- well, that's not actually true. I have been baking bread intermittently over the years with limited success in producing a good loaf. I haven't baked bread for over 2 years due to arthritic wrists (I always kneaded by hand), now I have a stand mixer so I am ready to try again.
I have been reading well known Bread Books and perusing this site and have become totally confused as there is so much contradictory information out there. I have lots of questions to ask and I know there are a lot of knowledgeable and helpful people here so I hope I get some feedback.
2012 was a good year, bread wise, for me, I was able to bake more than 80 times (mostly weekly sandwich bread). Lots of new recipes and fun tweaking familiar recipes. Some of the new breads I made were: Poilane-Style Miche, Walnut Potica, Egg Bagels, Sourdough Croissants, Portuguese Sweet bread, Bialys, Black Olive Cheeks and Kolaches.
Plans for this year are:
- Experiment with Rye Breads
- Work on getting my starter more sour
- Experiment with Laminated dough more
To Bake List:
Is it just me or is there anybody else who's been having a funny problem when accesing TFL site from a mobile device, like a tablet? It only started happening earlier this morning ( UK time ), but all the layout of the pages look weird, out of normal places. I've checked other non-TFL sites but I get the problem only on this site and only from my tablet. I can see alright from my desktop PC.
Hi, I have been hand-baking for about a year (I used a bread machine for a while before that) and I do a lot of AB5 for convenience and other delayed-ferment breads on a spectrum from baguette-style white to wholegrain (usually called wholemeal in the UK where I live).
There is a lot of interest in baking in the south/south-east where I live and we have a good range and variety of bread flours available off the shelf in supermarkets and from a couple of local mills.
Today was the first day of Artisan Bread I at SFBI(San Francisco Baking Institute) in South San Francisco. Our instructor is Miyuki. We went over mixing processes - Short Mix, Improved Mix and Intensive Mix, highlighting differences in the processes and impact they have on hydration, yeast, salt percentages and results in terms of gluten development, fermentation times, crumb structure, elasticity, extensibility, and dough handling.
Hello, I am new to baking bread - - today! The high was zero degrees so I decided to stay in and bake a challah. I used my grandmother's Red Wing Pottery bowl that she always used for making bread and baked two challahs. They got a little big but they taste wonderful. I also need to work on my braiding technique. Hope to get more baking ideas from this site!