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.

Aldox62's picture

Dough tends to deflate

October 20, 2014 - 1:16am -- Aldox62
Forums: 

Hi all,

I have a long-lasting issue I cannot get rid of notwithstanding all the effort I spent around it: the consistency of my dough after the final proof.

Tried many hints: stronger flour (I normally use high-protein flour - 13% and > for bread), less and less water, different timings for bulk & final proof phases, longer mixing time, autolysis, stretch and fold every 1h during the bulk fermentation, careful shaping to build tension over the dough surface... to no avail

Jenni_R_C's picture

Okay, what am I doing wrong now?

October 15, 2014 - 5:07pm -- Jenni_R_C
Forums: 

So I baked bread for years, completely unaware of the "windowpane" test or that the purpose of kneading was to develop the gluten, etc. Mostly, things came out fine, or at least I was blissfully unaware that they could have been better. Now suddenly I've been reading up on these things and trying to do everything correctly. 

mp101's picture

Autolyse

October 12, 2014 - 3:56pm -- mp101
Forums: 

I am applying a receipt with pre- ferment  with : half of flour, about 60% water, 2% SALT, 0.7% Yeast.

I do the night before.

Then, the following morning I add the remaining Flour, remaining water ( overall is 68%), 2% SALT and 0.7% Yeast.

3 bulk fermentations (spaced 50 min)

preshaping of 20 minutes.

Shaping round, for 1 hour and a half

baKing.

I have used type2 flour( not whole wheat, but half)

sirrith's picture

Malt powder

October 7, 2014 - 7:21am -- sirrith
Forums: 

Hi, I have questions concerning malt powder in bread.  I've read a lot on malt powder, and it all seems to say the same thing: two kinds, diastatic and non-diastatic, diastatic gives yeast a boost, non- is mostly for sweetening, too much malt makes bread sticky/gummy.  However, I have been unable to find answers to the following:

Can and should I use both types in yeasted bread? 

sarsies's picture

Complete beginner question!

October 1, 2014 - 4:48am -- sarsies
Forums: 

I made half rye/half white bread dough, below is the recipe (doubled up for two loaves)

1kg flour (500g strong white and 500g of rye)

2 tsp quick yeast

600ml tepid water

2 tsp salt

 

Having made the dough, I kneaded well for five minutes (it still seemed slightly on the sticky side), covered with a tea-towel and let it rise for an hour. It did double in size. I then punched down the dough and separated it into two loaves. I wrapped these, froze one and put one in the fridge over-night. 

MissInessa's picture

Best baking class in Manila

September 30, 2014 - 8:07pm -- MissInessa
Forums: 

hi there

im a restaurant owner from Sabah, the east of Malaysia.

My family and i are making our ways to Manila this October for business. We will be there for a week or so..

i'd also like to take this oppurtunity to join baking classes in Makati area(if any). im interested in cake baking including the super moist chocolate cake that ive had on my previous trip to Manila. It was really and i mean REALLY super moist with yummylicious gooey choc fudge topping.

Does anyone know any good baking classes In town?really appreciate the info!

clazar123's picture

Do you save your bench flour?

September 30, 2014 - 5:53am -- clazar123
Forums: 

It must be my Depression-era mother coming through but when I clean my bench flour ( I usually toss it) I feel like I am wasteful. I don't bake often enough and of enough variety to have a crumb bucket going to make delicious pastries, but sometimes the bench flour can amount to a few tablespoons when I make a succession of multiple loaves. Week after week, this could add up.

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