Page 1018 - Bread News Today

Made another bread with all ruchmehl - a Swiss "semi whole" wheat flour. Used some quite old unfed rye starter from the fridge (maybe around 25 g?), 450 g ruchmehl, 330 g warm water, 11 g salt. Mixed with a hand mixer and spiral attachments until moderate gluten development. Did three folds about 30 min apart, then left at around 28ºC for a few hours, until nicely grown and

It doesn't matter whether it's a highly hydrated wheat levain, or this, which is a rye-spelt-wheat mixed bread from Ploetzblog. I cannot for the life of me get an open crumb and I don't know why. Something somewhere in my process is killing it, I think. I don't know if I have gorilla hands during shaping, or where it is - and massive and variegated alveoli aren't really the

InspirationLance (albacore) recently made some Chelsea buns that finally pushed me into making a cinnamon-style bun. My mother used to buy cinnamon buns at the supermarket and they were pretty bad and slathered in icing. She'd heat them up in the toaster oven as a treat. The thing I remember most was their bread part was flavourless and then you'd get a bit of cinnamon and an

Caro and Marie gives bread for ‘Odette’ relief

Baked my weekly 50% wholegrain baguette this morning per following spec:25% wholegrain red fife from Breadtopia25% WW from Bob's Red50% bread flour from KA77% hydrationUse Biga preferment with all the flours for 24 hours in my 55-degree F basement0.2% instant yeastMix with a spiral mixer for about 25 minDough temp was consistently kept at around 80-degree F throughout the

Okay.So Reinhart’s French bread is becoming the bane of my baking existence.I’ve made it several times. It comes out leaden, heavy, and almost colorless.I’ve baked other breads with success. I’m not a rookie. I weighed the ingredients. I have a proofer—so the rise temp is good.I am using regular (non-organic) King Arthur flours.The loaves come out… okay. They have a decent,

I do apologise in advance: I keep having the same issues with my baking and keep asking the same questions on this forum, but apparently, there is something that I completely miss in my understanding of the mysteries of sourdough because in spite of a very active starter, my loaves are desperately flat, in spite of having most of the times a very beautiful ear...

Another everything but the kitchen sink bread. A friend of mine suggested these add-ins so here we are! RecipeMakes 3 loaves Add-ins200 g mixed sliced olives225 g old cheddar cheese, grated27 g fresh chopped scallions2 tsp minced garlic in oil Main Dough100 g freshly milled Selkirk wheat flour 100 g freshly milled rye flour 100 g freshly milled Red Fife wheat flour 775 g

I haven’t been able to definitively find out what the difference between shokupan and Hokkaido milk bread is. What I think is correct is that shokupan has less sweetness to it than Hokkaido milk bread. If that is the case then I think my recent formulas for Hokkaido milk bread with the decreased sugar probably are more like a shokupan. For this bake I wanted to know whether or

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