Page 760 - Bread News Today

Lauren Bandy and colleagues examine how the salt content of food in the UK has changed between 2015 and 2020.

I've been needing to re-stock on whole wheat flour for a while, but I haven't been able to a good a good whole wheat flour from a local or regional small farm/mill. After a number of weeks getting by without, doing a lot of porridge loaves for something interesting, I caved and bought a bag of Bob's Red Mill "whole" wheat to tide me over. It seemed a good occasion to try

Any help appreciated I just can't seem to get a decent crumb, crust, or ear :)Poolish:220 AP flour/220 waterPinch of yeastFinal dough:Poolish220 water425 AP flour3g yeast13g salt68% hydrationKnead 10 minutes with slap and fold method, dough is still tacky and windowpane seems kind of weakBulk 1:45 with stretch and fold at :30 and 1:00 - dough about doubled in size with some

Can anyone tell me how to delete this? I was creating a post about focaccia which somehow ended up with two versions. I want to delete this one and can't figure out how to do it? Thanks for any help

Prepare for loss, for absence of your closest loved partner? no, i think, i thought you could, actually. and also as a vicar, i spent a lot of my time with people who were going through that. so i knew what it looked like. i know the technicalities, registering a death, the coroners office, all that kind of stuff, probate. but of course, thats from the outside. and when, of course, it happens to you, its completely different. and it is, for me, it was like a depth charge that sort of blew up and...

That’s a mouthful to say and a delicious mouthful to eat. I have just retired from my full time practice of medicine at the end of last week. My colleagues long complained that I didn’t bring enough baking into the office. As you know, it can be challenging to bake during the work week so you can bring it something that is freshly baked. Well since I’m now retired (I’ll return

I've always done an autolyse (about 40 minutes of flour+water only, no salt or starter) in my sourdough process. I hold back ~50ml of water from the initial mix and add it after the autolyse to make the mixing in of water+starter easier. This is a technique I first learned from theperfectloaf.com, but have also seen it elsewhere.As I understand, autolyse is meant to give the

Hello fellow breadians!I recently received a sourdough starter here in Denver, CO.At an elevation over a mile, I know there are a lot of changes that need to be made to recipes.I have been refreshing my starter with:20g starter90g water75g bread flour25g whole wheat Just fed at 11 am MST. Any suggestions on a levain recipe and bread recipe? Any suggestions on a timeline? I

Companies are always trying to come up with their next big hit but, every now and then, the tinkering can go too far

I have a small quantity of whole einkorn that I need to use up before it goes bad. I decided I’d incorporate it into a milk bread with most of it being used in the tangzhong. I decided to do it this way because einkorn doesn’t have the best gluten so won’t add much to the structure of the dough. The rest of the einkorn goes into the stiff sweet levain along with all of the