Page 1047 - Bread News Today

Just wanted to write to say how well Dave Miller's method of starter maintenance with a semi-dehydrated stage is working for me. Learnt about the method from a forum post here that referred to this web page.Basically I just take a small amount of starter (typically 12-13g) and rub it between my fingers in the flour that I feed the starter with (60-65g for me) until there are

Hi,I recently decided to challenge myself by giving up my Römertopf (or Oblong clay pot) and decided to use some kind of rectangular Dutch oven like this one in order to bake my batard-shaped sourdough breads :https://www.cdiscount.com/pdt2/3/5/6/1/1200x1200/auc4020728511356/rw/cocotte-rectangle-rubis-stoneline.jpg(I use it upside down such that the lid gives me a large flat

I have a bucket of buckwheat groats that’s been sitting around for a bit. Time to use some up. RecipeMakes 3 loaves Porridge 150 g buckwheat groats400 g water50 g honey50 g butter Dough700 g strong bakers unbleached flour200 g freshly milled whole grain Red Fife flour (200 g Red Fife berries)100 g freshly milled whole grain Einkorn flour (100 g Einkorn berries)675 g water23 g

First Community Bake of the New Year. This month seems less like 'Dry January' and more like 'Rye January'. So it seems very fitting to make rye the centrepiece (sorry! centerpiece) for this collective bake. There has been much discussion about the "rules" for this community bake but I wish to make it simple so it's all inclusive. The one rule is that rye must make up at least

So, I started this lean bread formula yesterday morning. That was an error in judgment. By the time the 12 hr. ferment time was finished, it was dinner/pizza time. Now the kitchen was scorching hot, and I was not feeling divided/shape &bake. Into the refrigerator for an overnight retard. They ended a bit over-proofed, and the shaping is a little wonky too. That being said,

Reproducibility, my Chemist husbands says, is the key to a fine bake. This is definitely a winner. Did exactly what worked for the loaf I posted yesterday and darn if it didn’t work perfectly again! Who da thought ?? The loaf actually sang as it slid out of the pan. Fragrance is intoxicating. Serving it for my Chef son’s 47th birthday today!! Pictures later. Next up a German

InspirationMy wife saw Yippee's stunning kouglof and she asked me to bake one. https://www.thefreshloaf.com/node/69728/20220117-le-cordon-bleu-lemony-kouglof-clasHaving no experience with this kind of bread, I chose a simpler instant-yeast-based version to see if I could pull it off.ModificationsI modifed the recipe as followsused dried cranberries instead of raisinssoaked

When I make sourdough I typically use a formula from Bread by J. Hamelman. Ones that I have made include Vermont Sourdough (rye and wheat), Whole Wheat Levain, 40% Caraway Rye, Sourdough Rye with Raisins and Walnuts and others. I've also made the Sweet Potato Levain from Sourdough by Sara Owens. In addition, I have converted some of my yeast bread formulas to sourdough.I

Talk about beautiful and easy ! I have another started as soon as I saw and smelled this one! It’s got RYW and white levain and rye levain . It’s got honey/EVVO/buttermilk in equal parts. It’s in my big Pullman . It’s almost hands free except dropping it into the rising bucket and then the buttered Pullman. 335g T65 335g Rouge de Bordeaux fresh milled70g Semola Rimacinata 28g

Lodge has a slightly different new cast iron loaf pan. The old model is 4LP, and the newer model is BW8LP.The newer one has a bigger overall (outer) length due to the redesigned handles. This new one does not fit "squarely" in my toaster oven like the old one did. But it does fit if I put it in at an angle.The newer one has sharper, less rounded, interior edges and corners.