Page 1032 - Bread News Today

Etiquette expert, Dr Clinton Lee, is schooling the masses on how to correctly butter bread. Dr Lee says his way is much more "perfect".

Very simple and tastes great 1644585910165.jpg

A fascinating recipe for spelt & potato bread from https://www.ploetzblog.de/2013/10/09/dinkelkartoffelbrot/It features a 20-hour rye sourdough levain, a salted spelt scald, a stale bread soaker, plus mashed potato & yeast in the final dough.80% spelt / 20 % ryeI was probably over-gentle with my kneading & shaping. Also, I forgot to use rice flour for the proof -- so the

I am planning on trying the following recipe:https://www.thefreshloaf.com/handbook/overnight-whole-grain-sourdough-wheat-spelt-amp-ryeThe recipe doesn't specify if the flours should be autolysed or not...I know that the whole wheat would benefit from a long autolyse, but what what about the whole spelt and whole rye??Any advice on what would be the best course of action for

The French take their bread seriously. Perhaps more than any other food, bread holds the highest status—and greatest ...

Formula200 flour (bread flour 13-14% protein)90 water (tap)60 flas (flourless lactic acid starter)1.6 instant dry yeast4 salt+30 semolina (medium grind, soaked in the fridge for over 24 hours and strained just before use) Timeline0000 Mix all ingredients together using stand mixer for 4-6 min (start of bulk - Brod&Taylor setting 28C|82F)0030 Laminate0100 Roll&Fold (no

Today I baked a couple loaves of Hamelman's Oatmeal Bread with Cinnamon and Raisins. It was my third bake of this recipe. The only modification I made was, while I had used AP flour before, this time I used King Arthur Baking "Bread Flour." The higher-gluten flour was naturally a bit thirstier, and it ended up with a more open crumb. It was a bit chewier, but the flavor was

I am in London (England) and to keep bills under control my flat is not heated during the day. The temperature in the kitchen is around 19C (66F). My starter is made up with 50% plain flour 50% wholemeal rye. It never doubles . I would say it rises by 33% on a good day. I feed daily, by removing 50% of the levain and replacing with about same/ 150% volume of fresh flour and

I worked on this formula originally posted by D Snyder who got it on Instagram. It’s 1300g a perfect size for the 13” Pullman. Mostly whole grain loaves require a larger TDW than white loaves. I didn’t get a good pic of the risen dough before retard… it’s too high to open fully now so there’s your measuring tool 🤦‍♀️. Combine in KA mixer speed 1 till fully moist240g spelt360g

I just picked this up over the weekend by pure chance. I had actually been looking for a C-100 but this C-10 came to me, so I purchased it. I have a nice tinned bowl and all three accessories.Thanks to John Patrick, he sent me the PDF of the parts. However, my gut tells me it has been sitting a long time and that I need to service this with new NSF H1 Gear Lube.