Cycles I don’t have
If I don’t have a sweet cycle on my machine, what do I use? I am making panettone
If I don’t have a sweet cycle on my machine, what do I use? I am making panettone
Hello, this wonderful site has such a breadth of knowledge, can you lend some recipe ideas for a humble home baker whose only bread baking experience is with no-knead breads? I do have access to a KitchAid stand mixer (though I've never used one).
I'd like to mail loaves of cranberry-walnut (or another festive combination) no-knead bread to family and friends around the USA this holiday season. I'll wrap the cooled loaves in plastic bags, then brown bread bags, and mail them same day USPS 2-day shipping.
Hello when making sourdough bagels which method do you prefer yields the best tall puffy sourdough bagels?
A longer bulk fermentation of un-shaped dough or short 3 hour bulk then shape and proof shaped bagels in fridge?
In a recent thread (https://www.thefreshloaf.com/node/72744/how-much-feed-starter-recipe#comment-524154), I wrote:
Hi
I'm looking for some suggestions for incorporating rye chops into some sourdough recipes.
I prefer to use whole grain wheat.
Thanks much for your help.
Owen
A friend has invited me over for “honey tasting“ in a few days. They bought many different kinds of honey while traveling over the summer. I offered to make and bring bread.
I am considering making some kind of part whole wheat bread, softened with milk and butter but with little sugar or honey. Perhaps freestanding loves that are longer and thinner, like baguettes, so small slices can be used to taste different honeys.
I stumbled onto this in a Google feed.
https://www.thedailymeal.com/1347251/parchment-paper-hack-uncover-oven-hot-spots/
They suggest baking a sheet of parchment at 400 degrees for 20 minutes and using the color to judge the heat distribution. Pretty clever.
Is this fool’s crumb or maybe an issue with shaping?
I used 26% whole wheat, 4% rye and the rest central milling ABC+ bread flour
I absolutely love the Westfalen pumpernickel with it's slow bake, foil wrapping, in order to obtain that sweetness from carmelization of the meal!! I could eat a whole loaf at one sitting!
I was wondering if there were any other bread recipes that require the same slow bake in order to produce that sweet carmelization taste?