Page 1029 - Bread News Today

I just don't get much yield. I've tried going finer, really pretty tight, and the mill starts to bind up fairly quickly. If I go coarser, through the 1/30" sieve, I get nothing really, all held back. I'm trying to get a basic "medium" spelt ersatz, anything close to the German T 1050. Even if I wanted to do the whole spelt/white spelt blending v. bolting, I've seen no white

So this morning I was mixing in levain with an Italian flour - https://granoro.it/le-linee-granoro/farine-e-preparati/ - the light green bag "per pizza" - soft wheat - type 0 - W250 - 10.7% protein.Have had similar happen before with Italian flours in my kitchen where they have turned to "soup", however, this morning I kept my wits about me and watched closely what happened,

Right now I am testing some 1-step (no preferment) recipes at room temperature and I wonder how I know when the time is right?I tried a baguette type white dough. Let it proof for about 8 hours and it increased in volume. But I have no idea if it was too soon or too late. I am aware that temperature, amount of starter and time play a role.I let my starter (a stiff 50% starter)

Hi Bakers, I've been making sourdough bread for about 1 year and the bread taste delicious but I am not able to get the ear, I am not using the dutch oven but baking stone and I spray water to create steam before bake. Is it possible to get the spring without the dutch oven? 20220215_140122_copy_1464x823.jpg 20220215_140158_copy_1535x863.jpg

This is the first time I’ve baked bread down here in Fort Lauderdale Florida while on vacation. I wasn’t planning on baking so didn’t bring any starter with me. I met with Alfanso while down here and he was kind enough to have given me some osmotolerant yeast from his stash that he got from Amazon. So while having bread baking withdrawal I decided that I’d bake some bread. We

Just wanted to show off the inexpensive fermentation chamber for sourdough starters I made. It has gone through a few upgrades, but this is the final version (probably).This started with a small Igloo Legend 12 cooler. I chose to heat it by attaching a small reptile heating pad to the inside back wall. I wired in an STC-1000 temperature controller, attaching the temperature

We bought some cheese on a market across the border in France on the weekend. So my girlfriend requested some baguettes to go with them, since all my equipment including the baking steel finally arrived from Edinburgh. I wanted to try Benny's Yorkville baguette formula (sans any seeds this time), but I needed a slightly different schedule than in Benny's recipe, so I prepared

The group of packers and movers in Bangalore are useful in different ways, as: They Pack Packing is a significant piece of shifting, as it requires the two abilities and equipment. Movers and Packers in Bangalore have the two abilities and equipment to pack your things appropriately. Packing requires additional consideration to stay away from any harm. They Move Shifting is as

A few weeks ago I tried making a new recipe I found from KAF for SD English Muffins that called for toasted corn meal. The English Muffins tasted great and the addition of the freshly milled corn meal really made a difference. I decided to try adding the toasted corn flour to my next SD bake.This formula included some roasted white sweet potatoes and freshly milled whole

Hello! I'm making brioche. I let my mixer go a bit too long before adding the butter bit by bit at the end. It seems like the dough has too much gluten formation to let the butter mix in. Is there anyway to fix this?My butter and eggs were room temperature as per recipe advise. It's so fatty my dough hook won't grab it now. Will I be mixing by hand forever? Thanks!