General
Bread Falling After Baking
Forums:
Hi all,
So I'm VERY new to bread-making, but VERY excited about it. I own a coffee shop that just opened where we also have a good lunch business, and I'm looking to save money on our bread by baking it in house. I have baked a few test loaves and the loaf comes out great but within a few hours after baking it appears to fall. I know this is probably a very simple situation but as I said I am quite new. I appreciate any thoughts! Thanks!
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Approximating malted wheat flakes
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Hi all,
I have recently taken a liking to malt. I decided to try my hand at making a granary-style loaf. However, I don't have access to granary flour or malted wheat flakes. I can get wheat flakes, and I can get malt syrup, so I thought that maybe a combination of the two might be useful (perhaps toasting the wheat flakes and adding some malt?!). Since I have never tasted granary bread, I don't know what I am looking for... (Another option I've been thinking about is simply using coarsely ground caramel malt).
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Portuguese Sweet Bread (Why would I need to Cream Butter and Sugar)
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Hey all,
So I understand why we cream butter and sugar in pastry and confections but I'm a bit confused as to why it may be needed in a bread recipe.
I make a Portugeues Sweet Bread that calls for creaming the butter and sugar, adding the vanilla, and then slowly adding the yolks just as you would for a cake batter or cookie batter. After this milk, water, sponge, flour, yeast, are added with creamed mixture and we go forward as per most breads.
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Cobb grill baking
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Has anyone ever used a Cobb grill to bake bread? It seems as though it might work in that grill. It has a moat that you could put a small amount of water into to make a steamy environment and if you put a small enough amount in, it should evaporate in time to give a good crust. Supposedly you can get it up to 450-500 degrees.
We ordered one while it was a special on woot. We ordered the accessories but one of them is on backorder at the Cobb site so I have to wait to experiment. Terry R.
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My favorite doorstop
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For a lot of time I've been trying to replicate the vollkornbrot that made me fall in love with rye bread (produced by the german company Pema), but I never succeeded. Since I had some old rye to finish waiting for the new lot to arrive I decided to make one more try.
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Where to buy wheat berries Perth Australia
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Hello, im really interested in milling my own flour, does anyone know where to buy wheat berries/grain in Perth Australia, ive googled and cant find anyone. Im after a big bag not just those 500g ones.
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Happy New Year
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To all my friends of all faiths, may the New Year bring happiness, health and prosperity, and thank you all for making this past year so special.
L'shanah tovah t'kaseyvu (May you be inscribed in the Book of Life for a good year)
Stan Ginsberg
www.insidethejewishbakery.com
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What Makes Things Chewy?
Forums:
I like a chewy bread and chewy cookies. I have been trying to make chewy cookies based on Alton Brown's Chewy cookie recipe but if I alter the ingredients just a bit, more sugar, more butter, etc I always seem to loose the chewy part. He uses bread flour which adds more gluten and basically he melts the butter instead of the the usual creaming method. He claims that bread flour will absorb more liquid from the melted butter making more gluten.
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I'm beginning to tame the durum beast
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I hate durum wheat. One moment it seems it doesn't want to stop absorbing water and few seconds later you find in your hands an unmanageable paste.
I've been trying to bake a decent durum wheat loaf for several months, and after countless failed attempts finally I obtained (twice in a row!) something satisfying.
Rather than using preferments (that always made matters worse for me) I prepared a straight dough with this ingredients:
-500 gr semola rimacinata (13% proteins.... if the seller is to be trusted)
-400 gr water
-10 gr salt
-20 gr butter
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