Page 1325 - Bread News Today

My starters were fed more than usual the amounts of ‘food’ just before my husband and I left for a family emergency in eastern Quebec. This morning I mixed both liquid and stiff discards to make 100% hydration, then recalculated the recipe for a cinnamon raisin swirl loaf recipe from KAB. I’ll probably attempt this again (the hubby loves cinnamon raisin anything!) with ripe sd

Did a variation on my regular recipe. Swapped out all the WW for a mix of AP/Bread flour. With all the non (low) gluten flours and the soaker, it's hard to keep this recipe from spreading flat when doing a free standing loaf. This time I tried it with a round and seam side up. I think it helped the loaf hold its shape with no score. Spread just a bit on one side, but overall

Hi guys! I’ve been trying out laminated doughs recently, more specifically croissants, and I’m going after the famed open honey comb crumb, but I’m not quite there yet :( ! I feel like my lamination process is good, but when it comes to shaping the dough, I think the issue is that I’m pressing the butter into the dough when tugging it, could that be what is causing the crumb

The afternoon before: 1. Mill the Red Fife and Spelt berries if using berries. Otherwise, use the freshest flours possible. Place the required amounts of flours in a tub.  2. Add the unbleached flour to the tub.  3. Grind the flax seeds in a bullet and add to the tub. Cover and set aside. 4. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g bran. Let rise in a warm place.  The night before: 1. Add the water, the honey, and the buttet to the rolled oats and cook on lo...

Hi TFL's Bakers,I am a bit confused after comparing the specs of the Famag IM-10S and the Doyon EM20, they are both 110/120V.I am aware the Famag is a spiral mixer, and the Doyon is a planetary mixer. However, they could potentially perform the same job mixing dough for artisan bread between 50% and 80% hydration. While the horsepower ratings and the bowl capacities of these

Benito Actually, what was happening at that time in the baguette CB was that I was getting nice crumb but not ears when bulking to 30%.  Remember that final proofing then took the baguettes past 30% so the crumb was great but there were no ears.  Then after repeating the bakes thinking that it was my shaping etc. I finally decided to reduce bulk and proof.  So now I bulk to 20% and proof to 30% max.  At this degree of proofing (by aliquot jar) I am able to get the crumb I want and also g...

alfanso 80% PFF ciabatta "Ciabatta are like geodes, their true beauty is hidden until you slice them.".  Don, our superb baker MTloaf, provided this wise comment recently.   Lately Ive been on a ciabatta reign of baking terror, starting last month with the Kingdom Bakery version a pair of times.  Then returned to my levain version of Scott MeGees ciabatta.  Most recently moved back to my biga version of same.  With 40% PFF at 66% hydration, Ive had good results with these. However, tinke...

All things traditional SOREKAI KOOTU Sadly, the upcoming regional new year festivals fall during the second Covid wave, and hence, it’s wise to celebrate at home. These easy-to-make recipes from Kerala, West Bengal and Karnataka show you how to have a grand family feast █ SOREKAI KOOTU Tamarind- Salt 10 gm METHOD In a mixer grinder, grind toasted cumin, chilli and gram dal along with grated coconut to form a smooth paste. Cook the toor dal with water and turmeric till it is half done. Add...

Hello fellow bakers,I have been baking my loaves with mixture of Giusto organic white bread flour ( ultimate performer) + home milled whole grain flour.I get fluffy bread that is just perfect. But I wonder if I could get similar result with " healthier" alternative to replace the white bread flour.Does anyone know if Giusto does stone milling or roller milling? What could be

I guess I was due a pancake (almost)! Wanted to keep exploring the sourdough poolish idea after delicious (although ugly) ciabattas.Decided to make a seeded sourdough with ~40% whole grain and a soaker, and made a preferment with all the whole grain in the recipe: https://fgbc.dk/1h9sProbably overfermented the dough: flattened after scoring, and at the same time as I slashed