The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Manitoba

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freerk's picture

what makes my multi grain tangzhong crack?

June 26, 2011 - 12:15pm -- freerk

I am currently in the process of  putting together a multi grain unenriched loaf, relying on the tangzhong method to keep it nice and fluffy. Here is the latest result from its prettiest side:

 

But this is what I would like to talk about: on the dark side of the moon this is what is going on

freerk's picture

my first manitoba flour has arrived!

June 17, 2011 - 6:32am -- freerk

Hey TFL-ers,

 

I received my order of Manitoba. Of course I will be browsing around for formula's and recipes to make the best of my first bake with this much praised flour.

 

Nevertheless I would be very happy to hear from you; what is your favorite formula/recipe with Manitoba?

 

hope to hear from you all,

 

Freerk

 

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