Artisan Baking
The real deal.
Need help with restaurant baguette production
I run two restaurants. We bake bread for one restaurant and I would like to start making baguettes for the other. Due to time and space constraints and the availability of workers who commute by public ransportation we need to make a baguette that can be shaped and baked shortly after the baker arrives at 5:30 am to make room for the rest of the bread and be out of the oven by 11:30 or 12 noon. The baker leaves at 3pm.
Hamelmans VT SD with additional Whole Grains
kneading: how much is too much
I am relatively new to bread making, so I am often uncertain about kneading dough.
I've been told that if I knead the dough too much, the final product will come out dense.
But I've also been told that in order to get air into the dough, I should knead the dough
pretty thoroughly.
For example, making baguettes. I guess I'm supposed to knead the dough quite a bit to get
those holes that baguettes are known for.
So I guess my question is... How much is too much?
Newbe . help making bread
Newbe here. I want to start making homemade breads. Bought a bread maker and they come out OK. I recently went out and bought a loaf pan 4 X 4 1/2 X 16 and want to make sandwich bread. I looked around the forum but there are lots of recipes. Not sure what to use. I want to make both white and whole wheat, and once I master those, I will go to others. Any help would be appreciated. Please excuse the ignorance for this is my first time making breads.
Thanks in advance
Jorge S.
Wet Steam
I'm doing some computer work for a local engineering firm that specializes in heating ad AC systems. They design and sell a lot of steam boilers and are very familiar with the industry and the sub specialty of bakery's. I noticed a client name that I recognized as a old name in the community that is a well known bakery and asked what they were doing. I was surprised to find they were working on the steam system for a large commercial tunnel oven.
Pain de campagne
Hello,
Has anyone here tried the recipe for "Pain de Campagne Poilane" from Bernard Clayton's "New Complete Book of Breads"???
I made the starter last night, and followed the recipe exactly as it is in the book (page 226)
This morning I looked at the starter. It seems to be fermenting quite nicely, but hasn't risen even the slightest. And is this starter supposed to be
so watery? It just seems rather watery and thin for a starter. And the author makes no mention as to how it should be until after the "sponge" is
added.
mailing bread / introduction
Hello, fellow bakers!
After lurking for many years on this forum, I wanted to introduce myself before asking my first question.
I have been baking bread for about six years now, although it always seems like it's only been a few months. I think this is because I am constantly refining my techniques and trying new recipes, thanks primarily to this forum. There is so much good advice (and good will) here!
Flour Chat
I have been reading with interest all the chat and wonder about the various flours.
I am in Canada and have been using locally grown organic flours.
I am lucky enough to have a good selection from a local miller and have been using a blend of white and WW hard flours for some great bread. Unfortunately the flour I use and many others i play with do not list protein content on the bag. I notice many use an all purpose flour for baggeutte.
Flour Weight vs Hydration
Talking about the hydration ('dampness') of the flour itself here. In "Breadmaker's Apprentice" he says that 1lb of flour is always the same amount and doesn't really mention how damp it is or isn't. Does that still play? Or is most usable flour dry enough that it doesn't matter?