Page 597 - Bread News Today

Pullman Sandwich loaf with 16% lupin flour – 2nd test bakeDate Baked: 17th April 2023. Changes for this 2nd bake: 1 Pre-cook 5% lupin flour. 2. Add 4% wheat gluten. 3. Increase hydration to 70% 4. Slight increase of IDY to 1.1%Correct procedure when trouble shooting is to adjust one element at a time. Being confident, I went for broke and adjusted four elements of my formula.

Breadtopia's recipe this week was for Lebanese Purse Bread (Kaak Alasreya).This bake used freshly ground dried chickpeas (35g) and whole white berries (500g) for the flours. For leavening: 100 gr flas (120 g clas would work as well) and 5/8t DIY. Hydration: 80% (liquids=water, flas and olive oil). Instead of making the puffed flatbread with handles, I baked a pan loaf in the

A baby born weighing less than a loaf of bread and given only a 10 percent chance of ...

I'm using his French Bread recipe from Bread Baker's Apprentice w/ Pate Fermente, and instead of the 2 hours he suggests in the recipe, my dough is first-proofing all the way by 1 hour, sometimes 45 minutes. I'm measuring all ingredients by weight, using Fleischmann Bread Machine Instant (jar, kept refrigerated), kneading the whole recommended time and sometimes more, temps

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Bread Evaluation Notes - Advice welcome.Pullman Sandwich loaf with 16% lupin flourDate Baked: 16th April 2023. Tangzong method adopted (5% bread flour)Weight against VolumeI mixed 1000-gram dough @ 60% hydration. The dough was very tight, and I should have added extra water but didn’t. It became more pliable and softer during the bulk fermentation and shaping.The dough colour

This is rusbrot's Šventinė duona which uses a thermophilic sourdough (THSD) - in the family of Type II sourdoughs along with clas/flas. I had 17 gr of frozen THSD (enough for 1/3 of his recipe, which uses 1000 gram of flour). This is a tiny loaf for all the hours of tending! But the fragrance and flavor are beautiful.The original recipe uses light rye flour and wheat bread