The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Anything too geeky to post about elsewhere.

DRbaker24's picture

Making an Electric/gas hearth oven...

August 7, 2017 - 5:28pm -- DRbaker24

So woodfired brick and earth ovens are beautiful, and have more "soul" and romanticism than the modern counterparts. That being said has anyone made an electric/gas oven w/ steam injection. I would like to have my own bakery one day. Just curious...

To ramble I imagine some sort of metal frame has to be made and lots of stuff soldered and bolted together not to mention heating elements, electronic controls, steam... yup. 4 decks would be ideal. and even some way to turn the oven on to preheat it via the internet...

Martin Crossley's picture

Collapse and re-growth cycles after starter refreshment

May 27, 2017 - 8:24am -- Martin Crossley

This really interested me... I took a time-lapse video of the ten hour period after a [1:1:1] refreshment of my 2 week-old wheat starter (3:1 white/wholemeal),

https://youtu.be/nETA5QpmgWA

The first phase was as expected: a near-exponential growth in volume that peaked out after 3hrs (at 22 deg C) and then 'held' for 20-30 mins.

JamieOF's picture

Jump Up To "Bulk" Baking - Advice Please

May 22, 2017 - 7:57am -- JamieOF

Hello folks. The past 2 months have been a whirlwind of activity in my kitchen, to the point where I've started supplying a small new local cafe with sourdough breadbowls and some loaves, and have started selling in small quantities through my step-nephew (a cheesemaker) at a local farmer's market.

giancaem's picture

Dough oxidation via enzymatic action

May 15, 2017 - 1:40pm -- giancaem

This weekend I was experimenting with colored sourdough. I incorporated spinach to one of my most tested recipes to as the source of pigments. For this loaf I used the spinach raw but quickly discovered (both by experiencing it and later by doing some research) that it was not such a great idea. Spinach, as many other vegetables tend to oxidize rather quickly when they are cut and exposed to air. This is oxidation is caused by enzymes naturally present in plant matter.

ibor's picture

Bread Ring Beta. Baked

May 6, 2017 - 5:00am -- ibor

Sharing bread has always been part of many communities’ celebrations. Decorative bread, especially in the form of a ring or circle, enhances the relevance of the ceremony with its powerful symbolic meanings.

* From the book: "The Art of Braiding Bread"

* https://myfoodaddress.blogspot.com/

The inset shows the bread in dough form. The main picture presents the baked bread.

dixongexpat's picture

Tracking recipe changes and experimentation

April 2, 2017 - 2:44pm -- dixongexpat

How do you track your changes to recipes and the results? I am beginning to compile quite the collection of printed recipe pages with handwritten calculations all over them. I'm also making substitutions, many of which aren't being recorded anywhere. How am I supposed to avoid bad results and reproduce good results if I'm not tracking all of this?

I have so far been rather surprised at the lack of existing solutions for this. Google is failing me, bigtime.

So what do *you* use?

BoyerTim's picture

Flavor difference between small amount of yeast over longer time vs regular amount of yeast retarded in fridge...

February 28, 2017 - 6:54am -- BoyerTim

This may be an experiment I have to do on my own, but I'm curious if anyone else can describe the difference in flavor/general profile of a dough fermented starting with a small amount of yeast and letting it slowly feed VS. a "normal" amount of yeast slowed down at lower temperatures in a refrigerator?

 

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