Page 1015 - Bread News Today

Https://przepisynadomowyserichleb.blogspot.com/2017/02/chleb-zytni-penoziarnisty-atgalski-otwa.html?m=1I modified timing to fit the procedure in my schedule. I should have also bake at slightly lower temperature, because the crust tastes a little too darkly.Other then that this is a great tasting bread, slices incredibly thin and stays fresh for a very long time.

Apologies if this has been discussed but I can't find a similar post after searching.I'm wondering if there's a calculation to work out how much hydration various flours can take - e.g. I've been making a focaccia dough at 85% hydration using a manitoba flour that is 13.5% protein, but I've found a W320 bread flour at 12% protein and would like to try using it.If the protein

With all the talk of roasted rye malts in the recent Rye Community Bake, I had to try some.Red rye crystal seems to be used in a lot of rye formulas. And cocoa powder is called for in some, too -- so I think the chocolate roasted one may fit somewhere.To be clear -- chocolate is not added to the rye, but rather, the rye is roasted until it turns chocolate-y in flavor.I haven't

I just got a #113. I baked a loaf of sourdough. I am not sure how to season it. Can someone tell me? I soaked for 20 mins. plus. The load came out well. My other question is: If I use the Clay cooker for other types of cooking will I have seepage from the flavors into bread? Thanks

For a long time I have been puzzled by the variety of explanations offered for oven spring. So finally I decided to search for scientific papers which might shed some light on the subject. Even in the scientific literature there is more than one opinion but I think that it is not hard to figure out the truth. In case anyone else is interested, I thought that it might be useful

Hi crew. Hoping for some help here as it's been a head scratch-er. I have a small bagel market stall that's been going great and now I'm in process of opening a shop up but I want to mature my process to allow for more bagels. My current process is good for a smaller number. I make my dough, proof it overnight in large plastic containers. I then bring it to room temp, make it

Hi all.No matter what I do I keep having pale crust and some with big air pockets that when grabbing the donuts after frying they could break apart.I read many guides on internet saying that it could be that is over proofed. I change to high protein flour, and more milk than water. Before proofing I knead very well to take out the gas but when Im going to cut the rings it

This topic is for giving other Loafers a heads-up on sales and discounts on baking equipment at Amazon.If you can, please code the URL with the web-master's commission tag: ?tag=froglallabout-20You can edit out all the other tags/junk in an Amazon url, basically everything after the ASIN number. Take out the slash "/" immediate after the ASIN, too.These sales/discounts usually

I have been working on my starter with much useful help here not least from Mark Stone. I continue with the Tartine recipe and have watched many of Tom Cucuzza’s videos. I’m doing 1:1:1 feeding sand get doubling in 6-8 hours usually. It’s not consistent yet, my kitchen is at 19C usually. I now find the bread is overproofing, the example here was bulk fermented for 6 hours pre

I haven’t made a savory roll in quite some time and have always had in the back of my mind that I’d do one with pork floss. Are you familiar with pork floss? It is something my mother used to make for us. You essentially fry pork with seasonings until it is dried out and stringy. Sounds delightful doesn’t it? Actually it is really delicious. When added to steamed rice it makes