General Discussion and Recipe Exchange
4 ingredient no knead Ciabatta
Why the big hole? It was near the middle of one of the 2 loafs.
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Difference Between Adding Softened Butter And Melted Butter
I'm thinking of making cinnamon rolls. There are two categories: those that start from a basic brioche recipe where you add softened butter to the already-mixed wet & dry ingredients, and those that add melted butter to the mix with the wet ingredients, or shortly thereafter.
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Analyze this Ciabatta bread please
This has big holes at the top. The center and bottom of the loaf is dense and damp. This was made from a Biga fermented for 48 hours.
Made from this video.
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Discouraged Wife w/ Un-risen Bread Help!
Looking for advice on helping our bread rise. I bought my wife a Komo Grain Mill for Christmas and some wheat grain and she has tried 10 times now with maybe one or two good loafs. I am savvy in the kitchen but have limited experience with baking bread. I want to do what I can to help her/us in this hobby. What advice do you have for activating yeast and proofing?
The loaf today had the yeast almost spilling out of the small jar it was in when it activated. Loafs rose really well but then fell right before we put them in the oven. Such a bummer!
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Hybrid doughs health benefits
In the book “ FLOUR WATER SALT YEAST” by Ken Forkish he mentions hybrid levaining doughs which include a small amount of commercial yeast added to the final dough mix. My question is does the addition of the yeast reduce or eliminate some/all of the health benefits gained when baking with a straight sourdough starter?
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sourdough ideas/recipes that arnt bread
hello, I am searching for sourdough ideas/recipes that aren't bread (not discards but using an active starter) in order to mix it up a little .....
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Pane Siciliano (Semolina and Sesame Sourdough Bread)
If you are subscribed to The Perfect Loaf's newsletter this recipe should have landed in your in-box. For those of you who are not, thought I'd post it here. Durum flour breads are very popular on this site for good reason. Then add in some olive oil plus sesame seeds and you have the trifecta.
Thank you Maurizio.
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Collapsing loaf baked in the oven
I've been making bread by hand for 40 years but have never solved the problem of my loaf top collapsing during baking. I use total 1kg flour: 70% whole meal and 30% strong white and use Tesco's dried yeast sachets. I mix by hand, prove in a warm oven, knock down and do second rise in three tins.
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Crazy whole grain/seed breads
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