Page 1268 - Bread News Today

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So there is new news this morning about what kids should be doing at summer camps this summer. dr. anthony fauci is saying this about adults and kids two and up wearing masks outdoors. >> they are certainly conservative. it looks a little strict and stringent, but thats why they keep looking at that and trying to reevaluate in literally

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christopher no-knead bread re-visited J. Kenji Lopez-Alt has an article in the NY Times revisiting no-knead bread. While I didnt learn anything new about techniques, there is a nice history of the famous Bittman article. However, this made me think of a perennial question: why arent "no knead" recipes more popular? The name is a little misleading, because many "no knead" recipes do use some stretch-and-folds. However, the use of long room temperature fermentation (instead of pre-ferments) is ...

I remember where I was when the baking revolution began. Do you? It was November 2006, and I was a test cook at Cook’s Illustrated magazine in Brookline, Mass., when I walked over to see what my colleagues were gawking at. It was a loaf of bread that my fellow test cook David Pazmiño had just transferred to a cooling rack. I remember the loud snaps and pops coming from the bread as it cooled, the glossy crust crackling. He cut off a slice, revealing an open, airy hole structure with a moist,...

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Christo Hi Fresh loaf, I am after some advice about gummy loafs. I have experienced a gummy loaf with past bakes. With recent bake I decided to reduce the temperature. I baked at 200c for 30min with lid on then reduced temperature to 175c lid off, and baked for another 25mins (went off desired colour). Previous bakes went with oven temp at 250c lid on 25mins, then 225c lid off 20mins The bread still has a gummy texture but is a noticeable improvement to previous loafs. Is it always expected to ...

Jamjam1729 Hi all! So Ive started trying my hand at croissants over the past few months - and although I have definitely gotten better, there are still some gremlins I want to iron out:) Todays batch of sourdough croissants followed this recipe from the Shipton forums for 3-day croissants: https://www.shipton-mill.com/baking/recipes/sourdough-croissants.htm. Some adjustments/mistakes I made: I dont scald my milk because Im lazy! I proofed for 7 hours rather than 5, as I hadnt got the rise I wan...