The Fresh Loaf

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CanAmericanBreadMaker's picture

Baking Bread for a Wedding

August 9, 2014 - 5:52am -- CanAmericanBrea...

A friend asked if I would make some loaves of bread for her wedding (there are others also being asked so I will not be baking it all).

The wedding is out of town and so I will need to bake the bread at least ONE to TWO days ahead of the wedding.  I am going to try to bake it Friday morning as we need to leave Friday afternoon and the wedding is early Sat afternoon.

AbeNW11's picture

I've tweaked a recipe. Tell me what you think.

July 7, 2014 - 1:00am -- AbeNW11

Bold = what I've tweaked it too. To the right is old recipe i'm correcting for someone. I think they got a few things incorrect though, they got mixed up between tablespoons and teaspoons. And I don't know where they got that amount of yeast from. Any advice would be great!


1360 grams wholegrain wheat flour : Same

897 mls water = 897 grams : instead of 840 mls

4 teaspoons dried yeast : instead of 20 (how many packets is that?)

chefrockyrd's picture

bagel flats or flagels

June 29, 2014 - 12:28pm -- chefrockyrd

anybody out there have any suggestions to making bagel flats or flagels as they are called in some places. I have searched all over and questioned bagel bakers in the metro NY/NJ area but its a big secret. 

the ones we have had are probably the same amount of dough as a regular bagel but flattened to give more crust and chew. they are lumpy, not smooth and are wonderful for sandwiches as the filling does not squeeze out like a regular bagel.  one place makes them so big they look to be about 10" across. Most likely put thru a sheeter. 


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