Page 1024 - Bread News Today

Hi all,I recently purchased some very high protein (17.4%) WW flour, stone milled, from a local grower. I'm excited to try it. But...what do I do with it?Can anyone help explain how a higher protein content will effect my usual sourdough? (I tend toward no-knead, lots of fold, long fermentation times...usually ~75% H20).I've read elsewhere that protein may or may not mean

Feb. 16-17, 2022. 86th bake.This is my 6th bake based on Denisa's 100% rye recipe: www.thefreshloaf.com/node/67054/100-whole-grain-rye-sourdough-bread5th submission to the Rye Community bake: https://www.thefreshloaf.com/node/69775/community-bake-rye-bread4th time with home-milled rye flour. Previous bakes in this series:

I recently engaged with Lance (albacore) about his lovely dough machines and mentioned that i had purchased a new machine so here is a little bit about it and its maiden effort.. A second present that i treated myself to arrived yesterday afternoon, it was a week earlier than i was expecting . It is a Chinese noodle dough machine, This one is from Sydney rather than the long

Photos from today's bake. I'll get the method posted tomorrow. I proofed this one seam side down. Not sure where the large bubbles came from, especially the one near the surface. I though I degassed it pretty well, but maybe not. Very happy with the size, texture, and uniformity of the crumb. It's quite soft.

I had high hopes for this recipe from theryebaker.com. I really enjoy the flavors of rye and cornmeal and I liked the fact that the recipe wasn’t sweet like a Boston Brown Bread. Unfortunately, the recipe didn’t quite work out for me.It begins with an overnight sponge of fine rye meal (Bay State Milling) and instant dry yeast. The next day, the sponge is combined with whole

Still playing around with my new toy, the Pullman pan, I wanted to bake the Hamelman WW levain loaf. At this point I've baked it many times before but not in the Pullman pan shape. Post-mix, I made a slightly dopey but not costly error. I decided to add cinnamon and golden raisins to the loaf. Not being incorporated into the formula, the percentages were now off, but likely

Hi from Cape Town, South Africa!Although I've been baking for most of my life, it has been mostly cake, pastries and sweet yeasted breads.However, like most of the planet I've fallen quite heavily for the sourdough bug (probably because I love my sourdough and couldn't easily go out and buy it during lockdown).

As you can read, I prepared the 'flas' of this bake using a mix of two malts and also a backslop from my 4-day-old previous batch sleeping in the fridge.

Convection tabletop oven; highest temperature is 450; pizza stone middle rack; preheated to 450 (measured with laser gun);Baked until outer crust got dark. If left in any longer, the outer portions would be burned.The outer portions were crisp and, well, perfect. But the interior were softer and no where near as crisp. The matzoh especially did not come close to the full

I decided last month to try and revisit making baguettes again. I had not made any in quite some time and my shaping and scoring skills were not up to snuff.I decided to follow David Snyder’s famous recipe from The Fresh Loaf.com and baked them several times with a few modifications (because I just can’t help myself :)). I’m still not happy with my shaping and scoring so no