakery decades ago. Over Christmas my mom showed me their old cookbook with their recipes used at the bakery. I'm having a couple issues in trying to get them to where I can try to duplicate them in my own kitchen (in much smaller batche... | Could it be this? https://www
Could it be this? https://www.wp-haton.com/solutions/instant-bread-production-line/ |
Yeast doubling time
I've stumbled upon to some discussions about increasing yeast amount to decrease fermentation time. From what I've understand fermentation is mainly about the yeast growth in the dough. So I've check doubling time of the yeast bacteria. It appears that doubling time is 90-120 mins.So I'm guessing if... | Yeast reproducion needs oxygen
(I'm assuming commercial yeast discussion, not sourdough)Yes, fermentation time is decreased in proportion to the quantity of yeast. Double the yeast, halve the time. And vice versa. (I aim to reduce my yeast, ferment for longer, and so have tastier bread.)However the yeast does not repro... |
Today's Loaf
I haven't posted in a while but I have been baking. This loaf was started yesterday morning. It's 50% AP and 50% whole wheat, about 80% hydration, and 1/8 tsp yeast. Total fermentation time was about 27 hours (overnight in the fridge).
IMG_0898-2-100-F.jpg | Looks great!
Looks great! |
Panetonne recipe analysis and calculator
I have recently started on a journey to make a quality panetonne, inspired by the discussions here and elsewhere.Being an engineer in a previous life, I just had to do "some" analysis when my first attempt was a failure.So here is my working spreadsheet, I hope it may bring you ... | ?
Nice. I have created something similar.I'm pleased to see you included percentages which represent composition based on dough weight. That's quite important IMO.In mine I decided to not include flavourings (zest, spices) since they are very small and I think they can skew things when scaling up and down.One thing tha... |
Argh! My oven broke!
I'm sheltering at home, I have 125 lbs of flour, 2 lbs of yeast, and a lively starter, and my oven is broken! Tragedy!I welcome any and all ideas about producing bread on the stove. Or the smoker.(My new baking element and relay board will turn up in a week. Or two.) | flatbread
Flatbreads like tortillas and pitas can be done in a skillet on the stove-top.Do you have a counter-top toaster oven?Please describe your smoker. And how hot does it get?Do you have an outdoor BBQ grill?If the oven has a top/broiler element, is it still working? If so, you can cook naan, focaccia, or pizza ... |
I suck at kneading! (achieving extensibility)
Hi,I'm Don, and I suck at kneading. I have tried every kneading technique I can find, classic palm-of-the-hand, stretch and fold, slap and fold, smear and fold, leave-it-in-the-bowl stretch and fold, etc. But none of these techniques ever work for me like they do in the... | Don't knead then.
There are many no-knead recipes out there. My own "low-impact" method only needs about 30 seconds worth. And forget the window pane. You don't need it. Mix everything. Leave 30 minutes, light knead, leave to ferment, shape, proof, bake.-Gordon |
I made a short video on the slap-and-fold technique
A lot of recipes suggest it, but without really digging into how to do it properly -- hope this helps someone!https://www.youtube.com/watch?v=9LXcchONCwg&t=2s [edit for people who are curious]:The dough is:50% whole wheat flour run through a large (~1mm) mesh strainer... | Also look for Bruno Albouze
Also look for Bruno Albouze on YouTube. Your video is great, thanks for posting. |
Malted barley flour
Afternoon all,I am struggling to find malted barley flour, its needed for a recipe for German bread rolls I make, but usual sources are now out of stock, unsurprisingly.I was recently watching a video where a baker was making these rolls and he used a coffee/caffeine substitute called Caro. its basi... | Malted barley flour
Hiya! My only experience with malted barley flour is when I use a tsp or so in dough recipes that don't have any whole wheat in them and I want to help darken the crust. However, some AP flours are 'malted' and already have some in the flour, so there isn't any need to add extra. If you are only ... |
Technique Question - Stabbing Loaf
Hello! Over the years, I've been trying to master my grandmother's bread recipe. I have her handwritten recipe card and directions, but one part of the process always messes with me. Prior to baking her loaves, she would always "stab" the bread - she'd take a long knife and stab each ... | It's called 'stüpfeln' in
It's called 'stüpfeln' in German and it's a technique that fulfills the same purpose as scoring - creating strategic valves for gas release. So it's done just before baking.However it seems to be more for flat and denser breads like rye, where you don't alter the structure that much. So I wond... |
Weird after taste with poolish
I have made this same sandwich bread with a poolish 3 times. The first 2 times it came out great. The 3rd time it looked and smelled great. While eating it, it’s fine. But a couple minutes after eating I get this weird taste. Metallic maybe? I’m not sure why this is happening. I did chang... | How long was the poolish?
:) |
Troubleshooting Bread Volume
Hi all,I've been trying to troubleshoot some issues with bread volume that I have been experiencing. I have been mostly making the Ken Forkish Overnight White and White Poolish breads. I've been baking at least once a week for maybe 8 months using these recipes fairly exclusively. I find th... | That sounds like the starter
is waning and could use some TLC (tender loving care) for a few hefty feeds/days on the countertop. Let rise to peak before discarding and feeding. More starter detail might make the advice more precise. :) |
Lumber Jane Loaf
So I went on an adventure with Sarah Owens Sourdough book yesterday. I made the "Lumberjane" loaf. I was a little worried because with all the mix ins, there wasn't a lot of dough left, but I decided to trust the process.Final dough had:105 g Levain405 g water420 g AP flour75 g hard white (milled myse... | Carol Ann, that looks
Carol Ann, that looks delicious, although I haven’t had sorghum the rest of the ingredients must have made a yummy bread. Happy New Year.Benny |
Kneading time between hand and mixer
A lot of recipes call to "knead for X minutes". Now typically I don't like to work too hard, so I'll let my stand mixer do the work. However, given the motor on the mixer is more powerful than my hands, should I assume that kneading time in the mixer is shorter than by hand? e.g. if... | Not too different
If you're on the lowest setting of your mixer (which you should almost always be for bread dough), then the time difference shouldn't be too substantial. Maybe 1-4 minutes less? Depends on how long the recipe calls for kneading. It's better to go off of sight and feel anyhow when judging whether or no... |
Troubleshooting disappointing onion loaf
Hello everyone!I've been having a blast getting back to baking, made a starter, had some quite successful breads and then this happened....I wanted to make a simple 1,2,3 sourdough bread and to include some caramelised onions.I'll leave bellow the exact recipe, time and temperat... | Use more starter, shorten pre-ferment
I'll leave it to the experts on this site who have a lot more experience than I do, but it seems like 10 g of starter for a 16-hour pre-ferment (most of which was at room temp), with an additional 9 hours tacked onto that for the remainder of the recipe (if my math is correct), is ... |
What's the over under on the proof
I made Peter Reinhart's BBA multigrain extraordinaire. It seemed over proofed when it went in the oven and collapsed a tad in the middle. When I cut into it, does this show under proof? Tighter crumb at the bottom. More photos here:https://imgur.com/a/tPzOh7l | I vote for slightly underbaked
But very nice. |
Rye flour
Todays question is about rye flour.I'm trying to find 1150 flour but its all so very expensive as it appears to be imported, is there a UK equivalent such as the 1350 from Shipton Mill, or will any dark rye wholemeal be sufficient like Doves Farm Organic wholemeal rye flour.Thank you | medium, dark, whole meal.
Table III, here http://www.theartisan.net/Flours_One.htmindicates "dark rye" is whole-meal, a.k.a. 100% extraction. 100% extraction usually equates to 1.6% ash."1150" would indicate 1.15% ash, "Medium rye" being .65% to 1.0% ash, according to table III. So... your 1150 might be approximated w... |
Greatr skills and tradition
I believe it is a traditional Georgian baking. The skills are impressive!https://www.youtube.com/watch?v=9Sbpwc2HsLw&list=PLcS_4DXBceIPATpyFqAKwUPC72W1aB2e5&index=79 | Skills!
I agree...these ladies have some awesome skills! Too bad we couldn't sample...what's not to love about butter, lard and cheese baked into flaky dough? I'd weigh 800 pounds if I lived there! Thanks for sharing! |
When is dough sufficiently proofed?
Aside by going on a timer from the recipe, how do you typically tell a dough has sufficiently proofed? Asking more specifically regarding general commercial yeast recipes. Volume growth alone is hard to eyeball, especially when the proofing container is a bowl (or a proof after shapi... | The prod test
If you gently press a finger into your risen dough and it springs back most of the way but leaves a small indentation then it's proofed sufficiently. If the dent doesn't spring back at all you need to proof more and if it bounces all the way back its over proofed.Hope that helped! |
Heygates Extra Patents
Good evening all, my first post here, I've already read loads of posts and gleaned much needed information.My question tonight is, I have been given some Heygates Extra Patents flour which I believe sits around 12.5% in protein and may be too strong?? Can this be used for sourdough breads etc?Any... | 12.5% works well
I only use patent flour with 12.7% protein for all my artisan breads, baguettes and also great pizza dough.. The .2 difference between your flour and mine is not enough to worry about. Go for it, Happy Baking... |
Pretzel Salt needs a 'myth-buster'!
Life is too short to search the entire internet (or even the entire content of TFL) for an answer to the question: "What IS pretzel salt?" [Yeah, I know...'It's the salt you put on pretzels...Haw-haw-haw!'...'It's sodium chloride that sits on a pretzel...' Har-de-har-har!]People are ... | Type into the site search machine:
pretzel salt waxand see what you get... :)edit: the old links don't work. Sorry. I have some if you want a picture. no brand name. |
Sifting flour
An author and a baker I follow tends to post in many of his recipes to use "sifted' flour, even when it's just all purpose. Is this really a thing? Does it make a difference? | There are instances where
There are instances where sifting flour makes sense, such as baking a cake or when you live in a very humid area (causing flour to clump).Sifting gets rid of all lumps and guarantees the flour is evenly distributed. When mixing a cake, where you often just mix until everything comes together, ... |
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