Page 687 - Bread News Today

Hello FL!I'm searching for a commercial deck oven to make artisanal bread that is available in the US. I had my heart set on something like the Doyon T series because of how compact and affordable they are. After learning a bit about three-phase power (mostly that I don't have it) I'm searching for natural gas alternatives, however, everything I've seen is quite a bit bigger

I’ve long wanted to try making steamed buns. Char Siu Bao are a long time favourite of mine from my childhood. Since I haven’t made anything like this before I decided that I’d make the plain buns first to test the recipe I found in a book called Mooncakes and Milk Bread. These are IDY and I think I’ll try to convert them to sourdough eventually once I get the hang of the

Now the rising costs are making a bad situation worse. were seeing people limiting the amount of meals they will eat in a week, you know, consciously planning to miss meals. we are seeing people deciding not to collect medications, not to pay for prescription items. were seeing the impact on transport costs and also things like, kind of, data for your phone. so, in order to access, you know, vital services that will support their health. the rising costs of basic foods, fruit and veg, bread, cer...

Hi Everyone. I mixed a deli rye today (Hamelman's Forty Percent Rye) and as soon as the the flour took up all the water, I could tell something wasn't right. The dough was was heavy, slack, and sticky. I added a bit of flour to no avail. Nor did it improve with continued mixing. It took a long time to develop the gluten. The rye flour was KAF Organic Pumpernickel. Normally, I

In the atlantic. this year running up to 3.5 degrees above average. >> its the nail in the coffin. ian came in and did all this damage and now nicole is just putting us away. >> in upstate new york, winter arrived early when a massive november snowstorm rewrote history books, burying neighborhoods and the buffalo bills stadium under 80 inches of snow. >> theres nothing in the store. you cant get a loaf of bread or anything. >> similar to last year, a series of deadly cool season tornadoes ripped...

Last night I took my first ever sourdough miche (the high extraction Poilane-inspired recipe from PR's Whole Grain Breads, pictures to be posted later!) out from the oven just after midnight. The center temp was 207F and the crust felt very hard, without being overdone. I let it cool on a cooling rack for about half an hour while I cleaned up, but then I had to go to bed. By

A quick search showed that this topic comes up every so often. But all the posts I have seen that mention rye don't distinguish between medium/whole/dark/pumpernickel. And most don't distinguish between the percentage of rye in the bread. Or why Reinhart says that Poilane miches are better after 3 days.So:How long should wheat flour sourdough breads cool/rest? Does any whole

I've been having issues with my very new Mockmill 200, have done all of the things the Mockmill tech suggested, and still it's milling flour that smells very bad to me. That includes different grain sources, readjusting the stones, deodorizing the stones, different settings. In the last email, John from Mockmill asked what I want to do next, and the question I'm having is...

Hi everyone, and happy holidays to all of you!Here is what my loaves invariably look like, whatever the length of the bulk fermentation (usually between 8h and 9h30 at 27C in a proofing box, with 10% inoculation), the number of S&F/coil folds or the tightness of my shaping. I am very happy with those loaves, of course, but would love to get a little more open crumb, more airy

Shooting and looting. >> rachel: i see what you are saying. i know you believe leadership matters but truly its really our fault. we caused climate change. and thats why were in this. >> the merapi ron brown goes oh they wouldnt stealing food and pharmaceuticals. i have been through some riots of looting and shooting. they never steal the pharmaceuticals and food like remember aoc all out crazy alexandria ocasio-cortez. >> rachel: they just wanted bread. get out of here. curtis, great to have yo...