Hi from Philadelphia
My wife and I are relatively new to bread-making. We are progressing, learning and having fun!
We are in Washington Crossing, PA, (where Washington crossed the Delaware River).
My wife and I are relatively new to bread-making. We are progressing, learning and having fun!
We are in Washington Crossing, PA, (where Washington crossed the Delaware River).
About to replace my KA 5 qt. Want the best, but Hobart too expensive. Need advice among Bosch, Electrolux (are they still made?), Viking, and any other I missed. I assume these are in the $600 range or so, a little more is ok.
I searched here, and other sites online, and no one seems to be willing to say which they think is the best.
Thanks
In the last couple of weeks I've been trying to get to the right shaping technique. I tried several ways wich I took from books as well as from the net. I always run into the problem of degassing the dough during shaping wich usually leads to a denser crumb without any irruegular wholes. What is the best way of degassing as little as possible? I'm talking manly about batard but also about the boule (wich is even a bigger trouble for me as I always mess up the loaf while shaping it). Any tips or maybe videos?
Thanks and have a great weekend!
Jonathan.
Which will give me the most traditional result? (I am trying to replicate the amazing fougasse I ate at Paul in London). If using a baguette formula, can I add olives, and if so, at what point in the process? Also, if using a baguette formula, can I brush it with olive oil before baking? Any recipes to share? Merci!
Hello All
I've been making bread on and off for about 15 years, nothing spectacular just basic mixes and not always with success. I think its time I started to concentrate, expand my knowledge and experiment. Hopefully you will all start pointing me in the right direction. This is my basic mix which I think is always a bit "sticky": -
700g flour
15g salt
25g olive oil
7g dried active yeast
430ml water.
Peter
Hello to all, here is my question:
I have dough working nicely but scaled up to 20kg end up owerproofed (prob. becouse fridge cant handle it as 1kg) what would happen later in baking if i go on less sugar or lessyeast
this is recipe: ADY 2% Sugar 3% Water 56% Oil 5% Salt 2,4% Milk in powder (1% fat) 2%
Thank you
OK admittly im a plant baker and a mere push button baker however i bake a lot at home.
I am entered in a young bread baker of the year competition and the topic for a presentation is to identify key processes or law changes in the last 50 years. so ive decided to look at the food safety and hygiene approach.
a friend of mine ask if i knew how to make the dough like is used to make dough-nuts. i told her i havent a clue as to how to make that sort of dough but i knew where i could ask..so here i am once again...thanks for any an all help..vince