Page 1035 - Bread News Today

Just noticed the set of 2) 4x4x13 covered large USA Pullman pans are back. I picked up a pair a good while back, but after noticed they were no longer available. They are back.https://www.amazon.com/gp/product/B002UNMZPI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002UNMZPI&linkCode=as2&tag=smozilla-20&linkId=Q3DYWKU66FHKLOND

The experiment…One liquid starter fermented at a warmer temperature for a lactic acid flavour.A second stiff starter fermented at a cooler temperature for it's acetic acid flavour. Blend them into one loaf and see how they play against each other.Pre-Ferment One: The liquid starter…1 tsp rye starter at 100% hydration50g water40g bread flourMixed at the same time as the stiff

I just bought a 24cm (9.5 inches) oval banneton for my 650gr dough with 75% Hydration but every time I retarded the dough in the fridge the dough doesn't rise at all in the banneton hence making my bread in the end only about 20cm long after bake, I have tried this also in 21 cm banneton with the same dough weight to the same result and making even smaller bread. Before I

As a New Yorker, I tend to give the side-eye to distant takes on my heritage -- but I have to say this is better than the original. Nice but not overpowering sour flavor. Just enough caraway seeds (sorry, Benny, this is a Big Apple bread -- but you're free to make a Toronto version with different seeds.) Great aroma. Fantastic texture. Crumb that won't drip mustard. Crunchy

Hello again.In the last 8 years I've been using a sourdough starter (type I) for my bakes with pleasing results, really enjoying the whole process of producing and eating home made healthy bread.However lately, I got fed up with the continuous nursing and repeatitive process of keeping my starter and looked elsewhere for alternative ways of producing tasteful bread using

Feb. 4, 2022. 84th bake.This is my 4th bake based on Denisa's 100% rye recipe. https://www.thefreshloaf.com/node/67054/100-whole-grain-rye-sourdough-bread3rd submission to the Rye Community bake. https://www.thefreshloaf.com/node/69775/community-bake-rye-bread2nd time with home-milled rye flour.Previous bakes in this

Hello from the great State of North Carolina, USAI am novice bread maker, and the art of bread making grabbed onto me.For Artesian breads, instant yeast, stand mixer:Should fluids be mixed to solids or the other way around? When I follow directions to add liquid to the solids, gluten forms so quickly (or at least the dough gets so thick so quickly) that the mixing is uneven.

I just bought a 24cm (9.5 inches) oval banneton for my 650gr dough with 75% Hydration but every time I retarded the dough in the fridge the dough doesn't rise at all in the banneton hence making my bread in the end only about 20cm long after bake, I have tried this also in 21 cm banneton with the same dough weight to the same result and making even smaller bread. Before I

The dough mention was an enriched sandwich loaf by TX Farmer. The only tweak was a 5% PFF was added to the formula.FYIThe Final Dough Flour was kept overnight in the fridge (~38-39F)The Tangzhong was also refrigerated overnightFinal Dough liquid was cold milkAnd the whole eggs were are coldThe above was mixed intensively for 28 minutes at various speed. Estimate average speed

Could you tell me what is the reason for the cake being bitter in taste?