Page 1025 - Bread News Today

When my Hobart seized up (motor runs, blade doesn't turn, then it trips the breaker) I decided to open it up, clean out the grease, regrease and re-assemble.This board had everything I needed--and when I got stuck, two of you quickly helped with photos.Well, I've re-assembled, and was very proud of myself.But it still has the same problem.I promised myself one go at it, and I

Inspired by a picture of Derek's (Yozzause) recent Chelsea bun bake and also by some Fitzbillies of Cambridge UK buns that our daughter sent us, I thought it was time to try my hand at them.Similarities to cinammon buns of course, but a surprisingly steep learning curve to get them right. I will need a couple more bakes to get them nearer how I think they should be. But I'm

As a followup to my original N50 thread: http://www.thefreshloaf.com/node/23049/n50-arrivednow-refurbI'm reporting my experiences stripping down and refurshing my recently-acquired second-hand Hobart N50 mixer (which now will sit alongside my DLX2000). Hopefully it will be useful to anyone else taking this (not too difficult) project on. Unfortunately I didn't take any before

Hi there!I bought a lame with a long wood handle and I'm thinking I need something that doesn't have a handle. I'm still not getting the ear I want. Can someone tell me if the UFO lame is a trademark? Or are there knock offs? And are the knock offs just as good? There seems to be several on amazon that is name "UFO".

Newbie on this forum. I just got a new Bread Maker!I have looked for bread machine books that use Grams, and cannot find any. Thoughts?(I REALLY tried to make bread totally by hand; but my Apartment just does not have quite the space for this; and I got frustrated.)Are Bread Machines supported on this Forum?

Finally, someone made a No-knead Gatorade bread and shared his experience : https://foodisstupid.substack.com/p/no-knead-gatorade-bread?utm_source=urlSome serious experiment here.

For over a year now, I have kept a bottle of raisin yeast water going. I use it in many of my bakes, and a 1-qt bottle would typically last 2-4 weeks. So rough math, I refreshed it 18-20 times over the last year. I used SunMaid raisins as the fruit, local raw honey as the sugar source, and either pink salt or sea salt for minerals (depending on whatever salt I grabbed

I adopted multiple tips from this site in order to try and achieve a successful loaf. Paul said “ one bubble” see pic above top right is THE bubble . Dan said bulk in pan . I can’t remember who said make sure and bake thoroughly… will do tomorrow. I made two levain with YW one white one rye. All flour in the dough is Mock Mill ground to a more coarse setting than I usually do,

I've been intrigued by several recent posts that feature a 100% whole-wheat Hokkaido milk bread, such as this one by Benito. So I decided to try my hand at it. Almost. The "almost" being that I changed it from a sourdough bread to a yeasted bread.Actually, there were two variations from the bread that Benito posted. First from sourdough to yeast, as mentioned above. Second, I

I’ve searched a bit around, but not found quite what I’m looking for.Sometimes we find ourselves without bread for next morning and make a dough with IDY that is just mixed, sat overnight, divided and baked.I want to do the same with sourdough, but unsure how to approach it.