Ciabatta 75% Hydration 24h Cold Fermentation
Forums:
Hi,
this is a simple ciabatta recipe with only 75% hydration making the dough easy to handle.
If you want to have a closer look, here is the link to our recipe video:
Share
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.
Stitching dough a second time?
Forums:
Hi, has anyone tried stitching shaped dough in the banneton a second time some time after starting final proof? I am making some bread with spelt flour in it, and spelt makes the dough so extensible, it nearly always pancakes during baking if I bake it free standing... This time I was proofing overnight in the fridge and thought, why not stitch the top of the dough (bottom of the bread) after it appears to have relaxed in the banneton, to hopefully strengthen the structure of the loaf? I'll see how it bakes tomorrow... Has anyone tried this?
Share
Try this out in ChatGPT
Forums:
Chef Jacob Burton created this question recently in ChatGPT. It's very good. I never knew that AI was so sophisticated. Copy and past the below question into ChatGPT.
Lets pay a quiz game. Ask me 10 questions, one at a time, about bread baking. Make all the questions advanced so that if I answer all questions correctly, I would have expert level knowledge.
Cheers,
Gavin
Share
Hello from the Ozarks
Forums:
Hi all i’ve come here numerous times for recipes, instructions, etc. for my bread journey but i’ve finally made an account and want to get settled in here. i’m taking my bread baking very seriously at this point in time. Cheers to this community and i look forward to being apart of it
Share
Giving bagels a shot
Forums:
Couple of questions...
I've followed the NYT recipe which didn't turn out bad. could be done in 2-3 hours. it didn't require any sort of long proofing/ferment. They lacked flavor and I used bread flour and instant yeast.
I wanted to give another method a shot. So I tried to overnight proof (but I divided them up the night before 150g each). I left in fridge 24 hours.. Once removed from the fridge, the dough got larger in size but when I de-gassed it, they became somewhat flat.
Share
refrigerated dough rise time in humidity
Forums:
how long does an overnight refrigerated dough need to rise (approximately) in a humid container, before baking?
The bread is a loaf multigrain. The container is a styrofoam ice chest with a bowl of bowled water under the loaf pan.
Share
Flour Storage
Forums:
I vacuum sealed a few 5 lbs bags of KA bread flour and put them in the freezer. The vacuuming process turns the bags of flour into a hard lump. In a year from now, when I use a bag of this flour, will it return its original consistency? Will I have one big hard lump?
Share
Brioche Help
Lithuanian Dark Rye (after Stanley Ginsberg)
Using day old flour/water mixtures
Forums:
Hi everyone,
I'm a newbie here, so I hope I've posted in the right forum. I've had suboptimal results making US bread recipes with my local (German) flours, probably because the local flour is from soft wheat (vs US flour from hard wheat). I decided to use the slurry test to get a feel for what factors I need to adjust when I adapt a US recipe and how big those adjustments should be. I'm also planning to use the slurry test to experiment with additives like diastatic malt.
Share
Pages
