The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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flourdustedhazzn's picture

White rye extraction rate

April 28, 2013 - 12:51pm -- flourdustedhazzn
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Hi everyone,

I'm in the process of figuring out how to bake from a bread formula calling for dark rye. In this context "dark rye" refers specifically to what's left after the white rye flour — most of the endosperm — is extracted from whole rye by the miller. I live in an area where I can't seem to find this flour; I can buy something labeled "dark rye" easily enough, but it's just whole grain rye flour, not the byproduct of white rye production that the recipe calls for.

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jackdoor's picture

Long retard after bulk

April 22, 2013 - 8:41am -- jackdoor
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Hi,

 

I help run a small community bakery in the UK and although neither of us are professionally trained we have been producing good quality, consistant bread for a little over 12 months now. My main issue is that as we aren't a big profit making bakery we need to try and maximise our time and oven space to allow us to grow and supply our ever increasing customer base.

 

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Bruce J's picture

conversions for brands of instant yeasts

February 21, 2013 - 10:06am -- Bruce J
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The only instant yeast I can buy is Fleishmann's bread machine yeast.  I have used it quite a bit for bread machines but am now starting BBA.  I have consistantly read that for long rises SAF Red star instant is much better.  However I can only find that on line in 1 pound packages (way too big).  Since Fleishmanns starts off faster and dies off quicker is there any hints to possible recipe conversions if you use Fleishmanns.

 

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Turkish Gambit's picture

Controlling fermentation time through yeast quantity and dough temperature.

December 31, 2012 - 12:14pm -- Turkish Gambit
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Firstly, the author of this post is not a professional baker, rather an enthusiast. 

Professional bakers have adherent routine, knowledge, tools and experience to control the outcome of their product. Therefore, my hope some of you guys will share knowledge and experience in order for us (home bakers) to improve our schedules and final results. The questions are down below, they are about yeast quantities in dough retardation process.

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mcs's picture

Sad Day at the Bakery :(

November 16, 2012 - 1:46pm -- mcs
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I know some of you have been following my posts since before we were legal (Eric, David, Pat, Paul, Mini O, Floyd of course, and several others).  A few months ago I shared the happy news about the bakery's four year anniversary.  Today, it's a sad day at the bakery.  Today, November 16th was my last day for baking and delivering here in this place known to many folks as The Back Home Bakery. 

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Ironlack's picture

Looking for any help regarding New Technology in bread baking equipment

February 6, 2012 - 8:43pm -- Ironlack
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Hey, I was just wondering if anyone had any good links or info about new technology in baking equipment, I should also specify this is for plant bakeries. An example is Liquid-fed MDD mixers. I am having a hard time searching for any good info on Google.

Does anyone know any further improvements on telfon coated dividers? Or if there are highly efficient moulders or depanners? Or even any better ovens (for large plant bakeries) than the common tunnel ovens?

 

Thanks :D

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