The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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voodoochild16's picture

Avoiding Food In A Bakery?

February 12, 2013 - 7:58pm -- voodoochild16

Hey all,

I assume most of you guy's on this site work in a Bakery of some sort, I am just wondering if any of you who have had success in maintaining a healthy weight, how all of you avoided eating the foods we make in a Bakery?. This is a huge struggle for me. I am gaining weight and it just won't stop.. thanks in advance!.

Oh and the food I eat is obviously strudels, doughnuts, cookies, etc.

mawil1013's picture

Create a healthier bread for me.

December 4, 2011 - 8:04am -- mawil1013
Forums: 

I'm trying to create a heathier loaf of bread for my personal consumption.  I have a recipe for 100 % whole wheat with gluten, and a recipe for Cornell bread which uses soy. 

Recently I've been modifying the 100% whole wheat recipe by grinding my own oat meal to suppliment the whole wheat, why? Because I want to fluff up the heavy whole wheat plus get the added benefits of oat flour. The recipe is still too heavy. I don't want to but have been thinking of adding regular bread flour and/or soy.  

mcs's picture
mcs

OK, I know you're out there.  Maybe those Birks are getting dusty or they're hidden in the closet along with your beaded vest and shrunken tie-dye, but you're really hankerin' for some good ol' fashioned hippie bread.  Just like the kind you used to eat while working on your macrame choker and groovin' to Cat Stevens before he became public enemy number one.  Here you go.
A friend of mine was looking for something all-too-healthy, and I came up with this recipe.  It is primarily whole wheat with buckwheat flour, flax seeds, toasted almonds, and other goodies.  It's not exactly airy like ciabatta, but it sure has a lot of flavor.  Plus, if you need to, you can put some loaves over your wheels in the bed of your truck in the wintertime to get some extra traction.  I've tried a few different shapes, and the boule seems to help the loaf out the most because you can give it some height in the shaping for a boost of confidence in the proofing stage.  Try it out and hope you like it!  This is a link to the recipe in PDF format.


-Mark


http://TheBackHomeBakery.com


PS, I'm about 2 weeks from finishing a couple of instructional DVDs. If you're interested, I can email you when they're ready, or you can stay tuned here since I'll be posting about it on TFL when they're done.



 

Susan's picture

Acrylamide and Rosemary

February 29, 2008 - 12:52pm -- Susan
Forums: 

Here's a quote to pique your interest and the article url:


The addition of rosemary to dough prior to baking a portion of wheat buns at 225°C reduced the acrylamide content by up to 60 per cent. Even rosemary in small quantities in one per cent of the dough was enough to reduce the acrylamide content significantly.

http://www.medicalnewstoday.com/articles/98962.php

moles's picture

Olive oil banana bread

December 16, 2007 - 4:33pm -- moles
Forums: 

My sweet bread-loving best friend suffered a heart attack last year, and since then I've been searching for and experimenting with lower-fat, healthy versions of his favourite recipes.  This incredibly easy moist, delicious loaf, adapted from Bonnie Stern's Best of HeartSmart Cooking is not only lower in fat, but what fat it contains is mono or polyunsaturated, which boosts HDL (good) cholesterol. 

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