Any type of bread that doesn't fall into the other buckets: herb breads, sandwich breads, fruit and nut breads, anything else you enjoy.
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.
Hello all. I've been working on a sort of fusion between maritozzi and potato rolls, and running into an outcome that I haven't seen before when baking similar breads (brioche, burger buns, etc.). The dough is very stable, but upon baking, the buns grow excessively tall. They don't blow out, but some do lose their round shape because of how tall they become. They are super light and tasty, but volatile. I Have successfully kept the dough in the fridge for 5 days, but and even with more age they continue to rise explosively.
Recipe:
I’m wondering for those of you who bake focaccia how much dough do you use to make a 9 x 13” pan focaccia of average thickness? I’m not planning on slicing it to make sandwiches so don’t need it super thick.
Benny
I heard that a percentage of levian too high could cause dough to proof too fast and over proof over 24 hours, the duration that it will retard in the fridge. Is this true? If so, is there any charts on (percentage of levain / Time of intended retard) for Firmentation?
For example, I am attempting to time my bake for tomorrow morning and will retard (proof) fermenting dough in fridge for 24 hours (tomorrow mid morning). I don't want to return in 24 hours and find an over proofed glob of goo.
I had this idea - shape a bread into - '2024'. Is this possible? only bread I could think of was challah or somthing you braid? I would like it more sweet, maybe with something added like a dessert... pastry cream? chocolate? sweetness..
any suggestions?
Hello! I'm here because I need help with my Panettone, I've been using a recipe like 5 years in a row with no problems, but this year I changed my stove, I was using a gas stove and now I have an electric stove, so here's the problem: my panettone is rising perfectly in the fermentation process, everything is the same as the other years, they are perfectly rising in the paper molds before baking, but now, when I bake them I noticed that they get fully brown but they're not rising as previous years.
I’m not really one for a “white sandwich loaf” but I’ve been curious about shokupan for a while. I had some leftover bread flour and yeast from Thanksgiving, so I figured I might give it a try.
I used this recipe from King Arthur with a couple tweaks: instead of using melted butter, I slowly incorporated soft butter into the dough and instead of instant yeast, I used active dry and reduced the amount for a slower fermentation.
Made some hamentashen, with poppy seed filling. Ended up with lots of leftover poppy seeds. The filling requires that the seeds get ground up first, to a flour-like consistency, in a coffee grinder. Nice concept. I did that, mixing a few tablespoons in my bread. That way, the seeds don't need to be pre-soaked to make them digestable, and they provide lots more flavor than if you kept them whole flavor. Marvelous.
Well gosh, I just looked it up, and poppy seed flour is a real deal. You can buy the stuff. But it's easy to make, in small quantities.
Smile...
My finest pastrami to date. I like messing with charcuterie.
This is the point section of the whole packer brisket. The flat section was twice smoked and pulled.
This exercise began Tuesday night into Wednesday morning,when the flat section stated smoke #1. The butterflied point took only two days to cure due to the butterflied thin profile.
Drinking a lovely cider (hard cider for those in the USA) from Sheppy's Cider Farm in Somerset (cider country), UK. It is 7.4% ABV, oak matured, vintage cider. Sold by Marks and Spencer. It is delicious!
When reading the bottle it says.... "British bittersweet cider apples are pressed and fermented using the natural yeast and slowly matured in oak vats".
Ingredients: Apple Juice, Water, Sugar, Carbon Dioxide, Acid: Malic Acid, Preservative: E223 (Sulphites), Yeast.
