Page 1004 - Bread News Today

I buy organic whole hard red winter wheat, temper it with 2% water for 2 days, and stone grind with 3 passes through my electric mill. I add 2% fresh milled rye flour and 2% fresh milled fava bean flour. (The rye and fava flours do make a difference.)I use a 6-liter, 4" deep plastic tub with a good lid as my dough trough.In one end, I put 2.2% (baker's percentage) of salt in

Hello bakers, Im on the hunt for an authentic aussie pineapple donut. I used to buy one of these every morning on the way to school. I have searched hi and low and googled to excess. So if there is an Aussie baker out there please can you help with the recipe. It is not iced it is a glaze. I am guessing a sugar glaze flavoured with pineapple but not like anything I have ever

Should have made this one sooner. Benny has hit on something really lovely here with 100% WW Hokkaido milk breads, and the recipe is simply superb.This bake was done by following his 2.0 version of the recipe as his later versions seemed to show that a small amount vital wheat gluten was a good thing.As always there are some deviations. Obviously my flour was different. I used

Shoppers say the cost of a packet of unsubsidised loaves has risen by a quarter in the three weeks since Russia's invasion of its neighbour, while prices of oil, eggs, pasta and other widely consumed foods are also climbing.

I have been lurking for a while, and I joined a few days ago. I have not yet figured out the best way to do things here, like sharing recipes. Please pardon these dumb website questions:1. Am I correct that only image file attachments are allowed?There seems to be no way to upload .pdf, .xls (.xlsx), .doc (.docx), and other non-image file formats. Are all posts, blog entries,

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Hi,I am new to this site, and I was going through looking at ways to participate and what type of information is here. I came across references to Community Bake events, for example, this post, but I could not find anything explaining exactly what it is and how it works. If someone wouldn't mind explaining or pointing me to where I can find out:What are Community Bakes? When

It took me almost a day to bake it, and now I have to wait for 2 more days before I can slice it.🤞🤞🤞What a torture! PXL_20220316_051556094~3.jpg

I have been very focused on my sourdough for a few winters now. Summers are busy for me and SD baking eats up too much of my free time. I baked 16 loaves last weekend and wrapped them in cellophane and freezer bags and froze them for summer consumption. I got thinking, what would a good SD to Yeast conversion be to make a similar loaf, with similar techniques in baker

Hi y'all, New baker here. Looking for a mixer and don't mind restoring an older one, as I've done all sorts of other restorations. Read about the Hobart N50 here. Recently came across one. Hoping to use it occasionally for dough (I know the limitations on these mixers), but more for general baking and such. Wondering the following:1. What would you all pay for it? I know these