Page 1059 - Bread News Today

A blog entry to maintain notes on my attempt to follow Omer Gevaert's original recipe for desem posted by mariana and described in detail HERE. I previously followed the recipe in Laurel's Kitchen Bread Book and am interested in comparing them.I'm starting with some Sonora soft white wheat berries II have had sitting around unused for some time. 1/06/22 11:30 PM soak 300 g

Used one whole bag /1# of the new Kernza grain I received this week. I made a YW levain and used YW as part of the hydration. I prepped and flaked 1/2 the Kernza and ground the rest into flour . I have my second order from L’Epicerie for the t65 arriving Monday so used that as well as some Turkey Red that I ground . Gorgeous dough. Easy to work with in the KA had 5 min with

Vienna Bread While looking through my copy of "Manna" for a particular recipe, I chanced upon the chapter entitled "Vienna Bread". Vienna bread became very popular throughout most of Europe towards the end of the 19th century, with the arrival of roller milled white flour, compressed yeast and steam injected ovens.It is characterised by a soft, fairly tight crumb and a thin

A few months ago, Jack Sturgess mentioned that a breadstick challenge stumped most of the British Bake Off contestants. I happened to be making a batch of ciabatta at the time, so I thought, why not dedicate some of the dough to breadsticks. The results were pretty good and we love a crunchy snack with our nightly glass or two of wine. Anyway, after 4 passes, I think I finally

At Panadería Mana, bakers make over 1,000 “Roscas de Reyes” to celebrate this Catholic, Hispanic tradition that commemorates the gifts the three wise men gave to Jesus.

Jan. 6 - 7, 2022. 78th bake. This will be my first attempt at a 100% rye. I'm kind of following Denisa's post here: https://www.thefreshloaf.com/node/67054/100-whole-grain-rye-sourdough-breadThe goal is to divide her formula by 3 and make one loaf of about 835 g.My first change, due to the fact that I did not plan ahead, and wanted to get started tonight, was that I did not

I've been meaning to make these sablés for some time. I've adapted a recipe I found in Jennifer Lapidus' book Southern Ground. YIELD: ABOUT 40 COOKIES240g (2⅔ cups) whole-rye flour270g (2¼ cups) whole einkorn flour390g (1¾ cups) unsalted butter, at room temperature180g (1 cup) granulated sugar, plus more for sprinkling½ teaspoon fine sea salt100g (4 ounces) bittersweet

Hi all.Just posting out of curiosity really as ive noticed my sourdough...er..doughs seem to behave the opposite way to how i see them on YouTube tutorials and wondered if anyone else had experienced this.For context i have been making sourdough country loaves at around 75% hydration for five years and can make a passible loaf now, however i still get drawn into watching

My wife's delightful friend just gifted her out of the blue with a ton of flours from Janie's Mill, including an "Italian Style" flour which they describe as getting as close to type 00 as you can with stone millling.Never used Type 00, and don't know much about it. I understand the "00" denomination has to do with how finely ground the flour is, but other than that - what

I'm still working on learning to bake with 100% whole spelt since I received a lovely Christmas present of a 2 kg bag of Anita's Organic Whole Spelt from the mill! So to also learn about about the use of a stiff sweet levain I thought I'd use one in this non enriched dough for the first time. As you may know having a significant amount of sugar in the starter creates osmotic