A forum for bread baking challenges.
Hello, I’ve got a question about safety. Im looking into buying a Rofco B10 but live in a smallish house with 2 kids (both under 2). If any of you own a Rofco, where do you put it that is safe? Does it heat up everything around it? Does it have to be somewhere away from other appliances? How hot does the exterior get? Thank you!
Hi bread lovers! My sourdough loaves always come out denser in the middle and a little flatter than I’d like. Is this a shaping issue or proofing issue? I’ve only been able to achieve that perfectly filled out dome shape once, and I have no idea what made the difference that time! What am I doing wrong? No matter how gentle I try to shape, I get the same result. Here is a pic comparing an end slice with lovely open holes and a centre slice with squished holes.
I started making 70% whole wheat sourdough last year and have ended up with a loaf that tastes pretty good, but doesn't look great or get a good rise. I'm not sure what I'm doing wrong (and I'm mostly self-taught) so I thought I'd just post my whole process here (along with photos) and ask for feedback! Thanks in advance for any advice you have.
Hello everyone
I have been working on Miche style poilane bread and getting good results.
However...
I began a new starter using the pineapple method until I got consistent rise and fall from the leaven using a small amount of pineapple juice each time until it got going.
I fed the lovely twice with just water, using the equal starter to equal flour and water method, then used it for my starter.
The recipe had 1/2 fresh ground WW and 1/2 white flour at 65% fed with normal yeast that I let slow proof in the fridge overnight.
Greetings:
I keep my lievto madre wrapped and tied up in a linen wrap; and then in a plastic ziplock bag. I refresh it about every 4 days. 100 gram lievto madre, 100 gram filtered water and 200 gram bread flour (Guisto bread flour). She's kept in the refrigerator.
Lastly, I noticed that the linen wrap is very wet. And, when I unwrap the lievito madre to refresh it, there's no crust on the outside. The lievito madre is very light, airy and filled with air bubbles.
What am I doing wrong? Please advise.
Thank you
Sherry
Hi, there. I am moving from dry Colorado mountains to the upper Great Lakes region. Have been using Hungarian High Altitude Flour in Colorado due to the dry climate, but am wondering what brand is favored by those of you in more humid or damp environments. Thanks!
I have been making baguettes using a new-to-me recipe, the French Bread recipe in Peter Reinhart's book The Bread Baker's Apprentice (15th Anniversary Edition). This is my second attempt at this recipe. The first bake turned out reasonably well.
The recipe calls for four "stretch and fold" operations at 30 minute intervals. You grab the end of the dough, pull and fold it 2/3 across, then fold the opposite side all the way across. Turn 90 degrees and repeat. Done.
The last two loaves I baked were a bit disappointing. I am satisfied with the texture overall, and the flavor too. I am disappointed they were riddled with huge holes, and a stodgy bit near the center.
