The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bread

Stephanie Brim's picture

First real success on a stone.

January 19, 2009 - 5:33pm -- Stephanie Brim

I had my first real success today. I thank this site, obviously, for teaching me baker's percentage and how to use it.

I made a 70% hydration flour/yeast/salt/water bread today.  Everything was weighed and I came up with the following:

300g flour (100%)

210g water (70%)

6g active dry yeast (2%)

6g salt (2%)

This gave me a loaf that is 473 grams, or just over a pound, once baked. Perfect for a meal or two of pasta.

breadbakingbassplayer's picture

Raisin, Cranberry, Currant Bread with Caraway Seeds

December 28, 2008 - 5:50am -- breadbakingbass...

Hey All,

Just wanted to share with you some more pictures.  This is my Raisin, Cranberry, Currant Caraway Seed Bread.  For this recipe, I used 70% hydration.  The crumb is denser and drier than the Sweet Potato Pugliese Bread I had made yesterday.  I think next time, I will try 75%-80% hydration.  I'll post a recipe when I figure out the hydration levels...  Overall, the flavor is what I had expected.  Yummy!

Tim

dragon49's picture

My Breads are too Dry

December 16, 2008 - 3:50pm -- dragon49
Forums: 

My friends are complaining that my breads are too dry.  I am using 3 tablespoons of olive oil for each 4 chup of flour and between 1 1/4 and 1 1/3 cups of water.

 

Will a different type of oil be better, or should I jsut add more oil?  Also, for more percentages of Whole Wheat, should I add more oil generally?

 

Thanks

sharsilber's picture

Traveling with dough

November 19, 2008 - 9:45am -- sharsilber
Forums: 

OK - Crazy question, but I know that I will get some great feedback so here goes. I will be traveling by plane to Miami Beach, Florida from Baltimore, Maryland on Christmas day (Hooray!). I would love to bake my challah for my family and friends down there on Friday, but I dont want to mess up my host's kitchen and/or bring all my little helpful tools. I was thinking that I could bake the bread at home on Tuesday and carry it on the plane (though that would be bulky) OR - is there a way to make the dough, freeze it and then take it with me?

Pages

Subscribe to RSS - bread