General Discussion and Recipe Exchange

Nature's Own Perfectly Crafted Bread Recipe?

Forums:

I love baking all kinds of breads, including sandwich bread. I make a great rye sandwich bread. However, I haven't come close to baking at home a loaf of multigrain sandwich bread I like quite as much as Nature's Own Perfectly Crafted Multigrain Bread. It bums me out because I would prefer to bake it than buy it, but I can't figure it out.

Anyone have a guess at the Nature's Own Perfectly Crafted Bread recipe and technique to make that bread — or something very close?

Thank you!

Share

Dough doesn't rise in fridge

Forums:

General Discussion and Recipe Exchange

Hi, I have tried on two occasions (still very new to sourdough) to either bulk ferment or proof two different doughs in the fridge.

Both times the dough just sleeps in the fridge and the real action happens only after I take it out of the fridge.

Is it because my starter is not strong enough? It is a 100% hydration, all purpose flour starter which doubles when fed, gets bubbly and pass the float test.

Share

Loaves falling flat

Forums:

General Discussion and Recipe Exchange

I'm sure you've been asked this many times before but I'm unable to find a post relating to it.

My current problem is with non-sourdough bread. I usually bake in a tin but I prefer bread without using a tin.

I think it's because of the crumb. In a tin the crumb is fairly dense whereas without one it's more open - bigger holes etc.

Trouble is that however hard I try to form the dough it always flattens out before baking.

I've experimented with hydration but it makes no difference.

Cam anyone suggest a solution to this?

Share

No knead dough in tropical climate

Forums:

General Discussion and Recipe Exchange

I live in Thailand, where it's very hot and humid right now. I have been trying several no knead dough recipes with varying degrees of success. Everything always looks great, exactly the same as the pictures on the websites or the video clip s up until after the first rise. And it always goes downhill from there.

Share

Burry's Euphrates Crackers

Forums:

General Discussion and Recipe Exchange

20 or 30 years ago, when I'd go to a local restaurant and visit their salad bar, they had a cracker called "Euphrates." It was by far, IMO, the finest crackers to put over a salad like croutons.

Sadly, Burry's stopped making them some time ago, and I cannot find any copycat recipes. So, since TFL has such stellar artisan baking talent, I thought I would ask it here:

Does anyone have the original or copycat recipe for Burry's Euphrates crackers?

Share

Creating New Formulas - Rules of Thumb

Forums:

General Discussion and Recipe Exchange

Hi All:

I was going to track back through and calculate ratios from some of my favorite formulas to try and establish some rules of thumb for creating new formulas...but figured many of you have probably already done so, so I figured I’d ask you to share!

For instance, if I want to add some oats, flax, barley, millet, and dates to a recipe - how much do I reduce the flour? Or do I just add more water.

Any advice or tips are appreciated!

Thanks folks.

Share

Creating New Formulas - Rules of Thumb

Forums:

General Discussion and Recipe Exchange

Hi All:

I was going to track back through and calculate ratios from some of my favorite formulas to try and establish some rules of thumb for creating new formulas...but figured many of you have probably already done so, so I figured I’d ask you to share!

For instance, if I want to add some oats, flax, barley, millet, and dates to a recipe - how much do I reduce the flour? Or do I just add more water.

Any advice or tips are appreciated!

Thanks folks.

Share

German Rye Black Bread

Forums:

General Discussion and Recipe Exchange

Hello to all,

I'm usually good with my notes, but...

Years ago, I made a few loaves of a German style black bread and now cannot find the details of the technique.

Here's what I recall of the process:

It used a rye sourdough starter, to which was added (nearly) 100% coarse rye, salt, and water. The dough was impossibly soft and sticky. The dough was coaxed into a loaf pan, and was smoothed out for proofing.

The baking was unlike anything else I had ever done.

Share

Sprouted Einkorn - Why so little spring?

Forums:

General Discussion and Recipe Exchange

Hey there,

I just did Tartine #3's Sprouted EInkorn Recipe. Used 85% hydration and did the bulk fermentation at 74 degrees for about 3 hours (6 folds every 20 minutes or so) and final proof at 72 degrees (only about 2 hours).

I'm wondering why there is virtually no spring to this loaf - I've had this happen a couple times before with these loaves and it's starting to irritate me especially since the proofing times are so short.

I also made sure to add steam for the beginning of the bake.

Share

Bouchon Sourdough Recipe, omit the instant yeast?

Forums:

General Discussion and Recipe Exchange

Ingredients

3 cups +1½ tsp (424 g) All-purpose flour
0.12 tsp (0.5 g) Instant yeast
14.2 ounces (403 g) Liquid Levain
¾ cup (181 g) Water, at 75°F/23.8°C
2 tsp (12 g) Fine sea salt

I use the bouchon Sourdough Starter recipe and have made two boules out of it so far.

I will like to make a new loaf tomorrow and will like to try making it without the use of instant yeast. Is it advisable for me to simply omit it?

Share

The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

General Discussion and Recipe Exchange

Nature's Own Perfectly Crafted Bread Recipe?

Dough doesn't rise in fridge

Loaves falling flat

No knead dough in tropical climate

Burry's Euphrates Crackers

Creating New Formulas - Rules of Thumb

Creating New Formulas - Rules of Thumb

German Rye Black Bread

Sprouted Einkorn - Why so little spring?

Bouchon Sourdough Recipe, omit the instant yeast?

Pages

You are here

General Discussion and Recipe Exchange

Pages