I am new to bread baking and am looking for a fresh flour source.  Does anyone know of a mill in the Boston area?  Also, when using sprouted flour, are any adjustments to a standard flour recipe required?

How do you make those swirled flour patterns on top of a loaf?

Here is Grandma Rosies Challah, my braiding is very very rusty.

I included a quarter in the picture to convey size, this challah is big at 2kg.  Next time I'll increase the amount of sugar by 50% since I prefer them sweeter.  I'll also decrease the size and make 1/2 rolls and 2 smaller loaves.

For her recipe you can visit the site below.

http://www.williams.edu/astronomy/people/kkwitter/challah.html

Thanks for looking.

At this time i wish to anouance a new arivel'

at  24 inches and 30 pounds healthy with all attachments my family has grown by one more but instade of another mouth to fead this mouth will feed us

i new proline 6 QT KA mixer just in time for my holaday baking and if any of you remember last years baking

http://www.thefreshloaf.com/blog/nbicomputers

this will i hope make things easer by handleing biger batches of cookies and the wider bowl type.

the holidays are right around the corner so it is getting close for my yearly comming out of retirment.

Hi,

this is my first time making bread alone, and the first time had the guidance of my mom so it turned out well then. Unfortunately, I think I over-kneaded the bread and it won't rise. It's been in the oven rising for 1 hour, should I leave it to rise a little while longer or is it a lost cause? It did rise a very little bit, but not double in size like it's supposed to. The recipe I'm using, for an oatmeal bread, calls for it to rise for 1 hour, knead it again, let it rise for 1-1 1/2 hours again, form balls and place in pans, then let rise 1 more hour before baking. Any suggestions?

I've been doing a bit of looking around and I'm running into contradictory information on what is meant by the term "straight dough"

In some instances, this is said to refer to the "flour, water, salt and leavening agent" mixture, i.e. NOT enriched bread.

In other instances, it is claimed to be the term for commercial yeast bread as opposed to sourdough bread.

Then you run into terms like "standard dough" which muck things up even more.

So, if I said "I made a straight dough", what would YOU presume this to be? 

This detail isn't addressed in the Handbook's glossary section.

I recently acquired some crimped round bread pans, the type that results in a long round loaf that looks like sections and is basically a round pullman type of pan.  Years ago I had a recipe for a cinnamon bread to be made in this type of pan but I lost the recipe. If anyone has any recipes for breads that would be good to use in this type of pan please let me know.

Thank you.

I like to make pumpkin challahs in the Fall, and would like to try something different than my usual recipe.  If anyone has a favorite pumpkin challah recipe to share, I 'd be grateful.  Thanks!

Marni

I am wondering if anyone has any input on the countertop cuisinart ovens. They say you can roast a chicken in one or cook pizza, so I thought it might be a good choice for extra bread baking space too. Any thoughts are appreciated.

Maggie

Hi all,

Am going to jump into the amazing TFL with a question.

I have used Eden brand ORganic Hard Red Winter Wheat to bake and found that it can really vary. I understand it's a high-gluten, strong "bread" flour, although i don't remember what the difference between Spring and Winter Wheat is. Just read somewhere that it's considered a wholewheat flour?? I have not used it as such but that's not surprising at all given its texture. Also i believe the protein level is 14% (the website i saw gave the protein weight as 4g for a 28g serving).

Don't know if i'm totally off-track here; just trying to understand what the product i'm baking with. Because i have found quite major variations when using it. With the second pack, my dough was extremely wet, wetter than usual, and i found myself adding a significant bit of flour and kneading it (by machine, thank goodness) a lot more to get it anywhere near what i'm used to.

Can anyone shed light on this flour? And can one pack (presumably another harvest???) vary that much? MOST IMPORTANTLY, in general, are high-gluten flours more absorbent or less? If the dough is very wet, does that mean that the flour is NOT absorbent so i should cut back on the hydration in the first place?

Thank you very much in advance to any of you bread mavens who cares to answer!