Page 592 - Bread News Today

"Best bread ever" said a taster. 600g whole rye600g unbleached white all purpose1 package commercial dried yeast24g salt65% hydration German Brotkultur-inspired.

Hi!I baked the Danish rye with spelt and pumpkin seeds (75% whole rye and 25% whole spelt) from Hamelman's "Bread". In it, he calls for 5% "barley malt". I didn't have the barley malt but I had the Rimrock (Vienna-Style Spring Rye) Malt - Mecca Grade so I ground some and used that. The bread came out OK, as in "it's edible", but I have a couple of observations and a question

This probably resonated more during the dark days of the pandemic, but I got a kick out of it anyway...Signs your sourdough starter has been overfed

Did you know you can power an oven with the heat of the sun?

Sourdough with 10% Lupin Flour – test bake 1.Date baked: 23rd April 2023.First, a thank you to Debra Wink and Derek Hughes for their valuable advice.This is a sourdough with 10% lupin flour. Lupin flour does not have any gluten, so experimentation is advised starting at a low per cent. The flour has a yellow colour and has high nutritional value.I mixed a 1500-gram dough by

After the big citizenship announcement, some key questions remain unanswered.

Hi,I run a support group for Australian sourdough bakers and this question from a member has me stumped. Why has the crumb in this loaf come out with two different colours. No blending of different flours, all the same flour and it looks well incorporated re starter etc, no leaching from something over top while proving. No obvious reasoning as to why. Anyone got any ideas?

Hello!This is my first post here altho I have often found answer on the forum here that have been very helpful ☺️ I have a problem with my sourdough which has started recently. I use only UK grown stoneground flours, the loaf pictures is 85% high extraction white flour with 15% rye and an inclusion of soaked rye, oats & malted wheat flakes (15%). Recently I have been getting

2 baguettes are only pre-baked (for freezing) :After bulk fermentation : 1.jpg Dividing : 2.jpg Preshaping : 3.jpg Proofing (seam-side up) : 4.jpg Scoring : 6.jpg Mid-bake : 7.jpg Recipe for 4 small baguettes (70% hydration)500g T65 wheat flour340g water150g starter (at 80% hydration)10g saltThere is 30% starter because it's quite cold here (17°C). Timings given here are

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