The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

General Discussion and Recipe Exchange

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Captain ET's picture

H.E.B. GRAIN GANG BREAD

May 3, 2016 - 8:50pm -- Captain ET

Hello! I'm a newbie here! One of my very favorite breads is baked in-store at H.E.B., a Texas grocery store chain. It's called Grain Gang bread and is a very light multigrain bread. Has anyone ever tried it, and if so, how would one go about making it in a bread machine? Most multigrain breads are really dense, but this one is not and I would really like to be able to make it at home, or at least approximate it!

Mdhilburn's picture

Other Experiences with Sperry Organic Bread Flour?

May 3, 2016 - 10:10am -- Mdhilburn

I tracked this flour down at a local bakery supply wholesaler from an old TFL post. This was a 2010 post and the price quoted was $18 for the 50 lb bag. I paid $37!  I was prepared for a little inflation considering it is an old post but wasn't expecting over double! I only bought the one 50 lb. bag so I am pretty sure there is a cheaper rate if you buy more (it is a wholesaler after all). Also, I have a sneaking suspicion that, as a walk in, I didn't get the same price as a regular... Still 74 cents a pound isn't bad for organic unbleached bread flour. Or is it?

dswoollen's picture

doughy cinnamon rolls

April 7, 2016 - 9:26am -- dswoollen

Help.  Whenever I bake cinnamon rolls I have trouble with the middle rolls in the pan being doughy and the outside rolls being perfect.  I bake at 375 for about 20 minutes.  When they come out they look beautiful but then sink in the middle and are doughy in the middle.  I do not put potato in dough and wondered if that would help.   Any thoughts?

 

JayEmSydney's picture

Dutch oven AND pizza stone - Super glossy bread!

April 1, 2016 - 2:32pm -- JayEmSydney

I believe I have made quite a breakthrough in my bread making. I am now getting the most perfectly risen and glossy bread. It is this gloss that has eluded me for so long! I have been unable to find any mention of this complete technique on the web. Though, since the elements of it are used everywhere I am simply standing on the shoulders of giants!

MonkeyDaddy's picture

Easter bakes

March 31, 2016 - 1:16am -- MonkeyDaddy

Hi All, 

I took a week off and haven't been here for a few days.  Hope my Christian friends all had a nice Easter, and my Jewish friends had a nice Purim.  Funny that Passover and Easter are so far apart this year - they're usually a little closer together.  My wife and I wanted to make some traditional stuff for family celebrations this year.  She made her family's traditional Genetti cookies, of which I unfortunately forgot to take a picture.  We also did the family Easter bread, then I had to continue my quest for ciabatta.

The Easter breads:

MonkeyDaddy's picture

Ciabatta... almost

March 17, 2016 - 8:33pm -- MonkeyDaddy

Greetings All!

My latest bake was my first-ever attempt at a full 80% hydration without "cheating" (i.e., adding extra flour to combat stickiness).  I kind of mixed a couple techniques to get there and that may have been my downfall, but the final product came out pretty good.  My wife and I both thought it was one of the best tasting white flour loaves I have made recently, it just doesn't look like ciabatta... yet...     But I ain't giving up!!

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