Page 1397 - Bread News Today

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♪♪ ♪ this could be ♪ hi. you just moved in, right? i would love to tell you about all the great savings you can get for bundling your renters and car insurance with progressive. -oh, i was just -- -oh, tammy. i found your retainer in the dryer. (noise of fridge opening) -oh, i was just -- -oh, tammy. guy fieri! ya know, if you wanna make that sandwich the real deal, ya gotta focus on the bread layers. kings hawaiian sliced bread makes everything better! ♪ (angelic choir) ♪ umm, honey...

With a kings hawaiian meatball sub. ♪ ♪ i gotta go. your neighbor needs kings hawaiian bread. hey, i got you. guy fieri?

Hi everyone! Sorry for the long post, but I've been trying to make sourdough bread since march, and I'm still not getting it right I think. After 20+ breads, my main problem is, the crumb always stay dense/gummy/too moist, and a little gelatinous, even at lower hydratation like 60%. Dough is turning a bit flat after scoring, and oven spring could be better. Anyone know what it

The Almighty Loaf Thanks for the reply! I actually used King Arthur All Purpose rather than the bread flour called for in the recipe since its 11.7% protein basically makes it bread flour anyway. Plus I noticed that the bread flour Maurizio uses in other recipes (like his "Best Sourdough" recipe) is around 11.5% protein. I pretty much only use KA AP for any recipes that call for bread flour and then use regular bread flour for ones that call for high gluten flour. However, I know that a lot o...

I'd love some guidance thinking about ways to use FWSY recipes, that use more standard approaches to proofing. I know Forkish it trying to push the envelope in the interest of more flavor, and possibly b/c he suspects homebakers tend to underproof? I've baked all my efforts, and my husband actually likes the flavor and crust of the more proofed (overproofed) batches. BUT I

This is what I tried but got pretty bad results (thick, pale crust) and am wondering if anybody can offer advice. I had two towels (microwaved to perfection) in one cake pan with 1/2 cup of water boiled. I used a baking steel to make french baguettes on the middle oven rack and ran out of space to put the pan next to the steel so I put it in the rack under the steel.Towels

Maria Morando Oct 31 2020 - 7:14amWet Crumb I did stretch  and folds every 30 to 40 minutes for about 3 hours. When I felt that the dough was puffing up and getting stronger, I put it into the refrigerator overnight in the main bowl. I did not shape the loaves yet. I did not see a big difference in the bulk rise taking it out of the refrigerator. It rose a little but not significantly. I left it on the counter to warm, and detected some more activity fairly soon after, but I was pressed for ...

Hi everyone, completely new member here, though I've learned a lot from these forums in the last few months. I have a question.I've been making a seeded whole wheat, based on Peter Reinhardts whole wheat loaf, for the last few weeks, and have started soaking the seeds (about 20%) in the same bowl as the soaker, adding a range of extra water to compensate.My question is, is

Feb 23, 2021 Orders of tickets for the Bread of Life Soup-kitchen’s 14th Annual Turkey and Noodles dinner are being taken now. This year’s drive-thru or delivery only dinner includes homemade noodles and turkey, mashed potatoes, green beans, homemade yeast rolls and homemade apple pie with streusel. File photo | Daily News GREENSBURG — The 14th Annual Bread of Life Turkey and Noodle Dinner is fast approaching and tickets for the March 4 event, a not-for-pro...