Page 1242 - Bread News Today

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-1 hour rest -Mix spice and baked apple then add to dough and do coil folds or stretch and folds to add -3x Coil folds/Stretch and folds with 30 to 45 minutes rest inverval -6.5 hours bulk fermentation @ 22°C - 24°C deg room temp -42 hours cold retard Baked on baking steel (Oven is always fan on unfortunately for me) at 250°C for 20 minutes/200°C deg 25 minutes   Share

gavinc Bagels This is my first attempt at baking Hamelman’s bagels. Dough made and shaped the night before, then refrigerated overnight, then boiled and baked early this morning. I also tested my DIY bagel boards. Hand-mixed, kneaded and shaped. The final shaping was to join the ends to seal the ring, however, my arthritic hands wouldn’t quite manage, but generally very pleased with the results. Tasted very nice and slightly chewy. Cream cheese at the ready!

Samammie Sourdough Starter Analysis Hi everyone! I have been reading TFL for quite some time, but just recently decided to make an account and start posting. I have a question about SD starter analysis. Does anyone know of a place (or someone) that offers a service you can pay to send in your SD culture and have it analyzed? I know of one company that is only accepting select starters for their library after you have registered it on their site..but I am looking for more of a sure-fire thing. I...

May 16, 2021 - 6:01am idaveindy May 15, 2021. #48. This is a repeat of my last bake, which was way over-fermented and had collapsed. This time I used 1/2 tsp of instant dry yeast instead of 1 tsp. And this time I measured the chia and the water for it. 405 g Patel brand stone-ground whole wheat durum. 45 g Arrowhead Mills Organic AP flour. 8.5 g salt. Mixed by hand using a silicone scraper. In a separate bowl, combined 23.2 g whole dry chia seeds, and 46.6 g water and let soak. Added 1/2 tsp in...

May 16, 2021 - 4:32am lanlanonearth Why is Koji sourdough starter made with cooked rice instead of raw? Hi, I saw this Koji sourdough starter instruction: https://youtu.be/sEUokdUqE2M which makes the starter in several steps. First, a mixture of raw rice and cooked rice (along with koji and water) is used. But starting from the second step, only cooked rice (along with koji, water, and previous batch) is used. I wonder why this Koji sourdough starter is being fed with cooked rice instead of ...

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