Page 56 - Rye News Today

A Mint-Condition Colonial Built in 1690 Is the Weeks Oldest Listing A Mint-Condition Colonial Built in 1690 Is the Weeks Oldest Listing Perched atop our list of the oldest homes on the market this week is an exquisitely preserved Colonial in Massachusetts dating to 1690. Becky Bracken, provided by FacebookTwitterEmail Perched atop this weeks list of oldest homes on the market is an exquisitely preserved Colonial in Massachusetts dating to 1690. Right next to the waters of Gloucester Harbor, th...

Was intrigued by Dan's experiments with steam. After sending a couple DM's to him on how he captured the data, I decided to try it in my set-up. I don't have a Dutch Oven, but instead, I use a turkey roaster pan that's big enough for the bread loaf and a 9x5 loaf pan, which I use for steam (wet towel method). I have a GE electric oven with upper and lower element. I can't turn

Abelbreadgallery Mexican Conchas I was in Mexicali these days, helping a friend of mine that is opening a bakery only a few steps from Calexico. He asked me to make some mexican conchas, even I am not mexican. I think the result was quite good. Pretty awesome! Conchas consist on two doughs. The main dough is a Pain Bioché dough (enriched bread or lean brioche), and the cover is a combination of white shortening, flour and icing sugar in equal parts. Then you add the colour and the flavour that...

April 12, 2021 - 1:08am taiardtor Don’t Delay When It Comes To Using Runescape 2007 Gold  Within this pandemic circumstance, most people arent able to shell out their free time effectively and feel annoyed by sitting in their residences. Persons desire some enjoyment in life, and it has become much easier for everyone to shell out some high quality time by actively playing games. Video games are experienced by a number of individuals to spend free time successfully and to gain amusement. The...

Hey all - wanted to share a link for a waterproof baking stone, awesome for easy-clean, etc. I wonder if they'd go in a dishwasher and not break, they are supposed to be very durable. What does everyone think? http://tn-sd.com/baking-stones/

I've noticed that even it was proved at room temperature flavour is still the same as it was with cold fermented dough. Maybe even a bit sour when fermented right before it collapse. Am I just imagining this or did someone here notice that too?Photo above was done with below details.

Hi, would like to get some views on the crumb, crumb colour, crust, and maybe smell of my recent bake.Thoughts about the bread:Weight: Bread felt heavy. It was rather dense.Texture: It's like a harder version of white bread. When hot (or toasted) it's soft enough but not as soft as white bread.Crust:The sides were more crusty than the top and bottom.

I wanted to post about baking three baguettes at the same time in our home oven and how easy it was to load the doughs onto the baking stone using my DIY dough loader.Developing the dough went well as did the shaping, proof and moving the dough to the loader. Trouble struck when I scored the dough as my lame was blunt. The lame dragged the dough rather than cutting neatly,

My starters were fed more than usual the amounts of ‘food’ just before my husband and I left for a family emergency in eastern Quebec. This morning I mixed both liquid and stiff discards to make 100% hydration, then recalculated the recipe for a cinnamon raisin swirl loaf recipe from KAB. I’ll probably attempt this again (the hubby loves cinnamon raisin anything!) with ripe sd

Did a variation on my regular recipe. Swapped out all the WW for a mix of AP/Bread flour. With all the non (low) gluten flours and the soaker, it's hard to keep this recipe from spreading flat when doing a free standing loaf. This time I tried it with a round and seam side up. I think it helped the loaf hold its shape with no score. Spread just a bit on one side, but overall