Page 5 - Bread Flour News Today

There are a number of versions of this bread out there, but I was originally introduced to it by Danni's. For this bake, I wanted to use only Yeast Water for leavening. My YW was refreshed a couple weeks ago and has been resting in the refrigerator. Decided to give it a try without refreshing it.Poolish build went okay. Had decent activity and good froth/bubbles at the

Last weekend's bake was Hamelman's Semolina Bread. The only major deviation I made was using a pate fermente pre-ferment instead of the "Flying Sponge" (I think that's what he called it).Makes one loaf...Total Formula158g AP Flour (35%)68g Bread Flour (15%)225g Semolina Flour (50%) (Re-milled Bob's Red Mill Semolina)292g Water (65%)9.0g Salt (2%)1.4g ADY (0.3%)18g EVOO

Trying different grains now that I have the Mockmill 200, and this week, I experimented with Turkey Red and Red Fife. Recipe was my standard overnight sourdough recipe with equal parts of Turkey Red and Red Fife as the whole grain component. The grains were milled to pass through a #40 sieve. Result was about 95% extraction. The bran collected was then scalded and used in the

Another loaf, another flat disc. I just cannot seem to get a handle on sourdough bread. I have been meticulously maintaining my starter for two months now, never skipped a single feeding, never let it get stagnant, always calculate to the gram, always careful of its temperature, always making sure the filtered water is at the correct temp etc etc... it just does not want to

80 countries are outside the eu. i think the idea was within the eu you standardised legislation in terms of fortification and labelling, so one option would have been to have persuaded all 27 countries to adopt this. the other option is if they hadnt adopted —— hadnt adopted it, it would have been a barrier to trade which would have been complex. now it is easier to implement. cutting birth defects is a fantastic result. but to what extent will the women who are trying to get pregnant or ar...

May 9, 2021 - 2:55am Sudais299 How do companies increase the shelf life of bread to 2-3 months Hello, Im trying to develop a "Gluten Free Bread" recipe but with a shelf life at room temperature of at least 2 months. Currently, companies that are making gluten free bread with a long shelf life(3+ months) include Schaer, Glutensiz and a few others but Im unable to understand how. Here are their product links: https://www.schaer.com/en-us/products/artisan-baker-white-breadhttps://glutensizada.co...

May 2, 2021 - 9:35pm Canucklehead First bake in a while Been a while since I did a sourdough. Long story but I ended up making a new starter. 50% Bread Flour, 25% Whole Wheat, 25% Rye, 80% hydration. Turned down the oven a bit compared to what I used before but its still a bit darker than I was aiming for. Considering the amount of whole grains, Im quite pleased with the ear. Thoughts?

According to How Baking Works by Paula Figoni, milk is 88% water and honey is 83% solids (=17% water). 65*0.88+2.5*0.17 = 57.625.  DanAyo Thanks, JL. I never considered the milk portion. Now things add up. What about the hydration concerning the 5% oil? jl oil is 100% fat. The function of fats is to provide tenderness (=shortening).  I guess that would make the dough feel like it has more water in it, maybe. DanAyo Thanks JL. I edited the OP since you pointed out the fact that oil has ...

20g Salt I autolyse for three to four hours.  I use the same time as it takes once feeding my starter for it to ripen. I follow this format: Wait 30 mins, add salt S&F  then wait 30 mins Lamenation, wait 30 mins S&F #3 Wait 45 mins S&F #4  I have been pushing the bulk to 6 hours exactly with dough temp pretty constant between 74 and 75 degrees. I Shape and retard in the refrigerator for 14 hours. Bake in oven on a pizza stone at 485 degrees with steam added for 30 to 35 minutes.  I would lo...

  I saw someone did a 100% poolish on another post with whole wheat bread so I thought I would just do all my whole wheat as a poolish. I have a bad habit of experimenting before I even get the basics down so if this doesnt work out Ill just go make some muffins and do some cake planning (my sons birthday coming up). I also read that Hamelman mixes his yeast with the water before adding in the flour (poolish), so I think Ill do that too. He also mixes a little water at a time in the center of...