The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

General Discussion and Recipe Exchange

  • Pin It
Gaffri's picture

Sharing some experience with Kefir bread

March 25, 2015 - 4:26am -- Gaffri

Hi

I'm relative new to this forum but has baked sourdough for several years. I mostly bake traditional dark rye breads with different nuts, whole grains and whatever seeds I have available and also rolls/buns. I'm planning on doing some posts on rye breads and share some of those wonderful danish rye bread recipes with the rest of you.

Amy.n's picture

Challah bread fault?

March 17, 2015 - 2:24am -- Amy.n

Hi! I'm a novice baker. I just baked a loaf of challah for the first time and I think I'm seeing some faults. The strands raised, they look stretched and almost like they are tearing from the loaf. I'm not sure how to describe it so I attached a picture of the loaf. 

I used the recipe for Challah from the book Professional Baking by Wayne Gisslen. The dough is incredibly soft, it was a little hard to roll the strands out because they were sticky. 

greiggy's picture

Carcassonne baguette recipe from Hairy Bikers

March 14, 2015 - 1:26pm -- greiggy

The Hairy Bikers Big Book of Baking (Orion Books, 2012, ISBN 978-0-297-86326-7) has some interesting bread recipes including the baguette recipe from a bakery in Carcassonne, the famous medieval 'walled city' in southern France.

Enough of the travelogue... Si King and Dave Myers do know their stuff and so we can trust that they have checked the details, but the recipe as printed calls for 50% hydration (not my typo!), more yeast than I would go for, and approx 0.5% salt.

Pages

Subscribe to RSS - General Discussion and Recipe Exchange