Page 594 - Bread News Today

Pump Street has wowed the world – and now our monarch – with its chocolate, bread and business practices

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I keep seeing videos of bakers using fresh yeast, looks like clay clumps.What's the difference between that and a starter? More specifically is there a difference between bread flavor or texture?

At a cabin in rural France, the author Laurel Kratochvila gathered some of Europe’s most exciting bakers to exchange unusual ideas — and loaves.

Of doing theirjobs, the journalists and photographers, how are they moving around? it’s and photographers, how are they moving around?— and photographers, how are they moving around? its very difficult. in terms moving around? its very difficult. in terms of— moving around? its very difficult. in terms of ordinary _ moving around? its very difficult. in terms of ordinary people, - moving around? its very difficult. | in terms of ordinary people, going out to get the most basic of supplies ...

When researching Walnut vs. Beech, it seems that Beech is temperamental and could possibly Crack in temperature variations. Is Beech a mistake? Will it last?

From Maurizio Leo's The Perfect Loaf. Baked this morning - will slice tomorrow to see if I've avoided the dreaded flying crust

Hello,I'm wondering, if mixing flour and water a couple of hours before adding your starter is good for developing gluten and strengthening the dough, why not do it for four hours, or six hours, or overnight?Also, while I'm here, I have been using a jar to keep tabs on the rise of the dough during the stretch phase. I've read many different versions of how much the bulk

Use this recipe for plain steamed buns, or bao, to sandwich whatever you like from char siu to spicy tofu—or swab them with sweet red bean paste for dessert.