Page 58 - Rye News Today

Just got the new Rofco 10 on sale from pleasanthillgrain.com and wanted to share my experience and get some input.The thing was very well packed and shipped without damage. Got the new plug installed and ran it through a couple heating cycles, then tried some pizzas, and a couple tartine loaves (hydration for the total formula around 82%).

I just felt so compelled to share a small moment I had in baking baguettes. I have to admit I was terrified to start my baking adventures with the baguette for fear of a high hydration dough—something I have never had to work with. Prior to making baguettes, I have made challah (not a total disaster), brioche hot cross buns (these went well!) and milk buns (probably my fave). As great as these enriched breads were, I have always had a soft spot for lean breads—I fondly remember the days of ...

May 18, 2020 - 1:52pm Breadinthe416 Bonnie Ohara Bread Baking for Beginners - Question re: Alchemy Sourdough Recipe Im hoping someone here has worked there way through Bread Baking for Beginners and can answer a question about the Alchemy Sourdough recipe at the very end of the book. The recipe calls for a Starter and a "Second Build". The starter is prepared 12 hours before the dough is mixed. The starter contains 50 grams mature starter; 75 grams whole wheat flour; 25 grams rye flour and 100 ...

samkamo courage bagel Hi there baking bagel community - I live in London - and have seen the craze for Courage Bagels online in LA - as a bagel enthusiast, would love to have a crack at these bagels at home. (No travelling due to the pandemic)  Any thoughts or tips on how to recreate this bagel? they look so different and crusty / chewy  Looks like a sourdough bread roll boiled...so Im guess high hydration and even a autolyse method...or perhaps a worked pizza dough boiled and baked?   

PDF's of the chapters can be downloaded at: http://www.muehlenchemie.de/english/know-how/future-of-flour.html This book is offered by the company only in the English version.

louiscohen Retarded Proofing Schedule I tried a cold proofing for the first time; it was in the fridge about 14 hours after an overnight cold bulk fermentation.   I did a poke test just before baking (cold) and it seemed way overproofed. I got almost no oven spring. How do you handle this?  Do you just have to cut back the yeast % even more so that the proofing slows down to match your schedule?  I used .0.22%  instant dry yeast in a 100% whole wheat loaf at 85% hydration.  Bulk fermentat...

April 5, 2021 - 12:17pm P. J. Smith The Best SD Discard Ciabatta (no touch) Inspired from Jasons Quick Ciabatta, (Ive made dozens and dozens of times), I started experimenting with my discard. Ive made Ciabatta using Peter Reinharts Biga, Poolish, Jasons Quick Ciabatta, to name a few. Jasons is nice because its quick, but lacks flavor. Peters is nice because it nails the flavor but takes much time. (Something thats not available to me anymore) This is the best of both worlds.  When time ran ...

Character of the tuscany people who have tuscan bread. >> i remember when i was a kid and we came here, and we tasted the bread. and i was like this is terrible! this is the worst thing ive ever had in my life. we never got used to it. seeing these basic ingredients here in the city market is one thing. but the only way to understand tuscan poor food is to get out of the city and go deep into the endlessly beautiful countryside. isnt that kind of amazing when you look around that -- i mean, you ...

Now if memory serve, threshing is where the grains of wheat are shaken loose so they can be ground down to make flour. thats the steam engine? >> yeah, yeah. >> renato, a local teacher organizes this event . >> tonight there is a huge feast for villagers. theyre coming together to give thanks for the good times in this region that was once

This, and its cool but not too cool and it creates the perfect microclimate. >> even the regions beloved fresh pasta is explained by the humid climate, which means soft wheat can grow here. a very different breed from the heat loving dried durham wheat of the south. >> if you dont believe in god you believe in tortellini. you understand, its like a religion. >> hes obsessive about the local foods that shaped his childhood. >> if you check my blood, theres balsamic vinegar, and in the summer its ...