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After a period of not baking, I made another attempt at Hamelman's Pain au Levain With Whole Wheat (20% WW + 5% rye + my rye starter). It actually was a little better than the last few attempts, sigh. Pain au Levain w/WW + Bread Code DIscard Rye My first thought was that the sourdough was OK, barring some poor shaping and scoring. But a closer look at the crumb and some ....
After coming across Benny's Red Miso and Furikake post, I knew I had to try it!Still struggling with bakers percentages, so omitted the miso for this first try. Just in case things ended up too salty.Some things that I did differently as well (Sorry Benny!):- Did not laminate in the furikake. Added in at my 2nd set of coil folds during BF- Followed the flour values from one ....
Have always been curious about the widely-raved porridge loaf and decided to give it a try!This version is a mix of The Bread Code's last sourdough recipe and The Perfect Loaf's take on tartine's porridge loaf, because:1. I am terribly afraid of high hydration recipes. Have had past experiences where i have broken down in tears after trying to slap and fold/ handling an ....
My usual sourdough routine has been streamlined and I generally don't have discard. In fact if I want to make pancakes I have to build extra levain when I'm prepping bread so I can make pancakes later. So when Hendrik at The Bread Code posted a video of this bread, and said it was one of his favorites, I knew I had another bread to try. I slowly built up some discard but the ....
Most of the sources I've read suggest a 1:1:1 refresh for starters, wheat or rye. They consensus seems to be a weekly refresh for start in the fridge, or 3 feedings at room temp 12 hrs apart before building the levain or mixing the final dough.The Bread Code guy recommends 1:5:5 and in the book "The Rye Baker" it says 1:10:10 (7g rye starter + 70g water + 70g rye flour).My rye ....