Page 1378 - Bread News Today

Hello all,Not sure if there's a subforum for this (if not maybe one can be created?) but need some help figuring out what went wrong with a dough I made yesterday. Poolish - 24 hr ferment500g - white flour500g - water1/8tsp - yeastFinal mix - 3 hr bulk fermentation450g - white flour50g - whole wheat flour250g - water21g - salt3g - yeastFollowing method found in "Flour, Water,

Abe (not verified) Mar 6 2021 - 12:58pmUrm... Im not quite sure Dan. I go with the flow when it comes to temperature. Dont have a room nor a dough thermometer. If its warm and/or the starter percentage is high I know its quicker and vice versa. Some of the ferment was done in the day and the bulk of it through the night then final proof through the day. If guess fluctuating from low 70s to mid 60s.  Something to think about for the future... being more conscious of the temps. Thanks Dan.  j...

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2 Cups Ground Rye Flour (https://nootkarose.ca/) 3 cups all purpose flour 1/4 cup cocoa Powder 1 1/2 tsp salt 1/2 tsp caraway seed                    I hit the 10 minute mark on my yeast and checked it to make sure I had a bit of roil, some clouding and                    bubbles. I added the molasses mix, gave it a light stir and then I poured my dry mix over top of the yeast                    and molasses blend.              ...

This is the second time my weekly farm box included pea tendril. Also, the second pea tendril pizza I made. I changed it up some with ricotta this time to keep it interesting. As for the recipe. N.Y. style dough/stretching is a skill that takes more than a list of ingredients. It takes much practice, trial, and error. Additionally, inheriting the cooking gene from mom also is

Hi fellow Loafers,Last week i got a curiously light crumb in my batch of bagels and I couldn't figure out what the heck I did differently to make it that way again. The dough was light and airy after BF , the rings didn't sink for the first 10 secs after hitting the boiling water , instead they floated right away. Later, I realized could it have been bc I forgot to add salt to

Bench resting. Crap I forgot to put the cinnamon sugar inside. I guess I'll just have to sprinkle it on top of the loaf before it goes into the oven. It won't be a "swirl" anymore. I can't wait to bake this loaf. The fermentation of the walnuts release a pretty purple hue into the dough around it.

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To positive student cases with the building. >> 85% of district students will be in-person and for some that means different classroom configurations but although social distancing wont always be for fix. >> you will be hard to maintain the structure but there will be rooms we have have to feed in some have to feed in some rooms have great have to feed and summer in separate be. succeed will be mandatory during lunch as students remove their masks to eat. >> returning to school full-time was ter...

If you smell gas, youre too close.