Page 1033 - Bread News Today

Hello all,I've been diving deeper into baker's math and sourdough bread, and I have a question about how to calculate levain percentage. I've been reading Flour, Water, Salt, and Yeast by Ken Forkish as well as The Bread Baker's Apprentice by Peter Reinhart, and I've noticed that there are different ways to calculate baker's percentages. These different methods, as I

Here's another spiced loaf! On days when I feel like having a lil bit of rice, I usually make jeera, chicken or a simple biryani. Since I've already made a jeera (+cheese) loaf recently, I figured why not try making a bread version of biryani just to dip or drench the bread in some curry. :)Biryani spiced sourdough with turmeric swirlsDough225-230g water185g all purpose

The year of the cat! Tiger RollsNote to self: I don't think the 4C Italian-style bread crumbs were the right choice. Smile...Pretty happy with the oven spring and the look. The topping definitely needs improvement.The crumb is not as open as I would like. That being said, far from dense, light, and fluffy!

Hello,I've been trying to make whole wheat bread with minimal ingredients. Made about 4 different loaves, and each time find the bread gummy and wet. This bread included:150g bread flour sourdough discard (100% hydration)200g WW bread flour100g bread flour6g salt1/4 tsp yeast82% hydration Process was:Autolyse all flour for 3 hoursAdd sourdough discard, yeast, salt, and

For a French friend who has had trouble with this for a long time. Can you help me diagnose?(I said to him It would be helpful to see a couple photos - one from the top, and one showing the crumb). Underproofed?Forming too tightly?Inadequate steaming? - it looks like he's using some sort of pan to me, so not sure. Crust forms early, pan supporting sides, has to go somewhere

With energy bills soaring, it could be time for a rethink on what we chill and what we stay chilled about

Hey everyone,I finally baked my second real sourdough loaf using my sourdough starter that has been doing great for the last couple of weeks. It smells wonderful and raises wonderfully. My question is I'm experiencing stomach pain almost within minutes of eating the bread. I baked it last night and about 10 hours overnight letting it cool I had 2 small slices with butter and

The Afro-Honduran baker gets candid about his heritage, being the target of racial slurs and his frustration with European baked goods.

Last weekend's bake was Hamelman's Semolina Bread. The only major deviation I made was using a pate fermente pre-ferment instead of the "Flying Sponge" (I think that's what he called it).Makes one loaf...Total Formula158g AP Flour (35%)68g Bread Flour (15%)225g Semolina Flour (50%) (Re-milled Bob's Red Mill Semolina)292g Water (65%)9.0g Salt (2%)1.4g ADY (0.3%)18g EVOO

I recently tried 2 French traditional loaves in the shape of the crown:1. La Couronne Bordelaise | Bordeaux Crown Sourdough Bread (photo on the left)2. La Couronne Lyonnaise / The Lyon Crown Sourdough Bread (photo on the right)Two different French towns, similar look but different shaping techniques.Both of them are made of white flour with a bit of rye (sometimes whole