The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Anything else that you want to post here that doesn't seem to have a home

ccsdg's picture

Bench rest

November 7, 2015 - 9:46am -- ccsdg

I'm so impatient to see pretty smooth gluten development.  With stretch and folds, how long do you bench rest between folds?  I confess to folding every 30 minutes or so because I just can't wait.  But it's really just barely long enough for a fold to have noticeable effect on gluten.  A loaf retarded overnight has wonderful extensibility (8 hours' rest) but of course that's not practical for every single fold.

What's the fastest, least effortful, most efficient length of bench rest between folds?  What's the shortest rest you'd employ for maximum extensibility?

lizziepee's picture

Stove Top Breads

November 1, 2015 - 10:22am -- lizziepee

I'm new and not too sure where to post this - please redirect me if there is a home for it.

I spend most of my time living on a small boat and although I have an oven it is iffy and makes the boat *unbearably* hot.

I love bread and am trying to get together a collection of breads made without an oven. A lot of ethnic recipes have these, eg, tortillas, roti, chapati, etc. I've done naan on the stove top/bbq

My favourite so far (though not tried it) is the Moroccan meloui. Anyone familiar with these?

TriMom's picture

Weighing Ingredients

October 31, 2015 - 4:54am -- TriMom


Is there a chart showing converting measurements to weight?  I would like to move from scooping and leveling flour to weighing flour and other ingredients to see if my baking will yield more consistent results.  Do measuring cup to weight metrics vary for different types of flour or other ingredients?




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