Page 1365 - Bread News Today

I have been baking bread for years and knead my breads by hand. I like the feel of the dough. Having just redone my kitchen with granite countertops, I started looking into purchasing a bread board to knead on and see silicone mats are being used as kneading surfaces. These mats are advertised as "non-stick" surfaces. I am wondering how the dough will grip to the surface if it

Covid 19 coronavirus: A year without income from Broadway - how actors, artists, entertainers are faring 13 Mar, 2021 12:56 AM 7 minutes to read Broadway performer Max Kumangai holds a bag promoting his company Humpday Dough in New York. Photo / AP Other By: Mark Kennedy A year ago, Max Kumangai was dazzling crowds with a jolt of live Broadway excitement. Now hes doing it with his bread. The triple threat from the musical "Jagged Little Pill" has leaned into a fourth skill as the pandemic march...

mourner Thanks for sharing the resources, Ill definitely watch the masterclass! One realization that I wanted to share... As a beginner, I baked my first obviously overproofed loaf today. The early beginner resources I read when I started all stressed that its better to underproof than overproof, and that overproofed dough is a lost cause, etc., so I avoided overproofing at all costs, and ended up with underproofed loaves for most of my bakes at the beginning. Then I got to read Trevors fa...

AEB43A8C-0C15-4B12-AE99-09980DA2D2EA.jpeg Although my last two bakes of the 100% whole red fife were delicious, they didn’t turn out as well technically as I would have liked. In an attempt to regain some confidence, I am returning to my country sourdough formula which has been reliable. In retrospect, this being the third time I have baked with this new batch of whole red

I have been looking for a sourdough Sandwich bread recipes, and I'd notice that most of them have over 40% Inoculation, saw some ones with 70%, while the classic sourdough bread use around 20%,does this is for flavor, or that amount of starter change the consistence of the crumbs? mean while I have experiment with one 50% inoculation, 75% Hydration, 7% Olive oil, 5%

Congratulations on the new additions to your extended family Paul.  pmccool The community consensus is that theyre keepers. Paul Another Girl March 13, 2021 - 8:21amLove this! Awww, what beautiful boys! And how lucky they are to have someone to make them homemade biscuits! My identical twin grandsons are now 20 months old, but still cutting teeth. Ive been thinking about accustoming them to the flavor and texture of whole grains so they wont get finicky and refuse to eat it later on. W...

Technically, he does credit other people for it, but my source for this recipe is his book, so I stand by the title.This is an interesting recipe, because since the dough hasn't been pre-shaped and isn't proofing in a banneton, there are no other ways to judge the degree of proof than feeling the dough. The good bread in less than 3 hours bit is overly optimistic though.

HelloThanks for letting me join the Group.I'm in England.Just bought a breadmaking machine.Regards

I've slowed down on the Brown Bread baking, but as part of my grain CSA I still need to work my way through some Chiddam de Blanc Mars. I recently made some Coffee Cake with Proof Bakery's recipe which was complicated but amazing. Unfortunately the center was undercooked because I didn't have a temperature recommendation, just time. So no photos. But yesterday we baked

There are two basic methods to describe the Levain. Percentage of the Total Flour weight (Levain is listed as an ingredient) Percentage of Pre-Fermented Flour (PPF) 1.  Percentage of Total Flour Weight (Levain is listed as an ingredient) Let’s assume the Total Flour Weight is 1000g and the Percentage of Levain is 20%. In this scenario the hydration of the Levain should be given. Let’s assume it is 100%. 1000x.20=200. Since the Levain is 100% hydrated it contains 100g water and 100g flour. ...