Page 690 - Bread News Today

A couple of years ago our local baker baked every Saturday a Coffee and Date loaf of bread? They (sadly) no longer make this and I have tried to copy it without success. I cannot get the coffee flavour to shine through at all. The dough had a lovely dark malt color to it with chopped dried dates. It was so sweet to taste. We treated it as a raisin loaf and was great for a

This evening. it is also quite a cold day, a noticeable breeze out there. the wind has swung in from there. the wind has swung in from the north, north—west, and the colder air has temporarily struck bread across the country. there is a milder air in bread across the country. there is a milderair in the bread across the country. there is a milder air in the atlantic and it will be heading our way. for the rest of the day, the snow settling across the highlands. in some spots it could be as muc...

The people who are on the lowest incomes will be feeling them now. at grey road surgery in north liverpool, gp drjanet bliss and her team have for years seen how poverty can badly affect health. living in that kind of chronic stress does really bad things to your blood pressure and to your metabolism and can lead to illnesses like diabetes. 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 plannin...

Coals. fingers work mountains of sweet bean, one of the fillings for the variety of pastries that are stuffed, shaped, and put into an old stone oven. in another corner, the heartening slap of fresh bread pressed against the clay wall of a tandoori. and of course, eggs bob and spin in the magical hell broth of fish, spice, and herb. >> mohinga? this i must have. correct me if im wrong, if theres a national dish, a fundamental most beloved dish, would it be -- would it be this? >> yes, for exampl...

I am wondering if my issue is in my "lazy" dough preparation or in my shaping. This was 500g of flour 75% hydration 885 grams total weight. This was a 400 g piece.To prep I just mix all the ingredients (water, salt, yeast, flour) let it sit for 30 minutes and do 2 S&F at 30 min intervals. I then let it sit until it probably doubles and stick in the fridge and leave at least

So I was looking for another recipe to try out.  I pulled out The Fannie Farmer Baking Book by Marion Cunningham.  On page 449 I found Barley Buttermilk Bread.  "Interesting," I thought.  So that's what I'm going to make next, converting it fresh-ground whole grain.But, while it's a yeast bread, the baking soda took me by surprise.  Could someone explain it?  Here's the recipe

We are back in Toronto and I’ve just gotten a couple of feeds in and the starter is looking good. However, I needed to get these rolls done for our family dinner at my sister’s quickly. So using IDY I made these rolls. Since my partner is from Newfoundland and they have Newfoundland savory as their local herb that is widely used in stuffing I decided to give him a taste of

Today's bake: Madras Curry and Raisin LoafBased on - Bake Magazine - Chef Julien Otto, faculty instructor at The Fresh Pastry SchoolThis bread is made from a majority of bread flour, some 100% Stone Ground Organic Durum 100% Extract and a bit of whole rye which is in the culture. The Madras Curry and Raisins add-ins really dominate the flavor of this bread with the durum flour

I created a starter a few days ago as discussed in this thread. However, it takes more than 12 hours to double in volume and to show significant activity at 24.7° C ±0.2° C (I use a thermostatically controlled proofing box). The starter is not dead, but it's extremely sluggish.How could I strengthen it?

Has anyone ever used this type of ground flour?https://www.azurestandard.com/shop/product/food/flour/white/wheat/unbleached-bread-flour-ultra-unifine-organic/20260?package=FL403