Page 1050 - Bread News Today

Good morning everyone. I am looking to upgrade an older (but functional) Oster non-convection oven. The thermostat is off by about 50 degrees, but I compensate for that with an oven thermometer and a probe thermometer. The timer is limited to 60 minutes and is analog (rotate).I see countertop oven listed as top of the line for $500-$600 but I don't believe that is necessary

Hi all,I've picked up what I believe to be a reasonably new Hobart N50 off ebay UK. It's got a sticker on the bottom (not a plate on the back) and appears to be from around 2014 or so. It was used in a catering college apparently, very few marks on it, grease on the shifter (after taking the plate off) looks clean.Seemed to run quietly in all three speeds when cold but after

My understanding is that oil inhibits gluten formation or that is leads to shorter strands or something like that (I'm not sure, please clarify). I've also heard that if you add it in the beginning it can lead to the water not being absorbed properly. So...a few questions: 1. Whats the real reason that you're supposed to add oil in later? One or both of the reasons I listed

My humble KA 4.5 is getting tired. I'm astounded it's lasted these many years given how much abuse I've given it. I'd hope to let it retire to the green pastures of genoise batter or meringues, but I hope I have something left in the life of the machine before it dies completely.So, some point coming up I'll need a dedicated dough machine. I salivate at a Famag spiral or

After all, focusing on ryes. These are two ryes, both by Lutz Geissler. I would love to get proofing down perfectly, to obtain a surface with no cracks at all, but excellent spring. (I think that's the issue, right?). Handling and shaping rye is also still a bit weird for me, so working on that (the second bread is a bit misshapen).The first is a Roggenvollkornbrot Lutz

This book seems great on the whole. I've not read any of Robertson's previous bread books (raised by Ken Forkish). So, just wanted to create a space for folks to share thoughts and questions on this new book. And I'm also curious to hear how it compares to Robertson's previous books. I definitely have a few technical questions that I'll be following up with. Cheers!

To learn more about concentrated lactic acid sourdough (CLAS), please see here and here. After eating the entire gigantic (2.4kg) Pain de Rois I made during the holidays, neither my family nor I could stand to eat another slice of "orangey" bread. Hence, the idea of making lemon-flavored bread came to mind. Many thanks to Derek, aka yozzause, who inspired me to perfect Le

This one-pan chicken thigh recipe requires you to chop a grand total of zero vegetables. What's the shortcut? Harissa, a North African pepper sauce that brings the flavor (so you don't have to).

BackgroundMy first attempts at this bread were flawed in that I got very little rise. Debra Wink (DW) contacted me and suggested some tweaks. As a result, I introduced some Vital Wheat Gluten (VWG) to increase the protein percent of my whole-wheat flour. I also pre-fermented 5 percent of the flour in a stiff levain. I wasn’t sure what effect the levain would have; rise,

Hi All,This is my first post.Im a amateur baker & recently purchased 'Breville Bread maker'.So far I've baked twice and the outcome has not been good.Both the times the bread has come out like a cake density.I dont see any bubbles in the bread.Can any one suggest what might be the problem?Im attaching the recipe used along with photos of the the outcome.Recipe: Basic raisin