The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Misc.

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

Mr. Kingsbury's picture

Recipe Adjustment

January 16, 2022 - 3:37pm -- Mr. Kingsbury
Forums: 

I just cannot seem to figure it out.

But enough about my intelligence.


But now that I mentioned not being able to figure things out, I could use some help with a bread recipe adjustment that I also cannot seem to figure out.

Before I submit my current recipe, let me describe the baking environment, and why I tried to change things.

happycat's picture

Bread tastings / pairings

December 25, 2021 - 6:29pm -- happycat
Forums: 

Wine people have tastings. Coffee people too. Beer people have flights. So why not a tasting and pairing for bread?

I baked 4 different rye breads from the Rye Baker site a few weeks ago, then sliced and froze them. I waited until Christmas day to dig into them, with my plan to sample all four with different toppings.

For me, this is very entertaining because there are lots of combinations to try, and I would get to experience a series of my bakes in different ways. I also thought it might help me decide on which bread to focus on going forward.

Traveler's picture

Unusually powerful poolish

November 30, 2021 - 4:52pm -- Traveler
Forums: 

Has anyone else had this experience ?   Last night, while I was asleep, the plastic lid on my pre-ferment bowl blew right off. When I awoke, the lid was sitting on the counter next to the poolish. 

34 gram W.W. flour

34 gram Unbleached bread flour

68 gram of water

(to use the absolute minimum of yeast, I take 1/4 cup of water, add 1/8th tsp of dry yeast and stir. Then I use ONLY 2 tsp of the yeasted water for my poolish. discarding the remaining yeasted water.)

Sir until well combined, cover and let ferment 10-12 hours.

just.baked's picture

Calling all Florida bakers

November 13, 2021 - 7:43am -- just.baked
Forums: 

Lots of years baking in my humid west coast Florida environment, but still have difficulty with over-hydration.

Doubt my water is any wetter than anyone else's, so has to be that the flour is damp due to the high humidity. I store flour in air-tight containers as soon as I buy it, but right from the bag it seems to have high moisture content, as my dough is always too wet following well-established hydration formulas in recipes.

mruberto's picture

Is it Sourdough?

November 13, 2021 - 5:57am -- mruberto
Forums: 

Hello Everyone!

This is my first ever post and I don't know if I am doing this correctly!

I have delved into the life of sourdough for the past 3 years and I find it to be not only enjoyable and satisfying but also very relaxing and calming.  

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