Page 1040 - Bread News Today

Salt Vs. Yeast. I find Forkish bread "White Bread With Poolish" not salty enough for me. Is it possible to increase the salt without cutting back seriously on the effect of yeast to raise the dough:? If so, at what stage of the mixing, folding, etc.? Ratio: how much to increase yeast if I increase the salt? Thanks much! Jim

To learn more about concentrated lactic acid sourdough (CLAS), please see here and here. A few years ago, when I read about how a Japanese bakery called Backstube Zopf builds its rye starter, I asked myself: How is this possible? With just two builds in 24 hours, the bakery makes an active, aromatic rye starter with a pH of 3.6 to 3.8. It also seemed incredible that the

I did some experiments with adding an autolyse to my bread recipes to increase the extensibility of my dough. The autolyse periods ranged from 30 minutes up to 2 hours. My bread doesn't spread at all without an autolyse(at 72% Hydration) when I remove it from the banneton. But adding an autolyse leads to the bread falling flat when moving it to the baking sheet. It still gets

I have a 2 liter and a 5.5 liter Dutch Oven. I am baking sourdough bread. What are appropriate weights of raw dough to bake with a nice size loaf after the second rise?

Hi guys. I’ve been making a brioche bun recipe for a few years now and love it. my question is if I want to make buns half or a third the size how would I alter the recipe?would I cut the cook time by half?any thoughts are greatly appreciated Drew

I am getting ready to travel for an extended stay in a different location and taking my cultures with me. I have 3 SD starters and kefir that I routinely travel with. I thought it might be beneficial to show how I do this. A picture, after all, is worth many words. i must give credit to TFL because that is where I learned how to do this but thos posts were a few years ago.It

In looking up the possibility of buying German flour from abroad for home use, I came across a few interesting sites. This one caught my eye: How the internet lies to you about German flour.The gist of the article is that the protein content of German flours are wildly overstated, and this can lead to baking problems when trying to replicate German breads. What a German would

I was looking for something different that included cranberries and found this: https://www.thefreshloaf.com/node/66533/cranberry-poppy-seed-and-grapefruit-kamut-sourdough. Of course, I had to tweak things a bit. I swapped the grapefruit for orange because there are a lot of people that can’t have grapefruit due to the meds they are on. My hubby and daughter are two of them. I

Dough:Bread flour, 800gMashed potatoes (they had some dill in them) 200gWater, 520gDiastatic malt, 10gSalt, 12 g or to taste Olive oil, two splashesToppings: 1. Grape tomatoes, cut in half, oregano 2. Mashed potatoes, scooped with a teaspoon, spicy vegan sausage, herbs (dried chive blossoms and thyme) I also used emulsion of water, olive oil and salt on both focaccias

Version 2.0Last week I made a lemon cranberry kugelhof and quite enjoyed it. However, Naturaleigh mentioned getting more out of my lemon zest by mashing it with the sugar. I started wondering what other innovations I could try to amplify flavour, loft and richness. ModificationsI modified last week's recipe as follows:doubled cranberries from 80->160gquadrupled lemon zest and