Page 999 - Bread News Today

I've been using a LeCreuset Dutch Oven for most of my baking, but I really wanted to make some sandwich bread. I have a few glass pans but figured with the popularity of shokupan (Japanese white bread baked in Pullman style pans) that it was time to invest in a pan and give it a try. I settled on this pan made by Majimaya Baking Supply in Tokyo. They do a lot of metal

As a home baker in Japan there are quite a few constraints that can make baking more challenging than baking in a full western kitchen. With a bit of effort and improvisation good bread is still quite achievable. Let's start with fermentation. For the first few years I've used a digital temperature controller connected to a kotatsu (traditional heated table) to maintain a

Yesterday i baked what i will call a generosity loaf , i call it that as the flour was from the red wheat and Tim's generosity and then that was milled with the Flour mill that Margaret very generously gifted me, and i put it to good use straight away. This is the first ever loaf that i have made using 100% fresh home milled wheat and i have to say i am not disappointed. i

There are pictures in this thread of the YW and levains https://www.thefreshloaf.com/node/70160/yw-challah#comment-505885 The crumb is very much like the Hokkaido bread!!! Wow that 10 min intensive mix really worked. So tender and light and so fragrant. Amazing bread This is more like what I usually get when I bake this decades old ,originally ADY , yeast bread. I changed a

I've been making sourdough for a couple of months now, working from the sourdough school by vanessa kimball. I've recently moved to a higher hydration dough and an overnight proof in the fridge and can no longer get an ear, or even a good opening in my score. sometimes expansion blows out from a different location on the loaf, sometimes roughly near the score for what its

Hello, many of the German formulas I use call for tiny amounts - 0.1g - of fresh yeast (Brotdoc describes it as a "large rice grain size bit). I use IDY and so try to weigh out 1/3 of that on my 0.001 scale but at that level I've no confidence in either the precision or accuracy of such a tiny amount.

Bread is simple. It's really hard to mess up. In general if we mix things properly and wait for the proper fermentation time we will get bread. I've been successful in my bread making for a few years now and have a few loafs I can reliably produce without much thought....so of course that means it's time to do new things and over analyze every possible choice that can be made.

As apartment rents in Toronto increase, many people are left with two choices — either leave the city or struggle to pay for the necessities of lif...

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I’m continuing to explore the uses for the stiff sweet levain and today’s bake is my first use of it in a baguette. So I made adjustments to the Yorkville Sourdough Baguette recipe (the original recipe is posted here Poppyseed Crusted Yorkville Sourdough Baguettes – Breadtopia)to accommodate the stiff sweet levain and to increase the hydration somewhat. I have gradually been