Page 853 - Bread News Today

I just shaped a loaf of bread and the formula for it came from a TFL member who spent a great deal of time developing it. The same member spent a lot time coaching me through a couple bakes to help me get better results. When it’s fully risen, I”ll put it in a brand new oven that has some features I’m not familiar with, but others on this site have given me great tips on how

Moving forward to make things better for the people. and if i look, again, at californias results, up and down the ballot, i see the progressives winning big. but theyre pragmatic, not ideological. >> former senator barbara boxer, always good to have you on the program, thank you so much. were now just one day out from another monumental day on capitol hill as we expect to hear from new witnesses and see brand-new video at tomorrows january 6th primetime hearings. well speak with a legal exper...

Hi there!I have been baking sourdough for a while but have always tended to bake boules in a dutch oven. Recently, I have started baking sourdough in a loaf pan and am really enjoying it. I place my loaf pan inside my dutch oven with lid on, bake for 25 minutes or so, and remove the dutch oven lid and let the loaf bake for the rest of the time. Still having some oven spring

Roasted asparagus and toasts dipped in a Parmesan-infused custard turn a childhood favorite into so much more.

Can anyone please advise me on how to handle a high hydration dough without getting into a scary mess. I just can't get to grips with it, it goes everywhere and even begins picking up objects it comes in contact with. Please, please help I desperately want to attempt these gorgeous looking loaves that use this wet dough. I would be forever in your Dept!

For breads with about 80% or over hydration, how people deal with these with their Kitchenaid/Hobart mixersWhich beater do you use?How long does it take to develop gluten?

KYIV -- As Russian troops advanced on the Ukrainian village of Zgurivka in March, wheat farmer Olexander Chubuk sent his grain to be ground into flour

Hello everyone!I'm Adrian Kornhauser, just started producing and selling a few loaves (10 to 30) each week. It is an on-demand small operation but I'm having trouble keeping track of bread orders.

Hi All,I purchased a Challenger Bread Pan back in January. I have only used it a couple times because it is jsut to heavy for me. I dont have great strength in my hands so it is diffulct for me. Thsi pan makes the most amazing and beaituful loaves. If it wasn't so heavy, I would keep it. I am located in the Las Vegas area. I paid $279 for it and would like $200/obo. I will not

This is 66% my Calida wheat flour protein 1478 (Wheat Califa Eco Fine flour), and the rest AP. . It gets a little caught (not burnt but on its way) when I do 230C for 30 mins with tin foil hat, followed by 310C for 20 mins. I'm using a fan assist so next I'll try 220C - 200C.Tastes delicious which I guess is the main thing. After a day it makes great toast. But still some