The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
ANFlynn's picture

German Brotchen Experiment

April 27, 2010 - 8:02am -- ANFlynn

I have the pleasure of having a wife originally from Germany, and with that comes a German mother in law.  On our yearly travels to Germany, I have learned that the Germans are as serious about their Brotchen as the French are about their Baguettes.  My wife's uncle will drive past several bakeries to get to the one with the best Brotchen.

As a dedicated home baker, I have been comishioned by my mother in law to recreate the German Brotchen, since you can't really find them in Wichita, KS.

mlucas's picture

Calculating Final Dough Hydration from Baker's Percentages

April 27, 2010 - 6:55am -- mlucas

When baking with any type of starter/levain/biga, it seems pretty important to know the final dough hydration of a recipe, as that is a much better way to gauge the feel of the dough than just the base hydration. (especially when a large amount of starter is used)

Of course, if the hydration of the starter matches the hydration of the dough recipe, there's no need to calculate. But usually this is not the case...

jennyloh's picture

Need Help - Diastatic Malt Powder - Replacement?

April 27, 2010 - 6:10am -- jennyloh

I'd like to attempt the Jeffrey Hamelman's bagels which Lindy did a great job a few weeks ago.  However, I can't seem to find diastatic malt powder in the supermarket here (in China) :(.

I'd really love to do the bagels,  can anyone suggest an alternative that I can use? or if I exclude it,  will it make a difference?


juancho's picture

Baked arab english muffin like bread

April 26, 2010 - 9:39pm -- juancho

I need some help. I've been trying to develop a sandwich bread that looks like an arab english muffin, but it is very light (40grams) and when you finish baking it it should be 1 inch thick and white. It shouldn't brown. I 've tried a million ways and can't get it. Can anyone give me a hint? Thanks.


ANFlynn's picture

Contaminated Starter?

April 26, 2010 - 4:43pm -- ANFlynn

I was wondering if it is possible for your sourdough started to some how get contaminated with commercial yeast?  My started (made by Reinhart's method in BBA) made great bread for a while.  Lately, though, I have noticed that the rise is too fast and although the starter still smells sour, the bread isn't coming out like it used to.  It acts just like instant yeast!  Thoughts?

diverpro94's picture

I just thought I would share this! It's a speech about bread that Peter Reinhart did at google's headquarters. I was really suprised to see that he used one of Dante Alighieri's allegories! Peter is such a gifted baker, writer, and rhetorician!



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