A forum for bread baking challenges.
I am making Challah rolls for Thanksgiving. The recipe calls for two, one hour rises, then form the dough, rise again for 45 min, egg wash, bake.
I want to make the dough ahead and store. At what point in this process can I put it away, and then what do I do when its time to revive the dough?
I am very new to this site and just started milling my own flour and attempting to bake whole wheat bread. My bread could be used a paver stone. It is so dense! I'm not sure if I'm not kneading it enough (with a kA mixer) or where my problem is coming from but I'm getting really discouraged. I hope I haven't wasted my money on a 45# bucket of hard white wheat and a mill. Any help, advice or suggestions are welcomed!
Hi baking friends,
I just baked up my first batch of bread in the oven at a new house.
A couple of predicaments I faced:
- The oven is short, compared to what I'm used to. About 16 inches of space.
- The oven, strangely doesn't have a pre-heat feature, and I didn't have an operating oven thermometer.
- I'm following the Tartine Country Bread method. And decided to brave the unknown but have never experienced the below issues before.
Yesterday I made a mistake while trying to perfect my rye bread and managed to salvage it...so much for perfection!
This is what happened. I had a bowl of flour of mis-en-placed 60% bread flour and 40% rye flour for the dough and a bowl of 60% bread flour and 40 % rye flour to which I was to add 6 oz of sourdough starter. Well I added water to the bowl of dough mix instead of the sourdough mix. So I decided to try and salvage it.
I have been baking bread off and on for a few years with much success. I tend to keep having this problem in loaf pan breads where the crumb is pretty tight near the edges of the slice and looser towards the center. I have tried to do some research and thought the problem was related to poor forming of the loaf. I have worked on my technique and think I am going a better job now, I made this loaf yesterday from the following king arthur recipe. It tastes very good but the middle of the slices is awfully loose. I would appreciate any ideas as to what I am doing wrong.
I read somewhere that you can mix hard red and soft white wheat to make bread. You need of course more hard red vs. the soft white, supposedly it helps make a softer bread. Has anyone tried this option and how did it turn out?