There is a wonderful sauce for pasta made up only of chopped garlic and halved cherry tomatoes sautéed until the tomatoes break down and partly melt into the sauce. I thought it might make for an interesting bread. Since it goes so well with pasta, and pasta is usually made from semolina, I used 50% durum flour in the dough.
My standard bread is a 40/60 WW/AP sourdough. Instead of the simple scoring that I've done for years, I tried one of the elaborate floral designs. It came out beautiful, except that the oven spring broke through the center of the design. I imagine the solution is to let it rise longer, but I would have had to get the timing exactly right. Suggestions?
I love love love my Chandleys but I’m moving my bakery out of a commercial space and into our home. Not renewing my lease unfortunately means getting rid of my equipment while I build/plan out our home bakery. The ovens were purchased in January 2023 and arrived in February. They’ve been baked in since then, more consistently starting in April - present. Both ovens have had replaced/upgraded fuse boxes Amazing ovens!!! Space savers, quick preheat, easy to use, simple to clean.
I am a home SD baker and bake high heat doughs at least 2x/month. My 8 year old Capital Oven went on me. They no longer manufacture the part for my oven. Anyone have recommendations on purchasing a new oven for my house. I am limited to just under 30" wide. Right now I am cooking with propane on with the burners and oven.
Thanks
Lynn
I was doing a little reading about different types of preferment and the terminology and the different uses. This article I linked below seems to challenge received wisdom--and common sense?--about using different kinds of preferment for different purposes. It seems obvious, for example, that to obtain a bread (or whatever) with less sour character, especially in warm weather, one could opt for a stiffer preferment, which, developing more slowly, would yield a yeastier and less sour result within a similar timeframe.
Holy boules and batards, Batman!
Yesterday, a friend who's been into baking a lot longer than I have gave me a clipping of a 1996 Nancy Silverton article from Gourmet mag that featured this instruction on how to make a sourdough starter:
Abe showed us a stunning 100% buckwheat yeasted loaf here:
https://www.thefreshloaf.com/node/73128/community-bake-infinity-bread#comment-526712
I tried it out, with a few small changes. It worked out very well, though much darker than Abe's. It must the a difference in the flours. First pictures, then the process and changes .
I have been allover the place with Amylase Enzyme, I put 1.2% (as per my teacher)and destroyed the dough, does anyone know the right percentage? Please help
I love Yippee's clas bread, Lemony Kouglof.
I increased the recipe for a loaf by about 20% to bake a loaf and 3 buns.
The loaf rose as usual - super billowy, high and light.
But the buns filled with red bean paste were beyond my expectations.
The dough has a little less butter than called for, but there was sugared orange zest and big dried cherries in it. These flavors did not clash at all with red bean paste.
