Page 1065 - Bread News Today

My baking business is in a growth conundrum and I could use advice on how to expand. We are a start-up gluten free bread bakery located in Vermont and currently operating out of our home in a 250 sq ft space. We have been using a blodget convection oven and globe mixer to bake 15 750-1000 gram boules at a time. Without the steam we've been covering each individual bread with

Hi, I've been baking sourdough bread in my electric oven using dutch oven and the result is very nice.Then, I upgraded to deck oven with stone and steam injector. I was hoping for better result, but so far has been disappointed.My bread tends to rise upward, but the width is relatively small. I don't get nice 'ear' anymore. And I have less blisters on the crust compare to

Seeded Wholegrain Emmer Sourdough Anadama made with a saccharinified cornmeal scaldLevain:2 stageFirst stage15g starter40g water60g whole emmer flourMix and ferment overnight about 6-8 hours.Second stageLevain from first stage40g water60g whole emmer flourMix and ferment for 2-3 hoursIf not using right away, put in fridgeMash/scald/saccharinified scald or malted scald220 g

Hi Bakers! my 93 year old Aunt living in Florida asked me to send her a loaf of sourdough. I live in south Jersey. Her daughter will pick it up on her way down. I’m thinking of partially baking it and having her put it in oven when it arrives.Trying to preserve the crust and over all taste of the bread. Any other ideas? Thanks

I love chewy flatbreads. I used to think that nothing could beat hot fresh tandoori naan, but then I found naan sangat at the Persian grocery store and was instantly enlightened. It's soft and slightly pillowy, yet very chewy (you really have to pull to tear off a chunk). The crumb is glossy and gelatinized, so it's doesn't break when you bend it like a pita would. Here's a

100% wholegrain emmer with seeds. Recipe for Emmer Sourdough BreadLevain:125g of 100% hydration emmer30g starter, 50g emmer, 50g water. Ferment a few hours warm and use young.Main dough:125g levain400g wholegrain Emmer253g water in initial mix and 40g-50g added later6g saltProcess: Mix levain with 253g of water and then add 400g of Emmer flour. After 25 minutes, add 6g of salt

Busy weaving shed. i think theyve i all got chocolate! all this is laid on by pastor mick. im sorry, were not asda. tonight, some of these guys are sleeping on the concrete. this is the church i represent. the level of need here in burnley at the moment is, i think, unprecedented, and its upsetting. weve got some bread as well, yeah? visiting a family who had no carpet, no settee, who had no gas, had no electric, had no food... it broke my heart because, um... ..nobody cared for them. they fell ...

Some of this has been discussed in a thread over on the "intro's" forum (here: http://www.thefreshloaf.com/node/2086/hello-hello) but I thought I'd go ahead and get it started here as well.

My final bake of 2021, a bit overproofed I’d say based on the bit of spreading. We’ll see when it is sliced, it could also have more hydration than the flours could take, that is another possibility to explain the spread. Without the porridge the hydration is 80% with the porridge the hydration is over 100%.Unfortunately I didn’t weigh the grains, black sesame seeds with the

InspirationMy wife asked for a bostock dessert for the holidays. A bostock seems to be slices of day-old brioche, brushed with simple syrup, spread with frangipane and almond slices, and baked again. A frangipane is almond meal with sugar, eggs and butter. In the past I had made her cousins of that dessert such as an almond croissant (same process but with a buttery