Page 1054 - Bread News Today

Dutch oven bread baking - how to get the crust I am looking for: 1) Not thick, tough, chewy; 2) Yes to thin crackly like a good French bread. Question: How long to bake with lid on then how long with lid off? Then, should I follow this with oven turned off (with door cracked or not?) and for how long? I am wanting to use breads with 50-70 percent hydration. Thanks much! Jim

This is a "gateau orange caramel," which I got from Cuisine et Vins de France, a French culinary magazine I like very much. The cake reminds one of a tarte tatin in that the oranges sit in a foundation of caramel, topped with almond cake batter, while cooking. It is flipped over after cooling a bit and napped with a syrup of fresh orange juice and sugar.The recipe calls for

This question must have been asked a great number of times as I've seen by searching the Forum, but please allow me to ask it once more.I usually bake batards of up to 500g (18oz) flour. What size DO would be suitable? I read that the space inside a DO is important to contain sufficient steam created from baking the dough and that too small a size DO would be detrimental to

Dutch oven bread baking - how to get the crust I am looking for: 1) Not thick, tough, chewy; 2) Yes to thin crackly like a good French bread. Question: How long to bake with lid on then how long with lid off? Then, should I follow this with oven turned off (with door cracked or not?) and for how long? I am wanting to use breads with 50-70 percent hydration. Thanks much! Jim

German Pumpernickel HALF-SIZEAdapted from: https://www.thebreadshebakes.com/2014/08/baking-traditional-real-german-pumpernickel-bread/NOTE: consider sprouting rye kernelsINGREDIENTSPreferment25g rye sour starter175g cracked rye175g water Scalded Rye Berry Soaker100g rye berries 100g boiling waterCracked Rye Soaker75g cracked rye 75g waterAdditional Ingredients275g cracked

So I got that Anova oven - great! What would be a good bread setting? Here is what I do now:Whole-wheat sourdough (700g flour), baked in a rectangular form (I like long breads)Oven settings:Top+bottom 225°C (437F) Steam 100% 25 MinutesTop+bottom 190°C (375F) Steam 0% 35 Minutes The top of the brad is a bit dark (I like dark), rest is fine. So far so good. Yesterday I tried 2

The opposite of artisan bread! Ramond Calvel would have a stroke. That being said I loved watching and hope to take a road trip to this spot! very cool automation! I love it!Tomato pie sauce at 17:20Automation

Hi, this is my first time making bread and I was wondering if someone could help me figure out how to make it even better!I think the main problem is in the tighter crumb at the bottom of the bread and I was wondering what caused this (as from my knowledge ciabatta is meant to have quite large holes throughout). I’m aware the bread wasn’t shaped properly and needs to be

Several recipes in Stanley Ginsberg's The Rye Baker book and website use red rye malt. He uses crystal rye brewing malt in these recipes. However, there is a fermented rye malt (solod) that is darker in color than the crystal rye and has has a stronger flavor. If I use the fermented rye malt in his recipes, should the amount be reduced to account for the darker color and

I’ve not made a porridge yet to add to any 100% whole grain bread so thought it was high time to try. I have a bag of the new Harvest Flakes from Anita’s Organic Mill that they sent me to try out. You could easily replicate this blend by using organic flaked oats, sesame, flax and sunflower seeds. 31996B07-F3AD-416E-8561-838DD1EA74CA.jpeg In the evening, sift all the