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Using day old flour/water mixtures

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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.

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Claudio Perando

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An interesting video from Claudio Perando, discussing his not yet released baguette recipe.

https://www.instagram.com/tv/CwuJ_Eyoibq/?igshid=MzRlODBiNWFlZA%3D%3D

Interestingly he says that biga lacks flavour and funnily enough I have just come to the same conclusion. It certainly makes voluminous loaves with a nice thin crust, but I think because there is no dough development or even proper hydration in the biga, then the flavour cannot develop.

Lance

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Calculating Thermal Mass

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How do you go about calculating "thermal mass" in an oven? Are the "mass" items in the oven weighed and heat transfer rates attached to each type of material? How do you account for the mass of the oven "box" itself?

I'm dealing with a new (to me) deck oven, and trying to understand and predict baking out comes. Thanks for your help. Jim

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counter bread storage

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the plastic bread box we have had has finally met it's match.

I was steering towards a bamboo type bread box, but was reading a bit about linen as a storage bags.

Do either prolong a breads counter life as far as mold growth is concerned?

I make a multigrain bread with Vit C and raw unfiltered honey, which I'd thought would help with counter life.

Of course in a humid summer with no AC, there is only so much to expect.

Thinking more in the cooler season to be able to get more than 6 days before I have to fridge the bread.

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Bagels

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My wife and I had been watching the Great British Bake Off over the weekend, and I decided to try to add something new to my repertoire. As such, I pulled together a small batch of naturally leavened bagels. I definitely have some work to do on the shaping, but for a first attempt at bagels of any kind, I thought they turned out pretty well.

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Is proofing sometimes optional?

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I have a local friend who only bakes sourdough, and always exactly the same process. I was chatting with him about an issue I experienced with a recent bake of 60% rye/40% whole wheat, with CLAS. After kneading, the dough doubled in just over an hour. I did a few SNF's to degass, shaped for the pans, and then proofed for baking. After 60 minutes it had risen maybe 50%. And maybe 65% by 90 min. I baked it then and it was of course a bit too dense.

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Onion Bread Recipe

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Hi everybody,

I like the combination of onions and white bread. The recipe includes a cold fermented poolish and a large amount of roasted onions. You will find the recipe below. If you want to have a closer look at the different steps, here is a link to our recipe video:

Onion Bread Video

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preheat high bake low

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pardon my ignorance but what exactly does it mean to preheat high but bake at lower temp, e.g., preheat to 500F but bake at 450F? does it mean...

1. set oven thermostat to 500F, wait for thermometer inside the oven to reach 500F, place bread in oven, close oven door, set thermostat to 450F

2. set oven thermostat to 500F, wait for thermometer inside the oven to reach 500F, place bread in oven, keep oven door open while waiting for thermometer to go to 450F then close oven door, set oven thermostat to 450F

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Baking Bread for Young Children

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Bomboloni style donut weight

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I'm using a bomboloni formula to make some homemade donuts today. I'm currently in the bulk stage but am thinking about shaping them. I would prefer to ball them instead of cutting them to reduce waste. I've seen this in Naples a few times and was wondering if anyone has experience with this and can recommend a weight for the balls. I'm thinking I'll start at 90g today and adjust from there next time. Does that sound like a good starting point?

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The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

General

Using day old flour/water mixtures

Claudio Perando

Calculating Thermal Mass

counter bread storage

Bagels

Is proofing sometimes optional?

Onion Bread Recipe

preheat high bake low

Baking Bread for Young Children

Bomboloni style donut weight

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