Any good reccomendations for a container to store 5 or 10 lbs of four in?
Also would like reccomendations on a tub or container that I can put bread in to proof or store in a fridge for a few days until ready to use.
Hi,
I am looking for a thermometer that can measure the temperature of water for my bread baking. I'm looking to see between 70 degrees fahrenheit and 125 degrees fahrenheit. Can anyone recommend a good one?
Thanks!
This is more of a general baking question than a bread baking question. But then the web site is called "The Fresh Loaf" - and the question is about loaf pans.
A recipe I made the other day - Pear Bread, and boy! is it good! - called for two 8x4 inch loaf pans. I have 8.5x4.5 inch loaf pans. I ended up using one 8x8 inch square pan. Some recipes call for 9x5 inch pans. JoyOfBaking.com lists capacities of these three loaf pans at 4 cups, 6 cups, and 8 cups respectively, so fudging is not necessarily inconsequential.
It was my good fortune to find this glorious birch bowl from the Great American Bowl Company in Fairbanks, Alaska at a yard sale near my home for the amazing price of $2.00. GIven that it was such a bargain, I'm willing to purchase proper care products. Has anyone any suggestions as to the best seasoning product to use? It is apparently clear (no knots) birch,and clean. The prior owners may have used vegtetable or olive oil, as the bowl does not feel dry at all. This certainly looks like an excellent bowl for breadmaking. Many thanks!
So I'm looking at getting a new and larger mixer, but I couldn't find out any information about this. I mosting bake using Peter Reinhart's recipes. Artisan breads everyday and Bread Bakers Apprentice. I have a 300w Kitchen Aid, which is going to die on me anytime. I can smell the motor buring. I'm thinking of the Bosch or Magic Mill, but I'm worried that I wont be able to use these recipes in this type of mixer. I'm not sure. Does anyone have any thoughts? Is it a different process?
My wife found this on face book. I'm always amazed by those who think outside the box.
https://www.facebook.com/photo.php?v=486452854754522&set=vb.154798851253259&type=2&theater Hi, everyone. I was a frequent visitor years ago, then took time off for school, career and the recession. I'm getting back on my feet and am so thrilled that this place is still alive and kicking. I'm back to baking and have a question: I would like to bake some small loaves tied with raffia. It's very pretty but I'm wondering how the raffia part works. I've seen where it appears that the raffia is baked with the bread, so that the bread bakes around it. Is there food grade raffia or bakers raffia or something?
Hi, All.
Quick question: what do you use when you need to let your dough rest on the bench for a while? I've used floursack towels, but don't like how they dry out the dough. I will scale and round my loaves, then let them rest for 10-20 minutes. During that time, it would really be best if they're covered, but I don't want to have to deal with plastic sheets (they'd have to be food-safe, anyway).
Is there a better fabric available that would keep the dough moist, not stick and be easy to handle and store?
Thanks in advance,
Stephan
