The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Advanced Topics

  • Pin It

Anything too geeky to post about elsewhere.

danmerk's picture

SJSD Baguette attempt with issues

February 8, 2016 - 3:53pm -- danmerk

Need some help. I have the same oven as David does (the gas version I believe) and I have a horrid time getting that perfect oven steam. I know this is one of the biggest topics here. What I use:

Gas Oven set to 500F for 1 hour
1 tray of lava rocks placed at the bottom of the oven
I mist the oven with filtered water before peeling onto my stone
I also pour 1 cup of hot water in the pan after I peel
After 20 min, I flip oven to Convection @ 425F.

clearlyanidiot's picture

Theoretical mixers design.

January 27, 2016 - 10:31am -- clearlyanidiot

When looking at interesting mixers I came across a mechanical engineer that does animations.

Some may not be very practical, but it kinda cheered me up that there are still people out there thinking up interesting solutions. 

 

Artofex like mixer. https://www.youtube.com/watch?v=6ktLcEOzY9o

https://www.youtube.com/watch?v=gYksowpfhFY

Ibycus's picture

Yeasts....

January 3, 2016 - 11:02am -- Ibycus

Ok, before you read any further, be forewarned, the following is somewhat gross. 

Ok, you've been warned.... 

Let me start by saying I'm a vet. In dogs, ear infections are most commonly caused by a yeast. (Malessesia pachydermatitis). The running 'joke' we give to clients is that 'he's baking bread in his ears'.

You sure you want to keep reading?

Kevin_000's picture

Starch packet damage in milling a myth? - A discussion with a miller.

November 29, 2015 - 7:17am -- Kevin_000

I go to great lengths sourcing flours and am pleased to be able to get stone ground flours from the UK and Italy and I mill my own wholemeal using a small domestic horizontal electric stone  mill. Generally my baking life is as smooth as a mill pond happy reading about baking and contented with my loaf...

I have always accepted the view that milling wheat too finely damages the starch packets and results in the dough not rising properly.

MonkeyDaddy's picture

Dabrownman, I had some questions about...

November 29, 2015 - 4:38am -- MonkeyDaddy

Dabrownman, I had some questions about your http://www.thefreshloaf.com/node/43380/lucy%E2%80%99s-favorite-methods-make-healthy-and-beautiful-bread post:

Key point 4. Make sourdough bread and use less pre-fermented flour to do it.  And Key point 6. ...  Create recipes that have low pre-fermented flour amounts...  

Pages

Subscribe to RSS - Advanced Topics