Page 633 - Bread News Today

Hi!I baked a bunch of Hamelman's ryes over time, most recently this rye miche (excuse the poor shaping as this was my first time using a brotform for a 100% rye loaf and I probably used too much flour for fear of it sticking). It came out fabulous, even if cut too early, but I always pull them out soon after their internal temperature reaches 200-202 F. That happened after 31

I've been baking my way through a 50# bag of King Arthur's Special Patent flour (their bread flour), and I've had some great results with this so far. Unfortunately my online source for it is out of stock and I'd have to pay at least $40 (if not more) in just shipping costs to get it elsewhere.I may have a local source for either King Arthur's Sir Galahad or Sir Lancelot

"Bread" 3rd edition Mixed Flour Miche with 35% bread flour, 35% whole wheat (to simulate T80 flour), 15% chickpea flour (I had this, not the buckwheat flour in the formula), 15% whole rye. 1/3 more mature culture than the metric formula called for,. following Hamelman's advice to increase the starter if reducing a big batch formula to home size. 83% hydration 10% of which went

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Happy Feb-tober, New Jersey!

Hi there,I have a very high hydration loaf pan bread our family loves, which I bake at 425 for 20-25 minutes and then 375 for 20 more.But I have been playing with some other recipes for a bit of a tighter crumb for the PB&J type sandwiches (less holes! 😅) and have made some good loaves. But every time, I find that the crust of the bread ends up quite dark and overdone before

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