The Fresh Loaf

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

bulk fermentation for white bread

February 8, 2010 - 6:33pm -- markie_oliver

Hi guys, i've been selling bread for a month now but it happens tobe a white bread varieties, but something on my process is on the grey area for me  and that is the BULK FERMENTATION. Correct me if im wrong but i understand that longer fermentation process also improve the shelf life of bread and the softness?though i knew that with high sugar, i'tll be a junk food for the yeast. so im gonna write down my formula and process and i hope somebody would comment if im doing the right thing or not.

APF-100%

Milk-60%

IDY-1.2

salt-2%

sugar-15%

LindaLou's picture
LindaLou

I was so happy when my 1 starter white bread came out nice. Tomorrow I will share with everyone at work. My husband had some and said it was very good. I can't get my pictures to work or I would show you. I love the pictures everyone send in by the way.

 

Feelin Crumby's picture

Cover Benched Dough??

February 8, 2010 - 2:53pm -- Feelin Crumby
Forums: 

Something's been bothering me concerning how I treat, and react to, the unshaped pieces of dough I have on the counter. Actually, the shaped ones, too. Essentially, I feel panicked :-). Everything I read says to cover them, but I have visited bakeries, and often see photos of bakers with TABLES FULL of loaves out in the open . . . uncovered. What's going on here? What is the difference on the breads if they're not covered during this stage? Any explanations are greatly appreciated. Thanks. Feelin' Crumby

jpchisari's picture
jpchisari

 

Here's a Rustic Italian Round I baked today using straight dough method with 15% levain added.

tabasco's picture

Lalvain "French Sourdough" Starter from King Arthur?

February 8, 2010 - 2:21pm -- tabasco

Hi, Sourdough fans,

I'm fairly new with the Sourdough aspect of bread-baking, but I confess I've become obsessed. 

I have tried to make my own 'wild yeast starter' without a lot of luck, but I continue to try.  I have also baked a few loaves of Levain style bread using an aged 'sponge' including a a little SAF yeast and 1/2 cup of sourdough starter (made from the KA 'french starter' mentioned below), but I didn't like the taste of the bread (really bad).

saraugie's picture

Is there a difference in speed settings between home mixers? Most instructions say "Mix on low speed (#2 if using a KitchenAid)"

February 8, 2010 - 1:55pm -- saraugie
Forums: 

Is there a difference in speed settings between home mixers? Example: instructions say "Mix on low speed (#2 if using a KitchenAid)", at least most of the books that I have mention KA. I am following instructions now which say KA, waiting between mixing and I had a "hmmmm" moment.

I have a home model Cuisinart and I use the same settings in the formula's instructions even though most say KA. I think I'm correct using same speed settings as KA but never hurts to double check.

There goes my timer, time to add the whole grains and mix again.

Thanks,

Gunnersbury's picture

Sandwich Roll Recipe that does well refrigerated

February 8, 2010 - 11:45am -- Gunnersbury

There are so many sandwich roll recipes, but I have not been able to find one that can be made the night before and produce nice quality sandwich rolls the next day. I would like to make the dough in the evening, ideally shape the rolls, refrigerate and bake them the next day in time for lunch. I would appreciate your help.

Gunnersbury

hilo_kawika's picture

gummy Struan

February 8, 2010 - 10:09am -- hilo_kawika

I'm happy to say that thanks to the good advice I've received here and from other friends, I've had pretty good luck with my bread baking.  But when I tried to make Peter Reinhart's version of struan bread from his Artisan Baking Every Day book the results were disappointing.

eva_stockholm's picture
eva_stockholm

Bakers share recipes on knead-to-know basis.

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