The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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mertme36's picture

Crumb Help!

December 20, 2014 - 11:44am -- mertme36
Forums: 

Hi everyone!

I've finally fixed the gummy dough issue-- the crust was hardening too fast in the oven, which was preventing the inside of the dough from cooking all the way. Now,I spray the loaf with a lot of water before putting it into the oven, and I add ice cubes in a hot cast iron pan for steam.

 

The bread is pretty good, and now I want to make it perfect. One thing I'd really like to change is the crumb structure. I get a lot of big holes, but the dough in between the holes is still a bit dense.

Apple Betty's picture

2015 James Beard Foundation Awards

December 5, 2014 - 10:37am -- Apple Betty
Forums: 

For the first time the James Beard Foundation is recognizing Bread Bakers! Here's a link to their Press Release

http://www.jamesbeard.org/sites/default/files/pressreleases/FINAL%20FINAL%20JBF%20Awards%20Categories%20and%20Call%20for%20Entries%20-%20NO%20EMBARGO%2C%2010.15.14.pdf

This is your opportunity to have your voice heard and nominate your favorite baker.

hodgey1's picture

Help please! Loaf shapeing issues

December 2, 2014 - 6:38am -- hodgey1
Forums: 

Can someone help me with this reoccurring shaping issue that I have been having when making any longer shaped loafs of bread.  This has occasionally plagued me for years and I know it's a problem with how I'm shaping the loaf after I've punched down the dough. I dont ever have this problem when shapeing boules. Taste and crumb wise, I'm very happy with my results, but I hate the gaps in the loaf creating those large holes. If anyone can point me in the right direction I would appreciate it, also a video would be helpful that would show how to do it properly.  My process 

Russell's picture

Writers block and a recipe for a sourdough loaf of ill omens

November 27, 2014 - 10:51pm -- Russell
Forums: 

Hello all, thank you for taking the time to consider my question!

I have been working on a swords and sorcery novel for several months, but I've hit a bit of a block. One of several core characters was inspired by my boyfriend's sourdough baking habit: the character is a baker, and a freedom fighter. Without spending too much time on plot specifics, my character needs to engineer an ill omen, namely to have every loaf of bread sacrificed to a god by a particular noble sprout mushrooms, symbolic of a different god. Scandal ensues!

Janet Yang's picture

Accessing TFL on an iPhone

November 16, 2014 - 7:34am -- Janet Yang
Forums: 

When I try to access this website on my iPhone, a short message in a huge pop-up window appears: 

Please upgrade your version of Flash to 10 or above.

(I don't have any version of Flash, as it is not compatible with iPhone.) The window obscures everything else, and I haven't found a way to close it (no Ⓧ button).

How do I get rid of this pop-up?

Janet

keltobgy's picture

Fill Bread (bun) Dough with butter

November 15, 2014 - 8:38pm -- keltobgy
Forums: 

Hello everyone,

I fell in love with baking as a hobby I hope I can become a professional baker soon.

I bake  Mexican bun covered with coffee batter and filled with butter.

I was wondering if there is a way to fill the dough with butter that is easier and faster than the way I use now so I can produce more quantities.

the way I do it is:

1. I round the dough into a small ball by hand

2. then i flatten the dough

3. I place a piece of butter on the flattened dough

4. then I round the dough again by hand into a ball

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