Page 830 - Bread News Today

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We’re finally getting to visit our closest friends who we haven’t seen since last summer. So we’re bringing pie and bread, of course! I decided on trying my recipe for 50% WW 25% butter SD brioche again because it is a little bit sinful with the butter and yet has a good amount of whole wheat. My friends prefer a soft bread so this should be perfect.

I stopped in at a brewing supply shop yesterday and picked up a pound of malted rye and a pound of malted wheat. These are fully diastatic malts. They can be roasted or toasted to convert them to non diastatic malts, prior to use in breads. That is most likely what I will do with them, since the flours I buy tend to be malted already and I don't care to have runaway starch

The last two loaves I baked were a bit disappointing. I am satisfied with the texture overall, and the flavor too. I am disappointed they were riddled with huge holes, and a stodgy bit near the center.I made a dough from a recipe of 20% wholemeal 80% white wheat. I had reserved 50ml water, but I cannot tell whether it is right, or needing a bit more, so I added the lot, adding

I'm lucky enough to be moving into a new, larger bakery space and am able to custom-design my new kitchen. Right now I'm a start-up bakery that outgrew my home kitchen, so I rented a space that has 3 home-use ovens - no commercial stuff. With my new space I want commercial ovens, and I'm stumped. I've no idea where to begin. I've heard that standard convection ovens are really

Extinguisher? dana perino. >> it was the frying pan, b. >> tucker: a dude with a frying pan. are you sure? >> australian dude walking around -- >> you need to watch "one more thing" on "the five." >> tucker: "the five" is the answer, this is why you ratings are so high. to the tape. [barking] >> wow. >> you do it. >> i did not. >> you didnt see it? wow. >> jimmy come a little-known fact about this, he went back upstairs at the bread and breakfast and made breakfast in the pan. [laughter] >> the ...

Hi, I'm looking to purchase a 7 qt mixer to make lots of pie dough and Ankarsrum came across. I was wondering if anyone had experience making pie dough using an Ankarsrum mixer as I couldn't find anything elsewhere. If there's a better mixer in the market for making pie dough, please let me know. Thanks in advance!

A few months ago, I stumbled upon these puffy soft bagels called açma/acma while learning how to braid strands of dough. But I never got around to studying about their ingredients. They are so easy and fun to make. Unlike simit with its crispy crust, açma is soft and bun-like. I turned the doughs into different kinds of twists and rolls. The ones above were topped with chopped

My first successful loaves were baked in closed dutch ovens but I've tried to move toward batards for ease of slicing, etc. Alas, I'm having inconsistent results, such as yesterday's result using Ken Forkish's Field Blend #2 formula (70% KA AP flour, 17.5% whole rye flour, 12.5% KA WW flour, 78% water, 2.1% salt, 0.2% yeast= 1/2 tsp, with 20% of flour from levain).One problem

I had almost enough T65 flour for one last try. Starter was refreshed on Tuesday. I meant to feed it before going to bed but forgot! Wednesday morning I gave it 1:3:3 feed hoping to mix mid afternoon. It was cold that day and things slowed. As I had to go out about 5 pm I put it in the fridge until yesterday morning. Pulled it out first thing and left it to warm up. Baguettes