Page 565 - Bread News Today

Hello. New member here. Started baking in January of 2023 and have been hitting it hard. Round these parts it's impossible to find decent bread and I just got sick of buying the supermarket presliced "italian" bread. I'm in the burbs just north of NYC so I can go down to Arthur Ave but the traffic is a major burden and it's a bit far away. I've been making what I call a

I think I've about nailed it in my efforts to replicate Larraburu and other S.F. sourdoughs. A couple of rules must be followed:Use AP or white "bread" flour, unbleached. I tried clear flour and white-whole-wheat flour and they didn't work for me.You must use the "sponge-and-dough" method. The sponge-and-dough method is definitely a two-step process. You need to have a

A quick shout out to Hamelman's Whole Wheat bread with Multigrain Soaker (p122 in second edition).Hamelman has so many multigrains in his book it's hard to remember which is which.

Have you seen the latest shirt at target? he wasnt talking about -- im serious. it was like, this is bread and butter stuff. theres a reason joe biden goes back to bread and butter domestic policy priorities. youre going to pay cheaper prescription drugs, were going to protect social security and medicare, climate investments. there was a reason mccarthy was fairly able to maneuver politically well when he was just doing meat and potatoes republican stuff, and theres a wisdom embedded in that, n...

I'm really enjoying making this style of pizza. It is quite filling and one pizza makes two dinners for us. This time I didn't have my usual all purpose flour so used bread flour. I also used whole wheat flour this time instead of either spelt or kamut just to try something slightly different. I don't find that I can taste much difference between the pizzas made with the

Hello everyone,I try my hands at bread baking for 2 months now and encounter always the same problem, coarse crumb (see picture)For this bread I followed this recipeI have used high gluten bread flour, used active dry yeast, did a stretch and fold (as far as possible) for kneading, used a high wall cast iron pan as baking surface, oven was properly steamed, but I have no clue

It is pretty well known that you can use Google to search TFL with the site: term and perhaps get better hits that way.I've just discovered another variant of the Google search engine that lets you also list the results in date order which could be useful:https://programmablesearchengine.google.com/controlpanel/createLance

I currently use metal cans repurposed from various canned vegetables for tall,round loaves. Like this: Is there such a thing as a tubular baking tube available that is about 4-5 inch diameter and anywhere from 6-12 inches tall? There are canapé baking cans but they are too small a diameter. I have googled unsuccessfully.

Hi all! Hoping to get some help with hydration calculations. I've been working on a sourdough pizza dough recipe for a high heat oven. Results have been a bit inconsistent, so have a few questions:- The recipe I started from called for 00 flour, but I've switched to a high gluten flour (PFM Power High Gluten). Do I need to consider adding more water? If so, how do I calculate

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