Page 1210 - Bread News Today

I did more cooking than baking these last 3 weeks. But I did manage to squeeze in some bakes. My husband said he likes oat and honey breads too (this is after telling me he liked the swirly soft loaves and crusty ones, flat ones..) So, I set out to make him something to taste test, so far I've made these loaves with and without discards; 5 loaves later, it's safe to say he

Once again, a period of turmoil has generated a new wave of professional bakers.

This is the third time I’ve bake this formula I first put together for the semolina CB. I hadn’t baked it since that time and wanted to try it out again. I finally received my new pH meter, the Hanna bread and dough model and used it for the first time for this bake. I’ll know how it worked out when I finally slice this open, I will say I was surprised at how little a rise in

Hello to All,I run a volunteer after-school and summer program for youth teaching them how to cook and the importance of good nutrition. I am looking for a solid machine like the Ankarsrum/Electrolux Assistent/Magic Mill that will stand up to repetitive handling. Unfortunately (and not surprisingly?), my budget is $300 (depending on attachments). That is my whole budget, so it

Hello fellow bakers!Since November I've been diving into the world of lievito madre and panettone. I started it using apple yeast water, then I made a liquid starter, then I converted it into a stiff starter. I was using about 35-37% hydration with Manitoba flour from Molino Caputo, everything was going great, I even made my first 100% natural yeast panettone. Well... I ran

Hey guys! I’m having a really hard time with this and could use some help. I am currently making burger buns around 100 grams with multiple doughs (all have 1% instant active yeast). I’m constantly getting large air pockets at the top of SOME of the buns, I would say about 20-30%. I mix the dough till fully developed, let rise for 2-3 hours then cold ferment the dough

I've been looking for a recipe for this bread. The closest thing to it is Ciabatta to make "Italian style hot dogs" sandwiches. Any of you bread bakers have a recipe for this to share? I know this bread is a "Newark, NJ " bread as I originate from that area where Jimmy Buffs started his famous Italian Style Hot Dogs. This bread looks like a big bagel, about 9" round, with a

Hello,Some may know I'm looking to follow Gerard Rubaud's process as closely as I can. Integral to that process is to freshly hand-mill his blend of whole grains to accompany bread flour for the developmental stages of his chefs/levains. In the article Marie-Claire wrote on stage 1, she points to a hand-mill from Lehman's which at the time she indicates was around $50.

I've been baking two loaves at a time, one in a cast-iron Dutch oven (4 quarts, deep bottom), the other in a cast-iron combo-cooker (3.2 quarts, shallow bottom), and the loaf in the combo-cooker seems to cook faster and darker.I preheat the oven at 475°F for about 50 minutes, bake covered 30 minutes, finish uncovered 20 minutes.

I have a starter that I've been regularly baking with for around 6 years. Unfortunately, when the pandemic hit I had a very difficult time finding flour! As a result, my starter went beyond the normal one week in the fridge breaks (Maybe a few months passed without a feeding-whoops!). Since then, I have not been able to get it to bounce back to its old strength. Before the