Page 1060 - Bread News Today

Whenever anybody describes boule formation just before setting dough to proof, it is claimed that the glutens on the outside are tightened so that the baking loaf will hold its shape.What bothers me is that I can't see these glutens remaining tight through the end of the proofing. Certainly they relax a lot whenever the bread is resting during stretch and folds. I submit what

Another loaf, another flat disc. I just cannot seem to get a handle on sourdough bread. I have been meticulously maintaining my starter for two months now, never skipped a single feeding, never let it get stagnant, always calculate to the gram, always careful of its temperature, always making sure the filtered water is at the correct temp etc etc... it just does not want to

Its been a few years since news first broke about Canadas infamous bread price-fixing scandal, but new developments in the case could mean some m...

On the bread and we�*ve been reporting it but unfortunately, there has been no action taken. outside the hotel, there was dancing and music, but also anger and frustration among novak djokovic�*s supporters. it�*s unclear if the tennis star will remain here until monday, when his legal team will challenge the cancellation of his visa. novak djokovic is waiting for a court decision on whether he�*ll be able to stay and compete in the australian open, or be deported. whatever happens, this...

Hi dear all, I am wondering the following (still newbie sourdough baker):In my understanding the higher the protein content of a flour, the better the result.

Two loafs:420g APF, 80g whole wheat, 375g water/red wine 10g salt, 90g starter. (Boule) 175 g APF, 75g bread flour, 60g starter, 5g salt, 190g water/redwine infused with rosemary 175 g APF, 75g bread flour, 60g starter, 5g salt, 190g redwine infused with rosemary (tinloaf) Both baked in a gas oven 1hr.The marbled loaf had a great aroma, the rosemary was nice and dominant, the

Getting ready to make Panettone, haven't done this in a few years. I've been building my Lievito and it is now at the point of tripling within 4 hours, but after a few more hours it peaks and starts to collapse.The Massari recipe has a first dough with a 12 hour rise, followed by a second dough with 4 to 6 (IIRC) hr rise. The first time I tried this, it didn't work, the first

NISU3 recent loaves of Finnish Nisu. Nisu is the old Finnish word for wheat and this bread.  Modern Finns call it Pulla, the reason I call it Nisu is my family came to the US in the early 1900's and called it Nisu at that time and it stuck.

Hi there, New here but I've been baking sourdough bread for about two years. I've got a question for bakers that have made whole wheat sourdough using the recipe from their book "Tartine" . I usually make the country bread and decided to change things.up a bit by making the whole wheat version. It calls for a forty to sixty minute rest after combining the leaven, water, and

Ear picture Split picture What did I do wrong? Bread is currently cooling, so have not sliced yet.