Page 1053 - Bread News Today

I apologize if this is a bit wordy...Costco had an unbelievable deal on CENTRAL MILLING AP flour, so I took the bait. I did notice after getting home that the new flour was only 10.5 percent protein compared to the 11.7 of KA AP White that I normally use.Using the new flour and same recipe I am accustomed to https://www.thefreshloaf.com/handbook/san-francisco-style-sourdough,

Every time I move the dough from my banneton to the baking sheet it flattens out into a ~ 2cm high puddle, but still has has a very good oven spring (triples in height), which luckily saves the bread! But this makes it really hard to score and the bread slices are also rather wide.

Hi there, I am taking a pause on sourdough and want to get back to using commercial yeast instead.I want to try Peter Reinhardt's Many Seed bread from Artisan Bread Every Day. The recipe calls for 1.5 T yeast for 723 grams of flour and I want to be sure the dough comes out of my mixer at a dough temperature that can accommodate an overnight bulk given what seems to be to be a

It was time to revisit this one after taking a break for the holidays. RecipeMakes 3 loaves 150 g Spelt flour (~150 g Spelt berries)150 g Kamut flour (~150 g Kamut berries)50 g rye flour (~50 g Rye berries)700 g strong bakers unbleached flour725 g of filtered water 10 g Old Bay seasoning15 g Pink Himalayan salt 30 g yogurt 250 g levain (procedure is in recipe and will need

Hey, Benny.I hope you are well. So, this question came up in one of my FB bread clubs. I was wondering if you would mind recommending a couple of readily available flours? Thanks!Canada question: I bake bread using flour from the grocery store. My bread is ok but I think a better flour would make it amazing. Any suggestions on where to look? Your friend in bread, Will Falzon

I'm renting a house with an oven that is conventional and convection.I made pita bread using both.The top row were baked with the convection; the bottom baked with conventional.Thoughts?Stephanie

Hi I am a brand new member as of this morning. I bought Lori Viet's book No More Bricks and a Nutrimill Grain Mill so that I can make my own fresh milled 100% whole wheat sandwich bread. I have sprouted my own Red Turkey wheat berries and dehydrated them for milling. I am after the nuttiest flavor I can achieve and obviously do not want to bake bricks. I am very desirous of

I live in a big old cold house. We also have a wood stove in the living room. I have trouble keeping my starter robust during the winter. It will thrive during the day while the fire is going but then drop off overnight when the fire goes out. (we keep the thermostat around 68 but it feels quite a bit colder than that in most places) I have some sizeable hydroflask stainless

Pork Meatball Banh Mi Recipe

I needed an easy levain-based dough that I could use as a base for testing various flour combinations, add-ins, methods, etc. and 123 bread seems to fit the bill - 1 part fresh levain, 2 parts water and 3 parts flour, with 2% salt.