Page 1391 - Bread News Today

wtharvey La Baguette in the Stanford Shopping Center is not too shabby if youre in the Peninsula. Not a huge variety of breads, but their cranberry walnut and buckwheat pear breads both have decent flavor (unfortunately no rye though). The 9 grain is good for sandwiches and toast too. Its not Josey Baker flavor/breadth, but the best Ive found thus far if you cant often trek up and down the peninsula. harum Nov 4 2020 - 10:12pmThank you!  KathyF, Wtharvey, thank you for the info!  Wil...

It has been a while since I baked a porridge bread. I am a big fan of the moist and flavorful crumb I get. I added some onions directly into the porridge which helps impart a mild onion flavor. I used some freshly milled whole wheat and rye along with KAF bread flour.The cheese was a shredded sharp cheddar I picked up during my last visit to Vermont. I think it would have been

Which would people prefer? To engineer a schedule so that the bulk fermentation took place overnight or so that the final proofing was completed overnight? It has to be one or the other? Which is perferred and why?

Appreciating that it is to some extent a matter of (personal) taste, has anyone first hand experience of the Challenger Bread Pan, please?I have read several reviews like this one, which suggest it's worth the extra money.Is the Challenger all it claims to be and the one to get for sourdough especially?Thanks in advance for your guidance and advice!

I'm finally plucking up courage (!) to try some of the Tartine recipes.I want to do it by the book - but am just a little put off by Robertson's descriptions of the flours to use… 'high extraction', 'medium strong' etc.I'm used to KAF and Bob's Red Mill etc.Are those too generic?How/where would I find the right kind of flours for the Tartine recipes, please?TIA!

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