bread cobs once against using lev bre from bakery bits uk! Like I mentioned in an earlier post I like to try different products and this superb sourdough dried yeast produces excellent tasting bread
- can't remember whose. The comment related to Forkish breads and internal temperature and the crust. My question is - what is the impact of baking longer just to get that deep dark crust thay Ken strives for even though internal temperature may have already hit 209°F. I can achieve a nice brown crust but not dark or as brittle as his. I bake at about 440°C for 20 mins in DO rest of time about 15 mins uncovered. Does the crumb dry out more if left in longer? will it stale more easily?
Well, I had a kitchen dilemma last week. I dropped the plastic bowl of my venerable food processor and cracked it. It is now useless. About the only things I ever did with it were morning fruit smoothies and pureeing soup. I know that most of my TFL friends also enjoy spending time in the kitchen, so I thought I would share my results for a replacement.
I am completely new to baking. I have a recipe offering only abbreviations. I understand WW and AP.
What does BF mean?
i seem to have this happening to my breads quite often and am not too sure why. i thought it might be due to some of the dough being too close to the cooling / freezing part of my fridge and the dough being 'frozen' when entering the oven, but it now also seems to happen when leaving the dough to prove for an hour before baking it.
On my last bake this happened only to one loaf out of 7 baked at the same time.
Any idea / suggestions? Could it be the shaping? They all are shaped at the same time by the same hands...
Or, how do I know whether I've overkneaded my dough?
I know some version of this question has been asked hundreds of times but I can't seem to dredge up what I'm specifically looking for via the search. Links to threads, sites, images etc are very welcome as is your advice.
I am struggling to perfect my process of making a bagel. I need to find consistency (look and shape) that can be reproduced in large quantities. I like my flavor. That isn't the issue.
I can't describe everything I've tried because we don't have the time.
Long time The Fresh Loaf lurker (such a fascinating site; I’m always learning new things), but first time poster. I think I may have rope in my bread, and I’m at a loss as to how to get rid of it.
Hi there I have just started a new business venture which possibly may require me to start baking my own bread which is exciting, but I have never done it before!! Thought the best place to start to get pointers would be on a bread forum. I'm after some advise on suitable bread makers that I should look into getting and any other guidance you may have. I will be baking my own rye bread and sub rolls/hoagie rolls on I guess a semi commercial level.
Any help would be appreciated!