Page 890 - Bread News Today

I don't really get preferments. Why only ferment a portion of the dough, instead of all of it? It makes a little bit of sense with for example a poolish, because you need to get the right hydration (but even then, I don't get why only ferment like 30%), but a biga? The hydration is within range of normal dough, so why not just let the entire dough ferment for the same amount

I have made a few ciabatta loaves lately, relying on King Arthur Flour's "Rustic Italian Ciabatta Bread" recipe. If you have not looked at it in a while, be aware that it has undergone many changes at the King Arthur Flour website over the years. I am using the current version of the recipe as of April 2022. You can find it

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If you've eaten bread at a local restaurant, it might have been from Gaston's

In orange county seeing a 20% to 25% increase. again, governor desantis says thats not whats going to happen here. but were all still waiting to see the plans behind that. >> yeah. major disruption in 60 years of history there in that state. unbelievable how things as have escalated so quickly. thank you. 30 years ago today, four los angeles police officers were acquitted in the beating of rodney king. and that ruling sparked six days of violent riots in l.a. we take a look at its lasting impa...

Hi everyone!Ive been baking bread for quite some time now and used to do that in an old electric Frigidaire oven. Now we moved to a new house with a quite new Samsung gas range and nothing is like it was. I was used to steam my bread by shooting in half a glass of water at the beginning of the baking process with 465F. I always baked six breads on one tray!Now I'm trying to

Hi everyone! This is my first post here, and I need to say that this forum has been such a huge resource for me in my bread baking endeavors. I'm hoping I might be able to get some help figuring out what went wrong with a panettone I recently made.Full disclosure: the recipe I used calls for yeast, but I figured this forum is where I'd have the most luck getting an answer. The

I make Lebanese hand pies, called fatayer, and am trying to incorporate some organic, freshly ground flour into the dough for flavor (http://www.farmergroundflour.com/). My new combination of flours is causing my dough to overproof in the fridge overnight and I’d love it if some more experienced bakers could help me hone my process. I have successfully used the overproofed

I am running very low on safe AP flour, so I did this one kinda? whole grain. I probably could have used less AP, but I was afraid it would be too dense. In hindsight I could have used more freshly milled grains.Levain build: (4 hours before mixing)10g NMNF rye starter40g fresh milled hard red wheat40g waterSecond build: (after the 4 hours and at the same time as the soaker) -

Is there a ratio of ice to water when making ice water?Is there another way to make ice water?