Page 643 - Bread News Today

So, i've recently been trying to make croissants.

My croissants are dense and do not have a full honeycomb. I'm on my 50+ try over the last 6 years and have made every mistake possible. I'm using 82% butter fat and king Arthur's flour and rolling by hand.Just after a envelope and book fold it's almost impossible to roll out without hours of resting. Also the butter layers seem to merge somewhat just with these folds, i can't

Basically a second go-round with my loaf earlier this year except that I was lazy with the polenta- instead of doing the whole saccharification process, I just microwaved it. King Arthur bread flour- 360g (80%)Bob's Red Mill whole wheat flour- 90g (20%)water- 340g (75%)starter- 50g (11%)-------------salt- ~3 tsp-------------45g Cateto Orange polenta from Redtail Grains150g

The Perfect Loaf by Maurizio Leo is on sale on Amazon for $2.99 Digital Only (Kindle Edition). Normally goes for $14.99 (digital).I just wanted to let people know. The physical copy is on my wish list since I don't have a tablet. Although I may get one so I don't have to lug my recipe books with me when I travel for the holidays. Any recommendations for an android tablet?

I was wondering if anyone has used a low protein flour for crackers, like pastry or cake flour. I have found that when making baking soda crackers, they are very dense when I use all purpose. I'm trying to get them light and airy like saltines or even Goldfish texture. I have some cake flour and Graham flour (whole wheat pastry flour) that have about 9% protein. Would using

An African superfood shows promise in Virginia.

Bit of bread and is developing and temperatures still on the mild site, around 13 degrees across southern and central areas but fresher in the north, closer to 10 degrees and friday, it is said to be very blustery day. particularly because the more than ever the country with widespread gales and perhaps more from coastal areas played in the afternoon, this afternoon now, that low pressure should start to sweep out in the north sea and we should see more rain and icons as we head towards the week...

I used King Arthur's recipe here, and they turned out pretty decent I think! They were a tad undercooked inside, and I don't have one of those metal rings to help shape them, so I just free-formed it. But even though they were kind of oblong, they were super delicious! I have sliced and frozen a bunch too and am excited to be able to pull them out of the freezer, so much

I saw that Brod & Taylor came out with a manual dough roller (Japanese RS201), available in 12" & 15.5" sizes:https://brodandtaylor.com/products/dough-sheeter-largeVideo:https://youtu.be/BLINDZCtoJMBasic specs:* Wide selection of 10 easy-to-change thickness adjustments from 1 mm to 17.5 mm* Sheet approximately 250–300 g of dough at a timeI saw another manual dough roller on

Hi everyone, Ijoined the ranks of amateur sourdough bakers a couple years during pandemic lockdown, like so many others. I have found this site so helpful! I have an active starter and have had decent success with weekly bakes. This weekend, I tried the 100% whole wheat for the first time (using Whole Foods _white_ whole wheat). The grain was quite fine, and I did not use a