Page 1057 - Bread News Today

I'm new to the site and have been baking for quite a while. Mostly bread with a few pies thrown in for fun. I was able to take a patisserie class in Paris a few years ago and I occasionally try my hand at laminated dough tarts, croissants etc. however I don't think that the pros in Paris have much to worry about. I currently have some sourdough baguettes in the Anova oven (a

Is this loaf delaminating? It has a massive ear and reasonable bloom, but it didn’t necessarily bloom up. It looks more like it just peeled open. Any ideas? Poor gluten development? Poor shaping? Poor scoring?This is a 15% WW loaf at 68% hydration and with a 4% inoculation. Four sets of bowl kneading spread out over the first two hours of bulk and then three more sets of bowl

Having source some very coarse rye schrot, I wanted to bake the Frisian Rye bread by hanseata (http://hanseata.blogspot.com/2016/06/friesisches-schwarzbrot-hearty-rye-from.html) that was highly recommended here by someone a few months ago. I still don't have my bread pans, so bought a cheap cake pan. I was aiming for half of the recipe since I just had one pan. I didn't invest

Rodney Deal - Foothills of western North Carolina - USARetired World History Professor - My wife and I have traveled many time to FranceI have a BGE and want to bake as in a wood fired ovenAn 80 year old beginner - I make loaf bread on a regular basis - BUTmy next adventure is to make an old traditional bauegette Wish me luck -

Wondering if yeast nutrient, common when making alcohol, will also have a positive affect on sourdough starters. Yeast nutrient is often nitrogen based and can have b vitamins too. It helps for a good fermentation and prevents any stalling as well. One can find many different varieties sold in brewstores but you can also make a homemade version by boiling up some bakers yeast.

David Snyder has previously posted a magnificent recipe for a Buttermilk-Spelt sourdough bread (originally by Cecilia Agni Hadiyanto). This is a tweak of David's recipe to accommodate a large preferment, mostly because I've lately been wanting shorter bulk and proof times on my breads. Since my sourdough starter hadn't been fed for a week in the fridge when I did this one, I

I've bought these bread sticks from any of several bakeries in Little Italy in the Bronx, New York. I've not made any myself tho I have been baking a variety of breads for years and years. Mostly I've simply followed established recipes and add/subtract substituting part of the flour with other types rather than experiment with developing a new recipe myself.Can someone

Hi - The sourdough tastes nice and gets good overspring, it just touches the inside of the lid, but what could be causing the air pocket at the top of the loaf? Recipe: 123 Sourdough150 g- levain300 g- water450g- AP flour (for those in Canada, it's the Loblaw, no-name brand)12g of saltSteps:Levain buildThursday - Morning: Take out 4g of starter from fridge, and bring this up

Jan. 8, 2022. 79th bake.I bought some "Everything Bagel" seasoning mix, and it made me want to make crackers.I decided to put the seasoning in the cracker dough, not just press it on top.Recipe is basically seat-of-my-pants.10 g dry old fashioned rolled oats. 10 g dry quick oats. (Not instant.) 10 g ground flax seed. 5 g dry whole chia seed. 20 g Sharbati whole wheat flour. 48

It has been a mystery to me that King Arthur doesn’t post baker’s percentages for their recipes. I have called and spoke with them on a number of occasions, but nothing has changed. The good news is, they have a professional site for the professional bakers that does post baker’s percentages. For those that are interested it can be seen