The real deal.
how can you tell when bulk fermentation is finished if you have been stretch and folding intermittently throughout the period. the dough doesn't ever really get to fully rise or double, so how do you know when to move on and shape?
I'm going to make soup and sammies for dinner some night soon and decided on some bread bowls, so I've been looking into various ideas and so I thought, maybe this recipe would work well.
So I was wondering if anyone has tried it, if it has worked out, any changes they had to do.
King Arthur Flour is doing a Kneading and Artisan Bread Fair in Maine, July 29-31, with Jeffrey Hamelman as the keynote speaker. Of interest to me is an understanding of the milling process and the wood-burning baking sessions. It seems like money well-spent ($250-$300) if you are local or somewhat local.
This week in the Bread Baker's Apprentice Challenge I baked Tuscan bread. This is an unusual loaf in that it is made without salt. Imagine my horror! I must say that I found myself being quite creative on how to consume this bread.
http://saltandserenity.com/2010/04/29/38-tuscan-bread-salt-and-serenity-bakes-without-salt/
Hello, everyone.
I was wondering what uses an over-fermented sponge could have.
I'm obsessing over this sponge that's been sitting around for 24-hours. The little yeasties don't want to be put to waste.
Please think of the little yeasties.
Thank you.
*Addendum- The "sponge" that I referred to is from the Cook's Illustrated "Bakery-style French Baguettes (3/2000) recipe.
Sponge
1/8-tsp instant yeastor 1/4-tsp regular dry yeast
Hello.
How long will a sponge placed at room temperature remain viable for French Baguettes? I am following a recipe "Bakery-style French Baguettes" written by Cooks Illustrated.
Some say about 6-hours at room temperature before using for final dough.
Thanks and happy baking.
Hi, I have had this dough in the fridge for about a week now and would love some ideas regarding what to make with it. Appreciate any feedback
and a thank you in advance :)
Noticing in my bread books that all the recipes have a commercial yeast starter. Can I make the breads in the books with natural yeast and if so is there a conversion factor or something I should use?
