Although I have been dabbling in bread for a little while, I still consider myself to be a newbie. The concept of a dough scraper is fairly new to me. I thought this would be a great tool to have, but I have laminate countertops. A metal scraper would be death for them. I have been using the biggest rubber spatula I have instead.
I'm using Progressive Baker bread flour by Horizon Milling. I bought it in a 50# bag, and there is no information on the bag about protein or gluten content, except the list of nutritional info for 1 cup of flour. It says one cup has 12 g of protein. How do I figure it all out.
I can get King Arthur Special - Unenriched bread flour from this same source. Would that be a better over all choice? I also have whole wheat and rye flours (50# each), so I don't want but one kind of other bulk flour. The space thing is killing me. Thanks for your advice.
Syb
I've seen several of you experienced bakers include in the details of your baking a statement that you autolysed and then did a stretch and fold three or four times at twenty minute intervals. Researching a few sourdough bread formulas, I read to wait forty-five minutes between the stretch and folds. Please explain. Thanks.
Syb
Today I made Hamelman's Pain au Levain - recipe on page 158 of his book BREAD
For months now I've been baking his Vermont Sourdough series every weekend, allowing the shaped boule to retard overnight.
This recipe is slightly different - a little rye flour is used in the starter, and also in the dough. He does not recommend retarding the bread, instead it should be baked after 2 - 2.5 hs final rise at room temperature.
IN a way, it is a pretty "quick" method for a sourdough, and I did not know how it would turn out.
I am looking for a great dark rye bread recipe and have found a few interesting ones. Some call for fennel seed and some call for caraway seed. Is there a big difference in these two?Do most rye recipes call for caraway? Just curious.
So this is my second attempt at making this bread. Actually, the first one turned out beautifully, but this is what I did differently.
Asiago Ciabatta
Cheese Ciabatta Ready to Bake
Cheese Ciabatta Baking in Oven
Cheese Ciabatta Out of Oven
.... could not resist getting a bag of exotic flour, thinking that FOR SURE there was a bread to make with it.
Teff flour.
I don't feel like making injera at the present time, and it's the only recipe that comes to my mind using it.
anything else VERY VERY tasty I could make with teff flour?
since I'm asking questions, why do I keep doing this to myself?
Thanks
