Page 805 - Bread News Today

I am using Ken folkish 50% whole wheat bread, I am milling red hard winter wheat 500g, white flour 500g It all seems to go ok until the proofing. When put in proofing basket it seems like the right texture but When I take it from the proofing basket it’s seems soft and hard to handle running round my hands. Not cracking sound when I take it out even. Taste is good but would

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I made these delicious blueberry cinnamon buns this week using this recipe from Kroll's Korner, here. They were so fun to make! Turned out really nice and my house smelled amazing. The only thing I think I would change is perhaps simmering the blueberry mixture for a little bit longer on the stovetop to allow it to thicken a bit more. I have some blackberries that will be ripe

Don suggested I try scoring with 3 slashes. Hm… I was in a huge hurry trying to shape preheat oven and get to Yoga then race back home to slash and bake. Not bad but certainly can be better and I have a better idea of how to proceed. This is the best flavor and crust/crumb so far so I think 40% is the sweet spot. Everything handled the same. I’m going to lower temps to preheat

I had a bit of mashed sweet potato leftover from a previous bake and wanted to use it up. I decided to try adding it to a Hokkaido Milk Bread done with 30% whole wheat and this is what I came up with. For 1 loaf in a 9”x4”x4” Pullman pan 1B5F049A-F330-485A-862A-A2566EF83E08.jpeg 8D0E8E96-DAFF-4170-B759-04FCBA3C4CA3.jpeg InstructionsMashed Purple Sweet PotatoTo prepare the

Way. ha why dot you think that was? well,, theres a parallel here that excellent p john soman report. ironically, june 3rd was t the day i got arrested. they had those fbi agents down in mar a lago, very cordial with the president. everything seemed to be going fine. and thenerme and they hit him with with this brutal, unprecedented raid. the same thing happened to me, sean. i mean, two days earliereo i talked to walter giordano, the fbi agent. i told him, hey, walter, soou whatever you need, ju...

Wanted to try making a mostly lean but soft sandwich loaf for my wife to try. Did a slight variation on my semolina bread hearth loaf. Subbed a little more AP in and added 5% WW. Also increased the EVOO just a bit. Sliced about a third of the loaf after 3 hours of cooling and was really happy with it. Wonderful aroma and very soft. Will see how it ages over the next few days.

I've had much success with Floyd's Lazy Man's Brioche https://www.thefreshloaf.com/recipes/lazymansbrioche but I'm about to test it far further than it's been before. We're currently 34C here in SE UK (that's 93F - a very unaccustomed temperature for us Brits), and I've had a request for brioche. The request-ee is very dear to me so I'm loth to disappoint. Any Fresh Loafers

Here is a list of where you can get the best bread in New Jersey according to our listeners and our social media

I'm on my 4th day of feeding my sourdough but there is always what I think is hooch on it. Right now it's really warm in my home, around 30C (86F), I've been keeping this tucked away in a cupboard so it says cooler than just leaving it out. Currently I've been leaving around 70g of starter and putting around 70g of whole wheat flour and 50g of ap flour with 120g of room