Page 834 - Bread News Today

For the last 5-10 bakes I've done, I've been doing a modified version of the "turn off your oven" method of baking. In that method, you preheat your oven to a high temperature (Sune @ Food Geek went to 500 deg F) and then turn off the oven for the entire 20 minutes you're cooking with steam. You then turn the oven back on after you vent the steam. Recently, Tom @ The Sourdough

0rla guerin, bbc news, donbas. a second earthquake has shaken an area in south eastern afghanistan, causing yet more death and destruction. more than 1,000 people are known to have died in the quakes in paktika province, one of the poorest areas in one of the poorest countries in the world. from gayan, secunder kermani reports. scrambling for scraps of bread. for survivors of this earthquake, support is flowing in, but more is needed. in this district, close to the epicentre, hundreds of homes h...

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That are immunosuppressed who havent come forward for their fourth dose of the spring booster, and those people we think, they could get the consequences of severe covid. so, we are urging people, if they have been offered theirfourth dose, to come forward. susan hopkins there. a second earthquake has shaken an area in south—eastern afghanistan, causing yet more death and destruction. more than 1,000 people are known to have died in the quakes in paktika province, one of the poorest areas in o...

If any, how does the total fermentation time affect a dough? With the summer heat, my doughs are done in bulk after two hours, compared to 4-6 hours. Final proof is also faster.Does the dough behave differently if the total fermentation time change?Let’s say you made three identical doughs. One went from mix to retard in 4 hours, one in 8 hours and one in 12. Assuming they

After coming across Benny's Red Miso and Furikake post, I knew I had to try it!Still struggling with bakers percentages, so omitted the miso for this first try... Just in case things ended up too salty.Some things that I did differently as well (Sorry Benny!):- Did not laminate in the furikake. Added in at my 2nd set of coil folds during BF- Followed the flour values from one

Once we had two very active starters we havent had any issue with this recipe, turns out perfect everytime. Dozens of neighbors who got loaf gifts agree.

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Hello,I am much happier with this loaf than I have been with my sourdough bakes this year. I'd appreciate any feedback based on the pictures. It tastes good.This was a 70% hydration loaf. 25% levain (with some rye in it), flour was KA's Bread Flour.TimeActionDurationNotes0Mix30mProofer at 72F30m1st fold - aggressive90m 2h2nd fold90m 3.5h3rd fold - very gentle60m