What Kind of Bread is This?
Interesting video, people making bread somewhere in Italy. Anyone know what kind of bread that is? I have never seen that before and the video is all in Italian.
http://www.youtube.com/watch?v=OtywPC0VIvI&feature=related
Interesting video, people making bread somewhere in Italy. Anyone know what kind of bread that is? I have never seen that before and the video is all in Italian.
http://www.youtube.com/watch?v=OtywPC0VIvI&feature=related
Hi Fresh Loaf People...
I received the Bread Baker's Apprentice for Christmas. I am a long time home baker, but I was interested in trying Reinhart's formulas and (I hope) learning new ideas about bread baking.
The first formula I tried was his "Light Wheat Bread." This seemed like a simple starting place in his book.
I was surprised at how dry the formula was... 55.6% hydration? I am used to much wetter dough (65% minumum), but I thought I would try to follow his directions before going my own way.
I go to TFL when I cannot sleep - in the peace of night time it is supposed to calm the mind. An hour with a cup of tea and TFL and in theory I can then go back to sleep. Trouble is, that so many wonderful ideas and suggestions get me over excited .....
Happy New Year to all at TFL. I've learnt a lot and improved a lot. Still a long way to go and I am not satisfied. My last loaf of the year was a white loaf with added spelt flower. My slashing resulted in a slashed finger - but I live to tell the tale. This time next year - just see what I will have learnt!
http://www.kingarthurflour.com/recipe/master-weight-chart.html
I found this on http://www.reddit.com/r/COOKING, and thought I share with everyone.
It doesn't have grams, but that's a simple, reliable conversion from ounces.
I have not had this problem before, but it persists and has me wondering if it is my starter. I keep a liquid starter, feed at least once weekly. It still seems to react normally to feedings and smells normal. About a month ago, my bread started having a grayish crust. I thought maybe it was overproofed, but I haven't changed anything, and the problem persists. My whole wheat flour is probably 6 months old but refrigerated. Could it be that? I don't think so, but at my wits end.
Any suggestions greatly appreciated! I thought it wise to check here before starting over.
My guest blog post for the National Jewish Book Council, "What is a Jewish Bakery?" http://bit.ly/txLpJX
Stan
My sandwich loaves were terrific, but pale despite an overnight stay in the fridge.
I made a variation of Syd's Poolish Sandwich Loaf, but instead of making a poolish, I made the dough directly, fermented it in bulk half-way or perhaps more. I then retarded the dough. The next day, the dough had expanded 3 to 4 times it's original volume. I preshaped the loaves, let them reach room temperature and baked them at 375F.
My first attempt at making these apple fritters was an unmitigated disaster.
Thinking "I know dough", I decided to make the dough the night before. I mixed the dough, let it bulk ferment, added the apple filling (a silly concoction that called for a vanilla bean, sparkling cider, and apple cider vinegar. Oh, the hubris!), and retarded the dough overnight.
Easy enough.
Should work just fine, right?
Ha! Ha! Ha!
Nope!
I am due to have a mastectomy early in New Year, but cannot bear the thought of giving up bread baking. Am I unrealistic to think that I could use the stretch and fold technique over several hours with very little heavy physical work? I've been told to expect tiredness or even exhaustion. But if people can help with the washing up and carrying I reckon I could do something? Any ideas please?