Page 1079 - Bread News Today

This open-face sandwich makes a great meal or snack morning, noon, or night.

The motive force for oven spring is often stated to be the expansion of gas cells in the dough, combined with a burst of activity by the dying yeast. However, this is only a part of the story. Gas expansion is unlikely to be sufficient by itself because the expansion of gas from a room temperature of 25° C to 80° C is only about 20%. And a burst of activity from the yeast is

I was very intrigued by Dan's CB post of the Portuguese Sweet Bread, but I didn't have all of the ingredients to properly attempt the recipe he posted. I did think this would be a good way to use my new mixer with an enriched bread, though, so I instead decided to attempt the Portuguese Sweet Bread from King Arthur.I followed the recipe exactly, substituting 1.33 Tbsp of

I accidentally forgot 😵‍💫😵‍💫😵‍💫to divide the dough of this bread, so I am proving 2.5 kg of dough. It will be ready to bake in ~ 10 minutes at around 2pm, PST today.When I made 1.2 kg loaves last year, I baked each loaf at 410 F x ~55 mins.Do you think I need to adjust the baking temperature/time for this 2.5 kg, enriched loaf? If so, what would you suggest? P.S. Can I bake

I took Modernist Bread's recipe for their yeasted ciabatta and used a sourdough starter instead. My ingredients are as follows515g Kyrol Premium High Gluten Flour (13.7-14.3% protein)100%450g Water 87.38%20g extra virgin olive oil 3.88%50g sweet stiff starter (60% hydration) 9.71%The dough was refrigerated after a short bulk ferment. I let the dough first come up to room temp

While your loved ones wait patiently for the main course to be served, hearty appetizers like bread bowls can keep appetites at bay.

The fancy French word for dough shaped in a ball is boule. Bread makers use the same technique ...

With a lot of discussion about which flours are best to make a starter, and when diagnosing a potential issue the remedy is often to switch flours and wholegrains are best, I decided to try making a starter from scratch only using bread flour. Flour Used: Allinsons Strong White Bread FlourIngredients: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Flour

One of the things I enjoy about Christmas is the opportunity to bake without having to ask myself “How are we going to eat all of this?” I can have fun baking and give the finished goods away as Christmas presents. Yes, I know, bread can be gifted any day of the year; it somehow seems even more enjoyable this time of year. Whole Wheat Cranberry-Orange Country LoafThis bread

Dec. 18, 2021. 74th bake.A remake of #72. I think the rye is detracting a bit from the sweetness, so next time I'll leave it out and increase the durum, BRM WW, and AP flours.