Page 997 - Bread News Today

Hi folksIs there any kind of guide as to what temperatures & baking times to use depending on the size of the loaf? For my standard loaf (500gm flour, 320gm water etc) I bake for 25 minutes at 220c followed by 15 minutes at 200c but what if I bake half that ingredients? Obviously not half the temperatures for half the time. Presently I simply guess but it would be interesting

A follow up on a sweet stiff leavain bread after the first attempt produced a decent loaf but with large mysterious cavities in the crumb. For comparison I used my usual country bread recipe and did a second control version with the normal levain minus the sugar. Both doughs got the same autolyse and coil folds and a 4 1/2 hour bulk ferment. TF 450 gr 15% spelt home milled the

Hey everyone! I’m new to this forum but decided it might be a nice place to ask for help.I recently started my sourdough bread baking journey a couple months ago, I’ve probably made about 5-6 loaves. They were ALL different. I had the most success (and highest oven spring) when I used a combination of bread flour and whole wheat flour. However, the texture was gummy and very

I have a question about Hamelman's "Workday" bread recipe. A stiff culture is specified for the Still[sic]-Levain Build.I only maintain a 100% hydration rye culture. Can I use this 100% culture, adjusting for hydration, in the the levain build? I really don't want to add the extra steps to produce a stiff culture.Thanks!

Just wondering if anyone knows why my buns get spots? I’ve done a few different recipes, cheese buns, brioche… hamburger style buns. I notice spots instead of uniform browning. Milk wash/egg wash both the same spots. The buns are generally quite good and tasty, insides are nice… I’m just curious if anyone has ideas as to why I’m not getting a nice even finish on the outside.

I wanted a dessert to celebrate an occasion tonight so decided I’d try a different curd than my last one and rather than a pate sucrée used a pate brisée. For the pastry I decided I would try J Kenji Lopez-Alt’s recipe which I’ll share below. I was interested in trying his newest recipe because instead of incorporating the butter such that it is in sheets separated by the

I move through a lot of medium rye. I primarily use KA medium rye. A discussion here showed that after my exchanges with the company this rye is closer to a T1370 than T1150, but it's great flour. $3.30 a pound at our`local stores. 3# bags.I can get Central Millings, which appears to be perfect with ash of 1.10%, but unfortunately, they only provide 5# bags - in which the

0 usfl five to live from small screen to the ukraine to be elected president thrust onto the world stage ready to fight for the lives of his citizens and this sunday at 10:00 pm eastern on fox news channel. we >>lc good evening and welcome te tucker carlson . certainly happy fridayr son . y. in retrospect, joe bidens first term policy agenda seems very optimistic, almosty comically optimistic. shortly i before a his inauguration, biden announced something he called the build h back better agenda...

I love banana bread, especially with chopped nuts and chocolate chips! It's so good hot out of the ...

Viewed from Cairo, the war in Ukraine poses an existential threat to something Egyptians can’t do without: abundant, cheap bread.