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Croissants and lamination

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 ....

Whole Wheat , Gluten Free , முழு கோதுமை , பசையம் இலவசம் ,

Oat Porridge Bread with Sesame and Sunflower Seeds

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 low until the water is completely absorbed and the porridge is very thick. Put into the fridge for the night. This can be done in the morning if you wish. ....

Red Fife , Whole Wheat , Gluten Free , சிவப்பு ஃபைஃப் , முழு கோதுமை , பசையம் இலவசம் ,

Comparing Famag IM-10S vs Doyon EM20 (Apples to Oranges but valid)

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 ....

Whole Wheat , Gluten Free , முழு கோதுமை , பசையம் இலவசம் ,

Cold bulk experiment - any tips and thoughts? Bread Ahead method

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 good ears assuming my shaping is up to snuff. So it wasn’t that my crumb improved when going from 40% to 30% proof, the crumb was about the same, it was the ears that improved. ....

City Of , United Kingdom , Brod Taylor , Bread Ahead , Whole Wheat , Gluten Free , நகரம் ஆஃப் , ஒன்றுபட்டது கிஂக்டம் , குட்டி டெய்லர் , முழு கோதுமை , பசையம் இலவசம் ,

80% PFF ciabatta

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 I ve 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 MeGee s ciabatta. Most recently moved back to my biga version of same. With 40% PFF at 66% hydration, I ve had good results with these.
However, tinker I must and decided to double the PFF to 80% for the biga while maintaining the same 66% hydration. Only once before had I used such a high percentage of PFF - a few years ago with Abel Sierra s 90% PFF very very stiff biga (think Piergiorgio Giorilli s ciabatta), but that was for his boule formula. The major differences in those two bigas vs. this 66% hydration biga are the simpler initial biga mixing, shorter maturation time and ultimately a much much easier handli ....

Piergiorgio Giorilli , Scott Megee , Kingdom Bakery , Abel Sierra , Kitchen Aidj Hook , Whole Wheat , Gluten Free , ஸ்காட் மேகீ , ஏபெல் சியரா , முழு கோதுமை , பசையம் இலவசம் ,