The Fresh Loaf

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

Hello

July 15, 2014 - 12:57pm -- tug

Hi, I'm Tom, I've recently got 'the bug' and it has coincided with a new job as a baker and pastry chef at a new italian restaurant in my village. Love this site, been coming for weeks, particularly this beauty:

http://www.thefreshloaf.com/node/37897/san-francisco-country-sourdough

and these

http://www.thefreshloaf.com/node/32906/san-joaquin-sourdough-baguettes

gunderfriend's picture

Which version of Reinhart's bread books to use?

July 15, 2014 - 12:25pm -- gunderfriend
Forums: 

Not being a scientist nor a sophisticated bread baker...

And getting older with less attention to detail and less desire to learn unnecessary new things ...

And having invested a lot of time in learning Peter Reinhart’s recipes in his Whole Grain Breads book and having a lot of satisfaction with them, I am wondering ...

PMcCool's picture

Nostalgia Breads

July 15, 2014 - 10:14am -- PMcCool
Forums: 

Are there breads that you remember that you just can't find anymore?  Breads that used to be commonly available but hardly anyone seems to make these days?

My curiosity is two-fold.  It's partly a life-long interest in folkways; the things that figure prominently in our memories and experiences.  It's also partly about an idea I've been toying with; putting together a series of classes about those breads that wre dear to us but have vanished into the homogenizer of modern culture.

aprilchem's picture

Is Zojirushi or Breville worth it for dough only?

July 15, 2014 - 8:54am -- aprilchem

Hi All,

This is only my second post on this board, but I'm hoping somebody with bread machine experience can give me some advice.  I have an old Breadman that I've been using for as long as I've been making bread - I don't know exactly how old it is; I bought it at Goodwill about 7 years ago and have used it twice a week since then.  However, it's recently developed some problems after "walking" off my counter twice, and in addition I'm now seeing some rust on the pan.  So, I think it's time to replace it.

aprilchem's picture

Hello from Va!

July 15, 2014 - 8:34am -- aprilchem

Hi All!

Introducing myself as I'm new to these forums.  I'm April and I live in Virginia, I've been baking all of my family's (me, my husband, and our three small kids) bread products for about 4 years now and milling my own grain for almost two years.  I'm partial to the Pullman loaf but make lots of other things as well.  I've joined this forum to learn new bread baking techniques from those more experienced than I am.  Glad to be here! 

justsaying's picture

Low carb breads?

July 15, 2014 - 5:07am -- justsaying

As you should all know by now it's the carbs that make you fat and unhealthy, not fats. Also, all successful diets(diets as in eating, not "diet" diets) are low carb based.

Now with that government thuggery out of the way, I was wondering if you could make this happen with a machine bread.

By low carb I mean bread of 500g size which has up to 120g of carbs, up to 100g would be ideal.

Has anyone experimented with this?

AbeNW11's picture

Emmer Sourdough Bread Recipe?

July 14, 2014 - 11:26pm -- AbeNW11
Forums: 

Hi Guys,

FINALLY! managed to get hold of some Wholegrain Emmer flour. Been wanting to try this for ages. I don't have any experience with this flour and was wondering if anyone could pass on some advice and give me a recipe. What should I expect from Emmer? Is it more like Einkorn, Spelt or Khorasan? Will the dough be sticky or stretchy? What would proofing time be? etc...

Thank you.

P.s. and last but by no means least, what does it taste like?

CrustandCrumb's picture
CrustandCrumb

As my 3.5 year old daughter would say, "deeeliciousss". Wonderful with cheese or just butter. We enjoy this bread for breakfast. Link to the recipe -

http://brotdoc.com/2013/05/26/musli-brot/

Enjoy baking!

Sid

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