Page 747 - Bread News Today

Quick and easy clas!Mariana wrote that one could just use a thermos for making flas (liquidy relative of clas). It worked and so I found clas in a thermos works too (Nissan stainless steel).To get it in and out of the thermos easily, I just changed the hydration from 190% to 300%.The recipe is 25g rye malt flour, 75 gr whole rye flour, 10 g vinegar, 290 gr water (45C).Warm up

Proof Bread has some amazing videos. Exceptional technique and information with his active intelligent commentary . https://www.youtube.com/watch?v=7lIDKLDWjDU

Posting this recipe was like dangling the proverbial red cloth in front of a bull or catnip before a cat. It enraged me and made me lustful at the same time. So, in order to prove this yea or nay, I baked the recipe and what a game-changer it was. Just reading the recipe got me all steamed

I've been a member of the FL for several years but can't remember the last time I posted, if ever. If I did, it was probably to lament how lousy my scoring skills were...and still are. Then again, maybe I only lurked, stole ideas and shamelessly used them to my advantage, I really don't remember. At any rate, I think I'll try again to be a productive and contributory member of

Hi there!Long time reader/silent observer, now finally joining in on the conversation :)I have just started baking enriched breads, and a (four strand braided round) challah I made two days ago -kept in a ziploc bag- was just cut into. It has flecks of white throughout, mostly near the edges, with a very dry crumb that almost looks like raw flour but the dough was definitely

I have always loved eating these delicious crispy flaky pancakes from my homeland and always wanted to try making them. They are definitely best eaten right off the frying pan so they can’t be better than homemade.J. Kenji Lopez-Alt’s recipe seemed quite straightforward so I decided I’d try his recipe but add some sesame seeds since I love them.

After taking a go at an olive polenta loaf a few weeks ago, I wanted to try the saccharification process highlighted by Benny in his loaf that's currently featured on the homepage. I didn't have diastatic malt powder on hand, so I used honey as it's supposed to also have amylase. The polenta definitely seemed a little sweeter after the process, but then again, I added honey to

I wanted to make some more discard cookies and this time chose to try something different. It's fall and approaching the holidays. Molasses cookies seemed like a good candidate. Did a quick search and decided to use this recipe from Cooking Classy as the base for my discard recipe. Happy to say that I'm really happy with how these turned out!Dry Ingredients100g whole rye

It was recommended that I consider getting a clay cloche style bread baker, and I'm looking at this one. When working with the Dutch oven I was told to remove the lid after the first twenty minutes, and this has been excellent advice. So my question with the clay cloche is should I do the same or leave it on for the entire baking time? I am also assuming that it will be a

Hi Bakers, I've been trying to perfect my sourdough loaf for about 2 years now and while I've gotten close to excellent results a few times I'm still far from mastery or consistency.While trying to improve my results I've been experimenting with a few apps and also been trying to build one of my own to help me progress faster.I'm here today to ask for anyone who is passionate