This was dowloaded from Mellowbakers.com and provided by Mr. Hamelman. Seems to have lost the formatting, but it seems to be all here.
Hello everybody, I have just started baking my own bread and it is so much more fun and tastier (and healthier I am sure) than supermarket bought.
There is one big problem that I have which is becoming very very frustrating and starting to make me feel like I should just give up and buy it again!
My problem is that every time I let the bread rise, I take the cling film off the top and the bread just collapses as if the air is being let out of a balloon!
If anybody would like to try and help me out on this issue I would be MOST grateful...
I was until recently under the mistaken impression that all rye bread was the sort you get in supermarkets in the UK and Belgium and Sweden. Small, dense, dark, and exceedingly rich in flavour.
This is the picture of the common UK brand. Like in Belgium and Sweden it is sold in the UK in pre-sliced form. The texture is crumbly and the bread has a habit of falling in half when you take the slices out.
I have decided to make a sourdough starter.
Using approx 15 grams of bread flour and 15 grams of fresh pineapple juice, I have created this
It has a consistency of thick pancake batter.
I have the starter in a glass jar, with a loose lid on top, and its sitting next to a rice cooker for warmth.
The last starter I made didn't seem to rise enough when I made bread, even after a 5-10 hour first rise.
Here's my wood fired oven I built last spring. I love using it, and have a blog on cooking and baking.
I make lots of my own bread, and have a favoured overnight sponge bread recipe I use.
Have a look at my build and see how cheap and easy it can be to have your own wood fired oven.
This is the traditional clay oven I built in my garden. It has been absolutely brilliant for cooking pizzas, roasting meats and baking bread. If you fancy building one yourselves you can read how-to at my blog: http://clayoven.wordpress.com.
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