Hi all,

My company's annual charity bake sale is tomorrow and I'd like to bake some bread to contribute.  Unfortunately I haven't baked any bread in almost a year, and my starter died some time back.  Can anyone help me convert my recipes that use starter to instead use active dry yeast?  I think I can figure out the flour/water equivalents, but not sure how much yeast to use.

Thanks!

Jeff

Does anybody know how to shape a triangle bread?

Ron

Hi Everyone!

I have tried and tried and tried again to bake on my gas grill and

all I get is a charred piece of nothing. I only have two burners set

as low as they will go. I have tried with and without my baking stone

with same results. I'm even using a cast iron Dutch oven set on top

my stone. Guess the real question might be what the temperature

inside should be, any one know? Seems like the big difference between

an oven and a grill is the oven has a thermostat and turns off whereas

the grill is burning constantly. So how does one maintain an even temperature

in a grill and what is best thermometer to measure. What thermometer

can best assist me with these challenges.

Thanks Very Much in Advance.

Rob

Yesterday I Baked Reinhart's French bread from BBA. I took them out after 33 minutes, even though they were nit yet very golden brown (nervous rookie). Also the crumb was a little dense, no big holes.

Should I increase the temp (450º) or  the bake time?

BH

Hi everybody ,i prepare the pand de campagne with my natural yeast ,that looks like a biga and i put in the refrigerator

the day after is not very devellop so i try to puch with finger and the hole stay,but anyway ,i leave out 3 hours but still there is not rising,so i divide and pre shape,the dough is very soft and playable after shaped usualy i should wait for the dough to double?Today i just wait 25 minutes and baked,not rising and not spring....any suggestion?

I've been working hard to find the ideal rustic bread.  It seems I could build the flavor profile I liked but never got the crust and crumb like I wanted.  I recently made a starter and my first sourdough loaf was a revelation:  incredible crackly crust, huge holes, chewy crumb. 

It's not as sour as I'd like but I think I found my ideal rustic bread.  The questions is, does sourdough get most of its flavor from cold ferment?  Currently this bread is a 3-day build:  starter build from mother starter on the first day, dough mix and first proof on the second, overnight in the fridge, and 2nd proof and bake on the third.  Because of the long rise times, and since I work full time, I can't mix dough and proof twice before baking or I'd be up all night.  Is there a way to cut down on the time involved, or do I accept that good bread takes time?

Okay, one more pic.  Man, I love this bread!

-Peter

http://psoutowood.vox.com

I made Reinhart's Pain a l'Ancienne from BBA, and it was magnificent. the cold fermentation adds a whole new dimension of flavor that is not with other breads. I'll be making this one again!

Hi all, I've been making high percentage rye breads recently, finally got to the horst bandel pumpernickel this past weekend. Having read some of the warnings here, I was very stingy with the soaking water for old bread (I used some 100% rye) and rye berries. I didn't add any extra water at first after mixing everything together, it was actually pretty dry, with lots of dry flour at the bottom, so I added water one TBSP at a time, until the "dough" is a paste that felt like the 100% rye I made successfully a few times. Shaped and put it in the pullman pan (even double checked to make sure it's the right size), after 50 minutes it rose some, the top domed probably 3/4inch below the pan edge, not as high as I had expected, but I didn't want to over proof, so it went into a 370F oven for an hour, then 275F for 3 hours, then the oven is off. Everything went smoothly, imagin my disappointment when I open the lid this morning and found that the bread didn't rise at all in the oven, still the same dome shape. What could be the problem? The sourdough start I used has been reliably effective for months, and the starter dough rose and matured properly in the 14 hours. The instant yeast I used is from the same batch used for another bread, which rose successfully, what what can it be? Did I leave the dough too dry? Should I have baked it longer/at a higher temperature? I am eager to try again and get it right, but need to figure out what went wrong first! Oh, the high gluten flour I used is Sir Lancelot from KA, about 14% protein. Thanks!

I follow the recipe of Mr Anis.....and i posted few days ago,but somebody ask me kindly to post some picture to understand why i could not get the best,here we are.........not enough spring or volume but very good.