The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Misc.

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leslieruf's picture

Sticky residue on knife after slicing bread

March 24, 2017 - 2:06am -- leslieruf
Forums: 

today (as well as other times too) I had a notiiceable residue left on my bread knife after slicing the bread I baked. It was about 5 hours after baking,  I freeze the slices but does this mean I should have baked longer? given the internal temperature was about 208°c I would have thought this was long enough baking but now I wonder - should I bake a little longer or just be happy with a moist bread. It freezes well and doesn't seem as moist when defrosted. 

Any thoughts please - should I carry on or adjust my baking times?

Leslie

CalebMaz's picture

Tartine Leaven vs Stiff Levain?

March 9, 2017 - 7:14am -- CalebMaz
Forums: 

I bought the book Tartine #3 and it describes the typical long process of creating a leaven by feeding, discarding all but a small portion, feeding, repeat... But he wants us to do this every time we want to make a loaf of bread, then mixing 1Tbsp of the final product with 200g of flour and water each and discarding the rest.

 

clazar123's picture

Questions about baking in a convection microwave

March 1, 2017 - 12:56pm -- clazar123
Forums: 

I am considering getting an over-the-range convection microwave and have a number of pre-research questions.

First of all, how hot does the exterior get when it is baking? I have a toaster oven and the outside top and walls will melt plastic and burn flesh if touched when it is baking. It also throws off considerable heat. Are the above-the-range convection microwaves better insulated than this? I do have an exhaust fan that exhausts through a roof vent on my current over-range microwave.

thoordog's picture

vital wheat protein

February 22, 2017 - 5:43am -- thoordog
Forums: 

A question about vital wheat protein. I have some that was given to me to experiment with. I haven't really done any research on it but don't want it to go to waste. When a recipe calls for bread flour I normally add about 2 tablespoons of it to all purpose flour; does this somewhat simulate bread flour? What would be the proper use of the vital wheat protein?

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