On the weekend I tried making Niko Romito's potato and semolina bread. The one Alfanso suggested in the no comfort community bake ;-)
My flour was Italian 00 flour - this one - which is around 10.7% protein (the packet says it is like a T45), together with some semolina and some potato. This flour did not react well to my machine mixer.
Hi there baking bagel community - I live in London - and have seen the craze for Courage Bagels online in LA - as a bagel enthusiast, would love to have a crack at these bagels at home. (No travelling due to the pandemic)
Any thoughts or tips on how to recreate this bagel? they look so different and crusty / chewy
Looks like a sourdough bread roll boiled...so Im guess high hydration and even a autolyse method...or perhaps a worked pizza dough boiled and baked?
Any thoughts? comments
all the best
bagel_fan_21
I spent the afternoon test baking some bread that I hope to serve at Easter. I’m happy with the results so here is the recipe.
Spiral Mixer Fruit Bread
Ingredients
**** Tangzhong Roux ****
• 160 g water
• 16 g milk powder
• 28 g All-Purpose Flour
**** The Dough ****
• 620 g All-Purpose Flour
• 20 g milk powder
• 100 g granulated sugar
• 18 g cinnamon
• 11 g Salt
• 14 g instant yeast
• 226 g water (reserved from plumping the dried fruit)
• 2 eggs
Hello, guys. In these last few months I have been trying to learn about panettones, then, I just registered here because I was wondering why making the primo impasto, let it triple in volume and only after that make the final dough. Could someone explain me what would be the differences in the final bread if I made just one dough?
Hey everyone, I’ve tried making the following recipe according the book Crust but I’m wondering if I can make this in a day, without the overnight proof. My kitchen is currently between 22-24°C. Can anyone suggest how long should I bulk ferment and final proof for now (almost spring here in Canada) and when it’s summer. Thank you. :)
Makes 2 large loaves
90g spelt flour
700g strong whiteflour
400g starter (50% hydration)
650g water
20g salt
I have always been in love with the look of Challah and decided to try it for myself using a recipe from Baking and Pastry. I ran into some trouble when it came to rolling the dough pieces into logs—it was very, very firm. I would do a dog bone shape with a log and try to extend but it was somewhat resisting and then started to tear as I got longer (it was still pretty thick for challah). I developed the dough to full gluten as described and it passed the window test successfully.
I’ve been a recent follower of the Fresh Loaf and I am in awe of all the experience, help and knowledge within this forum of fellow dough lovers. I am hoping you may be able to offer me some assistance in some issues I having with the detrempe of my croissant.
Does anyone know if the buttersheets affects the proving time of the croissants?
I have used Corman Butter 82% fat and President Beurre de Tourage 82% fat.
However, President seemed to need to be proof longer (30mins or more) compared to the corman btuter.
Anyone knows the reason why?
