Anything too geeky to post about elsewhere.
Hello bakers,
For some while it has been a quest to decipher baking recipes (e.g. Michael Ruhlman "Ratio: The Simple Codes Behind the Craft of Everyday Cooking", Shirley Corriher, etc.). But noone has attempted to prove their method is correct for all recipes or that their method defines what and what doesn't make a baked good.
Will it shorten my final proof rising time by using 14% rye flour in my overall dough formula, which was 100% all white BF, using 32% pre-ferment without the use of any commerical yeast, by say about 2hrs, in a room enviroment of apx. 76*F. ADDED..the pre-ferment or sourdough is a 100% hydration all bread flour..the rye added in the dough.
Sylvia
Hi,
I just baked a couple of ciabattas and they were very gummy. Reading past threads I think they didn't reach the ideal internal temp.
What is happening there? Is it the gelatinization of the starch and the water not evaporating completely? Is it the gluten?
Thanks!
I have the opportunity to switch to a gas range due to our housefire. They have to replace our fireplace and the Maricopa county no longer allows wood burning fireplaces unless they are EPA certified. Therefore, it's more cost efficient to switch to a propane (no natural gas in our neighborhood yet) fireplace. They have given me the option. I think I'd prefer propane as I'll probably use it more, especially on nights when my husband is gone and when I just want to take the chill off the room.
I was looking through an older post on sourdough by JMonkey that mentioned a spreadsheet that Floyd developed for downloading. My Firefox browser opened up a small window that indicated it needed Excel for the download. I don't have Excel but I have heard about Open Office and thought that someone here on TFL just might know if this freeware would be able to handle the download and save it in an intelligible manner for me. I have the hard drive space so that problem is resolved but I need to know if that's the answer or should I be looking elsewhere?
Hi Everyone
I hope I'm not out of line. You may be interested in viewing a 2 minute demo of Price-Cracker a cost analysis tool for bakers and restaurants at
http://www.youtube.com/watch?v=pKCzq6Ruld0
If you don't measure you can't manage. Compare your recipe production cost to sale price for real time analysis. It simply makes sense to know how much your products cost.
Regards
Russ
Good evening bread folks!
I have wanted to ask this question for a while now. How do you get the really nice slash marks? You know, the kind like on a baguette that curl durring the oven spring. Here is the latest country wheat from Bread alone.
Any idea why? Thanks for any feed back you can offer.
Chuppy
Good morning!
I'm testing the flavor of a bread recipe and trying to use it as a benchmark for other recipes as well. In Rose Levy's Bread Bible, she says that pate fermentee is used to give the unique and nuty taste in the next batch of dough. What I am hoping for, is a reduced time for the pre-ferment. Not by a lot, but at least a few hours.
I know the longer bread has to pre-ferment, the better and nuttier the flovor will be. So is it safe to say that a pate fermentee will increase the flavor?
