Page 668 - Bread News Today

I am still working on my steamed buns. Today I prepped to try again with a new sourdough gua bao recipe. I’ve added a tangzhong to make the flavour more complex and increase the hydration without making the dough handle like a higher hydration. There is also some vegetable oil to help with moisture and tenderness. I have kept the baking powder in the recipe since almost all

There is a bread that is used for Italian style hot dogs (a Newark, NJ thing) and sausage. It's known in the area as "pizza bread".I originate from Newark, NJ and this could be a local bread, but now it's known throughout the NJ area. This bread is about 9" round with a hole in the middle, soft white crumb with a golden crisp crust (a sort of flatbread). It's about 1 " thick

This is something I wanted to try the moment I read Another Girl's post about jailbreak bread.I baked two identical pains au levain, the first a recipe I have always liked – the della fattoria version posted to this site about seven years ago by dmsnyder -- and the second an identical one made à la jailbreak.In other words: the same flours, levain, water and salt, the same

I've owned the Ankarsrum mixer for about half a year now and I still haven't learnt how to use it.Can anyone confirm if making this recipe in Ankarsrum is even possible? I have tried almost everything and it is practically a cinnamon roll recipe:Water - 0.833kgFresh yeast - 0.1kgSugar - 0.291kgSalt - 0.0125kgCardamom - 0.0125kgEggs - 0.167kg eggsBread flour - 2kgButter -

Hello!I'm reading Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (English version). On page 122, he writes, "Also shown is the key universal method data for each dough: Su, Hu, and Cu. What is Su?What is Hu?What is Cu?On page 123, How was Su% = 12.25% calculated?How was Hu% = 35.75% calculated?How was Cu = 34.25 calculated?Please advise Thank you Sherry

This is a pretty simple durum semolina style sourdough bread made with high extraction home milled durum and Big Country whole wheat from Barton Spring Mills. The added egg yolks add a nice extra kick of moisture and flavor.I milled and sifted the durum berries and whole wheat berries twice with a # 30 and #40 drum sieve. I really like the flavor of the Big Country whole wheat

I keep running into the same problem-- the dough rises, I punch it down and start to shape it, and it doesn't want to let go of its surface and re-blend. Instead, every place I folded it, it stays divided. What am I doing wrong? Thanks

>> i think hbo is looking at the world and going, okay, how can we matter? for quite a long time, movies and boxing were the bread and butter of hbo. >> people watch a show because youre partly a [ bleep ]. >> i think what we learned through shows like "the larry sanders show" or "oz" is that we could do serious television. >> theres something in the air. and it aint love. >> "oz" was cutting edge in what it was willing to share with the audience. >> hit me. hit me. hit me in the face, brother. ...

You know what they say, "A little knowledge is a dangerous thing." And if "they" didn't say it they should have.I made my first loaf of no-knead Artisan bread last week but there are some issues that I would like to address. First of all it looked ridiculously small in my 6 quart Dutch oven. Can I double the amount of flour, water, and yeast to get a bigger loaf? If so how

( ♪ ) an all-star menu of delicious subs. like #4 supreme meats. black forest ham and genoa salami. you cant stop that much meat. you can only hope to contain it - in freshly baked bread. try subways tastiest menu upgrade yet. only at vanguard, youre more than just an investor youre an owner. that means that your goals are ours too. and vanguard retirement tools and advice can help you get there. thats the value of ownership.