Page 998 - Bread News Today

I have been working on my baguettes since last summer. I tried both sourdough, yeast with poolish, yeast with biga, straight dough yeast, spraying my dough vs not spraying, and I steam with lava rocks. Only once have I managed to create a blistery crust. In the bakery I work at, all of the breads baked in the steam oven come out with blistery crusts - except for the baguettes

Hello all- my first post in 10 years. Came to look for a recipe for 100%whole wheat bread, or with a minimum amount of white flour but surprised tofind not one in the Fresh Loafs recipe index.I dont want these Pain de Honfleur, Pain Campagne, etc that have ahigh percentage of white flour.I would prefer it to be a boule, stiffish so it doesnt need a basketto rise. No milk would

I find Google's index of The Fresh Loaf to surface more relevant articles than the built-in site search and much faster.Consider a search for yeast water. Using the built-in search returns 10 results and 6 of them are irrelevant. The Google query:site:thefreshloaf.com yeast waterinstantly returns 10 relevant results. But typing that site:thefreshloaf.com part of the query is a

Hey there! I'm doing some sweet bread dough for cinnamon rolls and donuts. I've been doing a lot of experiments regarding proofing and fermeting times. I'm trying to see if there's a way to make dough and store it in the fridge for a day or even two in a rectangle shape ready to extend and make cinnamon rolls. Kinda like premade dough. I think that's how they make the buns in

Hi All,My new starter is days away from being ready to use. I have a favorite recipe for a sourdough bread that has a nice crispy crust. However, I now have an adolescent who only eats soft crusted bread, but really likes commercial sourdough ( specifically, Sacramento Baking Company local bakery). The one he likes best is identified as a Sour Dough French bread. He does not

Hi!I'm Hope. I'm an accounting student at Penn State. I just started baking bread this summer, and now I bake a loaf a week in my tiny apartment kitchen on a college student budget, with college budget equipment. It gets interesting, but the results are delicious, if not always perfect.

This blog post is reserved as an index for quick reference in the futureEquipment, Books, and other General PostsEquipment in a Small KitchenPullman Loaf Pan (with math and conversion info)

I had some fun with this bread although I have to recognise that it was more tricky to do it than expected.I did it 4 times to get it in the best shape I could with little changes here and there:1. With the first trial, I was aiming for the right hydration. I started at 78% hydration and experienced a bit more flat version than this one. I baked it in a DO and got more brown

Yemen imports 42% of its grain from Ukraine - Anadolu Agency

Here's the problem I'm having. My dough is always turning out dense when baked and never looks anything like the recipe, either during the dough stage or after baking.I am fairly new to baking, but I've already looked at dozens and dozens of articles and I'm not really seeing anything helpful for this problem (or rather I'm seeing tons of things that are possible to do wrong,