Page 1041 - Bread News Today

I made a batch of pizza dough balls last night for next week's and it just occurred to me to steal one to make a baguette this morning, which is exactly what I did. It had 20% WW, 30% whole grain Kamut, and the rest was with bread flour. My pizza and baguette doughs share the same recipe except the pizza dough had a lower hydration and less developed, all made with a 95% biga

I've been feeding a starter daily for about three weeks. It is finally at the point of doubling overnight and passed a float test for the first time this morning. However, in the meantime, I've been keeping a quart jar that I've been pitching the not-quite-ripe throwaway in each morning. I empty it into the compost every 4 or 5 days, but don't wash it out, so lots of residue

I'm using Andrea Tortora's recipe, which I've used successfully for a handful of bakes over the years. Until recently, I wasn't familiar with lievito madre and so I typically just used a 100% sourdough starter when the recipe calls for fresh yeast. I've also only used King Arthur bread flour for this recipe.When I learned about LM, I decided to make one and use it in the

I see some new members appear to be using an email address as a user name - unless they are fake email addresses, of course.I was always given to understand that this is a bad practice from security and privacy points of view and perhaps it should be discouraged at sign up? Lance

Hi everyone,Here's my response to the Rye Challenge, the Franconia Crusty Boule / Frankisches Krustenbrot (Germany) from The Rye Baker by Stanley GinsbergI am quite pleased with this bake. I really enjoy the added bread spice called Brotgewürz however the next time I make this bread I'll increase the amount. I can see how this bread goes with savory foods and dark beers and

Hello everyone. I'm a homebaker in search of a non facebook place to exchange bread baking ideas, failures and successes. I've been baking for some time, mostly rye and mostly naturally fermented. I developed a style of intuitive bread baking that I really like and it saves me time and nerves (for example when a scale dies suddenly and I don't have any spare batteries) Looking

This novice would appreciate advice on some challenges I'm having baking with levain. Yesterday, I tried a version of Ken Forkish's FWSY Overnight Country Brown recipe, which I adapted due to concerns about overfermentation expressed in other posts. Essentially, I used his recipe but shortened the bulk fermentation and tried an overnight proof in the fridge. The results were

Here is a recipe that I tried a while ago, but wanted to share with this community. It is new and different for me, and I thought it might be for many others as well. I also wanted to see whether anyone knows of any similar breads (using a similar starter, but maybe different shape or cooking method). This is a traditional recipe from Multan, Pakistan. It uses a special type

Two days ago, misinterpreting what Dan was after, I posted a Pullman loaf that baked up short and dense. With the feedback from several folks, a few YouTube videos and a consultation with Mr. Hamelman via his book, I made a series of changes, seemingly all for the better.For that bake I went directly from retard to Pullman with a very tight roll, baked at the normal Bouabsa

Friday night, less is more pizza pie. Three kinds of Italian cheese Locatelli Pecorino Romano, Grande East coast blend Mozzarella, and a hit of Parmigiano Regiano finishing cheese, (post bake) Now That's-A-Nice-A-Pizza pie!