Artisan Baking

Looking for banneton advice

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Hi there,

I am going to get a banneton for my birthday (who'd have thought it would be so exciting?)--yeah! I was researching and saw some on fantes.com. They have brotforms from Germany and Slovakia. The description of the German ones doesn't mention staples, but the Slovakian ones have them. Would that be a problem (i.e., rust?)? I am looking for 1.5-lb capacity and 2.25-lb capacities (doesn't that mean TWO of them?--big birthday gift!). Suggestions please? Thanks,

Joyfulbaker

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dough unrisen

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Artisan Baking

Created a pate fermente for use in PRs Vienna Bread recipe. The fermente had been developed over several days with

a high sour taste but not what I would describe as a starter. I mixed a tsp. of dry yeast into the flour

combo and kneaded for rising. Result: no rise and a dense yukhee bread. What went wrong? Please

advise.

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$fractious's picture$

shaping and proofing: shaping tips for well-aerated boule center?

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Artisan Baking

i made a sourdough using approximately the hydration ratio and method described in susan's by now famous sourdough recipe. i liked the result a lot (see photos and details here) and am now trying to make it even better.

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lower hydration skin for slashing?

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Artisan Baking

My most recent loaf had much better slashes than ever before. I want to do this again every time; I solicit your feedback guesses as to why it worked.

My dough was 75% hydration with traditional dry yeast. After the autolyse, the first (and only) rise -including some stretching and folding- was uneventful. My shaping and sealing was pretty lackadaisical; in the end the surface was only adequate, certainly not "tight".

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Aligning Gluten Strands

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Artisan Baking

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"Advanced Bread and Pastry" question

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Artisan Baking

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Porter Rye

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Artisan Baking

This week is Philadelphia Beer week and a local artisan brewery has teamed up with a bakery to make a Porter Rye bread. I was wondering if anyone out there had some good recipes for a beer loaf. It doesnt have to be Porter and it doesnt have to be Rye. I am just looking to see how beer is incorporated into making a load of artisan style bread.

Thanks!

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Electric Bread Knife - Do you use it?

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Artisan Baking

Hi all,

I just want to know - does anyone here use an electric bread knife to slice your bread (especially boules of sour dough)? Do you find it useful? If not, what other knifes do you usually use? Come tell us!

Sue

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Why won't my dough rise much?

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Artisan Baking

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Sourdough not rising.. SOS!!!!

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Artisan Baking

Though i made plenty of sourdough breads, i am having a hard time getting whole wheat levain from hamelman's bread to rise.

My starter was in full vigor when i made the levain, and levain rose nicely. its only when i mixed the levain into a final dough and retarded it immidietly in a 45 F refrig.. for 7 hours, that the dough is refusing to rise, even after 7.5 hrs out of fridge and in a warm place.

WHAT COULD BE WRONG? AND WHAT SHALL I DO WITH THE DOUGH, ITS GETTING LATE NOW, AND I EVENTUALLY HAVE TO GO TO SLEEP..

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The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Artisan Baking

Looking for banneton advice

dough unrisen

shaping and proofing: shaping tips for well-aerated boule center?

lower hydration skin for slashing?

Aligning Gluten Strands

"Advanced Bread and Pastry" question

Porter Rye

Electric Bread Knife - Do you use it?

Why won't my dough rise much?

Sourdough not rising.. SOS!!!!

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