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May 9, 2021 - 2:55am Sudais299 How do companies increase the shelf life of bread to 2-3 months Hello, I'm trying to develop a "Gluten Free Bread" recipe but with a shelf life at room temperature of at least 2 months. Currently, companies that are making gluten free bread with a long shelf life(3+ months) include Schaer, Glutensiz and a few others but I'm unable to understand how. Here are their product links: https://www.schaer.com/en-us/products/artisan-baker-white-breadhttps://glutensizada.com/urun/gluten-free-baton-bread/?lang=en We use the following ingredients for our current bread rec...

May 2, 2021 - 9:35pm Canucklehead First bake in a while Been a while since I did a sourdough. Long story but I ended up making a new starter. 50% Bread Flour, 25% Whole Wheat, 25% Rye, 80% hydration. Turned down the oven a bit compared to what I used before but it's still a bit darker than I was aiming for. Considering the amount of whole grains, I'm quite pleased with the ear. Thoughts?

According to How Baking Works by Paula Figoni, milk is 88% water and honey is 83% solids (=17% water). 65*0.88+2.5*0.17 = 57.625.  DanAyo Thanks, JL. I never considered the milk portion. Now things add up. What about the hydration concerning the 5% oil? jl oil is 100% fat. The function of fats is to provide tenderness (=shortening).  I guess that would make the dough feel like it has more water in it, maybe. DanAyo Thanks JL. I edited the OP since you pointed out the fact that oil has no water. I am more interested in how the dough “feels” and behaves when manipulated. So, even i...

20g Salt I autolyse for three to four hours.  I use the same time as it takes once feeding my starter for it to ripen. I follow this format: Wait 30 mins, add salt S&F  then wait 30 mins Lamenation, wait 30 mins S&F #3 Wait 45 mins S&F #4  I have been pushing the bulk to 6 hours exactly with dough temp pretty constant between 74 and 75 degrees. I Shape and retard in the refrigerator for 14 hours. Bake in oven on a pizza stone at 485 degrees with steam added for 30 to 35 minutes.  I would love to hear from you bread experts out there!    

  I saw someone did a 100% poolish on another post with whole wheat bread so I thought I would just do all my whole wheat as a poolish. I have a bad habit of experimenting before I even get the basics down so if this doesn't work out I'll just go make some muffins and do some cake planning (my son's birthday coming up). I also read that Hamelman mixes his yeast with the water before adding in the flour (poolish), so I think I'll do that too. He also mixes a little water at a time in the center of the dough when using a dough hook for kneading. He pulls out the hook then puts a little water ...