Page 1034 - Bread News Today

For many years I baked sourdough bread with the same flour, thinking that there cannot be such a big difference between flour brands or flour producers. I struggled for years with the same flour bread flour to get great results. Sometimes I did, sometimes was disappointing from the esthetic perspective. Nevertheless, I ate all my bread and nothing went to the bin. Until one

Check out that double arm mixer!For a long time I've understood pasty dough to be a little different from the conventional types, this goes a good way to explain it!I will bake them! I must!

I upped the ante from a loaf I baked yesterday for an 80% whole grain baguette I baked today. It had 50% whole grain Kamut, 22% whole wheat, 8% dark rye, and the rest with bread flour. Hydration was around 75%. The process was the same with a slap and fold and a stretch and roll during the 7 hours bulk rise. I was gauging it for a 100% rise, but I think I got fooled as I think

This is how I make my sourwort-bread.The 15g of wheat bran I add, makes the flour-bran mixture equivalent to ~50% store-bought whole wheat flour.(you can use straight store-bought whole wheat flour for all that matters, it will be just as fine).

Hi there, I am a beginer sourdough baker in need of help :)I am struggling to get that nice airy crumb on my bread. The texture I get is a bit of an uneven, small and slight moist crumb as (hopefully!) you can tell by the fotos. There’s a nice oven spring and I am happy with how the baked loaves look, but the issue is only with the crumb :(I am attaching a foto of the scoring

20220205_182142.jpg As simple as can be:3 cups whole wheat flour (I used local flour from a feed mill; it's relatively coarse, with big flakes of bran)3 cups all purpose flour 3 cups of cold tap water1 tablespoon of salt¼ teaspoon of dry yeast 1 teaspoon of diastatic maltAfternoon before baking mix the ingredients into a lumpy dough. Keep it covered at room temperature and

Try to include the ambient room temperature when posting a formula or asking for help with a particular bake. Likewise when dealing with starters and/or levains.Temperature is as important as any ingredient used in your dough. Many recipe instructions omit that. So, if you are told to mix such and such, then ferment for X hours you have a wide set of variables to deal with

I am a newbie baker (started 2021) So my baking failures are definitely due to me and not my equipment (similar to golfers - that doesn't stop me from buying new equipment). I love the Fresh Loaf and have found all of the info posted to be so helpful (thank you all for sharing). I am posting this only because of the lack of info here on the Fourneau and not because I actually

Hello Everyone! I have searched this site for awhile, but this is my first time posting. I’ve gotten hooked recently on making panettone, and with each failure, my loaves have gotten better. I originally started with the formula from Suas, which turned out well, though took forever to proof (it calls for a firm starter fed 3x, but didn’t really go into much more than that). I

In this post I will describe the simple formula and process I use for preparing 'sourwort' for my bakes. 150g cracked rye malt (by Weyermann) which I buy from local homebrew supply shops near me500g tap water at 47C|117F I put the malt into one of those vacuum seal containers with hand-pump (picture).Then I pour over it warm water and stir. Pump out air as much as possible to