Page 1046 - Bread News Today

I have been reviewing options on Amazon for making bread in round loaves (as many of the pictures). I can't find what I a looking for, but then realized I don't know what is recommended. I'd like not to spend a fortune with high-end items but what are good items for a 2-pound whole wheat (100%) loaf of bread? There are hundreds of options for 9 X 5 rectangles, but I don't see

Is Poolish (preparing yeasts the night before baking) recommended for all breads are just some bread types? Does it provide better rising then cultivating for 5-10 minutes just before mixing ingredients?

Recently I posted about baking the Borodinsky 1940 bread. This bake is the Borodinsky Supreme based on the recipe in a TFL post from February 2014.Our kitchen was 72F yesterday, and the whole process took a bit longer than in the original post. Nonetheless the final result was pleasing (although I am still struggling with the gelatinization of cornstarch and did not get the

What can you do with brioche breads? Transform them into amazing desserts.Last month I shared a bostock (brioche with an orange zest frangipane)This month I share a dessert my wife remembered enjoying many times in her younger days with her sister in Japan. It's simple but the process transforms the brioche into something completely different. She had no name for this. If

Hi all,I have been baking bread for a few years now, and decided it was about time I resurrected my account here. I hope this post is in the right forum - I cannot see one that addresses kneading.I bake mostly sourdough loaves, and have, over the months and years, refined a no-knead formula that works for me all the time - I get an oven spring, crumb, and crust that seems good

As per the title, really. What role does higher hydration play in the creation of bread, sourdoughs or otherwise?

Hello, have been fairly strictly following Tartine book for a year now, and getting results I think are great.It is 75% hydration but when ready, dough is fairly firm.Once the dough is in the floured bannetons, I leave it overnight in fridge and bake next day.

I would like to add 1/4 cup or so of walnuts to my 1 pound baked wheat bread recipe The ingredient amounts do not include walnuts. How do I modify the directions (liquids, time to bake)?

I'm a new enthusiast and have had a few successful loaves, particularly with Forkish's FWSY recipes. I always follow his instructions carefully (including water temps, etc.). But, on this 50% whole wheat loaf with biga, the loaves just didn't seem to spring up in the oven, and the crumb seems dense. I had a similar problem with the Overnight County Brown Levain recipe. The

Can San Francisco sourdough starter survive with the same characteristics anywhere?