Page 1381 - Bread News Today

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4 Tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan 2 large eggs, lightly beaten 1 Cup fresh cranberries, chopped 1/2 Cup chopped walnuts Directions Step 1: Preheat oven to 350 F. Butter the bottom only of a 9-by-5-inch loaf pan. Step 2: In a medium bowl, combine 2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 teaspoon baking soda and 1/2 teaspoon cinnamon. Step 3: In a large bowl, whisk together 1/2 cup granulated sugar, 1/4 cup p...

Just thought i would share what i learned but what many of you already know. I found it so neat how scoring affects your loaf. I had always been doing the long score down my batard trying to achieve an ear with minimal success. Then a recipe i used suggested scoring 3 shallow cuts diagonally to keep the inclusions from popping out. the batard ended up long and skinny because

Hi everyone, I was hoping you might be able to help me figure out what's going wrong with my gluten free sourdough loaves—they have a giant pocket of air at the top and the bottom is flat and gummy… I'm using the Cannelle et Vanille recipe, which uses a wet brown rice starter (140g of brown rice flour to 190g of filtered water as a ratio).

Hi fellow bakers-I maintain a 100% hydration starter, and often find myself using recipes that specify 80% hydration levain. So after many articles about bakers math/percentages, a few things seem apparent when I convert recipes:- For completeness, pre-fermented flour (PFF) and water in the levain should be included in bakers percentage calculations.- When using a levain with

Chef, I’m trying to get my pasta Madre pH in the 4.1 range but I’m still stuck at 4.3I’m bounding it for the purification phase after vacuum sealing it and keeping it at 65F. I’m doing the cold water bath in the morning with 1liter of h20 to 3 grams of sugar for 20 minutes. After I mix/refresh the pasta Madre with a final ddt of 86F, I laminate by hand and the dough drops to

Hello everyone, I work in a pastry shop , and the owner really likes the sourdough that I make at home. He's talking about working with me to add it to our production. However, the main concern is that we don't have enough fridge space to overnight proof in the fridge. I would need to do the final proof at room temperature. I have tried using 5% 10% and 20% starter but I have

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