The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

General Discussion and Recipe Exchange

Weizenbrot's picture

Rågkakor

August 16, 2017 - 3:12pm -- Weizenbrot

This is a recent recipe posted by Stan Ginsberg on his The Rye Baker site. It's by far the easiest rye dough I've worked with—100% rye flour and hardly sticky at all. The recipe uses all instant yeast and comes together quickly.

It's worth a try when you don't have time for a sourdough-based rye bread.

BethJ's picture

So what changed (help needed)?

August 7, 2017 - 6:51am -- BethJ

Hoping for help from the experts!

I have routinely been making Fromartz's stirato and have (up 'til now) been quite happy with the results.  I have been getting a moderately chewy crumb and crust, with evenly distributed holes.

Up until now, I was using an enriched bleached AP flour from Safeway.  It was a good value, until I had two bags recently come with bugs.  :(   I wrote the company, but won't be purchasing that product any more.

Coach Dave's picture

Bread turns soggy after 3-4 days

August 2, 2017 - 10:51am -- Coach Dave

Hello All,

I am trying to perfect a cracked wheat loaf using a combination of bulgur, whole wheat, bread flour & instant yeast.  I have tried baking to as high as 206 degrees & yet my loaf goes soggy in the middle after 3 or 4 days.  There is also a strong smell as it turns.  Has anyone experienced this & found a way to correct this?

mutantspace's picture

an irish soda bread made with a sort of maslin flour

July 14, 2017 - 6:38am -- mutantspace

as an irishman i love soda bread. Was brought up on the stuff. Its a great bread and easy to make. The original no knead loaf made by peasants on the hearth, in a pot. 

This is a riff on the basic version using a Dan Lepard version of maslin flour which was a medieval flour - a mix of wholemeal, rye, oat and barley flours. Basically anything that was going. Its delicious. The honey and treacle arent necessary but are a good counter to the bitterness of the bread soda.

This only takes just over an hour to make and bake...

350g wholemeal

75g wholegrain rye

mutantspace's picture

question about weight and spring in a roast potato and onion bread

July 4, 2017 - 7:44am -- mutantspace

I have just taken a roast potato, roast onion and rosemary bread out of the oven. Its a Hamelman recipe and smells divine. Intoxicating even. It feels quite heavy and didnt get a large spring. Having said that it did rise a bit and the scoring opened up.

greffe's picture

Danish dark rye with collapsing crumb

July 3, 2017 - 6:11am -- greffe

 

Hello,

I am making a batch of my brother's favorite dark rye bread, and wanted to ask for some advice, because the last time I made it, I had the same problem as this previous poster:

http://www.thefreshloaf.com/node/18441/first-100-rye-sourdough-ok-outside-hollow-inside

The recipe I have used calls for 24 hours proofing, overall, with 20 hours retarding in the fridge.

Elsasquerino's picture

Help!

June 24, 2017 - 12:41pm -- Elsasquerino

I've mixed up 250g each of pumpernickel flour and white bread flour following a recipe I hadn't read properly, I know realise it calls for something called Polish Culture, which must be very wet as the only other liquid is a cup of water! 

Forget that then as I don't know what it is let alone have any.

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