The Fresh Loaf

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

Revisiting Pane di Altamura

March 18, 2016 - 1:24pm -- A BakEr

Recipe:

Remilled Semolina Flour 500g (100%)

Leaven 100g @ 60% hydration (20%) 

Salt 10g (2%)

Water 300g (60%)

 

Preparing the Starter: 3 feeds building a 60% hydration leaven

1. Friday Night: 25g 100% hydration starter + 50g flour + 25g water

2. Saturday Morning: 20g starter (from step 1) + 50g flour + 30g water

3. Saturday Evening: 20g starter (from step 2) + 50g flour + 30g water

 

Method (Sunday Morning):

Dwayne's picture

Cooking at Work

March 18, 2016 - 7:54am -- Dwayne
Forums: 

I've had a chance to teach a few bread classes where I work.  The classes have turned out well but since there is no oven, the full normal cycle can not be demonstrated.  The last class we did was Sourdough English Muffins which are cooked on a griddle, which we do have.  This seemed to work out better.

 

So, my question to all of you is:  What other breads do you cook on a Griddle?

 

The only other breads that I can think of are Flour Tortillas and Nan bread.  Thanks for any suggestions and or recipes (I prefer Sourdough).

Dwayne

 

bosco0633's picture

proofing basket question

March 18, 2016 - 5:55am -- bosco0633
Forums: 

Good morning everyone.  I am new to the forum and have been an avid BBQ enthusiast over the past 4 years.  There is a trend going on that has connected me to baking recently.  I have caught the bug and I am baking up a storm over the past month.  

I am just into bread making and learning a lot from a book by Josey Baker.  I have a few more books that I have purchased but think the Josey Baker Bread Book is an excellent starting point.  I have had great success with my loaves and I am learning the fundamentals before I transfer this to the Kamado BBQ.

MonkeyDaddy's picture

Ciabatta... almost

March 17, 2016 - 8:33pm -- MonkeyDaddy

Greetings All!

My latest bake was my first-ever attempt at a full 80% hydration without "cheating" (i.e., adding extra flour to combat stickiness).  I kind of mixed a couple techniques to get there and that may have been my downfall, but the final product came out pretty good.  My wife and I both thought it was one of the best tasting white flour loaves I have made recently, it just doesn't look like ciabatta... yet...     But I ain't giving up!!

larrabee1234's picture

Reinhart Rye help?

March 17, 2016 - 6:33pm -- larrabee1234
Forums: 

i want to make his rye meteil sandwich bread without a mother starter using a biga as suggested in the Whole Grain bread book. I can't follow whether you make a biga using rye instead of wheat? Make the wheat biga as printed in the whlole wheat bread recipe and only use a third cup in place of the MOTHER starter in the bread starter recipe?  using only a wheat biga in place of the starter as listed seems like it would get almost no rye flour into the bread. Anybody got any experience with this?  Or know a Peter Reinhart website or forum where I could ask the question?

donsabi's picture

Anyone With Afib?

March 17, 2016 - 5:43pm -- donsabi
Forums: 

I deal with afib everyday and I try to find ways to prevent attacks.  I have been baking bread for years believing I was doing the healthy thing.  I have just learned that one afib trigger is tyramine and I was surprised as to which foods are high in tyramine.

As I search the Web I find some contary information about tyramine in breads.  I have found references on homemade breads being both high in tyramine and others stating homemade breads are fine.  Yet they say commercial breads are OK and sourdough is high in tyramines.  Very confusing.

mclean08's picture

Problem with oven rise

March 17, 2016 - 5:19pm -- mclean08
Forums: 

I have been baking a particular bread recipe for several years and have always had an excellent loaf from this - in fact the only time the loaf was not just right was when I got distracted and measured the flour wrongly.

I have always used a breadmaker to mix and knead the dough then removed the dough to knock back then rise and double in bulk before placing in a loaf pan for a short second rise (about 15 minutes).

Then covered it, and into a pre-heated oven at 230C for 15 minutes.

CMcPherson's picture

Suggestion from new guy

March 17, 2016 - 4:52pm -- CMcPherson

You all have a great forum here!
The Handbook is a resource not usually found on hobby forums.

Being the type of person that has a lot of divers interests, I have become quite a connoisseur of hobby forums.

Because of being the consummate "new guy", I rely on the search function. Some are better than others.

I would really like to be able to do an advanced search for a subject in a particular sub-forum.

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