Page 1010 - Bread News Today

The Ukrainian government has banned wheat exports because of the war, while China has seen bad winter wheat conditions.

Hi, everyone. I've been attempting Peter Reinhart's Broom Bread recipe and while it bakes reasonably 'normal' if I use a traditional loaf pan, I can't for the life of me get it to come out as anything other than a flattish, frisbee-like loaf if I use my Breatopia Clay Baker (Batard).I've been using PR's recipe without modification and home-milled White wheat (from Wheat

Ralph Nieboer's, crusty no need to knead rolls. Kieser roll style! Pretty happy with my try at a professional Kieser roll shaping. Far from perfect but hey, not too bad! Who will step up and run a dedicated Kieser roll community bake? I want to see the whole membership body of the bread club become as proficient in Kieser roll shaping as we are with baguette shaping!

Parameters: 1. REDOX POTENTIAL The concept of redox or ORP (oxidation reduction potential), a parameter of fermentations not given much attention in the application or analysis of sourdough.The influence of oxygen is an important consideration with living organisms and redox reactions occur as part of their normal cellular machinery processes.

Having a hard time with pepperoni rolls rising after I fill them.. They come out more sticks than rolls.If the pepperoni is cold could that be affecting the final proof? Also should I press out the first few inches thinner and cover over with the thicker dough?reply

Good morning from sunny Essex, the breadbasket of England!Just came across your site as i was searching for tips on a decent home mill.I've been making bread for a couple of years and for home grind i use an old coffee grinder which is very slow and hard to clean.Sure there will be a few tips on here so i'll do a search.Thx

Hi all,It just occurred to me that the last time I purchased whole wheat flour, I had accidentally bought WW flour intended for use in bread machines. I have been using up to 10% in loaves, and 50% for starter refreshes. I noticed that the gas bubbles in my starter will hold their shape long after it has gone hungry, where as with normal flours, the bubbles would collapse

I was intrigued by Benitos recent bakes with a levain that contains brown sugar and decided to give it a go. It seemed to be a novel approach worth looking into. With many bakers around here pursuing Alt-sourdough lately I am surprised no one else has thrown their hat into the ring. Perhaps it turns away the purist or it's an aversion to sugar in the FWSY equation at least

This last weekend i did a little trip into the countryside to an area known as the North Eastern Wheat belt here in Western Australia. It was a very good harvest this year exceeding 20 million tonnes. The purpose of my trip wasn't to admire all the wide open empty spaces but to do a bit of bread baking tuition, Its fairly remote 236 km inland from Perth. I drove up one

Feb. 23-24, 2022. 88th bake.This is my 7th bake based on Denisa's 100% rye recipe: www.thefreshloaf.com/node/67054/100-whole-grain-rye-sourdough-bread6th submission to the Rye Community bake: https://www.thefreshloaf.com/node/69775/community-bake-rye-bread?page=1#comment-5047935th time with home-milled rye flour. Previous bakes in this series: