Page 1014 - Bread News Today

Same formula. used Danko rye from Barton Springs. Very very happy with all their grains that I have ground so far. . Timing for rise was unfortunately messed up because I fell asleep! Anyway successful as this is a forgiving dough. Fragrance and . Flavor amazing. This rye is very rich. Crumb has a bit of compression. Due to over rising and top catching on it.

"Can you make those mock cream buns like we used too get at the school canteen" Yes i can: SO i did: And they were, only better: i had hoped the requesters (twins) were going to turn up in their school uniforms for the occasion. they said they would have if they could have squeezed into them. Anyway the whole Fit for Life group enjoyed them with their coffees today. The mock

The best bread in Toronto is worth the early lineup at the bakery. The aroma alone is enough to get you in the mood. Pick up loaves like freshly-ba...

I'm trying to refine my bulk ferment phase and recently started trying the fingertip test but am questioning the result.As I understand it, a quick bounce-back means under-proofed; a steady and somewhat halted bounce-back means just right, and no bounce back means under-proofed. I'm getting no bounce back but it is hard to imagine it is over-proofed. I do 20% inclusion of very

I decided to conduct an experiment to see if a stiff starter vs liquid starter would make any difference in the elusive plumpness I have been striving for lately. I followed the same process for the 2 dough but the stiff starter dough seemed ready 1h45 (!!!) before the liquid starter one, at the same bulk temp, and whereas both starters seemed at peak at the same time = 5h

Hello fellow bakers! Does anyone also own a KitchenAid Artisan Mini 3.5qt version? I think it goes by the model KSM3316.Mine came with the c-shaped dough, and it doesn't seem to knead the same way as I've seen mixers with spiral dough hooks do. Does anyone know how this affects gluten development and if there are any ways to improve? Also if anyone knows any after-market

Howdy,I just bought a KA Pro600 with both the 6qt and 3qt bowl. So far I'm quite happy with it, but for one thing - the nylon coated paddle and dough hook. I would far rather have stainless steel or even chrome plated steel, but everything I can find on the KA website says they don't offer them which I find baffling. Does anyone know if the SS attachments they offer with their

This is Dunross making his introductory post. I used to bake a good bit some years ago until life took me in a different direction. Now my kids are growing up and taking an interest in baking so I'm coming back to it.I made all the bread my family ate for quite a while and hope to return to making at least most of it once again. My old Bosch is going to get a new lease on life.

FB_IMG_1646432089546.jpg I was looking through my archives and thought this simple formula was worth saving and sharing Preferment:1/1/1 (by weight) starter/water/flourMix in a transparent container, let ferment in a lukewarm place until bubbly, move to cooler place, let ferment until the top starts falling and the smell is acidicAverage ferment time 12-16 hours Dough:1/1/1

0 biden has spoken with the president of poland. we are expected to hear from him at any moment. this as we learn vice president harris will be visiting poland on monday. also secretary of state antony blinken will hold a news conference in brussels. thank you so much, brit hume, for joining us on "outnumbered." "america reports" starts right now. >> has to be separated. >> we got border and then had to say good-bye and he had to go back. >> john: fox news alert to kick off "america reports" thi...