Almost Abe's 100% Buckwheat
Abe showed us a stunning 100% buckwheat yeasted loaf here:
https://www.thefreshloaf.com/node/73128/community-bake-infinity-bread#comment-526712
I tried it out, with a few small changes. It worked out very well, though much darker than Abe's. It must the a difference in the flours. First pictures, then the process and changes .
Percentage of Amylase Enzyme to add
I have been allover the place with Amylase Enzyme, I put 1.2% (as per my teacher)and destroyed the dough, does anyone know the right percentage? Please help
Biga
I'm having great success with the Peter Rinehart's biga Italian bread recipe from his BBA. There is a biga in our refrigerator ready for use tomorrow. Could I take a small (150g-200g) chunk of it and toss it into another bread recipe to give it the biga benefit? The biga has a 67% hydration rate and my other bread recipe has a 64% hydration rate. I was going to adjust the water and add another gram or two of salt. Any thoughts out there???
Starting to see some progress with demi-baguettes
Based on Michael Suas' recipe for baguettes with poolish, from "advanced bread and pastries".
Adding vital wheat gluten
Does anyone know if I add gluten to my flour (if I’m using all-purpose instead of bread flour), does that “count” as flour when I’m determining water and flour ratio? So if the recipe calls for 500gm flour and 375gm water, should I add more water to make up for the extra gluten?
Butter Mochi for Zoji Virtuoso Plus Breadmaker BB-PDC20
Hello, new to the site and new to bread makers. Zoji has a recipe for butter mochi on their website, it is not for my model though and would love to be able to make this. Does anyone have a recipe to make butter mochi in the Virtuoso Plus Breadmaker BB-PDC20?
Perfecting my panettone, or the tale of a sad second rise
Good afternoon friends. I'm on a mission to make the perfect panettone, so I'm practicing before the holidays.
I refreshed my 100% hydration starter 3 times over the week before I baked, and the night before I fed 2oz with 5oz of flour and 5oz of water.
First dough went together fine. Beautiful, strong gluten development.
For rising, I put a seed warming mat on the floor of the oven with a baking dish of water on top. It keeps a solid 78-80F in there.
Duck Eggs for Pannetone?
Hi,
I am brand new here but have found so much useful information! I am about to make traditional panettone this Christmas season, which I have done once before- I was really happy with how delicious it turned out! My question is, we have mostly duck eggs and I’d like to avoid buying lots of eggs from the store if I can help it - can I use duck eggs for a panettone, or will it be too heavy and rich to rise properly? Ours are about the same size as large chicken eggs and have worked very well for other enriched doughs but this might be a whole other beast!