Page 1039 - Bread News Today

This is a 2015 Hobart Access Meat Hand Wrap HWS-4 Station, EPCP Console, EPP Printer Scale.Excellent condition 2015 Hobart Access hand wrap station complete with touch screen EPCP-1 console, EPP3 printer, EPSA scale, and all mounting hardware including all cables and operator's manuals. This is a complete hand wrap station for any major meat room. Console is color touch

Here is my quasi recipe for this breadStage 1, scald In a 6oz mason jar I scald 3 rounded tablespoons of whole rye flour with some boiling water, mix it into sticky mass, add 1 teaspoon of white rye malt, mix well, cover and let stand in a warm place for about 2-3 hours Stage 2, kvas (liquid preferment)At this point the scald should be nice and sweet and of quite loose

My German is poor so there's a lot I'm yet missing when reading original German sources. In investigating German flours and suitable substitutes here in the States, I get the impression of German bakers comparing flour strengths and the length of time that stronger flours can "handle" longer fermentations. The implication being, stronger US flours can handle longer times,

So in an attempt to see if I can come up with a reasonable ersatz French Wheat Type 80, which is itself comparable to German 1050, I can either buy it from Central Milling not objectionable), or use my own flour to either blend or bolt.Just a note, but I've seen this in more than one place.

This Community Bake will be featuring one of our very own; the "Baguette Baker Extraordinaire", Alan, aka alfanso. He is among a handful of fine baguette bakers on TFL who have spent years concentrating on baguettes, alfanso's favored craft, and his baguettes are consistently outstanding and consistently consistent.. Consistence and repeatability, coupled with breads that

Hi y’all! I’m new here and am from the Nashville, TN area. I used to own a bakery but I am only an amateur baker. I had professionals doing the baking! I have played around with bread off and on but started baking bread and pizzas quite often when the pandemic hit. I try not to eat much due to blood sugar issues, but I do love to give it away to friends and family. I love

While the shipping cost per pound has gone up across the board, there is now a special surchage for packages of 50 pounds or more.Remember: The surcharge applies to the package, not the entire shipment.I just checked at Central Milling, and with a test order, to Indianapolis, it was $14 cheaper, _after shipping_, to order two bags of 25 pounds, than it was for one bag of 50

Is there a way to get the flavor of sourdough without the VERY STRONG sour taste? thanks! Jim

I received The Bread Baker's Apprentice as a gift this year, which I hadn't baked from yet. I also have a bag of Central Milling's Old World Bread Flour I got this Fall, which is my favorite bread flour I've tried so far, but due to my fondness for whole grain home milling, I haven't been using it. I put them together to make Reinhart's simple Pizza Napoletana recipe and to

Been visiting Nashville for a few weeks now and have just had sandwiches on truly great baguettes at the Dozen Bakery. Last week we had their tasty olive-laced sourdough. Lady in front of me snatched the last Kouign Amman that I was eyeing. Looked smashing. Sandwiches and viennoiserie a bit on the spendy side but the unenriched artisan breads are quite reasonable. These folks