Page 1045 - Bread News Today

Hey there!This may be a bit of a bizarre post. But I am trying to imitate this specific bagel (photo above)It is made using wild yeast water and that Is all that I know. As you can see this bagel has a very crisp crust, almost a glassine shattering thin later and the inside is light and airy. I have been experimenting with a simple bagel recipe and replacing the water with

This is the first recipe in the rye chapter of Hamelman's book. I'd like to bake them all eventually, but I currently don't maintain a wheat starter, so rye it is.I tried to follow the instructions as close as possible. He seems to use a relatively stiff (80-83% hydration) rye sourdough for all these breads. It's hard to tell when it's mature and I forgot to taste it. Another

I was trying to make Hamelman's ("Bread") Mixed Flour Miche. It was going fine, a nice active starter got the levain going. After mixing with 10 minutes of Rubaud's method, a rest, and some folds, the dough seemed to be developing. After 3 more rounds of folds 30 minutes apart, it seemed pretty strong, especially for ~85% whole grains (15% high gluten, 15% rye, 70% whole wheat

I've search this site, and other baking related sites, top to bottom and have yet to find a number, e.g., 3.6, or 4.2, or even a range of values of "correct" pH for mature sourdough starter. All I've found is imprecise (and a few ambiguous) references to "low" pH. That's as about precise as the three blind men examining an elephant. I've been brewing beer and making wine for

Jan. 24, 2022. 82nd bake.Denisa's rye, take 2. First bake for the Rye Community bake.Her formula here: https://www.thefreshloaf.com/node/67054/100-whole-grain-rye-sourdough-breadMy previous bake of it here: https://www.thefreshloaf.com/node/69634/78th-bake-01062022-100-ryeThe goal is to divide her formula by 3 and make one loaf of about 835 g.Here's the stone-ground whole rye

Hi All, Please forgive the very basic questions I am completely new to making bread!I have tried to follow this recipe: https://www.bakewithjack.co.uk/blog-1/simple-loaf-recipe Two minor adjustments:Half all quantities Dutch Oven in an oven at 230C rather than bread tinI scored the dough immediately before putting into the oven but, as can be seen from this picture, the loaf

I have finally arrived at a seeded sourdough rye bread recipe that works for me. I received a bag of einkorn flour as a gift. The basic ingredients of my recipe calls for 300 g white flour, 400g sponge, 500g of rye flour, and 540g water. If I wanted to substitute part or all of the white flour with einkorn flour, what adjustments should I make to my recipe?

Wow. I haven't milled anything since fall 2020. The pandemic, moving during the pandemic, and life's hassles.Milling is currently a 2 step process for me:Crack the grain in a hand-crank 3-roller Shule brand mill. Run the cracked grain through a Vitamix blender for 30 seconds.If I don't crack the grain first, the grain scratches and clouds the plastic container, takes longer to

Looking to bake a reasonably light bread that has that clean Ciabatta flavor, but without the giant holes. Ultimately, it would be great if the bread could be baked in a pan, but not necessary. No SD, just CY. It is obvious that this bread would not be called Ciabatta, but seems like a perfect sandwich bread. I have a few ideas, but would like to get the thoughts of

I'm trying to build my intuition about dough. (I call this using "the force".)Yesterday, I decided to go by sight/touch to decide when the dough was ready to shape, and when it was ready to bake.I did not succeed.