General
Any type of bread that doesn't fall into the other buckets: herb breads, sandwich breads, fruit and nut breads, anything else you enjoy.
Troubleshooting Berliner/Kreppel/Krapfen ; Old-School German Jelly Doughnuts
I find water in the baking pan after the bread is baked
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Since I perfected my wholemeal bread recipe, I obtain a very good and well-aerated bread, but I always find water inside the pan. When I extract the loaf there is some water in the pan, more or less a spoon, and the bottom and sides of the loaf are wet in some points.
This happens both when I bake the bread with the bread machine, and when I bake it in the gas oven.
I turn off the oven when the inner temperature of the bread reaches 95°C (203°F) or 96°C. Yesterday I baked the bread a little more, I turned off the oven when the inner temperature of the bread was 98°C.
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Giorilli Panettone - my first sourdough panettone
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I have attempted baking panettone in the past with limited success. Out of three times, two were successful and with one the dough failed and turned into a cake batter. Two recipes that were successful, one was with commercial yeast and one with combo of commercial yeast and 100% hydration liquid starter.
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Designing a bread oven, could sue some feedback with a survey.
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Hello everyone, I'm a design student currently working on designing a new oven targeted at making bread baking more accurate, safer, and generally easier. It would be a countertop unit, and I currently need some survey responses in order to focus in more on design priorities. If you have the time to take it please do, it's only like 15 questions. Thank you so much for your time!
https://universityofhouston.iad1.qualtrics.com/jfe/form/SV_5j2pUwRTdl0mfb0
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Need Help with Sandwich Wrapping Techniques in Wax Paper
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Hello everyone!
I've been experimenting with using wax paper to wrap sandwiches but I'm facing some challenges in finding the best techniques. The issue is that the paper tends to tear or the wrapping doesn't hold well especially with larger or more layered sandwiches.
I'm reaching out to the community for any tips or tricks on achieving a secure and aesthetically pleasing wrap using wax paper. If you have experience or suggestions regarding folding methods securing ends or any other techniques please share your insights.
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stiff wooden spoons?
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I like to use wooden spoons for mixing. My favorite spoons are old ones with 1/2 inch handles. All the new ones I can find are cheapo ones that have thinner handles, and they tend to flex. I don't like those as much. But I can't find a source for those stiff-handle wooden spoons. Anyone know where to get them? (I'll admit that I posted this same question six or seven years ago and got a lot of info, none of which answered my question - trying again.)
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Understanding measurements in Bread: A Baker's Book
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Hello!
New here, and relatively new to home bread baking (under a year). I was going through the book "Bread: A Baker's Book of Techniques and Recipes" and I am having some difficulty understanding the measurements used for flour in the recipes.
In the appendix, it states to convert ounces to grams, multiply by 28.35. So, if it calls for 10.6 ounces of bread flour, then that would be 300.51 grams. However, in parentheses next to the ounces, it says 2 3/8 cups. Knowing that a cup of bread flour is 120 grams, that yields 285 grams. This is consistently a problem.
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My first reaction to yeast
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Hi all, not quite sure where to put this so apologies mods if it’s wrong.
i have never had an allergic reaction to any food that I am aware of. I’m 41 and can’t think of a single instance.
on Friday I baked my first loaf from the Ken Forkish book, Flour water salt yeast. Amazing book and made really tasty bread. Waited 30 mins after taking it from the oven and had a few small slices with butter.
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Whole Grain Flour – Sifting True From False
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Are the old ways of milling always healthier than today’s modern ways? Since our organization is named “Oldways” you might expect our answer to be a quick “yes.” But the facts paint a more interesting picture.
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