Page 886 - Bread News Today

Hello, I've spent a lot of time on this forum in the past and learned a great deal. Coming back to see if I can get some comments on why my crust is a bit thinner than I would like and also softens up more than I would like after being out of the oven for a few hours. I'll give a quick overview of my process below. I'm aware my technique/approach is unusual. This timing works

If youre not oozing, then youre losing. tater totting, cold or hotting. mealin, feelin, pie-ing, trying. color your spread. upgrade your bread. pair it. share it. kraft singles. square it.

I recently stumbled across this Andrew Janjigian article from 2021 about sourdough sandwich loaves. One interesting thing is that he bakes the loaves in a pan in a Dutch oven (with a cold start too). I tried it, first with two of his recipes, then with a lean and a rich sandwich bread. It worked beautifully:I often have problems with panned loaves splitting on the sides. Not

HiMy crumb comes out too gummy and my bread heavy in weight. It’s not underbaked, I took it’s internal temp, it was 205F. The recipe for 750g Dough391g Sir Galahad flour (11.7% protein)20% levain, 78g70% water, 273g2% salt, 8gI mixed everything but the salt, let it rest 30m. Add salt, rest 30m. Laminate, rest 30 m. Fold, rest 30 m. 1 Coil fold, rest 30m, 2 coil fold.

Leopold bloom and stephen dedalus, on theirjourneys across dublin. today, there are guided tours that follow their footsteps and help readers make sense of it all. this is davy byrnes pub, its like one of the set pieces in ulysses. bloom goes in there, ends up getting a gorgonzola cheese sandwich. you know, which even now is fairly sort of hip to the groove, you know. right, and a glass of burgundy, like. you know, youre not dealing with muck here. jacks an actor whos been running these tours fo...

I started my first yeast water culture last weekend with a mix of dried fruit (raisins, dates and apricots...mostly raisins). I didn't really know what to expect. After four days, it looked like most of the fruit was floating and I had good fizz. Some of the larger pieces of apricots and dates were still on the bottom but I had read that was to be expected (and made sense).

Hello All,I've been trying to bake the perfect focaccia for some time now and I was wondering if you could help me? Currently using a poolish method that is about 70% hydration (12 hour for the biga and then further 12 hours for the dough). However, sometimes the dough can be a bit chewy so I still have a few questions regarding how it can be improved... There is no limit to

I have 3 different SD starters that I equally neglect but still use successfully when I do bake. That is less often these days but still much enjoyed when I do. I have noticed some interesting things about these starters that definitely make them different from each other. Let me introduce you,first.JACK is from an original San Fran SD Jack tourist packet from about the

An interesting video from "the professor" at the JWU Bread Symposium 2021.https://www.youtube.com/watch?v=8FNEQY_G2BIQuite long, but well worth a look - I will probably watch it again as there is a lot to digest.One important takeaway: if you refrigerate your starter (as most home bakers do),you will not have the same set of lactobacillus species as those present in an ambient

Launchpad pre-bake-off systems (ingredient) check off. Faiccos Italian specialties (Bleecker street Greenwich Village) homemade sweet & hot SopresattaImported sharp ProvoloneImported Sicilian CaciocavalloNo name low moisture mozzarella, I saw some sandwich-ready slices of the mozzarella on the counter. I asked, Boars head? He replied, no. I asked for a pound. He came out with