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First shot at Cuban bread

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One of our favorite sandwiches are Cubans. We have made them numerous times with different types of bread. When we lived in Syracuse, there wasn't anywhere that I had found that carried Cuban bread, so we made it with whatever we could get. Since moving to Atlanta, Cuban bread can even be found in your local Publix bakery. My wife decided that we would make them last week and I thought that I should be able to make it at home instead of buying it (wish I had thought of that a few years ago back in NY...)

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Dough nuts (not doughnuts)

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The link below is to an article in the UK's Independent newspaper talking about the increase in male home bakers.

http://www.independent.co.uk/life-style/food-and-drink/features/dough-nuts-theres-a-new-breed-of-amateur-foodie--men-who-bake-their-own-bread-7707175....

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Making Jim Lahey's No Knead Bread with Milk?

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Hi, all! I just registered, and this is my first post. I have always been a weekly home bread maker (bread aisle bread isn't food!), but recently I have been raising a toddler and so have been a bit out of the loop.

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Dock into the light - Dock that rye bread!

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In a recent rye thread, I threw my hat in the non-docking ring. If the loafs are perfectly proofed, maybe you don't need to. After a particularly 'rustic' looking batch of Vollkornbrot last week, I busted out the dough docker and the resulting loaves are definitely better looking!

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Bread storage

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curious what others use for bread storage.

The multigrain loaf I make will sometimes be around a week.

In the winter that is not much of a problem, but as the weather warms, the amount of time the loaf can be left "out" is shorter, before penicillin starts to grow.

Normally, the loaf is in an open plastic bag, not one of "breathing" bread bags, just a shopper. That is fine for perhaps 4 days, but then it goes into the fridge and of course, the consistancy of the loaf changes a lot.

Anyone with other ideas for warm weather storage?

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Question: How to get maximum banana flavour into a (non-quick-bread) banana bread?

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I'm going to make a sourdough banana (maybe banana nut) bread that's not a quick-bread.

Some of the banana will be dried/dehydrated banana, which has an intense banana flavour (added to final dough(and maybe the preferment))
Some of the banana will be very ripe, pureed banana (added to final dough (and maybe preferment))

Re:preferment.

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BBGA Format : 2009 is the latest version.

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I emailed the BBGA about their 2009 format guidelines.

I wanted to know if there's a more recent version than the format formatting guidelines posted here: http://www.bbga.org/bread/formula_formatting

Short answer: No.

Laverne Dicker, Director of BBGA Membership Services, responded:

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I can taste.... salt

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Howdy again!

I used to put 1% salt into my loaves, but after recommendations, moved up to 2%; this has helped slow down the sourdough yeast, which is what I really needed. The problem now is that I can taste the salt, which for me is generally an indicator that I've added too much.

I 'was' using table salt (don't hate me), but last night I bought some rock salt and used a Pestle & Mortar. The results were much better, but I can still taste salt - albeit not as much.

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Made My Day

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So, I was a bit bummed this afternoon as I was slicing my loaves of whole wheat sandwich bread and discovering the tunnel down the center (I am attributing this to my loaf formation and possibly a too long proof time...) As I handed a slice to my wife to try, she informed me that our daughter's best friend told her that she was jealous of the homemade bread that her sandwiches are made from. Definitely lifted my spirits!

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Rye-wheat scalded (mashed) sourdough bread with dried fruit powders

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I found the recipe of this bread in Livejournal (it's written in Russian). The author uses apple powder, very rich in natural apple pectin.
Scientific ground for using fruit powders and quantities were taken from article http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3032915/ .This recipe has two main and very interesting points:
A. Using fruit powder as a source of digestive fibers(that have great health benefits), fruit acids and fruit saccarides and rich phenolic antioxidants content.

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The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

General

First shot at Cuban bread

Dough nuts (not doughnuts)

Making Jim Lahey's No Knead Bread with Milk?

Dock into the light - Dock that rye bread!

Bread storage

Question: How to get maximum banana flavour into a (non-quick-bread) banana bread?

BBGA Format : 2009 is the latest version.

I can taste.... salt

Made My Day

Rye-wheat scalded (mashed) sourdough bread with dried fruit powders

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