General Discussion and Recipe Exchange
My name is Ali, I'm new to this site, I've had a look lots of times but this is my first post. I studied Patisserie at LCB in London, after being made redundant (thanks to my husband for supporting me!), but we didn't spend a great deal of time on advanced bread making. I do a farmers market in my village once a month and take pastries and gateau but people are requesting my bread. I make a lot of flavoured breads - sundried tomato, ploughmans, onion and potato sourdough etc etc.
Everyone wants a new and different dish for their kitchen menu and a menu consist of something sweet for sure. Now what special and different to be added with all the ingredients available is a big question. Here is chocolate peanut butter shortbread squares recipe which is simply superb and easy to cook and enjoyed with friends and family.
- ½ cup softened butter
- ½ cup granulated sugar
- 1 teaspoon of vanilla extract
- 1 cup of flour
hi there, i tried to bake a bread, for sandwich(baguette).
but at the end i have a u shape tunnel. please see the pics bellow.
flour -1000 grams
olive oil- 30
ireks proover -5 gr
i bake it under 220-240 C. with little steam, until i have the needed color.
i proof it until it doubles in size.
but when i take out of oven i have this u shape baguette.
please help with your ideas how to fix it and what is the reason??
Does anyone have a breadmachine that DOES NOT have a non stick pan??? I am trying to stay away from non stick. Seeds tend to scrape it and it inevitabley ends up in the food! I am trying to keep toxins out of my body.
Basically, this is the result of what seems to be a really long rise and I'm wondering if it's normal considering the methods or something might be wrong. It's a basic white bread.
3 cups 90 degree water
1 packet redstar active yeast
3 tsp sea salt
6 cups of King Arthur AP flour approx until it wasn't too sticky
2 tbsp olive oil
I made Hamelman's "Sourdough Seed Bread"
Followed the instructions except added 7gr of active dry yeast to the final build in order to bake on the same day.
Here is the schedule:
Been working through recipes trying to convert them to percentages, but I have a question I need help with, please...
Salt and yeast percentages: are they calculated against the TOTAL weight (TW) or against the total FLOUR weight (TFW) like water?
For example, based on TFW: Flour 500g, therefore: water 75% (375g), Salt 1.5 (7.5g), yeast 1.5 (5g)
I'm trying to make a simple spreadsheet to help me calculate this stuff, since I can't find an easy one ready made.
I have the original Granary mix for sale if anyone wants me to post it to you.
I will supply you with the method,this product is sent to me in Vancouver Canada direct from England .
Thanks Paul www.pane-e-formaggio.com