Page 1038 - Bread News Today

Milk, bread, eggs and other food essentials have people making last-minute trips to grocery stores ahead of an expected winter storm in the Kansas City area.

Hello!I have this sandwich bread recipe I really like. I've already made some changes to it, including converting it over to 100% sprouted whole wheat flour, and love the loaves it produces. But it uses dry instant yeast.I have a very healthy, regularly fed, sourdough mother - and while I don't bake sourdough super frequently, I'm not entirely unfamiliar with the process.I

This recipe is based on Hamelman's 80% Rye with a Rye Flour Soaker from Bread (3rd Ed.). I followed the recipe as written with two exceptions. I used a mash at 125% hydration instead of a soaker at 100% hydration, and I used a 50:50 barley:rye flour in the mash instead of all rye flour. The recipe calls for Medium Rye but states that Whole Rye can be substituted. I used fresh

Looking for the opinions of other bakers as it relates to Percentage of Pre-ferment Flour (PFF), duration of fermentation, and temperature in respect to flavor (sour & non-sour).The following is what I believe. What do you believe?Extremely low percentages of PFF will produce the most sour bread flavor. Higher percentages will produce a more non-sour tasting bread.This one is

I’m bulking my dough (25-27% fresh milled) around 72 for 4-5 hours and retarding in the fridge overnight. When I slash it in the morning before going into the oven the inside looks like soup- no clearly defined bubbles. My fridge sits around 38 degrees, and dough goes in shaped around 2-3pm to be baked at 6am the next day. I can’t tell if the bulk is too little, too much, or

I've wanted to try the tourte de seigle pur (100% rye bread) from l'Ecole international de boulangerie's video tutorial for a while.Interestingly enough, the search phrase 'tourte de seigle' only nets 11 results on TFL. Of those including the recipe, most reference Stanley Ginsberg's, of which there are three on his site. Coincidentally, one of the three is actually adapted

Hi everybody!I‘m from Germany and want to try some recipes from the Spanish book Pan de Pueblo by Iban Yarza. So I have to substitute Spanish flour with German flour. In the book different names and/or numbers are used. I already found out, that the names and numbers used in the book (i.e. panificable W180) refer to gluten or protein in common (I’m not 100 percent sure about

Hi,This is my first post here. I was drawn here by doing a search on Kansui Water in Google. I've been trying to find a suitable Alkali for including in a dough recipe to make Hand Pulled Noodles aka La Mian. In China they use a compound called Peng Hui which is some kind of Ash. It's not available in Europe so I'm looking for an alternative. Would anybody here have any

This problem seems to occur across all the breads I make. My breads come out fine without an autolyse, but every time I add one to increase the extensibility of the dough or decrease the mixing time it seems to have a negative impact on my dough.When using an autolyse, the dough looks fine after kneading: Its extensible, but not too extensible, smooth and forms a windowpane.

Kümmel-Bier Brot (Caraway Beer Bread) from The Rye Baker book. This bread is for lovers of caraway seed (sorry Benny!); it has a whopping 2% caraway seed. The bread is 50% rye and 50% first clear or high-gluten flour, barley malt syrup, and beer for half the liquid. The recipe calls for 2:1 white/medium rye to approximate German 997 rye flour. I did not have any white rye