Page 771 - Bread News Today

I originally tried this bread with the 90% biga version. I struggled with lumpy dough like others did and couldn't get them all out. Even though, my sister-in-law really liked the bread. She asked for it again this week.I decided to give it another go but approach it a little less extreme. The flours and hydration are the same as the original, but I reduced the biga to 50% of

I have been browsing the sourdough rye chapter in Hamelman's "Bread" and various chapters in Ginsburg's "The Rye Baker". One thing I noticed when I found similar formulas in both like French-style mixed rye and whole wheat is that Hamelman tends to use high gluten or bread flour for the non-rye fraction; Ginsburg tends to use AP (which is very rare anywhere in "Bread")..One

Hi,Myself and a friend have started a small side business making sourdough bagels, and have started selling at a local market to a decent reception! We have taken our first delivery orders and are getting a little more traction so looking at improving our workflow.A big part of that is equipment. We currently just use our home fridges (moving everything out on nights we need

Hi!

I was browsing "The Rye Baker" looking for high rye % breads to try (I like to get a lot of fiber for health reasons). I started to wonder about the fiber content in whole rye vs medium vs whole wheat vs white flour. A web search turned up https://www.nutritionvalue.org/comparefoods.php which has a lot of detailed information and a great comparison feature.

Hi, I have a 2 year old b40 in Manorville, NY. There is nothing wrong with it, I want to make room for another convection oven because my pastry sales do better than my bread sales. I will include the equipment stand that it is on, as well as the sprayer & the timer I bought for it. I have the sheet pans and matts that it came with I can give you as well. They were never used.

Tired of a loaf of bread costing more than it has ever cost new lifetime, and they see the interest rates continuing to rise, but the cost of goods do not seem to be decreasing, and so i think this is a situation where people want to see change happen. we dont want to see ourselves in a recession, but there has to be something else that is done that also helps people back to work, and has been a real concern here as well, but it is a tough situation. you want to figure out how you can help boost...

Fine lines in 1-week, deep wrinkles in 4. so you can kiss wrinkles goodbye! neutrogena® like many families, the auburns value time spent together. to share wisdom... i got some of my gold before i came to this country. i got some of my gold before you passed the bread. encourage one another... i can buy gold for this?! you can buy gold for this. and talk about lifes wins and misses. responsibly sourced like my gold but not responsibly cooked. because at the end of the day, nothing keeps it all ...

I have a 5 quart cast iron Dutch oven with lid and I am interested in baking some no-knead artesian bread. Could anyone tell me the minimum and maximum amounts of flour that works with a 5 qt Dutch oven? Most of the recipes I find just say to use a Dutch oven without indicating what is the best size for the amount of flour the recipe calls for.

Hansjoakim was a regular contributor to thefreshloaf for a long time, He was a physics graduate student at the time, as I recall, and an amazingly adventurous and talented chef and baker. In September, 2009 he posted what he called his "favorite 70% rye." I asked him for the formula and baked it myself a week later. It was easy to see why it was a favorite. It was an easy