Page 731 - Bread News Today

"Bread" by Jeffery Hamelman is aimed at professional bakers and secondarily at home bakers. He gives each formula in 3 versions:US - decimal lbs (no ounces) usually for about 22 loavesMetric - Kilograms usually for about 25 loaves (no doubt the difference in quantity is due to the meter being slightly longer than the yard; just kidding)Home - Lbs and oz, usually for 2 loavesI

I ran out of bread, hard to believe since I’m semi retired with more time to bake, but it happened. I found a bit of whole kamut in the back of the closet so that gave me the idea of combining it with some semola rimacinata (semolina) since they are related and both have a great yellow colour. I decided to try doing a coil retard after shaping. I’ve never done this with a milk

I made this using the Whole Wheat Levain formula in "Bread". It's 50% whole wheat with a rye sourdough starter (the book calls for a liquid levain, but I used my regular stiff starter). I used 1/10 of the metric formula in the book with a little more water; the finished loaf came out at 1.7kg. https://photos.app.goo.gl/xFQ8KYmDf5AEGYRAA I followed the DDT (desired dough temps)

On us new yorkers, especially on long island. to top it off, we are talking about education. we are talking about the issues that matter to people. and dont even mention crime anymore because that is a no-brainer. we path crime search up to 70% in areas of long island known to be peaceful, quiet, white people leaving the city. the reality is while talking about distractions, we are talking about the bread and butter issues and the people connect with that. im very proud to be in this race as a s...

I love a good recipe to follow as much as the next person, but there was a time when bread wasn't made that way. It was made with markers based on our senses of touch, taste, smell and sight.As anyone who has read one of my posts in the past knows, I like to bake rye/wheat blended bread. I have a small library of books with recipes (some work, some don't) and procedures for

Hello everyone,So I'm new to the sourdough world and been having some troubles with my first tries.

HiWas just after some opinions really on whether this loaf is looking slightly underproofed or if the uneven holes are likely to be more shaping-related. Its a 75% hydration loaf and i finish bulk ferment when it has gone from being placed into a marked container (below) and had risen to the 1L mark (ive let it double before but it had very little oven spring after a cold

I have been trying to make my own vegan wanton wrapper dough but it keeps coming out too soft and pliable. I’m trying to copy the Nasoya Vegan Won Ton Wraps.I combine 300 grams of all purpose flour, ¼ tsp salt, and 160 grams of room temperature water. Gather into a shaggy dough ball, cover with shrink wrap loosely and let it stand for 30 mins. Then I knead the dough until

Another Italia Squisita vid and it's...That time of year again!Tecnica, a touch of history and one of those wall-buried ovens!

I came across this recipe for whole wheat sourdough burger buns. Oddly (to me), they're shaped by rolling the dough out (after bulk fermentation), cutting them out with a biscuit cutter, then doing the second proof. I've never done this with yeasted buns--I've always shaped them into balls and then proofed. Does this make any sense?