Page 1373 - Bread News Today

March 8, 2021 - 9:14pm Paul Joynes Squashed Loaf - Tell me what Im doing wrong Ive just got in a bunch of new baking equipment and have been trying to adapt an old recipe to work with the new equipment. So far Ive had two fails where the loaves have horribly sunken sides. I realize that I could just change one variable at a time until I find the culprit, but I figured that someone more experienced than me might read through this post and see a glaring error in my procedure. If you have a sugges...

My wife baked a loaf using the following recipe:https://livesimply.me/homemade-sourdough-bread-spelt-wheat/And the poor thing came out looking like this:As far as I know the recipe was followed to a T except for these changes:In Step One, we extended the 6 hour levain to 12 hours (overnight) and compensated for the change by halving the sourdough starter from 50g to 25g.In

HiI was wanting to try baking in a cast iron dutch oven, but cannot find one here in Sth Aust under $250 odd, so purchased a Romertopf instead. However, when I got it home, I noticed the inside lower part is glazed. Is this suitable for baking sourdough loaves at high temp and do I need to soak, line or otherwise treat it against sticking? I have noticed on this site some

Hallo von Deutschland. New expat from good old USA. I baked on and off in CA. Tartine got me started baking bread. The selection of bread in Germany is excellent however I feel I can do better than our favorite local bakery, ha, ha. I am still having a little trouble with the flours; in time though, I hope to create my own mix for a high hydration bread that we love. I would

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Hi - I'm looking for a loaf slicer which will guide a knife through my loaves to avoid tearing and cutting myself; which will steady the cut, prevent squashing, perhaps cut even slices too…All of the bread slicers that I can find on Amazon etc are too narrow to allow me to cut slices from, say, 8" sourdough boules.I've almost reached the conclusion that bamboo is a bit of a

Mini Oven your rye recipe handy and ready to use when the rye culture is showing great promise so that that discard is used instead to make a loaf.  The 70:70:70 beginning feeds can also be reduced to 20:20:20 but great care must be given to keep the starter warm and from drying out.  Back splashing, or reserving some of the culture to feed while dumping the rest is important to prevent having to feed all the bacteria and yeast growing in the culture.  Later on it is possible to keep just ...