Hello! I am brand new to bread baking; so far I've made eight loaves, all yeast dough, and I've found a recipe that we're now using to replace our old store-bought bread. My bread baking mentor is my husband's grandmother, who is 90 and has always made her own bread. She is an excellent teacher and I love her bread but I think I might like to branch out a bit and see what else I can make. I am so excited to have found this site and am eager to see what I can learn!
Took some pizza dough I had in the freezer out to defrost just before we went on vacation, hoping to make pizza for dinner the night before we left. Well, that didn't happen, lol. Now I have pizza dough that's been in the fridge for two weeks, presumably relatively dead.
What can I do with it? Add it to new doughs as a portion of 'old dough' for flavour? Is it something I could make an essentially uleavened flatbread with at this point? Advice/suggestions welcome! Thanks.
I've made this ciabatta style 77% hydration bread using .004% traditional yeast in a baguette pan about 40 - 50 times and suddenly I get bulging. The seams were well sealed and still obviously on the bottom of the loaves. I slashed the tops for oven spring and don't know what caused the 'bulge'. Can anyone help me understand?
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Can someone please help? I bet you have heard this a thousand times but here goes:
I've been baking bread for a while now with about a 70% success rate. My sourdough efforts had about a 90% failure rate so I've given that up for a while.
The basic white bread recipe I use is as follows:
500g strong white bread flour
7g fast action yeast
40ml olive oil
Usually this turns out fine but sometimes I have the following problems:
Bread comes out rather dense and oven spring is not too good.
Since I presume "20% bran flour" has all the germ and 20% of the bran as whole wheat, to recreate 1000g 20% bran flour can you just mix 200 g whole wheat (assuming 3% germ and 15% bran) with 776g white flour and add 24g wheat germ?
I was just wondering if anyone out there has made the Norwich Sourdough from the Wild Yeast blog. In her blog, Susan states that she gets 5 loaves out of the recipe. I actually get 3 good-size loaves, I can't imagine them being much smaller. Susan's loaves don't look that small in the pictures on her blog, For those of you who bake this recipe, what is your experience?