Bread Code News Today

After a period of not baking, I made another attempt at Hamelman's Pain au Levain With Whole Wheat (20% WW + 5% rye + my rye starter). It actually was a little better than the last few attempts, sigh. Pain au Levain w/WW + Bread Code DIscard Rye My first thought was that the sourdough was OK, barring some poor shaping and scoring. But a closer look at the crumb and some

After coming across Benny's Red Miso and Furikake post, I knew I had to try it!Still struggling with bakers percentages, so omitted the miso for this first try... Just in case things ended up too salty.Some things that I did differently as well (Sorry Benny!):- Did not laminate in the furikake. Added in at my 2nd set of coil folds during BF- Followed the flour values from one

Have always been curious about the widely-raved porridge loaf and decided to give it a try!This version is a mix of The Bread Code's last sourdough recipe and The Perfect Loaf's take on tartine's porridge loaf, because:1. I am terribly afraid of high hydration recipes. Have had past experiences where i have broken down in tears after trying to slap and fold/ handling an

My usual sourdough routine has been streamlined and I generally don't have discard. In fact if I want to make pancakes I have to build extra levain when I'm prepping bread so I can make pancakes later. So when Hendrik at The Bread Code posted a video of this bread, and said it was one of his favorites, I knew I had another bread to try. I slowly built up some discard but the

Most of the sources I've read suggest a 1:1:1 refresh for starters, wheat or rye. They consensus seems to be a weekly refresh for start in the fridge, or 3 feedings at room temp 12 hrs apart before building the levain or mixing the final dough.The Bread Code guy recommends 1:5:5 and in the book "The Rye Baker" it says 1:10:10 (7g rye starter + 70g water + 70g rye flour).My rye

Using population-based cohorts in North America, UK and Taiwan, Dr. Meghna Jani and colleagues describe opioid prescribing rates in patients with non-cancer pain who are using opioids for the first time.

I chanced upon a new Youtube video by The Bread Code about using a pH meter as an aid to deciding on process step changes in breadmaking.If this is an area that interests you it might be worth a watch.Personally, my pH guided breadmaking has not been entirely successful yet. In my last bake I was looking for a pH of 4.4 to end bulk and start shaping.

Hi everyone, I just made the Bread Code's SD bread and end up with a crust that is a bit unusual on my 2 loaves: it's as if it had been torn, or ripped, I don't know how to explain...Does anybody have a clue about what happened? I think my dough was on the under-proofed side as I was so afraid of the fermentation going crazy because of the heat and humidity that I chose

SunnyGail He also has a chart related to the hydration recommended in relation to the protein content of the flour, but unfortunately here in Canada where I live all the flours seem to invariably have 13.3% of protein..All-purpose, strong bread flour, whole wheat, Red Fife, Whole rye.... you name it...Really weird, especially as they CLEARLY all have different water-absorption properties!  So those charts might be more useful for people who have access to more specific flours in terms of t...

louiscohen Retarded Proofing Schedule I tried a cold proofing for the first time; it was in the fridge about 14 hours after an overnight cold bulk fermentation.   I did a poke test just before baking (cold) and it seemed way overproofed. I got almost no oven spring. How do you handle this?  Do you just have to cut back the yeast % even more so that the proofing slows down to match your schedule?  I used .0.22%  instant dry yeast in a 100% whole wheat loaf at 85% hydration.  Bulk fermentat...