Page 57 - Rye News Today

Hi guys! I’ve been trying out laminated doughs recently, more specifically croissants, and I’m going after the famed open honey comb crumb, but I’m not quite there yet :( ! I feel like my lamination process is good, but when it comes to shaping the dough, I think the issue is that I’m pressing the butter into the dough when tugging it, could that be what is causing the crumb

The afternoon before: 1. Mill the Red Fife and Spelt berries if using berries. Otherwise, use the freshest flours possible. Place the required amounts of flours in a tub.  2. Add the unbleached flour to the tub.  3. Grind the flax seeds in a bullet and add to the tub. Cover and set aside. 4. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g bran. Let rise in a warm place.  The night before: 1. Add the water, the honey, and the buttet to the rolled oats and cook on lo...

Hi TFL's Bakers,I am a bit confused after comparing the specs of the Famag IM-10S and the Doyon EM20, they are both 110/120V.I am aware the Famag is a spiral mixer, and the Doyon is a planetary mixer. However, they could potentially perform the same job mixing dough for artisan bread between 50% and 80% hydration. While the horsepower ratings and the bowl capacities of these

Benito Actually, what was happening at that time in the baguette CB was that I was getting nice crumb but not ears when bulking to 30%.  Remember that final proofing then took the baguettes past 30% so the crumb was great but there were no ears.  Then after repeating the bakes thinking that it was my shaping etc. I finally decided to reduce bulk and proof.  So now I bulk to 20% and proof to 30% max.  At this degree of proofing (by aliquot jar) I am able to get the crumb I want and also g...

alfanso 80% PFF ciabatta "Ciabatta are like geodes, their true beauty is hidden until you slice them.".  Don, our superb baker MTloaf, provided this wise comment recently.   Lately Ive been on a ciabatta reign of baking terror, starting last month with the Kingdom Bakery version a pair of times.  Then returned to my levain version of Scott MeGees ciabatta.  Most recently moved back to my biga version of same.  With 40% PFF at 66% hydration, Ive had good results with these. However, tinke...

Hello fellow bakers,I have been baking my loaves with mixture of Giusto organic white bread flour ( ultimate performer) + home milled whole grain flour.I get fluffy bread that is just perfect. But I wonder if I could get similar result with " healthier" alternative to replace the white bread flour.Does anyone know if Giusto does stone milling or roller milling? What could be

I guess I was due a pancake (almost)! Wanted to keep exploring the sourdough poolish idea after delicious (although ugly) ciabattas.Decided to make a seeded sourdough with ~40% whole grain and a soaker, and made a preferment with all the whole grain in the recipe: https://fgbc.dk/1h9sProbably overfermented the dough: flattened after scoring, and at the same time as I slashed

Education,. >> today speaker pelosi says she expects the bill to come in two parts, ones that republicans can get behind and the other dealing with the human component of infrastructure. shannon? >> shannon: jacqui heinrich on the hill, thanks, jacqui. the unauthorized history of taxes those two things were a potent mix in americas early days. and together they almost tore the young country apart. >> so, we start in the early early 1790s when this tax is imposed. the farm farmers out west are fu...

justkeepswimming 100% Spelt, bake 2 I used the same recipe as last time (see blog with details here), but used DanAyos procedure for baking artisan bread in a loaf pan (his helpful thread is here).  A "Cliffs Notes" version of what I did, beginning last night (started levain build before bed) thru today:  Built levain, mixed dough, kneaded 10 min, rested dough 10 min (during clean up), shaped, rose in pan 3.5 hours (Aliquot at ~ 70% increase), baked at 425F (edit, in a 8 in x 4 in pan) for 4...

April 5, 2021 - 3:27pm RedPentacleB   The Chandley Pico is a scaled down professional Baker’s deck oven. The case is heavy gauge stainless steel. The door clasp grips the door tightly closed and requires a firm tug on the thick door handle to open. The controls are simple, mechanical, and straight forward; no digital here. It looks like it will work for a hundred years. I use the term “professional” here on purpose. This oven is a functional tool, designed for the baker to produce perfec...