The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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alfanso's picture

tips and crusts - photo collage

June 20, 2014 - 9:42am -- alfanso
Forums: 

Hi folks,

I rarely contribute to the forum, mostly just watch and try to glean info from the crew here.  I had worked as an apprentice in a well known small bakery, after retirement, part-time for a few years and then left about a half dozen years ago.  I started home baking at the end of last summer after that hiatus of years off, and after a while decided to concentrate exclusively on baguettes.  I wanted to get a few reliable commercial yeast (IDY) formulas as well as a few SD formulas down, and as we all know, practice makes (kind of) perfect.

FrenchNyonya's picture

Raw bread!!!

June 19, 2014 - 5:44pm -- FrenchNyonya
Forums: 

Is there a way to save a 70% baked bread? I baked 3 french country batards 2 days ago. They came out with almost burnt bottom but pale top.  When cut into one of it..it's gummy. Is there anyway to save them? May be freeze then bake in a hot oven again? Advice please.. 

Sylvia

dosal's picture

malt

June 15, 2014 - 8:37am -- dosal
Forums: 

Could you, please, tell me how you store malt. I had mine in a snap top plastic container and it formed a solid mass.

Our humidity is high during the summer. I had no problems during the winter months.

Since it was a plastic container I could rap it against the counter top and break the whole into smaller chunks which I put into a glass container with screw on lid. This went into the fridge.

Any ideas how to break up the chunks further? Everything I use on it gets sticky quite fast.

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