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dailybread101

Guys and Gals,

Just found interesting guides and newsletters (Baking Update Newsletter) from Lallemand, a well-known ingridients produser and researcher. Hope, this may be useful for our bread-baking community.

http://www.lallemand.com/BakerYeastNA/eng/newsletter.shtm

This is a table of content:

Baking Update

Volume 1:

Volume 2:

Baking Innovations
dailybread101's picture
dailybread101

)  I'll re-do it to make it:-less salty- I'll give it about 30 minutes of proofing after shaping (not more!) - I'll try to add more sourness by fermenting my rye sour overnight- I'll try to make the crust softer.

Greenstein’s Corn (RYE) Bread. This is my first try. :) 

I'll re-do it tand make it:
- less salty
- I'll give it about 30 minutes of proofing after shaping (not more!) - maybe this will help me to avoid crust cracks
- I'll try to add more sourness by fermenting my rye sour overnight, cos I am ethnically Russian and we like sour rye breads
- I'll try to make the crust softer, cos my husband likes it softer. :)

Front view
Front view

)
At night :)

)
In the morning :)

Close view

Thanks in advance for your comments!
:)

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