Page 651 - Bread News Today

I have working my way through FWSY and have decided I like using pre ferments as opposed to the constant upkeep of a starter.I want to adapt a recipe I love from Artisan Bread in 5 minutes a Day to using a polish. It is a mix of white, WW, and rye. In FWSY he has an adaptation of a 70-20-10 mix but only for the overnight straight dough.so here is my question: should I mix my

Hi everyone.I really want try my hand at making a French Boule using a Poolish. I have seen a couple of Utube vids including one by Billy Paris. Whilst I understand the process and what they are doing in the Vids I am struggling to understand how to adjust quantities to make a smaller 'standard size' loaf. I do not have a big oven and these guys are making quite large loaves

Using the FWSY white bread with poolish recipe.I done three folds and the after about 2.5 hours of bulk fermentation I realized I did not add the 3 grams of yeast in the final mix?what now? Go with it? Bulk longer? some rise but not double for sure. dan

About this turning into a referendum over joe biden and donald trump, not only do i want to understand this particular action, but weve heard from defense officials that in the trump administration that three of those things floated over the continental united states. -- this, is a somebody who does oversight, kind of my bread and butter. you >> brought it up. i want to get into that, which is republicans a response to all of this. many criticizing the biden administration and that they should h...

What youre going to do is pretty much prop the egg right on top, add a little bit of cheese just like a pizza -- rachel: thats super easy. >> pop it into your oven, and you cook it and this is what you get, this beautiful kind of breakfast pizza with chorizo and flavors. that flat bread is really going to make a difference when you have baked bread like that. isnt that fantastic? rachel: its delicious. >> and when you move on, one of the most difficult ways to make eggs, poachedded eggs. anyones...

Hi all, I've been trying this no knead recipe on Serious Eats and experimenting with adding gluten and diastatic malt. I like the "chewy" you get adding the gluten and the crust comes out great with the diastatic malt breaking down the sugars. I've been adding 1 Tbsp of gluten and 1 tsp of diastatic malt for 400 grams of flour. I've been using White Lilly bread flour and it's

Hi folks,I love sourdough and flavorful 'artisan' bread, but making sourdough just doesn't seem to work for me. I've got and read my Tartine book, but I can't take it.1) Work is insanely busy, and life is hectic, and I just can't fit maintaining a starter into things. Often I go days even forgetting about it. Putting starter in the fridge for most of the week is fine, but,

I've been making whole wheat (75%) sourdough loaves for a few years and in the past I used 2 metal meatloaf tins, with one inverted on top of the other to keep the steam in, early in the cooking. Finally it got to where the bread was sticking all the time, so I bought a real bread pan, the ones with the sliding lids. Absolutely love it. Been making some of the best bread of my

I've been making bread by hand for 40 years but have never solved the problem of my loaf top collapsing during baking. I use total 1kg flour: 70% whole meal and 30% strong white and use Tesco's dried yeast sachets. I mix by hand, prove in a warm oven, knock down and do second rise in three tins. I normally use 1 sachet for 1kg flour which is half what it says on the yeast

May I share this video: I found it very useful to see just how important salt is - and why, and why the 2% rule is so important.It did make me wonder, though: why do we sprinkle (the right amount of) salt onto (or into) our dry ingredients and not dissolve it in the water we use?(I was also impressed with the Chain Baker for his clarity and authority; have I been missing