bread

Hello from a new bread baking enthusiast!

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Hello everyone,

I am very excited to have finally joined this forum. I have read posts for the last month or two, and am finally joining. I just found my passion for baking bread about 2 months ago, and I have not stopped baking since! Every day that goes by without baking makes me sad :(. I currently am trying to perfect a stollen recipe and am looking for tips and ideas from experienced stollen bakers!

I look forward to sharing my passion and learning from you!

Andrew

December 14, 2011 - 11:06am

Szanter5339

El amor el pan de maíz.

Recept itt!

http://szanter.blogspot.com/2011/12/kukoricas-kenyer.html

December 12, 2011 - 12:00pm

Szanter5339

Bread Baking phase photos.

So bake the bread.

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Szanter5339's blog
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December 11, 2011 - 10:08am

Szanter5339

Corn bread

350 ml of water
3 tablespoons oil
2 tablespoons cornstarch FLOUR
1 tablespoon vinegar (20%)
3 teaspoons salt
1 tablespoon powdered sugar
800 gram flour
20 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

December 8, 2011 - 9:41am

Szanter5339

Christmas tree ornaments bread.

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December 8, 2011 - 9:34am

Szanter5339

Patterned Christmas bread

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sourdough starter method

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General Discussion and Recipe Exchange

this is an excellent article using purple cabbage of all things to make a great sourdough starter. I plan to try it next time I'm at the store looking at cabbage! found on ruhlman.com .........................

http://ruhlman.com/2009/07/simple-sourdough-starter/

ciabatta bread

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Artisan Baking

Just made my first loaves of ciabatta bread this afternoon and was very very pleased with everything. One thing I noted is that most of the larger holes that make the crumb typical of ciabatta almost all ended up at the top of the loaf, while the smaller holes all ended up at the bottom. I'm wondering if this is just not enough folding before the final proof before baking, or there is something else going on. Any help is greatly appreciated. thanks

No decent crust on French Bread

Forums:

Artisan Baking

So,

I finished my WFO earlier this fall and am baking in it now. Breads are great and sell faster than I can bake them, but I encountered one particular issue:

I seem to have a problem gettin that nice, crispy crust on my French Bread. I am told that with my Whole Wheat or even Whole Wheat mix, the crust usually gets softer after the loaves cool off, but I'm a little disappointed that even the French Bread (Reinharts recipe, made with Sam's Club high-gluten bread flour) gets soft after it cools off.