We're in the running for a small business grant through a program sponsored by Chase and LinkedIn, but to get to the next level, we need 250 votes within the next three weeks. If you like what The New York Bakers is doing and want us to do it even better, please help us out by voting here: https://www.missionmainstreetgrants.com/b/24561.
Is Leonard's French as good as Essential's Columbia? I made the latter a few days ago and it is outrageously good. Wondered if Leonard's Country French could be as good. Thanks in advance.
How many builds do you do b/f final levain build? And over what period of time? I find my loaves come out better if I do 2 or more builds over 24 hours b/f the final levain build.
Thanks in advance.
My wife has been baking sourdough bread from a few years and produces good bread
Previously she was doing it in dutch ovens in a standard house oven. She would raise the bread in a bowl covered with a towel in a closet for some time at 80 degrees F, then in loafs on a baking sheet covered with towel for some time at same conditions in the closet then bake in preheated ovens for about an hour at 450 F. This produced great crust.
We just purchased very cheap a nu vu op-2 oven proofer combo (the type used in subway) and have not had good results with the crust.
I own a bakery that produces one product and our customers are requesting whole wheat. I tried just swapping out whole wheat flour for white, but it came out pretty dry and didn't rise very much.
What's the typical hydration ratio for whole wheat flour as apposed to white?
Do I need to add more yeast?
Rescued my old enamelled (steel) roasting dish from hubby's workshop where it has languished for a few years and gave it a good clean up. I don't want to go to the expense of a dutch oven. so wonder if I can use this instead. There are a few scratches and chips (see below) but mostly it is still good. I want to be certain it is ok to use this at up to say 260degrees celcius. Any thoughts anyone? I usually make batards so the oval shape will be perfect.