I recently tried 2 French traditional loaves in the shape of the crown:
1. La Couronne Bordelaise | Bordeaux Crown Sourdough Bread (photo on the left)
2. La Couronne Lyonnaise / The Lyon Crown Sourdough Bread (photo on the right)
Two different French towns, similar look but different shaping techniques.
Both of them are made of white flour with a bit of rye (sometimes whole wheat).
If the action of yeast slows or stops with the coldness of the refrigerator, why do books and You Tube videos always say to put the proofed dough in the refrigerator overnight before baking? Why not just bake after the second rise if I want to?
First Community Bake of the New Year. This month seems less like 'Dry January' and more like 'Rye January'. So it seems very fitting to make rye the centrepiece (sorry! centerpiece) for this collective bake.
There has been much discussion about the "rules" for this community bake but I wish to make it simple so it's accessible and all inclusive. The one rule is that rye must make up at least 50% of the flour/grain in the dough. Other then that... surprise us!
Hi there, I am taking a pause on sourdough and want to get back to using commercial yeast instead.
I've bought these bread sticks from any of several bakeries in Little Italy in the Bronx, New York. I've not made any myself tho I have been baking a variety of breads for years and years. Mostly I've simply followed established recipes and add/subtract substituting part of the flour with other types rather than experiment with developing a new recipe myself.
Can someone suggest a recipe to make these? They are not light like the long thin breadsticks, but quite solid/dense and hard. And they of course have a lovely flavor.
I love chewy flatbreads. I used to think that nothing could beat hot fresh tandoori naan, but then I found naan sangat at the Persian grocery store and was instantly enlightened. It's soft and slightly pillowy, yet very chewy (you really have to pull to tear off a chunk). The crumb is glossy and gelatinized, so it's doesn't break when you bend it like a pita would. Here's a pic below. Sorry about the missing end piece... I devoured a bunch before stopping to take a pic.
I would like to start baking Brioche bread. I do not know where to begin. There are countless recipes online that use active dry yeast.
I would like to know if anyone has any recipes that I could use that incorporate fresh starter. What should the hydration of the starter be?
Thanks,
Iris
Hi everyone
I'm having a bit of a nightmare when scaling up a recipe in my industrial spiral mixer and I'm trying to figure out what's going wrong.
I'm making a brioche doughnut recipe /
500g flour
60g sugar
10g salt
15g yeast
200g egg
150g water
Emulsified with 125g butter when kneading
This works totally fine when being doubled or tripled in a stand mixer but in my spiral mixer the dough seems to go gloopy and break down when adding the cold butter.
Just baked a Paul Holliday Beef and Potato Pithivier for the first time. Used store bought puff pastry. Making it was a breeze. Flavor was excellent.
Thought others might be interested, especially near the holidays.
