Challenges

A challenge

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If anyone has opinions on this challenge, I love to hear it! I need to make 1 well structured loaf of bread with the following ingredients and time restraint:

3 Cups white or bread flour

1 1/2 Cups Water

3/4 tsp. Yeast

1 1/2 tsp. Salt

Four hours start to finish. I realize this is a "bake in a covered pot" kind of recipe, but I would like to try to shape into boule and score attractively but the dough is SO slack. Any method is ok as long as it's done in 4 hours.

Any suggestions? Thanks!

Wendy

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Trouble with New England Hot Dog pan and sourdough

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Hi everyone! Thanks in advance for your advice.

I got this nifty New England hot dog roll pan and am trying to make hot dog rolls. I am using KAF's Best Burger Buns recipe and switch out some flour/water for sourdough starter and omit the yeast (which I use successfully for hamburger rolls) but it's not turning out well. The taste is good, it's a little sweet, but they are ugly and crusty on the outside. Here is what I did.

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tiny bubbles

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Challenges

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Soft crumb & Soggy Bottoms

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hello bakers,

it looks like my breads tend to have a very thin crust that softens when the breads cool down.

They sometimes also have a soggy (wet, soft, super fragile) bottom just after coming out of the oven.

the breads are 2kg sourdough (no yeast) loaves at 71% hydration baked on a stone deck with manual steam for 23min damper closed 23min damper opened. the dough has about 8% (baker %) levain, 71% water, 80% white wheat, 20% WM wheat, 2% salt nothing else. bulk fermented for 4h and cold retarded 12-16h.

Any idea / suggestions?

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spelt sourdough levain waiting in fridge--so nervous

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Challenges

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Bread Baking Day

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Challenges

Here is the the link to the next one. #83, due June 21,2016. Special flour is the topic - some flour has to be something other than wheat, rye or spelt. Scroll down to get the English version

http://www.kochtopf.me/bbd-83-brot-spezialmehl-bread-special-flour

Lucy's will be a whole 10 grain, half sprouted, wine, salami and cheese rolls with a very cool shape of some kind - so don't steal it:-)

Happy baking

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Bread Improver

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Challenges

Hello

Some of my recipes in the manual that came with the breadmaker suggest that bread improver should be used especially with wholemeal recipes. On the bread improver package label a guide is given suggesting that for white bread recipes, one gm of bread improver should be added for every 100gms of strong white flour and two gms for every 100gms of wholemeal flour. Does bread improver really help?

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Doubling

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Challenges

I need a lesson in doubling recipes. I doubled by weight (Reinharts whole grain sandwhich bread from his Whole Grain book) and ended up with a dough that was too hydrated, and once baked, tastes delicious, but breaks apart easily and has dense and light pockets. maybe I need a lesson in bakers percentages...

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Help with Coccodrillo Ciabatta Bread

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Challenges

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Sourdough kamut pasta falling apart

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The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Challenges

A challenge

Trouble with New England Hot Dog pan and sourdough

tiny bubbles

Soft crumb & Soggy Bottoms

spelt sourdough levain waiting in fridge--so nervous

Bread Baking Day

Bread Improver

Doubling

Help with Coccodrillo Ciabatta Bread

Sourdough kamut pasta falling apart

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