The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Grains

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Whole grain and multi-grain breads

four_row's picture

Rye Sandwhich Meteil ripped open during baking. Any suggestions?

January 21, 2015 - 8:49am -- four_row

Any suggestions as to why this happened during the first 10 minutes of baking, or what I can do to prevent it in the future? Formula & how I prepared it is below. I did proof it until a small indentation remained. My current theory is that either I didn't let it proof long enough, or I didn't use enough steam in the oven, but those are just guesses on my part. The crumb is supposed to like a sandwich bread.

Healthychefab's picture

Pasta from whole grains

January 18, 2015 - 12:44pm -- Healthychefab

Hi everyone!  I know this is a topic that has been touched on several times and I am reading through a lot of old posts but thought I'd pose a few questions and perhaps there will be some new info since the last posts...

I have a nutrimill that I bought for bread making; a little plastic barreled metal mesh sifter; kitchen aid pasta roller and cutter attachments.  

barryvabeach's picture

Reinhart's Bread Revolution, Sprouted Grain Flour

January 10, 2015 - 6:37pm -- barryvabeach

I received Reinhart's book on Sprouted Grain when it came out, and tried several times to make the basic loaf from berries that I milled at home from sprouted berries.  Unfortunately, most of the attempts were complete failures.

Dave Mott's picture

Red Fife Stout Sourdough

January 4, 2015 - 3:11pm -- Dave Mott

Hi everyone,

First I would like to thank dabrowman for inspiring me to bake a SD loaf using beer! So thanks dabrowman!! Dude you totally rocked out these calculations, making the whole process much easier to understand.

A few things came to mind when I was browsing his "50% Whole Grain, 50% Sprouted Porter" recipe.

First how precise his recipe was. Because I'm new to this it took me a little to figure out the measurements and percentages, but when I did a whole new world opened up for me to get started on using pre-ferments.

koffetar's picture

High hydration - flat bread

December 31, 2014 - 3:55am -- koffetar

Hello my fellow bread bakers. Recently I started to raise hydration of my breads from 70% up to 85%. I always had a fear from dough becoming too sticky and impossible to handle, but after few tries it seems it has become manageable for me. I’m having great success and my breads are improving—crumb has regular air pockets, it is soft but still chewy.


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