Page 884 - Bread News Today

RECIPE AND CALCULATIONS HEREIt’s golden week in Japan which means we have a few national holidays in a row, which also means time to cook and bake. I knew that I wanted to make some crispy pork belly and turn it into a Perfect Bhan Mi Sandwich. One of the most important parts of this is a good baguette. I’ve tried different recipes but having a super small oven makes it hard

Hi all, I have a recurring problem with almost all the loaves I bake (ciabatta to pain de campagne to baguettes) with different mixtures of flour, different hydration levels, and different oven temps. My crust turns out thick and dark but the crumb of the bread will still be moist and somewhat gummy. I'd like to get a thin, light crust and a much drier interior (whether the

Inspired by The Roadside Pie King's gourmet pizza, https://www.thefreshloaf.com/node/70427/sfincione-palermitano-born I decided to try out some upscale salami.Because I usually pre-cook regular pepperoni and sausage to reduce the puddle of grease on my pizzas, I opted to go with a low-fat beef "dry salami."This Alef brand beef dry salami was obtained at my local

I want to buy a coffee maker instead of a cezve (to drink cappuccino, with a delicious bread roll), simple and not expensive (about 200$). My biggest problem is time, I'm always skipping time, when coffee is ready. I need a timer. I found a website https://coffeehustle.org/coffee-maker-with-timer/ but too much choice, help me please

My original plan was to test bake a bread raised by sakadane, however, that didn’t get bubbly enough to raise anything. So plan B was baked instead. I have a small amount of einkorn that I haven’t touched recently and thought that it would be perfect to use as a tangzhong. It has poor gluten so gelatinizing it in a tangzhong is a perfect way to add it to a bread. I also

RECIPE AND CALCULATIONS HEREI’ve used semolina in my “weekly” bread for quite a while, but I’ve never done a mostly semolina bread before. Originally this bread only called for fennel…but I didn’t pay attention to HOW MUCH fennel it needed and I didn’t have enough. Necessity is the mother of improvisation in this case so I used anise seed to make up the total weight needed.

Second attempt at making croissants. What did I do wrong this time? To give some context:Recipe:280g bread flour (I used 12% protein)100g plain flour (I used 10% protein)40g sugar 6g salt30g fresh yeast 30g egg 75 ml milk95-110 ml water40g room temperature unsalted butter 185g cold unsalted butter (I used 84% fat) 1 tour double + 1 tour simple.

I have been experimenting with a lined and unlined banneton. No issue with the lined one, but I want the ridges that come from the unlined one, so tried today with it. This is what I have t.ly/2T-Q I used. The banneton has been used many times, so I assume it's seasoned. I used brown rice flour to coat it t.ly/-qCQ but while some of it got into the crevices, it didn't really

Hi all. First time using The Fresh Loaf. What a great resource. I have an organic sourdough bakery in Wales, and I have been baking about 100 loaves a day on 3 Rofco B40s for the past 5 years. These fairly basic ovens are getting on a bit (and they lose an awful lot of heat - can't believe Rofco don't insulate their ovens better!), so I'm looking into 'proper' deck ovens.

"men, men, men, perched on high stools by the bar, "hats shoved back at the tables, "calling for more bread, no charge, "swirling half—masticated gristle, no teeth to chew, chomp, chomp from the grill, "bolting to get it over, sad boozers�* eyes..." bitten off more than he can chew. it is a famously hard to read book, but do you think as an actor, you are helping it to come alive? well, i hope so. its like waves washing over you. the beauty ofjoyce�*s language, the way he relates to the co...