Page 1016 - Bread News Today

Botched scoring but flavour and crust very nice on both. Ok, botched shaping on sticks too. A fun bake. Followed recipe from JH's 'Bread' to a T but baked boule in cast iron pot.

Hello! First time poster here. I've been having issues with loaves collapsing after being turned out of the banneton. It never used to be an issue but since I've gotten a proofing box it keeps happening. For this particular loaf: 50% Cairn Spring Mills AP Flour (11.8%) (I've used bread flour, same deal)50% Spelt 2% salt20% rye starter75% water (i've tried 70)3 hours bulk @ 74

Hi all,Id like to make smaller loaves so I can experiment more with bulk fermentation times, proofing times, temperature etc . In other words, I’d like to take one recipe and divide the dough that typically makes 2 loaves into 4 or 6 pieces, so I can test different variables. But I’m not sure how to adjust cooking times. I assume a smaller loaf will cook faster. Any tips? I

4 Types of Dough Mixers: Which is the Best Option for You? When it comes to commercial dough mixers, there are three main types that are typically used. These are the planetary mixer, the horizontal mixer, and the vertical mixer. The article will break down each type of mixer in detail so that you can find which one is best suited for your individual needs. What is a Dough

I recently posted about a trip that Lachie and i did to check out the red wheat and meet the man growing it . Tim very kindly gave us some samples to play with and yesterday i collected some from the Big Loaf Factory where it is stored. i located the Kenwood attachment i purchased many years ago Judy says i paid $10 i thought it was $5 but thats no matter. i was actually going

I have a Country Living Mill. Hand cranking was "fun" for the first month -- everyone cranked one or two loads. But then they all disappeared and cranking was left to me. So, I decided to motorize it. Those motorizing kits sure can be costly though. A DIY motorizing kit was in needed.Here's what I did: picked up a $40 1/2" high-torque drill from HF, purchased a 1/2" ID, 1-1/2"

Firstly, thanks to Yippee on whose blog post this is based, and to other CLAS enthusiasts on this forum eg Ilya Flyamer, who have encouraged me to have a go.First a bit of background. I have been enjoying baking sourdough loaves for two to three years now, but have struggled to balance flavour with rise. If I do everything to favour the yeast element of my starter (dry

Hi Fresh Loafers I have started an at home bagel business and I have reach the point that I think my bagels are pretty great. All but the cinnamon raisin. They’re a disaster. I hate making them and I cannot figure out why they fail most of the time. the picture below is of the recipe I follow for my regular bagels. The process I use is a knead then rest for five minutes then

I have a method for making a really nice, lactic-acid-tang sourdough bread that was handed down to me from my dad. He got the recipe from some neighbors who are farmers in Washoe Valley, Nevada, the List family. I call it San Fransisco Style because it's nice and sour like that style of bread, but this recipe was actually a little different as practiced in Northern Nevada at a

Has anyone made this bread in a combi-steam oven instead of using a Le Creuset? If so, what settings do you use? Wanda