Page 1049 - Bread News Today

Hii have been baking bread for about one year. I have found that I get the best results using the Lodge cast iron double Dutch oven. Unfortunately, this limits me to round (boule) shaped bread. I was wondering if anyone knows of an equivalent oblong shaped cast iron baker (with lid similar to the double Dutch oven) for batard shaped loaves. Ideally, something that would cost

I have a Rye and Whole Wheat starter that I feed regularly but alternate between fridge time and counter time. I'm wondering how much starter you all generally keep around- I generally only feed about 20g of starter with a 1:2:2 feed. Is there any benefit to larger volumes of flour? I'm simply trying to reduce discard..Thanks!

HelloI am new here as well as to baking. Also, English is my second language so forgive my mistakes!I got into bread making and I eventually invested in a kitchen aid stand-up mixer (classic). I made sure the head was at the right height using the dime method I found on youtube. I also check the pin that holds the head to the main body. Despite that, when I make a tough dense

Good afternoon Fellow Bakers,I have been reading the Fresh Loaf for years to learn the art of bread baking. At one point, I was so passionate that I decided to start baking for a farmer's market. Then life and circumstances changed, so I was never able to start my adventure with home baking. But I bought quite a bit of supply to start my small baking business. Now I am looking

I'm restoring a KitchenAid Model G which is basically the part model to the Hobart N50. KitchenAid/Hobart stopped making the Model G when WW2 started and when the war ended Hobart introduced the N50 which is basically the child on the Model G.I'm just curious if anyone has any experience with the motor and electrical on these units. I would like to upgrade the wiring,

Today's bake is loosely based on Ken Forkish's "Overnight Country Brown." I increased the levain and did the "overnight" in the fridge after dividing and shaping rather than in bulk at room temperature. Well, the hydration is higher too - 85.5 versus 78%. The result is a moderately sour, crusty loaf with a fairly open, deliciously moist and tender crumb. The flavor is more

All of the recent rye bakes look so good! Judging from Dan's post, Suggestions for Community Bakes, in Nov 2020, it seems there were over a dozen votes for a rye CB. The NY Deli Rye CB, hosted by Alan, was great fun, and I personally learned a lot from it, but 100% rye bakes would seem to warrant their own CB. Is there any interest in a CB this winter (and perhaps a rye baker

Mafalda The Semolina bread of SicilyBy: Will Falzon. The Brooklyn Maltese350g Semolina Rimacinata150g K.A. A.P. Flour10g Salt7g Instant Dry Yeast1 tsp. Barley Malt Syrup330g Water1 Tbs. Olive Oil3 Tbs. Sesame Seed1tsp. Anise SeedSimple straight dough method.1. Mix all ingredients except the olive oil until the dough ball clears the sides of the Bosch mixer.2. Slowly add the

I am looking for the three people who responded to my post of just three days ago asking how to get good (French like light and crispy) crust in in a Lodge pot. Excellent replies that I appreciated but cannot find (on the site) how to respond with thanks. If you were one, please let me know. Thanks, Jim

Hi,My favorite baguette EVER (outside of France) was from (I'm embarrassed to say) a west coast bakery chain that no longer exists, called "La Petite Boulangerie". The individual stores received their loaves par-baked and frozen (yeah, I know...) and they would thaw and finish baking each morning.The loaves were very chewy, gluten-y, but an easy chew.