Page 1090 - Bread News Today

This is a basic white recipe (from Paul Hollywood's book that my wife bought me):500g bread flour30g butter320ml water10g salt10g yeastNotice how compacted the crumb is at the bottom of the loaf - while I'm pretty darn happy with this loaf (I did a cooler slow-rise yesterday over about 3 hours and developed some great flavors before final proofing in loaf tin) I'm always

With Christmas right around the corner, this pleasantly sweetened bread can be a welcomed addition to your baking repertoire. Not at all a dessert bread like chocolate Babka, it has a sweetness that pares well with holiday foods. Baking this as buns or rolls is a nice holiday accompaniment to any festive meal that your guest are sure to enjoy.This particular dough utilizes

Guys,Any recommendations for a good site for grains and/or flours (other than KA which I'm aware of for flour)?Thanks.gingi

D6653F42-4B4E-41DB-9671-41AABDCF21E8.jpeg This is a recipe I found in Southern Living magazine that is relatively quick that uses commercial yeast to make. I wanted to make several of these over the next couple of weeks to bring to work and to other places that are closed on the weekends when I’m off work. Therefore I needed something that I could squeeze into a work day

I've been a member of this site for little over a week and made a few posts on various topics.I’m a retired engineer living in England, near Oxford. I’ve been trying to bake bread for at least the past 30 years, but my early attempts all came out like house bricks, “very substantial” and “filling” were the most flattering comments. I could never get the dough to rise much

Upon discovering that my Kenmore Elite oven waits until it's >50 degrees off of set temp before reheating, I came up with this method that I believe will benefit all those using home ovens:I preheat the oven for at least a good 30min and always have some extra mass in there to help hold the heat; at least a tray with lava rocks in it (that I will pour boiling water into when I

A little. some areas continue to recover from the storm, the next storm barra is a difference storm is coming off the atlantic, different areas to be infected and probably the southwest of ireland. there will still be impacts across the uk and two tuesday and wednesday, the winds will be strongest or on the eye receipt coastal, 70, 80 mph. at the gales likely on tuesday into the english channel and into wednesday, the northeast of scotland will see the northeast of scotland will see the winds co...

Murders in new york, they explained that on people who need bread. if you can connect someone who needs a loaf of bread with shooting and infant on a new york street, john, youre smarter than i am. but shes never asked about it. aoc has never asked other than jonathan swan who has ever asked rashida tlaib where do you want the prisoners to go in a decade? if you want them out of prison, where do you want them to go? they are never asked the follow-up questions. >> john: they are trying to safe r...

I've been making this bread for a good few months now, it's become my standard loaf. However in the past couple of weeks I've changed a few of things and it's really improved the crumb structure of the bread.1st I went from trying to get the dough as tight and round as possible during the folds to trying to just do 4 really good folds each time.2nd I put the yeast in warm

Carmelized Golden Potato BreadThe basis for this bake is Hamelman’s Roasted Potato Bread from Bread (2nd Ed.). This is my second time making it with two tweaks that I thought were minor (but turned out to be a big difference) and also baked at a lower temp this time. I followed the recipe verbatim the first time I made it and used Mr. Hamelman’s suggestion of oven roasting the