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:

• Number 1:   A Guide to Bromate Replacer Ingredients
• Number 2:   How to Evaluate a Cream Yeast System 
• Number 3:   Choosing the Right Yeast  
• Number 4:   Using the Right Amount of Yeast
• Number 5:   A Guide to Baking Preservatives   
• Number 6:   Deciding Between Fresh Yeast and Dry Yeast  
• Number 7:   A Guide to Reducing Agents  
• Number 8:   Yeast Handling in the Bakery 
• Number 9:   Bakers Yeast Production and Characteristics 
• Number 10: Comparing Breadmaking Systems   
• Number 11: Working with Preferments   
• Number 12: A Guide to Chemical Leaveners 
• Number 13: A Guide to Dough Conditioner Ingredients  
• Number 14: A Guide to Baking Enzymes  
• Number 15: Standardizing Enzyme Levels in Flour 
• Number 16: Staling Causes and Effects 
• Number 17: How Flour Quality Affects Bread Quality 
• Number 18: How Frozen Dough Affects Bread Quality
• Number 19: Yeast Activation in a Water Brew  
• Number 20: Bagel Production 

Volume 2:

• Number 1:   Pizza Crust Production
• Number 2:   Bromate Replacement in Continuous Mix Systems
• Number 3:   Pie Crust Production
• Number 4:   Flour Tortilla Production 
• Number 5:   High-Fiber Bread Production  
• Number 6:   Bread Flavor 
• Number 7:   Improving Crumb Softness
• Number 8:   Variety Bread Production 
• Number 9:   Working with Instant Yeast
• Number 10: ISO 9000 Certification for the Baking Industry
• Number 11: Pain au Levain Production  
• Number 12: HACCP for the Baking Industry
• Number 13: Sweet Goods Composition and Characteristics 
• Number 14: Alternatives to Scratch Baking 
• Number 15: Bun and Roll Production 
• Number 16: Cracker Production  
• Number 17: Cake and Muffin Process and Ingredients 
• Number 18: Oils Used as Lubricating or Release Agents
• Number 19: Cookie and Biscuit Production
• Number 10: Bread Formula Optimization

Baking Innovations

• Number 1: Vitamin D in baking

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

At night :)

In the morning :)

Thanks in advance for your comments!
:)