Page 1007 - Bread News Today

Hi i just make today's bread bowls in my house oven and before I start the oven i trew and a loaf pan and start preheating the oven at soon the oven was preheat i put it my bread and a cup of water in the loaf pan for the steam and i baked with the loaf pan until was doneThe bread came crusty and crunchy but 3 minutes later no more crunchy in the crust What I did wrong?Thanks

Hello. I recently saw a video of a bakery making sourdough bread. Their process seemed normal until it got to the shaping. They don't seem to handle the dough "gently and with care", instead they shape it fast and "violently" (sometimes even pressing down on the dough) which i am guessing would deflate the dough. But i thought you were supposed to shape it gently to not

Up until recently I had a "Sage bread maker" (excuse the swear word) but it will no longer make wholemeal bread, all other variants of flour are OK. Then I met a guy from South Africa whilst he was making bread and became inspired.I've got several loaf tins, but decided to buy a Pullman style tin to make sandwich loaves. After several failed chewy loaves I went browsing on

Would there be a change to it's characteristics?How much salt (I'm assuming the usual 1.8-2%) and is there an ideal % to bring out a different flavour?

This is how we do it in "Fun City"! These easy little rolls are some of the best-tasting bread I have made! All that I need to do is get the size right. These are dinner roll sizes. I am aiming for the huge Bodaga size (125g) Oh by the way the taste/texture of these is no comparison to the industrially baked bodega bread!

Hi Sourdough lovers.....I have baked my sourdough on a pizza stone like about 4 times and each time it is a little challenging, but, I have been pretty successful. This time tho, doing the same thing as before, I scored my bread after it was in the fridge proofing overnight and baked it as usual, with spraying the oven every 10 minutes at first and also a tray of water for the

Hi all,I'm having a curious issue with recent loaves. The bottoms are pock-marked with small holes. Can't figure it out. Here are three pictures of the most recent bake (bottom, top, just after cover removed in the oven and crumb). This is what I'd call a country rye loaf. Any ideas?Stats below:Recipe (75% hydration)AP Flour (Trader Joe's ~11.6%+ protein) 280gRye Flour (bulk

Thanks to TrailRunner, aka Caroline for this excellent tip.Before putting your dough into a bread pan smear all sides of the pan with butter.If using a covered Pullman Pan, butter the top also.Not only does it add a new dimension to the final product, but it makes cleaning almost non-existent. Wipe with paper towel and you are done. I use USA Pans and haven’t ever had any

I had mentioned previously about converting my Challah recipe that I have been making since the mid ‘70’s to YW. I posted pics of the Apple/Raisin YW that I used on the YW topic . . Freshly fed and fermented it did an outstanding job. The fragrance is intoxicating. Crumb shot in a bit. I simply use 2c YW that’s very active and then follow my usual recipe. It’s in cups and

I've been making sourdough for years but rarely ever get that explosive oven spring where the outer layer peels all the way back as that basketball-size inner dough expands. My loaves have a gentle smile but not that head-back, full-throated laugh you see in many great loaves. I feel like I have tried everything and followed well-respected "recipes" and method fastidiously, to