Page 995 - Bread News Today

Adapted from KAF No-Knead Harvest Bread 700g bread flour (Walmart)300g white whole wheat flour (Prairie Gold) 20g salt7g dry yeast 800g cold water 100g pecans, chopped100g dried cranberries, cut in 3-4 pieces Mix roughly, let rest 20 minutes, then 3-4 SF every 20-30 minutes. Mix fruits and nuts into the dough now, or laminate them laterBulk ferment 2-3 hours, depending on your

0 >> good morning everybody. it is 8:00, you are very welcome to join us here on the breakfast show on sky news. nearly five weeks, five weeks since the war in ukraine! and russian forces say they are scaling back their offensive around the capital of kyiv. but a warning from the u.s., and in the uk, not to take that promise at face value. the deputy prime minister tells us he doesnt trust putins war machine. we will bring you an extraordinary interview with our own stewart ramsey. he will be sp...

Tinkered with my Everyday Sourdough recipe by adding some freshly milled Kamut as well as incorporating some soaked Kamut flakes. I was fairly happy with how this turned out given the fact that I let this dough go a bit too far during bulk ferment--trying to cook dinner while keeping an eye on fermenting dough continues to trip me up here and there. During pre-bake research, I

I strayed from my 'usual' bakes this weekend and had some fun experimenting with some new recipes. My jumping off point was a post for a sourdough loaf I saw a month or so ago on Breadtopia that used blue cornmeal. That recipe called for freshly milled corn, which I didn't have, but I did have blue cornmeal in the freezer (which makes superior cornbread BTW). I had made

I do a 50% whole grain sourdough loaf in a medium-sized bread pan (full recipe below), bulk fermenting around 5hr, shaping and then rising overnight in the fridge. When I bake this sucker up in the morning, it really struggles to rise. A lot of times I'll barely get any sort of rise of any kind and just end up with a stupid old brick. Any ideas? One thought was that the loaf

Zimbabwe’s largest bread and confectionery manufacturer, Lobels Biscuits, has been robbed of more than R16m in Bulawayo.

Hi - I've been making Ken Forkishs Overnight Country Blonde bread for some time now with great success. The formula calls for around 6% rye flour and 3% whole wheat. Lately I've been experimenting with switching these out for other types of flours. My last bake I replaced the rye with spelt flour and the result was great. I just picked up some Amaranth flour and was going to

[IMG]http://i169.photobucket.com/albums/u208/trishinomaha/panA.jpg[/IMG]I found this pan on ebay - it makes pretty darn good french bread.Here's the loaf:[IMG]http://i169.photobucket.com/albums/u208/trishinomaha/BreadD.jpg[/IMG]Not a very good picture of the crumb here...no natural light today (it's cold and cloudy

Rofco b40 oven, 3 stone shelves. Used in a home bakery. Selling due to gluten intolerance :( Selling Price $3000

@kingarthurbaking #ExtraordinaryBread I submit, Pane Bianco (Modified and reconfigured!) I at least got this one bread in right under the wire!