Challenges
A forum for bread baking challenges.
Swedish Vort Limpa Help!
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Hi there, I was hoping I might find some help diagnosing my loaf of Swedish Vort Limpa. There are enough complicating ingredients that I’m not sure what to expect out of the finished bread.
It’s about 50/50 dark rye to white bread flour, and the liquid is beer with melted butter and molasses. There’s also orange zest and fennel seeds.
The flavor is good (good reviews from the taste test subjects at work!) but I’m not sure if the loaf is really as it should be.
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Medieval Cake Challenge
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“Take flower & sugar & nutmeg & cloves & mace & sweet butter & sack & a little ale barm, beat your spice & put in your butter & your sack, cold, then work it well all together & make it in little cakes & so bake them, if you will you may put in some saffron into them or fruit.”
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Massive Confusion...
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I'm new to the site and THANK GOD it's here. I'm having trouble with whole wheat. My white bread is light and fluffy. Not so much with my wheat bread. It smaller and entirely denser. Maybe it's just the nature of the bread--the wheat flour. It can't be protein, b/c I'm using Vital Wheat Gluten. It almost seems denser when I DO use the wheat gluten. I'll try it again without, but I'm at my wit's end on this dilemma.
Thanks for listening to me whine, folks!!
-Susan-
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Outside of loaf dark before inside is baked
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I've been experimenting with a flour mix that is mostly whole wheat with some bread flour mixed in. This has required me to use much higher percentages than I normally would. 80% hydration feels more like 65% while I'm mixing and shaping. Because of this, my loaves have been having a hard time getting rid of that extra 80g of water for my 1080g loaf, and the last three have been underdone on the inside while the outside is getting extra dark.
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Loaf Not Forming Up
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I am from Tampa, Florida. I created a poolish/biga/sponge with 141g of all purpose flour, 141g of chlorine free water, and 3g of yeast. It rested over night (unrefrigerated).
I combined the poolish with an additional 259g of all purpose flour, 139g of water, 8g of salt, and 1g of yeast today. Total measurements:
- 400g flour
- 280g water (70% hydration)
- 8g salt
- 4g yeast
I have kneaded it by hand for 20 minutes and for another 10 minutes in my KitchenAid.
Any ideas?
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Wrinkled skin on rested bread
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Hi everyone,
I'm looking for some troubleshooting advice, and as there is a wealth of knowledge in these forums, I thought you might be able to help!
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Nutella brioche experiment
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Hello bread entusiasts i am triying to make a brioche but i want to substitute some of the butter for nutella
Reading the ingredients of the nutella have by portion 50% sugar and 30% fat and my recipe for brioche calls for every 100 grams of flour 75 grams of butter and 25 grams of sugar (i am not listing eggs milk jeast and salt is not relevant at this point) if i wanted tu add the nutella i have tu rest the quantitie of fat and the quantitie of sugar from my recipe acording to the weight of that in the amount of nutella i wanted to add Ej:
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Alcohol in bread dough
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I want to add rum soaked raisins to my bread dough. Can this be done without killing off the yeast?
Many thanks in advance.
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Bread rising unevenly
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Hello, I am hoping you can help me with a question. My loaves had been very consistent for a while, good flavor and rising pretty evenly. Unfortunately, for the last few bakes, some of my loaves have been rising unevenly. It seems to happen with the oval loaves mostly. Am I not shaping it correctly? Or is there some other issue I am not aware of?
I use King arthur bread flour.
800 g of flour, 19 g of salt, 460 g of warm water, 320 grams of unfed sourdough starter
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