The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Anything too geeky to post about elsewhere.

virgule's picture

Bread temperature - rubbery texture

April 18, 2014 - 11:29am -- virgule


I've been experimenting for the past 6 months in making bread in tropical climate (Bangkok). My favorite is baguette, made with 35% starter at 1:1 hydration, and overall 65 to 70% dough hydration. So far so good, bread has nice oven spring, good crust look and tastes good - but it's not sour at all, and the inner crumb has a much more rubbery texture than an average baguette "made in France".

ibor's picture

Baker's percentage. Long and ardous calculations.

December 13, 2013 - 5:52am -- ibor

I understand and use the baker's percentage formula for calculating the amount of bread one wants to make, based in the percentage of its components. Flour is 100%  and the rest of the ingredients vary accordingly.

How do you calculate the bread's final weight when you use a sponge like in Reinhart's New York Deli Rye - The Baker's Apprentice ? In other words, how did Mr. Reinhart arrive at the  formula he gives for the bread, based in the percentages he provides?

The "Baker's Math System" from his book does not present, in my opinion, a clear explanation.

Syd-a's picture

Posting pictures

June 30, 2013 - 3:05am -- Syd-a

Hi all

I am having problems when I post pictures in a post. I cannot seem to write a few sentences, post a picture then carry on writing underneath. I think I am choosing an incorrect placement of my pictures. What should choose as an option for picture placement if I want to carry on writing underneath?

Thanks for any tips or advice on this

flourdustedhazzn's picture

White rye extraction rate

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

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.

jackdoor's picture

Long retard after bulk

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



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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