Hello Everyone,
Chanced upon this website and just had to join! We are just finalizing purchase of a home in Tasmania, built in 1907 and used continuously as the towns bakery for 70 years. When we purchased it, most if not all of the bakery items were still in situ including the wood fired Scotch Oven reputed to be able to bake up to 300 loaves at a time. We would rather not disclose the location at this time till we get settled in.
An interesting piece in the New York Times - European Edition:
Handmade slowly fermented "tradition" baguette versus industrial grade "classic" baguettes and "Got Bread?" ad campaign...,
Wild-Yeast
I used to feed my starter twice a day. I'd bake one and waste one. I got tired of the waste and started just only doing the bake dump. This seems to produce good bread. The difference I've noticed is the crumb is tighter on the less fed starter. It's more like regular store bread as far as how open the crumb is.
What have you noticed in the differences?
I'm especially curious of feeding:
-twice a day
-once a day
-once every two to three days
I found this recipe on a Swedish bakers website and even though I cannot make this bread, I thought I would share because it seems as though it would be fantastic. Please try and let me know how it went. I wish I could do it.p
Day 1, poolish
250 g water
250 g all purpose flour
2 g fresh yeast
Mix these together, cover and leave overnight At room temperature. Allow to double in size and sinking in the middle is a clear indication the poolish is ready.
When I brush egg glaze on my rolls or loaves, just before baking, they usually collapse. What am I doing wrong?
Sometimes they regain their "lift" in the oven, but are never as springy as pre-glazing.
edit : if I put the bread in the oven without glazing, then took them out and glazed halfway, then returned to the oven, would this work?
Sorry for poor Eng, non native.
Hi, I am new to TFL and baking.A home baker who is passionate with making Baguette lately. I am seeking advice for making an good oven spring :)
The biggest obstacle I have now is my small 21L toaster oven(Delonghi eo2150)
Biggest problems are uneven heating and stream making
It s too small and the bread is too close to the upper heating wire even I put them on the bottom rack(with a pizza stone).
I have a Crypto-Peerless ec30 30qt mixer that's leaking oil from the planetary assembly. The assembly is held on with just one nut, which I've been able to loosen, but the planetary assembly shows no signs of budging, to spite encouragement from a rubber mallet.
Any advice?
I contacted the manufacturer about a repair manual, weeks ago, but no reply.
