Page 718 - Bread News Today

I’ve been making pizza from scratch for several years and am always on the lookout for different perspectives. Bought Forkish’s Pizza book a couple of years ago and have tried many of the recipes. They almost always end up overproofed, or too wet and unworkable, or zero oven-spring. They are also very demanding timingwise. Wonder if any of you tried his recipes and have

I adjusted Mountain Dog's Billowy Sourdough Cinnamon Rolls recipe so that I could make it in my bread machine.I make the levain in the machine, and use instant mashed potatoes.I also add a homemade "bread improver" similar to King Arthur's product since it's no longer available. It has ascorbic acid, gelatin and vital wheat gluten.The results are delicious and a little bit

Back in March of this year, I purchased a live sourdough starter from breadtopia thru Amazon. At the time of ordering, I did not realize it was a live starter (my bad). So when it arrived and I read the package which said to feed it immediately, I did not have the time so I thought it would be ok in the fridge, never opened, for a couple days until I could get to it.However, I

I'm making (or trying to make) Old School Deli Rye from "The Rye Baker". This is a sourdough rye similar to the Light Rye in "Bread". Both are spiked with commercial yeast in the final dough. For scheduling convenience (baking during super off peak electricity rates) I'd like to do an overnight retard during the process; I could retard either the bulk fermentation or the

With the blessing and endorsement of King Arthur himself, I am embarking on a quest to find the holy grail of stollen. I'm familiar with and bake the PR BBA version and this version found on TFL. This year I'm creating a mashup of these two formulae and having great success so far. The two loaves pictured are from this mashup. My next attempt will be to make a sponge for the

I was trying a "test" panettone before Christmas (glad I did now), and the dough has failed to rise at all in the final rise. It's been 8 hours, no movement and flat on top. Anyway, I'm sure it's an LM issue that I'll diagnose another time. But for now I'm simply wondering, is there a way to salvage this dough?

Looking for a tasty bread that would be good for sandwiches. Tried out dmsnyder's recipe https://www.thefreshloaf.com/node/42511/sourdough-italian-baguettesI made a few changes, some intentional, some by mistake. I used honey instead of sugar. I spaced the night before and just fed my starter and didn't make a levain so i just used 100g of that in final dough so no rye of WW

Bakery owner from Edinburgh, UK here (Hobz Bakery if anyone's interested). I've been trying to develop a 100% rye tin loaf for a few months now. Started off with the Rene's Rye recipe in Tartine Book no. 3, and have adapted it slightly. Basically, it's 50% fresh milled whole rye, 50% medium rye, 36% buttermilk, 80% water, 27% beer, 62% rye leaven, with a healthy mix of cooked

Hello,I have use glass or plastic containers for my dough and a small beaker (50 ml) for the sample for the bulk fermentation stage. I am wondering whether the differences in material/thickness of glass in these containers will have any effect on rate of fermentation on the dough and sample. Does the sample in a beaker, made of thin glass, ferment faster than the dough in a

Hi everyone,I’m new to bread baking. I read Ken Forkish’s book Bread Evolutions and used his formula to create my own sourdough starter or levain as he calls it. I had no problems getting the starter going and have fed it after one week so it is currently two weeks old. But I have a question on leaving it out for the 23 to 24 hour period after feeding it.