The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Challenges

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A forum for bread baking challenges.

Vbake's picture

Proofing baskets

September 24, 2016 - 2:35pm -- Vbake
Forums: 

Hi all,  

I am following Flour water salt yeast and now at a stage where I am searching and collecting  equipments to get going. 

I am really struggling to find a proofing basket as i am based in india. Ones on Amazon are expensive as they are from US.  

 Is there any other workaround for using them? 

Can I use something else instead? Will it affect the quality ? 

Thank you, 

Vinit 

cctraveller's picture

Need help with marquis wheat

September 24, 2016 - 10:29am -- cctraveller
Forums: 

I am asking for my Mother in law who doesn't use a computer. She has been grinding her own whole grain flour and baking her whole life using highly hybridized wheat. Recently she switched to a heritage marquis wheat but can't get her loaves to rise. She uses yeast, not sour dough, and uses pans for second rise and shape. (I do not bake). Is there a trick to using this heritage grain? Should it be ground a certain way, less/more kneading, a specific type of yeast works better, add more gluten? Any advise would be helpful.

quinny's picture

70% Whole Wheat with Flax & Sunflower Seeds

September 18, 2016 - 2:58pm -- quinny
Forums: 

First time making 70% whole wheat bread. The crumb looked pretty closed but the mouth feel was not dense (forgot to take a photo of the crumb). But the loaf definitely didn't have much oven spring. I followed Tartine Bread's formula, added 2 cups of boiling water to soak 1 cup of flax seeds. Because of a very slack dough, I couldn't shape it properly. Anyone has made bread with flax seeds before? What should be the water to seed ratio? Total hydration was about 125%. Also, I was wondering if the dough was in fact under-fermented, therefore it was so slack?

bakert85's picture

how to get bloom without baking in a DO? help needed

September 16, 2016 - 11:56pm -- bakert85
Forums: 

hey everyone, I have a question i really need to get answered.

while i get good results when baking in a dutch oven, i do want to bake bigger breads like a miche, and not just round boules. another problem i have with the dutch oven is the lose of gas when putting it in (its not a combo cooker) and the hardships of scoring it.

Vbake's picture

Containers for Dough

September 16, 2016 - 10:28pm -- Vbake
Forums: 

Hi all, 

I am from India and I have never baked bread before. 

I decided to get a copy of Ken Forkish's Flour water salt yeast. I am happy with the content and thr instructions.

My only issue is that I am from India and I am unable to get any equipments he mentioned in the book.  I am ordering the Dutch oven from Amazon US at a hefty price but buying other things like polycarbonate containers at the price at a landing price of 3 times the original cost of the it,  does not make any sense. 

I need to help in finding alternatives.

Lechem's picture

A Challenge For Everyone On TFL

September 15, 2016 - 7:06am -- Lechem
Forums: 

I thought it might be a nice idea for everyone to have a challenge, should you choose to accept it (very Mission Impossible like).

Here is a recipe from 1699 for "Wiggs".

These are little "cakes" leavened with barm, or ale yeast, enriched with butter and eggs, flavoured with caraway and coriander seed and sprinkled with sugar.

Barm or Ale Yeast (is there a difference?) will be difficult to come by for many so feel free to be inventive here.

Without further ado here is the recipe...

 

PeterMc's picture

Tartine bread

September 11, 2016 - 4:04am -- PeterMc
Forums: 

I am a novice and have started making tartine bread and use a wood fired oven for baking. Even though I have followed the recipe exactly, the dough seems to have no structure and will not hold its shape once removed from the proving basket. I end up with a flat disc in the oven. Could it be that the dough is too wet? It certainly seems to develope more structure with the folding recommended during the bulk rise, but just won't hold its shape.

The leaven passes the float test.

bdipierro's picture

Poolish Volume?

September 9, 2016 - 7:24am -- bdipierro
Forums: 

I made my first attempt at poolish this week using the Ken Forkish recipe for White bread with poolish.  I used 500g water, 500g flour and 1/8t instant yeast.  After 14 hours it was very bubbly and smelled alcoholic but it didn't increase in volume.  The recipe said it should have tripled.  It wasn't deflating in the middle so i decided to use it anyway.  

dciolek's picture

Challenge: Extra large loaves

September 6, 2016 - 4:18am -- dciolek
Forums: 

First attempt at baking an extra large sourdough fresh ground whole grains bread, about 8 lbs., met with some success -- but it would be nice to hear any tips from others that could help improve.

Recipe was about 10% rye, 12% soft white wheat and 15% oat flour with the remainder of the flour mix as white bread flour.  3 lbs. of 100% hydration white starter to make a final dough weight of 8lbs. at 66.7% hydration.  Salt and oil at 2% and 3% respectively.

citirsimit's picture

My baguettes and sandwich rolls are cracking from bottom

August 13, 2016 - 3:53am -- citirsimit
Forums: 

Hi dear,

I am writing from New Jersey. I just trying to open a small bakery and started to make some breads. I have a cracking problem that I can't finalize. I change water and other ingredients percentage and the type many times but they are still cracking like the images.

I hope to hear some suggestions from you.

Thank you for advance.

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