Page 700 - Bread News Today

Man runs amok after live-in partner arrives late buying bread

Hi,I am a relatively new bread baker coming from the pizza world. If my sourdough loaf was baked to 207 F in the center shouldn't it be finished? It was very wet yet in the center. Should it be baked to say 212F? It was fermented to 100% and then about 8 hours in the fridge before baking.Thanks,Azcal

After a long hiatus, I've returned to panettone. I started training a new LM a couple weeks ago and attempted my first bake. This is a 1kilo alto, following the EIDB recipe (with a couple small modifications). I scaled the recipe a little too small and didn't account for mixing loss so I ended up with only a 950g loaf in a 1000g mold. I think I would have had more volume with

From The Bread Code https://youtu.be/ImVvQMvGZKE Here's how it came out:https://photos.app.goo.gl/1oNFm7zDfmZRgmmC6It's a straight dough with 20% starter and 85% hydration. After hand mixing to incorporation, I did 10 minutes of Rubaud's method, waited 5 minutes, and then tried kneading on the bench. That didn't seem to be getting anywhere (think of a stiff batter spread out

The latest twist and shout version of Maura and Martin’s “Don’t be a bread hostage.” I had some cooked rolled oats leftover from breakfast and mixed it in to make a porridge bread. 720 grams KAAP 180 grams home milled hard red wheat 150 grams cooked oat meal720 grams water (hold back 100 grams to account for water in the oats18 grams sea salt36 grams starter fed in the morning

I try and keep a record of every bread I bake so I can refer back to it later for analysis or repeat bakes. Spreadsheets are fine for formulae, but nothing beats a handwritten record for speed and whatever degree of verbosity you want. So I use an A4 spiral bound, lined page book to keep a record.

So as I strengthen and train my LM, I was wondering if you have any good recipes that aren't panettone or pandoro that I can use discard with to both not waste starter and simultaneously test it's viability? Preferably it'd be an enriched dough that is less expensive and time consuming to make than panettone, but would give me a good idea how the starter is coming along. I had

I was home yesterday wanting to try the new bag of flour I had just ordered (Cairnspring Mills Trailblazer). I didn't have the time to dedicate to a sourdough loaf, so I thought I would try my hand at softer dinner rolls. While I didn't have anybody home at the time to try them warm with me other than my dogs, I think they turned out pretty well. The dogs didn't complain,

I just purchased a Mockmill 200 and wonder if any of you who mill at home grind wheat berries straight from the freezer to help reduce temperature rise to the flour? If so, have you encountered any problems... particularly related to condensation-related moisture fouling the stones? Any other issues? I will rarely mill for more than 5 minutes at a stretch (1000g fine flour),

Enjoying a warm loaf of artisan bread for breakfast is a great way to start your day, but the costs can add up if you buy bread too often. To save money, learn how to make delicious no-knead [...]