Page 821 - Bread News Today

Benny's milk bread and trying to make hamburger buns are two bakes that have been on my list for quite a while. I've also been wanting to do another round of my Honey Ginger and Jasmine Rice bread. This weekend I tackled all three at once and used this bake as the basis, but I went with Active Dry Yeast (ADY) instead of sourdough.Makes twelve buns big enough to easily handle a

Please advise me, do you prefer electric or gas ovens? Conventional? Does duel fuel make a difference? Are there any brands that you would stay away from? I bake European style whole grain bread every week, and otherwise use the oven for slow cooking roasts. I would use a convection oven for drying fruit, but am not sure of the benefits of one for me otherwise. Thank you!

I'm relatively new to my half-barrel brick oven, which I built myself last summer. I've got a couple of cookbooks for wood-fired ovens. They tell you to bring the oven to 450 degrees, or whatever, but they don't say what they mean by that. I use a laser thermometer to measure the temperatures of the walls, floor, etc. For pizza, I focus on the temp of the oven floor, but what

Ukraine today. russian missiles killed three people and injured 16 in the kharkiv region. the january 6th committee has issued a subpoena to the secret service after homeland security official brief, the officials saying the service erased text messages from january 5th and sixth of 2021. this comes ahead of their scheduled hearings thursday. on that note, now back to msnbcs re-airing of the january 6th committee hearing right now. for ukraine, we had a global crisis. and just when you think whe...

Hi, I just got an old 600 and in doing the first run of wheat berries, the grind size is all mixed from course to fine. It seems that the C-F adjustment isnt really working. Ive cleaned all the surfaces and the tapered ring rotates and opens and closes the gap between the flat ring behind the stone. It appears that there is a gap between the center disc and the flat ring that

I tried Peter Reinhart's starter from Bread Baker's Apprentice. After 24 hours it was just slightly expanded. I added the additional flour and water as instructed, and it went wild (no pun). In the morning it had more than doubled, blown off the plastic, and run out on the counter. I threw out about half of it and fed the rest. Trying to slow it down, I used 2.5 oz. water and

Well, I'm working on it. The Hamelman Vermont Sourdough, no mods. 65% hydration, 12% whole rye, 40% levain inoculation.Cannot get open crumb for the life of me. I'm not too obsessed with it - my main thing is depth of flavor and chew - but it would be nice to be able to do it. My dough handling, I think, is the culprit. I kill the loaves during scaling, pre-shaping, and

I'm reading (and baking) Chad Robertson's Tartine Bread, and whereas the basic country loaf recipe calls for 900g white flour and 100g whole wheat flour, the recipes for whole wheat and country rye don't specify flour amounts.The whole wheat recipe says, "Add the whole-wheat flour and the all-purpose flour."Similarly, the country rye recipe says, "Add the rye flour and bread

I recently purchased the book Bittman Bread. I made the starter loaf, no problems, Bread turned out very nice. The starter recipe called for 1 tsp of salt. Got my starter going, no problems there, fed it 3 times, lots of bubbles and activity. Then I moved on to the next recipe, Bittman bread, the recipe called for 7 grams of salt. That sounded excessive to me but I followed

Small dough, big value: China’s baking business landscape