The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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proteinbaker's picture

questions about Canned pumpkin (pumpkin puree) vs applesauce in baking and coconut flour

March 18, 2012 - 11:18am -- proteinbaker

Hey everyone. This is my first post on this site and hopefully I'm in the right forum/subject area. I'm new to baking things and its my new found love. That being said I am a fitness enthusiast so I try to use receipes more aimed towards bodybuilders. Anyway, to the problem at hand.

1) As far as I can tell, the pumpkin (puree) here is used to add moisture and not particularly for the taste. I don't have puree on hand but I do have some apple sauce. I was wondering if I could substitute the apple sauce for the pumpkin puree? (the whey protein powder is very drying)

frenchcreek baker's picture

THE BEST 5-DAY EUROPEAN ARTISAN BREAD BAKING & PASTRY WORKSHOP: Guest Instructor German Master Baker

February 22, 2012 - 4:47pm -- frenchcreek baker
Forums: 

 

THE HAINS HOUSE PRESENTS

 

5-DAY EUROPEAN BAKING COURSE

MARCH 10-15, 2012

Günter Franz 

Guest Instructor European Master Baker

                              Small Class Size         Hands-On         Wood Fired Oven 

 

Learn the inside secrets to making European baked goods and specialty German breads. 

sparcplug's picture

Seeking feedback/advice about Bertazzoni gas oven

January 17, 2012 - 12:27am -- sparcplug

New here, have been browsing and have not found anything about a Bertazzoni Oven using the search. 

Recently my home oven died, and it is such a bad oven that I'm looking to upgrade rather than repair.

Does anyone have experience, advice, words of wisdom regarding the Bertazzoni Professional Series  X304GGVX  (30 inch, 4-burner, Gas Range)?   Especially in regards to baking bread?  I bake mostly 100% whole grain/fresh ground flour/rye or ww - so 'dense by design' bread

TastefulLee's picture

Need a Child's Guide to Sourdough Starter Development and Use

January 6, 2012 - 7:57am -- TastefulLee

Hi, all. I’m having such a great time learning and reading on this website. As a very new baker of things containing yeast, there is certainly much to learn and I’m grateful to all who have contributed in expanding the knowledge of others.

AprilSky's picture
AprilSky

Christmas has not been a convention in our culture. But people love to celebrate the day as a holiday. I, too, love the Christmas spirit and atmosphere. I still remember the family that invited me to their home for Christmas Eve and the big feast they offered while I was studying in Kansas. The warm hospitality has always been the mark of my American experience.

The Christmas dinner is pretty much a warming-up event for our Chinese New Year which is less than 4 weeks away. My mother-in-law and sister-in-law's family were invited. They enjoyed the meal a lot.     

I call the dinner " The east meets the west". Except roasted chiken, focaccia, and paella, I also prepared our traditional hot pot to warm up everyone. Temperature in the Christmas Eve was close to 10 degrees C.

 

The roasted chicken was a total success. It's the highlight of the dinner that night.

 

Crispy outside and juicy inside. Yammy!!

 

Paella is another focus. The broccoli made itself Christmas tree~~~Haha~~~

 

 

awloescher's picture
awloescher

About two months ago, I decided I wanted to try baking bread.  I began perusing allrecipes.com, a site I have begun using quite extensively since I really began cooking a lot a half year ago.  I found a recipe for "Amish White Bread", and as it had good reviews, I decided to try it, just for a sandwhich bread.  It went very well, considering the fact that I hadn't really taken much time to learn about bread baking.  After the bread had undergone its first rise, I discovered that the outside of the risen dough was a little dry.  After it had proofed, the outside of the dough was again just a little dried out.  I formed the two loaves, popped them in the oven, and had to take them out about ten minutes prior to the end of the prescribed baking time. 

The two problems I encountered came from me allowing the dough to dry out, I believe.  The loaves both had an enormous crack along the side and top, and as I found out when cutting and eating, there was a little portion inside each loaf that was not quite done. 

Now, these didn't prove to be too big of problems, however.  My wife LOVED the bread, despite the very small vein of almost-baked dough.   As for the cracks, although they were more accidental and pronounced than the natural cracking that (often purposely) occurs from the oven spring, they weren't a big deal.

Needless to say, I was hooked, and had to learn more about this (then) mysterious process of baking.  So the next day I went to the local bookstore, bought their only book on bread baking (The Art of Baking), and checked out two books from the library (Daily Bread and Peter Reinhart's Whole Grain Breads).  Within about a week I had read through all three, and here I am...baking away! :)

 

subfuscpersona's picture

Experiments with Autolyse

December 6, 2011 - 12:09pm -- subfuscpersona

A heads up to all bakers who use an autolyse in their bread baking -

Teresa Greenway (a home bread baker of consummate skill who has been sharing her knowledge on her blog  - http://www.northwestsourdough.com/discover/ - for many years) has posted two entries exploring the effect of an autolyse (the technique of mixing water and flour from your bread recipe and allowing it to rest for a period of time in order to develop the gluten in the bread dough).

Beyondthebread's picture
Beyondthebread

Hi, this is Daniel Rios (Beyondthebread).  Here is a photo from my latest blog entry using a pan au lait (milk bread) recipe.  I used the dough to make monkey bread, shown here, and will be posting Friday and Monday with 2 more uses for the same dough.  Here is the recipe I used --> http://beyondthebread.com/?p=1061 . I hope to find bakers who love to talk bread and can add their expertise to my posts.  Come check out the recipes and pictures on www.Beyondthebread.com.  Let me know what you think and share your stories of baking.

I have been a professional baker for over 7 years now and have now started my own website to share everything that I can about my experiences and whatever experiments I decide to try out.  You will be seeing me on this site more often, now that I have found it.  I hope to meet other professional or baking enthusiasts who share my love for all things baking. 

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