Page 1058 - Bread News Today

This is my first post. Over the years I have had bread questions and something from the fresh loaf always pops up on google. Great content on here from all contributors so I’d like to start off by saying thank you to everyone.Especially those dealing with panettone, as even after what seems like 100 tries(closer to 40) some huge batches(10+ 500g loaves) and most of them very

Inspiration for A 100% Buckwheat BorodinskyDark buckwheat and dark rye are easy for some of us to confuse in a bulk food store particularly when we're masked up and only half paying attention. So what happens when you load up on dark buckwheat in your basket and then realize what you've done? They share some characteristics such as low usable gluten and gellability using

We have experienced some extreme hot weather over here in Perth Western Australia for the Christmas / New Year break record temperatures with 42 degrees and sustained high 30's for a couple of weeks the only baking was the poor plants in the garden that got well and truely frizzledFortunately we have just had a bit of a reprieve which was really good as i had a bread baking

Hi folks. It's been a while. Long story short, I sold my house, haven't bought a new one, and thinking I wouldn't still be in a rental, I packed my bread-baking stuff! OMG! I'm in a house now with an oven, so I have a need to bake bread.I'm in the market for a new dough whisk. And scraper. And while I'm at it, I'm going to buy a proofing basket (not wise as it's one more thing

I wasn't sure where to post this.I have hand issues. Specifically, my thumb joints are shot and getting worse. I need surgery. I'm waiting until I buy a house and move in. In the meantime, I'm in a rental and feel the need to bake bread since I now have an oven. I am concerned about aggravating my issue. I was thinking that for regular bread using a very hydrated dough would

I am trying to convert a 100% white loaf recipe to a 50/50 (white and whole wheat). Will the amount of water need to be adjusted in this conversion? If so, is there a way to calculate the adjustment?

Ammerland Black Bread Ammerlander Schwarzbrot (Germany)The Rye Baker by Stanley GinsbergI baked this bread mid-Dec and haven't had a chance to post. This bread is a nice heavy and crunchy loaf. I think I baked it a little too long which made it a tad dry but I wanted to be sure it was not gummy.Tasting Notes:The crumb was nice and crunchy due to the rough grind by my vitamix

I think I bake sourdough bread for 2 years now and I have never had a perfect oven spring or big ear. Basically, my bread doesn't grow up, sideways only. Now, I am trying to analyze what goes wrong. My recipe: 80g starter, 300g water, 360g bread flour, 40g whole wheat flour.1. I am mixing levain in the evening, so in the morning it's ready to use. I make 1:7:7 mix, keep it in

After days of violent anti-government protests, the situation in Kazakhstan's largest city, Almaty, appears to have stabilized. DW spoke with residents who are now wondering what's next.

Sorry about yet another Hokkaido milk bread, I’m still trying to improve this recipe. To do so I have increased both the tangzhong and the hydration of the dough to increase the moisture in the crumb. I’ve finally created a spreadsheet to make documenting these changes easier. 50E626BE-EC61-4349-B2B6-B5E31033DE56.jpeg Sweet Stiff Levain • 47g whole wheat flour • 21g water •