Challenges
A forum for bread baking challenges.
Do I need to mix my red rye malt with hot water first?
Two paddle bread machine
Hi All
I recently bought a Airbot Bread Maker BM3800, it has two paddles (the link for this machine : https://airbot.sg/collections/small-cooking-appliances/products/bread-maker-mixer-bm3800-red).
I am having problem with getting the baking tin sit correctly on the machine so that the tin does not move when the dough is mixing.
I would appreciate any input on this.
Thank you.
Regards
Doris
losing shape (hydration issue?)
High Desert Sourdough-Help!
Struggle with tight crumb
I have been baking a seeded sourdough rye loaf for a number of years and only once did I ever get a nice crumb like the pictures on the Fresh Loaf site. The recipe is 300g white flour, 400g starter (50/50 white and rye flour and 100% hydration), 500g dark rye, 500g water, 20g salt, and 1/3 cup each of toasted sunflower and pumpkin seeds. It's tasty, just not the crumb I am looking for. Problem could be starter, could be my stretch and fold method, could be in my timing.
I'm at a loss as to where to start. Suggestions appreciated.
Sourdough Roll Baked on Top of Onion Soup Ramekin
"Sourdough Bake on Top of Onion Soup Ramekin"
A long, long, time ago while residing in Lyon, I remember a small bistro that served a particularly luscious Onion Soup concisting of a Sourdough Roll on top of grated Gruyere Cheese followed by an extremely tasty Onion Soup. The sourdough roll was finished by placing the proofed rolls on top of the grated cheese that topped the hot onion soup in an over sized ramekin soup dish - it was then finished in the oven.
Clay pot bread question
I often bake bread in a dry clay vessel but I do not let my dough do its final proof in the clay. Rather, like cast iron, I preheat the clay and when hot, turn the final shaped dough into it and then straight back into the oven.
Here is my question …
When to freeze dough and retarding formula
I am not sure if this is the appropriate place to post this but I couldn't find a better place.
I was wondering if people have a general idea of at what point in a doughs fermentation it is okay to freeze it/how it effects the final loaf.
asking for tips on how to make bread more airy
i think the taste is great but i want it to be more airy, would love your guidance because its my recipe and i am pretty new (7nth bread baked).
thanks in advance!
the recipe:
the "starter" (16 hours before the bake):
200 grams 12.2% pizza flour (thats what i had)
200 ml water
a pinch of instant yeast
the bread:
550 grams of the pizza flour
200 grams of rye flour
520 ml water
12 grams salt
4 grams instant yeast.
the steps:
1. saltolysed for an hour