I just started working at a scratch bakery, and one of the bread types we make is a low carb loaf. I don't know what is in the mix since it is proprietary and the owner won't tell me. The problem is that the bread "breaks" while it is proving, causing large cracks in the loaves. Can anyone tell me what I can do to avoid this?
I'm a fairly inexperienced bread baker and I have been experimenting with recipes from the book Short & Sweet by Dan Lepard. The kneading method in this book is to do light kneading at intervals. However I'm not having much success! I tried making this black pepper and caraway rye recipe and the result was stodgy and the dough was separated in pieces, as you will see in the photo of my sad loaf.
Does anyone have advice or videos in how to make sure I get this bread making method right? Or should I try different methods?
About a week or so ago, I posted asking about making a lean 100% whole wheat sourdough. I got a lot of good feedback, and was recommended this recipe. Because I normally bake on a somewhat different schedule, I used the same formula but tweaked it for my normal baking schedule. (Not to mention scaling it from 4 kg to 1.25 kg)
Hello, I just began a new starter a bit over a week ago using the Tartine Bread recipe. I have made this before but never with all organic flour. My starter does not seem to be active enough. It is not doubeling in size. I has bubbles, looks and smells healthy. I tried feeding it twice a day and it didn't make much a difference. Maybe I need to keep feeding it twice a day? Is it the organic flour? Any info would be great! Thanks.
Hey folks, just want to let you all know that I wrote an eBook. I promise, this is the only time I'm gonna pitch it here. It's specifically on the topic of achieving an open crumb. It's not for beginners, and it's not a short book. It assumes the reader already has a sourdough starter and knows how to use it -- it does not discuss starter creation. The book goes very deep into the subject of developing dough structure, so its focus is primarily on fermentation, structure building, dough handling, and working with wet dough.
Whole Food's Seeduction Bread is one of the very top tasting breads that I've eaten. I am trying to put together a recipe/formula for it. The recipe that looks best (and is duplicated times over on the web) is found here.
I have a supply of all kinds of tiles left over from jobs. I am wondering if I could cut and stack, say 4" wide tiles to use as oven walls bonding them using refractory cement and/or fire resisting caulking?