Page 1215 - Bread News Today

mpghm Scoring question After making (dutch oven) boules for a while, Ive moved to batards, but I find scoring tricky - the cuts open up quite wide right away and then harden, leading to blow-outs along the base of the bread instead. See the cut on the right for example. The cut on the left worked better. Too deep cut, too shallow? Too much steam or too little? I know the cuts should be shallower, would that fix it?  

June 6, 2021 - 8:40pm Gadjowheaty "Sweeter" pain au levain and chef/levain process Reading through MCs notes on M. Rubauds process, I came across a comment where he indicated to her that refreshing at chef doubling v. tripling gains an addl 15-30 % in new growth wild yeast.  Im not certain that was his preference, and so at least at one point in time he refreshed at this stage, or it was just a note to her on what coud be expected at doubling v. tripling.  I am surmising the former. Comparin...

Hi fellow bakers,I'm back at it again. Trying achieve that lacy crumb. And big ear. This was a big fail in that respect. Is this underfermented or maybe the oven wasn't hot enough? It still tasted delicious. Any feedback is greatly appreciated. ThanksLL

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Piled high with crisp veggies. on freshly baked bread! so, lets get out there and get those footlongs. now at subway®, buy one footlong in the app, and get one 50% off. subway®. eat fresh. theres an old saying in the navy, that the toughest job in the navy is the navy wife. and if youve made the deployments, and youve been the wife at home, or youve been the spouse at home, you understand what im talking about. your spouse has earned the right to apply for a va home loan. the newday 100 loan a...

After trying for most of a year, I finally baked a loaf of bread last weekend worthy of a reprieve from the compost. Bugger the raccoons, they'll have to fend for themselves this week. I thought maybe I'd reward myself with a proper banneton and perhaps retire the salad spinner basket that has sufficed up to now. Does anyone know who sells a banneton that can accommodate a 2kg

This recipe is from Jon (Golgi70). I changed the quantities to make 3 loaves and added honey upon his suggestion as well as my usual bit of yogurt to tenderize the crust. Original recipe is here: https://www.thefreshloaf.com/node/35320/farmers-market-week-17-raisin-levainI changed a few things in the method and those are noted. ETA: I probably should have left things alone

I don’t remember ever seeing a miche that exhibited oven spring. When I think of a super large bread, I think wide, spread out, and low - with a fairly dense crumb. To get a consensus of a multitude of well baked miche, copy this text (without the quotation marks) “Site:thefreshloaf.com miche” and then paste it into the Google browser’s address bar. Once the page pulls up,

Thats oven roasted turkey. piled high with crisp veggies. on freshly baked bread! so, lets get out there and get those footlongs. now at subway®, buy one footlong in the app, and get one 50% off. subway®. eat fresh. [sizzling] i may not be able to tell time, but i know what time it is. [whispering] its grilled cheese oclock. do you struggle with occasional nerve aches, weakness or discomfort butin your hands or feet?s.

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