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Szanter5339's picture
Szanter5339

     

 

   

                                 

Szanter5339's picture
Szanter5339

510 ml víz          (ez lehet kicsivel kevesebb vagy több, függ a liszt milyenségétől!)

5 kávéskanál só (csapósan)

1 evőkanál porcukor

1000 gr BL55 liszt

40 gr élesztő

+ a kovász

 

Kovász készítése, sütés előtt 1-2 nappal.

 

Kovász:

250 ml víz

250 gr  BL 80 liszt

½  kávéskanál só

15 gélesztő

knitsteel's picture

delectable planet whole wheat bread video

July 1, 2012 - 8:17pm -- knitsteel
Forums: 

I think I had my first success with whole wheat bread following the delectable planet website's recipe and video here on youtube http://www.youtube.com/watch?v=-Rjd1NZfG4Y

Are there any other good videos for total whole grain breads?  I've been doing some searches, but it's tough to sort out the totally whole grain bread videos from the ones that mix white and wheat.

Urchina's picture

ITJB Round 2 Week 10: Medium enriched dough (p. 110) 6/30/12 - 7/7/12

June 27, 2012 - 11:32pm -- Urchina
Forums: 

This was one of the recipes I tested for the book, and I enjoyed it very much, finding it an easy dough to work with, flavorful and versatile. This time around, I think I'm going to follow the suggestion of Stan and Norm (p. 108 of the book) and try baking 1/3 of the dough at one hour into the bulk fermentation, two hours in, and three hours in. I'm curious about how the length of fermentation will affect the structure of the dough. 

Of course, this may mean that I don't get this bake done this week -- but I'll share when I do get it done! Share when you get yours done!

Szanter5339's picture
Szanter5339

410 ml víz (ez lehet kicsivel kevesebb vagy több, függ a liszt milyenségétől!)
4 kávéskanál só
1 evőkanál porcukor
1000 gr BL55 liszt
20gr élesztő
+ a kovász

Kovász készítése, sütés előtt 1-2 nappal.

Kovász:
200 ml víz
200gr BL 80 liszt
½ kávéskanál só
1,5 dkg élesztő

 

yy's picture

Hamelman's Bread - 2nd edition cover

June 7, 2012 - 9:24am -- yy
Forums: 

Hi everyone.

Just curious what you guys think about the new cover for the 2nd edition of Jeffrey Hamelman's Bread. The first edition cover is below on the left and the second edition cover is on the right. I know this isn't directly related to bread, but I figured there are quite a few of us who have opinions on aesthetics. 

 

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