The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

General Discussion and Recipe Exchange

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stefano_arturi's picture

Is instant yeast hydrated in peter reinhart' s ABED?

June 17, 2013 - 12:09pm -- stefano_arturi
Forums: 
General Discussion and Recipe Exchange

hi there

in the opening chapter of Artisan Bread Every Day PR says that, contrary to what he might have done few years back, he now hydrates instant yeast in warmish water for better results. Then, in the individual recipes he suggests to combine all the ingredients together (in very many, at least - I did not check every single one).

Am I missing something? It is not a major problem, just to see if and where I might have misread the recipes.

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Sable's picture

Is having plentiful/scarce gluten the same as having strong/weak gluten? And which is more likely to produce an open crumb?

June 13, 2013 - 9:25am -- Sable
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General Discussion and Recipe Exchange



To expand on the post title: 

Does having more gluten automatically mean a stronger dough? I'm particularly confused about what I should be aiming for in regards to 'artisan' bread with an open crumb, as most information I've seen regarding this type of bread seems to insist on high levels of gluten/gluten development, but it seems to me that a more extensible (i.e. weak) dough would allow bubbles more opportunity to expand. 

Thanks for any help you can offer. 


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boxerbread's picture

SFBI Artisan I and Viennoiserie I

May 31, 2013 - 8:40am -- boxerbread
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General Discussion and Recipe Exchange

Hello! First time here in the forum ...

I'm enrolled in SFBI's Artisan I and Viennoiserie I (starting in 10 days!) and wanted to seek advice from anyone who's taken either or both of these courses:

Is there anything you wish you knew before heading into these classes? And, in retrospect, is there anything you wish you'd asked the instructor?

I'm so thrilled to be enrolled and really want to get the most I can out of this experience.

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MANNA's picture

Bagels

May 18, 2013 - 7:02pm -- MANNA
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General Discussion and Recipe Exchange

Had to share some pics of my bagels this morning. Sorry about not posting recently any Bouchon Bakery lately. I have been busy with suppling bread for a CSA and may soon start suppling some pastry to a small cake shop. All this in addition to my regular 40 hr job and family. I'll sleep when Im dead I guess.

Make 12 100g bagels

730g Flour, Bread

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jyslouey's picture

Is steaming and baking stone still necessary

May 16, 2013 - 8:38pm -- jyslouey
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General Discussion and Recipe Exchange

when baking in a cast iron pot, given that the dough is covered and the steam is unlikely to get to the dough?  I use the the baking stone and a silpat for a batard since the cast iron pot is not the right shape for this.  I also noticed that the oven takes much longer time to heat up when the baking stone (actually a pizza stone) / DO is pre-heated.  Is this normal?Thank you.

 

Judy

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jacob55's picture

How can I stage bakes in 30 minute increments.

May 11, 2013 - 12:37pm -- jacob55
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General Discussion and Recipe Exchange

Say I mixed enough dough for 4 loaves but can only bake one at a time. Is there a good way to stage it so each will go in the oven properly proofed? I have been putting the dough in fridge after bulk fermentation and 1 hour before baking Ill take it out and shape it. Is there a better way? 

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sal_nieto's picture

How to retain moisture in yeast donuts

May 4, 2013 - 7:29pm -- sal_nieto
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General Discussion and Recipe Exchange

I was wondering if there are bread enhancers that I could use to "extend" the moisture content in yeast donuts. The reason for asking this is because I am making my donuts in my kitchen which is located 2000Meters above sea level, the RH is in the mid 20%, and a temperature is between 25-30C.  

Any hint would be highly appreciated.

Sal

 

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