The Fresh Loaf

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

Sides of loaf sucking in as loaf cools?

January 26, 2017 - 10:25pm -- AndyPanda
Forums: 

I bake WW sandwich bread in loaf pans.  For years I've always just baked at 350 for 36 minutes and it's been great.  But I've been reading about higher heat and steam and wanted to experiment.   I just baked two loaves at about 400F for 15 minutes with oven full of steam, then I vented the steam out and baked at 350F for another 20 minutes.  

JR Bakes's picture
JR Bakes

Sourdough Dilly Bread

★★★★★

Prep Time: 20 min (7 hrs total time) | Cook Time: 45 min | Makes: 10 servings | Difficulty: Easy

Ingredients:

• 1 cup (225 g) active/fed sourdough starter
• 1 cup cottage cheese, room temp
• 2 tablespoons sugar
• 1 tablespoon dried or minced onion
• 1 tablespoon melted butter
• 2 tablespoons dill seed
• 2 tablespoons dill weed
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 egg
• 2-1/2 cups (360 g) all-purpose flour

Directions:

1. In large bowl combine cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg. Mix until blended. Stir in starter. Gradually add flour to form dough. Knead gently for 3 minutes until flour is combined. Cover and let rise in warm place for about 4 hours, until doubled.

2. Turn dough into well-greased (shortening) 1-1/2 - 2 qt. size casserole dish, cover with plastic wrap. Let rise for 1 1/2- 2 hours in a warm place. Preheat oven 350°

3. Bake at 350° for 45-50 minutes. Brush with additional butter. Cut in wedges. Yield: 10 servings.

AndyPanda's picture

whey powder vs dry milk

January 26, 2017 - 4:22pm -- AndyPanda
Forums: 

This has probably been discussed before but I wasn't able to find my answer with a search.

I generally bake whole wheat sandwich bread and I usually add a few tablespoons of dry milk powder.   I was wondering about how dry whey powder might behave compared to the milk powder.

I'm not sure, but my sense of it is that whey powder would add the milk protein without adding the milk sugar that I'm adding with dry milk now.

Curious if anyone has baked with both and can describe how the texture or other properties might change using whey powder vs dry milk.     

ChrisBathory's picture

Sourdough Beginner Help

January 26, 2017 - 3:40pm -- ChrisBathory

Hi

I've been baking with sourdough for the first time recently. The loaf on the left is mine and the loaf on the right is a sourdough from a local bakery.

My sourdough has a good flavour, however I am not able to get it to rise as much as other ones I've seen (such as the one on the right)

Could this be a proving issue? I am letting it prove for some time, usually 4-8 hours, dependant on temperature, but usually I am letting it prove overnight.

Grenage's picture

Pannetone sanity check

January 26, 2017 - 3:28pm -- Grenage

Hi guys,

I started making pannetone just after Christmas, and the recipe I was using was very tasty, if a little too moist and dense.

I tried another recipe tonight:. http://thehappyfoodie.co.uk/recipes/proper-panettone

Does anyone see anything particularly wrong with the recipe, particularly stage one?  I basically ended up with ridiculous cakey mess, that wouldn't pane.  I gave up and added the butter and threw it in the corner after an hour of kneading.

Heidyth's picture

Help

January 26, 2017 - 2:25pm -- Heidyth
Forums: 

I am about to throw my bread machine down the stairs. I just asked it to make dough. It took and hour and a half to make a gloppy mess.

Pagnotta

1 2/3 C water

1/3 C Biga

1 1/4 tsp bread machine yeast

3 3/4 C ap flour

double0's picture

KA sourdough starter triples, but does not rise final dough mix

January 26, 2017 - 10:30am -- double0

Hey guys, new to the forum here. I usually post in pizzamaking.com but wanted to get a pair of eyes from all the amazing artisan breadmakers here :)

I have a roughly 2 week old sourdough starter made from just KA flour and water. It's never been refrigerated and I feed it on a 1:1:1 regimen, starter/flour/water, 40g/40g/40g. It triples within 6-8 hours, and begins to cave at 12 hours. Smells milky and looks very frothy at top. Sounds active right? 

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