Page 1043 - Bread News Today

Hey!so I’ve been experiment by making bagels using wild fermentation- Yeast water that I am fermenting myself. I made the first batch and it has risen in the fridge after 48 hours. second batch didn’t rise at all after 48 hours and then it rose once at room temperature. SO this batch I’m doing right now, I left at room temperature for two hours before bulk fermentation in the

Otherwise known as South Tyrol Farmers' BreadI made this a while ago but it wasn't entirely successful, turning out a bit "solid". The recipe calls for Austrian T960 flour which I think is the same as German T997.The first time I made it I used home milled wholegrain rye sifted at #50. This time I had planned to use Shipton Mill T997 light rye, but it was out of stock and I

Redundant because I've done this bread quite a bit, but a new experience in that I relied solely on the KA, plus the regular accordion folds, for development. Usually I rely on the KA minimally - to mix roughly for autolyse, then to incorporate the levain and salt just barely before doing hundreds of FF's. Lingering heart issues make it difficult to do FF's in the way I used

Jan. 28, 2022. 83rd bake. 3rd take on Denisa's formula. 2nd bake for the Rye Community Bake.Her formula is here: https://www.thefreshloaf.com/node/67054/100-whole-grain-rye-sourdough-bread1st take was in a regular bread pan that was too big. It used store-bought rye flour, and no bread spice.2nd take was in a Lodge cast iron loaf pan, which is smaller than the previous pan. (I

For coating the outer surface of bread or bagels, what form of sesame seeds should I use? Hulled, unhulled?

Having found a good source for solod (the fermented red rye malt), I have been baking several different rye loaves recently. This one is a Lithuanian bread based on a recipe from Stanley Ginsberg (http://theryebaker.com/black-rye-breadjuoda-rugine-duona-lithuania/).As I described in another post, this dough did not behave well for me when I tried mixing it with a stand mixer

Hi, In your opinion, which rye bread(s) should not be baked in a cold oven? Why? Thank you!Yippee

Looking to buy a small spiral mixer. I'm in Canada. There is a Sunmix distributor but they are only fixed head machines. I like the simplicity of a machine without a tilting head, but I'm concerned what it would be like trying to remove 10 kilos of 80% hydration dough from a fixed bowl. Should I be concerned? Can't find an example on YouTube. Plenty of pizza dough, but not

Hi all. Most recipes including in bakeries use a standart DDT calculation but I have never seen people considering the mass of each item. So let's talk 60% dough (no salt, no yeast) Just water and flour. Our DDT is 80Formula would be Flour 100 % 74FWater 60% ?F (we are trying to find to get to DDT 80)Total 160%Standart way to calculate is 80 *2 = 74 + ?Water comes out 86 .But

If high temperature in the oven would kill all bacteria and yeast, why the Sourdough Bread is healthy?