Page 1013 - Bread News Today

English Muffin Toasting BreadI was asked by a friend..."How about making an English Muffin Bread?""Not sure. I've never made English Muffins.""No. An English Muffin Bread. It's good for toast.""Hmmm... Never heard of it. Let me do some digging and get back to you."A Google search and a few mouse clicks brought me to the recipe for English Muffin Toasting Bread on the King

This is a 100% rye using rye wild yeast water and a scaldThe resultant rye bread has a flavor of ripe peaches although there is only water, rye flour and salt.The starter is from a rye wild yeast water , and this one is third generation of this starter in that no refrigeration was used, so all dried after each bread.Starter: Reconstitute 1 tbs dried rye wild yeast water with

When it comes to successfully making sourwort/flas for baking, there are four parameters to be taken care of in order of diminishing importance: (i) lack of O2, (ii) initial pH (iii) temperature and (iv) time.(i) One common way brewers (and not only) use to achieve this is by CO2 purging. For this purpose I use an inexpensive gadget i.e., a bicycle CO2 inflator to pour CO2

GUIDE : KitchenAid Heavy Duty 5KSM7591 and 5KSM7990 Gearbox DisassemblyThis is intended to be a helpful guide to disassembly, cleaning and re-greasing of the gearbox and planetary ring of the newer KitchenAid Heavy Duty Stand Mixers.

Hi all,I got a salzburg Max special mill. Looking for help from anyone who mills their own berries. I have the MAX special and I just did my first batch of red wheat berries ~400 g at a time, on the finest setting I could get at room temp. The results were good, but the flour got hot. Started at around 85F and went up to 130F. Not ideal. Anyone else have this issue? Is it the

This is basically a repeat of last week's loaf with 50% wholegrain but with about 30% of the water replaced with sourwort. If your goal of getting an open crumb with sourwort then I would say you might be disappointed. As shown, the crumb is more and less the same with and without sourwort. Fortunately, that is not the reason I like sourwort, I was after it for some additional

I’ve made my country sourdough recipe numerous times in the past, but I’m always tinkering with my formulas. This time I employed both a stiff sweet levain (I didn’t want this bread to be sour) and I also added an egg. The addition of the egg is said to improve oven spring and may help with achieving a thinner crispier crust given the additional fat. An egg is approximately

Hi everyone,I hope you're all well. This is my first post, so I was wondering if anyone here could answer a few questions about the Challenger pan.I know people love the Challenger Bread Pan, but for over $600 Australian (factoring in the exchange rate and over $200 in shipping) I went in the direction of the cheaper alternatives. Namely the Brunswick Bakers Cast Iron Bread

Pullman Bread baked today, 4th Feb 2022.This is Hamelman’s Pullman Bread, a straight dough that can be mixed and baked the same day with no pre-ferments. It is perfect for sandwiches. I mixed a 1 kg dough suitable for my 330-mm (13-inch) pan with the lid. The entire process took about 5 hours. Very happy with the result. I’ll let it cool and slice it later tonight.

This Pumpernickel bread is from a German bread book Brot backen für jedermann (Bread baking for everyone). The formula is similar to Lutz Geißler’s Hütten-Pumpernickel. The dough consists of fine, medium, and coarse rye meals (Bay State Milling's Wingold), water, salt, and rye sour culture. One of the main differences from Lutz’s process is that the coarse rye meal