The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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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. 

Sheps's picture

Everything is too crusty!

November 30, 2011 - 5:54am -- Sheps
Forums: 

Hello all!

Having just pulled yet another crusty loaf out of the oven, I'm wondering what I might be doing wrong. You see, it seems that whatever I bake, be it cake, bread, muffins... and whichever recipe I follow, I always get a crust that is a little thicker than I would care for. This is not only the exposed part of the bread (or muffin etc), but also the part that is inside any pan I might use.

absolutlyfab1's picture

Troubleshooting Lesson 2 Recipe

November 28, 2011 - 6:17am -- absolutlyfab1
Forums: 

What in the world am I doing wrong? haha! I followed the recipe for lesson two for the sweet butter bread and it comes out looking like it has ears and its very dense on the outside and crunchy on the outside. This seems to happen with all my bread. It also has an off smell when I cut it, almost chemical-y. If someone could give me a couple pointers that would be wonderful! Please let me know if more information is needed! :)

Thanks!

Jackie

Szanter5339's picture
Szanter5339

 

Leavened white bread.
12-hour leaven baked bread. Beautiful exterior and delicate interior.
I changed so much leaven, that I spelled it with a spoon of flour.
Very nice baked in an earthen vessel.



700 ml of water
6 tablespoons of oil
2 tablespoons vinegar (20%)
6 teaspoons of salt
2 tablespoons powdered sugar
1600 gram flour
40 grams of yeast
In yeast +

Preparation of yeast, 1-2 days before cooking.

yeast:
140 ml of water
150 grams of flour
1 tablespoon oil
½ teaspoon salt
20 grams of yeast

Szanter5339's picture
Szanter5339

The best bread!
My favorite white bread, 24-hour leaven.
Beautiful foreign and domestic, and very tasty too!

localgrace's picture

A different kind of flour

November 23, 2011 - 3:53pm -- localgrace
Forums: 

Is anyone familiar with Eagle Mills All Natural all purpose flour with white and ultragrain flour?  

It has 9 grams of whole grain per serving.  Protein 4, Fiber 2,   It's supposed to be used cup for cup as regular flour.

I didn't feel that the bread I made tasted as good and was darker than usual. So were the cookies I made.

Any thoughts on this? I'm ready to just dump the flour.

Szanter5339's picture
Szanter5339



Leavened white bread. Very nice and delicious bread was a Sunday.
I watch with awe and wonder at myself that I baked.
Beautifully and risen high.
The crispy crust. Its aroma was heavenly!

MNBäcker's picture

Anybody interested in a "Schwiddel"...?

November 16, 2011 - 9:51am -- MNBäcker

Schwiddel

is the Rhineland slang for a large natural bristled brush used to apply water or eggwash to breads, rolls and pastries. I'm thinking about ordering some through my sister in Germany and have them shipped to me. If anybody else is interested, please let me know. I don't know yet how much the shipping will cost (since I don't know yet how many I will end up ordering) - just checking to see if there's interest.

This website has four sizes available. In the past, I have used a large one for breads and the smallest one for eggwash.

Szanter5339's picture
Szanter5339

 

 

700 ml of water
6 tablespoons of oil
2 tablespoons vinegar (20%)
6 teaspoons of salt
2 tablespoons powdered sugar
1600 gram flour
40 grams of yeast
In yeast +

Preparation of yeast, 1-2 days before cooking.

yeast:
140 ml of water
150 grams of flour
1 tablespoon oil
½ teaspoon salt
20 grams of yeast

subfuscpersona's picture

Soak OR grind flax seed for bread?

November 14, 2011 - 6:31am -- subfuscpersona
Forums: 

When adding flax seed to bread, is it better to grind it into a meal (using an electric coffee mill) OR soak it in water?

Which method makes the flax seed nutrients more bioavailable? Which method better reduces the tendency of flax to interfere with gluten development?

I've spent countless hours searching the web with no definitive answer. Here's the gist of what I've found...

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