Page 1061 - Bread News Today

I have some bread flour with 12% protein and another quantity with 14% protein. Using simple mathematics I can calculate the right mix of the two flour quantities that would give me protein at a desired percent above the 12% and up to the 14% levels. For example the ratio is 13:7 if the target combined flour would have 12.7% protein or 2:3 if the flour would have 13.2%

This morning I am trying to bake a Black Rye Bread from a recipe posted by Stanley Ginsberg (http://theryebaker.com/black-rye-breadjuoda-rugine-duona-lithuania/). All seemed to be going well until I combined the final dough ingredients and began the mixing step.Stan writes "Use the dough hook at low (KA2) speed to mix into a stiff dough that leaves the sides of the bowl, 6-8

I am baking KAF's "Artisan Sourdough Bread made with a stiff starter" https://www.kingarthurbaking.com/recipes/artisan-sourdough-bread-made-with-a-stiff-starter-recipeA friend and I both make the same recipe with these changes:Set oven to 500 degrees F.

I decided to experiment with making a quick,very thin crust pizza today. I did a little research,decided on the formula and threw the dough together this morning. It would sit in a warm spot til supper needed to be made (about 8 hrs).I just wanted a small pizza. Surprisingly, 100g flour made a13 inch pizza. The crust was almost paper thin! The formula is easy to scale

JOULULIMPPU - SPICY FINNISH CHRISTMAS BREAD with Sourdough is also know as Setsuuri.Reference :https://ketunhanta.blogspot.com/2015/12/joululimppu-christmas-bread.html Adapted from Heléne Johansson: Bröd från Brunkebergs BageriThe bread I've recast as a sourdough and no yeast.Scald: 165g boiling water60g rye flour22g rye malt meal5g fennel seedsMix and let stand until

Happy New Year everyone. I'm back in Switzerland after holidays and baked my first bread with the local Ruchmehl flour - a Swiss version of high extraction flour. I followed a very simple recipe from https://www.homebaking.at/ruchbrot/It includes a white flour levain build over a few hours and then exclusively Ruchmehl in the main dough, with high hydration (80%). The main

Started with whole wheat flour, what I have found is that whole wheat flour gives more acetic acid and bitter taste upon fermentation(which is reduced by toasting), here fermentation taste is not that special, though after toasting it feels alright, with refined flour, fermentation gives a taste on its own, it feels more like yogurt and not bitter at all(except if

Jan 4, 2022.This is a remake of #71, scaled for 3 clay pots (4" diameter at top), but will be baked in regular sized muffin cups.Soaker: 15 g old fashioned rolled oats. 15 g quick oats. Not instant. 12 g whole chia seeds. 7 g ground flax seeds. (ran out of poppy seeds.) 15 g yellow corn meal. 20 g shredded coconut, unsweetened. 1 tsp whole fennel seeds. 33.3 g powdered instant

Alert that some "rogue" website has begun to post some of TFL's posts under their own website with no attribution as to where it is from or who posted it here, referring to TFL as "The Contemporary Loaf". If you care to visit the site - https://nice-wallpaper.com/?s=the+contemporary+loaf&post_type=post .I would leave a comment that their text interpreter is crappy and they

It's been a month since I have made a sourdough starter from scratch. Starting with rye flour,then alternatively using bread flour , whole wheat and rye for feedings.I have made a beginner's loaf and a focaccia so far. They both turned out well and had a good rising in the oven. But they both also had hard crusts as well. For focaccia I used the damp towel method . It actually