Page 826 - Bread News Today

I got a job making holiday bread for a restaurant. The bread is a Venezuelan ham bread called pan de jamon! It's made with an enriched dough which is rolled out into a rectangle, topped with sheets of sliced ham, diced bacon, raisins, syrup, and olives, then rolled up like a jelly roll and baked. Everything is finewith it except when it bakes, there is always a big gap between

I'm in the market for a new 30" freestanding range/oven. If you love your oven for baking bread and other things and it might be available in the US, please share the make/model with me. My current Maytag gas double oven is on its last legs. I'm willing to switch to electric, go convection, consider steam injection. Price range would be $2,000-$4,000.Thank you!-Katina

Yesterday, I baked a couple of pizzas using the method from Ken Forkish's book, Flour, Water, Salt Yeast, and I had a near disaster transfering the pizza from the peel to the hot stone in the oven. What haopened was the dough partially stuck to the peel, and when I struggled to thrust it in the oven, the pizza became mangled. But then even worse was that when I attempted to

New week, new loaf!This one is a medley of 3 things:- Buckwheat (Bobs Red Mill)- Shio Kombu (thin sheets of kelp boiled in soy sauce, mirin, and sugar, then dried and cut into small pieces)- Aonori (dried and powdered green seaweed)A few things i did:- Scalded the buckwheat flour, as I have read that this makes it easier to incorporate- Added in the shio kombu and aonori

This just happens to be the softest, lightest, tallest, least sour WW pan loaf I have ever made. Something I wasn’t sure was possible with my home milled grains. I am not sure I can technically say it’s 100% WW because I sifted out 10% of the bran with a 40# screen but only out of the flour used in the final mix. I left the bran in for lthe two stage levain. This was my first

I am at wits end. I am in Australia and have been baking bread successfully for some time. However, I have always used the Laucke Crusty White bread mix, which I assume has some dough improver in it, and as such have always felt like a bit of a charlatan. I made the decision to start baking with just bread flour but have hit a serious problem. When I make bread with bread

From my experience with white wheat sourdough breads, frequently feeding a starter is essential for creating a good oven spring and open crumb. However, an underfed starter can still produce good and tasty bread albeit with less oven spring and with a tighter crumb. Since rye breads will not have an open crumb and won't have much oven spring, is there a purpose to frequently

A while back I stumbled upon this paper in the ‘Journal of Food Science’. It deals with the so called ‘salt-stressed yeast’ method and it concludes:“The effect of salt-stressed Baker’s yeast in bread making process was investigated. Not only shorter fermentation time but also softer bread, and significant sensory properties for aroma, taste, and overall acceptability were

Nathan from the North Carolina Triangle area.After multiple trials and iterations, I am now able to bake a perfect loaf of Artesian bread in a Dutch oven. Finally, got hydration, the addition of cranberries and walnuts, time to proof, the position in the oven, oven temperature, the time covered, and the time uncovered to give a perfectly crispy outer crust and nice inner

Is it possible to grind durum wheat berries to make semolina flour for pasta?