The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Toad.de.b's picture

Gino's Italian Escape to Altamura

June 25, 2015 - 10:41am -- Toad.de.b
Forums: 

It appears that the final episode from the first season of Gino's Italian Escape is being rebroadcast on ITV in the UK tomorrow evening (26 June).  In this episode, the charismatic Britalian celebrity chef-entrepreneur visits Altamura where he tries his hand at shaping the bread, tours the WFOs, etc.

Would be molto buono if a UK TFLoafer could snag that clip and post a link to it :-)

Emerogork's picture

Bread Bakers of Connecticut: Unite!

June 19, 2015 - 6:06pm -- Emerogork
Forums: 

and please help me with my quest.

I need to identify how a pizza place in Middletown CT gets the flavor in their pizza dough.  I have mentioned this enough times that I think people figure that I am pushing this place but trust me.

I have had good conversations with the owners and they can't (or won't) explain it.  Maybe we can meet there to let me show you what I am seeking.  I really hope I can get some answers......

I have one contact already but maybe it is a community effort....  If nothing else, I may totally spoil you on pizza forever.... (:

 

The Bread Stone Ovens Company's picture

Dallas Texas Brick Oven Baking Class!

June 19, 2015 - 9:59am -- The Bread Stone...
Forums: 

HELLO!

WOULD JUST LIKE TO EXTEND AN INVITE TO ANYONE TRAVELING TO, OR LIVES IN DALLAS, OR SURROUNDING REGIONS TO LEARN THE ART OF BREAD BAKING, THE WOOD FIRED BRICK OVEN WAY :-) 

 

If you’re interested in our class, or even getting bread recipes- visit our website link

http://www.breadstoneovens.com/collections/wood-fired-oven-cooking-class

 

Emerogork's picture

Pineapple starter up and running, next step?

June 17, 2015 - 6:43pm -- Emerogork
Forums: 

In day 5 of a starter is bubbly measuring about a pint.

I understand that feeding is 50/50 water/flour but I do not read how much and how often.  Is it always purified water?

Is there any rule of thumb for how much starter to use in a recipe?

Is it true that as it reaches two weeks then one should either bake more or toss all except 1/4c and mix 50/50 flour/water to keep it going.  Again, how much.

I get the feeling that tight measurements are not all that important.

TMQ?

Emerogork's picture

Croissants: Playing with the baking temperature.

June 9, 2015 - 6:32pm -- Emerogork
Forums: 

I found that when I used the classic 400d temperatures to cook them that they seemed overly crisp and dry if not over cooked.  I know my oven temperature is correct, I had it tested.

Then I started playing with temperatures and found some interesting changes. (Forgive me if I mess up my terminology.)

As the baking temperature drops per batch, I find that the texture goes from dry and flaky (open crumb?)  to moist and sponge-like (closed crumb?).  I suspect that rate of creation of steam is the difference.

Emerogork's picture

Care and feeding of a starter. (It's dead Jim....)

June 7, 2015 - 8:41pm -- Emerogork
Forums: 

My first one: 1 3/4c APF, 1 tbsp sugar, 1 tbsp salt, 2 tsp yeast and 2 1/2c room temperature water.

The first day, it was a well blended gooey mass.  The second day it was a gooey mass on water. The third day is was a gooey mass under water.

I did a stir once in a while and bubbles came up each time.  In the beginning it bubbled on its own now very few bubbles.

There was not much of any odor or scent.  The yeast was from a newly purchased Fleschman packet.

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