Page 1011 - Bread News Today

Mar. 7, 2022. 89th bake.The goal here was to make a small enough boule to bake in my toaster oven, and use 300 grams of flour, not counting what's in the starter.30 g of Gold Medal bread flour, for some gluten to make up for the durum. 30 g of whole wheat durum, roller milled, Sher Brar Mills "Fiber Wala." 30 g of Golden Temple durum, red bag. 150 g of coarse home-milled whole

I made a version with purple sweet potatoes and no cheese a while ago which came out excellent so I figured I would give it a go but add some nice smoked Gruyere to change it up a bit. I actually thought I was using purple sweet potatoes but silly me didn’t realize I had baked yellow/white sweet potatoes. I actually enjoy eating these better than the purple ones which tend to

Little experiment :Flatbread with olive oil, hemp seeds, garlic, oregano and creamy cashew sauce �� I used Prairie Gold whole wheat white flour and refrigerated, unfed rye starter400g whole grain white flour290 g cold water6g salt20g old inactive rye starter I made the dough at 7:30pm, kept something like 12 hours at 65°F, then about 5 hours in my oven with a light on. The

I think? Maybe, the ability to turn flour salt and water into bread qualifies us for a good spot in a survivalist colony? I sure do hope it does not come to that. #UnpreparedThe photo is strickly for attention. Mom's unscaled down Minestra. (Maltese vegetable stew)& Hamelmans peasant bread.

Hello there,I've stopped in often and read some great info from people. First time posting though. I am currently transitioning into a small bakery (kitchen will be 425sqft). I will be using a peerless deck oven/stone floor/no steam but a port for it. I believe it's 12" high. I was curious if folks have used this oven & any advice. I will having to be streaming it myself as

Hi all,I made an account a few weeks ago but held back from directly spreading my gospel in the sourdough section.Now that there's a post on low temperature fermentation I thought it's time to say hi and start spreading the word about my cold, cold (indoor) winter.Over the past few years I've set up a few sourdough starters, but thanks to a few (cold weather / soft wheat)

Hi,Below is Rus Brot's Ukrainian Palyanitsa baked in a cold oven, covered, @425F x 55mins. 97% Beehive AP3% Whole rye CLAS~63% hydration2% salt I've made this bread numerous times (in a preheated oven), and it never turned out this ugly. Could someone please tell me what's causing these ugly cracks all over the loaf after it cools down? How can I prevent them? I can't gift a

Hello from Northern California!I’ve been a weekly bread baker at various times for a long time. I’ve always strived to make whole grain loaves, or as whole grain as they could be. I used to rely on one technique to get a good rise: double the yeast. It was my blunt instrument approach to bread: throw enough yeast at it and anything will rise … and maybe grow legs and walk

In case you've been waiting for the Challenger Bread Pan to be be restocked, it's now available here: The Challenger Bread Pan | Challenger Breadware. I just placed my order!

Ok Ok, so here it goes. 1) Commercial corn muffins taste more like corn then mine, I use stone ground cornmeal and yet a cheap box of mix taste more corn like then mine. .... type of corn, (ground popcorn maybe??)Limed corn which health wise is better in some ways to regular, tastes crappy, I do not eat nacho's I want oily Evil Salty American corn chips, they taste