Page 772 - Bread News Today

Hungary has been the worst hit - it saw a huge 65.5% rise over the year, while France, famous for its baguettes, has seen the slowest growth in prices.

Hi there.I have been playing around with initial mix hydrations before adding the bassinage on a 120kg dough mixerWhat ratio hydration do you mix to incorporate and develop mid consistency dough only consisting of an 100% AP flour with 10.5 and 0.55 ash. I only mix 1st speed. When I mix above 70% -71% the dough starts to turn into a puddle and it takes a long time to develop

Recently, everyone has been waxing lyrical, with good reason, I should add, about Elagins and Norm's new book "Inside the Jewish Bakery". I have also bought the book, and found it to be a well-researched, excellent book, that should be on any serious baker's bookshelf. That said, a few other good books has been published very recently. These books were not by names that were

Obviously new to the site. I'm a baker from central Arizona. I bake all sorts of things, including bread, pies, cheesecake, and others. I also cook, cure and smoke meat, brew beer, make pennywhistles, paint, and doo woodworking. I've been seriously baking bread for about five years, or so.

I've read that wheat flour typically has a 13% moisture content but this can vary due to how it's stored as well as the location's relative humidity. This has led me to wonder about two questions.1. If you stored flour in a container with silica gel desiccants for food storage, would that reduce the moisture content in the flour below 13%? 2. Similarly, if you were to store

Good morning campers. I thought I'd start a thread following my progress on making some bread today. As I mentioned in a previous post my first attempt, while edible, was not a stellar success as I had overhydrated the dough and it fell quite a lot and didn't crisp up. Today I am being very careful and following the advice given in other threads where I've been asking How To

I'm confident you'll all enjoy this bake. A bit different from previous community bakes and there's room for your own interpretations. This is a naturally fermented fermented buckwheat bread which has no yeast nor starter. It is a fascinating process with lovely results. Here is a very good version of this recipe but there are many out there all a variation on the same theme.

Princess ann arrived couple of years later and by that point navy moved and elizabeth joined him several weeks a time the children, though, remained in britain. >> i always think that -- princess was time when she was with her husband working -- properly a naval officer was most normal time she ever lived they were given highest i dont know if she went to local shop to buy the butter and bread -- [laughter] you know normal life as possible. >> it was during this time that king george the sixth h...

Hi folks. I have been feeding my starter now for 7 days. It seems to be doing well, and in fact the pancakes I made this morning with some discard were fluffy and tasty. Which brings me to my question. I have now three jars of discard in the fridge, and I hate throwing anything away, but I'm quickly running out of space and collecting to much discard. When I feed my started I

Hello,I've attempted this recipe for Sourdough Milk Bread a few times and I'm not quite sure where it's going wrong. It seems they are always bursting out of the middle and sides, and the crust is way too hard. I couldn't figure out if I was under proofing or over proofing, so I left the right side dough for 3 hours longer in the final rise - doesn't seem that much different