The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Any type of bread that doesn't fall into the other buckets: herb breads, sandwich breads, fruit and nut breads, anything else you enjoy.

CaGa15's picture

inexperienced about how to put questions on this site?

May 17, 2015 - 11:44am -- CaGa15
Forums: 

I wanted to know if Rye bread tastes good without the Caraway seeds?  I was looking for something else to use instead but don't like the Fennel, Anise because all over powering to me overpower

Would it be good with sesame seeds, or sunflower?  I am up for suggestions.

Thanks CaGa15

Bread winer's picture

Bagels, Boiling, Baked Baking Soda

May 9, 2015 - 6:29pm -- Bread winer
Forums: 

I'm confused.  I've read where dipping my formed bagels into baked baking soda somewhat replicates lye.  Fair enough.  However, in my browsing I see, "dip in baked baking soda solution, drain and rinse, and bake". What happened to the boiling?  

I'm going with the "no such thing as a stupid question"  

 

Thanks in advance.

kitchen_monkey's picture

Croissant Dough RESISTING

May 9, 2015 - 12:16pm -- kitchen_monkey
Forums: 

I am having a big problem with croissant dough resisting while laminating. It seems no matter what recipe or ingredients I use my dough always starts resisting after the second single turn. The third turn becomes hard to complete and the final rolling becomes a nightmare. The end result are deformed croissants out of the oven where some of the layers separate excessively and tare off of the croissant.

hs4816's picture

New and Getting confused....

May 7, 2015 - 7:43am -- hs4816
Forums: 

Hi all.  I'm new (and addicted) to this!  When I say "new" I mean totally... it's been like 3 or 4 weeks and I've just figured out the baker's percentage thing.

I have "perfected" a pizza dough that I love. Now I've moved on to cinnamon buns.

Problem is I'm getting confused. Mostly with why/what makes a dough sticky/too hard to work with.

Question:: when you're figuring out how much total moisture you've worked with, do you add up the liquid, fat, and eggs?

Example: my pizza dough is 58% water, 6% olive oil and just a tiny bit sticky but easy to work with

drogon's picture

Supporting the Real Bread Campaign..

May 1, 2015 - 2:16am -- drogon
Forums: 

Mostly a UK thing, but there are real-bread bakeries all over the world.

It's "Real Bread Week" next week. See:

  http://www.sustainweb.org/realbread/national_real_breadmaker_week/

for details and help support the cause here:

  http://www.balconyshirts.co.uk/catalogsearch/result/?q=campaign

 

- "Dough Nut" Gordon

(A real bread campaign member)

Ramses2's picture

TOO MANY LARGE BLISTERS IN DOUGH

April 29, 2015 - 2:12pm -- Ramses2
Forums: 

Hello All,

After my bulk fermentation and I dump the dough out onto the work counter the 1st thing I notice is that there are very many extra large bubbles or if you prefer air-pockets. When I say large I mean the size of peach pits and whole cherries and whole grapes. 

Since I am using a lean dough to make baguettes I , obviously, need to preserve as many bubbles as I can in order to get a wide open crumb.  But, by the time I pop all of these monster bubbles I have lost must of the tiny air-pockets that is needed to get a wide open crumb.

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