The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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DulceBHbc's picture

Baking in Hot Weather: Preventing Overproofing, Compromising Flavor

August 15, 2012 - 12:08pm -- DulceBHbc
Forums: 

Preface: I am a beginner baker. I am trying to understand the chemistry in order to troubleshoot.

Problem: I made successful two batches of Peter Reinhart's bagel recipe. The weather in my kitchen was probably between 70 and 75F when I made them. This week, when my kitchen swayed between 80 and 85F, I made two more batches. 

ouhrabko's picture

Troubles with baguettes

August 13, 2012 - 8:05am -- ouhrabko
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Hello,

i´m trying to find a way, how to make nice, airy baguettes.  Without success.   Actually there is probably most troubles are somewhere between  shaping and  baking.  I'm using white, high gluten  75% hydrated dough,  mostly pre-fermented at fridge, once i´ve tryed  Reinhart´s poolish baguettes.  I have fully developement gluten.   That stick, what i'm able to produce are not bad, but it have crumb like a normal buns, or white bread.  They are not  nice, fluffy baguettes. And  crust are not perfect to.

 

How i can do it at home?  

sustainthebaker's picture

I need Unique Pastry Ideas

July 17, 2012 - 1:41pm -- sustainthebaker

I am working at a small bakery and we are expanding into wholesale accounts. One that we want in particular keeps asking us for a unique pastry, something customers can only get at this spot. I have a few ideas but was wondering what else is out there.

 

Does anyone have any good ideas for a pastry ideas that are unique? Can be anything from laminated pastries to muffins to yeast-leavened pastries. Use your imagination.

 

Thanks

CJtheDeuce's picture
CJtheDeuce

I met Mark just last September.   That visit was just a primer and I wanted to come back to learn more.

This week, I came to Kalispell to help Mark while Sharon was out of town.  I wanted to post some pictures of the fruits of our labor. 


Last year this machine scared me to death.  This year I accepted the challenge.

 


You scolded me and scolded me, and I got it.  I can shape Sal's without having baguette dough stuck up to my elbows.

 



I shaped all of the burger rolls for Loula's Cafe in Whitefish.

 


Packed, beautiful and ready for delivery.

 


Dinner Theatre at the bakery.

 


I asked for a sign if I was at the right place at the right time, and this appeared.

 


Special sweets for the market.

 


Tired but happy.  In 2.5 hours, everything in this picture (and in the van) was sold out.

Pack up, lunch in town, and back to the bakery for a much needed nap.

For those who have come before and those who will come after, Happy Trails!

-Charlie

 

 

Urchina's picture

Calling all bakers! Round Two of the Inside the Jewish Bakery baking challenge is now under way!

April 21, 2012 - 11:08am -- Urchina
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Hi everyone!

Round Two of the the Inside the Jewish Bakery baking challenge is officially under-way. Those of us involved in this challenge are attempting to bake our way through Stan Ginsberg and Norm Berg's excellent and recently-published book "Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking." The challenge is being hosted here at the Fresh Loaf, under the "Challenges" forum header, and will go from this week until the end of July. We'll take an August recess, and come back for the third round in September. 

Calantha's picture

Artisanal Bread in a Rational Combination Oven

April 17, 2012 - 6:20am -- Calantha
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Hello everyone,

I was wondering if anyone had any experience baking artisanal bread (read: sourdough, hearth-type breads) in a Rational Combination oven (e.g. http://combination-ovens.co.uk/)?  If you have, I would love to hear about your experience and any tips and tricks you have for monitoring humidity and ensuring that crisp, thick outter crust.

Thanks,

Calantha

sustainthebaker's picture

Baking Teacher

April 11, 2012 - 11:41am -- sustainthebaker
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I will be teaching a class on baking soon and wanted to gather what we all thought would be valuable to teach to beginners. Just curious as to what you all out there think is important to know and what you learned first and thought was invaluable to your baking skills. I have been baking at home for over four years now and am self taught. I want to make sure I am not missing anything important.

Any thoughts?

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