Page 1321 - Bread News Today

Every time I go to Dunkin’ — which is not often when I am here at Penn State — I always get surprised by a new menu item. When I saw Dunkin’ added avocado toast to the menu, I wanted to jump on the chance to try it. I have had a recent obsession with avocado toast, and I know many college students feel the same way. It is pretty basic to love avocado toast, but if you make it wrong or get it from the wrong place, it can completely flop. I would usually make my own avocado to...

April 12, 2021 - 7:04pm HeiHei29er I wanted to push my learning curve a little bit on this bake and used Bennys recent bake as my template.  This one turned into a definite learning curve. Everything started well.  I used Raisin Yeast Water for the hydration in the levain and my whole rye starter from the refrigerator.  After 9 hours, it was 2.5x in volume.  I stirred it down, and it doubled in less than 2 hours.  Figured it was ready for the mix.  Added the levain to the final dough wat...

Was intrigued by Dan's experiments with steam. After sending a couple DM's to him on how he captured the data, I decided to try it in my set-up. I don't have a Dutch Oven, but instead, I use a turkey roaster pan that's big enough for the bread loaf and a 9x5 loaf pan, which I use for steam (wet towel method). I have a GE electric oven with upper and lower element. I can't turn

April 13, 2021 - 7:26am WSC_SF Hi, I am pretty new to milling my own flour. I have been only using 1 or 2 ( finest setting)  on my Mockmill. I have a couple of questions for you all experienced millers: -- at setting 1, I can hear the stone grinding (against each other?), is this bad for the mill? -- what are the higher settings for?  Mockmill goes to 20, what are the effects of coarsely milled flour vs. finely milled? What grain would you want to grind it coarsely vs. finely?  What setting ...

April 13, 2021 - 7:46am jackyjoy123 Hello,    recently changed my technique from stretch and fold to slap and fold to make French baguettes (according to the preferred method of recipe) - How do you know when you have worked the dough well enough (@ x 3  times @ 30 mins intervals) to achieve an open glossy crumb as an end result. This is the worst effort so far on my sourdough journey - although I realise this is a difficult bread to do well.  Does stretch and fold technique suit this loaf ...

I'm in the process of making the Foundational Loaf recipe from bread on earth which makes 2 loaves. I was hoping to make one into olive bread and add the olives during the second stretch and fold. Is it okay to split dough into two at that point? Should I do it at the first stretch and fold instead? Thank you!

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